29results about How to "Keep the taste" patented technology

The utility model provides a transportation device for preserving the integrity of tricholoma matsutake. The transportation device for preserving the integrity of the tricholoma matsutake comprises a box body, two containing boxes are arranged in the box body, and a plurality of containing grooves used for containing the tricholoma matsutake are formed in the two containing boxes; the ventilation opening is formed in one side of the box body, and a protective net is arranged on the ventilation opening; and the protection mechanism is arranged on the box body and is used for protecting the tricholoma matsutake. According to the transport device for preserving the integrity of the tricholoma matsutake, damage caused by vibration and collision in the transport process of the tricholoma matsutake can be effectively reduced, and the integrity and quality of the tricholoma matsutake are guaranteed.

The invention relates to the technical field of preservatives, and particularly discloses a rice and flour product-based natural preservative powder, which is prepared from the following raw materials in parts by weight: 25 to 30 parts of whey yeast, 18 to 22 parts of yeast extract, 20 to 22 parts of sucrose yeast, 5 to 6 parts of chitosan, 8 to 10 parts of tea polyphenol, 4 to 5 parts of citric acid and 2 to 3 parts of epsilon-polylysine. The preservative is different from traditional chemical synthetic preservatives, avoids that chemical preservatives such as benzoic acid and salts thereof, sorbic acid and salts thereof are possibly accumulated in a human body to affect liver and kidney functions and cause metabolic disorders and other health risks, is safer to the human body, can effectively inhibit microbial growth, and has a good application prospect. The preservative powder overcomes the problem that some existing natural preservatives are poor in preservation effect, remarkably prolongs the shelf life of the rice and flour products, and can maintain the original flavor and taste of the rice and flour products to the greatest extent compared with chemical preservatives which possibly have adverse effects on the flavor and taste of the rice and flour products.

The utility model relates to the technical field of pressurization buildings, in particular to a plateau pressurization box type kitchen which is characterized by comprising an equipment room, a pressurization operation space, a pressurization system, an exhaust system and a control system, the pressurization system is used for supplying air to the pressurization operation space for pressurization, and the exhaust system is used for exhausting waste gas in the pressurization operation space. The control system is used for controlling the pressurization system and the exhaust system; the pressurized operation space comprises a box body structure and a dish passing area; the dish passing area comprises a transition room and windows, the transition room is used for forming a dish passing channel, and the windows are arranged between the transition room and the box body structure and between the transition room and the outside. The utility model has the advantages that good kitchen use environment and effect can be provided in plateau areas, the boiling point of water under plain air pressure is higher than that of water under plateau air pressure, the cooking time of food is shortened, and the taste and nutrition of the food are kept.

The utility model relates to the technical field of packaging boxes, in particular to an anti-extrusion packaging box for strawberries. Comprising a box body and a box cover, a box cavity with the caliber gradually increased from bottom to top is formed in the box body, multiple sets of annular supporting pieces are sequentially arranged on the cavity wall of the box cavity from bottom to top, partition plates are in lap joint with all the sets of annular supporting pieces, a single-layer strawberry containing space is formed between every two adjacent partition plates, and the size of each partition plate is sequentially increased from bottom to top. The packaging box adopts a single-layer placement mode, so that the strawberries can be effectively prevented from being stacked, damage caused by extrusion is fundamentally reduced, and the quality of the strawberries is guaranteed.

The invention discloses a temperature-controllable pressurizing heat treatment device for producing and processing sea cucumber peptides, and relates to the technical field of sea cucumber peptide production equipment. The device comprises a heating bin, a heater is fixedly installed at the inner bottom of the heating bin, a temperature sensor is fixedly installed on the inner wall of the heating bin, two sets of linear sliding rail modules are rotatably installed at the top of the heating bin, a material frame is installed between the two sets of linear sliding rail modules, and multiple sets of material openings are formed in the bottom of the material frame; and the bottom of the material opening is fixedly connected with an elastic material bag. The sea cucumbers are put into the elastic material bag, then the elastic material bag is vacuumized through the negative pressure plate and the negative pressure head, then the vacuum elastic material bag is put into the heating bin, water bath heating is conducted through the vacuum bag, due to the existence of the vacuum environment, water evaporation is little, the taste and quality of products can be kept easily, and oxidation and water loss can be effectively prevented; therefore, active ingredients and nutrient substances in the sea cucumber peptide are better reserved.

The invention relates to the technical field of nut sterilization, and particularly discloses a low-temperature food sterilization device and a nut sterilization method. A treatment cavity and an equipment cavity are formed in the box body; a sealing door is mounted on the inner side wall of the treatment cavity, and an evaporator is arranged in the treatment cavity; a compressor, a condenser and a liquid storage tank are arranged in the treatment cavity; the liquid outlet end of the compressor is connected with the liquid inlet end of the condenser through a first pipeline; the liquid outlet end of the condenser is connected with the liquid inlet end of the liquid storage tank through a second pipeline; the liquid outlet end of the liquid storage tank is connected with the liquid inlet end of the evaporator through a third pipeline; the liquid outlet end of the evaporator is connected with the liquid inlet end of the compressor through a fourth pipeline; the temperature in the processing cavity is reduced through circular flow of a refrigerant in the evaporator, the compressor and the condenser, so that nuts placed in the processing cavity are sterilized at low temperature, and the situation that nutritional ingredients and taste of the nuts are damaged due to the adoption of a high-temperature sterilization mode is avoided.

The application discloses a water-vapor separation rapid heating device, which comprises a bottom shell, a water tank arranged above the bottom shell, a water inlet and a longitudinal steam passage being formed in the water tank, a heating assembly arranged in the bottom shell and being connected with the lower end of the steam passage to form a steam chamber, water in the heating chamber generating steam and flowing upwards along the passage, a float valve assembly connected with the water inlet and the steam chamber, the water level being lowered to open a water supplement passage so that water in the water tank is supplemented to the steam chamber through the water inlet, and a juice receiving disc arranged above the water tank and provided with an exhaust hole connected with the upper end of the steam passage. The heating area and the water storage area are physically separated, the initial water heating amount is significantly reduced, and steam is rapidly generated. The water level is dynamically controlled by the float valve, accurate water supplement is realized after consumption, temperature sudden drop caused by direct cold water injection and repeated heating are avoided, and the heat efficiency and response speed are greatly improved.

The utility model discloses a honey container convenient for taking honey, two long grooves for a taking assembly to move up and down are formed in a bottle cap, and one end of a taking device is movably connected with a connecting pipe; the taking device comprises a taking assembly arranged in the bottle cap and used for moving up and down, an extrusion pump used for conveniently collecting honey into the bottle body is arranged in the taking assembly, and a telescopic assembly used for driving the taking assembly to move up and down is arranged in the bottle cap. Therefore, due to the arrangement of the taking device, a user can conveniently control the taking amount of the honey, and the problem that the honey is easy to adhere and drop in a traditional taking mode is solved; due to the design of the slender pipe, the contact area between honey and air is reduced, oxidation and deterioration of the honey are delayed, and the freshness and taste of the honey are kept; the threaded connection of the bottle cap and the bottle body ensures the sealing performance of the container, effectively prevents the honey from being affected with damp and going bad, and prolongs the shelf life of the honey.

The utility model relates to a preposed water purification filtering device, which comprises a first filtering unit, a second filtering unit and a pipe joint for connecting the first filtering unit and the second filtering unit, the first filtering unit comprises a first cylinder body, a first upper cover screwed on the first cylinder body through threads, and a first filter element arranged in the first cylinder body; the second filter unit comprises a second barrel, a second upper cover screwed on the second barrel through threads and a second filter element arranged in the second barrel, the first filter element comprises an upper filter and a lower filter which are matched in an inserted connection mode, and the upper filter comprises a filter body with a cavity and a gland covering the filter body. Filter holes are formed in the annular surface of the filter main body; a water through hole is formed in the gland; during use, water enters the cavity from the water inlet of the first upper cover, is in contact with contents in the cavity and then is filtered out by the filtering main body, then the primarily filtered water is subjected to secondary filtration by the lower filter, then sequentially passes through the water outlet of the first upper cover and the pipe joint to enter the second filtering unit, and is subjected to tertiary filtration by the second filter element.

The utility model discloses a honeycomb type low-temperature low-pressure energy-saving digester which comprises a digester body, a digester cover, a pressure thermometer used for measuring the pressure and temperature in the digester and more than two cylindrical digester containers used for containing materials, all the digester containers can be vertically arranged in the digester body together, the lower ends of the digester containers are closed, and the upper ends of the digester containers are open. The pot cover can cover the upper port of the pot body in a sealing mode, the pressure thermometer is arranged on the pot cover, and a pressure limiting valve and a safety valve are arranged on the pot cover. According to the utility model, more than two materials can be simultaneously cooked at low temperature and low pressure, the nutritional ingredients, taste and flavor of the materials can be better maintained, the energy consumed by cooking can be reduced, and the problems of over cooking and scorching of the materials can be avoided.

The utility model discloses a multilayer composite food packaging film, which relates to the technical field of packaging films and comprises a packaging film main body, a protective layer, a barrier layer, an adding layer and a contact layer are respectively arranged in the packaging film main body, the protective layer is arranged at the top of the barrier layer, the barrier layer is arranged at the top of the adding layer, and the adding layer is arranged at the top of the contact layer. An adhesive is arranged between every two of the protective layer, the barrier layer, the adding layer and the contact layer, and the interior of the protective layer is made of a high-density polyethylene material. According to the multi-layer composite food packaging film disclosed by the utility model, a plurality of functional layers are arranged in the packaging film main body and comprise the protective layer, the barrier layer, the adding layer and the contact layer, and the layers are tightly adhered by adopting the water-based adhesive; by adopting a multi-layer composite structure, multiple functions of physical protection, gas and moisture barrier, antibacterial protection, food safety and the like are realized, and the storage safety and freshness of food are effectively improved.

The invention belongs to the technical field of food processing, and discloses a preparation method of a stewed meat product, which comprises the following steps: stewing marinating soup, cooling, adding lactobacillus curvatus, and uniformly mixing to obtain a fermentation soak solution; boiling and cooling the raw material meat, adding the raw material meat into the fermentation soak solution, soaking, packaging and storing. Wherein the inoculation amount of the lactobacillus curvatus is 0.01-0.04% of the mass of the marinating soup. On the basis of a traditional soak solution preparation formula, a probiotic fermentation process is adopted, and through first-stage pre-fermentation and second-stage soak fermentation, the soak solution rapidly grows to form dominant bacteria, so that growth of other harmful bacteria is inhibited, and harmful microorganisms of the product in the soaking stage and the later storage stage are effectively controlled.

The present invention provides an ultraviolet sterilization device for processing large-leaf white tea, and belongs to the technical field of tea processing. The support plate of the present invention is fixedly installed at both ends of the drum, the drum is rotatably installed on the frame through the support plate and four support wheels, the motor is installed on the frame, the motor is connected to the drum through gears and gear plates, the two ends of the rotating shaft are installed on the frame, the ultraviolet generator is installed on the rotating shaft, the ultraviolet generator is in the drum, the feed hopper is installed at the front end of the frame, and the discharge port of the feed hopper extends from the front end of the drum into the drum; the white tea is sterilized in the drum, and the white tea is lifted and flipped by the turning plate during the sterilization process to ensure that the white tea is evenly irradiated and sterilized by ultraviolet rays; the white tea is pushed by a spiral pushing plate with a small pitch to ensure that the white tea is slowly transported forward during the sterilization process; the uniformity of sterilization and the consistency of time can be effectively improved, the sterilization effect can be ensured, and the quality of white tea can be improved.

The invention discloses cooked ultralow-temperature quick-frozen hairy crabs and a preparation process thereof. The preparation process comprises the following steps: screening the hairy crabs; cleaning the hairy crabs obtained by screening; cutting and polishing spines and sharp corners on the cleaned hairy crab body, cleaning, and carrying out vacuum packaging; the hairy crabs subjected to vacuum packaging are subjected to high-temperature cooking and then frozen through liquid nitrogen, and the cooked ultra-low-temperature quick-frozen hairy crabs are obtained. According to the preparation process, the hairy crab is prepared by a water-proof cooking and ultralow-temperature freezing fresh-keeping process, so that the original taste and mouth feel of the hairy crab can be completely reserved; the breeding of microorganisms is effectively avoided; the eating safety is higher; the hairy crab is ready-to-eat after being unfrozen, and is not limited by the problem of seasonal quality reduction of fresh and alive hairy crabs.

The stir-frying auxiliary device comprises a connecting rod and a dome which is arranged on the lower side of the connecting rod and is used for supporting rotation, an inner sleeve is arranged at the tail end of the upper side of the connecting rod, an inner sleeve cavity is formed in the inner side of the inner sleeve, a handle is arranged outside the upper side of the inner sleeve, and the outer side of the inner sleeve is provided with an outer sleeve cavity. An inner driving cavity is formed in the inner side of the grip, a spring is arranged in the middle of the inner side of the inner driving cavity and the inner side of the inner sleeve, a driving thread is arranged at the joint of the grip and the inner sleeve, and due to the unique structure and connection mode of the sweeping ring, the sweeping ring can conduct irregular sweeping action at the bottom of the wok. The complex motion trail can cover all areas at the bottom of the wok, and the situation that local heating of the tea leaves is not uniform is avoided. The tea leaves on the edge or the center of the frying pan can be fully stir-fried, it is guaranteed that the heating degree and the stir-frying degree of each piece of tea leaves are consistent in the processing process, and the stir-frying uniformity of the tea leaves is remarkably improved.

The utility model discloses a sealing device for meat packaging, which relates to the technical field of meat packaging and comprises a mounting frame, mounting blocks are symmetrically arranged on two sides of the top of the mounting frame, a portal frame is arranged at the top ends of the mounting blocks, and a pressing mechanism is inserted in the middle of the portal frame. A material bouncing assembly is arranged in the top end of the mounting frame, and two sets of press sealing mechanisms are arranged on the material bouncing assembly; a placing plate is arranged inside the bottom of the mounting frame, and two sealing mechanisms are arranged on one side of the top end of the placing plate. According to the utility model, the pressing mechanism and the springing component are arranged, the pressing mechanism is matched with the springing component, when the pressing mechanism applies pressure downwards, the sealing performance and the tight fitting performance of product sealing are improved, the taste of preserved meat is reserved, after the pressing mechanism rises upwards, the springing component is reset, and the sealed preserved meat rises upwards, so that the taste of the preserved meat is improved. And the convenience of the device is improved.

The present application relates to a kind of nougat and its preparation method to avoid oil return phenomenon, the preparation method includes the following steps: (1) edible oil, allulose and isomalt are mixed, gradient temperature control stirring is used, to obtain sugar oil mixture;(2) the sugar oil mixture of step (1), egg, water, wheat flour, baking powder, baking soda, resistant dextrin, edible glue, edible salt and protein powder are mixed, to obtain dough;(3) the dough in step (2) is leavened, shaping and segmented baking, to obtain the nougat.The present application can avoid the phenomenon of nougat oil return in storage by the synergy of raw materials and process, while maintaining the good taste, color and texture of nougat.

The invention provides light-fat sesame as well as a preparation method and application thereof, and belongs to the technical field of food processing. The method comprises the following steps: cooking sesame, performing pressurization treatment under the conditions that the temperature is 50-80 DEG C and the pressure is 30-50MPa, performing solid-liquid separation, and controlling the oil content in the sesame to be 25-30g / 100g, thereby obtaining the light-fat sesame. According to the method disclosed by the invention, the sesame is treated by a low-temperature cold pressing process (LTCP), that is, the cooked sesame raw material is pressurized under the conditions that the temperature is 50-80 DEG C and the pressure is 30-50MPa, so that the grease content in the black sesame raw material can be reduced from 51.5 g / 100g to 25-30g / 100g. Moreover, the method provided by the invention can effectively reduce the content of oil in the sesame, and can also retain the fragrance and taste of the prepared light-fat sesame.

The utility model discloses an aging-retarding processing device for cod sausages, which belongs to the technical field of food processing equipment, and comprises a cleaning pool, a heating device arranged at the bottom in the cleaning pool, a lifting mechanism arranged at the left end of the cleaning pool, a spraying mechanism arranged on the upper side of the lifting mechanism of the cleaning pool, a spraying frame and a spraying pipe, the spraying frame is arranged at the left end of the cleaning pool, the spraying pipe is arranged on the lower side of the upper end of the spraying frame, the cleaning pool is provided with a cold water pump, and the spraying pipe is connected with the cold water pump. Through the arrangement of the heating device, cod sausages can be soaked and cleaned with warm water, dirt and impurities on the surfaces of the cod sausages are effectively removed, and the cleaning efficiency is improved; meanwhile, the spraying pipe is connected with a cold water pump, so that the cod sausages can be sprayed and washed, residues are further removed, the washing quality is improved, the freshness and taste of the cod sausages can be kept under the alternate washing of warm water and cold water, the aging of the cod sausages is slowed down, and the production quality of the cod sausages is ensured.

The invention discloses a natural compound fresh-keeping agent for crayfish as well as a preparation method and application thereof, mainly solves the technical problem that the fresh-keeping of the crayfish is difficult, and develops the application of the natural compound fresh-keeping agent in the fresh-keeping of the crayfish to the greatest extent and prolongs the shelf life of the crayfish by adjusting the formula of the compound fresh-keeping agent. The fresh-keeping agent provided by the invention can be used in the packaging and storage process of the crayfish, and can be used in a manner of soaking, spraying or film coating and the like. Experiments prove that by using the fresh-keeping agent, the fresh-keeping period of the crayfish can be remarkably prolonged, the quality loss is reduced, and meanwhile, the color, the taste and the nutritional value of the crayfish are kept. The using process is simple and easy to implement, and complex equipment and technologies are not needed. Meanwhile, by accurately controlling the use amount and the use mode of the preservative, the uniform distribution and the stability of the preservative in the crayfish can be ensured, so that the preservation effect and the control precision are improved.

The embodiment of the invention discloses a sterilization control method and device for refrigeration equipment and a storage medium, and belongs to the technical field of smart home. Comprising the steps of detecting the damage degree of food materials in the refrigeration equipment; and controlling the sterilization module to sterilize the food materials by adopting the sterilization intensity corresponding to the damage degree. According to the embodiment of the invention, by detecting the damage degree of the food material, the fresh state of the food material and the possible microbial contamination risk can be identified, so that the sterilization intensity of the sterilization module is automatically adjusted to adapt to different storage requirements of the food material, the sterilization effect is improved, and the energy consumption is reduced; the original flavor and nutritional value of the food materials can be kept, and the fresh-keeping period can be prolonged.

The invention belongs to the technical field of food packaging, and particularly relates to a special oil-proof tear-resistant paper bag for fried chickens and a preparation method and application thereof. The special oil-proof tear-resistant paper bag for fried chicken structurally comprises paper and an oil-proof coating, the oil-proof coating is prepared from the following raw materials in parts by weight: 30 to 50 parts of modified starch, 10 to 20 parts of collagen, 3 to 8 parts of polysaccharide, 2 to 5 parts of sodium alginate, 5 to 15 parts of PVA (Polyvinyl Alcohol), 1 to 3 parts of glycerol, 3 to 8 parts of modified montmorillonite and 690 to 730 parts of water. The oil-proof tear-resistant paper bag special for the fried chicken can effectively prevent grease from permeating, keeps freshness and taste of food, can bear enough tearing force, and ensures that the paper bag cannot be damaged in the carrying and using process. In addition, preparation materials of the paper bag are environment-friendly, safe and easy to degrade, and the paper bag is very suitable for being applied to the field of food.

The utility model discloses a pressurizing steamer which comprises a steamer body, a cover body and an elastic pressure unit, the cover body covers the steamer body in a sealed mode, the elastic pressure unit is used for conducting elastic pressurizing on the cover body, a pressure release valve is arranged on the cover body, and when the steamer body is heated, steam pressure generated in the steamer body is discharged through the pressure release valve. When the generated steam pressure is larger than a threshold value discharged by the pressure release valve, the steam pressure in the pot body can overcome the pressure applied to the cover body by the elastic pressure unit and the weight of the cover body, and then the cover body is jacked open, so that the redundant steam pressure in the pot body is released, and the steam pressure in the pot body is maintained within a set range. According to the pressurizing steamer, the cover body is elastically pressed through the elastic pressure unit, so that the pressurizing effect on the steamer can be achieved, the speed of cooking food materials is increased, the situation that the taste of the cooked food materials is affected due to the fact that the steam pressure in the steamer body is too high can be avoided, and nutrition of the food materials is reserved to the maximum extent; and meanwhile, the use safety of the pressurizing steamer can be effectively improved.

The utility model discloses a non-stick cooking container which comprises a container body, the container body is provided with a containing groove used for containing food materials, random lines are arranged in the containing groove, the random lines comprise a plurality of concave pits distributed randomly and a plurality of convex points formed by the concave pits in an enclosing mode, and the convex points are arranged in the containing groove. The area of the random lines is not smaller than one half of the area of the inner side of the containing groove. According to the utility model, more air gaps are created and direct physical contact points are reduced through the introduction of random lines, and mutual support among rice particles is increased through the irregularity of the lines, so that rice can be separated from one another more easily in the heating expansion process instead of being tightly attached to the surface of a container. According to the cooking utensil, the contact area of rice and the inner surface of the cooking utensil can be reduced by about 50%, so that the falling convenience of rice is greatly improved while the excellent cooking effect is kept, good non-stickiness is achieved, and the dual requirements of a user for cooking efficiency and eating convenience are met.

This utility model discloses an easy-to-clean antibacterial groove structure for a tofu box, belonging to the technical field of tofu box technology. Key technical features include an easy-to-clean box assembly with a cooling component at the bottom. The design of the horizontal and vertical grooves reduces hard-to-reach areas, making it easier to wipe all parts of the tofu box during cleaning, preventing dirt residue and facilitating cleaning of the inside of the box. It also effectively inhibits bacterial growth, maintaining hygiene inside the tofu box and helping to extend the shelf life of the tofu. The cooling component allows ice to be placed inside the mounting frame, lowering the temperature of the tofu box through heat transfer, providing a low-temperature storage environment for the tofu, further extending its shelf life and maintaining its quality and taste. It also facilitates placing or removing a pull-out box containing ice from the mounting frame for easy ice replacement, making operation simple and convenient.

The utility model relates to a tea-water separation braising and brewing cup, which belongs to the technical field of teacups and comprises a cup body, a cup cover movably sleeved with the cup body in a sealing manner is arranged on the cup body, a tea bin embedded with the cup body is arranged between the cup cover and the cup body, and a tea bin filter screen cover communicated with the cup body is arranged at the lower end of the tea bin. And the tea bin filter screen cover is fixedly connected with the tea bin in a clamping and embedding sleeving manner. The cup body comprises a cup body outer shell, and a cup body inner container connected with the cup body outer shell in a sleeved mode is arranged in the cup body outer shell. The device has the characteristics of simple structure, more sufficient release of tea fragrance, good thermal insulation performance and convenience in operation. Through physical isolation, tea leaves and tea water are separated. Bitter taste caused by long-time soaking of the tea leaves is avoided, meanwhile, tea water is clearer, and the original fragrance and taste of the tea leaves are reserved.

The utility model is applicable to the technical field of vegetable preservation, and provides a cold storage processing device convenient for vegetable preservation, which comprises a cold storage box, the partition plate is fixedly mounted in the refrigerating box and divides the refrigerating box into a refrigerating cavity and a mounting cavity; the refrigeration pipe is fixedly installed in the partition plate, and the refrigeration pipe and the refrigeration cavity are correspondingly arranged; the carbon dioxide bottle is arranged in the mounting cavity; the exhaust pipe is fixedly mounted at the top of the carbon dioxide bottle; the electromagnetic valve is arranged on the exhaust pipe; and the exhaust mechanism is arranged in the mounting cavity and used for guiding carbon dioxide into the refrigeration cavity. According to the cold storage processing device convenient for vegetable preservation provided by the scheme, a gas preservation technology is introduced, so that the concentration of carbon dioxide and oxygen is changed, the respiration rate of vegetables is reduced, the aging process is delayed, and the preservation time of the vegetables is remarkably prolonged.

The utility model discloses a normal-temperature cooling machine which comprises a cooling box body, a temperature control system used for temperature regulation and control, a food conveying system and a heat exchange assembly. A feeding hole and a discharging hole are respectively formed in two sides of the cooling box body; the cooling box body is arranged on the upper surface of the conveying belt, and a driving shaft of the motor is in transmission connection with one end of any transmission roller; vent holes are formed in the surface of the conveying belt; the other end of the exhaust pipe penetrates through the top of the cooling box body, and the other end of the exhaust pipe is arranged corresponding to the refrigerator; the circulating fan operates to drive airflow to flow to form an airflow closed loop, so that cooling can be accelerated, energy consumption can be reduced, cooling efficiency is improved, and freshness and taste of food are kept.

The utility model discloses a kind of fresh corn postharvest quick freezing and frozen storage integration intelligent storage device, including first chamber and second chamber, support frame, conveying belt, material receiving mechanism, precooling cabin, liquid nitrogen gasification mechanism, cold air blowing mechanism and implantable micro temperature probe device are equipped in first chamber, conveying mechanism is equipped on support frame, the end of conveying mechanism is equipped with material receiving mechanism, conveying mechanism is worn from precooling cabin, precooling cabin is equipped with liquid nitrogen gasification mechanism, cold air blowing mechanism and implantable micro temperature probe device, shelf is equipped in second chamber.The utility model improves fresh corn freezing efficiency and quality, realizes intelligent management, provides strong technical support for fresh corn industry, promotes the high-value utilization of agricultural products.