32results about How to "Maintain nutritional value" patented technology

The invention provides a fresh tilapia mossambica block preservative and a preparation method thereof, the fresh tilapia mossambica block preservative comprises the following raw materials: natural plant extract, modified biological polysaccharide, organic acid, natural antibacterial peptide, a humectant, deionized water and the like, and propolis extract and astaxanthin can be selected to enhance the effect; wherein the natural plant extract is corncob, zingiber mioga and tartary buckwheat bran extract; the modified biological polysaccharide is obtained by modifying chitosan quaternary ammonium salt, laminarin, cell wall polysaccharide and carboxylic acid. The fresh-keeping agent is prepared through ultrasonic mixing, multilayer electrostatic deposition and other technologies, through the synergistic effect of all the raw materials, a multilayer coating structure is formed through electrostatic deposition, microbial growth can be inhibited, gas exchange can be controlled, water loss can be reduced, the fresh-keeping period of tilapia mossambica blocks can be effectively prolonged, and the quality of the tilapia mossambica blocks can be kept.

The invention discloses a silage composition containing gramineous forage grass and alfalfa and a preparation method of the silage composition, and belongs to the technical field of forage grass processing. The preparation method of the silage composition comprises the following steps: cutting fresh gramineous pasture and alfalfa with proper maturity; cutting the cut gramineous forage grass and medicago sativa to 2-3cm, and uniformly mixing the gramineous forage grass and the medicago sativa in proportion to obtain a mixed raw material; uniformly mixing the mixed raw materials with a feed additive, filling into a silage pit, and sealing, storing and fermenting to obtain the silage composition containing the gramineous pasture and the medicago sativa. The invention discloses an ensiling composition containing gramineous forage grass and alfalfa and a preparation method thereof, the ensiling composition has high fermentation quality and nutritional value, and can meet nutritional requirements of ruminants in high altitude areas.

The invention relates to the technical field of food processing and storage and transportation preservation, in particular to a three-section variable-temperature liquid nitrogen quick-freezing preservation method for beef and application, and the method comprises the following steps: S1, performing pretreatment such as trimming, fascia removal and pre-cooling on beef; s2, performing three-stage variable-temperature liquid nitrogen quick freezing to enable the central temperature of the meat to reach-18 DEG C; and S3, after the sample is frozen and stored for 28 days, performing quality detection and analysis. The three-stage variable-temperature liquid nitrogen quick freezing provided by the invention can effectively reduce the freezing time and cooking loss of the beef, delay the spoilage of proteins and lipids, maintain a better muscle tissue form, and maintain the fresh appearance characteristic of the beef.

The invention discloses an agricultural product component content analysis method and system based on multispectral imaging, and relates to the technical field of agricultural product component content detection.The agricultural product component content analysis method comprises the following steps that component content characteristic data of an agricultural product is extracted; obtaining an agricultural product component content change trend in a future time period based on the content prediction model; judging whether the quality of the agricultural product meets requirements; and identifying the agricultural product component content related to the target index. Through the established component content prediction model, the component content change trend of the agricultural product in a period of time in the future can be predicted, so that prediction of nutrition loss or quality change of the agricultural product can be facilitated, and whether the quality of the agricultural product meets requirements can be accurately evaluated based on the component content change trend; the agricultural products can be sold and eaten in an optimal state, so that the quality standard of the whole agricultural products can be improved.

The invention discloses a preparation method of a preservative film containing rosemary essential oil, which comprises the following steps: step 1, extraction and purification of rosemary essential oil, step 2, microencapsulation of rosemary essential oil, step 3, preparation and optimization of a spinning solution, step 4, preparation of a nanofiber preservative film by electrostatic spinning, and step 5, performance detection and application evaluation. According to the preparation method, through extraction and purification of rosemary essential oil and microencapsulation, ethylene removal, antibiosis and antioxidation are achieved, the shelf life of food is effectively prolonged, freshness and nutritional value are kept, low-cost and high-environmental-protection materials are adopted, the production cost is reduced, environmental pollution is reduced, the preparation process is simple and efficient, the production efficiency is improved, and the method is suitable for industrial production. And meanwhile, through strict detection, it is ensured that the product is safe and reliable.

A bag body is composed of a puncture-proof layer and an antibacterial composite layer, after the puncture-proof layer and an antibacterial inner layer are stacked, the peripheries of the puncture-proof layer and the antibacterial inner layer are fixedly connected in a heat sealing mode, and then a vacuum interlayer is formed between the puncture-proof layer and the antibacterial inner layer. The film layer structure of the stab-resistant layer is composed of a first PET outer layer, a stab-resistant layer and a first PE layer which are compounded in sequence, and the film layer structure of the antibacterial composite layer is composed of a second PET outer layer, an antibacterial layer, an antioxidant layer, a barrier layer and a second PE layer which are compounded in sequence. The puncture-proof layer adopts the composite design of the high-strength first PET outer layer, the special puncture-proof layer and the first PE layer, the capacity of the packaging bag for resisting external impact and penetration of sharp objects is enhanced, internal objects can be effectively protected against physical damage even in a severe environment, and the damage risk in the transportation and storage process is greatly reduced.

The invention relates to the technical field of fish meat freezing and fresh-keeping, in particular to refrigerating fluid capable of remarkably improving the fish meat freezing quality. The refrigerating fluid is prepared from the following components in percentage by mass: 10 to 15 percent of ethanol, 1 to 3 percent of chitosan, 1.0 to 2.5 percent of rhizoma polygoni cuspidati extract, 0.05 to 0.15 percent of spearmint extract, 2 to 5 percent of malic acid and the balance of deionized water. The freezing method is dipping freezing, the fish meat is dipped in a pre-cooled freezing liquid and then is subjected to cryopreservation, and the freezing temperature is-18 DEG C to-38 DEG C. The preparation method of the refrigerating fluid comprises the following steps: adding the chitosan into the malic acid and the deionized water, and uniformly stirring to obtain a solution A; sequentially adding ethanol and spearmint extract into the solution A, and stirring; and adding the polygonum cuspidatum extract, stirring and homogenizing. According to the freezing liquid, the freezing rate of fish meat can be remarkably increased, mechanical damage to muscle fibers caused by repeated formation of ice crystals is greatly reduced, the influence of temperature fluctuation on the quality of the fish meat is reduced, and the influence of freezing on the quality of the fish meat is reduced to the maximum extent.

The invention discloses a constant-temperature wall-broken microwave plant extract and a production process thereof, relates to the technical field of extraction, and solves the technical problem of low activity during extraction of effective components of a product in the existing technical scheme. The constant-temperature wall-broken microwave plant extract is prepared from the following raw materials: 15-25 parts of passion fruits, 40-60 parts of grape seeds, 8-12 parts of lucid ganoderma powder and 15-25 parts of citrus peel powder. The preparation method comprises the following steps: S1, selecting passion fruits, grape seeds, lucid ganoderma and orange peels, and cleaning, disinfecting and sterilizing the passion fruits, the grape seeds, the lucid ganoderma and the orange peels; s2, inspecting and removing pollutants and impurities in the raw materials; s3, drying the cleaned raw materials, and grinding the dried raw materials into fine powder by using a grinder; according to the method, loss of active ingredients in traditional high-temperature extraction is avoided, nutritional ingredients and biological activity in plant raw materials are effectively kept, effective ingredients in plants can be efficiently extracted within a short time, and the production cycle is shortened; impurities and residues can be effectively removed, effective components can be reserved, degradation of heat-sensitive components is effectively prevented, and the nutritive value and natural fragrance of the raw materials are kept.

The utility model relates to the field of food packaging, and discloses a vacuum bag for split packaging of mutton, which comprises a vacuum bag, a sealing rubber strip is arranged at the top of the vacuum bag, an anti-abrasion rubber strip is fixedly arranged at the bottom of the vacuum bag, a vacuum tube for extracting air is fixedly arranged on one side of the vacuum bag, and the outer end of the vacuum tube is in threaded connection with a sealing cover. PVC rubber strips used for preventing abrasion are arranged on the front face and the back face of the vacuum bag, anti-abrasion covers are fixedly arranged on the two sides of the vacuum bag, and the vacuum bag further comprises anti-cutting matts.According to the vacuum bag, due to the fact that the multiple sets of anti-cutting mattresses and foam net strips are arranged, sharp edges of mutton with bones are effectively prevented from cutting the inner wall of a packaging bag, and the packaging safety is remarkably improved; food pollution and loss caused by package breakage are reduced, friction with other objects in the transportation process is effectively resisted due to the design of the multiple sets of PVC rubber strips on the outer surface of the packaging bag and the anti-abrasion rubber strips at the bottom, the risk of surface abrasion of the packaging bag is reduced, and the service life of the packaging bag is prolonged.

The invention relates to the technical field of food sterilization and fresh-keeping, and discloses a food sterilization and fresh-keeping method based on lactic acid growth inhibition, and the method specifically comprises the following steps: 1, selecting a lactic acid source: selecting water, konjac glucomannan, galactomannan or hydroxypropyl distarch phosphate as a proper lactic acid source; 2, preparing a lactic acid source solution: determining the addition amount of a lactic acid source, and dissolving the lactic acid source in water to obtain the lactic acid source solution; 3, spraying a lactic acid source solution: uniformly spraying the lactic acid source solution on the surfaces of the sea cucumbers to ensure that lactic acid is in full contact with the sea cucumbers; through the method, the shelf life of the sea cucumbers can be effectively prolonged, meanwhile, the original taste and nutritional value of the sea cucumbers are kept, the optimal sterilization effect can be achieved by optimizing the adding amount and treatment time of the lactic acid source, meanwhile, the influence on the flavor of the sea cucumbers is reduced, and through the specific lactic acid source and treatment steps, the shelf life of the food is effectively prolonged; meanwhile, the quality of the food is kept.

This invention discloses a method for preparing passion fruit whole-fruit wine with improved clarification, belonging to the field of food processing technology. In this method, pectinase, cellulase, and transglutaminase are added before fermentation, and polyglutamic acid, bentonite, and curdlan are added after fermentation. The passion fruit whole-fruit wine obtained by this method has a light transmittance as high as 98.9%. The passion fruit wine composite clarifying agent prepared by this invention can be used in the preparation of passion fruit wine from whole passion fruit, significantly improving the clarity of passion fruit wine, reducing the technical difficulty and production cost of the clarification process, shortening the clarification time, effectively maintaining the flavor and nutritional value of the fruit wine, and improving the production efficiency of the fruit wine; it is simple to operate, easy to implement, and worthy of promotion and use.

The invention relates to the field of new packaging materials, and provides a composite film for fresh-keeping of green leaf vegetables and a preparation method thereof, the main raw materials of the composite film comprise a base material, citric acid, glacial acetic acid and nicotinamide; wherein the base material is a mixture of chitosan and polyvinyl alcohol; the preparation method comprises the following steps: dissolving and mixing the chitosan and the polyvinyl alcohol, adding a nicotinamide solution, stirring and carrying out ultrasonic treatment to uniformly distribute the components, and finally forming the film by adopting a tape casting process. The composite film can effectively delay oxidation and decay of the green vegetables and remarkably prolong the shelf life of the green vegetables. The composite film has good mechanical properties and flexibility, and is suitable for various fresh-keeping applications. The preparation process is simple, large-scale production is easy, and the material is environment-friendly and biodegradable and has a wide application prospect.

The present invention discloses a refrigerator using an enhanced high-voltage electrostatic field, comprising a refrigerator body, a refrigeration module, a storage module, a high-voltage direct current power module and an enhanced high-voltage electrostatic field module, wherein the high-voltage direct current power module comprises an electrode plate, the refrigeration module is mounted on the upper part of the refrigerator body, the high-voltage direct current power module is mounted on the lower part of the refrigerator body, the storage module is mounted on the refrigeration module, the electrode plates are mounted on the top and bottom of the storage module respectively, and two electrode plates are connected to the positive terminal and the negative terminal of the high-voltage direct current power module respectively. The present invention can enhance the internal field strength of the material in the electric field by 10-20 times, and realizes the function of obtaining a larger electric field strength by using a smaller voltage. The invention can improve the freezing efficiency of the refrigerator, reduce the ice crystal size of the frozen items, and improve the freezing quality of the frozen food; it can also improve the refrigeration efficiency and fresh-keeping effect of refrigerated food, and extend the shelf life of refrigerated food.

The invention relates to the field of food processing, in particular to a cooling and conveying device with a cooling function for food processing, which comprises an equipment outer frame, a conveying belt is arranged in the equipment outer frame in a penetrating manner, and a plurality of steel wire mesh discs are arranged on the conveying belt; an air inlet pipeline connected with a refrigerating unit is arranged at the top of the equipment outer frame, and a plurality of corrugated hoses are arranged at the output end of the air inlet pipeline in a communicating mode; by means of steering guiding and surrounding type refrigeration of the arc-shaped air opening and rotation of the side blowing assembly, the situation of uneven refrigeration caused by single direct blowing is avoided, the food refrigeration quality is guaranteed, and the uniform refrigeration effect on the outer side of food can be achieved; the problems that in the prior art, cold air is directly blown to food from a single direction, the difference of the cold air amount received by all parts of the food is large, water condensation and loss of different degrees are generated due to local temperature difference in the food storage process, and the taste and quality of the food are affected are solved.

The application discloses a method for applying lanthanum as a passion fruit cadmium reduction agent and improving fruit quality, which comprises the following steps: during the young fruit period to the mature period of the passion fruit, a compound regulation agent prepared from La(NO3)3 and water is sprayed on the leaves; the concentration of La(NO3)3 in the compound regulation agent is 40-53.3 mg / L in terms of La; the spraying is performed three times, and the first spraying is preferably performed during the young fruit formation period, the second spraying is performed during the initial swelling period, and the third spraying is performed during the early fruit filling period. Through scientific spraying of the lanthanum nitrate in the Cd-polluted soil, the passion fruit can be stably grown, the Cd accumulation amount of the fruit and the plant can be significantly reduced, the sugar and acid constitution, the vitamin C content and the antioxidant enzyme activity of the fruit can be improved, and the fruit quality and the stress resistance can be ensured.

The invention discloses a rice quality detection method, which relates to the technical field of rice quality detection, is realized by adopting a data collection and data preprocessing module, a comprehensive evaluation module and a detection adjustment and detection data management module, and uses an optical instrument to detect the reflectivity and transmissivity of a rice sample under different wavelengths. Different wavelengths specifically comprise infrared light and ultraviolet light, the detection data recorded in the system of the detection equipment is cleaned and sorted, repeated, wrong and invalid detection data are removed, and the detection data obtained through measurement are recorded in the system of the detection equipment. The method comprises the following steps of: sorting rice into a table or a data set in a system of detection equipment, making a targeted adjustment scheme according to a feedback analysis result, and considering optimization of a material formula or improvement of an optical structure design to obtain the reflectivity and the transmissivity which meet the quality standard of the rice, wherein each row represents a wavelength and each column comprises the reflectivity and the transmissivity value under the wavelength.

The invention discloses an automatic pig feed feeding and discharging device, and relates to the technical field of feed feeding, the automatic pig feed feeding and discharging device comprises a quantitative feeding assembly, the quantitative feeding assembly comprises a feeding trough frame and four supporting legs, the four supporting legs are fixedly connected to the bottom surface of the feeding trough frame, the bottom of the outer side wall of the feeding trough frame is fixedly connected with a supporting rod, the top end of the supporting rod extends to the top of the feeding trough frame, and the top end of the supporting rod is fixedly connected with the feeding trough frame. A bin is fixedly connected to the top end of the supporting rod, a material cover is clamped to the top end of the bin, a partition plate is fixedly connected to the inner wall of the bin, and a plurality of discharging pipes are arranged at the bottom end of the bin; the weight of the feed at the top of the carrier plate is set, compared with an existing mode that the falling time of the feed is controlled only through an electromagnetic valve, the feeding method is not affected by changes of physical properties of the feed, it can be ensured that the accurate amount of feed can be obtained every time pigs are fed, accurate nutrition supply is facilitated, and the feeding efficiency is improved. The requirements of different growth stages and health conditions of the pigs are met.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of an oolong tea extract. Pure water extraction is adopted, no organic solvent is introduced for extraction, the loss of flavor substances is reduced, and the method is green and environmentally friendly; high-temperature extraction is used in early-stage extraction, the extraction frequency can be reduced, the extraction efficiency can be improved, the energy consumption can be reduced, one of vitamin C, sodium erythorbate and astaxanthin is added to serve as an antioxidant, the pH is adjusted to be faintly acid, the antioxidant can keep the maximum activity and stability, and the antioxidant effect is achieved; according to the method, a molecular distillation technology, an enzymolysis technology and a membrane concentration technology are combined, so that the extraction efficiency of the oolong tea extract is improved, the flavor of the oolong tea extract is remarkably improved, and the method is simple in used equipment, low in energy consumption, easy to operate and suitable for industrial production.

The invention relates to a preparation method of an abalone meat sausage, which comprises the following steps: S1, tenderizing abalones: tenderizing pretreated abalones in a water bath heating manner to obtain tenderized abalones; s2, preparing the flavoring substance with the abalone flavor: carrying out alcohol decoloration on the pretreated abalone viscera by adopting edible alcohol to obtain protein liquid, then carrying out protease enzymolysis on the protein liquid to obtain enzymatic hydrolysate, then carrying out deodorization treatment on the enzymatic hydrolysate by adopting activated carbon, and finally carrying out Maillard reaction on the obtained deodorized enzymatic hydrolysate to obtain the flavoring substance with the abalone flavor. The flavoring substance containing the abalone flavor is obtained; s3, preparing the abalone meat sausages: dicing the tenderized abalones, uniformly mixing the diced abalones with seasoning meat paste, and adding the flavoring substances with the abalone flavor to obtain the abalone meat sausages. The processing technology is simple, the obtained abalone meat sausages have the advantages of unique flavor, high nutritional value, good taste and the like, and large-scale production is easy to realize.

The application relates to the field of new packaging materials, and provides a composite film for fresh-keeping of green leaf vegetables and a preparation method thereof, main raw materials of the composite film including a base material, citric acid, glacial acetic acid and nicotinamide; the base material is a mixture of chitosan and polyvinyl alcohol; the preparation method is that chitosan and polyvinyl alcohol are dissolved and mixed, then a nicotinamide solution is added, stirring and ultrasonic treatment are conducted to uniformly distribute the components, and finally a flow casting process is adopted to form a film. The composite film can effectively delay oxidation and corruption of green leaf vegetables, and significantly prolong the shelf life of the green leaf vegetables. The composite film has good mechanical properties and flexibility, and is suitable for various fresh-keeping applications. The preparation process is simple, easy for large-scale production, the material is environment-friendly and biodegradable, and the composite film has a wide application prospect.

The application belongs to the technical field of food processing, and particularly relates to a composite additive for improving the storage stability of special medical purpose formula powder and application thereof, which is composed of lecithin, cysteine, ascorbic acid and ascorbyl palmitate. Through the synergistic effect of the four components, the composite additive can significantly improve multiple stability indexes of the special medical purpose formula powder in the storage process: improve the solubility, inhibit the Maillard reaction to reduce the generation of 5-hydroxymethyl furfural, inhibit lipid oxidation to reduce the generation of malondialdehyde and peroxide value, and especially overcome the pro-oxidation defect of ascorbic acid at high temperature. The four-component system of the application constructs a water-oil-interface multidimensional protection network, and provides an effective composite additive scheme for preparing the special medical purpose formula powder with high stability, and has a wide industrial application prospect.

The utility model relates to the technical field of frying machines, in particular to an automatic pumpkin seed frying machine which comprises a machine body, a feeding port is formed in the top of the machine body, the bottom of the feeding port is fixedly communicated with a feeding pipe, a stirring assembly is arranged at the top of the machine body, the stirring assembly comprises a motor, and the motor is connected with the feeding pipe. The motor is fixedly connected to the top of the machine body, a first electric push rod is fixedly connected to the bottom of the motor, a first push rod is fixedly connected to the push end of the bottom of the first electric push rod, a stirring rod is fixedly connected to the bottom of the first push rod, and stirring blades are fixedly connected to the side surface of the stirring rod. According to the automatic stir-frying machine for the pumpkin seeds, through cooperation of the push rod, the stirring rod and the stirring blades, workers stir-fry the pumpkin seeds through the automatic stir-frying machine, manual operation is reduced, the condition that the pumpkin seeds are burnt or yellow is avoided by setting the temperature and judging the burnt condition through the automatic stir-frying machine, and the quality of the pumpkin seeds is improved.

The invention discloses a fresh-keeping method for reducing high-temperature damage of litchi peels. The method comprises the following steps: soaking litchis in a propylene glycol solution, taking out the litchis, airing, soaking the litchis in a glutathione solution, and carrying out quarantine high-temperature treatment. The moisturizing and antioxidant treatment method can effectively prolong the shelf life of the litchis and reduce the problem of quality degradation after high-temperature treatment, so that the litchis keep good commodity value in the export process.

The invention belongs to the technical field of tea making, and particularly relates to cold extraction tea and a making method thereof. The making method of the cold-extracted tea comprises the following steps: S1, mixing tea leaves with RO water at 0-4 DEG C to obtain a tea water mixture; s2, grinding the obtained tea water mixture to obtain tea soup; and S3, carrying out high-pressure jet treatment on the obtained tea soup, standing for a certain time, and filtering to obtain a tea extract. According to the tea making process, on the basis of ensuring the extraction rate of small molecular substances such as theanine in the tea leaves, the release rate of caffeine can be inhibited to a certain extent, premature oxidation of tea soup is prevented, the turbidity of the tea soup is reduced, the problem of secondary precipitation of products is prevented, and the taste of the tea soup is kept.

The application relates to a refrigerator drawer control method and device, a storage medium and an electronic device. The method comprises the following steps: in the case that a target object is detected in a refrigerator drawer, the indoor temperature of the refrigerator drawer is acquired; according to the indoor temperature, the opening number of a damper group of a nine-square grid refrigerating assembly of the refrigerator drawer is adjusted to adjust the indoor temperature, wherein the nine-square grid refrigerating assembly is used for transmitting cold air through the damper group to an air duct formed between the damper group and a cold guide disc of the nine-square grid refrigerating assembly, cooling the cold guide disc to adjust the indoor temperature. The application solves the technical problem that a large amount of nutrients of food is lost when the food is refrigerated.

The cold-chain-free fresh walnut processing equipment comprises a shell and a partition plate mounted at the bottom of the inner wall of the shell, a movable connecting block is arranged in the shell, a detachable mounting plate is arranged at the bottom of the connecting block, a movable annular shell is arranged below the mounting plate, and the annular shell is arranged in the shell. And a rotatable annular plate is arranged below the annular shell. According to the device, the shell, the partition plate, the connecting blocks, the mounting plate, the annular shell, the annular plate, a reticulated shell, a heating plate, a servo motor, a threaded rod, a threaded block, a sliding groove, a sliding block, an adjusting block, a sealing plate, a first electric push rod, a rotating motor, a stabilizing block, an arc-shaped block, an annular groove, a second electric push rod, a pressing plate, a through opening, a moving block, a positioning rod, a mounting block and a connecting plate are matched with one another; by means of the walnut cleaning device, cleaned walnuts can be directly dried, water spots are prevented from dripping everywhere, labor force is reduced, and working efficiency is improved.

The invention relates to the field of food science, and discloses a method for calculating the service life of olive oil based on a thermal decomposition reaction dynamic equation, and the method comprises the following steps: S1, at different heating rates, carrying out thermal analysis on an olive oil sample to obtain a thermal weight loss and differential thermal analysis curve of the olive oil sample; s2, calculating peak top temperatures at different heating rates; s3, respectively calculating the activation energy of the olive oil by using an Ozawa method and a Kissinger method; and S4, separating variable integrals from the thermal analysis kinetic equation, and calculating the oxidation life of the olive oil at different temperatures. According to the method, differential thermal-thermogravimetric analysis (TG / DTA) is combined with kinetic calculation of an Ozawa method and a Kissinger method, so that a more accurate way for predicting the oxidation stability of the olive oil is provided, and edible oil manufacturers and consumers can better understand the storage potential and the quality retention time of products.

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.