7results about How to "Preserve freshness" patented technology

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 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 relates to a complete pet frozen fresh food and a preparation method thereof, and aims to provide a fresh and safe food with balanced nutrition for pets. The frozen fresh food for pets is prepared from the following raw materials in percentage by weight: 40% of animal meat, 20% of animal heart, 10% of animal liver, 8% of eggs, 6% of carrots, 6% of kale, 2% of spinach, 2% of apples, 1% of pineapples, 1% of fish oil, 0.5% of chicory root powder and 1.2% of premix. Wherein the animal meat can be selected from chicken meat, duck meat, beef, pork, fish meat or rabbit meat; the heart and liver of the animal are also corresponding viscera of chicken, duck, cattle, pig, fish or rabbit. The premix consists of a plurality of mineral substances and vitamins so as to meet the nutritional requirements of pets. According to the frozen fresh food for the pets, comprehensive nutrition is guaranteed through scientific proportioning, meanwhile, low-temperature processing and quick-freezing storage technologies are adopted, the freshness and nutritional ingredients of the raw materials are reserved to the maximum extent, and healthy and delicious food choices are provided for the pets.

The rich clausena lansium fruit powder is prepared from the following raw materials in parts by weight: 20 to 50 parts of seedless clausena lansium pulp, 20 to 50 parts of seeded clausena lansium juice, 3 to 5 parts of clausena lansium extracting solution, 10 to 25 parts of white granulated sugar, 25 to 65 parts of carrier, 0.5 to 2 parts of citric acid, 0.1 to 0.2 part of vitamin C, 0.05 to 0.2 part of sweetening agent and 0.05 to 0.1 part of preservative. The freshness and flavor concentration of the clausena lansium are reserved to the maximum extent by means of freezing and pulping, small-fire decocting of fruit pulp, supercritical extraction and continuous dynamic vacuum drying, 3.5% of the prepared clausena lansium powder is added into an ice cream product, and the clausena lansium fruit powder has the clausena lansium fruity flavor which is balanced in sourness and sweetness, smooth in taste and rich in flavor.

The invention discloses a multi-frequency ultrasonic sirloin thawing method, which adopts a double-frequency sequential ultrasonic treatment thawing mode and comprises the following steps: taking frozen sirloin with the center temperature lower than-20 DEG C, putting a sample into water in an ultrasonic tank by using multi-frequency ultrasonic equipment, controlling the immersion position to be about 0.5-3cm away from the horizontal plane, controlling the water temperature to be 12-20 DEG C, controlling the ultrasonic power to be 900W, and performing ultrasonic treatment for 2-3 hours; when the center of the meat sample is raised to 0 DEG C or above, taking out; the ultrasonic frequency is 22 / 28 kHz, 28 / 40 or 22 / 40 kHz. According to the method, the unfreezing time is short, the unfreezing loss of the sirloin is reduced, the freshness of the sirloin can be reserved to the maximum extent, the tenderness of the sirloin is improved, particularly, the muscle fiber fracture surface of the unfrozen sirloin is smooth, the damage degree of muscle fiber bundles is small, and the unfreezing quality of the quick-frozen sirloin can be effectively improved.

The application relates to an air leaf-removing type leafy vegetable batch purification and packaging integrated device, and relates to the technical field of agricultural machinery. The device is used for solving the problems of high leaf-removing damage rate, low treatment efficiency, poor equipment adaptability, low intelligent degree and narrow variety adaptability in the existing leafy vegetable purification and packaging process. The device comprises a conveying mechanism, a root-removing mechanism, a leaf-removing mechanism, a packaging mechanism and a controller. The conveying mechanism, the root-removing mechanism, the leaf-removing mechanism and the packaging mechanism are electrically connected with the controller. The root-removing mechanism is arranged on one side of the rear end of the root-removing conveying mechanism. The leaf-removing mechanism is arranged in the middle of the leaf-removing conveying mechanism. The packaging mechanism is arranged on the packaging conveying mechanism. The leafy vegetables are subjected to root removal through the root-removing mechanism on the root-removing conveying mechanism, then enter the leaf-removing conveying mechanism, are subjected to air leaf-removing through the leaf-removing mechanism on the leaf-removing conveying mechanism, then enter the packaging conveying mechanism, and are subjected to screening and weighing through the packaging mechanism on the packaging conveying mechanism, and are then packaged and bagged. The device is used for leafy vegetable processing.

The present application relates to the technical field of dissolving tablets, and discloses a dissolving tablet and a processing method thereof, wherein the dissolving tablet comprises American ginseng, ginseng, dendrobium officinale and yam, and is obtained by the processes of cleaning, freeze-drying, twice selection, low-temperature ultrafine grinding, material mixing, granulation, tablet pressing, microwave drying, polishing, powder removal and edge grinding, inner packaging, sterilization and outer packaging, and according to different proportions, American ginseng dissolving tablets or ginseng dissolving tablets are obtained. The dissolving tablet is directly processed by fresh products, short-time freeze-drying, effectively retains the freshness of plants, and the ultrafine grinding of 300-500 meshes is more beneficial to the absorption of nutritional ingredients, the tablet is pressed into a tablet and placed under the tongue, is fully mixed with sublingual saliva, and the utilization rate is improved. At the same time, the sublingual dissolving process is slow, the content of effective components after dissolution is higher, the absorption effect is good, and the dissolving tablet has the effects of generating body fluid, nourishing blood, relieving qi and nourishing yin, soothing the nerves, improving intelligence, relieving fatigue and the like.