8results about How to "Reduce dry consumption" patented technology

The invention discloses ice glazing liquid for ice glazing of mussels. The ice glazing liquid is prepared from the following components in percentage by mass: 0.1 to 0.12 percent of sodium polyacrylate, 0.05 to 0.07 percent of sodium erythorbate, 0.01 to 0.03 percent of citric acid, 1 to 1.2 percent of sodium lactate, 0.4 to 0.6 percent of alginate oligosaccharide, 0.1 to 0.12 percent of xanthan gum, 7 to 9 percent of propylene glycol and the balance of water. The ice glaze liquid for ice glaze plating of the mussels is reasonable in compatibility, simple and easily available in components and good in adhesiveness, the formed ice glaze is not easy to crack, the dry loss rate can be reduced, and the quality of the thawed mussels can be ensured. The invention further provides a preparation method of the ice glaze liquid for ice glaze plating of the mussels. The preparation method is simple in process step, high in operability and uniform in component dispersion.

The utility model provides a horizontal type air direct cooling air duct refrigeration display cabinet which comprises an air cooling assembly, and the air cooling assembly comprises a refrigeration box, an evaporator, an evaporation fan, an air duct pore plate, an air cooling air duct cavity, an air baffle, a supporting foot plate, a cushion bin plate, an air duct plate and an air direct cooling air duct cavity. Cold air enters the air-cooling air duct cavity and the air-direct-cooling air duct cavity, so that two refrigeration modes of air cooling and direct cooling are realized, food materials on the upper layer and the lower layer are uniformly cooled by the refrigerated display cabinet, and the food materials are more uniformly cooled; part of cold air enters the air direct cooling air duct cavity for direct cooling, so that the load of an air cooling mode is effectively reduced, the cold air speed is reduced, the air volume for directly blowing food materials is reduced, and the drying loss of the food materials is effectively reduced; the cushion bin plate and the evaporator are separated through the direct cold air duct cavity, so that the situation that the bottom edge in the display cabinet is frozen due to the too low evaporation temperature of the evaporator is avoided, the refrigeration display cabinet is easier and more convenient to maintain, and then the using feeling of customers is improved.

The invention relates to the field of food technology, and discloses a phosphorus-free frozen water-retaining agent for tilapia fillets, and a preparation method and application thereof. A phosphorus-free frozen water-retaining agent for tilapia fillets is composed of the following substances in mass fractions: 0.3-0.7% sorbitol, 0.1-0.5% sodium citrate, 0.5%-1.3% soy protein isolate, and the rest is distilled water. The preparation method of the phosphorus-free frozen water-retaining agent is to take sorbitol, sodium citrate, and soy protein isolate in a container respectively, add distilled water, stir and dissolve to obtain. The phosphorus-free frozen storage method of tilapia fillets is to take the tilapia fillets and soak them in the water-retaining agent solution for 0.5-1.5 hours, take them out and vacuum pack them, and then quickly put them into a -20°C environment for frozen storage. The phosphorus-free frozen water-retaining agent of the present invention can not only inhibit the denaturation of protein and fat of tilapia during frozen storage, maintain the stability of fish fillet protein, but also improve the texture characteristics of the fish fillets, and improve the antifreeze and water retention.

The utility model provides refrigeration equipment. The refrigeration equipment comprises a compartment configured to refrigerate stored articles; the air supply device comprises an air supply channel and a fan, the air supply channel is provided with a first air inlet, a second air inlet and an air outlet, the first air inlet is used for being communicated with the external environment where the refrigeration equipment is located to obtain fresh air, the second air inlet is communicated with an air return channel of the refrigeration equipment to obtain freezing return air, and the air outlet is communicated with the interior of the compartment; the fan is arranged in the air supply channel and is configured to drive the fresh air and the freezing return air to form mixed gas serving as a humidifying source to enter the chamber. According to the refrigeration equipment, the control effect can be improved.

The invention discloses a preparation method of a double cooked pork slice prefabricated vegetable, and belongs to the technical field of food processing.The method comprises the following steps that 1, pork is cut into pork blocks, the pork blocks are put into a pretreating agent to be soaked for 10-15 min and then fished out, and the treated pork is obtained; (2) pouring clear water into a pot, boiling, putting the treated pork into the pot, cooking until the pork is 60-80% cooked, fishing out, and cutting into pork slices; (3) adding edible oil into a pot, after the oil temperature reaches 120 DEG C, adding the sliced meat, stir-frying for 2-2.5 minutes, adding seasonings, and continuously stir-frying for 3-3.5 minutes to obtain double cooked pork slices; (4) cooling the double-cooked pork slices to room temperature, heating a protective agent, spraying the protective agent on the prepared double-cooked pork slices, and drying the double-cooked pork slices at 25-30 DEG C for 10-15 minutes to obtain the prepared double-cooked pork slices; (5) cutting the cleaned green peppers into inclined blocks, blanching and cooling to obtain prepared green pepper slices; and (6) separately bagging the prepared double cooked pork slices and the prepared green pepper slices, performing freezing treatment, and storing at-20 to-18 DEG C. The problem that the quality is reduced due to serious drying loss in the freezing process of the double cooked pork slice prefabricated vegetable is solved.

The invention relates to a refrigerator, a gaseous humidification control method, a gaseous humidification control system and a computer readable storage medium. The refrigerator comprises a refrigerator body, a refrigerating chamber (1) is arranged in the refrigerator body; the refrigeration air duct assembly (2) is arranged in the refrigerator body; the fan (3) is arranged in the refrigerator body and is configured to introduce gas from the outside and enable the gas to move towards the refrigerating chamber (1); and the surface air cooler (4) is arranged in the refrigerator body, is close to the refrigeration air duct assembly (2) and is located on a moving path of the gas from the fan (3) to the refrigeration chamber (1), and the surface air cooler (4) is configured to obtain the cooling capacity from the refrigeration air duct assembly (2) and exchange heat with the gas so as to enable the gas to humidify the refrigeration chamber (1).

This invention discloses a method for online monitoring of temperature field distribution and coordinated control of fan speed in a quick-freezing tunnel. It involves real-time acquisition of temperature data from multiple spatial sampling points within the quick-freezing tunnel to construct a dataset characterizing the spatiotemporal state of the temperature field. The dataset is analyzed to extract a first feature describing the current spatial distribution of the temperature field and a second feature describing the evolution trend of the temperature field over time. Based on the first and second features, a coordinated control command is generated to adjust the speed of at least one fan within the quick-freezing tunnel. This coordinated control command is then output to adjust the speed of each fan. This invention achieves precise coordinated control based on the global temperature field state, avoiding energy waste caused by excessive or ineffective air supply in traditional PID control or fixed-speed modes. By matching the fan speed with the actual temperature field requirements, the total energy consumption of the fan unit is effectively reduced while meeting the requirements of the quick-freezing process.

The invention relates to the technical field of frozen storage of fruits and vegetables, in particular to an ultralow-temperature quick-freezing process for litchis. When liquid nitrogen is used for quick freezing, a three-stage graded cooling process is adopted, in the first stage, liquid nitrogen at the temperature ranging from-40 DEG C to-50 DEG C is adopted for reducing the center temperature of litchis to 4 DEG C to-1 DEG C; in the second stage, the central temperature of the litchis is reduced to-13 DEG C to-17 DEG C by adopting liquid nitrogen with the temperature of-60 DEG C to-100 DEG C; and in the third stage, reducing the central temperature of the litchis to-19 to-22 DEG C by adopting liquid nitrogen with the temperature of-50 to-60 DEG C. According to the process, the lychees subjected to liquid nitrogen quick-freezing treatment can form small ice crystals, the drying loss is low, the lychees have good low-temperature frost crack resistance, the integrity of product cells is guaranteed, the original color, freshness and flavor of the lychees can be kept, the shelf life of the lychees is greatly prolonged, and the fresh-keeping degree of the lychees is good. In addition, the lychee shells quick-frozen by the process are not easy to crack.