52results about How to "Short freezing time" patented technology

The invention relates to a production line of convenient instant rice flour and process technology, wherein the production line of the convenient instant rice flour comprises a rice treatment device, a cooking flour-mixing machine, a self-mature wire-extruding device, an aging device, a quantitative disconnecting device, a boxing shaping device, a powder block drying device, a powder block cooling device, and a packaging conveying device, which are orderly arranged according to the transfer direction of materials. The aging device comprises a rice vermicelli refrigerator, an aging machine and a continuous fluffer. The invention has the advantages of excellent product quality, wide adaptability, high performance, automaticity, low consumption, energy saving, high yield, health and environmental protection.

The invention discloses a production line of convenient and instant rice-flour and a production technology thereof. The production line comprises a rice processing device, a stewing mill, a self-ripe scrooping device, an aging device, a quantitative disconnecting device, an entry-box shaping device, a powder block drying device, a powder block cooling device and a package conveying device which are arranged in sequence in accordance with material transferring direction. The aging device comprises a ricevermicelli refrigerator, an aging machine and a continuous fluffer. The production line and the production technology have the advantages of good product quality, broad suitability, high efficiency and automation, lower energy consumption, high yield, hygiene and environment protection.

The invention relates to a full-automatic instant vermicelli production line, and comprises a starch agitating device, a self-curing scroop machine which can produce instant vermicelli only by one time curing, a time-effect aging device, a washing fluffer device, a quantitative cutting device, a powder agglomate drying device, a powder agglomate cooling device, and a package conveying device which are all sequentially arranged along the direction of transmitting materials. The time-effect aging device comprises a first natural time-effect aging machine, a vermicelli refrigerating machine, a washing fluffer machine, and a washing bean jelly machine for the secondary natural time-effect aging. The producing process sequentially comprises the starch agitating, the self-curing scroop, the time-effect aging, the quantitative cutting, the powder agglomate drying, the powder agglomate cooling, and the package conveying, and also comprises the merely primary self-curing scroop. The time-effect aging comprises the first natural time-effect aging, the vermicelli refrigerating, the washing fluffer, and the secondary natural time-effect aging which can lead the self-curing scroop machine which can produce instant vermicelli only by one time curing to extrude the vermicelli, and the vermicelli is not adhesive. The instant vermicelli cannot become burnt when the instant vermicelli is placed in the boiled water, and the flavor is good.

A flexible multi-tubular cryoprobe, including a housing for receiving an inlet flow of near critical cryogenic fluid from a fluid source and for discharging an outlet flow of the cryogenic fluid. A plurality of fluid transfer tubes are securely attached to the housing. This includes a set of inlet fluid transfer tubes for receiving the inlet flow from the housing; and, a set of outlet fluid transfer tubes for discharging the outlet flow to the housing. Each of the fluid transfer tubes is formed of material that maintains flexibility in a full range of temperatures from −200° C. to ambient temperature. Each fluid transfer tube has an inside diameter in a range of between about 0.10 mm and 1.0 mm and a wall thickness in a range of between about 0.01 mm and 0.30 mm. An end cap is positioned at the ends of the plurality of fluid transfer tubes to provide fluid transfer from the inlet fluid transfer tubes to the outlet fluid transfer tubes.

The present invention is fluid ice making method and apparatus. The method includes cooling the cool carrying medium in fluid to below 0 deg.c with evaporator, spraying ice making water to the cooled cool carrying medium in fluid to form mixed fluid of ice grain and cool carrying medium and separating ice from the cool carrying medium in fluid to obtain fluid ice. The apparatus for making fluid ice includes evaporator, ice making unit, water sprayer, filter with filtering net and circulating pump connected via pipeline. The present invention has high heat efficiency, high practicality, simple structure and low running cost.

The invention discloses a sweet potato vermicelli processing method which comprises the following steps: preparing emulsion, mixing, curing, air cooling, ageing, freezing, shearing, loosening the vermicelli, dehydrating, pre-drying, molding, roasting and finally packaging. The invention also discloses a sweet potato vermicelli production line which comprises a starch stirring device, a self-curing and extruding device, an aging device, a vermicelli freezing device, a vermicelli shearing device, a vermicelli washing and loosening device, a pre-drying device, a quantitative molding device, a vermicelli cake drying device and a packaging and conveying device which are sequentially arranged according to the material delivery direction. The production cost is reduced, and the requirements of the production and processing technology are fully met. Moreover, the production efficiency is improved, the production conditions are improved, and the product quality is improved.

The invention discloses a fresh-keeping method for fresh fruit fumet, which comprises the following steps of: choosing seasonal fresh fruits as a base material, wherein fruit granules are required to be elastic and full and have the sense of weight; 1) cleaning fruits; 2) removing skin and kernel, and refrigerating the processed fruits; 3) pulping and thinning, as well as mixing and stirring flesh fiber with fruit juice; 4) performing ozone sterilization; 5) performing vacuum packaging; 6) performing quick freezing; 7) quickly transferring the frozen bagged products in a freezer for storage with temperature range from -18 DEG C to -20 DEG C. The fresh-keeping method for the fresh fruit fumet has the advantages that the fresh fruit fumet can be kept fresh for a long time and eaten safely without any toxic and side effects, the yield of the fruit fumet is greatly increased, and the fresh fruit fumet can be used for active regulation on the seasonal fruits.

The invention discloses a production method of white muscardine silkworms. The production method comprises the following steps of: (1) rejuvenescence of pathogens: adopting white muscardine silkworms to infect bombyx mori polypides and collecting fresh beauveria bassiana on the bombyx mori polypides; (2) toxin attacking for the pathogens: preparing the beauveria bassiana into beauveria bassiana liquid, closing doors and windows, uniformly spraying the beauveria bassiana liquid on silkworm bodies with newly-exuviated fifth larva and placing in a sealed space for 1-2 hours; (3) culture of silkworm bodies: opening doors and windows for ventilation, controlling the temperature to 22-26 DEG C and the humidity to 95-98%, and culturing till the silkworm bodies are died; (4) culture of muscardine silkworms: choosing out died silkworm bodies, culturing on a clean silkworm seat paper, controlling the temperature to 24-28 DEG C and the humidity to more than or equal to 80%, culturing till rigidification of the died silkworm bodies, growing white hypha conidia and obtaining semi-finished products of the muscardine silkworms; and (5) preparation of finished products of the white muscardine silkworms: collecting semi-finished products of the white muscardine silkworms, airing and drying to obtain the finished products of the white muscardine silkworms. The production method disclosed by the invention has the advantages that the death time of the silkworm bodies is neat, the rigidification time is short, the rigidification rate is high, the yield of the white muscardine silkworms is high and the quality is stable.

An instant bean vermicelli production line comprises a starch stirring device, a self-curing vermicelli extruding device, an ageing effect aging device, a water scrubbing vermicelli loosing device, a quantitative shearing device, a flour agglomerate drying device, a flour agglomerate cooling device and a packing transporting device which are sequentially arranged according to material conveying direction. An antisticking machine is further arranged between the self-curing vermicelli extruding device and a first natural ageing machine, comprising a flour applying chamber, a flour applying device, an air-supply arrangement and a flour retracting device. An instant bean vermicelli manufacturing technique sequentially comprises starch stirring, self-curing vermicelli extruding, ageing effect aging, quantitative shearing, flour agglomerate drying, flour agglomerate cooling and packing transporting. Bean vermicelli antisticking is carried through between the self-curing vermicelli extruding and the ageing effect aging, and the bean vermicelli antisticking process comprises the air-supply arrangement for supplying air to the flour spouting device which spouts flour to the bean vermicelli under the function of wind from the air-supply arrangement. The instant bean vermicelli production line of the invention has the advantages of great antisticking effect and capability of meeting antisticking requirement of bean vermicelli with different proportion.

The invention discloses a processing method of quick-frozen seasoning freshwater lobster. The method comprises the following steps of soaking the lobster subjected to surface silt cleaning treatment into cleaning liquid for dirt spitting treatment; then fishing out the lobster for clean cleaning; frying the cleanly cleaned and drained lobster in oil at the oil temperature being lower than 180 DEGC; putting the fried and oil drained lobster into seasoning soaking juice for primary soaking seasoning treatment; adding corresponding seasoning juice and seasoning oil into the lobster according tothe parts for secondary seasoning treatment; performing quick-frozen treatment on the lobster through liquid nitrogen quick-freezing machine, wherein the quick-freezing temperature is -80 to -105 DEGC; the time is 8 to 20 minutes; the center temperature is below -15 DEG C. After the quick-frozen seasoning freshwater lobster is reheated, compared with the fresh lobster cooked on site, the quick-frozen seasoning freshwater lobster has the advantages that the appearance, flavor and the like are identical; the efficiency is improved; the energy consumption and the production cost are reduced; themechanical and standard industrialized production can be realized.

The invention relates to an instant vermicelli production line, and comprises a starch agitating device, a self-curing scroop device, a time-effect aging device, a quantitative cutting device, a powder agglomate drying device, a powder agglomate cooling device, and a package-conveying device which are all sequentially arranged along the direction of transmitting materials. A reshaping dehumidifier is further arranged between a quantitative cutting machine and a drying machine, and comprises a reshaping dehydration device which comprises one row or more than one rows of air ducts, the number of the air ducts at each row is corresponding to the number of powder boxes at each row of a drying box, blowing ports of the air ducts are correspondingly dead against the powder boxes along the vertical direction, the dehumidification method of the producing process comprises the powder box or a face box on a band carrier to be conveyed to the position just below the air duct, the air duct is arranged just above the corresponding powder box or the face box for blowing, water films and powder agglomates between the powder box and an eyelet of the face box or the water films on the face blocks are blown, the water on the surface of the powder agglomates or the face blocks is discharged from the eyelet of the power box or face box. The invention can save plenty of energy sources and time.

The present invention relates to blood vessel storing liquid for fast vitrifying and cryogenically storing body blood vessel, artificial blood vessel and tissue engineering blood vessel and the corresponding storage method. The blood vessel vitrifying and storing liquid is compounded through diluting polysaccharose and mycose with M199 diluent to obtain mixed solution of 20-35 % and 15-25 % concentration separately; diluting vinyl glycol and vinyl alcohol with the mixed solution to mixed liquid of 20 % concentration; and adding azone as high penetrant in 0.5-1 % to form the blood vessel vitrifying and storing liquid, into which, 0.001-0.005 % of cationic surfactant may be also added. Blood vessel is thrown into the vitrifying and storing liquid inside some plastic bag at room temperature, and the sealed bag is thrown into liquid nitrogen for cryogenical storing. The cryogenically stored blood vessel may be defrosted via taking out the bag from liquid nitrogen and soaking in water bath at 22-25 deg.c for 15 sec.

The invention belongs to the technical field of food processing, and particularly relates to a health-maintenance gumbo crisp chip and a preparation technology thereof. The preparation technology comprises the following steps: selecting fresh pick-up gumbos, smearing a layer of edible salt on the surfaces and pickling, rinsing the pickled gumbos quickly and fishing out, placing the gumbos at low temperature and freezing, coating pulp on the outer side of the frozen gumbos, repeatedly heating and deeply frying under vacuum conditions, and finally roasting to obtain health-maintenance gumbo crisp chip. According to the health-maintenance gumbo crisp chip and the preparation technology thereof, the original color, fragrance and taste of gumbos can be maintained to the maximum extent so as to meet the natural, nutritional and healthy consumption concept of modern people, the prepared gumbos are natural and bright in color, the prepared pulp solution can effectively inhibit enzymatic browning, the freezing time is short and efficiency is high, so that the damage rate of cells inside the gumbos is low, the product tissues have a network structure, and the gumbo is loosened and crisp in mouth feeling through gradual heating and deep frying.

The invention belongs to the food production field and particularly discloses a preparation method of handmade ice cream powder. The handmade ice cream powder is prepared from white granulated sugar, glucose syrup, grease and milk products. The preparation method comprises the following steps: (1) uniformly mixing the grease with glycerin fatty acid ester, so as to obtain an oil phase for later use; (2) dissolving the milk products and an emulsion stabilizer, and homogenizing by virtue of a colloid mill, so as to obtain pasty liquid; (3) adding the glucose syrup into a mixing tank, adding the pasty liquid and the oil phase, uniformly stirring again, and carrying out high-speed shearing to obtain material liquid; (4) homogenizing the material liquid by virtue of a homogenizing machine; (5) pumping the homogenized material liquid into a drying tower, and carrying out spray drying and fluidizing cooling, so as to obtain a semi-finished product; and (6) mixing the white granulated sugar with the semi-finished product, and packaging, so as to obtain a finished product. The handmade ice cream powder can be used for preparing ice cream by virtue of household tools in a short time, the expansion rate is high, the freezing time is short, ice crystals are avoided, and the taste of the ice cream is good.

The invention discloses a processing method of scallion, which comprises the following steps that: prewashing; first-time dipping sterilization; fine washing; second-time dipping sterilization; segmentizing; third-time dipping sterilization; pre-cooling in ice water; and quick freeze, so a finished product is obtained. Due to adoption of the processing method, the hygiene and safety problem of the scallion can be well solved, thorough removal of impurities, thorough decontamination and thorough removal of residual sterilizing agent of raw materials can be guaranteed; and pollution of microorganisms on the scallion can be maximally reduced, and the taste of the scallion can be maximally maintained.

The invention provides a dried pork slice and a production method thereof, belonging to the field of food processing. The production method of dried pork slice comprises the following steps: firstly, selecting the lean meat part of fresh pig legs, cleanly washing and then putting into an ultralow-temperature instant freezer for freezing for 10-12 minutes and taking out, unfreezing with a microwave oven, mincing the unfrozen meat, then mixing aromatic flavoring consisting of salt, Chinese red pepper, pepper, cinnamon, citrus, capsicum annuum, vanilla, liquorice, purple perilla, bay leaves, rhizoma zingiberis and wild thyme evenly, and beating for 10-15 minutes, then mixing excipients, pickling for 4-5h at the temperature of -1 to 1DEG C under the condition of being wrapped with lotus leaves, then putting in a bamboo mould again, beating into slices, putting into the microwave oven for baking for 5-6min and taking out, cooling to normal temperature, packaging in a vacuum package manner, to obtain the dried pork slice. The obtained dried pork slice is convenient to eat, good in mouthfeeling, nutritional and healthy, high in eating safety, faintly scent in taste, incapable of being greasy after eating excessively, and has the efficacies of clearing away heat and lowering lipid.

The present invention relates to the field of food processing and particularly relates to a production method of frozen konjac. The method comprises the following steps: raw material preparing, stirring and puffing, static puffing, refining and stirring, gelation treating, extrusion molding, heat shaping, cutting, water permeating, quick-freezing, thawing and dehydrating. The production method overcomes the shortcomings of the prior art that the manufacture time and period of the frozen konjac are long, processes are complicated, device costs are high, manual operation is inconvenient, etc. Compared with the frozen konjac manufactured by the traditional method, the manufactured frozen konjac by the method is good in mouthfeel; the manufacture time is short; the method is simple and easy; the device cost is low; and the manual operation is convenient.

The invention discloses a fish flesh fragrance-locking, taste-controlling, and flavor-improving method, which comprises following steps: fish preprocessing, pulse type breathing rolling and fish fleshsurface coating-fixing, fish packing, freezing, and storing. In the pulse type breathing rolling and fish flesh surface coating-fixing, vacuum rolling is adopted, carrageenan and potassium chloride gel carry out reactions, trehalose and sodium polyphosphate are used to resist the freeze denaturation of proteins; and perilla, black tea, and ginger powder are used to carry out pickling to enhance the fragrance and remove the fishy smell. The flavor and elasticity of fish flesh are largely improved by the steps mentioned above, the quality of fish flesh is guaranteed, at the same time, the shelflife is prolonged, the needs of consumers are better satisfied, the operation is simple, the fish flesh quality is high, and the taste is good.

Provided is a liquid nitrogen quick freeing machine for aquatic products. The to-be-solved technical scheme is to change original refrigerating fluid liquid ammonia into liquid nitrogen. The refrigerating efficiency of the liquid nitrogen is high, the refrigerating effect is good, and the short-time refrigerating temperature can reach -198 DEG C, therefore the freezing time can be greatly shortened (about 20 minutes), and the freezing consumption is reduced. The size of the freeing machine can be reduced, and the energy consumption is reduced; the liquid nitrogen used as a refrigerating fluidis safe and environmentally friendly. The liquid nitrogen quick freeing machine for the aquatic products is characterized by being composed of a liquid nitrogen storage tank, a freeing machine box body, a liquid nitrogen delivery pipe, a sub-box body, a solenoid valve, a temperature probe, a nitrogen spraying pipe, a liquid nitrogen nozzle, a liquid nitrogen evenly mixing motor, a conveyor belt, aCPU computer automatic controller and a freeing machine box body bracket.

The invention discloses a processing method and processing device for a seasonal frost heaving foundation. The processing method includes the steps that drilled holes extending into the bottom of a movable layer of the foundation are drilled in the to-be-processed foundation; a saline solution is injected into the drilled holes; and an electrode is inserted in each of every two adjacent drilled holes where the saline solution is injected, and voltage is applied to the position between every two adjacent electrodes for conducting electrolysis on the portion, between every two adjacent drilled holes, of the movable layer. During electrolysis, every three drilled holes form one construction cycle, each positive electrode is located between two negative electrodes, and in each cycle, the positive electrodes are not moved and the positions of the negative electrodes are changed. Gas generated through electrolysis according to the method is left in soil mass pores for a long time in the form of bubbles or gas channels, original pore water seepage channels are occupied, and therefore the soil mass permeability coefficient is decreased, the moisture supply of a lower water-rich soil layer to a freezing front of the movable layer is blocked, the segregation frost heaving amount is decreased, and the loss caused by the fact that salt in a traditional salinization method seeps along with underground water is weakened.

The invention discloses a polyurethane hot melt adhesive for wood, and relates to the technical field of hot melt adhesives. The polyurethane hot melt adhesive is prepared from, by weight, 30-50 parts of polyneopentylene-hexamethylene adipate glycol, 0.5-1 part of dodecanedioic acid, 8-12 parts of isocyanate, 2-3 parts of oxidized starch, 5-8 parts of calcium oxide, 8-12 parts of tackifier and 0.02-0.1 part of catalyst. According to the polyurethane hot melt adhesive for the wood, the problems that an existing polyurethane hot melt adhesive for the wood is poor in initial adhesion and long in cold setting time are solved.

The invention discloses a method for processing small packaged pork elaborately, which can achieve final cutting, prevent any pollution, guarantee eating safety and convenience for consumers and food safety, and change the unsanitary consumption mode. The method comprises the following steps: carrying out acid discharge treatment, cutting, processing elaborately, cutting the cut meat blocks into small meat blocks, then putting the small meat blocks into a slicer, a dicer, a shredder, a granulator and a bone cutter respectively to be cut into meat slices, meat blocks, shredded meat, meat grains and bone blocks, wherein the meat slices include dish frying lean meat slices, fried and baked meat slices, streaky pork and pork fillet; the shredded meat includes dish frying shredded meat, pickled shredded meat and shredded pork fillet; the bone blocks include pork rib outer blocks, pork rib middle blocks, pork rib front blocks and pork rib rear blocks with the thickness of 3-5cm; carrying out quick-freezing, and freezing by using a gas frozen machine with the ultralow temperature of minus 80 DEG C to minus 120 DEG C so as to achieve the quick-freezing effect within 30 seconds; and packaging, carrying out ozone sterilization, and then sealing and filling according to types.

The present invention relates to a processing method of quick-frozen lotus seeds. The processing method comprises the following steps: full-particle and disease-and-insect-damage-free fresh lotus seeds are selected, and the selected lotus seeds are pretreated; an ethanol solution at a volume concentration of 80% is added into zein powder, stirring is conducted while heating is conducted, then thematerial is centrifuged to obtain supernatant, oleic acid, glycerol ester and ascorbic acid are added into the supernatant, the materials are mixed to obtain compound liquid, and the compound liquid is cold-stored to a liquid temperature of 8-12 DEG C; the pretreated lotus seeds are soaked in a color protection solution to be subjected to an ultrasonic treatment for 5-7 min; the color-protected lotus seeds are soaked in the cold-stored compound liquid in the step 1 to be subjected to membrane coating for 2 min; and the membrane-coated lotus seeds are quick-frozen using a liquid-nitrogen quick-freezing method, then the quick-frozen lotus seeds are vacuum-packed, and then the vacuum-packed lotus seeds are put at -15 to -20 DEG C to be cold-stored to obtain a desired product. The processing method of the quick-frozen lotus seeds can effectively prevent browning of the quick-frozen lotus seeds during circulation processes to prolong a fresh-keeping period of the quick-frozen lotus seeds.

The invention discloses a preparation method of hippophae rhamnoides fruit clear juice, and belongs to the technical field of deep processing of agricultural and sideline products. The preparation method of hippophae rhamnoides fruit clear juice is specially provided for solving the problems that the cost is high, and effective components and flavor substances of hippophae rhamnoides fruits are easy to lose in the preparation course in a present clarifying technology. Fruit juice is freeze-thawed, fermentation is performed with mixed bacteria, and two-stage flocculation effects of a flocculantare utilized, so that the hippophae rhamnoides fruit clear juice having high clarity and high transparence is obtained. The flavor substances and the nutrient substances of the hippophae rhamnoides fruit clear juice can be effectively reserved, various physiological active substances are maintained to the largest extent, and besides, the preparation cost is significantly reduced.

The invention discloses quick-frozen instant-heating griddle chicken and a processing method thereof. On the premise of sanitation and safety, standardized griddle sauce seasonings and griddle fragrant seasonings are used for cooking with food materials according to a standard cooking application scheme to form a griddle chicken dish, then a liquid nitrogen quick-freezing technology (below 100 DEG C) is adopted for rapid freshness locking, and after quick freezing is finished, the griddle chicken dish is immediately vacuumized and packaged, and stored in a freezer to prepare the quick-freezing instant-heating griddle chicken. The dish produced by the technology is stable in flavor with no fluctuation and extremely long in shelf life, the freezing time is extremely short, the ice crystal particles are small, the flavor is almost unchanged, the damage degree of the tissue form of the unfrozen dish is extremely small, the selection of dish varieties is not limited, and the process is relatively simple and rapid.

The present invention is fluid ice making method and apparatus. The method includes cooling the cool carrying medium in fluid to below 0 deg.c with evaporator, spraying ice making water to the cooled cool carrying medium in fluid to form mixed fluid of ice grain and cool carrying medium and separating ice from the cool carrying medium in fluid to obtain fluid ice. The apparatus for making fluid ice includes evaporator, ice making unit, water sprayer, filter with filtering net and circulating pump connected via pipeline. The present invention has high heat efficiency, high practicality, simple structure and low running cost.

A sheep placenta not only has rich nutritional value, but also has a cell immune function, a cell repairing function and the like, but active ingredients in the sheep placenta have significant change after the sheep placenta is separated from a maternal body and show a significantly decreasing tendency. The invention discloses a method for on-site collection and fresh preservation of the sheep placenta and an amniotic fluid. The method comprises the steps: preparing double interlayer collection bags each having an outer layer which is a cold medium; respectively filling the amniotic fluid and the sheep placenta into the collection bags for vacuum package; putting into an instant freezer for ultrarapid freezing, and carrying out low-temperature frozen storage; and thawing the frozen-storage amniotic fluid and the frozen-storage sheep placenta by running water or microwaves for follow-up development. The method prevents the change of the active ingredients of the amniotic fluid and the sheep placenta during the collection process, maximizes to maintain nutrient substances and the active ingredients of the amniotic fluid and the sheep placenta, and provides a basic guarantee for deep processing of the amniotic fluid and the sheep placenta. The method has short quick-freezing time, simple process and convenient operation, and is a new technology for retaining the maximum bioactive ingredients of the amniotic fluid and the sheep placenta.

The invention discloses a noise-free cryogenic mower and relates to the technical field of living devices. The noise-free cryogenic mower includes a square shaped installation frame. The left and right two sides of the installation frame are all provided with wheels. The rear of the installation frame is provided with a handrail. The interior of the installation frame is provided with a cryogenicmowing device. The cryogenic mowing device includes a thermal insulation box. Liquid nitrogen is preserved in the thermal insulation box. The bottom wall of the thermal insulation box is a heat conducting plate. The middle of the upper end of the thermal insulation box is connected with a funnel. The top of the funnel is below the top of a protective frame. The outer side of the thermal insulationbox is fixedly connected with a square shaped protective frame in sleeve. The protective frame is connected with the interior of the installation frame by sliding up and down. The left and right twoends of the installation frame are all provided with puller bolts in thread. The noise-free cryogenic mower has the advantages of using extremely low temperature to cause irreversible freezing and brittleness of plant stems and leaves and achieving the mowing effect, low cost and no noise without causing dust raising.

Relating to the field of aquatic product refrigeration, the invention aims to provide roller shutter type aquatic product quick-freezing equipment and a quick-freezing method. The roller shutter type aquatic product quick-freezing equipment comprises: a heat preservation box equipped with a feeding device and a quick-freezing device, and also includes a roller shutter device equipped with an aquatic product carrying steel belt stretching into the heat preservation box, an aquatic product turnover device disposed above the aquatic product carrying steel belt, and an inclined discharge path arranged below the aquatic product carrying steel belt. A lower end of the inclined discharge path extends out of the heat preservation box. The roller shutter type aquatic product quick-freezing equipment provided by the invention enables consistent freezing speed at the upper and lower parts of aquatic products, and the quick-freezing time is short.

The invention discloses a tunnel foot locking steel pipe having a freezing function and a partial freezing construction method. The tunnel foot locking steel pipe having the freezing function comprises a common foot locking steel pipe and a freezing cavity arranged in the common foot locking steel pipe, and the freezing cavity is connected with a refrigerant circulating system. The partial freezing construction method comprises the steps that a tunnel is excavated in water-rich soft surrounding rock through a benching tunneling method, after upper benching and preliminary supporting, the tunnel foot locking steel pipe is driven from an arch foot supported in the upper benching preliminary stage, the tunnel foot locking steel pipe is connected with the refrigerant circulating system so thatthe surrounding rod around the foot locking steel pipe is partially frozen, then, lower benching is conducted, lower step preliminary supporting is conducted, cyclic construction is conducted in sequence till the whole tunnel is sealed and cyclic, and freezing is stopped. According to the tunnel foot locking steel pipe having the freezing function and the partial freezing construction method, materials are saved, the freezing pipe material consumption and construction cost are reduced, the surrounding rock is partially frozen through the foot locking steel pipe, thus, the surrounding rock freezing range is greatly reduced, the bearing capacity of the foot locking steel pipe is effectively improved, and the construction economical efficiency and flexibility are improved.