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

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.

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 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 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 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.

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 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 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 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.