Quick-freezing liquid for preserving food, preparation method and use method of quick-freezing liquid
A technology of food preservation and quick-freezing liquid, which is applied in the field of food processing, can solve the problems of single function, single component, and low utilization rate, and achieve the effects of fast heat transfer rate, excellent antibacterial property, and high utilization rate
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0023] Prepare a food fresh-keeping quick-freezing solution, comprising the following components by weight: 30 parts of purified water, 8 parts of sodium chloride, 25 parts of ethanol, 15 parts of chitin, 0.5 part of acetic acid, 50 parts of lemon and 50 parts of purified water 10 servings of fruit juice. Its preparation method comprises the following steps:
[0024] (1) Weigh 30 parts of purified water, 8 parts of sodium chloride, 25 parts of ethanol, and 10 parts of chitin, and mix them uniformly to form a mixed solution;
[0025] (2) Weigh 0.5 parts of acetic acid and 10 parts of lemon juice, add them to the mixed solution in sequence, and test the pH of the mixed solution. If the pH of the mixed solution is less than 6, quick-frozen solution A is obtained.
Embodiment 2
[0027] Prepare a food fresh-keeping quick-freezing solution, comprising the following components by weight: 35 parts of purified water, 10 parts of sodium chloride, 30 parts of ethanol, 15 parts of chitin, 0.5 part of acetic acid, 50 parts of tomato and 50 parts of purified water 15 servings of fruit juice. Its preparation method comprises the following steps:
[0028] (1) Weigh 35 parts of pure water, 10 parts of sodium chloride, 30 parts of ethanol, and 15 parts of chitin, and mix them uniformly to form a mixed solution;
[0029] (2) Weigh 2 parts of acetic acid and 10 parts of tomato juice, add them to the mixed solution in sequence, and test the pH of the mixed solution. If the pH of the mixed solution is less than 6, quick-freezing solution B is obtained.
Embodiment 3
[0031] Prepare a food fresh-keeping quick-freezing solution, comprising the following components in parts by weight: 32 parts of pure water, 9 parts of sodium chloride, 28 parts of ethanol, 17 parts of chitin, 1 part of alginic acid, and 12 parts of wine with an alcohol content of 8 degrees. Its preparation method comprises the following steps:
[0032] (1) Weigh 32 parts of pure water, 9 parts of sodium chloride, 28 parts of ethanol, and 17 parts of chitin, and mix them uniformly to form a mixed solution;
[0033] (2) Weigh 1 part of alginic acid and 12 parts of wine with an alcohol content of 8 degrees, add them to the mixed solution in turn, and test the pH of the mixed solution. If the pH of the mixed solution is less than 6, the quick-frozen solution C is obtained.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com