Premade food cold fresh preservation device and preparation method and application thereof

Abstract

The invention discloses a prefabricated food cold fresh preservation device and a preparation method and application thereof, and relates to the technical field of food preservation. An upper cover is arranged at the top of a preservation box, one end of the upper cover is hinged to the preservation box, the other end of the upper cover is clamped to the preservation box through a buckle, an inner container is arranged in the preservation box, and a top ventilation system is fixedly connected to the interior of the upper cover; an inner ventilation system is fixedly connected to the periphery of the inner container, the upper edge of the inner container and the fresh-keeping box are integrally formed, an inner cold carrying cavity is formed between the inner container and the fresh-keeping box, and a top solution injection port and an inner solution injection port are formed in the two sides of the upper cover and the two sides of the fresh-keeping box correspondingly. The inner cold carrying cavity and the top cold carrying cavity are filled with calcium chloride solutions through an inner solution injection opening and a top solution injection opening correspondingly, and the calcium chloride solutions are tightly attached to the top ventilation system and the inner ventilation system. The device has the functions of low power consumption, modularization and active microenvironment regulation and control, can adapt to multi-scene fresh-keeping transportation, is compact in structure and easy to maintain, and can guarantee food safety.

Description

Technical Field

[0001] The present invention relates to the technical field of food preservation, and in particular to a pre-prepared food cold preservation device, a preparation method and an application thereof. Background Art

[0002] Cold chain transportation is a critical link in maintaining the quality stability of refrigerated foods from production to consumption, requiring a low-temperature environment throughout the entire process to inhibit microbial growth and enzyme activity. For short-distance transportation from market to home, existing technologies often rely on simple insulated boxes combined with ice packs to maintain low temperatures. However, this solution has significant drawbacks: First, the central placement of the ice pack results in uneven cooling, providing only localized cooling, and its rapid melting rate (typically losing its effectiveness within 2-3 hours) makes it difficult to meet the needs of long-distance or high-temperature transportation. Second, the temperature difference between the inside and outside of a confined space easily forms condensation, accelerating bacterial growth. Traditional hygroscopic materials (such as antibacterial cushions) passively absorb moisture and cannot dynamically regulate humidity. Third, some thermostats require an external power source to drive the ventilation system, limiting portability. Furthermore, fixed refrigerants (such as solid ice packs) are difficult to optimize through structural optimization to improve cooling efficiency, and the replacement process is complex. While dynamic circulation of the refrigerant can extend the low-temperature period, it relies on a continuous power supply, increasing energy consumption and operating costs. The above contradictions highlight the difficulty of existing technologies in balancing the three core requirements of low-temperature preservation, humidity control, and portability. Therefore, a pre-prepared food cold preservation device and its preparation method and application are needed to solve the above technical problems. Summary of the Invention

[0003] In view of this, the present invention provides a pre-prepared food cold preservation device and its preparation method and application. Compared with traditional cold preservation devices, the present invention can adapt to fresh-keeping transportation in multiple scenarios, has a compact structure and is easier to maintain, can better ensure food safety, and serves as a short-distance transportation cold preservation device with low power consumption, modularity and the ability to actively control the microenvironment.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A prefabricated food cold fresh preservation device, comprising: a fresh-keeping box, an upper cover, a buckle, a top ventilation system, an inner container, an internal ventilation system and calcium chloride solution. The upper cover is arranged at the top of the fresh-keeping box. One end of the upper cover is hinged to the fresh-keeping box, and the other end is clamped to the fresh-keeping box through a buckle. An inner container is arranged inside the fresh-keeping box. The top ventilation system is fixedly connected inside the upper cover. The internal ventilation system is fixedly connected around the inner container. The upper edge of the inner container is integrally formed with the fresh-keeping box. An internal cold carrier cavity is formed between the inner container and the fresh-keeping box. A top cold carrier cavity is formed between the upper cover and the top ventilation system. The two sides of the upper cover and the fresh-keeping box are respectively provided with a top solution injection port and an internal solution injection port. The internal cold carrier cavity and the top cold carrier cavity are respectively filled with calcium chloride solution through the internal solution injection port and the top solution injection port. The calcium chloride solution is in close contact with both the top ventilation system and the internal ventilation system.

[0006] Further, the top ventilation system includes a top corrugated S-shaped air duct, a top fan, a top temperature control system integrated display and a top ventilation system power switch. A top air inlet is provided on one side of the upper end of the inner container, and a top air outlet is provided on the other side of the upper end of the inner container. One end of the top corrugated S-shaped air duct is fixedly connected to the top air inlet, and the other end is fixedly connected to the top air outlet. A top fan is fixedly connected to the end close to the top air inlet. A top ventilation system power switch is arranged on one side of the top air inlet. A top temperature control system integrated display is arranged on one side of the upper cover. The top temperature control system integrated display is electrically connected to the top ventilation system power switch and the top fan respectively.

[0007] Further, the internal ventilation system includes an internal corrugated S-shaped air duct, an internal fan, an internal temperature control system integrated display and an internal ventilation system power switch. An internal air inlet is provided on one side of the lower end of the inner container, and an internal air outlet is provided on the other side of the lower end of the inner container. One end of the internal corrugated S-shaped air duct is fixedly connected to the internal air inlet, and the other end is fixedly connected to the internal air outlet. An internal fan is fixedly connected to the end close to the internal air inlet. An internal ventilation system power switch is arranged on one side of the internal air inlet. An internal temperature control system integrated display is arranged on one side of the lower end of the fresh-keeping box. The internal temperature control system integrated display is electrically connected to the internal ventilation system power switch and the internal fan respectively.

[0008] Further, both the top corrugated S-shaped air duct and the internal corrugated S-shaped air duct are made of aluminum alloy material, and the width is 10 mm. The inner walls of the top corrugated S-shaped air duct and the internal corrugated S-shaped air duct are both coated with a nano-hydrophobic coating.

[0009] Further, louver grids are arranged at both the top air outlet and the internal air outlet, and the opening and closing angle of the louver grids is 0-45°.

[0010] Furthermore, multi-layer composite filters are provided at both the top air inlet and the internal air inlet. The composite filter is composed of PP cotton, activated carbon fiber, and HEPA.

[0011] Furthermore, a temperature sensor is provided on the inner container, and the temperature sensor is communicatively connected to the integrated display of the top temperature control system and the integrated display of the internal temperature control system.

[0012] Furthermore, a water collection tank is placed at the bottom of the inner container.

[0013] A preparation method of a prefabricated food cold fresh preservation device

[0014] comprises the following steps:

[0015] Air duct integration: The top corrugated S-shaped air duct and the internal corrugated S-shaped air duct are respectively injection-molded on the inner sides of the top cold carrier cavity and the internal cold carrier cavity, and fixed by ultrasonic welding; the inner walls of both are sprayed with nano-hydrophobic coating, the spraying thickness is 50 μm, and the contact angle ≥ 150°;

[0016] Assembly of components: Install the top fan, internal fan, louver, composite filter, and temperature sensor, and connect the circuits properly;

[0017] Cold carrier module production: Inject calcium chloride solution at -5°C to -20°C from the top solution injection port and the internal solution injection port respectively to fill the internal cold carrier cavity and the top cold carrier cavity, so that the calcium chloride solution is in close contact with the top corrugated S-shaped air duct and the internal corrugated S-shaped air duct;

[0018] Under the environment of 25°C, conduct a full-load 24-hour temperature fluctuation test to complete the preparation of the cold fresh preservation device. [[ID=Z6]]

[0019] An application of a prefabricated food cold fresh preservation device, applied to the cold fresh preservation of fish slices, comprises the following steps:

[0020] S1. Fish slice preparation: Fresh snakehead or grass carp or black carp is slaughtered, and the fish scales, fish viscera, fish tail, fish fins, and fish bones are removed, and the fish meat is taken and cut into fish slices with a thickness of 0.2 - 0.3 cm;

[0021] S2. Preparation of tea polyphenol phosphate composite salt solution: Take 500 ml of distilled water, and add 0.5 - 2.5 g of tea polyphenol, 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate, and 1 g of sodium hexametaphosphate to prepare a composite solution;

[0022] S3. Preparation of fluidized ice: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, ensuring that the tea polyphenol phosphate composite salt is evenly distributed in the ice crystals;

[0023] S4. Soak the fish slices: Soak the fish slices in the above-mentioned composite salt solution flowing ice for five minutes to ensure full contact between the flowing ice and the surface of the fish slices;

[0024] S5. Drain the water:

[0025] Take out the soaked fish slices and drain the surface water;

[0026] S6. Ice-temperature storage: Put the fish slices into the cold fresh storage device, inject -20°C calcium chloride solution from the top solution injection port and the internal solution injection port respectively, turn on the power switches of the top ventilation system and the internal ventilation system, set the temperature to -3°C through the top temperature control system integrated display and the internal temperature control system integrated display, and replace the -20°C calcium chloride solution in the internal cold carrier chamber and the top cold carrier chamber every 24 hours to extend its shelf life to 24 days.

[0027] The beneficial effects of the present invention are as follows:

[0028] 1. Adapt to multi-scenario fresh-keeping transportation

[0029] Structural portability: Most traditional devices are fixed freezers, while the present invention is an independent tool. The main body of the fresh-keeping box is made of lightweight rigid materials, supporting mobile transportation indoors and outdoors.

[0030] Wide compatibility of categories: Traditional devices have single functions. For example, nitrogen fresh-keeping is only applicable to fruits and vegetables. The present invention is applicable to various types of foods such as fruits and vegetables, poultry and livestock meats, and aquatic products.

[0031] 2. Better ensure food safety

[0032] Improved stability: Provide low-temperature gas by heat exchange between the low-temperature calcium chloride solution and air to reduce the temperature of the product, avoiding refrigerant leakage and food contamination.

[0033] 3. Compact structure and easy maintainability

[0034] Integrated filling layer: The calcium chloride solution is encapsulated inside, not in direct contact with the packaging material, avoiding problems such as easy leakage of traditional loose hygroscopic agents and refrigerants;

[0035] Replaceable module: Support partial replacement of the calcium chloride solution through two independent systems, namely the top ventilation system and the internal ventilation system. Description of the drawings

[0036] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only the embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained according to the provided drawings without creative efforts.

[0037] Figure 1 It is a schematic diagram of the overall device of the present invention;

[0038] Figure 2 It is a circuit diagram of the top ventilation system and the internal ventilation system;

[0039] Figure 3 It is a sensory score chart of the present invention during storage;

[0040] Figure 4 It is a change chart of TVB-N values of the examples and comparative examples during storage;

[0041] Among them, in the figure:

[0042] 1 - fresh-keeping box; 2 - top air inlet; 3 - integrated display of top temperature control system; 4 - power switch of top ventilation system; 5 - internal solution injection port; 6 - internal air inlet; 7 - power switch of internal ventilation system; 8 - inner container; 9 - buckle; 10 - top solution injection port; 11 - top air outlet; 12 - top corrugated S-shaped air duct; 13 - internal corrugated S-shaped air duct; 14 - internal air outlet; 15 - integrated display of internal temperature control system. Specific embodiments

[0043] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts shall fall within the protection scope of the present invention.

[0044] Please refer to the attached Figure 1-2, the present invention provides a prefabricated food cold storage device, comprising: a fresh-keeping box 1, an upper cover, a buckle 9, a top ventilation system, an inner liner 8, an internal ventilation system and a calcium chloride solution. The top of the fresh-keeping box 1 is provided with an upper cover, one end of the upper cover is hinged to the fresh-keeping box 1, and the other end is clamped to the fresh-keeping box 1 through the buckle 9. The inner liner 8 is arranged inside the fresh-keeping box 1. The top ventilation system is fixedly connected inside the upper cover. The internal ventilation system is fixedly connected around the inner liner 8. The upper edge of the inner liner 8 is integrally formed with the fresh-keeping box 1. An internal cold carrier cavity is formed between the inner liner 8 and the fresh-keeping box 1. A top cold carrier cavity is formed between the upper cover and the top ventilation system. The two sides of the upper cover and the fresh-keeping box 1 are respectively provided with a top solution injection port 10 and an internal solution injection port 5. The internal cold carrier cavity and the top cold carrier cavity are respectively filled with a calcium chloride solution through the internal solution injection port 5 and the top solution injection port 10. The calcium chloride solution is in close contact with both the top ventilation system and the internal ventilation system. Both the fresh-keeping box 1 and the inner liner 8 are made of heat-insulating materials. A one-way film is arranged at the internal solution injection port 5 and the top solution injection port 10 to prevent the calcium chloride solution from flowing back.

[0045] The calcium chloride solution has a large phase change latent heat, a filling rate ≥ 95%, and a temperature of -5 to -20°C after pre-freezing. Without freezing at -20°C, when external air enters the top ventilation system and the internal ventilation system, the air flow is quickly cooled by the phase change endotherm of the calcium chloride solution. The cold air flow is evenly sent into the inner liner 8 after being pressurized by a fan. The contact angle of the nano-hydrophobic coating ≥ 150°, preventing condensed water from accumulating in the air duct.

[0046] Preferably, the top ventilation system includes a top corrugated S-shaped air duct 12, a top fan, a top temperature control system integrated display 3 and a top ventilation system power switch 4. A top air inlet 2 is arranged on one side of the upper end of the inner liner 8. A top air outlet 11 is arranged on the other side of the upper end of the inner liner 8. One end of the top corrugated S-shaped air duct 12 is fixedly connected to the top air inlet 2, and the other end is fixedly connected to the top air outlet 11. A top fan is fixedly connected to the end close to the top air inlet 2. A top ventilation system power switch 4 is arranged on one side of the top air inlet 2. A top temperature control system integrated display 3 is arranged on one side of the upper cover. The top temperature control system integrated display 3 is electrically connected to both the top ventilation system power switch 4 and the top fan, that is, when the temperature is higher than the set temperature, the fan starts, and when the temperature is lower than the set temperature, the fan shuts down.

[0047] Preferably, the internal ventilation system includes an internal corrugated S-shaped air duct 13, an internal fan, an integrated display 15 of the internal temperature control system, and a power switch 7 of the internal ventilation system. An internal air inlet 6 is provided on one side of the lower end of the inner container 8, and an internal air outlet 14 is provided on the other side of the lower end of the inner container 8. One end of the internal corrugated S-shaped air duct 13 is fixedly connected to the internal air inlet 6, and the other end is fixedly connected to the internal air outlet 14. An internal fan is fixedly connected to the end close to the internal air inlet 6. An internal ventilation system power switch 7 is arranged on one side of the internal air inlet 6. An integrated display 15 of the internal temperature control system is arranged on one side of the lower end of the fresh-keeping box 1. The integrated display 15 of the internal temperature control system is electrically connected to the internal ventilation system power switch 7 and the internal fan respectively. That is, when the temperature is higher than the set temperature, the fan starts; when the temperature is lower than the set temperature, the fan shuts down.

[0048] The power of the top fan and the internal fan is sufficient to ensure the air replacement rate. The top fan can drive the air inside the inner container 8 to form a closed-loop air flow from the top air inlet 2 → the top corrugated S-shaped air duct 12 → the top air outlet 11, and the internal fan can drive the air inside the inner container 8 to form a closed-loop air flow from the internal air inlet 6 → the internal corrugated S-shaped air duct 13 → the internal air outlet 14.

[0049] Preferably, both the top corrugated S-shaped air duct 12 and the internal corrugated S-shaped air duct 13 are made of aluminum alloy material with a width of 10 mm, and the inner walls of the top corrugated S-shaped air duct 12 and the internal corrugated S-shaped air duct 13 are coated with a nano-hydrophobic coating.

[0050] Preferably, louver grids are arranged at both the top air outlet 11 and the internal air outlet 14, and the opening and closing angle of the louver grid is 0 - 45°, so as to achieve uniform air flow distribution.

[0051] Preferably, multi-layer composite filters are arranged at both the top air inlet 2 and the internal air inlet 6. The composite filter is composed of PP cotton, activated carbon fiber and HEPA, and the filtration efficiency is ≥99.9% for particulate matter.

[0052] Preferably, a temperature sensor is provided on the inner tank 8, and the temperature sensor is communicatively connected to the integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system. The temperature sensor can monitor the temperature of the inner tank 8, dynamically adjust the fan speed (wind speed range 0.5 - 3 m / s), and keep the temperature fluctuation ≤ ±0.5 °C. The power switch 4 of the top ventilation system is the main switch of the integrated display 3 of the top temperature control system, and the power switch 7 of the internal ventilation system is the main switch of the integrated display 15 of the internal temperature control system. The start and stop of the top fan and the internal fan are respectively controlled by the integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system. The integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system have digital display + setting + automatic switch control, that is, when the temperature is higher than the set temperature, the fan starts, and when the temperature is lower than the set temperature, the fan stops.

[0053] Preferably, a water collection tank is placed at the bottom of the inner tank 8.

[0054] Operating procedures and precautions:

[0055] Before using the calcium chloride solution for the first time, pre-freeze it to the corresponding temperature as needed (usually -5 to -20 °C).

[0056] Humidity control: When the condensate water in the inner tank 8 can drip into the bottom water collection tank, it can be independently disassembled and emptied to cooperate with the air intake filtration to reduce the water input into the inner tank 8.

[0057] Inhibiting bacterial activity: Low temperature (maintaining -5 to 0 °C) reduces the metabolic rate of the bacterial population, and at the same time, the filtration module intercepts the microbial carriers.

[0058] Loading specifications: The distance between the food and the air duct ≥ 3 cm, and the single - run time ≤ the effective duration of the secondary coolant module.

[0059] Maintenance requirements: Clean the water collection tank weekly and wipe the air duct with alcohol.

[0060] The filter screen is replaced every 30 days, and the calcium chloride solution at -20 °C in the internal secondary coolant chamber and the top secondary coolant chamber is replaced every 24 hours.

[0061] Taboo scenario: When the ambient temperature > 40 °C, it is necessary to use it with an external heat insulation cover.

[0062] The present invention is applicable to the transportation of cold - chain drugs: By adjusting the initial temperature of the secondary coolant layer (such as -5 to 8 °C), it can meet the transportation requirements of vaccines.

[0063] a: The length of the fresh - keeping box 1; b: The length of the inner tank 8; c: The height of the fresh - keeping box 1; d: The height of the inner tank 8; e: The width of the fresh - keeping box 1; f: The width of the inner tank 8;

[0064] Minimum ratio: ① a:b:c:d:e:f = 8:7:6:5:7:6

[0065] Optimal ratio: ② a:b:c:d:e:f = 8:6:6:4:7:5

[0066] Maximum ratio: ③ a:b:c:d:e:f = 8:5:6:3:7:4

[0067] A preparation method of a prefabricated food cold storage device,

[0068] including the following steps:

[0069] Air duct integration: Inject and mold the top corrugated S-shaped air duct 12 and the internal corrugated S-shaped air duct 13 on the inner sides of the top cold carrier cavity and the internal cold carrier cavity respectively, and fix them by ultrasonic welding; the inner walls are all sprayed with nano-hydrophobic coating, the spraying thickness is 50 μm, and the contact angle ≥ 150°;

[0070] Assembly of components: Install the top fan, internal fan, louver, composite filter, and temperature sensor, and connect the wires;

[0071] Manufacture of the cold carrier module: Inject calcium chloride solution at -5°C to -20°C from the top solution injection port 10 and the internal solution injection port 5 respectively to fill the internal cold carrier cavity and the top cold carrier cavity, so that the calcium chloride solution is in close contact with the top corrugated S-shaped air duct 12 and the internal corrugated S-shaped air duct 13;

[0072] Under the environment of 25°C, conduct a full-load 24-hour temperature fluctuation test to complete the preparation of the cold storage device.

[0073] An application of a prefabricated food cold storage device, applied to the cold storage of fish slices, including the following steps:

[0074] S1. Preparation of fish slices: Fresh snakehead or grass carp or black carp, after slaughtering, removing fish scales, fish viscera, fish tails, fish fins, fish bones, etc., take the fish meat and cut it into fish slices with a thickness of 0.2 - 0.3 cm;

[0075] S2. Preparation of tea polyphenol phosphate composite salt solution: Take 500 ml of distilled water, add 0.5 - 2.5 g of tea polyphenols, 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate, and 1 g of sodium hexametaphosphate to prepare a composite solution;

[0076] S3. Preparation of fluidized ice: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, ensuring that the tea polyphenol phosphate composite salt is evenly distributed in the ice crystals;

[0077] S4. Soaking fish slices: Soak the fish slices in the above composite salt solution fluidized ice for five minutes to make the fluidized ice fully contact the surface of the fish slices;

[0078] S5. Drain the water:

[0079] Take out the soaked fish slices and drain the surface moisture (the standard is that when lifting the fish slices, no water drops for 30 seconds).

[0080] S6. Ice-temperature storage: Put the fish slices into the cold fresh storage device, inject calcium chloride solution at -20°C respectively from the top solution injection port 10 and the internal solution injection port 5, turn on the power switch 4 of the top ventilation system and the power switch 7 of the internal ventilation system, set the temperature to -3°C through the top temperature control system integrated display 3 and the internal temperature control system integrated display 15, and replace the calcium chloride solution at -20°C in the internal cold carrier chamber and the top cold carrier chamber every 24 hours (the temperature of the newly injected calcium chloride solution is also -20°C) to extend its shelf life to 24 days. Usually, according to the length of the preservation time of the fresh-keeping product or the requirements of the product quality, calcium chloride solution at -5 to -20°C can be injected and the calcium chloride solution therein can be replaced regularly.

[0081] Example 1

[0082] Applied to the cold fresh storage of fish slices, including the following steps:

[0083] S1. Fish slice preparation: Fresh snakehead or grass carp or black carp, after slaughtering, removing scales, fish viscera, fish tails, fins, fish bones, etc., take the fish meat and cut it into fish slices with a thickness of about 0.2 - 0.3 cm.

[0084] S2. Preparation of tea polyphenol phosphate composite salt solution: Take 500 ml of distilled water, add 0.5 g of tea polyphenols, 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate, and 1 g of sodium hexametaphosphate to prepare a composite solution.

[0085] S3. Preparation of fluidized ice: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, ensuring that the tea polyphenol phosphate composite salt is evenly distributed in the ice crystals.

[0086] S4. Soak the fish slices: Soak the fish slices in the above composite salt solution fluidized ice for five minutes to make the fluidized ice fully contact with the surface of the fish slices.

[0087] S5. Drain the moisture:

[0088] Take out the soaked fish slices and drain the surface moisture (the standard is that when lifting the fish slices, no water drops for 30 seconds).

[0089] S6. Ice-temperature storage: Put the fish slices into the chilled storage device, and inject calcium chloride solution at -20°C through the top solution injection port 10 and the internal solution injection port 5 respectively. Turn on the power switch 4 of the top ventilation system and the power switch 7 of the internal ventilation system. Set the temperature to -3°C through the integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system. And replace the calcium chloride solution at -20°C in the internal cold carrier chamber and the top cold carrier chamber every 24 hours (the temperature of the newly injected calcium chloride solution is also -20°C) to extend its shelf life to 24 days. Usually, according to the length of the preservation time of the fresh product or the requirements of product quality, calcium chloride solution at -5 to -20°C can be injected and the calcium chloride solution therein can be replaced regularly.

[0090] Example 2

[0091] Applied to the chilled storage of fish slices, it includes the following steps:

[0092] S1. Fish slice preparation: Fresh snakehead or grass carp or black carp is slaughtered, and its scales, internal organs, tail, fins, fish bones, etc. are removed, and the fish meat is taken and cut into fish slices with a thickness of about 0.2 - 0.3 cm.

[0093] S2. Preparation of tea polyphenol phosphate composite salt solution: Take 500 ml of distilled water, and add 1.5 g of tea polyphenols, 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate, and 1 g of sodium hexametaphosphate to prepare a composite solution.

[0094] S3. Fluidized ice preparation: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, ensuring that the tea polyphenol phosphate composite salt is evenly distributed in the ice crystals.

[0095] S4. Soaking fish slices: Soak the fish slices in the fluidized ice of the above composite salt solution for five minutes to make the fluidized ice fully contact the surface of the fish slices. [[ID=P20]]

[0096] S5. Draining water:

[0097] Take out the soaked fish slices and drain the surface water (taking that no water drops when lifting the fish slices for 30 seconds as the standard).

[0098] S6. Ice-temperature storage: Put the fish slices into the chilled storage device, and inject calcium chloride solution at -20°C into it respectively from the top solution injection port 10 and the internal solution injection port 5. Turn on the power switch 4 of the top ventilation system and the power switch 7 of the internal ventilation system. Set the temperature to -3°C through the integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system. And replace the calcium chloride solution at -20°C in the internal cold carrier chamber and the top cold carrier chamber every 24 hours (the temperature of the newly injected calcium chloride solution is also -20°C) to extend its shelf life to 24 days. Usually, according to the length of the preservation time of the fresh-keeping product or the requirements of the product quality, calcium chloride solution at -5 to -20°C can be injected and the calcium chloride solution therein can be replaced regularly.

[0099] Example 3

[0100] Applied to the chilled storage of fish slices, it includes the following steps:

[0101] S1. Preparation of fish slices: Fresh snakehead or grass carp or black carp, after being slaughtered, removing scales, fish viscera, fish tails, fins, fish bones, etc., taking the fish meat and cutting it into fish slices with a thickness of about 0.2 - 0.3 cm.

[0102] S2. Preparation of tea polyphenol phosphate composite salt solution: Take 500 ml of distilled water, add 2.5 g of tea polyphenols, 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate, and 1 g of sodium hexametaphosphate to prepare a composite solution.

[0103] S3. Preparation of fluidized ice: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, ensuring that the tea polyphenol phosphate composite salt is evenly distributed in the ice crystals.

[0104] S4. Soaking fish slices: Soak the fish slices in the fluidized ice of the above composite salt solution for five minutes to make the fluidized ice fully contact the surface of the fish slices.

[0105] S5. Draining water:

[0106] Take out the soaked fish slices and drain the surface water (taking that when lifting the fish slices, no water drops fall within 30 seconds as the standard).

[0107] S6. Ice-temperature storage: Put the fish slices into the chilled storage device, and inject calcium chloride solution at -20°C through the top solution injection port 10 and the internal solution injection port 5 respectively. Turn on the power switch 4 of the top ventilation system and the power switch 7 of the internal ventilation system, and set the temperature to -3°C through the integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system. And replace the calcium chloride solution at -20°C in the internal cold carrier chamber and the top cold carrier chamber every 24 hours (the temperature of the newly injected calcium chloride solution is also -20°C) to extend its shelf life to 24 days. Usually, according to the length of the preservation time of the fresh product or the quality requirements of the product, calcium chloride solution at -5 to -20°C can be injected and the calcium chloride solution therein can be replaced regularly.

[0108] Comparative Example 1:

[0109] Applied to the chilled storage of fish slices, it includes the following steps:

[0110] S1. Fish slice preparation: Fresh snakehead or grass carp or black carp is slaughtered, and the fish scales, fish viscera, fish tail, fish fins, fish bones, etc. are removed, and the fish meat is taken and cut into fish slices with a thickness of about 0.2 - 0.3 cm.

[0111] S2. Preparation of phosphoric acid composite salt solution: Take 500 ml of distilled water, add 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate, and 1 g of sodium hexametaphosphate to prepare a composite solution.

[0112] S3. Preparation of fluidized ice: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, ensuring that the phosphoric acid composite salt is evenly distributed in the ice crystals.

[0113] S4. Soaking fish slices: Soak the fish slices in the fluidized ice of the above composite salt solution for five minutes to make the fluidized ice fully contact the surface of the fish slices.

[0114] S5. Draining water:

[0115] Take out the soaked fish slices and drain the surface water (taking that no water drops when lifting the fish slices for 30 seconds as the standard).

[0116] S6. Ice-temperature storage: Put the fish fillets into the fresh-keeping storage device. Inject calcium chloride solution at -20°C into it respectively from the top solution injection port 10 and the internal solution injection port 5. Turn on the power switch 4 of the top ventilation system and the power switch 7 of the internal ventilation system. Set the temperature to -3°C through the integrated display 3 of the top temperature control system and the integrated display 15 of the internal temperature control system. And replace the calcium chloride solution at -20°C in the internal cold carrier chamber and the top cold carrier chamber every 24 hours (the temperature of the newly injected calcium chloride solution is also -20°C) to extend its shelf life to 24 days. Usually, according to the length of the preservation time of the fresh-keeping product or the quality requirements of the product, calcium chloride solution at -5°C to -20°C can be injected and the calcium chloride solution therein can be replaced regularly.

[0117]

[0118] Table 1

[0119] Figure 3 Sensory scores of Examples 1 - 3 and Comparative Example 1 during storage, where A: Comparative Example 1; B: Example 1; C: Example 2; D: Example 3.

[0120] Figure 4 Changes in TVB-N values of Examples 1 - 3 and Comparative Example 1 during storage, where A: Comparative Example 1; B: Example 1; C: Example 2; D: Example 3.

[0121] The fish fillets pretreated by the device of the present invention can extend the shelf life to 24 days, with bright color, no obvious peculiar smell, high water content of the fish fillets and good taste.

[0122] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the protection scope of the invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on these embodiments, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of the present invention to be protected. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art can still, without conflict, make combinations, additions, deletions or other adjustments to the features in the embodiments of the present invention according to the situation without creative efforts, so as to obtain different technical solutions that essentially do not deviate from the concept of the present invention, and these technical solutions also fall within the scope of the present invention to be protected.

Claims

1. A prefabricated food cold fresh preservation device, characterized in that, Including: A fresh-keeping box (1), an upper cover, a buckle (9), a top ventilation system, an inner liner (8), an internal ventilation system, and calcium chloride solution. The upper cover is provided at the top of the fresh-keeping box (1). One end of the upper cover is hinged to the fresh-keeping box (1), and the other end is snap-connected to the fresh-keeping box (1) through the buckle (9). An inner liner (8) is provided inside the fresh-keeping box (1). The top ventilation system is fixedly connected inside the upper cover. The internal ventilation system is fixedly connected around the inner liner (8). The upper edge of the inner liner (8) is integrally formed with the fresh-keeping box (1). An internal cold-carrying cavity is formed between the inner liner (8) and the fresh-keeping box (1). A top cold-carrying cavity is formed between the upper cover and the top ventilation system. A top solution injection port (10) and an internal solution injection port (5) are respectively opened on both sides of the upper cover and the fresh-keeping box (1). The internal cold-carrying cavity and the top cold-carrying cavity are respectively filled with calcium chloride solution through the internal solution injection port (5) and the top solution injection port (10). The calcium chloride solution is in close contact with both the top ventilation system and the internal ventilation system.

2. The prefabricated food cold storage device according to claim 1, characterized in that, The top ventilation system includes a top corrugated S-shaped air duct (12), a top fan, a top temperature control system integrated display (3), and a top ventilation system power switch (4). A top air inlet (2) is opened on one side of the upper end of the inner liner (8). A top air outlet (11) is opened on the other side of the upper end of the inner liner (8). One end of the top corrugated S-shaped air duct (12) is fixedly connected to the top air inlet (2), and the other end is fixedly connected to the top air outlet (11). A top fan is fixedly connected to the end close to the top air inlet (2). A top ventilation system power switch (4) is provided on one side of the top air inlet (2). A top temperature control system integrated display (3) is provided on one side of the upper cover. The top temperature control system integrated display (3) is electrically connected to the top ventilation system power switch (4) and the top fan respectively.

3. A prefabricated food cold fresh preservation device according to claim 2, characterized in that, The internal ventilation system includes an internal corrugated S-shaped air duct (13), an internal fan, an internal temperature control system integrated display (15), and an internal ventilation system power switch (7). An internal air inlet (6) is opened on one side of the lower end of the inner liner (8). An internal air outlet (14) is opened on the other side of the lower end of the inner liner (8). One end of the internal corrugated S-shaped air duct (13) is fixedly connected to the internal air inlet (6), and the other end is fixedly connected to the internal air outlet (14). An internal fan is fixedly connected to the end close to the internal air inlet (6). An internal ventilation system power switch (7) is provided on one side of the internal air inlet (6). An internal temperature control system integrated display (15) is provided on one side of the lower end of the fresh-keeping box (1). The internal temperature control system integrated display (15) is electrically connected to the internal ventilation system power switch (7) and the internal fan respectively.

4. A prefabricated food cold storage device according to claim 3, characterized in that, Both the top corrugated S-shaped air duct (12) and the internal corrugated S-shaped air duct (13) are made of aluminum alloy material and have a width of 10 mm. The inner walls of the top corrugated S-shaped air duct (12) and the internal corrugated S-shaped air duct (13) are coated with a nano-hydrophobic coating.

5. A prefabricated food cold storage device according to claim 3, characterized in that, The top air outlet (11) and the internal air outlet (14) are both provided with louver grilles, and the opening and closing angle of the louver grilles is 0 - 45°.

6. The prefabricated food cold fresh preservation device according to claim 3, characterized in that, The top air inlet (2) and the internal air inlet (6) are both provided with multi-layer composite filters, and the composite filters are made of PP cotton, activated carbon fiber and HEPA composites.

7. A prefabricated food cold storage device according to claim 3, characterized in that, A temperature sensor is provided on the inner tank (8), and the temperature sensor is communicatively connected to the top temperature control system integrated display (3) and the internal temperature control system integrated display (15).

8. A prefabricated food cold fresh preservation device according to claim 1, characterized in that, A water collecting tank is placed at the bottom of the inner tank (8).

9. A preparation method of a prefabricated food cold fresh preservation device, characterized in that it includes the following steps: Air duct integration: The top corrugated S-shaped air duct (12) and the internal corrugated S-shaped air duct (13) are respectively injection-molded on the inner sides of the top cold carrier cavity and the internal cold carrier cavity, and are fixed by ultrasonic welding; their inner walls are both sprayed with nano-hydrophobic coatings, and the spraying thickness is 50μm, and the contact angle ≥ 150°; Assembly of components: Install the top fan, the internal fan, the louver grille, the composite filter and the temperature sensor, and connect the lines properly; Production of the cold carrier module: Inject calcium chloride solution at -5°C to -20°C from the top solution injection port (10) and the internal solution injection port (5) respectively to fill the internal cold carrier cavity and the top cold carrier cavity, so that the calcium chloride solution is in close contact with the top corrugated S-shaped air duct (12) and the internal corrugated S-shaped air duct (13); Under the environment of 25°C, conduct a full-load 24-hour temperature fluctuation test to complete the preparation of the cold fresh preservation device.

10. Application of a prefabricated food cold fresh preservation device, characterized in that, Applied to the cold fresh preservation of fish fillets, it includes the following steps: S1. Preparation of fish fillets: Fresh snakehead or grass carp or black carp is slaughtered, and the fish scales, fish viscera, fish tail, fish fins and fish bones are removed, and the fish meat is taken and cut into fish fillets with a thickness of 0.2 - 0.3 cm; S2. Preparation of the tea polyphenol phosphate composite salt solution: Take 500 ml of distilled water, add 0.5 - 2.5 g of tea polyphenols, 2 g of sodium tripolyphosphate, 1.5 g of sodium pyrophosphate and 1 g of sodium hexametaphosphate to prepare a composite solution; S3. Preparation of fluidized ice: Put the above composite salt solution into a low-temperature quick-freezing machine to make fluidized ice, and ensure that the tea polyphenol phosphate composite salt is evenly distributed in the ice crystals; S4. Soaking fish fillets: Soak the fish fillets in the above composite salt solution fluidized ice for five minutes to make the fluidized ice fully contact the surface of the fish fillets; S5. Drain the water: Take out the soaked fish fillets and drain the surface water; S6. Ice-temperature storage: Put the fish fillets into the cold fresh preservation device, inject calcium chloride solution at -20°C from the top solution injection port (10) and the internal solution injection port (5) respectively, turn on the power switch (4) of the top ventilation system and the power switch (7) of the internal ventilation system, set the temperature to -3°C through the top temperature control system integrated display (3) and the internal temperature control system integrated display (15), and replace the calcium chloride solution at -20°C in the internal cold carrier cavity and the top cold carrier cavity every 24 hours to extend its shelf life to 24 days.

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