60 results about "Deep frozen" patented technology

The device for detecting, assessing and signaling thawing of deep frozen foodstuff includes a stratified disc (1), which can be applied to the product to be checked, and formed by a first support (3), a second support (7) and impermeable transparent films (8,9). A pattern (4), made on the first support (3) and extending up to a central display zone (6), is obtained by application of water expansion facilitating substances. Coloring water-soluble substances, which assume a well seen color when in contact with liquid water, are also applied to the display zone (6). The second support (7) has printed thereon information about the disc (1) use, and allows to see the display zone (6). The transparent and impermeable films, respectively upper (8) and lower (9), are fastened to the upper surface (3b) and to the lower surface (3a) of this first support (3).

The invention relates to a modular passive refrigeration container for the cold storage and transport of goods, especially fresh produce and deep-frozen goods as well as to a method for the assembly of such a modular passive refrigerated container, comprising at least: (i) a cooling element, suitable for binary ice as coolant, comprising at least three plate-shaped hollow cooling segments, wherein the plate-shaped cooling segments define at least a portion of the refrigeration space, (ii) an insulation material in plate form, and (iii) a housing, suitable for receiving said cooling element and said insulating material in plate form, wherein said cooling element is removably surrounded by said housing, and wherein a space between the said cooling element and said housing is at least partially filled with said insulating material which is reversibly connected with either said housing or said cooling element or both.

Deep-frozen, unfermented raw dough pieces which can be directly baked into croissants and other similar bakery products without thawing or intermediate fermenting include a plurality of fat layers and a plurality of layers of yeast dough, the number of fat layers being greater than 50.

The invention relates to a blended meat flavor aqueous essence and a preparation method thereof. The blended meat flavor aqueous essence consists of a meat note (mixed fragrance of lean pork, chicken and the like), a sauce note, a chive note and a ginger note. The finally prepared essence has a strong meat flavor, has a good flavoring effect in deep-frozen dumplings, has high freezing stability, and can be used for keeping good fragrance and flavor of deep-frozen dumplings within the shelf life.

Plant for the processing of spent rubber and spent rubber products by cryogenic size reduction, comprising freeze tunnels for freezing the material stock to be reduced, foreign material separating means and reducing means for the deep-frozen material. To this end, a multi-stage pre-reducing system comprising reducers (17, 17a) is provided. The pre-reduced material stock is directed through a freeze system divided into a plurality of freeze zones in which a low-temperature liquid refrigerant may be sprayed onto the material stock. The freeze system has a temperature equalizing system connected to the output thereof, and the deep-frozen material stock is comminuted to a fine grain size in a step-wise fashion in subsequent multi-stage fine reducers.

The invention relates to a transport container (1) comprising a superinsulation in the form of an evacuated insulating container (2) comprising a vacuum maintaining material (55). The transport container is provided with a cooling container (16) comprising a heat-conducting metal wool filling (57) and an organic coolant which undergoes a solid / liquid phase change in the temperature range of between −30° C. and −850° C. and has a heat of fusion of at least 50 J / ml. A slim cylindrical sample chamber (24) is used to receive deep-frozen tissue samples (26), said chamber being surrounded by the cooling container (16) and merging into a long neck opening (25) forming a single component therewith, said opening being largely filled by the insulating shaft (30) of a screwable plug (28) and sealed from the sample chamber (24). The air in the ring gap (32) created can be evacuated by means of an evacuating system (48). The plug (28) is provided with a stopper (38) protruding into the sample chamber (24) and a data logger (41) for recording the temperature in the sample chamber (24). Following the freezing of the coolant, the transport container (1) enables distribution times and intermediate storage of up to 14 days without any risk of damage to the tissue samples (26) received therein.

A refrigerating device for deep-frozen products is disclosed, having a coolant loop (1), comprising a compressor (2), a condenser (3), a throttle (4), and an evaporator (5), having a product chamber (7) temperature-impinged by the evaporator (5), and having a control unit (8) provided for deicing, which works together with the coolant loop (1) in such a way that upon deicing, both the evaporator (5) and also a drainage channel (9, 17) provided for receiving the condensed water are heated. To provide advantageous design conditions, it is suggested that the evaporator (5) impinge the temperature of the product chamber via the side wall (6) of the product chamber (7), and at least the side wall (6) impinged by the evaporator have the drainage channel (9, 17), the evaporator (5) at least partially heating the drainage channel (9, 17) upon deicing of the product chamber (7).

The invention relates to a deep-frozen yoghurt starter and a preparation method thereof. The starter contains probiotics and a protecting agent, wherein the probiotics contain lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the weight ratio of 1: 1-100. The invention further provides the preparation method of the starter. The starter is of a deep-frozen granular form, product cost can be greatly reduced, and the starter has the characteristics of strong fermentation activity, direct inoculation during production of yoghurt or fermented dairy products, no need of intermediate successive transfer culture process, convenience for use and the like; and the fermented products have stably quality.

The method comprises steps consisting in: preparing a pastry dough, part-baking the pastry dough, shaped in a mold, in an oven to obtain a part-baked pie base; preparing a filling such as a cream or quiche filling, assembling the part-baked pie base with the filling to obtain a deep-frozen preparation comprising the filling disposed on the pie base, and packaging the intermediate product obtained. This enables a sweet or savory pie to be produced by adding a garnish and final baking to finish baking the pie base.

A cryogenic biopsy device is configured to provide thin, frozen tissue samples, which may be viewed under a microscope and selected for biomarker analysis. The device is configured to provide slices which are less than 50 micrometers in thickness, while snap-freezing the tissue and maintaining the sample in a deep-frozen state until it reaches the pathology lab for further processing. Alternatively, thicker slices can be harvested by the device and additional sectioning can be done in the pathology lab by using cryomicrotome. The device of the present invention may be used in rigid instruments and in flexible devices, such as endoscopes, for example, and may be suitable for single use or multiple use.

The invention discloses high-density cultivation of functional probiotic lactobacillus and a preparation method of a deep-frozen product thereof, and relates to the cultivation of the lactobacillus and the preparation method of the deep-frozen product thereof. The invention solves the problems that the traditional lactobacillus has small viable bacteria content in the product, large dosage and bad fermentation effect in the production process and the freeze-dried preparation thereof has higher manufacturing cost and higher using cost. The cultivation comprises the steps of: (1) inoculating the aerotolerant naturalized functional probiotic lactobacillus into an enrichment medium to obtain the fermentation liquor; (2) eluting and flocculating; and (3) carrying out membrane concentration to finish the cultivation. The preparation method comprises the steps of: (1) mixing and pre-cooling a membrane concentration product and a cryoprotectant to obtain the mixture; and (2) pre-freezing the mixture, then crushing, packing and storing to obtain the finished product. The viable count of the lactobacillus in the invention is 5.4*1010 CFU / g, therefore, the dosage is decreased, the fermentation effect is good; and the deep-frozen product has low production cost, simple process and high activity and achieves the purpose of directly using.

The invention discloses high-strength and high-performance concrete for a deep frozen well wall and a preparation method thereof. The concrete is prepared from the following components in parts by weight: 380-460 parts of cement, 0-43 parts of silicon powder, 0-110 parts of slag, 390-550 parts of a binding material, 650-726 parts of sands, 1108-1190 parts of stones, 146-184 parts of water and 2-8% a water reducer based on the total weight of the concrete. The preparation method comprises the following steps: after adding the cement, silicon powder, slag, sands and stones and uniformly mixing, adding water; and after adding water to further uniformly stir, adding the bonding material and the water reducer to uniformly stir. The concrete disclosed by the invention is good in early-high-strength, and the mould can be disassembled in about 8 hours; the concrete is simple in preparation process and good in workability, the collapsbillity is 120-180mm, and the concrete is convenient to convey and pour; the concrete is low in heat of hydration and high in durability; and the concrete is anti-crack and anti-penetration.

The invention discloses a high-yield cultivation method of scutellaria baicalensis. The method specifically comprises the following steps: step 1, land preparation; step 2, winter treatment of big ridges; step 3, winter treatment of seedling filling land; step 4, seed treatment of scutellaria baicalensis; step 5, sowing pretreatment of the big ridges and the seedling filling land; step 6, sowing in the seedling filling land; step 7, sowing of big ridge land; step 8, initial seedling management; step 9, secondary earthing up; step 10, intermediate management; step 11, flow bud removal: flower buds are directly removed when scutellaria baicalensis seedlings come forth buds. According to the high-yield cultivation method of scutellaria baicalensis, a deep frozen soil ploughing manner is adopted to remove insect pests, meanwhile, the land looseness is improved, a multi-channel nesting manner is adopted, a growing environment with loose soil and long fertilizer efficiency period can be provided for the scutellaria baicalensis, external grass covering and secondary earthing up manners are adopted, water lack or water accumulation at roots can be avoided, and the growth vigor and later yield of the scutellaria baicalensis can be guaranteed.

The invention discloses a high-efficiency ice wrapping device for quick-frozen food. A hollow installation plate above the top of the ice-wrapped pool, an installation cover is fixed on the top of the hollow installation plate, and a group of fixed plates are vertically fixed on the bottom of the hollow installation plate, and a storage tank located in the ice-wrapped pool is arranged between the fixed plates The two ends of the storage case are fixed with a rotating shaft, and the end of the rotating shaft away from the storage case is fixed with a second pulley. The present invention makes the storage case rotate in the ice-wrapped pool through the cooperative use of the set drive motor, the first gear, the gear ring, the first pulley and the second pulley, and then makes the food in the storage case and The full contact of the ice water compound makes the ice wrapping effect better, which is more conducive to freshness preservation, and the ice wrapping efficiency is high and the use is flexible.

The method involves obtaining a part of the washing column of supplied nitrogen liquid and deep-frozen from a cryogenic air decomposer. The liquid nitrogen obtained from a cryogenic air decomposer is combined with a further liquid nitrogen stream and supplied together with the washing agents of the washing column.

A logistics system for monitoring and signaling the thermal condition of unit loads of PCM panels during a thermal conditioning cycle as between deep frozen, thermally dampened frozen, and thermally spent, and method of managing thermal conditioning of PCM panels utilizing such signals.

The invention provides deep-frozen dried strawberry and a production process thereof having simple procedure and processing convenience. The deep-frozen dried strawberry is made with the following materials according to parts by weight: 75-85 parts of fresh strawberry, 15-20 parts of white granulated sugar, 0.2-0.5 part of vitamin C, 0.2-0.5 part of citric acid, 1-3 parts of raw pear juice, and 1-3 parts of pineapple juice; the production process of the deep-frozen dried strawberry includes: selecting material: making sugary water by stewing; making syrup: weighing vitamin C, citric acid, raw pear juice and pineapple juice, and pouring them into the sugary water; sugar-soaking: pouring the washed strawberry into the above-mentioned syrup, adding calcium citrate according to a weight ratio of strawberry to calcium citrate being 120:1, extracting pressure within a low pressure barrel by using a low-pressure pump so that nutrients of the citric acid, raw pear and pineapple to permeate in the strawberry, and repeating this operation two to three times; setting out; cooling; drying; inspecting quality; packaging.

The invention relates to a method for refining or descaling thin slabs and rolled strips in a hot strip mill. Said method is characterized by using cryogens such as nitrogen or a compound formed by cryogens with a carrier medium such as pressurized air, which are sprayed onto the slab surface or onto the strip surface in liquid and deep-frozen form. The invention also relates to a method for refining or descaling strips of a strip treatment installation having the characterizing features and to a corresponding device.

The invention provides an anti-freezing structure for a tunnel project in a permafrost region. The structure comprises a plurality of anti-freezing tubes and a plurality of cold and heat exchange tubes. A plurality of anti-freezing tubes are transversely arranged in a tunnel lining structure in an arch shape and are located between a preliminary support and a waterproof layer, a plurality of anti-freezing tubes are longitudinally arranged along a tunnel, and a gap is arranged between two adjacent anti-freezing tubes. The plurality of cold and heat exchange tubes are radially distributed alonga cross section of the tunnel, one end of each of the cold and heat exchange tubes communicates with one side of each of the anti-freezing tubes close to the waterproof layer, and the other end passesthrough a surrounding rock melting circle to extend into a deep frozen soil area. Both the anti-freezing tubes and the cold and heat exchange tubes are closed structures and are loaded with mediums for cold heat exchange. According to the anti-freezing structure for the tunnel project in the permafrost region, the cold and heat exchange between the deep frozen soil area and the surrounding rock melting circle can be quickly achieved, therefore, the ice melting phenomenon of a surrounding rock is improved, and the surrounding rock can be kept frozen to solve the problem of diseases in the tunnel project of the permafrost region.

The invention provides dumpling wrappers and deep-frozen microwave instant dumplings. The dumpling wrappers are prepared from the following components in parts by weight: 60.5-69.7 parts of special dumpling flour, 2-6 parts of modified starch, 0.15-0.25 part of edible salt, 0.15-0.25 part of dietary alkali powder and 28-33 parts of water. Dumplings prepared by the dumpling wrappers do not have dryor hard phenomenon after being heated with a microwave oven.

A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low temperature, a dough mixing process in which a dough is formed by mixing the resulting dough of the warm dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water, and stirring the mixture, a deep-freezing process in which the resulting dough is divided into equal-sized pieces and the divided dough pieces are deep-frozen, a thawing process in which the deep-frozen dough is thawed, a fermentation process in which the thawed dough is placed in a bread pan to be fermented, and a baking process in which the fermented dough is heated.

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and / or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and / or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.

The invention provides a pipe well freeze protection device for extremely cold regions with deep frozen soil. The pipe well freeze protection device comprises air compressors, a gas pressure tank, a water tank, a gas injection pipe, a shutoff valve, a pipe well, a lifting pipe, a submersible pump and a gas supplementing pipe. The air compressors are connected with an inlet of the gas pressure tankby the gas supplementing pipe, an outlet of the gas pressure tank is communicated with portions adjacent to the tail end of the lifting pipe via the gas injection pipe, and the shutoff valve is arranged at a joint of the lifting pipe and the water tank; a start end of the lifting pipe extends into the pipe well and is connected with the submersible pump. The pipe well freeze protection device hasthe advantages that the gas pressures of pipelines can be maintained by the gas pressure tank of the pipe well freeze protection device which is a gas injection freeze protection device, systems aresimple and stable and are low in energy consumption, and the reliability of the freeze protection systems can be improved; the pipe well freeze protection device is wide in application range, and thelifting pipe can be prevented from freezing no matter how the external temperatures change.

The invention provides purple sweet potato full-nutrition drink and a method for preparing the same. The method comprises the following process steps of: cleaning purple sweet potatoes, peeling, boiling, gelatinizing and pulping. The method is characterized in that: the boiled purple sweet potatoes are subpackaged and then deep-frozen to below 35 DEG C below zero within 24 hours; the deep-frozen purple sweet potatoes are preferred to be stored in a refrigerator below 18 DEG C below zero; before deep freeze, the boiled purple sweet potatoes are preferred to undergo pre-cold treatment; and in the gelatinization step, the deep-frozen purple sweet potatoes are put in a sandwich pot and gelatinized in a material-to-water ratio of 1:3, and after boiling, the temperature is kept for 40 minutes, and then the purple sweet potatoes undergoes pulping. The drink, which contains anthocyanin, has high oxidation resistance which is 20 times that of vitamin C and 50 times that of vitamin E, and has various functions such as oxidation resistance, ageing resistance and cancer resistance. The drink does not contain any pigment, is rich in dietary fiber and nutrient content and retains all nutrient content of the raw materials. The invention provides the nutritional, health-care and convenient drink for people.

An outdoor ground drill rod used on a percussion drill comprises a drill rod body, a clamping ground line board, a drill rod fixing device and a drill bit, and is characterized in that the surface of the drill rod body is in a spiral type; the clamping ground line board is arranged on the drill rod body; the drill rod fixing device is arranged at the top of the drill rod body. Compared with the prior art, the outdoor ground drill rod used on the percussion drill has the advantages that the service life of the ground drill rod is prolonged, the ground drill rod is convenient to hit and dismount, the structure is simple, operation is flexible, use is convenient, labor intensity of working staff is relieved, a large amount of time is saved, and the labor efficiency is improved greatly. The outdoor ground drill rod is more suitable for actual requirements of the construction site in winter, and can be hit into the soil of which the deepest frozen earth layer is 1.2 m, the buried depth requirement and ground resistance requirement of the ground drill rod are met, and personal safety of the working staff is ensured.

The invention discloses high-density cultivation of functional bifidobacterium and a preparation method of a deep-frozen product thereof, and relates to the cultivation of the bifidobacterium and the preparation method of the deep-frozen product thereof. The invention solves the problems that the traditional bifidobacterium has small viable bacteria content in the product, large dosage and bad fermentation effect in the production process and the freeze-dried preparation thereof has higher manufacturing cost and higher using cost. The cultivation comprises the steps of: (1) inoculating the aerotolerant naturalized functional bifidobacterium into an enrichment medium to obtain the fermentation liquor; (2) eluting and flocculating; and (3) carrying out membrane concentration to finish the cultivation. The preparation comprises the steps of: (1) mixing and pre-cooling a membrane concentration product and a cryoprotectant to obtain the mixture; and (2) pre-freezing the mixture, then crushing, packing and storing to obtain the finished product. The viable count of the bifidobacterium in the invention is 5.4*1010 CFU / g, therefore, the dosage is decreased, the fermentation effect is good; and the deep-frozen product has low production cost, simple process and high activity and achieves the purpose of directly using.

The invention relates to a lid for sealingly covering a baking tray, in particular a pie tin (2) comprising means (8) which is embodied along the circumference thereof for sealingly covering said pin when applied thereto and a plurality of protuberances (3) on the internal surface thereof arranged in front of said tin. Said invention also relates to an entire packaging for a frozen or deep-frozen product consisting of the baking tray (2) closed by the lid (1) and / or a cover provided with an imprint thereof. The use of the inventive lid and / or packaging for freezing up an intermediate stock for producing bakery is also disclosed.

A refrigerating device for deep-frozen products has a coolant loop including a compressor, a condenser, a throttle, and an evaporator. The device also has a product chamber temperature-impinged by the evaporator, and a control unit provided for deicing, which works together with the coolant loop in such a way that upon deicing, both the evaporator and also a drainage channel provided for receiving the condensed water are heated. The evaporator impinges the temperature of the product chamber via the side wall of the product chamber, and at least the side wall impinged by the evaporator has the drainage channel, the evaporator at least partially heating the drainage channel upon deicing of the product chamber.

The invention relates to the field of lactic acid bacteria starters, in particular to lactic acid bacteria starter semi-dried particles and a preparation method thereof. The preparation method of the lactic acid bacteria starter semi-dried particles comprises the following steps that S1, lactic acid bacteria strains are fermented and cultured expansively to obtain fermentation broth; S2, cell collecting is conducted on the fermentation broth, or concentrated treatment is conducted on the fermentation broth; S3, collected cells are dispersed into a protective agent solution again, or the concentrated fermentation broth and the protective agent solution are mixed, and bacterine is obtained; S4, the bacterine is dripped into liquid nitrogen to be rapidly frozen to particles, the hole diameter of a drip mouth is 1-5 mm, and particles with the particle size being 1-5 mm are prepared; and S5, the frozen particles are subjected to vacuum freeze drying, the freeze drying time is controlled to be 5-15 hours, so that the water content reaches 10-30%, and the lactic acid bacteria starter semi-dried particles are obtained. According to the lactic acid bacteria starter semi-dried particles and the preparation method thereof, the problem of melting of deep frozen particles is solved, and the advantages that the deep frozen particles are high in fermentation activity and excellent in yogurt fermentation flavor are reserved.