261 results about "Frozen storage" patented technology

Analysis is performed efficiently in an electrophoresis apparatus while avoiding deterioration of samples. A plurality of sample plates are stored in frozen storage. When a particular sample plate is being analyzed, other sample plates are stored in a standby unit. In this way, a plurality of sample plates can be stored under cool conditions and analysis can be performed efficiently.

A fish allogenous frozen-sperm induced gynogenesis method comprises a frozen storage method of the allogenous fish sperm, a genetic inactivation method, an induced method for the gynogenesis diploid fry and an identification method for the gynogenesis fry. The present invention establishes the method adopting the frozen-sperm of the sea bass to induce the egg gynogenesis of a plurality of sea fishes for the first time, which selects the cold-shock starting time, cold-shock temperature and the cold-shock durance time that are separately suitable for fish eggs of the strip-spotted flounder, the turbot and the canine-tooth paralichthys olivaceus to establish a micro-satellite marking identification method of the gynogenesis fry. The percentage rate adopting the present invention to acquire the gynogenesis fry of the strip-spotted flounder, the turbot and the canine-tooth paralichthys olivaceus is 7.8 percentages to 40.7 percentages, 26 percentages to 34 percentages and 10 percentages to 25 percentages respectively. The established method of the present invention is characterized in advancing, high efficiency, accuracy and reliability, which has an important application value in fish gender controlling and the production of the all-female fries and has a broad popularization and application prospect on fish cultivation and fish breeding.

The present invention relates to a non-freezing storage unit which can store food at a temperature below 0° C. without freezing the food, and a refrigerator including the same. The non-freezing storage unit includes an outer casing with one open surface, a drawer which can be pulled out and detached through the open surface of the outer casing, a sensor located on one surface of the outer casing and sensing a temperature of food located in the drawer, a thermal conductive member installed on one surface of the drawer facing the sensor and transferring the temperature of the food in the drawer to the sensor, and a heater installed in the outer casing. The non-freezing storage unit is located in a cooling space to store food in a non-frozen state at a temperature below 0° C.

A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toasting environment from a refrigerated or frozen state causes the high solid fat index layer to transfer heat into the interior of the food product by continuously melting and resolidifying in a controlled way to limit toasting while absorbing into the surface of the product at a rate limited by the high solid fat index. The film serves as a protective barrier which limits toasting (i.e., browning) in the toasting environment by conducting heat into the interior of the product and to prevent moisture escape from the product during refrigerated or frozen storage and during the reheating process.

Complexing a flavor with a cyclodextrin and then employing the complex in a food, stabilizes the flavor during frozen storage and during microwave cooking.

The invention relates to a storage device for an ocean-going ship. A vacuum fresh-keeping storage device comprises a vacuum storage room (5) for storing food and keeping the food fresh, an air extraction system for extracting vacuum, a humidifier system for humidification and a ventilation system for ventilation, a refrigerating unit (8) for refrigeration and a temperature control system of a temperature-detecting unit, and an automatic control system including a data collection, measurement and control system (23). A warmth-keeping enclosure (6) is arranged at the periphery of the vacuum storage room (5) for wrapping and enclosing the vacuum storage room (5) and a protection frame (20) is disposed at edges of the four angles, the upper part and the lower part of the warmth-keeping enclosure (6). A lifting ring (4) is arranged at the upper part of the protection frame for lifting and a plurality of anchoring foundations are disposed at the lower part of the protection frame for anchoring. A locking device is fixedly arranged inside the vacuum storage room (5) to hold a shelf (31) of a plastic circulating frame (37) for preventing the shelf from falling off. The invention provides the vacuum storage device for the ocean-going ship to store vegetables and raw meat and keep the vegetables and meat fresh without frozen storage for a long time and also provides the device to store raw and cooked food without frozen storage.

A low-cholesterol whole shrimp a method of obtaining same includes providing a plurality of peeled and deheaded shrimps processed from original frozen storage. The shrimp is subjected to a freeze drying process to realize dehydrated shrimp that avoids denaturation thereof and with a humidity content of approximately 1 to 10%. Cholesterol is then extracted from the dehydrated shrimp via a stream of a supercritical solvent selective to lipids. The whole shrimp is rehydrated in a vacuum chamber with water, in preparation for cooking with steam.

The invention relates to a method for preparing half-fin anchovy antibacterial peptides, which comprises the following steps of: homogenating fish into fish paste, adding pepsin into the fish paste according to a ratio of 1,000-1,300U / g under the condition that the pH value is 1.5-2.5, raising the temperature to 35-45DEG C, performing enzymolysis for 2 to 3 hours, heating enzymolysis liquid at the temperature of between 95 and 100DEG C for 5 to 15 minutes for killing enzyme, cooling to the temperature of between 3 and 5DEG C, centrifuging at a rate of 6,000 to 8,000r / min for 5 to 15 minutes, filtering, taking intermediate filtrate, and performing frozen storage or freeze-dried storage at -20DEG C at least. The antibacterial peptides is prepared from a pure natural low-value marine product, namely half-fin anchovy; the half-fin anchovy antibacterial peptides are rich in amino acid necessary for human bodies, and have stable physical and chemical properties; the antibacterial peptides prepared from food-derived protein through enzymolysis have high safety, good absorptivity and good antibacterial effect, and can serve as a nutritional and functional additive in foods or is developed into drug resistant bacteria antibiotics. The preparation method is simple, economic and easy to operate, can be carried out in a common laboratory, and is suitable for industrial expanded production.

The invention discloses a production method of giant salamander bionic feed. The production method is characterized in that the giant salamander bionic feed is prepared according to the following steps that live fresh fish, shrimps and loaches are sterilized through ozone water, internal organs are removed, the fish is crushed into muddy flesh after bone removal, 93 percent of muddy flesh, 3 percent of fish skin or pig skin collagen liquid, 1 percent of starch, 1 percent of bone meal, 0.5 percent of blood powder and 0.1 percent of allicin are uniformly mixed and are extruded and formed, the steam heat coagulation is carried out for 1minute, adult giant salamander feed is extruded into bar feed with the thickness being 8mm and the length being 8cm, young giant salamander feed is extruded into linear feed with the thickness being 1mm and the length being 2cm, in addition, about 1.4 percent fish skin or pig skin collagen liquid is sprayed and coated for film covering, and cooling, quick freezing, package and frozen storage are carried out. The nutrition ingredients of the giant salamander bionic feed are similar to the nutrition ingredients of natural fish, shrimps and loaches, the disease resistance is high, the palatability is good, and the giant salamander bionic feed is favorable for the growth and the development of the giant salamander. The bionic feed cannot be dissolved and dispersed after being soaked for more than one week in the water, and the water quality cannot be polluted.

The invention provides a quick-freezing freshness retaining method for bamboo shoots. The method is characterized by comprising the first step of choosing fresh bamboo shoots which are full, intact, clean, good in color and luster and free of corrosion, mould, peculiar smells as well as pests, diseases and mechanical damage influencing eating, and precooling the collected bamboo shoots in a refrigeration house for 10-24 hours; the second step of hulling, cleaning and dicing the precooled fresh bamboo shoots; the third step of soaking the bamboo shoots in a compound crispness-keeping agent solution of antioxidant substances or high polymeric substances for 20-60 minutes; the fourth step of draining off the soaked bamboo shoots and pouring liquid nitrogen to make the bamboo shoots quickly freeze to the central temperature between minus 10 DEG C and minus 20 DEG C in the environment at the temperature ranging from minus 40 DEG C to minus 198 DEG C; the fifth step of placing the fresh bamboo roots which are quickly frozen into the refrigeration house at the temperature ranging from minus 10 DEG C to minus 25 DEG C for frozen storage for 12-24 months to obtain quick-frozen bamboo shoots. Compared with the prior art, the method can increase the glass transition temperature of the bamboo shoots, improve the quality of the quick-frozen bamboo shoots, make energy saved and consumption reduced in the quick-freezing process, lower product cost and increase benefits; besides, by the adoption of the method, the problems that after the bamboo shoots are unfrozen, juice loses, main parts of the bamboo shoots become soft, crispness is lowered, and the quality of the unfrozen bamboo shoots is obviously worse than that of the fresh bamboo shoots can be effectively solved, and the quality of the unfrozen bamboo shoots is approximate to that of the fresh bamboo shoots.

The invention relates to a method for frozen-storing and fresh-keeping cedrela sinensis at a low temperature and a method for flexibly packing the cedrela sinensis. The method for frozen-storing and fresh-keeping the cedrela sinensis at the low temperature comprises the steps of the clearing up, cleaning, blanching, hardening, quick freezing, packing and frozen-storage of raw materials; and the method for flexibly packing the thecedrela sinensis comprises the steps of pretreatment, cutting up, mixing, packing and sterilizing. Through comprehensive research on the physiological and breath change and sensitivity to temperature of the cedrela sinensis in a fresh-keeping process and a color change mechanism and the like of the cedrela sinensis in machining, key industrial generic technology, such as secure color protection, color preservation and the like, at the low temperature in the machining is researched and developed and the problem of bottleneck in the fresh-keeping machining of the cedrela sinensis is solved. In the method, sesame lignan and tea polyphenol with inoxidizability and a bacteriostatic action are reasonably added into ingredients in the process so as to achieve relatively better effect on the color preservation and quality preservation of the cedrela sinensis; and after being packed and sealed, the cedrela sinensis is sterilized twice (at two different temperatures and for two different sterilization time periods) and the flexibly packed cedrela sinensis of the invention is greenish.

The invention relates to a method for retaining freshness of single-frozen shelled shrimps by electrolyzed water. The method is characterized by comprising the following steps of: preparing weakly acidic electrolyzed water from a NaCl aqueous solution with mass concentration of 0.10%-0.20% through a water electrolysis device; freezing the weakly acidic electrolyzed water to obtain active electrolyzed water; purchasing material fresh shrimps, cooling and cleaning by the weakly acidic electrolyzed water of 0 DEG C-5 DEG C, and storing in a pre-cooling storeroom of 0 DEG C-5 DEG C after the freshness retaining treatment; removing the heads and shells of the freshness-retained and electrolyzed icy fresh shrimps, and leaching for 2-4 times by adopting the weakly acidic electrolyzed water of 0 DEG C-5DEG C; freezing the leached shelled shrimps; soaking the single-frozen shelled shrimps for 3-5 seconds by the weakly acidic electrolyzed water of 0 DEG C-5DEG C; and feeding the single-frozen shelled shrimps coated with the ice glaze to a finished product frozen storage room of -18 DEG C for storage after packaging, labeling and metal detecting. The method for retaining freshness of single-frozen shelled shrimps by electrolyzed water is simple in process, low in cost and good in freshness-retaining effect, so that a safe control problem of aquatic product pathogenic microorganisms is solved, fresh and live aquatic product resource waste is reduced, the quality safety of the aquatic products and the products thereof as well as the consumer body health are ensured.

The invention relates to a lyophilized dendrobium stem, which belongs to the fields of medicines and health products. The lyophilized dendrobium stem is reshaped and graded after collection, sterilized by 200ppm sodium hypochlorite, cleaned, and then soaked in Vitamin C solution with a concentration of 0.05 percent for 2 seconds for color protection; after being reshaped again, the treated lyophilized dendrobium stem is put into a quick-frozen storage with a temperature between minus 30 DEG C and minus 40 DEG C to be quickly frozen for 20 hours and then taken out; then, the lyophilized dendrobium stem is dried in a vacuum chamber for 20 hours and taken out after the moisture of the lyophilized dendrobium stem is lower than 3 percent, and then is packed by a waterproof package to obtain the finished lyophilized dendrobium stem. The lyophilized dendrobium stem is characterized by preserving the original colors and tastes of the fresh herb, keeping more nutritional components and basically keeping the original appearance and shape, etc.

A method for treating a sugar-containing (e.g., sucrose, fructose, glucose) beverage (e,g., fruit juice, vegetable juice) includes passing a stream of a beverage into contact with a packed bed capable of selectively removing sugar from the beverage and separating a sugar-diminished beverage from the packed bed. A high intensity natural and / or artificial sweetener can be added to the sugar-diminished beverage to produce a beverage product having similar flavor and nutritional content as the original beverage, but containing a lower amount of calories. The sugar-reduced beverage also can be used as a flavoring for the beverage and food industry; or as an ingredient component for reduced and full calorie foods (e.g., jellies, candies, etc.). The sugar-reduced beverage can be concentrated to a higher level using less energy as compared to standard juices. The resulting concentrate also realizes significant frozen storage and shipping costs compared to standard juice concentrates.

A method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof, comprising: using ctenopharyngodon idellus as a raw material to perform pretreatment, meat extraction, low-concentration saline solution based rinsing, ultrasonic treatment, cutting and stirring, two-stage heating, packaging and frozen storage. According to the method, the prepared surimi is good in gel properties, fine and smooth in mouthfeel, better in quality and longer in shelf-life. Rinsing is performed by using a low-concentration saline solution, so that the obtained surimi is high in saline soluble protein content, and high in purity. The ultrasonic technique enables the surimi to be more uniform, fine and smooth in texture, improves the gel strength and whiteness of the surimi, and the sterilization effect of the ultrasonic technique improves the quality of surimi products and prolongs the shelf-life of the surimi products. The two-stage heating method allows the surimi to pass a 50-70 DEG C gel deterioration temperature region quickly, so as to avoid surimi gel deterioration. The method is simple and convenient to operate, is low in cost, high in efficiency, and suitable for industrialized production, provides a novel idea for high-quality fresh water surimi production, and provides a novel method for fresh water surimi modification and industrialized production.

The invention provides a beef seasoning that makes the prepared conditioned beef taste fresh and tender, and has a unique flavor, including sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, 5'-taste nucleotide disodium, and yeast extract , D-erythorbic acid, oyster sauce, beef extract, dark soy sauce and soybean protein; the present invention also provides a production method of conditioning beef, the method comprises thawing Niu Lin and cutting into strips, beef seasoning and cutting The Niu Lin mixed with the Niu Lin was vacuum-tumbled and marinated; the marinated Niu Lin was sterilized; the sterilized Niu Lin was quick-frozen and frozen to obtain the finished beef product. The beneficial effects of the present invention are: the above-mentioned beef seasoning is mixed with thawed Niu Lin for tumbling, so that the obtained conditioned beef can retain the original fresh and tender taste of the beef while having a unique flavor, and make the meat fresh and tender. Attractive color and long shelf life.

The invention provides a meat curing agent which is capable of making the meat product high in meat tenderness and yield rate. In parts by weight, per 100 parts of the meat curing agent comprises the following ingredients: 1-3 parts of shrimp sauce, 0.001-0.01 parts of paprika red, 2-10 parts of corn starch, 0.1-0.5 part of seasonings and water accounting for all the remaining parts. The seasonings include anises, barks of Japanese cinnamon, fennels, gingers, garlic and green onions of the same parts by weight. The invention further provides a processing method of conditioned meat which is capable of making the meat product high in meat tenderness and yield rate. The beneficial effects of the processing method are as follows: the pork and the meat curing agent disclosed by the invention are mixed according to a certain ratio, then low-temperature vacuum intermittent rolling and kneading and ultrasonic treatment are performed, so that the indexes all satisfies relative national standards; the product is high in meat tenderness and yield rate (the yield rate can be as high as 152%) as well as long in shelf life; the product meets commercial sales requirements in overall sensory acceptability even after one year frozen storage at 18 DEG C below zero; moreover, the product is relatively low in lipid oxidation degree and free of oil-burning smell.

The invention relates to a frozen aquatic product quality assurance agent. The frozen aquatic product quality assurance agent is prepared from, by mass, xylooligosaccharide 3-5%, carrageenan oligosaccharide 2.5-4%, trehalose 1-2%, agar powder 0.5-1.5%, alkaline phosphate 0.2-0.3% and the balance water. In addition, the invention further relates to a preparation method of the frozen aquatic product quality assurance agent and application of the preparation method in frozen aquatic products. Compared with the prior art, the frozen aquatic product quality assurance agent can effectively prevent freezing preservation from affecting the water retaining properties, tenderness, gelling properties and nutritional values of the aquatic products, can form a dense protective layer on the surfaces of the aquatic products and effectively prevent the aquatic products from being oxidized and being subjected to external microbial infection, keeps the good quality of the aquatic products during frozen storage and makes the aquatic products obtain good economic values.

The invention discloses a fresh frozen shrimp antifreeze agent. A water solution system of the fresh frozen shrimp antifreeze agent is characterized by comprising the following components in percentage by weight: 0.09%-0.28% of low-acyl gellan gum, 1.5%-2.5% of trehalose, 1.0%-3.0% of sodium lactate, 0.8%-1.6% of sodium citrate and 0.2%-0.8% of sodium ascorbate, wherein the molecular weight of the low-acyl gellan gum is 0.5*10<5>Da to 1*10<5>Da. Compared with a traditional phosphate antifreeze agent, the antifreeze agent disclosed by the invention is relatively safe and efficient to use; the freezing denaturation of shrimp protein and color deepening in the frozen storage process can be effectively weakened; the moisture and the original flavor of the shrimp are kept; and compared with a non-phosphorus antifreeze agent, the antifreeze agent disclosed by the invention is relatively low in sweetness and heat, conforms to the consumption trends of low sweetness and low heat, can be applied to a long-term storage process of the frozen shrimp instead of the phosphate antifreeze agent, and can also be applied to frozen storage of other aquatic products.

Disclosed is a rotation disc type low temperature accessing integral device. The rotation disc type low temperature accessing integral device includes a storing tank, storing discs, a driving mechanism, multiple electromagnetic clutches, multiple driving gears, a driving motor, a sample transfer mechanism, a mechanical arm, a conveying belt, a driving motor, and a controlling device, wherein the storing tank includes a tank body and a cover body; one side of the cover body is provided with an accessing hole and a tank plug; the storing discs are stacked up and down through a rotation shaft; the upper end surface of each storing disc is provided with multiple frozen storage box storing slots and an accessing slot hole; and the outer edge of each storing disc is provided with transmission teeth; the driving mechanism includes a driving shaft; the driving shaft is vertically arranged on one sides of the storing discs of the interior of the tank body of the storing tank and the upper end of the driving shaft stretches out of the cover body; the multiple electromagnetic clutches are arranged on the driving shaft and correspond to the storing discs one by one. The multiple driving gearsare separately arranged on the outside of the electromagnetic clutches in a sleeving mode and mesh with the storing discs. The driving motor is arranged on the cover body and an output shaft of the driving motor is connected with the upper end of the driving shaft. The sample transfer mechanism includes a shield body; the shield body is arranged on the upper end of the tank body of the storing tank; and one side of the shield body is provided with a through hole for in and out of a transfer tin. The mechanical arm is arranged in the shield body. One side of the conveying belt stretches into the shield body from the shield body through hole. a driving mechanism driving motor, a conveying belt driving motor and the mechanical arm are separately and electrically connected with the controllingdevice.

The invention relates to the technical field of food processing, and especially relates to frozen raw steamed stuffed bun blanks and a preparation technology thereof. The raw steamed stuffed bun blanks are prepared from the following ingredients in parts by weight: 450-600 parts of flour, 600-850 parts of sour dough, 1-5 parts of semi-dry yeast, 1-4 parts of salt, 12-18 parts of white sugar, 200-300 parts of water, 2-6 parts of a frozen-raw-blank improving agent, 3-8 parts of baking powder and 0.4-1.4 parts of lard. During the dough-making process, the flour, the sour dough, the semi-dry yeast, the salt, the white sugar, the frozen-raw-blank improving agent, the baking powder and the lard are orderly added, mixing and stirring are conducted, so that dough is prepared; and the raw steamed stuffed bun blanks are prepared by wrapping; the shaped raw steamed stuffed bun blanks are quickly frozen in a quick-frozen storage at a temperature of 40 DEG C below zero to 25 DEG C below zero, and the quick freezing is ended when central temperature of the raw steamed stuffed bun blanks reaches 10 DEG C below zero to 25 DEG C below zero; and the quickly frozen raw steamed stuffed bun blanks are stored at a temperature of 5 DEG C below zero to 15 DEG C below zero. The prepared steamed stuffed bun have the advantages of being good in taste, enough in elasticity, free of cracks on surfaces, free of dents in appearance and so on.

The invention discloses a freezing and storing process for green tea water-removing leaves, and process for making tee by using the freezed green tea water-removing leaves, the green tea water-removing leaves freezing and storing process comprises selecting water-removing leaves as storage objective, the moisture percentage of the water-removing leaves being 45%-65%, quick freezing at -20 deg. C to -70 deg. C, storing in the environment of -10 deg. C to -30 deg. C. The process for making tea by using freezed green tea water-removing leaves comprises the steps of, unfreezing, shaping and curing, cooling and drying to obtain the final tea product. The application of the invention can maintain the biochemical component and scent for the green tea during the period of storage.

A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propane polyol containing solution for a period of time sufficient to allow the propane polyol to coat and penetrate into the ingredients and form propane polyol coated and impregnated aquatic animal food. The impregnated aquatic animal food can then be removed from the propane polyol containing solution and cooled. The propane polyol impregnated animal food remains pliable when cooled to a temperature of −15° C.

The invention relates to a method for stabilizing a bulk solution of recombinant protein for frozen storage, which comprises providing a partially-purified solution of recombinant protein which has a monovalent salt concentration of at least 100 mM, and adding a carbohydrate to said solution in an amount sufficient that, upon freezing, the solution has a glass transition temperature of −56° C. or higher.

The invention discloses a preparation method of bitter removed ponkan juice. The preparation method comprises the operation steps of selection and pretreatment of a raw material, preparation of pulp, enzyme adding treatment, ultra-filtration, warehousing and frozen storage and the like, namely ponkan without obvious adverse change is used as the raw material, peels and membranes are removed after ripening treatment, the pulp is prepared by using a spiral juicer, a proper amount of beta-cyclodextrin is added after enzyme adding liquefaction, enzyme adding bitter removal and ultra-filtration treatment, and warehousing and frozen storage are performed. The method is convenient for operation and low in cost, and can adapt to industrialized large-scale production; the bitter removed effect of the ponkan juice produced by using the method is remarkable; and the natural flavor of the ponkan can be well reserved.

A method for processing and preserving foods includes a processing step of holding a seasoned food in a packaging member in a state in which the food is in contact with a dehydrating sheet, and a preservation step of preserving the food by cold or frozen storage while maintaining the holding state. The packaging member can be a packaging bag and a container, and can be designed according to the user's need. According to this method, it becomes possible to provide processed foods with superior freshness at a low cost.

The invention provides a preparation method of Chinese instant rice hamburger, which mainly includes the steps of soaking, cooking, forming, stuffing, baking, sealing and packaging, and quick freezing. In the preparation method of the present invention, the cooking process of the rice hamburger is only steaming and short-term baking without strong crispening treatment, and the original flavor, nutritional content and appearance of the rice can be retained. After the rice cake is formed, a layer of edible glue is coated on its surface, which can increase the surface hardness of the rice cake and the cohesion between the rice. After baking, the overall strength of the rice cake can be significantly enhanced. cracking phenomenon. This product does not add preservatives, the rice is not easy to age, and the shelf life can reach 2 to 3 months when stored in a freezer. It retains the original flavor of the rice and is nutritious and healthy. It can be eaten after microwave reheating, conforms to people's consumption habits, and has good economic development value.

The invention provides a processing method of quick-frozen recuperating double cooked pork slices, and belongs to the technical field of food processing. In the production course of the quick-frozen recuperating double cooked pork slices disclosed by the invention, meat and side dishes are separately treated; the processing course of the meat mainly comprises precooking, slicing and cooking again; the processing course of the side dishes mainly comprises scalding, quick-freezing, packaging and performing frozen storage. After quick-frozen recuperating dishes are quick-frozen, stored in a frozen manner and unfrozen, the organoleptic quality of products during eating is reduced, so that seasoning sauce packets are used for improving the quality of products of the quick-frozen recuperating double cooked pork slices. During eating, vegetables are put under the meat, the meat is put on the vegetables, the seasoning sauce packets are added according to individual tastes, microwave heating is performed so that the soup base and the fragrance of the meat adequately permeates the vegetables, and the delicious and tasty double cooked pork slices are made. The quick-frozen recuperating double cooked pork slices prepared by the processing method disclosed by the invention have the characteristics of being quick to eat, convenient to carry and circulate and the like, and are unique in taste, highly-fragrant and delicious in taste and rich in nutrition. The processing method of the quick-frozen recuperating double cooked pork slices provides possibility for scale management and industrialization of quick-frozen recuperating dishes.

The invention relates to a disinfecting and antiseptic Chinese patent medicine and a preparation method thereof, which is formed by mixedly preparing traditional Chinese medicine radix glycyrrhiza, baikal skullcap root, ordate houttuynia, forsythia suspense, longtube ground ivy herb and additive, wherein, the additive comprises ethanol, distilled water, tween and propylene glycol; the preparation method comprising the following steps: 1), taking material; 2) crushing the forsythia suspense and the baikal skullcap root, heating and refluxing the crushed mixture through solvent, extracting the crushed mixture, and centrifugating the obtained filtrate for reservation after frozen storage; 4) mixing the above filtrate, and concentrating the filtrate to extract for reservation; 5) evenly mixing the extract obtained in the step 4) and the tween, the propylene glycol, adding the diluted ethanol to the mixture, taking supernatant fluid, that is, obtaining the disinfecting and antiseptic Chinese patent medicine. The disinfectant which is prepared according to the technical scheme has the following advantages: 1) the invention has no toxic side effect, corrosivity, pollution of the environment, and the LD50 is larger than 20g / Kg; 2) the disinfecting effect is good; 3) the effect is not changed after storing for one year.