4960 results about "Ice water" patented technology

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

A fire extinguishing and fire retarding method is provided comprising the step of confining a fire extinguishing and fire retarding agent in slurry, liquid or gaseous form within a shell wherein the shell comprises such an agent in solid form. An agent such as ice water, or liquid carbon dioxide is useful when employing the shell as “non-lethal” device. The solid shell is sublimable and will burst upon impact or upon exposure to the environmental conditions at the target site to release the contents of the shell as well as the fragments of the shell onto the target site.

Disclosed herein are water purifying system and apparatus for simultaneously making ice and cold water using one evaporator, which can make cold water in various forms only by changing the system and make ice of a predetermined amount by using cold water of less than a predetermined temperature as raw water for ice-making, thereby saving energy. The water purifying system and apparatus can rapidly provide cold water by the simple operation of the water gutter of the ice-making unit and the circulation of water contained in the cold water tank to the water gutter by the circulation pump, and provide ice of the predetermined amount by making ice using the cold water without regard to the changes of the temperature of raw water and the surrounding temperature.

This invention discloses a compressed central air-conditioning adaptive variable flow energy saving control device composed of an adaptive variable flow controller, ice water control subsystem, frozen water control subsystem, cooling water control subsystem, cooling tower blower fan control subsystem, the adaptive variable flow controller connects with control subsystem of ice water device, frozen water pump, cooling water and blower fan of cooling tower capable of making every operational target to reach the most optimized.

The invention discloses a graphene/manganese tetraoxide nanocomposite and a preparation method thereof. The method comprises the following steps of firstly, diluting graphite oxide concentrated solution to be 0.1-5mg/mL with deionized water, stirring uniformly, after water bath ultrasonic at room temperature, putting a beaker into ice-water bath, and carrying out ultrasonic treatment by a probe ultrasonic processor to obtain graphene oxide solution; secondly, adding permanganate into the graphene oxide solution, stirring till the permanganate is dissolved completely, adding a reducing agent, and stirring uniformly; thirdly, reacting the solution obtained in step two at 80-120 DEG C, after reacting, cooling, centrifuging and washing, and vacuum-drying, so as to obtain the graphene/manganese tetraoxide nanocomposite. The graphene/manganese tetraoxide nanocomposite is prepared by one-step hydrothermal method, the reducing agent simultaneously reduces the two raw materials, and the method is simple and easy to operate.

The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.

A system and method for scalp cooling to avoid hair loss in patients undergoing chemotherapy with a cooling bonnet, a recirculating ice-water system with ice water circulation hoses, a reservoir, a circulating pump and a power supply, and the method having the steps of providing a cooling bonnet with a recirculating ice water system and chilling the cooling bonnet; placing the chilled cooling bonnet on the patient's head at least 30 minutes before undergoing chemotherapy; during chemotherapy; and retaining the chilled cooling bonnet on the patient's head for at least 90 minutes after chemotherapy with the recirculating ice water system powered by a conventional electrical power supply or by a vehicle power supply such as a 12Volt connection like a cigarette lighter as need may be

A process for preparing the benzotriazole as photostabilizer includes such steps as dissolving 2-nitro-2'-hydroxy-5'-methyl azobenzene and 2-nitro-2'-hydroxy-3'- tert-butyl-5'-methyl propionate azobenzene in the mixture of alcohol and alkali solution, adding hydrazine hydrate, heating, reflux reaction, using hydrochloric acid to neutralize the reaction liquid, depositing, filtering, water washing, drying to obtain an intermediate, dissolving it in the mixture of alcohol and alkali, adding sodium dithionate, stirring while reacting, adding ice water, neutralizing, filtering, drying, and recrystallizing in alcohol or isopropanol.

The invention provides a minced fish food formed by compounding vegetable crops with minced fish and a processing method thereof. The method for preparing the minced fish food comprises the following steps: adding soy isolation protein, starch, egg white, humectants, vegetable crops and coarse cereals, condiment and ice water; cutting, mixing, and forming; wrapping the formed minced fish food with bread crumbs, and quickly freezing to obtain minced fish cakes, or executing the gelation for the formed minced fish, then heating, later cooling, and quickly freezing to obtain minced fish product. The minced fish food comprises the following components by weight in percent: 30-60% of the minced fish, 1-10% of the soy isolation protein, 1-10% of the starch, 2-25% of the egg white, 0.1-0.4% of the humectants, 10-50% of the vegetable crops and the coarse cereals, 1-8% of the condiment and 5-35% of the ice water. The invention adopts the minced fish as the raw material and adds the vegetable crops and the dry fruit to prepare a composite minced fish food. The minced fish food has rich nutrition and good flavor and taste.

The invention relates to a gas line drag reduction agent and a preparation method thereof, relating to the technical field of the composite of high-molecular compound and piping systems. The drag reduction agent consists of carbon bisulfide, hydrazine hydrate and long chain acid, the mol ratio of which is 1.8:1:1 to 2.2:1:1. The preparation method comprises the following steps: step one, CS2 is taken according to proportional quantity, dripped into the mixed liquor of the hydrazine hydrate and water with proportional quantity under agitation, reflowed for certain time in the temperature range of 90 to 95 DEG C, then cooled for 30 to 60 minutes in ice water bath and pumped and filtered, the mother liquor continues to react for two times, products of the third time are merged, washed by using ethanol and ether sequentially, and recrystallized by using boiling water so as to obtain symmetrical diaminothiourea clear crystal; and step two, symmetrical diaminothiourea with proportional quantity and the long chain acid with proportional quantity are dissolved in a pyridine solvent with nitrogen protection, reflowed at the temperature of 140 to 220 DEG C by adopting a temperature programming method, and react for 3 to 4 hours, then the mixture is cooled to the room temperature and recrystallizated by using the ethanol of 95 percent to obtain the brown product.

The invention discloses a method for making hydrogen through the pyrolytic gasification of biomass and coke under a microwave field, which is characterized by comprising the following steps of: by using fresh biomass as a raw material, zinc chloride as a catalyst and the coke as a microwave-absorbing medium and a gasifying material, carrying out the pyrolytic gasification of the raw material, the catalyst and the coke by using a microwave source as a heating source after uniformly mixing the raw material, the catalyst and the coke, collecting a volatile product which is formed through the pyrolytic gasification through nitrogen purging, then removing tar, water and ash through a water-ice mixture-cooling system, and then entering a hydrogen-gas separating system to obtain hydrogen gas. The fresh biomass required by the method disclosed by the invention is cheap and easy to obtain, the raw material is reproducible, and the integrated sustainable utilization of resources, energy sources and environments can be realized.

The invention discloses quick-frozen fish tofu and a processing method thereof. The quick-frozen fish tofu comprises a meat material part and a soybean part; the meat material part comprises the following components in part by weight: 600-800 parts of minced fish meat, 300-500 parts of chicken breast meat, 200-500 parts of pork fat, 50-150 parts of cassawa starch, 100-200 parts of maize meal, 100-300 parts of monoacetate starch, 200-300 parts of water, 100-150 parts of egg white, 40-60 parts of edible salt, 40-60 parts of white granulated sugar, 10-30 parts of glucose, 10-30 parts of gourmet powder, 10-30 parts of cooking wine, 1-2 parts of freshener, 1-2 parts of fish essence, 4-5 parts of moisture retention agent, 3-4 parts of xylitol, 0.1-0.3 part of ethyl maltol, 1-2 parts of sorbitol, and 1-3 parts of guar gum; and the soybean part comprises the following components in part by weight: 200-300 parts of isolated soy protein, 1000-1500 parts of ice water, 4-6 parts of transglutaminase, 1-2 parts of Beta-cyclodextrine, and 2-4 parts of gourmet powder. The quick-frozen fish tofu has the advantages of mellow outline, golden color, pure flavor, dense scent, elasticity and crisp, and is oily but not greasy.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention relates to a preparation method of activated carbon supported titanium dioxide photocatalyst, belonging to the preparation technical field of titanium dioxide photocatalyst, comprising a plurality of steps as followings: pretreating, washing and drying the activated carbon; at the condition of ice-water bath, adding meta-titanic acid and ammonia according to a molar ratio of 1:2 into 20 to 40 milliliter hydrogen peroxide with a concentration of 30%, and agitating for 50 to 70 minutes to obtain a yellowish green sol; then adding the pretreated activated carbon into the yellowish green sol and agitating for 3 to 5 hours, filtering the activated carbon after standing for 12 to 24 hours, then calcining with the protection of inert gas to obtain the activated carbon supported titanium dioxide photocatalyst. The weight ratio of the pretreated activated carbon and the meta-titanic acid is 1:1 to 3:1. The preparation method has the advantages of simple technology, cheap raw material, mild preparation conditions, easy operation, granular shape, good organic pollutant degradation effect, easy separation, regeneration and long service life of the supported photocatalyst prepared by the preparation method, nonuse of organic solvent, non-pollution in the whole production process, accordance with the requirement of sustainable development and environment-friendly integrated technology.

The invention relates to a preparation method for oxidized graphene in a large sheet. The method comprises the following steps: uniformly mixing natural scale graphite with the mixed acid of concentrated nitric acid or nitric acid and sulfuric acid in a reactor; adding hydrogen peroxide from the bottom of the reactor; reacting under mixing for 10-60 min; washing with water and drying to obtain layered graphite; mixing the layered graphite with strong acid; adding strong oxidant slowly; performing ultrasound-assisted oxidation reaction in an ice-water bath for 30-60 min after uniform mixing; heating the reaction mixture to 50-60 DEG C and continuing mixing for 6-12 h; adding deionized water and performing ultrasound-assisted mixing reaction for 10-30 min; cleaning the obtained product first with mixed solution of diluted hydrochloric acid and hydrogen perhydrol, then with deionized water; performing centrifugal separation to obtain oxidized graphene. The method provided by the invention is simple in operation, high in oxidation efficiency and free from environment pollution; the prepared oxidized graphene has a high peeling rate and a high specific surface area.

The invention discloses a self-adhesive long-acting slow-release essential oil microcapsule and a preparation method and an application thereof. The method comprises the following steps of: uniformly mixing essential oil, a reaction monomer, an auxiliary emulsifying agent, oil-soluble initiator and a newly-added oil-soluble crosslinking agent to obtain an essential oil/monomer mixed solution; adding an aqueous solution of an emulsifying agent; pre-emulsifying in a shearing and stirring state for 10-20 minutes; performing ultrasonic dispersion in an ice-water bath to obtain a fine emulsified liquid; and performing a polymerization reaction on the fine emulsified liquid in a nitrogen atmosphere in a shearing and stirring state at the temperature of 65-70 DEG C for 3-6 hours, and cooling after finishing reaction to obtain self-adhesive long-acting slow-release essential oil microcapsule rubber latex. The preparation method has the advantages of ready availability of raw materials, simple process, high good controllability over the morphological structure of the microcapsule, no relevance to organic solvents and suitability for industrial production; and the prepared microcapsule has high structural strength, a good slow release effect, and high self-adhesive properties on substrates such as fibers and the like. The invention further discloses a self-adhesive long-acting slow-release essential oil microcapsule and an application thereof.

The invention provides a processing method of sushi sashimi, which belongs to the field of processing of aquatic products. The processing method comprises the steps of taking a live fresh scaly fish as a raw material, carrying out acceptance, temporary storage in ice water and pretreatment, or taking a frozen scaly fish as the raw material, firstly carrying out ultrasonic thawing, further removing a tail, removing scales, carrying out ultrasonic cleaning, cutting into slices, trimming, picking out insects, removing bones, cleaning, carrying out ultrasonic quick freezing, classifying, glazing, packaging, carrying out metal detection, freezing, and carrying out other process steps for processing the sushi sashimi. The sushi sashimi processed by adopting the method has good quality, and the sensory, the physical and the chemical properties, as well as the safety sanitation quality are in line with requirements; furthermore, the processing method has short thawing time, short freezing time and high processing efficiency, and can be popularized in the processing of the aquatic products.

The invention relates to a preparation method of a porous nano-fiber tubular scaffold, which comprises the steps that (1) PLLA (Poly L Lactic Acid) and other polymers are dissolved in a solvent to get a polymer solution; (2) the polymer solution is injected into a tubular mold and rapidly placed at a low temperature for phase separation, then the polymer solution is taken out, a tubular mold housing is removed, polymer gel after the phase separation and a core mold are immersed in ice water together, then the core mold is taken out, the polymer gel is immersed in deionized ice water to exchange the solvent, and the tubular scaffold is obtained; and (3) finally, the tubular scaffold obtained is frozen and dried for 48-120 hours, and then the porous nano-fiber tubular scaffold is obtained. The preparation method is simple to operate, and requires no additional hole-foaming agent, is suitable for volume production, and is lower in preparation cost; the prepared tubular scaffold has a nano-fiber structure similar to an extracellular matrix of a human tissue, and a porous structure with the diameter and porosity capable of being adjusted, and facilitates growth of cells and reconstruction of a cambium.

A system for detecting ice or water within an area of interest having a detection system measuring radiance or reflectance of the area of interest when exposed to shortwave infrared radiation having a wavelength in the range containing a crossover point between the curves representing the absorption of electromagnetic radiation by ice and water. The detection system measures the radiance or reflectance in a first band having a wavelength in a spectral band on a first side of the crossover point and outputting a first band signal, and further measures the radiance or reflectance in a second band having a wavelength in a spectral band on a second opposing side of the same crossover point and outputting a second band signal. A processing unit determines a ratio of the first band signal and the second band signal and compares the ratio to a predetermined critical ratio and outputs a determination signal indicating presence of ice or water.

The invention discloses a ground terahertz radar system for detecting a cloud. The system comprises a terahertz transmitting module, a terahertz receiving module, a terahertz transmitting-and-receiving antenna module, a terahertz signal processing module and an upper computer module; the center frequency of a terahertz signal transmitted by the terahertz transmitting module is 220 GHz, the work bandwidth is 5 GHz, the transmitting power is 200 mW, the pulse width is adjustable ranging from 100ns to 3mus and the adjusted step length is 100ns, and the pulse repletion frequency is adjustable ranging from 1KHz to 10KHz and the adjusted step length is 1KHz. Compared with a laser radar and a millimeter wave radar, the ground terahertz radar system for detecting the cloud utilizes a set of parameters applicable to the cloud detection and is capable of penetrating into a thin cloud and an extremely thin cloud to carry out the three-dimensional structure detection for the cloud, and therefore not only a macrostructure such as the cloud thickness, the cloud height, the number of cloud layers, the vertical section variance of the cloud can be obtained, but also a microstructure such as the size, the shape, and the ice water content of a cloud particle can be obtained.

The invention discloses a preparation method for a paraffin microcapsule phase-change material modified by graphene oxide. A technical scheme is that the preparation method comprises the following steps: adding concentrated acid and a strong oxidant in low-temperature ice-water bath to oxidize graphite; successively adding deionized water, hydrogen peroxide and hydrochloric acid, carrying out vacuum filtration, drying and grinding to obtain graphene oxide, adding the graphene oxide into the deionized water to prepare the graphene oxide liquor; adding paraffin, a non-ionic emulsifier and an ionic emulsifier into a stirring kettle, heating and adding graphite to stir to obtain paraffin emulsion; and adding an initiator into the paraffin emulsion to dissolve and dropwise adding monomers, carrying out vacuum filtration after the dropwise adding, carrying out petroleum ether washing and water washing, drying in vacuum and crushing to obtain paraffin microcapsule powder. The preparation method has the beneficial effect that the thermal stability, and the thermal conductivity of the paraffin microcapsule phase-change material are improved by virtue of reaction of multiple oxygen-containing groups on the graphite oxide and the polymer; and moreover, the paraffin microcapsule phase-change material is simple to prepare, environmentally friendly, and has market prospect in the fields such as building energy conservation, thermal insulation products and floor heating.

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.

The invention provides a preparation method of an organic-inorganic hybrid monolithic capillary column. According to the method, a silicane precursor, a dispersant and a catalyst are mixed, and are violently stirred under an ice water bath until the mixture is transparent and viscous; an organic functional monomer, a pore forming agent and an initiator are added to the mixture, the resulting mixture is completely dissolved under ultrasound at a temperature of 0 to 4 DEG C, the dissolved mixture is injected into a vinyl-modified quartz capillary, and a monolithic column is obtained after processing. The hybrid monolithic column possesses the advantages of organic monolithic columns and inorganic monolithic columns, and is suitable for separating or enriching micro-molecules, nucleotide, polysaccharide and glycoprotein which contain cis-1,2-glycol structures.

The present invention discloses one kind of fast frozen white delicious fish fillet of spotted forked-tail Leiocassis longirostris and its production process. The production process includes the steps of temporarily raising, killing to eliminate blood, slicing, eliminating skin, trimming, soaking to sterilize, loading into tray and quick freezing, grading, coating with ice, packing, etc. The production process features complete elimination of blood, low temperature of fish fillet in icy water at 0-4 deg.c, soaking fish fillet in ozone icy water and ultralow temperature quick freezing at below -35 deg.c. The production process has high fish fillet yield and less nutrient loss, and the produced fish fillet is white, translucent and delicious.