925 results about "Quick Freeze" patented technology

The invention discloses a frame construction of an automatic stereowarehouse, a piler is positioned on a guide rail and used for loading and unloading and transporting goods; a plurality of aisle racks are positioned under the guide rail and used for storing the goods loaded by the piler; a buffering shelf is positioned between the in-out window of the warehouse and the aisle racks and used for the temporary storage of the incoming and outgoing goods; an automatic incoming and outgoing mechanism is positioned between the in-out window of the warehouse and the buffering shelf and used for incoming and outgoing the goods; and a computer is in communication connection with the servo-control system and the automatic incoming and outgoing mechanism of the piler and used for controlling and managing the goods of the warehouse. The piler which takes a crown block and the linear guide rail as the basis is matched with the buffering technique and the automatic transmission mechanism to realize the automatic stereowarehouse which can adapt to deep cooling environment. The frame construction has the advantages of high degree of automation, low energy consumption and low cost, is applicable to middle-size and small-size deep cooling quick-freeze warehouses, and has positive realistic meaning and social and economic profits for saving energy, improving the working conditions of workers and guaranteeing food security.

The invention provides a superheated steam blanching method for improving the quality of quick freezing edible fungi which belongs to the edible fungi processing technical field and relates to the quick freezing processing of the edible fungi. The invention provides the application of superheated steam technology in the quick freezing processing of the edible fungi. The key technology is to utilize superheated steam for the blanching of the edible fungi. The process comprises edible fungi raw material selecting, cleaning, grading, blanching, quick freezing, packaging and frozen storing. The superheated steam has the characteristics of high temperature, oxygen-free property and low water content. Therefore, the superheated steam can passivate enzyme contained in the edible fungi raw material rapidly and thoroughly and achieve the effect of proper dehydration through the regulation of technological parameters. Thus, the proper water content of quick freezing edible fungi products is maintained. The superheated steam blanching method has the advantages of convenient operation, reliable operation and high production efficiency. The whole process has no escape of nutrients and lowers the quality deterioration of the processing process to the maximum extent, thereby obviously improving the quality of the quick freezing edible fungi products to reach to the longer high quality shelf-life.

The invention relates to a technology system applicable to identification and evaluation of cold resistance of isolated parts of different bamboo varieties, in particular to a method for identifying and evaluating the cold resistance of bamboos. The method for identifying and evaluating the cold resistance of the bamboos is characterized by comprising the following steps of: a) taking a twig of the same bamboo age and with a length of 30 centimeters as a reference; b) quick-freezing a part of processed leaves in liquid nitrogen for 30 minutes and then storing the leaves into a refrigerator at the temperature of 80 DEG C below zero and the like. The method for identifying and evaluating the cold resistance of the bamboos is characterized by: a) conductivity determination; b) determination of soluble sugar content; c) determination of soluble protein content; d) malondialdehyde (MDA) determination; e) praline determination; f) determination of activities of superoxide dismutase (SOD); and g) determination of activities of peroxidase (POD).

The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and/or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or/and eatable vegetables, 7-16 percent of concentrated fruit juice or/and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.

The present invention discloses a preparation method of freeze-dried instant edible bird's nest products. The preparation method comprises the following steps: impurities of fresh edible bird's nest or dry edible bird's nest are removed, and the impurity removed edible bird's nest is soaked in pure water at a temperature of 10-40 DEG C for 1-8 h to obtain soaked edible bird's nest; edible saccharides are added into the soaked edible bird's nest and heating is conducted at a temperature of 90-120 DEG C for 20 min-4 h to obtain liquid edible bird's nest; the liquid edible bird's nest is poured into a mold and quick-frozen at a temperature of -40 DEG C to -15 DEG C for 4-8 h to obtain solid-state edible bird's nest; and the obtained solid edible bird's nest is placed into a vacuum freeze-drying furnace to be freeze-dried for 15-24 h to obtain the freeze-dried edible bird's nest products. Without changing the original form of the freshly stewed edible bird's nest, the preparation method retains the nutritional value of the edible bird's nest. The edible bird's nest has the characteristics of being long in storage time without adding any additives and preservatives, is beneficial to the industrial production, safe and convenient in consumption, and can be brewed with water at any temperature for consumption. After the brewing, the taste and the original shapes of the freshly stewed edible bird's nest are maximally restored and the edible bird's nest products are in line with people's eating habits.

The invention refers to a new method and device for food quick-freeze storing antistaling field. It proposes an immersing, foaming and spraying method in which the food and the freezing liquid are not connected directly. It uses new natural innocuous superconduction and ultra-low temperature freezing liquid, which is used as the freezing media for conducting cold source, the work temperature range is -20--70deg.C, the speed is 20-60 cm/h; the heat transmission parameter is bigger than 2600 (kcal/ sq m.h.deg.C) ; the food freezing crystal is 0.8-5 um. The device: it uses special film to isolate the freezing basket of food, the self-circulation cooling flow producing; and the freezing liquid reclaiming device.

The invention relates to a processing method of quick-freeze seafood crystal boiled dumplings, which comprises the steps: selecting 30-60% (by weight percent) of powder with higher wheat gluten degree, 30 -60% by weight of wheat starch and 10-40% by weight of crystal deformed starch as wheat dough wrapper, charging salt, food gums and water to stir up into dough and rise, selecting fresh seafood as raw material to mince or cut into small pieces and prepare for use, selecting fresh vegetables to boil in hot water, cut up and prepare, mixing pig fat meat and treated seafood with the proportion of 1:3 to 5, preparing the stuffing materials in percentage by weight: 60-75%of pig fat meat and seafood meat, 8-12% of vegetables, 3-5% of shallot, 1-3% of ginger, 1-2% of table salt, 0.2-0.5% of aginomoto, 1-3% of edible oil and12-18% of water, making up dough to prepare boiled dumplings with stuffing materials and shaping to quickly freeze. The boiled dumplings produced in the invention have the advantages of scientific dosing, balanced nutrition, beautiful appearances, rational processing method and strong operational performance, and are applicable to factory production.

The embodiment of the invention provides a refrigeration system of a refrigerator with a quick-freezing function, the refrigerator and a quick-freezing control method, and relates to the technical field of refrigeration equipment. The refrigeration system of the refrigerator with the quick-freezing function, the refrigerator and the quick-freezing control method are invented for solving the problem that a quick-freezing chamber of an existing refrigerator is poor in quick-freezing effect. A control system of the refrigerator with the quick-freezing function comprises a compressor, a condenser, a freezing capillary tube and a freezing evaporator which are in serial connection in sequence to form a loop; quick-freezing capillary tubes are in parallel connection with the two ends of the freezing capillary tube, and the length of the quick-freezing capillary tubes is larger than that of the freezing capillary tube; and an electromagnetic valve is further included, and a refrigerant is controlled by the electromagnetic valve to flow to the freezing capillary tube or quick-freezing capillary tubes. The refrigerating system of the refrigerator with the quick-freezing function, the refrigerator and the quick-freezing control method are used for low-temperature storage of food.

The invention discloses a refrigerator with an electromagnetic field assisted fresh keeping property. The refrigerator comprises a refrigeration system and a magnetic field treatment system, wherein the refrigeration system comprises a compressor, an oil separator, a condenser, a liquid storage tank, a dry filter, a liquid observation mirror, an electromagnetic valve, a first capillary tube, a second capillary tube, a first evaporator, a second evaporator, a check valve, a pressure reducing valve and a gas-liquid separator; the magnetic field treatment system comprises helmholtz coils, an adjustable stabilized voltage supply, a refrigeration chamber and a freezing chamber; the first evaporator is arranged inside the refrigeration chamber; the second evaporator is arranged inside the freezing chamber; the central zones of the helmholtz coils can generate magnetic fields; and the adjustable stabilized voltage supply is used for adjusting the magnetic field frequency, electromagnetic treatment time and magnetic field intensity. According to the refrigerator, the temperature and humidity control of a food storage environment can be achieved, the magnetic field intensity in a storage chamber can be regulated as well, a biological electromagnetic effect of sterilization, quick freezing facilitation and free radical removal is generated, and the effect of improving the food fresh keeping quality is improved.

This invention involves a yam microwave vacuum freeze-drying technology, packing the Yam slices which is quick-frozen in vacuum tank, opening microwave source under the conditions of 75-145Pa of vacuum, temperature -20DEG C-30DEG C, lyophilized under the electric field intensity 140-220V/cm. During the freeze drying, first keep for 2.5-4 in 140-220V/cm and when the materials have been removed with the 80% water, gradually lower the microwave power, and after 1 to 1.5 hours, when the water in the materials interior is below 5%, the freeze-dried process is over. The invention of microwave vacuum freeze-drying method, has advantages such as short drying time, high-quality dry product, and compared with the conventional freeze-dried, and the drying time can be shortened about 50%.

The invention provides a preparation method of one-step synthesis of hexagonal barium ferrite (BaFe12O19) nanometer crystal by microwave-assistant sol-gel spontaneous combustion process. The technical scheme comprises the following steps: 1) nitrate Ba(NO3)2 and Fe(NO3)3 are taken as the raw materials; water solution with certain concentration is prepared according to barium ferrite chemometry; citric acid, ethylene diamine tetraacetic acid, urea, glucose and glycol and other organic reagents or compound thereof are taken as complexing agent of metal ion and hydrocarbon fuel required by sol-gel spontaneous combustion; ammonium nitrate and ammonium hydroxide are in addition added to adjust content of systematic oxidizer and PH value; even sol is formed by complexation. 2) xerogel which with desirable residual moisture content is prepared by using liquid nitrogen quick-freezing sol and vacuum condensation drying process. 3) the xerogel is compressed to form a block which is put into a quartz reaction chamber with microwave absorptive character; the xerogel is induced for spontaneous combustion in a microwave field, single-phase barium ferrite nanometer crystal is synthesized in one step which is precise in components and even in granule size; the invention can be used to prepare quasi-single crystal texture millimeter wave gyromagnetic ferrite.

The invention relates to a quick-frozen fried shrimp cake food and a manufacturing method thereof, which is characterized in that 60-80 percent of shrimp congee made from fresh shelled shrimps that are treated at low temperature is used as raw material. Then, 5-10 percent of fish congee, 1-5 percent of soybean protein, 5-10 percent of corn starch, 0.1-0.5 percent of quality improver, 0.2-0.3 percent of water maintaining agent, 2-8 percent of condiment and 5-10 percent of water are added to be kneaded at low temperature uniformly to obtain cake core material. The external surface of a cake core which is molded by the cake core material is covered with a layer of bread flour to form a shrimp cake. After being gelatinized, the shrimp cake is fried until the external surface is golden yellow. After cooled, the fried shrimp cake is quickly frozen to obtain the quick-frozen fried shrimp cake food. The food comprises 70-90 percent of the cake core and 10-30 percent of the bread flour by weight percentage. The food is provided with golden yellow outer surface, crisp outside and tender inside. The freshness of brine shrimp is maintained, and the nutrition components of other raw materials are synthesized. The cake core of the food has the advantages of good elasticity, perfect taste and convenience. The manufacturing method of the shrimp cake food has the advantages of reasonable process, feasible operation and high manufacturing efficiency and suitability for industrialized production.

The invention discloses a method for preparing freeze-dried banana. The method comprises the following operating steps of: selecting bananas which has over 70 percent degree of ripeness and are not damaged by diseases and insects; sterilizing by a fruit and vegetable sterilizing agent; rinsing clean by using drinking water; peeling the bananas; taking banana flesh; placing in a refrigeration house to quick-freeze to -8 to -15 DEG C; cutting into slices; freezing to -35 to -55 DEG C; placing the frozen banana slices into a vacuum freeze dryer; and controlling vacuum degree to be between 20 and70Pa, cold hydrazine temperature to be between -40 and -60 DEG C, heating plate temperature to be between 50 and 100 DEG C and drying time to be between 10 and 20 hours to obtain the freeze-dried banana. By the method, the obtained freeze-dried banana food keeps color, smell, mouthfeel, shapes and nutrient components of fresh banana.

The invention discloses a preparation method of a graphene dispersion liquid. The preparation method comprises the following steps: (1) dispersing graphene oxide into a solvent A to obtain a graphene oxide dispersion liquid; (2) spraying the graphene oxide dispersion liquid into a liquid nitrogen container and carrying out quick freezing treatment to obtain a quickly frozen product of the graphene oxide dispersion liquid; (3) adding the quickly frozen product of the graphene oxide dispersion liquid to a reaction kettle with a solvent B so that the temperature of the system naturally rises to the room temperature; (4) adding an acidity regulator to the system to regulate the pH to the range from 4.00 to 11.00 at the room temperature; (5) adding a reducing agent to the system for solid-liquid separation to obtain a solid material; and (6) adding the solid material to a solvent C to obtain the graphene dispersion liquid. The preparation method of the graphene dispersion liquid, disclosed by the invention has the beneficial effects that the obtained graphene dispersion liquid is black thick slurry, high in electrical conductivity, excellent in heat stability and easy to disperse, and the graphene exists completely as a single-layer sheet structure. The preparation method of the graphene dispersion liquid, disclosed by the invention, is simple to operate, high in yield, low in cost and suitable for large-scale production.

The invention relates to a quick-frozen fried meatball made of chicken meat, chicken cartilage and vegetables and a preparation method thereof. Fresh and comminuted chicken breast, chicken skin, chicken cartilage and diced onion are taken as raw materials which are thickened and bonded by bread flour and starch, and are added with phosphate, a flavoring agent and egg cream to be made into filling, the filling is molded into the meatball which is fried in a fryer with the temperature of 170-180 DEG C till the outer surface is golden brown; the meatball is instantly frozen in an instant freezer with the temperature of below minus 30 DEG C for 45-60 minutes, when the central temperature of the meatball reaches below minus 18 DEG C, the quick-frozen fried meatball of chicken meat, chicken cartilage and vegetables is made. The meatball comprises 35%-45% of the chicken breast, 20%-30% of the chicken skin, 5%-10% of the chicken cartilage, 5%-10% of the diced onion, 2%-5% of the bread flour, 2%-5% of the starch, 0.1%-0.3% of the phosphate, 2%-5% of the egg cream and 1%-4% of the flavoring agent. The meatball has balanced nutrition, golden brown color, is crispy outside and is tender inside, and the meatball has delicate taste, long shelf life and is convenient for being eaten. The preparation method of the meatball is reasonable, feasible and is fit for industrialized production.

The invention discloses quick freezing equipment for fish products, and aims to provide quick freezing equipment capable of effectively improving the whole freezing efficiency and quality of fish products and maintaining original flavor and quality of fish products. The equipment comprises a refrigerating chamber, an upper conveyer belt arranged in the refrigerating chamber, a lower conveyer belt arranged in the refrigerating chamber and below the upper conveyor belt, a turning device arranged in the refrigerating chamber, and a feeding bucket arranged in the refrigerating chamber and right above the upper conveyer belt. A flexible shifting device and an upper liquid nitrogen injection nozzle are arranged in the refrigerating chamber and right above the upper conveyor belt, and the feeding hopper, the flexible shifting device and the upper liquid nitrogen injection nozzle are arranged in order along the conveying direction of the conveyor belt. The turning device comprises a turnover mechanism, an anti-clogging adjusting device and a transition guide transfer mechanism; the turnover mechanism comprises a guide arc plate and a turnover arc plate; and the transition guide transfer mechanism comprises an inclined transfer track extending downwards along the transfer direction of the lower transfer conveyor belt.

The invention discloses a ready sea cucumber containing soup and a production method thereof and belongs to the field of food processing. The method mainly comprises the following steps: firstly, rinsing, cooking and low-temperature swelling a dried unsalted sea cucumber or a salted sea cucumber to obtain swelled sea cucumber; secondly, steaming hen, pig knuckle, pettitoes, pig stick bone and other raw materials in water to obtain clear soup; thirdly, mixing the clear soup and flavoring to obtain thick soup; or mixing the thick soup and boiled millet congee to obtain millet soup; and finally, mixing, canning and quick-freezing the swelled sea cucumber and the thick soup or the millet soup. The ready sea cucumber has high nutritional value and good mouthfeel; the maintaining rate of the effective nutrition and flavor composition can reach over 95 percent; moreover, the ready sea cucumber is convenient to eat and can be eaten after being heated in a microwave oven; the ready sea cucumber has convenient storage and long retention period; and furthermore, the production method is simple and is applicable to mechanized and scale production.

The invention discloses a processing technology for a quick-frozen soft-shelled turtle, which comprises the following steps of: 1) using living soft-shelled turtles as raw materials; 2) cutting the necks of the soft-shelled turtles to slaughter the soft-shelled turtles to drain blood; 3) manually removing outer surface membranes; 4) crossly opening the bellies of the soft-shelled turtles or circularly opening the backs of the soft-shelled turtles; 5) clearing all internal organs and grease; 6) shearing off all nails of the soft-shelled turtles; 7) washing the soft-shelled turtles with tap water; 8) checking one by one; 9) degreasing and removing smell by using composite salt solution; 10) draining water and rinsing for 30min, 11) draining water after rinsing, and treating the meat of the soft-shelled turtles by using food antifreeze agent, water-retaining agent and antioxidant; 12) vacuum packaging; 13) enabling central temperature to rapidly reach a value below 18 DEG C below zero for quick freezing; and 14) conducting freezing storage under an environment below 18 DEG C below zero to obtain finished products. The processing technology for the quick-frozen soft-shelled turtle has the advantages that not only can the problem that the brought soft-shelled turtles are difficult to slaughter be solved, but also the soft-shelled turtles can be sold in the market all year round and the soft-shelled turtles are convenient to preserve.

The invention discloses a carbon dioxide overlapping-type commercial refrigeration system. The system is characterized in that a high-temperature stage loop and a low-temperature stage loop constitute an overlapping-type refrigeration loop; a plurality of refrigeration compressors connected in parallel are respectively arranged in the high-temperature stage loop and low-temperature stage loop; the high-temperature stage loop adopts an R404A, R134a, R717 or R410A environment-friendly refrigerant; and the low-temperature stage loop uses a natural working medium R744. The system has the advantages of high safety and reliability and energy saving, is convenient to operate and control, and can provide a refrigeration, freezing or quick-freezing cold source for food production, storage and transportation, and marketing enterprises.

The invention relates to a method for identifying and processing pet waste by a robot. During the cleaning process, a robot extracts a characteristic point of an object shape in a current shot image through shooting the image of a front pavement on the basis of an SIFT algorithm; compares the characteristic point with a reference characteristic point of a pre-stored reference image, and confirms if the object is the pet waste according to the comparison result. Through the detecting method of comparison of shape characteristics, it can exactly detect if the object on the ground is pet waste. Besides, after confirming it is pet waste, the waste is condensed through spraying quick-freeze agent to the pet waste, thus the robot can directly suck the condensed waste to a waste cavity conveniently, thereby avoiding the large area pollution when the existing robot sucks wet and sticky waste and guaranteeing the treatment effect of pet waste by the robot; meanwhile, the robot practicability isimproved, and the cleaning demand of a family with a pet is satisfied.

A process for preparing the quickly frozen yam particles includes such steps as immersing raw yam in disinfecting liquid, peeling, cutting into segments, immersing in color protecting liquid and then in disinfecting liquid, granulating, loading in plastic bags and quick freezing.

The invention provides a method for detecting primary metabolites and secondary metabolites in fresh tobacco leaves with GC-MS (gas chromatography-mass spectrometer). The method comprises steps as follows: the fresh tobacco leaves are rapidly collected and quick-frozen with liquid nitrogen on site, the quick-frozen tobacco leaves are transferred to dry ice and transported to a laboratory at low temperature, moisture is removed by a freeze dryer with a low-temperature freeze drying method, the tobacco leaves are pulverized by a pulverizer and screened by a 40-mesh sieve, the primary metabolites and the secondary metabolites of the pulverized tobacco leaves are extracted ultrasonically with a solvent, a supernatant of an extracting solution is subjected to nitrogen blow-drying, blow-dried extracts are subjected to an oximation reaction and a silane derivatization reaction, and GC-MS analysis is performed finally. The method has the advantages as follows: a tobacco leaf collecting method can really reflect growth and development periods, collecting parts, varieties and production places of the tobacco leaves; a tobacco leaf extracting and detecting method can cover the primary and secondary metabolites such as sugar, amino acid, organic acid, sterol, alkaloid, polyphenol and the like of the fresh tobacco leaves and has high-flux detection characteristics, and a selective ion monitoring method can realize accurately qualitative and quantitative analysis of 199 primary and secondary metabolites in the fresh tobacco leaves, and 135 metabolites are required to be verified in a standard substance.

A process for preparing the instant ginseng slices includes such steps as choosing high-quality ginseng, immersing in water, washing, steaming, natural cooling, quick freezing at -150- -25 deg.C, slicing, vacuum freeze drying at -15- -25 deg.C, and vacuum drying.

The invention discloses a piece of quick-freezing fresh-keeping shredded cake and a making method thereof. The quick-freezing fresh-keeping shredded cake comprises, by weight, 245 parts to 255 parts of plain flour, 20 parts to 30 parts of cassava modified starch, 4 parts to 6 parts of salt, 1 part to 1.4 parts of chicken powder, 35 parts to 45 parts of lard oil, 3 parts to 5 parts of white sugar, 1.5 parts to 2.5 parts of Vitamin E, 9 parts to 11 parts of soybean oil, 3 parts to 5 parts of sesame, 5 parts to 7 parts of chive, 0.1 part to 0.3 part of fresh ginger, 0.2 part to 0.3 part of white radish, 0.4 part to 0.6 part of onion, 0.2 part to 0.3 part of Chinese prickly ash, 0.3 part to 0.4 part of sodium hexametaphosphate and 125 parts to 135 parts of water. The quick-freezing fresh-keeping shredded cake is easy and convenient to eat, can be baked on site by an electric baking pan or an oven, the freshly-baked shredded cake is overlapped in layers, the inner layer is thin as paper, the outer layer is brown and crisp, the taste is tough and chewy, and the quick-freezing fresh-keeping shredded cake also has wheat flavor or onion flavor or spiced salt flavor.