50 results about "Snap freezing" patented technology

The invention discloses a three-temperature section food quick freezing method and a three-temperature section food quick freezer, aiming to reduce the power consumption of a refrigerating system in the quick freezing process and achieve the purpose of energy saving. The quick freezer comprises an quick freezer body and a refrigerating system, wherein the inside of the quick freezer body is provided with a food delivery device; the quick freezer body is provided with a feed port and a discharge port; the inside of the quick freezer body is separated into three chambers including a precooling chamber, a crystallization chamber and a cryogenic chamber in sequence by insulating materials or metal partitions; and the insides of the precooling chamber, the crystallization chamber and the cryogenic chamber are respectively provided with an evaporator and a cooling fan. By using the quick freezing method and the quick freezer, food passes through the precooling chamber, the crystallization chamber and the cryogenic chamber with three temperature sections in sequence to become quick-frozen food, the temperature distribution in each chamber is more uniform, and the temperature difference is small, thereby achieving the purpose of energy saving.

The invention discloses a preparation method of vacuum low-temperature deep-fried edible mushrooms, and belongs to the technical field of processing of leisure foods. The preparation method comprisesthe following steps of firstly, performing ultrasonic wave-light wave united treatment on edible mushrooms with a salt solution, then performing ultrasonic wave-vacuum-ultrasonic wave multi-stage immersing, performing quick freezing, performing vacuum low-temperature deep-frying, and performing deoiling to make edible mushroom crisps of which the oil content is only 5-7%. Conventional blanching with hot water and fixation are not adopted, so that the nutrient components of the materials can be maintained to the maximum extent; and a multi-stage immersing technology is adopted, so that the immersing efficiency is improved, and the oil content of products can be notably reduced. The vacuum low-temperature deep-fried edible mushrooms is low in preparation cost, high in puffing rate of products and good in sense organ quality.

Dry stabilizing compositions for bioactive materials include sugars and hydrolyzed proteins, and may be formed into tablets or other forms providing enhanced stability for the bioactive material. Compositions containing the bioactive materials may be produced by a method that includes (a) combining the bioactive material with other ingredients in an aqueous solvent to form a viscous slurry; (b) snap-freezing the slurry in liquid nitrogen to form solid frozen particles, beads, droplets or strings; (c) primary drying by water removal under vacuum of the product of step (b) while maintaining it at a temperature above its freezing temperature; and (d) secondary drying of the product of step (c) at maximum vacuum and a temperature of 20° C. or higher for a time sufficient to reduce the water activity to below 0.3 Aw.

The invention discloses a quick-freezing fresh-keeping method and a tunnel-type fresh-keeping quick-freezing machine. The tunnel-type fresh-keeping quick-freezing machine comprises a fixing frame, a transmission roller shaft and a storehouse body, wherein the storehouse body is provided with a transmission mesh belt; the storehouse body is arranged on the fixing frame; a fresh-locking chamber anda freezing chamber are arranged in the storehouse body; the fresh-locking chamber and the freezing chamber are mutually connected; a liquid nitrogen spraying device is arranged in the fresh-locking chamber; a plurality of atomizing spray heads are arranged on the liquid nitrogen spraying device; an air cooling device is arranged in the freezing chamber; the storehouse body is provided with a regulating and controlling system electrically connected with the liquid nitrogen spraying device and the air cooling device; and the two ends of the storehouse body are provided with a feeding port and adischarging port. According to the quick-freezing fresh-keeping method and the tunnel-type fresh-keeping quick-freezing machine, the mechanical compression refrigeration and the liquid nitrogen refrigeration are effectively combined, a frost protection layer is formed on the surface of material by spraying liquid nitrogen to protect the moisture of the material from losing so as to ensure the freshness of the material, and then a mechanical compression refrigeration is adopted to carry out deep refrigeration so as to avoid dehydration of the surface of the material due to direct air cooling soas to ensure the freshness and taste of the material; and meanwhile, the fresh-locking and fresh-keeping effect are achieved, full-automatic operation is achieved according to set parameters, and energy consumption is reduced.

The invention discloses a freeze-drying system. According to the freeze-drying system, a mechanical mixed-working-medium low-temperature refrigeration unit (RC) is used to realize ultralow-temperaturequick-freezing of materials, a vacuum freeze-drying unit (S) is used to realize vacuum freeze-drying of the materials, under the action of the mechanical mixed-working-medium low-temperature refrigeration unit (RC) and the vacuum freeze-drying unit (S), a quick-freezing process can be accelerated, the quality of the quick-frozen materials is improved, the freeze-drying technique period is shortened, and the refrigeration energy consumption is reduced; and meanwhile, the freeze-drying system provided by the invention adopts a cold-and-hot storage mode and a cold-and-hot use mode, the peak-valley electricity price difference of the industrial electricity is utilized so as to start low-temperature refrigerators during the night valley electricity period, cold storage and compression heat replace electric heating to provide heat required in drying and desorption processes, the valley electricity is also utilized, the environment temperature at night is low, the operation efficiency of a refrigeration system is relatively high, and energy-saving and electricity-saving effects are thus realized.

The invention provides a technological system and a technological method for performing cryogenic quick freezing on seafoods by air. The technological system comprises an air compressor, an adsorptionsystem, a switch valve, a throttling valve, an expansion turbine, a cooler, a cryogenic heat exchanger, a gas-liquid separator, a storing tank, a seafood cryogenic quick freezing box and a heater, wherein the technological method comprises the following steps of compressing the air; then removing impurities including moisture, carbon dioxide and the like in the air, and finally compressing and cooling the air to obtain liquid air to perform cryogenic quick freezing on the seafoods. According to the technological system and the technological method disclosed by the invention, air is used to replace liquid nitrogen, so that the cryogenic quick freezing cost of the seafoods is reduced, and the situation that lives are damaged and properties are damaged caused by leakage of the liquid nitrogen is avoided.

The invention provides quick-frozen roasted sweet potatoes. The quick-frozen roasted sweet potatoes are prepared by steps: step one, cleaning sweet potatoes and roasting; step two, taking out flesh of the roasted sweet potatoes, and trimming original skin of the sweet potatoes into a certain shape, and subjecting the flesh of the sweet potatoes to tunnel microwave high-temperature sterilization; step three, adopting a vacuum electric heating stirrer for well stirring the pulp of the sweet potatoes and ingredients under a vacuum heating condition, wherein the ingredients are mainly selected from one or more of milk powder, vegetable shortening, custard powder and white sugar; step four, subjecting products obtained at the step three to forming lamination, refilling mixed sweet tomato mash into a mould, starting a vacuum piston type forming machine, and laminating the trimmed sweet potato skin to surfaces of the formed products; step five, starting a vacuum pre-cooler for precooling the roasted sweet potatoes subjected to forming lamination; step six, putting the pre-cooled products into a quick-freeze storage; step seven, adopting a continuous pillow type packaging machine for quickly packaging to obtain products.

The invention relates to a production and storage method of quick-frozen peas, belonging to the technical field of food processing. The method comprises the following steps of soaking, blanching, quick-freezing and storing. According to the production and storage method of quick-frozen peas, water is atomized by using a high-pressure dry fog machine to form small particles with the particle sizes of smaller than 10 microns to ensure that water mist can be evaporated within extremely short time after being sprayed out, so that the rather high humidity in a refrigeration house is maintained, furthermore, the evaporation speed of water on the surfaces of quick-frozen vegetables is reduced, and the quick-frozen vegetables can be kept fresh.

The invention discloses a fluidized instant freezer and a fluidized instant freezing method. The fluidized instant freezer comprises a frame, a thermal insulation storage chamber, a cleaning and blow-dry device, a material conveying system, a refrigerating system, a defrosting system and an electrical control system. The method includes steps of examination, starting and stopping. By combination of a fluidized instant freezer and a tunnel instant freezer, different freezing requirements of different products including vegetables, aquatic products, meats and the like can be met, and the fluidized instant freezer is real ideal novel multipurpose instant freezing equipment. An evaporator is changed from a horizontal mode into a vertical mode, and high freezing efficiency, short time, reasonability in air distribution and low energy consumption are realized; by combination of mechanical pulse and high-pressure airflow, high freezing quality and freeness of caking are realized; a one-stagespeed control mode of a material conveying belt is changed into two-stage respective speed regulation, so that great material freezing effects can be guaranteed, and material caking can be prevented.

The invention relates to a method for preserving and evenly thawing fast-frozen side dishes, belonging to the technical field of the further processing of agricultural products. The method comprises the following main steps of: selecting fresh vegetables as raw materials, washing, cutting, blanching, color conserving, cooling, draining, matching, packing, fast-freezing, storing and micro-wave thawing. According to the method, vegetables with different nutrients, textures and colors are matched together and are good for health after being eaten; and different vegetables are cut in different sizes to improve the thawing effect, and the combined thawing of samples is carried out by three-segment dielectric heating. The invention has the advantages that by the segmented combined thawing of dielectric heating, the colors of thawed fast-frozen side dishes are similar to that of fresh vegetables, the nutrients of the side dishes are well kept, the thawing is carried out evenly, the textures of the vegetables are well kept, the thawing quality of the fast-frozen side dishes is improved, thereby achieving the characteristics of effectively reduced thawing time, good original shape after the thawing, low production cost, energy saving and the like.