33results about How to "Freshness" patented technology

A bottle cap having a filling function for an object to be brewed is interconnected to a container's spout, including an outer cover cap and an inner sleeve, in which the outer cover cap has a top plate, an outer ring body and an inner ring body, both of which are extended from the top plate, and between which a spacing room is formed. According to the invention, the inner sleeve is fitted to an outer circumferential edge of the inner ring body, such that a storage room for storing an object to be brewed is formed between the inner ring body and the inner sleeve having a bended edge abutted against a side face of the spout. In addition, a sectional trough is arranged at one side far away the bended edge of the inner sleeve. Thereby, when the outer cover cap moves toward the container, the storage room will be opened to make the object to be brewed automatically filled into the container.

The invention discloses an ice temperature fresh-keeping method for bred large yellow croaker, which comprises the following steps: pre-treating the large yellow croaker into fillets, penetrating and flavoring the fillets through flavoring prepared by the method at a temperature of 20 + / - 5 DEG C, drying the fillets at the temperature of between 15 and 20 DEG C till the water content of the fillets is 45 to 65 percent, then packing the fillets in vacuum, and refrigerating the fillets in an icebox or a freezer and the like at the ice-temperature preservation temperature of between 1 DEG C below zero and 14 DEG C below zero. After the bred large yellow croaker is pretreated, flavored, dried and packed in vacuum, the freezing point of the fillets in a packing bag can be reduced to 14.6 DEG C below zero, so the ice temperature band of the bred large yellow croaker is broadened, and the large yellow croaker cannot be frozen at the temperature of between 1 DEG C below zero and 14 DEG C below zero. The invention provides the ice temperature fresh-keeping method which can broaden the ice temperature band of the bred large yellow croaker and keep the conditions of freshness, flavor, texture and the like of the fresh fish. The method avoids the freezing phenomenon of the large yellow croaker during refrigerating and fresh keeping in the icebox or the freezer, and keeps the original freshness and flavor of the bred large yellow croaker better.

The invention discloses a vacuum juicer, and belongs to the field of juicers. The vacuum juicer comprises a vacuum cover assembly, a stirring cup assembly and a main unit, wherein the vacuum cover assembly comprises a vacuum cover and a cam rotating around the vacuum cover, and a sealant is arranged on the cam; the stirring cup assembly comprises a stirring cup holder and a stirring cup, and a movable valve is arranged on the stirring cup and slides up and down to control opening and closing of a stirring cup air hole; a vacuum pump in the main unit is in sealed connection with the internal space of the vacuum cover. According to the vacuum juicer, the interior of the stirring cup can be vacuumized before and during fruit juice stirring, the stirring cup can be taken out to be carried and stored in the vacuum state for a period of time, and the phenomenon that fruit juice makes contact with air and consequentially is oxidized is avoided during this period of time.

The present invention relates to an Alzheimer's disease improving nutritional composition and an application thereof. The nutritional composition comprises the following components in parts by weight: 20-30 parts of selenium-rich natto meal, 15-20 parts of microcapsuled curcuma longa and butter powder, phosphatidylserine 5-10 parts, docosahexaenoic acid powder 1-5 parts, arachidonic acid powder 2-10 parts, flaxseed powder 10-15 parts, oligofructose 4-10 parts, isomaltooligosaccharide 10-25 parts, and resistant dextrin 15-30 parts. The nutritional composition has a good improvement effect of Alzheimer's disease.

The invention relates to a tasty jar and a tasty technology thereof. At present, the raw meat seasoning tasty technology of the meat production enterprises in China mainly dissolves the spice powder and other auxiliary materials into the water, the raw meat and feed liquid are rolled, tasted and seasoned, and then are carried out standing, quickly freezing, packaging and undergone other processes under a vacuum condition. The tasty jar comprises a jar body with supporting feet, wherein a feed port is arranged at the top of the jar body, a feed outlet is arranged at the lower part of one side of the outside of the jar body, a buffering jar is connected with the jar body through a broken empty opening at the top of the jar body, a vacuum pump is connected with the jar body through a vacuum opening at the top of the jar body, and the tasty technology is completed after the feed liquid extraction, raw material selection, seasoning and tasting, quick freezing and packaging. The invention is tasted through standing, the product state is complete, the appearance naturally presents the natural color, and the production link cannot cause degraded products with appearance defects; and the energy consumption of the equipment is reduced by 60%, the invention has a simple structure, is convenient to operate, is beneficial to cleaning, and cannot cause sanitation dead angles, and the product quality is effectively ensured.

The invention relates to the field of frozen beverages, in particular to an oyster-containing frozen beverage and a preparation method thereof. Based on 100 parts of the frozen beverage, the frozen beverage comprises the following components in part by weight: 7 to 20 parts of sweet substance, 10 to 20 parts of oyster meat, 0.05 to 0.2 part of stabilizing agent, 0.01 to 0.03 part of sweetener andthe balance of water. By adding a natural health-care food in a special proportion in a conventional frozen beverage formula, the mouthfeel of proper sour and sweet degree can be increased, the simple frozen beverage is made to have the health-care effects of relieving summer-heat, clearing heat, expelling damp, clearing heat and expelling dampness, calming the heart and tranquilizing the mind, benefiting health and enriching brain, and lowering lipid and losing weight and is suitable for consumer groups with different ages, and a new vision and a new field for the frozen beverages are developed.

The invention discloses a vacuum juicer, and belongs to the field of juicers. The vacuum juicer comprises a vacuum cover assembly, a stirring cup assembly and a main unit, wherein the vacuum cover assembly comprises a vacuum cover and a cam rotating around the vacuum cover, and a sealant is arranged on the cam; the stirring cup assembly comprises a stirring cup holder and a stirring cup, and a movable valve is arranged on the stirring cup and slides up and down to control opening and closing of a stirring cup air hole; a vacuum pump in the main unit is in sealed connection with the internal space of the vacuum cover. According to the vacuum juicer, the interior of the stirring cup can be vacuumized before and during fruit juice stirring, the stirring cup can be taken out to be carried and stored in the vacuum state for a period of time, and the phenomenon that fruit juice makes contact with air and consequentially is oxidized is avoided during this period of time.

The invention discloses a multifunctional pencil sharpener. The multifunctional pencil sharpener comprises a pencil rotating assembly and a printing assembly. The pencil rotating assembly comprises a pencil sharpener shell and a blade. A pencil rotating groove is formed in the surface of the pencil sharpener shell. The blade is arranged in the pencil rotating groove. The printing assembly comprises a seal shell and an idler wheel type seal mounted in the seal shell. A pattern layer is arranged on the surface of the idler wheel type seal. The seal shell is connected to an opening in the lower end of the pencil sharpener shell through an intermediate connecting body. An inner cavity of the seal shell, an inner cavity of the intermediate connecting body and an inner cavity of the pencil sharpener shell are communicated. A filter screen used for separating wood chips from graphite particles is arranged in the inner cavity of the intermediate connecting body or the inner cavity of the pencil sharpener shell. The multifunctional pencil sharpener has the advantages that when a pencil is sharpened, graphite dust enters the inner cavity of the intermediate shell by penetrating through the filter screen, the wood chips are left in the pencil sharpener shell, the wood chips can be poured out independently by unscrewing the pencil sharpener shell from the intermediate shell, and environment pollution caused by raising of the graphite dust is avoided.

The invention discloses aromatic coconut powder. The aromatic coconut powder is prepared from raw materials in parts by weight as follows: 50-65 parts of fine coconut milk, 30-40 parts of coconut meatresidue powder, 0.2-1 part of mogrosides, 8-15 parts of non-dairy creamer, 5-10 parts of maltodextrin, 1-5 parts of casein and 20-30 parts of technologically treated soft water. With the adoption ofa hyperosmosis mode, high-concentration coconut milk with both high coconut cream content and sugar content is obtained, growth and reproduction of microorganisms are effectively inhibited, so that fresh flavor of coconuts is guaranteed without high-temperature sterilization, the requirement of freshly squeezed index is met, the shelf life of the refrigerated aromatic coconut powder reaches at least one month, and the shelf life of the frozen aromatic coconut powder is as long as one year.

The invention provides a brewing type instant sea cucumber millet porridge product. On one hand, the shelf life of millet porridge products is prolonged, and the variety of millet porridge products in the market is enriched; on the other hand, a new sea cucumber processing mode is provided, and additional value of sea cucumbers is increased. The product will meet the demands of mass costumers for quick life pace and high diet requirements. The brewing type instant sea cucumber millet porridge product is developed with the sea cucumbers and millet as raw materials. Before eating, seasonings are added into the porridge product, the porridge product is brewed with boiled water, and the porridge product can be eaten within required seconds. The product is characterized in that the sea cucumbers do not shrink after brewing, the product has the taste of fresh millet porridge, and the product integrates freshness, nutrition, convenience and safety. At present, no similar product occurs in the market.

The invention provides a making method of canned sardines. The method comprises the steps of cleaning treatment under the low temperature condition, color preserving treatment, frying, preparation of soup, canning, exhausting, sealing, sterilizing and the like. The making method of the canned sardines has the advantages that the canned sardines prepared through the method do not have fishy smell, the formaldehyde content is low, the taste is fresh and delicious, the mouthfeel is good, hardness and softness are moderate, the expiration date is long, the problems that after the canned sardines are prepared, the colour and the lustre of sardines are darkened and blackened are effectively solved, and a finished product of the canned sardines has freshness, trophism, convenience and safety. Heat-sensitivity nutritional components are reserved to the maximum extent, water loss is prevented, and the purposes of ensuring good tenderness of the canned sardine finished product and elasticity of meat texture are achieved. The production technology is scientific and reasonable, the maneuverability is high, and the making method of the canned sardines is suitable for industrial production application.

The invention provides a preparation method of canned sardines. The method comprises the steps as follows: 1) performing pretreatment; 2) salting prepared sardine blocks; 3) placing drained sardine blocks in a mixed liquid of acetic acid and tea polyphenol; 4) performing frying; 5) preparing soup; 6) performing boiling in a pressure cooker; 7) performing cold storage; 8) putting cold-stored sardine blocks in a frying pan for frying at the oil temperature of 150-180 DEG C for 5-8 min; 9) putting wormwood and brown sugar at the bottom of the pan, placing the sardine blocks on a shelf in the pan,sealing the pan with a lid, stopping heating after heating the sardine blocks for 20-25 min, and taking out and cooling the sardine blocks; 10) preparing soup; 11) placing the sardine blocks treatedin step 9 in the soup prepared in step 10 for cooking; 12) placing drained sardine blocks in iron cans; and 13) placing sealed cans in a high-pressure water spray type sterilization kettle for sterilization again. Prepared sardine has no fishy smell, long shelf life, delicious taste, good taste, proper softness and is fresh, nutrient, convenient and safe.

The invention belongs to the technical field of food processing, and particularly relates to a method for processing dried shrimps. The method comprises the following steps of: (1) check and acceptance of raw material shrimps; (2) freezing; (3) shelling, namely removing shells on the middle parts of the raw material shrimp bodies to leave raw material shrimp heads and tails; (4) cleaning; (5) airing; (6) grading; (7) drying; and (8) cooling, weighing, packing, refrigerating and storing. After the raw material shrimps are checked and accepted, the dried shrimp finished product can keep the primary color, remove peculiar smell and keep fresh through the freezing steps; the method does not need a water boiling step so as to keep the nutrition and freshness of the raw material shrimps; the shells of the raw material shrimp heads and tails left during shelling reserve astaxanthin, chitin, calcium and protein in the shrimp shells; the dried shrimps processed by adopting the method have high nutritional value, good freshness and bright color; and the processing method is simple and easy to operate.

The invention relates to acaudina molpadioides semper leisure food and a processing method thereof, and belongs to the technical field of ready-to-eat marine product processing. The acaudina molpadioides semper leisure food is prepared by the following process flows: unfreezing raw materials; cleaning and removing internal organs; soaking in water for the first time; peeling for the first time; performing high-pressure treatment for the first time; soaking in the water for the second time; performing high-pressure treatment for the second time; peeling for the second time; performing enzyme deactivation; soaking in the water for the third time; flavoring; packaging; performing sterilization; and performing refrigeration, wherein ecdysial fluid used in the steps of peeling for the first time and peeling for the second time comprises the following components in percentage by weight: 0.2 to 0.4 percent of papain and 0.002 to 0.004 percent of enzyme special for peeling sea cucumbers. The invention relates to a deep processing method of acaudina molpadioides semper, which can increase the additional value of the acaudina molpadioides semper. The acaudina molpadioides semper, which is not developed and utilized, serves as the raw material, and the captured fresh sea cucumbers are subjected to quick-freezing treatment, so that the nutritional value of the sea cucumbers is maintained maximally; meanwhile, the step of drying the sea cucumbers is omitted, so that the ready-to-eat sea cucumber product has better taste and is convenient to eat.

The invention discloses seafood dressing and a making method thereof. The seafood dressing comprises the following raw materials of 30-50 parts of ghost crabs, 10-20 parts of shrimps, 10-20 parts of fish, 8-12 parts of crabs, 4-5 parts of ginger, 2-4 parts of Baijiu, 2-4 parts of edible salt, 0.5-2 parts of crystal sugar, 8-12 parts of water, 0.2-0.3 part of an additive and 4-5 parts of fir wood charcoal, and in addition, the seafood dressing also comprises freshness enhancement condiments: 10-15 parts of kelp, 15-20 parts of laver and 4-6 parts of shiitake mushrooms, fruit condiments: 0.5-1 part of plums, 0.5-1 part of prunes and 1-1.5 parts of haws, and neutralization condiments: 1-2 parts of coffee beans, 1-2 parts of sweet-scented osmanthus and 2-3 parts of brown sugar. According to the seafood dressing and the making method thereof disclosed by the invention, the ghost crabs are used as a main material, the shrimps, the fish and the crabs are used as complementing materials, so that the primary taste of the ghost crabs is reserved, the palatable taste of the seafood dressing by adding the shrimps, the fish and the crabs can be increased, and the mouth feel of the seafood dressing is better than that of a conventional ghost crab sauce; and besides, the price of the seafood dressing by adding the shrimps, the fish and the crabs is lower than that with the equal quality, so that the interest cost of the dressing disclosed by the invention is also reduced.

An improved dental hygiene device for wearing in the mouth over the teeth and along gums has a flexible open-support structure. The flexible open-support structure has two opposing facing bases, an inner base and an outer base. Each base extends the length of the device and has a curvature to fit over the teeth and along gums of a wearer of the device. The inner base fits between teeth and the tongue, while the outer base fits between the teeth and the cheeks and lips region of the mouth. A plurality of arch-shaped ribs extends from the inner base over to the outer base joining the two bases to form the flexible open-support structure. The support structure has a means for receiving and holding a cream or paste and delivering the cream or paste to the teeth and gums. The cream or paste is automatically wetted by the production of saliva allowing the cream or paste to wick and migrate into the mouth.

The invention discloses a high-concentration freshly squeezed coconut cream which is prepared from, by weight, 50-60 parts of fine coconut cream, 20-30 parts of coconut slag powder, 40-50 parts of white granulated sugar, 0.2-0.5 part of sucrose fatty acid ester, 0.2-0.5 part of casein and 0.2-0.5 part of fatty acid monoglyceride. According to the coconut cream, by a high osmotic pressure mode, high-concentration coconut cream (coconut milk concentration and sugar degree are high) is acquired, growth and reproduction of microorganisms are effectively restrained, fresh taste of a coconut is remained without high-temperature sterilization, freshly squeezed standard requirements are met, the guarantee period of the refrigerated high-concentration freshly squeezed coconut cream is at least onemonth, and the guarantee period of the frozen high-concentration freshly squeezed coconut cream is as long as one year.

The invention provides a preparation method of canned sardines. The preparation method comprises the following steps: cleaning at low temperature, color retaining treatment, salting, preparation of soup, canning, exhausting, sealing and sterilization. The preparation method has the advantages that the canned sardines prepared through the method are free of any sea smell, low in formaldehyde content, delicious in taste, good in taste, moderate in softness and hardness and long in expiration date, the problem that the sardines after the preparation of the canned sardines are dark and black in color is solved, the prepared canned sardines have freshness, nutrition, convenience and safety at the same time, and the aims of keeping the heat sensitive nutritional ingredients to the greatest extent, preventing the water loss and ensuring the good tenderness and meat elasticity of the finished canned sardines are achieved. The preparation method is scientific and reasonable in production process, strong in operability and suitable for industrial production and application.

The invention discloses fermentation lactic acid bacteria light bread. The fermentation lactic acid bacteria light bread comprises components of flour, characteristic lactic acid bacteria fermentationliquid and the like, wherein the lactic acid bacteria fermentation liquid is prepared by fermentation of compound lactic acid bacteria strains, milk powder, glucose and the like. The milk powder andpart of glucose powder in the components for the bread are separately made into a lactic acid bacteria culture medium, and the compounding lactic acid bacteria strain is fermented in advance, so thatthe problem that in the normal bread making process, lactic acid bacteria are added, and the lactic acid bacteria are sufficiently fermented, can be solved. The invention further discloses a making method of the fermentation lactic acid bacteria light bread. According to a dough technology of the bread, improvement is performed, and multi-step dough fermentation processes are adopted, so that thelactic acid bacteria bread is subjected to multi-step fermentation treatment in the dough fermentation process, and the lactic acid bacteria can propagate in the stage. The lactic acid bacteria and the main dough are mixed, and secondary fermentation is performed, so that massive metabolism products being unique in flavor can be obtained. The fermentation time of the lactic acid bacteria is prolonged, and besides, the ageing of starch can be effectively delayed.

The invention relates to a marine product deep processing method, in particular to an instant stichopus japonicus leisure food and a processing method thereof and belongs to the technical field of instant marine product processing. The instant stichopus japonicus leisure food is prepared through the procedures of dry stichopus japonicus preparation, preprocessing, steaming, secondary low-temperature soaking, draining, salting and flavoring, dewatering, packaging, sterilization, obtaining of a finished product, and refrigeration. Dry stichopus japonicus serves as the raw material of the food, fresh stichopus japonicus is used in existing related stichopus japonicus food, sources of fresh stichopus japonicus are not stable, and storage is not convenient. The dry stichopus japonicus serves as the raw material, water immersion is adopted, deep processing of stichopus japonicus is achieved, and the value of the dried stichopus japonicus is greatly improved. The instant stichopus japonicus processed through the method has no fishy smell, is delicious in taste, moderate in hardness and good in taste, basically keeps original nutrients of stichopus japonicus, and can be stored for a long time.

The invention discloses milk tea and a preparation method thereof. The health care milk tea is prepared from the following raw materials in parts by weight: 40 to 60 parts of goat milk powder, 30 to 50 parts of black tea, 30 to 50 parts of bergamot, 15 to 25 parts of cortex moutan, 15 to 25 parts of passionflowers, 15 to 30 parts of blueberries, 15 to 30 parts of red dates, 15 to 30 parts of folium nelumbinis, 15 to 25 parts of flos gardeniae, 5 to 15 parts of mint leaves, 15 to 25 parts of stevia rebaudian and 5 to 15 parts of dried orange peel. By adopting the ingredients, the health care milk tea achieves the anti-cancer health care functions of strengthening the spleen, lowering the blood fat, clearing away free radicals in the body and improving eyesight; the property is more mild; the human body absorption is facilitated; after the long-time drinking, side effects cannot be generated; the addition of preservatives is not needed; the mouthfeel is fresh, moist and glossy; the faintscent and the fragrant smell are realized; the milk taste is pure.

A method of preserving freshness of a harvested crop includes irradiating the harvested crop with blue light and misting the harvested crop with water mist while irradiating the harvested crop with the blue light.

The invention provides a making method of canned Chinese hooksnout carp with original taste and flavor. The method comprises the steps of cleaning, color retaining, salt pickling, cooking liquor preparation, canning, exhaust, sealing, sterilization and the like at low temperature. The making method has the advantages that the made canned Chinese hooksnout carp has no fishy smell and is low in formaldehyde content, fresh and delicious in taste, good in mouthfeel and appropriate in hardness, the original taste and flavor of Chinese hooksnout carp are kept, the shelf life is long, the problem that the canned Chinese hooksnout carp is dark in color and becomes black after being made is effectively solved, and the finished canned Chinese hooksnout carp has freshness, nutriment, convenience and safety; heat-sensitive nutrients are reserved to a maximum limit, moisture loss is prevented, and the good tenderness and elastic meat of the finished canned Chinese hooksnout carp are ensured; in addition, the requirement of a customer for secondary processing and eating can be met, the production technology is scientific and reasonable, high in operability and suitable for industrial production and application.

The present invention provides a seasoning yellow croaker processing method which includes the following steps: pre-treatment, slicing, soaking to remove fishy smell, soaking to remove formaldehyde, boiling and cooking, pulse energizing to conduct seasoning, packaging, and sterilization. The seasoning yellow croaker processed and produced by the processing method has not any sea fishy smell, is low in formaldehyde content, delicious in taste, good in mouth feel, and moderate in softness and hardness, and basically keeps the original nutrients of yellow croakers, and the seasoning yellow croaker can be preserved for a long-term, is easy to carry, can be eaten instantly, and has a combination of freshness, nutrition, convenience and safety.

The invention provides a preparation method of canned opsariichthys bidens. The preparation method comprises the following steps: cleaning at low temperature, color retaining treatment, salting, preparation of soup, canning, exhausting, sealing and sterilization. The preparation method has the advantages that the canned opsariichthys bidens prepared through the method is free of any sea smell, low in formaldehyde content, delicious in taste, good in taste, moderate in softness and hardness and long in expiration date, the problem that the opsariichthys bidens after the preparation of the canned sardines is dark and black in color is solved, the prepared canned opsariichthys bidens has freshness, nutrition, convenience and safety at the same time, and the aims of keeping the heat sensitive nutritional ingredients to the greatest extent, preventing the water loss and ensuring the good tenderness and meat elasticity of the finished canned sardines are achieved. The preparation method is scientific and reasonable in production process, strong in operability and suitable for industrial production and application.

The invention provides a preparation method of canned sardines in original juice. The preparation method comprises the steps of cleaning treatment under the low temperature condition, color retaining treatment, frying, preparation of cooking liquor, canning, exhausting, sealing, sterilizing, and the like. The preparation method has the advantages that the canned sardines prepared by the method do not have any fishy smell, have low formaldehyde contents, are tasty, have good tastes, are neither too hard nor too soft, maintain the original tastes and flavors of sardines and have long shelf lives; the problem that the sardines darken after the canned sardines are prepared is effectively solved; the finished canned sardines have freshness, nutrition, convenience and safety; the thermosensitive nutrients are furthest retained, water loss is prevented, and the aims of good tenderness and meat texture elasticity of the finished products of the canned sardines are ensured; the canned sardines can meet the requirement of customers for reprocessing for eating as needed; and the preparation method is scientific and reasonable in production process, has strong operability and is suitable to industrial production and application.

The invention provides can color-retaining oil, prepared from, by weight, 10-30 parts of Abrus cantoniensis, 10-30 parts of cassia bark, 10-30 parts of citric acid, 10-30 parts of fruit of Piper cubeba, 20-40 parts of honeysuckle, 20-40 parts of camellia leaf, and 5-10 parts of root of hairy asiabell. The can color-retaining oil has the advantages that produced cans are free of any fishy smell, low in formaldehyde content, delicious and good in taste, suitable in softness and hardness and long in shelf life, the problem that produced cans darken and blacken is effectively solved, and the finished cans are fresh, nutrient, handy and good in safety.

The invention belongs to the technical field of food processing, and particularly relates to a method for processing dried shrimps. The method comprises the following steps of: (1) check and acceptance of raw material shrimps; (2) freezing; (3) shelling, namely removing shells on the middle parts of the raw material shrimp bodies to leave raw material shrimp heads and tails; (4) cleaning; (5) airing; (6) grading; (7) drying; and (8) cooling, weighing, packing, refrigerating and storing. After the raw material shrimps are checked and accepted, the dried shrimp finished product can keep the primary color, remove peculiar smell and keep fresh through the freezing steps; the method does not need a water boiling step so as to keep the nutrition and freshness of the raw material shrimps; the shells of the raw material shrimp heads and tails left during shelling reserve astaxanthin, chitin, calcium and protein in the shrimp shells; the dried shrimps processed by adopting the method have highnutritional value, good freshness and bright color; and the processing method is simple and easy to operate.

A refrigerator includes a cabinet that defines a freezing compartment and a refrigerating compartment, and an evaporator installed in the freezing compartment. The evaporator includes: an evaporator case that defines a food storage space formed therein; a cooling tube located at the evaporator case in a predetermined pattern and configured to receive a coolant; and a sheath heater disposed outside of the evaporator case to be adjacent to at least one surface of the evaporator case, the sheath heater being configured to generate heat such that heat for defrosting is transferred to the evaporator case. The sheath heater reduces the defrosting time to maintain the freshness of food, increases the cooling efficiency, and reduces power consumption. The defrosting efficiency by the sheath heater is improved by a reflection member, and an inflow of heat, generated when defrosting, into the refrigerating compartment is reduced by a heat insulation member.