40results about How to "Keep it fresh" patented technology

The invention relates to a frozen meat thawing device and a thawing method thereof. The frozen meat thawing device comprises an underframe, a box body, a refrigerating unit, a heating device, a humidifying device and a temperature controller, wherein the box body is arranged on the underframe; a thawing chamber is arranged in the box body; the refrigerating unit and the humidifying device are arranged in an equipment chamber above a head wind plate on the top of the thawing chamber; the heating device is arranged in the box body; the refrigerating unit, the heating device and the humidifying device are all electrically connected to the temperature controller; the thawing chamber is further provided with a plurality of thawing object surface temperature sensors and thawing object center temperature sensors; the thawing object surface temperature sensors and the thawing object center temperature sensors are arranged in the thawing chamber and are electrically connected to the temperaturecontroller, and are respectively used for detecting the temperature of the surface and the temperature of the center of a thawing object. The frozen meat thawing device has the advantages of convenient operation and management, fast thawing speed and no influence on meat quality.

The invention discloses a freshness preservation method of medicinal materials. The freshness preservation method of the medicinal materials comprises the following steps: sorting harvested fresh medicinal materials, namely shearing and washing the fresh medicinal materials; carrying out sterilization treatment on the washed medicinal materials, and carrying out air-drying; contacting the dried medicinal materials with preservatives, and carrying out air-drying; and packaging the dried medicinal materials by using packaging materials. The freshness preservation method of the medicinal materials utilizes PBAT / PLLA composite ventilate film, so that water desorption of the fresh medicinal materials can be very well prevented, as well as effectively block pollution from the external environment. Being observed in bacteria tests which have been carried out for 1 month, the total colony numbers, the mold colony counts and the Escherichia coli counts of the medicinal materials preserved by using the method disclosed by the invention are all within the requirements of the national standards; thus, the method is capable of very well inhibiting growth of bacteria. Moreover, the preserved medicinal materials are good in appearance characteristics, and kept fresh. Small packages of fresh herbal medicines in small pieces ready for decoction are prepared by using the preserved medicinal materials.

The invention relates to a fishing equipment, in particular to an automatic fishing equipment which is convenient for collection. The purpose of the present invention is to provide an automatic fishing device that is convenient for collecting, saves time and labor, and can maintain the ecological balance of the water area. The technical solution is: an automatic fishing equipment that is easy to collect, including a first support seat, a second support seat, a first steel wire rope, a pulley, a cross bar, a connecting rod, a cage, a hinge, a cover plate, and a first pull wire , opening and closing devices, etc.; there are first support seats at the front and rear on the left side of the top of the water, and there are second support seats at the front and rear on the left side of the top of the ground. A first steel wire rope is connected between the first support base and the second support base. The invention puts the bait into the conical net by the fisherman, and then drives the net cage to move to the fishing area by putting the first pull wire, and the bait lures the fish to enter the net cage through the round mouth, so as to achieve the effect of automatic fishing.

The invention relates to the technical field of processing of aquatic products, and in particular relates to a fresh shrimp freezing method and a fresh shrimp cryoprotective agent. The cryoprotective agent is composed of an agent A and an agent B, wherein the agent A is bamboo vinegar; the agent B is a mixture of saccharose, tea polyphenol, nisin, trehalose, glycerinum, mannitol and chitosan; in addition, in terms of 100% of the agent B, various components are as follows: 2-3% of saccharose, 4-6% of tea polyphenol, 0.5-1% of nisin, 12-20% of glycerinum, 20-22% of mannitol, 12-15% of chitosan, and the balance of trehalose. The use sequence of the fresh shrimp cryoprotective agent comprises processing by using the agent A at first and then processing by using the agent B to coat a film; the sequence cannot be changed; by virtue of adopting the method, nutrition of unfrozen fresh shrimp is low in loss; meanwhile delicate flavour of fresh shrimp is also well protected; the original appearance condition is kept.

A preparation process for fresh persimmon crisps. Fresh persimmons are firstly kept at -18°C for 24 hours, then at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours. Physically remove the astringency within hours; then place the deastringent persimmons in a -40°C environment for deep freezing, and then perform vacuum drying, band heating vacuum drying, and high-temperature vacuum drying to prepare fresh persimmon chips; the prepared fresh persimmons Crisp slices are 5-10mm thick whole fresh persimmon slices, which have the color, aroma, taste and texture of fresh persimmons, and the nutritional content will not change. At the same time, because its moisture content is below 5%, it is not conducive to the reproduction of microorganisms It can be stored for a long time and is not easy to deteriorate.