60 results about "Deep frozen" patented technology

The invention relates to a modular passive refrigeration container for the cold storage and transport of goods, especially fresh produce and deep-frozen goods as well as to a method for the assembly of such a modular passive refrigerated container, comprising at least: (i) a cooling element, suitable for binary ice as coolant, comprising at least three plate-shaped hollow cooling segments, wherein the plate-shaped cooling segments define at least a portion of the refrigeration space, (ii) an insulation material in plate form, and (iii) a housing, suitable for receiving said cooling element and said insulating material in plate form, wherein said cooling element is removably surrounded by said housing, and wherein a space between the said cooling element and said housing is at least partially filled with said insulating material which is reversibly connected with either said housing or said cooling element or both.

Deep-frozen, unfermented raw dough pieces which can be directly baked into croissants and other similar bakery products without thawing or intermediate fermenting include a plurality of fat layers and a plurality of layers of yeast dough, the number of fat layers being greater than 50.

The invention relates to a blended meat flavor aqueous essence and a preparation method thereof. The blended meat flavor aqueous essence consists of a meat note (mixed fragrance of lean pork, chicken and the like), a sauce note, a chive note and a ginger note. The finally prepared essence has a strong meat flavor, has a good flavoring effect in deep-frozen dumplings, has high freezing stability, and can be used for keeping good fragrance and flavor of deep-frozen dumplings within the shelf life.

A refrigerating device for deep-frozen products is disclosed, having a coolant loop (1), comprising a compressor (2), a condenser (3), a throttle (4), and an evaporator (5), having a product chamber (7) temperature-impinged by the evaporator (5), and having a control unit (8) provided for deicing, which works together with the coolant loop (1) in such a way that upon deicing, both the evaporator (5) and also a drainage channel (9, 17) provided for receiving the condensed water are heated. To provide advantageous design conditions, it is suggested that the evaporator (5) impinge the temperature of the product chamber via the side wall (6) of the product chamber (7), and at least the side wall (6) impinged by the evaporator have the drainage channel (9, 17), the evaporator (5) at least partially heating the drainage channel (9, 17) upon deicing of the product chamber (7).

The invention relates to a deep-frozen yoghurt starter and a preparation method thereof. The starter contains probiotics and a protecting agent, wherein the probiotics contain lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the weight ratio of 1: 1-100. The invention further provides the preparation method of the starter. The starter is of a deep-frozen granular form, product cost can be greatly reduced, and the starter has the characteristics of strong fermentation activity, direct inoculation during production of yoghurt or fermented dairy products, no need of intermediate successive transfer culture process, convenience for use and the like; and the fermented products have stably quality.

A cryogenic biopsy device is configured to provide thin, frozen tissue samples, which may be viewed under a microscope and selected for biomarker analysis. The device is configured to provide slices which are less than 50 micrometers in thickness, while snap-freezing the tissue and maintaining the sample in a deep-frozen state until it reaches the pathology lab for further processing. Alternatively, thicker slices can be harvested by the device and additional sectioning can be done in the pathology lab by using cryomicrotome. The device of the present invention may be used in rigid instruments and in flexible devices, such as endoscopes, for example, and may be suitable for single use or multiple use.

The invention discloses high-density cultivation of functional probiotic lactobacillus and a preparation method of a deep-frozen product thereof, and relates to the cultivation of the lactobacillus and the preparation method of the deep-frozen product thereof. The invention solves the problems that the traditional lactobacillus has small viable bacteria content in the product, large dosage and bad fermentation effect in the production process and the freeze-dried preparation thereof has higher manufacturing cost and higher using cost. The cultivation comprises the steps of: (1) inoculating the aerotolerant naturalized functional probiotic lactobacillus into an enrichment medium to obtain the fermentation liquor; (2) eluting and flocculating; and (3) carrying out membrane concentration to finish the cultivation. The preparation method comprises the steps of: (1) mixing and pre-cooling a membrane concentration product and a cryoprotectant to obtain the mixture; and (2) pre-freezing the mixture, then crushing, packing and storing to obtain the finished product. The viable count of the lactobacillus in the invention is 5.4*1010 CFU/g, therefore, the dosage is decreased, the fermentation effect is good; and the deep-frozen product has low production cost, simple process and high activity and achieves the purpose of directly using.

The method involves obtaining a part of the washing column of supplied nitrogen liquid and deep-frozen from a cryogenic air decomposer. The liquid nitrogen obtained from a cryogenic air decomposer is combined with a further liquid nitrogen stream and supplied together with the washing agents of the washing column.

A logistics system for monitoring and signaling the thermal condition of unit loads of PCM panels during a thermal conditioning cycle as between deep frozen, thermally dampened frozen, and thermally spent, and method of managing thermal conditioning of PCM panels utilizing such signals.

The invention relates to a method for refining or descaling thin slabs and rolled strips in a hot strip mill. Said method is characterized by using cryogens such as nitrogen or a compound formed by cryogens with a carrier medium such as pressurized air, which are sprayed onto the slab surface or onto the strip surface in liquid and deep-frozen form. The invention also relates to a method for refining or descaling strips of a strip treatment installation having the characterizing features and to a corresponding device.

The invention provides an anti-freezing structure for a tunnel project in a permafrost region. The structure comprises a plurality of anti-freezing tubes and a plurality of cold and heat exchange tubes. A plurality of anti-freezing tubes are transversely arranged in a tunnel lining structure in an arch shape and are located between a preliminary support and a waterproof layer, a plurality of anti-freezing tubes are longitudinally arranged along a tunnel, and a gap is arranged between two adjacent anti-freezing tubes. The plurality of cold and heat exchange tubes are radially distributed alonga cross section of the tunnel, one end of each of the cold and heat exchange tubes communicates with one side of each of the anti-freezing tubes close to the waterproof layer, and the other end passesthrough a surrounding rock melting circle to extend into a deep frozen soil area. Both the anti-freezing tubes and the cold and heat exchange tubes are closed structures and are loaded with mediums for cold heat exchange. According to the anti-freezing structure for the tunnel project in the permafrost region, the cold and heat exchange between the deep frozen soil area and the surrounding rock melting circle can be quickly achieved, therefore, the ice melting phenomenon of a surrounding rock is improved, and the surrounding rock can be kept frozen to solve the problem of diseases in the tunnel project of the permafrost region.

The invention provides dumpling wrappers and deep-frozen microwave instant dumplings. The dumpling wrappers are prepared from the following components in parts by weight: 60.5-69.7 parts of special dumpling flour, 2-6 parts of modified starch, 0.15-0.25 part of edible salt, 0.15-0.25 part of dietary alkali powder and 28-33 parts of water. Dumplings prepared by the dumpling wrappers do not have dryor hard phenomenon after being heated with a microwave oven.

A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low temperature, a dough mixing process in which a dough is formed by mixing the resulting dough of the warm dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water, and stirring the mixture, a deep-freezing process in which the resulting dough is divided into equal-sized pieces and the divided dough pieces are deep-frozen, a thawing process in which the deep-frozen dough is thawed, a fermentation process in which the thawed dough is placed in a bread pan to be fermented, and a baking process in which the fermented dough is heated.

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and/or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and/or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.