92 results about "Fast freezing" patented technology

The invention provides a vacuum spray freeze-drying device and method. The vacuum spray freeze-drying device is characterized in that the device comprises a closed container used for containing materials in the vacuum spray freeze-drying process, atomizing nozzles, a vacuum system and a temperature regulating jacket; the atomizing nozzles are used for atomizing and dispersing liquid to be freeze-dried into liquid drops and spraying the liquid drops into the container; the vacuum system is used for forming a vacuum environment in the container in the vacuum spray-freezing pelletizing stage to enable part of components in the liquid drops to be vaporized so as to absorb heat, and then the liquid drops are cooled and frozen to form particles, and the vacuum system is also used for carrying out continuous vacuumizing in the drying stage so as to maintain the vacuum environment; the temperature regulating jacket is used for carrying out refrigeration in the vacuum spray-freezing pelletizing stage to prevent part of components in the particles from being molten, and the temperature regulating jacket is also used for providing sublimation heat for part of the components in the particles in the drying stage. In the fast freezing process of the materials, and no refrigerants are adopted to contact with the materials, so that the risk of material pollution is completely eliminated, and sterility of the freeze-drying process is guaranteed.

The present invention relates to fermented meat product, and is especially the making process of fermented meat pie or fermented meat ball. The making process includes the following steps: 1. cutting and chopping to obtain meat paste; 2. adding glucose and salt into meat paste, mixing and heating to sterilize; 3. inoculating lactic acid bacteria and saccharomycete; 4 fermenting; 5. making no-fermentation meat paste; 6. mixing the fermented meat paste and no-fermentation meat paste; and 7. adding supplementary material, forming and fast freezing to obtain fermented meat pie or fermented meat ball. The fermented meat pie and fermented meat ball have attractive fragrance, rich nutrients and unique sourish taste.

The invention relates to a preparation technology for beef balls, which is characterized by comprising the following steps: (1) preprocessing: selecting and cleaning fresh rump steak and fresh chicken breast, wherein the weight ratio of the fresh rump steak to the fresh chicken breast is (3:1)-(3:2); (2) curing: curing the obtained beef and chicken in an aqueous solution of prickly ash and nitrite for 1-1.5 h at 0-4 DEG C; (3) meat grinding; (4) chopping and mixing; (5) beef ball shaping: extruding meat paste manually or mechanically into beef balls with diameters of 2-2.5 cm; (6) cooking and cooling; (7) vacuum packing and then sterilizing; (8) fast freezing. The preparation technology provided by the invention can be used for producing beef balls which contain rich nutrient substances, high-quality animal protein, mineral substances, vitamins and various amino acids necessary for human bodies, and the beef balls are convenient, fast, safe and sanitary to eat and are not required to be secondarily processed.

The invention relates to a pet feces fast freezer which comprises a tank body, a handle, a bottle neck, a mesh bag and a nozzle. The handle is installed on the tank body, the upper part of the tank body is connected with the nozzle which is used for spraying refrigerant through the bottle neck, the mesh bag used for containing feces after fast freezing is hung on the bottle neck, and the pet feces is fast refrigerated into a harder solid state, thereby the feces can be treated in time, and environmental pollution caused by feeding a pet is reduced.

The instant sea cucumber with primary taste is made through cleaning, water boiling and fast freezing. Specifically, the making process includes eliminating internal organs of live sea cucumber and cleaning; boiling first in water at 30-40 deg.c for 5-10 min on slow fire and then at 50-60 deg.c for another 5-10 min until sea cucumber stretches to live state; fast freezing at temperature from -40 deg.c to -30 deg.c in fast freezing machine for 15-20 min; and packing. The said making process can maintain the molecular structure, nutritious components and taste of live sea cucumber radically, and the sea cucumber may be eaten in different modes after being defrozen.

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.

The invention discloses a clean silkworm cocoon cooking method. The method comprises the following steps: putting selected silkworm cocoons in a home-made soaking agent to be soaked, then washing the silkworm cocoons with clear water and drying the silkworm cocoons by microwave and far infrared optical wave and then sending the silkworm cocoons to be directly steamed; putting the silkworm cocoons in a vacuum cocoon cooking permeator after direct steaming is completed, adding proper amount of unwinding agent, controlling the water temperature at 30-50 DEG C, carrying out vacuum permeation, and when the vacuum pressure is -0.1Mpa, taking out the silkworm cocoons to enter the next cocoon cooking procedure after continuing for 1-5 minutes, after cocoon cooking is completed, putting the obtained silkworm cocoons in a fast freezing tank at 23 DEG C to be fast frozen for seven hours, then putting the silkworm cocoons in an environment at minus 10.5 DEG C and with vacuum degree of 270pa to be sublimated for 230 minutes and sending the silkworm cocoons to a silk reeling workshop. The method has the beneficial effects that by adopting the cocoon cooking method to cook cocoons, the obtained cooked cocoons have high silk yields and good quality; the quality indicator levels of the cooked cocoons are greatly improved; the cleaning, strength and cohesion indexes are improved by more than or equal to one grade.

The present invention is livestock embryo vitrifying freeze process on metal surface, and belongs to the field of biotechnology. The livestock embryo vitrifying freeze process includes replacing freeze protectant for liquid inside and outside the embryo cell and fast freezing of the embryo liquid drop. During the fast freezing, the embryo liquid drop is dropped onto the exposed upper surface of one metal block with lower part soaked inside liquid nitrogen. The present invention can cool embryo in high speed while avoiding contamination of impurity in liquid nitrogen to the embryo. Besides, adding cytochalasin B as cytoskeleton protectant into the frozen liquid can raise the freezeproof capacity of the embryo and raise vitrification freezing effect. The present invention is used for freezing livestock embryo.

The invention provides a production method of Hubei flavored fermented mandarin fish. The production method comprises the following steps: pretreatment, bacteria-reducing treatment, composite fishy smell removal, pickling, gradient temperature-controlled humidity-controlled fermentation, bittern washing, vacuum sealing, fast freezing and the like. The bacteria-reducing treatment is adopted to effectively reduce the initial bacterial colonies on the fish body surface. The composite fishy smell removal is adopted to treat the fish body, thereby effectively lowering the fishy smell. The wet pickling treatment is adopted to effectively isolate oxygen, thereby decelerating deterioration of the fish, and enabling the salt and spices to uniformly penetrate into the fish tissues. The gradient temperature-controlled humidity-controlled fermentation is adopted, and the microbes and endogenous enzyme are used for fermenting the fish under appropriate conditions to generate the special flavor substance.

The invention relates to a refrigeration pretreatment production line for shrimps. The production line is characterized in that: the production mainly comprises a conveying mesh belt, the conveying mesh belt is divided into a water spraying segment conveying mesh belt, a water draining segment conveying mesh belt and a freezing segment conveying mesh belt from the front to the rear according to technological requirements; the water spraying segment conveying mesh belt and the water draining segment conveying mesh belt are provided with a salt brine spraying, cooling and water draining device; the freezing segment conveying mesh belt is provided with a fast freezing device; the discharging end of the freezing segment conveying mesh belt is provided with a vibration ice coating device; and thus the refrigeration pretreatment production line for the shrimps is formed, and the whole refrigeration pretreatment on the shrimps in the production line is realized, the treatment efficiency on the shrimps is substantially improved, and the health status of the shrimps is improved. Also, the salt brine sprayed on the surface of the shrimps helps to inhibit corrosion caused by biological action and enzyme action, weaken the generation conditions of large ice crystal in the freezing segment, reduce possibility of damages to shrimp tissues and guarantee the quality of the shrimps; and the shrimps do not need secondary freezing because of vibration ice coating, and thus energy consumption is reduced.

The invention discloses freeze-thawing-resistant probiotics yoghourt and a production method thereof. The yoghourt is produced by milk, grease, Nisin, TG enzymes, stabilizer, probiotics, a fermentation agent and a sweetening agent. The production method includes preparing the materials, standardizing, mixing, homogenizing and degassing, fermenting, performing after-ripening and fast freezing. The freeze-thawing-resistant probiotics yoghourt and the production method have the advantages that the yoghourt forms fine ice crystals during the freezing, the thawed yoghourt has the structure, taste and flavor of conventional yoghourt, and the yoghourt has better taste as compared with the conventional yoghourt; the probiotics are protected through embedding; the yoghourt can be stored for 12 months at -18 DEG C, can keep the good structure, taste and flavor after freeze thawing for 3 times, the thawed yoghourt can be stored for 7-12 days at 4 DEG C, quality deterioration and selling limitation caused by the short shelf life of the yoghourt, convenience is brought to consumers, and consumers in remote and backward regions can consume the high-quality yoghourt; the production method is simple to operate, convenient in production, low in cost and suitable for industrial large-scale production.

The invention aims at providing a vacuum fast freezing, storing and freshening new technology of the fresh osmanthus flowers, belonging to the technical field of freshening and storing fresh flowers. The stored fresh osmanthus flowers has the characteristics of small storing volume, no brown stain, no flavor reversion and long storing time.

The invention discloses a copious cooling fast freezing infrared drying technology and belongs to the technical field of chemical engineering and light industry machining. The copious cooling fast freezing infrared drying technology is characterized in that a gas turbine expanding refrigerating technology is adopted for performing copious cooling fast freezing on materials, compressed air at 0.5-0.9 Mpa is used, the initial air expanding pressure intensity ratio is 3-9, and fresh product vegetables and fruits and traditional Chinese medicinal materials except mineral drug are fast cooled to minus 20- minus 120 DEG C within 5-30 min, so that liquid water in a raw material organization structure fast solidifies, and becomes extremely micro ice crystal; and then, the materials are fed into aninfrared vacuum freezing drying bin to be heated, so that solid water in the materials sublimates into vaporous water, and the water content of the materials is lowered to 0-10%. The copious coolingfast freezing infrared drying technology has the characteristics of being high in freezing speed, low in cooling temperature, high in drying speed, uniform in material heating, uniform in material product quality and good in drying effect.

The invention relates to a refrigeration pretreatment method for shrimps. The method is characterized in that: the pretreatment method employs a shrimp pretreatment line for treating of the shrimps, the main steps of the method comprise a water spraying process, a water draining process, a freezing process and a vibration ice coating process; a salt brine with a concentration of 3%-4% is cooled to 0 DEG C-2 DEG C, and are uniformly sprayed over the shrimps which pass therebeneath; after water is drained, the shrimps are transported to a fast freezing apparatus with a temperature of -30 DEG C or less; and after fast frozen, the shrimps are put in a vibration ice coating apparatus of the shrimp pretreatment line, the vibration ice coating apparatus sprays potable water approximating mist or a salt brine with a concentration of 0-4% to the surface of the frozen shrimps for formation of ice coating. The whole pretreatment method helps to substantially improve the quality of the treated shrimps, and is beneficial to improvement on quality of the shrimps.

The invention relates to a preparation method of low-agglomeration nanoscale tea powder and belongs to the technical field of tea leaf processing.The preparation method includes: taking matcha, black tea or other tea; crushing tea leaves with a universal crusher, and crushing with a fluidized bed type airflow ultrafine grinder under a low temperature state; adding water to the ultrafine tea powder, and grinding with a high-energy nano ball mill; fast freezing the nano tea powder to below minus 25 DEG C, and continuously drying and sublimating under a vacuum state, sieving with a sieving machine, and bagging and sealing; or directly performing spraying drying on the nano tea powder to obtain the low-agglomeration nanoscale tea powder.By the preparation method, the two technological difficulties that traditional ultrafine tea powder is prone to agglomeration and cannot reach nano scale are solved.Compared with the prior art, the method has the advantages that sufficient cell wall breaking is achieved, the tea powder can reach nano scale, the absorption rate and dispersing effect of tea healthcare factors are increased at the same time, and the prepared tea powder is original in taste, capable of being dissolved and dispersed fast and widely applicable to food and beverage.