54 results about "Fresh frozen" patented technology

The articular cartilage according to the invention is made of pure cartilage and is provided with incisions (12) on the surface facing the bone. The cartilage cells are preferably seeded on the surface provided with incisions (12). The method for producing the articular cartilage comprises the step of collecting cartilage from joints, wherein pure cartilage is collected without bone, and incisions are made on the surface of the cartilage intended to face the bone. It is preferably fresh frozen until use. The device for harvesting articular cartilage, comprises handle and cutting blade, wherein the cutting blade (4) is curvilinear and is provided with spacer elements (5), meanwhile the device for producing incisions in articular cartilages comprises handle (2) and a bridge (3) connected to said handle (2) and being provided with one or more cutting blade(s) (4). During the method for applying the articular cartilage the articular cartilage is fixed by thin surgical yarn stitches, by fibrin glue or by small anchors (FIG. 8).

The invention discloses a combined pretreatment method for controlling microorganisms of fresh frozen vegetables or edible fungi, which belongs to the technical field of safety control of fruit and vegetable food. The sterilization of the fresh frozen vegetables or edible fungi adopts the combined treatment of ozone water and ultrasonic wave, and the conditions are as follows: the concentration of the ozone water is between 9 and 15mg / L, the power of the ultrasonic wave is between 1,000 and 1,200W, the cooperative treatment time is between 60 and 90s, and the interval time of the ultrasonic wave is 5s; and then the frozen vegetables or edible fungi are placed into a single instant freezer to be quickly frozen at a temperature of between 35 and 40 DEG C below zero until the central temperature of a product reaches less than 18 DEG C below zero, and are quickly packaged in a low temperature environment lower than 5 DEG C below zero, and the product is placed at a temperature lower than 18 DEG C below zero for storage after the packaging. The sterilization method which combines the ozone water with the ultrasonic wave ensures that the total amount of the microorganisms is controlled within 1,000 counts / gram and coliforms (or colon bacilli) achieve the standard (negative) due to the fact that the synergic action of the ultrasonic wave makes the sterilization effect of the ozone water better. No heat treatment is performed, so the losses of the color and luster, the flavor and the nutrient content of the product are reduced, and the qualities of the quick-frozen product such as color, flavor and so on, are better maintained.

The invention discloses a fresh frozen shrimp antifreeze agent. A water solution system of the fresh frozen shrimp antifreeze agent is characterized by comprising the following components in percentage by weight: 0.09%-0.28% of low-acyl gellan gum, 1.5%-2.5% of trehalose, 1.0%-3.0% of sodium lactate, 0.8%-1.6% of sodium citrate and 0.2%-0.8% of sodium ascorbate, wherein the molecular weight of the low-acyl gellan gum is 0.5*10<5>Da to 1*10<5>Da. Compared with a traditional phosphate antifreeze agent, the antifreeze agent disclosed by the invention is relatively safe and efficient to use; the freezing denaturation of shrimp protein and color deepening in the frozen storage process can be effectively weakened; the moisture and the original flavor of the shrimp are kept; and compared with a non-phosphorus antifreeze agent, the antifreeze agent disclosed by the invention is relatively low in sweetness and heat, conforms to the consumption trends of low sweetness and low heat, can be applied to a long-term storage process of the frozen shrimp instead of the phosphate antifreeze agent, and can also be applied to frozen storage of other aquatic products.

The invention discloses edible composite sodium alginate antibacterial film liquid as well as a preparation method and application thereof. The edible composite sodium alginate antibacterial film liquid is characterized in that by taking a sodium alginate solution with the mass concentration of 1%-4% as a film base solution, glycerin accounting for 0.5%-1.5% of the film base solution by mass, epsilon-polylysine accounting for 0.15% -0.5% of the film base solution by mass and shaddock peel nanofiber accounting for 0.15%-0.25% of the film base solution by mass are added, citric acid is added to adjust the pH value of the solution to 5-6 and then uniform mixing is carried out; the preparation method comprises the following steps: sodium alginate solution preparation, shaddock peel nanofiber preparation and composite sodium alginate antibacterial film liquid preparation. The edible composite sodium alginate antibacterial film liquid can be used for fresh keeping of fresh-frozen ducks and has the advantages that moisture permeability of a film can be reduced, so that water loss of the duck meat is controlled and a biological antibacterial agent contained in the edible composite sodium alginate antibacterial film liquid can restrain the growing of putrefying bacteria in the fresh-frozen ducks. Therefore, color, luster and flavor of duck meat can be kept, and the shelf life of the fresh-frozen duct is prolonged.

The present invention relates to the field of cancer. More specifically, the present invention provides methods and compositions useful for diagnosing or predicting cancer in a patient. In one embodiment, a method for identifying a patient as having cancer comprises the steps of (a) providing a formalin-fixed, paraffin-embedded or fresh frozen sample of patient tissue; (b) steaming the sample in antigen retrieval buffer; (c) incubating the sample in hydrochloric acid (HCl); (d) incubating the sample with an affinity reagent specific for 5hmC under conditions to form a complex between the affinity reagent and 5-hydroxymethylcytosine (5hmC) present in the sample; (e) detecting the complexes formed between 5hmC and the affinity reagent with secondary detection reagents; (f) quantifying 5hmC levels; and (g) identifying the patient as having cancer if the 5hmC levels in the sample are reduced as compared to a control.

The invention relates to a method for preparing compound coenzyme medicine and belongs to the technical field of medicine. The method comprises the steps of: adding pyrogen-free water in order to thaw fresh frozen yeast, smashing yeast cells by using physical method or mechanical method, refrigerating and centrifuging the smashed yeast cells, acquiring clear centrifuged solution, ultra-filtrating, and adjusting the content of the effective component in the ultra-filtrate, namely acquiring the compound coenzyme raw medicine, and adding in corresponding excipient or auxiliary material in order to make injected powder needle or oral-taken tablet or capsule. The invention not only increases the production efficiency but also lowers the production cost and ensures standard or over-standard content and quality of the effective component of the medicine.

The invention discloses a preparation method of quick-frozen roast-chicken-flavored shredded chicken breast. The preparation method of the quick-frozen roast-chicken-flavored shredded chicken breast comprises the following steps: unfreezing frozen skinless chicken breast until the central temperature is -2 DEG C-6 DEG C or taking fresh-frozen skinless chicken breast for later use, and poaching chicken bone skeleton for later use; decocting a spice bag, the poached chicken bone skeleton and water for 45-50 minutes, extracting supernatant, filtering and cooling to 0 DEG C to obtain spice water for later use; evenly rolling and mixing the skinless chicken breast in pickled seasonings, pickling at 0-4 DEG C for 8-12 hours; putting the pickled chicken breast in a stewing tray, stewing at 100 DEG C for 20-30 minutes until the pickled chick breast is cooked; packaging, sterilizing and cooling the chicken breast, then storing the chicken breast at the temperature of below -23 DEG C, quick-freezing the chicken breast until the center temperature is below -18 DEG C, then freezing and storing the chicken breast at -18 DEG C. The chicken breast is rich in roast-chicken flavor and thick and mellow in taste, and is chewy and tasty; the defects that the conventional chicken breast products are numbed in taste, slight in taste and insufficient in flavor can be overcome; the chicken breast has good overall sensory evaluation.

The present invention relates to the preparation of plasma thromboplastin antecedent IX complex phosphate buffer solution or citrate buffer solution with 4-7 milli mole concertration and pH 5.5-6.5 is used to balance the gel used for adsorption, with fresh frozen human plasmia being added. DEAE-sepharose Fast Flow is used to proceed ion exchange adsorption separation, then same buffer solution with pH 5.5-7.0 is used to wash adsorption gel. further same buffer solution with pH 6-8 is used to elute adsorption gel, collect plasma thromboplastin antecedent IX complex containing factor II, VII, IX and X.

The invention discloses primers, a probe and a kit for detecting the BRCA1 gene expression. The nucleotide sequences of upstream and downstream primers of BRCA1 gene are respectively represented by the SEQ ID No. 1-2. The nucleotide sequence of Taqman fluorescence probe of BRCA1 gene is represented by the SEQ ID No.3. The invention also discloses a detection kit composed of the primers and probe mentioned above, and an application method of the kit. The provided kit can detect samples in different forms such as fresh frozen tissues, paraffin embedded samples, and the like, and has the advantages of high sensitivity, high specificity, and wide application range. The kit comprises premix, a sample can be added directly, a sample does not need to be mixed with enzyme, the operation is convenient and simple, the judgment method becomes more scientific and reasonable, the error generated during the experiment process is reduced, the precision is high, furthermore, the detection speed of the detection kit is quick, and the detection result can be obtained within two hours.

The invention discloses an antifreeze agent for fresh frozen shrimp. The antifreeze agent is characterized in that an aqueous solution system contains the following components according to mass concentration: 5-10% of edible colloid and protein saccharified reactant and 1-5% of erythritol. The antifreeze agent disclosed by the invention has the characteristics of being low in calorie, low in sweetness, free from phosphorus and the like, and can reduce the water losing effect of the fresh frozen shrimp after unfreezing. The antifreeze agent can be used for the long-time frozen storage of the fresh frozen shrimp, and can also be used for other antifreeze agents for freezing denaturation of protein of other aquatic products.

The invention discloses extraction and high-performance liquid detection methods of beta-ecdysone in euphausia superba. Fresh frozen euphausia superba is taken as a material, subjected to unfreezing and tissue cutting treatment, ultrasonic extraction with methanol and degreasing with n-hexane and frozen at subzero 20 DEG C for removal of other impurities, and an extract containing beta-ecdysone isobtained; a high-performance liquid detection method is adopted for detecting the beta-ecdysone in the euphausia superba under the conditions of a UV / Visible detector, a YMC-PACK ODS-A250*4.6 mml.D.Schromatographic column, mobile phase methanol-water, isocratic elution and detection wavelength 248 nm, the peak area is tracked and integrated by Breeze software, and the content of the beta-ecdysone in the euphausia superba is obtained. The operation method is simple and quick and the result is accurate and reliable.

A refrigerator with antistaling-freezing chamber is composed of a main body with freezing chamber, cold storage chamber and their gates, a case body with insulating part to form the case, air suckinginlet and air exhaust outlet, an antistaling-freezing chamber formed by communicating said air exhaust outlet with air sucking inlet of freezing chamber, and a temp regulator for regulating the temp to one of cooling temp levels. Its advantage is controllable food storing temp according to food characters.

The invention relates to the field of fresh-keeping of Chinese medicinal materials, and discloses a fresh frozen liquid, a fresh-keeping method thereof and an application thereof. The fresh frozen liquid comprises water-soluble chitosan, glycerin, trehalose and calcium chloride; the fresh-keeping method comprises the following steps: (1) pre-cooling the fresh frozen liquid under the condition of -1 DEG C to -7 DEG C; (2) placing fresh Cordyceps sinensis in the pre-cooled fresh frozen liquid in step (1) for 5 to 30 minutes; and (3) placing the fresh Cordyceps sinensis after the immersion treatment in step (2) at -1 DEG C to -7 DEG C under refrigeration. The fresh Cordyceps sinensis is treated with the fresh frozen liquid is fresher than that of a direct refrigerator frozen-storage method, and the preservation time is extended by at least 14 days.

The invention provides a making method of dried chicken feet. The making method comprises steps as follows: fresh-frozen or frozen chicken feet are taken as raw materials, the unfrozen chicken feet are soaked with an aqueous solution of a chicken foot peeling agent and then are fished out, after claws and bones are removed manually, rice vinegar and a lemon liquid are added, and the chicken feet are rolled and rubbed at a low speed and are soaked in an environment at 0-4 DEG C; after rolling, rubbing and soaking, the chicken feet are wrapped with crisp powder, are dried with a high-low-temperature air frying technology and are bagged, packaged and put in storage through matching with self-made powder spraying bags and are stored at the normal temperature. The chicken foot peeling agent is independently developed, and after the chicken feet are soaked with the chicken foot peeling agent, the bones are removed more easily and thoroughly; with the adoption of the efficient and standard manual claw and bone removing method, the problem about bone removal of the chicken feet is solved, and the bone removing efficiency is improved; by means of the chicken foot fishiness removing method with the rice vinegar and the lemon liquid, fishiness, odor and stink of the chicken feet can be removed effectively; a product obtained after fishiness removal not only is free of fishiness and other odor, but also has slight lemon fragrance.

Described herein are materials, methods, and kits enabling accurate and reproducible two-color reverse-transcription real-time quantitative PCR (RT-qPCR) for quality-controlled molecular diagnostic testing of samples that may contain degraded RNA. In certain aspects described herein are materials, methods, and kits for use in the molecular diagnostic testing of lung cancer in FFPE samples and / or fresh-frozen samples. Also described herein are materials and methods to control for inter-experimental variation occurring during two-color RT-qPCR amplification arising from variation in fluorescence specific activity, use of different thermocyclers, and inter-laboratory differences.

Compositions / methods for employing fresh-frozen or FFPE colon cancer tissue in left side colon cancer (LCC) and right-side colon cancer (RCC) disease patients for risk of relapse assessment / stratification is provided (3 strata and a 4 strata methodology). An RCC gene panel of 4 genes (FAM69A, CDX2, FAM84A, ITGA3), and 9 genes (FAM69A, CDX2, ITGA3, FAM84A, ITPRIP, RAB3B, SMAD3, PCSK5, MMP28), is provided. An LCC gene panel of 4 genes (NOX4, WNT5A, MMP3, IBSP), and a 9 genes (MMP3, WINT5A, NOX4, IBSP, SLC16A6, CYPIBI, TFAP2C, MATN3, ANKRD6), is provided. A microchip-based clinical tool, and a kit including a microchip, is presented. The invention also describes a computer-implemented method for assessing relative risk of relapse in LCC and / or RCC disease. An individual patient scoring method that presents a continuous stratification score useful in the post-surgical colon cancer management of LCC and / or RCC patient is also presented.

A wild edible bolete processing method is characterized by comprising the steps of carrying out low temperature processing on fresh-frozen white boletus, red boletus and boletus aereus for 4-5h at -30 DEG C to -35 DEG C; then slightly unfreezing quick-frozen bolete for 3-4h at -20 DEG C to -25 DEG C; frying the unfrozen bolete in a high-pressure fryer at 90 DEG C-110 DEG C, wherein the pressure inside the high-pressure fryer is 70KPa-80KPa, pure-natural colza oil is adopted as frying oil, and the oil frying time is 9-11min; fishing up the fried bolete, and then packaging the bolete. According to the wild edible bolete processing method, the bolete does not have toxic and side effects after being processed, the potential safety hazard does not exist, and the instantly edible wild bolete can be processed by adopting a common cooking method.

The invention discloses a fresh-keeping method for salted constant-temperature fresh fruit, which comprises the following steps: a. laying out the fresh fruit in a fresh-keeping pool, and the stacking height of the fresh fruit does not exceed 30 cm; b. evenly spreading coarse sea salt on the upper surface of the fresh fruit to cover The upper surface of the fresh fruit; c. Repeat the above steps a and b until the fresh-keeping pool is filled; d. After the coarse sea salt is completely melted, pour water into the fresh-keeping pool until the top layer of the fresh fruit is submerged, and keep the water salinity in the fresh-keeping pool at 13 Spend. Compared with the prior art, the present invention has the beneficial effects of: no need to add any preservatives, it can keep fresh fruit from rot, freshness and color, safety and environmental protection, and it saves a lot of operating cost compared with freezer freshness preservation, low carbon and energy saving.

The invention discloses a manufacturing method of duck necks. Preparation raw materials comprise peeled fresh frozen duck necks, star anise, Chinese prickly ash, cassia bark, licorice, tsaoko amomum fruits, fleshy fruits, dried orange peel, parsley powder, villous amomum fruits, long pepper, leaves and twigs of common jasminorange, white sugar, salt, monosodium glutamate, Luweibao, monascus color,beef extract, ethyl maltol, citric acid, pectin, and a 10% calcium salt solution. The manufactured duck necks have health-care efficacy, and rich and comprehensive nutrients.

The invention discloses a salt-baked chicken neck and a preparation method thereof. The preparation method comprises the following technical steps: firstly, receiving raw materials: selecting fresh frozen skinless chicken necks which are from a disease-free district and meet the requirements, and strictly controlling bacteria and pesticide residues; secondly, thawing raw material meat: putting the raw material chicken necks into a thawing room for thawing, and controlling the temperature of the thawed raw material chicken necks at 0DEG C to 5DEG C; thirdly, tumbling ingredients: performing ingredient tumbling on the thawed raw materials in time, wherein the ingredients are salt-baked marinade, baking soda, composite phosphate, ethyl maltol, soybean oil and capsanthin; controlling the temperature of the raw materials at 0DEG C to 8DEG C during tumbling and tumbling for 25 minutes. The salt-baked chicken neck disclosed by the invention is mainly prepared by pickling frozen chicken necks by using the ingredients, and is deeply favored by people; the appetite also can be increased; the salt-baked chicken neck has the advantages of unique taste, good mouthfeel, high nutritive value, easiness in preservation and convenience in eating.

The invention discloses primers, a Taqman probe and a kit for detection of STMN1 mRNA expression quantity, wherein the primers have the nucleotide sequences shown in SEQ ID No:1-2, and the Taqman probe has the nucleotide sequence shown in SEQ ID NO:3; a 5' end of the probe is labeled with a fluorescent reporter group, and a 3' end of the probe is labeled with a quencher. The primers and the probe have high sensitivity and good specificity; the kit composed of the primers and the probe is easy and safe to operate, has the whole detection process requiring only 80 min, saves the time, has relatively high sensitivity and specificity on all of fresh frozen tissues, paraffin-embedded tissues, blood and other samples, and has wide application range; relative quantification adopts a double-standard-curve method, an error is relatively small, and a result is more accurate.

The invention belongs to the technical field of tea processing, and specifically relates to a black tea withering method. Fresh tea leaves with one bud and two leaves are picked as raw materials for withering. ‑8°C, the freezing time is 30‑38 minutes, and the fresh raw leaves obtained by freezing are sent to the evaporation chamber for instant evaporation treatment. The instant evaporation temperature is 200‑220 °C, and the instant evaporation time is 1‑1.2 seconds. Spray a layer of wort evenly on the surface of fresh original leaves, place it at 26-28°C for 40-50 minutes, and then knead. Nutrient loss also ensures low aroma loss, so that the finally obtained black tea is not only rich in influence, but also has the advantages of high and lasting aroma.

The invention discloses a special air conditioner capable of humidifying air for indoor fresh-frozen food. The special air conditioner comprises an air conditioner base and a cold air outlet. An air conditioner protection frame is arranged above the air conditioner base. A vinegar water discharging opening is formed in the lower left side of the air conditioner protection frame, and a vinegar water inlet opening is formed in the lower right side of the air conditioner protection frame. An indoor temperature sensor is arranged above the air conditioner protection frame. A motor supporting table is arranged in the air conditioner protection frame. The special air conditioner is scientific and reasonable in structure and safe and convenient to use, a humidifier is arranged so that indoor air can be humidified through the air conditioner, and food preservation is facilitated; and meanwhile a vinegar water pipe is also arranged so that water mist sprayed by the humidifier can be acid and is sprayed into air to have a sterilization and disinfection effect, the problem that no humidifier is arranged, consequently, indoor air is relatively dry, and food preservation is affected is solved, the performance of the air conditioner is improved, and the food preservation effect is also improved.

The invention discloses a method used for detecting monoclonal antibody drug tissue cross-reactivity with fresh frozen tissues. The method comprises following steps: 1) fresh frozen tissues are collected; 2) fresh frozen tissue samples are prepared; 3) the fresh frozen tissue samples are made into fresh frozen tissue slices; and 4) the fresh frozen tissue slices are used for detecting monoclonal antibody drug tissue cross-reactivity. The method is capable of improving frozen tissue slice-making technology and slice-making quality, reducing difficulty of immune response evaluation, is convenient for operation, and is high in application value.

Methods for tissue microdissection- or dissociation-free means of collecting cell-specific biomolecules from complex heterogeneous tissue sources including native tissues, fresh frozen, fixed, and archived specimens. The tissue section having a plurality of beads with immobilized capture probes on their surface evenly distributed over all cell types of the tissue is arranged. Alternatively the tissue section being coated with a thin layer of resin containing incorporated or covalently bound immobilizing capture probes is arranged. The beads or resin are incubated directly on the tissue section permitting capturing of the biomolecules by the capture probes. After incubation, the tissue section is visualized and the cells or area of interest are identified. Next, the beads or resin samples, located in these cells or areas of interest, are collected and transferred to a sample tube where biomolecules are separated from the beads or resin using standard methods and are then used in downstream applications.

The invention discloses a formula for preparing soft particle baits suitable to ingest at the early growth stage of portunus trituberculatus. The formula comprises 20 parts by weight of fish cream, 20 parts by weight of glutinous rice and 60 parts by weight of mixed dry material, wherein the mixed dry material comprises 45wt% of soybean meal, 30wt% of fish powder, 15wt% of wheat middling, 9.5wt% of shrimp shell powder, 0.4wt% of fish oil, 0.09wt% of shelling element and 0.01wt% of phospholipid; the fish cream is prepared by crushing fresh frozen offal fish and then mixing the fish with grease; the glutinous rice is prepared by washing and soaking waxy rice, steaming the waxy rice in a food steamer and ventilating and cooling the steamed waxy rice. The formula has the advantages that by utilizing the characteristics of strong adhesion between high-viscosity rice and feeds of fresh and live fish and good stability, the soybean meal is uniformly polymerized in the dextrin molecules of glutinous rice to form a stable bonding state; the baits have high digestive performances and good palatability and are wide in sources and low in prices.