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40results about How to "Keep it fresh" patented technology
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Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof
InactiveCN1545931AExtend freshnessGrowth inhibitionFood preservationFood preparationGrass carpChemistry
The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.
Owner:HUAZHONG AGRI UNIV
Shrimp fresh-keeping agent and shrimp fresh-keeping method
InactiveCN101991177AKeep umamiMaintain qualityClimate change adaptationFood preservationAcetic acidPhytic acid
The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.
Owner:FUJIAN XINHUADONG FOODS
Fresh shrimp freezing method and fresh shrimp cryoprotective agent
InactiveCN104012637AProtect umamiKeep the lookMeat/fish preservation by freezing/coolingSaccharumSucrose
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.
Owner:珠海国洋食品有限公司
Asparagus tuber vacuum freeze-drying processing method
InactiveCN102512576AMake sure to peelHigh hardnessNervous disorderMetabolism disorderFreeze-dryingMoisture
An asparagus tuber vacuum freeze-drying processing method comprises six steps of cutting roots and removing impurities, washing roots and grading, boiling in boiling water, peeling and immersing, and carrying out vacuum freeze-drying and vacuum packaging. The invention has the following beneficial effects: the boiling time is limited within 14-16 minutes to guarantee peeling of asparagus tuber and simultaneously not to damage contents of effective substances in asparagus tuber; after peeling, 1% of a CaCL2 solution is used to immerse asparagus tuber so as to raise hardness of dried asparagus tuber and avoid saccharification; vacuum freeze-drying can accelerate the drying speed, enhance the drying effect, lower moisture content and keep asparagus tuber fresh; and after processed, the asparagus tuber product has excellent quality, is yellow white, is crispy, hard and transparent, and has no white core and no saccharification.
Owner:重庆市秀山红星中药材开发有限公司
Safe and environmentally-friendly fresh keeping method of vegetables through cold-chain logistics
InactiveCN107637655ALess nutrient lossKeep it freshFruits/vegetable preservation by freezing/coolingCold chainLogistics management
The invention discloses a safe and environmentally-friendly preservation method of vegetables through cold-chain logistics. The method comprises the following steps of: (1) performing pretreatment; (2) performing precooling; (3) performing immersing; (4) performing refrigerating; and (5) performing cold-chain logistics transportation. The safe and environmentally-friendly preservation method of vegetables through cold-chain logistics disclosed by the invention is simple and can effectively reduce nutrient loss and water loss of the vegetables, keep the vegetables in a fresh state for a long time after picking, and prolong the shelf life.
Owner:DONGGUAN HONGJUN MEAL MANAGEMENT CO LTD
Freezing method of Luchuan pork
InactiveCN106879715APrevent the loss of pork nutrientsImprove water resistanceMeat/fish preservation by coatingMeat/fish preservation by freezing/coolingChemistryCentral layer
The invention belongs to the field of fresh keeping of foods, and particularly relates to a freezing method of Luchuan pork. The freezing method comprises the following steps of (1) preparing a film coating agent; (2) performing micro-freezing treatment on pork; (3) performing film coating packaging treatment on the micro-frozen pork; and (4) performing ultrasonic assisted freezing preservation on the packaged pork: conveying the packaged pork into a freezing room, performing freezing until the temperature of the central layer of the pork is reduced to 2-4 DEG C, performing ultrasonic-assisted freezing for 3-6h, when the temperature of the central layer of the pork is reduced to minus 6 to minus 8 DEG C, stopping performing ultrasonic-assisted freezing, and continuing freezing the pork to minus 18 to minus 23 DEG C so as to obtain the frozen pork. The freezing method disclosed by the invention is simple to operate and stable in technology conditions, ice crystals generated during freezing of the pork can be reduced, the pork freezing speed can also be increased, the preservative effect is achieved, bacteria are restrained, the freezing storage time of the pork can be prolonged, the cell activity of frozen fresh meat can be guaranteed, and the phenomenon that juice flows outwards after the frozen pork is unfrozen is reduced.
Owner:广西神龙王农牧食品集团有限公司
Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder
InactiveCN105192050AExtended shelf lifeSolid shape unchangedDough treatmentPre-extraction tea treatmentAdditive ingredientFreeze-drying
The invention discloses a preparation technology of dried mulberry fruit / mulberry powder, and a product and a derivative of the dried mulberry fruit / mulberry powder. The processing method of the dried mulberry fruit / mulberry powder adopts a vacuum freeze drying technology, so that the fresh taste, the nutritional components, the color and the fragrance of mulberries are successfully retained, and the prepared dried mulberry fruit / mulberry powder can be either directly eaten or used as a raw material for food processing. The dried mulberry fruit can be further prepared into scented tea, and the prepared scented tea tastes sour and sweet, and has mellow flavor and flower fragrance; the dried mulberry powder is further prepared into cookies; the cookies taste crispy, has a special flavor, is low in fact content and sugar content and rich in nutrition, and is favorable for the health of people.
Owner:SOUTHWEST UNIVERSITY
Preparation technology of fresh persimmon crisp chips
The invention provides a preparation technology of fresh persimmon crisp chips. The preparation technology comprises the following steps of: firstly keeping the temperature of fresh persimmon for 24 hours at -18 DEG C, and sequentially keeping the temperature for 48 hours at 0 DEG C, keeping the temperature for 24 hours at -18 DEG C, keeping the temperature for 24 hours at 0 DEG C, and keeping the temperature for 6 hours at -18 DEG C to physically remove the astringent of the persimmon; and deeply freezing the astringent-removed persimmon in the environment of -40 DEG C, and sequentially carrying out vacuum drying, waveband heating vacuum drying and high-temperature vacuum drying to prepare the fresh persimmon crisp chips. The prepared fresh persimmon crisp chips are the integrated fresh persimmon sections with the thickness of 5-10mm, and have the color, the smell, the taste and the texture of the fresh persimmon, nutrition ingredient can not be changed, and the water content is less than 5%, so that the preparation technology is not good for the propagation of microorganism, and the fresh persimmon crisp chips are unlikely to deteriorate after being stored for a long term.
Owner:LUOYANG INST OF SCI & TECH
Method for storing and preserving fruits and vegetables
The present invention belongs to the technical field of fruit and vegetable preservation and particularly discloses a method for storing and preserving fruits and vegetables. The method comprises thefollowing steps: (1) picked fresh fruits and vegetables are sorted and graded, then the sorted and graded fruits and vegetables are separately placed in slightly acid electrolyzed water for ultrasonicwashing, wherein the washing temperature is set at 35-50 DEG C, the time is 8-10 min, and the power is 500-600 W, and then the fruits and vegetables are taken out to be drained; (2) the drained fruits and vegetables are placed in a low-voltage electrostatic field device, wherein the stacking height of the fruits and vegetables is 1-3 layers, and the fruits and vegetables are treated in an electric field with an output voltage of 2.5 kV / m and a current of 0.2 mA for 120-180 min; and (3) the fruits and vegetables treated by the electric field are soaked in film coating liquid for film coating treatment, after drying, the fruits and vegetables are packaged by using foam boxes, and finally the fruits and vegetables are cold-stored in a cold storage at 10-12 DEG C under a low pressure condition of 10-20 kPa. The method can effectively prolong a preservation period of the fruits and vegetables, maintains nutritional flavor of the fruits and vegetables, and is high in application value.
Owner:唐秀廷
Film-coating fresh-keeping method for American red globe grape fruit ear
InactiveCN101438735AReduce corruptionDelay oxidative deteriorationFruits/vegetable preservation by coatingAcetic acidRed Globe
The invention relates to a film-coating fresh-keeping method for fruit clusters of America red globe grapes, belonging to the technical field of fruit and vegetable storage and processing. The invention takes the America red globe grapes as the object; firstly, the chitosan is dissolved with glacial acetic acid and then is swelled by adding water; the glycerin is added in, and the water with determined capacity is added; the chitosan membrane liquid with 1 percent to 2 percent of concentration is prepared; and then the fruit clusters of the red globe grapes are soaked for 1 min to 2 min in the chitosan membrane liquid, taken out for airing, and then are loaded into the fresh-keeping bag and stored in a cold storage warehouse at the temperature of 4 DEG C, so that the fruit stalks and the spike stalks can be effectively prevented form being dehydrated and the quality of the grapes can be maintained. The film-coating fresh-keeping method can prevent the fruit stalks of the grapes from being dehydrated, enhances the freshness of the spike stalks and the fruit stalks of the grapes, effectively maintains the quality of the grades, improves the commodity value and is suitable for storage and fresh-keeping for the red globe grapes.
Owner:SHANGHAI JIAO TONG UNIV
Method for making rich-nutrition cookies
InactiveCN102870850AMuscle strengtheningEnhance sweet and umamiDough treatmentBakery productsBiotechnologyGellan gum
The invention discloses a method for making rich-nutrition cookies, comprising the production steps of (1) stirring sugar, cream, egg, shortening, baking soda and salt in a stirrer; (2) crushing filberts, lotus seeds, konjak and semen euryales respectively, and filtering the same through a 250-mesh siver, thereby obtaining powders for standby; (3) adding flour, ethyl maltol, gellan gum, konjak powder, filbert powder, lotus seed powder and semen euryales powder to the mixture of the step (1) and then continuing stirring to obtain paste; (4) forming the paste into cookie bases through roll mark moulding or extrusion moulding; and (5) putting the cookie bases in an oven for baking at 150-170 DEG C for 12-15 minutes, and cooling the baked cookies until the temperature thereof reaches the room temperature, thereby obtaining the cookies provided by the invention. The cookies made by the method provided by the invention is rich in nutrition, capable of adjusting the acid-base balance of the human body, capable of nourishing promordial Qi due to containing of various amino acids, crisp and good in taste and fully flavoured; and the cookies can be stored for a long time.
Owner:GUANGDONG ZHENMEI FOODS GROUP
Health-care flower and fruit tea for aged people and preparation method thereof
The invention provides a health-care flower and fruit tea for aged people and a preparation method thereof, belonging to the technical field of preparation methods for health-care tea. The health-care flower and fruit tea is prepared from, by weight, 5 to 8% of Florists Chrysanthemum, 3 to 5% of Stevia rebaudiana, 3 to 5% of rose, 14 to 15% of Hibiscus sabdariffa, 20 to 30% of freeze-dried pulp, 8 to 10% of tremella, 4 to 5% of wolfberry, 4 to 5% of preserved dried orange peel and 20 to 30% of black tea, with the balance being honey and water. The preparation method comprises the following six main steps: preparation of tea preparation; treatment of flowers; treatment of the tremella; treatment of the preserved dried orange peel and wolfberry; mixing; and puffing. The preparation method provided by the invention maximally protects nutritional components in the flowers and fruit, maintains the fresh states of the flowers and fruit, overcomes the problems of slow leaching of active components, tastelessness and the like of conventional flower and fruit tea on the market and improves product quality; and the health-care flower and fruit tea has an additional stomach-nourishing function and is suitable for both the young and the elderly.
Owner:NINGDE QILONGXIANG AGRI
High-voltage electrostatic field generator with fresh-keeping function and refrigerator with fresh-keeping function
PendingCN109907211AWith preservation functionImprove securityAc-dc conversionFood scienceEngineeringHigh pressure
The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.
Owner:ANHUI KONKA TONGCHUANG HOUSEHOLD APPLIANCES
Vegetable and fruit display cabinet with good moisturizing effect
InactiveCN106805580AGood moisturizing effectKeep it freshShow cabinetsShow shelvesEngineeringMoisture sensor
The invention discloses a vegetable and fruit display cabinet with good moisturizing effect. The vegetable and fruit display cabinet comprises a cabinet body, an interpretation display screen, a humidity sensor, an atomization device, a control device and a travelling wheel, wherein the cabinet body is provided with a cabinet door; the input terminal of the interpretation display screen is electrically connected with the control device; the output terminal of the humidity sensor is connected with a micro display screen and is electrically connected with the output terminal of the control device and the input terminal of the micro display screen; the input terminal of the atomization device is electrically connected with the output terminal of the control device; an atomization pipeline is connected with one side of the top of a water tank; the other end of the atomization pipeline is connected with the cabinet; the other end of the atomization pipeline is arranged at the top inside the cabinet body; the control device is arranged on one side of the top of the water tank; the travelling wheel is arranged at the bottom of the cabinet body through a supporting frame. The vegetable and fruit display cabinet is convenient for selection and viewing and good in moisturizing effect, and can keep vegetables and fruits fresh for a long time.
Owner:CHONGQING NUOLEI AGRI DEV CO LTD
Device and method for malfunction treatment of refrigerator probes
ActiveCN103727736AKeep it freshDomestic cooling apparatusLighting and heating apparatusRefrigerator carEngineering
The invention relates to a device and method for malfunction treatment of refrigerator probes. The environmental temperature is defaulted to be 25 DEG C when an environmental temperature probe is malfunctioned; when the environmental temperature probe is in good condition but temperature probes in one chamber or more chambers are malfunctioned, a single-chip processor operates a compressor and a relevant electromagnetic valve of each chamber by reasonable on-off time according to environment temperature levels to control the temperature of the chambers within a reasonable range. The method has the advantages that even if one or more probes are malfunctioned, the temperature of a refrigerator can be controlled within a favorable temperature range to enable articles stored in the refrigerator to keep fresh in a certain period.
Owner:HANGZHOU HUARI HOUSEHOLD APPLIANCE CO LTD
Method for refreshing, storing and transporting litchi
InactiveCN106819082APrevent moisture lossCurb spreadFruits/vegetable preservation by freezing/coolingTruckIprodione
The invention discloses a method for refreshing, storing and transporting litchi. The method comprises the following steps: picking and selecting fresh litchi being 8 / 10-9 / 10 matured, free from pest and disease damage and free from mechanical damage; soaking into ice water mixture for 10-25 minutes, wherein the ice water mixture is composed of ice water, 100-200mg / L alga oligosaccharides, 800-1500mg / L iprodione and 0.1-0.4% citric acid; placing the soaked fresh litchi in shade, airing and then packaging; storing and transporting in a refrigerated truck at 10-12 DEG C; storing in a refreshing cabinet at 5-8 DEG C, thereby marketing. According to the method provided by the invention, the refreshing effect of the litchi is promoted; the fresh state of the litchi at a picking moment can be kept; after 25 days, the rate of intact fruit is above 80%; the litchi can be conveniently stored and transported.
Owner:福建省亚热带园艺植物研究中心有限公司
Cooking container
InactiveCN102697374AKeep it freshWith automatic vacuum functionFood preservationCooking vesselsEngineeringVacuum state
The invention relates to a cooking container with an automatic vacuum function. The cooking container with the automatic vacuum function is characterized in that the internal state of the cooking container is automatically converted into a vacuum state according to a principle that air shrunk due to cooling after heating, so that the fresh state of food is kept for a long time, and by changing the section structure of a gasket, the cooking container is sealed more perfectly, so that the vacuum state can be kept for a long time. According to the cooking container with the automatic vacuum function, external air is completely prevented from flowing into the container by a container cover by taking the gasket as a medium in the cooling process after heating, so that the internal state of a container body is automatically converted into the vacuum state; therefore, the fresh state of the food can be kept for a long time; and moreover, the outer periphery of the container is provided with the gasket consisting of a first attachment surface, a second attachment surface and an inclined surface, so that the cooking container can be sealed more perfectly, and the vacuum state can be kept for a long time.
Owner:邓伟龙
Fresh-keeping method for edible rose petals
The invention provides a fresh-keeping method for edible rose petals. The fresh-keeping method is characterized by comprising the following steps: 1) picking flowers; (2) carrying out primary precooling at the temperature of 12-18 DEG C and the humidity of 80-90%, and sorting petals at the same time; (3) feeding into a refrigeration house with the temperature of 4-8 DEG C and the humidity of 80-85%, and carrying out secondary precooling for 2-4 hours; (4) sub-packaging the rose petals into OPP (Oriented Polypropylene) fresh-keeping bags, assembling 4-6g of ethylene absorbent according to 1.0 kg of the rose petals, and assembling 8-10g of walnut shell activated carbon according to 1.0 kg of the rose petals, and (5) storing the rose petals in a refrigeration house with the temperature of 2.0 + / -0.5 DEG C. The whole storage process is green, environment-friendly, safe and non-toxic, the flower color, shape, fragrance and the like of the petals are maintained, the fresh-keeping time of the rose petals is 80-90 days, which is more than two times of that of the conventional fresh-keeping time of 30-40 days, and the market demand can be met.
Owner:AGRO PROD PROCESSING RES INST YAAS
Frozen meat thawing device and thawing method thereof
PendingCN109938087AEffectively control moisture lossGuaranteed moisture contentMeat/fish preservation by freezing/coolingProcess engineeringChassis
Owner:内蒙古富苑制冷设备有限公司
Vegetarian pleurotus eryngii bull paddywack and processing method thereof
InactiveCN104223042AFlesh hypertrophyCrisp and tenderSugar food ingredientsFood ingredient functionsNutritionSnack foods
The invention discloses vegetarian pleurotus eryngii bull paddywack and a processing method thereof. The vegetarian pleurotus eryngii bull paddywack, a snack food, is prepared from pleurotus eryngii with very high nutritive value, which serves as a main raw material instead of a traditional bean product, and is prepared by carrying out processing steps including hydrocolloid dipping, drying, frying and the like on the pleurotus eryngii, konjac glucomannan, cumin powder, chilies, sesame, citric acid and the like. The prepared pleurotus eryngii bull paddywack has a delicious and spicy flavor and a crispy and chewy taste, has low calories and is safe and nutritional; the cumin and honey which have antiseptic and heat-clearing effects are added into the bull paddywack according to the formula so that the bull paddywack does not need a preservative, is unlikely to make people get internal heat after being taken, caters to the favor of young consumers and has excellent market prospects.
Owner:福建绿宝食品集团有限公司
Biological sterilization preparation and application thereof in controlling bean sprout anthracnose
InactiveCN110432270AStrong antibacterialGood appearanceBiocideFungicidesChlorothalonilSodium benzoate
The invention belongs to the technical field of vegetable sterilization, and discloses a specific biological sterilization preparation DY-6 for bean sprout anthracnose. The biological sterilization preparation DY-6 is prepared from carboxymethyl chitosan, deacetylated chitosan and sodium benzoate, wherein the mass ratio of carboxymethyl chitosan to chitosan to sodium benzoate is (1 to 5) to (5 to12) to (15 to 24). The biological sterilization preparation can significantly inhibit mycelial growth and spore germination of the bean sprout anthracnose, is suitable for controlling the bean sproutanthracnose in the bean sprout production, and has the advantages that the safety is high and no pesticide residues is generated compared with sterilizing agents such as carbendazim and chlorothalonilcommonly used in the market, and the food safety and good quality of bean sprouts are ensured.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Freshness preservation method of medicinal materials
InactiveCN106665802APrevent water lossObvious appearanceAgriculture tools and machinesFruits/vegetable preservation by irradiation/electric treatmentEscherichia coliColony number
Owner:SHANGHAI ZHANGJIANG ENG & RES CENT FOR TRADITIONAL CHINESE MEDICINE +1
Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof
InactiveCN1239101CLowering the freezing pointPollution controlFood preservationFood preparationGrass carpRaw material
The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.
Owner:HUAZHONG AGRI UNIV
Disinfection method of raw material seeds in bean sprout production and application of disinfection method
InactiveCN111226537AReduce the occurrence of bean sprout diseasesImprove securityFruit and vegetables preservationCultivating equipmentsSoybean sproutDisinfectant
The present application discloses a disinfection method of raw material seeds in bean sprout production and an application of the disinfection method. The method comprises the following steps: 1) exposing raw material seeds of bean sprouts to a dry heat treatment atmosphere, wherein the dry heat treatment atmosphere has a temperature of at least 50 DEG C, and exposing the raw material seeds of thebean sprouts until time of the dry heat treatment atmosphere is at least 18 h; and 2) soaking raw material seeds of the bean sprouts after the dry heat treatment to a disinfectant containing ozone nano bubble water for 4-6 h. The disinfection method can significantly reduce occurrence of bean sprout diseases by inhibiting pathogenic microorganisms of fungal anthracnose and bacterial rot disease carried by the raw material seeds of the bean sprouts, does not affect a germination rate of the bean sprouts, is high in safety, free of pesticide residues and simple in processes, and ensures consumption safety of the bean sprouts.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Fruit collector
PendingCN109220215AEasy to put in and take outEfficient pickingPicking devicesEngineeringControl unit
The invention discloses a fruit collector. The fruit collector comprises a rod, wherein a picking unit and a collecting unit are arranged at the upper end of the rod, and a picking control unit is arranged at the upper end of the rod; the picking unit comprises a first cutting piece and a second cutting piece, and the second cutting piece is hinged to the first cutting piece and forms a crossed cutting notch with the first cutting piece; the picking control unit comprises a holding handle, a rotating handle and a wire soft shaft, wherein the rotating handle is hinged to the holding handle, oneend of the wire soft shaft is connected with the first cutting piece or the second cutting piece, and the other end of the wire soft shaft is connected with the holding handle; the collecting unit comprises a fixing ring, a collecting bag, and a insertion ring, wherein the fixing ring is located under the picking unit, the opening end of the collecting bag winds the fixing ring, and the insertionring is in inserted connection with the fixing ring to fix the collecting bag onto the fixing ring. The fruit collector has the advantages that people are assisted in efficiently picking fruits whichare difficult to pick at high places, the picked fruits fall into the collecting bag under the picking unit, the fruits cannot be damaged due to falling from the high places, the fresh original stateof the fruits can be well maintained, and the collecting bag collects and removes the fruits very conveniently.
Owner:ARMY ENG UNIV OF PLA
An automatic fishing device for easy collection
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.
Owner:李绍豪
A kind of fresh shrimp freezing method and fresh shrimp cryopreservation protection agent
InactiveCN104012637BProtect umamiKeep the lookMeat/fish preservation by freezing/coolingSaccharumSucrose
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.
Owner:珠海国洋食品有限公司
Method for cultivating ornamental pleurotus eryngii by fruiting inside bottle
ActiveCN112166953AReduce production linksReduce manufacturing costCultivating equipmentsMushroom cultivationPleurotus eryngiiMycelium
The invention discloses a method for cultivating ornamental pleurotus eryngii by fruiting inside a bottle, and belongs to the technical field of pleurotus eryngii cultivation. According to the method,pleurotus eryngii is cultured by adopting a liquid medium, and a formula of the liquid cultivation medium comprises pleurotus eryngii leftovers, cottonseed hulls, sawdust, potatoes, corn flour, wheatbran, soybean meal, yeast powder, glucose, monopotassium phosphate, magnesium chloride, calcium carbonate, agar and the balance water. According to the method, a special culture bottle completely different from that of a traditional bottle cultivation technology of pleurotus eryngii is adopted, and a mode of fruiting outside the bottle is changed into a mode of fruiting inside the bottle, so thatproduction links are reduced, the production cost is reduced, and a pollution probability is reduced; and by controlling the cultivation medium formula and cultivation process conditions, the size ofmycelium pellets is regulated and controlled, so that the mycelium pellets are uniformly distributed in transparent fermentation liquid, and the mycelium pellets and generated bowling-ball-shaped sporocarp form two different landscapes above and below a mycelium layer, and are combined with a special conical culture bottle to form an integrated ornamental good product.
Owner:LINYI UNIVERSITY
A treatment method and device for refrigerator probe failure
ActiveCN103727736BKeep it freshDomestic cooling apparatusLighting and heating apparatusTemperature controlEngineering
The invention relates to a device and method for malfunction treatment of refrigerator probes. The environmental temperature is defaulted to be 25 DEG C when an environmental temperature probe is malfunctioned; when the environmental temperature probe is in good condition but temperature probes in one chamber or more chambers are malfunctioned, a single-chip processor operates a compressor and a relevant electromagnetic valve of each chamber by reasonable on-off time according to environment temperature levels to control the temperature of the chambers within a reasonable range. The method has the advantages that even if one or more probes are malfunctioned, the temperature of a refrigerator can be controlled within a favorable temperature range to enable articles stored in the refrigerator to keep fresh in a certain period.
Owner:HANGZHOU HUARI HOUSEHOLD APPLIANCE CO LTD
Preparation technology of fresh persimmon crisp chips
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.
Owner:LUOYANG INST OF SCI & TECH
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