Quick-freezing and preserving method of daylily
The present invention discloses a quick-freezing and preserving method of daylily. The quick-freezing and preserving method of the daylily comprises four steps of enzyme deactivating, cooling, quick-freezing and packaging. During the enzyme deactivating process, a steam box is heightened to solve a...
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| creator | YI JIANYONG XIE QUNZHOU XIE FUSHENG BI JINFENG XIE QUNYA |
| description | The present invention discloses a quick-freezing and preserving method of daylily. The quick-freezing and preserving method of the daylily comprises four steps of enzyme deactivating, cooling, quick-freezing and packaging. During the enzyme deactivating process, a steam box is heightened to solve a problem of non-uniform curing of the enzyme-deactivating of the daylily and improves enzyme-deactivating efficiency; during the cooling, processes of water cooling, dehydrating, wind cooling and dehydrating are conducted; the water cooling and wind cooling are combined; so that before the daylily enters a quick-freezing device, the daylily reaches a requirement of cooling and dehydrating after the enzyme-deactivating of the daylily; and at the same time, a problem of flower bud loosening and blooming during the cooling process after the enzyme-deactivating of the daylily is solved.
种黄花菜的速冻保鲜方法，经过杀青灭酶、冷却处理、速冻和包装四个步骤，通过将杀青灭酶过程中的蒸汽箱加高，解决了黄花菜杀青灭酶生熟不的问题，提高了杀青效率；冷却处理时采用水冷-脱水-风冷-脱水的流程，将水冷和风冷相结合，使黄花菜进入速冻装置前，即达到了黄花菜杀青灭酶后降温脱 |
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种黄花菜的速冻保鲜方法，经过杀青灭酶、冷却处理、速冻和包装四个步骤，通过将杀青灭酶过程中的蒸汽箱加高，解决了黄花菜杀青灭酶生熟不的问题，提高了杀青效率；冷却处理时采用水冷-脱水-风冷-脱水的流程，将水冷和风冷相结合，使黄花菜进入速冻装置前，即达到了黄花菜杀青灭酶后降温脱</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190111&DB=EPODOC&CC=CN&NR=109169850A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190111&DB=EPODOC&CC=CN&NR=109169850A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YI JIANYONG</creatorcontrib><creatorcontrib>XIE QUNZHOU</creatorcontrib><creatorcontrib>XIE FUSHENG</creatorcontrib><creatorcontrib>BI JINFENG</creatorcontrib><creatorcontrib>XIE QUNYA</creatorcontrib><title>Quick-freezing and preserving method of daylily</title><description>The present invention discloses a quick-freezing and preserving method of daylily. The quick-freezing and preserving method of the daylily comprises four steps of enzyme deactivating, cooling, quick-freezing and packaging. During the enzyme deactivating process, a steam box is heightened to solve a problem of non-uniform curing of the enzyme-deactivating of the daylily and improves enzyme-deactivating efficiency; during the cooling, processes of water cooling, dehydrating, wind cooling and dehydrating are conducted; the water cooling and wind cooling are combined; so that before the daylily enters a quick-freezing device, the daylily reaches a requirement of cooling and dehydrating after the enzyme-deactivating of the daylily; and at the same time, a problem of flower bud loosening and blooming during the cooling process after the enzyme-deactivating of the daylily is solved.
种黄花菜的速冻保鲜方法，经过杀青灭酶、冷却处理、速冻和包装四个步骤，通过将杀青灭酶过程中的蒸汽箱加高，解决了黄花菜杀青灭酶生熟不的问题，提高了杀青效率；冷却处理时采用水冷-脱水-风冷-脱水的流程，将水冷和风冷相结合，使黄花菜进入速冻装置前，即达到了黄花菜杀青灭酶后降温脱</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPLM1MztZNK0pNrcrMS1dIzEtRKChKLU4tKgNxc1NLMvJTFPLTFFISK3Mycyp5GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8s5-hgaWhmaWFqYGjMTFqADf0Kw4</recordid><startdate>20190111</startdate><enddate>20190111</enddate><creator>YI JIANYONG</creator><creator>XIE QUNZHOU</creator><creator>XIE FUSHENG</creator><creator>BI JINFENG</creator><creator>XIE QUNYA</creator><scope>EVB</scope></search><sort><creationdate>20190111</creationdate><title>Quick-freezing and preserving method of daylily</title><author>YI JIANYONG ; XIE QUNZHOU ; XIE FUSHENG ; BI JINFENG ; XIE QUNYA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN109169850A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YI JIANYONG</creatorcontrib><creatorcontrib>XIE QUNZHOU</creatorcontrib><creatorcontrib>XIE FUSHENG</creatorcontrib><creatorcontrib>BI JINFENG</creatorcontrib><creatorcontrib>XIE QUNYA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YI JIANYONG</au><au>XIE QUNZHOU</au><au>XIE FUSHENG</au><au>BI JINFENG</au><au>XIE QUNYA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Quick-freezing and preserving method of daylily</title><date>2019-01-11</date><risdate>2019</risdate><abstract>The present invention discloses a quick-freezing and preserving method of daylily. The quick-freezing and preserving method of the daylily comprises four steps of enzyme deactivating, cooling, quick-freezing and packaging. During the enzyme deactivating process, a steam box is heightened to solve a problem of non-uniform curing of the enzyme-deactivating of the daylily and improves enzyme-deactivating efficiency; during the cooling, processes of water cooling, dehydrating, wind cooling and dehydrating are conducted; the water cooling and wind cooling are combined; so that before the daylily enters a quick-freezing device, the daylily reaches a requirement of cooling and dehydrating after the enzyme-deactivating of the daylily; and at the same time, a problem of flower bud loosening and blooming during the cooling process after the enzyme-deactivating of the daylily is solved.
种黄花菜的速冻保鲜方法，经过杀青灭酶、冷却处理、速冻和包装四个步骤，通过将杀青灭酶过程中的蒸汽箱加高，解决了黄花菜杀青灭酶生熟不的问题，提高了杀青效率；冷却处理时采用水冷-脱水-风冷-脱水的流程，将水冷和风冷相结合，使黄花菜进入速冻装置前，即达到了黄花菜杀青灭酶后降温脱</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Quick-freezing and preserving method of daylily |
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