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    • 4. 发明授权
    • Method for producing frozen-food
    • 冷冻食品的生产方法
    • US4396636A
    • 1983-08-02
    • US311757
    • 1981-10-15
    • Hisateru MitsudaSaburo UenoJinichi Itoh
    • Hisateru MitsudaSaburo UenoJinichi Itoh
    • A23B4/06A23L3/36
    • A23B4/066A23L3/363
    • Disclosed is a method for producing a frozen-food which comprises: the step of forming an ice-capsule, in which the food, initially at room temperature, is chilled with a freezing medium of -80.degree. C. to -100.degree. C. so as to form an ice-capsule surrounding the food within 15 minutes; the step of mild chilling, in which the food is chilled in an environment of -25.degree. C. to -35.degree. C. so that the temperature of the center of the food becomes about 0.degree. C.; the step of quick chilling, in which the food is chilled with a freezing medium of -80.degree. C. to -100.degree. C. so that the temperature of the center of the food becomes about -6.degree. C. or lower; and the step of freezing-storage, in which the food is chilled at a relatively mild temperature for a period of time and then stored at a temperature of -18.degree. C. to -20.degree. C. until consumed.
    • 公开了一种冷冻食品的制造方法,其特征在于,包括以下步骤:首先在室温下将食品冷冻至-80℃至-100℃的冷冻食品形成冰淇淋。 以便在15分钟内形成围绕食物的冰囊; 食物在-25℃至-35℃的环境中冷冻,使食物中心的温度变为约0℃; 快速冷却的步骤,其中食物用-80℃至-100℃的冷冻介质冷冻,使得食物中心的温度变为约-6℃或更低; 以及冷冻储存步骤,其中将食物在相对温和的温度下冷冻一段时间,然后在-18℃至-20℃的温度下储存直至食用。