The color, aroma, taste and nutrients of frozen products are kept more. Fast processing. To prevent the raw materials from being piled up and acidified, the freshness of raw materials is the primary factor that determines the color and fragrance of green vegetables. The raw materials are fresher. The quality of frozen products in supermarket display cooler display cooler is also better. Therefore, the shorter the time from picking to processing, the better. Picking should be done in a timely manner. Chlorophyll is damaged and fading; prevents tissue aging, flavor deterioration, and even peculiar smell.

　　Supermarket display cooler display cooler Prevents the destruction of chlorophyll and vitamin a of green vegetables by ester oxidase. They vary depending on the types of green vegetables such as leafy vegetables and beans. If the blanching time is insufficient, the blanching temperature and time of the raw materials is an important part of maintaining the color, aroma and taste of vegetables. Blanching is to blanch the raw vegetables in boiling hot water for a few seconds to a few minutes to pick up and cool. Its main function is to destroy the oxidase activity in vegetables. Supermarket display cooler display cooler prevent quick-frozen vegetables from oxidation and discoloration and produce peculiar smell. Suitable temperature and time for blanching. Enzyme activity remains in the vegetables. Enzymatic browning reaction will occur during the cold storage process, which will make the frozen vegetables turn green and yellow and reduce the flavor of the frozen products. If the blanching time is too long, the green vegetables will turn yellow. This is because the green color of vegetables is composed of mixed pigments of chlorophyll and carotene, and chlorophyll is easily decomposed by acid, alkali and enzymes. In the case of excessive blanching, the organic acids dissolved in the water and chlorophyll react to produce pheophytin, which makes the vegetables lose their bright green color, and turn into yellow-green or even yellow-brown. The vegetable tissue becomes less brittle and the flavor becomes weaker. , And loss of local soluble nutrients. Therefore, the blanching water must be frequently updated or adjusted with an appropriate amount of sodium bicarbonate aqueous solution to control the water quality within the range of pH 7 to 8 to achieve the purpose of color retention.

　　The cooling medium temperature should be low. It is best to use sanitary block ice water cooling, and the vegetables should be cooled in time after cooling and blanching. Supermarket display cooler display cooler should be fast. After blanching, immediately move it to -3℃~-5℃ cooling pool to cool thoroughly. To ensure a bright green color and a good fragrance. If it is not cooled in time or the temperature of the cooling medium is not low, the vegetables will continue to be affected by high temperature after blanching, the texture will soften, and the color will deteriorate. Even if frozen or refrigerated, the frozen vegetables will gradually turn yellow and produce peculiar smell.

　　 flow-type freezing machine is a relatively advanced equipment for rapid freezing of monomers. Supermarket display cooler display cooler The box is equipped with a mesh conveyor, air cooler and evaporator. The cold source enters the evaporator in the freezing cabinet from the liquid supply pipe in the refrigeration room, currently. It has a thermal insulation box. Under the blow of the air cooler, the freezing temperature is maintained at -35℃~-40℃. The raw material is placed on the horizontal mesh screen and enters the freezing room. The liquid ammonia exchanges the heat from the raw material layer. Driven by the high-speed cold air flow, the raw material creeps forward and freezes from time to time.

　　The temperature detection and voice temperature reporting circuit of medical commercial refrigeration is set in the body of the low-temperature refrigeration equipment. Compared with the prior art, the utility model low-temperature refrigeration equipment with voice temperature reporting function has reasonable design, simple structure, easy processing, low production interest, and convenient use. The structure of the refrigeration equipment is temperature detection and voice temperature reporting. Circuit and low-temperature refrigeration equipment body composition. And it is not affected by ambient light, which brings convenience to users. And the price of medical commercial refrigeration is reasonable.

　　Medical commercial refrigeration There is a compressor maintenance shell at the top of the box, and the refrigeration equipment includes the box of the refrigeration equipment. There are compressors and capillary tubes in the shell, condensers for heat dissipation are attached to the outer wall of the box, and evaporators for refrigeration are attached to the inner wall of the box. When the refrigeration equipment is used, cover the refrigeration equipment on the products to be preserved. The refrigeration equipment is in full contact with the table to form a completely enclosed refrigeration space. Then plug in the power source, the compressor starts to work, and the refrigerant passes through the capillary tube to the evaporator. Refrigeration, medical commercial refrigeration Because the evaporator is on the inner wall of the box that is above the food, it can quickly cool the refrigerated space, and achieve the purpose of refrigeration. The refrigerant passes through the condenser on the outer wall of the box to dissipate heat, and finally returns to the compressor, which achieves the effect of refrigeration . Therefore, the price of refrigeration equipment for medical commercial refrigeration is determined.

　　Medical commercial refrigeration especially involves refrigerators, incubators, commercial refrigeration and other refrigeration equipment. The utility model includes a refrigerating chamber and a refrigerating device, and the refrigerating equipment relates to refrigeration technology. Medical commercial refrigeration is characterized in that it also includes an atomizing device. The beneficial effect of the utility model is that since the enthalpy value of the liquid substance is much higher than that of the gas, the utility model adopts atomized water as the heat exchange medium, which improves the heat exchange speed, that is, increases the refrigeration speed of the refrigeration equipment and expands the refrigeration The scope of application of the equipment enables it to meet the strict refrigeration requirements of special items such as medicines, improve refrigeration efficiency, and achieve energy-saving effects. At the same time, if atomized water is used as the medium, the humidity in the refrigerator compartment can be increased.

　　 usually the pork core temperature in the supermarket refrigerated showcase is reduced to about 0℃~1℃. The specific requirement is to cool the meat before putting it into commercial refrigeration: it is mainly used for short-term storage of meat. The temperature in the commercial refrigeration should be lowered to about minus 4℃, and after the meat is put into the warehouse, it should be kept between -1℃ and 0℃. Pork cooling time is 24 hours and can be stored for 5-7 days. After cooling, a dry film is formed on the outside of the meat, which prevents the growth of bacteria, slows down the evaporation of water, and prolongs the storage time.

　　 freeze most of the water in the pork into ice, frozen meat: fast and deep freeze the meat. This meat is called frozen meat. Frozen meat is more durable than chilled meat. The freezing of pork in the supermarket refrigerated showcase generally adopts the temperature below -23℃ and stores around -18℃. Commercial refrigeration In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, most commercial refrigerations currently use the quick-freezing method, which means putting the meat in a quick-freezing room at -40°C to quickly reduce the meat temperature to Below -18℃, then move it into the refrigerator.

　　 The pork in the supermarket refrigerated showcase mainly uses salt to increase the osmotic pressure of the meat. The salt curing method: the storage effect of the salt curing method. It removes part of the water and reduces the oxygen content in the meat, resulting in environmental conditions conducive to the growth and reproduction of bacteria. However, some bacteria have strong salt tolerance, and salt curing alone cannot achieve the purpose of temporary storage. Therefore, salt curing is mostly carried out at low temperature in production, and salt curing and drying are often used in combination to produce various flavors. Meat products.

　　 supermarket refrigerated showcase or commercial refrigeration, low-temperature storage method: low-temperature storage method is the cold storage of meat. The most practical method in the storage of meat and meat products. Under low temperature conditions, especially when the temperature drops to minus 10°C, the moisture in the meat freezes, creating an environment where bacteria cannot grow and develop. But when the meat is thawed and recovered, the bacteria begin to grow and multiply due to the increase in temperature and the seepage of meat juice. Therefore, when using low-temperature storage of meat, you must maintain a certain low temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. The cold storage of pork in the supermarket refrigerated showcase can be divided into two types: chilled meat and frozen meat. Carried out in cold storage or commercial refrigeration, low temperature storage method: low temperature storage method is the cold storage of meat. The most practical method in the storage of meat and meat products. Under low temperature conditions, especially when the temperature drops to minus 10°C, the moisture in the meat freezes, creating an environment where bacteria cannot grow and develop. But when the meat is thawed and recovered, the bacteria begin to grow and multiply due to the increase in temperature and the seepage of meat juice. Therefore, when commercial refrigeration uses low-temperature storage of meat, a certainLow temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. The cold storage of meat can be divided into two types: chilled meat and frozen meat.

　　 Supermarket watermelon preservation technology is also an effective way to solve market supply. The supply time of watermelon can be adjusted by cultivation methods (such as early spring, delayed autumn, and maintenance cultivation) and the transfer of north and south. Currently. Use modern small supermarket display cooler. Equipped with mechanical cooling equipment. Supermarket display cooler artificially adjusts and controls the temperature, humidity and gas composition in the storage environment, in a well-insulated building warehouse. display cases According to the storage characteristics of watermelon. In order to extend the shelf life of watermelons. For example, Fengshou No. 1, disease-resistant Heijuba and other mid- and late-maturing varieties can be stored for 20 to 60 days and have good commercial performance and considerable benefits. The specific operating procedures are as follows:

　　 Variety selection: different varieties of watermelon. Should choose the mid-late maturity resistant species. It has good flavor and bright color, and its structure and chemical composition are different. The tissue structure and chemical composition of the same watermelon variety have obvious changes due to the influence of growth environment factors. display cases are used to store fresh watermelons. It has a high sugar content. The melon vine and fruit noodles are free of pests and diseases. The suitable temperature for storage of watermelon in supermarket display cooler is 5~6℃. Should be used after gradually cooling down. In order to reduce the physiological diseases of watermelon, especially in the early storage period. Then transfer to normal storage. display cases Improve storage quality. When taking out watermelon from supermarket display cooler in summer or autumn, water droplets are easy to condense on the surface of the melon, and the shelf life is very short after delivery, so the temperature of the watermelon should be gradually increased before delivery, so that the temperature of the watermelon gradually rises to an appropriate temperature before delivery. Conducive to ensuring quality and extending shelf life.

　　 pre-cooling means to cool the watermelon product temperature to the specified temperature range as soon as possible before entering the display cases. After being picked, they are stacked in the field. Store in before the temperature rises in the early morning. Put it in the supermarket display cooler and use the refrigerator to circulate the cold air within 1 week to better maintain its original quality. The easiest way to pre-cool. Use low temperature at night to pre-cool. Supermarket display cooler uses heat conduction and latent heat of evaporation to cool the watermelon so that the temperature of the watermelon is the same as that of the display cases. The general temperature is 8~12℃, the relative humidity is about 80%, and the lowest storage temperature can be controlled at 5~6℃. The suitable relative humidity for cold storage of watermelon is 80-85%. From time to time, the frost was washed away. As a result, the humidity in the warehouse is reduced, and the evaporator tube of the supermarket display cooler often forms frost from time to time. And multi-use cement materials for buildings. If watermelon does not meet the humidity requirements, you can sprinkle clean water on the ground or spread wet grass curtains.