Abstract: A meat preservation apparatus and method allowed to broaden the ice temperature are provided. The second conveyor mesh belt is equipped with an ice temperature device, the right end of the second conveyor mesh belt is equipped with an ice temperature device, the ice temperature device comprises a base, a spinning disk is arranged above the base, and four moving plates that can move inside and outside are evenly arranged above the spinning disk, two first linear actuators are vertically arranged above each moving plate, an ice temperature box can move up and down between the two first linear actuators, conveyor belts are arranged in the ice temperature box, and the conveyor belts are driven by the first motor, a box door is set on an outside of the ice temperature box, and the box door is driven by a second motor.

Abstract: A salty taste enhancing peptide derived from dry-cured ham is provided, and the amino acid sequences thereof are Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe, as shown in SEQ ID NO: 1; and His-Val-Arg-Arg-Lys, as shown in SEQ ID NO: 2. The salty taste enhancing peptide in the present disclosure is of small molecular weight, features easy separation and purification, has strong salty taste enhancing effect and simple sequences, and is easy to synthesize, therefore, the salty taste enhancing peptide can be applied to the fields of food, health products, medicine and biology, and is expected to replace salt substitute products currently available on the market.

Abstract: An equipment body of an ultrasonic rapid freezing equipment is provided with a placement cavity, and the placement cavity is provided with a first electric telescopic rod. The bottom end of the first electric telescopic rod is provided with a receiving plate connected to a movable plate, and the movable plate is driven by a motor to rotate. The equipment body is provided with a first conveyor belt, and the inner end of the first conveyor belt is equipped with a second conveyor belt. The second conveyor belt is located on a mounting frame, and the bottom of the mounting frame is connected to a second electric telescopic rod. The bottom end of the second electric telescopic rod is connected to a moving block, the roller at the bottom of the moving block is located in the track on the top surface of the supporting block.

Abstract: An emission reduction device for cooking fumes produced from smoking, frying and roasting is provided, which includes a purifying-tank shell. One end of the purifying-tank shell is provided with an air inlet and other end of the purifying-tank shell is provided with an air outlet. The device further includes a nebulizer, an ultrasonic coagulating unit, and an electrostatic deposition unit, which are sequentially arranged in the purifying-tank shell from the air inlet to the air outlet. A box body is connected to the air outlet of the purifying-tank shell, the box body is provided with a photocatalytic oxidation unit, a plasma catalytic oxidation assembly and an end filter unit therein. An exhaust port is installed on a rear side of the box body. Two sides of the ultrasonic coagulating unit are each provided with a flow rectifier which is longitudinally and slidably arranged in the purifying-tank shell.