CN117546967A - Preparation method of prefabricated dish for wall-jump of Buddha - Google Patents
Preparation method of prefabricated dish for wall-jump of Buddha Download PDFInfo
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- CN117546967A CN117546967A CN202311643781.1A CN202311643781A CN117546967A CN 117546967 A CN117546967 A CN 117546967A CN 202311643781 A CN202311643781 A CN 202311643781A CN 117546967 A CN117546967 A CN 117546967A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 100
- 238000007710 freezing Methods 0.000 claims abstract description 64
- 230000009191 jumping Effects 0.000 claims abstract description 64
- 239000007788 liquid Substances 0.000 claims abstract description 58
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 50
- 230000008014 freezing Effects 0.000 claims abstract description 44
- 235000013311 vegetables Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000009210 therapy by ultrasound Methods 0.000 claims description 14
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 26
- 244000179970 Monarda didyma Species 0.000 description 5
- 235000010672 Monarda didyma Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000007547 defect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 241000251511 Holothuroidea Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The invention provides a preparation method of a Buddha jumping wall prefabricated dish. According to the invention, the Buddha is quickly frozen by liquid nitrogen until T1 is less than or equal to-1 ℃ and less than or equal to 5 ℃, then the quick freezing by liquid nitrogen and the ultrasonic (30-60 kHz) are synchronously carried out until T2 is less than or equal to-12 ℃ and less than or equal to T2 and less than or equal to-10 ℃, and finally the quick freezing by liquid nitrogen is carried out until T3 is less than or equal to-18.4 ℃. The Buddha jumping wall prefabricated vegetable obtained by the method is hard in whole, is not easy to penetrate, does not have a flowing state in the center part, namely, does not have loose centers, and is not easy to grow microorganisms such as bacteria in the later storage process, so that the specific preparation method provided by the invention realizes better edible quality and longer shelf life of the Buddha jumping wall prefabricated vegetable.
Description
Technical Field
The invention belongs to the technical field of storage of prefabricated vegetables. More particularly, relates to a preparation method of a Buddha jumping wall prefabricated vegetable.
Background
The Buddha jumping wall, also called full jar fragrance, good fortune and longevity, is the first of the special name of traditional Min dishes. The fingered citron wall has fine and various materials, comprises rare food materials such as abalone, sea cucumber and the like, and combines cooking methods such as frying, stir-frying, steaming, stewing and the like, so that the finished dish has delicious taste, rich and delicious taste and rich nutrition and is deeply favored by consumers. The existing national diet consumption structure not only has the traditional cooking, but also has the advantages of convenience, rapidness and the like of the rapid food, instant dishes, food bags and other prefabricated dishes, so that the national diet consumption structure becomes a new bright spot of the catering world gradually, and the Buddha's wall jump prefabricated dishes also belong to the series.
At present, in order to ensure better edible quality and longer shelf life of the prepared vegetables, quick-freezing treatment is usually required in the preparation process of the prepared vegetables, because quick-freezing can enable the prepared vegetables to quickly pass through a maximum ice crystal generation area to generate tiny and uniform ice crystals, thereby minimizing damage of the ice crystals to the prepared vegetables. The Buddha jumping wall prefabricated vegetable has the characteristics of thickness, large size, thick and the like, the conditions that the external temperature drops rapidly and the internal temperature is still kept relatively constant easily occur during quick freezing, so that the finished product is loose, namely the inside of the Buddha jumping wall prefabricated vegetable is still in a liquid state, microorganisms are easy to breed in the later storage process, and the edible quality and the shelf life of the Buddha jumping wall prefabricated vegetable are influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of the prefabricated dish for the wall jump, which avoids loose hearts and realizes better edible quality and longer shelf life.
The above object of the present invention is achieved by the following technical scheme:
the invention provides a preparation method of a Buddha jumping wall prefabricated vegetable, which comprises the following steps:
s1, performing liquid nitrogen quick freezing on the Buddha jumping wall until the central temperature T1 of the Buddha jumping wall is less than or equal to minus 1 ℃ and less than or equal to 5 ℃;
s2, quick-freezing the product obtained in the S1 by liquid nitrogen, and simultaneously performing ultrasonic treatment under the power of 30-60 kHz until the central temperature T2 of the Buddha jumping wall is less than or equal to minus 12 ℃ and less than or equal to minus 10 ℃;
s3, quick-freezing the product obtained in the S2 by liquid nitrogen until the central temperature T3 of the wall jump is less than or equal to-18.4 ℃, and obtaining the wall jump prefabricated vegetable.
According to the invention, the characteristic of the Buddha jumping wall is subjected to targeted research, in the liquid nitrogen quick-freezing process of the Buddha jumping wall, specific nodes (from T2 to T1 to T2 of-12 ℃ to T2 of-10 ℃) are selected for ultrasonic treatment, the defect that the Buddha jumping wall prefabricated vegetable is easy to loose heart is completely overcome, the obtained Buddha jumping wall prefabricated vegetable is hard in whole and not easy to penetrate, in addition, the center part is free from flowing state, namely, loose heart is not easy to grow microorganisms such as bacteria in the later storage process, and the specific preparation method is shown to realize better edible quality and longer shelf life of the Buddha jumping wall prefabricated vegetable.
It should be noted that the center temperatures of S1, S2 and S3 refer to the temperatures at the geometric center of the wall of the fingered citron.
Preferably, the temperature of the quick freezing of the liquid nitrogen in the step S1 is between 110 ℃ below zero and 90 ℃ below zero, and most preferably is 100 ℃ below zero.
Preferably, the temperature of the quick freezing of the liquid nitrogen in the step S2 is between 110 ℃ below zero and 90 ℃ below zero, and most preferably is 100 ℃ below zero.
Preferably, the power of the ultrasound in S2 is 40kHz.
Preferably, the temperature of the quick freezing of the liquid nitrogen in the step S3 is-90 to-70 ℃, and most preferably-80 ℃.
Preferably, the temperature of the Buddha jumping wall before liquid nitrogen quick freezing is 20-30 ℃, and most preferably 20 ℃.
Preferably, the end point of the liquid nitrogen quick freezing in S1 is t1= -1 ℃.
Preferably, the end point of the quick freezing of the liquid nitrogen in S2 is t2= -12 ℃.
As a preferred implementation scheme, the preparation method of the Buddha jumping wall prefabricated dish comprises the following steps:
s1, performing liquid nitrogen quick freezing on the Buddha jumping wall at the temperature of-110 to-90 ℃ until the central temperature T1 of the Buddha jumping wall is more than or equal to minus 1 ℃ and less than or equal to 5 ℃;
s2, carrying out liquid nitrogen quick freezing on the product obtained in the S1 at the temperature of-110 to-90 ℃, and simultaneously carrying out ultrasonic treatment at the power of 30-60 kHz until the central temperature T2 of the wall jump meets the temperature of-12 ℃ to T2 to-10 ℃;
s3, quick-freezing the product obtained in the S2 at the temperature of minus 90 ℃ to minus 70 ℃ by liquid nitrogen until the central temperature T3 of the Buddha jumping wall is less than or equal to minus 18.4 ℃, and obtaining the Buddha jumping wall prefabricated vegetable.
When the Buddha jumping wall with the mass of 1000+/-5 g and the temperature of 20 ℃ is placed in a round platform container, and the Buddha jumping wall is in a round platform shape (the diameter of the upper bottom of the Buddha jumping wall is 23.5cm, the diameter of the lower bottom of the Buddha jumping wall is 21.5cm, and the height of the Buddha jumping wall is 7 cm) in the container, the method can reduce T3 to less than or equal to-18.4 ℃ only by 50-58 min, compared with the existing spiral tower freezing method (the Buddha jumping wall is still in a liquid state when the Buddha jumping wall is frozen for 6h, and the central temperature is reduced to-18 ℃ for 18 h), the freezing time is obviously shortened, and the preparation efficiency of the Buddha jumping wall prefabricated vegetables is greatly improved.
The invention has the following beneficial effects:
in the liquid nitrogen quick-freezing process of the Buddha jumping wall, a specific node (from T2 to T1 to T2 of-12 ℃ to T2 of-10 ℃) is selected for ultrasonic treatment, the defect that the Buddha jumping wall prefabricated vegetable is easy to produce loose cores is completely overcome, the whole body of the obtained Buddha jumping wall prefabricated vegetable is hard and is not easy to penetrate, the center part of the obtained Buddha jumping wall prefabricated vegetable is not in a flowing state, namely, the loose cores are not present, microorganisms such as bacteria are not easy to breed in the later storage process, and the specific preparation method of the Buddha jumping wall prefabricated vegetable is shown to realize better edible quality and longer shelf life.
Drawings
Fig. 1 is a photograph of a frustoconical stainless steel container.
FIG. 2A is a cross-sectional view of the prefabricated dish for a wall jump of Buddha obtained in example 1; FIG. 2B is a cross-sectional view of the prefabricated dish for the wall-washed Buddha in example 2; FIG. 2C is a cross-sectional view of the prefabricated dish for a wall jump of Buddha obtained in example 3; FIG. 2D is a cross-sectional view of the prefabricated dish for the wall jump of Buddha obtained in comparative example 1; FIG. 2E is a cross-sectional view of the center of the prefabricated dish for the wall jockey obtained in comparative example 2; FIG. 2F is a cross-sectional view of the prepared dish for the wall-jump of Buddha obtained in comparative example 3; FIG. 2G is a photograph of the prepared wall-jump dish of comparative example 4; FIG. 2H is a photograph of the prepared wall-jump dish of comparative example 5; FIG. 2I is a photograph of the prepared wall-jump dish of comparative example 6; FIG. 2J is a central cross-sectional view of the prefabricated dish for the wall journeys obtained in comparative example 7; FIG. 2K is a central cross-sectional view of the prefabricated dish for the wall jounce obtained in comparative example 8; FIG. 2L is a cross-sectional view of the prepared dish for the wall-jump of Buddha obtained in comparative example 9; FIG. 2M is a cross-sectional view of the center of the prefabricated dish for the wall jockey obtained in comparative example 10; FIG. 2N is a cross-sectional view of the Buddha's wall-jump prepared dish of comparative example 11.
Detailed Description
The invention is further illustrated in the following drawings and specific examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Reagents and materials used in the following examples are commercially available unless otherwise specified.
The following examples and comparative examples all used Buddha's wall materials from Buddha's wall (4 people) (quick frozen prepared food), the food production license number was SC1044011300626, and each example and comparative example used Buddha's wall quality was 1000+ -5 g, the initial temperature was 20 ℃, and the Buddha's wall was placed in a round-table stainless steel container (photograph is shown in FIG. 1) so that the Buddha's wall was round-table-shaped (Buddha's wall upper bottom diameter 23.5cm, lower bottom diameter 21.5cm, height 7 cm).
DJL-QFL liquid nitrogen tunnel quick freezer, available from Shenzhen Deswirley low temperature technology Co.
LT502 electronic balance, purchased from the heavyweight instruments Inc. of the well-established city.
WST-491-SGN digital display temperature indicator, purchased from Anhui polar automation instruments Inc.
Example 1 preparation of Buddha's wall-jump prefabricated dish
S1, performing liquid nitrogen quick freezing on the Buddha jumping wall at the temperature of minus 100 ℃ for 15min (the central temperature of the Buddha jumping wall is measured to be minus 1 ℃ in 15 min);
s2, quick freezing the product obtained in the step S1 at the temperature of minus 100 ℃ with liquid nitrogen, and simultaneously performing ultrasonic treatment at the power of 40kHz for 20min (the center temperature of the Buddha' S wall is minus 12 ℃ measured in 20 min);
s3, quick-freezing the product obtained in the step S2 at the temperature of-80 ℃ for 15min (the central temperature of the Buddha 'S wall is measured to be-23.1 ℃ in 15 min), and obtaining the Buddha' S wall prefabricated dish (the central cross-sectional view is shown as figure 2A).
Example 2 preparation of Buddha's wall-jump prefabricated dish
S1, performing liquid nitrogen quick freezing on the Buddha jumping wall at the temperature of-90 ℃ for 18min (the central temperature of the Buddha jumping wall is measured to be-1 ℃ in 18 min);
s2, quick freezing the product obtained in the step S1 at the temperature of minus 90 ℃ by liquid nitrogen, and simultaneously performing ultrasonic treatment at the power of 30kHz for 25 minutes (the center temperature of the Buddha' S wall is minus 10 ℃ measured in 25 minutes);
s3, quick-freezing the product obtained in the step S2 at the temperature of minus 90 ℃ for 15min (the central temperature of the Buddha 'S wall is measured to be minus 25.3 ℃ in 15 min), and obtaining the Buddha' S wall prefabricated dish (the central cross-sectional view is shown as figure 2B).
Example 3 preparation of Buddha's wall-jump prefabricated dish
S1, performing liquid nitrogen quick freezing on the Buddha jumping wall at the temperature of minus 110 ℃ for 11min (the central temperature of the Buddha jumping wall is measured to be 5 ℃ in 11 min);
s2, quick freezing the product obtained in the step S1 at the temperature of minus 110 ℃ with liquid nitrogen, and simultaneously performing ultrasonic treatment at the power of 60kHz for 35min (the center temperature of the Buddha' S wall is minus 12 ℃ measured in 35 min);
s3, quick-freezing the product obtained in the step S2 at the temperature of 70 ℃ below zero for 10min by liquid nitrogen (the central temperature of the Buddha 'S wall is measured to be 18.4 ℃ below zero in 10 min), and obtaining the Buddha' S wall prefabricated dish (the central cross-sectional view is shown as figure 2C).
Comparative example 1
And (3) quick-freezing the Buddha's wall at the temperature of-70 ℃ for 45min by liquid nitrogen (the center temperature of the Buddha's wall is measured to be 8.7 ℃ in 45 min), thus obtaining the Buddha's wall prefabricated dish (the center cross-sectional view is shown as figure 2D).
Comparative example 2
And (3) quick-freezing the Buddha's wall at the temperature of-90 ℃ for 45min by liquid nitrogen (the center temperature of the Buddha's wall is measured to be 4.9 ℃ in 45 min), thus obtaining the Buddha's wall prefabricated dish (the center cross-sectional view is shown as figure 2E).
Comparative example 3
And (3) quick-freezing the Buddha's wall at-110 ℃ for 45min by liquid nitrogen (the center temperature of the Buddha's wall is 6.3 ℃ measured in 45 min), thus obtaining the Buddha's wall prefabricated dish (the center cross-sectional view is shown as figure 2F).
Comparative example 4
Freezing the Buddha jumping wall at-38deg.C for 45min (the Buddha jumping wall is still in liquid state at 45min, and the measured central temperature is 23.7deg.C) with spiral tower freezing equipment to obtain the Buddha jumping wall prefabricated dish (photo is shown in figure 2G).
Comparative example 5
Freezing the Buddha jumping wall at-38deg.C for 60min (the Buddha jumping wall is still in liquid state at 60min, and the measured central temperature is 17.8deg.C) by adopting spiral tower freezing equipment to obtain the Buddha jumping wall prefabricated dish (photo is shown in figure 2H).
Comparative example 6
Freezing the Buddha jumping wall at-38deg.C for 6h (the Buddha jumping wall is still in liquid state at 6h, and the measured central temperature is-1.2deg.C) by adopting spiral tower freezing equipment to obtain the Buddha jumping wall prefabricated dish (photo is shown in figure 2I).
Comparative example 7
S1, performing liquid nitrogen quick freezing on the Buddha's wall at the temperature of-100 ℃ for 35min;
s2, placing the product obtained in the S1 in a refrigeration house at the temperature of minus 20 ℃ and carrying out ultrasonic treatment for 20min under the power of 40 kHz;
s3, quick-freezing the product obtained in the step S2 at the temperature of-80 ℃ for 15min (the central temperature of the Buddha 'S wall is measured to be-1.6 ℃ in 15 min), and obtaining the Buddha' S wall prefabricated dish (the central cross-sectional view is shown as figure 2J).
Comparative example 8
S1, performing liquid nitrogen quick freezing on the Buddha's wall at the temperature of-100 ℃ for 35min;
s2, quick-freezing the product obtained in the step S1 at the temperature of minus 80 ℃ with liquid nitrogen, and simultaneously, performing ultrasonic treatment at the power of 40kHz for 15min (the central temperature of the Buddha 'S wall is measured to be minus 7.5 ℃ in 15 min), thus obtaining the Buddha' S wall prefabricated dish (the central section view is shown as figure 2K).
Comparative example 9
S1, performing liquid nitrogen quick freezing on the Buddha's wall at the temperature of minus 100 ℃, and performing ultrasonic treatment at the power of 40kHz for 15min;
s2, carrying out liquid nitrogen quick freezing on the product obtained in the S1 at the temperature of minus 100 ℃ for 20min;
s3, quick-freezing the product obtained in the step S2 at the temperature of-80 ℃ for 15min (the central temperature of the Buddha 'S wall is measured to be-6.6 ℃ in 15 min), and obtaining the Buddha' S wall prefabricated dish (the central cross-sectional view is shown as figure 2L).
Comparative example 10
S1, performing liquid nitrogen quick freezing on the Buddha's wall at the temperature of-100 ℃ for 15min;
s2, placing the product obtained in the S1 in a refrigeration house at the temperature of minus 20 ℃ and carrying out ultrasonic treatment for 20min under the power of 40 kHz;
s3, carrying out liquid nitrogen quick freezing on the product obtained in the S2 at the temperature of minus 100 ℃ for 20min;
s4, quick-freezing the product obtained in the step S3 at the temperature of-80 ℃ for 15min (the central temperature of the Buddha 'S wall is measured to be-2.6 ℃ in 15 min), and obtaining the Buddha' S wall prefabricated dish (the central cross-sectional view is shown as figure 2M).
Comparative example 11
S1, performing liquid nitrogen quick freezing on the Buddha's wall at the temperature of-100 ℃ for 35min;
s2, carrying out liquid nitrogen quick freezing on the product obtained in the S1 at the temperature of-80 ℃ for 15min;
s3, placing the product obtained in the S2 into a refrigeration house at the temperature of minus 20 ℃, and performing ultrasonic treatment for 15min at the power of 40kHz (the central temperature of the Buddha jumping wall is measured to be minus 4.5 ℃ in 15 min), so as to obtain the Buddha jumping wall prefabricated dish (the central section view is shown as figure 2N).
Test example 1
After the prepared dish for the bergamot obtained in examples 1 to 3 and comparative examples 1 to 11 were put in hot water at 85 ℃ for 2 to 5 seconds for demoulding, the overall state and the central flow state of the prepared dish for the bergamot obtained in examples 1 to 3 and comparative examples 1 to 11 were recorded, and the central temperature and the loose core size of the prepared dish for the bergamot were measured (the measured loose core size was ensured to be the loose core size at the section of the prepared dish for the bergamot which was vertically halved in half, and the section was passed through the geometric center of the prepared dish for the bergamot), and the results are shown in table 1. Wherein, the integral state of the prefabricated dish of the Buddha jumping wall is divided into: (1) the whole body is hard and is not easy to penetrate; (2) the appearance is hard and easy to penetrate; (3) soft appearance and basically shaping; (4) a flow state. The center flowing state of the Buddha jumping wall prefabricated vegetable is divided into: (1) no flow conditions exist; (2) the loose core exists, and part of liquid flows to form jelly; (3) loose core exists, most of liquid flows; (4) and (3) in a non-coagulated state.
TABLE 1
Note that: the "-" in the table is because the Buddha jumping wall prefabricated dish is in liquid state, and the loose core size cannot be measured.
Therefore, in the liquid nitrogen quick-freezing process of the Buddha jumping wall, a specific node (from T2 to T1 to T2 of-12 ℃ to T2 of-10 ℃) is selected for ultrasonic treatment, the defect that the Buddha jumping wall prefabricated vegetable is easy to loose core is completely overcome, the obtained Buddha jumping wall prefabricated vegetable is hard in whole and not easy to penetrate, in addition, the center part is not in a flowing state, namely, no loose core exists, microorganisms such as bacteria are not easy to grow in the later storage process, and the specific preparation method of the Buddha jumping wall prefabricated vegetable is shown to realize better edible quality and longer shelf life.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the prefabricated dish for the Buddha's wall jump is characterized by comprising the following steps:
s1, performing liquid nitrogen quick freezing on the Buddha jumping wall until the central temperature T1 of the Buddha jumping wall is less than or equal to minus 1 ℃ and less than or equal to 5 ℃;
s2, quick-freezing the product obtained in the S1 by liquid nitrogen, and simultaneously performing ultrasonic treatment under the power of 30-60 kHz until the central temperature T2 of the Buddha jumping wall is less than or equal to minus 12 ℃ and less than or equal to minus 10 ℃;
s3, quick-freezing the product obtained in the S2 by liquid nitrogen until the central temperature T3 of the wall jump is less than or equal to-18.4 ℃, and obtaining the wall jump prefabricated vegetable.
2. The preparation method according to claim 1, wherein the temperature of the quick freezing of the liquid nitrogen in S1 is-110 to-90 ℃.
3. The method according to claim 2, wherein the temperature of the quick freezing of S1 with liquid nitrogen is-100 ℃.
4. The preparation method according to claim 1, wherein the temperature of the quick freezing of the liquid nitrogen is-110 to-90 ℃ in S2.
5. The method according to claim 4, wherein the temperature of the quick freezing of S2 with liquid nitrogen is-100 ℃.
6. The method according to claim 1, wherein the power of the ultrasound of S2 is 40kHz.
7. The preparation method according to claim 1, wherein the temperature of the quick freezing of the liquid nitrogen in S3 is-90 to-70 ℃.
8. The method of claim 7, wherein the temperature of the quick freezing of S3 with liquid nitrogen is-80 ℃.
9. The preparation method of claim 1, wherein the temperature of the Buddha jumping wall before quick freezing of liquid nitrogen is 20-30 ℃.
10. The preparation method according to claim 1, wherein the end point of the quick freezing of the liquid nitrogen is t1= -1 ℃; the end point of the quick freezing of the liquid nitrogen in the S2 is T2= -12 ℃.
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| CN202311643781.1A CN117546967A (en) | 2023-11-30 | 2023-11-30 | Preparation method of prefabricated dish for wall-jump of Buddha |
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| CN202311643781.1A CN117546967A (en) | 2023-11-30 | 2023-11-30 | Preparation method of prefabricated dish for wall-jump of Buddha |
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