1536results about "Fruits/vegetable preservation by freezing/cooling" patented technology

The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring temperatures in the chilling range and often also needing control or modification of the atmosphere. Each load of produce (100) (e.g. of pallet size) is held in the sea container or cool room but is sealed from the air of the refrigerated environment by, for example, a plastics bag (56). The atmosphere within the bag is then circulated by a fan (12) (or by convection currents from a heating element) so as to pass through the load and around it via ducts (30) provided adjacent the bag (56). Heat exchange (50) between the circulating gas and the refrigerated environment, via the plastics film, serves to cool the load. However, if cooling is excessive a heating element can be used to raise the temperature of the circulating atmosphere. Gas composition of the atmosphere can be controlled by scrubbing, flushing, etc. via pipes from a central unit or at each load individually or by choosing semi-permeable plastic for the sealing bags.

The present invention relates to a method for producing a frozen food and a frozen food produced by the process. There are provided a method for producing a frozen food characterized by subjecting a food to a contact treatment with an emulsifier-added fat or oil, and thereafter freezing the food; a frozen food produced by the method; and a method of preventing fluctuation in a water content of a frozen food, characterized by subjecting a food to a contact treatment with an emulsifier-added fat or oil, and thereafter freezing the food.

The invention relates to a kind of compound vegetable powder and the production method. The comprised components and their weight proportion are as follows: cabbage powder 20-85%, west orchid powder 0-50%, and other vegetable powder of cruciferae 0-30%. The method comprises following steps: picking raw material, selecting, pre-cooling, washing, blanching, cooling, cutting to sheet or block, freezing, subliming drying, hydrolyzing drying, grinding, matching, vacuum packing. The product is characterized by reasonable matching, flavor for absorption, health-care effect. The process is reasonable and the nutrition and biological activity in vegetable are retained at maximum degree because of the vacuum freezing technique.

The invention belongs to productive technology for preserving and processing fruits and vegetables, mainly comprising the processes of grading selection, cleaning, arranging and splitting, preserving, dewatering and sterilizing, packing and refrigerating and the like. The technology is mainly characterized in that after two times of sterilizing by ozone and ultraviolet rays in sequence, the fruits and vegetables are soaked by an natural edible antistaling agent to form a film so as to carry out atmosphere packaging by mixed gas, thereby maximally maintaining nutritional quality of the fruits and vegetables, improving edible safety of the fruits and vegetables and prolonging sale and preservation period.

The invention provides a superheated steam blanching method for improving the quality of quick freezing edible fungi which belongs to the edible fungi processing technical field and relates to the quick freezing processing of the edible fungi. The invention provides the application of superheated steam technology in the quick freezing processing of the edible fungi. The key technology is to utilize superheated steam for the blanching of the edible fungi. The process comprises edible fungi raw material selecting, cleaning, grading, blanching, quick freezing, packaging and frozen storing. The superheated steam has the characteristics of high temperature, oxygen-free property and low water content. Therefore, the superheated steam can passivate enzyme contained in the edible fungi raw material rapidly and thoroughly and achieve the effect of proper dehydration through the regulation of technological parameters. Thus, the proper water content of quick freezing edible fungi products is maintained. The superheated steam blanching method has the advantages of convenient operation, reliable operation and high production efficiency. The whole process has no escape of nutrients and lowers the quality deterioration of the processing process to the maximum extent, thereby obviously improving the quality of the quick freezing edible fungi products to reach to the longer high quality shelf-life.

The invention discloses a modified atmosphere freshness-retaining method for vegetables, comprising the following steps that: (1) the vegetables to be preserved are picked and selected; (2) the vegetables which are picked and selected are subjected to pre-cooling; (3) after pre-cooling, the vegetables are sterilized; (4) the vegetables which are sterilized are put in a packaging container and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container to lead the nitrogen concentration to be 85-95%, the oxygen concentration to be 1-8% and the carbon dioxide concentration to be 1-6%; (5) after modified atmosphere packaging, the vegetables are put in a refrigerator for cold storage. The freshness-retaining method disclosed by the invention can prohibit in vivo respiration of the vegetables and preserve the water in the vegetables, thereby prolonging the freshness-retaining time thereof.

The invention discloses a storage and prevention two-stage compound pretreatment method for apples and pears, which comprises the following steps: firstly, performing fumigation treatment on the picked apples and pears at normal temperature by using 1-methylcycloproene, wherein the content of 1-methylcycloproene is between 500 and 1,000nL L-1 and the fumigation time is between 18 and 24 hours; then, soaking the apples and the pears in 3 to 6 percent aqueous solution of CaCl2 for 3 to 5 minutes; and taking the apples and the pears out, drying the apples and the pears, and refrigerating the apples and the pears by the conventional method. The method can effectively prevent surfaces of the apples and the pears from browning, preserve the senescence of fruit, prevent the flesh of fruit from softening and preserve the nutritional quality, particularly can make contents of hardness, titratable acid, ascorbic acid and Vc of the fruit in a high level index in the later period of storing, is obviously superior to the effect of single treatment, and makes the surface brown index of bagged Huangguan pears declined by 71.6 percent.

The present invention relates to a method for producing frozen and dehydro-frozen vegetables and fruits, wherein the method includes the method of cryogenically freezing the fruits or vegetables.

The invention relates to the technical field of agricultural product preservation, and aims to provide a method for refrigerating and preserving juicy peach fruits. The method comprises the following steps of: precooling the juicy peach fruits; radiating the fruits by using ultraviolet rays; cooling gradually; refrigerating the fruits; heating gradually; and delivering the fruits from a warehouse. The cold injury of the juicy peach fruits in refrigeration can be remarkably prevented by treatment of the ultraviolet radiation and gradient temperature change, the rot is reduced, and the refrigeration preservation period of the juicy peach can reach 60 days. The method is convenient and effective to operate, is convenient to popularize and use, and is suitable for large-scale production.

The invention belongs to the technical field of agricultural and sideline product processing, in particular to a processing method of flexible package fresh bamboo shoots, comprising the specific technological processes: sorting, cleaning/tidying, blanching (killing out), cooling, screening, adding preservative, vacuum packaging, sterilizing, cooling and obtaining finished products. Compared with the current processing method in the market, the invention has unique technology and adopts a sulphur-free formula; the prepared flexible package fresh bamboo shoot has the advantages of high quality, high safety, convenient eating, small loss of vitamin C, convenient storage and transportation, long quality guarantee period (12 months for refrigeration, and 6 months for normal temperature) and the like. The flexible package fresh bamboo shoot prepared with the invention improves the economy of bamboo shoots and is suitable for diversifying consumer demand at present.

The invention discloses a manufacturing method of dehydrated fruit and vegetable, which comprises the following steps: protecting color; freezing through liquefied nitrogen; drying in the vacuum; keeping color, taste, appearance, nourishment and so on effectively through combining the rapidly freezing technical and vacuum drying technique; shortening the manufacturing time greatly; displaying good market prospect.

The invention discloses a combined refreshing method for prolonging the shelf life of a fresh vegetable lotus seed, belonging to the technical field of fruit and vegetable refreshing and storing. The fresh lotus seed has the characteristics of difficulty in refreshing and storing and acceleration for the deterioration of quality and taste. The high-quality raw materials can be obtained by controlling the harvesting maturity and harvesting in due time according to the unified standard. By adopting vacuum pre-cooling, the field respiration heat of the fresh lotus seed can be quickly eliminated and the quality loss can be prevented. According to the invention, by using 1-methylcyclopropene (1-MCP) to fumigate on the fresh lotus see at lower temperature or room temperature, the ageing and the late maturity of the lotus seed can retarded; by pressurizing the mixed gas of argon gas and xenon gas or the mixed gas of argon gas and krypton gas at the pressure of 20MPa for one hour to carry out the water structured treatment for the fresh lotus seed, the activity of water molecules and the activities of various enzymes in the fresh lotus seed can be reduced and the metabolic activities of the lotus seed can be inhibited. Meanwhile, by combining with modified atmosphere packaging (MAP), the fresh lotus seed is cold stored at the temperature of 2-4DEG C so as to well maintain the quality and the taste of the lotus seed. The lotus seed can be refreshed for 15-16 days; and the shelf life of the lotus seed is 11-13 days longer than that of the untreated lotus seed stored at normal temperature and is 8-10 days longer than that of untreated lotus which is cold stored .

The invention relates to a preservative technique for fresh kiwifruit, which comprises technique processes of cold storage disinfection, precooling, bagging, air regulate case vacuum pumping, air distribution, preservation and unhouse packaging. The technique of the invention carries out laboratory study test on the storage of the fresh kiwifruit, the test shows that the kiwifruit can be preserved for more than 200 days with average fruit firmness more than or equal to 3.0kg/cm<2>, fruit firmness rate more than or equal to 90 percent, commercial fruits rate more than or equal to 95 percent, Vc keeping-rate more than or equal to 80 percent and freshness index more than or equal to 0.90. Pilot scale study was carried out in an air conditioned storehouse in Zhouzhi County Shanxi Province in 2006 by the technique of the invention to store 50 tons of Hayward kiwifruit for 215 days with commercial fruits rate of 96 percent. The invention has the advantages of simple operation, long preservation period, good preservation effect, no environmental pollution, obvious economic benefit, etc., which can be widely applied.

The present invention relates to a vetrification storage method for raising quality of fast-frozen fruit and vegetable. Said method mainly includes the following steps: (1) selecting vegetable and fruit raw material, washing, peeling (coring) and slicing/block cutting; (2) scalding (100 deg.C, 15 sec.) and cooling; (3) conditioning (vacuum osmosis treatment); (4) measuring glass-transition temperature of said raw material; (5) making the conditioned raw material undergo the processes of liquid nitrogen or liquid state CO2 quick dip freezing treatment so as to make the temperature of said raw material be quckly reduced to the required temperature, then packaging; and (6). cold-storing the frozen raw material in freezer chest (temperature can be regulated below the glass transition temperature of said raw material.

The invention discloses a fresh-keeping method for muskmelons; the method comprises the following specific steps: 1), selecting medium well-done muskmelons, picking, performing an overshadow treatment on the picked muskmelons by using a reflecting film; 2), performing 1-MCP (1-methylcyclopropene) fumigation on the muskmelons; 3), soaking the muskmelons in water; 4), blowing to dry the surfaces of the muskmelons; 5), spraying a fruit wax containing a fresh-keeping agent on the muskmelons; 6), drying the surfaces of the muskmelons; 7), putting the muskmelons in a refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%, and pre-refrigerating for 1-2 days; 6), packaging each muskmelon by a micro-pore modified atmosphere fresh-keeping film; and 9), suspending the packaged muskmelons in the refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%. The fresh-keeping method for the muskmelons is reliable and effective, and is low in pollution and side effect.

The present invention discloses a fruit juice extraction method, in the concrete, it relates to a freeze-juicing method of chayote, belonging to the field of food processing technology. Said method includes the following steps: firstly, freezing chayote fruit, after the chayote fruit is completely frozen, defreezing, crushing the defrozen chayote fruit and extracting its juice, adding the water into the fruit dregs to make secondary juice extraction, combining two juices so as to obtain the invented chayote fruit juice.

The invention discloses a method of improving the freezing speed and quality of litchi chinensis through variable frequency ultrasonic enhancement. The method comprises the following steps: pretreating fresh litchi chinensis, precooling, adding refrigerating fluid for impregnating, and conducting variable-frequency ultrasonic treatment, namely treating for 20-60s under the frequency of 20-40kHz by adopting the ultrasonic wave with the power of 40-300W, and then increasing the frequency to 40-80kHz for treating for 20-60s under the equal power. With the method, the freezing speed of the litchi chinensis can be increased, the freezing time can be shortened, and unfrozen juice loss rate can be reduced.

The invention discloses a color protection fresh keeping method of fresh cut tubers, which belongs to the technical field of fruit and vegetable fresh keeping. After being peeled, sliced, soaked by color protecting liquid, blanched, soaked by sugar, drained and packed, sampled fresh or stored tuber raw materials are refrigerated without suffering from browning reaction. The invention is easy to operate, has short period and can be widely used for keeping fresh cut vegetable fresh, such as potatoes, sweet potatoes, yams, and the like which are prone to browning reaction and provides a new thought for increasing the edible safety of clean tuber vegetables and extending the shelf life of products.

The invention discloses a fresh keeping method for plum fruit, comprising the following steps: (1) immersing plum fruit in chitosan solution with a concentration ranging from 0.1g/100ml to 3.0 g/100ml at room temperature; (2) refrigerating the plum fruit immersed in step (1); (3) when entering into shelf life, keeping refrigerated plum fruit in an enclosed device, which contains 1-methyl cyclopropene gas with a concentration ranging from 0.5 mul/L to 5.0 mul/L, for 12-24 hours at room temperature; wherein, the concentration of 1-methyl cyclopropene gas is preferably in the range of from 1.0 mul/L to 2.0 mul/L. The fresh keeping method for plum fruit of the present invention has the advantages of high food health safety, simple application, easy spread, little investment but quick result, low price, broad market, notable economic and social profit etc, which is suitable for China and has great development and application value.

The present invention relates to a three-stage combined pretreatment method for prolonging fresh-keeping period of putrefactive fruit and vegetable. Said method includes the following processes: according to conventional method selecting fruit and vegetable, washing and grading, controlling water content, quickly vacuum cooling so as to reduce respiration action of fruit and vegetable, utilizing high-pressure mixed gas to make water content be structured to deactivate enzyme activity of fruit and vegetable, finally applying nano silver antibacterial film to reduce putrefactive rate of fruit and vegetable so as to implement invented goal.

The invention relates to a high-efficiency and low-cost preservation method of kiwi fruits, and in particular relates to a preservation method capable of combining microporous preservative films, 1-methylcyclopropene and a low-temperature storage technology of the kiwi fruits, belonging to the technical field of agricultural food science. Aiming at the characteristics of being easily softened and rotten in the storage process of the kiwi fruits, the aim of preservation can be achieved by methods such as modified atmosphere packaging, post-harvest physiological accommodation, control of pathogenic bacteria and low-temperature storage. The method comprises the steps of sorting the fresh kiwi fruits, putting the sorted fresh kiwi fruits into microporous freshness protection packages, fumigating by the 1-methylcyclopropene, fumigating by a preservation smoke agent, precooling, sealing the packages, and storing in a fresh-keeping storehouse with the temperature of 0+/-1 DEG C and the humidity of more than or equal to 80%; after 90 days, fumigating by the preservation smoke agent once every 30 days, and therefore, the kiwi fruits can be effectively stored for 180 days, and have the hardness of more than or equal to 4kg/ m<2> and the edible rate of more than or equal to 90%.

The invention provides a dehydration processing method for the cabbage, and includes the following procedures: selecting materials; spraying and rinsing by flowing spray salt water; cutting off the root; cutting out the white leaf in the inner core of the cabbage and the exceptional rotted leaf, the exceptional yellow core, and the exceptional withered core; cutting off the core-cut cabbage, and selecting the big blocks, the hard stem, and the foreign bodies out; winnowing by a fan, and removing the leftover bits and pieces and the foreign bodies; placing the winnowed cabbage in the clean water for bubble rinsing again, sterilizing and killing enzyme by blanching and scalding; placing the cooled cabbage in a centrifuge for centrifugal drying; drying in three stages; seeking the foreign bodied out; and sealing, packing and loading in a storeroom. The invention conducts effective protective processes during the process course, and the dehydrated cabbage has high quality.

The invention provides a low-temperature cold storage agent, which includes NaCl, NH4Cl, guar gum and water. The weight percentages of the above components are as follows: NaCl: 15%; NH4Cl: 8%; guar gum: 1%; water : 76%. When the low-temperature storage agent is prepared, first provide a container and a stirring rod, put 76% water in the container by weight; then put 15% NaCl and 8% NH4Cl in the water, and then slowly add 1% guar gum is stirred with a stirring bar at the same time until it is evenly stirred; the phase transition temperature of the low-temperature cold storage agent is -25° C., and the latent heat value is 275 (J/g). The invention has a wide application range, large heat of dissolution, high volume heat storage density, and is roughly neutral, and has the characteristics of low cost, non-toxic, harmless, green and environmentally friendly, and can prevent ice release, and is especially suitable as food and biological medicines. And cold storage agent for cold storage during cold chain transportation of vaccines.

The invention discloses an energy-saving multifunctional cold-heat pretreatment device for fruits and vegetables before storage. A water temperature treatment chamber is connected with a fruit and vegetable pretreatment chamber to form an integral water tank, and a partition board with through holes and a filter screen are arranged between the two chambers. A fruit and vegetable basket is placed in the pretreatment chamber, a spiral tubular heat exchanger is placed in the water temperature treatment chamber, and circulating cold water or hot water enters the fruit and vegetable pretreatment chamber from the lower part in a parallel mode through a water pump. The return water is subjected to heat re-exchange through the filter screen, the partition board and the spiral tubular heat exchanger and then returns to the water pump. The device integrates pre-cooling, cold shock and hot shock treatment of the fruits and the vegetables, and saves running energy consumption when the treatment of the fruits and the vegetables is finished; and compared with air, the water serving as a treatment medium has high heat exchange efficiency, can inhibit drying loss during the pretreatment of the fruits and the vegetables, and has cleaning effects on the fruits and the vegetables. A control system can timely adjust the running parameters of the system according to the change of working conditions so as to avoid cold injury of the fruits and the vegetables caused by over-low water temperature and hot injury of the fruits and the vegetables caused by over-high water temperature.

A technique for quick-frozen gingers includes the processes of ginger selection, desulfurization, sterilization and quick-freezing. The process of ginger selection includes three steps, i.e. material selection, material trimming and winnowing; the process of desulfurization includes three steps, i.e. soaking for desulfurization, cleaning in clean water and sorting; the process of sterilization includes three steps, i.e. sterilization in medical solution, blanching for sterilization and cleaning in normal-temperature water; the process of quick-freezing includes three steps, i.e. cooling in ice water, quick-freezing and making of ice rinds; the gingers are quick-frozen under less than 25 DEG C below and within 15 minutes; in the steps of cooling in ice water and quick-freezing, water temperature is chosen according to the temperature of the quick-freezing tunnel of a fluidized quick-freezing machine, an ice water pond needs to be refrigerated if the temperature of the quick-freezing tunnel is higher than 30 DEG C below, the refrigeration temperature is controlled at 0 DEG C to 5 DEG C, and if the temperature of the quick-freezing tunnel is lower than 30 DEG C below, the ice water pond uses normal-temperature water; in the step of making of ice rinds, the gingers discharged out of the discharge outlet of the quick-freezing tunnel are directly put into a container containing ice water with temperature lower than 4 DEG C for 1 to 3 seconds; and after being packaged, the gingers are stored under the low-temperature condition of less than 18 DEG C below and transported to a point of consumption.

The invention discloses a fresh-keeping processing and packaging process for berries like strawberries and blueberry berries. The process comprises the following steps: A) removing bad and rotten fruits from fresh berries, carefully placing the fruits in a tray or a basket, and precooling the fruits in an air-cooled cold storage at 0-2 DEG C for 24 hours, until temperature at the fruit center drops to 2 DEG C, while introducing O3 concentration of 3ppm into the cold storage for 15 min; B) placing the cooled berry fruits into a grid made of a soft material, wherein aperture of the grid suits the size of a single berry fruit; and C) placing the grid and the berry fruits into a sterile polypropylene box, and packaging the fruits by a controlled atmosphere packaging method. According to the above process provided by the invention, a fresh-keeping period of the strawberries or blueberry berries is prolonged from an original 2 days to 15 days, without loss of appearance, color or taste of the fresh fruits.

The invention discloses a food fresh-keeping storehouse with a full-automatic vending function. The food fresh-keeping storehouse comprises a storehouse body, a computer network platform, a food storage bin, an environment adjusting system, a food identification code recognition system, an automatic-warehouse-in-out system and a computer centralized control system. The food fresh-keeping storehouse is capable of storing and keeping fresh of a plurality of varieties of food and is provided with the full-automatic vending function and an internet communication function. The invention further discloses a vending method of the food fresh-keeping storehouse with the full-automatic vending function. The method includes that the food fresh-keeping storehouse for storing the varieties of the food is set close to users and connected into the internet, a commercial tenant uploads related data to a commercial tenant website and the computer network platform of the food fresh-keeping storehouse with the full-automatic vending function; a user logs in the network platform of the food fresh-keeping storehouse with the full-automatic vending function to selectively purchase the food, pays via a third party payment platform to complete a transaction to obtain a pickup identification code for the purchased food, and goes to the food fresh-keeping storehouse with the full-automatic vending function to pick up the purchased food on the basis of the food identification code. The food fresh-keeping storehouse with the full-automatic vending function is convenient, quick, safe and reliable and is provided with an extremely high commercial value.

The invention relates to a high-oxygen fresh-keeping method of fresh-cut apples. The method comprises the following steps: (1) treating unbroken apples at a low temperature and under a continuous high-oxygen concentration condition; (2) taking out the apples and cutting the apples so as to obtain apple blocks; and (3) performing color-protecting and coating treatment on the apple blocks by a color-protecting agent and a coating agent, then performing air-filling packaging and sterilization on the apple blocks, and finally, refrigerating. According to the method, the unbroken apples are subjected to the continuous high-oxygen treatment at a low temperature and then are cut, and the growth of bacteria and fungi can be inhibited under the high-oxygen condition, so that the decomposition of fruits and vegetables during the storage is alleviated, the respiratory action and the ethylene synthesis of fruits and vegetables are relieved, the tissue browning of fruits and vegetables is slowed down, and substances with peculiar smells, such as acetaldehyde and ethanol, are decreased. Thus, the storage quality of fruits and vegetables is effectively improved. The effects of the method provided by the invention are obviously superior to the treatment effects of a method in which the refrigeration and the cutting of apples are separately performed.

The invention discloses a method for prolonging the storage period of kiwi fruits and belongs to the technical field of agricultural food science. The storage period of the kiwi fruits is prolonged by adopting a method of combining timely harvesting, wound curing treatment after harvesting, spontaneous modified atmosphere PE freshness-keeping bag packaging, repeated low-dose 1-MCP treatment and low-temperature storage. The method comprises the following steps: the kiwi fruits are harvested when the content of soluble solids is between 6.0 Brix and 8.0 Brix, and the hardness is between 9.5-11 kg/cm<2>; after being harvested, the kiwi fruits are subjected to the wound curing treatment for 24-72 hours in the shade at a normal temperature to eliminate the fruits suffering from mechanical injury, defects and disease and pest damages, are sub-packed into PE freshness-keeping bags for ozone sterilization, are pre-stored for 5 days in a freshness-keeping storehouse with the temperature of 8 DEG C and the RH of 90 percent, are pre-cooled for 24 hours after the storehouse temperature is adjusted to 2+/-0.5 DEG C, and the RH is adjusted to 85 percent, and then are laced for storage; when the storage time is 30, 60 and 90 days, the 1-MCP treatment with different concentrations is adopted. The method is a kiwi fruit storage and freshness-keeping method which is efficient, convenient, easy to operate and cheap.

The invention discloses a vegetable fresh-keeping method which includes the steps: (1) sorting and cleaning fresh vegetables, cutting the cleaned vegetables into sections, and placing the vegetables cut into sections into trays; (2) performing sterilization on the trays with the fresh vegetables for 1-15min by leading into low-temperature plasmas; (3) continuing to lead into mixed gas of O2, CO2 and N2 after sterilization, and performing modified atmosphere packaging and refrigeration. The mixed gas of O2, CO2 and N2 generates the low-temperature plasmas through a dielectric barrier discharge device. Microorganisms of the surfaces of the vegetables and the trays can be reduced, corruption rate is slowed down, sense and nutritional quality of products are ensured, the method is obvious in treatment effect, safe, efficient, low in energy consumption, free from exhaust gas residue, simple to operate and convenient and flexible to use, modified atmosphere packaging can be performed by the aid of the trays with stock sizes, and popularization and industrial application are facilitated.