588results about "Fruits/vegetable preservation by heating" patented technology

Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

Method for sterilizing foods using both ultra-high pressures and high temperatures. The instantaneous temperature change that occurs when pressure is applied combines a high-temperature short-time process with ultra-high pressure to deliver a fast and therefore gentle thermal process to a pre-packaged product. The process involves heating a food to a pre-pressurized temperature, subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, and then releasing the pressure so that the temperature returns to the original pre-pressurized temperature. The method leverages the adiabatic temperature rise which occurs when the food is hydrostatically pressurized, coupled with the lethality of the pressure, to achieve appropriate sterilization conditions.

A disinfestation treatment chamber for treating fruit, flower and vegetable commodities subject to infestation by quarantine pests. The commodities are disinfested so as to meet quarantine restrictions without adversely affecting the quality of the commodity. The commodity is loaded into the treatment chamber in bins onto a low friction conveyor track system which transports the bins from one end of the chamber to the other. The commodities are treated while they are inside of the treatment chamber.

A technology for producing canned fruit includes such steps as sterilizing raw fruit by microwave, sterilizing metallic cans by steam, sterilizing liquid thermally, tinning, sealing, and cooling in water bath. Its advantages are short sterilizing time (2-3 minutes), and high quality of fruit.

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 relates to a method for simply protecting color of a burdock product and refreshing the burdock product. With burdock as a raw material, the better burdock product with better color-protecting and refreshing effects is obtained through steps of removing skins in water, hot-ironing, cutting, socking in color-protecting liquid, packaging and the like. Finally, bagged products keep better color and texture within 40 days, canned products can keep better color and texture within about 2 months; and industrialized production can be carried out. The invention has the advantages of simple operation conditions, reliable method and good color-protecting and refreshing effects, and can effectively inhibit browning reaction of the burdock, generated in the processing process.

A curable resin composition for sealing an LED element is provided. The composition includes (i) an organopolysiloxane with a polystyrene equivalent weight average molecular weight of at least 5×10³, (ii) a condensation catalyst, (iii) a solvent, and (iv) a finely powdered inorganic filler. It is suited to formation of a coating film or the like with excellent heat resistance, ultraviolet light resistance, optical transparency, toughness and adhesion, and is ideal for applications such as the sealing of LED elements.

The disclosure relates to methods of treating whole, cut, or other processed botanical ingredient(s) in a manner that reduces the load of viable food-contaminating organisms (human or other animal pathogens and food spoilage organisms), preferably without substantially altering one or more of the organoleptic properties of the ingredient(s). The method includes subjecting a botanical foodstuff to a high pressure processing (HPP) treatment and to aseptically sealing the foodstuff within a package that contains a microbistat. Such treatments improve the storage stability of the foodstuff and preferably do not significantly alter one or more organoleptic properties of the botanical ingredient(s). Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

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 method for preparing dry day-lily buds. The method comprises the following steps of: fixing day-lily buds; removing green from the day-lily buds, roasting and/or airing the day-lily buds; inspecting the dry day-lily buds; packaging the inspected dry day-lily buds; and putting the packaged dry day-lily buds in storage. The method is characterized in that: the fixing step comprises the following specific steps of: scattering picked fresh day-lily buds on a steaming sieve, wherein scattering thickness is between 150 and 200 millimeters; racking the steaming sieve; pushing the steaming sieve into a steam box; introducing steam into the steam box; controlling temperature in the steam box to be between 50 and 65 DEG C; steaming for 5 to 8 minutes; and opening the door of the steam box to take the steaming sieve out. Compared with the prior art, the method has the advantages that: 1) any food additive does not need to be added in a fixing process and the dry day-lily buds have a natural color, natural taste, natural flavor and sweet taste; 2) day-lily bud drying rate is increased by 2 percent by steam fixation and the growth rate of market prices is increased by 13 percent; and 3) the day-lily buds processed by the steam fixation are accordant with food quality standard, do not cause any pollution, are truly green food and are well appreciated by customers.

A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the packages are taken to an effective pasteurization temperature and then continuously cooling the packages of product. The heating and cooling steps are preferably conducted in a manner such that no more than a 10° temperature increase and preferably substantially no temperature increase occurs in the internal core of the product as a result of the heating step.

The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit/vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.

A method for salting leaf-type mustard with short period decreased from 2-3 months to 12 days or less includes such steps as dewatering fresh mustard, proportionally adding edible salt, kneading, adding the liquid containing lactobacillus plantarum and cheese lactobacillus, mixing, and laying aside.

The invention provides a preparation method used for instant auricularia auricula, comprising the steps as follows: auricularia auricula is washed; subsequently, the washed auricularia auricula is dried and sterilized in drying and sterilizing equipment so as to lead the weight of water attached to the auricularia auricula to be reduced to below 15% of total weight of the auricularia auricula; subsequently, the auricularia auricula and edible condiment juice are filled in a packaging bag; finally, a vacuum sealing method is used to seal the auricularia auricula and the edible condiment juice in the packaging bag; in the packaging bag, the auricularia auricula is pickled in the edible condiment juice for at least 1-10 hours. The instant auricularia auricula prepared by the preparation method has fresh flavor and good taste; the instant auricularia auricula can be convenient to be eaten by opening the bag and can keep natural taste and nutrient composition.

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.

This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

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 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.

An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, a rotatable cylindrical cage 64 in the vacuum chamber for rotating the containers, a piston 114 for moving the rotating containers through the vacuum chamber, and means for unloading the containers of dehydrated material from the vacuum chamber. The apparatus may include an equilibration chamber 150 for cooling the dehydrated material under reduced pressure, and a transfer module 42 to transfer the containers from the vacuum chamber to the equilibration chamber. The apparatus has a microwave transparent window 54 for transmission of radiation into the vacuum chamber, and a gas jet 58, 60, 62 for blowing a stream of gas, such as air or nitrogen, into the vacuum chamber adjacent to the window.

The invention provides a sulfur-free color protection method for controlling browning of dried leechee and longan pulps and belongs to the technical field of fruits and vegetables deep processing. Fresh leechee or longan fruits are selected, washed, peeled, and de-nucleated; the pulps are subjected to hot water blanching and sulfur-free color protection solution treatment, and then dried by hot air and packaged in a vacuum form to obtain the finished product. The leechee and longan pulps sulfur-free color protection solution is prepared according to a browning mechanism of leechee and longan pulps, the browning and shrink deformation of the pulps in the drying process are controlled together with the blanching treatment, so the quality of the dried leechee and longan pulps are enhanced, and the shelf life of the product is prolonged. The method has the advantages of short time, simple operation, health, environmental protection, and high safety, and can well maintain the special taste of dried leechee and longan pulps.

A compressed, dried and shaped vegetable-fruit food in the form of tablet or particle is prepared from fresh vegetables and fruits through screening, washing, cutting to become blocks, instantaneous scalding in the mixture of steam and edible salt or soda, sterilizing, centrifugal dewatering, baking or freeze drying, pulverizing, shaping, and packing. Its application is also disclosed.

The invention discloses a health-care canned litchi. The health-care canned litchi is prepared by steps of performing pretreatment, selecting, grading, washing fruit flesh, loading the washed fruit flesh in cans; heating, exhausting gas, performing sterilization and closing covers by microwave; cooling and the like, by using the materials of, by mass, 45-58% of litchi, 40%-55% of sugar juice, 0.5-2% of Chinese herbal medicine extract and 0.1-0.6% of citric acid. The health-care canned litchi solves the problems that the litchi easily causes fire if you eat too many; and the prepared canned litchi has a unique flavor, is moderate in sweetness and sourness and rich in nutrition, has the health-care effects for tonifying lung and soothing heart, invigorating spleen and stimulating appetite, and clearing heat and reducing the fire. In the method, the microwave is used to perform sterilization, exhaust the gas and close the covers. Compared with a conventional heating and sterilizing process, the microwave has the advantages of fast heating speed and short acting time, so that the color and flavor of the canned litchi can be retained relatively well, the canned litchi has long storage time and is not easy to brown.

A method and apparatus are described with which a wide range of foodstuffs can be effectively, simultaneously or consecutively, decontaminated and/or detoxified using a combined treatment of water, a heating source and defined wavelength Ultraviolet light within or without the use of a modified atmosphere. The modular system allows easy, quick and low cost adaptation to suit the decontamination and/or detoxification of almost any solid foodstuff.

Unlike existing technologies, the effective control of heat on or over the product prevents denaturation, thus allowing organic and natural product to retain its viability and status.

The invention relates to a method for frozen-storing and fresh-keeping cedrela sinensis at a low temperature and a method for flexibly packing the cedrela sinensis. The method for frozen-storing and fresh-keeping the cedrela sinensis at the low temperature comprises the steps of the clearing up, cleaning, blanching, hardening, quick freezing, packing and frozen-storage of raw materials; and the method for flexibly packing the thecedrela sinensis comprises the steps of pretreatment, cutting up, mixing, packing and sterilizing. Through comprehensive research on the physiological and breath change and sensitivity to temperature of the cedrela sinensis in a fresh-keeping process and a color change mechanism and the like of the cedrela sinensis in machining, key industrial generic technology, such as secure color protection, color preservation and the like, at the low temperature in the machining is researched and developed and the problem of bottleneck in the fresh-keeping machining of the cedrela sinensis is solved. In the method, sesame lignan and tea polyphenol with inoxidizability and a bacteriostatic action are reasonably added into ingredients in the process so as to achieve relatively better effect on the color preservation and quality preservation of the cedrela sinensis; and after being packed and sealed, the cedrela sinensis is sterilized twice (at two different temperatures and for two different sterilization time periods) and the flexibly packed cedrela sinensis of the invention is greenish.

An underwater-cooling water-temperature maintaining apparatus of a food includes: a water tank where a cooled stuff and cooling treated water of which a freezing point is not more than zero Celsius degree; a treated water cooler configured to cool the cooling treated water; a water temperature detection sensor configured to detect a water temperature of the cooling treated water; an agitator pump configured to equalize the water temperature of the cooling treated water in the water tank; ultrasonic vibrators configured to oscillate ultrasound toward an inside of the water tank in order to prevent the cooled stuff from being frozen; and a controller configured to control the ultrasonic vibrators, the water temperature detection sensor, the treated water cooler, and the agitator pump so as to maintain the water temperature of the cooling treated water at a temperature at which the cooled stuff is not frozen.

The invention relates to a processing technique of avicennia marina fruits. The avicennia marina fruits are made into avicennia marina fruit canned packs through fresh fruit raw material collection, sorting and grading, burning and shelling, dipping and debitterizing treatment, rinsing, trimming, separation, adding juice and caging, venting, can-sealing and sterilization, cooling, can-wiping, and labeling, or is made into avicennia marina bean glazed fruit product through confecting, adding juice, baking, vacuum encapsulation, cooling, packaging and labeling. The processing technique is a development for the food industrial production of mangrove avicennia marina fruits, the avicennia marina fruits are innovated food for researching the mangrove source, and has the efficacies of blood pressure reduction and curing angiocarpy, and has wide market prospect.

The invention belongs to the technical field of edible fungus processing and relates to a preparation method of white mushroom slices. In the method, fresh white mushroom is used as a raw material; and the white mushroom slices are prepared by pretreatment, slicing, soaking, preserving color, killing green in microwaves, cooling, quickly freezing and refrigerating. The white mushroom slice products prepared by the method have natural color, full structure, less moisture loss, less nutrient loss, cooking effect similar to that of fresh white mushroom.

The invention discloses a dried Chinese toon shoot production method. Chinese toon shoots which are produced by adopting the method have the advantages that the color, the fragrance and the taste of the dried Chinese toon shoots are not greatly different from the color, the fragrance and the taste of fresh Chinese toon shoots. The dried Chinese toon shoot production method is realized through the following technical scheme that the Chinese toon shoots are put into boiling water for being scalded for 3 minutes, the Chinese toon shoots are taken out immediately when the Chinese toon shoots become soft and then the Chinese toon shoots are immediately put into 4 DEG C cold water for bleaching; and the bleached Chinese toon shoots are drained, the drained Chinese toon shoots are spread to be thin for drying under sunlight, the dried Chinese toon shoots are classified finally thickened plastic food bags are used for freezing and hermetically packaging the dried Chinese toon shoots under a vacuum conduction.