80results about "Fruits/vegetable preservation using acids" patented technology

The invention relates to the technical field of pickled Chinese cabbage processing, in particular to a pickled Chinese cabbage soaking device which is characterized in that a gas cylinder is inserted into a limiting seat, the outlet end of the gas cylinder is communicated with the inlet end of a miniature air pump through a hose, the outlet end of the miniature air pump is communicated with a one-way pipe, and one end of the one-way pipe extends into a tank body and is communicated with a micropore circular ring pipe; the bottom end of the sealing cover is connected with a perforated pressing plate piece used for preventing pickled Chinese cabbages from stretching out of the liquid level. After the micro air pump is started, sterile air in the air bottle is extracted through the hose, the extracted sterile air is guided into the micropore circular ring pipe in a one-way mode through the one-way pipe, the sterile air in the micropore circular ring pipe is released upwards in a bubble mode from micropores, and a large number of fine bubbles continuously rise in saline water; the concentration layering phenomenon generated during standing soaking is effectively eliminated, salt ions in saline water are distributed more evenly, and therefore the problem that the local part is too salty or too light is avoided.

The present invention activates lactobacillus and by-products thereof, which influence the refreshing feeling and sweet taste of kimchi, and inhibits lactobacillus, general bacteria, yeast, mold, or by-products thereof, etc. which can cause repulsion, for example with the unique sourness of kimchi, thus greatly improving the taste and flavour of kimchi, and markedly enhancing the value of kimchi as a health food product. In addition, the present invention minimizes the swelling of packaging resulting from gas generated by the fermentation of kimchi during distribution, and thus provides quality-assured kimchi and a production method for same.

Embodiments of the inventive subject matter are directed to creating and applying a food preserving coating that contains a diglyceride, an acetyl triglyceride, an emulsifier, an antiseptic, and water. The coating can be applied by submersion or spray, and it forms a thin, transparent, and firm peel on a food surface. Coatings described in this application improve shelf life of foods they are applied to and are particularly useful in helping to prolong the shelf life of fresh produce.

The present invention is directed to methods of improving post-harvest cold stress tolerance in a plant part comprising applying an effective amount of a mixture of abscisic acid and a jasmonate to the plant part. The present invention is further directed to methods of improving plant part quality in plant parts subjected to post-harvest chilling temperatures comprising applying an effective amount of a mixture of (S)-abscisic acid and a jasmonate to the plant part.

To provide a discoloration prevention agent and a discoloration prevention method using the discoloration prevention agent which, even after an edible green vegetable is cooked, enable the edible green vegetable to retain a color just like that of a fresh vegetable and to be prevented from fading.SOLUTION: A discoloration prevention agent for a green vegetable includes an extract of a horse radish tree also called Moringa oleifera as an active ingredient. A discoloration prevention method for a green vegetable includes preparing an aqueous solution at a pH ranging from 5 to 10 containing the discoloration prevention agent for the green vegetable and immersion-treating the green vegetable with the agent for several minutes to several tens of minutes.SELECTED DRAWING: None

The present invention relates to a technology for preparing fermented foods, particularly kimchi, and relates to a kimchi preparation method and kimchi prepared using same, the method reducing off-odor, improving flavor and preference, and ensuring long-term storage and hygiene through salinity control of salted Chinese cabbage, optimization of a composition of lactic acid bacteria in kimchi seasoning, multi-stage aging, and a ultra-high pressure sterilization (HPP) process. In addition, a lightly fermented taste, a well-fermented taste, and a fully fermented taste can be selectively implemented using aging control. For example, a low acidity region (acidity of approximately 0.1% to 0.3%), a medium acidity region (acidity of approximately 0.31% to 0.9%), and a high acidity region (acidity of approximately 0.91% to 1.7%) can be stably ensured, and a combination of lactic acid bacteria strains (e.g., Leuconostoc, Lactobacillus, and Weissella spp.), the ratio of Chinese cabbage to seasoning, and a lactic acid bacteria inoculation amount are optimized such that fermentation variability can be reduced and reproducibility between products can be increased.

The present application belongs to the field of food processing, and provides a pickled vegetable and a preparation method thereof; a pickled vegetable mother liquor containing oligosaccharides and mint extract is prepared, a composite microbial inoculum composed of lactic acid bacteria and Weissella is inoculated into the pickled vegetable mother liquor, and the inoculated pickled vegetable mother liquor is injected into pretreated fresh vegetables for fermentation. In the fermentation process, first, the facultative anaerobic lactic acid bacteria consume the oxygen in the fermentation jar, and the oligosaccharides proliferate the Weissella, and the generated carbon dioxide speeds up the formation of an anaerobic environment. In this process, the yeast can still move, and the bacteriostatic substance produced by the movement of the lactobacillus has a weak inhibitory effect. Therefore, the addition of the mint extract improves the bacteriostatic effect of the yeast, and at the same time, inhibits the growth of nitrite. The acidic environment produced by the movement of the lactic acid bacteria and the Weissella gradually degrades the nitrite. Compared with the prior art, not only can the growth of miscellaneous bacteria in the fermentation of the pickled vegetable be inhibited, and the pickled vegetable "flowering" be avoided, but also the safety and sensory quality of the pickled vegetable are improved.

The goal is to artificially ripen unripe green plums in a short period of time, thereby providing plums that are equivalent in quality to naturally ripened, fully mature plums. [Solution] In the decomposition step S4, the decomposition of cyanogenic glycosides such as amygdalin contained in the pulp of raw plums promotes the production of hydrogen cyanide and benzaldehyde. In the detoxification step S5, the produced hydrogen cyanide and benzaldehyde are detoxified. In the high-temperature sterilization step S7, the detoxified plums are sterilized at high temperature. In the ultraviolet irradiation step S8, the plums are further ripened by ultraviolet irradiation. As a result, unripe green plums can be artificially ripened in a short period of time, such as a few days, and plums equivalent to naturally ripened yellow plums that mature over about a month can be obtained.

The invention relates to the field of fresh-cut vegetable processing and fresh-keeping, and discloses a normal-temperature long-time fresh-keeping method, which comprises the following steps: an irradiation disinfection module is used for disinfecting cut vegetables, controlling irradiation disinfection equipment and an ejector, spraying a natural fresh-keeping agent, performing auxiliary sterilization by using ultraviolet rays, and controlling the irradiation disinfection equipment and the ejector to spray the natural fresh-keeping agent; therefore, the purpose of efficient combined preservation is achieved. And the on-line monitoring unit is used for detecting the disinfected vegetables in real time through a sensor, ensuring that the disinfection of the vegetables meets the production standard, and transmitting a detected result to the automatic feedback module. A natural preservative combination is screened to completely replace a traditional chemical preservative, zero chemical addition is achieved, the food safety risk and taste influence caused by chemical agent residues are avoided, and meanwhile natural components have the characteristics of no toxicity and environment friendliness and better meet the healthy consumption requirement.

To provide a production method of fermented pickles capable of stably producing nice-flavor fermented pickles by clarifying relations among a fermentation condition, ingredient composition, flavor, etc. of the fermented pickles.SOLUTION: A production method of fermented pickles according to the present invention includes: adding lactic acid bacteria of genus Lactobacillus to vegetable raw materials, the lactic acid bacteria, for example, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus diolivorans, Lactobacillus parafarraginis, Lactobacillus plantarum, Lactobacillus buchneri and Lactobacillus paraphilia; fermenting them until reached pH becomes 4.5 or less; and acquiring fermented pickles containing at least any of a succinic acid content and an isothiocyanate content more than those of vegetable raw materials.SELECTED DRAWING: Figure 1

An onion product containing sodium metabisulfite, a flavor, a food-grade acid, onions, flavor, onions and an acidified solution comprising water and a food-grade acid, which allows for commercialized sterility of onion food as much as possible. Although may be otherwise prepared, the onion product is produced from a four-step filling process, including adding sodium pyrosulfite, a heat stable flavor, onion, an acidified solution comprising water and a food grade acid to a container, disinfecting, and optionally inverting the container.

The process for the manufacture of fennel snacks comprises at least the following phases: supplying at least one fennel; washing the at least one fennel for the removal of one or more solid crop residues; portioning the at least one fennel to obtain a plurality of finger-food portions; packaging the finger-food portions in at least one container.

The present invention belongs to the field of fermented foods and discloses a preparation method of bagged pickled bamboo shoots without hydrochloric acid. After blanching and sterilizing, the bamboo shoots are added to a salt-free soaking solution, and a compound bacterial solution composed of Lactobacillus fermentum and Lactobacillus paracasei is inoculated; the compound bacterial solution is equivalent to 1-10 wt% of the weight of the bamboo shoots; the compound bacterial solution contains viable bacteria of 1×10⁹-4×10⁹ CFU / g. The bagged pickled bamboo shoots without hydrochloric acid are fermented with Lactobacillus fermentum and Lactobacillus paracasei, and can ferment the bamboo shoots into pickled bamboo shoots with a sour and crispy taste within 4 days. The pickled bamboo shoots have no odor and retain the aroma of fresh bamboo shoots. The product quality is stable, the safety is high, and no nitrite is detected.

A particulate food preservative composition is disclosed, which comprises at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 um, wherein the preservation granules are compacted agglomerates of: (a) particles containing at least 90 wt. % of the chloride salt and (b) particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules. Methods of making the compositions is also disclosed.

To provide an acid irritation-reducing agent capable of reducing throat irritation upon the ingestion of an acetic acid-containing food or beverage.SOLUTION: The present invention provides an acid irritation-reducing agent that comprises cardamonin as an active ingredient.SELECTED DRAWING: None