680results about "Meat/fish preservation by coating" patented technology

Compositions comprising a Labiatae herb extract and a hop extract containing beta acids and methods of using them to extend the color life and retard the growth of microorganisms in fresh meat, fish and poultry stored in an atmosphere that contains 20% or more oxygen.

A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates also to novel methods for preparing the microcapsules according to the invention, as well as to the use of the microcapsules of the present invention. A microcapsule of the present invention comprises a solidified hydrophobic shell matrix, an encapsulated aqueous bead or beads which is/are encapsulated in or by the solidified hydrophobic shell matrix, and an active ingredient or active ingredients dissolved or incorporated in the encapsulated aqueous bead or beads.

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

Disclosed is a multi-compartment package made from flexible polymeric material heat sealed at the peripheral edges for filling with products that are to be stored separately from each other and then combined after heating. Temperature dependent frangible seals between the sheets of polymeric packaging material form the compartments of the package. Also disclosed are films suitable for use in these packages. Also disclosed are convenience meals comprising these packages.

The invention discloses a purely natural edible multifunctional preservative film having natural and edible characteristics. The preservative film is multifunctional because a chitosan serving as a water-retaining agent, a natural plant extract serving as a bacteriostatic agent and an antioxidant act synergistically. The purely natural edible multifunctional preservative film of the invention is mainly used for storing meat products, in particular to preserving fresh cooled meat and is economical and reliable, convenient in use, high in safety and environment-friendly.

Embodiments of the present invention generally relate to resealable food bags utilizing an adhesive compound, and a method thereof. In one embodiment of the present invention, a resealable food stuff bag comprises a food stuff bag with an interior and an exterior, and an adhesive tape applied to the interior of the food bag, wherein the adhesive tape comprises a carrier with a first side and a second side, a layer of food-grade permanent adhesive applied to the first side of the carrier, and a layer of food-grade removable adhesive applied to the second side of the carrier.

The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery.

A method of heating an object using a dielectric heating. The method comprises positioning an object in a cavity of a dielectric heating oven, allowing a user to allocate an amount of energy to dissipate in the object during a temperature elevation of the object, and elevating the temperature of the object by using the dielectric heating oven according to the amount of energy.

An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture which is similar to that of an extruded ice-cream, which contains, where appropriate, pieces, and ii) a shell of water ice with no overrun, containing 20 to 35% by weight of solids. In another embodiment, the core contains inclusions ranging in size from 1 to 10 mm. The invention also relates to processes for preparing these molded iced confectionery articles.

Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.

The invention relates to edible molded bodies in the form of a flat or tubular film based on plastifiable biopolymers, the cleavage products or derivatives thereof and/or synthetic polymers from natural monomers, characterized in that they are produced according to a method comprising the following steps: a) the biopolymers, cleavage products or derivatives thereof and/or synthetic polymers are mixed with at least one edible plasticizer, at least one lubricating agent and at least one cross-linking agent, b) the mixture thus obtained is melted into a thermoplastic material, c) said material is extruded and d) the product obtained by extrusion is calendered and/or stretched or blown and deformed into the edible molded body. The molded bodies cited in the invention are suitable for use as food wrappers for sausages and boiled ham, and are particularly suitable for use as seamless sausage casings.

The invention discloses a complex preservation method of cold fresh chicken. The method comprises pre-sterilizing chicken by soaking the chicken in 2-4 DEG C 4-10g/mL ozone water for 10-25min; preparing a film coating solution; and soaking the pre-sterilized drained chicken in the film coating solution for 1-3min, draining, and refrigerating at 4-8 DEG C. The invention can effectively prolong thepreservation period of the chicken. The chicken treated by the inventive method can keep for about 28 days at 4-8 DEG C, but untreated cold fresh chicken only keeps for 3-4 days at 4-8 DEG C.

Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

Green and naturally derived biocides such as N^α—(C1-C22) alkanoyl di basic amino acid alkyl (C1 to C22) ester salt cationic molecules can be combined with an anionic molecule not generally considered as having significant biocidal activity to provide antimicrobial, antibacterial, and/or antifungal properties with multifunctional benefits including preservative or self-preserving activity.

The invention is a modified atmosphere package comprising about 0.1 to 5 vol. % carbon monoxide and that includes a time-temperature indicator that is disposed in a temperature monitoring relationship with the package and that is configured to indicate whether a perishable product disposed in the package has been exposed to a time-temperature exposure that may have caused spoilage of the product. The time-temperature indicator may be used to alert a person that a red meat product disposed in the package has potentially spoiled even though the meat product may have a fresh “bloomed” appearance. As a result, the possibility of a consumer purchasing a spoiled product may be reduced. The invention is also directed to a method of using the time-temperature indicator to indicate the likelihood of spoilage in the packaged product. In one embodiment, the time-temperature indicator changes visual appearance based on a combination of predetermined times and temperatures.

The invention discloses a plant essential oil based novel food preservative and fresh-keeping technique and an application method thereof. By taking natural plant essential oil as a starting material, three dosage forms, namely, a degradable film, a nanoscale product microemulsion and a microcapsule are invented, and by carrying out combined processing in a biological mode, three dosage forms and the in vivo and in vitro bacteriostatic effects and a bacteriostatic mechanism thereof of the combined processing are invented. Four research achievements are as follows: through the development of a plant essential oil based novel comprehensive food preservative and fresh-keeping technique, an essential oil-polysaccharide biodegradable film which can prolong the shelf life of fresh meat products is invented; according to the plant essential oil based novel food preservative and fresh-keeping technique, a microcapsule slow-release technology and a microemulsion technology can significantly improve the bacteriostatic effect of plant essential oil, and the bacteriostatic mechanism of plant essential oil series products provides data support for the commercial application of plant essential oil.

The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent. Upon cooling, the solid mass can be aground into a free-flowing powder. The hot melt composition may then be used to apply any of a variety of particulate additives, such as flavoring and coloring agents, to food stuffs by the application of low heat.

The invention relates to a freshness-keeping and water-retaining agent for prawns, belonging to the technical field of processing of aquatic products processing. The freshness-keeping and water-retaining agent is prepared from the following ingredients in percentage by weight: 5-10% of water-soluble chitosan, 10-20% of carboxymethyl chitosan, 10-20% of mycose, 5-10% of an antioxidant, 10-20% of konjac polysaccharide degradation product, and the balance of dextrin. For the freshness-keeping and water-retaining agent, konjac polysaccharide with strong hygroscopic property is degraded into oligosaccharide, which serves as a main auxiliary material of the water-retaining agent, the water-soluble chitosan is taken as a main auxiliary material for a bacteriostatic agent, and the carboxymethyl chitosan is taken as a film-forming agent, so as to prepare the freshness-keeping and water-retaining agent for prawns. After the freshness-keeping and water-retaining agent for prawns is applied to prawn processing, the freshness-keeping time of the prawns can be prolonged, blackening of the prawns is prevented, during refrigeration storage process of the prawns, water can be kept, and loss caused by drying loss is prevented. A processing technology of the freshness-keeping and water-retaining agent is simple, and easy to operate, and expected use effect can be achieved.

The invention discloses a shrimp meat preserving composite film-formation solution in order to solve the problem of poor preservation effect of a shrimp meat preserving film-formation solution in the prior art. The composite film-formation solution is prepared from the following components in percentage by mass: 2%-3% of chitosan, 1%-1.5% of acetic acid, 0.5%-1% of sodium caseinate, 5%-10% of sorbitol, 0.5%-1% of phytic acid, 0.3%-0.5% of trehalose, 0.3%-0.5% of calcium chloride, 0.1%-0.3% of carrageenan, 8%-10% of propolis water extract, 20%-30% of gingerade and the balance of garlic water. The composite film-formation solution is simple and reasonable in formula, excellent in preserving and water-retention performance, and capable of prolonging the preservation time of shrimp meat. The invention also discloses a preparation method of the shrimp meat preserving composite film-formation solution. The preparation method comprises the following steps: weighing all the raw materials in a ratio; evenly mixing acetic acid, propolis water extract, gingerade and garlic water; adding chitosan, sodium caseinate, sorbitol, phytic acid, trehalose and calcium chloride; and finally adding carrageenan to obtain a mixture, evenly mixing the mixture, and standing for 10-15 minutes under vacuum condition. The preparation method has simple technological steps, high operability and low implementation cost.

The invention discloses a combined sterilization method for freeze-dried food quality preservation by ozone, ultraviolet rays and nano-silver coating film, which belongs to the technical field of dry food safety control. The main process of the joint sterilization is: for freeze-dried food, use nano-silver for pretreatment of raw materials and ozone sterilization of finished products or a combination of ozone and other technologies to control the microbial content within 1000/g, coliform bacteria group (or Escherichia coli) up to standard (negative). The present invention adopts the method of combining ozone, ultraviolet rays and nano-silver, and also includes a new process for subsequent removal of residual ozone, which not only increases the effect of ozone sterilization, but also makes the product after sterilization can control the microbial content within a safe range, and at the same time It does not damage the quality, characteristics, taste and nutritional content of freeze-dried food.

The invention relates to a food fresh-keeping coating, in particular to an edible food fresh-keeping coating and a preparation method thereof. The coating comprises the following raw materials in percentage by weight: 5.0 to 15.0 percent of inulin, 1.0 to 5.0 percent of glacial acetic acid solution, 0.5 to 1.0 percent of chitosan, and the balance of water. Because the inulin is used as a main material of the fresh-keeping coating, the material has good water holding property and fresh-keeping performance. The preparation method is simple and feasible; and the fresh-keeping coating can form a film on the surfaces of fruits and vegetables, so that evaporation of moisture on the surface of food such as fruits and the vegetables can be effectively blocked, and the nutritional value of the food is better kept. All the coating materials are edible and easy to clean, so the fresh-keeping coating is safe and pollution-free.