546results about "Meat/fish preservation by irradiation/electric treatment" patented technology

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Silicon composite particles are prepared by sintering primary fine particles of silicon, silicon alloy or silicon oxide together with an organosilicon compound. Sintering of the organosilicon compound results in a silicon-base inorganic compound which serves as a binder. Each particle has the structure that silicon or silicon alloy fine particles are dispersed in the silicon-base inorganic compound binder, and voids are present within the particle.

The present invention provides a system, method and apparatus for treating a liquid by providing a wave energy source and creating a thin film of the liquid whirling around the wave energy source such that one or more wave energies irradiate the liquid. Likewise, the present invention provides a method of treating a liquid by providing three zones of wave energy and passing the liquid through the three zones of wave energy.

The present invention provides a system, method and apparatus for treating a liquid by providing a wave energy source and creating a thin film of the liquid whirling around the wave energy source such that one or more wave energies irradiate the liquid. Likewise, the present invention provides a method of treating a liquid by providing three zones of wave energy and passing the liquid through the three zones of wave energy.

A system for treating a substance using a storage vessel and two or more devices disposed in a top of the storage vessel. Each device has: (a) a volute or cyclone head, (b) a throat connected to the volute or cyclone head, (c) a parabolic reflector connected to the throat, (d) a first wave energy source comprising a first electrode within the volute or cyclone head that extends through the outlet into the opening of the throat along the central axis, and a second electrode extending into the parabolic reflector and spaced apart and axially aligned with first electrode, and (e) a second wave energy source disposed inside the throat, embedded within the throat or disposed around the throat. The substance is supplied to the inlet of the volute or cyclone head and is irradiated with one or more wave energies produced by the first and second wave energy sources.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

The invention relates to a method for preparing fruit-and-vegetable or aquatic leisure foods by freeze-drying and subsequent vacuum microwave combination, which belongs to a field of leisure food processing technique. The main process of the invention is that: after handpicking, blanching for extinguishing enzyme or blanching curing, then cooling soaking and quick freezing in a flavor liquid, the fruit and vegetable or aquatic raw material is freeze-dried to reduce the water content to 60-30 percent and then is vacuum-microwave dried to lead the final water content of fruit and vegetable to be less than 5 percent. The invention adopts a novel combined drying technique of freeze-drying before and subsequent vacuum microwave which is carried out by stages. The technique can not only maintain the nutrition and the form of the product in the maximal degree, but also remarkably shorten the drying time, reduce the drying energy consumption, save the cost and can have remarkable expansion effect at the same time, which improves the comprehensive quality of leisure foods.

An apparatus for synergistically combining a plasma with a comminution means such as a fluid kinetic energy mill (jet mill), preferably in a single reactor and / or in a single process step is provided by the present invention. Within the apparatus of the invention potential energy is converted into kinetic energy and subsequently into angular momentum by means of wave energy, for comminuting, reacting and separation of feed materials. Methods of use of the apparatus in the practice of various processes are also provided by the present invention.

Ultraviolet radiation is directed within an area. The target wavelength ranges and / or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

A method and apparatus for the continuous feeding of polymer chips or particles to an electron beam accelerator makes use of spreading, belt conveying, irradiation and cooling. The apparatus is designed to make more efficient use of radiation through continuous feed. This method and apparatus, suitably adapted, is also used for food irradiation and decontamination, particularly for ground meats.

Ultraviolet radiation is directed within an area. The target wavelength ranges and / or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

An anti-oxidation food preparation device includes a food preparation vessel having an electrically conductive body and a separate power supplying base. The base generates high frequency AC power that is transferred by a primary coil to as secondary coil maintained by the vessel. A rectification circuit converts the high frequency AC power into a rippled, rectified AC current that is supplied to the electrically conductive body of the vessel so as to create a reducing environment of available electrons for absorption by the food as it is prepared.

An apparatus and a method for drying under reduced pressure using microwaves. The apparatus comprises a chamber (13) for housing an object (11), a depressurizing pump (22) connected to the chamber (13) for depressurizing the inside of the chamber (13), a microwave irradiating device (12) for irradiating microwaves to the object (11) in the chamber (13), an airflow generating device for generating an airflow in the chamber (13) by introducing a gas from the outside to the inside of the chamber (13), and a control device (35) for controlling the above components. The object (11) in the chamber (13) is dried at temperatures below a deterioration temperature of the object (11) by intermittent irradiation of the microwaves under reduced pressure while the airflow is generated around the object (11).

The present invention provides a method and apparatus for sanitizing consumable products, utensils or any of a variety of products that may benefit from being sanitized using an ultraviolet light source within a cooking appliance, such as a microwave oven. The cooking appliance includes a cooking chamber capable of receiving microwave energy. A UV light source is positioned outside the cooking chamber, and an optical system directs UV light from the UV light source into the cooking chamber.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

An irradiation system includes a conveying system for moving material to be irradiated through a processing area. An irradiation source applies radiation to material in the processing area. The conveying system is enclosed by a sealed conduit in at least the processing area, providing the capability to control the atmosphere inside the sealed conduit and to clean the interior of the sealed conduit according to industrial sanitation methods.

Articles are irradiated by positioning an article to be irradiated in a processing area, controlling an atmosphere in the processing area to exclude oxygen, and applying radiation to the article in the processing area. In one embodiment, the article is positioned in the processing area by conveying the article on a top surface of a product conveyor in the processing area. One exemplary article for irradiation is a tray of fresh ground meat. The tray of fresh ground meat that is positioned in the processing area for irradiation may itself exclude oxygen as well.

Silicon composite particles are prepared by sintering primary fine particles of silicon, silicon alloy or silicon oxide together with an organosilicon compound. Sintering of the organosilicon compound results in a silicon-base inorganic compound which serves as a binder. Each particle has the structure that silicon or silicon alloy fine particles are dispersed in the silicon-base inorganic compound binder, and voids are present within the particle.

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

System and method for sterilization, using UV light source(s), of products, e.g., polymer-based products, whether positioned within or external to their packaging, using monochromatic, continuous wave, high-intensity, incoherent light in single and / or multiple light source configurations. The treatment system(s) and method(s) may be used for sterilization of alternative products, including, for example, food products such as meat and poultry, enteral and / or parenteral solutions and systems, and the like.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

PCT No. PCT / IB96 / 00130 Sec. 371 Date Dec. 31, 1997 Sec. 102(e) Date Dec. 31, 1997 PCT Filed Feb. 15, 1996 PCT Pub. No. WO96 / 25048 PCT Pub. Date Aug. 22, 1996A method of extended shelf life packing of a food, wherein the food comprises meat, consists of the step of packaging the food by sealing the food in a non-barrier, oxygen permeable, flexible package. The package comprises plastic film and the atmosphere sealed within the package is pure oxygen (100% O2). The plastic film may comprise polyethylene film or low density polyethylene film.

An apparatus for synergistically combining a plasma with a comminution means such as a fluid kinetic energy mill (jet mill), preferably in a single reactor and / or in a single process step is provided by the present invention. Within the apparatus of the invention potential energy is converted into kinetic energy and subsequently into angular momentum by means of wave energy, for comminuting, reacting and separation of feed materials. Apparatuss of use of the apparatus in the practice of various processes are also provided by the present invention.

The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w / w) salt, 1%(w / w) white spirit and 1%(w / w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w / w) plant oil, 1%(w / w) horseradish, 5%(w / w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu / g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.

The invention provides a method for quickly aging and tenderizing beef, which comprises the following steps: during the beef chilling aging process, cattle pancreas is prepared into homogenate; Ca2+ is utilized to activate various zymogens in the pancreas; active pancreas injection solution is prepared and directly injected into the beef, so that trypsin in the beef can decompose muscle protein; and simultaneously, by the action of ultrasonic wave, the original structure of muscle is damaged, the tenderness is improved, the aging purpose can be achieved within three to five days, and the natural aging time can be shortened by about 50%. In the aspect of keeping quality, vacuum packaging and radiation sterilization are combined, so that the storage period of the cut beef can be prolonged for 3-5 times; in the aspect of the quality of the beef, the cut beef prepared by the method has organoleptic, physicochemical and other indexes which can meet the requirements of 'GB2707 Hygienic Standard for Fresh (Frozen) Meat of Livestock'; and the cutting force is 4.2-5.3kg, and people can obtain the best mouthfeel. The method maintains the specific flavor and nutrition of the beef, and has the characteristics of quick aging speed, long shelf life, energy saving effect and high production efficiency.

A method for treating a substance using an apparatus having: (a) a volute or cyclone head, (b) a throat connected to the volute or cyclone head, (c) a parabolic reflector connected to the throat, (d) a first wave energy source comprising a first electrode within the volute or cyclone head that extends through the outlet into the first opening of the throat along the central axis of the throat, and a second electrode extending into the parabolic reflector proximate to the focus wherein the second electrode is spaced apart and axially aligned with first electrode, and (e) a second wave energy source disposed inside the throat, embedded within the throat or disposed around the throat. The substance is supplied to the inlet of the volute or cyclone head and is irradiated with one or more wave energies produced by the first and second wave energy sources.

The invention relates to a composite preservative for freshwater fish and a using method of the composite preservative, belonging to the technical field of aquatic product preservation. The composite preservative is characterized in that the mass concentration of chitosan is 5 to 20g / L, the mass concentration of tea polyphenol is 1 to 5g / L and the mass concentration of nisin is 1 to 5g / L; and when the composite preservative is used, the freshwater fish is subjected to slaughtering and slicing, sterilization treatment, preservative dipping, drainage and package, and partial freezing storage. The natural composite preservative developed based on cold-tolerant putrefying flora of the freshwater fish has the characteristics of no toxicity, high antibacterial property, wide antibacterial spectrum and the like, is applicable to preservation of the freshwater fish, is simple in using method, low in production cost and high in industrialized degree, and can effectively prolong the preservation time of the freshwater fish, wherein the preservation time is 40 to 50 days.