216results about How to "Achieve freshness" patented technology

The invention discloses a method and a system for internet of things information transmission. Firstly, a public key infrastructure/certificate authority (PKI/CA) mechanism is established in the internet of things and an authentication key and an encryption key are distributed to an aggregation node of the internet of things; transmitted information is encrypted and authorized in an edge network of the internet of things; and key conversion is conducted after the encrypted and authorized information reaches the aggregation node of the internet of things and the information encrypted again is sent to an application management server of the internet of things. According to the method and the system for the internet of things information transmission, the internet of things can effectively resist interior attack, information safety transmission level is improved and complexity of encryption and safety authentication calculation in the edge network of the internet of things is reduced.

The invention discloses an edible fishskin collagen antibiosis membrane and a preparing method thereof, wherein fishskin collagen, chitosan, plant essential oil, soya bean lecithin and glycerol are contained in component of the membrane. The preparing method includes: firstly dissolving the fishskin collagen powder in distilled water to prepare fishskin collagen solution, dissolving the chitosan in chitosan solution prepared by acetic acid solution, dissolving the plant essential oil in distilled water of the soya bean lecithin to prepare plant essential oil solution, mixing the three solutions, adding in the glycerol as the plasticizer, evenly stirring, standing for degassing, and removing and spreading the obtained solution on an organic glass framework for drying to obtain the membrane. The edible fishskin collagen antibiosis membrane has good antibiosis performance, can be biodegraded, causes no pollution to the environment, can restrain growing of microorganisms on the surface of food and accordingly has the effect of food refreshment and shelf life extending.

The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.

The invention discloses a controllable-respiration preservative film and a preparation method thereof. The method comprises the following steps: dissolving a water-soluble polyhydroxy plasticizer in water, adding the reaction raw material, heating until the raw material is completely dissolved in water, dispersing at high speed, and cooling to 50-70 DEG C to prepare a solution for running filming; and running the solution for running filming onto a steel belt on a running production line via a die head, and drying to obtain the controllable-respiration preservative film. The controllable-respiration preservative film is prepared from the reaction raw materials in percentage by mass: 60-80% of polyvinyl alcohol, 10-30% of water-soluble polyhydroxy plasticizer, 1-5% of moisture respiration regulator, 1-3% of compatilizer, 3-10% of water retention agent and 0.5-3% of assistant. The preservative film has high barrier property for oxygen and nitrogen sources; the bidirectional permeation exchange power for moisture can be effectively regulated and controlled through the raw material formula; and thus, the preservative film can ensure free respiration and moisture exchange of fruits and vegetables in the preservation process.

The invention discloses a preservation method for salt baked meat products. The method comprises steps of smearing a preservative, dipping with the preservative, sterilizing by microwave, and sterilizing by pulsed light. According to the method, preservation by using a Chinese herbal medicine preservative, sterilization by using the microwave and sterilization by using the pulsed light, which are three preservation and sterilization technologies, are combined. The preservation method can effectively preserve the quality and prolong the shelf life of the salt baked meat products with little influence on nutrients and taste of the products. The adopted preservative is natural and nontoxic. The salt baked meat products have a unique flavor and nutritive and healthcare value. The pulsed light used for sterilization is free of toxic and side effects. The method effectively avoids disadvantages, which are caused by traditional long storage time of the salt baked meat products, of hardened meat, bad taste, high acid value caused by oxidation, and flavor change.

The invention relates to a cellulose viscose producing process engineering using tea, which includes: tea stock preparation, cutting, screen selecting, material washing, preliminary treatment, cooking, desanding and concentrating, chloridization, alkali refining, albefaction, acid treatment, desanding and concentrating, manufacturing, impregnation, squeezing, comminution, old, yellowing, grinding, solubilization, filtering, debubbling, filtering, spinning, drafting, cut off, post treatment, drying, and packing, wherein, a demulcent pulping process is used in the manufacturing technique, a protecting agent is added, and an enzyme treatment process is added. The invention utilizes tea as raw material to produce cellulose viscose, which initiates tea application in textile industry; and reserves the intrinsic antimicrobial and antiradiation substance tea polyphenol in tea, and features of environment protection, pure and fresh, coolness, etc., thereby the fiber thereof has natural performance of antimicrobial, bacterium suppressing, sterilizing, antiradiation, etc., and a novel field is created for the development of the cellulose viscose functional products thereof.

The invention mainly relates to a table hot and spicy sauce and a preparation method thereof. The hot and spicy sauce, which is made from pickled pepper, is characterized by containing ingredients in terms of part by weight: pickled 18-20 parts of pickled pepper, 40-50 parts of edible oil, 6-7 parts of lobster sauce, 3.5-4.5 parts of black sesame seed, 3.2-8.8 parts of pignut, 4-4.5 parts of soybean, 7.2-8 parts of shallot, and 4.1-5 parts of sufu. The ingredients are prepared into the hot and spicy sauce, which has a slightly hot taste and does not cause people to have a parched mouth or tongue and excessive internal heat, thus being suitable for various people. Besides, the requirements of fresh-keeping and quality guarantying of the hot and spicy sauce can be satisfied without adding any additive, thus overcoming the defect that the fresh-keeping and quality guarantying can only be realized when the additive is added and facilitating eating and storage. The sauce is rich in nutrition, convenient to eat and store, and suitable for public taste; moreover, the sauce can not only used for mixing rice, steamed bread or cold dish, but also be widely used in restaurants, households and on journey.

The invention relates to an RFID security authentication method based on a physical unclonable function. The method realizes non-replicability of label data by utilizing the unique excitation response mapping mechanism of the physical unclonable function, and realizes freshness of shared secret values in an authentication period by introducing a dynamic updating mechanism. Targeted for the particularity and limitation of air interfaces of labels and reader-writers of an RFID system, the method utilizes an XOR operation and a unidirectional Hash function to effectively solve the problem of security data transmission of the RFID system. The method is practical and novel, and identity authentication is carried out by utilizing a lightweight cryptography operator, so that tamper-proofing performance of the label data is improved; and the method is suitable for RFID application scenarios having higher safety false-proofing demand.

The invention discloses a natural volatile solid fresh-keeping agent for fruit and vegetables and a preparation method thereof. The fresh-keeping agent is prepared by mixing main raw material and adjuvants at a certain ratio in parts by weight, and taking rice flour and maltodextrin as a wall materials and essential oil mixed with natural spices as a core material; ingredients of the main raw material are rice flour, maltodextrin and essential oil mixed with natural spices, and the adjuvants comprise an antiseptic, an adhesive, a crisp-keeping agent, an emulsifier and an ethylene receptor inhibitor. The natural volatile solid fresh-keeping agent for fruit and vegetables has the main advantages of realizing freshness keeping of fruit and vegetables by volatilizing the essential oil mixed with natural spices and 1-MCP which respectively contact surfaces of fruit and vegetables; employing microcapsule technology to embed the essential oil mixed with natural spices and the 1-MCP to effectively control volatilization rate of the essential oil mixed with natural spices and the 1-MCP, improve utilization rate of effective ingredients and solve freshness-keeping technical problems of fruit and vegetables in the course of transport; and the product made from natural materials is safe and nontoxic. See the accompanying drawings of the abstract for processing technology of the fresh-keeping agent.

The invention discloses an edible peanut protein isolate antimicrobial coating and a preparation method thereof. The method comprises the following steps: (1) dissolving peanut protein isolate; (2) dissolving chitosan; (3) uniformly mixing a peanut protein isolate solution with a chitosan solution; (4) adding glycerin as a plasticizer; (5) promoting the dissolution by use of an ultrasonic water bath; (6) adding a clove essential oil component and a nisin component; (7) homogenizing; (8) degassing; (9) coating; and (10) drying and uncovering the coating. The antimicrobial coating disclosed by the invention not only can be used for preferably preventing migration of oxygen, carbon dioxide and water vapor but also is nontoxic and harmless to a human body and edible.

The invention discloses a method for preserving grapes, and provides a method for preserving grapes or enabling the grapes to resist gray mold. The method comprises the following step: soaking the picked grape fruits into a cinnamic acid solution, so as to achieve preservation of the grapes or prevention of the gray mold, wherein the cinnamic acid solution comprises cinnamic acid and water; the final concentration of the cinnamic acid in the cinnamic acid solution is 1-10mM. The experiment disclosed by the invention proves that preservation of the picked grape fruits can be achieved by using the cinnamic acid solution, and the effect of resisting the gray mold is achieved.

The invention provides an edible fish skin collagen active composite membrane and a preparation method thereof. The edible fish skin collagen active composite membrane comprises components, namely fish skin collagen, beta-cyclodextrin, curcumin, Tween-80 and glycerin. The preparation method comprises the following steps: firstly, mixing and dissolving the curcumin and the beta-cyclodextrin into distilled water with the Tween-80 so as to obtain a curcumin emulsifier solution, secondly, dissolving the collagen into the curcumin emulsifier solution so as to obtain a collagen solution, further adding glycerin as a plasticizer, uniformly stirring, leaving stand to remove gases, moving and paving on an organic glass frame, and drying, so as to obtain the edible fish skin collagen active composite membrane. The edible fish skin collagen active composite membrane provided by the invention is good in antioxidation property, can be biologically degraded, is free of environment pollution, is capable of preventing external microorganism from contacting food, and is capable of inhibiting oxidation rotting of the food, therefore, the effects of preserving food and prolonging the shelf life of the food can be achieved.

Using message authentication code (MAC) to authenticate message, the invention uses one-off variable. The method includes steps: before using one-off variable, saving range and use state of one-off variable; it must carry out operation for one-off variable and message together to calculate MAC; in authenticating MAC, must authenticate one-off variable, and its state; after using one-off variable, must mark and save use state; for certain cipher key and authentication function, one-off variable is only use for once to authenticate message effectively. Using one-off variable can realize integrality and freshness of authenticating message. Advantages are: synchronous use one-off variable to prevent security attack in many ways, and simple method for realizing complicated authentication application.

The invention discloses a bottled red wine fresh-keeping and automatic pouring device comprising a wine container and a sealed container plug. The bottled wine fresh-keeping and automatic pouring device is characterized in that one side on the sealed container plug is provided with an inflation mechanism for injecting decompressed nitrogen or argon coming from a gas storage bottle into the container, and the other side thereof is provided with a wine outlet mechanism of a wine outlet control electromagnetic valve; the inflation mechanism comprises a nitrogen or argon storage bottle, a constant-pressure type reducing valve connected with the gas storage bottle, a gas transmission main pipe, a gas control electromagnetic valve and a gas inlet pipe, wherein the gas control electromagnetic valve is connected with the gas transmission main pipe, and one end of the gas inlet pipe is connected with the gas control electromagnetic valve and the other end thereof is inserted into the sealed container plug and enters the container; and the wine outlet mechanism comprises a wine outlet pipe, a wine outlet control electromagnetic valve connected with the wine outlet pipe, a wine transmission pipe and a wine outlet faucet. With the bottled wine fresh-keeping and automatic pouring device, the problems of long-term quality keeping, fresh keeping and taste keeping of bottled liquor, especially bottled red wine can be solved; and meanwhile, gas pressure realizes automatic wine pouring without opening the wine container plug.

The invention discloses a fish catching device in the unattended ship intelligent fishery. The fish catching device comprises an unattended ship. An intelligent fish catching mechanism and a ship-mounted fabric take-up and pay-off mechanism for lifting up the intelligent fish catching mechanism and putting the intelligent fish catching mechanism in water are arranged on a deck of the unattended ship. The intelligent fish catching mechanism comprises a fish catching box. A fish inlet is formed in the side wall of the fish catching box and provided with a fish cage door. A fish luring lamp is arranged in the fish catching box. A first fish detector for detecting fish swarms is arranged on the outer surface of the bottom wall of the fish catching box. A second fish detector for recognizing whether objects detected by the first fish detector are fish swarms or not and monitoring the number of the fish swarms in the fish catching box is arranged on the inner surface of the top wall of the fish catching box. The catching device is simple in structure and reasonable in design, the fish catching task of the unattended ship intelligent fishery can be completed on the premise of no artificial interference, whole-process unattended fish catching is realized, it is avoided that time and labor are wasted in the fish catching process and a water body is polluted, and the problem that efficiency is low during the fish catching of a traditional fish cage is solved.

The invention discloses a processing method of instant Chinese-chestnut. The method comprises steps of pretreating raw materials, dipping with plant preserving liquid, rinsing, freezing rapidly, cooking, packaging and sterilizing by intense pulsed light. According to the processing method, the extract of natural plant raw materials is used to dip the Chinese chestnut kernel. By the natural sterilizing, disinfecting microbe-inhibiting effective components of the traditional Chinese medicines, preservation of the Chinese chestnut kernel is achieved, and the fragrance and tissue state of the Chinese chestnut kernel are preserved. The instant Chinese chestnut has a characteristic of long preservation time. The natural light fragrance of the Chinese chestnut is enhanced and the instant Chinese chestnut has a unique flavor. Chinese wolfberry, propolis, and other natural plant components increase the nutrition healthcare value. The processing process of the product is free of other antiseptics or chemical additives. The instant Chinese chestnut is a green and convenient leisure food.

The invention discloses a processing method of instant Chinese chestnuts. The processing method of the instant Chinese chestnuts comprises the following seven steps: pretreating raw materials, immersing the raw materials in a plant preservation solution, rinsing, quickly freezing, steaming, packaging and carrying out pulse highlight sterilization. According to the processing method, the Chinese chestnuts are immersed with an extraction solution of pure natural plant raw materials; the preservation of the Chinese chestnut kernels is realized through natural effective components with the functions of sterilizing, disinfecting and inhibiting microorganisms in Chinese herbal medicines, and the color, aroma and taste and tissue states of the Chinese chestnut kernels are kept; the light natural aroma of the Chinese chestnuts can be increased and the flavor is unique; the nutritional and health value is increased by pure natural plant components, namely medlar, propolis and the like; and other preservatives or chemical additives are not added in a processing process of the product so that the instant Chinese chestnuts are of an environmental friendly and convenient snack food.

The invention relates to a processing method for green tea fresh-keeping under ordinary temperature which comprises, loading green tea into packaging bags for air regulation treatment and oxygen blocking package, wherein the air regulation treatment employs nitrogen and carbon dioxide mixture gas to be filled into the packaging bags, then employing impulse electromagnetic wave to proceed radiation treatment to the packaged green tea, and storing under ordinary temperature.

The invention provides a temperature control method of a temperature changing subchamber, which comprises the following steps of: setting temperatures of a refrigerating chamber and a temperature changing subchamber; obtaining a refrigerating start temperature and a refrigerating suspension temperature of the temperature changing subchamber according to a temperature setting value of the refrigerating chamber, a temperature setting value of the temperature changing subchamber and a sectioning compensation temperature difference table; and detecting the current temperature of the temperature changing subchamber and controlling the refrigeration of the temperature changing subchamber according to the current temperature value, the refrigerating start temperature and the refrigerating suspension temperature. The invention carries out accurate control on the temperature of a temperature changing chamber by a principle of the temperature control sectioning compensation of the temperature changing chamber, thereby more favorably realizing all functions of freshness retaining, freezing point temperature and soft freezing of the temperature changing chamber.

The invention discloses a preservation method of a salted meat product. The preservation method of the salted meat product comprises the following steps: coating a preservative, immersing with the preservative, carrying out microwave sterilization and carrying out pulse illumination sterilization. The preservation method of the salted meat product combines three preservation and sterilization technologies including Chinese herbal medicine preservative preservation, microwave sterilization and pulse light sterilization, so that the quality can be effectively kept, the shelf life of the salted meat product is prolonged, and the influences on nutrition ingredients and mouth feel are very small; the preservative is pure natural and toxin-free, has a unique flavor and also has a nutrition and health value; the pulse illumination sterilization also has no toxic side effect; and by virtue of the method, the disadvantages of a traditional salted product that the meat quality is hard after the product is stored for a long time, the mouth feel is not good, the acid value is high due to oxidization and the flavor is changed are effectively avoided.

The invention discloses a shrimp preservation method. The method comprises the following steps: carrying out drip-washing on fresh raw shrimps by using ozone water at the temperature of 3-5 DEG C and draining water; subsequently soaking the shrimps in acidic electrolysis water at the temperature of 3-5 DEG C for 10-15 minutes and then draining water, wherein the pH of the acidic electrolysis water is 3.0-3.5, the concentration of available chlorine is 60mg/L to 70mg/L, and the redox potential is 1100mV to 1200mV; subsequently putting into a tea polyphenol solution at the temperature of 3-5 DEG C, soaking for 10-15 minutes and then draining water, wherein the mass concentration of tea polyphenol in the tea polyphenol solution is 0.25% to 0.35%; finally packaging into an aseptic preservation bag and preserving at the temperature to 3-5 DEG C. By adopting the method disclosed by the invention, freshness protection of the shrimps can be effectively realized so that the shelf life of the shrimps can be prolonged.

The invention discloses a high-voltage static fresh-keeping refrigerator and relates to the technical field of refrigeration equipment. A refrigerator body is internally provided with a refrigerating chamber, a temperature varying chamber and a freezing chamber from top to bottom in sequence. Static release devices are installed in the refrigerating chamber, the temperature varying chamber and the freezing chamber correspondingly. A water storage box is detachably installed on the surface of each static release device. The refrigerator is further provided with a transformer. All the static release devices are electrically connected with the transformer. According to the high-voltage static fresh-keeping refrigerator, static fields produced by the static release devices are resonated with water molecules, movement of the water molecules in the water storage boxes is accelerated so that the storage spaces can be humidified, and moisture volatilizing of stored foods is reduced; the static fields can further inhibit the growth of microorganisms and meanwhile has the effects of sterilizing, decomposing ethylene, inhibiting the activity of food enzymes and increasing the permeability of cell membranes, so that fresh keeping of the foods is achieved; and the high-voltage static fresh-keeping refrigerator is simple in structure, easy to assemble, reasonable in cost and good in adaptability and can be suitable for various refrigerators.

This invention relates to sea cucumber deep processing, specifically to a vacuum freeze-drying instant sea cucumber five-cereal health care porridge preparation method. According to the present invention, sea cucumber and five cereals are combined; the method comprises the following steps: 1, carrying out slicing on sea cucumber, 2, carrying out high pressure porridge cooking, 3, carrying out rapid freezing shaping, 4, carrying out vacuum freeze-drying, 5, carrying out microwave sterilization, and 6 carrying out gas replacement packaging; and positive effects comprise that: a one-step freeze-drying technology is adopted to scientifically combine the sea cucumber and the five cereals so as to reduce a processing cost of the vacuum freeze-drying sea cucumber five-cereal health care porridge, achieve fresh keeping, deliquescence resistance and quality preservation of the product, and provide characteristic of health and convenient taking.

The invention relates to a selection and synchronization method for a counter in a block cipher counter running mode. The method comprises the following steps that: 1) a sender selects protected Ethernet passive optical network (EPON) information; 2) the sender selects a proper counter and encrypts the protected EPON information selected in the step 1) by using the block cipher counter running mode; 3) the sender synchronizes the selected counter and sends the protected information encrypted in the step 2) to a receiver; and 4) after receiving the encrypted protected information from the step3), the receiver synchronizes the counter encrypted and selected by the sender to decrypt the protected information. The invention provides the safe and effective selection and synchronization method for the counter using the block cipher counter running mode, which is suitable for an EPON system.