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45results about How to "Effective in keeping fresh" patented technology
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Fresh flower preservative and preparation method of fresh flower preservative
The invention provides a fresh flower preservative. The fresh flower preservative is mainly prepared from the following raw materials in parts by weight: 50 parts of saccharose, 0.1-0.9 part of zinc gluconate, 0.2-0.8 part of 8-hydroxyquinoline sulphate, 0.01-0.09 part of boric acid, 0.03-0.09 part of propylene glycol, 0.01-0.05 part of ethanediol, 0.02-0.06 part of citric acid, 0.01-0.07 part of ferrous sulphate, 0.04-0.08 part of monopotassium phosphate, 0.02-0.08 part of potassium sulphate, 0.01-0.09 part of magnesium sulphate, 0.01-0.05 part of an ethylene inhibitor, and 0.02-0.06 part of a growth regulator. The invention further provides a preparation method of the fresh flower preservative. Compared with the prior art, the fresh flower preservative provided by the invention is low in cost, simple to process, capable of effectively preserving flowers, and capable of avoiding environmental pollution.
Owner:卞佳林
Multifunctional ice bag heat preservation box
ActiveCN108861083ALarge squeezeImprove elastic supportShock-sensitive articlesContainers to prevent mechanical damageCold airEngineering
The invention provides a multifunctional ice bag heat preservation box. An inner bulge part presses a third elastic communication pipe at an outer bulge part, so that gas in a second elastic air bag cannot flow back gas and can be kept in the second elastic air bag, an annular elastic air bag gradually extends into an annular clamping groove and corresponds to a lower groove portion, a first communication end and a second communication end are correspondingly connected together, the gas in a gas containing cavity enters the annular elastic air bag along a second air circulation layer through asealing air guide pipe, the annular elastic air bag is expanded and tightly attached and buckled to the annular clamping groove, and an outer thread section is matched with an inner thread section toconnect a piston knob and a box cover together for fixation. The heat preservation box is carried upside down, the second elastic air bag can be used for carrying out effective elastic supporting andbuffering on the object according to the elastic supporting force accumulated by the gravity of the object, and a third elastic air bag is used for actively and periodically sucking in hot air and sucking out cold air to continuously, effectively and comprehensively preserve freshness of the object.
Owner:戴碧堂
Fresh-keeping method for bagged Huanghua pears
InactiveCN102422872AAvoid squeezingAvoid collision damageFruits/vegetable preservation by freezing/coolingWater depletionPEAR
The present invention relates to the technical field of agricultural product fresh keeping. The purpose of the present invention is to provide a fresh-keeping method for bagged Huanghua pears. According to the method, complete bagging states of the fruits are maintained during the fruit picking process and the fruit storage process; the fresh-keeping process comprises: bagging the Huanghua pear fruits, treating by 1-MCP, carrying out gradient cooling, carrying out cold preservation, carrying out gradient heating, and ex-warehousing. According to the fresh-keeping method for the Huanghua pear fruits, the complete bagging states during the fruit picking process and the fruit storage process are maintained, such that the squeezing damage and the collision damage during the processes of fruit picking, packing, carrying and storing can be prevented, the micro-ecological environment of the fruit before the fruit picking can be continued; the 1-MCP is adopted as the gas, and can enter the fruit from the carpopodium and the binding gap of the fruit bag opening so as to effectively maintain the fruit hardness and the fruit quality by inhibiting ethylene; with adopting the bagging and the high storage humidity, the transpiration water depletion during the fruit storage process is effectively controlled, such that the film packaging is not required; with the gradient cooling treatment before the cold preservation and the gradient heating treatment after the cold preservation, the low temperature damage is effectively prevented, and the quality of the Huanghua pear fruits is maintained.
Owner:ZHEJIANG UNIV
Method for keeping cordyceps sinensis fresh by using irradiation method
ActiveCN109717346AAchieve freshnessReduce weight lossFood preservationModified atmosphereIrradiation
The invention provides a method for keeping cordyceps sinensis fresh by using an irradiation method, and relates to the technical field of cordyceps sinensis fresh-keeping. The method includes soakingfresh cordyceps sinensis in a fresh-keeping solution; performing modified atmosphere packaging; and performing irradiation on the modified atmosphere packaged cordyceps sinensis with <60>Co[gamma] rays or 5-10 MeV electron beams, irradiation dose being 0.1-1.5 kGy, and ununiformity being less than or equal to 1.25 so that the fresh-keeping of the cordyceps sinensis can be realized. According to the embodiments, compared with the prior art, the weight loss rate, soluble protein content decreasing rate and polyphenol oxidase activity growth rate of the cordyceps sinensis can be significantly reduced by adopting the method to perform fresh-keeping processing on the fresh cordyceps sinensis, and the fresh-keeping time at least can reach 75 d; and long-time and effective fresh-keeping on animal-fungal tissue complexes like the cordyceps sinensis can be realized under limited irradiation dose, and obvious damage to the cordyceps sinensis can be avoided.
Owner:CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
Antistaling agent of plant juice and its preparing process
InactiveCN1356052ALow costEasy to produceFruits/vegetable preservation using chemicalsHot peppersAllium sativum
An antistaling agent for food is prepared from garlic, onion, ginger, hot pepper, radish and cinnamon bark through mixing the first five, mashing, squeezing to obtain juice, extracting juice of cinnamon bark, and mixing them together. Its advantages include high antistaling effect, environment protection and high safety.
Owner:陈俊昌
Method for storing and preserving fruits and vegetables
The present invention belongs to the technical field of fruit and vegetable preservation and particularly discloses a method for storing and preserving fruits and vegetables. The method comprises thefollowing steps: (1) picked fresh fruits and vegetables are sorted and graded, then the sorted and graded fruits and vegetables are separately placed in slightly acid electrolyzed water for ultrasonicwashing, wherein the washing temperature is set at 35-50 DEG C, the time is 8-10 min, and the power is 500-600 W, and then the fruits and vegetables are taken out to be drained; (2) the drained fruits and vegetables are placed in a low-voltage electrostatic field device, wherein the stacking height of the fruits and vegetables is 1-3 layers, and the fruits and vegetables are treated in an electric field with an output voltage of 2.5 kV / m and a current of 0.2 mA for 120-180 min; and (3) the fruits and vegetables treated by the electric field are soaked in film coating liquid for film coating treatment, after drying, the fruits and vegetables are packaged by using foam boxes, and finally the fruits and vegetables are cold-stored in a cold storage at 10-12 DEG C under a low pressure condition of 10-20 kPa. The method can effectively prolong a preservation period of the fruits and vegetables, maintains nutritional flavor of the fruits and vegetables, and is high in application value.
Owner:唐秀廷
Vegetable preservation sterilizing agent and preparation method thereof
InactiveCN107156289AExtend freshnessImprove catalytic performanceFood ingredient as antioxidantAcidic food ingredientsGrowth plantAntioxidant
The invention discloses a vegetable preservation sterilizing agent and a preparation method thereof, and relates to the technical field of preservation. The vegetable preservation sterilizing agent is mainly prepared from the following raw materials in parts by weight: 10-15 parts of nano silver, 5-9 parts of film coating agent, 15-18 parts of plant growth accelerator, 3-7 parts of plant growth inhibitor and 1-2 parts of antioxidant. The vegetable preservation sterilizing agent can effectively act on vegetables, the preservation sterilizing effect on the vegetables is improved, and the quality keeping and freshness retaining duration of the vegetables is prolonged. The preparation method of the vegetable preservation sterilizing agent comprises the following steps: according to parts by weight, adding 10-15 parts of the nano silver, 5-9 parts of the film coating agent, 15-18 parts of the plant growth accelerator, 3-7 parts of the plant growth inhibitor and 1-2 parts of the antioxidant into water,; stirring and pulping in turn. The preparation method has the advantages of simple operation steps, mild operation conditions, easiness in implementation and relatively great industrial application prospect.
Owner:重庆凰巢实业有限公司
Aquatic product fresh-keeping agent and fresh-keeping method employing same
InactiveCN103404940AReduce moistureInhibition of activityFood preservationSODIUM METAPHOSPHATESodium phosphates
The invention discloses an aquatic product fresh-keeping agent which is formed by mixing the following components in percentage by weight: 20-30% of sodium tripolyphosphate, 20-30% of sodium pyrophosphate, 10-20% of sodium hexametaphosphate, 5-10% of dipotassium phosphate, 5-10% of trisodium phosphate and 10-20% of edible salt. A method for keeping aquatic products fresh by using the fresh-keeping agent comprises the following steps: 1) weighing clean aquatic products with an automatic weighing machine, and conveying the aquatic products to a stirring mixer by a screw conveyer; 2) placing the aquatic product fresh-keeping agent in a storage bin, adding the fresh-keeping agent into the stirring mixer by a constant weight feeder; 3) fully mixing the aquatic products and the fresh-keeping agent in the stirring mixer, then conveying the aquatic products and the fresh-keeping agent into an automatic packaging unit for packaging, and freezing and preserving. The method applies a chemical preservation and freezing preservation coupled technique, not only can effectively keep freshness, prevent corrosion and retain moisture, but also can restrain growth and propagation of bacteria in the aquatic products.
Owner:龙海市益合食品配料有限公司
Fresh-keeping module remote control system based on Internet of Things
InactiveCN110531687AEffective in keeping freshEffective monitoringLighting and heating apparatusAlarmsTransformerThe Internet
The invention discloses a fresh-keeping module remote control system based on the Internet of Things. The system comprises an MCU applied to a refrigeration device and also comprises a fresh-keeping module, a detection module, a lease module, a communication module, a display panel, a database, a server and a web interaction interface electrically connected with the MCU. The fresh-keeping module comprises a rheostat and a transformer and also comprises an inner wall coil winding and a partition plate coil winding set in the refrigeration device. The detection module comprises a magnetic fieldsensor, a visual sensor, a smell sensor, a pressure sensor and a temperature sensor. The temperature sensor comprises a sensor in a cabinet, a sensor outside a cabinet and a condensation sensor, the lease module comprises a GPS chip, a timer and an electronic lock, and the display panel is provided with an indication lamp and an alarm assembly. The system can effectively monitor, regulate and control the fresh-keeping function of fresh foods and can timely monitor a refrigeration environment of the refrigeration device, the functions of real-time monitoring and regulation are realized, the fresh-keeping effect and timely regulation and control of the refrigeration device are ensured, the system is convenient and intelligent, and the popularization and application of the system are facilitated.
Owner:内蒙古震惶科技有限公司
Essential oil nano emulsion emulsified by xanthan gum and preparation method and application thereof
InactiveCN110178892AGood dispersionGood storage stabilityFruit and vegetables preservationFood ingredient for microbe protectionOctenyl succinateAdditive ingredient
The invention discloses an essential oil nano emulsion emulsified by xanthan gum. The essential oil nano emulsion mainly consists of the following components in percentage by volume: 1 to 20 percent of composite oil phase taking clove essential oil as a main component; 60 to 78 percent of a xanthan gum solution; and 15 to 23 percent of a starch octenyl succinate solution. The invention also provides a preparation method and application of the essential oil nano emulsion emulsified by xanthan gum. The nano emulsion can play a role in preserving fresh-cut fruits and vegetables, and particularlycan solve the problems of easy rot and browning of fresh-cut apples in the prior art.
Owner:SHANDONG INST OF POMOLOGY
Microbial fruit preservative
InactiveCN109090224AEffective in keeping freshCrisp hardnessFruit and vegetables preservationMicroorganismBacillus licheniformis
The invention discloses a preparation method for a microbial fruit preservative. The preparation method includes the following steps: step (1) of fermenting bacillus licheniformis ZJU-X1; step (2) offermenting bacillus subtilis strain xp: preparing an LB medium (all by quality concentration g / L); and step (3) of mixing the preservatives 1 and 2 at a mass ratio of 1:2. The microbial fruit preservative is obtained by fermentation through natural probiotic microorganisms, which can effectively preserve fruits, especially very fragile and soft fruits such as strawberries. The microbial fruit preservative only needs to be sprayed without harm.
Owner:湖州吴兴道场城乡建设发展有限公司
Fresh product cold-chain logistics transport method
InactiveCN109850382AHomogeneous and stableInhibition of autodigestionLiving organism packagingDomestic cooling apparatusRefrigerator carCold chain
The invention relates to a fresh product cold-chain logistics transport method. The method specifically comprises the steps of pretreatment, cold-chain logistics transport, and cold-chain terminal distribution. According to the technical scheme, the advantages of being low in cost, small in energy consumption and low in product loss are achieved. A dedicated refrigerator car does not need for transport, only a common vehicle can finish cold-chain transport, through use and circulation of a pre-cooling heat preservation storage and transport unit, energy consumption is reduced, and the food preservation loss caused by box opening can be reduced.
Owner:青岛朗鲜电子商务有限公司
Storage method of postharvest mandarin orange
ActiveCN108991102AIncrease stickinessAvoid breedingFruits/vegetable preservation by coatingProduction lineCitrus nobilis
The invention relates to the fresh-keeping technical field, and in particular, relates to a storage method of postharvest mandarin orange, wherein the method includes the steps particularly: (1) picking fruits; (2) loading and unloading; (3) carrying out selective acceptance; (4) degreening; (5) loading the fruits on a grading production line and selecting defective fruits; (6) soaking: soaking the fruits in a fresh-keeping medicine pool; (7) drying: drying the soaked fruits at the temperature of 35-36 DEG C, after drying, grading according to the fruit specifications, and sorting out the samebatch of fruits with better appearance and color as display fruits of each batch; (8) packaging; (9) carrying out selective examination of the packaging quality of finished product; and (10) loadingthe finished product. The storage method can safely and effectively keep the freshness of the mandarin orange.
Owner:广西杨氏鲜果有限公司 +1
Needle mushroom fresh-keeping agent and preparation method thereof
InactiveCN109105479AInhibition of respirationInhibit growthFruit and vegetables preservationNatural extract food ingredientsBudMushroom
The invention belongs to the field of edible fungus fresh keeping, and particularly relates to a needle mushroom fresh-keeping agent and a preparation method thereof. The needle mushroom fresh-keepingagent is prepared from the following raw materials in parts by weight: 3 to 6 parts of folium artemisiae argyi, 10 to 15 parts of yellow cinnamon leaves, 3 to 6 parts of lotus leaves, 6 to 10 parts of fructus chebulae, 3 to 6 parts of rhizoma polygoni cuspidati, 3 to 6 parts of radix paeoniae rubra, 2 to 4 parts of rhizoma anemarrhenae, 3 to 6 parts of green tea, 6 to 10 parts of radix arnebiae seu lithospermi, 3 to 6 parts of herba andrographitis, 8 to 12 parts of Ilex pur-purea buds, 3 to 6 parts of herba arabidopsis thalianae, and 2 to 4 parts of pears. The raw materials are classified into three types according to the effect of raw materials and are extracted by separately utilizing a water decoction extraction method, a methanol extraction method, and an ethanol reflux method, and then the obtained extraction solutions are mixed and fermented, thus obtaining the needle mushroom fresh-keeping agent. By adopting the needle mushroom fresh-keeping agent provided by the invention, the growth proliferation of microorganisms can be inhibited, the breathing and metabolism effect of the needle mushrooms can be alleviated, the needle mushrooms can be effectively kept fresh, and the fresh-keeping period can be 40 days or more; and moreover, the needle mushroom fresh-keeping agent is wide in raw material source, simple in preparation method and low in cost.
Owner:印江自治县板溪镇印龙食用菌专业合作社
Preserving compound special for compound flowers and plants and preparation method thereof
The invention discloses a preserving compound special for compound flowers and plants and a preparation method thereof. The preserving compound is prepared from the following raw materials in parts by weight: 11-22 parts of methotrexate polyglutamate, 6-11 parts of mascagnite, 8-15 parts of plant ash, 13-20 parts of nisin, 4-8 parts of ethylene ethyl glycine, 2.5-6 parts of natamycin, 15-21 parts of chitosan, 7-12 parts of calcium silicate, 1.5-3.2 parts of glycolamide, 1.2-3.4 parts of garlic extract and 1.3-2.4 parts of Chinese herbal medicine aqueous extraction. According to the invention, various raw materials are compounded, so that the anti-bacterial property is greatly promoted and the antibacterial spectrum is greatly widened. The Chinese herbal medicine components are reasonably combined with each other and are extracted in classifications, resistance substances have a synergic effect with the Chinese herbal medicine components, the comprehensive coordinating effect and the overall calling function for microorganism antagonism can be achieved, the antibacterial effect is stronger and the color-protecting and glorifying effects are obvious. The Chinese herbal medicine-containing preserving compound special for compound flowers and plants disclosed by the invention has safe and environment-friendly components and contains no harmful chemical component, the preparation method is simple and the operation is simple and convenient in use.
Owner:胡静
Method for biological preservation of crisp winter jujube
InactiveCN109090225AEffective in keeping freshCrisp hardnessFruit and vegetables preservationWater useBacillus licheniformis
The invention discloses a method for biological preservation of crisp winter jujube. The method includes step (1) of fermentation: configuring an LB medium (all mass concentration g / L): peptone 20 g,K2HPO4.3H2O 2.5 g, MgSO4 0.73 g, glycerol 15.0 ml, agar 15.0g, corn starch 2-3g, stachyose 2-4g, and distilled water used to achieve a constant volume of 1.0L; at the pH of 7.0 and a temperature of 121 DEG C, sterilizing for 15 min; inoculating bacillus licheniformis ZJU-X1 into the LB medium according to 10% of the inoculation amount, fermenting for 3-7 h at 37-39 DEG C, and obtaining a preservative; step (2) of preservation: diluting the preservative by 100 times, and spraying evenly the preservative on winter jujube. According to the method, the crisp winter jujube can be obtained by fermentation by using natural probiotic microorganisms, the winter jujube can be effectively preserved, the crisp hardness and sucrose content are maintained, and mildew is reduced.
Owner:湖州吴兴道场城乡建设发展有限公司
Preservation method for large traditional Chinese medicinal materials
InactiveCN112889814AEffective in keeping freshSafe, non-toxic and washableDead plant preservationRadiationBiotechnologyProtein solution
The invention relates to a preservation method for large traditional Chinese medicinal materials. The method comprises the following steps: preparing a fibroin solution with the concentration of 0.1%-10%; pretreating the traditional Chinese medicinal materials to be preserved; spraying the silk protein solution on the surfaces of the traditional Chinese medicinal materials through a spraying device until the silk protein solution completely covers the traditional Chinese medicinal materials; and drying the sprayed traditional Chinese medicinal materials. Thus, the large traditional Chinese medicinal materials can be effectively preserved, meanwhile, the protein film for preserving the large traditional Chinese medicinal materials has the advantages of being safe, non-toxic, cleanable, biocompatibility, biodegradability and the like, and the problems that in the prior art, environmental pollution is serious, the protein film is harmful to the human body, and the preservation effect is not ideal can be solved.
Owner:SHANGHAI INST OF MICROSYSTEM & INFORMATION TECH CHINESE ACAD OF SCI
Environment-friendly fresh keeping composition for garden flowers and preparation method thereof
InactiveCN107517956AReduce dosageReduced dosage of petal soluble sugarsBiocideDead plant preservationAdditive ingredient8-Hydroxyquinoline
The invention discloses an environment-friendly fresh keeping composition for garden flowers and a preparation method thereof. The environment-friendly fresh keeping composition is prepared from the following raw materials in parts by weight: 11 to 22 parts of potassium permanganate, 6 to 11 parts of soybean lecithin, 13 to 20 parts of hedychium coronarium koenig rhizome extracts, 4 to 8 parts of 8-hydroxyquinoline sulfate, 2.5 to 6 parts of oligosaccharide, 15 to 21 parts of silver thiosulfate, 7 to 12 parts of carvone ethanol solution, 1 to 6 parts of aminoethoxyvinylglycine hydrochloride, 2 to 9 parts of potassium alum and 3 to 8 parts of traditional herbal medicine water extraction liquid. Various raw materials are compounded; the antibacterial performance is greatly improved; in addition, the antibacterial spectrum is greatly expanded. The traditional Chinese herbal medicine ingredients are reasonably matched and are extracted in a classified manner; the effects of resistance substances are mutually cooperated; the all-around cooperation effect and the integral calling effect on microbial interference can be generated; the strong antibacterial effects are achieved; the color protection and color increase effects are obvious. The compounding flower fresh keeping composition containing traditional Chinese herbal medicine ingredients is safe and achieves an environment-friendly effect; no harmful chemical ingredient is contained; the preparation method is simple; the operation is simple and convenient in the use process.
Owner:张剑秋
Preparation method of pigeon egg preservative
InactiveCN105707207AImprove biological activityExtend shelf lifeEggs preservationTrisodium citrateSucrose
The invention provides a preparation method of a pigeon egg preservative. The pigeon egg preservative is obtained by evenly mixing, by mass, 4-6 parts of sucrose ester, 0.2-0.4 part of sodium tartrate, 0.5-0.8 part of sodium citrate, 0.1-0.2 part of lignin, 0.01-0.03 part of sodium sorbate, 0.2-0.4 part of vitamin C, 0.1-0.2 part of brown sugar, 0.1-0.2 part of sodium alga acid and 155-165 parts of water. The pigeon egg preservative obtained through the preparation method can effectively preserve pigeon eggs and enhance the biological activity of molecules inside pigeon eggs, prolongs the preservation time of the pigeon eggs, and well avoids bacterial virus breeding.
Owner:柳州市金诚鸽子养殖场(微型企业)
Fresh-keeping agent for flammulina velutipes, and preparation method and use method of same
InactiveCN107494708AEffective in keeping freshReduce harmFruit and vegetables preservationNatural extract food ingredientsSide effectOphiopogon japonicus
The invention provides a fresh-keeping agent for flammulina velutipes, which is prepared from, by weight, 10-15 parts of dandelion, 3-5 parts of hawthorn leaves, 8-10 parts of pepper, 1-3 parts of schisandra chinensis, 3-5 parts of eucommia ulmoides leaves, and 3-5 parts of radix ophiopogonis; preferably, 12 parts of the dandelion, 4 parts of the hawthorn leaves, 9 parts of the pepper, 2 parts of the schisandra chinensis, 4 parts of the eucommia ulmoides leaves, and 4 parts of the radix ophiopogonis. The invention also provides a preparation method, in which the components, according to the formula, are mixed and are decocted in water. The invention also provides a use method of the fresh-keeping agent, which includes the steps of soaking flammulina velutipes in the fresh-keeping agent at 3-5 DEG C for 5-8 min, and naturally air-drying the flammulina velutipes. The fresh-keeping agent can keep the flammulina velutipes fresh, fresh keeping period lasting for more than 32 days, even 43 days. The raw materials in the fresh-keeping agent are traditional Chinese medicine components, so that the fresh-keeping agent is low in damage on human body, has no toxic and side effect and is suitable for being promoted.
Owner:雷燕梅
Rice dumpling cooking process in industrial large-scale production
PendingCN109744476AEffective in keeping freshGuaranteed tasteClimate change adaptationFood preservationCooking processChemistry
The invention discloses a rice dumpling cooking process in industrial large-scale production, which comprises the following steps of: A, preparing, namely preparing glutinous rice, stuffing, seasoningand rice dumpling leaves; B, cleaning rice dumpling leaves, namely cleaning and draining rice dumpling leaves by using cleaning solution, wherein cleaning solution is a mixture of water and edible alkali; C, batching, namely uniformly mixing and stirring glutinous rice, stuffing and seasoning; D, rice dumpling wrapping, namely folding rice dumpling leaves obtained in the step B into funnel shapes, filling leaves with glutinous rice stuffing obtained in the step C, then wrapping into rice dumplings, and tightly binding rice dumplings with threads; E) steaming and boiling, namely steaming and boiling wrapped and formed rice dumplings serving as raw materials; F) cooling, namely cooling steamed rice dumplings; G) coating, namely coating cooled rice dumplings with viscous fresh-keeping materials; H) packaging, namely packaging rice dumplings coated with fresh-keeping materials by using vacuum packaging bags after air drying.
Owner:嘉兴市真真老老食品有限公司
Squid tube body fresh-keeping agent
InactiveCN106615041AImprove qualityChange hydrophilicityMeat/fish preservation using chemicalsSodium carbonateChemistry
The invention discloses a squid tube body fresh-keeping agent. The squid tube body fresh-keeping agent is prepared from the following components in percentage by weight in a mixing way: 20 to 30 percent of sodium tripolyphosphate, 10 to 20 percent of sodium pyrophosphate, 10 to 20 percent of sodium hexametaphosphate, 25 to 35 percent of edible salt and 5 to 18 percent of sodium carbonate. Compared with the prior art, the squid tube body fresh-keeping agent disclosed by the invention has the advantages that before frozen fresh keeping, hydrophilic and hydrophobic properties of protein in a squid tube are firstly changed through chemical action, and the hydrophilic property of the protein is increased, so that effective fresh keeping, corrosion preventing and moisture holding functions are achieved, the quality of the squid tube is obviously improved, and meanwhile, due to the frozen fresh keeping, growth and propagation of bacteria in an aquatic product can be inhibited.
Owner:龙海市益合食品配料有限公司
Pigeon egg preservative
InactiveCN105746682AEffective in keeping freshExtended shelf lifeEggs preservationBiotechnologyMonosodium glutamate
The invention provides a pigeon egg preservative, made from the following components according to parts by weight: 3-5 parts of sucrose ester, 1-2 parts of white granulated sugar, 0.8-1.2 parts of sodium glutamate, 0.3-0.5 part of sodium tartrate, 0.1-0.2 part of sodium nitrate, 0.5-0.6 part of sodium sorbate, and 170-180 parts of water.The pigeon egg preservative is effective in preserving pigeon eggs, enhancing bioactivity of molecules in the pigeon eggs, prolonging shelf life of each pigeon egg and well avoiding the growth of germs and viruses.
Owner:柳州市金诚鸽子养殖场(微型企业)
Fresh-keeping and freezing device for tilapia slices as well as processing method
ActiveCN110173944AAffect the tasteShorten thawing timeLighting and heating apparatusDomestic refrigeratorsTilapiaFood safety
The invention discloses a fresh-keeping and freezing device for tilapia slices. The fresh-keeping and freezing device comprises a machine body, wherein an equipment cavity is formed in the machine body, a freezing mechanism is arranged in the equipment cavity, a freezing cavity is formed in the machine body, a motor cavity and a mounting groove are formed in the side wall of the machine body, a driving motor is installed in the motor cavity, and a threaded rod is vertically installed in the mounting groove. The invention further discloses a fresh-keeping and freezing processing method for thetilapia slices. The method comprises the following steps of S1, pretreating; S2, finishing; S3, methane treating; S4, preservative making; S5, soaking; S6, air drying; and S7, freezing. The fresh-keeping and freezing device for the tilapia slices has the advantages that the structure is ingenious, the use is facilitated, the tilapia slices can be effectively kept fresh, and the taste of the tilapia slices is ensured on the premise that the shelf life is ensured. The fresh-keeping and freezing processing method for the tilapia slices has the advantages that the raw material cost is low, and thefresh-keeping period time is prolonged on the premise that the food safety is ensured.
Owner:福建铭发水产开发有限公司
Litchi low-temperature plasma sterile controlled atmosphere preservation method
PendingCN111728023AAchieve freshnessEffective in keeping freshFruits/vegetable preservation by irradiation/electric treatmentFood ingredient for microbe protectionChemical treatmentLychee fruit
The invention discloses a litchi low-temperature plasma sterile controlled atmosphere preservation method. The method comprises the following steps: S1, picking fresh litchis in the morning, removingfruits with plant diseases and insect pests, damaged fruits, small fruits and dried fruits, putting the fruits into a controlled atmosphere fresh-keeping bag, and performing pre-cooling on the fresh litchis in a refrigeration house; S2, after pre-cooling, taking out the litchis together with the controlled atmosphere fresh-keeping, performing sealing on the controlled atmosphere fresh-keeping bag,and sending the sealed controlled atmosphere fresh-keeping bag into a plasma treatment closed chamber for low-temperature plasma treatment; and S3, transferring the litchis subjected to low-temperature plasma treatment and the controlled atmosphere fresh-keeping bags into a refrigeration house for storage, and regularly transferring the litchis into a plasma treatment closed chamber for low-temperature plasma treatment. The litchi preservation method breaks through the current situation of mainly depending on chemical treatment for a long time and other situations of poor physical treatment effect in litchi preservation, the low-temperature preservation period of litchis is greatly prolonged on the basis of the physical preservation technology of combining low-temperature plasma with sterile controlled atmosphere packaging, and effective preservation of litchis is achieved.
Owner:钟楚杰
Preservation technology of zongzi
InactiveCN109717350AEffective in keeping freshGuaranteed tasteClimate change adaptationFood preservationGrape seedGrapes seeds
The present invention discloses a preservation technology of zongzi. The preservation technology of the zongzi comprises the following steps: A) cooking is conducted: a wrapped and shaped zongzi is used as a raw material for cooking; B) cooling is conducted: the cooked zongzi is cooled; C) coating is conducted: a thick preservation material is coated on surface of the cooled zongzi, wherein the preservation material comprises a component A and a component B in the following parts by weight and the A component comprises: 5-8 parts of grape seed essential oil, 4-6 parts of fennel essential oil,1-2 parts of ascorbic acid, 5-7 parts of citric acid, 5-7 parts of glacial acetic acid, 30-35 parts of zein thin film, and a slurry material composed of the component A is coated on the surface of thezongzi to form a film layer, wherein the component B comprises 18-25 parts of straw ash, 10-15 parts of water, 5-10 parts of glycerin and 4-6 parts of konjac flour, and a slurry material composed ofthe component B is coated on the surface of the component A to form a protective layer having a sterilization function; and D) packaging is conducted: the zongzi coated with the preservation materialis air-dried and the air-dried zongzi is packaged in vacuum packaging bags.
Owner:嘉兴市真真老老食品有限公司
A kind of degradable antibacterial composite fresh-keeping film and preparation method thereof
InactiveCN108070103BImprove mechanical propertiesHigh breathable barrierCyclodextrin coatingsHyaluronic acid coatingsPolymer scienceCyclodextrin
The invention provides a degradable antibacterial composite preservative film and a preparation method of the film. The method comprises the following steps of: step 1: manufacturing a PVA (polyvinylalcohol) film from PVA by a flow casting film formation method, step 2: preparing a mixed solution from chitosan / beta-cyclodextrin / glycerol, and adding thyme essential oil into the mixed solution, andstep 3: spreading the mixed solution prepared in step 2 on the PVA film and preparing the preservative film by the flow casting film formation method at last. The composite antibacterial preservativefilm prepared by the method is safe, nontoxic, healthy and environment-friendly, has good mechanical properties and higher permeability and barrier properties, is applied to bacterial inhibition andfresh preservation of fruits and vegetables, can effectively inhibit bacteria and achieve a good fresh preservation effect, and solves a series of environmental problems and human health problems caused by the existing physical methods and chemical methods for the fresh preservation of the fruits and the vegetables.
Owner:SICHUAN AGRI UNIV
Air-conditioning control method of refrigerator, air-conditioning drawer and fresh-keeping refrigerator
ActiveCN113124611BReduce air pressureReduce internal and external pressure differenceLighting and heating apparatusDomestic refrigeratorsIceboxControl engineering
The invention discloses an air conditioning control method of a refrigerator, an air conditioning drawer and a fresh-keeping refrigerator. Wherein, the method includes: monitoring the oxygen concentration of the drawer and the pressure difference inside and outside the drawer when the drawer is closed; controlling the opening and closing of the vacuum pump in the nitrogen-oxygen separation membrane module and the air pipe The opening and closing of the air intake hole of the road channel. The invention realizes the linkage control of the nitrogen-oxygen separation membrane module and the air inlet switch of the air pipeline channel, which can not only adjust the gas concentration of the drawer to effectively keep the refrigerated food fresh, but also solve the problems of drawer deformation and negative pressure, so that The drawers are easy to move and secure.
Owner:GREE ELECTRIC APPLIANCES INC
A kind of dark septate endophyte fungus on blueberry roots and application thereof
ActiveCN111187724BPromote growthPromote germinationBiocidePlant growth regulatorsBiotechnologyRoot growth
Owner:ANQING NORMAL UNIV
A kind of frozen food logistics transportation packaging box
ActiveCN109573337BRefrigerated and kept freshEffective in keeping freshLinings/internal coatingsShock-sensitive articlesEngineeringMechanical engineering
Owner:江苏南京国家农业高新技术产业示范区发展集团有限公司
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