38results about How to "Extend food shelf life" patented technology

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 provides hericium erinaceus and konjak tofu and a making method thereof. The hericium erinaceus and konjak tofu is made from, by weight, 48.1-48.2% of water, 4.9-5% of textured soybean protein, 10.4-10.5% of edible oil, 19.4-19.5% of isolated soybean protein, 14.97-14.98% of hericium erinaceus powder, 0.58-0.59% of edible salt, 0.19-0.20% of starch, 0.019-0.02% of konjak purification powder, 0.019-0.020% of I+G, 0.97-0.98% of white granulated sugar, 0.019-0.020% of yeast powder, 0.019-0.020% of TG enzyme and 0.0058-0.0059% of natamycin. The nutritional value of the hericium erinaceus and konjak tofu is improved, the immunologic function of the human body can be enhanced, the preparation technology is simple, the shelf life of the made tofu is long, and the tofu is convenient to eat.

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 relates to a method for preserving shredded squid, which belongs to the technical field of food engineering. The method for preserving shredded squid disclosed by the invention comprises: first using a controlled atmosphere preserving machine to package shredded squid controlled atmosphere in mixed gas; and then carrying out low-temperature plasma treatment on the shredded squid packaged in controlled atmosphere. The mixed gas is mixed gas of N2 and CO2, and in the mixed gas, the volume content proportions of N2 and CO2 are respectively 60 to 80 percent and 20 to 40 percent. By integrating controlled atmosphere and low-temperature plasma treatment, the invention improves conventional shredded squid preservation methods, and can effectively sterilize and preserve food without changing the inherent properties of food, prolonging the shelf life of food. The low-temperature plasma treatment of the invention utilizes dielectric barrier discharge generated by a power supply, discharge is uniform, the power consumption of an experimental device is little, the non-toxic and harmless gases are chosen, so that the human being and the environment cannot be harmed, and moreover, the preservation time of food can be effectively prolonged.

The invention discloses an edible sweet film and a preparation method thereof and belongs to the technical field of food packaging and protective materials. According to the preparation method, chitosan and whey protein are used as film forming base materials, xylooligosaccharide is used as a sweetener and genipin is used as a crosslinker. A film forming liquid of the edible sweet film contains the chitosan and whey protein. In the invention, the chitosan and the whey protein are compounded creatively with addition of the crosslinker, so that the film remains the nutrients in the whey protein. The film has good insulation property, mechanical performance and long-acting antibacterial performance. The raw materials of the edible sweet film are all edible, wherein a chitosan acetic acid solution has a sour taste while the xylooligosaccharide enable the film to have a sweet taste, thereby forming the edible sweet film. The method is simple in operations and low in cost, and has a wide application prospect in food industry.

The invention provides asparagus bean curd and a manufacturing method thereof. The asparagus bean curd comprises, by weight parts, 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 0.100-0.25 part of starch, 0.010-0.020 part of I+G, 0.50-1.00 part of white granulated sugar, 0.015-0.025 part of yeast powder, 0.015-0.025 part of TG enzyme and 0.0050-0.0060 part of natamycin. The asparagus bean curd improves nutritional value and can enhance a human immunity function. Besides, the manufacturing process is simple, and the manufactured food is long in guarantee period and is convenient to eat.

A method of using a dietary ingredient by combining an effective amount of a dietary ingredient selected from the group consisting of Dihydroquercetin (taxifolin), Arabinogalactan and Arabinogalactan in combination with Dihydroquercetin (taxifolin) with a food such that the dietary ingredient preserves nutritional quality of the food, enhances a shelf life or stability of the food and improves organoleptic properties of the food without changing a nature, substance or quality of the food. The method further includes providing the combination of the dietary ingredient and the food to a group of consumers having special dietary needs. The dietary ingredient is used herein as an antioxidant to prolong the shelf-life of the food by protecting it against deterioration caused by oxidation and preservatives and against deterioration caused by microorganisms, and to aid in manufacturing, processing, preparation, treatment, packing, transporting or storing of the food.

The invention provide a purple perilla seed anti-oxidizing heptapeptide and a preparation method of same. The anti-oxidizing heptapeptide has the following sequence: Ser-Gly-Pro-Val-Gly-Leu-Trp (SGPVGLW). An in-vitro test proves that the heptapeptide can effectively remove ABTS and has a strong oxygen radical absorbance capacity (ORAC); and meanwhile, the heptapeptide can effectively inhibit lipid peroxidization of linoleic acid. A cellular test proves that the heptapeptide is safe to cells, and has significant inhibiting effects on oxidative damage of HepG-2 cells. The anti-oxidizing heptapeptide has simple structure, is safe and has strong anti-oxidizing activity, can be used as an excellent replacement of artificially synthesized anti-oxidizing agent, and has an important value in the fields of development and application of novel anti-oxidizing health-caring products and food additives.

The invention provides shiitake mushroom bean curds and a production method thereof. The shiitake mushroom bean curds are prepared from the following components in parts by weight: 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 15.0-20.0 parts of soybean isolate protein, 0.50-1.00 part of shiitake mushroom powder, 0.015-0.025 part of a TG enzyme and 0.0050-0.0060 part of natamycin. According to the shiitake mushroom bean curds provided by the invention, the nutrient value of the bean curds can be improved and the immunity function of human bodies can also be enhanced; the shiitake mushroom bean curds are simple in production process, and the produced foods have a long shelf life and are convenient to eat.

The invention discloses a fruit can which comprises 600-700g of fruits, 100-120g of rock candy, 1-2g of salt, 3-5g of lemon juice and 300-350g of purified water. The fruit can is not added with any chemical component; by virtue of high-temperature steam and vacuum sealing, the purpose of prolonging the food preservation period is achieved, the finished product is sour, sweet and tasty and is fullypreserved with fruit fragrance.

The invention relates to the technical field of lignin extraction and particularly provides an extraction method for lignin in moringa seed husks. The method comprises the steps that raw materials arepre-treated, an alkaline process or a formic acid process or a toluenesulfonic acid process is adopted for extracting the lignin in the moringa seed husks, the lignin is purified to remove impurities, after the structure of the lignin is represented, the moringa seed husk lignin products obtained through extraction in the three processes have similar chemical structures and properties and are GSHlignin, the lignin extracted through the three processes has high oxidation resistance, the oxidation resistance of the lignin is obviously higher than that of a commercial antioxidant BHT, the lignin can be used as a natural antioxidant, and the moringa seed husks are conveniently recycled.

The invention provides an antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package, wherein the antioxidant hydrogen sustained-release agent comprises zinc powder, iron powder, citric acid and calcium chloride based is mass ratio according to the quality guarantee period requirement of food. (1) The formula (mass ratio) of the antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package with quality guarantee period less than 3 months is that the ratio of zinc powder to iron powder to citric acid (containing crystal water) to calcium chloride (containing crystal water) is 0.2:1.2:(1-1.5):(0.5-0.7); (2) the formula (mass ratio) of the antioxidant hydrogen sustained-release agent for oil-containing food in gas-filled package with quality guarantee period less than 6 months is that the ratio of iron powder to citric acid (containing crystal water) to calcium chloride (containing crystal water) is 1.25:(0.75-1.25):(0.5-0.75).The hydrogen sustained-release agent has the advantages of hydrogen is released slowly; a part of hydrogen is consumed through reaction, and redundant hydrogen can go out of packages to be released; and potential safety hazards caused by accumulation of hydrogen are overcome. Iron, zinc, calcium chloride and citric acid react stably, do not generate odor and harmful air, and are harmless to humanbody.

The invention discloses a whole lemon product and a processing method thereof. A whole lemon freeze-drying technology is adopted, after being freeze-dried, whole lemons are rapidly heated, sublimated and dried, volatile lemon oil ingredient loss in the lemons is low, thermosensitive substances such as protein, vitamin and microorganisms cannot be degenerated or be lack of biological activity, more substances with medical value can be kept, and the health-care function is good. The dried substances are loose and porous, are spongy, are small in size change and taste good, the dried lemons can be kept for a long time and cannot go bad, harmful ingredients of a preservative are completely eradicated, and the shelf time of pure natural food is prolonged.

The invention discloses a sour and sweet sliced cold chicken dipping condiment and a preparation method thereof. The sour and sweet sliced cold chicken dipping condiment is characterized by being mainly prepared from, by weight, 4-6 parts of kacmpferia galanga L, 5-8 parts of garlic, 2-5 parts of limes, 3-6 parts of shallot, 3-6 parts of coriander, 2-6 parts of basil, 2-4 parts of table salt, 5-11 parts of reducing sugar and 4-9 parts of edible oil. The preparation method includes the steps of raw material deoiling, squeezing, filtering, high-temperature baking, vacuum drying, smashing, homogenizing and sterilizing. The sour and sweet sliced cold chicken dipping condiment and the preparation method thereof have the advantages that the formula is scientific and reasonable, the components are simple, no preservative is contained, the seasoning and flavor enhancing effect is good, the source is wide, and the shelf life is long.

The invention relates to seasoned viciafaba L.. The seasoned viciafaba L. is processed through the technologies of making auxiliary materials in multiple steps, performing oil immersion, performing material blending and the like. The seasoned viciafaba L. is different from coated products in the market, various ingredients and components of the viciafaba L. generate new flavor chemical reactions,and besides, high-thickness coatings are not needed on the surfaces of the viciafaba L., so that in the storage process, the seasoned viciafaba L. cannot be deteriorated due to water absorption, and the seasoned viciafaba L. has long shelf life ( the shelf life is prolonged to 15-18 months from 8 months).

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

The invention provides a double-side-roller-coated aluminum coil for food package. The double-side-roller-coated aluminum coil comprises an aluminum base layer, a chemical layer I, a primer layer I, afinishing coat layer, a chemical layer II, a primer layer II, a close membrane layer and a silver ion bacteriostatic membrane layer, wherein the top surface of the aluminum base layer is successivelyconnected with the chemical layer I, the primer layer I and the finishing coat layer; and the bottom surface of the aluminum base layer is successively connected with the chemical layer II, the primer layer II, the close membrane layer and the silver ion bacteriostatic membrane layer. The aluminum coil of the invention can be directly used for packaging of food cans and the like, has the advantages of uniform membrane thickness, strong corrosion resistance and strong bacteriostatic ability, and is capable of preventing people from harm caused by reactions of aluminum ions with food.

The present invention relates to a method for producing antimicrobial nanofilms packaging cover based on Titanium nano-dioxide through extrusion for extension of food shelf-life. The method comprises the steps of providing nano-silver and nano-clay particles which are antimicrobial agents to enhance mechanical properties of packaging in food industry; and evaluating effects of nano clay and nano silver packaging on the growth of these bacteria within 6 days of shelf life keeping at 4° C. The silver and clay nanoparticles are analyzed using AFM, SEM, FESEM, EDX, FTIR and TEM, wherein the size of clay and silver nanoparticles are measured 15 nm and 35 nm, respectively.

A vacuum food fresh keeping canister comprises a canister body and a one-way valve. A surrounding edge and a cover face are arranged at the upper portion of the canister body. A pressing edge and a lifting buckle are arranged on the cover face. The pressing edge is provided with the one-way valve. The one-way valve is composed of an upper body, a lower body and a valve element, the upper body is provided with the valve element, and a valve deck is arranged on the one-way valve. The pressing edge is composed of a metal edge and a plastic edge. The upper body and the lower body of the one-way valve are arranged at the upper portion and the lower portion of the cover face correspondingly. The upper body is provided with the plastic edge and a circular hole. The plastic edge is arranged inside the metal edge. The metal edge and the cover face are connected into a whole. The lower body is provided with a cylinder table face hole. The valve element is arranged on the cylinder table face hole and the circular hole of the upper body. A lifting bead is arranged at the upper portion of the valve element, and a circular truncated cone is arranged at the lower portion of the valve element. The circular truncated cone and the cylinder table face hole in the lower body are closely combined. An air extraction barrel is composed of a handle, a connecting head, a plastic plug and an air pipe. The one-way valve is directly connected with the connecting head on the air extraction barrel.