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32results about How to "Extend fresh storage time" patented technology
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Full-biodegradable preservative film and preparation method thereof
The invention relates to a full-biodegradable preservative film and a preparation method thereof, belonging to the field of high molecular materials. The full-biodegradable preservative film is characterized by being prepared from the following components in parts by weight: 95-5 parts of polylactic acid, 5-95 parts of biodegradable polyester, 1-10 parts of toughening agent, 0.1-6 part of ethylene decomposition absorbent, 1-20 parts of inorganic filler and 0.1-0.8 part of processing aid. The full-biodegradable preservative film provided by the invention has good toughness, can be fully biodegraded and avoids environmental pollution after being used and discarded; and moreover, the preservative film decomposes the ethylene gas released in the fruit / vegetable storage process under the effect of ethylene decomposition absorbent, and thus, the fruit / vegetable preservation time is greatly prolonged.
Owner:WEIHAI GONGDA PLASTIC CEMENT CHEM CO LTD
Preservative film for short-term storage of fruits and vegetables, preparation method of preservative film and prepared preservative bag
InactiveCN104309903ASlow down the rate of ripening and decayExtended decay timeFlexible coversWrappersSurface layerDecomposition
The invention discloses a preservative film for short-term storage of fruits and vegetables. A micro-foamed film body with a surface layer for slowing down water loss and adsorbing ethylene is formed on the preservative film, and the density of the film body is 0.5-0.9 g / cm<3>. The invention further discloses a preparation method of the preservative film for short-term storage of the fruits and the vegetables. The invention further discloses a preservative bag produced by using the components and the preparation method. By adopting the technical scheme of the invention, the film has sufficient adsorption capacity for ethylene gas wrapped in the film, and the adsorption capacity cannot be reduced obviously under natural ambient conditions, so that the speed of maturing and decaying the fruits and the vegetables wrapped by using the preservative film is effectively reduced, the decomposition time of the fruits and the vegetables is prolonged, the freshness of the fruits and the vegetables is guaranteed, and the decomposition of matured fruits and vegetables is also avoided; through the addition of catalysts, micro foams on the surface of the film body are promoted, the freshness of the fruits and the vegetables is guaranteed, and the maturity and decomposition of the fruits and vegetables cause by the concentration of the ethylene gas are also avoided.
Owner:ZHONGSHAN ZHENHONG PACKAGING TECH
Hollow packaging box made of high-concentration ozone ice crystals
InactiveCN103318546AEffective control over decompositionEnhanced inhibitory effectLiving organism packagingFood preservationHigh concentrationPesticide residue
The invention discloses a hollow packaging box made of high-concentration ozone ice crystals, aiming to overcome defects that normal ice can only cool and suppress breeding of microorganisms and viruses and bacteria attached on surfaces of storages but cannot sterilize the same, and storages are short in preservation period, high in loss and poor in quality due to the fact that the ozone component in ozone ice is easy to decompose. The hollow packaging box made of the high-concentration ozone ice crystals comprises an ice-crystal made packaging box body, an ice-crystal made packaging box cover and an ozone and water solution pouring inlet. By utilizing double functions of bacterium inhibition and sterilization of the ozone component in the hollow ice crystals and an aseptic environment in a closed semi-vacuum state, the design purposes of prolonging the preservation period of the storages and improving green quality thereof are achieved. The hollow packaging box made of the high-concentration ozone ice crystals has the advantages of providing a proper environment capable of killing the microorganisms, viruses and moulds, decomposing harmful components, such as hormone, antibiotics, additives, pesticide residues, heavy metal, containing in the storages, and leading to the dormancy state of the storages within a short time, shortening the precooling time, prolonging the preservation period without any preservatives, improving green quality and being recycled.
Owner:辽宁自然冰科技有限公司
Method for storing Chinese chestnut seeds by combining alive keeping and freshness retaining
InactiveCN104366657AExtend fresh storage timeIncrease useSeed preservation by freezing/coolingFood preparationEconomic benefitsHorticulture
The invention discloses a method for storing Chinese chestnut seeds by combining alive keeping and freshness retaining. Alive keeping storage and freshness retaining storage for existing Chinese chestnut seeds have disadvantages. In the method, early-stage storage and post-stage storage are adopted; the early-stage storage is the alive keeping storage for the seeds, the storage time lasts for 1-5 months and the storage temperature is 1-5 DEG C; the early-stage storage is applicable to seedling Chinese chestnut seeds and is also applicable to grafted Chinese chestnut seeds; the post-stage storage is the freshness retaining storage, the storage time lasts for about 10 months and the storage time ranges from -5 DEG C to 0 DEG C; and the aim of conveniently eating the Chinese chestnut seeds is realized. The rest part, for seeding, of the seedling Chinese chestnut seeds and the grafted Chinese chestnut seeds can be stored by adopting the method in the freshness retaining storage process when the quantity of the Chinese chestnut seeds is relatively large and the Chinese chestnut seeds cannot be treated in time so as to enable the quality of the seeds to be influenced. The method can be used for achieving the organic combination of the alive keeping storage and the freshness retaining storage by adopting respective advantages and removing respective disadvantages. The storage time is obviously prolonged and the seed freshness retaining rate is up to be equal to or more than 96%; and compared with conventional storage, for the method, the economic benefits can be improved by one time or more than one time.
Owner:杜宏彬
Bio-based multifunctional freshness protection package
InactiveCN106275770AEasy to produceLow costSynthetic resin layered productsBagsSurface layerEngineering
The invention discloses a bio-based multifunctional freshness protection package, comprising a bag body, wherein an opening is formed in one side of the bag body, the bag body consists of a weight bearing layer, a blocking and separating layer and an adsorbing and freshness protecting layer from outside to inside, and the adsorbing and freshness protecting layer comprises a surface layer micro-foamed film body capable of slowing down water loss and adsorbing ethylene. As the freshness protection package consists of the weight bearing layer, the blocking and separating layer and the adsorbing and freshness protecting layer from outside to inside, a bio-based freshness protecting layer can not only lock water that is generated during the respiratory process of vegetables and fruits but also adsorb the ethylene that is generated during the respiration, the blocking and separating layer can reduce water loss, the weight bearing layer can buffer external extrusion so as to reduce damage, and therefore the freshness protection and storage time for the vegetables and the fruits is prolonged greatly, and meanwhile the freshness protection package has the advantages of simplicity and convenience for production and low cost.
Owner:ZHONGSHAN ZHENHONG PACKAGING TECH
Fresh keeping and storage method of truffles
InactiveCN106615059AExtend fresh storage timeEasy to operateFruits/vegetable preservation by freezing/coolingChemistryFlavor
The invention relates to the technical field of fresh keeping and storage of wild mushrooms, and in particular to a fresh keeping and storage method of truffles. The flavor and the taste of the truffles still can be kept under the situation that no chemical reagents are added in a storage process. The fresh keeping and storage method comprises the following steps: (1) truffles pretreatment; (2) low-temperature treatment; (3) ozone disinfection; (4) packaging and storage. By adopting the fresh keeping and storage method disclosed by the invention, the fresh keeping and storage time of the truffles is greatly prolonged, effective component structure and unique fragrance of kames are reserved, worm damage and lesion are not found during a preservation period, and better appearance, unique fragrance and unique sensory quality of the truffles are maintained; the fresh keeping problem during long-time storage and long-distance transportation processes of the truffles is met.
Owner:SAAS BIOTECH & NUCLEAR TECH RES INST
Food fresh-keeping system
The invention provides a food fresh-keeping system, which comprises an electrode device connected with an alternating-current power supply and to-be-stored food and used for forming a high-voltage electric field area, and the to-be-stored food is placed in the high-voltage electric field area. An electric field formed by the electrode device can induce polar molecules in the to-be-stored food to vibrate, the time for food materials to pass through the maximum ice crystal growth zone can be effectively shortened, the cell sap leakage is reduced, the freezing and thawing quality is improved, thehigh-voltage electric field can also improve the antioxidant enzyme activity in the to-be-stored food, the permeability of cell membranes is influenced, the long-term fresh-keeping effect is achieved, and the storage time of the to-be-stored food is prolonged.
Owner:晶彩无限环境科技(苏州)有限公司
Green purifying and residue removing system for fruits and application of system
InactiveCN105707223ARapid pre-coolingDehydration fastFruits/vegetable preservation by freezing/coolingMicroorganismPesticide residue
The invention discloses a green purifying and residue removing system for fruits and application of the system.The system comprises an ozone sterilization device, a purifying and residue removing device, an ozone supply device, an automatic control device and a support frame device; the purifying and residue removing device is arranged in the ozone sterilization device, the ozone supply device and the automatic control device are arranged on the outer side of the ozone sterilization device, and the support frame device is arranged at the lower end of an ozone sterilization cabin body.The system is designed for the defects that the fruits contain microorganisms, mildew, worm egg impurities, hormones and pesticide residues; quick precooling, bacterium killing, sterilizing, purifying and residue removing operation is achieved through the technical principle that a low temperature-controlled closed or non-closed device environment can inhibit ozone decomposition and volatilization and the fact that a low-temperature aqueous ozone solution has the effects of quick precooling, bacterium killing, sterilizing, purifying and residue removing.The system has the advantages that the harmful substances such as the microorganisms, the mildew, worm eggs, the hormones and the pesticide residues in the fruits are effectively removed and decomposed, original nutrient substances are retained, the rot and deterioration losses are reduced, the structure is simple and safe, and operation is easy.
Owner:王宏峰
Application method of fresh-keeping solution for fruits and vegetables
InactiveCN110896999AExtend fresh storage timeExtension of timeFood processingClimate change adaptationHorticultureFruits and vegetables
The invention discloses an application method of a fresh-keeping solution for fruits and vegetables. The method comprises the following steps: providing the fresh-keeping solution for fruits and vegetables; diluting the fresh-keeping solution with water according to a ratio of 1: 10, carrying out uniform mixing through shaking, and spraying the diluted solution onto fruits and vegetables 10-12 days before picking, wherein the diluted solution is sprayed in the form of mist spray and is sprayed twice in the morning and in the evening of the same day; diluting the fresh-keeping solution with water according to a ratio of 1: (5-6), carrying out uniform mixing through shaking, and spraying the diluted solution onto the fruits and vegetables 1-2 days before picking, wherein the diluted solutionis sprayed in the morning in the form of mist spray; picking and screening mature fruits and vegetables, carrying out refrigerating at 0-3 DEG C for 3-5 hours, completely soaking the refrigerated fruits and vegetables in the fresh-keeping solution, taking out the fruits and vegetables after soaking, and drying the fruits and vegetables for 30-60 minutes by using wind with a temperature of 10-15 DEG C to form a layer of fresh-keeping solution film. Compared with the prior art, the application method of the fresh-keeping solution has the advantages that the fresh-keeping time of fruits and vegetables is long, and eating safety is high.
Owner:怀化市鹤翔生态农业股份有限公司
Method for preparing edible mushroom packaging material from laccase modified water lettuce fiber
ActiveCN106674610AInhibition of breedingExtend fresh storage timeFlexible coversWrappersFiberMonoglyceride
The invention relates to a method for preparing an edible mushroom packaging material from laccase modified water lettuce fiber, and belongs to the technical field of packaging materials. The method comprises the following steps: firstly, preparing water lettuce fiber from water lettuce leaves by using processes such as boiling, acid extraction, alkali extraction and the like, dissolving carboxymethyl chitosan and xanthan gum into water, mixing with methanol so as to obtain a mixed liquid, modifying the water lettuce fiber with laccase, performing a reaction with the mixed liquid, concentrating after the reaction so as to obtain a concentrated liquid, mixing with montmorillonite, sorbitol and succinylated monoglycerides so as to obtain a viscous fluid, defoaming, performing membrane blowing, and cutting, thereby obtaining the edible mushroom packaging material. The edible mushroom packaging material prepared by using the method not only is capable of inhibiting propagation and reproduction of malignant bacteria, enabling the decomposition function of edible mushroom to be in a lowest state and prolonging the freshness preservation time, but also is of a micropore structure, effectively retards moisture loss, keeps a relatively good cell morphology, and is convenient and safe to use.
Owner:上海盘点食品科技有限公司
Environment-friendly purification and residue-removal system for fresh wild vegetable products and application thereof
The invention discloses an environment-friendly purification and residue-removal system for fresh wild vegetable products and application thereof. The environment-friendly purification residual-removal system comprises an ozone sterilization device, a purification and residue-removal device, an ozone supplying device, an automatic control device and a support frame device. The purification and residue-removal device is arranged in the ozone sterilization device; the ozone supplying device and the automatic control device are arranged outside the ozone sterilization device; the support frame device is arranged at the lower end of an ozone sterilization cabin body. The environment-friendly purification and residue-removal system is designed against the deficiency that wild vegetables contain microorganisms, ova, impurities and chemical residues, the technical principle that a closed or non-closed device environment controlled at the low temperature can inhibit ozone decomposition and volatilization is utilized, and a low temperature ozone aqueous solution has the effects of quick precooling, sterilization, purification and residue removal, so that operation of quick precooling, sterilization, purification and residue removal conducted on the wild vegetables is achieved; the system has the advantages that harmful substances such as microorganisms, ova, impurities and chemical residues can be effectively removed and decomposed, original fresh nutritional quality is maintained, losses caused by decomposition are reduced, dehydration is achieved quickly, the structure is simple, and operation is easy.
Owner:王宏峰
Freshness-retaining storage method of tricholoma matsutake
InactiveCN104542914AExtend fresh storage timeGuaranteed freshnessFruits/vegetable preservation by coatingNutritive valuesViscous liquid
The invention relates to a freshness-retaining storage method of tricholoma matsutake. The freshness-retaining storage method comprises the following steps: quickly freezing tricholoma matsutake; carrying out low-temperature drying at -22 DEG C; grinding Chinese yam; repeatedly extracting clarified liquid; centrifuging by virtue of a centrifuging machine; carrying out vacuum concentration; boiling by virtue of a water bath of 85 DEG C, so as to obtain viscous liquid; finally freezing the viscous liquid, coating the surface of tricholoma matsutake with the frozen viscous liquid, and carrying out vacuum packaging and low-temperature storage. According to the method, by virtue of various measures, the preservation time of tricholoma matsutake is prolonged to be longer than 30 days, and meanwhile, the freshness and nutritional value of tricholoma matsutake are further guaranteed.
Owner:ANHUI HUI KING FOOD
Fresh keeping method of pomelos
InactiveCN108450547AExtend fresh storage timeImprove the preservation effectFood ingredient as antioxidantNatural extract food ingredientsNitrogenPhytic acid
The invention belongs to the technical field of fruit storage, and particularly relates to a fresh keeping method of pomelos. A fresh keeping agent is applied to the surfaces of the pomelos, then fresh-keeping gas is inflated into a storage room, so that controlled-atmosphere fresh keeping of the pomelos is realized; and the fresh keeping agent is prepared from the following raw materials of pomelo peel, pomelo leaves, chitosan, agar, phytic acid and ethyl acetate; and the fresh keeping gas consists of oxygen, carbon dioxide, ozone and nitrogen. According to the fresh keeping method, the fresh-keeping storage time of falling pomelos is greatly prolonged, the pomelos can be subjected to fresh keeping for 5-6 months, and the problem that the pomelos are difficult to store for a long time issolved.
Owner:荔浦市万家兴果蔬专业合作社
Fast precooling and purification and residue removing system for fruits and fruit products and application of fast precooling and purification and residue removing system
InactiveCN105685206AEfficient killingEfficient removalFruit and vegetables preservationFood ingredient for microbe protectionBiotechnologyPesticide residue
The invention discloses a fast precooling and purification and residue removing system for fruits and fruit products and application of the fast precooling and purification and residue removing system.The system comprises an outer box device, an inner box device, a box cover device, a control device, a water supply port, a draining port and a power supply port.The system has the advantages that the system is designed aiming at the defect that the fruits contain microorganisms, viruses and bacteria, worm eggs, heavy metal, hormone, antibiotics, soil impurities and pesticide residues; the technical principle that a low-temperature-controlled sealed or non-sealed device environment can inhibit ozone decomposition and volatilization and the fact that the low-temperature ozone aqueous solution has effects of fast pre-cooling, sterilizing, and purifying and removing residues are utilized to perform fast pre-cooling, sterilizing and purification and residue removing on the fruits; the respiratory climacteric and enzyme activity effect of the fruits are effectively controlled and inhibited, original nutritional substances are kept, the preservative storage time is prolonged, weight loss caused by mildew and deterioration is reduced, and the system is simple in structure, safe and easy to operate, and the like.
Owner:王宏峰
A method for storing honeysuckle in controlled atmosphere
InactiveCN104738786BEnzymatic oxidative browning inhibitionExtended shelf lifeFood preservationChlorine dioxideNitrogen monooxide
Owner:HENAN UNIV OF SCI & TECH
A kind of fresh-keeping method of dendrobium officinale fresh branches
ActiveCN106134652BAvoid infectionExtend fresh storage timeAgriculture tools and machinesHarvested fruit hanging devicesMicroorganismDry ice
The invention provides a freshness-keeping method for fresh branches of endrobium officinale. The fresh branches of the endrobium officinale are subjected to freshness-keeping by virtue of technologies such as ozone disinfection, air-cooling and drying, dry ice gas regulation and constant-temperature regulation, so that physiological activities of the fresh branches of the endrobium officinale are reduced, bacterial microorganisms are prevented from infecting fresh branches of the endrobium officinale, and therefore, freshness-keeping storage time of fresh branches of the endrobium officinale is prolonged. Compared with a conventional freshness-keeping method, the freshness-keeping method provided by the invention has the advantages of not containing chemical medicine residues, being high in safety, adopting single and easy-to-operate equipment and technology, being low in freshness-keeping cost, being capable of keeping freshness on a large scale, being suitable for being implanted in an endrobium officinale planting base, and the like.
Owner:梅州绿盛林业科技有限公司
Novel biological preservative film and preparation method thereof
The invention relates to the technical field of preservative films, in particular to a novel biological preservative film and a preparation method thereof. The film is prepared from the following components in parts by weight: 10-90 parts of polylactic acid, 10-90 parts of biodegradable aliphatic-aromatic copolyester, 2-5 parts of a toughening agent, 1-3 parts of chitosan, 1-3 parts of an absorbent, 1-5 parts of antibacterial oil, 0.3-0.6 part of an antioxidant and 0.2-0.6 part of a lubricant. The biological preservative film disclosed by the invention can be applied to fresh keeping of various foods such as cooked foods, fruits and vegetables, meat and the like, has a strong bactericidal effect, can kill more than 650 bacteria within multiple minutes, has extremely strong antibacterial, antiseptic and fresh-keeping functions, also has a spontaneous modified atmosphere function, is convenient to use, does not need to use a fresh-keeping agent, and greatly prolongs the storage and fresh-keeping period of the food. Specifically, a common fresh-keeping film can only keep the food fresh for 2-3 days, but the preservative film can keep the food fresh for 15-30 days, which is 5-10 timesthat of the common fresh-keeping film.
Owner:谭雯文
Storage system for sweet potato preservation and sweet potato storage method
InactiveCN108142112AExtended shelf lifeReduce churnAgriculture tools and machinesHarvested fruit hanging devicesEngineeringSweet potato storage
The invention discloses a storage system for sweet potato preservation, and particularly relates to the field of sweet potato preservation. The storage system comprises a freshness storage device forstoring sweet potatoes, a drying device for drying the surface of the cleaned sweet potatoes, and a conveying device for conveying the sweet potatoes processed by the drying device to the sweet potatopreservation room; the freshness storage device comprises the sweet potato preservation room with a hollow inner part, a paving device for paving the sweet potatoes and a humidity adjusting device for adjusting humidity of the sweet potato preservation room; the paving device and the humidity adjusting device are located at the inner hollow part of the sweet potato preservation room; one side ofthe sweet potato preservation room towards the drying device is provided with a closeable sweet potato inlet; an output end of the conveying device is aligned to the inlet of the sweet potato. The storage system has the advantage of prolong the expiration date of the sweet potatoes.
Owner:杭州珍鑫源食品股份有限公司
Quick pre-cooling and purification residue removal system for fresh mushroom products and application of quick pre-cooling and purification residue removal system
InactiveCN105685205ADelayed decayExtend fresh storage timeFruit and vegetables preservationFood ingredient for microbe protectionMicroorganismDecomposition
The invention discloses a quick pre-cooling and purification residue removal system for fresh mushroom products and application of the quick pre-cooling and purification residue removal system.The quick pre-cooling and purification residue removal system comprises an outer tank device, an inner tank device, a tank cover plate device, a control device, a water supply port, a drain port and a power port.The quick pre-cooling and purification residue removal system is designed for overcoming the shortcoming that mushrooms contain microorganisms, mildew, heavy metal, hormone, additives, worm eggs, soil impurities and medicinal residues.Ozone decomposition can be inhibited by the aid of low-temperature control closed or non-closed device environments, quick pre-cooling, sterilization and disinfection and purification residue removal effects can be realized by the aid of volatilization technical principles and low-temperature ozone aqueous solution, and quick pre-cooling, sterilization and disinfection and purification residue removal operation can be implemented.The quick pre-cooling and purification residue removal system and the application have the performance advantages of quick pre-cooling, sterilization and disinfection, purification residue removal, simple structure, safety, easiness in operation and capabilities of keeping the fresh quality and original nutrient substances of mushrooms and reducing weight reduction loss due to rotting, deterioration and damage by worm and the like.
Owner:王宏峰
Rapid pre-cooling and purification residue-removing system of vegetable type plants and application of rapid pre-cooling and purification residue-removing system
InactiveCN105595153AReduce mildewExtend fresh storage timeFood preservationMicroorganismPesticide residue
The invention discloses a rapid pre-cooling and purification residue-removing system of vegetable type plants and application of the rapid pre-cooling and purification residue-removing system. The rapid pre-cooling and purification residue-removing system comprises an outer box body device, an inner box body device, a box body cover plate device, a control device, a water supply end opening, a water discharging port and a power supply port, wherein the outer box body device is arranged at the outer part of the inner box body device; the inner box body device is arranged in the outer box body device; the box body cover plate is arranged above the outer box body device; the control device is arranged at the upper end of the outer box body device; the water supply port is arranged at the upper end of the outer box body; the water discharging port is arranged at the lower end of the outer box body; and the power supply port is arranged at the rear end of the outer box body. The rapid pre-cooling and purification residue-removing system is designed aiming at the disadvantages that vegetables contain microorganisms, mold, ova and pesticide residues. By utilizing a technical principle that a low-temperature controlled sealed or non-sealed device environment can inhibit ozone decomposition and volatilization, and a low-temperature ozone water solution which has the effects of rapidly pre-cooling, sterilizing and disinfecting, purifying and removing residues, sterilization and disinfection, purification and residue removal operation can be realized; and the rapid pre-cooling and purification residue-removing system has the advantages of rapid pre-cooling, purification and residue removal, reduction of rotting and deterioration, simple structure and easiness of operation and the like.
Owner:王宏峰
Rapid pre-cooling and purification and residue-removal system for fresh bamboo shoots and products and application thereof
InactiveCN105707212AExtend fresh storage timeEfficient killingFruits/vegetable preservation by freezing/coolingBiotechnologyMicroorganism
The invention discloses a rapid pre-cooling and purification and residue-removal system for fresh bamboo shoots and products and an application thereof. The rapid pre-cooling and purification and residue-removal system comprises an outer box body device, an inner box body device, a box body cover plate device, a control device, a water supply port, a water drainage port and a power port. The rapid pre-cooling and purification and residue-removal system is designed aiming at the defects that microorganisms cannot be killed in the course of harvesting, storage and transportation and processing of the fresh bamboo shoots, dehydration, enzyme activity, lignification and a mildew loss are not effectively controlled and additives are used; the technical principles that ozone decomposition and volatilization can be inhibited in a low temperature-controlled closed or non-closed device environment and a low temperature ozone water solution has the efficacies of rapid pre-cooling, sterilization and disinfection and purification and residue-removal are adopted to realize operations of rapid pre-cooling and purification and residue-removal for the fresh bamboo shoots. The rapid pre-cooling and purification and residue-removal system has the property advantages that the quality of the fresh bamboo shoots is kept, the loss of original nutrient substances is reduced, the dehydration, the lignification and the putrid loss are reduced, no additive is used, and the structure is simple and easy to operate.
Owner:抚州冰中笋科技有限公司
Edible mushroom packaging material
InactiveCN109320786AInhibition of breedingExtend fresh storage timeFlexible coversWrappersFiberMonoglyceride
Owner:金福珍
A kind of method for carambola preservation
ActiveCN103907677BExtend fresh storage timeImprove freshnessFruits/vegetable preservation by coatingVitamin CRoom temperature
The invention discloses a fresh-keeping method of carambolas, which comprises the following steps: selecting picked fresh carambolas which are ripe to the 70-80% degree and have no mechanical damage, soaking the carambolas in a calcium chloride solution with a concentration of 1-5% for 5-15 min, draining, then soaking in a composite fresh-keeping solution with a concentration of 0.5-3% for 3-10 min, airing to remove moisture; then spraying a traditional Chinese medicine fresh-keeping agent, airing, freezing at 4-10 DEG C for 0.5-2 hours, filling into a fresh-keeping film, tying the fresh-keeping film, putting into an external packing case, and storing or selling at room temperature or 5-10 DEG C. The calcium chloride, chitosan, vitamin C and the traditional Chinese medicine fresh-keeping agent adopted by the method of the invention are all safe and healthy fresh-keeping agents, have significant fresh-keeping effect; the method can well prolong the fresh-keeping and storage time of carambolas, and facilitates popularization.
Owner:徐州博创建设发展集团有限公司
Rapid precooling, purification and residue removal system for fresh agaric and application thereof
The invention discloses a rapid precooling, purification and residue removal system for fresh agaric and application thereof.The system comprises an outer box body device, an inner box body device, a box body cover plate device, a control device, a water supply port, a water drainage port and a power port.The system is designed for overcoming the defects that fresh agaric contains microorganisms, viruses, molds, ova, tannic acid, porphyrin, impurities and medicine residues.By means of the technical principle that airtight or non-airtight device environment controlled at the low temperature can restrain ozone decomposition and volatilization and the effects of rapid precooling, sterilization, purification and residue removal of a low-temperature ozone water solution, rapid precooling, sterilization, purification and residue removal are achieved for fresh agaric.The system has the advantages of achieving rapid sterilization, purification and residue removal, effectively inhibiting enzyme activity, retaining the fresh quality and original nutritional matter of agaric, reducing weight losing losses caused by decomposition, deterioration, insect damage and the like, and being simple in structure and safe and easy to operate.
Owner:王宏峰
Preparation process of fresh-keeping solution with good fresh-keeping effect
PendingCN114081118AGood fresh-keeping effectEasy to prepareFood preservationFood ingredientsBiotechnologyEscherichia coli
The invention relates to the technical field of fresh-keeping solutions, and discloses a preparation process of a fresh-keeping solution with a good fresh-keeping effect, the fresh-keeping solution comprises the following raw materials by weight: 0.1-1.5 parts of Chinese mugwort leaf, 0.5-2 parts of perilla stem, 0.3-2 parts of medical stone, 0.2-3 parts of fatty acid, 0.5-2.5 parts of chlorogenic acid, 39-61.4 parts of superoxide potential water, and 37-50 parts of purified water. According to the preparation process of the fresh-keeping liquid with the good fresh-keeping effect, Chinese mugwort leaves, perilla stems, medical stone and superoxide potential water are adopted as main raw materials, and the materials are common in the market, convenient to purchase and low in purchase cost; chinese mugwort leaves, perilla stems, medical stone and superoxide potential water are taken as main raw materials of the fresh-keeping liquid, so that escherichia coli, salmonella, staphylococcus aureus, vibrio parahaemolyticus and the like can be quickly killed, the generation and reproduction of putrefying bacteria can be effectively inhibited, bacteria and mildew are resisted, deterioration and rot are prevented, and the fresh-keeping storage time is effectively prolonged; and the components of the fresh-keeping solution are edible components, so that the fresh-keeping liquid is safe and non-toxic, and environmental pollution caused by the chemical fresh-keeping agent is avoided.
Owner:牟锐
Quick pre-cooling, purification and residue removal system for tea-green plants and application thereof
Owner:JIANGXI BINGZHONG TEA GARDEN CO LTD
Rapid pre-cooling and purification and residue-removal system for fresh bamboo shoots and products and application thereof
InactiveCN105707208AInhibition of survivalRetain green qualityFruit and vegetables preservationBiotechnologyMicroorganism
Owner:抚州冰中笋科技有限公司
Method for orange preservation
InactiveCN106490137APrevent evaporative lossImprove protectionFruit and vegetables preservationFood thermal treatmentTangerine FruitToxic material
The invention discloses a method for orange preservation, and belongs to the field of fruit preservation. The method comprises the following steps: performing ultrasonic extraction on Chinese herbal medicines, such as leaf of purple perilla, and concentrating, so as to obtain a concentrated solution containing natural antiseptic organic matter, such as fat and phenols, taking rice and rice polishing as carriers, feeding the concentrated solution into the rice, so as to be soaked, drying and grinding the rice, mixing the rice with the rice polishing, ensuring that effective components in the Chinese herbal medicines are absorbed on the surfaces of the rice and the rice polishing, ensuring that organic components in the rice and the rice polishing are infiltrated into the interior of an orange peel under the roast smoking action of roasted wood charcoal, and ensuring that a layer of dense membrane is formed between the inner membrane layer of the orange peel and flesh, so as to isolate the external air and achieve the purpose of orange preservation. The method effectively solves the problems that the traditional method is poor in preservation effect and toxic substance is easy to remain, and the method is safe and environmental-friendly, does not have poisonous substance residue, is not harm to human health, and has good preservation effect.
Owner:张静
Environment-friendly tea leaf purification and residue removal system and application thereof
InactiveCN105724616ARapid pre-coolingAvoid lossPre-extraction tea treatmentMicroorganismPesticide residue
The invention discloses an environment-friendly tea leaf purification and residue removal system and application thereof.The system comprises an ozone sterilization device, a purification and residue removal device, an ozone supply device, an automatic control device and a supporting frame device.The purification and residue removal device is arranged in the ozone sterilization device; the ozone supply device and the automatic control device are arranged outside the ozone sterilization device; the supporting frame device is arranged at the lower end of an ozone sterilization cabin.The system is designed according to the defect that tea leaves contain microorganisms, mould, worm egg impurities, heavy metal and pesticide residues.Based on the technical principle that ozone decomposition and volatilization can be inhibited in a low-temperature controlled airtight or non-airtight device environment and the fact that a low-temperature ozone water solution has the effects of quick pre-cooling, sterilization, purification and residue removal, quick pre-cooling, sterilization, purification and residue removal of the tea leaves are realized.The system has the advantages that harmful substances such as the microorganisms, mould, worm egg impurities, heavy metal and pesticide residues are effectively removed and decomposed, nutrient losses and mould depletion are reduced, quick dehydration is achieved, the structure is simple, and operation is easy.
Owner:JIANGXI BINGZHONG TEA GARDEN CO LTD
A high-concentration ozone ice hollow packaging ice box
InactiveCN103318546BEffective control over decompositionEnhanced inhibitory effectLiving organism packagingFood preservationHigh concentrationEngineering
Owner:辽宁自然冰科技有限公司
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