1048results about How to "Extend freshness" patented technology

The invention relates to a food processing machine with an electric sucking pump and a method for vacuumizing to produce foodstuff liquid. The food processing machine comprises a crushing cutter device, a machine head or a machine base, a motor, a barrel and a control circuit board, wherein the barrel is provided with a sealing device, has or does not have a heating device. An electric sucking pump is arranged on the machine head, the machine base, the sealing device, the barrel or a barrel handle of the food processing machine, the sucking port of the electric sucking pump is positioned in the barrel and above the foodstuff liquid level, the exhaust port of the electric sucking pump is communicated with the outer part of the barrel; and the electric power source of the electric sucking pump is an independent motor, an electromagnetic vibration device, a piezoelectric ceramic vibration device or the crushing cutter device of the food processing machine. A sealing mode is adopted to seal the barrel of the food processing machine, the electric sucking pump is used to pump air out of the barrel, then crushing and heating are carried out to crush and heat the foodstuff in the barrel of the food processing machine under the vacuum condition, the oxidation of the foodstuff liquid is greatly reduced and avoided for the crushing and heating processes, so the nutritive loss is reduced, and the good taste and appearance color are kept.

An apparatus for preparing and vending beverages based on selections input by consumers is provided, including one or more sources of roasted coffee beans; one or more sources of teas; one or more sources of cocoa; at least one grinder for preparing ground coffee from said roasted coffee beans; one or more sources of flavoring ingredients; a source of water; one or more sources of fresh dairy products; and a mechanism for preparing the beverage. Also provided is a method for preparing a beverage according to selections entered by a consumer, including receiving beverage selections entered by a consumer; collecting payment for the beverage based on the beverage selections entered; retrieving preset standards for proper preparation of the beverage based on the beverage selections; displaying the beverage preparation process and the freshness of ingredients used to prepare the beverage; preparing the beverage in accordance with the preset standards; monitoring the preparation of the beverage for compliance with the preset standards; and providing the beverage to the consumer.

A microperforated packaging material for use in modifying or controlling the flow of oxygen and carbon dioxide into and / out of a fresh produce container, where the microperforations are specifically tailored in size, location and number for the specific produce. The packaging system specifically tailors microperforated containers and packaging for particular produce to optimally preserve the produce, using a method of making registered microperforations on the packaging material using a CO2 laser and a sensor mechanism.

The invention provides a Chinese medicine residue organic fertilizer. Wastes after extraction of Chinese traditional medicines can be fully utilized, utilization of waste materials is realized, and a bactericidal and insect disease preventing organic fertilizer full of nutritional ingredients is also provided for agricultural production. The Chinese medicine residue organic fertilizer is prepared by fermenting Chinese medicine residue, excrement of animals, solid waste, bacillus subtilis and EM. The Chinese medicine residue organic fertilizer has the advantages that the Chinese medicine residue, excrement of animals and solid waste are mixed, biological fermentation bacteria are added for carrying out rapid fermentation, organic fertilizer is processed, waste materials are changed into things of value, harm is turned into good, the problem of treatment of abandoned herb residue produced by a Chinese medicine factory is solved, and waste treatment cost is also greatly reduced, so that a win-win situation of environmental protection and economic development is realized. By adopting the organic fertilizer made from the Chinese medicine residue, soil can be effectively improved, crop pest also can be effectively prevented, and quality, yield and safety of crops are improved.

The invention discloses a lichee natural coating antistaling agent which is characterized in that the coating antistaling agent comprises an antistaling agent A and an antistaling agent B. The antistaling agent employs fresh-keeping components of chitosan, citric acid, natamycin, tea polyphenol, ascorbic acid and the like. In the fresh-keeping process, the antistaling agent is coated on lichee twice for keeping fresh, each fresh-keeping component can be effectively kept on the fruit rough surface of whole lichee, the condition of uneven thickness caused by downward fresh-keeping liquid in thesubsequent treatment and operation processes of placing, air drying and the like can be avoided, the uniform thickness of the film can be effectively controlled, simultaneously, the fresh-keeping effect of each fresh-keeping component is fully performed, and the antistaling agent has good fresh-keeping effect and long fresh-keeping time. In addition, the antistaling agent has the advantages of safety, no toxicity, simple scheme and easy operation, and is convenient for industrial production.

A capping and nitrogen dosing apparatus for containers includes a rotary capping machine which is configured to serially receive filled containers, and apply closures to respective ones of the containers. The present apparatus includes a dosing system for injecting an inert gas, typically nitrogen in liquid form, into the head space of each container to enhance the integrity and rigidity of the package, and to improve the freshness and flavor of the container's contents. Notably, the dosing system is configured to effect nitrogen injection close to or at the so-called transfer point of the capping machine, thus desirably abating nitrogen dissipation, and enhancing consistent and efficient product dosing.

The invention discloses an artificial flexible-posture preserved ornamental plant and a processing method thereof. The artificial flexible-posture preserved ornamental plant is prepared from a naturally grown living herbaceous plant or woody plant which is harvested, kept natural posture, subjected to disinfection, fresh-keeping and coloring treatment, and then used as an ikebana material. The processing method comprises that: after pretreated, a living flowering plant material is soaked by a flexible-posture plant treating agent prepared from carbohydrate, a nourishment regulator, an antioxidant, a humectant, a preservative, edible pigment and water in a soaking container at an environmental temperature of between 15 and 22 DEG C and a relative humidity of between 70 and 80 percent untilleaves on the top of the plant are evenly dyed; and the soaked plant is aired, dried, graded and shaped into the artificial flexible-posture preserved flower material. The method utilizes the naturalmechanism of cell metabolism of flower plants, performs cellular fluid displacement and cell enclosing treatment through the flexible-posture plant treating agent, and makes the plants keep natural postures, texture and flexibleness, not influenced by spacial environment, and preserved as long as 1 to 2 years. The artificial flexible-posture preserved ornamental plant taken as a bonsai flower material does not need water dressing or daily maintenance, has stronger enjoyment property than a dry flower, and prolongs the fresh-keeping time by hundreds of times than fresh cutting plants and flowers.

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

A stable inclusion compound for the antistaling purpose of fruit, vegetable, flower, plant, etc. is prepared from 1-methyl cyclopropene, starch and alpha-cyclodextrin or its derivative by using of a reaction system, which is composed of 1-methyl cyclopropene generator, three-pass gas washing unit, inclusion reactor and tail gas absorbing unit.

A container assembly outfits a wide mouth container and thereby enables a user to single-handedly grasp and transfer the container. The container assembly comprises a lid portion and a content cover. The lid portion comprises at least one rim-locking portion and at least one hand-grippable flange. The rim-locking portion(s) are inwardly adjacent to the hand-grippable flange(s). A spillage basin may be formed inwardly adjacent to the rim-locking portion(s). The content cover contacts and covers container contents. The content cover also comprises a spillage basin and is displaceable intermediate a rim portion and a bottom portion of the container, and thus be said to ride upon the container contents as the volume of container contents changes. The spillage basins collect and retain spillage for easing spillage cleanup. The content cover is outfitted with certain structure for easing removal of the content cover and the container contents.

The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.

The invention relates to an optical signal technology physical method for preserving vegetables and fruits and an optical signal generating device. By adopting a computer programmable pulse scanning signal generator, the invention controls a light-emitting device with a red, green and blue light source pack to generate a pulse-type optical signal or an optical signal of a pulse-type periodical scanning combined spectrum so as to illuminate fresh vegetables and fruits stored in a storage device under a room-temperature storage condition or a temperature and moisture control condition. Under the physical environmental condition of an artificial optical signal, the illuminated fresh vegetables and fruits obtain photon energy needed for an optical reaction in photosynthesis in an optical signal illumination environment with periodical brightness change so that cell tissues recover metabolism and maintain the slow operation of metabolism and growth inertia; through controlling the optical signal of a periodical pulse spectrum or a periodical pulse scanning spectrum or a periodical pulse scanning combined spectrum, and the illuminance, the pulse period and the combined scanning mode of a visible spectrum optical signal emitted by the red, green and blue light source pack are controllable so as to achieve the aims of controlling the slow growth process of the harvested vegetables and fruits under the room-temperature condition or the temperature and moisture control condition, effectively prolonging the fresh state of the harvested vegetables and fruits by the slow metabolism operation of the preserved vegetables and fruits, keeping the freshness of the stored vegetables and fruits and prolonging the preservation time.

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

The invention provides a fruit fresh-keeping box with a transverse locking structure. The fruit fresh-keeping box comprises a box body and a plurality of layers of fruit trays arranged in a containing cavity of the box body, the box body comprises a sealing cover and a box main body, the box main body is provided with an insulating layer and a containing layer, a hollow interlayer is arranged between the insulating layer and the containing layer, the containing layer is fixedly connected with the insulating layer through a connecting part, and the hollow interlayer is filled with polyving akohol-borax coolants. The inner wall of the containing layer is provided with sliding rail sets arranged in a layered and spaced mode, each fruit tray is provided with two sliding wheels, and the sliding wheels are embedded in the sliding rail sets. A sucking pump, a pressure meter, a direct-current source and a controller for automatically starting and stopping the sucking pump according to pressure values read from the pressure meter are arranged in the box body. An antiseptic substance container and a spraying device are further arranged in the box body. The transverse locking structure comprises elastic jack catches and locking grooves. The fruit fresh-keeping box has the advantages that the fresh-keeping time can be as long as more than three months; fruit bearing parts of the fruit trays are reasonable in structure, convenience is brought to taking and placement, stable placement is achieved, and convenience is brought to washing.

The invention discloses a nano-fiber anti-microbial fruit-vegetable preservative film with a porous structure, and a preparation method and application. According to the invention, myoporum bontioides leaves are grinded into powder and treated by supercritical extraction, so that a myoporum bontioides extract is obtained; a water solution containing TWEEN-80 is added into the myoporum bontioides extract, and the mixture is filtered, so that a myoporum bontioides supercritical extract solution is obtained; the myoporum bontioides supercritical extract solution, a polyvinyl alcohol solution, a chitosan derivative solution and a nano-titania solution are mixed, so that a mixed spinning solution is obtained; and the mixed spinning solution is treated by spinning of a static spinning machine, so that the nano-fiber anti-microbial fruit-vegetable preservative film with the porous structure is obtained. The preservative film has the advantages of a large specific area, a high porosity, high finger uniformity, good mechanical properties and the like, also has performance such as a good moisture permeable and gas permeable property and a good moldproof and anti-microbial property, and has high application potential in the food packaging field.

The invention discloses a safe and efficient antioxidant for a compound food. The safe and efficient antioxidant consists of an antioxidant 1, an antioxidant 2, an antioxidant 3, an antioxidant 4, an antioxidant 5, an acidity regulator, a stabilizer and an antitackiness agent. According to the safe and efficient antioxidant for the compound food provided by the invention, brown stain of products such as vegetables, fruits and preserved fruits is alleviated by effects of inhibiting an activity of polyphenol oxidase in food, slowing down degradation of vitamins and preventing oxidation and the like, so that a shelf life of the products is effectively prolonged. Compared with conventional preservatives, preservative time for the safe and efficient antioxidant for the compound food can be effectively prolonged more than double.

The invention relates to a package suitable for storing and refreshing fig and application thereof to storage and refreshment. A packaging film bag is made of polyethylene (PE) or polyvinyl chloride (PVC) with specific ventilation property, and can adjust the concentration of oxygen and carbon dioxide in the packaging bag and control the concentration of the oxygen in the package to be 2 to 5 percent and the concentration of the carbon dioxide in the package to be 15 to 20 percent. A using method comprises the following steps of: harmlessly harvesting fruit and vegetable in due time, filling into a box lined with a refreshing film bag, fully precooling an opening, putting into an air conditioning packaging film bag, tying the opening, and stacking for storing and refreshing. By the package, the quality can be well kept, rot caused by pathogenic bacteria is avoided, and the refreshment time and the market circulating distance are obviously prolonged in the process of storing and refreshing the fig and in the whole logistics process. Through tests, the fig can be refrigerated and refreshed for 20 to 30 days when standard technical operation conditions are met.

The invention discloses a method for keeping the freshness of fresh-cut taro. The method comprises the following steps that: taro is peeled and then cut into taro lumps; the taro lumps are soaked in an acid solution which contains 1.5 to 2.5 percent phytic acid and has the pH value not higher than 4.5, and then are coated with a coating solution which contains 0.1 to 0.2 percent sodium alginate or 0.5 to 0.7 percent chitosan; and the taro lumps are hermetically packaged and stored at a temperature below 4 DEG C. The method inhibits the enzymic activity of the fresh-cut taro and bacterial reproduction, prevents and reduces enzymatic browning and deterioration, avoids the damage of high salt or high sulfur in the prior art to the texture and flavor of the fresh-cut taro, keeps the original color and flavor of the fresh-cut taro, can keep the freshness of the fresh-cut taro for more than one month, and ensures that the fresh-cut taro to be eaten is rinsed with clear water and then can be utilized without desalination or desulphurization. Therefore, the method for keeping the freshness of fresh-cut taro has the advantages of ensuring long freshness-keeping time and high freshness, keeping the original color and flavor and providing convenience for eating.

The invention discloses an improved agricultural product storage device, which comprises a case body, wherein the case body is internally provided with multiple layers of separation racks, the two end of each separation rack are fixed on the inner wall of the case body, the case body is provided with a nitrogen injection port, and the nitrogen injection port is connected with a nitrogen tank arranged outside the case body. The improved agricultural product storage device is characterized in that the inner side of the case body is also provided with an ozone generator, the lower part of the case body is provided with a storage box for storing a preservative, the inside of the case body is also provided with an infrared temperature measurement probe and a humidity sensor, and the infrared temperature measurement probe and the humidity sensor are both connected with a controller. The improved agricultural product storage device is also provided with an air cooler and a humidifier, and the air cooler and the humidifier are both connected with the controller. The improved agricultural product storage device disclosed by the invention has the advantages of reasonable structure, favorable storage effect and strong practicability.

The invention discloses a fish preservative. The fish preservative consists of the the following components in percentage by weight: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pullulan, 0.2-0.5% of chitosan, 3-5% of disodium EDTA and the balance being purple perilla liquid. The fish preservative disclosed by the invention has good color protection, freshness preservation, water retention, deodorization and anti-corrosion functions, is capable of greatly prolonging the preservation time of fishes under the premise of ensuring the flavor and the mouth feel of the fishes and is high in food safety. The invention also discloses a preparation method of the fish preservative, mainly comprising the following steps: (1) preparing purple perilla liquid, namely putting perilla leaves into water to cook and filter so as to obtain filtrate which is the purple perilla liquid; (2) blending, namely uniformly mixing the trehalose, the sodium phytate, the pullulan, the chitosan, the disodium EDTA and the purple perilla liquid in a ratio to obtain the fish preservation. The preparation method disclosed by the invention is simple in processing step, low in production cost and easy to operate.

The invention discloses a tuna fresh keeping method to solve a problem that present tuna fresh keeping methods reduce the quality of tuna. The method mainly comprises the following steps: 1, preprocessing tuna bodies; 2, immersing tuna in a composite fresh keeping agent; 3, carrying out surface air drying; and 4, packaging, and refrigerating. The composite fresh keeping agent comprises, by mass, 5-10% of mycose, 0.03-0.05% of nisin, 0.05-0.1% of konjak mannan, 0.1-0.3% of sodium phytate, 2-3% of calcium chloride, 0.2-0.5% of chitosan, 3-5% of disodium EDTA, 0.3-0.5% of sodium erythorbate, 0.3-0.5% of sodium citrate, and the balance of a propolis water extraction liquid. The fresh keeping method has the advantages of easy implementation, high efficiency, low cost, good fresh keeping effect, great prolongation of the fresh keeping time of tuna, maintenance of the original eating quality of tuna, good safety, facilitation of improvement of the economic benefit of ships, and suitableness for being popularized and applied.

The invention belongs to the technical field of feed production and provides a feed for producing selenium-rich storage-resistance green-shell eggs and enhancing the chicken body antioxidation capability. The feed consists of basic ration and yeast selenium with the selenium content being 2000 mg / kg, wherein 0.25 to 0.50mg / kg of selenium is added into the basic ration in a yeast selenium form in the basic ration, the Haugh unit reduction in the storage process of egg products can be obviously delayed, in addition, the fresh keeping time of the fresh eggs below the normal temperature of 25 DEG C can be prolonged by more than 15 days; 0.25 to 0.50mg / kg of selenium is added into the basic ration in a yeast selenium form, so the yolk selenium content is improved by 49.15 to 110 percent, the content of 0.437mug / g to 0.637mug / g can be reached, and the chicken body antioxidation index is obviously enhanced; the influence of the selenium on the green-shell hen production performance, the egg quality, the yolk selenium content and the blood serum antioxidation capability is analyzed, the addition of the selenium in the basic ration of the hen is optimized, and the scientific basis is provided for the application of the selenium to the egg poultry culture and the production and the development of the selenium-rich eggs.

The invention provides a Litchi preservative and a preparation method thereof. The preservative comprises components in percentage by weight as follows: 4%-8% of honeysuckle extract, 2%-3% of liquorice extract, 1%-3% of litchi rind extract, 0.8%-1.2% of calcium chloride, 1.5%-2% of glycerin, 0.2%-0.6% of chitosan, 0.015%-0.02% of gibberellin, 0.8%-1.2% of sodium dehydroacetate and the balance of water. The Litchi preservative and the preparation method have the benefits as follows: 1, main ingredients are Chinese herb extracts and are safer for freshness keeping of litchis; 2, active ingredients of honeysuckle can be greatly preserved in the extract prepared through ultrahigh pressure extraction and secondary separation of the honeysuckle, and the freshness keeping efficiency is improved; 3, the liquorice extract is prepared with a supercritical extraction method, and active ingredients in liquorice are effectively extracted; 4, litchi rind is extracted with a flash extraction method, the extraction time is short, and the extract has better bacteriostasis action; and 5, the freshness keeping effect is good, and the freshness keeping time is long.

The invention discloses a comprehensive preservation technology for mutton, and relates to the technical field of meat preservation. The technology comprises two steps of cooling and splitting the mutton and preserving the cooled and split mutton. The comprehensive preservation technology for the mutton has the advantage of prolonging the preservation time of the mutton.

The invention provides a fruit fresh-keeping box which can keep fruit fresh for a long time and is very convenient to assemble, disassemble and take. The fruit fresh-keeping box comprises a box body and multiple layers of fruit trays arranged in a containing cavity of the box body, the box body comprises a sealing cover and a box main body, the box main body is provided with a thermal-insulation layer and a containing layer, the thermal-insulation layer and the containing layer are separated, a hollow interlayer is arranged between the thermal-insulation layer and the containing layer, the containing layer is fixedly connected with the thermal-insulation layer through a connection portion, and the hollow interlayer is filled with polyving akohol and borax coolants; sliding rail sets arranged layer by layer at intervals are arranged on the inner wall of the containing layer, each fruit tray is provided with two sets of pulleys, and the pulleys are embedded in the sliding rail sets; the box body is provided with an air pump, a pressure gauge, a direct-current power supply and a controller capable of automatically starting and shutting off the air pump according to pressure values read from the pressure gauge, and the box body is further provided with a preservative container and a spraying device. The fruit fresh-keeping box has the advantages that fresh-keeping time is long and can reach more than three months, the fruit bearing portions of the fruit trays are reasonable in structure, convenient to take and put and convenient to clean and can stand stably.

The invention discloses a method for refreshing Chinese dates. The method comprises the following steps of: 1) spraying an antistaling agent A on the Chinese dates twice or three times 20 to 40 days before picking; 2) picking the Chinese dates with stems, spraying water in an amount which is 1 to 10 mass percent of the collected Chinese dates within 3 to 5 hours after picking, and pre-cooling the Chinese dates at the temperature of between -1 and 2 DEG C under the 300 to 600 Pa vacuum condition for 10 to 30 min; and 3) soaking the pre-cooled Chinese dates in an antistaling agent B for 1 to 10 min, taking out and draining, sealing and preserving in freshness protection packages with gas regulator, and refreshing and storing at the temperature of between -1 and 2 DEG C. In the method for refreshing the Chinese dates, comprehensive refreshing technology, which comprises the steps of spraying the antistaling agent before picking, classifying and collecting the picked Chinese dates, performing vacuum pre-cooling in real time in fields, soaking in the antistaling agent after pre-cooling, adding the gas regulator and storing in a refrigeration house at low temperature is adopted; in the whole refreshing link, a relatively mild environment is adopted, so that the nutrition components, appearance and flavor of the Chinese dates are well preserved; moreover, the method has simple steps, the antistaling agent is easy to prepare and the storage conditions are easy to implement and the method is suitable for practical production.

The invention discloses an air conditioning preservation method for Dendrobium. The method comprises the following steps: 1) performing callus treatment; 2) suffocating in a big tent; 3) performing provisional planting preservation treatment; 4) packaging, namely putting the Dendrobium together with a provisional planting nutrition bottle into a plastic box or carbon in which a polyethylene (PE) preservative bag in the thickness of 0.02-0.05mm is lined; 5) precooling, namely precooling the Dendrobium which is packaged in the box in an air-conditioned cold store at the temperature of between -1 and 0DEG C for 12 to 24 hours; and 6) controlling air conditioning parameters, namely fastening the bag mouth of the PE preservative bag for the precooled Dendrobium, stacking in the air-conditioned cold store on routine, keeping the temperature at 0+ / -0.3DEG C, and ensuring that the volume percentage concentration of O2 in the air-conditioned cold store is 2 to 3 percent, the volume percentage concentration of CO2 is 8 to 10 percent and the relative humidity is 90-95 percent until the Dendrobium leaves the air-conditioned cold store. By the method, stems of the Dendrobium can be preserved for 8-12 months, leaves of the Dendrobium can be preserved for 3-5 months, the preservation time is greatly prolonged, and the market requirement is met.

The invention relates to a preparation method of honey peanut kernel with strawberry flavor. The preparation method comprises the following steps: firstly, selecting high-quality peanut kernels and cleaning; secondly, preparing strawberry and honey soaking solution; thirdly, soaking the peanut kernels; and fourthly, drying, bagging and obtaining finished product. The peanut kernel prepared by thepreparation method not only keeps the mineral nutrient and dietary fiber of peanut kernel but also absorbs the nutritional ingredient of honey and bee milk, can be absorbed by a human body easily, and can achieve good health care function and aphrodisiac effect after being taken for a long time.