111results about How to "Extend shelf-life" patented technology

The present invention encompasses albumin fusion proteins. Nucleic acid molecules encoding the albumin fusion proteins of the invention are also encompassed by the invention, as are vectors containing these nucleic acids, host cells transformed with these nucleic acids vectors, and methods of making the albumin fusion proteins of the invention and using these nucleic acids, vectors, and/or host cells. Additionally the present invention encompasses pharmaceutical compositions comprising albumin fusion proteins and methods of treating, preventing, or ameliorating diseases, disordrs or conditions using albumin fusion proteins of the invention.

A method, apparatus, and system for coating food items such as coating empty ice cream cones subsequently containing ice cream. A liquid recovery apparatus is used in the method, apparatus, and system and is fashioned in a tray-like manner to form a slideway that includes a bottom section with openings that have collars along with opposing sidewalls and endwalls that together enable containment of coating liquid such as a chocolate coating. The chocolate coating is recovered and thereby reused as a subsequent topping for the filled ice cream cone.

A watermelon plant that produces fruit having (i) ultra-firm flesh and/or liquid-retaining flesh and (ii) soluble solids of at least about 6 brix.

A particulate composite fuel of metal preferably of aluminum for a portable heater. The fuel reacts with oxygen in the air, producing heat. The composite fuel may also be flaked aluminum or iron nanopowder. A portable heater having a fuel mass, at least one thermal conductive member, and at least one insulating member. The heater transfers the heat of the oxidation of the metal particulate fuel to a desired mass to be heated, typically a food item. The multilayered heater also acts as a buffer absorbing released heat and releasing the heat to the desired mass at a rate slower than the absorbing.

Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

The invention relates to an air-regulated fresh-keeping package, comprising a package body, wherein, the package body consists of an air-regulated fresh-keeping film, a breathable hydrophilic material layer and a breathable hydrophobic material layer from the outer layer to the inner layer in sequence, and the package body is provided with a sealing region on each predetermined part to combine the air-regulated fresh-keeping film, the breathable hydrophilic material layer and the breathable hydrophobic material layer; and the predetermined area of the package body is provided with a microscopic clearance structure region. The air-regulated fresh-keeping package can prolong the fresh-keeping and storing period for fresh vegetables and fruits by the air-regulated fresh-keeping function, and can provide an internal vegetables and fruits storage environment which can store accumulated water condensed by moisture generated by respiratory metabolism of the vegetables and fruits and provide high relative humidity.

A system that sequesters print advertisements within periodicals into an electronic format and provides the capability to display the electronic formats on electronic mediums. Further the system refreshes the electronic format when the advertisement's printed format is changed. This refreshing permits the system to provide a commonality between the printed and electronic format of the advertisements.

A disclosed novel fresh-keeping agent for aquatic products is prepared from the following raw materials in parts by weight: 70-90 parts of deionized water, 3-6 parts of sodium tripolyphosphate, 5-10 parts of glacial acetate acid, 4-9 parts of sodium pyrophosphate, 7-14 parts of ascorbic acid, 15-25 parts of mussel agglutinin, 20-30 parts of sodium alginate, 8-15 parts of chitosan oligosaccharide, 6-9 parts of sodium chloride, 10-20 parts of glycine, 7-14 parts of sodium sorbate, 18-26 parts of tea polyphenol, 4-7 parts of lactic acid, 5-8 parts of sodium hexametaphosphate, 6-12 parts of glycerin and 2-5 parts of citric acid. The provided novel fresh-keeping agent for aquatic products guarantees quality of aquatic products, and is capable of prolonging fresh-keeping period of aquatic products and guaranteeing food safety.

A process is disclosed for delivering a stable, fat soluble vitamin to a feed composition. The process includes dissolving a fat soluble vitamin in a solvent to form a vitamin-enriched solvent and combining the vitamin-enriched feeds; processes for supplementing the diet of a feed animal with a fat soluble vitamin, processes for extending the shelf life of an animal product, and processes for making stable vitamin-enriched supplements for feed compositions are also provided.

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment.

The invention discloses a process for processing cured preserved meat. The process comprises the following steps: 1, weighing a main ingredient, streaky pork; 2, weighing auxiliary ingredients, namely salt, pepper, anise, ginger powder and rosemary, stirring and frying after evenly mixing the ingredients until the pepper becomes claybank; 3, evenly smearing the ingredients on the streaky pork when the ingredients are hot; 4, adding cooking wine to the preserved meat processed in the step 3, evenly smearing, then putting the preserved meat into a large basin or a sealing box, covering and pickling for 2-6 hours; 5, putting the preserved meat processed in the step 4 into a baking room for baking; and 6, packaging the preserved meat processed in the step 5 by an aluminum foil bag or a plastic bag in a sealing and manner, and then curing and sterilizing. The process for processing the cured preserved meat can have ready-to-eat convenience after being unpacked, the shelf life can be prolonged, and the mouthfeel can be kept. In addition, an existing preserved meat processing period can be shortened, the standardized degree of the preserved meat can be improved, and the annual production continuity is ensured.

The invention discloses mushroom-flavored vermicelli capable of nourishing yin for moistening dryness. The mushroom-flavored vermicelli is prepared from the following raw materials in parts by weight: 70-80 parts of living shrimps, 70-80 parts of potato starch, 45-60 parts of fragrant mushrooms, 15-19 parts of hericium erinaceus, 17-18 parts of hypsizygus marmoreus, 14-15 parts of oyster mushrooms, 2.8-3.3 parts of asiatic bilberry leaves, 2.2-3 parts of morinda roots, 2-2.3 parts of colla corii asini, an appropriate amount of soybean dietary fiber powder, an appropriate amount of argy wormwood leaf powder, an appropriate amount of edible oil, an appropriate amount of a needle mushroom extracting solution and an appropriate amount of sand sagebrush gum. The shrimps which are added are treated through a needle mushroom extract before being processed into minced shrimp, and the needle mushroom extract is rich in ergothioneine which can have the effect of obviously restraining the growth and the propagation of bacteria, so that the effect of prolonging the fresh keeping time of the mushroom-flavored vermicelli can be achieved. The fungus resources in China are rich, and much processing waste is generated, wherein mushroom stems account for nearly 20% of fruiting bodies, so that developing and applying the processing waste of edible mushrooms which are rich in the ergothioneine as a fresh keeping agent of the shrimps have definite actual significance of comprehensively utilizing the edible mushrooms and increasing the added value of the edible mushrooms.

The present invention relates to a freshness preservation method of green bamboo shoots, which belongs to the technical field of vegetable freshness preservation and aims to provide a cold storage and freshness preservation method of soaking green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone. The technological process of the green bamboo shoot freshness preservation is as follows: picking and gradient pre-cooling, washing and trimming, soaking, cold air drying, and refrigerating at constant temperatures. The soaking treatment of green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone slows down the increasing rate of lignin in green bamboo shoots, reduces the water loss of green bamboo shoots, decreases the consumption of nutritional quality, and maintains a higher edible rate of the green bamboo shoots subjected to long-time cold storage. Besides, the cold storage and freshness preservation method for green bamboo shoots is simple to operate, safe and environmentally friendly, low in investment, and very practical.

The invention discloses a microencapsulated strawberry preservative containing a eucalyptus leaf extract and a preparation method thereof. The main ingredient of the preservative is mixed eucalyptus leaf essential oil. The preparation method comprises the following steps: (1) crushing fresh eucalyptus leaves (eucalyptus leaves for short); (2) carrying out ultrasonic pretreatment on eucalyptus leaf slurry; (3) distilling for 5-7h with water vapor and extracting eucalyptus leaf essential oil; (4) dehydrating eucalyptus leaf essential oil; (5) mixing different types of eucalyptus leaf essential oil at a certain ratio; (6) carrying out complex coacervation by taking the eucalyptus leaf essential oil as core materials and taking gelatin and chitosan as wall materials at a ratio of 1:5-9 (v/m) of the core materials to the wall materials, adding transglutaminase with 0.1%-0.4% (m/m) of gelatin by mass percent for curing, and carrying out low-temperature vacuum drying. The preservative is used for preservation of strawberries in a dosage of 10g of the preservative in 5Kg of strawberries, has obvious preservation effect, no adverse effect to the flavor of the strawberries, good safety and convenience in use.

The invention discloses a special fertilizer for a wax apple. The special fertilizer comprises the following raw materials in parts by weight: 20-30 parts of monopotassium phosphate, 19-30 parts of Chinese herbal medicines, 22-26 parts of urea, 12-15 parts of mineral substances, 2-5 parts of vitamin and 10-15 parts of lime. A preparation method comprises the following steps: crushing the monopotassium phosphate, the Chinese herbal medicines, the urea, the mineral substances, the vitamin and the lime by using a crusher during preparation; evenly mixing the raw materials, and hermetically fermenting the mixture at 40-60 DEG C for 5 days; and pelleting, packaging and warehousing the mixture to obtain the fertilizer. According to the special fertilizer for the wax apple disclosed by the invention, the shelf life is prolonged, the special fertilizer is capable of expelling parasite and resisting diseases, various nutrients and elements required for growth of the wax apple also can be provided, the growth of the wax apple is promoted, and the yield is improved.

The invention relates to a technology for processing and refreshing Chinese wolfberry sprout clean vegetables. The process is characterized by comprising the following steps: (1) picking tender Chinese wolfberry sprouts with the length of 5-7cm, and obtaining Chinese wolfberry sprout vegetables; (2) removing old leaf sprouts, ill leaf sprouts and impurities in the Chinese wolfberry sprout vegetables; (3) washing the surfaces of the Chinese wolfberry sprout vegetables by using water, soaking in an ozone solution for sterilizing, bubbling and cleaning by using purified water, and spraying and cleaning by using clean water; (4) performing surface dehydration treatment on the obtained Chinese wolfberry sprout vegetables by using a centrifugal dehydrator, and blowing the water on the surface; (5) putting the obtained Chinese wolfberry sprout vegetables on the plate, and precooling in a refrigerator; (6) filling the precooled Chinese wolfberry sprout vegetables in preservative bags; (7) sealing the bag openings after precooling; and (8) refreshing and storing in a low temperature warehouse. The invention provides a technology for processing and refreshing Chinese wolfberry sprout clean vegetables, ova, microbes and the like on the surfaces of the Chinese wolfberry sprout vegetables can be effectively removed, and quality deterioration of the Chinese wolfberry sprouts can be inhibited.

The invention discloses a method for prolong shelf life of cucumber, after harvesting cucumber, an antistaling agent is used for processing and preserving the cucumber immediately; The antistaling agent comprises the following raw materials by mass fraction: 50-65% of citric acid, 15-50% of acetylatedmono-glycerides, 5-15% of plant source natural antiseptic, 0.025-0.03% of natural color protection agent, 1-8% of nutrition intensifying agent, and 0.01-0.1% of trace element; wherein sum of mass fraction of the raw materials is 100%. The method can effectively prolong the fresh-keeping period of the cucumber, reduce the release of ethane, keep the hardness of the cucumber, delay the decreasing speed of chlorophyll, reduce moisture evaporation, reduce the low temperature damage on the fruit and vegetable, keep the balance of saccharic acid degree, reduce the browning due to scratch and block the harmful mushroom poison to prevent propagation harm, prevent mildew, and increase the luster of the fruit.

The invention discloses fruit fresh-keeping paper. The fruit fresh-keeping paper utilizes a fresh-keeping solution, wherein the fresh-keeping solution is prepared by adopting the following raw materials in parts by weight: 10 to 20 parts of myrrh extract, 15 to 25 parts of eucalyptus oil, 5 to 15 parts of loquat leaf extract and 2 to 10 parts of salsola collina extract. The preparation method comprises the following steps: coating a piece of raw paper with a layer of starch solution, air-curing the paper, spraying the fresh-keeping solution onto the paper in an atomizing manner, transferring the paper into a freeze drying box, adjusting the temperature to 0 to 3 DEG C, and freeze-drying the paper for 5 to 10 minutes. The fresh-keeping paper comprises a layer of starch and a fresh-keeping agent which is formed by myrrh extract, eucalyptus oil, loquat leaf extract and salsola collina extract, so that the refreshing time of fruits at a normal temperature and a low temperature can be prolonged; moreover, the flavor of the fruit can be maintained for a long time; in addition, the fresh-keeping agent adopts the traditional Chinese medicinal ingredients, thereby being natural, non-toxic and harmless to the body health.

Disclosed is a modified atmosphere paper carton preserving method of apple, a coating layer is coated on the internal surface of a common paper carton, the internal surface of the coating layer is adhered with a selective transparent film, and O₂ absorbent, CO₂ absorbent, ethene absorbent and moisture absorbent are evenly spread and positioned on the upper surface of a bedding course of a cardboard at the top part respectively. The cold storage agent coated on the coating layer selects dry ice or super high molecular polyacrylate hydrogel, the oxygen absorbent adopts organic deoxidizing agent or iron based deoxidizing agent, the carbon dioxide absorbent selects soda lime or silica, the ethene absorbent selects micro-powder such as travertine or permutite, and the moisture absorbent selects molecular sieve or silica gel. The paper carton preserving and storing method of the invention can obviously improve the preserving quality of apple and extend the preservation period of apple, and the preserved apple has the same taste with the just picked apple. The invention has no pollution and toxic hazard to apples and fully meet the hygienic edibility request, and has advantages of convenient storage and transportation, low cost, high benefit and energy saving.

The invention provides a microporous preservative BOPP film, and belongs to the technical field of biaxially oriented polypropylene films. The microporous preservative BOPP film comprises an upper surface layer, a core layer and a lower surface layer, the upper surface layer is arranged on an upper surface of the core layer, the lower surface layer is arranged on a lower surface of the core layer, the microporous preservative BOPP film is characterized in that the upper surface layer is an anti-adhesion layer, a preset number of micropores formed by laser boring are uniformly formed in the surfaces of the upper surface layer and the lower surface layer, as the laser boring is added in the last procedure of film preparation in the preparation method, the process is simple, the control is accurate, the distances and sizes of the micropores can be adjusted, the prepared film has good air permeability and mechanical property, no micropore defective tearing is generated, and the microporous preservative BOPP film is suitable for averagely regulating and controlling the atmosphere in the package so as to play a better preservative effect.

The invention discloses healthy rapeseed oil. The healthy rapeseed oil is prepared from, by weight, 60-80 parts of rapeseed oil, 10-20 parts of grape seed oil, 1-3 parts of amomum cardamomum, 0.5-3 parts of cinnamon, 1-5 parts of candied date extract, 1-5 parts of sophora flower bud extract, 1-5 parts of lonicera japonica extract, 1-5 parts of clove extract and 0.1-0.5 part of vitamin E. According to the healthy rapeseed oil, as the grape seed oil, the amomum cardamomum, the cinnamon and garlic are added into common rapeseed oil, the raw smell of the rapeseed oil can be pressed, the mixture is jointly processed, and then sweet perfumes are further diffused all around; meanwhile, the candied date extract, the sophora flower bud extract, the lonicera japonica extract, the clove extract and the vitamin E are added, the multiple kinds of Chinese herbal medicine and the vitamin E have the high antioxidant activity, the shelf life of the rapeseed oil can be effectively prolonged, and meanwhile the healthy rapeseed oil further has the function of replenishing blood, invigorating the stomach, benefiting the lung, regulating the stomach, cooling blood, stopping bleeding, clearing the liver, discharging fire, dispersing wind heat and removing and detoxifying blood poison.

The invention relates to a script and painting sand dune gas adjusting fresh-keeping cabinet. The script and painting sand dune gas adjusting fresh-keeping cabinet is characterized in that a script and painting storage box and a gas adjusting box are included, the script and painting storage box is placed on the gas adjusting box, the gas adjusting box generates gas with the preset temperature and humidity, and capable of conducting gas adjusting and achieving mould proof, the gas passes through the script and painting storage box and then is circulated to the gas adjusting box, circulation is continued after the gas is processed again, and the constant storage conditions of the temperature, the humidity, the gas adjusting and the mould proof in the script and painting storage box are guaranteed. The script and painting sand dune gas adjusting fresh-keeping cabinet can improve and stabilize the script and painting storage conditions, fundamentally maintain the constant temperature, humidity and gas conditions, enable the script and painting storage conditions to be always consistent, prolong the storage life of scripts and paintings, keep the original colors and gloss of the scripts and paintings, and provide the sufficient guarantee for preservation of the scripts and paintings.

Provided is a method for refreshing cowpeas by using piperine ethanol-water solution. Piperine is dissolved in ethanol-water mixed solution according to a certain proportion to prepare the ethanol-water solution containing the piperine with certain concentration, the cowpeas are soaked in the solution for a period of time and then fetched out to be dried, and refreshing time can be prolonged for more than two days effectively.

The invention relates to the storage, transportation, circulation and sale of green asparagus, which in detail is a fresh-keeping technique for green asparagus. Packing the green asparagus with condensation resistant agent and moisture bag after the green asparagus being picked up, and combing the ozone treatment, sodium acetate immersing treatment or placing hygroscopic material to keep fresh for the storage and transportation. The invention can solve the problem of aging, mould, soft rotting and condensation in the bag after the green asparagus be picked up, and characterized by long fresh-keeping period, high edible safety of the used antistaling agent for preservation, no residual of the antirotting action and good accordance with the demand for safe modern foodstuff.

The invention discloses a compound preservative applied to retaining the freshness of supermarket chilled pork. The compound preservative is prepared from the following ingredients: lactic acid with the volume concentration of 0.1%, ascorbic acid with the mass concentration of 1%, Nisin with the volume concentration of 0.25% and chitosan with the mass concentration of 0.5%. The pH value of the compound preservative is 3.5-4.0. The compound preservative provided by the invention is wide in raw materials source, simple in formula, obvious in effect, and capable of prolonging the shelf life of the supermarket tray packed chilled port by more than 7 d from 1-3 d.

A method for preparing cake from vegetables, edible wild herbs, melon, fruit, and the food grains other than wheat and rice includes such steps as proportional mixing, concentrating, sterilizing and packing. The resultant cake is rich in nutrients including cellulose, vitamins, minerals, trace elements, etc.

Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

The invention discloses methyl nutritional type bacillus B18, and a microbial inoculum and application thereof. The strain was preserved into China General Microbiological Culture Collection Center onSeptember 18, 2017, and the preservation number is CGMCC No.14641. The methyl nutritional type bacillus B18 can be prepared into the microbial inoculum and has good effect of preventing and treatingstem rot and aspergillus niger disease; the culture can be applied to biological prevention and treatment of plant diseases, and is green, environmentally friendly and pollution-free; and the methyl nutritional type bacillus B18 can be effective for a long time when being used for once, can continuously control the diseases and greatly reduces the cost.

The invention provides a long-acting barrier quality-guaranteeing food packaging material, which has nine layers or seven layers; the change of the layers is required by customers; the first layer (outer layer) is a PE layer, the second layer is a paper layer, the third layer is an adhesive layer and the adhesive is polyurethane water-borne adhesive, the fourth layer is a PVDC coating layer, and the other five or three layers consist of a coextrusion film structure. The material has good long-acting performance on the basis of high barrier property.