59results about How to "Guaranteed food quality" patented technology

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The invention discloses a method for processing high-quality emulsion sausage rich in diary fiber, and belongs to the technical field of meat product processing. Aiming at the problems that the texture is hardened, the storage period is shortened and the like caused by adding diary fiber into the conventional emulsion sausage in the product storage process, the invention provides a method for preparing the high-quality emulsion sausage rich in the diary fiber by pre-emulsification technology. The processing process comprises the following steps of: mincing and mixing raw material meat; mixing the minced and mixed meat, pre-emulsified diary fiber and various seasoners in a ratio; salting; filling; baking; cooking; drying; cooling; and packaging, wherein the diary fiber is rice bran diary fiber or soybean diary fiber; and the pre-emulsification treatment comprises the following steps of: fully moistening stabilized diary fiber powder and a proper amount of water; adding plant oil rich in unsaturated fatty acid, of which the volume is 1 to 5 times that the mixture; and performing the pre-emulsification treatment by utilizing void effect of ultrasonic waves. The emulsion sausage prepared from the pre-emulsified diary fiber has the advantages of low fat content, rich nutrient, good edible quality and safety and health.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

The invention discloses an infrared intelligent telemetering temperature control system and belongs to the technical field of cooking utensils. The system is characterized in that a gas stove and an infrared temperature detector are split, the temperature in a pan is detected in an overlooking manner by the infrared temperature detector; temperature information sensed by an infrared temperature sensor is converted into an electrical signal, the electrical signal serves as sampling information for temperature detection of the pan to be input into a program controller for calculation, and a gas solenoid valve is controlled to adjust the heat of a combustor. The system has the advantages that the cooking process is intelligent, free of oil fume and healthy; the sensor is far away from a stove cooking region with relatively serious oil fume pollution, the interference of flame at the bottom of the pan on the detection accuracy is avoided, and the service life of equipment is greatly prolonged; a function of automatically turning off the heat during lifting of the pan is added; a function of preventing dry burn during stewing is added; the operating habit of a conventional gas stove is basically not changed.

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 dislcoses a coating preservation method of pseudosciaena crocea. The method includes following steps: (1) pre-treatment; (2) a soaking process; (3) a film-forming process; and (4) a packaging and refrigerating process. In the method, a sodium bicarbonate solution with a mass percentage concentration being 0.5-1% is employed for washing the pseudosciaena crocea, a composite film-forming preservative agent is developed on the basis of biochemical characteristics of the pseudosciaena crocea and an air-drying film-forming operation is carried out through cold air. The coating preservation method in operation process, is less in equipment investment, is environmentally-protective and safe, is suitable for industrialized production and can greatly prolong a preserving time of the pseudosciaena crocea on the premise of ensuring an edible quality and a sensory quality of the pseudosciaena crocea. The method is significant in preserving effect and is high in film-forming efficiency.

The invention relates to a method for prolonging the storage period of walnut kernels and belongs to the technical field of food freshness preservation storage. The method comprises the following steps of: uniformly spraying prepared bleached shellac and tea polyphenol composite solution on the cleaned and dried walnut kernels, and naturally drying the walnut kernels in the air; packaging the dried walnut kernels into package bags, and carrying out vacuumizing and thermal sealing to package the walnut kernels; and storing the packaged walnut kernels at normal temperature or in the cold. By the method, the walnut kernels are smeared with the natural prepared bleached shellac and tea polyphenol composite solution, so that the limitation of a synthesized antioxidant is eliminated; furthermore, by vacuum package, oxidative rancidity of the walnut kernels is effectively suppressed; the storage period of the walnut kernels is prolonged; selling and transportation of the walnut kernels are facilitated; and the edible quality of the walnut kernels is kept for a longer time.

The invention relates to a method for preserving small yellow croaker by combining partial freezing and composite preservative. The method comprises the following steps of washing the fresh small yellow croaker by ice water, soaking into a neutral electrolyzed water with temperature of 0 to 4 DEG C for 5-10min, and draining off for use; soaking the small yellow croaker into the composite preservative for 5-10min, fetching out, draining off, and putting into a package bag; putting the small yellow croaker into a freezer with temperature of -18 to -20 DEG C, precooling, lowering the temperature for 3-5min, putting into a programmable type constant-temperature and constant-humidity box, and storing under partial freezing conditions. The method has the advantages that the product stored by the partial freezing method can guarantee the integrity of product cells, and maintain the original luster, freshness and flavor; the edible safety of each component of the composite preservative is high; by utilizing the synergistic function of the components, the preserving property is good; at the premises of guaranteeing the edible quality and the sensing quality of the small yellow croaker, the shelf life is greatly prolonged, and the freshness is still maintained after the small yellow croaker is stored for 25 days.

The invention discloses a grain-bulk pipe-inserted curtain-wall ventilating system. The grain-bulk pipe-inserted curtain-wall ventilating system is structurally characterized in that negative-pressure draught fans (2) are arranged on the two sides of a granary (1), and air outlets of the negative-pressure draught fans (2) are connected with ventilating space (3), located at the upper portions of grain bulks (6), in the granary (1) through functional devices (5); a porous air inlet pipe (4) communicated with the ventilating space (3) is arranged in the grain bulks (6); porous ventilating board curtain walls (7) are arranged on the inner side of the inner side wall of the granary (1), air outlet channels (8) are formed in the inner walls between the porous ventilating board curtain walls (7) and the granary (1), air inlets of the negative-pressure draught fans (2) are communicated with the air outlet channels (8), and the tops of the grain bulks (6) are covered with a plastic film (9). According to the grain-bulk pipe-inserted curtain-wall ventilating system, a ground cage and a geosyncline ventilating system of an original granary are completely omitted, a grain transporting device can directly enter the granary, and the in-and-out granary efficiency is greatly improved; due to formed transverse ventilating, center cooling can be achieved in a layered and directional mode, heat gathering can be solved in a layered and directional mode, and implementation and operation are easy.

The invention discloses fresh keeping coating film fluid for plums, and a preparation method of the fresh keeping coating film fluid in the technical field of fresh keeping of fruits and vegetables. The fresh keeping coating film fluid comprises enveloping fluid and sterilization fluid, wherein the ratio of the mass parts of the enveloping fluid to the mass parts of the sterilization fluid is 9 to 1, the enveloping fluid is made from the following components in parts by mass: 11-13 parts of bleached shellac, 20-22 parts of glycerine and 9-12 parts of sucrose ester, and sterilization fluid is made from the following components in parts by mass: 5-7 parts of a licorice root extracting solution and 6-9 parts of a lophatherum herb extracting solution. The method for preparing the fresh keeping coating film fluid comprises four steps of preparing the enveloping fluid, preparing the licorice root extracting solution, preparing the lophatherum herb extracting solution and performing mixing. The fresh keeping coating film fluid disclosed by the invention is used for wrapping the surfaces of the plums, the evaporation and the respiration of water of the plums can be restrained, organic acid and vitamin C in the plums can be well reserved, and the nutrient value and the eating quality of the plums are high.

The invention relates to a food fresh keeping method using chitosan for cooperating with high-voltage electric field plasmas, and belongs to the field of food fresh keeping packaging. The method comprises the following steps of soaking fresh fruit and vegetables into a chitosan solution with the concentration being 1 percent; taking out and draining the fresh fruit and vegetables; then putting thefresh fruit and vegetables into a fresh keeping box; sealing an opening; performing packaging; performing cooperated treatment by using high-voltage electric field plasma equipment; performing treatment under the condition of the electric field intensity being 15kV / cm. The chitosan is used for cooperating with the plasmas to perform sterilization storage on the fresh fruit and vegetables; no secondary pollution and no pesticide and chemical residue exist; on the basis of green and environment-friendly effects, the original quality of the fruit and vegetables can be maintained; the shelf lifeof the fruit and vegetables can be obviously prolonged.

The invention discloses a composite film forming preservative for large yellow croakers. The composite film forming preservative consists of the following components in percentage by mass: 0.5 to 1 percent of sodium citrate, 0.3 to 0.5 percent of sodium erythorbate, 1 to 3 percent of vitamin C, 1 to 3 percent of erythritol, 0.1 to 0.3 percent of apple branch polypehnol, 0.1 to 0.3 percent of glucolactone, 3 to 5 percent of EDTA (ethylene diamine tetraacetic acid) disodium, 0.2 to 0.3 percent of chitosan, 1 to 5 percent of nicandra physaloides carbohydrate gum and the balance of water. According to the composite film forming preservative for large yellow croakers, the formula is reasonable and scientific, each component is safe and nontoxic, and the edible safety is high; the components are synergistically promoted, so that the composite film forming preservative has high color protection, preservation and anticorrosive performance, the preservation time of large yellow croakers can be greatly prolonged on the premise of ensuring the edible quality and sensory quality of large yellow croakers, and remarkable preservation effects are achieved. The invention also discloses a preparation method for the composite film forming preservative for large yellow croakers. The preparation method comprises the following steps: (1) preparing apple branch polypehnol; (2) preparing nicandra physaloides carbohydrate gum; (3) performing compounding. The steps of the preparation method are simple, and the preparation method is high in operability and suitable for large-scale production and application.

The invention discloses a composite antistaling agent for tuna, and solves the problems that in the prior art the tuna antistaling agent has a single function, thereby influencing mouthfeel and color of the tuna and reducing edible quality of the tuna. The composite antistaling agent for tuna comprises the following components in percentage 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 D-isoascorbate, 0.3-0.5% of sodium citrate, and balance being a water extract of propolis. The composite antistaling agent has the advantages of reasonable compatibility, low cost, good color protection, fresh-keeping, water retention and anticorrosion performances, thereby substantially prolonging fresh-keeping time of tuna in the prerequisite of guarantee of edible quality of tuna. The invention also discloses a preparation method of the composite antistaling agent for tuna, and the preparation method has advantages of simple step, good operationality and low cost, and the method is suitable for industrial production.

The present invention discloses a pretreatment reagent for frozen prawns and a use method thereof. The treatment reagent consists of the following components in ratios: 5-50 g / L of a protein stabilizer, 1-10 g / L of a moisture retaining agent, 1-3 g / L of an antioxidant, 0-15 g / L of other antibacterial agents, and the balance solvent water. The protein stabilizer at least comprises at least one small molecular sugar alcohol substance of mannitol, xylitol and isomaltitol. The use method is as follows: the fresh prawns at the weight of no more than the weight of the treatment reagent are taken tobe soaked in the treatment reagent; the soaking is conducted at a temperature of 10 DEG C or less for 5-30 minutes; and then the prawns are taken out to be frozen for storage. The pretreatment reagenthas a wide source of raw materials, is convenient and reliable in use, maintains the stability of protein structures and functions of shrimp proteins, guarantees freezing and eating quality of the shrimp products, etc.

The invention discloses a method of extracting steryl ester from a high-temperature deodorized substance of edible oil through combination of enzyme hydrolysis and molecular distillation. In the method, with a high-temperature deodorized distillate from a soybean oil refining process as a raw material, high-boiling-point substances are separated through the molecular distillation and then are further separated through enzyme-catalyzed hydrolysis to obtain a steryl ester mixture, and finally, the steryl ester is purified out from the mixture through the molecular distillation, thereby obtaining a natural steryl ester product being 60-70% in purity.

The invention discloses a preparation method of a strawberry fresh-keeping chitosan-based bacteriostatic film. Cinnamaldehyde is used as a bacteriostatic agent, and a natural bacteriostatic film withhigh water solubility is prepared through a tape casting method; experiments show that the cinnamaldehyde chitosan-based bacteriostatic film has different degrees of inhibition effects on Staphylococcus aureus, Salmonella enteritidis and Pseudomonas tolaasii; fresh strawberries are sealed and covered in a preservation box by using the bacteriostatic film so as to achieve the effect of food preservation. The fresh strawberries can be preserved for 7-8 days at room temperature. The chitosan-based bacteriostatic film is adopted for fresh-keeping storage of fresh strawberries, on the basis that large-area contact with strawberry fruits is avoided, the bacteriostatic film is safe, non-toxic, free of secondary pollution and environmentally friendly, the original quality of fruits and vegetablesis kept, and the shelf life of the fruits and vegetables is remarkably prolonged.

The invention discloses a preparation method of a rice cake with eyesight promoting and stomach nourishing effects. The preparation method comprises the following steps of adding long glutinous rice,polished round-grained rice and purple rice into water, heating, soaking, and crushing, so as to obtain wet powder; adding blackcurrant and blueberry into a stirrer, pulping, mixing with the wet powder, adding chestnut powder, pumpkin powder, red date powder, sweet potato powder, yam powder and edible oil, uniformly mixing, kneading the powder, and draining until the water content is 25 to 35wt%,so as to obtain a dough; adding dried tangerine peel, chamomile, spica prunellae, semen ziziphi spinosae, semen plantaginis, concha cypraeae, seabuckthorn fruit, cortex magnoliae officinalis, and radix adenophorae into boiled water, decocting, filtering, and concentrating, so as to obtain an extract; freeze-drying wormwood, shepherdspurse herb and flos sophorae, drying by microwaves, and crushing,so as to obtain powder; uniformly mixing the dough, the extract, starch, a stabilizer, an emulsifier, and beta-cyclodextrin, and pressing into a rice cake block; steaming the rice cake block, and sterilizing. The preparation method of the rice cake with the eyesight promoting and stomach nourishing effects has the advantages that the technology is simple; the obtained rice cake contains rich nutrients, the mouth feel is good, the eyesight promoting and stomach nourishing effects are realized, the immunity of the human body is enhanced, and the storage period is long.

The invention relates to a method for tenderizing an aquatic product through <60>Co-gamma irradiation. The method comprises the following steps: cleaning up the aquatic product, removing non-edible parts of the aquatic product, and slicing the other part of the aquatic product; adding 0.1-2% of salt and 0.5% gourmet powder for pickling; adding Vc and Ve antioxidants for dipping at the end of the pickling process; cleaning up, draining off, and steam-cooking to enable the processed edible parts to be well done; vacuumizing and packing; performing <60>Co-gamma irradiation with the absorbed dose of 2.72-7.36 kGy. As <60>Co-gamma high-energy rays acts on macromolecules, a degradation reaction is generated, the Ca<2+> concentration in myoplasm is increased, calpain can promote the increase of a myofibril fragmentation index, the meat shearing force is reduced, and the meat tenderness is improved; along with the increase of irradiation absorbed dose, the aquatic product shearing force is reduced, and the tenderness is improved. The method is performed at the condition of 0-10 DEG C, operation can be carried out on the packed product, and tender and sterilization are conducted simultaneously, so that not only is eating quality improved, but also the sterilization effect is realized.

The invention discloses inner film of an edible salt packaging bag, and relates to the technical field of plastic film. The inner film is prepared from, by weight, 40-50 parts of low-density polyethylene, 10-15 parts of ultralow-density polyethylene, 10-15 parts of kieselguhr, 8-12 parts of polyoxyethylene, 6-10 parts of carbomer resin, 5-8 parts of maltodextrin, 4-6 parts of gelatin, 4-6 parts of a toughening agent, 3-5 parts of glycerin monostearate, 3-5 parts of epoxy rice bran oleic acid butyl ester, 2-3 parts of beewax, 2-3 parts of polyoxypropylene glycerol ether, 1-2 parts of calcium sulphate dihydrate and 1-2 parts of nano-zinc oxide. The inner film is not only significant mechanical property but also good in stability, on one hand, the inner film does not generate any reaction with ingredients in edible salt, on the other hand, the inner film has the excellent sodium chloride permeation resistance and sealing property to prevent the edible salt from being deteriorated due to the fact that the edible salt makes contact with air, and therefore the eating quality and the eating safety are guaranteed.

The invention provides a method for storing fresh walnut kernel, which comprises the following contents: 1) pretreating the walnut kernel after peeling the seed coat; 2) disinfecting the pretreated walnut kernel in step 1); 3) immersing the sterilized walnut kernel in step 2) in a coloring agent; 4) drying the walnut kernel soaked in the coloring agent in step 3), and then spraying the antioxidantcomposite liquid; and 5) drying the walnut kernel treated in the step 4), and sterilizing the product. The method of the invention can effectively avoid or reduce the rancidity of the walnut kernels.

The invention discloses a Fistulln hepatica culture material prepared through fermentation of bagasse, belonging to the technical field of vegetable plantation. The Fistulln hepatica culture material is prepared from the following raw materials by weight: 40 to 50 parts of bagasse, 15 to 20 parts of alfalfa, 15 to 20 parts of fine loam, 15 to 20 parts of dried chicken manure, 10 to 15 parts of corncob, 10 to 15 parts of coconut shell powder, 8 to 12 parts of soy residues, 8 to 12 parts of bean dregs, 6 to 10 parts of ginkgo leaves, 5 to 8 parts of fly ash, 5 to 8 parts of bamboo powder, 5 to 8 parts of yoghourt, 4 to 6 parts of an insect controlling agent, 4 to 6 parts of rice bran oil, 3 to 5 parts of red yeast rice, 3 to 5 parts of perilla leaves, 2 to 3 parts of honey-fried licorice root, 2 to 3 parts of Dangshen leaves, 2 to 3 parts of zeolite powder, 1 to 2 parts of ginger powder and 1 to 2 parts of tea seed powder. The culture material is rich in nutrients and can provide Fistulln hepatica with sufficient nutrients needed in growth of Fistulln hepatica; moreover, the culture material is low in preparation cost, safe, environment friendly and free of pollution to soil, and can improve the output of Fistulln hepatica and guarantee eating quality of Fistulln hepatica.

The invention provides a fresh-keeping coating liquid and a fresh-keeping method for fresh-cut carambola, and can solve the technical problems that existing fresh-keeping coating liquids cannot guarantee the taste and cannot inhibit discoloration. The fresh-keeping coating liquid for the fresh-cut carambola is prepared from the following components in percentage by mass: 0.5 to 1.5 percent of sodium alginate, 1.0 to 3.0 percent of ascorbic acid and the balance of water. The fresh-keeping coating liquid disclosed by the invention can keep good sensory quality of the fresh-cut carambola in storage, and also can keep good taste of the fresh-cut carambola, so that the problem of astringency is avoided; and browning of the fresh-cut carambola can be effectively inhibited, and a good fresh-keeping effect on the fresh-cut carambola is achieved.

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of braised pig cheeks in a brown sauce. The processing technology specifically comprises the following steps of (1) selecting pig head meat as a raw material, thoroughly cleaning the pig head meat, poaching the cleaned pig head meat until the poached pig head meat is 70% cooked, taking out the 70% cooked pig head meat, and enabling the taken-out pig head meat to stand for cooling; (2) removing all bones from the pig head meat; (3) adding seasoning to the pig head meat after boneremoval, and under the condition of the temperature being 1-5 DEG C, performing constant-temperature pickling for 8-15 days; and (4) under the condition of the temperature being 70-80 DEG C, performing dehydration treatment on the pig head meat for 20-30 hours. The processing technology of braised pig cheeks in a brown sauce provided by the invention is convenient to process, and the prepared braised pig cheeks in a brown sauce have the characteristics of being good in color and mouth feel and long in eating deadline.

The invention relates to a fresh-keeping storage method for harvested fruits. The method comprises the following steps: (1) conducting harvesting: harvesting fruits with a certain maturity before 11 am, avoiding mechanical damage when harvesting, temporarily placing the fruits in farming field after the harvesting, and avoiding direct sunlight drying on transportation way; (2) conducting pre-cooling: starting pre-cooling the fruits in 5 hours after the harvesting; (3) conducting packaging: choosing packaging materials with suitable oxygen permeability, and carrying out modified atmosphere packaging with mixed gas containing oxygen, carbon dioxide and nitrogen; and (4) conducting cold storage. The fresh-keeping storage technology for the harvested fruits and provided by the invention can keep the edible quality of the fruits, reduce rot and diseases and prolong shelf life by inhibiting the respiration of the fruits after the harvesting. The method not only solves the problem that fruitscannot be stored for a long time, but also solves transportation problems, provides technical solution schemes for realizing off-peak sales and long-distance transportation, and has good market application prospect.

The invention provides a fresh-keeping device with a good fresh-keeping effect and a control method for the fresh-keeping device. The fresh-keeping device comprises a refrigerating device, a fresh-keeping box, and a heat exchange accelerating mechanism which is arranged in an inner container and used for accelerating the gas flow rate in the inner container. According to the fresh-keeping device with the good fresh-keeping effect and the control method for the fresh-keeping device, a secondary refrigerant is arranged between a shell and the inner container, the influence caused by environmenttemperature fluctuation is avoided through the buffering effect of the secondary refrigerant, then the temperature fluctuation in the inner container is controlled within the range of + / -0.2 DEG C, sothat food spoilage is avoided, the eating quality of food is guaranteed, the storage period of food is prolonged, meanwhile, the gas flow rate in the inner container is increased through the heat exchange accelerating mechanism, thus the heat transfer rate in the inner container is increased, in addition, the heat transfer rate and the heat transfer area are increased through corrugated plates made of metal, the heat transfer rate is further increased, so that the pre-cooling time is greatly shortened, and the fresh-keeping effect of the fresh-keeping device is improved.

The invention relates to the technical field of aquatic product processing, and discloses a shrimp meat improver and a method for improving the quality of shrimp meat. The modifier is prepared from 0.2 to 0.8 percent of sodium citrate, 0.5 to 0.7 percent of sodium bicarbonate and 0.3 to 0.5 percent of trehalose. The frozen shrimp meat is soaked in the modifier, so that the delicate flavor and the elastic taste of the shrimp meat can be well maintained, and the purposes of reducing the water loss of the shrimp meat and guaranteeing the eating quality of the frozen shrimp meat are achieved.

The invention discloses a storage method capable of effectively reducing migration of plastifiers in a PVC preservative film towards chilled meat. The storage method comprises the following steps of (1) immersing the chilled meat in pure water for 5-60s, taking out the immersed chilled meat, and performing quick-freezing for 4-20min so that an ice layer being 1-3mm in thickness is uniformly formedon the surface of the chilled meat; and (2) performing palletizing on the chilled meat covered with the ice layer, through the PVC preservative film, and performing preservation under slight freezingcondition. According to the storage method disclosed by the invention, the chilled meat is kept fresh through combination of slight freezing and the ice layer, so that the migration quantity of the plastifiers in the PVC preservative film can be effectively reduced, and besides, the eating quality of the chilled meat is effectively maintained.