38results about How to "Guaranteed fresh quality" patented technology

The invention provides a low-temperature quick-freezing and partial-freezing solution for food. The low-temperature quick-freezing and partial-freezing solution comprises the following components: 25-30 wt% of ethanol, 20-25wt% of sodium chloride, 5-10 wt% of glycerinum and 35-49 wt% of water. The low-temperature quick-freezing and partial-freezing solution for food is obtained by putting the ethanol, the sodium chloride and the glycerinum in the water and mixing at a normal temperature. According to the low-temperature quick-freezing and partial-freezing solution for food, provided by the invention, the heat of a frozen object can be conducted and digested in extremely short time through the partial-freezing solution, so that the frozen object passes the maximum ice crystal generating zone in the shortest time, the pressure inside food cells and the pressure outside food cells are balanced, the cell tissue of the frozen object is protected to the greatest extent, cell activity is kept, the fresh quality of the frozen object is ensured, and raw nutrients are reserved to the greatest extent.

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg/cm<2> and 11.0 kg/cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg/L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

The invention discloses a portable tea cup which is composed of a cup barrel, a tea box, an adjusting disc and a base. An inner cavity of the cup barrel is partitioned by a transverse partition plate, the lower side of the transverse partition plate is provided with a first boss, and the first boss is provided with a first eccentric hole; an inner cavity of the tea box is partitioned into a plurality of tea brewing chambers through vertical partition plates, and the tea box and the cup barrel are coaxial and can rotate relative to each other; the adjusting disc is located between the tea box and the first boss and rotates synchronously with the tea box, the upper side of the adjusting disc is provided with a second boss, a plurality of second eccentric holes communicated with and corresponding to the tea brewing chambers one by one are formed in the second boss, and the second eccentric holes are internally provided with filter meshes; the base is connected with the lower end of the cup barrel through a thread, a jacking spring is arranged between the base and the tea box and drives the tea box to conduct synchronous rotation. When the tea cup is carried for going out, the tedious operation of replacing tea leaves is simplified, the tea leaves are prevented from being brewed many times, and the fresh quality of tea soup is guaranteed; it is avoided that beneficial ingredients in the tea are damaged due to excessively high water temperature, and the nutritional value and taste of the tea soup are guaranteed.

The invention discloses a fresh-keeping method for fresh fruit fumet, which comprises the following steps of: choosing seasonal fresh fruits as a base material, wherein fruit granules are required to be elastic and full and have the sense of weight; 1) cleaning fruits; 2) removing skin and kernel, and refrigerating the processed fruits; 3) pulping and thinning, as well as mixing and stirring flesh fiber with fruit juice; 4) performing ozone sterilization; 5) performing vacuum packaging; 6) performing quick freezing; 7) quickly transferring the frozen bagged products in a freezer for storage with temperature range from -18 DEG C to -20 DEG C. The fresh-keeping method for the fresh fruit fumet has the advantages that the fresh fruit fumet can be kept fresh for a long time and eaten safely without any toxic and side effects, the yield of the fruit fumet is greatly increased, and the fresh fruit fumet can be used for active regulation on the seasonal fruits.

The invention discloses an automatic shelling device and method for bamboo shoots. The automatic shelling device for bamboo shoots comprises a feeding mechanism, a shell scratching device, a shellingdevice and a discharging mechanism which are arranged on the same straight line. The feeding mechanism comprises a feeding conveyer belt, a feeding chain transmission component and a feeding pressingroller elastic component. The shell scratching device comprises scratching cutters which form scratching channels and scratch whole bamboo shoot shell into a plurality of sections along the directionof bamboo shoot shaft. The shelling device includes cutting cutters which form shelling channels and cut off the sections of peel by a compound mode of rotary cut and rolling cut. The discharging mechanism comprises a discharging conveyer belt, a discharging chain transmission component and a discharging pressing roller elastic component. With the device, long bamboo shoot varieties such as dendrocalamus latiflorus which has large diameter size, irregular shapes, hard shell, many bamboo joints and partial hollow structure can be subjected to quick and efficient automatic shelling treatment with high shelling efficiency and high clean shelling rate, bamboo shoot shell and bamboo shoot roots residues are avoided, low damage rate is realized, and product quality can be effectively guaranteed.

The invention discloses a feed stirring and preparing device for beef cattle breeding. The feed stirring and preparing device comprises a stirring mechanism, a first feeding mechanism, a second feeding mechanism, a pulverizer, a temporary storage box, a third feeding mechanism, a material lifting and conveying mechanism and a control cabinet, and the first feeding mechanism is used for storingforage and addingthe forage into a stirring bin of the stirring mechanism through the material lifting and conveying mechanism; the second feeding mechanism is used for storinggrain materials, the grain materials are crushed into grain powder through the pulverizer and then enter the temporary storage box, and the temporary storage box is used for outputtingthe grain powder and conveying the grain powder into the stirring bin through the material lifting and conveying mechanism; the third feeding mechanism is used for storing feed filler and feeding the feed filler into the stirring bin through the material lifting and conveying mechanism; a discharging opening is formed in the side wall of the stirring mechanism, and a weighing sensor is arranged at the bottom of the stirring mechanism; and the control cabinet is adopted for monitoringthe operation of the device. According to the feed stirring and preparing device for beef cattle breeding, automatic feeding can be achieved, stirring and preparing of feed are accurately completed, manpower is saved, and the operation cost is reduced.

The present invention discloses frozen meat shashlik production and cleaning equipment comprising a working table, wherein the working table is provided with a meat cutting box, both ends of the meat cutting box are opened, the meat cutting box and the working table form a channel with two opened ends, a plurality of cutting edges are arranged on the top surface of the cutting meat box in parallel, the cutting edges are arranged in parallel with the channel, a cutter set is arranged above the cutting edges, the cutter set comprises a plurality of cutters with the thickness matched with the width of the cutting edges, one opened end of the channel is vertically provided with a plurality of parallel meat separating pieces, end faces of the meat separating pieces, away from the meat cutting box, are provided with the cutting tools, a cleaning tank is arranged directly under the cutting tools, and the cleaning tank is divided into multiple meat block tanks. The meat cutting device can automatically divide meat blocks, reduces manual operation, and also can avoid secondary meat block cutting and breaking caused by sticking to the cutting tools of the meat blocks, and the meat blocks are immediately washed after being cut, so that the quality of the meat blocks can be ensured.

The invention provides fresh-keeping liquid for frozen food and preparation equipment thereof. The fresh-keeping liquid for frozen foods comprise the following components: ethyl alcohol, nitrate, vegetable oil, F42 high fructose corn syrup, potassium chloride and water. The contents of all components are as follows: 15%-25% of ethyl alcohol, 5%-10% of nitrate, 5%-8% of vegetable oil, 15%-25% of F42 high fructose corn syrup, 5%-12% of potassium chloride and 35%-40% of water. According to the invention, the heat of a frozen object can be treated by the partial freezing liquid in a short time; agroove type ice crystal generation area is formed at the frozen food and the internal and external pressures of food cells are relatively balanced, so that the cell tissues of frozen objects are greatly protected; and cell viability is kept, the fresh quality of frozen objects is guaranteed, and original nutritional ingredients are reserved to the greatest extent. Moreover, a quantitative feedingfunction is realized; and fresh-keeping liquid is discharged from top to bottom, so that solidified residual impurities generated after the burdening reaction of the processing tank are prevented frombeing discharged along with the fresh-keeping liquid and thus the quality of the fresh-keeping liquid is improved to a great extent.

A process for preparing the frozen instant red bayberry includes steps as choosing raw material, classifying, washing, drip drying, immersing in antistaling liquid, freezing, storage, immersing in flavoring liquid, freezing its surface layer, packing, and cold storage.

The invention relates to a preservation and cold storage process of Chinese cabbages. The process comprises the following steps: pretreatment of Chinese cabbage raw materials, pre-cooling and degerming of the Chinese cabbage materials, primary cold storage before cold storage of the Chinese cabbages, multi-stage heating of the Chinese cabbages subjected to primary cold storage and dry fog humidity-controlled cold storage. The preservation and cold storage process of Chinese cabbages is simple and easy to conduct and obvious in effects, cold storage processes including pre-cooling, quick primary cold storage, multi-stage heating and the like are arranged, multilayer superposition among non-woven fabrics is substituted for stacking and piling, the gas ratio of a refrigerated warehouse is adjusted, and a technological method of ozone introduction and continuous dry fog spraying and water retaining is adopted, thereby eliminating the dependence of cold storage of Chinese cabbages on low temperature to the maximum extent, and overcoming the defects of a traditional low-temperature cold storage method of Chinese cabbages on the premise of ensuring fresh quality of vegetables.

The invention discloses a preparation method of an antimicrobial packaging film with intelligent controlled-release performance. The preparation method comprises the following steps: (a) taking polyvinyl alcohol, and dissolving the polyvinyl alcohol in deionized water to prepare a polyvinyl alcohol film solution; (b) preparing a formyl nano microsphere lactic streptococci conjugate, dissolving the formyl nano microsphere lactic streptococci conjugate in deionized water, and carrying out oscillation dispersion to obtain a formyl nano microsphere-lactic streptococci conjugate dispersion solution; and (c) dropwisely adding the formyl nano microsphere-lactic streptococci conjugate dispersion solution prepared in the step (b) into the polyvinyl alcohol film solution prepared in the step (a), stirring, carrying out degassing, flow casting and drying treatment, and carrying out normal-temperature cooling and film peeling to obtain the antimicrobial packaging film with intelligent controlled-release performance, namely the lactic streptococci-polyvinyl alcohol nano antimicrobial film. The antimicrobial packaging film can reduce the food interior deterioration, and is beneficial to food preservation.

The invention relates to a processing method of semi-finished product quickly-frozen root vegetables, belonging to the technical field of preparation of foods. The processing method of the semi-finished product quickly-frozen root vegetables comprises the following steps: selecting materials, rinsing, mechanically cutting, mechanically selecting, manually sorting, blanching, spin-drying, pre-packaging, quickly freezing, post-packaging, and dry mist humidity-control storing. Quickly-frozen vegetables produced by adopting the processing method of the semi-finished product quickly-frozen root vegetables are not superposed with one another; moreover, the processed root vegetables are small in space usage, high in storage and transportation efficiency, low in circulating cost. Besides, the processing method disclosed by the invention can be used for keeping the vegetables fresh, is free of further processing in large-scale application, and is capable of saving the processing time.

The invention belongs to the technical field of food preservation, particularly relates to a fresh freezing solution special for food sterilization and preservation, and a preparation method thereof,and solves the problems that a traditional fresh freezing solution in the prior art causes cell membrane damage, poor taste, reduced nutritional ingredients and the like. The fresh freezing solution special for food sterilization and preservation comprises the following raw materials in parts by weight: 2-5 parts of a plant extract, 2-5 parts of an insect extract, 5-9 parts of calcium chloride, 1-2 parts of lactic acid, 8-15 parts of ethanol and 50-70 parts of water, wherein the plant extract is obtained by extracting dandelion and radix sophorae flavescentis; and the insect extract is obtained by extracting ground beetles and aspongopus. The fresh freezing solution is prepared by compounding the plant extract, the insect extract, the calcium chloride, the lactic acid, the ethanol and thewater in the invention; and the obtained fresh freezing solution is simple in preparation process, low in preparation cost, stable in performance, low in working temperature, low in volatility and lowin corrosivity, can improve the product quality and prolong the storage period when being used for food preservation, and is pollution-free.

The invention provides efficient quick non-damaged cleaning equipment of fresh tea leaves. An important fresh leaf cleaning step is added, thus contains surface adhesive materials such as pesticides and dust which can be contained in fresh leaves are removed, taste and quality of the tea leaves are improved, influence of pesticide residue on human health is reduced, edible safety of tea leaf beverages is guaranteed, severe food safety incidents caused by tea leaf pollution are prevented, the equipment special for cleaning the tea leaves is arranged and developed, a special low temperature pre-cooling technology is adopted, the tea leaves are cleaned after low temperature pre-cooling, flavor of the tea leaves can be greatly improved, loss of nutritional ingredients in the tea leaves is alsosmall, an ultrasonic cleaning technology is applied, thus the fresh quality of the tea leaves can be maintained, meanwhile cleaning is completed, the whole technology process is carried out integrally, the advantages of the automatic production equipment are exploited to the utmost extent, the production efficiency is high, and quality of the treated tea leaves is good.