40results about How to "Keep it fresh" patented technology

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 discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.

The invention relates to the technical field of processing of aquatic products, and in particular relates to a fresh shrimp freezing method and a fresh shrimp cryoprotective agent. The cryoprotective agent is composed of an agent A and an agent B, wherein the agent A is bamboo vinegar; the agent B is a mixture of saccharose, tea polyphenol, nisin, trehalose, glycerinum, mannitol and chitosan; in addition, in terms of 100% of the agent B, various components are as follows: 2-3% of saccharose, 4-6% of tea polyphenol, 0.5-1% of nisin, 12-20% of glycerinum, 20-22% of mannitol, 12-15% of chitosan, and the balance of trehalose. The use sequence of the fresh shrimp cryoprotective agent comprises processing by using the agent A at first and then processing by using the agent B to coat a film; the sequence cannot be changed; by virtue of adopting the method, nutrition of unfrozen fresh shrimp is low in loss; meanwhile delicate flavour of fresh shrimp is also well protected; the original appearance condition is kept.

An asparagus tuber vacuum freeze-drying processing method comprises six steps of cutting roots and removing impurities, washing roots and grading, boiling in boiling water, peeling and immersing, and carrying out vacuum freeze-drying and vacuum packaging. The invention has the following beneficial effects: the boiling time is limited within 14-16 minutes to guarantee peeling of asparagus tuber and simultaneously not to damage contents of effective substances in asparagus tuber; after peeling, 1% of a CaCL2 solution is used to immerse asparagus tuber so as to raise hardness of dried asparagus tuber and avoid saccharification; vacuum freeze-drying can accelerate the drying speed, enhance the drying effect, lower moisture content and keep asparagus tuber fresh; and after processed, the asparagus tuber product has excellent quality, is yellow white, is crispy, hard and transparent, and has no white core and no saccharification.

The invention belongs to the field of fresh keeping of foods, and particularly relates to a freezing method of Luchuan pork. The freezing method comprises the following steps of (1) preparing a film coating agent; (2) performing micro-freezing treatment on pork; (3) performing film coating packaging treatment on the micro-frozen pork; and (4) performing ultrasonic assisted freezing preservation on the packaged pork: conveying the packaged pork into a freezing room, performing freezing until the temperature of the central layer of the pork is reduced to 2-4 DEG C, performing ultrasonic-assisted freezing for 3-6h, when the temperature of the central layer of the pork is reduced to minus 6 to minus 8 DEG C, stopping performing ultrasonic-assisted freezing, and continuing freezing the pork to minus 18 to minus 23 DEG C so as to obtain the frozen pork. The freezing method disclosed by the invention is simple to operate and stable in technology conditions, ice crystals generated during freezing of the pork can be reduced, the pork freezing speed can also be increased, the preservative effect is achieved, bacteria are restrained, the freezing storage time of the pork can be prolonged, the cell activity of frozen fresh meat can be guaranteed, and the phenomenon that juice flows outwards after the frozen pork is unfrozen is reduced.

The invention discloses a preparation technology of dried mulberry fruit/mulberry powder, and a product and a derivative of the dried mulberry fruit/mulberry powder. The processing method of the dried mulberry fruit/mulberry powder adopts a vacuum freeze drying technology, so that the fresh taste, the nutritional components, the color and the fragrance of mulberries are successfully retained, and the prepared dried mulberry fruit/mulberry powder can be either directly eaten or used as a raw material for food processing. The dried mulberry fruit can be further prepared into scented tea, and the prepared scented tea tastes sour and sweet, and has mellow flavor and flower fragrance; the dried mulberry powder is further prepared into cookies; the cookies taste crispy, has a special flavor, is low in fact content and sugar content and rich in nutrition, and is favorable for the health of people.

The present invention belongs to the technical field of fruit and vegetable preservation and particularly discloses a method for storing and preserving fruits and vegetables. The method comprises thefollowing steps: (1) picked fresh fruits and vegetables are sorted and graded, then the sorted and graded fruits and vegetables are separately placed in slightly acid electrolyzed water for ultrasonicwashing, wherein the washing temperature is set at 35-50 DEG C, the time is 8-10 min, and the power is 500-600 W, and then the fruits and vegetables are taken out to be drained; (2) the drained fruits and vegetables are placed in a low-voltage electrostatic field device, wherein the stacking height of the fruits and vegetables is 1-3 layers, and the fruits and vegetables are treated in an electric field with an output voltage of 2.5 kV/m and a current of 0.2 mA for 120-180 min; and (3) the fruits and vegetables treated by the electric field are soaked in film coating liquid for film coating treatment, after drying, the fruits and vegetables are packaged by using foam boxes, and finally the fruits and vegetables are cold-stored in a cold storage at 10-12 DEG C under a low pressure condition of 10-20 kPa. The method can effectively prolong a preservation period of the fruits and vegetables, maintains nutritional flavor of the fruits and vegetables, and is high in application value.

The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.

The invention discloses a vegetable and fruit display cabinet with good moisturizing effect. The vegetable and fruit display cabinet comprises a cabinet body, an interpretation display screen, a humidity sensor, an atomization device, a control device and a travelling wheel, wherein the cabinet body is provided with a cabinet door; the input terminal of the interpretation display screen is electrically connected with the control device; the output terminal of the humidity sensor is connected with a micro display screen and is electrically connected with the output terminal of the control device and the input terminal of the micro display screen; the input terminal of the atomization device is electrically connected with the output terminal of the control device; an atomization pipeline is connected with one side of the top of a water tank; the other end of the atomization pipeline is connected with the cabinet; the other end of the atomization pipeline is arranged at the top inside the cabinet body; the control device is arranged on one side of the top of the water tank; the travelling wheel is arranged at the bottom of the cabinet body through a supporting frame. The vegetable and fruit display cabinet is convenient for selection and viewing and good in moisturizing effect, and can keep vegetables and fruits fresh for a long time.

The invention relates to a device and method for malfunction treatment of refrigerator probes. The environmental temperature is defaulted to be 25 DEG C when an environmental temperature probe is malfunctioned; when the environmental temperature probe is in good condition but temperature probes in one chamber or more chambers are malfunctioned, a single-chip processor operates a compressor and a relevant electromagnetic valve of each chamber by reasonable on-off time according to environment temperature levels to control the temperature of the chambers within a reasonable range. The method has the advantages that even if one or more probes are malfunctioned, the temperature of a refrigerator can be controlled within a favorable temperature range to enable articles stored in the refrigerator to keep fresh in a certain period.

The invention discloses a method for refreshing, storing and transporting litchi. The method comprises the following steps: picking and selecting fresh litchi being 8/10-9/10 matured, free from pest and disease damage and free from mechanical damage; soaking into ice water mixture for 10-25 minutes, wherein the ice water mixture is composed of ice water, 100-200mg/L alga oligosaccharides, 800-1500mg/L iprodione and 0.1-0.4% citric acid; placing the soaked fresh litchi in shade, airing and then packaging; storing and transporting in a refrigerated truck at 10-12 DEG C; storing in a refreshing cabinet at 5-8 DEG C, thereby marketing. According to the method provided by the invention, the refreshing effect of the litchi is promoted; the fresh state of the litchi at a picking moment can be kept; after 25 days, the rate of intact fruit is above 80%; the litchi can be conveniently stored and transported.

The invention relates to a cooking container with an automatic vacuum function. The cooking container with the automatic vacuum function is characterized in that the internal state of the cooking container is automatically converted into a vacuum state according to a principle that air shrunk due to cooling after heating, so that the fresh state of food is kept for a long time, and by changing the section structure of a gasket, the cooking container is sealed more perfectly, so that the vacuum state can be kept for a long time. According to the cooking container with the automatic vacuum function, external air is completely prevented from flowing into the container by a container cover by taking the gasket as a medium in the cooling process after heating, so that the internal state of a container body is automatically converted into the vacuum state; therefore, the fresh state of the food can be kept for a long time; and moreover, the outer periphery of the container is provided with the gasket consisting of a first attachment surface, a second attachment surface and an inclined surface, so that the cooking container can be sealed more perfectly, and the vacuum state can be kept for a long time.

The invention provides a fresh-keeping method for edible rose petals. The fresh-keeping method is characterized by comprising the following steps: 1) picking flowers; (2) carrying out primary precooling at the temperature of 12-18 DEG C and the humidity of 80-90%, and sorting petals at the same time; (3) feeding into a refrigeration house with the temperature of 4-8 DEG C and the humidity of 80-85%, and carrying out secondary precooling for 2-4 hours; (4) sub-packaging the rose petals into OPP (Oriented Polypropylene) fresh-keeping bags, assembling 4-6g of ethylene absorbent according to 1.0 kg of the rose petals, and assembling 8-10g of walnut shell activated carbon according to 1.0 kg of the rose petals, and (5) storing the rose petals in a refrigeration house with the temperature of 2.0 +/-0.5 DEG C. The whole storage process is green, environment-friendly, safe and non-toxic, the flower color, shape, fragrance and the like of the petals are maintained, the fresh-keeping time of the rose petals is 80-90 days, which is more than two times of that of the conventional fresh-keeping time of 30-40 days, and the market demand can be met.

The invention discloses vegetarian pleurotus eryngii bull paddywack and a processing method thereof. The vegetarian pleurotus eryngii bull paddywack, a snack food, is prepared from pleurotus eryngii with very high nutritive value, which serves as a main raw material instead of a traditional bean product, and is prepared by carrying out processing steps including hydrocolloid dipping, drying, frying and the like on the pleurotus eryngii, konjac glucomannan, cumin powder, chilies, sesame, citric acid and the like. The prepared pleurotus eryngii bull paddywack has a delicious and spicy flavor and a crispy and chewy taste, has low calories and is safe and nutritional; the cumin and honey which have antiseptic and heat-clearing effects are added into the bull paddywack according to the formula so that the bull paddywack does not need a preservative, is unlikely to make people get internal heat after being taken, caters to the favor of young consumers and has excellent market prospects.

The invention belongs to the technical field of vegetable sterilization, and discloses a specific biological sterilization preparation DY-6 for bean sprout anthracnose. The biological sterilization preparation DY-6 is prepared from carboxymethyl chitosan, deacetylated chitosan and sodium benzoate, wherein the mass ratio of carboxymethyl chitosan to chitosan to sodium benzoate is (1 to 5) to (5 to12) to (15 to 24). The biological sterilization preparation can significantly inhibit mycelial growth and spore germination of the bean sprout anthracnose, is suitable for controlling the bean sproutanthracnose in the bean sprout production, and has the advantages that the safety is high and no pesticide residues is generated compared with sterilizing agents such as carbendazim and chlorothalonilcommonly used in the market, and the food safety and good quality of bean sprouts are ensured.

The present application discloses a disinfection method of raw material seeds in bean sprout production and an application of the disinfection method. The method comprises the following steps: 1) exposing raw material seeds of bean sprouts to a dry heat treatment atmosphere, wherein the dry heat treatment atmosphere has a temperature of at least 50 DEG C, and exposing the raw material seeds of thebean sprouts until time of the dry heat treatment atmosphere is at least 18 h; and 2) soaking raw material seeds of the bean sprouts after the dry heat treatment to a disinfectant containing ozone nano bubble water for 4-6 h. The disinfection method can significantly reduce occurrence of bean sprout diseases by inhibiting pathogenic microorganisms of fungal anthracnose and bacterial rot disease carried by the raw material seeds of the bean sprouts, does not affect a germination rate of the bean sprouts, is high in safety, free of pesticide residues and simple in processes, and ensures consumption safety of the bean sprouts.

The invention discloses a fruit collector. The fruit collector comprises a rod, wherein a picking unit and a collecting unit are arranged at the upper end of the rod, and a picking control unit is arranged at the upper end of the rod; the picking unit comprises a first cutting piece and a second cutting piece, and the second cutting piece is hinged to the first cutting piece and forms a crossed cutting notch with the first cutting piece; the picking control unit comprises a holding handle, a rotating handle and a wire soft shaft, wherein the rotating handle is hinged to the holding handle, oneend of the wire soft shaft is connected with the first cutting piece or the second cutting piece, and the other end of the wire soft shaft is connected with the holding handle; the collecting unit comprises a fixing ring, a collecting bag, and a insertion ring, wherein the fixing ring is located under the picking unit, the opening end of the collecting bag winds the fixing ring, and the insertionring is in inserted connection with the fixing ring to fix the collecting bag onto the fixing ring. The fruit collector has the advantages that people are assisted in efficiently picking fruits whichare difficult to pick at high places, the picked fruits fall into the collecting bag under the picking unit, the fruits cannot be damaged due to falling from the high places, the fresh original stateof the fruits can be well maintained, and the collecting bag collects and removes the fruits very conveniently.

The invention discloses a method for cultivating ornamental pleurotus eryngii by fruiting inside a bottle, and belongs to the technical field of pleurotus eryngii cultivation. According to the method,pleurotus eryngii is cultured by adopting a liquid medium, and a formula of the liquid cultivation medium comprises pleurotus eryngii leftovers, cottonseed hulls, sawdust, potatoes, corn flour, wheatbran, soybean meal, yeast powder, glucose, monopotassium phosphate, magnesium chloride, calcium carbonate, agar and the balance water. According to the method, a special culture bottle completely different from that of a traditional bottle cultivation technology of pleurotus eryngii is adopted, and a mode of fruiting outside the bottle is changed into a mode of fruiting inside the bottle, so thatproduction links are reduced, the production cost is reduced, and a pollution probability is reduced; and by controlling the cultivation medium formula and cultivation process conditions, the size ofmycelium pellets is regulated and controlled, so that the mycelium pellets are uniformly distributed in transparent fermentation liquid, and the mycelium pellets and generated bowling-ball-shaped sporocarp form two different landscapes above and below a mycelium layer, and are combined with a special conical culture bottle to form an integrated ornamental good product.