33results about How to "Maintain storage quality" patented technology

The invention relates to a fruit and vegetable e-commerce cold-chain fresh-keeping container which comprises an outer-layer container, an inner-layer container, a sealing cover and a low power consumption internal circulation fan, wherein the inner-layer container is arranged inside the outer-layer container with a gap; the outer-layer container and the inner-layer container share one same sealingcover; a lifting handle is manufactured at the upper part of the sealing cover; the sealing cover tightly seals and covers the inner-layer container and the outer-layer container simultaneously; boththe material and the internal structure of the container cover are identical to those of the outer-layer container; on the inner side of the inner-layer container, a fresh-keeping adjusting assemblyis mounted at a ventilation window corresponding to the fan; the fresh-keeping adjusting assembly is a frame; the frame is made of a net and is opened front and back; a front opening corresponds to the ventilation window; an NO slow release block, a plant essential oil slow release block and a 1-mcp slow release block are placed in the fresh-keeping adjusting assembly from top to bottom in sequence; and an adsorption block is mounted inside the ventilation window corresponding to a sealing gate. Due to addition of slow release materials, environments in sub-containers can be adjusted, meanwhile, real-time gas regulation and control on micro environments in the containers can be implemented, and purposes of gas adjustment and corrosion prevention and environment protection and security canbe achieved.

The invention relates to the field of fruit and vegetable preservation and in particular relates to a biological preservation method for blueberry fruits. The method mainly comprises the steps of fumigating pre-cooled blueberries by jasmonic acid methyl ester. The method can be used for improving the resistance of the blueberry fruits, effectively preventing the rot of the fruits and prolonging the storage period of the fruits, is safe and efficient, and meets the food safety requirements; moreover, the blueberry fruits do not contain any preservative or chemical residues.

The invention belongs to the field of fresh keeping of fruit and vegetables, and particularly discloses a fresh keeping method of fresh litchi fruit, which comprises the following steps that: 80 to 90 percent ripeness litchi fruit sequentially carries out pre-cooling, acidified calcium sulfate solution soaking, drying and package treatment and is then stored at 0 to 5 DEG C, wherein the pre-cooling treatment is the treatment for 20 to 30 min at 0 to 5 DEG C under the vacuum condition, the time of the acidified calcium sulfate solution soaking treatment is 2 to 3min, the drying treatment refers to the drying under the room temperature condition until no water drips drop from the surface of the litchi, and polyurethane (PE) perforated film bags are adopted for package. The fresh keeping method solves the safety problem caused by the sulphuration fresh keeping and antiseptic agents combined with the sulfur treatment technology, belongs to a safe and effective litchi fresh keeping method and is suitable for being popularized and applied by wide fruit farmers, sales persons and production enterprises, the fresh litchi fruit can be stored for 20 days at 5 DEG C, the rot rate is lower than 5 percent, and the nutrition quality index sulfide stress cracking (SSC) and the color indexes (L*, a* and the like) of the litchi are perfectly maintained, so the litchi quality and the browning are perfectly controlled.

The present invention discloses a compound preservation method of freshly edible rhizoma gastrodiae. The method comprises the following steps: harvested rhizoma gastrodiae is soaked and washed using acertain concentration of food grade organic acids, after a natural air-drying, the soaked and washed rhizoma gastrodiae is loaded into a perseveration bag at a certain thickness, the bag is tied, then a certain dose of 60 Go-gamma is used to irradiate the rhizoma gastrodiae, the irradiated rhizoma gastrodiae is placed in a cold storage, then the preservation bag is opened, a pre-cooling of the rhizoma gastrodiae at three stages is conducted, after the pre-cooling, the bag is tied immediately, a temperature of the cold storage is kept at 2 plus or minus 0.5 DEG C, a relative humidity is kept at 85%-90%, and during the storage process, ozone is periodically aerated for 4 times a day to enable an ozone concentration in the preservation storage to reach 80 mg/L-120 mg/L each time before stopping. The compound preservation method can effectively prevent diseases of rhizoma gastrodiae rotten diseases, infection of mixed bacteria, etc., maintains nutritional quality of the rhizoma gastrodiae, reduces irradiation doses, and enables an effective storage period of the rhizoma gastrodiae to be 180 days and a commodity rate to reach 85% or more. The method is also suitable for the preservation of digging-damaged rhizoma gastrodiae, and simple, highly efficient, green and safe storage and preservation method of the rhizoma gastrodiae.

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a preparation method of black tea. The preparation method of the black tea comprises the followingsteps of (1) performing withering: withering the tea leaves, performing rolling lightly, and performing illumination for withering; (2) performing rolling: performing four-grade rolling on the tea leaves by regulating the rolling pressure and rotating speed; (3) performing rolling post-treatment; (4) performing fermentation: performing circular fermentation and red light illumination on the tea leaves, and then performing ultraviolet illumination; (5) performing fermentation post-treatment; (6) performing drying; and (7) performing sieving. According to the preparation method of the black tea,the tea leaves are treated from various technologies, so that the appearance, the color and the fragrance of the tea leaves are effectively improved. The prepared tea leaves are high in sensory quality, high in nutrient value and high in yield of finished products.

The invention relates to an electric commerce cold chain logistics fresh-keeping box. The electric commerce cold chain logistics fresh-keeping box comprises an outer layer box body, an inner layer boxbody, a sealing cover and a low-power-consumption inner circulation fan, wherein the inner layer box body is arranged in the outer layer box body at an interval; a fresh-keeping adjusting assembly isarranged on one side wall in the interlayer of the inner layer box body and the outer layer box body; the position of the fresh-keeping adjusting assembly corresponds to the position of one ventilation window provided with the fan; the fresh-keeping adjusting assembly is a frame body with a front opening and a rear opening, and the front opening corresponds to the ventilation window; after the fan is started, air enters the inner layer box body from the rear; and an NO slow-release block, a plant essential oil release block and a 1-mcp slow-release block are respectively placed in the fresh-keeping adjusting assembly. According to the box bodies of the electric commerce cold chain logistics fresh-keeping box, a slow-release type physiological regulator and preservative can be used for fresh-keeping treatment, and the anticorrosion is efficient; and the slow-release type 1-MCP physiological regulator, the slow-release type NO physiological regulator and the slow-release type plant essential oil are used for anticorrosion, so that various aspects of respiration, anticorrosion and the like of fresh fruits and vegetables are fully adjusted, and the fresh-keeping effect of the fruits and vegetables is guaranteed.

The invention relates to a natural temperature-control storage house for potatoes. The natural temperature-control storage house structurally comprises a house body which consists of thermal-insulation outer walls on four sides, the house body is located in an embedded groove built on the ground, the upper part of the house body is provided with a horizontal top plate of the house body, the upperpart of the top plate of the house body is provided with a triangular top cap, the four corners of the house body are supported by cement columns, ventilation baffles are arranged in parallel at intervals at the bottom of the house body, ventilation doors are arranged on walls facing north and south, and potato simulation burying sand is filled in a potato stack for preservation of the potatoes after ventilation. The natural temperature-control storage house for the potatoes involved in the invention introduces a new technology of atomization and mold prevention for fruits and vegetables, andadopts micron-sized particles formed by the atomization of a food grade sucker controlling agent such as CIPC and chlorine dioxide, and a fungicide to treat the potatoes, and inhibits sucker and bacteria. For long-term storage, pulsed treatment should be carried out periodically as needed just with 40-60 seconds each time, and various fungicides can be used alternately to avoid chemical injury andresistance of pathogenic bacteria.

The invention relates to a fruit storage and fresh-keeping technology, and discloses a fresh-cut Nanguo pear green preservative. The problem that the components of a preservative and the best fresh-keeping hardness of Nanguo pears are not disclosed is solved. The fresh-cut Nanguo pear green preservative is prepared from a fresh-keeping solution and a film-forming agent. The fresh-keeping solutionis prepared from the components in parts by 100% mass: 0.4-0.6 part of watermelon peel extract, 1-1.2 parts of mangosteen peel extract, 0.8-1.2 parts of pomegranate peel extract, 3.8-4.2 parts of chrysanthemum extract, 0.5-0.8 part of resveratrol, 1.4-1.6 parts of citric acid, 1.8-2 parts of calcium chloride, and the balance of water. The film-forming agent is prepared from the components in partsby 100% mass: 30-40 parts of transformed whey protein, 10-12 parts of chitosan, 0.2-0.5 part of alanine, and the balance of water. The fresh-cut Nanguo pear green preservative can maintain the contents of titratable acid, Vc and soluble solids in Nanguo pear slices, the weight loss rate is slown down, the browning phenomenon of Nanguo pears is effectively delayed, and the storage quality of fresh-cut Nanguo pears is maintained.

The invention discloses a processing method of mulberry male spica tea. The processing method comprises the following steps of S1, performing picking; S2, performing cleaning and airing; S3, performing dehydration; S4, performing fixation; S5, performing drying; and S6, performing fragrance improvement. Through processing in the steps, finished products of the mulberry male spica tea are obtained. The content of 1-deoxynojirimycin in the processed mulberry male spica tea is 1.5-2.2 mg/g, and the water content is 3-7%. According to the processing method of the mulberry male spica tea disclosed by the invention, various steps are performed at a low temperature and reasonable processing time, so that mulberry male spica is complete in shape, beautiful and not broken, it is ensured that pollen can be maintained in anther, and functional nutrient substances contained in the tea cannot run off. Compared with the prior art, the processing method has the advantages that the sensory evaluation of color, fragrance, taste and shape is better than that of mulberry leaf tea; and besides, the content of the specific blood sugar reducing effective component which is 1-deoxynojirimycin (DNJ) of mulberries in the mulberry male spica tea can be about twice of that in the mulberry leaf tea at most, and the mulberry male spica tea has better nutrient and health-care effects.

The invention discloses a preparation method of sauced ducks with low biogenic amine and nitrite content. The method is characterized by comprising the following steps: (1) preparing a sauced duck: 1) cleaning the surface of a slaughtered cherry valley duck with sterile water, immersing the cleaned cherry valley duck in a saline solution with the mass concentration of 10%, pickling the cherry valley duck at 4 DEG C for 2 hours, blanching the cherry valley duck in boiling water for 10-20 seconds, and marinating the cherry valley duck in marinade of which the weight is 3 times that of duck meat for 1-3 hours to obtain a common sauced duck; 2) soaking with a fresh-keeping solution: preparing a grape seed extract solution with the concentration of 100-300mg/kg from the grape seed extract with a saline solution with the mass concentration of 10%, soaking the common sauced duck in the grape seed extract solution, covering the common sauced duck with a fresh-keeping film for 30-40s, performing standing, performing draining, and performing vacuum packaging with a fresh-keeping bag so as to obtain the sauced duck with low biogenic amine and nitrite content. The method has the advantages of inhibiting the generation of biogenic amines and the growth of spoilage microorganisms in the marinated duck old brine, and prolonging the shelf life of food.

The invention provides a precooling stone fruit picking device with a screening function. A receiving device is fixedly connected to the middle of the top of the device; a flow dividing pipe is fixedly connected below the receiving device; a recoverer is fixedly connected below the flow dividing pipe; a groove is formed in the middle of the recoverer; the bottom of the flow dividing pipe is embedded in the groove; a guide rotating wheel is movably connected inside the lower portion of the receiving device; holes are formed in the outer walls of the left side and the right side of the guide rotating wheel; supporting rods are fixedly connected to the left side and the right side outside the device; vibrators are movably connected to the inner sides of the supporting rods; storage grooves are evenly and fixedly connected to the left side and the right side below the device; and rollers are movably connected to the bottoms of the storage grooves. When an exhaust pipe is connected with anexternal power supply and started, condensed water in a condensed water tank is uniformly blown away to the surfaces of stone fruits, so that the effects of precooling the stone fruits, remarkably inhibiting the life activities of fresh agricultural products, maintaining the quality of the fresh agricultural products and prolonging the refreshing time of the products are achieved.

The invention discloses a sulfur fumigating room for storing fruits and vegetables. The sulfur fumigating room comprises a storage room, wherein a combustion chamber is arranged on the side wall of the storage room; a gas outlet pipe is arranged at the top of the storage room; a gas circulation mechanism is arranged on the bottom surface of the storage room; the gas circulation mechanism is connected with the combustion chamber through a gas pipeline; and the gas pipeline is provided with branch gas pipes. Due to the arrangement of a gas circulation structure, the gas in the combustion chamberis pumped into the storage room, so that sulfur dioxide can be added into the storage room when the concentration of sulfur dioxide in the storage room is reduced, and people does not need to enter the storage room; besides, gas flow circulation in the storage room can be realized, so that sulfur dioxide gas can be uniformly distributed in the storage room and a better storage effect can be achieved.