234results about How to "Maintain texture" patented technology

A cryogenic shipping and storage container, with an on-board cooling unit in the form of a bunker for holding solid refrigerant. The unit can be configured for different sizes, and to refrigerate rather than freeze product.

A method and apparatus are provided for producing blended dessert products. The apparatus includes a base, a container removably mounted to the base, a cutting member for slicing, chopping and/or grating food products, and a mixing blade in the container for blending the food products once they have been sliced, chopped or grated. In accordance with the method, a frozen food product such as ice cream and a second food product such as cookies, candy and/or nuts are fed to a cutting member where they are sliced, grated and/or chopped and them caused to drop into a container. The food products are then blended within the container by a mixing blade, preferably producing a dessert product having the consistency of soft ice cream that contains chunks and/or slices of other food products.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

The invention discloses additive-free yogurt. The yogurt comprises, by mass 3.8-5.0wt% of protein, 4.0-5.5wt% of fat, 15-20wt% of total solids and 10-15wt% of non-fat milk solids, has a titratable acidity of 70-80 DEG, and the percentages are mass percentages relative to the additive-free yogurt. Raw materials of the additive-free yogurt comprises, by 1000 parts, 499.9-919.99 parts of raw milk, 80-500 parts of concentrated milk and 0.01-0.1 part of fermented culture, wherein the milk solid content of the concentrated milk is 30-60wt%, and the percentage is a mass percentage relative to the concentrated milk. The additive-free yogurt may be stirred yogurt or set yogurt. The invention also discloses a preparation method of the additive-free yogurt. The additive-free yogurt can still maintain good quality and taste with no additives, is full of nutriments, and can keep a good stability during storing, conveying and selling processes without precipitation of whey.

The invention provides a degradable hydrazide latent epoxy resin curing agent. The curing agent can be polymerized with epoxy resin to generate a degradable crosslinked polymer; and the degradable crosslinked polymer can be degraded in a mixed system of an acid and a solvent under the conditions of heating and stirring. The invention also provides a prepreg, consisting of the curing agent, the epoxy resin, an auxiliary material and a reinforcing material. The invention also provides a reinforcing composite material which is prepared from the curing agent, the epoxy resin, the auxiliary material and the reinforcing material. The reinforcing composite material can be prepared by a prepreg forming method. The reinforcing composite material can be degraded in the mixed system of the acid and the solvent under the conditions of heating and stirring, and can be recycled and reused after being neutralized. The reinforcing composite material has excellent mechanical property and is suitable for the field of application of different composite materials; and the degrading and recycling method of the reinforcing composite material is simple, economic, mild in condition and easy to control.

The invention provides a coating for protecting a fair-faced concrete and a construction technology thereof. The coating comprises a bottom coating, an intermediate coating and a surface coating, wherein the bottom coating is an organosilicon polymer; the intermediating coating comprises the following substances in percentage by weight: 80% of self-crosslinking polymer, 5% of filling, 5% of pigment, 5% of auxiliary, and the balance 5% of water; and the surface coating is a fluorosilicon resin polymer. The construction technology disclosed by the invention comprises the steps of treating a base surface, and then orderly brushing the bottom coating, the intermediate coating and the surface coating. By adopting the coating and the construction technology provided by the invention, color difference formed due to poor soil grouted concrete can be repaired, the phenomenon of luster lacking uniformity is prevented, and natural texture and arrangement of the concrete can be maintained, and the coating has excellent water resistance, alkali resistance, rinsing resistance and artificial climate resistance.

The invention discloses grenadine juice and a preparation method thereof, which belongs to the field of fruit juice processing. The grenadine juice is prepared by mixing the following components in mass ratio: 1000 parts of 100 percent of raw grenadine juice, 0.1-0.3 parts of vitamin C and 1-3 parts of citric acid. In the preparation method for the grenadine juice, an ultrahigh-pressure treatmenttechnology is adopted to carry out sterilization and enzyme deactivating, and whole grenadine fruits are pulped, thus, the original flavor and mouth feeling are kept in the processed grenadine juice,and moreover, the effective components in grenadine hulls and seeds are kept to the maximum. The grenadine juice has the effects of promoting the production of body fluid to quench thirst, killing insects, inducing astringency, astringing intestines, relieving diarrhea, stopping bleeding and the like. Through proper blending, certain peculiar smells of the grenadine juice are removed, the grenadine juice is effectively prevented from browning in the storage process, and the shelf life is prolonged.

A method for maintaining the tender texture and taste of frozen fresh-water shrimp, crab, or other aquatic products with shell includes such steps as washing the fresh living ones, immersing in the solution of water preserving agent and antioxidant, steaming, quick freezing, vacuum packing and cold storage.

The invention is a melon-fruit preservative solution which is composed of chitosan solution (2.5-5.0w percent), gelatin (2.0-5.0w percent), glycerol (0.5-1.0w percent), cane sugar (0.5-1.0w percent), tragantine (5.0-10.0w percent) and plant rosemary extract (80.0-85.0w percent). The chitosan solution is the saturated liquid of chitosan in acetic acid with concentration of one percent; the plant rosemary extract is distillate of the plant rosemary with temperature of 90-103 DEG C received by distillation after the filtration and slag removal through being soaked in water with the volume 40 times greater than that of plant rosemary. The invention has advantages of easy material getting, simple preparation method, low production cost, small energy consumption, innocuity to human bodies, non environment pollution, long preserving time for melon and fruit-in particular to high-grade fruit and good effects.

The invention discloses a method for storage and freshness preservation of fresh tremella and belongs to the technical field of storage and freshness preservation of agricultural products. The method comprises the steps as follows: selection of the fresh tremella, preparation and processing of an anti-browning natural food preservative, MAP (modified atmosphere packaging), ray or electron beam irradiation sterilization, low-temperature storage till discharge from a warehouse and appearance on the market. The fresh tremella stored with the method is low in rotting rate and browning degree, the original quality, color, nutrition and flavor of the fresh tremella can be kept better, and the storage period exceeds 30 days, so that the long-term freshness preservation of the fresh tremella is realized. The used anti-browning natural food preservative is prepared from edible ingredients, and a dosage within a national permissible range is adopted for irradiation, so that food safety requirements are met, and the reliability is high. The method is tested to be also applicable to the long-term freshness preservation of fresh black fungi, but parameter setting is different due to ingredient differences.

The invention discloses a processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature, belonging to the technical field of processing and preserving of aquatic food. According to the processing method, a fresh fish and pickled vegetables are taken as primary materials, and the dish-type instant food pickled cabbage fish product packed in the bowl and preserved at normal temperature is prepared by the processes of preprocessing the raw materials, deodorizing and tenderizing the fish, frying to change color, seasoning, adjusting acid, tinning, sealing, conducting low-intensity sterilization and rapidly cooling. The dish-type instant food pickled cabbage fish product produced by the method disclosed by the invention completely preserves original flavor, texture, color and luster and nutrition of pickled cabbage fish dish, is high in safety and long in quality guarantee period, and is packaged by a bowl-shaped container; no chemical preservative is added in the processing process; and the dish-type instant food pickled cabbage fish is simple to open, convenient to eat, and wide in market prospect, can be heated by microwaves, and meets the demands on food nutrition and taste required by modern consumers and rapid pace of life.

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

The invention discloses a grape eco-friendly precise preservation fresh-keeping method and an application thereof. The method comprises spraying an eco-friendly preservation agent to grapes, carryingout sugar-degree non-injurious classification, fast pre-cooling the grapes for 6-10h in 3-5h after harvest, pre-cooling the grapes at 0+/-0.5 DEG C for 4-8h, carrying out 0.5-1.5 microliters per liter1-MCP treatment, sealing a small basket through a minimal modified atmosphere anti-fog fresh-keeping bag with thickness of 15-30 micrometers, carrying out low temperature domestication at -1.5 to -1.2 DEG C for 6-10h, carrying out storage under precise control of a temperature of -1.5 to -1.2 DEG C or -2.3 to -2.0 DEG C for 3-5 months, adjusting a warehouse temperature to 0 to 0.5 DEG C, carryingout recovery for 48 to 72 hours, carrying out recovery again at 10 +/-0.5 DEG C for 24 to 36 hours, removing the outer package, carrying out high concentration 1-MCP treatment and carrying out commercial packaging. Through combination of the above technology and process parameters, the rot percentage of grapes is significantly reduced and the quality is improved.

The invention discloses a controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps, which comprises the following steps of: soaking caught seawater shrimps with a 4-hexylresorcinol solution with the mass concentration of 1-2% for 2-4min, wherein the volume of the soaking solution is 1.5-2 times as heavy as the weight of the raw material; disinfecting and sterilizing the soaked seawater shrimps for 5-10min by using ozone water with the water temperature lower than 5 DEG C and the ozone concentration of 1-1.5mg/L, fishing out, rinsing with clean water lower than 5 DEG C, draining, putting into controlled-atmosphere packaging bags or boxes, and injecting a gas mixture of 70-80% CO2 and 20-30% N2 for packaging by using a controlled-atmosphere packaging machine, wherein 2-4mL gas is injected for each gram of seawater shrimps; and storing the packaged product at subzero 2.0 to 0 DEG C. The method can remarkably prolong the shelf life of the seawater shrimps to 8-12 days, ensures the eating safety of the product and maintain the good quality of the product.

The invention relates to a method for degrading histamine in aquatic products. The washed aquatic products are immersed in a treating fluid, fished out, drained, put into an insulating bag for high-voltage pulsed electric field treatment, added to a fermentation container and fermented at the controlled temperature of 23 DEG C for 20-35 days; the aquatic products are collected, packaged and put into freezing storage. Histamine produced in the transportation and storage processes of the aquatic products can be remarkably reduced while the specific texture and nutritional ingredients of the aquatic products are retained, growth and metabolism of bacterium colonies producing amino acid decarboxylase activity in the processing process of the aquatic products can be inhibited or prevented better, generation of amino acid decarboxylase is prevented fundamentally, accordingly, generation of histamine is prevented in the whole processing process and is further controlled, and the method has great social and economic benefits.

The invention provides a complex preservative and application thereof in fruit and vegetable preservation. The preservative is prepared by the following steps: enabling a pururan solution to react with a gamma-polyglutamic acid solution, thereby preparing cross-linked polymer powder; dissolving the cross-linked polymer powder in distilled water, thereby obtaining a cross-linked polymer solution; and enabling the cross-linked polymer solution to react with a copper salt aqueous solution, thereby obtaining the product. The pururan is prepared by fermenting and extracting strong bud aureobasidium, and the gamma-polyglutamic acid is prepared by fermenting and extracting bacillus licheniformis. The complex preservative prepared by the invention has excellent film-forming property and moisture retention property and is extremely small in use amount, is capable of obviously improving the preservation effect of fruits and vegetables, is convenient to use and easy to operate, can be widely applied to perishable fruits and vegetables such as mangos, strawberries, young garlic shoot and chives stem and is suitable for fruit and vegetable preservation in fruit and vegetable producing areas, fruit and vegetable markets, factories/enterprises and families.

The invention provides a composite edible gel material capable of forming into a thermal irreversible gel by means of thermal melting. The composite edible gel material comprises the components in weight percent: 10-60% of microcapsule particles, 2%-20% of retarder and 30%-70% of alginate. The invention further provides a preparation method of the composite edible gel material capable of forming the thermal irreversible gel by means of thermal melting. The preparation method of the composite edible gel material comprises the step of mixing the microcapsule particles, the alginate with the phosphate according to a certain proportion. The composite edible gel material is added into the water to be heated up to the dissolving temperature of the microcapsule wall material, the packed gel agent is released out of the microcapsule particles, the packed gel agent is reacted with the alginate under the delayed coagulation of the phosphate to form the irreversible calcium alginate gel, and thecalcium alginate gel can not be melted only according to the heat change, so that the special flavor and the quality structure of the hot food can be kept; and the gel forming time can be controlled according to the practical situation in the specific production process, so that the requirement of the production operation can be met.

An ink-accepting layer forming material is disclosed which is applied in advance to an ink-accepting surface of an object that is to be colored with an ink containing an anionic coloring material. The ink-accepting layer forming material comprises a weak acidic acrylic aqueous emulsion adhesive obtained by copolymerizing one or more (meth)acrylates having an alkyl group with 4-12 carbon atoms and a vinyl monomer, a water-soluble cationic polymer, and an aqueous medium. The acrylic aqueous emulsion adhesive has a viscosity of 4,000-20,000 mPa.s/30° C. when it is in an emulsion state with about 50% solid content, and a dried film of the acrylic aqueous emulsion adhesive has a glass transition temperature within the range from −10 to −50° C.

The invention discloses a bacteriocin and superhigh pressure joint antiseptic preservation technology and an application thereof. The invention provides a bacteriostasis and/or sterilization method for food. The bacteriostasis and/or sterilization method for the food provided by the invention comprises the following steps: adding the bacteriocin enterocin P into the food, and performing superhighpressure treatment on the food added with the bacteriocin enterocin P, wherein the pressure for the superhigh pressure treatment is 100-600 MPa. According to the invention, under the condition of notadding any chemical preservative, the defects of relatively poor bacteriostasis activity of nisin against Gram-negative bacteria and influence of 600 MPa superhigh pressure treatment on the sensory quality of food are overcome by combining the bacteriocin enterocin P with the superhigh pressure technology, and an efficient, environmentally-friendly and safe antiseptic preservation technology is provided for low-temperature meat products.