183results about How to "Play a role in keeping fresh" patented technology

The invention belongs to the field of aquatic food processing, and particularly relates to a method for processing ready-to-eat seasoning freeze-dried abalone. The method is easy to operate, rational in working procedures, favorable for improvement on the quality of a product and large-scale industrial production. According to the technical scheme, the method comprises the following steps of: blanching the alive abalone with a shell, enabling adductor muscles to contract, and enabling abalone meat to fall off naturally; cleaning the fallen abalone meat; perforating the abalone meat; performing color protection on the abalone meat by a color protector; soaking the abalone meat obtained in the previous step into a seasoning solution which is well allocated; and freezing and drying the abalone meat obtained in the previous step until a sample is constant in weight, and thus obtaining the ready-to-eat seasoning freeze-dried abalone. The ready-to-eat seasoning freeze-dried abalone is full,natural in color, high in rehydration capability and long in quality guarantee period.

The invention provides a grape preservative and a preparation method thereof, which belongs to the fruit preservation field. The mentioned grape preservative includes the following ingredients with parts by weight: 0.5-3 parts of cinnamon essential oil, 0.5-2 parts of zanthoxylum bungeanum volatile oil, 0.5-2 parts of sodium alginate, 6-8 parts of sucrose fatty acid ester, 4-6 parts of polysorbate 80, 1-5 parts of propionic acid, 1-4 parts of calcium chloride, 2-4 parts of vitamin C, 2-4 parts of potassium sorbate, 10-20 parts of chitosan citrate solution and 10-20 parts of water. The preparation method comprises the steps of mixing the sodium alginate, sucrose fatty acid ester, polysorbate 80, propionic acid and water and fully dissolving them; then adding the essential oil to get composite essential oils; adding the composite essential oils into the chitosan citrate solution and blending. After picking of grapes, the diseased fruit and bad fruit are removed, the grapes are soaked in the mentioned preservation liquid for 3- 8 min. After taking out the grapes and draining them, the grapes are stored. The grape preservative mentioned in the invention can greatly reduce or delay decrease of quality and decay during storage process of grapes, which has outstanding grape preservation effect.

The invention discloses a control method of a multi-functional vacuum heating wall breaking machine. The control method includes selecting the function of the wall breaking machine through a control panel; Within the preset safe temperature range, vacuumize to the preset pressure value, otherwise the alarm will sound; after vacuuming, the cutter head is driven to pulverize the material in an alternating manner of high-speed rotation and low-speed rotation. Before the machine is vacuumed, the temperature sensor is used to detect the temperature of the material in the cup to avoid vacuuming in a low or high temperature environment.

The invention relates to a daily environment-friendly cleaning agent, and in particular relates to a micro-nano shell powder fruit-vegetable cleaning agent and a preparation method thereof. The micro-nano shell powder fruit-vegetable cleaning agent is suitable for the cleaning of vegetables, fruits, rice, eggs, meat, and aquatic products. The micro-nano shell powder fruit-vegetable cleaning agent is prepared from the following raw materials in parts by weight: micro-nano shell powder, citric acid accounting for 0.7%-7% of the mass percent of the micro-nano shell powder, sodium metasilicate and sodium citrate, the fruit-vegetable cleaning agent based on the shell powder is prepared. Through specific acid-base treatment, high-temperature catalysis and ultrafine grinding on the shell, the shell presents uniform holes while the specific area is increased, the holes have good adsorption performance for the dirt, paraffin, dirt grease and partial microorganism on the surfaces of the fruits-vegetables; at the same time, the alkaline of the activated shell is enhanced so as to present strong sterilizing ability; therefore, the product has effects of adsorbing dirt, pesticide and grease, sterilizing and preserving, and can achieve the effects of removing fishy odor and eliminating odor.

The invention relates to a dendrobium beverage and a preparation method thereof. The dendrobium beverage comprises, by weight, 5-15 parts of dendrobium, 0.1-0.9 parts of a biological strain and 85-95 parts of nutrition powder and also contains other nutrition components such as fruits. The biological strain is used for fermentation of dendrobium and nutrition powder so that beneficial effects of proteins and amino acids in the nutrition powder on human growth are guaranteed. The beneficial bacterial strain is used and the dendrobium, nutrition powder and bacterial strain produce synergism so that a beverage taste is greatly improved. Through fermentation, solid and liquid beverages with good tastes are obtained.

The invention relates to a method for producing fresh-keeping green peppertree, which comprises that selecting materials, smelting, separating peppertree from oil, cooling, packing, refrigerating and storing. The invention contacts the green peppertree with hot edible vegetable oil to kill enzyme, and quickly reduces the temperature, to realize the fresh-keeping object, and prepare the peppertree oil. The invention can avoid water or steam, to hold the taste of peppertree. The invention can improve the peppertree utilization, save water, and reduce pollution.

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

The invention provides a method for preserving and storing strawberries. The technical scheme of the method is to preserve strawberries by immersing the strawberries in a fruit antistaling agent which is prepared by 2 to 3 parts by weight of citric acid, 5 to 7 parts by weight of sodium pyrosulfite, 35 to 45 parts by weight of calcium chloride and 900 to 1100 parts by weight of water. In the invention, addition of calcium chloride into the antistaling agent enables hardness of strawberries to be increased, which is beneficial for preservation and storage of strawberries; addition of citric acid in the process of cleaning and storing of strawberries enables a fresh-keeping effect and reduction of decay proportion of strawberries; citric acid and calcium chloride in the fruit antistaling agent provide an acidic environment, sodium pyrosulfite reacts to generate sulfur dioxide under the condition of acid, and the acidic solution of sulfur dioxide discolors strawberries, which is beneficial for preservation and storage of strawberries. According to the method provided in the invention, strawberries are stored in liquid, which is favorable for transportation and avoids mechanical damage resulting from collision; utilization of the method ensures a long preservation period for strawberries without decay and deterioration.

An antistaling agent for the low-temp meat food is prepared from glyceride, soybean phosphatide, organic or inorganic acid, alcohol and water. Its advantage is long antistaling time.

The invention relates to a fresh-keeping processing preparation for fruits, vegetables and flowers and a preparation method thereof. The preparation is a microemulsion prepared from a wax substance, an auxiliary agent, 2-aminoethoxyvinlglycine, an emulsifier, a bactericide and water. When the microemulsion is sprinkled on fruits, vegetables and flowers, the fruits, the vegetables and the flowers hardly deform because of dehydration and hardly wither, can maintain freshness and have prolonged life vitality, and the shelf values of the fruits, the vegetables and the flowers are increased.

The invention belongs to the technical field of preservation and particularly relates to a hypnosis preservation method of seafood. The seafood is subjected to hypnosis preservation treatment in a multistage treatment manner, the operation is simpler, the preservation period of the seafood preserved with the method is substantially prolonged and can reach 90 days and even longer, after the seafood is preserved for 90 days, the good quality is stilled kept, the color, aroma and character are not obviously changed, the pH value ranges from 6.5 to 6.6, the colony account is within 1.56*10<2>, and the preservation effect is significant.

The invention discloses a refrigeration and heating integrated lunch box which comprises a lunch box main body (1), a lunch box liner (2) in the lunch box main body (1) and a lunch box cover (3), wherein a semiconductor refrigeration plate (8) is arranged outside the lunch box liner (2); a driving circuit of the semiconductor refrigeration plate (8) is in signal connection with a microprocessor; a temperature sensor (6) is arranged inside the lunch box cover (3); the temperature sensor (6) is in signal connection with the microprocessor; a display screen (4) which is in signal connection with the microprocessor and used for displaying the operation mode and temperature and a mode selection and temperature control area (7) are arranged on the lunch box cover (3). The refrigeration and heating integrated mess time provided by the invention has both the refrigeration and heating functions, is convenient to use and carry and has favorable application prospect.

The invention provides an antibacterial film. The antibacterial film is prepared from the following components in parts by mass: 1-8 parts of antibacterial peptide, 2-15 parts of gelatin, 0.5-5 partsof glycerol and water, wherein the concentration of antibacterial peptide is 0.10-0.35 g/ml; antibacterial peptide is produced from a lactobacillus paracasei subsp. Tolerans FX-6-1 strain by fermentation, lactobacillus paracasei subsp. Tolerans FX-6-1 is collected in China Center for Type Culture Collection on February 23, 2014 with collection number of CCTCCM 2014043. The antibacterial film has the beneficial effects that the antibacterial film belongs to active antibacterial package, and can better prevent water vapor from permeating, improve quality and safety of food and prolong the shelflife; besides, the antibacterial film has high tensile strength and elongation at break and wide application range, adopts a simple preparation method, and is suitable for large-scale production. Moreover, the antibacterial film material belongs to a food-grade raw material, and is easy to degrade and pollution-free to the environment.

The invention relates to a storage, fresh-keeping and processing method of Chinese toon. The fresh-keeping method comprises the following steps of performing sorting, performing cleaning, performing blanching in a sodium bicarbonate solution, performing soaking in a pretreating agent, performing fresh-keeping treatment, performing refrigeration for the first time, performing refrigeration for the second time, and performing refrigeration for the third time. The method for processing the Chinese toon prepared by the storage and fresh-keeping method comprises the following steps of performing cooking, performing cooling, performing spin-drying, performing boiling, and performing mixing with other raw material components. The made Chinese toon maintains deep green, active substances in the Chinese toon are effectively released, the nutrient components are rich, and the content of nitrite is low.

The invention discloses a preparation method of ultrahigh-pressure freshness keeping gastrodia elata. The preparation method comprises the steps that dug fresh gastrodia elata is subjected to mud removal, cleaned and then cut into slices by adopting an automatic gastrodia elata slicing machine; antioxidant processing is conducted by adopting an automatic and cyclic spraying antioxidant processor, heat processing is conducted by adopting a microwave heat food blow-drying machine, packaging processing is conducted by adopting a full-automatic continuous stretching vacuum packaging machine, the packaged gastrodia elata is delivered into an ultrahigh-pressure gastrodia elata processor through a sanitary pump, an ultrahigh-pressure chamber is automatically sealed, an ultrahigh-pressure medium is injected, and ultrahigh-pressure processing is conducted; quality inspecting and packaging are conducted, and then the ultrahigh-pressure freshness keeping gastrodia elata is obtained. According to the preparation method, the fresh gastrodia elata is processed through an ultrahigh-pressure processing technique, therefore, the freshness keeping effect is achieved, the quality of the fresh gastrodia elata in the quality guarantee period is improved, and color and luster, freshness, tenderness and smoothness are guaranteed.

The invention relates to a method for processing scallop jam, and belongs to the technical field of food processing methods. The scallop jam is characterized by comprising the following components in part by weight: 20 to 80 parts of scallop muddy flesh, 10 to 20 parts of fresh bamboo, 2 to 6 parts of shallot, 2 to 4 parts of ginger, 2 to 4 parts of garlic powder, 3 to 10 parts of table salt, 3 to 10 parts of soft sugar, 2 to 6 parts of pepper, 3 to 10 parts of I+G and 5 to 10 parts of nutritional seasoning juice. In the method, due to the adoption of the processing process, raw materials are non-polluted, green and healthy, and have abundant nutrition, wherein a steaming process has the effects of killing harmful microbes and parasites, and ensures that the safety and hygiene quality and quality of products are stable; in a seasoning process, seasoning liquid containing a certain amount of sugar and salt provides unique color, fragrance and taste for products and keeps the products fresh; the seasoning juice comprises broth with nutrition and delicacy and particularly has the effect of nourishing and strengthening the body of Chinese medicinal herbs; and due to tank packages, the storage condition is stable, the products have long quality guarantee period under the storage condition at room temperature, and the service life of the products is prolonged.