94results about How to "Reduce the cost of preservation" patented technology

The invention discloses antisepsis fresh keeping agent for the orange containing the tea saponin. The components have the weight percentages that tea saponin is of 0.01-80 percent, common orange antiseptic imazlil technical or prochloraz technical is of 0.5-80 percent, and the rest is assistant agent. The above components are mixed into emulsifiable concentrates, or wettable powder, or micro-emulsion, or suspending agent, or suspending emulsion, or emulsion in water, or soluble fluid. The invention lowers the fresh keeping cost as the medical effect is improved greatly, eliminates the toxicity of the chemical agent greatly, and has important significance for reducing the harm of the chemical agent on the environment and the human being, and for developing the vegetable extraction and the chemical agent mixture.

The invention discloses a 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene stable inclusion complex for keeping fruits, vegetables and flowers fresh, which is characterized in that: the inclusion complex is formed by reaction of 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene and cyclodextrin. The inclusion complex is a solid fruit, vegetable and flower fresh-keeping agent material. The 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene gas serving as an effective ingredient in the inclusion complex accounts for 0.001 to 4.5 weight percent of the fresh-keeping agent. The inclusion complex is mainly used for keeping the fruits, vegetables and flowers with climacteric after-ripening aging fresh, and particularly has predominant fresh-keeping effect on leaf vegetables and fruits. The inclusion complex has the advantages of high effective ingredient, difficult oxidation, convenience for use and low cost, and is easy for storage and transportation; and the preparation method is performed at normal pressure, has the advantages of simple process, safety, reliability, high product yield and low cost, and is easy for implementation.

The invention discloses an Agrocybe aegerita preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable preservation. The Agrocybe aegerita preservative comprises raw materials in parts by weight as follows: 5-10 parts of chitosan, 5-10 parts of sodium alginate, 1-5 parts of tea polyphenol, 3-8 parts of inulin, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides the preparation method of the Agrocybe aegerita preservative. According to the preparation method, the raw materials are mixed, subjected to ultrasonic dispersion and subpackaged. The precooled Agrocybe aegerita is directly soaked in the diluted preservative and can be packaged and stored after being dried in the air naturally; the preservation cost is low, the preservation time is long, the preservation and storage period of the Agrocybe aegerita can be prolonged to 30 days, the quality is controlled well, the freshness and nutrition facts of the Agrocybe aegerita are guaranteed sufficiently, toxic and side effects on a human body are avoided, safety and environmental protection are realized, and diverse requirements for the Agrocybe aegerita are met.

The invention relates to new type air cooling multifunctional air conditioning refrigeration preserving system. It is made up of single screw no oil air compressor, tube ceramics ozone producer, freezing water ozone dissolving groove, ammonia refrigerating machine, ozone de-sorption groove, air cooling machine, cistern, water pump, spray head, preserving bank, pressure regulating water purifier, hot cold air generator. It has the advantages of no Freon air refrigerating, no pollution, no green house effect, and saving energy. It can fully replace the existing preserving technique, and makes people can enjoy secure meet, grain, fruit, and vegetable.

The invention relates to the technical field of freshness keeping of plants and particularly relates to a freshness-keeping method of Chinese toon sprouts. The freshness-keeping method comprises the following steps: heating for dissolving 1-1.1 parts of allicin, 0.5-0.8 part of aloin, 0.2-0.25 part of ursolic acid, 0.15-0.18 part of matrin and 4-7 parts of white granulated sugar into 100 parts of an ethanol solution with the concentration of 8%-10% to obtain antibacterial freshness-keeping liquid; spraying the antibacterial freshness-keeping liquid on the surfaces of Chinese toon, and bundling the sprayed Chinese toon according to grades, wherein 100g-200g of Chinese toon are bundled into one small bundle; filling the Chinese toon into a light-proof freshness-keeping bag; and introducing hydrogen gas into the light-proof freshness-keeping bag, and then sealing, wherein the concentration of the hydrogen gas in the sealed light-proof freshness-keeping bag is 85%-90%. The freshness-keeping method of the Chinese toon is simple and feasible and has relatively low freshness-keeping cost; and the room-temperature preservation time of the Chinese toon can be remarkably improved, and the taste, aroma and original color and luster of the Chinese toon can be kept very well.

The invention discloses a mushroom fresh-keeping agent and a preparation method of the mushroom fresh-keeping agent and belongs to the technical field of fruit and vegetable fresh preservation. The mushroom fresh-keeping agent comprises the following raw materials in parts by weight: 5-10 parts of chitosan, 5-10 parts of vitamin C, 1-5 parts of tea polyphenol, 5-10 parts of pulullan and 100-120 parts of sterile water. The invention further provides the preparation method of the mushroom fresh-keeping agent. The method comprises the steps of mixing the raw materials, and performing ultrasonic dispersion and subpackage. The fresh-keeping agent is directly sprayed onto the surface of picked mushroom after diluted, is convenient to use, can be used for the fresh preservation of a small portion of bagged mushroom and massive warehoused mushroom, has low fresh preservation cost and long fresh preservation time, can prolong fresh storage life of the mushroom to 30 days, achieves good quality control, adequately assures freshness and nutritional ingredients of the mushroom, has no toxic or side effects on a human body, is safe and environment-friendly and meets diversified demands of people on the mushroom.

The present invention discloses a cold storage method of pomegranate fruits. The method includes the following steps: picked fresh pomegranates are collected, the collected fresh pomegranates are washed and sterilized, then the sterilized pomegranates are subjected to a low temperature precooling, the precooled pomegranates are subjected to a preservative liquid treatment, and then the treated pomegranates are sent into a cold storage to conduct treatment to obtain the finished products. The beneficial effects are as follows: the method is simple and implementable, the preservation is low in costs, and the method is economical and practical, and safe and stable, provides producers and dealers a longer shelf life during transportation and sales at a normal temperature, improves the consumption period of the consumers, and has a broad application prospect.

The present invention discloses a pleurotus ostreatus preservative and a preparation method thereof, and belongs to the technical field of fruit and vegetable preservation. The pleurotus ostreatus preservative comprises the following raw materials in parts by weight: 5-10 parts of inulin, 5-10 parts of citric acid, 1-5 parts of tea polyphenol, 3-8 parts of calcium lactate, 1-5 parts of carrageenan, 5-10 parts of pullulan and 100-120 parts of sterile water. The present invention also provides the pleurotus ostreatus preservative preparation method and the pleurotus ostreatus preservative is prepared by mixing the raw materials, conducting ultrasonic dispersion of the mixed raw materials, and sub-packing the ultrasonically dispersed raw materials. The preservative is diluted and the diluted preservative is directly sprayed onto the surface of the collected pleurotus ostreatus. The pleurotus ostreatus preservative can be used for the preservation of small-bagged pleurotus ostreatus and also be used for the preservation of the pleurotus ostreatus stored in large quantities. The pleurotus ostreatus preservative is low in cost and long in preservation time, can extend the preservation and storage period of the pleurotus ostreatus to 30 days, is good in quality control, fully guarantees the freshness and nutrients of the pleurotus ostreatus, is free of any toxic or side effects to human body, is safe and environmentally friendly, and meets the needs of different groups for the pleurotus ostreatus.

The invention discloses a rose petal fresh-keeping formula. The rose petal fresh-keeping formula comprises, by mass, 1%-99.7% of fresh rose petals, 0.1%-30% of edible salt, 0.1%-50% of D-sodium erythorbate and 0.1%-20% of citric acid. The rose petal fresh-keeping method comprises the steps of petal picking, cleaning and airing, fresh-keeping ingredient treatment and packaging and refrigeration, wherein after petal picking is conducted, cleaning and airing are conducted, fresh-keeping ingredient treatment is conducted, and packaging and refrigeration are conducted. The formula and the corresponding fresh-keeping method can prolong the refreshing time of rose petals to one year, the fresh-keeping cost is low, the occupied area is small, discoloration, off odor and deformation do not occur for the petals, and original odor, mouthfeel and biological tissue structure of the rose petals are preserved.

The invention discloses a refrigerating device capable of being intelligently regulated automatically in a regional mode. The device comprises a pressure obtaining module, a temperature obtaining module and a cooling regulating module, wherein the pressure obtaining module is used for obtaining a pressure value of a target region; the temperature obtaining module is used for obtaining a temperature value of the target region; the cooling regulating module is used for regulating a cooling parameter of the target region according to the pressure value of the target region, the temperature value of the target region and a preset threshold value, so that the cooling temperature and cooling air speed of the target region are precisely regulated according to weight of stored food in the target region and an current environment temperature; in case of keeping quality of the stored food, freshness-retaining energy consumption is reduced, freshness-retaining cost is reduced, and waste of resources is avoided; and the method for storing food is safer and more intelligent, so that a consumer can truly eat quality-assured meat, quality-assured cereals and quality-assured fruits and vegetables.

The invention relates to a kiwi fruit low-temperature fresh-keeping storage method. The method comprises the following steps: (1) picking fresh kiwi fruits, eliminating mechanically damaged and pest-disease-damaged fruits, wherein the hardness of the kiwi fruits is 14.31kg/cm<2>, pre-cooling the kiwi fruits to the temperature of -0.5 to 0 DEG C within 12 hours after the kiwi fruits are picked; (2) placing the pre-cooled kiwi fruits in a container, placing the container in a storage house with the temperature of 4 DEG C or lower, the humidity of 85 percent or lower, the volume content of oxygen of 4 percent and the volume content of carbon dioxide of 6 percent; (3) adding fresh-keeping liquid into the container, wherein the addition amount of the fresh-keeping liquid is appropriate for immersing the kiwi fruits in the container, and immersing the kiwi fruits in the fresh-keeping liquid for 25 to 30 minutes; (4) taking out the kiwi fruits immersed by the fresh-keeping liquid in the container from the container, wrapping each kiwi fruit with a gauze, then placing gauze bags in the storage house, and laying a layer of fresh plant flowers and leaves under the bottom of the gauze bags; (5) directly rising the gauze bag with the kiwi fruit by flowing water, washing attachments on the surface of the kiwi fruit, and airing the kiwi fruit for sales and eating.

The invention relates to the technical field of freshness preserving of aquatic products and discloses a low-dose-irradiation freshness preserving method for swimming crabs. The method comprises the steps of firstly, unfreezing the swimming crabs with flowing cold water so as to guarantee that crab meat tissue and nutritional ingredients are complete, then, soaking the swimming crabs in a freshness preserving solution so as to form a bacteriostatic and antioxygen protective liquid film on the surface of each crab shell, then, putting the swimming crabs in a gas mixture of nitrogen gas and carbon dioxide, and carrying out irradiation in a cobalt-60 irradiation field so as to kill microbes, wherein the freshness preserving solution is prepared from radix astragali, cinnamon barks, ginger, fennel seeds, Salvia officinalis, vitamin E, liquor, chitosan, lac and water. According to the low-dose-irradiation freshness preserving method for the swimming crabs, disclosed by the invention, the swimming crabs are soaked in the freshness preserving solution containing the vitamin E, the chitosan and decoction ingredients of the radix astragali and the like and then are subjected to irradiation sterilization in the irradiation field, so that the microbes can be effectively killed, the freshness preserving effect and freshness preserving time of the swimming crabs are improved, and crab meat is effectively inhibited from decaying and deteriorating; vacuum packaging and cold-storage freshness preserving are adopted finally, so that the production and transportation costs are reduced.

The invention discloses a siraitia grosvenori preservation filming liquid which consists of shellac, glycerol monostearate, tea saponin, penthiopyrad and alpha-amino isobutyric acid, wherein the mass concentration of shellac is 7-10%, the mass concentration of tea saponin is 0.3-0.5%, the mass concentration of penthiopyrad is 0.001-0.004%, and the mass concentration of alpha-amino isobutyric acid is 0.01-0.001%. Through the adoption of the preservative, the freshness cost is lowered, no cold tolerance pathogenic bacterium is generated, growth of bacteria on the surface of siraitia grosvenori is inhibited, and rot is prevented. The surface of the siraitia grosvenori can be smooth and fresh by using the siraitia grosvenori preservation filming liquid, the fruit rot rate is less than 2% after 100 days, and the driage is less than 20%.

The invention relates to the technical field of biological preservation, in particular to a biological dormancy preservation system and method. The biological dormancy preservation system comprises acleaning unit, an air-drying disinfection and sterilization unit and a refrigeration dormancy tunnel unit which are sequentially arranged. The refrigeration dormancy tunnel unit comprises a refrigeration tunnel chamber, a temperature detection module, a field control system and a chain transfer module; the initial body temperature of an organism before dormancy is acquired by the aid of the temperature detection module, the field control system receives initial body temperature information of the organism, the initial body temperature of the organism and the dormancy temperature of the organism have a corresponding relationship, the field control system can form a precise control strategy according to the temperature information needed by dormancy of the organism, control chain transfer speed and accordingly control the passing time of the organism in the refrigeration tunnel chamber, so that the organism reaches the dormancy temperature and then is stored and transferred, organism preservation time is long, loss is low, the quality of the preserved organism is not reduced, and preservation cost is low.

The invention discloses a refrigeration regulating method based on an environment temperature and a regional pressure value. The method comprises the steps: acquiring a pressure value of a target region; acquiring a temperature value of the target region; and comparing the pressure value of the target region with a preset threshold value, comparing the temperature value of the target region with a preset threshold value, and regulating a cooling coefficient of the target region by combining the two comparative results to precisely regulate the cooling temperature and cooling air velocity of the target region according to the weight of food stored in the target region and the current environment temperature, so that the preservation energy consumption and the preservation cost are reduced under the condition that the quality of the stored food is kept, resource waste is avoided, a method for storing the food is made safer and more intelligent, and consumers can really eat assured meat, assured grains as well as assured fruits and vegetables.