32results about How to "Reduce the rate of corruption" patented technology

The invention discloses a vegetable fresh-keeping method which includes the steps: (1) sorting and cleaning fresh vegetables, cutting the cleaned vegetables into sections, and placing the vegetables cut into sections into trays; (2) performing sterilization on the trays with the fresh vegetables for 1-15min by leading into low-temperature plasmas; (3) continuing to lead into mixed gas of O2, CO2 and N2 after sterilization, and performing modified atmosphere packaging and refrigeration. The mixed gas of O2, CO2 and N2 generates the low-temperature plasmas through a dielectric barrier discharge device. Microorganisms of the surfaces of the vegetables and the trays can be reduced, corruption rate is slowed down, sense and nutritional quality of products are ensured, the method is obvious in treatment effect, safe, efficient, low in energy consumption, free from exhaust gas residue, simple to operate and convenient and flexible to use, modified atmosphere packaging can be performed by the aid of the trays with stock sizes, and popularization and industrial application are facilitated.

The invention relates to a biological fresh-keeping method for improving the fresh-keeping effect of shrimps. The shrimps are soaked in the biological fresh-keeping agent prepared by sodium alginate with a concentration of 20-30g/L for 3-5 minutes, and taken out under the condition of 0-4°C. Preservation; or use tea polyphenols, sodium alginate and stearic acid as raw materials to make a film-forming solution, and then make a composite antibacterial film by pouring film and drying, and then coat the shrimps, and then the film-coated Shrimp should be stored at 0-4°C. The invention is simple and easy to implement, has good fresh-keeping effect, can effectively inhibit the growth of microorganisms in the shrimp body, slow down various chemical and biological changes in the shrimp body, and reduce the protein degradation speed; effectively slow down the spoilage speed of the shrimp and prolong the fresh-keeping period of the shrimp 4 to 6 days, and at the same time can improve the water holding capacity of the shrimp, and improve its appearance and taste; and the raw materials used are all green edible products, with low cost and harmless to human body.

The invention discloses a method for improving impact resistance of bamboo products. The method comprises the following steps: crude moso bamboos of 5-8 years are taken for cutting, joint removal, water boiling softening, flattening and slicing to form pretreated bamboo strips, and are dried to form bamboo products; the bamboo products are dipped in water of a closed container for heating, high-pressure standing, cooling, filtration and natural airing to obtain glue-removed bamboo products; the glue-removed bamboo products are dipped in polyacrylate glue, and are molded through hot pressing toform pretreated bamboo products; corrosion-resistance varnish is coated on the surfaces of the pretreated bamboo products for curing and drying to obtain impact-resistance bamboo strips; and the impact-resistance bamboo strips are woven to obtain the bamboo products. The corrosion-resistance varnish is prepared by adopting the following process: preservative, a wetting agent, a dispersing agent,an anti-freezing agent, a thickening agent and a flatting agent are added in water to stir for full dissolving; then, the stirring speed is accelerated; oxidized polyethlene wax and bentonite composites are uniformly stirred; and then, waterborne polyurethane emulsion, water phenolic resins, a coalescing agent and a defoaming agent are uniformly stirred to obtain the corrosion-resistance varnish.The service life of the bamboo products can be effectively prolonged; and the obtained bamboo products are excellent in toughness and high in shock strength.

The invention discloses distribution equipment for tuna cold-chain logistics, and belongs to the technical field of cold-chain logistics transportation. The distribution equipment for tuna cold-chainlogistics comprises a distribution box, a moving mechanism and a control mechanism, wherein the distribution box comprises a main box and a pull type door which are connected slidably; a cold storagebody is built in the pull type door; a regulating mechanism is arranged in an inner cavity of the cold storage body; the telescopic moving mechanism is arranged on the bottom of the distribution box;a carrying mechanism is arranged on the upper surface and the opposite side face of an opening side of the main box; and the control mechanism is conducted to a sealing space formed by the main box and the pull type door and the moving mechanism through an air channel. The distribution equipment for tuna cold-chain logistics solves the problems that during tuna-preservation transportation, the meat quality and the appearance are affected by bumping and colliding, frozen ice is hard to take out, and incompletion in vacuum sterilization is caused; the occurrence of the phenomenon that the meat quality is affected by the temperature difference produced by mis-operating switching for ventilation is avoided; a refrigeration material is environmental-friendly and recyclable; an ordinary truck can be adopted for regional order allocation; and a single cabinet is ventilated independently, so that the distribution equipment for tuna cold-chain logistics is applicable to the requirements on transporting under different road conditions and preserving at different temperatures, and is capable of realizing the functions on quickly loading and transporting, delivering goods at any time, stably transporting, and conveniently taking out the goods.

The invention belongs to the technical field of microorganism application, and provides a fresh-cut fruit and vegetable preservative compounded by antibacterial substances produced through bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens. The bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens with strong antibacterial activity are sifted out from the vinegar grain of Shanxi aged vinegar and preserved in the China General Microbiological Culture Collection Center, wherein the numbers of the bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens are CGMCC 16909, 16911 and 15732 respectively. A culture fermentation liquid supernatant is prepared into a 1.0 mg/mL compound preservative after being subjected to ammonium sulfate precipitation, dialysis and freeze drying, and the compound preservative is applied to preservation of fresh-cut apples and lettuce. As is shown by the result, compared with a control group, after the fresh-cut apples and lettuce to which a pathogenic bacterial mixed liquor is sprayed are treated by the compound preservative, the antibacterial effect is obvious, the colony numbers of staphylococcus aureus, escherichia coli, salmonella enteritidis, shigella flexneri and listeria monocytogenes are all significantly lowered, and the rotting rate of the fresh-cut apples and lettuce is reduced.

The invention relates to a method for growing sealwort seedlings and interplanting cape jasmine. The method includes the steps of sealwort rootstock pretreatment, sealwort rootstock treatment, low temperature activation treatment, shoot inducing treatment, heat-activation treatment, root inducing treatment, sealwort seedling transplanting, cape jasmine cultivation, sealwort field management, the management of the sealwort growing period in the following year, cape jasmine management in the following year, sealwort harvesting and the like. Through the method, the use amount of the good quality rootstocks of the sealwort can be reduced, the orderliness consistency of sealwort bud seedlings can be promoted, and the management cost of sealwort cultivation can be greatly reduced; artificial cultivation is conducted on the obtained sealwort bud seedlings, and the percentage of seedling emergency is higher than the propagation rate of direct heeling-in rootstock; moreover, the sealwort can quickly adapt to the natural environment by being interplanted with cape jasmine, which postpones the sprout tumble period of the sealwort, shortens the planting years of the sealwort, and improves the content of the polysaccharide of the sealwort.

The invention relates to a method of rhizoma polygonati seedling rearing and intercropping with polygonum cuspidatum. The method comprises the steps of pretreatment of rhizoma polygonati root, treatment of polygonatum odoratum discarded root, activation treatment, bud inducing treatment, heat exciting treatment, root inducing treatment, seedling transplanting, polygonum cuspidatum cultivation, rhizoma polygonati large field management, ensuing year rhizoma polygonati, polygonum cuspidatum growth period management, and rhizoma polygonati and polygonum cuspidatum harvesting. The method can reduce the use amount of high quality rhizoma polygonati, promotes the neat consistency of the rhizoma polygonati seedlings, and greatly reduces the management cost of rhizoma polygonati culture. The rhizoma polygonati seedlings obtained through the method are artificially cultivated, the seedling rate is higher than the breeding rate of directly buried rhizome, together with polygonum cuspidatum, rhizoma polygonati can adapt to the natural environment more quickly, the planting years of rhizoma polygonati can be shortened, and the content of the polysaccharide of polygonatum is improved.

The invention discloses a method for enhancing the anticorrosion performance of a bamboo product. The method comprises the following steps: mixing polyvinyl alcohol, epichlorohydrin and sodium hydroxide, adjusting the temperature, performing stirring, adding the obtained mixture into ether to achieve precipitation, filtering the obtained solution, adding talcum powder and an ethanol solution, andsequentially performing uniform mixing, ultrasonic dispersion, stirring and microwave irradiation to obtain a first preformed material; adding a preservative, a wetting agent, a dispersant, an antifreeze agent, a thickener and a leveling agent to water, performing stirring, adding disproportionated rosin and the first preformed material, performing uniform stirring, sequentially adding a styrene-acrylic emulsion, a silicone emulsion, a film-forming additive and an antifoaming agent, and performing uniform stirring to obtain a second preformed material; preprocessing and drying 5-to-8-year-oldbamboo, placing the bamboo in water in a closed container, and sequentially performing heating, high-pressure standing, cooling, filtering and natural drying to obtain a third preformed material; andimpregnating the third preformed material in a phenolic resin glue, performing hot press molding, coating the surface of the hot-pressed bamboo with the second preformed material, curing and drying the coated bamboo to obtain anticorrosive bamboo skins, and weaving the anticorrosive bamboo skins to obtain the bamboo product.

The invention discloses a preparation method of a sample for evaluating fish quality, and belongs to the technical field of aquatic product processing. Aiming at the difficulties that a sample is perishable and sensory indexes are unstable in the preparation process of a fish sensory evaluation sample, the invention provides a special device agent sample preparation method for fish sensory evaluation, the temperature control, cutting and sample numbering of the fish sample are determined, and the quality deterioration of the to-be-evaluated sample is slowed down in combination with a fish sensory evaluation device; and the temperature-sensitive material visually reflects the environmental temperature change of the sample, improves the utilization rate of the fish sensory evaluation sample, and improves the sample preparation efficiency and the sample stability.

The invention relates to a wood and bamboo size stabilizer. The wood and bamboo size stabilizer comprises the following components in percentages by mass: 3%-25% of nano ceramic particles, 2-7% of white spirits, 4-8% of a cobalt drier, 2-10% of paraffin, 3-8% of a preservative, 2-5% of fatty amine polyoxyethylene ether, 4-9% of kieselguhr and 30-80% of water. The wood and bamboo size stabilizer has the beneficial effect that the wood and bamboo size stabilizer is provided, and woods and bamboos which are treated by the wood and bamboo size stabilizer has lots of advantages of good size stability, good flame retardant property, good corrosion resistance, high termite-proof property, good physical and mechanical properties and the like; and meanwhile, the modified woods and bamboos have flat board surfaces, and are attractive in color and clear in texture.

The invention relates to a horizontal multifunctional garbage storage bin. An outer-wall barrel body is transversely arranged on limiting supports, a solid-liquid separation baffle is arranged inside the outer-wall barrel body, and a liquid garbage recycling bin and a solid garbage recycling bin are arranged on the portions, at the two sides of the solid-liquid separation baffle, in the outer-wall barrel body respectively; the outer side of the liquid garbage recycling bin and the outer side of the solid garbage recycling bin are each provided with a side-face cover connected with the outer-wall barrel body, and the upper portion of the liquid garbage recycling bin and the upper portion of the solid garbage recycling bin are provided with a liquid opening box and a solid opening box respectively; and the liquid opening box and the solid opening box are each provided with an opening and closing cover, the lower portion of the liquid garbage recycling bin and the lower portion of the solid garbage recycling bin are each provided with a liquid drain outlet, a valve is arranged on the lower portion of each liquid drain outlet, and a filtering device is arranged inside the liquid opening box. The garbage storage bin is arranged in a horizontal manner, the stability is improved, solids and liquids are treated separately, the garbage decay speed is decreased, and cleaning convenience of the garbage bin itself is improved.

The invention provides a fresh-keeping slow-release agent for fruits and vegetables and a preparation method thereof, and relates to the technical field of fresh-keeping of fruits and vegetables. Thefresh-keeping slow-release agent is composed of the following components in parts by weight: 10-20 parts of sodium chlorite, 1-4 parts of butyl hydroxyanisole, 50-60 parts of active diatomite, 30-40 parts of oyster shell powder, 5-10 parts of a composite inorganic salt, 15-20 parts of an Arabic gum powder/acrylamide copolymer, 2-4 parts of sodium lauryl laurate, 1-2 parts of sodium stearate, 4-8 parts of sodium carboxymethylcellulose, and 5-10 parts of triacetyl-beta-cyclodextrin. The release time of ClO2 in the fresh-keeping slow-release agent for the fruits and vegetables is long, and the fresh-keeping effect is good. The fresh-keeping slow-release agent without film coating treatment has large release amount of ClO2 gas in the previous period, has fast release speed and easily producesdamage on fruits and vegetables; the fresh-keeping slow-release agent without film coating treatment has small release amount of ClO2 in the later period and difficultly plays a fresh-keeping effect.

The invention relates to the technical field of aquatic product preservation, in particular to a fresh-keeping process for frozen aquatic products. The use of sodium ascorbate, konjac polysaccharide and tea polyphenol in a fresh-keeping liquid ice film can effectively inhibit the oxidation rate of aquatic products and ensure the appearance and color of the aquatic products; moreover, a perilla herb extract, the propolis, chitosan and nisin are matched for use, so that a fresh-keeping liquid has good sterilization performance, the decay rate of the aquatic products is reduced, and the shelf life of the aquatic products is prolonged; the sodium ascorbate, sodium metaphosphate, sodium pyrophosphate, tryptophan and leucine cooperate with one another, so that the prepared fresh-keeping liquid has a good fresh-keeping function, and the meat quality and the mouth feel of the aquatic products soaked in the fresh-keeping liquid can be kept in a fresh, tender and elastic state for a long time inthe storage process, and the delicious meat quality of the aquatic products is ensured.