57results about How to "Reduced risk of spoilage" patented technology

The invention discloses a preparation method of a powdery cheese and the obtained powdery cheese. The method for preparing the powdery cheese comprises the following steps: 1) uniformly mixing the chopped natural cheese, fat products, enzyme modified cheese, casein, dextrin, an emulsifying salt, an emulsifier, a stabilizing agent and water; wherein, before mixing with the natural cheese, the emulsifier and the stabilizing agent are mixed with water according to 3-5 times of total mass of the emulsifier and stabilizing agent in advance; the fat products comprises cream and plant oil; 2) fusing; 3) homogenizing; 4) sterilizing; 5) spray drying; 6)cooling. According to the preparation method, the product is difficult to stick during the preparation process. The powdery cheese has low moisture content, high cost performance, balanced and reasonable nutrition and good instant dissolution, reduces the microbe deterioration risk and is suitable for long-term preservation at normal temperature, the storage life can be more than one year, so that the powdery cheese is especially suitable for the countries and regions which lack of refrigeration facilities, the local flavor of the powdery cheese is good.

The invention relates to a protein chocolate prepared by mainly using cocoa products, vegetable proteins and water as raw materials through the procedures of mixing, emulsification and the like. Compared with a chocolate and a chocolate with cocoa butter alternatives, the protein chocolate has low heat and comprehensive nutrient and is a healthy food; the protein chocolate can be stored at normal temperature without the requirements of rigorous storage conditions to be greatly convenient for production, storage, transportation, marketing and consumers; the protein chocolate contains the vegetable proteins and also has the nutrition and the health-care values of cocoa solid matter and the vegetable proteins to bring more benefits to the consumers; and the protein chocolate has simple production equipment, low energy consumption in a production process, easy obtainment of the raw materials and convenient operation.

The invention discloses a hydrogen sulfide separation device and a detection method for hydrogen sulfide content in extract spice. The method includes: distilling a to-be-detected extract sample to separate hydrogen sulfide, adopting a sodium hydroxide solution as the absorption solution, using phosphoric acid to adjust the pH value of the sample water solution, and using ion chromatography to determine the hydrogen sulfide content of the fraction accurately. The distillation apparatus adopted by the invention has the advantages of simple composition, greatly reduced connecting parts, simple operation and better air tightness, and effectively avoids the loss of hydrogen sulfide in a sample pretreatment process. The detection method has the advantages of simple operation, fast detection, high sensitivity, good selectivity and high precision, avoids the defect of false positive possibly produced by the influence of coexisting interference components in spectrophotometry and titration. The detection result of the method can be applied to further accurate determination of tobacco extract deterioration, and providing of corresponding risk early warning, and reduction of the product deterioration risk. Therefore, the detection method has important practical significance for guaranteeing the quality safety of tobacco extract spice and feed liquid.

The invention discloses an integral low-frequency microwave dehydration method for large-sized food. The method comprises the following steps of: preprocessing and draining food to be dehydrated; filling in a 915 MHz low-frequency microwave vacuum drying device ; drying until the water content is 65-55 percent under the conditions of pressure of 30 kPa and microwave loading power of 2.0 W/g; increasing the pressure of a drying cabin to 60 kPa, reducing the microwave loading power to 1.2 W/g and drying until the water content is 35-25 percent; and finally, recovering the pressure of the dryingcabin to 30 kPa, reducing the microwave loading power to 0.5 W/g and drying until the final water content is 7 percent. By using the low-frequency microwave sectional drying method, the drying speed is increased, the drying time is shortened, the risk of deterioration of nutrient components in the food in a drying period is reduced, meanwhile, the structure and the nutrient components in the foodare not damaged yet, and the deformation of appearance of the food is small after the drying is finished.

The invention provides a preparation method for read-to-eat roasted chili by taking fresh chili as a raw material. The following technical means is adopted: treating the raw material; processing the raw material for later use; conveying the raw material to a material storage device and uniformly mixing with ingredients and standing; cooking half-finished product; filling cooked chili which is cooled to normal temperature in a packaging container; adding sealing oil; performing vacuum sealing and pasteurization; and sorting and packing in a case according to colors. A product obtained after treatment of the related processes has unique flavor, is meanwhile difficult to acidify and rotten, is difficult to deteriorate after secondary pollution and has higher food safety level.

The invention discloses a vacuum freshness retaining facial mask which comprises a binary package bottle and a facial mask paper package bag. The binary package bottle comprises a bottle body, a facial mask liquid container and a binary valve, the facial mask liquid container is arranged inside the bottle body, a cavity is arranged between the inner wall of the bottle body and the outer wall of the facial mask liquid container, the binary valve is fixed to an opening at the upper portion of the bottle body in a sealed manner, the facial mask liquid container is installed at the lower end of the binary valve and used for loading facial mask liquid, and a spraying nozzle is arranged at the upper end of the binary valve; and the facial mask paper package bag is internally provided with at least of one piece of facial mask paper, and the interior of the facial mask paper package bag is in the vacuum state. According to the facial mask, the facial mask liquid and the facial mask paper are independently packaged in the vacuum state, adding of a corrosion remover of the facial mask can be avoided, the aim of freshness retaining of material component in traditional facial mask essence canbe achieved, appropriate adding according to actual using quantity of each person can be achieved, the facial mask can continuously supplement for the essence according to the weather and skin conditions, and more convenience is brought in use.

The invention relates to a cold-chain intelligent box-type logistics transportation system, and aims to solve the problem that cold-chain fruits and vegetables are rotted in the transportation process in related technologies. The system comprises a controller, a first electric control valve electrically connected with the controller, a second electric control valve electrically connected with the controller, a preservative storage device, a water storage barrel and a spray head connected with the preservative storage device through the first electric control valve; and the spray head is connected with the water storage barrel through the second electric control valve, and the ventilation system is connected with the controller. Thus, preservative and water can be sprayed to the transported cold-chain vegetables in the transportation process, the situation that too much preservative and water are sprayed once before loading is avoided, the risk that the cold-chain vegetables are rotted due to too much water spraying and the like in the transportation process can be reduced, and the preservation performance of the cold-chain vegetables in the transportation process is improved.

The invention discloses a universal combined type die forging tool. The universal combined type die forging tool is composed of an upper press ring, an upper die sleeve, an upper transition sleeve, anupper die core, a lower press ring, a lower die sleeve, a lower transition sleeve, a lower die, a lower die core, an ejector rod and the like. The upper die sleeve is matched with the upper transition sleeve, the lower die sleeve is matched with the lower transition sleeve, the upper die sleeve and the lower die sleeve are used for positioning and fixing the upper transition sleeve and the lowertransition sleeve separately, the upper transition sleeve and the lower transition sleeve are used for positioning and fixing the upper die core and the lower die, a fastening pin is used for fastening and positioning the lower die, and the ejector rod ejects a formed forge piece out of a lower die cavity. The universal combined type die forging tool can be used for producing all parts below the production extreme dimension of a certain type of forging device and can well control the die manufacturing cost, and meanwhile has the characteristics of being convenient to mount and dismount, low inmaintenance cost, long in service life, good in interchangeability and the like.

The present invention discloses a preparation method of liquid dairy products by adding milk catalase to prolong shelf life. The method comprises the following steps: raw material milk is sterilized, the sterilized milk is cooled, and catalase is added into the cooled milk by using a sterilized online addition system to prepare the liquid dairy products containing the milk catalase. The addition amount of the milk catalase is 1.50 g/t-1.8 g/t; and the milk catalase is subjected to electromagnetic radiation sterilization before the addition. The natural milk catalase is added into the liquid dairy products, and the preparation method improves the defense system of the liquid dairy product itself in inhibiting propagation of microorganisms, so that the liquid dairy products have nutritional effects, also have unique flavor and mouthfeel, have good stability, and are declined in the mid-temperature requirements of product storage, logistics and sales. The preparation method reduces product deterioration risks in every link caused by not well controlled temperature, and has broad application prospects.

The invention discloses a disinfectant proportioning device. The device comprises a box body, an inner cavity of the box body is provided with a first-layer storage chamber, a second-layer proportioning chamber and a third-layer mixing chamber from top to bottom, a feeding hole communicated with each storage chamber is formed in the top of the box body, the top of the feeding hole is in threaded connection with a sealing cover, the bottom of each storage chamber is provided with an upper communicating pipe communicated with the proportioning chamber right below the storage chamber, a lower communicating pipe communicated with the mixing chamber is arranged at the bottom of each proportioning chamber, a stirring motor is arranged on the right side wall of the box body, a stirring shaft is arranged at a left power output end of the stirring motor, stirring blades are arranged on the outer wall of the stirring shaft, a liquid level sensor is arranged at the top of inner cavity of the proportioning chamber, and a discharge pipe communicated with the mixing chamber is arranged at the bottom of the box body. According to the invention, raw materials for disinfectant mixing production canbe respectively put into each storage chamber in advance, and are quantitatively added into the proportioning chamber during use, so that the use of equipment can be reduced and the raw materials areproportioned in sequence during proportioning and mixing, and the operation is simple and clear.

The invention discloses a preparation method of bee product capsules, belonging to the technical field of bee product processing. The method comprises the following steps: immediately putting fresh honeybee pupae just taken out of honeycombs into an environment with a temperature of -80 DEG C for quick-freezing; connecting a colloid mill with an ice water circulating cooling device in advance, andthen enabling the quick-frozen honeybee pupae to pass through the colloid mill to obtain honeybee pupa homogenate; adding the honeybee pupa homogenate, royal jelly and honey into the colloid mill according to a mass ratio of 5: 3: 2, and carrying out homogenizing to obtain a bee mixture; adding auxiliary materials including maltodextrin and magnesium stearate into the bee mixture, conducting freeze-drying in a vacuum freeze dryer, sieving and sterilizing the freeze-dried powder, and filling capsule shells with the freeze-dried powder to obtain the bee product capsules. The method provided bythe invention is simple in preparation, effectively prolongs the shelf life of the bee pupae, maintains the natural characteristics of bee products, and can better play the functional activity of thebee products; and the bee pupa homogenate, the royal jelly and the honey are added into the bee product capsules at the same time, so the kidney can be protected after long-term taking of the bee product capsules.

The invention discloses an auxiliary shaping technology method for completely cured aramid fiber honeycombs. Operation is easy, cost is low, and large-range application of the completely cured aramidfiber honeycombs to products with large curvatures and double curvatures is achieved. A rubber spraying method is adopted for carrying out auxiliary shaping on the completely cured aramid fiber honeycombs, temporary secondary shaping of the completely cured aramid fiber honeycombs is achieved, and workers carry out operation conveniently. The purpose of applying the completely cured aramid fiber honeycombs to the products with the large curvatures and the double curvatures is truly achieved.

The invention relates to a heat preserving box. The heat preserving box comprises a heat preserving box body (1) and a heat preserving box cover (2), a layer of protecting housing (6) is arranged on the outer side of the heat preserving box cover (2), a first ice block adding port (7) is formed in the protecting housing (6), a second ice block adding port (8) is formed in the heat preserving box cover (2), a first cover plate (4) which is used for sealing the first ice block adding port (7) is arranged on the upper side of the protecting housing (6), and a second cover plate (9) which is usedfor sealing the second ice block adding port (8) is arranged on the lower side of the heat preserving box cover (2). the lower end of a control rod (3) extends to the interior of the heat preserving box cover (2) to be fixedly connected with the second cover plate (9), and the rotation of the second cover plate (9) is achieved by the rotary control rod (3) to open the second ice block adding port(8). Products in the heat preserving box body (1) does not directly in contact with external hot air to effectively prevent hot air from entering the heat preserving box body (1), and the risk of product deterioration is reduced.

The invention provides a steamer control method, a steamer, a storage medium and an electronic device. The method comprises the following steps of acquiring a reservation cooking instruction from thesteamer, wherein the reservation cooking instruction is used for making an appointment for executing a cooking operation on materials in the steamer when the timing time is reached; in response to thereservation cooking instruction, extracting air in the steamer before the timing time is reached; and under the condition that the timing time is reached, performing pressurizing in the steamer, andperforming cooking operation on the materials in the steamer. According to the method, the problem that the materials are prone to deterioration due to the fact that the placement time is too long inthe reservation cooking mode of the steamer in the related art is solved.

The invention discloses a method for preparing flue-cured tobacco leaves with high water content, which includes (1) yellowing stage: the technical essentials are to accelerate the yellowing speed and reduce the consumption of contained substances. (2) Color fixing stage: The technical essentials are dehumidification in advance and enhanced dehumidification. (3) Dry gluten stage: the technical essentials are to control the dry bulb and limit the wet bulb. The method can reduce the risk of roasting dregs of flue-cured tobacco leaves with higher water content, improve the quality of tobacco leaves of this type, improve the grade quality after modulation, and increase the income of tobacco farmers.

The invention discloses a powdery food barrel. The powdery food barrel comprises a barrel body and a barrel cover, wherein the barrel body is in pivot connection with the barrel cover, a locking mechanism is arranged between the barrel body and the barrel cover, a sealing ring is arranged between the buckling matching ends of the barrel body and the barrel cover, a containing cavity used for loading a spoon is formed in the top of the barrel cover, a hinged sealing cover is arranged at the open end of the containing cavity, and the bottom wall of the containing cavity is provided with a sinking type limiting part which is matched with the spoon end of the spoon. According to the powdery food barrel, the storage of powdery food can be realized, and the good antibacterial and dust-isolatingeffects are achieved. The independent storage space design of the spoon reduces the food deterioration risk. The powdery food barrel is provided with a scraper mechanism, the scraper mechanism is organically combined with a sealing structure, and the design is ingenious and reliable. The powdery food barrel is aesthetic in overall modeling, reasonable in matching of each composition, and especially suitable for storage and use of milk powder.

The invention discloses a packaging and transporting box for cooked crayfish. The packaging and transporting box comprises a first shell and a second box body, and is characterized in that the secondbox body is arranged in the first shell, the second box body is at least internally provided with three interlayer plates, four or more chambers are formed in the box body and used for containing thecooked crayfish, subacid electrolytic water ice, seasoning ingredients and drying agents, a breathable mesh screen is arranged on the side face of the second box body, a cover body in clamped connection with the second box body is arranged at the top of the second box body, the cover body is provided with an interlayer plate to form a cavity for storing the drying agents. According to the packaging and transporting box for the cooked crayfish, as for long-distance transporting of the cooked crayfish with seasonings, the special and good flavor quality of the cooked crayfish can be well kept inthe transporting process under the low-cost condition, spoilage of the cooked crayfish due to microbial breeding is lowered, and the popularization value for development of the crayfish industry is achieved.

The invention provides an operation control method and device for cold storage equipment and the cold storage equipment. The operation control method comprises the following steps: acquiring a plurality of pieces of monitoring data acquired by a plurality of sensors; judging whether any monitoring data in the multiple monitoring data is abnormal or not; when it is judged that any monitoring data is abnormal, whether the cold storage equipment is in a normal state or not is judged; if yes, entering a safe operation mode. According to the operation control method provided by the invention, whether the system is in a normal state can be further judged after a certain sensor is judged to be abnormal or invalid, and if the system is still in the normal state, the system can be ensured to continuously and stably operate for a period of time by switching to the safe mode, so that shutdown protection in a short time is avoided; therefore, it is guaranteed that the system temperature does not fluctuate greatly, the deterioration risk of stored substances is reduced, and sufficient time is provided for a manager to conduct maintenance.

The invention provides a pickling composition for making seasoned duck. According to the technical scheme, a compound formula with good flavor is determined according to optimized design of pickling ingredients. On that basis, the dosage of salt is not reduced sharply so as to give consideration to both the duck flavor and water loss caused by salting, and the problem of water loss caused by salting is basically solved by adding protective ingredients. Based on this technical idea, influences on texture and nutritional ingredients of the duck meat, caused by additives are studied in the way of experiments. An accidental phenomenon is found that adding ingredients like malt flour, angelica dahurica, rhizomakaempferiae is conducive to forming a protective film on the surface of the duck meat, which allows salt of a smaller molecular weight to pass through while blocks the macromolecular proteins. So, loss of nutrients can be alleviated. Additionally, suspension materials formed when malt flour reacts with water can play a role of protection on water in the duck meat, making the flavor crispier and softer and taste better. Impressive technical effect and good prospects for promotion are obtained by the ingenious technical innovation.

The invention relates to a banana preservation method in summer. The method particularly comprises the following steps: (1) banana treatment; (2) the preservation method; and (3) daily management. According to experiments, the banana preservation method in summer provided by the invention can effectively prolong banana preservation time in summer, wherein an average banana shelf life is 51 days in the prior art, while an average banana shelf life reaches to 65 days or more with the banana preservation method provided by the invention. Therefore, the banana preservation method can effectively lower banana rot risks caused by unsalable situations, and can bring great economic benefits to farmers and distributors.

The invention relates to the technical field of cigarette manufacturing, and in particular relates to a glue storing device, a glue conveying system and a tobacco machine. The glue storing device provided by the invention comprises a first glue barrel and a glue bag, wherein an air inlet is arranged in the first glue barrel, and the air inlet is used for being connected with an air source througha first air pipe; and the glue bag is arranged in the first glue barrel and is used for storing glue, and the opening of the glue bag is connected with a glue spraying nozzle through a first glue pipe. According to the technical scheme, glue is stored in the glue bag in the first glue barrel, the glue bag can play sealing and isolating roles, therefore, the deterioration risk of the glue can be effectively reduced, then the smoothness of the production pross is favorably improved, the maintenance cost of the device is reduced, and defective products are reduced.