30results about How to "With color protection" patented technology

The invention relates to a preservative composition containing Chinese medicinal herbs and application thereof, belonging to the technical field of preservatives. The preservative composition is prepared by adopting the steps of: 1, weighting 0.1-0.78 percent of goldthread, 0-1 percent of the tuber of stemona, 0.1-0.84 percent of golden cypress, 0-0.58 percent of liquorice root, 0.1-1.5 percent of liquorice, 0-0.8 percent of poria cocos and 94.6-99.6 percent of water according to the weight proportion, uniformly stirring, soaking for 6-8h, heating to 110-130 DEG C, preserving the temperature for 30-50min, decocting, press-filtering, and collecting filtrate for later use; and 2, adding alcohol, which is 1.5-2.5 times the volume of the filtrate, in the filtrate, standing at a temperature of4 DEG C for 24-26h, filtering out sediment, decompressing and recycling the alcohol at a temperature of 75 DEG C, carrying out rotary distillation and condensation at a temperature of 85 DEG C until the volume is 8-15 percent of the original volume. The prepared preservative is natural and non-toxic, has no residual, good rot proofing effect on the foods, refreshing efficacy, low production cost and wide application range, and is safe in use.

The invention relates to a crispy pleurotus eryngii chip and a preparation method thereof. The pleurotus eryngii chip is made of raw materials including, by weight, 20-40% of pleurotus eryngii powder, 55-70% of glutinous rice flour, 0.3-0.6% of gluten flour, 0.1-0.25% of sodium alginate, 0.1-0.25% of sodium carboxymethylcellulose, 0.025-0.05% of vitamin C, 0.025-0.05% of tea polyphenol, 0.45-1.0% of quail egg liquid, 0.5-1.0% of threefold vitamin B complex solution, 3.0-5.0% of starch and 0.5-1.8% of salt. The preparation method is performed according to a technological process including: preparing the pleurotus eryngii powder, blending ingredients, kneading pastes, slicing, frying, deoiling and packaging to obtain a finished product. The crispy pleurotus eryngii chip is rich in nutrition and crispy and delicious, and is both leisure food and health food, so that people's selection of pleurotus eryngii products is enriched. The crispy pleurotus eryngii chip is simple and prone to industrial production.

The invention discloses fiber cloth with color protection and adsorption functions as well as a preparation method and application thereof. The preparation method comprises: weighing a certain amount of water-soluble high molecular polymer and dissolving into de-ionized water to obtain a high molecular polymer water solution; adding a pH (Potential of Hydrogen) regulator, a surfactant and an auxiliary agent into the high molecular polymer water solution; stirring until the components are completely dissolved; putting viscose fibers, polyester fibers and functional fibers into a water solution after stirring and dissolving; reacting at 50 DEG C to 80 DEG C for 15 minutes to 60 minutes; carrying out filtering and drying treatment on the reacted solution to obtain cross-color-proof fibers; laying the dried cross-color-proof fibers to form a net; furthermore, fixing the net into cloth; carrying out hot pressing operation to form the fiber cloth with the color protection and adsorption functions. The fiber cloth prepared by the preparation method provided by the invention can strongly adsorb an active dye, dust scale and mites in a water solution; a dark color caused by the fact that colorful ions and stains are mixed is effectively prevented, and the color of clothes keeps more bright and lasting.

The invention discloses a loquat film-coating preservative. The loquat film-coating preservative consists of the following components in percentage by mass: 1 to 3 percent of vitamin C, 1 to 3 percent of erythritol, 1 to 3 percent of Nicandra physaloides chicle, 0.3 to 0.5 percent of nano-silicon dioxide, 0.5 to 1 percent of lecithin, 0.05 to 0.1 percent of phytic acid, 0.05 to 0.1 percent of sucrose ester, 0.2 to 0.4 percent of sodium chloride, 0.5 to 1 percent of glycerol and 0.3 to 0.5 percent of hexametaphosphate and the balance of a clove extract. The loquat film-coating preservative disclosed by the invention is scientific and reasonable in formula, natural, non-toxic and high in efficiency; various components cooperate with each other to achieve a plurality of functions of inhibiting bacteria, retaining water, protecting color and the like; the film forming performance is high and the preservation effect is good; the preservation time of loquats can be greatly prolonged. The invention also discloses a preparation method for the loquat film-coating preservative; the loquat film-coating preservative can be obtained by mixing and matching step by step; the preparation method disclosed by the invention has simple process steps, does not require large equipment, and is high in operability, low in investment, and suitable for industrial production.

The invention discloses a compound improver of sauce stewed meat. The compound improver consists of the following components in parts by weight: 5-10 parts of a tamarind extract, 4-9 parts of rosin glycerin ester, 15-20 parts of a rhizoma kaempferiae extract, 3-5 parts of rosemary, 10-23 parts of water, 25-40 parts of absolute ethyl alcohol and 1-5 parts of neohesperidin dihydrochalcone; the tamarind extract, the rhizoma kaempferiae extract and neohesperidin dihydrochalcone are all powdery substances of 100-300-mesh; the rosin glycerin ester, rosemary and absolute ethyl alcohol are commercially available products conforming to national standards; and the water is domestic drinking water. The invention also discloses a preparation method and an application method of the compound improver. The compound improver disclosed by the invention has the performance of retaining water, protecting color, resisting oxidation and bacteria and improving sweet aftertaste of sauce stewed meat; and after the compound improver disclosed by the invention is added, the produced sauce stewed meat has the advantages of compact tissue structure, long-lasting sweet aftertaste and long shelf life.

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 relates to the field of foods, in particular to a processing method of wild vegetables. The processing method comprises the following steps of adding 0.3 kilogram of table salt to each kilogram of vegetables, after pickling the vegetables for seven days, adding table salt in the manner that 0.2 kilogram of the table salt is added for each kilogram of the vegetables according to the original weight, and then adding plants and water, wherein the plants are used as pickling auxiliary materials, each 200 grams of pepper fruits and each 2 kilograms of the water are used for cooking liquid to be added to each 50 kilograms of the wide vegetables, and the cooked liquid is added to a pickling pond, so that the effects of resisting corrosion, resisting oxidation and protecting color are achieved; performing pickling for 28 days from the day that the salt is added, then fishing out the pickled vegetables, and processing the pickled vegetables, wherein the processing time needs to be within 100 days from the time when the pickled vegetables are fished out from the pickling pond; performing desalination after the pickled vegetables are fished out from the pickling pond, putting the pickled vegetables in a pond with clean water, adding clean water in the manner that 5-6 kilograms of the clean water is added for each kilogram of the pickled vegetables, soaking the pickled vegetables for 2-3 hours, and then draining the water; flushing the cleaned vegetables repeatedly until the surfaces of the vegetables are free from salt; then, putting the flushed vegetables in boiling water for soaking for 10-15 minutes, which can enable unboiled water in the vegetables to be drained, so that the influence of the unboiled water on the quality of vegetable leaves at later stages is avoided, and substances of chlorophyll and the like, which flow out because the vegetables are pickled are washed away, and the quality of vegetable color is improved; and cooling the boiled vegetables, removing water in the surfaces of the vegetable leaves, and waiting for being packed. The vegetables which are processed are fresh in color, and have the effects of clearing heat, removing toxicity, clearing the bowels and easing defecation.

The invention provides a heavy dirt cleaning agent suitable for a fire-fighting clothes and a preparation method of the cleaning agent. The cleaning agent comprises a lotion A and a lotion B; raw materials for preparing the lotion A comprise an anionic surfactant, a nonionic surfactant, a dispersing agent, an auxiliary agent, a solvent, essence, and deionized water; and raw materials for preparingthe lotion B comprise a nonionic surfactant, a solvent and essence. When the cleaning agent is used for cleaning the fire-fighting clothes with heavy dirt, firstly, the fire-fighting clothes is pretreated by using the lotion B, and then conventional cleaning is carried out by using the lotion A. Aiming at particularity of the fabric of the fire-fighting clothes and complexity of the wearing environment of the fire-fighting clothes, a surfactant containing chlorine and all enzyme preparations are avoided in the raw materials of the cleaning agent disclosed by the invention, and heat protectionperformance of the fabric can be well maintained under the condition that stains such as blood stains, oil paint, asphalt, heavy oil dirt and the like on the fire-fighting clothes can be effectivelyremoved. In addition, the cleaning agent has few foams, is easy to rinse, and has the functions of color protection and brightening.

The invention discloses fermented wine with vatica mangachpoi blanco and a method for manufacturing the fermented wine. The fermented wine comprises the fresh vatica mangachpoi blanco, the dried vatica mangachpoi blanco, purified water, light brown sugar, active saccharomyces bayanus, diammonium hydrogen phosphate, calcium chloride, potassium metabisulfite and the like. The method includes steps of fresh vatica mangachpoi blanco treatment, tank filling and fermentation, wine yielding, post-fermentation, ageing, stabilization treatment, filtering and bottling and the like. The fermented wine with the vatica mangachpoi blanco and the method have the advantages that unique flavor substances and various nutrition components in the vatica mangachpoi blanco are preserved in the fermented wine manufactured by the aid of the method, the methanol content can be reduced and reaches 0.016-0.020 g / 100 ml from the original 0.038-0.045 g / 100 ml, and accordingly the fermented wine is safe; the fermentation initiation time of the fermented wine with the vatica mangachpoi blanco can be shortened and reaches 15-18 h from the original 25-30 h, and problems of easy oxidative browning, oxidative smell, easy turbidity, precipitates and the like of existing fermented wine with vatica mangachpoi blanco can be solved.

The invention discloses a cooled meat complex biological fresh-keeping agent. The cooled meat complex biological fresh-keeping agent is prepared from, by weight, 0.02-0.1% of epsilon-polylysine, 0.5-1.5% of chitosan, 0.06-0.1% of nisin, 0.01-0.09% of ascorbic acid, 0.1-0.9% of D-sodium erythorbate and 97.31-99.31% of distilled water. By means of the cooled meat complex biological fresh-keeping agent, the technical problem that since cooled fresh ass meat has a poor preservation effect and easily goes bad in the process of storage, transportation and selling is solved.

The invention discloses a compound improving agent for instant vegetables and a preparation method of the compound improving agent. The compound improving agent comprises, by weight, 6-12 parts of cinnamon extract cinnamyl aldehyde, 5-10 parts of Nisin, 5-10 parts of polylysine, 10-20 parts of FSCY86 modified starch, 40-60 parts of maltodextrin and 3-15 parts of green plum organic acid extract. The preparation method includes: evenly mixing and stirring the maltodextrin and the Nisin to obtain a first mixture; evenly mixing and stirring the cinnamon extract cinnamyl aldehyde and the modified starch, then adding the green plum organic acid extract, and evenly mixing to obtain a second mixture; adding the first mixture into the second mixture, evenly stirring, adding the polylysine, and stirring until the materials are completely evenly mixed to obtain the compound improving agent. The compound improving agent has compound functions of retaining water, protecting colors, resisting oxidation, inhibiting bacteria and enhancing the taste of the instant vegetables.

The invention discloses a waterproof sunscreen spray composition for hair, including the following components (by weight): 1.00-50.00 parts of a sunscreen, 1.00-50.00 parts of ethanol, 1.00-50.00 parts of grease, 0.10-5.00 parts of a film forming agent, 0.10-5.00 parts of an antioxidant, and 0.10-5.00 parts of a hair conditioner. The waterproof sunscreen spray composition for hair can effectivelyresist and repair the damage of sunlight to hair, and also has color protection effect. The invention also discloses a preparation method of the waterproof sunscreen spray composition for hair and cosmetics containing the composition.

The invention discloses a formula of a western style ham slice. The formula of the western style ham slice comprises a main ingredient and auxiliary ingredients, wherein the main ingredient is prepared from a basic material according to the weight: 100 Kg of raw meat; the auxiliary ingredients are prepared from basic materials according to the weight: 1.12 to 1.28 Kg of table salt, 1.68 to 2.52 Kgof glucose, 0.96 to 1.44 Kg of white granulated sugar, 2.4 to 3.6 Kg of P50, 0.016 to 0.024 Kg of sodium nitrite, 0.08 to 0.12 Kg of D-sodium erythorbate, 0.48 to 0.72 Kg of meaty basic seasoner, 0.08 to 0.12 Kg of water-soluble white pepper powder, 0.16 to 0.24 Kg of ginger powder, 0.16 to 0.24 Kg of garlic powder, 4 to 6 Kg of potato starch, 1.6 to 2.4 Kg of soy isolate protein, and 21.2 to 31.8 Kg of ice water. According to the formula of the western style ham slice provided by the invention, after ingredients are added, a tenderizing method is adopted for carrying out an experiment, and no air holes occur in the latterly prepared product, so that the commodity of the product is good, and the market competitiveness is improved; no preservative is added for preventing corrosion of the product, and the microbial growth is inhibited through the nitrite, the D-sodium erythorbate, safety and sanitation during the production process, final sterilization and low-temperature storage, so that the damage on a meat structure is reduced.

The invention relates to a preparation method of a konjac glucomannan lip protector, comprising: preparation of mixed liquor of konjac and glucomannan, preparation of mixed liquor of konjac, glucomannan and beewax, preparation of mixed liquor of konjac, glucomannan, beewax and lanolin, and adding of auxiliary materials such as vitamin E, food colourants, fruit essences; konjac and glucomannan have excellent bioactivity and rheological property; lanolin has good emulsification, wetting and permeation functions; beewax has natural anti-bacteria feature and serves as a purely natural lubricant; the prepared konjac glucomannan lip protector has the advantages of water-prevention, sun-screening and color protection and the like; besides, the konjac glucomannan lip protector also has healthcarefunction for human body.

The invention discloses a processing method for multivitamin sweet potato leaf chewing soft sweets, and relates to the technical field of food processing. The soft sweets are made by mixing and processing 15-20 parts of sweet potato leaf meal, 18-28 parts of hawthorn fruit extractives, 0.03-0.05 part of tryptophan, 10-15 parts of saccharose, 35-45 parts of malt syrup and 1-3 parts of glutinous rice starch. The soft sweets prepared by the method are bright in color, is bright green, elastic in taste, fragrant, sweet and delicious in taste and free of abnormal odor, contain abundant carotene, vitamins, water soluble dietary fiber, mineral substances and other nutrient contents, have the effects of lowering blood pressure and improving immunity and are good in healthcare effect.

The invention discloses a production technology of a Xinghua Duotian henry steudnera tuber beverage. The production technology comprises the following technological processes of selecting Xinghua Duotian henry steudnera tubers which are uniform in tubers and free from mildew and rot, and performing processing and extraction so as to obtain Xinghua Duotian henry steudnera tuber fiber powder; compounding the Xinghua Duotian henry steudnera tuber fiber powder, Dutch milk powder and white granulated sugar in the mass ratio of the Xinghua Duotian henry steudnera tuber fiber powder to the Dutch milk powder to the white granulated sugar being 35 to 23 to 42 so as to obtain raw and auxiliary materials; performing grinding, performing acidification and stirring, and performing sucking filtration; and performing sterilization treatment, performing high-speed negative-pressure centrifugation, canning finished products, performing secondary sterilization, performing marking (date of marks), sleeving labels, performing sound test, performing lamp inspection, stacking boxes, and performing warehousing so that the Xinghua Duotian henry steudnera tuber beverage is produced. A technology formula is optimized, a production technology is optimized, and Xinghua Duotian henry steudnera tubers which are agricultural distinctive resources at Xinghua Duotian as a world agricultural culture heritage are fully utilized, so that delicately fragrant, nutritive and healthy Xinghua Duotian henry steudnera tuber beverages having the efficacies of resisting oxidation, reducing weight, removing fat, soothing the intestines and the stomach, promoting digestion and the like are produced, the economic cost is reduced, a production technology process is energy-saving and environmental-friendly, and city prospects are particularly broad.

The invention relates to the technical field of food processing, in particular to emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma and apreparation method of the emulsifying seasoning liquid. The emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma comprises the following components in parts by weight of 0.22-1.07 parts of a quality improving agent and 3.821-16.07 parts of ingredients, wherein the quality improving agent comprises 0.1-0.5 part of calcium chloride, 0.1-0.5part of sodium erythorbate, 0.01-0.02 part of EDTA-2Na, and 0.01-0.05 part of xanthan gum. The preparation method of the emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma comprises the following steps of (1) boiling a compound soy sauce; (2) weighing the ingredients; (3) weighing the quality improving agent; and (4) performing milling with a colloid mill. According to the emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma and the preparation method of the emulsifying seasoning liquid, provided by the invention, the problem that pickled vegetables produced with conventional emulsifying seasoning liquid are poor in crispness, mouth feel and flavor is solved.

The present invention discloses a preservation method of lotus roots. The preservation method of the lotus roots comprises the following steps: lotus roots are collected; the collected lotus roots arerinsed with water to remove surface mud; nodes are removed; the node-removed lotus roots are placed in an environment filled with water steam of 150-180 DEG C to be treated for 5-10 seconds; the water steam-treated lotus roots are put in a preservative agent for soaking for 15-20 minutes; the soaked lotus roots are taken out to be air-dried; mud wraps the surfaces of the lotus roots; and the lotus roots are stored in an environment of a temperature of 5-25 DEG C and a humidity of 40%-80%. The provided lotus root preservation method prolongs the storage period of the lotus roots, effectively prevents the lotus roots from deterioration and flavor reversion, and does not use sulfite components.

The invention provides a fresh-keeping method for chilled silver pomfret, comprising the following steps: (1) preparing a fresh-keeping agent after uniformly mixing the following components: tea polyphenols, phytic acid, lysozyme, sodium ascorbate, sorbitol, Wakame extract, water; (2) Put the antistaling agent into a container, place the container in a closed box at 0°C, immerse the chilled silver pomfret in the antistaling agent, soak for 30 minutes and take it out; (3) Put Put the chilled fresh silver pomfret processed in step (2) into the vacuum box on the transport vehicle, irradiate the vacuum box twice with an electrical accelerator, air-dry at 0°C after taking it out, and vacuum pack it with a packaging bag. The invention can effectively prolong the shelf life of the chilled silver pomfret, can effectively guarantee the quality of the chilled silver pomfret, and has a good fresh-keeping effect.

The invention discloses a biological solvent for dissolving natamycin with alkaloid and application of the biological solvent. The biological solvent is prepared from the following materials by mass percentage: 50-55% of alkaloid solution, 1-3% of glacial acetic acid, 0.5-1.5% of DL-malic acid, 2-4% of lactic acid, and 40-45% of drinking pure water, wherein the alkaloid solution is prepared from the following materials by mass percentage: 25-35% of saponin pod powder, 10-20% of saponin leaf dry powder and 50-60% of ethanol. The above biological solvent can be used for dissolving sodium natamycin and baked food. The biological solvent disclosed by the invention belongs to a type I acidity regulator of compound food, alkaloid, glacial acetic acid, DL-malic acid and lactic acid in the 'Sanitary Standard for the Use of Food Additives' GB2760-2014 and the drinking pure water are adopted as raw materials to be combined into a whole,and the production cost is greatly reduced; the cost of extracting the alkaloid merely from saponin leaves and saponin pods is very expensive, and the problem of high cost is solved by in a compounding way.

The invention provides a fish fresh-keeping agent containing ectoin. Due to the existence of ectopin, the fresh-keeping agent can continuously improve the water retention capacity of fishes and can also effectively improve the resistance to microbial invasion, so that the fresh-keeping agent has multiple effects of color protection, fresh keeping, water retention and corrosion prevention. The product is low in cost and convenient to use, and has important application value and wide market prospect.

The invention relates to a preservative composition containing Chinese medicinal herbs and application thereof, belonging to the technical field of preservatives. The preservative composition is prepared by adopting the steps of: 1, weighting 0.1-0.78 percent of goldthread, 0-1 percent of the tuber of stemona, 0.1-0.84 percent of golden cypress, 0-0.58 percent of liquorice root, 0.1-1.5 percent of liquorice, 0-0.8 percent of poria cocos and 94.6-99.6 percent of water according to the weight proportion, uniformly stirring, soaking for 6-8h, heating to 110-130 DEG C, preserving the temperature for 30-50min, decocting, press-filtering, and collecting filtrate for later use; and 2, adding alcohol, which is 1.5-2.5 times the volume of the filtrate, in the filtrate, standing at a temperature of 4 DEG C for 24-26h, filtering out sediment, decompressing and recycling the alcohol at a temperature of 75 DEG C, carrying out rotary distillation and condensation at a temperature of 85 DEG C until the volume is 8-15 percent of the original volume. The prepared preservative is natural and non-toxic, has no residual, good rot proofing effect on the foods, refreshing efficacy, low production cost and wide application range, and is safe in use.

The invention discloses fermented wine with vatica mangachpoi blanco and a method for manufacturing the fermented wine. The fermented wine comprises the fresh vatica mangachpoi blanco, the dried vatica mangachpoi blanco, purified water, light brown sugar, active saccharomyces bayanus, diammonium hydrogen phosphate, calcium chloride, potassium metabisulfite and the like. The method includes steps of fresh vatica mangachpoi blanco treatment, tank filling and fermentation, wine yielding, post-fermentation, ageing, stabilization treatment, filtering and bottling and the like. The fermented wine with the vatica mangachpoi blanco and the method have the advantages that unique flavor substances and various nutrition components in the vatica mangachpoi blanco are preserved in the fermented wine manufactured by the aid of the method, the methanol content can be reduced and reaches 0.016-0.020 g / 100 ml from the original 0.038-0.045 g / 100 ml, and accordingly the fermented wine is safe; the fermentation initiation time of the fermented wine with the vatica mangachpoi blanco can be shortened and reaches 15-18 h from the original 25-30 h, and problems of easy oxidative browning, oxidative smell, easy turbidity, precipitates and the like of existing fermented wine with vatica mangachpoi blanco can be solved.

The invention discloses a cultivation method for prolonging the flowering period of violets. The method is characterized by comprising the following steps of 1, treatment of cultivation soil, whereinloess is mixed with organic fertilizer, then a nutrient solution is added into the mixture, cooking and baking are conducted separately, and the obtained mixture is put into a cultivation pot for use;2, cultivation, wherein violet seedlings are planted into the cultivation pot for greenhouse cultivation, microwaves with the frequency of 30-40 kHz are used for treatment in the daytime, and microwaves with the frequency of 10-20 kHz are used for treatment at night; 3, temperature adjustment, wherein 15-20 days before the bud stage of the violets, the temperature difference between day and nightis adjusted for cultivation; 4, management at the flowering period, wherein in the bud stage of the violets, a nutrient solution is used and sprayed, and the light intensity is adjusted; in the flowering stage, the nutrient solution is used for atomization treatment every day, and the light intensity is adjusted.

The invention discloses a loquat film-coating preservative. The loquat film-coating preservative consists of the following components in percentage by mass: 1 to 3 percent of vitamin C, 1 to 3 percent of erythritol, 1 to 3 percent of Nicandra physaloides chicle, 0.3 to 0.5 percent of nano-silicon dioxide, 0.5 to 1 percent of lecithin, 0.05 to 0.1 percent of phytic acid, 0.05 to 0.1 percent of sucrose ester, 0.2 to 0.4 percent of sodium chloride, 0.5 to 1 percent of glycerol and 0.3 to 0.5 percent of hexametaphosphate and the balance of a clove extract. The loquat film-coating preservative disclosed by the invention is scientific and reasonable in formula, natural, non-toxic and high in efficiency; various components cooperate with each other to achieve a plurality of functions of inhibiting bacteria, retaining water, protecting color and the like; the film forming performance is high and the preservation effect is good; the preservation time of loquats can be greatly prolonged. The invention also discloses a preparation method for the loquat film-coating preservative; the loquat film-coating preservative can be obtained by mixing and matching step by step; the preparation method disclosed by the invention has simple process steps, does not require large equipment, and is high in operability, low in investment, and suitable for industrial production.

The invention provides a fresh-keeping method for chilled pomfret. The method comprises the following steps that (1) the following components of tea polyphenol, phytic acid, lysozyme, sodium ascorbate, sorbitol, an undaria pinnatifida extract and water are uniformly mixed so as to prepare a preservative; (2) the preservative is put into a vessel, the vessel is placed in a sealed box with the temperature of 0 DEG C, and the chilled pomfret is soaked in the preservative for 30 minutes and then is taken out; and (3) the chilled pomfret treated in the step (2) is put into a vacuum box of a conveying vehicle, the vacuum box is irradiated by using an electric appliance accelerator twice, the chilled pomfret is taken out, then air drying is carried out at 0 DEG C, and vacuum packaging is carriedout by using a packaging bag. The method has the advantages that the shelf life of the chilled pomfret can be effectively prolonged, the quality of the chilled pomfret can be effectively guaranteed, and the fresh-keeping effect is good.

The invention provides a flower preservative and a preparation method thereof. The flower preservative comprises the components of aspirin, sodium chloride, potassium chloride, flos magnolia, fennel, celastrus angulatus, aloe, propylene glycol, a synergist and water. The method comprises the steps of grinding and crushing the flos magnolia, the fennel, the celastrus angulatus and the aloe, adding water, mixing, filtering and collecting filtrate; carrying out sterilizing treatment in an environment of 130-150 DEG C; adding a synergist to the sterilized filtrate, heating the filtrate at 40-60 DEG C and mixing for 20-30min; and adding the aspirin, the sodium chloride, the potassium chloride and the propylene glycol, raising the temperature, mixing at a high speed until no impurity is in the solution, completely dissolving and refrigerating the solution for 2-3d to obtain a finished product preservative. The prepared preservative has the effect of prolonging the flowering phase and has color-protecting and color-increasing effects on the flowers; and meanwhile, the preservative also has a bacteriostasis function, and is high in effective component, so that the preservation effect is good and the flowers are not easy to oxidize.

The invention discloses an essential oil application device and application method for small fruit controlled atmosphere storage and shelf preservation. The device comprises an outer shell body, fumigation trays and a non-woven fabric, wherein the fumigation trays are arranged in the outer shell body, the non-woven fabric is attached to a side wall in the outer shell body and is loaded with an essential oil, a side of the outer shell body is open and provided with a sealing side cover, the fumigation trays can be separated from the outer shell body by pulling, each fumigation tray is providedwith a plurality of independent fumigation chambers, a partition is arranged between the adjacent fumigation chambers, an outer edge of each fumigation tray is higher than the partition, an arc-shapedopening is arranged on the partition between the vertically adjacent fumigation chambers, the diagonally disposed fumigation chambers are provided with anti-pressure protrusions on opposite corners,a side edge of the fumigation chamber, the anti-pressure protrusion and the arc-shaped opening jointly form a vertical ventilation passage, the side edge of the fumigation chamber, the anti-pressure protrusion and the partition jointly form a lateral ventilation passage, and a side wall of each fumigation chamber is uniformly provided with holes. The device can not only delay a respiratory processof fruits, meet the requirements of inhibiting pathogenic bacteria, but also achieve an accurate, stable, uniform and effective essential oil fumigation effect.