45results about How to "With preservation function" patented technology

The invention discloses preparation methods of a sustained-release microcapsule and a sustained-release composite membrane for inhibiting the monilinia fructicola. The preparation method of the sustained-release microcapsule comprises the following steps: the chitosan and the berberine are weighed, the mass ratio between the chitosan and the berberine is 9-11:0.22-0.28, the acetate solution is added, then the chitosan and the berberine are sufficiently swelled to obtain berberine-chitosan solution after stirring for dissolving, standing and air bubble removal, and the berberine-chitosan solution is added in the soybean oil containing span 80, stirred at the constant temperature of 40-50 DEG C and then emulsified for 28-32 min to form a W / O system; the glutaraldehyde solution is added for stirring for 2.5-3.5 hours, and the centrifuging is carried out so that the microcapsule is fully settled; and the preparation liquid on the upper layer is obliquely taken, the obtained microcapsule is washed with petroleum ether for 3-5 times and then dried for 23-25 hours under the vacuum at the temperature of 48-52 DEG C. The invention also provides the preparation method for the sustained-release composite membrane for inhibiting the monilinia fructicola. Both the microcapsule and the composite membrane have the sustained-release effects and have no toxic side effect to the environment and the plants since the berberine is a native compound.

The invention discloses a movable preservation box. The movable preservation box comprises a box body and a box cover covered on the upper part of the box body, wherein a first gas passageway, a second gas passageway, a first vacuum pump connected with the first gas passageway, and a second vacuum pump connected with the second gas passageway are arranged in the box body. The outer wall of the box body is respectively provided with a first outer air opening and a second outer air opening, the second outer air opening is tightly connected with the first vacuum pump and the first outer air opening is tightly connected with the second vacuum pump; a temperature sensor for detecting the internal temperature of the box body, a pressure sensor for detecting the internal pressure of the box body, and a control chip which is electrically connected with the temperature sensor, the pressure sensor, and electromagnetic switches for the first and second vacuum pumps respectively are arranged in the box body; an operating panel electrically connected with the control chip is arranged on the box body or the box cover. The movable preservation box has the temperature and air pressure adjusting functions, meanwhile the air inlet is provided with an air filtering apparatus, thus the problem of taint odor among different food in the preservation box can be solved.

The invention discloses an electronic tea cabinet comprising a tea cabinet body, a water treatment device, a water outflow device, a water drainage port and a waste water collection device, wherein the water treatment device is arranged inside the tea cabinet body; the water outflow device is arranged on the outer wall of the tea cabinet body and connected with the water treatment device, the water drainage port is used for collecting waste water by matching with the water outflow device, and the waste water collection device is arranged inside the tea cabinet body and communicated with the water drainage port. Based on the structure, the electronic tea cabinet has the functions of sterilizing, heating and / or refrigerating water, preserving tea, collecting waste water and the like through the skillful combination of traditional furniture and an electronic product by using a technical means so that water is rapidly heated without waiting and is automatically fed instead of inversely putting a water bucket; and the electronic tea cabinet can also be used for directly converting tap water into drinking water and is convenient to operate and use.

The invention relates to a meal delivering robot having a food fresh-keeping function and convenient to clean. The meal delivering robot comprises a main body and arms; the arms are further provided with disassembly mechanisms; the main body further comprises a fresh-keeping chamber and a fresh-keeping mechanism arranged in the fresh-keeping chamber; the disassembly mechanisms comprise first motors, driving plates, fixing plates and disassembly components; and the fresh-keeping mechanism comprises a storage component and a sealing component. According to the meal delivering robot having the food fresh-keeping function and convenient to clean, foods are stored in the fresh-keeping chamber through the fresh-keeping mechanism and prevented from being bitten by mosquitoes in the robot meal delivering process, thus freshness of the foods is improved, and the situation that the health of customers is affected is avoided; and in addition, the fresh-keeping chamber is fixed to the arms of therobot through the disassembly mechanisms, when a tray needs to be taken down for cleaning, the disassembly mechanisms are started, the fresh-keeping chamber can be directly taken down without dismantling parts, thus the time and labor are saved, and convenience is brought for cleaning of the tray.

The invention discloses a natural fresh-keeping solution for boiled bamboo shoots. The fresh-keeping solution comprises the following raw materials: 0.02-0.08 g of sodium isoascorbate, 0.01-0.06 mL of phytic acid, 0.05-0.15 g of ascorbic acid and 2-3 g of glycine which are dissolved in every 100 mL of de-ionized water. The pH value of the prepared fresh-keeping solution is 4-4.4 at room temperature. The raw materials of the prepared fresh-keeping solution are all pure natural animal and plant extracts which are environment-friendly and safe; the preparation method of the fresh-keeping solution is simple and easy to implement; and the fresh-keeping solution has an outstanding fresh-keeping effect on a product.

The invention discloses a production technology of dried bean curd sticks. The production technology comprises the following steps; electing bean type agricultural products and peeling; carrying out immersion treatment on the bean type agricultural products; adding an alkaline substance and regulating the pH (Potential of Hydrogen) value to be 6.5 to 7.5; then mixing the immersed bean type agricultural products and water according to the ratio; grinding the bean type agricultural products into pulp through a grinding machine; adding a garlic extracting solution and a tea tree extracting solution and sufficiently mixing; then filtering the pulp to obtain soybean milk; boiling the obtained soybean milk and filtering to obtain cooked soybean milk; putting the cooked soybean milk into a driedbean curd stick pot and heating until one layer of an oily thin film is formed on the surface of the cooked soybean milk; picking a film and molding; and airing to obtain the dried bean curd sticks. The anti-corrosion performance of the dried bean curd sticks is enhanced and the prepared dried bean curd sticks have a fresh-keeping function for longer time; and an additive meets the production requirements of green and pollution-free organic foods.

The invention discloses flavored sauce and a preparation method thereof. The flavored sauce is prepared through fermentation with, by weight, 50-60 parts of bottom ingredients, 50-60 parts of tomatoes, 10-15 parts of salt, 1-2 parts of sweetening agents, 1-2 parts of white spirits, 10-15 parts of fresh ginger, 4-8 parts of garlic and 1-4 parts of leavening agents. Peppers and wild pepper slag from which flavored substances are extracted serve as the bottom ingredients, the tomatoes are compounded for fermentation, the prepared fermented sauce is full in flavor and full of nutrition, the pH value of a product ranges from 3.0-4.5, and the content of amino acid ranges from 10.5 mg / mL to 15.2 mg / mL.

The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.

The invention discloses a preparation method of dried tofu. The preparation method comprises the following steps: selecting bean agricultural products and performing peeling; performing soaking treatment on the peeled bean agricultural products; adding an alkaline matter and regulating the pH value to 9-10; then proportionally mixing the soaked bean agricultural products with water; grinding the bean agricultural products into pulp by using a pulping machine; adding a garlic extracting solution and a tea tree extracting solution, performing thorough mixing and filtering the pulp to obtain beanmilk; boiling the obtained bean milk into cooked bean milk; proportionally adding an acidic material and performing curdling after the bean milk is boiled; performing pressing and cutting to obtain bean curd blanks after the bean milk is curdled; and pickling and drying the obtained bean curd blanks to obtain the dried tofu. The preparation method of the dried tofu solves the problem that in an existing preparation method of dried tofu, the preservation time of the dried tofu is prolonged by adding food preservatives, which disagrees with the production requirements of green nuisance-free organic foods.

The invention provides an automatic vending system and method, and the vending system comprises a vending machine, a cloud server and a management terminal, wherein the cloud server is simultaneouslyconnected to one or more vending machines and / or one or more management terminals; the vending machine comprises a processor, a memory, an information input device, a printing device, an information output device, a human body detecting device, a refrigerating device, a heating device and a mechanical conveying device; and the processor is connected to the memory, the information input device, theprinting device, the information output device, the human body detecting device, the refrigerating device, the heating device and the mechanical conveying device.

The invention discloses novel modified terylene, which comprises the following production raw materials in percentage by weight: 80 to 90 percent of high-fiber terylene, 2 to 4 percent of asbestos fibers, 5 to 10 percent of oxidant and 3 to 6 percent of vulcanizer. The modified terylene has the advantages that adsorptive capacity is high, a composite filter material made of the modified terylene has a good filtering effect on tiny dust, molds and pollen in air, and non-woven products made of the modified terylene also have the refreshment function; and the modified terylene can be blended with natural fibers of cotton, wools, hemps and the like to form weaving fabrics and knitted fabrics by weaving, and can be made into articles of underwear, clothes, socks, quilts, pillows, mattresses, masks and the like.

The invention discloses a preparation method of denatured starch special for a preservative material. The preparation method comprises the following steps: by taking starch as a raw material, carrying out oxidation reaction; then adding an unsaturated organic acid monomer or chitin and a derivative thereof for grafting and crosslinking reaction so as to introduce a group with a preservative function, so that the denatured starch, which has the characteristics of good antibiotic property, film-forming property, low gelatinization temperature and the like, special for the preservative material is obtained. According to the invention, the content of the preservative functional group of the denatured starch is more than 2%, the moisture absorption and preservation property of the denatured starch is more than 20%, and the minimum inhibitory concentration (MIC) of the denatured starch is less than 0.1%. A preservative flexible package material produced by using the denatured starch can give the characteristics of antibiotic property, wettability, water resistance, air permeability and the like to a flexible package material, is environmentally-friendly and is used for preservation of lychee and other fruits and vegetables, the preservative period is prolonged by 4-6 days, and good fruit rate is improved by 20-30%. The preparation method is suitable for production of denatured starch special for preservative materials based on the original wetting method or semi-dry method process route and equipment.

The invention relates to a preservation method of vegetable sweet potato stem apexes. The method comprises the following steps: collecting stem apexes of which the branch length is 8-10cm, aligning, bundling the stem apexes (0.2-0.3kg / bundle), and piling the bundled stem apexes in an open gap-bearing plastic crate; transferring the stem apexes into a refrigerator, and precooling for 12-18 hours, wherein the preset temperature of the refrigerator is 8-12 DEG C; transferring the stem apexes into a closed environment, and fuming with 0.5-2.0 mu L / L 1-methylcyclopropene gas for 18-24 hours; transferring the stem apexes into the refrigerator, and cooling for 12-24 hours, wherein the preset temperature of the refrigerator is 4-6 DEG C; and finally, putting the stem apexes into special preservation bags with the thickness of 0.05mm (1-5kg / bag), tightening the bag openings, and storing in a 4-6-DEG C refrigerator to the end. The method can prolong the preservation period of the stem apexes from 2-4 days in the normal state to 7-12 days, and is capable of obviously postponing the yellowing and rotting of the stem apexes, lowering the loss of the nutrients and keeping the freshness.

The invention belongs to the technical field of movable refrigeration houses, and particularly relates to a cold storage movable refrigeration house which comprises a box body. The inner wall of the box body is wrapped with a heat insulation layer, a first box door and a second box door are hinged to the right side face of the box body, and a first partition plate and a second partition plate are fixedly connected between the inner top wall and the inner bottom wall of the box body; and the first partition plate and the second partition plate are both wrapped with heat insulation layers, and the box body is sequentially divided into an equipment bin, a freezing bin and a goods feeding bin from left to right through the first partition plate and the second partition plate. According to the cold storage movable refrigeration house, the total refrigeration electricity consumption cost in the using process is reduced; and compared with the prior art, cold energy generated in the valley electricity consumption period can be stored through a cold storage evaporator, then the cold energy is released in the peak electricity consumption period, and therefore the electricity consumption in the valley electricity consumption period can be increased, the electricity consumption of the peak electricity consumption period is reduced, the refrigeration electricity consumption cost can be effectively reduced.

The invention relates to the technical field of fish products and discloses a formula and a processing method of a trichiurus lepturus high-calcium fish intestine product. The formula comprises, by weight, 70-90 parts of trichiurus lepturus surimi, 1-2 parts of chitosan, 1-2 parts of sodium alginate, 1 part of edible calcium chloride, 1-2 parts of yeast, 2-6 parts of starch, 1-3 parts of edible oil, 1-3 parts of table salt, 4-6 parts of seasoning materials and 1-2 parts of air bladder. The trichiurus lepturus high-calcium fish intestine product utilizes air bladder as casing, has good elasticity, and utilizes chitosan and sodium alginate as carriers for carrying yeast so that the yeast ferments in fish stuffing, thoroughly removes a fishy smell and makes fish intestine taste delicious. Chitosan has a fresh-keeping function, does not contain phosphate and is beneficial for human health.

The invention relates to a ventilation window of a package used for preserving fresh and alive foods and prolonging storage period. The ventilation window is arranged on the package, and a microporous ultrafine fiber non-woven membrane is arranged on a ventilation opening (hole) or at the position of a sealing edge or at the position of a seal by heat sealing or adhesion to ensure the package is well breathable, but cannot be permeated by water and can prevent intrusion by bacteria and spread of bacteria. The microporous ultrafine fiber non-woven membrane has a three-dimensional maze type structure and has a high aperture ratio, a ventilation property far better than other microporous membranes, such as nuclear track membranes and corrosion membranes, with a plane structure and low cost. The ventilation window using the microporous ultrafine fiber non-woven membrane made of a hydrophobic high molecular material prevents water in the package from being lost and external water from intruding as well as mouldness.

The invention provides a self-service cabinet and a control method thereof. The self-service cabinet comprises a cabinet body; an odor removal device which is arranged in the cabinet body, and the odor removal device is configured to remove odor emitted by articles stored in the cabinet body; a circulating air duct which comprises an air inlet and an air outlet which are communicated with the space in the cabinet body, and the odor removal device is arranged on the air outlet; and a refrigerating device is arranged in the circulating air duct and is configured to cool air in the circulating air duct. The self-service cabinet disclosed by the invention has the functions of removing peculiar smell, preserving freshness and preserving heat, can remove the peculiar smell emitted by articles stored in the self-picking cabinet, avoids smell cross infection of the articles in the cabinet, refrigerates and preserves fresh fruits and vegetables, ensures the freshness of the fresh fruits and vegetables, heats and preserves hot foods, ensures the eating taste, and improves the use experience of the self-service cabinet. Influence on article quality.

The invention relates to the technical field of express cabinets, in particular to an express cabinet with a fresh-keeping function. The express cabinet comprises a cabinet body, a control panel processor and an air conditioner. The air conditioner comprises an air inlet and an air outlet, a mounting groove is formed in one side of the cabinet body, the control panel processor is fixed to the inner side of the mounting groove, and the air conditioner is fixed to one side of the cabinet body; a plurality of common grooves and fresh-keeping grooves are formed in one side of the cabinet body, a common door is arranged on one side of each common groove, a heat preservation door is arranged on one side of each fresh-keeping groove, and the common doors and the heat preservation doors are rotatably connected to one side of the cabinet body. By arranging the air conditioner, the common grooves, the fresh-keeping grooves, an L-shaped ventilation pipe, a dispersion box, a cover plate, an air outlet pipe, a lifting frame, a spring, a touch switch, an L-shaped on-off brake, an electric telescopic push rod, an air inlet pipe, a protective cover, a filter box, a detachable frame and a filter element, the express cabinet with the fresh-keeping function has multiple functions of storage, fresh keeping, energy saving, filtering, dust prevention and the like.

The invention discloses a preparation method of a slow-release microcapsule and a composite film for inhibiting peach brown rot fungus. Preparation method of sustained-release microcapsules: weigh chitosan and berberine, the mass ratio of chitosan and berberine is 9-11:0.22-0.28, add acetic acid solution, and wait for chitosan and berberine to fully swell Finally, stir to dissolve, let it stand, and remove air bubbles to obtain a berberine-chitosan solution, add it to soybean oil containing Span 80, stir at a constant temperature of 40-50°C, and emulsify for 28-32 minutes to form W / O system; glutaraldehyde solution, stirred for 2.5-3.5 hours, centrifuged to make the microcapsules settle completely; decant the upper preparation solution, and wash the microcapsules with petroleum ether for 3-5 times, and store the microcapsules at 48-52°C Vacuum dry for 23-25 ​​hours. The invention also provides a preparation method of the slow-release composite film for inhibiting the peach brown rot fungus. Both the microcapsule and the composite film of the present invention have sustained-release effects, and because the berberine is a natural compound, it has no toxic and side effects on the environment and plants.

A preserving container with very large volume is composed of power case and cold storage case. Said power case consists of industrial control computer, diesel engine as power source, oil tank, accumulator, heat radiator for diesel engine, transfer case, and refrigerating unit. Said refrigerating unit comprises compressor, liquid storage, main control valve for switching between heating and refrigerating, electric speed reducer of main control valve, evaporator, condenser, condensing fan and circulating pipeline.

The invention discloses a thick broad-bean sauce. The thick broad-bean sauce comprises the following components in parts by weight of 50-80 parts of broad bean valves, 10-20 parts of wheat flour, 20-30 parts of edible salt, 20-30 parts of edible oil, 40-50 parts of spice, 10-20 parts of a garlic extraction solution, 10-20 parts of a cinnamon bark extraction solution and 300-500 parts of water. Theproblems that the quality guarantee period of the thick broad-bean sauce in the prior art is short, the thick broad-bean sauce is easy to rot and deteriorate, sales are not good, and profit of producers is reduced are solved.

The invention discloses a preparation method of a corrugated case with a preservation function. The preparation method comprises the following operation steps of (1) putting a formed corrugated case into a drying oven with the temperature of 40 to 45 DEG C, and baking for 30 to 40min; (2) uniformly spraying fresh-keeping agents onto the baked corrugated case, then airing the corrugated case at a ventilated part, and obtaining the corrugated case with the preservation function. The preparation method of the corrugated case with the preservation function provided by the invention is simple in operation method, and can realize continuous industrial production, and the prepared corrugated case not only has an excellent mechanical property, high strength and large load, but also has an excellent preservative and fresh-keeping performance, and can prevent the packaged fruits from rotting for a long time.

The invention relates to an anti-aging instant rice and a steaming method thereof, which relate to the technical field of the instant food. The technical point is that the anti-aging instant rice is obtained by steaming the soaked rice in a mixture including mixed fat, freshly squeezed juice, kelp water and water, wherein, based on 100 parts by weight of unsoaked rice, the mixture comprises 0.6 to1.3 parts by weight of the mixed fat, 0.7 to 1.2 parts by weight of the freshly squeezed juice, 14 to 15 parts by weight of the kelp water, and 44 to 45 parts by weight of water. The instant rice solves the problem that the taste and the fragrance of the rice are linearly decreased after preserving in a refrigerator and then reheating, and achieves the effect of alleviating the aging phenomenon of the starch under the low temperature condition as well as maintaining the good taste and fragrance of the rice after the reheating.

The invention discloses a Flammulina velutipes selling device with a preservation function. The Flammulina velutipes selling device comprises a main device body, a support rod and a placement groove,wherein inside of the main device body comprises a placement layer, an ice storage layer and a storage layer which are distributed from top to bottom sequentially, placement partitions are fixedly mounted in the middle inside the storage layer, placement holes are formed above the placement partitions, rubber suction discs are mounted on two sides of a placement plate, inside of a first compression cover is connected with a second compression cover through a first reset spring, the top end of the second compression cover is fixedly connected with a fixed chuck, and the placement groove is inlaid in the placement layer. The Flammulina velutipes selling device with the preservation function is provided with the ice storage layer, and upper and lower sides of the ice storage layer are of a mesh structure, so that cold air emitted by the ice storage layer can be emitted into the storage layer and the placement layer, and Flammulina velutipes stored in the storage layer and placed on the placement layer can be preserved.

The invention discloses a marinating material. The marinating material is characterized by being prepared from the following components in parts by weight: 4-6 parts of fructus anisi stellati, 3-5 parts of cortex cinnamomi, 1-3 parts of fructus foeniculi, 1-3 parts of dried chilli, 1-3 parts of bay leaves, 4-6 parts of flos caryophylli, 4-6 parts of ginkgo leaves, 3-5 parts of auxiliary materialsand 150-200 parts of purified water. Through the marinating material, the problems that the marinating material in the prior art is short in shelf life and liable to rot and go bad, the marinating material is not conducive to sales, and the profits of producers are reduced are solved.

Disclosed is a lycopene food coloring agent with a fresh-keeping function, which is characterized in that, in parts by weight, it is prepared from raw materials comprising the following components: 1-3 parts of lycopene crystals, 5-20 parts of emulsifier, 0.5-5 parts of antioxidant, 60-70 parts of glycerin, and 10-20 parts of water. The food coloring agent is prepared by mixing raw materials, emulsifying and grinding. The obtained lycopene coloring agent has moderate particle size, suitable color tone for the coloring of surimi products, strong coloring power, bright colors, and the effect of stimulating myoglobin, making the surimi products bright in color and appear fresher, and also has the function of keeping freshness. Function, can kill some food microorganisms, so as to keep the food fresh and increase the shelf life.

The invention relates to a preservation method of vegetable sweet potato stem apexes. The method comprises the following steps: collecting stem apexes of which the branch length is 8-10cm, aligning, bundling the stem apexes (0.2-0.3kg / bundle), and piling the bundled stem apexes in an open gap-bearing plastic crate; transferring the stem apexes into a refrigerator, and precooling for 12-18 hours, wherein the preset temperature of the refrigerator is 8-12 DEG C; transferring the stem apexes into a closed environment, and fuming with 0.5-2.0 mu L / L 1-methylcyclopropene gas for 18-24 hours; transferring the stem apexes into the refrigerator, and cooling for 12-24 hours, wherein the preset temperature of the refrigerator is 4-6 DEG C; and finally, putting the stem apexes into special preservation bags with the thickness of 0.05mm (1-5kg / bag), tightening the bag openings, and storing in a 4-6-DEG C refrigerator to the end. The method can prolong the preservation period of the stem apexes from 2-4 days in the normal state to 7-12 days, and is capable of obviously postponing the yellowing and rotting of the stem apexes, lowering the loss of the nutrients and keeping the freshness.

The invention discloses a health-care jelly of red bayberry. The jelly is prepared from the material ingredients in percentage by weight: 10-25% of bayberry nuclear powder, 1.5-3% of pine needle juice of slash pine, 0.5-1.6% of jelly powder, 5-15% of bifidobacterium sugar, 0.05-0.2% of red bayberry essence, 0.2-0.9% of citric acid and the balance of water. The preparation technology comprises the steps of: firstly, weighing the jelly powder and bifidobacterium sugar to put into a stirrer, adding water to agitate, heating and boiling when agitating to obtain an A product; adding the balance of the water in the ingredient to boil the A product; adding bayberry nuclear powder and pine needle juice of the slash pine when the A product is completely dissolved, reboiling and filtering by a filter cloth of 100-150 meshes, obtaining a B product; and adding red bayberry essence and citric acid, bulking, sterilizing and cooling the product after cooling to 70-80 DEG C to obtain a health-care jelly finished product of the red bayberry. According to the invention, since the health-care jelly product of the red bayberry is prepared from pure natural materials, characteristics of the existing jelly can be preserved, and the jelly can be prevented from generating mycete; a quality guarantee period is long; meanwhile, the health-care jelly has abundant nutritional ingredients and a healthcare function, the body can be built and the life can be prolonged after being eaten frequently.

The invention relates to a high-voltage electrostatic field food processing and purifying refrigerator. The high-voltage electrostatic field food processing and purifying refrigerator comprises a refrigerator body, a refrigerating system, a heating system and an electrostatic fresh-keeping system. The refrigerating system, the heating system and the electrostatic fresh-keeping system are located inside the refrigerator body and connected with an external power source. The refrigerating system, the heating system and the electrostatic fresh-keeping system are connected with a main control system. By means of the arranged electrostatic fresh-keeping system and the utilization of the effect of a high-voltage electrostatic field, the movement of molecules is quickened, the breakage of ice crystals is accelerated, the unfreezing speed is high, and the refrigerator has the effects of bacteriostasis and decay prevention. Meanwhile, by means of the adjustment of the voltage of the electrostatic field, the fresh-keeping function can be fulfilled, and the preservation quality of the food is improved.

The invention belongs to the field of ceramic products, and particularly relates to a ceramic product with a fresh-keeping function and a preparation method thereof. The method comprises the steps that tourmaline powder, chlorite, sepiolite, diatomaceous earth, kaolin, active black golden carbon, azure mud, hematite and rice husk powder are calcined; the calcined materials are pulverized, then mixed with palm fiber, bamboo charcoal powder, silochrom, sugar-cane molasses, corn flour, phenolic resin, epoxidized soybean oil, beewax, a bacteriostatic agent, sodium bicarbonate, food-grade magnesiumoxide, zinc oxide and titanium oxide, ground, sieved, wet-milled and vacuum-pugged to prepare a blank of the ceramic product; the blank is dried and then sintered. The ceramic product with the fresh-keeping function and the preparation method thereof have the advantages that anti-oxidation and anti-bacteria functions are achieved, the ceramic product can be designed in diversification, that is tosay, the ceramic product not only can be used for food storage and transportation, but also can be used for health care products.