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Physical-biological comprehensive preservation method

A fresh-keeping method and biological technology, applied in the field of fresh-keeping, can solve the problems of high cost, short fresh-keeping period, limited fresh-keeping effect, etc., and achieve the effects of good heat insulation performance, elimination of corruption, and light weight.

Inactive Publication Date: 2019-09-10
SHANDONG BOHUA HIGHLY EFFICIENT ECOLOGICAL & AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are two main types of current fresh-keeping technologies: one is physical fresh-keeping technology: that is, common refrigeration and heat preservation, but the cost is relatively high, and cold storage needs to be built, which is greatly affected by the site and facilities, and cannot be applied to individual and retail storage and transportation storage
The second is preservatives: common ones are chemical preservatives and biological preservatives. Chemical preservatives are likely to cause secondary pollution of food and affect the quality of products; biological preservatives also have the problem of short preservation period and limited preservation effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: Preservation of big cherries

[0023] (1) According to mass percentage: EM bacteria: 2%, brown sugar: 15%, water: surplus;

[0024] Treatment method: heat the water to 100°C, add brown sugar, continue heating for 5 minutes, cool to about 30°C, add EM strains, stir for 3 minutes, and ferment for 48 hours under the condition of 30-40°C, open the mouth of the container and smell Sweet and sour.

[0025] (2) Place the step (1) EM bacteria in the fermentation device after activation, add water with 10 times its mass, add EM bacteria agent and brown sugar of 5% of the total mass of water, 0.3% urea, and 0.1% multivitamins to mix Evenly, put the stoneware pot and activated carbon bag into the fermentation device;

[0026] Under the environment of temperature 30-40 ℃, seal and ferment for 24 hours, open the seal and exhaust the next day, after aerobic fermentation for 15 hours, re-seal and ferment for 24 hours, after aerobic and anaerobic alternating fermentatio...

Embodiment 2

[0034] Embodiment 2: Strawberry preservation

[0035] (1) According to mass percentage: EM bacteria: 3%, brown sugar: 20%, water: surplus;

[0036] Treatment method: heat the water to 100°C, add brown sugar, continue heating for 5 minutes, cool to about 30°C, add EM strains, stir for 5 minutes, and ferment for 48 hours under the condition of 30-40°C, open the mouth of the container and smell Sweet and sour.

[0037] (2) Place the step (1) EM bacterium in the fermentation device after activation, add water with 15 times its mass, add EM bacterium agent and brown sugar of 8% of the total mass of water, 0.3% urea, and 0.2% multivitamin mix Evenly, put the stoneware pot and activated carbon bag into the fermentation device;

[0038] Under the environment of temperature 30-40 ℃, seal and ferment for 24 hours, open the seal and exhaust the next day, after aerobic fermentation for 20 hours, re-seal and ferment for 24 hours, after aerobic and anaerobic alternating fermentation for 6...

Embodiment 3

[0046] Embodiment 3: Mulberry preservation

[0047] (1) According to mass percentage: EM bacteria: 5%, brown sugar: 30%, water: surplus;

[0048]Treatment method: heat the water to 100°C, add brown sugar, continue heating for 10 minutes, cool to about 35°C, add EM strains, stir for 5 minutes, and ferment for 48 hours under the condition of 30-40°C, open the mouth of the container and smell Sweet and sour.

[0049] (2) Place the step (1) EM bacteria in the fermentation device after activation, add water 20 times its mass, add EM bacteria agent and brown sugar of 10% of the total mass of water, 0.5% urea, and 0.3% multivitamins to mix Evenly, put the stoneware pot and activated carbon bag into the fermentation device;

[0050] Under the environment of temperature 30-40 ℃, seal and ferment for 24 hours, open the seal and exhaust the next day, after aerobic fermentation for 20 hours, re-seal and ferment for 24 hours, after aerobic and anaerobic alternating fermentation for 7 day...

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PUM

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Abstract

The invention relates to the technical field of preservation, and especially relates to a physical-biological comprehensive preservation method. The method includes the following steps: placing a crude pottery container in a honeycomb structure packaging box, filling activated carbon between the crude pottery container and the honeycomb structure packaging box, and then putting a to-be-preserved substance into the crude pottery container; and subjecting the crude pottery container, the honeycomb structure packaging box and the activated carbon to EM bacteria pretreatment. The method utilizes different methods to attach a composite microbial agent and a fermentation product to a fresh-keeping material, so that the composite microbial agent continues to survive and multiply, and continuouslyabsorbs and decomposes water vapor and harmful gases, and through combination of the excellent physical preservation effect of the fresh-keeping material itself, thereby effectively protecting Tea, fruits, and the like to be kept fresh for a long time.

Description

technical field [0001] The field of the invention relates to the field of fresh-keeping technology, in particular to a physical-biological comprehensive fresh-keeping method. Background technique [0002] At present, people's demand for tea and fruit is increasing, and the safety requirements for edible products are also getting higher and higher; the storage and preservation technology requirements for high-end medicinal materials, fruits and vegetables, and tea are getting higher and higher. [0003] There are two main types of current fresh-keeping technologies: one is physical fresh-keeping technology: that is, common refrigeration and heat preservation, but the cost is high, and cold storage is required, which is greatly affected by the site and facilities, and cannot be applied to individual and retail storage and transportation storage. The second type is preservatives: common ones are chemical preservatives and biological preservatives. Chemical preservatives are lik...

Claims

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Application Information

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IPC IPC(8): A23B7/155A23B7/157A23L3/3571A23L3/358
CPCA23L3/358A23L3/3571A23B7/155A23B7/157
Inventor 牛瑞瑞吴赛张春燕张峰翟红莲李小艳付成慧
Owner SHANDONG BOHUA HIGHLY EFFICIENT ECOLOGICAL & AGRI TECH CO LTD
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