Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Food preservation method

A food preservation and food technology, applied in food preservation, food science, meat/fish preservation through freezing/cooling, etc., can solve the problems of temperature quality influence, etc., achieve food quality improvement, ice crystal growth inhibition, and increase binding potential energy Effect

Pending Publication Date: 2021-06-11
合肥美菱物联科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a food preservation method, which solves the problem of the influence of temperature on food quality in the process of food storage in the existing refrigerator by adopting food identification, food packaging, food cooling, and temperature-controlled storage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Food preservation method
  • Food preservation method
  • Food preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0033] In describing the present invention, it is to be understood that the terms "opening", "upper", "lower", "thickness", "top", "middle", "length", "inner", "surrounding" etc. Indicating orientation or positional relationship is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the components or elements referred to must have a specific orientation, be constructed and operated in a sp...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a food preservation method, and relates to the technical field of food preservation. The method comprises the steps of food identification, food packaging, food cooling and temperature control storage. According to the invention, through combination of rapid cooling and an electric field environment, food is accelerated to pass through an ice crystal generation zone, ice crystal generation is reduced, polar molecules are ordered, and binding potential energy of water molecules in muscles is improved; the probability of muscle water crystallization nucleation is reduced, and the growth of ice crystals is inhibited; the food quality is improved, and the fresh-keeping time is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a food preservation method. Background technique [0002] Factors affecting food preservation include temperature, humidity, microorganisms, gas and light, among which temperature is the most important factor in the process of food preservation. Temperature control is an essential part of the food supply chain starting from production, storage and delivery, and it extends the shelf life of food by reducing the rate of enzymatic proteolysis, lipid oxidation and microbial degradation. As a traditional way to extend the shelf life of food, low-temperature storage of meat products has always been a hot spot for researchers. Based on the research progress at home and abroad, it can be found that there are great differences in the quality changes of meat products stored in cold storage, freezing, and micro-freezing. There have been related studies to explore the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/36A23L3/32A23B4/06A23B4/015
CPCA23L3/36A23L3/32A23B4/06A23B4/015
Inventor 胡海梅曹衡
Owner 合肥美菱物联科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com