Preservation method for packaged food

A fresh-keeping method and food fresh-keeping technology, applied in food preservation, food science, application, etc., can solve the problems of inaccurate spraying quantity, large loss of spraying liquid, low degree of automation, etc., and achieve good anti-corrosion and fresh-keeping effect, good effect, and automation high degree of effect

Inactive Publication Date: 2006-11-29
梁嘉臻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the simple spraying method is adopted, spraying first and then packaging, which is easy to cause the volatilization of the spraying liquid, and the quantification of each spraying is not accurate, the loss of the spraying liquid is large, and the degree of automation is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] egg yolk pie preservation

[0013] According to a kind of anticorrosion and fresh-keeping method of food of the present invention, the anti-corrosion and fresh-keeping of egg yolk pie product is as follows:

[0014] According to the general egg yolk pie production process, the egg yolk pie is made, which specifically includes: material preparation, slurry mixing, pouring into molds, baking, and pouring sandwiches.

[0015] The making of antiseptic fresh-keeping liquid: get dehydroacetic acid 60g, tert-butyl hydroquinone 6g, edible alcohol (90%) 16L, add water to 20L, fully stir to dissolve, mix, make antiseptic fresh-keeping liquid.

[0016] Connect the peristaltic pump to the automatic vertical packaging machine, place the feeding end of the peristaltic pump in the prepared antiseptic and fresh-keeping liquid, and connect the batching port to the sealing part of the egg yolk pie packaging machine. The egg yolk pie packaging machine and peristaltic pump are controlled ...

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PUM

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Abstract

An antistaling method for the packed food features that a flow control system is coupled to the packing machine to quantitatively spray the antiseptic antistaling liquid onto the surface of said food or in the packing bag.

Description

field of invention [0001] The invention relates to the field of antiseptic and fresh preservation of food, in particular to an antiseptic and fresh preservation method of packaged food. technical background [0002] Safety is the first element of food, and safe food is inseparable from the necessary anti-corrosion and fresh-keeping treatment. Scientific and appropriate anti-corrosion and fresh-keeping treatment is a problem that cannot be ignored in the current food processing process. Under normal circumstances, food companies usually directly add food preservatives in the process of food production for food preservation and mildew prevention. With the extension of the meaning of fresh-keeping, the anti-oxidation of oils and fats has also been given full attention. In the process of food production, manufacturers directly add antioxidants to delay food oxidative changes and inhibit food discoloration. [0003] The method of directly adding food preservatives and antioxidan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3427A23L3/3454
Inventor 梁嘉臻
Owner 梁嘉臻
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