Multi-functional fresh-keeping storage bag

Abstract

Provided is a multi-functional fresh-keeping storage bag. A sealing strip structure of the fresh-keeping storage bag is formed by two sealing strips, and 50% of galangal and 50% lemongrass are dried and then ground into 300-500 mesh particles to be incorporated into the area between the sealing strips of a plastic bag, so as to form an antibacterial and preservative isolation strip, thereby achieving a fresh-keeping effect.

Description

Multifunctional food storage bag

[0001] Technical Field: A method for preserving various animal meats (such as pork, mutton, beef, dog meat, donkey meat, horse meat, camel meat, yak meat, deer meat, etc., as well as various fish and poultry meats that humans deem edible) in sealed bags, then sterilizing them using various techniques (such as magnetic sterilization: using a magnetic force of 0.6 tex can achieve 100% sterilization; high static pressure sterilization: treating at 100 MPa for a period of time will denature proteins and enzymes, compressing microbial cell nuclei into small fragments, and causing irreversible changes that lead to microbial death; sterilization at 300-400 MPa can also break muscle fibers, improving the tenderness of the meat; NICOLER dynamic sterilization technology; ultraviolet sterilization technology; cobalt-60, cesium-137 radiation sterilization technology, etc.). After this process, the meat can be preserved at around 35 degrees Celsius for 25 days or even longer, while the moisture content remains at around 70% RH, and the color and smell of the meat are indistinguishable from fresh meat. (The results were the same in all 30 experiments, and the experiment is still ongoing due to time constraints.) The bags can also be reused until they are destroyed.

[0002] This bag can also be used for short-term preservation of cooked foods, such as braised dishes, pastries, steamed buns, and cakes. It provides convenient packaging for freshly cooked items and can keep them fresh for about 5 days at around 35 degrees Celsius. The only inconvenience is that small individual shops and businesses need to have their own UV sterilization equipment. It is not suitable for dry foods, such as biscuits.

[0003] Technical Background: Current technologies for preserving fresh meat rely on direct electric refrigeration and freezing, consuming vast amounts of energy for power generation and refrigeration. This includes coal-fired power plants, oil-fired refrigerated transport vehicles, nuclear power (consuming uranium), and photovoltaic power (consuming cobalt and cesium). These consumed materials are non-renewable, environmentally unfriendly, and detrimental to sustainable development. The advent of this type of bag, however, allows meat to be sterilized in large quantities once and then kept fresh until consumption, eliminating the need for energy preservation. This expands its application virtually in time, space, and geographically. It reduces carbon emissions, plastic waste, and energy consumption, contributing to a healthier natural environment, improved human health, and cost savings.

[0004] For short-term food preservation, single-use plastic packaging is commonly used. The harm this causes to the environment and humans is well-documented and will not be elaborated upon further. Biodegradable plastic bags are too expensive for businesses. Reusable food storage bags can reduce costs and decrease environmental pollution.

[0005] Invention Summary: This invention replaces the sealing strip of thickened, transparent, biodegradable plastic (PLA, PBAT, PBS, PPC, PHA, PCL, PVA) self-sealing bags with a 50 / 50 mixture of dried, non-toxic plants, galangal and lemongrass, ground into 300-500 mesh granules. Its function and principle is to directly prevent external bacteria from invading the meat inside. The disadvantage is that the plant-particle sealing strip is susceptible to moisture, but it does not lose its bactericidal function when damp. Alternatively, a 0.5 cm wide barrier strip of 300-500 mesh plant-particle mixture can be made between the double plastic seals. This barrier strip is applied to both sides of the bag. The outer plastic seal blocks external moisture, the middle plant-particle barrier prevents various bacteria from invading, and the innermost plastic seal blocks internal moisture and prevents the plant odor from invading the meat. In 35 experiments, each sample was kept fresh for more than 25 days at around 35 degrees Celsius. The moisture content of each sample was tested to be around 70% RH, and the color and smell of the meat were no different from fresh meat.

[0006] Braised meat stored for 5 days is similar to freshly cooked and chilled meat, with a moisture content of around 70% RH. The same applies to steamed buns and pastries; after cooling for a day, they become slightly firmer and less fluffy than when freshly cooked, but they haven't spoiled. Their moisture content is 53% RH, slightly less than the 60% RH when freshly cooked.

[0007] As shown in Figure 1, this is a handmade food storage bag. The yellow part around the self-sealing opening is a sterilization strip made of plant particles (300-500 mesh particles of crushed galangal and lemongrass).

[0008] The bag is sealed with plastic strips on both sides. At the bottom of the bag is about 70 grams of pork. The other parts that appear yellow are plant particles that have fallen off and stuck to the bag; because it's handmade, they're not perfectly standardized.

[0009] The accompanying illustrations, Figures 2 and 3, show images of some substances near the meat inside the bag.

[0010] The accompanying illustrations (Figures 4 to 11) show images of microorganisms inside a plastic bag after 5 grams of pork mixed with 3 ml of water has rotted and become smelly at 33 degrees Celsius. These images show microorganisms that, after encountering a sterilization strip, cannot penetrate the bag and instead multiply on the outside. The bags are filled with these bacteria, and their names are unknown.

[0011] Specific implementation plan: Dry galangal and lemongrass in a 50 / 50 ratio, then pulverize them into 300-500 mesh granules. Make two plastic seals at the opening of a plastic bag, spaced 3mm-5mm apart. Heat the plastic between the two seals and then evenly incorporate the plant granules. Repeat this process on both sides of the bag. Once formed, the bag will prevent bacteria from entering. Then, place various meats into the bag and sterilize them using various methods. This allows for large-scale sterilization in one go, after which the meat can be transported and stored at room temperature without the need for electric refrigeration. It also allows for smaller, more scattered shipments, traversing different times and regions without the need for refrigerated trucks.

[0012] This invention is an optimized version of the invention based on the inventor's name: Zou Xiaojin, ID number: 429006197802234519, application number: 2018106164982, publication number: CN110583754A, publication date: 20191220. The formula contains: *Cistanche deserticola*, *Myrrh*, *Alpinia galanga*, cinnamon, *Perilla frutescens* leaves, *Eupatorium fortunei*, Sichuan pepper, *Magnolia biondii*, *Ligusticum striatum*, *Pogostemon cablin*, *Saposhnikovia divaricata*, cloves, and ginger. Note that many variations of this formula share the same antibacterial, antimicrobial, and preservative functions. Formula 1: *Saposhnikovia divaricata*, *Ligusticum striatum*, *Perilla frutescens*. Formula 2: Cinnamon, *Saposhnikovia divaricata*, *Ligusticum striatum*, *Perilla frutescens*. Formula 3: Cinnamon, *Saposhnikovia divaricata*, *Magnolia biondii*, *Ligusticum striatum*, *Perilla frutescens*. Formula 4: Cinnamon, *Saposhnikovia divaricata*, *Magnolia biondii*, *Ligusticum striatum*, *Perilla frutescens*.

[0013] Patchouli. Five: Sichuan pepper, agastache rugosa, myrrh, galangal, and lemongrass. Six: Sichuan pepper, agastache rugosa, galangal, and lemongrass. Seven: myrrh, Sichuan pepper, and agastache rugosa. Eight: Cinnamon, patchouli, magnolia flower, etc.; any two, three, four, five, six, seven, eight, nine, ten, eleven, twelve to thirteen kinds mixed together have bactericidal, antibacterial, and antiseptic functions. This evolution can also add other non-toxic bactericidal plants such as: Cornus officinalis, mint, honeysuckle, magnolia bark, turmeric, sappanwood, cassia seed, Dioscorea bulbifera, schisandra fruit, prunella vulgaris, fraxinus bark, polygala tenuifolia, polygonatum sibiricum, forsythia, red vine, pyrrosia lingua, dianthus superbus, chuanxiong rhizome, angelica sinensis, ophiopogon japonicus, bupleurum chinense, polygala tenuifolia, agrimony, anemarrhena asphodeloides, euphorbia pekinensis, daphne genkwa, anemarrhena asphodeloides, violet, madder root, artemisia argyi, arborvitae leaf, daphne genkwa, red peony root, etc., some plants that can kill bacteria.

[0014] The sterilization and isolation of bacteria preservation bags or isolation products (such as isolation masks and isolation gowns) implemented in this invention are also being patented. Due to the large number of variables in the various components, the formulas are not listed here. All the plants listed above used to make isolation or preservation products are included in the scope of protection of this patent.

Claims

1. A multi-functional food preservation bag is a bag into which raw meat for human consumption or cooked food suitable for short-term preservation is placed and sealed with a self-sealing strip. After being sterilized in large quantities by magnetic force, ultra-high pressure, cobalt-60 cesium-137 radiation, or NICOLER dynamic sterilization technology, it can preserve freshness for a long time. The self-sealing strip uses two plastic seals, with a gap of about 0.5 cm between them. The seals are made of 50% galangal and 50% lemongrass, dried and crushed into 300-500 mesh particles and fused into the plastic bag to form a sterilization and anti-corrosion barrier. The two sides of the bag are the same. The ingredients include lemongrass, myrrh, galangal, cinnamon, perilla leaves, agastache, Sichuan pepper, magnolia flower, ligusticum, patchouli, saposhnikovia, cloves, ginger, and arugula. The main formula consists of two or more to thirteen kinds of plants mixed in equal proportions. After drying, it is pulverized into granules, not limited to 300-500 mesh. It can also be combined with other antibacterial plants such as Cornus officinalis, mint, honeysuckle, magnolia bark, turmeric, sappanwood, cassia seed, Dioscorea bulbifera, schisandra fruit, prunella vulgaris, Fraxinus chinensis, Polygala tenuifolia, Polygonatum sibiricum, forsythia, red vine, Pyrrosia lingua, Dianthus superbus, Ligusticum chuanxiong, Angelica sinensis, Ophiopogon japonicus, Bupleurum chinense, Polygala tenuifolia, Agrimonia pilosa, Anemarrhena asphodeloides, Euphorbia pekinensis, Daphne genkwa, Anemarrhena asphodeloides, Viola yedoensis, Rubia cordifolia, Artemisia argyi, Platycladus orientalis, Daphne genkwa, Paeonia lactiflora, etc., to form a formula for sterilization and prevention. The total amount of the latter can be 0.3:1 compared to the total amount of the main formula. The bags are made in different sizes to determine the amount of meat needed for one meal.

2. According to claim 1, the main formula is composed of thirteen plants, and is not limited to a 1:1 ratio; the main formula and the auxiliary formula are in a 1:0.3 ratio, which can be used to make sterilization and preservation or isolation products such as masks and protective clothing, as well as other products that require sterilization and isolation of bacteria.

3. As described in claim 1 and the specification, the bag has two self-sealing plastic sealing strips, and the middle spacer is not limited to 0.5 cm, but can be large or small; the spacer is a sterilization isolation strip composed of 300-500 mesh plant particles.

4. According to claim 1, the self-sealing plastic sealing strip can be replaced with a self-sealing sealing strip made of plant-based formula, and the self-sealing plastic sealing strip is not required; that is, the mold of the self-sealing plastic sealing strip is directly made of plant particles and a small amount of plastic particles, as long as it can be formed and used, the proportion needs to be studied.

5. As described in claim 1, two small holes are made in the middle of the plastic bag opening, and plant particles are evenly integrated into the protective mesh composed of non-woven fabric and then fused with plastic. Water vapor inside the bag can circulate, but external bacteria cannot invade the inside, making it suitable for short-term preservation of cooked food with high water content.

6. As described in claim 1, plant sterilization granules are uniformly incorporated into non-woven fabric under high pressure, and bags are made from the non-woven fabric incorporating plant granules. This can prevent external bacteria from invading the bag, and the non-woven fabric is also breathable. Sterilized meat can be placed in the bag and taken out or put in multiple times, making it convenient to use.

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