787 results about "Food preservation" patented technology

The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.

The present invention is to realize supercooled freezing as a method of enhancing the quality of frozen food with a simple arrangement by a method other than quick freezing. Further, the present invention is to obtain a refrigerator and a frozen food preservation method capable of realizing high quality freezing by a simple arrangement.

The refrigerator, which stores food making use of the cold air generated by a cooler 3, includes a supercooling case 81 for keeping the stored food in a supercooled state, in which the food is not frozen even at a temperature equal to or less than the freezing point of the food, for at least a predetermined period of time. The supercooling case 81 is composed of, for example, a lower case of two-stage type upper and lower cases disposed in a switching chamber 200 capable of being switched to a plurality of temperature zones.

The invention provides a cold storage and refrigerating device comprising a gas membrane assembly and a proton exchange membrane assembly. The gas membrane assembly is used for discharging oxygen in air from an air conditioning space, so that nitrogen-rich and oxygen-depleted gas atmosphere in favor of food preservation is obtained in the space, and the aerobic respiration strength of fruits and vegetables in the gas atmosphere is reduced through reducing the oxygen content in the fruit-vegetable storage space; at the same time, the basic respiration is ensured, and the anaerobic respiration of the fruits and vegetables is prevented, so that the purpose of long-term preservation of the fruits and vegetables is achieved. The proton exchange membrane assembly can be used for conveying moisture in the air outside the air conditioning space into the space through electrolytic reaction, and the humidity in the air conditioning space is kept in the proper range all the time. In the cold storage and refrigerating device provided by the invention, the proton exchange membrane assembly and the gas membrane assembly can be used coordinately, in favor of food preservation.

The invention provides a method for improving the anti-toughness quality of rice cakes, which relates to the technical field of food preservation. The method adopts enzyme preparation, modified starch, edible emulsifiers and edible gum as improvers applied to improve the quality of rice cakes, so as to improve the eating quality of the rice cakes. By improving the anti-toughness quality of the rice cakes, the invention aims to provide a rice cake excellent in quality and convenient to eat. The invention has the advantages that the rice cake with the improvers is obviously improved in hardness, uniform and fine in tissue structure, free from crumbs, not sticky, obviously improved in chewiness and relatively longer in flavor preservation period, and the method improves the eating quality of the rice cake and meets the requirements of consumers.

The embodiment of the invention provides a food preservation method, a cooking utensil and a computer storage medium. When the cooling utensil is in an appointment stage, the method comprises the steps that the cooking space of the cooling utensil is controlled to be in a closed state; a vacuum pump is controlled to start up so that the air pressure of the cooking space can be decreased; a refrigeration device is controlled to start up so that the temperature of the cooking space can be lowered. According to the embodiment, when the cooking utensil is in an appointment stage, the vacuum pump is controlled to reduce the air pressure of the cooking space, the refrigeration device is controlled to lower the temperature of the cooking space, and the situation is avoided that bacteria are bredin food due to the long-time appointment stage so that odor even spoilage can be generated. Food preservation in the appointment stage can be achieved, accordingly, the food taste after cooking is guaranteed, and the user experience is improved.

The invention relates to a method for producing a nano-antimicrobial preservative film for fruits and vegetables, and belongs to the agricultural product and food preservation technical field. The method is characterized in that: 60 to 80 percent of polyethylene (wherein, the adding proportion of linear low density polyethylene and low density polyethylene is 3 to 1), 10 to 20 percent of ethylene-vinyl acetate copolymer, 2 to 5 percent of nano-antibacterial master batch, 2 to 7 percent of anti-condensation master batch, and 2 to 5 percent of degradable master batch are added. The nano-antimicrobial preservative film is produced by adopting a film blowing method, has the functions of bacteriostasis and spontaneous modified atmosphere, and contributes to prolonging the preservation storage period of the fruits and the vegetables and improving the commercial value of the fruits and the vegetables.

A food preservation device has a cover made of silicone and a valve mounted through the cover, and the cover includes a plate with a skirt. The valve has a T-shaped air passage. The silicone cover has flexibility and elasticity, and further possesses heat resistance feature whereby food can be heated in a micro-wave oven or bamboo steamer, and the T-shaped air passage communicates with ambient air, whereby the container will not accumulate excessive heat, nor will fluid in the food splash out.

The invention discloses an antibacterial-type nanofiber-based preservative film and a preparation method thereof. The novel antibacterial-type nanofiber-based preservative film which has the excellent mechanical property, can be completely degraded and completely meets the physical performance requirements of preservative films is prepared by taking micro-fibrillated nanocellulose (MFC) and chitosan as raw materials; the preservative film is prepared mainly through the step that ultrasonic blending is performed on the micro-fibrillated nanocellulose (MFC) and an aqueous acetic acid solution of chitosan under the appropriate proportion condition. Compared with a food preservation material on the market, the antibacterial-type nanofiber-based preservative film has the advantages that the production technology is simple, and the preparation cost is low; the preservative film also has the advantages of being efficient, antibacterial, high in air permeability, transparency, bonding property, skin film flexibility and wear resistance and the like, is a new-generation green and environment-friendly type preservative film for replacing an existing plastic preservative film, can serve as a material for packaging food and has the wide application prospect in the field of food packaging films.

The invention belongs to the technical field of food processing and food preservation and particularly relates to a method for preparing a preserved rice steamed sponge cake and application thereof. The method is characterized by: packaging ground rice milk fermented by a ferment, quickly freezing the rice milk at the temperature of 50 to 20 DEG C below zero for 30 minutes, freeze-storing the rice milk at the temperature of 30 to 8 DEG C below zero to obtain the pulp of the preserved rice steamed sponge cake; or steaming the fermented rice milk at the temperature of 100 DEG C for 20 minutes to the formed rice steamed sponge cake, packaging the formed rice steamed sponge cake, quickly freezing the formed rice steamed sponge cake at the temperature of 50 to 20 DEG C below zero for 30 minutes, freeze-storing the formed rice steamed sponge cake at the temperature of 30 to 8 DEG C below zero to obtain the preserved instant formed rice steamed sponge cake. The rice steamed sponge cake has the characteristics of convenient eating, good flavor and nutrients, hygiene, safety and the like.

The invention provides a method for preparing okra tea biscuits. The method comprises the following steps: mixing 5-10 parts by weight of okra juice, 2-3 parts by weight of tea powder, 25-40 parts by weight of corn flour, 100-120 parts by weight of low gluten powder, 10-15 parts by weight of xylose and 10-15 parts by weight of vegetable oil, adding water to the mixture, kneading the mixture into dough, and then carrying out forming treatment; and baking the formed dough, and cooling to obtain the okra tea biscuits. The method for preparing okra tea biscuits has the advantages that okra and green tea resources which have relatively high nutrition and healthcare functions can be fully developed and utilized, the produced biscuits can be effectively prevented from oxidizing and browning, the storage life of the food is prolonged, the adopted green tea is a pure natural green preservative, the using amount of synthesized preservatives is reduced, and the method is in line with the healthy eating idea of wide consumers.

The invention provides the application of lactobacillus in frozen meat preservation and simultaneously provides a new bacterial strain A71 of Lactobacillus plantarum with a preservation number of CGMCC No.2228. The bacterial strain has an excellent culturing characteristic, a fermenting liquid of the bacterial strain has an excellent bacterial restraining capacity and can be used in the field of food preservation, in particular to the frozen meat preservation.

The invention relates to a high-power irradiation accelerator X-ray conversion target and a high-power irradiation accelerator X-ray conversion device. The high-power irradiation accelerator X-ray conversion target comprises a target body and a target body cooling device and is characterized in that the target body comprises a tantalum plate and a copper plate, the front surface of the tantalum plate is used for receiving an electronic beam and converting the electronic beam into X ray, and the rear surface of the tantalum plate and the front surface of the copper plate are welded into one body. The target body cooling device comprises two main cooling pipes and a plurality of branch cooling pipes, the plurality of branch cooling pipes are arranged in parallel and welded to the rear surface of the copper plate, and the two main cooling pipes are respectively welded to two ends of the plurality of branch cooling pipes and communicated with the branch cooling pipes. The high-power irradiation accelerator X-ray conversion device comprises the high-power irradiation accelerator X-ray conversion target and a high-power irradiation accelerator X-ray conversion target moving mechanism. The high-power irradiation accelerator X-ray conversion target and the high-power irradiation accelerator X-ray conversion device enable the electronic beam to be converted into the X ray well, are used in the aspects of sterilization of medical supplies, food preservation and the like, and broaden an application field of a high-energy electronic accelerator.

This invention discloses a kind of sauerkraut fridge and its controlling method. It includes: chilling chamber for chilling-preserving food; refrigerating chamber which is set separated off the chilling chamber and is used for refrigerating-preserving food; special preservation chamber which is set in at least one of the chilling chamber and refrigerating chamber. Air flows into the special preservation chamber; throttle valve, which adjusts the air flowed into special preservation chamber. The controlling method includes: temperature sensor is used to acquire the temperature data of the special preservation chamber; then the temperature data of the special preservation chamber is judged; according to the judged consequence, the throttle valve is adjusted. As this invention is arranged with special preservation chamber, quick chilling and defrosting can be carried out. Thus, it strengthens food preservation function.

The invention pertains to the technology filed of food preservation and relates to a water-preserving composite for chilled meat. The water-preserving composite is produced by the following raw materials by weight proportion: 1-10 portions of emulsifier, 5-30 portions of edible oil, 0.1-0.3 portions of preservative and 50-90 portions of water. The water-preserving composite of the invention forms a water preventing film at the surface of the chilled meat, which reduces water loss speed during the tendering process of fresh meat, thereby maintaining fresh and tender condition of the surface of the meat fresh.

The invention relates to an energy-saving control device of a food preservation cabinet, which comprises a main controller and a cabinet-exterior temperature humidity sensor connected to the main controller, wherein the main connecter is further connected with a demisting heater inside the food preservation cabinet, and a dew-point formula and a demisting database containing multiple groups of dew-point temperature standard data and corresponding demisting heating time data thereof are stored in the main controller, thereby calculating the dew-point temperature through the cabinet-exterior temperature humidity sensor and the dew-point formula, further figuring out demisting heating time corresponding to the dew-point temperature, and finally operating the demisting heater accordingly. Therefore, the demisting heater can not be operated lastly, and can further be operated for a compressor which reduces the heat generated by the demisting heater, thereby achieving the efficacy of saving energy.

The invention discloses a method for preserving fresh noodles, and belongs to the field of food preservation. The method mainly comprises the following steps of: 1, making a dough with good-quality bread flour under vacuum, wherein when the dough is made, 1 to 5 percent of common salt, 0 to 3 percent of glycerol, 0 to 3 percent of sorbitol, 0 to 2 percent of propylene glycol and 0 to 0.8 percent of compound phosphate are added and the added water content is controlled to be 33 to 40 percent; 2, after the noodles are made, performing short-time high-temperature dehydration sterilization treatment, and finally controlling final water content to be between 20 and 30 percent and water activity to between 0.83 and 0.9; and 3, using packaging materials with low oxygen permeating rate to tightly package noodles, and filling a deoxidizing agent in packaging bags. The method is a comprehensive preserving method for fresh noodles and has the advantages of obvious effect, short production period, low cost, mild means and better preservation of unique tastes and colors of the fresh noodles. The used additives are effective water activity-lowering agents which do not belong to preservatives specified in state sanitary standards, and by the method, the shelf life of the fresh noodle is prolonged to 2 months at normal temperature and 6 months under a refrigerating condition on the premise of not adding any preservatives.

The invention provides a film-forming solution. The film-forming solution is characterized by comprising the following components: 5-30wt% of alcohol-soluble protein, 1-5wt% of nano TiO2 particles, 0.1-3wt% of gelatinizing agent, 0.05-3wt% of coagulant aid, 0.1-3wt% of plasticizer, and the balance of ethanol water of which the volume ratio is 45-65%. The invention also provides a method for preparing the film-forming solution. Furthermore, the invention also provides application of the film-forming solution as a food preservation film. According to the film-forming solution provided by the invention, not only are the edibility, the safety and the stability of the preservation film improved due to the alcohol-soluble protein, but also the preservation film is degradable and free of pollution to the environment. The nano TiO2 particles are contained, so that the film-forming solution has unique barrier property and mechanical property after a film is formed, and has an antibacterial effect. In addition, the preparation method of the film-forming solution provided by the invention is simple in process, and low in cost. The preservation film not only is good in moisture resistance, but also does not become tacky after being moistened, is degradable, green and environment-friendly, can well keep the quality of the food, and prolongs the shelf life after being formed on the food surface.

The present invention discloses a composite fermented Chinese herbal medicine food preservative which is natural, high efficient, safe, non-toxic, etc. The food preservative selects safe and side effect free Chinese herbal medicines of coptis chinensis, houttuynia cordata, cloves, scutellaria baicalensis, rheum palmatum, phellodendron chinense barks, herba taching, pulsatilla chinensis, forsythia suspensa, dandelions, herba artemisiae scopariae, licorice, etc. Ultrasonic assisted extraction and microbial fermentation combined fermentation technology combines the antimicrobial active ingredients in the composite Chinese herbal medicines, Bacillus subtilis, and various antibacterial substances in the mannan, seaweed polysaccharides, etc. together. The food preservative product has a high leaching rate of active ingredients of the Chinese herbal medicines, has a broad antimicrobial range and a strong antibacterial ability, can effectively extend food preservation duration, and meet people's demand for healthy, safe, side effect free food preservatives.

The invention relates to a lactobacillus pentosus strain and a fermentation product of the same. The preservation number of the lactobacillus pentosus LPEM818 in the invention is CGMCC No. 4583 in the China General Microbiological Culture Collection Center. The fermentation product of the lactobacillus pentosus in the invention can inhibit common pathogenic escherichia coli, pseudomonas aeruginosa and staphylococcus aureus in food, and particularly has a strong inhibiting effect on listeria monocytogenes which can cause serious food poisoning. In addition, the metabolite of the strain also can inhibit the growth of aspergillus flavus and cotton and tomato blight pathogens. Consequently, the lactobacillus pentosus strain and the fermentation product thereof play an active role in the fields of food preservation and plant protection.