463 results about "Food sanitation" patented technology

This invention is a modular, adjustable, easy to maintain, portable or fixed food sanitation tunnel, comprising an enclosing means for subjecting food to sanitizers including UV light, ozone, hydroperoxides, superoxides and hydroxyl radicals, and a method for using the system. The enclosing means includes one or more UV radiation sources and one or more target rods located within a tunnel, such as a c-shaped shell. The UV radiation sources are preferably UV light sources that emit UV light of approximately 185 to 254 nm. The target rods are approximately up to 0–30% titanium dioxide, up to 0–30% silver and up to 0–30% copper, by weight. The system may include a mister for the efficient production of hydroxyl radicals by the UV light sources. Parts of the system are easily removable for cleaning and for maintenance. Also, in an alternative embodiment, the tunnel is located on a frame, and the frame is on wheels.

The invention discloses a PVC material and a preparation method thereof. The PVC material comprises the following substances according to parts by weight: 100 parts of PVC, 2-8 parts of stabilizer, 2-6 parts of processing agent, 1.5-2.5 parts of lubricants, 4-12 parts of filler, and 0.05-1 part of colorant. Compared with the prior art, the invention adopts food sanitation-level or nontoxic raw materials; the mobility of the manufactured material is good, and the molding temperature and molding pressure of tubular products and pipe fittings can be reduced, thus preventing the PVC material from pyrolyzing. The PVC-U water supply tubular products, pipe fittings and pressure-proof ball valves made from the material have good acid and alkali resistance, inoxidability and ageing resistance, and the pressure resistance of the pressure-proof ball valve is more than or equal to 2.5MPa (the pressure resistance of similar products is only more than 1.6MPa), thus fully meeting food and chemical use requirements.

The invention discloses an austenitic stainless steel with excellent polishing performance. The austenitic stainless steel comprises the following chemical components in percentage by weight: 16 to 20 percent of Cr, 7 to 15 percent of Ni, less than or equal to 2 percent of Mn, 0.2 to 2 percent of Cu, less than or equal to 0.05 percent of Al, less than or equal to 0.5 percent of Si, 0.03 to 0.1 percent of C, less than or equal to 0.05 percent of N, 0.01 to 0.06 percent of P, 0.003 to 0.05 percent of S, 0.05 to 0.5 percent of V, and the balance of iron and inevitable impurities. A manufacturing method for an austenitic stainless steel cold-rolled plate comprises the following steps of: heating a continuous cast plate blank to the temperature of between 1,100 and 1,300 DEG C; performing rough rolling at the temperature of between 1,000 and 1,250 DEG C; performing final rolling at the temperature of between 950 and 1,100 DEG C; performing quick cooling; coiling at the temperature of less than 700 DEG C; performing hot rolling to form a hot-rolled plate of the required specification; annealing the hot-rolled plate at the temperature of between 950 and 1,200 DEG C; removing oxide skin by adopting a continuous acid washing process of phosphorus breakage, shot blasting, electrolysis and mixed acid washing; performing cold rolling, wherein the overall reduction rate is more than 50 percent; and performing continuous annealing at the temperature of between 950 and 1,200 DEG C, or performing full-hydrogen bright annealing at the temperature of between 950 and 1,200 DEG C. The austenitic stainless steel cold-rolled plate has completely improved grinding performance and surface polishing performance, and is particularly suitable for the industries of building decoration, plastic dies, food sanitation, electronics and the like with strict polishing performance requirements.

The invention relates to a pet food mainly prepared from fowl meat, wherein the raw material comprises the following constituents (by weight ratio): chicken chest 100, potassium sorbate 0.05-0.1, dehydrogenated sodium acetate 0.01-0.03, sodium nitrite 0.001-0.003, vitamin C 0.01-0.02, table salt 0.02-0.04, glycerin 0.3-0.5. The preparing process consists of treating raw materials, proportioning quelite, low temperature pickling, drying, roasting, detecting and packaging.

The invention relates to a method of plant recovering and agriculture safe utilization for cadmium-polluted vegetable field soil, in particular to a method of producing while repairing for a cadmium-polluted vegetable field. The method comprises planting green Chinese onions with low cadmium accumulation and cadmium-hyperaccumulator plants of nightshade in an intercropping mode on the cadmium-polluted soil, and after the green Chinese onions with low cadmium accumulation and the cadmium-hyperaccumulator plants of nightshade are fully grown, respectively removing the entire plants from the cadmium-polluted soil so as to achieve the aim of removing a pollutant of cadmium in the soil and simultaneously harvesting the green Chinese onions with low cadmium accumulation to serve as pollution-free vegetables. The harvested green Chinese onions meet the requirements of our country for food sanitation so as to be safely consumed. By means of the steps, a recovering and utilizing period is completed. According to the method of producing while recovering for the cadmium-polluted vegetable field, large amount of cadmium is taken away from the cadmium-polluted soil by utilizing the cadmium-hyperaccumulator plants, the polluted soil is recovered while the green Chinese onions meeting the sanitation standards of our country are produced, and the polluted soil can be safely utilized.

The present invention discloses an intelligent food and beverage cloud system, belonging to the field of food and beverage. The system comprises: a data server configured to store data received from atraceability module, a food material transaction module, an ordering module and a cooking module and perform processing analysis of the data; the traceability module configured to perform data recordof production, processing and transaction of the food materials and generate traceability information of the food materials; the ordering module configured to complete user ordering and distribution;the food material transaction module configured to generate food material processing and food material production proposals according to ordering data, historical transaction data and market quotations, guiding production and processing of the food materials, performing transaction and distribution of the food materials, collecting food material transaction data and sending the food material transaction data to the data server; and the cooking module configured to use a kitchen intelligent device to complete a cooking demand of the ordering module. The intelligent food and beverage cloud system is employed to reduce intermediate links, reduce the purchasing cost and improve hygiene and food safety.

The invention discloses a closed-type constant-temperature multi-layer water circulation turtle cultivation system which comprises a multilayer turtle cultivation pool devices, a cultivation water environment adjusting device, an indoor air environment adjusting device and a cultivation system operation control device, wherein the multilayer turtle cultivation pool device comprises a plurality of turtle cultivation pools, circulating water return pipes, circulating water outlet branch pipes and main circulating water outlet pipes, primary solid liquid precipitation devices, blow-down valves and pollution discharge blow-down pipes; the cultivation water environment adjusting device comprises a solid-liquid separator, a blow-down valve, a sterilizer, a protein separator, a biological filtering device or tank, a circulating pump and a water heating device; and the indoor air environment adjusting device comprises an air heating device, an air oxygenating device and an insulation building. According to the closed type constant-temperature multi-layer water circulation turtle cultivation system, turtle cultivation environments can be comprehensively controlled, the land, the water and the energy are saved, an optimal ecological environment suitable for turtles to rapidly grow is established, turtle cultivation is free of drugs, and healthy and safe food sanitation requirements are met.

The invention discloses a fresh keeping method for plum fruit, comprising the following steps: (1) immersing plum fruit in chitosan solution with a concentration ranging from 0.1g/100ml to 3.0 g/100ml at room temperature; (2) refrigerating the plum fruit immersed in step (1); (3) when entering into shelf life, keeping refrigerated plum fruit in an enclosed device, which contains 1-methyl cyclopropene gas with a concentration ranging from 0.5 mul/L to 5.0 mul/L, for 12-24 hours at room temperature; wherein, the concentration of 1-methyl cyclopropene gas is preferably in the range of from 1.0 mul/L to 2.0 mul/L. The fresh keeping method for plum fruit of the present invention has the advantages of high food health safety, simple application, easy spread, little investment but quick result, low price, broad market, notable economic and social profit etc, which is suitable for China and has great development and application value.

The invention discloses Uigur rose sauce and a making method thereof, which belong to the field of foods. The finished rose sauce is prepared by using petals of fresh medical roses grown in desert in Hetian district in Xinjiang as main material and combining with white granulated sugar and brown sugar and by the steps of preparing hawthorn juice, preparing rose pulp, preparing corn starch syrup, adding sugar, concentrating, sterilizing and cooling. When the method is used, the Uigur rose sauce can be made without limitation of weather and can be produced all the year round. The prepared rose sauce has rich nutrients, stable quality and proper sugar content, offers a sweet but not greasy taste, avoids crystallization and demixing, retains the original color and form of roses and meets a food sanitation requirement.

The invention relates to a method for detecting the total number of bacteria based on the fluorescent method of NADH, in particular to a novel method for rapidly detecting the total number of colon bacteria based on the fluorescent characteristic of the NADH in a colon bacteria cell and the stable-content characteristic of the NADH in the colon bacteria cell, which comprises the processes of extracting NADH in the colon bacteria cell, detecting the content of the NADH in the colon bacteria cell, detecting the fluorescent intensity of the NADH in the colon bacteria cell with a fluorescent spectrophotometer and rapidly detecting the total number of bacteria. The fluorescent detection limit of the NADH is 1 nM, and the content of the NADH ranges from 10 nM to 80 microns and keeps a favorable liner relationship (R = 0.9905) with the fluorescent intensity. The colon bacterial cell is obtained in a decentering way, the NADH in the colon bacteria cell is extracted in a Tris-HCl method, the fluorescent intensity of extracting solution of the NADH is extracted with the excitation wavelength of 342 nm and the emission wavelength of 461 nm, and the colon bacteria of 10 cfu/mL can be detected in one hour. The method adopts novel detection theory, has rapid detection speed and good repeatability, is sensitive and easy, is suitable for quantitatively detecting the number of colon bacteria in the fields of food sanitation and safety, environment detection, and the like, and can replace the traditional method for detecting the number of living cells.

The invention discloses a probiotics fermented beverage and a production method thereof, and belongs to the technical field of biological fermentation. The method screens lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium bifidum and bifidobacterium adolescentis which are beneficial for human health and accord with national food sanitation law prescriptions as a beneficial colony, and selects tropical fruits, molasses, honey and Qinghai Lake salt which have anti-oxidation functions as a culture medium. The probiotics fermentedbeverage has the functions of maintaining colony balance in human intestinal tracts, promoting the absorption of nutrient substances, enhancing the immunity of the organism, preventing diarrhea and constipation, and the like; and the production method has the advantages of simple process, convenient operation and high production efficiency.

The invention provides an automatic production method and system for physalis rice noodles, which relates to the technical field of food preparation or processing, and solves the technical problem that the procedures and degrees of manual participation in the prior art are relatively high, and the quality and food hygiene and safety are not affected. The required control is difficult, and the method includes the steps of raw material cleaning, pulping, preliminary fermentation, secondary fermentation, primary maturation, rice noodle pressing, secondary maturation, cooling and rinsing, slitting and packaging, etc. The production system includes raw material cleaning and soaking mechanism, The refining mechanism, the extrusion primary fermentation mechanism, the stirring secondary fermentation mechanism, the primary aging mechanism, the press molding mechanism, the secondary aging mechanism, the cooling and rinsing mechanism, and the slitting mechanism are arranged in sequence. The invention adopts the secondary fermentation process, which takes a short time, and sets the exhaust process to improve the quality of rice noodle. In addition, the system realizes automatic operation, improves the production capacity and production efficiency, and is relatively easy to control food hygiene and safety requirements. .

A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.

The invention belongs to the technical field of vegetable cultivation and particularly relates to a color pepper cultivation technology. The color pepper cultivation technology comprises the steps of seedling culture bed selection, protected cultivation, sowing and seedling raising, field preparation, field planting, management after plantation and harvest. The sowing and seedling raising step comprises a step of seed pretreatment prior to sowing and a sowing and seedling raising step. The seedling culture bed step comprises the steps of selecting a land parcel which is high in terrain and has convenience in irrigation and drainage, leveling the land parcel, applying 2000kg of thoroughly decomposed mashed organic fertilizer, 40-50kg of diammonium phosphate and 200kg of plant ash per 2000/3 square meters, fully evenly turning over the land parcel, further applying 50% of carbendazim or anilazine, and enabling the dosage of the 50% of carbendazim or anilazine to be 300-400g per 2000/3 square meters. According to the technical scheme, the color pepper cultivation technology has the advantages that plants grow robustly, fruits color quickly, the yield is high, the pesticide residues in color peppers are lower than the food sanitation standard regulated by the nation, and the quality and quantity requirements for the color peppers in daily life are met.

The invention belongs to fluorescence detectors, in particular to a portable fluorescence detector. The prior art has the defects of large size, inconvenient carrying and unavailable field detection at any time as required and cannot meet the requirements for environment protection, food sanitation and medical detection. In the portable fluorescence detector, a rear shell plate (16) is provided with a USB (universal serial bus) interface (14) and an RS-232 interface (15); a lower shell body (18) is provided with an external power supply interface (17) and a cell box (19); a bottom plate is provided with an LED light source (11), colored glass (5), a focus lens (4), a sample pool (3), a focus lens (6), a color filter (7) and a solid receiver (8); and a panel (21) is provided with an optical filter socket (22), a display screen (9) and a key (10). The invention has the advantages of convenient carrying, low energy consumption, directly read detection result and convenient data transmission, storage and calculation, and can be used for carrying out field detection as required.

The invention discloses an automatic bagging machine for chicken claws. The automatic bagging machine comprises a frame, wherein a packaging bag paging mechanism and a chicken claw conveying mechanism are arranged on the frame; and a packaging bag conveying mechanism and a chicken claw bagging mechanism are matched with the packaging bag paging mechanism and the chicken claw conveying mechanism. During work, chicken claws are continuously fed into a bagging station through the chicken claw conveying mechanism; the downmost one of multiple layers of plastic bags is separated through the packaging bag paging mechanism and the separated plastic bag is conveyed to the bagging station through the packaging bag conveying mechanism at the same time, so that the plastic bag is located below chicken claws and is opened upwards; an opening of the plastic bag is blown open through a blower gun, and simultaneously a push-down cylinder pushes the chicken claws downwards, so that the chicken claws fall into the plastic bag, and the bagging is completed; and the packaging bag paging mechanism releases the plastic bag, so that the plastic bag filled with chicken claws falls down and sent out by a transmission mechanism after bagging. The whole motion is flexible and reliable, the automation degree is high, a large number of operators are not required, the bagging efficiency is high, and the food sanitation requirement can be met at the same time.

The invention discloses a food-grade anti-corrosion lining rubber plate which is prepared from the following raw materials in parts by weight: 70-85 parts of 1# natural rubber, 15-30 parts of butadiene styrene rubber 1502, 2-5 parts of a peptizer, 10-20 parts of high styrene, 30-50 parts of sulphur, 10-30 parts of graphite powder, 10-30 parts of carbon black N550, 2-8 parts of magnesium oxide, 1-3 parts of stearic acid and 1-3 parts of an accelerant DOTG. The food-grade anti-corrosion lining rubber plate is high in mechanical property, excellent in food sanitation performance and high in chemical stability and permeation resistance; furthermore, a processing technology is safe and reliable, low in cost and suitable for production equipment in the food industry.

The invention discloses plastic gravure waterborne ink, which belongs to the technical field of waterborne ink, and is characterized in that: water-soluble synthetic resin is prepared from the following components in percentage by weight: 25-35 parts of polyamide, 7-15 parts of an acrylic monomer, 5-15 parts of soybean oil, 1-6 parts of pentaerythritol, 8-15 pats of maleic anhydride, 0.0-1 part of magnesia, 30-40 parts of rosin and 1-3 parts of a crosslinking agent; water-soluble oleoresin is prepared form the following components in parts by weight: 45-50 parts of water-soluble synthetic resin, 15-20 parts of ethanol, 30-40 parts of water and 3-6 parts of ammonia water; and a plastic gravure waterborne ink product is prepared from the following components in parts by weight: 50-60 parts of water-soluble oleoresin, 10-30 parts of a pigment, 10-20 parts of water and 1-8 parts of an aid consisting of an active agent, a deforming agent, a stabilizing agent, a dispersing agent, a flatting agent and a slipping agent. The plastic gravure waterborne ink is environmentally-friendly, safe, nontoxic, harmless, noncombustible and non-explosive, does not pollute the atmospheric environment, is accordant with the food sanitation safety, and has high adhesive firmness, i.e., high adhesion.

A milk packaging film is a composite film formed by binding an outer film and an inner film via a binder layer. The outer film is a polyvinylidene chloride film, the binder is mono-component or two-component polyurethane solvent binder or non-solvent binder, and the inner film is a black and white polyethylene film. The manufacturing method of the milk packaging film comprises the steps of heating the outer polyvinylidene chloride film via a heating device; placing on an unwinding shaft of a film-coating machine; passing through an unwinding machine; adjusting via a flattening device, a tension control device and an edge guide device; coating binder; and laminating with the inner film treated by the flattening device, the tension control device and the edge guide device. The inventive milk packaging film has the advantages of high heat-sealing strength, high mechanical strength, stable chemical properties, resistance to oil and fat, solvent, acids, bases and salts, no chemical reactions with foods, good food sanitation performance, high-temperature steaming resistance, no deformation, no cracking, good printability, and low cost.

The invention relates to a method and a device for generating a monopole radio-frequency capacitance coupling low-temperature plasma under atmospheric pressure, the mixed gas of inert gas and air is used as a discharge working gas, the generated plasma easily acts on a processed object through an open type structure of a discharge region, and the invention can solve the problem of applied range limitation caused by structural fixation of a traditional plasma generating device, overhigh macroscopic temperature of the plasma and overhigh particle energy density in the plasma and can solve the problem of application in complex environments. The invention has the following characteristics that the plasma with low macroscopic temperature and moderate particle energy density is generated under the conditions of atmospheric pressure, low voltage and room temperature, the invention is applicable in the fields of medical sanitation, food sanitation and the like, and meanwhile, an open type plasma generating mode with low cost and less energy consumption can be used in the medical application fields of medical sterilization and disinfection in the complex environments such as dental decayed teeth and the like, medical sterilization and disinfection of cosmetic minimally invasive operations, cellular level operations and the like and the fields of food fresh keeping and the like.

The invention discloses a cutter for a food cutting machine, which comprises a cutter and a pressure roller close to the cutter. The pressure roller rotates around a fixed shaft, and the bottom end of the pressure roller is higher than that of a cutter blade. When food passes through the bottom end of the pressure roller and is cut by the cutter blade, the pressure roller rolls around the shaft to provide a downward pressure, and the cutter used with the food cutting machine can replace manual operation for food cutting, so that operating efficiency is greatly improved, production cost is reduced, and safety of operators and food sanitation are guaranteed.

A health-care food for protecting gastric mucosa contains chitosan (15-95 wt.%) and carragheenin (5-85 wt.%), and is prepared from the edible marine living things through extraction and separation of effective components. Its advantages are high effect and no by-effect.

The invention belongs to the technical field of the deep processing of fruits and provides a preparation method of semi-dry litchis or longans capable of keeping the flavor, the color and the luster of fresh fruits. The preparation method sequentially comprises the following steps of: selecting raw materials, removing stalks and sorting the raw materials, cleaning the raw materials, protecting the color of the whole fruit or pitted fruit, drying the materials at a low temperature for the first period, tempering and conditioning the materials, drying the materials at a low temperature for the second period, arranging and classifying the materials, and sterilizing the materials at high static pressure. In the invention, as closed type forced circulation drying technology at the low temperature and sterilization treatment at the high static pressure are adopted, semi-dry litchi or longan products with longer shelf lives can be produced; in the products, the color, the smell and the taste of the original fresh fruit are essentially kept, and a lot of damage on nutrient is prevented; and therefore, the products have excellent product quality and conform to relevant national food hygienic standards.