20 results about "Preservation methods" patented technology

This invention discloses a preservation method for refrigerators, relating to the field of refrigerators. The refrigerator has at least two independent preservation compartments. The preservation device includes: an oxygen-enriching component, comprising an oxygen-enriching membrane, a collection chamber, and an oxygen-reducing chamber, with the collection chamber and oxygen-reducing chamber located on opposite sides of the oxygen-enriching membrane; at least two vents in the oxygen-reducing chamber for connecting the at least two preservation compartments; an air extraction device; an oxygen-reducing adjustment component, used to adjust the airflow of at least one vent after the air extraction device is activated, thereby adjusting the level of the preservation compartment; and a controller to control each adjustable preservation compartment to alternately enter an oxygen-reducing mode and a stable mode. The preservation device of this invention has an adjustable oxygen-reducing capacity for the preservation compartments, adapting to the oxygen concentration requirements of different types of food. This preservation method is simple and has low energy consumption.

The application provides a whole-process cold-chain preservation method for fresh large yellow croaker, which is targeted to enzyme inhibition and gradient microenvironment regulation. The method provided by the application comprises the following steps: 1, soaking the freshly caught large yellow croaker in seawater containing endogenous protease inhibitor peptides of the large yellow croaker within 30 minutes after catching, and reducing the core temperature of the fish body to 3-4 DEG C; after the soaking is completed, the surface moisture of the fish body is blown dry with sterile wind; 2, packaging the large yellow croaker after the surface moisture of the fish body is blown dry, and storing the packaged large yellow croaker in an environment with a temperature of-0.5-1 DEG C and a relative humidity of 65%-75%, so as to realize the preservation of the fresh large yellow croaker. The method provided by the application can greatly improve the preservation effect, and the endogenous protease inhibitor peptides of the large yellow croaker do not destroy the nutritional components of the fish meat, do not change the original flavor, have no chemical preservative residues, meet the green food standard, and are safer than the existing chemical preservation and soaking preservation technologies.

This invention discloses a multi-target synergistic preservation method for fruits and vegetables based on the active ingredients of Torreya grandis aril, belonging to the field of fruit and vegetable preservation technology. The method includes the following steps: Step 1: Using Torreya grandis aril as raw material, Torreya grandis aril essential oil is extracted by steam distillation. This multi-target synergistic preservation method for fruits and vegetables based on the active ingredients of Torreya grandis aril combines four active ingredients—3-carene, D-limonene, δ-juniperol, and δ-juniperene—from the Torreya grandis aril essential oil with chitosan to construct an integrated synergistic preservation system of "antioxidant—enzyme inhibition—film protection—antibacterial action." This system protects the integrity of fruit cell membranes and delays softening and water loss, thereby overcoming the shortcomings of existing technologies that are single-function and unstable in effect. It achieves precise, multi-target intervention across the entire chain of postharvest physiological decline in perishable fruits and vegetables.

This invention discloses a method for the frozen preservation of fresh konjac fruit, belonging to the field of agricultural product preservation and processing technology. This invention solves the problems of nutrient loss, textural damage, and short preservation periods associated with conventional preservation methods through a process coupling design involving raw material pretreatment, composite color protection treatment, gradient precooling treatment, segmented quick-freezing-freezing treatment, and low-temperature slow thawing treatment. It enables long-term stable preservation of konjac corms for 6-12 months, with a glucomannan retention rate ≥89%, browning degree (ΔE) ≤3.5, and juice loss rate ≤5%. After thawing, the corms can be directly used for subsequent processing, eliminating the slicing, drying, grinding, and rehydration steps required in traditional processes.

This invention relates to the field of agricultural product storage and preservation technology, and in particular to a preservation method for strawberries based on pre-harvest nutrient enhancement and post-harvest gas sterilization. The preservation method provided by this invention solves the problems of poor fruit quality and low yield of strawberries by spraying specific foliar fertilizers on strawberry plants before harvesting and using gas sterilization and covering with a mushroom-shaped film after harvesting. It increases the number of fruits per plant, yield per plant, average fruit weight, fruit firmness, and soluble solids content. Simultaneously, it extends the shelf life of the fruit, reduces the rate of decay, reduces respiration intensity, delays the decrease in firmness, and delays the decrease in soluble solids content. The combined effect of pre-harvest spraying and post-harvest antibacterial treatment can complement a complete cold chain and provides a flexible, efficient, and low-cost solution for ensuring fruit quality under different transportation conditions. It is suitable for facility cultivation and aligns with the realities of agricultural production.

The present application relates to the field of food processing and preservation technology, and more particularly to a preservation method for breaking the growth phase of meat products based on liquid nitrogen segmented quick freezing, comprising: real-time monitoring of the three-dimensional temperature field in the quick freezing cabinet, identifying the local area with abnormal maximum ice crystal belt time, starting targeted biological monitoring for the abnormal area, obtaining colony distribution and characteristic volatile organic compound concentration data, and diagnosing the microbial risk state, and finally executing a hierarchical control strategy according to the diagnosis result, including maintaining the process, starting directional low-temperature plasma antibacterial or strengthening liquid nitrogen spraying; the present application realizes real-time and accurate identification and dynamic intervention of local microbial risk in large-scale quick freezing process, fundamentally improving the reliability of breaking the growth phase, and the present method takes into account the temperature uniformity and quality safety in the equipment, realizing high-quality, standardized intelligent preservation production.

The application discloses a foldable food refrigeration and heat preservation box set and a food refrigeration and heat preservation method. First, through the folding design of the refrigeration chamber, the food refrigeration and heat preservation box set can be folded when not in use, greatly reducing the occupied space and facilitating storage and carrying. Secondly, the heat preservation plate of the application adopts aluminum plate material, which has good durability and reliability and can be used for a long time in various outdoor environments. Thirdly, the refrigeration chamber of the application can effectively improve the refrigeration effect and reduce energy consumption. Finally, the design of the application takes into account the convenience of user operation, and through reasonable connection and folding mechanism, the refrigeration chamber can be quickly folded and unfolded, which is simple and convenient to operate and improves the user experience.

The application belongs to the field of fruit and vegetable preservation, and particularly relates to a fruit and vegetable preservation method, which comprises the following steps: S1: pre-cooling treatment of harvested fruit and vegetables; S2: low-temperature plasma sterilization treatment of the pre-cooled fruit and vegetables; S3: immersion treatment of the sterilized fruit and vegetables in a compound solution containing nor-dihydroguaiaretic acid and aminoethoxyvinyl glycine, followed by drying; and S4: packaging of the pre-treated fruit and vegetables by using an active packaging film, followed by storage, wherein the active packaging film is a biodegradable polymer film containing essential oil. The application forms a complete preservation system from initial cooling, surface sterilization and disinfection, internal physiological regulation to later microenvironment maintenance. The synergistic effect of the steps can significantly delay the quality deterioration of various postharvest fruit and vegetables, effectively prolong the preservation period, and maintain a high rate of good fruit, original flavor and texture characteristics.

This invention discloses a method for preserving fresh meat from high-altitude areas based on gradient pressurization transportation, belonging to the field of fresh meat preservation technology. To solve the preservation problem of fresh meat during transportation from high-altitude areas to low-altitude destinations, the method includes: cooling the slaughtered fresh meat in the high-altitude area; placing the cooled fresh meat in a transport container and transporting it from the high-altitude area to the low-altitude destination; during transportation, adjusting the pressure of the transport container in a gradient pressurization manner within a preset time range, so that the environmental pressure of the fresh meat increases uniformly from a target low pressure to a target high pressure, wherein the target low pressure is determined based on the atmospheric pressure of the high-altitude area, and the target high pressure is determined based on the atmospheric pressure of the low-altitude destination. This method is mainly used for the preservation of fresh meat produced in high-altitude areas during transportation to low-altitude areas.

This invention relates to a liquid nitrogen quick-freezing preservation method for Ruichang yam and an integrated frame-type manual yam peeler, belonging to the field of agricultural product preservation and processing technology. The preservation method includes raw material harvesting and full-scene manual peeling, simultaneous enzyme inactivation, color protection, and mucus removal with boiling tea, pre-vacuum packaging, three-stage gradient quick-freezing, and low-temperature constant-temperature refrigeration. The peeler is an integrated structure, including a flat wedge-shaped cleaning head (1), a cylindrical handle (2), and a closed square frame-type blade holder (3) connected in sequence. This invention completely solves the industry pain points of traditional peelers such as peeling and clogging, excessive pitting residue, and high wear and tear. At the same time, by combining tea enzyme inactivation with gradient liquid nitrogen quick-freezing technology, the shelf life of Ruichang yam is extended to more than 12 months, and the browning degree is reduced by more than 75%, making it suitable for farmers and small processing plants.

The application provides a high-moisture beer lees preservation method for animal feed, and relates to the technical field of animal feed. The high-moisture beer lees preservation method for animal feed specifically comprises the following steps: S1. Pre-isolation layer laying; S2. Step-by-step filling and pressure gradient generation; S3. One-way pressure difference exhaust; S4. Subarea ripening and barrier switching; and S5. In-situ solidification and nutrition locking. The technology combines physical processes and biological processes, drives the activation of bacterial agents through the moisture gradient, controls oxygen through gravity hydraulic pressure, and divides zones through switchable physical barriers, thereby avoiding the dependence on intelligent devices, inhibiting mold growth, effectively prolonging the storage time, slowing down the loss of raw material nutrients, standardizing the operation, providing a stable cross-season supply solution for the breeding feed supply chain, being lower in cost, and being less likely to lose nutrients.

This invention discloses a method for preserving fruits and vegetables by superimposing DC and alternating electric fields, relating to the field of fruit and vegetable preservation technology. It maintains a dynamic balance between two contradictory processes: inhibiting spoilage and maintaining the body's resilience. A physiological stress balance index is set to assess the balance between inhibition and activation effects within a complete cycle. The method integrates the temporal inhibition effect of the positive electric field and the temporal activation effect of the negative electric field to generate initial time-series parameters where the inhibition and activation effects reach dynamic equilibrium within a complete polarity cycle. This effectively delays spoilage while maintaining sufficient vitality to resist environmental stress, thus achieving excellent preservation results. Simultaneously, real-time collected physiological signals are compared with preset thresholds, and a decision on polarity switching or maintenance is output after logical judgment, giving the preservation strategy adaptive optimization capabilities and enabling precise responses to the actual state of the fruits and vegetables.

The present application belongs to the technical field of fruit and vegetable preservation, and specifically discloses a preservation method for large-leaf vegetables. The present application realizes the preservation of large-leaf vegetables by subjecting the large-leaf vegetables to low-temperature plasma treatment in slightly acidic electrolytic water. Compared with single treatment by slightly acidic electrolytic water or low-temperature plasma or two-stage treatment by the two, the preservation method provided by the present application not only has better sterilization efficiency, but also can better maintain the original color, texture, and the contents of nutrients such as chlorophyll, Vc, and cellulose of the vegetables, and can significantly prolong the storage period of the large-leaf vegetables. Compared with traditional thermal sterilization or chemical preservatives, the preservation method for large-leaf vegetables provided by the present application has the advantages of better preservation of nutritional and sensory quality, higher food safety, and better economic and environmental performance.

The application relates to a fresh-keeping refrigerator and a fresh-keeping method, which comprises the following steps: reducing the temperature in a first drawer through a first air door, reducing the pressure in the first drawer through a gas pump, and storing first articles in the first drawer in a first temperature interval and a first pressure interval; reducing the temperature in a second drawer through a second air door, pressurizing the second drawer to a set pressure interval through a preset gas chamber, depressurizing the second drawer to a second pressure interval through a pressure relief valve, and storing second articles in the second drawer in a second temperature interval and a second pressure interval. The application improves the preservation effect of articles in the refrigerator.

The application belongs to the technical field of food preservation, and specifically discloses a kind of postharvest high-voltage alternating electric field and low-temperature synergistic storage preservation method of fresh lotus seeds, comprising the following steps: S1, fresh lotus seed pretreatment, get shelled fresh lotus seed;S2, the shelled fresh lotus seed obtained in S1 is placed in a constant low-temperature incubator with high-voltage alternating electric field for storage preservation.The application adopts the above-mentioned postharvest high-voltage alternating electric field and low-temperature synergistic storage preservation method of fresh lotus seeds, for the first time, high-voltage alternating electric field is applied to the storage preservation of fresh lotus seeds, effectively slows down the metabolism and aging process of lotus, also can reduce the loss of nutrients, the preservation effect is good, and the safety is high, no residue, small harm.This method is simple to implement, cost-effective, and friendly to the environment, has a wide application prospect and market potential.

The present application relates to the field of food preservation technology, and specifically discloses a storage and preservation method for inhibiting cold injury of passion fruit. The method comprises the following steps: (1) pretreatment: passion fruits with the same shape and maturity and without diseases and mechanical damage signs are soaked in a sterilizing agent solution, and then the moisture on the surface of the passion fruits is dried; (2) preservation treatment: the passion fruits in step (1) are fully soaked in a methyl jasmonate solution, then are subjected to room temperature fumigation treatment with the soaking solution, and then the moisture on the surface of the passion fruits is dried; (3) storage: the passion fruits obtained in step (2) are put into a preservation box, sealed with a preservation film, and stored in a low-temperature environment at 5±1℃. The method can effectively inhibit the occurrence of cold injury, delay the browning of the fruits, prolong the shelf life of the passion fruits in low-temperature storage, and has high treatment efficiency and is safe and harmless.

This invention proposes a magnetic field-coupled low-temperature pre-storage preservation method for mitigating chilling injury during peach storage. During the low-temperature pre-storage process, a static magnetic field is coupled, which can be achieved using an external magnetic field on existing refrigeration equipment. This eliminates the need for significant modifications to existing refrigeration equipment, saving on equipment and time costs. The magnetic field-coupled low-temperature treatment method does not involve the use of chemical preservatives, thus avoiding food safety issues. It is a chemical-free, simple, efficient, green, and safe method for controlling chilling injury during peach storage. It does not require highly skilled operators, facilitating the widespread application of this invention.

The application provides a preparation method of stir-fried gualouzi with improved storage quality based on a leaf extract of Bacopa monnieri, and relates to the field of food. The preparation method comprises the steps of steam pretreatment, microwave enzyme inactivation, composite antioxidant treatment, stir-frying, cooling and vacuum deoxygenation packaging. The application adopts a comprehensive preservation method, which comprises three means of steam-microwave enzyme inactivation, smearing of natural antioxidants and vacuum deoxygenation packaging, and establishes a multiple protection system from enzyme activity inhibition, oxidation reaction blocking to external oxygen isolation, thereby establishing a comprehensive quality protection measure for the stir-fried gualouzi product. Through the above three means, which are connected and supplemented to each other, the shelf life of the product is significantly prolonged on the basis of ensuring food safety, and the storage quality is effectively improved. The application breaks through the limitation of a single preservation method, provides an effective solution for prolonging the shelf life of stir-fried gualouzi and maintaining the flavor and nutritional value thereof, and has important popularization and application value.

This invention discloses a preservation method for refrigerators, relating to the field of refrigerators. The refrigerator has at least two independent preservation compartments. The preservation device includes: at least two oxygen-enriching components, each including an oxygen-enriching membrane and a collection chamber; and an air extraction device. At least one oxygen-enriching component is an adjustable oxygen-enriching component, wherein there are at least two oxygen-enriching membranes, each corresponding to a collection chamber. The adjustable oxygen-enriching component further includes: branches and an adjustment mechanism. There are at least two branches, each corresponding to at least two collection chambers. One end of each branch is connected to a collection chamber, and the other end is connected to an air extraction pipe. The adjustment mechanism controls the opening and closing of the branches and controls the number of branches that are opened and closed. A controller controls each adjustment mechanism to alternately enter an oxygen reduction mode and a stable mode. The preservation device of this invention has an adjustable oxygen reduction capacity for the preservation compartments, adapting to the oxygen concentration requirements of different types of food. This preservation method is simple and has low energy consumption.