253 results about "Preservation methods" patented technology

The invention discloses a postharvest mango preservation method based on chitosan, citric acid and electron beam irradiation, and the method specifically comprises the following steps: dissolving chitosan with the deacetylation degree of more than or equal to 85% in a 0.7-0.8% citric acid solution, and adjusting the pH value to 4.4-4.6 to prepare a film coating solution; the method comprises the following steps: dipping mangoes, drying to form a continuous coating film, packaging, carrying out 380-440Gy double-sided irradiation treatment, and finally storing in a storage environment with the temperature of 11 + / -1 DEG C and the humidity of 85 + / -5%. According to the method, through synergistic antibiosis of chitosan and citric acid, low-dose irradiation precise sterilization and low-temperature microenvironment regulation and control, the rotting rate and browning degree of the harvested mangoes are effectively reduced, the storage period is prolonged, the fruit hardness, vitamin C and other nutritional ingredients are maintained, and the method is suitable for large-scale postharvest preservation and long-distance storage and transportation of the mangoes.

The invention relates to the technical field of food preservation, in particular to a vegetable preservation method based on an ultralow-temperature quick-freezing technology. Comprising the following steps: carrying out cleaning and impurity removal treatment on vegetables to be preserved; rapidly cooling the treated vegetables to a temperature ranging from-40 DEG C to-78 DEG C by using an ultra-low temperature technology for not less than 10 minutes; putting the quick-frozen vegetables into a vacuum package, and keeping the freshness of the vegetables in a low-oxygen environment; a natural antioxidant is added in the packaging process, so that the storage life of the vegetables is further prolonged. According to the vegetable fresh-keeping method based on the ultralow-temperature quick-freezing technology, the freezing technology and packaging materials are optimized, so that the storage time of the vegetables is effectively prolonged, and meanwhile, the original color, texture and nutritional ingredients of the vegetables are kept.

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention discloses a low-temperature plasma cold sterilization and fresh-keeping method for a chilled poultry meat product, and particularly relates to a low-temperature plasma cold sterilization and fresh-keeping method for the chilled poultry meat product by virtue of low-temperature plasma activated water (PAW) and dielectric barrier (DBD). The method comprises the following steps: spraying and sterilizing the whole slaughtered and eviscerated poultry meat by virtue of PAW with the temperature close to the freezing point temperature of-1.5 to-2.5 DEG C of the product; the fresh-keeping method comprises the following steps: soaking the fresh-keeping materials in PAW at the temperature of less than or equal to-1.50 DEG C, cooling to the temperature of-1.5 + / -0.5 DEG C, cutting and packaging, carrying out DBD low-temperature plasma cold sterilization under the working voltage of 120-160 kV, and carrying out cold-chain logistics under the condition of the fresh-keeping temperature of-1.0 to-1.5 DEG C, so that the fresh-keeping period is prolonged from 4 days to 15 days. According to the method, PAW and DBD plasma cold sterilization and preservation are adopted at the temperature of the chilled products, the shelf life of the poultry meat chilled products is effectively prolonged on the premise of ensuring the freshness, safety and high quality of the poultry meat chilled products, and industrial innovation and sustainable development are promoted.

The invention relates to the technical field of agricultural product preservation, and particularly provides a storage and preservation method for relieving low-temperature cold damage after peaches are picked, which comprises the following steps: pre-cooling the picked peaches to 8-10 DEG C by using 100-1000ppm of acidic calcium sulfate composite ice water; performing cold domestication on the precooled peaches at 8-10 DEG C for 3-5 days, and then performing low-temperature storage at 0-5 DEG C. According to the storage and preservation method disclosed by the invention, 1-4 [mu] L / L of an ethylene inhibitor can be added during cold domestication and / or the low-temperature storage is in a low-voltage electrostatic field of 1-5 KV / cm. The storage and preservation method disclosed by the invention can effectively prolong the preservation period of the peaches, reduce the cold damage browning index of the pulp, maintain relatively low conductivity and MDA content, reduce the rotting rate, and maintain relatively high flavor and good commodity. The invention provides a new normal form for storage and preservation of peaches of different varieties, and has a wide application prospect.

The invention discloses a low-temperature storage and preservation method for litchis. The method comprises the following steps of: removing branches and leaves of fresh litchis which are 80-90% mature, and reserving bare litchis; the fruits pass through a sorting line, and defective fruits are picked out; and soaking the lychee in an ergothioneine and mannitol solution, draining water, packaging the lychee with a moisture-permeable and air-permeable functional fresh-keeping bag, and storing the lychee at the temperature of-1 DEG C to 5 DEG C. According to the fresh-keeping method combining ergothioneine, mannitol and a moisture-permeable and air-permeable functional fresh-keeping bag, the fresh-keeping period of the litchis can be effectively prolonged through natural oxidation resistance and hydration and by matching with humidity adjustment and gas exchange, and the flavor, texture and nutritional ingredients of the litchis are kept. The method not only meets green and environment-friendly requirements, but also can remarkably reduce loss of litchis in transportation and storage, reduce food waste and improve food safety, and is an advanced and efficient fruit fresh-keeping technology.

The invention relates to an electric field regulation and control preservation method and device for a ship partner refrigeration house and a storage medium, and relates to the technical field of refrigeration house preservation based on an electric field, and the method comprises the steps that S1, a set working mode is received; s2, searching a corresponding electric field intensity reference value and an electric field uniformity threshold value according to a set working mode; s3, acquiring each electric field intensity sensor in real time; s4, the maximum electric field intensity error and the average electric field change rate are calculated based on the collected electric field intensity values, and comprehensive uniformity parameters are obtained through calculation in combination with the electric field intensity reference value; s5, judging whether the comprehensive uniformity parameter is lower than an electric field uniformity threshold value or not, and if yes, executing the step S6; and S6, working parameters of the electric field generator are adjusted according to the maximum electric field intensity error and the average electric field change rate. Compared with the prior art, the food fresh-keeping device can effectively solve the problem that the food fresh-keeping effect is poor due to uneven electric field distribution caused by long-term wave swinging.

The invention relates to the technical field of normal-temperature preservation of cooked meat products, in particular to a normal-temperature preservation method of cooked meat products based on natural components. The invention provides a method for improving the fresh-keeping degree of cooked meat products during normal-temperature storage, which comprises the following steps: applying a preset amount of compound preservative to the cooked meat products according to the expected fresh-keeping degree requirement, the compound preservative is prepared from epsilon-polylysine salt, nisin and sodium lactate. According to the method provided by the invention, the fresh-keeping degree of the cooked meat product can be comprehensively improved, so that the existing storage limitation is broken through while multiple requirements of consumers on safety, nutrition and flavor are met.

The invention provides a preservation method of fresh-cut purple sweet potatoes, which comprises the following steps: peeling and slicing the purple sweet potatoes, carrying out heat treatment at 50 DEG C for 5 minutes, soaking in a fermentation extracting solution containing 50% of bacillus subtilis, 50% of garlic extracting solution, 0.4% of calcium chloride, 0.04% of melatonin and 0.3% of citric acid, treating for 15 minutes, airing, carrying out vacuum packaging, and finally refrigerating and storing at 4 DEG C. The method effectively inhibits browning of the fresh-cut purple sweet potatoes, maintains the color, hardness and nutritional ingredients of the fresh-cut purple sweet potatoes, and prolongs the shelf life. The method has the advantages of greenness, harmlessness, simplicity in operation, remarkable preservation effect and the like, and a new technical scheme can be provided for preservation of the fresh-cut purple sweet potatoes.

The invention discloses a low-temperature preservation method of a prepared meat product, and belongs to the technical field of food processing. In order to solve the technical problems that in the low-temperature storage process of the conditioned meat product, microorganism control is not thorough, secondary pollution and fat oxidation aggravation are caused by accumulation of high-oxygen conditioned packaging condensate water, and texture damage is caused by ultrahigh-pressure treatment, metal ion catalysis is blocked through phytic acid pretreatment, oxidation is inhibited through composite antioxidant vacuum rolling and kneading, and the quality of the conditioned meat product is improved. Gradient ultrahigh pressure destroys microbial structures in stages, citric acid and a D-ribose buffer solution block damaged thalli from repairing, a composite packaging bag is lined with a hygroscopic film and filled with high-oxygen mixed gas to maintain meat color and adsorb condensate water, and finally, the composite packaging bag is deeply frozen to form a microcrystalline structure and then transferred to an ice-temperature environment for storage. The method realizes microbial safety control under the condition of no chemical preservative, effectively maintains the cell integrity of meat products, reduces juice loss and fat oxidation, prolongs the shelf life and maintains the eating quality.

The invention relates to the technical field of food preservation, in particular to a food preservation system and method, and the food preservation system comprises a detection assembly, a gas transmission assembly and a plurality of preservation cavities. The fresh-keeping cavity is provided with an air inlet valve, an air outlet valve, a temperature sensor and a circulating refrigeration component; the detection assembly comprises a detection cavity provided with a detection inlet and a detection outlet, a gas extraction part communicated with the plurality of gas outlet valves and used for extracting gas to the detection inlet, and a gas analyzer mounted in the detection cavity, and the gas analyzer is used for detecting the content of oxygen, carbon dioxide and ethylene; the gas conveying assembly communicates with the multiple gas inlet valves and is used for outputting oxygen, carbon dioxide and nitrogen. By means of the fruit and vegetable cold storage fresh-keeping device, fruits and vegetables can be subjected to cold storage fresh-keeping in a partitioned mode, the gas temperature and the gas content of oxygen, carbon dioxide and ethylene in each fresh-keeping cavity are controlled in the fresh-keeping process, it is ensured that the content of the three gases is kept within a controllable range, and the fruit and vegetable cold storage fresh-keeping qualification rate and the cold chain storage economic benefit are improved.

The invention belongs to the technical field of food preservation, and particularly relates to a fresh meat preservation method by coupling an electric field with storage temperature, which is used for solving the problems of short preservation period, quality reduction and the like caused by microorganism breeding, oxidative deterioration and juice loss in the traditional fresh meat storage. The method comprises the following steps: cutting fresh meat into meat blocks with the thickness of 3cm-5cm, pre-cooling to 0-4 DEG C, then treating for 10-15 minutes by using an alternating electric field of 3kV / m-5kV / m, and reversing the direction of the electric field once every 30 seconds; storing the treated meat blocks in a single layer in a storage room at-1 DEG C to-1 DEG C, synchronously applying a pulsed electric field, and performing atomization sterilization every 24 hours; in the final packaging process, a packaging bag with the oxygen transmission rate smaller than 8 cm / (m.24h. 0.1 MPa) is adopted, and mixed gas of nitrogen, carbon dioxide and oxygen is inflated. The method can prolong the shelf life of fresh meat and maintain color and taste, and is suitable for industrial production.

The invention relates to the technical field of biological preservation, in particular to a refrigerator food material preservation method and system based on a multi-modal decision dynamic weight mechanism, and the method comprises the steps: collecting multi-modal characteristic data of food materials; constructing a dynamic weight attention mechanism, and dynamically adjusting the fusion weight of each modal feature; combining a GNN graph neural network to construct a food material spoilage correlation graph, and outputting a spoilage risk prediction value at a t moment; an optimal fresh-keeping strategy combination is generated through multi-objective optimization; and processing real-time disturbance by adopting a model predictive control method and outputting a cooperative control signal. According to the method, the dynamic weight attention mechanism based on the food material category and the storage state is constructed to realize adaptive weight fusion of temperature, humidity, gas, weight and vision sensor modalities, so that the time sequence adaptability, the category specificity and the response sensitivity of multi-modal fusion are improved; and the contribution degree of the key sensor can be adaptively enhanced by the system in different scenes, and the corruption risk prediction precision is remarkably improved.

The present invention provides a composite preservation method for black fish slices. The following steps are included: S1. After slaughtering the black fish, scales, viscera, head and tail are removed, the water is drained after washing with running water, and the black fish slices are cut into black fish slices. S2. Modified xanthan gum-carbon point nanoparticles are prepared. S3. Whey protein / gliadin / sodium hydroxymethylcellulose fresh-keeping solution modified by citral is prepared. S4. Whey protein / gliadin / sodium hydroxymethylcellulose / lemon sustained-release fresh-keeping solution loaded with modified xanthan gum-carbon point nanoparticles is prepared. S5. The black fish slices are immersed in the sustained-release fresh-keeping solution, dried, and vacuum-packed. The present invention uses whey protein / gliadin / sodium hydroxymethylcellulose / lemon sustained-release fresh-keeping solution loaded with modified xanthan gum-carbon point nanoparticles to preserve the black fish slices. The sustained-release fresh-keeping solution regulates the release of active substances in the modified xanthan gum-carbon point nanoparticles, improves the stability and moisture barrier of the fresh-keeping film, and the modified xanthan gum-carbon point nanoparticles further improve the antibacterial effect.

The invention discloses a buried snorkeling type cultivation tank heat preservation mechanism and a heat preservation method, and relates to the technical field of agricultural cultivation. The buried snorkeling type cultivation tank heat preservation mechanism comprises a buoy and a heat preservation cavity with an opening in the top, the heat preservation cavity is fixedly arranged underground, and the heat preservation cavity is externally connected with a water supplementing device through a circulation pipeline; a set amount of water is introduced into the heat preservation cavity; the buoy is movably arranged in the heat preservation cavity, a cultivation groove is fixedly formed in the top of the buoy, and the buoy can suspend in water in the heat preservation cavity. According to the buried snorkeling type cultivation tank heat preservation mechanism and method, the appropriate temperature needed by crop growth can be maintained, and the heat preservation effect is good.

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 invention relates to a bean product preservative, a preparation method thereof, a bean product preservation method and application, and belongs to the technical field of food preservation. The invention provides a bean product preservative. The bean product preservative is prepared from the following components: astaxanthin, epsilon-polylysine, orange peel essential oil, antibacterial peptide Plectasin, theanine and water. The bean product preservative disclosed by the invention has a good antibacterial effect, can inhibit the growth and reproduction of amine-producing microorganisms, and slows down the spoilage and deterioration of bean products such as bean curds, sour slurry bean curds and dried bean curds in a storage period, so that the shelf life of the bean products is prolonged, and the preservative has an obvious protection effect on the texture characteristics of the bean products; the method has the advantages of low production cost and high food safety.

The invention provides a meat preservation method with self-assembled nanoparticles cooperating with a three-layer controlled release film. The method comprises the following steps: S1, selecting fresh meat, removing impurities, cleaning, detecting the muscle fiber density and the total number of initial bacterial colonies, classifying the meat into I / II / III classes according to the standard, and pre-cooling and discharging acid for 18-24 hours under the conditions that the temperature is 0-2 DEG C, the air speed is 0.3-0.5 m / s and the humidity is 85-90%; s2.2, graded loading of dormant-state self-assembled nanoparticles at the temperature of 2-4 DEG C, I-type dip coating, II-type ultrasonic-assisted dip coating, III-type high-pressure atomization spraying and air drying in a blast environment after loading; s3, filling three layers of controlled release films, vacuumizing to-0.095 to-0.09 MPa, keeping for 20 seconds, filling customized controlled atmosphere according to grades, and then performing heat sealing; and S4.0, refrigerating at 0-4 DEG C. By constructing a synergistic mechanism that the self-assembled nano-particle adsorption layer recognizes a decay signal in a close range and the three layers of controlled release films release drugs in a linkage mode and strengthen barrier, the limitation that traditional preservation is passively inhibited and active ingredients are lost quickly is broken through, and the technical problems that bacteriostasis is not lasting, the water-retaining property is poor and sensory quality is prone to deterioration are fundamentally solved; and the fresh-keeping efficiency and the meat quality are both improved.

The invention discloses a fresh-keeping method and a fresh-keeping device for a refrigeration shelf after picking of blueberries, belongs to the technical field of postharvest treatment of fruits and vegetables, takes natural metabolism regulation and control and cell stable quality regulation as core innovation points, breaks through the limitation that traditional controlled atmosphere fresh-keeping needs to depend on external energy and single nutrient enrichment, and improves the fresh-keeping effect of the blueberries. And organic unification of environmental control and physiological regulation is realized. The method is simple and convenient to operate, remarkable in effect, low in cost and high in safety, is not only suitable for preservation of picked blueberries, but also can be popularized to storage and transportation links of other perishable berries such as strawberries, blackberries and raspberries, provides an efficient, green and sustainable technical path for preservation of picked fruits and vegetables, and has important industrial popularization value and social application significance.

The application discloses a freeze-drying protective agent of Vibrio harveyi phage V-YDF132 and a preservation method thereof. The freeze-drying protective agent contains inulin, skimmed milk powder, gelatin, L-glutamic acid sodium and water. The freeze-drying protective agent is mixed with a phage V-YDF132 solution, and then the mixture is frozen to a solid state, and after being subjected to freeze-drying, a phage V-YDF132 freeze-drying powder preparation is obtained. There are various preservation methods for phages, and the best preservation method is different for different phages. The application screens and prepares different phage freeze-drying protective agents and explores the protection effect of the freeze-drying protective agents on phages after freeze-drying, so as to lay a foundation for phage preservation. The phage powder preparation prepared from the freeze-drying protective agent formula P9 and the phage V-YDF132 has low requirements on the preservation conditions and can be long-term preserved without losing biological activity.

The present invention discloses a composite preservative for refrigerated sea bass fillets and a comprehensive fresh-keeping and quality preservation method thereof. The raw materials of the composite preservative include 1-5% trehalose, 0.1-0.5% sodium citrate, 0.03-0.09% ginger extract, 0.3-0.9% D-sodium isoascorbate, 0.03-0.09% nisin, and 0.01-0.03% ε-polylysine in terms of mass percentage; the balance is water. The fresh-keeping and quality preservation method consists of the following steps: preparing and pre-cooling the composite preservative; soaking the treated sea bass fillets in the pre-cooled composite preservative; finally, draining the soaked sea bass fillets and bagging them, and then refrigerating them. The raw materials of the composite preservative of the present invention are natural, green and environmentally friendly, have good fresh-keeping and quality preservation effects, can extend the shelf life of refrigerated California sea bass fillets, and have an inhibitory effect on the oxidation of myofibrillar protein.

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.

The invention belongs to the technical field of fruit preservation, and particularly relates to a juicy peach postharvest preservation method and e-commerce logistics application. The core improvement of the invention is as follows: the juicy peaches are immediately treated with 1-methylcyclopropene (1-MCP) powder after being picked. The embodiment verifies that compared with other dosage forms of the 1-MCP, the powder is the optimal dosage form for realizing fresh keeping of the picked juicy peaches; meanwhile, the key time window for the powder to play the optimal fresh-keeping effect is clearly defined as'immediate treatment after harvesting 'for the first time. The method comprises the following specific operation steps: after harvesting juicy peaches, immediately applying 1-MCP powder and sealing a treatment environment; in a closed environment, the 1-MCP powder can continuously play a role, the after-ripening softening process of the fruits can be remarkably delayed, ethylene generation of the fruits is effectively inhibited, and then the technical effect that the normal-temperature shelf life of the juicy peaches is stably prolonged by 2 days is achieved.

This invention provides a freshness preservation method that preserves the freshness of harvested crops in a manner different from refrigeration. The freshness preservation method involves irradiating the crops with blue light (S12) and dispersing fine water mist onto the crops while irradiating with blue light (S13).

The invention relates to a composite film coating agent for storage and preservation of okra and a preservation method, the composite film coating agent for storage and preservation of okra comprises effective components of quercetin, okra pectic polysaccharide and chitosan, in the composite film coating agent, the concentration of the quercetin is 0.05-0.25%, the concentration of the okra pectic polysaccharide is 0.1-0.5%, the concentration of the chitosan is 0.1-0.5%, the concentration of the chitosan is 0.1-0.5%, and the balance is water. The concentration of the chitosan is 0.3 to 1.5 percent. When the composite film coating agent is used for treating the okra, the preservation time can be remarkably prolonged, and the commodity value and the edible value of the okra can be effectively reserved.

The application relates to a cooked food preservation method and device, a refrigeration equipment and a computer readable medium. The method comprises the following steps: acquiring the best storage time and the current storage time of target cooked food stored in a cooked food storage area; determining a target stage of the current storage time in the best storage time; and adjusting the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food in the target stage. The application identifies the best storage time and the current storage time of cooked food, determines the current storage stage, and dynamically adjusts the storage condition by matching the corresponding target control strategy, so that the preservation parameter mode is adjusted according to the cooked food storage stage, the cooked food preservation effect is improved, the energy waste or the insufficient preservation caused by the fixed mode is avoided, and the technical problem that the single fixed preservation mode cannot adapt to the dynamic requirement of food change is solved.