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56 results about "Preservation Technique" patented technology
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Methods and Compositions for the Control of Molecular-Based Cell Death During Preservation of Cells, Tissues or Organs in a Gel-Like State
InactiveUS20070048726A1Inhibition of activationInhibit progressDead animal preservationGel basedBiochemical stress
Gel-based medium compositions and a method of use thereof in normothermic, hypothermic or cryopreservative storage and transport of cell samples are described. These gel-based compositions preferably include an agent that inhibits apoptosis, together with a gelling agent. Such gel-based medium compositions protect various cell samples, such as animal or plant organs, tissues and cells, from the mechanical, physiological and biochemical stresses inherently associated with liquid preservation techniques.
Owner:BIOLIFE SOLUTIONS INC
Method and apparatus for variable privacy preservation in data mining
InactiveUS20070239982A1Simple technologyDigital data processing detailsUser identity/authority verificationData setInternet privacy
Improved privacy preservation techniques are disclosed for use in accordance with data mining. By way of example, a technique for preserving privacy of data records for use in a data mining application comprises the following steps / operations. Different privacy levels are assigned to the data records. Condensed groups are constructed from the data records based on the privacy levels, wherein summary statistics are maintained for each condensed group. Pseudo-data is generated from the summary statistics, wherein the pseudo-data is available for use in the data mining application. Principles of the invention are capable of handling both static and dynamic data sets
Owner:IBM CORP
Techniques for creating microtasks for content privacy preservation
InactiveUS20120054112A1Digital data protectionInternal/peripheral component protectionInternet privacyConfidentiality
Techniques for performing a task while preserving the privacy or confidentiality of information used as input for the task. In one embodiment the task is broken down into smaller tasks (called subtasks or microtasks), which are then outsourced. The input information for each microtask is based upon and is generally a subset of the input information received for the task. The determination of microtasks for the task is performed in such a manner that constraints associated with the task are satisfied. For example, microtasks may be determined for the task based upon risk (e.g., the risk associated with the privacy or confidentiality of the input information being compromised as a result of the outsourcing), quality constraints (e.g., desired quality of the work product resulting from performance of the task), cost constraints, and other constraints associated with the job.
Owner:RICOH KK
Kiwi fresh fruit preservation technique
InactiveCN101223906ANo pollution in the processEasy to operateFruits/vegetable preservation by freezing/coolingVacuum pumpingActinidia
The invention relates to a preservative technique for fresh kiwifruit, which comprises technique processes of cold storage disinfection, precooling, bagging, air regulate case vacuum pumping, air distribution, preservation and unhouse packaging. The technique of the invention carries out laboratory study test on the storage of the fresh kiwifruit, the test shows that the kiwifruit can be preserved for more than 200 days with average fruit firmness more than or equal to 3.0kg / cm<2>, fruit firmness rate more than or equal to 90 percent, commercial fruits rate more than or equal to 95 percent, Vc keeping-rate more than or equal to 80 percent and freshness index more than or equal to 0.90. Pilot scale study was carried out in an air conditioned storehouse in Zhouzhi County Shanxi Province in 2006 by the technique of the invention to store 50 tons of Hayward kiwifruit for 215 days with commercial fruits rate of 96 percent. The invention has the advantages of simple operation, long preservation period, good preservation effect, no environmental pollution, obvious economic benefit, etc., which can be widely applied.
Owner:SHAANXI NORMAL UNIV
Compound preservative for fresh-cut fruits and vegetables and use method thereof
ActiveCN108514026AGuaranteed freshInhibition of respiratory metabolismFruits/vegetable preservation by coatingFood ingredient for microbe protectionCarrageenanBeta-Cyclodextrins
The invention discloses a compound preservative for fresh-cut fruits and vegetables and a use method thereof and belongs to the technical field of processing of fruits and vegetables. The use method comprises the following steps: soaking fresh-cut fruits and vegetables for a short time using a compound soaking solution composed of ascorbic acid, cinnamon essential oil, beta-cyclodextrin and chitosan; and after air drying, performing spraying with compound gel of konjac glucomannan and carrageenan. The fresh-cut fruits and vegetables are treated by a secondary compound preservation technique, anatural slow-release bactericide, and a water retention agent and double protecting films are formed on the surfaces of the fruits and vegetables, thereby effectively protecting the surfaces of the fresh-cut fruits and vegetables and solving the problems of deterioration, dehydration, oxidation and the like in the preservation process of the fresh-cut fruits and vegetables.
Owner:QILU UNIV OF TECH
Food preservation processor
InactiveCN101731719AFruits/vegetable preservation by irradiation/electric treatmentSeed preservation by irradiation/electric treatmentPesticide residueHigh pressure
The invention discloses a food preservation processor and relates to the technical field of food preservation. The invention particularly relates to a slight energy consumption preservation technique device for processing plant food, such as fruits, vegetables and grains, by utilizing an electric field. Based on the principle that the food, such as fruits, vegetables and grains, has the function of preservation after being subject to the action of the electric field (which has 'Asakawa effect' and 'sequelae' thereof), the invention provides the food preservation processor which mainly comprises a high voltage generator (1) and control units (2) thereof, wherein the high voltage generator (1) and the control units (2) are connected to a food preservation container (4) through connection wires (3); the high voltage output by the high voltage generator (1) can be continuously adjusted; the output end and the zero line end of the high voltage generator (1) are respectively connected with two parallel pole plates (5) of the container (4); and one of the pole plate must be a grounded preserver. Compared with other preservation technology, the invention has the advantages of simple structure, slight energy consumption, no pesticide residue, no secondary environmental pollution, and low cost due to the adoption of general electric components on the market, thereby being a preservation device with favorable cost performance.
Owner:SHANGHAI DETONG ENERGY & ENVIRONMENTAL PROTECTION TECH
Electron-beam radiation preservation method for pleurotus nebrodensis
InactiveCN102077860AWhite colorExtended shelf lifeFruits/vegetable preservation by irradiation/electric treatmentFood processingElectron radiationPleurotus nebrodensis
The invention discloses a technique for applying electron-beam radiation in preservation of harvested pleurotus nebrodensis. In the technique, a high-speed electron accelerator with a power of 10MeV is used as an electron radiation source, a radiation dose of 1 to 10kGy is selected to radiate the harvested pleurotus nebrodensis, and the radiated pleurotus nebrodensis is stored in a low-temperature refrigeration house at a temperature of 4 DEG C and a relative humidity of 75 to 85 percent. The preservation technique solves the problems of pollution, low energy utilization rate, low efficiency, time consumption and the like of other preservation methods, and can prolong the shelf life of the harvested pleurotus nebrodensis by 5 to 7 days.
Owner:SHANGHAI ACAD OF AGRI SCI
Method for fresh keeping of fresh walnuts by slow-freezing and slow-unfreezing freshelizing technology
PendingCN107549308AExtended shelf lifeAchieving annual supplySeed preservation by freezing/coolingFrozen storageSlow freezing
The invention relates to a fresh-keeping method for fresh walnuts, in particular to a method for fresh-keeping walnuts by slow freezing-slow thawing and refreshment process. The technical scheme of the invention includes peeling, grading, slow freezing, frozen storage, slow thawing and freshening. The technology of the invention extends the preservation period of fresh walnuts from 2 to 4 months to more than 10 to 12 months, and realizes the annual supply of fresh walnuts.
Owner:甘肃省农业科学院农产品贮藏加工研究所
Method for Polyunsaturated Fatty Acid Production Using Novel Cell Preservation Technique
A method for preservation of a microorganism capable of microbial production of a polyunsaturated fatty acid or a compound comprising a polyunsaturated fatty acid as a constituent fatty acid, which method comprises: (a) forming spores in a spore-forming medium at pH 4-7 containing a nutrient source comprising an inorganic salt and a saccharide; (b) suspending the spores obtained in (a) in sterilized water, or sterilized water containing a surfactant and / or an inorganic salt to prepare a spore suspension, and adding a cryoprotectant at 5-15% to prepare a cryopreserving spore suspension; and (c) preserving the cryopreserving spore suspension obtained in (b) at between −100° C. and −20° C.
Owner:NIPPON SUISAN KAISHA LTD
Preservative and preservation method for dendrobium candidum
InactiveCN105432600ASolve the difficulty of keeping freshEasy to prepareDead plant preservationPropolisNon toxicity
Owner:ZHEJIANG OCEAN UNIV
Precast light insulation composite wall panel
InactiveCN1594797AImprove bindingLow thermal conductivityBuilding componentsEngineeringMaterial resources
The present invention discloses a precast light insulation composite wall panel comprising light substrate (1), (2), a heat preservation separation panel (3) is arranged between the light substrate (1), (2), a hole (4) vertical to the panel is arranged on the heat preservation separation panel (3), the center of the strengthening rib (5) passes through the hole (4), and the two end surfaces are separately arranged on the light substrate (1), (2). The structure design of precast and having strengthening rib can improve the bonding force between the substrate and the heat preservation panel, such that the thickness of the substrate can be 110-150mm, the conductive ratio of production is small (to be 0.674w / m.k by detection), which can be used on heat preservation of outer wall, and the problem of secondary operation to carry out 'heat preservation technique of outer wall', which can save manpower, material resources and time.
Owner:刘建业 +1
Compound strawberry cold-air pre-cooling preservation technique based on short wave ultraviolet irradiation
InactiveCN104351315AReduce rotReduce decay indexFruits/vegetable preservation by irradiation/electric treatmentDiseaseCold chain
The invention relates to a compound strawberry cold-air pre-cooling preservation technique based on short wave ultraviolet irradiation, and the technique is specially used for rot control and quality retention of the post-harvested strawberries in the storage process so as to reduce the rot diseases of the strawberries and prolong the storage and service lives. By adopting short wave ultraviolet irradiation combined with a cold-air quick pre-cooling manner, the storage period of the fresh strawberries can be obviously prolonged. If fresh strawberries are refrigerated at 5 DEG C, the storage lives of fresh strawberries can reach over 12 days. The preservation technique provided by the invention is used for obviously inhibiting rot of the post-harvested strawberries, so that good edible quality and nutritional quality are maintained. The short wave ultraviolet irradiation as a physical cold sterilizing technique has the characteristics of being quick to sterilize, environmental-friendly, safe to eat and the like. The field heat of the strawberries can be quickly removed by combining cold-air quick pre-cooling, thereby playing a good guarantee foundation for refrigeration and cold-chain transportation. Short wave ultraviolet irradiation combined with compound cold-air pre-cooling is suitable for storing and circulating the fresh strawberries, so that the technique has relatively good application value.
Owner:NANJING AGRICULTURAL UNIVERSITY
Ultralow-temperature preservation technique of callus of divaricate saposhnikovia root
InactiveCN104686347AConservation of Germplasm ResourcesAchieve preservationHorticulture methodsPlant tissue cultureGermplasmSaposhnikovia
The invention discloses an ultralow-temperature preservation technique of calluses of divaricate saposhnikovia root. A technical divaricate saposhnikovia root in-vitro ultralow-temperature preservation system is established with calluses obtained by inducing divaricate saposhnikovia root seeds as materials, and therefore, the high-quality germplasm resources of the divaricate saposhnikovia root can be effectively protected. According to the technique, the ultralow-temperature preservation of the calluses of the divaricate saposhnikovia root is realized by virtue of the processes of callus induction, pre-culture, loading, dehydration, freezing, washing, re-culture, regeneration and the like; the technique can be taken as a method for preserving the germplasm resources stably for a long time; besides, the economic cost of preservation can be reduced, the valuable and rare germplasm resources can be effectively preserved and great help can be provided for scientific study.
Owner:陈桂容
Biological preservation technique for natural latex
The invention discloses a biological preservation technique for natural latex. The biological preservation technique comprises culture of symbiotic bacterium groups for preservation, mixing of a bacterium solution and latex and preservation under light and is characterized in that the symbiotic bacterium groups for preservation are self-supporting symbiotic bacterium groups, the microbiota for preserving the natural latex can better realize internal self-supporting of nutrition required for breeding and do not need to obtain required nutrients from the fresh latex, the fresh latex contains a large amount of water which accounts for 55%-75% the total mass of the latex, the large amount of water can effectively provide a living environment and a metabolite conversion environment for survival of beneficial microorganisms, protein in the fresh latex cannot be easily decomposed and enables the fresh latex to solidify quickly, so that other unnecessary bacteria can be dispelled through breeding of the beneficial microorganisms in the latex, the pH value of the latex is effectively adjusted, a hydrated shell is protected, and high-quality latex capable of being stored for a long time can be obtained.
Owner:昆明珩森科技有限公司
Method for controlling anthracnose of normal temperature preserved mangoes by using ethephon
ActiveCN106962467AImprove quality and safetyImprove protectionBiocideFruit and vegetables preservationDiseaseDecomposition
The invention discloses a method for controlling anthracnose of normal temperature preserved mangoes by using ethephon. The method comprises the following steps: soaking mango fruits which are harvested within 48 hours into a 4-40mg / L ethephon solution for 3-7 minutes, taking out, drying the mangoes at the room temperature, packaging by using polyethylene plastic film bags of which the thickness is 0.02-0.04mm, and preserving at 20-25 DEG C. By adopting the method disclosed by the invention, disease resistance of the mangoes is firstly induced by low-concentration ethylene generated from decomposition of the ethephon before maturation acceleration of the mangoes, so that the anthracnose can be effectively prevented. The method is simple to operate, low in cost, high in application efficiency and easy to popularize, application of chemical fungicides in preservation of the mangoes can be replaced, and thus the food quality security is improved; the mangoes can be preserved without a refrigeration house or low-temperature transportation, so that the energy is saved, the environment is protected, and the method is a low-carbon preservation technique. When the mangoes are treated by using the method disclosed by the invention, very good economic benefits and social benefits can be created.
Owner:SOUTH CHINA AGRI UNIV
Pork preserving method with irradiation
InactiveCN107094856AMaintain nutrientsMaintain sensory indicatorsMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsShielding gasOxygen
The invention discloses a pork preserving method with irradiation, and the method comprises the following steps: rapidly freezing fresh pork at -20 to -10 DEG C for 1-2 hours, then cooling the pork at -2 to 6 DEG C for 5-10 hours, and cutting the pork into chilled meat blocks of 100-500 grams; treating the chilled meat with antioxidants at -2 to 6 DEG C, wherein the antioxidants comprise tea polyphenols; carrying out controlled atmosphere packaging on the chilled meat after antioxidation treatment, wherein in the controlled atmosphere shielding gas used for controlled atmosphere packaging, the gas ratio of oxygen to carbon dioxide to nitrogen gas equals to 70:20:10, or the gas ratio of oxygen to carbon dioxide equals to 75:25; and carrying out irradiation on the chilled meat after controlled atmosphere packaging. The pork preserving method with irradiation combines a controlled atmosphere technique with an irradiation preservation technique, has good sterilizing effect and broad-spectrum sterilization, and can effectively avoid bacterial breeding, prolong the preservation time of meat and keep the meat fresh red, and the irradiation is cold treatment which hardly generates heat effect.
Owner:合肥岭牧农产品有限公司
Bubbly plastic heat-preservation shed film
The invention discloses a heat preservation technique of a shed film for a sunlight greenhouse. At present, all shed films for a sunlight greenhouse / shed do not have a heat preservation function; therefore, in order to keep a temperature in the shed, a heat-preservation quilt for the shed is needed for coverage for heat preservation at night; however, in winter in the north of China, even though the heat-preservation quilt is used for the coverage, the sunlight greenhouse / shed cannot be still used; as the weather is cold in winter in the north of China, even though sunlight exists by day, a temperature difference between the interior and the exterior of the shed is also quite big; as the shed film does not have the heat preservation function, heat coming in through irradiation dissipates immediately; no heat can be preserved at night. According to the heat preservation technique of the shed film for the sunlight greenhouse, a plastic air-bubble bubbly shed film is produced by utilizing the heat preservation performance of air; the plastic air-bubble bubbly shed film can realize light-transmission and heat-preservation; not only is the heat-preservation quilt for the shed discarded, but also the plastic air-bubble bubbly shed film can be used similarly even in winter in the north of China; methods for mounting and using the plastic air-bubble bubbly shed film are nearly completely the same with methods for mounting and using the existing shed films.
Owner:李尚明
Preserving, seedling-growing method of Chinese fan palm seedling
InactiveCN1799339AFor long-term storageSimple and fast operationDead plant preservationSeed and root treatmentWarm waterRoom temperature
The invention discloses a method for Livistona seed preservation and grow seedling, sterilizing, embryo separating and dewatering for seeds firstly, then putting the embryo into the germ-free and low-temperature freezing storage tube and putting the tube to liquid nitrogen biological container for fast cooling. Getting the freezing storage tube from the liquid nitrogen when young sprout is needed, and putting the tube into warm water of 30-35 Deg C to make temperature recover to room temperature. Finally, culturing the embryo in the culture plate, and getting mature sprout after 2-3 months. The invention is characterized by the long-term preservation of Livistona seed, simple operation, low cost, almost 100% of the seed survival rate, greater than 95% of the sprout-producing rate, and good application prospect, and at the same the method can also promote the perfection of other seed preservation technique.
Owner:中国科学院西双版纳植物热带园
Biological preservation method for fruits and vegetables
ActiveCN106417580ATemperature controlControl timeFruit and vegetables preservationActinidiaKiwi fruit
The invention relates to a preservation method for fruits and vegetables, in particular to a biological preservation method for fruits and vegetables. The biological preservation method includes the steps: (1) harvesting, classifying and screening the fruits and the vegetables; (2) treating microorganism source volatile components; (3) treating plant source volatile essential oil; (4) treating animal source lysozyme; (5) packaging and warehousing. The preservation method takes perishable fresh agricultural products such as strawberries, potatoes, kiwi fruits and garlic as objects and takes storage problems such as gray mold, dry rot and sprouting as prevention and control targets, biological preservation technique level is achieved by the aid of a product anticorrosion preservation way and a technical anticorrosion preservation way, and edible safety of the fresh agricultural products is improved.
Owner:江苏黎明食品集团有限公司
Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure
InactiveCN101496534BHigh biosecurityCurb or delay corruptionMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsBiotechnologyUltra high pressure
The invention discloses a composite biological bacteriostatic agent and a method for controlling cooled-meat decay through the synergy of same and superhigh pressure. The composite biological bacteriostatic agent for controlling cooled-meat decay comprises the following bacteriostatic agents in portion by weight: 0.01 to 0.02 portion of egg white lysozyme, 0.005 to 0.01 portion of chitosan, 0.001to 0.002 portion of nisin, and the balance being sterile water. The method for controlling cooled-meat decay through the synergy of the composite biological bacteriostatic agent and superhigh pressure comprises the following steps that: a, cooled meat subjected to acid discharge is soaked in the composite biological bacteriostatic agent for 1 minute, or a composite biological bacteriostatic agentsolution is put in a sterilized spray can and uniformly sprayed on the surface of a meat lump; b, the cooled meat treated in a step a is leached and packaged in vacuum; and c, the cooled meat packaged in a step b is kept under the pressure between 100 and 180 MPa for 5 to 15 minutes, and then the pressure is released. The method has the advantage of combining a biological preservation technique with a food superhigh pressure technique for the freshness keeping and tenderization of the cooled meat so as to improve the safety and eating quality of the cooled meat.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Sludge drying system with high thermal driving force
ActiveCN106277714AFully driedAlleviate hindranceCombination devicesSludge treatment by de-watering/drying/thickeningSurface layerWater vapor
The invention provides a sludge drying system with high thermal driving force. According to the sludge drying system, on the basis of fluidized drying, sludge is radiated by microwaves, so that water molecules in the sludge are prompted to rub and collide with each other so as to heat without the restriction of heat conduction, internal and external heating is uniform, and the water molecules in the sludge are prompted to diffuse outwards under the action of the thermal driving force; granulation and fluidization of the sludge are realized by adopting a sludge spraying and dry backmixing granulation technique, so that a granule structure of which an inner core is basically dry and an outer surface layer is wrapped with the sludge is formed, and complete drying of the sludge is facilitated; the surface layer of the sludge granule is prevented from being quickly dried by adopting a water vapor backflow surface humidity preservation technique, so that more adverse effects are not generated on thermal diffusion of the internal water molecules.
Owner:GREEN WATER SEPARATION EQUIP
Pre-preparation method of shrimp food dish
InactiveCN106722412AIncrease nutritionImprove qualityFood freezingFood ingredient as mouthfeel improving agentBiotechnologyMoisture
The invention provides a pre-preparation method of a shrimp food dish. The method comprises the steps of putting taken shrimp meat into alga or edible fungi pre-prepared liquid, soaking, fishing out the shrimp meat, quickly freezing the shrimp meat, carrying out ice glazing and bagging to obtain a shrimp meat bag; collecting remaining alga or edible fungi pre-prepared liquid after soaking the shrimp meat, seasoning and packaging to obtain a soup bag; packaging cooked vegetables and nuts to obtain a vegetable bag; packaging sesame oil to obtain an oil bag; quickly freezing the vegetable bag, the soup bag and the oil bag; and combining and packing the shrimp meat bag, the vegetable bag, the soup bag and the oil bag together and storing at -20 DEG C. A natural pre-prepared liquid is prepared from the shrimp meat as the raw material and fungi and algae rich in active substances of polysaccharide and the like as auxiliary materials; and the shrimp meat is treated through a molecule penetrating moisture preservation technique, so that improvement of the water binding capacity, the freezing resistance and the browning resistance of raw materials is achieved; the problems that the shrimp meat is easy to blacken and the texture is degraded are solved; related food dishes are developed; and the target of industrialization of traditional Chinese dishes is achieved.
Owner:DALIAN POLYTECHNIC UNIVERSITY
Method of conserving waterlogged materials
Owner:DOW CORNING CORP
Spinach preservation method
ActiveCN106135395ANo decayNo signs of wiltingFruit and vegetables preservationNatural dyesLoss rateParticulates
The invention provides a spinach preservation method, including the following steps: flushing spinach with distilled water or filtered tap water, removing particulate impurities, and draining at normal temperature until zero water drops; soaking in purple grape peel pigment solution having a concentration of 50-200 mg / L for 1-3 h, taking out, draining until zero water droops, covering with plastic wrap, and storing at 4 DEG C. After the preservation technique is utilized to treat spinach, detection shows that there is no rise in the content of nitrites during five days of storage and the content of nitrites on the fifth day is less than 5 mg / kg; water loss rate and Vc content of the spinach decrease slowly, the activity of antioxidant systematic enzymes SOD, POD and CAT increases, and the content of membrane lipid peroxidation product MDA (methane dicarboxylic aldehyde) decreases; the method enables effectively improved quality of spinach during storage and inhibited production of nitrites, and a new way of preservation and health consumption for spinach is provided.
Owner:SHANXI UNIV
Method for preparing schisandra chinensis peel dreg jam
The invention relates to a method for preparing schisandra chinensis peel dreg jam. The method is characterized by comprising the following steps: pre-treating 700-800g of fresh schisandra chinensis fruit, performing enzymolysis juicing, drying schisandra chinensis peel dregs at low temperature, performing superfine grinding, adding ginseng roots, crataegus pinnatifida pulp, Chinese yam and Chinese chestnut, compounding, performing superfine grinding, boiling in vacuum, implementing a low-sugar preservation technique such as moisture activity reduction, packaging, and sterilizing, thereby obtaining a finished product. As extract liquids and pulp of ginseng, crataegus pinnatifida, Chinese yam and Chinese chestnut are mixed, the nutrition value of the schisandra chinensis jam is increased, and relatively good jam morphology is maintained, the preservation technique of low-sugar composite jam is further studied, due to the adoption of a food engineering high and new technology, that is, a superfine grinding technology, the state and the rubbing property of the schisandra chinensis jam can be effectively improved, and due to the adoption of techniques such as vacuum concentration and moisture activity reduction, the nutrient components in jam can be improved, and the shelf life can be effectively prolonged.
Owner:JILIN AGRICULTURAL UNIV
Vegetable fresh keeping agent and preparation method thereof
InactiveCN107897356AGuaranteed freshnessKeep the flavorFruit and vegetables preservationChemical synthesisPropolis
The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservative and a preparation method thereof. It consists of the following components by weight: 10-18 parts of potassium permanganate, 10-30 parts of sodium metabisulfite, 15-25 parts of grape leaves, 6-10 parts of grape seeds, 4-8 parts of sorbitol, and 25-50 parts of lignin , 6-9 parts of propolis, 4-8 parts of sucrose fatty acid lipid, and 1-5 parts of ascorbic acid. The vegetable antistaling agent of the present invention does not add any chemical synthetic substances in the preparation process, is green and pollution-free, can keep the freshness of the vegetables for a longer period, does not reduce the flavor and nutrients of the vegetables, and prolongs the storage time of the vegetables.
Owner:凌工二号(大连)科技有限公司
Fresh water caltrop pulp freezing preservation technique
InactiveCN101288419AGuaranteed freshnessExtended sales hoursFruits/vegetable preservation by freezing/coolingSolution treatmentFresh water
The invention discloses a process for preserving fresh water chestnut pulp by refrigeration, which comprises the steps of: 1) purchase and treatment of raw materials: the fresh water chestnut pulp is purchased from peasants or the market during the production season of the fresh water chestnut meat, the purchased fresh water chestnut meat is hulled and then cleaned by water and then filtered or dried with air; 2) sodium chloride solution treatment: the fresh water chestnut pulp which is filtered for removing the water or dried with air is put in a container, and then the sodium chloride solution with a weight percentage concentration ranging from 5 percent to 6 percent is added in the container; the sodium chloride solution is added in the container until the fresh water chestnut pulp is completely immersed by the sodium chloride solution; 3) quick freezing: after being filled up with the sodium chloride solution, the container is immediately put in a household freezer for preserving by refrigeration; 4) thaw: the fresh water chestnut pulp after being rapidly frozen is thawed when being taken and used. The process of the invention can maintain the freshness of the fresh water chestnut pulp for a longer time.
Owner:倪文良 +1
Fresh broad bean freezing preservation technique
InactiveCN101288418AGuaranteed freshnessExtended sales hoursFruits/vegetable preservation by freezing/coolingBiotechnologyRefrigeration
The invention discloses a process for preserving fresh broad beans by refrigeration, which comprises the steps as following: 1) the purchase and treatment of raw materials: fresh broad beans are purchased from peasants or the market during the production season of the fresh broad beans, the purchased fresh broad beans are hulled and then are put in a container; 2) green removing: sodium chloride solution with the weight percentage concentration ranging from 5 percent to 6 percent is boiled, and then the fresh broad beans are put into the boiled sodium chloride solution for green removing with avoiding the fresh broad beans from being well-done; after being carried out the green removing, the broad beans are cooled; 3) refrigeration: the cooled broad beans are loaded in a preservation bag, and then the preservation bag is put in a household freezer for preserving by refrigeration. The process of the invention can keep the freshness of the fresh broad beans for a longer time.
Owner:倪文良 +1
Fruit and vegetable color protection and preservation method
InactiveCN104336163ASolve the problem of freshness and color protectionGood sensory effectFruits/vegetable preservation by freezing/coolingHigh humidityPreservation methods
The invention discloses a fruit and vegetable color protection and preservation method. The fruit and vegetable color protection and preservation method comprises the steps that picked fruits or vegetables are precooled, and the temperature is reduced to 1 to 5 DEG C; the precooled fruits or vegetables are selected and graded; the temperature of a cold storage is regulated to 0 to 3 DEG C, the graded fruits or vegetables are placed in the cold storage through closed air bulking, the humidity of the cold storage is kept at 90 to 95%, and the ozone concentration is kept at 0.5 to 5 mg / L. According to the fruit and vegetable color protection and preservation method, a preservation technique combining high humidity with ozone at low temperature is adopted, so that the color freshness of the stored fruits or vegetables can be obviously increased, the color of the stored fruits or vegetables is bright, and the freshness is obviously increased.
Owner:SHANGHAI ACAD OF AGRI SCI
Biological fresh-keeping method for earth vegetable type fruits and vegetables
InactiveCN101292679ALittle change in active ingredientsReduce pesticide residuesFruits/vegetable preservation by freezing/coolingPesticide residueManganese
The invention provides a biological preservation method for root type fruits and vegetables, which pertains to the technical field of biological preservation. The method is that biological preservation solution is sprayed on the fruits and vegetables regularly and the temperature and relative humidity of the storage environment are controlled between -2 to 3 DEG C and 80 to 98 percent respectively; wherein, the biological preservation solution is composed of 0.01 to 17 portions of boron, 0.01 to 1.2 portions of selenium, 0.01 to 17 portions of molybdenum, 0.01 to 1.6 portions of manganese, 1 to 100 portions of nitrogen, 1 to 100 portions of phosphorus, 1 to 100 portions of potassium, 1 to 100 portions of calcium, 1 to 90 portions of zinc, 0.1 to 58 portions of nitric oxide, 0.25 to 20 portions of neutral detergent and 1000 to 2800 portions of water. Compared with the existing preservation technique, the biological preservation method for root type fruits and vegetables of the invention prolongs the preservation time by 3 to 5 times on the basis of 2 months of radish preservation and by 3 to 6 times on the basis of 10 days of tuber mustard preservation, which guarantees little change of the original favor and multiple nutritional components as well as active components of the fruits and vegetables after preservation and guarantees zero pesticide residue.
Owner:李桂凤
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