300 results about "Preserved Foods" patented technology

System and method for preserving food. Embodiments of the system include a food compartment to store food and a user interface configured to receive user input relating to the preservation of the food stored. The system also includes a humidity sensor configured to sense a humidity level, an ozone generator configured to generate ozone gas, an ozone sensor configured to sense an ozone level and a gas sensor configured to sense a level of residual gases inside the food compartment. The system further includes a controller, responsive to the user interface, the humidity sensor, the ozone sensor and the gas sensor. In one embodiment, the controller preserves the food stored in the food compartment as a function of the user input, the humidity level, the ozone level, the residual gas level and as a function of a type of the food stored in the food compartment.

A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

A treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such food and enhances the safety of food and food products for consumption by mammals, especially humans. The process utilizes a treatment of food or food products, or packaged food or food products, with a high pressure gas treatment process (HPP) to provide a reduction of the level of microorganisms or spores on and in such foods or food products. The method includes exposing the food or food product to a gas and/or injecting a gas into a container containing the food or food product; optionally, closing or sealing the container; and subjecting the food or food product and/or the container containing the food or food product to a temperature of less than about 50° C. and, concurrently, to more than one pressure treatment cycle at a pressure of at least about 10,000 psig. Alternatively, the HPP treatment method may instead substitute, or be combined with, one or more pressure treatment cycles at a pressure of less than about 250 psig. Optionally, the food or food product may be packaged before or after the HPP treatment. The food or food product is generally contacted with the gas under pressure conditions for a time sufficient to substantially sanitize or disinfect the food or food product following depressurization.

The present invention relates to an airtight container for preserving food, and more particularly, in order to make the molding of the container easy, reduce the manufacturing cost of the container while minimizing the fraction defective, and manufacture a tempered glass container which is not broken by collision among containers during production or distribution by making the thickness of the entire container uniform, the present invention provides an airtight container for preserving food comprising a container body wherein a lid with a locking member is detachably coupled on the upper portion on the peripheral surface and a space for food accommodation is provided therein, wherein a stumbling sill 121 with a lateral groove toward the inner direction is formed on the outer surface of the wall 12 of the container body, a side wall of groove 122, which is extended downwardly from the width of the stumbling sill to the outer surface of the wall, is formed on both ends of the stumbling sill, and protruded surface 124 corresponding to the groove depth of the stumbling sill is formed internally in the inner surface of the wall, thereby forming the wall with a uniform thickness.

A composition of matter and the method of making that provide a low pH acidic composition that is useful for destroying microorganisms that are undesirable and useful for destroying or reducing melanoma on human skin. The composition and method include a strong, low pH acid combined with distilled water and urea or an ammonium compound, such as ammonium sulfate or other metallic sulfates, including but not limited to, sodium sulfate, magnesium sulfate, zinc sulfate, manganese sulfate, and copper sulfate, under at least 15 psi pressure in pressurized container, all of which is heated to approximately 800° F. or more for at least 3 hours. The final cooled mixture is stabilized with 10 to 15 percent of the original mixture. The resultant composition is useful for preserving food, such as fresh fish, and for skin treatment of melanoma and as bactericides, fungicides, or viricides.

The present disclosure is directed to an absorbent pad having an active agent to preserve food products or other perishable merchandise, that has a pad architecture, including the specific arrangement of the absorbent layers and active agents in the absorbent pad, that affects the availability and timing of release of the active agents to preserve the freshness of food products that are stored at home by a consumer in the consumer's own food storage containers.

An improved method is provided for inactivating microorganisms in food products by introducing an edible phenolic compound in a food product and subjecting the resulting food product containing phenolic compound to high pressure conditions. This particular combination of physical and chemical treatments on the food products inactivates undesirable microorganisms in a food product to a significantly greater degree possible than achieved with any one of the treatments by itself, and the combined antimicrobial effect of these different types of treatments is synergistically greater than any additive effect that might be expected from the individual treatments.

The invention relates to yellow health-preserving milk comprising the following components in percentage by weight: 0.5%-20% of yellow food raw materials, 0.01%-8% of sweet auxiliary materials, 0.1%-0.5% of stabilizing agents, 75%-85% of milk and water complemented to 100%. The milk which not only has the rich nutrition of the milk but also has the traditional five-element five-color health preservation is produced by adding raw materials of the Chinese traditional yellow health-preserving food to the milk and organically combining the traditional food color health-preserving concept with themilk, thereby providing a nutrient and healthy health-preserving milk product for consumers.

A method of food packaging employs a flavor-preserving food contact layer of cycloolefin copolymer characterized by a total extractable concentration of less than about 30 ng per cm² of surface area when incubated in a 40 ml solution of 10% ethanol in distilled water for 24 hours at 60° C. with constant agitation. The food contact layer preferably exhibits a flavor scalping value lower than polyethylene.

A packaging bag comprises a bag body and a mould-proof preservation coating layer, wherein a storage cavity is formed in the bag body, and the mould-proof preservation coating layer is arranged on the inner surface of the storage cavity; the raw material of the mould-proof preservation coating layer is a mould-proof preservation coating which is prepared from components in percentage by weight as follows: 20%-60% of resin, 30%-70% of a solvent, 0.5%-10% of a mould inhibitor and 0.3%-5% of an auxiliary, wherein the resin is at least one of polyurethane, a acrylate copolymer, polyvinyl alcohol, polyvinylidene chloride, modified polyvinylidene chloride, an ethylene-vinyl acetate copolymer, a polyvinyl acetate copolymer and a vinyl acetate-butyl ester copolymer, and the solvent is at least one of water and ethyl alcohol. According to the packaging bag, the surface of the mould-proof preservation coating layer on the inner surface of the storage cavity is dense and pore-free, and the mould-proof preservation coating layer has better effects of keeping constant moisture and preventing mould by aid of addition of the mould inhibitor. The packaging bag is particularly suitable for preserving food such as fruit, bread, tobacco and the like which have shorter storage life, are prone to mould within short time and need to be eaten timely.

The invention relates to a moderate-and-low temperature integrated cold storage/refrigeration system used for providing the cold storage moderate temperature for preserving food and the like or providing the refrigeration low temperature for preserving drinks and the like in supermarket and convenience store. The system comprises an integrated unit, a moderate temperature cold cupboard, a low temperature refrigeration cupboard and a corresponding connection pipeline; the integrated unit also comprises a public condenser used for condensing a high-temperature and high-pressure gaseous refrigerant in the moderate temperature cold storage system and the low temperature refrigeration system, a public liquid receiver used for storing a high-temperature and high-pressure liquid refrigerant in the moderate temperature cold storage system and the low temperature refrigeration system, a supercooling degree regulating mechanism used for regulating the supercooling degree in the low temperature refrigeration system, and a suction temperature regulating mechanism used for regulating the suction temperature in the low temperature refrigeration system. The moderate-and-low temperature integrated cold storage/refrigeration system has compact structure, convenient installation, better refrigeration performance and higher stability.

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

A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducing the ambient pressure inside of the vessel, to improve marinade absorption by the food. Food such as meat or fish will receive marinade more quickly under low pressure than under atmospheric pressure, and additionally, by rotating the containment vessel, the food is agitated in the presence of the marinade, for a higher degree of marinade absorption.

The invention provides an edible fish skin collagen active composite membrane and a preparation method thereof. The edible fish skin collagen active composite membrane comprises components, namely fish skin collagen, beta-cyclodextrin, curcumin, Tween-80 and glycerin. The preparation method comprises the following steps: firstly, mixing and dissolving the curcumin and the beta-cyclodextrin into distilled water with the Tween-80 so as to obtain a curcumin emulsifier solution, secondly, dissolving the collagen into the curcumin emulsifier solution so as to obtain a collagen solution, further adding glycerin as a plasticizer, uniformly stirring, leaving stand to remove gases, moving and paving on an organic glass frame, and drying, so as to obtain the edible fish skin collagen active composite membrane. The edible fish skin collagen active composite membrane provided by the invention is good in antioxidation property, can be biologically degraded, is free of environment pollution, is capable of preventing external microorganism from contacting food, and is capable of inhibiting oxidation rotting of the food, therefore, the effects of preserving food and prolonging the shelf life of the food can be achieved.

A free-standing, microwavable food container capable of being used for both high pressure processing (HPP) and microwave reconstitution of food products. The container is designed so as to be capable of being hand-held, even after microwave heating of the food products contained therein. The design of the container, coupled with the incorporation of the pressure release valve, enables the container to be used to both HPP preserve the food product and reconstitute the food product in the same container while retaining the original organoleptic properties of the preserved food, including taste, texture and appearance. A method of combining the high pressure processing of food products and microwave reconstitution in the stand-up container containing the pressure release valve is also described. Typical food products preserved include vegetables, proteins and/or carbohydrates, optionally coated or mixed with powdered, pellet or cube sauce or gravy.

A composition of matter and the method of making that provides a low pH acidic composition that is useful for destroying microorganisms that are undesirable and useful for destroying or reducing melanomas on human skin. The composition and method include sulfuric acid combined with distilled water and ammonium sulfate under at least 15 psi pressure in a pressurized container, all of which is heated to approximately 800° F. or more for at least 3 hours. The final cooled mixture is stabilized with 10 percent of the original mixture. The resultant composition is useful for preserving food, such as fresh fish, and for skin treatment of melanoma and as bactericides, fungicides, or viricides.

The present invention is directed to a technique for preserving foods. In one embodiment, the invention is directed to a product comprising a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound. In another embodiment, the present invention is directed to a method of preserving a food product comprising incorporating a compound comprising vanillin into the food product, and exposing the food product to an organic constituent having an isothiocynate compound. In a further embodiment, the present invention is directed to a preserved packaged food product, comprising a package having a package interior and a package interior surface, a food product positioned in the package interior and having a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound disposed on the package interior surface so as to contact the food product.

The invention belongs to the field of packaging materials, and specifically relates to a three-layer composite fresh-keeping film, and a preparation method and an application for the above-mentioned fresh-keeping film. The three-layer composite fresh-keeping film provided by the invention comprises a resin base film and active ingredients, wherein the resin base film is a three-layer composite film composed of an outer-layer film, a middle-layer film and an inner-layer film; and the active ingredients comprise at least one selected from the group consisting of chitosan, tea polyphenol, a ginkgo leaf extract, a wisteria extract and a sage extract. The fresh-keeping film provided by the invention is reasonable and safe in material selection, can effectively retard oxidation of preserved food and growth and reproduction of surface microorganisms by combining a manner of modified atmosphere packaging under a refrigeration condition of 0 to 4 DEG C, can effectively prolong the storage time of chilled fresh mutton, and maximally maintains original flavor and nutritional values of fresh food.