1535 results about "Shelf life" patented technology

The invention provides a multi-mode environment cooperative regulation and control system for poultry egg preservation. The system comprises a sensor network and a server, wherein the sensor network is used for collecting poultry egg data; the server is used for constructing a digital twinborn model according to the poultry egg data; perceptual data output by the digital twin model are input into a quantum neural network model, and a predicted fresh-keeping result and an optimal environment regulation and control parameter combination are obtained; according to the optimal environment regulation and control parameter combination, driving a regulation and control actuator group and feeding back actually executed regulation and control parameter values to the digital twinborn model; comparing the difference between the actual fresh-keeping effect reflected by the digital twinborn model and the predicted fresh-keeping result, and optimizing a mapping strategy from the current poultry egg state to the optimal regulation and control parameter by taking the fresh-keeping period extension rate as a reward function; the change condition of biochemical indexes is monitored through a digital twinborn model, and a monitoring result serves as a feedback signal to be input into the reinforcement learning module for strategy adjustment. The fresh-keeping period can be prolonged, intelligent prediction is achieved, quality traceability is guaranteed, and the energy consumption cost is reduced.

The invention relates to the technical field of food packaging materials, in particular to a cerium dioxide nano-enzyme modified antibacterial coating and application of the cerium dioxide nano-enzyme modified antibacterial coating in food packaging. The biomimetic mineralization layer comprises the following components in percentage by weight: 35-45% of a green base material, 8-12% of dopamine modified yttrium-doped cerium dioxide nano-enzyme, 4-6% of a composite antibacterial agent, 3-4% of a natural cross-linking agent, 2-3% of a degradable plasticizer, 1-2% of a biomimetic mineralization layer precursor and the balance of deionized water, the green base material is a blend of a chitosan-polyethylene glycol graft and polylactic acid; the doping amount of Y3 in the nano enzyme is 3-4at%. The antibacterial agent is excellent and lasting in antibacterial effect, has no migration risk of the antibacterial agent, and can guarantee food safety; a green base material and a degradable plasticizer are adopted, so that natural degradation is realized, and environmental pollution is avoided; the mechanical property is good, the aging resistance is realized, and the oxygen barrier property is strong; the food packaging box is suitable for various foods, effectively prolongs the shelf life, and meets the requirement of green packaging.

The invention relates to the technical field of block chain food traceability, and discloses a block chain-based food traceability method and system, and the method comprises the steps: carrying out the timestamp processing of a batch number, a production date, a transportation temperature and storage humidity, and calculating a dynamic guarantee period to generate a traceability record; encrypting the batch number and the dynamic shelf life to generate a tamper-proof hash value; when the temperature and the humidity exceed threshold values, food state records are generated in combination with the Hash values; synchronizing the food state record to a supply chain node and performing consistency verification to obtain a shared data set; generating a credible two-dimensional code containing a batch number, a dynamic shelf life and a circulation record based on the shared data set; the consumer executes verification after scanning the code, extracts the shelf life field and the circulation information abstract, and compares the dynamic shelf life with the current time to generate a user interface; and consumer feedback is extracted, batch matching is verified through a timestamp, and a food traceability report is generated. The food state can be reflected in real time, data tampering is prevented, and traceability credibility is improved.

The invention provides a preparation method and application of a mineral oral liquid containing fat-soluble vitamins, the fat-soluble vitamins are dissolved in an oil phase, then the oil phase is mixed with a water phase containing an emulsifier, and high-shear and high-pressure homogenization treatment is performed to obtain emulsified fat-soluble vitamins; dispersing the sweetening agent, the suspending aid, the pH regulator and the insoluble mineral substances to obtain a mixed solution; adding the emulsified fat-soluble vitamins and the flavor regulator into the mixed solution, adding water to a constant volume, and uniformly stirring to obtain a material solution; and canning the feed liquid, sealing, and sterilizing at high temperature to obtain the oral liquid. The fat-soluble vitamins in the oral liquid provided by the invention are small in particle size after being subjected to high-shear and high-pressure homogenization treatment, can tolerate high-temperature sterilization, is small in loss rate, good in dispersity and high in stability within the shelf life, and can maintain the actual content of the fat-soluble vitamins in the oral liquid and ensure the nutritional effect of the fat-soluble vitamins.

The invention discloses a fruit juice beverage production monitoring and early warning method and device, and relates to the technical field of food production, and the method comprises the steps: carrying out the correlation division of production nodes on a fruit juice beverage production line, and obtaining a heat and oxidation abnormal correlation node set; configuring a temperature sensor array at each thermal association node to monitor real-time temperature-time data and generate a first early warning signal; and monitoring dissolved oxygen data, a material turbulence state and pipeline pressure at each oxidation associated node, establishing an oxidation intake map sequence, predicting the total oxidation intake and distribution uniformity, and analyzing the influence of oxidation on quality indexes to generate a second early warning signal. The technical problems that in the fruit juice beverage production process, heat imbalance can damage raw material nutrition and affect the sterilization effect, and oxidation can cause color and luster deterioration, taste decline and shelf life shortening are solved, and accurate monitoring, abnormity analysis and early warning of quality related key factors in the fruit juice beverage production process are achieved; and the stable product quality is effectively guaranteed.

The invention discloses a high-performance polypropylene material for food packaging and a preparation method thereof, and the high-performance polypropylene material comprises the following raw materials by weight: 80-90 parts of polypropylene, 10-15 parts of POE, 5-8 parts of modified montmorillonite, 4-7 parts of a compatilizer, and 0.3-0.5 part of an auxiliary agent. According to the high-performance polypropylene material for food packaging, the montmorillonite subjected to multi-step modification is introduced into a polypropylene matrix, and meanwhile, the POE elastomer and the compatilizer are added, so that the prepared composite material keeps excellent mechanical toughness and processability, and meanwhile, the barrier property of the composite material to gases such as oxygen and water vapor is remarkably improved; the heat resistance and the ultraviolet aging resistance of the material are also remarkably improved, toxic and harmful solvents or auxiliaries are not introduced into the material, the preparation process is stable and controllable, and the strict requirements for long shelf life, high safety and cost control in the field of high-performance food packaging can be met.

The invention relates to the technical field of cold-chain logistics, in particular to a digital collaborative tracing method and system for cold-chain logistics based on the Internet of Things. The method comprises the following steps: binding a unique identifier associated with a batch of goods with at least one Internet of Things sensor; in the process that the goods pass through the supply chain, the at least one Internet of Things sensor is used for continuously collecting environment and state data; transmitting the environment and state data to a data processing platform in real time, and processing the environment and state data by using a hybrid prediction model in the data processing platform so as to dynamically calculate the remaining shelf life of the goods; and outputting the dynamically calculated remaining shelf life, and presenting the information to logistics managers and consumers through a customized data visual interface. The invention aims to reduce corruption, enhance food safety and improve operation efficiency by changing passive monitoring to active intelligent prediction.

The invention relates to polyethylene glycol glycerol ricinoleate granules as well as a preparation method and application thereof. The granules comprise first polyethylene glycol glycerol ricinoleate with an HLB (Hydrophile-Lipophile Balance) value of 17-19, second polyethylene glycol glycerol ricinoleate with an HLB value of 12-14, a carrier and vitamin E acetate. According to the invention, fatty acid and / or hydrogenated vegetable oil are / is taken as a nutritional carrier, and polyethylene glycol glycerol ricinoleate with an HLB value of 12-14 is introduced, so that the dispersity of active ingredients with a high HLB value (17-19) in the carrier is effectively improved, and granulation is facilitated; meanwhile, the vitamin E acetate is added, so that the immunity of animals can be enhanced while the effects of resisting oxidation and prolonging the shelf life of the product are achieved. The granules solve the problems that pure products are not easy to mix, inconvenient to use and the like.

The invention relates to a remote monitoring method and system for food freshness, and the method comprises the steps: obtaining the processing technology data and circulation transportation data of fresh food, and carrying out the shelf life calculation, thereby obtaining the shelf life of the food; performing process detection and abnormity identification on the processing process data to obtain a first detection result; detecting a temperature accumulation value and a transportation state of the circulation transportation data, and performing result integration to obtain a second detection result; and performing response regulation and control according to the food shelf life, the first detection result and the second detection result to obtain remote regulation and control information. According to the invention, fine management of a cross-link risk conduction mechanism can be realized, and on-demand regulation and control and timely intervention can be realized.

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.

Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and / or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention relates to the technical field of commodity purchase-sale management, in particular to a commodity purchase-sale-stock real-time management system. The commodity purchase-sell-stock real-time management system is provided. According to the invention, the environment sensing module collects dynamic data during the business period in real time, including the real-time stock of commodities, the remaining time of the shelf life of the commodities, the passenger flow volume of nearly 10 minutes and the like, thereby effectively solving the problem that the data update of a traditional purchase-sales-stock system is lagged, ensuring the real-time accuracy of stock and price information, and improving the real-time performance of the purchase-sales-stock system. Meanwhile, whether the commodities need to be replenished or not is judged in real time through a dynamic analysis module according to a preset safety inventory threshold value, the safety replenishment amount is calculated, the risk of stockout or excessive accumulation is reduced, the inventory turnover rate is increased, a price reduction sales promotion instruction is automatically triggered through the dynamic analysis module according to the real-time risk value of the commodities and the preset threshold value, and the price reduction sales promotion efficiency is improved. The price is quickly refreshed by using the electronic price tag, and the freshness change of the short-term preserved commodity is responded in time, so that the high loss rate is reduced, and the shopping experience of customers is improved.

The invention discloses a kitchen restaurant dish arrangement, and relates to the restaurant dish arrangement field, and the method comprises the following steps: S1, a customer makes a dining reservation in the first two days, a restaurant establishes a dining database, the information of the dishes reserved in the first two days is recorded in the dining database, and the customer corresponds to the selected dishes; s2, splitting dish information, counting food materials required for making dishes according to the formulas of the dishes, merging and counting the same food materials of different dishes, and calculating the actual required amounts of different food materials; by establishing a dining database, the type and dosage of needed dishes can be visually seen, food materials are input in batches according to the freshness of the food materials, when the food materials are input into the food material database, the food material warehousing time and the expiration date of each batch of food materials need to be input at the same time so that the food material information degree can be known at any time, and by inputting the information of kitchen personnel, the food materials can be conveniently and rapidly stored. And a real-name system is carried out, so that kitchen personnel are more responsible for inputting food material information.

The invention belongs to the field of food processing and safety, and provides a steam explosion improved grain processing byproduct and application thereof in preparation of low-GI coarse grain biscuits. The triticale bran is pretreated through a steam explosion (SE) technology, the content of soluble dietary fibers is increased by 53.63% under the conditions of 1.0 MPa and 90 s, and the content of free phytochemicals and the oxidation resistance are the highest; the color of the wheat bran is changed into dark brown / dark brown from light brown, the interior of the wheat bran is of a porous honeycomb structure, the water binding capacity and the swelling property are improved, and an infrared spectrum shows that methyl and methylene structures are damaged and tissues are loosened; the fatty acid value is remarkably reduced, the storage period and the shelf life are effectively prolonged, comprehensive improvement of nutritional ingredients, physicochemical properties, biological activity and storage characteristics is achieved, and remarkable technical advantages are achieved.

The invention relates to the field of fruit quality nondestructive testing, in particular to a winter peach cold storage shelf life classification and quality nondestructive testing method based on spectrum-image feature fusion and stacked model fusion, and the method is used for accurately classifying the winter peach cold storage shelf life and predicting the key quality of the winter peach cold storage shelf life based on hyperspectral imaging and deep learning technologies. The method comprises the following steps: acquiring a hyperspectral image in a wave band range of 400-1000nm, and extracting a region of interest through mask processing; phenotype data of the samples are measured and classified, and abnormal samples are removed; through spectrum preprocessing and characteristic wavelength screening, effective pixel size and area parameters are extracted, and a multi-task integration model is constructed. The model not only realizes 100% accurate classification of the shelf life of the winter peaches, but also predicts the sugar degree (R2 = 0.8451) and the hardness (R2 = 0.8798), and supports a pseudo-color visual distribution diagram and fruit diameter and weight prediction. The method is high in precision, good in stability and high in automation degree, and effective technical support is provided for quality management and market circulation after agricultural products are harvested.

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 relates to the technical field of food processing, and discloses a fruit and grain mixed peptide solid beverage and a preparation method thereof, the solid beverage comprises the following components by weight: 35-55 parts of composite peptide, 3-8 parts of functional polysaccharide, 8-15 parts of a wall material, and 5-15 parts of a sweetener. Wherein the composite peptide is prepared by compounding cereal peptide and fruit and vegetable peptide according to a specific weight ratio; the micromorphology of the solid beverage is composite microcapsule particles coated with peptide and polysaccharide, the average particle size is 10-50 [mu] m, and the water activity of the product is not higher than 0.28. The preparation method and the application are applied to the solid beverage. Through component design and process control, the product has excellent instant solubility, high-activity embedding rate and long-term storage stability, and effectively solves the common technical problems of easy activity loss, dissolution layering and short shelf life of peptide solid beverages.

The invention provides an edible coating fresh-keeping liquid suitable for low-temperature refrigeration of harvested tropical fruits and a storage and fresh-keeping method. The low-temperature cold storage edible film coating fresh-keeping liquid is soybean oil. When bananas or mangoes are coated with the edible coating liquid for low-temperature refrigeration, the occurrence of fruits under low-temperature refrigeration can be effectively inhibited, and the sensory quality and shelf life of the fruits can be maintained. Bananas or mangoes are subjected to soybean oil coating treatment, so that the relative conductivity of fruit tissues can be effectively reduced, and the integrity of fruit cell membranes is maintained; according to the present invention, the production of H2O2, O2 <-> and MDA can be significantly reduced, the activity of POD can be inhibited, and the activity of PPO, SOD and CAT can be enhanced so as to activate the anti-oxidation defense system of fruits, reduce the oxidative damage caused by cold injury, and enhance the accumulation of osmotic regulation substances; the content of antioxidant carotenoid can be increased, so that the stress resistance of the fruits is improved, and the cold injury of the fruits in the low-temperature storage process is reduced.

The invention discloses preparation and application of bacteriophage-loaded sericin microgel, and belongs to the technical field of food preservation. The sericin microgel capable of loading the bacteriophage is prepared from a sericin solution extracted by using 1-ethyl-(3-dimethylaminopropyl) carbodiimide (EDC) in combination with a mechanical shearing method and a high-temperature and high-pressure method. The sericin protein microgel loaded with bacteriophage, which is obtained by soaking the microgel into bacteriophage proliferation liquid after freeze-drying, can significantly improve the storage stability of the bacteriophage and can effectively prolong the shelf life of beef, and the preparation method is green, simple and safe, has a wide application prospect, and is suitable for industrial production. Meanwhile, a new field is opened up for efficient application of the bacteriophage.

The invention discloses an antibacterial food composite bag and a preparation method thereof, and relates to the technical field of food packaging. The antibacterial food composite bag at least comprises a polyethylene glycol terephthalate outer layer, an aluminum foil middle layer and an antibacterial polyethylene inner layer, the antibacterial polyethylene inner layer comprises the following raw materials in parts by mass: 100 parts of low-density polyethylene, 6-8 parts of a modified halloysite loaded origanum vulgare essential oil antibacterial agent, 1-3 parts of a silver-carbon dot composite antibacterial agent and 5-15 parts of low-density polyethylene grafted acrylic acid; 0.5 to 1.5 parts of an antioxidant; and 0.1 to 0.3 part of an initiator. The modified halloysite loaded origanum vulgare essential oil antibacterial agent and the silver-carbon dot composite antibacterial agent are compounded for use, so that the prepared antibacterial food composite bag has the advantages of wide antibacterial spectrum and long time efficiency, and the shelf life of food can be prolonged.

The application belongs to the technical field of functional food, and particularly discloses a meal replacement powder for weight loss of obese patients and a preparation method thereof. The meal replacement powder comprises whey protein powder, composite dietary fiber (containing at least two kinds of konjac powder and the like), functional carbohydrate, functional fat (containing medium-chain fatty acid and the like), and composite vitamins, minerals, functional additives (L-carnitine and the like), and stability additives. The preparation comprises raw material pretreatment, small material premixing, large material mixing, microencapsulation of fat-soluble components, total mixing, sterilization and packaging, and the key lies in that the fat-soluble components are wrapped by wall materials and spray dried into microcapsules. The meal replacement powder can balance nutrition, strengthen satiety, promote fat metabolism, avoid muscle loss and electrolyte imbalance, has a shelf life of 12 months at room temperature, has good palatability, has good weight loss effect (average weight loss of 5.8 kg in 2 months), has no adverse reactions, and is suitable for long-term weight loss diet management of obese patients.

The invention relates to the technical field of preparation of fermented drinks, in particular to a probiotic-enzymolysis synergistic fermentation functional tea beverage and a preparation method thereof. Aiming at the technical problems that the content of polyphenols in tea leaves is high, the growth of probiotics is inhibited, the use of mixed enzymes lacks time sequence control, and the activity of the probiotics is reduced in the shelf life, the invention provides the following scheme: carrying out directional enzymolysis pretreatment on tea raw materials, adopting response type enzyme-controlled release capsules to assist fermentation, and constructing a three-stage fermentation control strategy; tea soup before fermentation is pretreated through a pulsed electric field, initial infectious microbe load is reduced, and low-temperature sterilization is achieved; after fermentation, the probiotics are microencapsulated, so that the survival rate of the probiotics stored at normal temperature is remarkably increased. The functional tea beverage prepared by the invention is high in viable count of probiotics, good in stability, rich and harmonious in flavor and remarkable in nutritional and health-care effects.

The invention relates to the technical field of meat food safety production monitoring and management, in particular to a digital visual meat food safety production monitoring and management system. Comprising a data acquisition and binding unit used for acquiring environment time sequence data and static physicochemical data associated with a unique identity identification code of each batch of meat products; the environmental stress modeling unit is used for calculating to obtain a comprehensive environmental stress factor; the microorganism growth prediction unit is used for calculating to obtain the total quantity of predicted microorganisms; the dynamic risk assessment unit is used for calculating to obtain a dynamic safety risk index; and the risk early warning and decision support unit is used for generating a risk level signal, and solving based on a preset critical risk threshold to obtain a predictive remaining shelf life so as to support scheduling decision. According to the system, a solid data foundation is laid for dynamic, continuous and prospective microbial risk assessment of the whole production chain, and remarkable technical progress is realized.

The present invention relates to a kit for improving food shelf life comprising a sheet-like element component and an alkaline component. The sheet-like element component comprises a particulate filler comprising a mineral a binder and an oxygen scavenger. The oxygen scavenger is a compound comprising at least two phenolic hydroxyl groups, which can be deprotonated by the alkaline component, thus activating the oxygen scavenger. Further aspects of the present invention relate to an activated sheet-like element formed from the inventive kit, a process for the manufacture of a kit for improving shelf life, a process for the manufacture of a sheet-like element component, a process for activating the sheet-like element component, a supply device comprising the activated sheet-like element, a food packaging comprising the activated sheet-like element and the use of the kit or the activated sheet-like element in a food packaging and for prolonging food shelf life.

The invention discloses a chitosan grafted tannic acid-iron composite coating solution based on mussel adhesion simulation and application of the chitosan grafted tannic acid-iron composite coating solution in mango preservation, and belongs to the technical field of food preservation. According to the method, tannic acid is grafted to chitosan through a free radical mediation method to form a compound, then ferric ions are added for crosslinking, and a composite coating film with mussel adhesion imitating characteristics is constructed. According to the method, the technical problems that a traditional chitosan coating film is poor in adhesion, low in polyphenol utilization rate and prone to failure in a high-humidity environment are solved, the shelf life of mangoes can be effectively prolonged, the postharvest loss is reduced, and the method has important industrial application value.

The invention relates to the technical field of preparation of cured beef, and discloses low-salt cured beef which comprises main materials and auxiliary materials in parts by mass as preparation raw materials, the main materials comprise fresh yellow cattle meat and compound salt, and the auxiliary materials comprise tea polyphenol, alanine, calcium gluconate and a kelp powder aqueous extract. The formula comprises 100 parts of fresh yellow cattle meat, 5 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of kelp powder aqueous extract. The method comprises the following steps: putting cleaned beef strips into a microwave oven, mixing 5% of compound salt with tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate in order to improve the pickling efficiency, adding 50 parts of clear water, and uniformly stirring to prepare a pickling solution; and cooling the fried cured beef to room temperature, packaging with a vacuum packaging bag, and carrying out ultrahigh pressure treatment (300MPa, 5 minutes) to replace irradiation, prolong the shelf life and retain the flavor, so that the method has the advantages of traditional flavor, prolonged shelf life, simple production process and the like.

The invention discloses a skin jelly preparation method capable of prolonging the shelf life through a compound technology, and relates to the technical field of food processing technologies. The method comprises the following steps: cutting an animal skin raw material, treating with a sodium carbonate solution, cleaning with a citric acid solution, boiling to extract a collagen solution, adding ascorbic acid and nisin, freezing and forming, drying in vacuum, performing irradiation sterilization and the like. According to the method, fat and impurities in the raw materials can be effectively removed, oxidation reaction and microbial reproduction can be inhibited, the moisture content can be reduced to 5% or below, and residual microorganisms can be thoroughly killed, so that the shelf life of the skin jelly can be remarkably prolonged to 12 months or above, meanwhile, good taste and nutritional value are kept, market requirements are met, and the production cost is reduced.

A process is disclosed for creating a shelf-stable, grain-free, plant-based food composition with a crisp texture and integrated seasoning. The food compositions taught herein exhibit a low moisture content, high fiber content, and a desirable crispness that is maintained even when combined with milk or milk alternatives, enabling use as a grain-free breakfast cereal.

This invention provides a warehouse management method for emergency supplies in smart facilities. It obtains production date, shelf life, and initial environmental parameters by parsing electronic tags on emergency supplies. A dynamic suitable temperature range is generated based on a nonlinear mapping between shelf life and initial temperature value, and a dynamic suitable humidity range is generated based on a correlation model between production date and initial humidity value. The overlap between the remaining shelf life and the suitable temperature range is calculated as a first priority factor, combined with the real-time warehouse load rate to generate a second dynamic allocation factor. A priority fusion algorithm is used to integrate and generate a material allocation matrix. The target warehouse environmental parameters are monitored in real time. When parameters exceed the suitable range, a multi-level adjustment strategy is triggered. If verification fails, a parameter self-learning engine is activated, achieving intelligent control and optimization of the warehouse environment, improving the safety and management efficiency of emergency supplies storage. This application can dynamically adapt to changes in material characteristics and optimize the precision of warehouse environment control.