71 results about "Vegetable Product" patented technology

The invention discloses an automatic foreign matter selecting system based on cooperation of vision and a manipulator, and belongs to the technical field of automatic control. Pickled vegetable products are conveyed to the unfolding platform through the lifting buckets, and a plurality of non-overlapped pickled vegetable product areas are formed; preliminary image acquisition is carried out in the primary visual area, grid division is carried out, and foreign matter confidence is calculated; a foreign matter confidence coefficient threshold value is preset to recognize a risky foreign matter pickled vegetable product area grid, and the risky foreign matter pickled vegetable product area grid is transmitted to a primary removal area; after primary foreign matter removal is completed, the pickled vegetable products are turned over and conveyed to a secondary visual area, and the secondary visual area is used for secondarily judging whether foreign matter exists in the turned pickled vegetable products or not. An intelligent judgment mechanism of visual recognition and an accurate physical execution mechanism of the mechanical arm are fused, the stability and the automation degree of system operation are improved, and the quality safety guarantee level in the food processing process is remarkably improved.

The invention discloses application of a tomato SlPRMT4a gene in improvement of low-temperature resistance of tomatoes and a method for improving the low-temperature resistance of the tomatoes. According to the method, the low-temperature resistance of the tomatoes is remarkably improved by knocking out the SlPRMT4a gene in the tomatoes, and the coding sequence of the SlPRMT4a gene is shown as SEQ ID NO.1. The invention further discloses a method for improving the low-temperature resistance of the tomatoes. The method disclosed by the invention has the advantages that the regulation effect of the SlPRMT4a gene in the low-temperature resistance of the tomato is disclosed for the first time, the low-temperature resistance of the tomato is obviously improved by knocking out the gene, a theoretical foundation is laid for researching the resistance of the tomato to a low-temperature stress, a gene resource is provided for cultivating a new variety of the low-temperature-resistant tomato, and energy conservation and consumption reduction are realized for winter and spring production of the greenhouse vegetable industry. Long-term stable and balanced supply of vegetable products is facilitated; and the method has important practical application value.

The invention provides lactobacillus plantarum capable of producing exopolysaccharides and application of the lactobacillus plantarum in preparation of texture-enhanced fermented vegetable products, and belongs to the technical field of fermented food processing, and the preservation number of the lactobacillus plantarum is GDMCC NO: 63769. The invention also provides a preparation method of the fermented vegetables. The preparation method comprises the following steps: 1) mixing the pretreated vegetables with the salt brine to obtain a vegetable salt brine mixture; and (2) inoculating lactobacillus plantarum SAAS-B-MRS-20230301-5 into the vegetable salt brine mixture, and carrying out fermentation, so as to obtain the fermented vegetables. The lactobacillus plantarum with high exopolysaccharide yield is used for preparing the fermented vegetables, so that the industrial problem of texture deterioration of quickly fermented vegetable products can be more conveniently and quickly solved.

The utility model discloses a sampling and detecting device for prefabricated vegetable products, which relates to the technical field of sampling and detecting devices for prefabricated vegetable products, and comprises a conveying table, supporting legs are arranged at the bottom of the conveying table, a conveying belt is arranged in the conveying table, a motor is mounted on one side of the front end face of the conveying table, and the motor is connected with the conveying table. A connecting port is formed in one side of the upper surface of the conveying table, a supporting table is arranged in the connecting port, a detection device is arranged on the supporting table, a supporting frame is arranged above the conveying table, a moving groove is formed in the top of the supporting frame, and a sampling assembly is installed in the moving groove; according to the scheme, the problems that most of sampling detection devices in the prior art are only used for directly detecting internal products after sampling, and external packages are not firstly detected, so that the detection practicability of the sampling detection devices is influenced are solved.

The application belongs to the technical field of food quality monitoring, and particularly relates to a ferric magnetic solid-phase masking agent and a quantitative detection method for lead in vegetable products. The ferric magnetic solid-phase masking agent is prepared by the following method: S1, performing carboxylation on the terminal amino group of DFO to obtain DFO-COOH; S2, coating a SiO2 layer on the surface of Fe3O4 magnetic core to obtain Fe3O4@SiO2; S3, modifying the Fe3O4@SiO2 by amination to obtain Fe3O4@SiO2-NH2; and S4, coupling Ac-DFO with Fe3O4@SiO2-NH2 to obtain Fe3O4@SiO2-DFO. The three hydroxamic acid groups of DFO are combined with Fe 3+ to form a stable chelate, and Fe 3+ can be removed through magnetic separation, the removal rate is increased to more than 99%, and the quantitative detection of lead ions is further faster and more accurate in combination with mature immunochromatography technology.

FIELD: food industry.SUBSTANCE: intended for the production of food products, in particular fish and vegetable products. A method for producing fish-vegetable cutlets is proposed, which involves grinding solid recipe components in a mincer, including minced fish, onions sautéed in vegetable oil, table salt, chopping with the simultaneous introduction of liquid recipe components, forming cutlets, while additionally at the stage of introducing solid components, carrots, white cabbage, corn flour are introduced, and at the stage of introducing liquid components, a spicy-smoking hydrophobic CO2 extract and a CO2 extract of black pepper are introduced, after forming, heat treatment of the cutlets is carried out in a combi steamer at a temperature of 150°C with the “steam” function for 10-12 minutes and in the “convection” mode for 8–10 minutes, bring to culinary readiness, then cool the product to a temperature of +5–0°C and subjected to shock freezing at a temperature of -20°C, with the following ratio of the initial components, wt.%: minced fish 52.0; carrots 12.5; white cabbage 11.5; onions 10.0; corn flour 9.5; vegetable oil 3.3; table salt 1.18; spicy-smoking hydrophobic CO2-extract 0.01; CO2-extract of black pepper 0.01.EFFECT: reduction of the labor intensity of the process and improvement of the organoleptic properties of fish-vegetable cutlets.1 cl, 1 tbl, 2 ex

The invention provides digestion associated lactobacillus and application thereof, and belongs to the technical field of microorganisms, and the preservation number of the digestion associated lactobacillus SAAS-B-MRS-2020914-4 is GDMCC (China General Microbiological Culture Collection Center) NO: 65880. The digestion associated lactobacillus SAAS-B-MRS-2020914-4 provided by the invention is a safe strain capable of being used for food, and the geraniol can be produced at high yield; the strain has good growth characteristics in salt brine and vegetable juice, can improve the content of geraniol in fermented vegetables when applied to fermented vegetable products, can significantly improve flavor formation in the maturing process of the fermented vegetable products, endows the products with mild and sweet rose fragrance, can effectively improve the fermentation rate of the fermented products, increases the flavor of the products, and improves the quality of the fermented vegetables. The quality characteristic of the product is improved, and the method has a wide application prospect in the field of fermented vegetable products.

The utility model relates to the related field of sub-packaging bags, in particular to a special moisture-proof sub-packaging bag for prefabricated vegetables, which comprises a sub-packaging bag body, a notch, a gasket, a convex body, a cavity, an aluminum foil film layer, an EVOH (ethylene vinyl alcohol copolymer) barrier film and a polyethylene moisture-proof film layer. The moisture-proof performance of the split charging bag is improved through the polyethylene moisture-proof film, the EVOH barrier film can prevent oxygen and water vapor from permeating, the moisture-proof and fresh-keeping capacity of packaging is enhanced, the aluminum foil film layer has the barrier property, moisture can be effectively blocked, the split charging bag is suitable for prefabricated vegetable products needing to be stored for a long time, and the service life of the split charging bag is prolonged. By means of the multi-layer structural design, the damp-proof performance of the split charging bag can be remarkably improved, food in the split charging bag is prevented from being affected with damp, mildewed and deteriorated, food safety is guaranteed, the lower surface of the split charging bag is protected through the arranged gasket, the designed cavity can temporarily store water and prevent the water from permeating immediately, time is provided for a user to use prefabricated dishes, and the service life of the user is prolonged. The freshness of food in the split charging bag is guaranteed, and the practicability of the split charging bag is improved.

To provide a method for producing vegetable dishes, etc., in which raw vegetables can be effectively softened. [Solution] A method for producing cooked vegetables, comprising immersing raw vegetables in a pectinase-containing solution with a pH of 6.0 or higher, and heating them for 3 minutes or more under conditions of a gauge pressure of -50 kPa or lower and a liquid temperature of 40°C or higher and less than 80°C.

The utility model relates to the technical field of vegetable products, in particular to dewatering equipment for vegetable product production and processing, which comprises a fixed base, a dewatering machine body and a dewatering barrel, and further comprises a feeding assembly, the feeding assembly comprises a lifting frame, a limiting sliding frame, a lifting push rod, a connecting frame, a lifting plate, a storage frame, a feeding frame, a push plate, an inclined guide frame and a telescopic component, vegetables can be automatically lifted and then guided into the dewatering barrel to be dewatered through lifting movement of the lifting plate and pushing of the push plate, and therefore consumption of manual labor force when a large number of vegetables are fed is reduced.

The utility model discloses a kind of canned packaging fresh-keeping structures for vegetable products, including outer can body, inner can body and aerogel layer, the outside of outer can body is fixed with a layer of heat insulation coating, heat insulation coating is formed using ceramic heat insulation paint spraying, vacuum heat insulation cavity is provided in outer can body, the inside of outer can body is fixed with inner can body, aerogel layer is fixed between outer can body and inner can body.The utility model forms multiple heat insulation structures by the ceramic heat insulation coating of outer can body outside, the vacuum heat insulation cavity inside, the aerogel layer between outer can body and inner can body, can effectively block external heat, vegetable products can be prevented from high temperature spoilage.

The utility model discloses a dried vegetable product sealer which comprises a cover, a sealing ring is arranged at the bottom of the cover, when the dried vegetable product sealer is used, the cover is covered on a jar opening of a jar, and the bottom of the sealing ring is contacted with the inner wall of a water injection cavity between the jar opening and an outer ring body of the jar opening by utilizing the gravity of the cover; under the gravity of the cover, the sealing ring deforms to seal the cover and the jar opening; relates to the technical field of sealing devices. A sealing ring is inserted into an annular groove in the bottom of a cover, so that the sealing ring is more convenient to replace; a counterweight disc is arranged at the top of the cover, so that the weight of the cover can be increased, the contact between the sealer and the jar opening is tighter, and the sealing effect of reinforcing the jar opening is ensured; the air exhaust connector is arranged on the cover, air in the jar is exhausted, storage of dried vegetable products is facilitated, and negative pressure is generated in the jar, so that the cover can cover the jar opening more tightly.

The utility model discloses a dried vegetable product rehydration device which comprises a rehydration tank, two supporting blocks are installed on the outer surface of the rehydration tank, electric cylinders are installed on the upper surfaces of the two supporting blocks, lifting plates are installed at the telescopic ends of the two electric cylinders, a rehydration bearing piece is arranged in the rehydration tank, and the lifting plates are connected with the rehydration bearing piece. Supporting plates are fixedly connected to the bottom ends of the two lifting plates, clamping grooves are formed in the upper surfaces of the two supporting plates, and two sets of clamping blocks are connected to the outer surface of the rehydration bearing part. The lifting plate and the rehydration bearing part can be driven to move up and down through contraction and extension of the electric cylinder, the rehydration bearing part can descend in the rehydration tank to perform rehydration treatment, and the rehydration bearing part can ascend to the position above the rehydration tank through extension of the electric cylinder, so that the rehydration bearing part can be taken out and discharged conveniently; the problem that at present, after dried vegetables are soaked in water, scattered dried vegetables are prone to occurring, and rehydrated dried vegetables are difficult to collect and take out is solved.

The utility model discloses a horizontal cleaning machine with an omnibearing spraying system, which relates to the technical field of horizontal cleaning machines, and comprises a support frame plate, a cleaning box is fixedly mounted in the support frame plate, a spraying mechanism is arranged on the outer wall of the cleaning box, a rolling mechanism is arranged at the upper end of the support frame plate, and a spraying mechanism is arranged on the lower end of the rolling mechanism. A recycling device is arranged in the middle of the supporting frame plate. The spraying mechanism comprises a water tank, a water pump is fixedly installed at the upper end of a support in the supporting frame plate, a concave pipe is fixedly installed at the water suction end of the water pump, and five groups of flow guide circular pipes are arranged on the outer wall of the cleaning box. According to the vegetable cleaning device, vegetables can be cleaned in all directions, the situation that spraying is difficult to conduct on gaps and wrinkles of the vegetables is avoided, residual dirt, pesticide and microorganisms cannot breed and breed in the areas which are not cleaned, and potential safety hazards of vegetable products are improved.

The utility model relates to the technical field of vegetable product treatment, and discloses vegetable product nutritional ingredient stabilizing treatment equipment which comprises a cleaning frame, a fixing plate is fixedly connected to the top of the cleaning frame, a cleaning assembly used for decontaminating the cleaning frame is fixedly connected to the interior of the cleaning frame, a first motor is fixedly connected to the top of the fixing plate, and a second motor is fixedly connected to the top of the fixing plate. The driving end of the first motor is fixedly connected with an elliptic column, the top of the fixing plate is fixedly connected with a connecting column, the interior of the connecting column is slidably connected with a sliding column, the interior of the sliding column is rotatably connected with an extrusion column, the interior of the sliding column is fixedly connected with a spring, and the exterior of the extrusion column is fixedly connected with a rotating rod. According to the vegetable product quantitative feeding device, accurate quantitative feeding is guaranteed, quantitative feeding treatment on vegetable products is achieved, harmful microorganisms on the surfaces and in the vegetable products can be effectively killed, the number and activity of the microorganisms are reduced, and the spoilage speed of the vegetable products is slowed down.

This utility model relates to the food industry, specifically the production of baby food. The proposed method for producing a dairy-based product for baby food is based on the use of three types of milk—cow's, goat's, and mare's—and a plant-based component in the form of pumpkin puree. The method includes preparing a milk mixture (cow:goat:mare's milk) in a ratio of 50:25:25, pasteurizing at a temperature of 60-70°C for 20 minutes, preparing pumpkin puree by steam treatment at a temperature of 95-98°C for 10-12 minutes, followed by grinding to a puree state, mixing the milk base with a plant component in a ratio of 15 wt.% milk part and 85 wt.% plant part. The mixture is evaporated in a water bath at 70°C until the desired dry matter content is achieved, then mixed until smooth and cooled to 4 ± 2°C. This method produces a product with a soft, puree-like consistency, a creamy orange color, a pleasant milky-pumpkin flavor, and a stable structure without whey separation.

The utility model relates to the technical field of vegetable quick-freezing, in particular to a quick-frozen vegetable blanching device which comprises a blanching frame, a belt conveyor is obliquely arranged in the blanching frame, the belt conveyor is connected with the inner wall of the blanching frame, a plurality of bearing plates are fixedly connected to the belt conveyor, a water outlet pipe is fixedly connected to the bottom of the blanching frame, and the bearing plates are fixedly connected to the water outlet pipe. The other end of the water outlet pipe is fixedly connected with the water storage tank, the lower portion of one side of the water storage tank is fixedly connected with a water feeding pipe, the output end of the water feeding pipe is arranged above the higher end of the belt conveyor, the water feeding pipe is fixedly connected with a water pump, and the water storage tank is fixedly connected with a heater. And a filtering device is fixedly connected to the interior of the water storage tank. Water in the blanching frame can flow and be replaced, and impurities are prevented from affecting the quality of vegetable products.

The utility model relates to the technical field of vegetable harvesters, and discloses a high-whole-plant-rate vegetable harvester for an automatic vegetable production line, which comprises a planting groove limiting mechanism for limiting the position of a vegetable planting groove and limiting the planting groove not to be lifted at the same time when vegetables are lifted; the vegetable clamping and lifting mechanism is a flexible conveying belt and is used for holding and lifting vegetables, so that the roots of the vegetables are exposed in front of a cutter of the cutting mechanism. The lower portion of the installation position of the flexible conveying belt abuts against the planting groove and inclines forwards and upwards. By means of the vegetable clamping and lifting mechanism, in the using process, after vegetable planting grooves in a conveying line enter the limiting mechanism, roots and stems of the vegetables are exposed through the vegetable clamping and lifting mechanism, and when the roots of the vegetables are lifted to the set position, the cutting mechanism cuts the roots of the vegetables. Compared with the prior art, the device can effectively harvest vegetables with a high whole plant rate, and the requirements of consumers for vegetable product specifications are effectively met.

This application belongs to the field of intelligent material sorting technology, specifically to a dried fruit and vegetable product identification and sorting system and control method. The system includes a vibrating loading mechanism, a conveying device, a camera, a horizontal articulated robotic arm, a weighing and counting mechanism, and a control device. Based on the recognition results of the control device, the horizontal articulated robotic arm is controlled to pick up each identified dried fruit and vegetable product. This invention can improve the production efficiency of dried fruit and vegetable products.

The invention provides lactobacillus sake and application thereof in fermented food, and belongs to the technical field of microorganisms, the lactobacillus sake SAAS-B-PCA-2020323-3 provided by the invention is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 65879, and the lactobacillus sake SAAS-B-PCA-2020323-3 is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 65879. The lactobacillus sake provided by the invention is a safe strain capable of being used for food and has high yield of phenethyl alcohol; the strain has good growth characteristics in brine and vegetable juice, and the yield of phenethyl alcohol in the prepared fermented vegetables is far higher than that of fermented vegetables prepared by conventional leavening agents. The strain is applied to a fermented product, can improve flavor formation in the maturing process of the fermented vegetable product, endows the product with rose fragrance, can effectively improve the fermentation rate of the fermented product and increase the flavor of the product, is beneficial to improvement of the quality characteristic of the product, and has a wide application prospect in the field of the fermented vegetable product.

The application provides a dried plum vegetable steaming auxiliary device, which comprises a steam generating mechanism, the upper end surface of the steam generating mechanism is fixedly connected with a steamer, a steaming mechanism is installed in the inner cavity of the steamer, the steaming mechanism conveys steam generated by the steam generating mechanism to the inner cavity of the steamer, a regulating component is slidably connected to the upper end surface of the steaming mechanism, the upper end of the regulating component penetrates through the lower end surface of the steamer and extends to the outside, and the lower end of the regulating component penetrates through the steaming mechanism and extends into the inner cavity of the steam generating mechanism. The application realizes recycling and heating of the steam after steaming, reduces energy consumption, improves the utilization rate of hot steam, accelerates the steaming rate of dried plum vegetables, reduces the water content of dried plum vegetable products, simplifies the preparation process before and after steaming, improves the steaming uniformity, and avoids the influence of condensed water on the steaming of dried plum vegetables.

The invention provides a lactic acid synergistic non-thermal processing method for controlling texture deterioration of packaged low-salt fermented vegetables in a storage period, which comprises the following steps: A) mixing residual fermentation liquor of the fermented vegetables, water and lactic acid to obtain pretreated packaged fermentation liquor; b) treating the pretreated packaging fermentation liquor by adopting a plasma jet device to obtain treated packaging fermentation liquor; and C) mixing the fermented vegetables and the treated packaging fermentation liquor, and packaging to obtain the vegetable-flavored fermented vegetable. According to the invention, a non-thermal processing physical method is cooperated with lactic acid to improve the texture deterioration problem of the packaged fermented vegetables in the storage process, the organic acid lactic acid and PAW which are common in the fermented vegetables are added for cooperative treatment, and then the product is mixed with the low-salt fermented vegetable product for packaging, so that the influence of additive addition in the traditional process on the product is avoided, and the product quality is improved. No chemical residue is generated in the cold sterilization process, related enzymes causing texture deterioration are effectively inhibited, the storage quality stability is improved, and the obtained product is more nutritional and healthy. And the treatment method is simple and can meet the requirements of industrial production.

The invention belongs to the technical field of food additives, and provides a green-protecting agent as well as a preparation method and application thereof. The pepper extract, the sodium bicarbonate, the thyme extract and the spinach powder in a specific ratio are used as main components of the green-protecting agent, so that the green-protecting agent has a good green-protecting effect, and green vegetables can be kept in a relatively good green color for a relatively long time after being cooked; the green-keeping agent can be used for keeping green of green vegetables in stir-fried dishes, premade dishes and Chinese fast food produced in a central kitchen, can be directly used in vegetable foods, can be directly added with seasonings in the vegetable cooking process as a direct-adding green-keeping agent, and breaks through the limitation that blanching or soaking is needed in most existing color-keeping methods. All the components are food-grade natural extracts or food additives and are safe and non-toxic, so that the safety of a vegetable finished product after the green-protecting agent is used can be ensured.

The invention discloses application of a tomato SlCPK3 gene in improvement of low-temperature resistance of tomatoes and a method for improving the low-temperature resistance of the tomatoes, the low-temperature resistance of the tomatoes is improved by knocking out the SlCPK3 gene in the tomatoes, and the coding sequence of the SlCPK3 gene is shown as SEQ ID NO.1. The invention further discloses a method for improving the low-temperature resistance of the tomatoes. The method disclosed by the invention has the advantages that the regulation effect of the SlCPK3 gene in the low-temperature resistance of the tomato is disclosed for the first time, the gene is knocked out, the low-temperature resistance of the tomato is obviously improved, a gene resource is provided for cultivating a new variety of the low-temperature-resistant tomato, a theoretical foundation is laid for researching the resistance of the tomato to a low-temperature stress, and the method has an important significance on energy conservation and consumption reduction in winter and spring in the greenhouse vegetable industry. The method achieves stable, high and high-quality production targets of vegetable products, and has important practical significance in guaranteeing long-term stable and balanced supply of vegetable products in China.

A method of processing a root vegetable product. The method includes retort processing the root vegetable product while the root vegetable product is in a hermetically sealed container. The container is subject to a pressure during the retort processing that is up to a retort processing pressure, the retort processing pressure being between a vapor pressure within the container and 50 psi. The root vegetable product is removeable from the container for deep frying following the retort processing and suitable to make a deep fried root vegetable product.