268results about How to "Guaranteed shelf life" patented technology

The invention discloses a manufacturing process of raw grain expanded leisure food, which comprises the following steps: peeling, degerming and expanding corns with high starch content; agitating and flavoring expanded semi-finished products; and drying at moderate temperature. Auxiliary materials used during the agitating and flavoring process comprise the following components by weight percent: 21 to 30 percent of malt syrup, 3.7 to 10 percent of edible oil, 3 to 5.5 percent of white granulated sugar, less than or equal to 0.5 percent of edible salt and 1 to 30 percent of whole milk powder, wherein characteristic flavor agents are moderate, the drying temperature is 85 to 95 DEG C, and the drying time is 25 to 30 min. The outer appearance of the product accords with the consumption psychology of consumers in seeking for natural food; the product breaks the high glucose and high fat mode of the expanded food, does not add any leavening agents, coloring matters and other additives that are adverse to health; and the drying at the moderate temperature at the later state adopts the control of microwave manner and time to avoid the defects that the taste is not crisp due to higher moisture caused by the reason that the traditional raw grain expanded leisure food is only expanded or fried, and can not be dried, the shelf life is shorter, the sanitation index is not up to standard, and adverse factors are caused by frying.

The invention provides a preparation method of chili sauce. The preparation method comprises the following steps: firstly, adding a prepared chili raw material and broad bean paste into rapeseed blend oil with temperature of 180-200 DEG C, frying for 5-8 minutes, adding ginger, onions and garlic, frying for 5-8 minutes, adding sweet bean sauce, monosodium glutamate, vinegar and salt, frying, turning off the heat when the material temperature is 120-125 DEG C, adding sesame oil, uniformly stirring, and discharging from a pan to obtain fried chili sauce; secondly, filling the fried chili sauce in a glass bottle subjected to steam sterilization; finally, sealing in vacuum to obtain the packaged finished chili sauce. The chili sauce prepared by adopting the method is unique in flavor, rich in fragrance, proper in spiciness, good in mouth feel and long in shelf time, can be used for hot pot condiments, also can be directly used for making cold dishes or is used when other dishes are cooked.

The invention relates to an environment-friendly and ecological orange preservation method and a preservative and belongs to the field of picked fruit and vegetable preservation. According to the method, firstly, fruits for storage are screened; the fruits are soaked in a solution containing polyaminopropyl biguanide for 1-2 minutes to be sterilized; the sterilized oranges are soaked in biological fresh-keeping liquor containing bacillus subtilis R31to be processed for 1-2 minutes; individual packing is conducted on the fruits through polyethylene bags. After oranges are preserved through the method, the purpose of environment-friendly and ecological preservation of oranges can be achieved, the effect equivalent to that of a chemical disinfectant is guaranteed, that is, the rotting rate of oranges is lowered, orange quality is maintained, the length for preservation is prolonged, the orange commodity value is guaranteed, and the market competitiveness of preserved commodities is improved while preservation through the chemical sterilization agent is avoided, residues are reduced, the food safety risk is lowered, consumption of the chemical disinfectant is reduced, influences on the ecology and the environment are reduced, and the method and the preservative are environmentally friendly, ecological and capable of protecting the environment. The method is suitable for industrial production and application and popularization and has good market popularization prospects.

The invention discloses a polyethylene film. The polyethylene film comprises a composite layer, a middle layer and a heat sealing layer which are sequentially overlapped. The composite layer comprises 60-70wt% of metallocene polyethylene and 30-40wt% of low-density polyethylene; the middle layer comprises 30-35wt% of high-density polyethylene, 30-35wt% of linear low-density polyethylene and 30-35wt% of low-density polyethylene; the heat sealing layer comprises 33-35% of low-density polyethylene, 63-65% of reinforcing polyethylene resin, 0.5-0.8wt% of slipping agent and 1.3-2.0wt% of anti-blocking agent. A melting point of the composite layer is higher than that of the middle layer, and the melting point of the middle layer is higher than that of the heat sealing layer. The invention further provides a composite film and a self-supporting bag which are prepared through the polyethylene film. By the adoption of the PE film, PE melting of the heat sealing portion can be effectively avoided, the heat sealing performance of the PE film is greatly improved, and the polyethylene film has excellent adaptation, pressure resistance and falling resistance and meets the requirement of actual production.