45results about How to "In line with food hygiene standards" patented technology

The invention provides a composition of a novel synthetic paper material and a preparation method. The invention comprises the following components in weight percent: 50-85% of polyolefin blend, 10% of inorganic mineral powder and 5-12% of auxiliary agent; then 0.1-1% of antioxidant calculated according to the total weight the above materials is added for pre-mixing; then a double-screw extruder is utilized for extrusion and pelletizing to manufacture into base resin with high steel and high toughness; and the comprehensive performances are all better than ordinary PP synthetic paper material,thus expanding the application range, and simultaneously by adding auxiliary agent (anti-static agent, antibacterial agent, aromatizing agent and the like), and by the processes of fusion, blending and even dispersion in the resin base body, different functional requirements can be satisfied. The paper manufactured from the high-performance PS and PP alloy novel synthetic paper material can be widely used in packaging, high-quality printed matters, tags, paper money, developing paper, tracing paper, express envelopes, paper fans, umbrellas and the like, can save a large amount of forest resource and water resource, and reduces sewage treatment pressure and energy consumption.

The invention is a melon-fruit preservative solution which is composed of chitosan solution (2.5-5.0w percent), gelatin (2.0-5.0w percent), glycerol (0.5-1.0w percent), cane sugar (0.5-1.0w percent), tragantine (5.0-10.0w percent) and plant rosemary extract (80.0-85.0w percent). The chitosan solution is the saturated liquid of chitosan in acetic acid with concentration of one percent; the plant rosemary extract is distillate of the plant rosemary with temperature of 90-103 DEG C received by distillation after the filtration and slag removal through being soaked in water with the volume 40 times greater than that of plant rosemary. The invention has advantages of easy material getting, simple preparation method, low production cost, small energy consumption, innocuity to human bodies, non environment pollution, long preserving time for melon and fruit-in particular to high-grade fruit and good effects.

The invention relates to a method for removing heavy metal lead and cadmium in gracilaria seaweed. The method comprises the steps of flushing gracilaria clean with clear water, soaking the gracilaria in organic acid solution, performing water bath oscillation for 12 to 24 hours at the temperature ranging from 20 DEG C to 80 DEG C, fishing out, draining or washing the gracilaria to be neutral, and removing the heavy metal lead and cadmium in the gracilaria seaweed. By adopting the method, the removing effect of lead and cadmium in the gracilaria seaweed is remarkable, the removing rate of cadmium (Cd) is larger than 80%, and the removing rate of Palladium (Pd) is larger than 90%. Food acids are adopted by the method, products meet the edible hygienic standard after treatment, used organic acids can be degraded under the aerobic and anaerobic conditions, and secondary pollution is avoided. The gracilaria seaweed which does not meet the edible standard due to the fact that heavy metal lead and cadmium exceed the standard is changed to be safe to eat through organic acid treatment, and accordingly the method improves utilizing value of the gracilaria and has wide market prospect.

The invention relates to a food preservative, in particular to a special preservative for processing peaches, which comprises the following components in percentage by weight: 15+ / -1.5% of potassium permanganate, 15+ / -1.5% of alkali metal hydroxides, 6%+ / -1.0% of reducing substances, 3+ / -0.5% of alkali metal oxides, 3+ / -0.3% of cyclopropene or 1-methylcyclopropene, 2.5+ / -0.2% of sodium hypochlorite or sodium chlorate, 2+ / -0.2% of dehydrating agent, 1.5+ / -0.3% of zinc oxide, 1.5+ / -0.15% of ascorbic acid, 0.5+ / -0.05% of sodium polyacrylate, and 50+ / -5% of inorganic carriers. The special preservative for processing peaches achieves the purpose of preservation through adjusting the concentration of oxygen and carbon dioxide, and the preservation period of preserved peaches can not be shortened by the influence of water or steam, and adopted raw materials and components in the formula have the characteristics of safety, broad spectrum, high efficiency, low price and no public nuisance, therefore, the special preservative for processing peaches is suitable for industrialized mass production.

The invention relates to novel PS (polystyrene) alloy synthetic paper which improves the stiffness, the surface polarity and the surface hardness and resists the chemical corrosion. The paper molded by using an extrusion tape casting method has white appearance and opacity, excellent physical property and superior price, can replace current commonly-used calendered paper, and replaces products of common paper PE (polyethylene) and common paper composite BOPP (biaxially-oriented polypropylene) membranes. The novel PS alloy synthetic paper is applied to common printing materials and processing materials by the characteristics of water prevention and tear resistance, applied to data needing permanent preservation by the characteristic of excellent weather resistance, and adapts to various labels of packages of drink bottles and cans. The invention does not produce the environment pollution during the manufacture and use, can save a great quantity of forest resources and water resources for country, lightens the sewage treatment pressure, and reduces the energy consumption.

The invention discloses a frozen pear producing and storing method in commodity circulation, comprising preparing stocks, cleaning for removing pesticide, refrigerating, packaging, storing for a long time at -5 DEG C to -20DEG C, transporting frozen pear from refrigerator to an ice-box in a marketing office in commodity circulation or storing at refrigeration environment, defreezing before retail selling at -3 DEG C to 5DEG C, and transferring to a refrigerated cabinet or freezer chest for sale at the temperature of -5DEG C to 5DEG C. The invention can supply people frozen pear in four seasons, especially in summer, thereby people can enjoy frozen food except ice cream, ice cream bar, and etc.

A process for antistaling beef while making it tender includes such steps as low-temp removing acid at 0-4 deg.C, electric stimulating, spraying composite bacterial inhibitor, natural dripdrying, vacuum packing, instantaneous scalding for 2 seconds, and low-temp storing. Its advantages are high effect, long storage time (60 days), and low cost.

The invention discloses an edible composite film-forming preservative for meat products, belonging to food preservatives. The edible composite film-forming preservative for meat products comprises chitosan, lactic acid, water, and one or both of chemical preservative and biological preservative. The edible composite film-forming preservative for meat products effectively reduces the loss of juice in chilled raw meat, obviously prolongs the shelf life of the chilled meat, and is edible. In addition, after forming a film, the edible composite film-forming preservative for meat products does not have a bad influence on the appearance of the chilled raw meat, has the advantage of high stability, can be used in long distance transportation, conforms to the food sanitation standard, and is nontoxic and harmless to human bodies.

The invention discloses a preparation method of preserved lemon, wherein the method comprises the following steps: 1, soaking sliced lemon in a 0.25-0.3wt% sodium pyrophosphate solution for 10-20d; 2, sugaring the soaked sliced lemon for 96-168h by virtue of dried sugar powder; 3, boiling the sliced lemon after sugaring for 30-40min at 100-107 DEG C by virtue of 40-45wt% sugar liquid; and 4, carrying out sugar infusion operation on the sliced lemon which is boiled in sugar for 90-168h by virtue of 40-45wt% sugar liquid. The preserved lemon processed by the process provided by the invention can keep original flavor of the lemon fruit, and is good in taste, proper in sourness and sweetness, uniform in color and complete in slice form, and the quality and the yield of the preserved lemon are improved. And the product meets national related food hygienic standards.

The invention involves a kind of Chinese matrimony-vine health care vinegar the production craft, it take the traditional food vinegar production craft as the foundation, enters the pond acetic fermentation and the fermentation after it mixes in the process to increase the Chinese matrimony-vine fresh juice, obtains the Chinese matrimony-vine health care vinegar, thus increased the new member for the food vinegar family, simultaneously has also provides the new application method for the Chinese matrimony-vine. Obtains the Chinese matrimony-vine health care vinegar through this invention method both to have the traditional food vinegar the function, and has the enhancement immunity and the immunity adjustment function which the Chinese matrimony-vine has, falls the blood fats, the anti- fatty liver, the anti- tumor, anti- is senile, invigorates the kidney and so on the effect, this invention has used the fermentation in particular to the Chinese matrimony-vine increase and directly mixes two ways, not only causes in the Chinese matrimony-vine each effective component fully to withdraw, the use, enable product itself to have very high recuperates, the health care, the nutritional value, also may adjust the Chinese matrimony-vine health care vinegar the feeling in the mouth.

The invention provides a production method of an instant eating potato. The method comprises the steps that potatoes are selected, cleaned, dried until no bead on the surface of the potatoes, vacuum packing is carried out, then sterilization treatment follows, meanwhile, the potatoes are steamed, and the potatoes can be eaten after being unpacked. In the production method, the potatoes need not to be sliced, thus avoiding the loss of nutrients to the utmost extent; the instant eating potato is not fried, and the sterilization is carried out after the vacuum packing, therefore, the original flavor of the potatoes is maintained; the instant eating potato has the advantages of convenient eating, being nutritious and tasty, simple technology and convenient operation, which solves the problems that the potatoes are not easy for storage and inconvenient in eating, and provides an instant eating and nutritious potato product.

The present invention provides a novel material for producing yoghurt cups by extrusion molding, particularly a polystyrene (PS) / polypropylene (PP) alloy material having the advantages of good ductility, high strength, good stiffness, thermostability, large molding processing range and low cost on account of problems existing in the PS yoghurt packaging. The material consists of 40 to 70% by weight of PS, 15 to 85% by weight of PP, 8% by weight of inorganic mineral powder and 6 to 10% by weight of auxiliary. The raw materials are premixed, and extruded and pelletized by a double-screw extruder under common processing conditions, and a basic resin is produced. Then, a product mutually attached is made by taking the material as a middle layer and taking general purpose polystyrene (GPPS) layers as a top layer and a bottom layer by a three-layer co-extrusion molding processing technique, and the product is molded by co-extrusion without adhesive bonding.

The invention discloses a method for reducing the content of nitrite in pickled vegetables, and belongs to the technical field of food processing. The method comprises raw vegetable selection, cleaning, sorting, drying in the sun, pickling, airing or drying, ripening, microwave sterilization and packaging processes. In the pickling process, edible lactic acid, ethylenediamine tetraacetic acid disodium salt and fresh radish slices with nitrite degradation effect are added as accessories, the pickling process is performed in a pickling pool with a pickling liquid circulation and spraying device to improve the diffusion uniform degree of a salt impregnation and nitrite degradation solution to ensure that vegetables are sufficiently pickled. The method has the advantages of simple process, safety and strong practicability, nitrite residual quantity in the pickled vegetables is much lower than the national standard for the nitrite residual quantity in the pickled vegetables, safety of pickled vegetables is improved, the original color, fragrance, taste and shape of the pickled vegetables can be kept, a lot of destruction on nutrients can be prevented, and the product is excellent in quality and in accordance with the national relevant food hygiene standard.

The invention discloses an edible sugar-free probiotic mouth-fragrant blasting bead solid mouthwash and a preparation method thereof, belongs to the technical field of mouthwash, and particularly relates to the solid mouthwash and the preparation method thereof. The invention aims to solve the problems that the existing liquid mouthwash is inconvenient to carry and the solid mouthwash is inconvenient to use. The edible sugar-free probiotic mouth-fragrant blasting bead solid mouthwash comprises a solid wall and a liquid core, the solid wall comprises sodium alginate, seaweed gel and calcium lactate, the liquid core comprises natural plant essential oil, a lemon grass extract, a mint extract, a honeysuckle flower extract, bifidobacterium bifidum, cannabidiol and a sweetening agent, and the sweetening agent comprises fructo-oligosaccharide, D-xylose and thaumatin. The preparation method comprises the following steps: 1, preparing the lemon grass extract; 2, preparing the mint extract; 3, preparing the honeysuckle flower extract; 4, preparing the cannabidiol; 5, preparing a calcium lactate solution; 6, mixing; and 7, forming. The preparation method disclosed by the invention is mainly used for preparing the edible sugar-free probiotic mouth-fragrant blasting bead solid mouthwash.

The invention provides a long-acting barrier quality-guaranteeing food packaging material, which has nine layers or seven layers; the change of the layers is required by customers; the first layer (outer layer) is a PE layer, the second layer is a paper layer, the third layer is an adhesive layer and the adhesive is polyurethane water-borne adhesive, the fourth layer is a PVDC coating layer, and the other five or three layers consist of a coextrusion film structure. The material has good long-acting performance on the basis of high barrier property.

The invention discloses a sandwich selling system based on a wireless network. The system comprises one or more sandwich selling machines and a main machine. Each sandwich selling machine comprises a shell, wherein the shell is internally provided with a sandwich making device and a remote communication module. The sandwich selling machines and the main machine are connected through the remote communication modules. Each shell is provided with a coin insertion and change module. The system is convenient and quick to use, safe and reliable, sandwiches made through the system are excellent in both color and taste, large-scale application and management are easy, manpower cost is reduced, benefits are improved, and requirements of people for the sandwiches can be fully met.

The invention relates to icy peppermint xylitol konjak milk tea. On the basis of the improvement of milk tea production technology and a formula, the icy peppermint xylitol konjak milk tea also comprises peppermint, chrysanthemum, xylitol and konjaku powder, thereby having the health-care effects of removing heat from the liver, relieving summer heat and producing refreshing effect to the mind. Compared with the traditional milk tea, the icy peppermint xylitol konjak milk tea not only has edible effect, but also has health-care function and adds a novel product for summer beverages in the market. In the icy peppermint xylitol konjak milk tea, materials are easy to obtain, and the technology is simple.

The invention discloses a preservative for Huangguan pears and belongs to the field of storage and preservation of fruits. The preservative for Huangguan pears contains any one or the mixture of two of salicylic acid and betaine, and also contains an antioxidant and sugar. The invention can effectively reduce moisture loss of the Huangguan pears in a cold storage period, reduce the incidence rateof russeting on the surfaces of fruits, maintains brightness, cleanness and freshness of the fruit surfaces and good fruit flavor, and has the advantages of no toxicity, no harm, simple preparation method, low cost, convenient use and good preservation effects.

A process for preparing the disposable dining utensil (or tool) includes such steps as mixing wheat flour, starch and food-class resin, and die pressing at 150-200 deg.C.

The invention provides pickling liquid for pickling vegetables. The pickling liquid mainly contains Lactobacillus acidophilus and Streptococcus thermophilus, wherein the two kinds of lactic acid bacteria have an synergistic effect. About 3 months are required for pickling vegetables in a traditional method, while the time of pickling by adding mixed bacteria is about one month, so the pickling time is reduced by nearly 66%. According to the pickling liquid, the salt concentration in the pickling liquid is reduced by 50% compared with the salt concentration in the traditional pickling liquid; the quality of the fermented vegetables can be greatly improved, the fermentation time can be shortened, and the amount of salt used in the process of pickling can be reduced through using the pickling liquid to pickle vegetables. The pickling liquid not only solves the problem that the nitrite content is excessive in the processing of pickled vegetables, which obviously affects the quality of the pickled vegetables, but also solves the problem of the monotony of flavor substances of pure fermented products at the same time. The method can effectively reduce the content of nitrite in the pickled vegetables, is beneficial to keep the original color, fragrance, taste and shape of the pickled vegetables and prevent the extensive destruction of nutrients. The quality of the product is in good condition and conforms to the food hygiene standard of China.

The invention discloses an acid-resistant food tank inner wall coating. The acid-resistant food tank inner wall coating is prepared from modified polyester resin, 2-methyl methacrylate, rosin, zinc oxide powder, a filler, an additive and a solvent. Compared with an existing food tank inner wall coating, the food tank inner wall coating can greatly improve the storage stability of a food in a food tank, and a coating film is long in service life. Compared with a common food tank inner wall coating, the service life of the coating film is prolonged for 2-4 times. A paint coating formed after the acid-resistant food tank inner wall coating is applied is firm and tenacious, high in brightness, strong in adhesive power, strong in acid, sulfur and salt resistance properties and stable in performance, is not easily corroded and does not easily discolor. In addition, the inner wall coating is good in mechanical performance. The prepared coating has strong corrosion resistance after forming the film, and various technical indexes meet the food hygiene standards.

The invention provides a green plum sport beverage and process for producing same, wherein the process consists of using fresh green plum juice as base-material, adding right amount of sodium chloride, potassium chloride, magnesium chloride and other electrolyte, the prepared sport beverage contains the flavor and nourishing constituents originated from the green plums.

The invention provides a green plum sport beverage and process for producing same, wherein the process consists of using fresh green plum juice as base-material, adding right amount of sodium chloride, potassium chloride, magnesium chloride and other electrolyte, the prepared sport beverage contains the flavor and nourishing constituents originated from the green plums.

The invention discloses an organic compound fresh-keeping agent of food, fruit and vegetable and a preparation method thereof. The components and contents of the fresh-keeping agent are: 20-80 percent of calcium oxide, 5-20 percent of potassium permanganate, 10-30 percent of buldymite, 1-10 percent of high water-absorbing resins and 2-20 percent of diatomite. The preparation method is that the calcium oxide and the potassium permanganate are grinded and mixed, and the buldymite, the high water-absorbing resins and the diatomite are put into the mixture in sequence and packed in paper-plastic wrappage after mixed and stirred evenly. The fresh-keeping agent has unique formula, wide raw materials sources, simple technique, low cost and no pollution, and can effectively eliminate gases such as ethylene produced by packed materials as well as absorb free water and free grease produced by the wrappage and peculiar smell, and inhibit the growth of mould, naerobe and microzyme, thus being particularly suitable for fresh-keeping, storage and transportation of succulent food with a water content of 30 percent to 58 percent or water activity value of more than 0.75, fresh fruit and vegetable, meat products, plant raw medicinal materials and oleaginous food.

The invention relates to a technique for preventing a refrigerator against mould and other harmful bacterium. A groove, which is 1cm recessed into the wall of a refrigerator and which is 1.5cm in height and 8-9cm in length, is designed, and a cold air circulating opening is located adjacent to the top of the groove. A plastic box which has meshes for ventilation is suitably placed into the groove, with preparations of biological bacteria, lactobacillus and bifidobacterium contained in the plastic box. The preparations of liquid or solid lactobacillus and bifidobacterium are dispersed in the air in the refrigerator according to the volatilization principle of substances. The lactobacillus and the bifidobacterium circulate with flowing of the cold air in the refrigerator until being full of the refrigerator, to achieve affects of restraining and killing mould and other harmful bacterium, so that food in the refrigerator can be kept away from molding and growth of other harmful bacterium within the ''Best before'' date.

The production process of liquid food blocking soft packing material includes the following steps: unwinding the painted base material, extruding to compound, and extruding molten polyethylene in the second extruder to compound one other polyethylene layer. The material thus produced includes base material layer, paper layer and two polyethylene layers. The production process of the present invention may produce multiple layer material in less production steps, low production cost and high production efficiency.

The invention belongs to the technical field of water treatment, and discloses a method and device for purifying direct drinking water. The method comprises the following steps: prefiltering with a polypropylene filter element, carrying out purification and sterilization with a silver-carried porous ceramic membrane filter element, and carrying out after-treatment with a copper-zinc alloy filter material and activated carbon. The device is composed of a primary treatment chamber with a polypropylene filter element prefilter, a secondary treatment chamber with the silver-carried porous ceramic membrane filter element, and an after-treatment chamber with the copper-zinc alloy filter material and activated carbon, wherein the primary treatment chamber is connected with the secondary treatment chamber through a pipeline, and the secondary treatment chamber and the after-treatment chamber are separated through porous stainless steel. The method and device for purifying direct drinking water has favorable purifying effect, and the sterilization rate can reach 100%.

The invention relates to a rotor device of a passion fruit pulp digging machine. The device comprises a motor, an optical shaft, a pulp digging rotor group, a linear bearing frame and a pulp flowing cover, and is characterized in that a rotating shaft of the motor drives one rotor main shaft of the pulp digging rotor group to rotate, and meanwhile, a gear on the rotor main shaft is meshed with gears of other rotors to rotate; wherein the gear is arranged at one end of the rotor main shaft, the pin shaft is arranged at the other end of the rotor main shaft, two pairs of bearings and oil seals are arranged in a bearing sleeve of the rotor main shaft and are sealed by the oil seal cover, the pin shaft is sleeved with the spring and is sealed by the protective cover, the slurry digging spoon is arranged on the pin shaft, and the slurry digging rotor groups are uniformly distributed on the base and are fixed on the linear bearing bracket. The device has the advantages of being stable in work, low in noise, light in structure, capable of guaranteeing product quality and meeting food hygiene standards and the like.

A health-care beverage is prepared from red jujube and liquorice root through extracting in alcohol for red jujube and in hot water for liquorice root, and flavouring by crystal sugar.

The invention relates to a production process of Chinese wolfberry health-care vinegar, which is based on the traditional production technology of vinegar, adding fresh wolfberry juice in the pool acetic acid fermentation and post-fermentation blending process to obtain wolfberry health-care vinegar, so as to produce vinegar The family has added a new member, which also provides new ways to use goji berries. The wolfberry health-care vinegar obtained by the method of the present invention not only has the function of traditional vinegar, but also has the functions of enhancing immunity and immune regulation, reducing blood fat, anti-fatty liver, anti-tumor, anti-aging, and kidney-tonifying functions that wolfberry has. The invention adopts two methods of fermentation and direct blending for the addition of wolfberry, which not only fully extracts and utilizes various active ingredients in wolfberry, but also makes the product itself have high conditioning, health care, and nutritional value, and can also adjust wolfberry health-care vinegar. taste.