118results about How to "Preserve freshness" patented technology

Compositions suitable for film comprise at least one ethylene / α-olefin interpolymer, wherein the ethylene / α-olefin interpolymer may have, for example, a Mw / Mn from about 1.7 to about 3.5, at least one melting point, Tm, in degrees Celsius, and a density, d, in grams / cubic centimeter, wherein the numerical values of Tm and d correspond to the relationship: Tm>−2002.9+4538.5(d)−2422.2(d)2.

Multilayer films comprising three or more layers have improved properties for a variety of applications. The multilayer films often have a total thickness of from about 10 to about 50 microns. Blown multilayer film properties may include excellent cling with reduced unwinding noise levels. Cast multilayer film properties include improved elasticity, impact, puncture, and tear properties.

The present disclosure is directed to a consumer food storage package to preserve the freshness of food, having an absorbent food pad positioned within a food storage container. The container or absorbent food pad can have a securing means, so that the pad can be positioned in place in the food storage container. Also disclosed is a method for using the food storage package to preserve the freshness of food.

A device for preserving freshness of contents, such as but not limited to, coffee, paint, nuts, etc., of a container. The device includes a body and a handle. The body is free of venting bores, comes to rest on the contents of the container, and substantially engages the inner side surface of the container, to preserve the freshness of the contents of the container by blocking virtually all air in the container from contact with the contents of the container. The handle extends foldably from the body so as to self-fold onto the body and prevent interference of the handle with the lid of the container when the contents of the container are at such a level in the container that the handle would, in its normal upward position, be interfered with by the lid of the container.

A color coded identification system for a pack of a plurality of food containers is disclosed. Each container has a receptacle member and a lid member. The receptacle member defines a first rim that includes a sealing member adapted to hermetically seal contents of the container. The receptacle member and the lid member respectively include a first identifier portion and a second identifier portion that respectively include a first and second color indicia. The lid member defines a second rim that represents a third color indicia that has a color identical with the first and second color indicia. The color of first, second, and third indicia are identical, distinct and unique for each container of the pack. The second rim includes an indentation and a plurality of protrusions to respectively facilitate a primary locking and a secondary locking between the lid member and the receptacle member.

A seal assembly is disposed in a seal of a flexible bag. The seal assembly includes a first tab, a second tab, a middle layer of peelable adhesive sandwiched between the first tab and the second tab, a first outside layer of adhesive that adheres to the first side of the bag, and a second outside layer of adhesive that is compatible with the second side of the bag such that second outside layer is heat sealed to the liner. The first tab and the second tab are easily grasped and may be pulled in opposite directions to break the middle layer of peelable adhesive. The middle layer is heat resistant such that the first tab and the second tab do not melt together during the formation of the seal.

The invention discloses an automatic cooking machine. The automatic cooking machine comprises an automatic feeding system, a food material dynamic processing system and a food material static processing system, wherein in the automatic cooking process, the automatic feeding system is used for putting food materials to be cooked in a food material box into a cooking container according to a presetcooking program; the food material dynamic processing system is used for dynamically processing the food materials according to the actions and time specified in the cooking program, and then dumpingthe food materials into a containing utensil, and conveying the containing utensil to the food material static processing system; and if the dynamic treatment is needed, the food materials placed in the food utensil are statically treated according to the heating process and time to which the cooking program corresponds, and if not required, the food materials in the food utensil are kept warm orstored at room temperature. The automatic cooking machine utilizes the transfer function of the cooking container and the heating and heat preservation and storage functions of the food material static processing system, has the advantages of multiple cooking modes, simple structure and tiny volume and can completely meet the daily cooking needs of ordinary families.

The present invention may relate to Aeroponic Systems and their individual elements. More particularly to automated systems capable of monitoring and adjusting some if not all of the light, nutrient, water quality and environmental factors required for the propagation and sustained growth of all types of plants. It may also describe methods to support the plants during propagation from seeds and for growth and harvesting. It may describe various methodologies for reducing space requirements and for increasing plant density without detriment to the growth cycles.

A durable, reusable dual compartment sandwich container having upper and lower compartments that are pivotally connected to one another and separated by a rotatable divider. One or more slices of bread or an elongated sandwich roll is carried within the upper compartment and the ingredients for a sandwich are carried in the lower compartment. The divider is rotated over top of the lower compartment so as to segregate the wet ingredients from the dry bread and thereby prevent the bread from becoming soggy. A removable hot / cold pack is also carried within the lower compartment to provide heat or cold to the sandwich ingredients over a prolonged period of time in order to avoid the premature spoilage of the ingredients prior to consumption. In one embodiment, each of the upper and lower compartments, the divider and the hot / cold pack is shaped to resemble a slice of bread, so that in the closed configuration, the overall appearance of the sandwich container is that of a sandwich, whereby to provide a visual indication of the intended use thereof.

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

A tamper-resistance container structure is disclosed, where the top edge of main body has a ring of lip and the cover piece has a ring of groove to mesh in with the lip when closing the cover to the body; a fold-closing piece has a plurality of ridge-tabs that can be wedged into corresponding notches on the cover piece, locking the closure of the container, allowing sticker strip or product labels to be applied over the junction of the fold-closing piece over the cover piece, creating a tamper-resistance mechanism that is desirable for merchants and consumers.

An article of manufacture for storing and dispensing perishable foods that prolongs product life and encourages portion control by dividing bulk storage into multiple sealed compartments with each compartment having an easily removable closure that prevents exposure to the environment.

The invention discloses a preparation method of a bamboo tube tea, wherein the preparation method comprises the steps: commercially available Pu'er tea or black tea is selected for use, and the moisture content is less than or equal to 5%; pure natural fresh cut moso bamboo is selected for use, a separation layer of each of bamboo joints at the top and the bottom of a bamboo tube is opened with a small opening used for filling tea leaves, and separation layers of bamboo joints inside the bamboo tube are all broken through; the tea leaves are filled by the steps that the dried Pu'er tea or black tea is loaded to the bamboo tube from the small openings, the tea loading amount in the bamboo tube is 50-70% of the volume of the inner chamber of the bamboo tube, the openings of the bamboo tube are plugged by porous plugs and the like, the bamboo tube is heated on a baking furnace to make the outer surface of the bamboo tube burnt, the bamboo tube has at least 1 / 4 of circumference area over-burnt from the bottom to along the bamboo tube circumference upwards, moreover, the bamboo tube rotates at the speed of 10-12 RPM while the outer surface of the bamboo tube is burnt, the burning time of the bamboo tube is 40-60 minutes at each time, and a criterion that the tea leaves in the bamboo tube are controlled to be not burnt at each time of burning is provided; light wave drying is carried out; freezing, detection and vacuum packaging are carried out. The tea leaves have unique characteristics of sweet and bamboo fragrant flavor.

The invention discloses a steam control method of a food processor and the food processor, the food processor comprises a boiler, a steam outlet channel with a steam outlet, a cavity, a heating pipe and a fan, steam generated by the boiler flows to the cavity through the steam outlet channel, and the method comprises the following steps: detecting the processing mode of the food processor; and when the processing mode is the belt steaming function mode, stopping steam output in the final steam exhaust stage of the belt steaming function mode, and starting the fan to exhaust steam so as to reduce the amount of steam in the cavity. By means of the steam control method of the food processor and the food processor, water in the cavity can be reduced, and the situation that condensate water drips on food and influences experience is reduced.

The invention discloses frozen oolong. A preparation method of the frozen oolong comprises the following steps: raw material picking, sun withering, first cooling of green leaves, first rocking of green leaves, second cooling of green leaves, second rocking of green leaves, third cooling of green leaves, third rocking of green leaves, fourth cooling of green leaves, fixing, spreading for cooling, packed rolling, drying over gross fire, secondary packed rolling and freeze drying. In the invention, the frozen oolong for dry-state circulation and drinking is prepared by a vacuum freeze drying technology, the shortcomings that the traditional frozen fresh tea circulates in a wet state and is not easily stored and is brewed with stalk on are solved, and most of aroma substances with low boiling points in the oolong can be maintained, so that the aroma of the oolong is remarkably enhanced. The prepared oolong is jet-black, dark-green and glossy, the green belly and red edge form a bright contrast, and rich natural flower aroma is emitted very easily by brewing; and moreover, the smell is fragrant, the tea soup is yellow green and bright, the taste is mellow and fresh, the tea leaves have aftertaste and can promote fluid production, and the fragrance stays long in the mouth.

Compositions suitable for film comprise at least one ethylene / α-olefin interpolymer, wherein the ethylene / α-olefin interpolymer may have, for example, a Mw / Mn from about 1.7 to about 3.5, at least one melting point, Tm, in degrees Celsius, and a density, d, in grams / cubic centimeter, wherein the numerical values of Tm and d correspond to the relationship:Tm>−2002.9+4538.5(d)−2422.2(d)2.

A container for preserving the freshness of a stored food product is disclosed. The container has a receptacle with a piston and seal arrangement that creates a variable volume for food storage. A vent and seal arrangement allows for the removal of air as the piston is moved within the receptacle to reduce the volume within. A removable engaging member pushes the piston upward in order to reduce the inner volume of the container as the food stored in the container is consumed. This reduction in space and associated removal of air inhibit the oxidation and spoilage of many popular foods such as guacamole. With the engaging member removed, the container is also useful for serving the stored food product.

Fumigation systems and processes that are especially applicable for the fumigation of perishable (or otherwise sensitive to temperature) agricultural products as the temperature conditions under which the product is being treated are closely controlled to advantageously prevent the product from being exposed to temperature drops and / or spikes during the fumigation cycle. In addition, the present invention incorporates an air filtration system as a part of the fumigation system to substantially remove the toxic fumigant residuals from the air before it is exhausted into the open atmosphere, which typically occurs at the completion of a fumigation cycle. As such, the harmful effect of the fumigant on the products and the surrounding environment and work areas is greatly minimized. In summary, the systems and processes of the present invention provide the ability to conduct fumigations in a well-controlled environment.

A formulation for administration of a medicinal substance, comprises a sandwich biscuit having two or more biscuit layers that support filler layer(s), in which the filler layer comprises a dosage unit form, or a multiple or sub-multiple thereof, of a medicament that is unpalatable in having, for example, a gritty texture or a chalky texture or other unpleasant mouth feel. The biscuit layer of the sandwich biscuit may be a plain, non-medicated, biscuit layer or may itself contain a medicament. In the latter instance, it is possible to select a different medicament for the filler layer from that in the biscuit layer, whereby the two medicaments have a co-operating or synergistic effect. The formulations also allow large dosages of drugs to be administered effectively in a palatable form and are suitable for the long-term administration of drugs.

The invention provides cooking equipment and a control method thereof. The cooking equipment comprises a container body and a drying device. The control method of the cooking equipment comprises a drying step, wherein the drying device is controlled to perform intermittent operation or power-lowering operation according to a preset power-time curve to dry materials in the container body. Accordingto the method, by controlling the drying device to operate according to the preset power-time curve in the process that the cooking equipment perform a reservation function, the materials can be dried while the problem that the temperature of the drying device continues to rise is avoided, so that the problems that the materials are cured or gelatinized or the freshness is lowered in the drying process due to too high temperature of the drying device are avoided, and the cooking taste of the materials is ensured.

An egg with bacterium suppressing function features that a bacterium suppressing gel film made of the oxide or photocatalyst with the function of suppressing and killing bacteria is coated on the surface of egg. Its preparing process is also disclosed.

The invention belongs to the technical field of food processing and relates to sea worm seasoning and a manufacturing method thereof. The sea worm seasoning comprises, by weight parts, 70-105 parts of refined salt, 20-30 parts of natural yeast extract, 8-12 parts of clam nectar, 20-28 parts of youxiantai, 25-35 parts of white sugar, 4-6 parts of natural HVP, 0.3-0.6 part of allicin, 20-30 parts of corn starch, 12-18 parts of bonito powder, 6-12 parts of sea worm juice and 0.4-0.8 part of sodium glutamate and further comprises 60-120 parts of sauce. The sea worm seasoning is in a powder or sauce shape. The sea worm powder is formed by raw material pretreatment, enzymolysis, reaction and spray drying; and the sea worm sauce is formed by raw material pretreatment, mixing, reaction and forming. The product is free of any abnormal smell and fishy smell and is particularly outstanding in delicious taste; all natural young seafood raw materials are adopted, no chemical substance is added in the production process, and the sea worm seasoning is all natural and healthy.

The invention discloses an astragali-date stomachic tea producing technology which is mainly characterized in that various traditional Chinese medicinal materials are mixed with half-fermentative Tie Guanyin oolong tea, a pure traditional Chinese medicinal formula is adopted and a biological activity fermentation technology are adopted, and a mucus gel which is generated after thearubigins, tea polyphenol, catechin ingredients and traditional Chinese medicinal materials are combined and fermented is utilized for overcoming the defect of harming of tea to stomachs. Due to the application of a 65 DEG C low temperature fermentation technology, biological enzyme in tea leaves is effectively prevented from being oxidized; besides, an enzyme fermentation greening technology is utilized, so that a certain freshness of the tea leaves is kept, active enzyme is prevented from being oxidized and therefore effective ingredients are prevented from being damaged; and by the combination of pharmacological actions of the traditional Chinese medicinal materials with Tie Guanyin, smooth muscle spasm can be relieved, stomachache is secured, and no toxic and side effects are caused; and the astragali-date stomachic tea can be drunk by common people, is available for invigorating and nourishing stomachs and does not lose flavor of tea leaves.

The invention discloses a loach preprocessing method. The loach preprocessing technology comprises the following steps: draining water on the surface of a live loach, putting the loach into a container, and freezing for 1-24 hours in an environment of -50 to -5 DEG C; thawing the loach instantly, or refrigerating the frozen loach in an environment of -50 to -5 DEG C for use; thawing the frozen orrefrigerated loach for not more than 3 hours, and separating the loach into single strips; and removing the head and inner organs of the loach for use. According to the loach preprocessing method, through low-temperature freezing, the loach does not struggle any longer and the head and the inner organs are easy to remove, so that the working efficiency is significantly improved and the appearanceof the loach is not broken; meanwhile, the best freezing condition is selected, so that the head and the inner organs can be rapidly removed, the freshness of the loach is kept, and the flavor and the mouth feel of a product in the subsequent processing is not affected; and the processed loach can be prepared into an instant loach product and can also be prepared into loach powder.

The invention discloses a preparation method of a natural preservative applied to iced fresh duck. The method comprises the following steps: 1) performing pretreatment: segmenting slaughtered Pekin-ducks (about 3.5kg) immediately, selecting duck, cleaning the surface of the duck with sterile pure water to wash off blood and dirt, then segmenting duck breast meat by using a sterile scissor, and then performing freezing storage; 2) preparing a natural preservative: separately preparing a rutin solution with a certain concentration from a rutin biological preservative purchased from the Chengdu Pufei De Biotech Company Limited, and conducting ultrasonic treatment to obtain the natural preservative; 3) performing soaking: soaking the iced fresh duck in the natural preservative, covering the duck with a preservative film, conducting standing and draining; and 4) performing packaging and refrigeration: subjecting the drained iced fresh duck to vacuum packaging by using fresh-keeping bags containing an antibacterial agent, and conducting refrigeration. The method has the advantages that the adopted food preservative is natural plant extract, so the quality of the fresh iced duck can be ensured under the condition, and the bacteriostatic effect is significant.

The present invention provides a freshness preservation method and a freshness preservation bag that enables to keep freshness of a vegetable, fruit or fresh flower for a long period. A storage bag 10 is formed by a nonporous film 1. Non-adhesive portions are continuously formed on a heat sealed portion 11 of the storage bag 10. The non-adhesive portions function as the vent holes 2 communicating with the outside of the storage bag 10. The carbon dioxide generated from the vegetable, fruit or fresh flower in the storage bag 10 is discharged from the vent holes 2. The oxygen of the outside is shut off by the vent holes 2. The vegetable, fruit or fresh flower is allowed to breath only by the oxygen sealed in the storage bag 10. An oxygen concentration is gradually reduced according to a degree of breathing of each of the vegetable, fruit or fresh flower.

A method of preserving a fish meat product includes cleaning the fish meat product; packing the fish meat product with a vacuumed package which contains an oxygen-containing protective gas having a vacuum pressure ranging from 80% to 95% of atmosphere; and freezing the package together with the fish meat product.