115results about How to "To achieve freshness effect" patented technology

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.

The invention discloses a natural volatile solid fresh-keeping agent for fruit and vegetables and a preparation method thereof. The fresh-keeping agent is prepared by mixing main raw material and adjuvants at a certain ratio in parts by weight, and taking rice flour and maltodextrin as a wall materials and essential oil mixed with natural spices as a core material; ingredients of the main raw material are rice flour, maltodextrin and essential oil mixed with natural spices, and the adjuvants comprise an antiseptic, an adhesive, a crisp-keeping agent, an emulsifier and an ethylene receptor inhibitor. The natural volatile solid fresh-keeping agent for fruit and vegetables has the main advantages of realizing freshness keeping of fruit and vegetables by volatilizing the essential oil mixed with natural spices and 1-MCP which respectively contact surfaces of fruit and vegetables; employing microcapsule technology to embed the essential oil mixed with natural spices and the 1-MCP to effectively control volatilization rate of the essential oil mixed with natural spices and the 1-MCP, improve utilization rate of effective ingredients and solve freshness-keeping technical problems of fruit and vegetables in the course of transport; and the product made from natural materials is safe and nontoxic. See the accompanying drawings of the abstract for processing technology of the fresh-keeping agent.

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+/-0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+/-0.035g, the soybean fructo-oligose is 0.2g+/-0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

The invention provides a sweet cherry express and storage, fresh-keeping method, which is characterized on that it includes the following technique steps: a, picking: carry out the integration of production and storage, job lot picking at proper time; b, wrapping and pre-cooling: put the fruits after picking to packing chest with storage fresh-keeping bags and pre-cool them in cooling plant with the temperature of 0+/-1 DEG C; or transfer the fruits after picking by packing chests to CA plant to storage, bundle the pocket opening tightly before storage and with MA wrapper during the transit after storage; or put the fruits stored in CA plant into MA fresh-keeping bags before warehouse-out, and then bundle the bags; e, sale: take them into marketing channel and consumer family with MA bags; said method is characterized on: easy usage, long shelf life, good effect of fresh-keeping, and could meet the requirements of storing and transferring green foodstuff.

An antistaling agent for food is prepared from porous palygorskite particles, edible alcohol, citric acid, sodium biacetate and water. After it and the food are packed together in sealed mode, its antistaling gas can be slowly released to kill or suppress the bacteria and funguses.

A photosynthetic antistaling method for vegetables and fruit features that a light source composed of the LEDs with particular wavelengths for generating the mixture of red, green and blue lights is installed to the position where the vegetable and fruit are stored.

The invention discloses a micro-emulsion meat product preservative containing cinnamon essential oil. The micro-emulsion meat product preservative containing the cinnamon essential oil is composed of the following raw materials in percentage by weight: 1.5-3.5% of cinnamon essential oil, 10-20% of a surfactant, 4.5-10.5% of an auxiliary surfactant, 0.35-0.4% of Nisin, and the balance water. The invention further provides a preparation method of the micro-emulsion meat product preservative containing the cinnamon essential oil. The cinnamon essential oil is utilized as a natural active product; and the cinnamon essential oil has certain bacteriostatic and antioxidant effects, so that the cinnamon essential oil is used as a food preservative. Moreover, the Nisin is a fresh keeping agent used for meat products. The micro-emulsion meat product preservative containing the cinnamon essential oil disclosed by the invention overcomes instability of the cinnamon essential oil; moreover, the Nisin and the cinnamon essential oil are compounded, so that the prepared micro-emulsion meat product preservative is capable of obviously inhibiting microbial growth in the meat products so as to play better preservative and fresh-keeping effects. Moreover, the preparation method is simple in processes and conducive to scale production. Thus, the micro-emulsion meat product preservative containing the cinnamon essential oil and the preparation method thereof have wide market prospects.

The invention relates to the technical field of vacuum preservation, in particular to a vacuum preservation system and a control method of the vacuum preservation system. The vacuum preservation system comprises a sealing case, an action system and a control system. A first on-off switch for controlling the sealing case to be opened or closed is arranged on the sealing case. The action system comprises a motor and a vacuum pump which is electrically connected with the motor, the vacuum pump and the sealing case are communicated through a connecting pipe, the control system is electrically connected with the first on-off switch and the motor, the sealing case is further connected with at least one auxiliary sealing case in series, the sealing case and the auxiliary sealing case are connected through a connecting pipe with a first one-way valve, the one-way valve is arranged in the direction which is the same as the conducting direction from the auxiliary sealing case to the sealing case, and a second on-off switch for detecting whether the auxiliary sealing case is opened or not is arranged on the auxiliary sealing case. The internal storage space of a refrigerator is effectively utilized, the energy-saving and efficient functions are achieved, the good sealing performance of all the sealing cases is guaranteed, and fruits and vegetables placed into the sealing cases can be well preserved.

The invention relates to the technical field of aquatic product preservation and discloses an irradiation preservation method of uncooked salmon slices. The irradiation preservation method includes: making salmon into salmon slices, ventilating, drying, putting the salmon slices in a packaging bag, feeding preservation gas to irradiate the salmon slices, putting the irradiated salmon slices in preservation liquid for soaking, draining off, vacuum-packaging, irradiating, and combining irradiation with short-time modified atmosphere packaging to kill microorganisms and avoid irradiation peculiar smell; putting the salmon slices in the preservation liquid for soaking to inhibit bacteria and salmon meat oxidation rotting, and irradiating to further enhance sterilization effect so as to realize long-time preservation of the uncooked salmon slices. The preservation method can effectively kill the bacteria and avoid irradiation peculiar smell, irradiation sterilization preservation effect is further enhanced by soaking the salmon slices in the preservation liquid and irradiating the packaged salmon slices twice, and low-temperature soaking ensures complete nutritional substance and crystal and tender taste of the salmon slices.

The invention discloses a cold chain logistics distribution vehicle. The cold chain logistics distribution vehicle comprises a distribution vehicle body and a plurality of cold chain boxes placed in avehicle compartment, wherein antibacterial filter layers are compounded on the inner walls of the vehicle compartment and the cold chain boxes; an environment regulator for adjusting temperature andhumidity is installed in the vehicle compartment; a vehicle environment monitoring device, a vehicle monitoring and processing device and a box monitoring and processing device are arranged, and the vehicle monitoring and processing device and the box monitoring and processing device are correspondingly connected with the environment regulator; and the cold chain boxes are heat preservation box bodies, and box environment monitoring devices are arranged in the box bodies correspondingly. The invention further discloses a monitoring system and a monitoring method of the cold chain logistics distribution vehicle. The monitoring system comprises the multiple cold chain logistics distribution vehicles, a cloud and a distribution management system. The monitoring method comprises the step thatthe distribution management system is connected with the cloud to obtain data from the cloud. The cold chain logistics distribution vehicle can kill bacteria and viruses in the vehicle compartment andthe cold chain box bodies, realize antibacterial protection in the whole transportation process, acquire the data in real time, adjust the data, and realize monitoring and management in the whole transportation process.

The invention relates to a fruit and vegetable processing and preserving device belonging to the field of human life. According to the device, the distance between a first coil and a second coil is equal to the radius of the first coil; magnetic fields with different intensities are obtained by adjusting a voltage, and corresponding fruits and vegetables are processed in the different magnetic fields, so that a preserving effect is achieved; the device has the characteristic of being convenient to use and clean.

The invention discloses a salted duck egg having an orange peel film and a function of regulating qi. The salted duck egg comprises the following raw materials, by weight part, 500-510 of duck eggs, 17-20 of orange peel, 30-34 of hawthorn fruits, 3-4 of dendrobium officinale, 27-30 of bean curd residues, and a proper amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water. A preserving liquid for soaking duck eggs contains multiple kinds of raw materials, such as orange peel and hawthorn fruits and is abundant in nutrients. A lot of nutrient elements are adsorbed in the duck eggs, and the nutrition of the whole salted duck egg is improved. The salted duck egg has an orange peel flavor when consumed and has the function of regulating qi and middle. After the process is improved, the permeability of an egg shell is improved, thereby shortening the process of preserving the duck egg. A film is formed on the egg shell, so that the salted duck egg can be kept fresh.

The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.

The present invention discloses a fresh to keeping method for stored cherries, which is characterized in that the method comprises the following steps: A)harvesting, which is performed by combining production and storage and harvesting in batches at proper time points; B) packaging and precooling, which comprises feeding the harvested fruits into packaging boxes with MA (modified atmosphere) fresh to keeping bags as a lining, and precooling in cold storage room at 0+/-1 DEG C, or comprises directly transporting harvested fruits in packaging boxes for storage in CA (controlled atmosphere) storage room; C) transporting or storing, which comprises transporting over a long distance with MA package after tightly sealing bag openings, or comprises storing in MA package after tightly sealing bag openings and transporting in MA package after storage, or comprises putting fruits stored in CA storage room into MA fresh to keeping bags and sealing the bag openings before removal from the storage room; and D) selling, which comprises allowing fruits in MA package to enter the selling stage and consumer households. The method is easy to use, long in storage period and good in fresh to keeping effect, and meets storage and transportation requirements for green foods.

The invention provides a green fruit/vegetable plant regulator, which is composed of bio-information substances, a plant regulator and a biopesticide and consists mainly of chitosan, calcium chloride and abamectin. As an ideal green fruit/vegetable plant regulator, the invention has no harm to health of human body in the process of production and usage thereof and contains no carcinogen which is forbidden in view of environmental protection and no other pollutants; the green fruit/vegetable plant regulator can expand fruit of mango to raise the yield of mango and can avoid the usage of chemical pesticides in the process of the growth of plant to reduce residual amount of the chemical pesticides in the fruit. The regulator can improve the quality of mango while raising the yield of mango, prolong marketable time, has functions of enhancing maturation degree of the fruit during a sale period and of lessening rotting rate, playing a role of nourishment and health-care, has the characteristics of simple method thereof, low cost and price, strong operability and good practicability, and achieve outstanding economical and social benefits.