111results about How to "With freshness" patented technology

The invention relates to a manufacturing method of spiced beef jerky. The method comprises the following steps: splitting fresh beef, pickling the cut beef with salt for 8-15 hours, boiling the pickled beef, removing blood-contained water, then slicing the boiled beef; mixing the sliced beef, water, white sugar and spice uniformly according to the proportion of 40-60 parts of beef, 3-5 parts of water, 4-6 parts of white sugar and 1-2 parts of spice; frying the mixed beef at 100-150 DEG C till dry; drying the fried beef at 50-90 DEG C until the moisture in the beef is 15-30%. The spice comprises 5-8 parts of radix angelicae, star aniseed, Chinese prickly ash and amomum tsao-ko each, 2-3 parts of cinnamon, cloves, round cardamom, amomum villosum and rhizoma kaempferiae each, 1 part of old ginger and liquorice each, and 1 part of equally mixed fennel, bay leaf, nutmeg, radix aucklandiae, galanga, mangnolia officinalis, fructus aurantii, tangerine peel and mint. The method has simple steps. The manufactured beef jerky is yellowish brown, bright in color, fine and smooth to be tasted, suitably salty and sweet, and proper in hardness. The spice has the functions of eliminating smell, retaining freshness, tonifying spleen and appetizing, and can be widely applied to seasoning of other food.

The invention relates to a natural anti-staling agent suitable for the storage and the fresh keeping of mangos and a preparation method thereof. The natural anti-staling agent consists of eugenol or clove oil, methyl jasmonate, CaCL2, a solvent, water and a surfactant, wherein the mass volume ratio of the eugenol or the clove oil to the methyl jasmonate to the CaCL2 to the solvent to the surfactant to the water is 5-20:0.5-2.0:0.5-2.0:10-30:0.1-0.4:70-230. The preparation method comprises the following steps of: dissolving the methyl jasmonate in an organic solvent at the room temperature or in a water bath between 25 and 35 DEG C to prepare a methyl jasmonate solution; adding a proper quantity of the eugenol or the clove oil into the methyl jasmonate solution, and stirring and mixing the mixture evenly; then adding the CaCL2 into a small amount of the water until the CaCL2 is dissolved completely; adding the surfactant into water to prepare an emulsion of which the volume ratio is 0.5 to 1.0 percent; and finally, adding the emulsion into the methyl jasmonate solution added with the eugenol or the clove oil and into the CaCL2 solution to 100 percent, and mixing the two solutions to obtain the natural anti-staling agent. The natural anti-staling agent has the functions of fresh keeping and sterilization at the same time, and the mangos treated by the natural anti-staling agent has obviously relieved diseases, and the product appearance and the quality are obviously improved.

The invention discloses a soil biological modifier which is prepared by fully stirring and mixing natural humic acid, biological functional bacteria, biological active enzyme, amino acid, vitamins, microelements and agricultural rare earth. The modifier is used in the soil biological improvement, can improve the soil activity and promote the growth of plants so as to achieve the purpose of increasing the crop output.

The invention relates to a preservative composition containing Chinese medicinal herbs and application thereof, belonging to the technical field of preservatives. The preservative composition is prepared by adopting the steps of: 1, weighting 0.1-0.78 percent of goldthread, 0-1 percent of the tuber of stemona, 0.1-0.84 percent of golden cypress, 0-0.58 percent of liquorice root, 0.1-1.5 percent of liquorice, 0-0.8 percent of poria cocos and 94.6-99.6 percent of water according to the weight proportion, uniformly stirring, soaking for 6-8h, heating to 110-130 DEG C, preserving the temperature for 30-50min, decocting, press-filtering, and collecting filtrate for later use; and 2, adding alcohol, which is 1.5-2.5 times the volume of the filtrate, in the filtrate, standing at a temperature of4 DEG C for 24-26h, filtering out sediment, decompressing and recycling the alcohol at a temperature of 75 DEG C, carrying out rotary distillation and condensation at a temperature of 85 DEG C until the volume is 8-15 percent of the original volume. The prepared preservative is natural and non-toxic, has no residual, good rot proofing effect on the foods, refreshing efficacy, low production cost and wide application range, and is safe in use.

The invention discloses bacillus subtilis DYr3.3 with broad-spectrum bacteriostatic activity and a preparing method and application. The bacteriostatic bacillus subtilis strain DYr3.3 with the preservation number of CCTCC M 2018024 is prepared through the steps of firstly, collecting purple-branch rose roots, cutting the roots into tissue, disinfecting the tissue with 70% alcohol, flushing the tissue with sterile water, placing the tissue in a PDA culture medium for dark culture, transferring a growing bacterial colony onto a new PDA culture medium after culturing, and drawing a line to separate and purify a single colony; secondly, obtaining the bacteriostatic bacillus subtilis strain DYr3.3 after separating and purifying, wherein the nucleotide sequence of the bacteriostatic bacillus subtilis strain DYr3.3 is shown as SEQ ID NO:1. The strain DYr3.3 is applied to the preparation of pear fruit rot treatment or prevention medicines. The DYr3.3 bacteria solution obtained from the strainDYr3.3 through liquid fermentation can prevent pear fruit rot caused by pear ring spot and anthracnose dangers and has a good disease preventing effect on pear fruit rot, the pear fruit rot is remarkably restrained, the prevention rate can reach 100%, and the bacillus subtilis DYr3.3 is widely used for preventing and treating the pear fruit rot disease.

The invention relates to a component of an environment-friendly plastic product and manufacturing method thereof, comprising: using couplant to treat with natural mineral, hard charcoal powder, natural plant starch and wood fiber powder, mixing with macromolecule thermoplastic polymer elastic resin and couplant to make polymeric particle, which is mixed with heat-resistant natural flavor ingredient to heat and stir to make flavor master batch, the environment-friendly plastic product with antibacterial function and flavor is prepared by mixing, film blowing and extruding or injection molding. The invention has the advantages of reducing consumption of plastics, toughness, recycling use, conservation of resources, low cost, being buried, being burning with toxic gas, no dioxin, being environment-friendly, with flavor, effectiveness of antibacterial and deodorization.

The invention discloses a shell powder fruit and vegetable cleaning agent as well as a preparation method and an application method thereof, and belongs to the technical field of a cleaning agent. Theshell powder fruit and vegetable cleaning agent comprises the following raw materials in parts by weight: 75 to 80 parts of shell powder, 12 to 15 parts of sea salt and 8 to 12 parts of an assistant.The fruit and vegetable cleaning agent provided by the invention can remove residual pesticide and kill bacteria through negative ion effect, trace mineral effect and alkaline effect, can rapidly remove pesticide residues and kill bacteria and avoids secondary pollution, so that the effects of completely removing fruit and vegetable pesticide residues and killing bacteria are achieved, and the shell powder fruit and vegetable cleaning agent has smaller use amount and is relatively economic and high in practicability.

The invention provides a thin film lagging cover composition which comprises acrylic resin, pullulan, Twain-80, polyethylene glycol, castor oil, titanium dioxide and water. The thin film lagging cover composition can also include flavoring agent and coloring matter. The process for making the composite thin film lagging cover is also disclosed.

The present invention provides one far nano infrared negative ion plastic comprising plastic agglomerate in 90-97 wt% and nano far infrared negative ion powder in 3-10 wt%. The preparation process includes mixing plastic agglomerate and nano far infrared negative ion powder to form the premixed grains, smelting, and injection molding. The plastic has several health functions and antiseptic, deodorizing, freshness keeping and other functions, and may be used widely in cooking utensils, tableware, container, etc.

The invention discloses a multifunctional folding UV-ozone disinfection fresh-keeping cover. The top of the cover is horizontally provided with a fixed nest base, the top ends of facial ribs stretches into a nest of the fixed nest base and are movably connected to the fixed nest base in series, a control rod is arranged below the fixed nest base, the upper end of the control rod is provided with a snap, the lower bottom of the control rod is an annular movable nest base, one end of a branch bone stretches into a nest of the movable nest base and is movably connected to the movable nest base in series, the other end of the branch bone is connected to the middle of the facial bone by hinge joint, the upper part of a cover cloth is fixed to the fixed nest base, the lower part of the cover cloth is fixed to tail ends of all facial ribs, and the control rod is provided with an ozone generating device and a UV irradiation device. A UV lamp is arranged on the top in a folding reflecting cover and in disinfection or fresh-keeping, the reflecting cover covers an article. Compared with the existing fresh-keeping cover, the multifunctional folding UV-ozone disinfection fresh-keeping cover has better and thorough sterilization and disinfection effects and a wider spectrum, has functions of fresh-keeping, detoxification, anticorrosion and deodorizing, is light and portable, can be folded, is convenient for carrying and storage, has a simple structure, can be produced easily and has a low cost.

The invention discloses a method for preserving pseudosciaena crocea by combining a natural preservative with modified atmosphere packaging, and belongs to the technical field of aquatic product preservation. The method comprises the following steps: (1) slaughtering the fresh and alive pseudosciaena crocea and flushing; (2) soaking the pseudosciaena crocea in the natural preservative, wherein the natural preservative contains the following materials in parts by weight: 10-20 parts of melicope patulinervia extract liquid, 15-25 parts of ginkgo leaf extract liquid, 20-30 parts of grapefruit extract liquid and 30-45 parts of purple perilla extract liquid; (3) performing modified atmosphere packaging; (4) refrigerating for preservation. The method has preservation and anti-corrosion effects and can delay the food decomposition and deterioration speed; a thin film formed on the surface of the pseudosciaena crocea is nontoxic and edible; by combination with the modified atmosphere packaging, the preservation time of the pseudosciaena crocea is prolonged and the preservation effect of the pseudosciaena crocea is improved; moreover, the method is simple, convenient, safe, pure natural and low in production cost; the pseudosciaena crocea processed by the method still has the freshness, flavor and texture similar to those of alive pseudosciaena crocea within 55-65 days.

The present invention relates to health red rice ham sausage and making process. The making process includes the following steps: cutting and rinsing lean pork to eliminate blood, cutting fat pork and washing, soaking lean pork and fat pork separately, flushing fat pork in hot water at 80deg.c, chopping and mixing lean pork and fat pork; preparing red rice through fermentation; mixing chopped pork, red rice and seasoning; making sausage and steaming. The health red rice ham sausage has rich nutrient and many health functions.

The invention provides whole wheat boiled noodle, which is prepared from the following raw materials (by weight): 60-70 parts of flour, 5-10 parts of wheat bran, 5-10 parts of corn flour, 0.02-0.04 part of a compound enzyme preparation, 2-3 part of vital gluten, 0.06-0.1 part of sodium stearoyl lactylate, 20-35 parts of water and 2-5 parts of edible salt. Lipase activity of maize meal and wheat bran is eliminated by microwave treatment. Due to the Maillard reaction happed during the enzyme deactivation process, unique flavor is generated, and taste of the boiled noodle is enhanced. Shelf life of the whole wheat boiled noodle is prolonged because of an antioxidant generated during the Maillard reaction process. Thus, the problem that most whole wheat boiled noodles in the market have short shelf life and are not easy to store is solved. In comparison with a traditional backing technology, the microwave enzyme deactivation technology has the following advantages: reaction time is saved, factory energy resources are saved, and the smell of burnt food that is generated by wheat bran after excessive baking is prevented such that taste of the noodle is not influenced.

The invention discloses a fresh-keeping agent for aquatic products as well as a preparation method and a using method of the fresh-keeping agent, and belongs to the field of fresh keeping of the aquatic products. The fresh-keeping agent comprises the following raw materials of a rosa roxburghii tratt fruit total flavonoid extract, a vine tea total flavonoid extract, a spina date seed total flavonoid extract, an Asiatic cornelian cherry fruit total flavonoid extract, a fructus forsythiae total flavonoid extract, a photinia serratifolia total flavonoid extract, propolis, sodium tripolyphosphate, lysozyme, organic acid, tea polyphenols, quercetin and bamboo vinegar. The preparation method of the fresh-keeping agent comprises the following steps of firstly, adding an appropriate amount of water to a Chinese herbal medicine total flavonoid extract, performing uniform mixing, and then adding the remaining raw materials. The using method of the fresh-keeping agent comprises the following steps of placing the slaughtered aquatic products in the fresh-keeping agent, then fishing out the aquatic products placed in the fresh-keeping agent, performing draining, performing modified atmosphere packaging and performing refrigeration. The fresh-keeping agent for the aquatic products, disclosed by the invention, is natural and non-toxic in components, good in fresh-keeping effect and safe to prepare and use, has the broad-spectrum antibacterial effect, effectively delays the increment of total bacterial count and the increment of volatile basic nitrogen and further prolongs the fresh-keeping time of the aquatic products.

The invention relates to a preparation method for a dish, specifically to a preparation method for cattle tripe slices. The method comprises the following steps: selecting cattle tripe; cleaning the selected cattle tripe to remove impurities; blanching the cleaned cattle tripe so as to remove blood and dirt; taking out and cleaning the blanched cattle tripe; slicing the cattle tripe; adding seasoning raw materials (minced ginger, minced garlic, etc.) and carrying out poaching (with water temperature being 100 DEG C and poaching time being about 60 min); successively carrying out cooling and flavoring for 12 h; taking the cattle tripe out; and carrying out packaging. The prepared cattle tripe slices are instant, fresh, delicious and nutritious and are convenient to eat.

The invention relates to a glass material, in particular to a glass material with activated and antibacterial functions and provides a method for preparing glassware from the glass material. The glassmaterial is prepared from components in parts by weight as follows: 50-70 parts of quartz powder, 1-5 parts of shell powder, 10-15 parts of feldspar powder, 0-5 parts of boric acid, 10-15 parts of borax, 0-5 parts of aluminium oxide, 0-5 parts of sodium carbonate and 2-5 parts of an inorganic activated and antibacterial material. The prepared glassware with the activated and antibacterial functions is moistened and transparent, product qualification ratio can reach 95% or higher, antibacterial rate for Escherichia coli and staphylococcus aureus reaches 96% or higher, and when the glassware with the activated and antibacterial functions is used for accommodating baijiu, taste is improved obviously; by means of a far infrared function, macromolecular-cluster water can be activated into micromolecular-cluster water, dissolved gas is discharged rapidly, and absorption and metabolism of a body are facilitated.

The invention discloses a delicious chafing dish special chicken powder and a making method thereof. The delicious chafing dish special chicken powder comprises the following raw materials in parts by weight: 8-12 parts of chicken, 3-7 parts of eggs, 28-37 parts of salt, 8-12 parts of white sugar, 35-37 parts of monosodium glutamate, 2-3 parts of maltodextrin, 1-1.5 parts of yeast extract, 0.5-1.5 parts of hydrolyzed vegetable protein, 1.5-2.5 parts of I and G and 5-7 parts of thermal reaction chicken meal. The delicious chafing dish special chicken powder has the advantages of high temperature resistance, freshness and taste preservation and no pasting, is suitable for being used in chafing dish, a rinsing dish and hotpot, is beneficial to the health, is nutrient and delicious, is mellow in mouthfeel, and is suitable for all crowds.

Provided is a non-woven fabric wet process net forming technology. Natural fibers and synthetic fibers are taken as main raw materials, the fiber raw materials arranged in a water medium are opened into single fibers, different fiber raw materials are used for being mixed to form fiber suspension pulp, the suspension pulp is conveyed to a net forming mechanism, and a net is formed by the fibers in a wet state and then is strengthened into fabric. According to the non-woven fabric wet process net forming technology, the wet state opening and wet method net forming technologies are adopted, and the fibers in the manufactured fiber net are arranged disorderly and are almost isotropic; the fiber net is good in evenness, high in evenness degree, superior in filtering function, high in strength, modulus and elasticity, resistant to abrasion and good in temperature resistance and heat insulation effect and fire resistance, and has the functions of heat absorption, moisture absorption, deodorization, odor resistance, bacteria resistance and prevention, freshness preservation and the like and the function of electrical insulation.

The invention provides an instant white chocolate solid beverage of which the formula comprises the following components in percentage by mass: 2.0-60.0% of cocoa butter, 0-30% of plant oil, 0-16% of milk powder, 0.5-6% of sodium caseinate, 0.5-3% of an edible emulsifier, 1-2% of a food additive, 0.2-0.4% of edible filler, and the balance of glucose syrup. The instant white chocolate solid beverage provided by the invention is unique in favor, thick and mellow in taste and good in instant property. According to a preparation method of the instant white chocolate solid beverage provided by the invention, white chocolate is prepared into a solid beverage, so that the cocoa butter can be dissolved in water, and the white chocolate can be drunk rather than being eaten, so that the application of the cocoa butter in the food field is widened; and meanwhile through a series of micro-encapsulation techniques such as mixing, emulsification, homogenization, spraying drying and the like in the preparation method, the coco butter can be dissolved in water easily, and a good ingredient is provided for development of various tasty foods.

The invention discloses a coating liquid for the preparation of a high barrier milk packaging film as well as a preparation method and an application thereof. The coating liquid is prepared by mixing polyvinyl alcohol (PVA), a stickiness regulator, a dispersant, water and a waterproof modifier. The preparation method of the high barrier milk packaging film comprises the following steps: evenly coating the prepared coating liquid on a polyethylene (PE), polypropylene (PP), polyamide (PA) or polyethylene terephthalate (PET) plastic film, drying, reeling and curing in a curing chamber of 45 DEG C. As the coating liquid in the invention does not contain toxic substances and has no penetrating odor, the coating liquid can be used for food packaging; as the coating liquid is transparent and has stable viscosity, the high barrier film prepared from the coating liquid is suitable for color printing, dry laminating and long-term storage and transportation; and as the coating film prepared from the coating liquid has high oxygen resistance, the high barrier packing material prepared from the oating liquid has the functions of retaining freshness, retaining aroma and prolonging the shelf life of the product.

The invention relates to antibacterial ceramic raw glaze and a preparation method thereof, and belongs to the technical field of ceramic materials. The raw glaze comprises the following components: afunctional material II, dolomite, quartz, kaolin, zirconite and zinc oxide. When the functional material II is prepared, specific granite porphyry the ore deposit of which is at the east end of the north foot of Yinshan mountain and the south edge of the middle of Inner Mongolia is used as a raw material, firstly, different element crystals can be subjected to wall breaking stripping and separation layer by layer through mutual collision of the granite porphyry and control of collision conditions, then hydraulic classifier parameters are adjusted according to the specific gravity of the different element crystals, and water separation, classification and enrichment are carried out. Through addition of the functional material II, the glaze density and smoothness can be improved, after the produced porcelain is used, oil stains on the porcelain can be cleaned with clean water without a cleaning agent, secondary pollution is avoided, and the rare earth elements can release far infrared rays and negative oxygen ions after being subjected to high-temperature treatment, so that the finally prepared ceramic device has antibacterial, easy-to-clean and fresh-keeping functions.

The invention relates to the field of mattresses in articles for daily use, in particular to an air-conditioning mattress. The air-conditioning mattress consists of an elastic body, and comprises a head part, a body part and a foot part, wherein the head part and the foot part consist of sponge bodies; the body part consists of an elastic cushion which comprises an air bag cushion layer and a bottom layer; the air bag cushion layer and the bottom layer have corresponding sizes, and the peripheries of the air bag cushion layer and the bottom layer are adhered together; an air supply pipe is arranged between the air bag cushion layer and the bottom layer; a plurality of air supply holes are uniformly formed on the air supply pipe; air outlet holes are formed among air bags of the air bag cushion layer; and gaps among the air bags of the air bag cushion layer form air supply passages. The mattress can supply cold and war air to ensure that a whole body feel comfortable, and the oxygen and the humidity of the body cannot volatilize when the mattress is used for a long time; besides, the mattress has the characteristics of fresh-keeping, deodorization and sterilization, can promote blood circulation, enhance antibodies, alleviate aching pains, and regulate blood pressure and autonomic nerves to achieve effects of beautification and the like, and has a physical therapeutic effect on various chronic diseases when used for a long time.

The invention discloses a curing method of Ganba fungus-Chinese chive flowers. The curing method comprises the following steps: curing the Chinese chive flowers, curing the Ganba fungus, curing chili peppers, making main ingredients, making ingredient liquid, curing, packaging, sterilizing and the like, wherein mass ratio of the Chinese chive flowers to the Ganba fungus is 0.5-3 to 1. The Ganba fungus and the Chinese chive flowers are innovatively matched in curing in the invention, so that the flavors and the health care effects of the two main ingredients are organically combined; the product obtained according to the invention has good taste, unique flavor and rich nutrients; special ingredient recipe and curing process are utilized, so that nitrite concentration is effectively reduced in the cured food; thus, the product is safe and healthy for eating. The Ganba fungus-Chinese chive flowers can be dipped or eaten together with rice or bread; the Ganba fungus-Chinese chive flowers can also be used as flavoring to improve taste of food; and the Ganba fungus-Chinese chive flowers has effects of eliminating fishy smell and enhancing flavor. The Ganba fungus-Chinese chive flowers is convenient for eating and has wide applied range.

The embodiment of the invention discloses a secret key distribution method for data communication based on a block chain, and the method comprises the steps that a user T in a user service system reads a random secret key generation factor A from a block chain system, and then generates a secret key B through the random secret key generation factor A; the user T uses B or a part of B to calculatea key X1; repeating the steps S100 and S200 by a user T1 in the user service system to generate a key B1 calculation and a key X2; the user in the user service system converts the secret key X1 and the secret key X2 into two-dimensional codes and then sends the two-dimensional codes to the user T and the user T1 respectively; the user T analyzes the received two-dimensional code of the X1 and calculates Y; and the user T1 calculates the two-dimensional code of the X2, calculates Y1, and uses Y = Y1 as a session key to encrypt communication, thereby solving the problem of high operation load pressure of the existing server, and avoiding the problem of potential safety hazard caused by overhigh server pressure or DDoS external attack.

The invention relates to a preparation method of dishes, and in particular relates to an instant sheep liver making method which comprises the following steps: choosing sheep liver, cleaning the sheep liver to remove impurities, blanching to remove blood dirt, taking out to wash, slicing the sheep liver, adding seasoning raw materials (ginger, garlic powder and the like) for cooking with water with the water temperature of 100 DEG C for about 60 minutes, cooling, flavoring for 12 hours, dragging out, and packing, and the instant sheep liver has the advantages of being instant, fresh, delicious, nutritious, and convenient in eating.

The invention discloses an aluminum foil bag packaging-based flour weevil treatment process. The technical scheme is that flour weevil is treated by the following steps and is vacuum-compressed and sealed by using an aluminum foil bag; the treating comprises the steps that washing the live flour weevil by normal temperature water, performing killing and surface sterilization on the live flour weevil, putting into ozone water, fishing out and airing at normal temperature, vacuum-compressing and sealing by using the aluminum foil bag, performing secondary sterilization, and cooling and completing packaging. Compared with an existing package and transport process, by adopting the packaging treatment process, the flour weevil has long-playing freshness and nutrition degree in transporting and storing courses; meanwhile, compared with a manner of packaging by using a sealed can or a preservation box after disinfection freshness keeping treatment, the packaging process is lower in cost and convenient for large-scale application, thus meeting the demand of farmers on the flour weevil.

The invention discloses a PVA-based composite material and a precursor thereof, a remolded product, a composite hydrogel, and a composite film and preparation and application thereof. A preparation method for the precursor of the PVA-based composite material comprises the following steps: precipitating a solution obtained by uniformly mixing an aqueous solution of polyvinyl alcohol and an aqueoussolution of tannic acid, and separating and collecting a precipitate, wherein amass ratio of tannic acid to polyvinyl alcohol is 0.016: 1 or above. The composite material, composite hydrogel and composite film provided by the invention have the advantages of enhanced strength, greatly improved toughness and the like, and also have water processing properties, ultraviolet light absorption performance, fresh-keeping performance, easy degradation performance and remodelability.

The invention relates to a moisture-preserving, freshness-retaining and color-retaining fresh flower specimen making method. The moisture-preserving, freshness-retaining and color-retaining fresh flower specimen making method includes the following steps that S1, newly-picked whole fresh flowers are completely soaked into first stationary liquid, stationary color retaining is conducted for 5 h to 7 h, the obtained flowers are taken out and washed with flowing water for 8 min to 12 min, after washing is completed, residual washing water on surfaces are blown to be removed, and the obtained flowers are ready for use; S2, the fresh flowers ready for use in S1 are completely soaked into second stationary liquid, stationary color retaining is conducted for 3 h to 5 h, the obtained flowers are taken out and washed with flowing water for 4 min to 6 min, after washing is completed, residual washing water on the surfaces are blown to removed again, and the obtained flowers are ready for use; the fresh flowers ready for use in S2 are soaked with preserving liquid or embedded with high molecular resin, and specimens are obtained. The moisture-preserving, freshness-retaining and color-retaining fresh flower specimen making method has the advantages that the obtained fresh flower specimens have the characteristics of moisture preserving, freshness retaining and color retaining, it is avoided that fresh flowers are dried with air and dried beside or over a fire, and the made fresh flower specimens have soft tissue and are not rotted, subjected to color changing and deformed; the fidelity of the made fresh flower specimens is higher, the color and the shape of the specimens can be kept for a long time, and the technology is initiative at home and abroad.

The invention discloses a fresh-keeping agent for day lily storage, which belongs to the technical field of food fresh-keeping. The present invention consists of the following materials in parts by weight: 250-350 parts of chlorine dioxide powder, 100-200 parts of edible vinegar, 20-30 parts of table salt, 10-15 parts of anhydrous magnesium sulfate, 10-15 parts of lactic acid powder, 1-2 parts of sugar, 2-3 parts of carboxymethyl chitin, 0.4-0.8 parts of polyaspartic acid, 96.2-97.6 parts of water. The present invention has the effects of freshness preservation, green removal, anticorrosion, etc., and has no residue. It is not only a good recipe for day lily, but also a recipe for pickling pickled vegetables. Adding chitin and its derivatives and polyamino acids can prolong the storage period of day lily, reduce the rate of decay and loss, and improve the quality of day lily .

The invention discloses a method for clearing away nitrite in a meat product through a ginger extract. The meat product in which the nitrite is removed can be obtained through the processes of enabling the meat product to fully react with a Vc solution, soaking in the ginger extract, cleaning with a saline solution, performing 365 nm UV light irradiation and the like; the method for clearing away the nitrite in the meat product through the ginger extract is simple and optimal in effect, solves the residue of the nitrite in the current meat product processing process, effectively avoids secondary pollution and reduces safety hazards, thereby having significant social and economic benefits.