547 results about "Canning foods" patented technology

A showcase assembly unit for the showcase structure is disclosed, which includes a roller support frame and a plurality of parallel sets of rollers mounted on the roller support frame, wherein the rollers in each set of rollers are mounted rotatably and arranged one after another from the rear end toward the front end of the roller support frame, and a plurality of individual articles, such as canned foods or drinks, may be placed across two or more parallel sets of rollers and are capable of moving one by one from the rear end toward the front end of the roller support frame. In the showcase assembly unit for the showcase structure according to the present invention, each roller has a specific width that is smaller than the size of the bottom of a particular article across the roller, and each of the rollers in each set is axially offset relative to each of the rollers in each adjacent set.

The invention relates to a method for preparing canned cod heads in tomato juice and is characterized in that a fresh cod head, which is cut from the eyes, is chosen and put into brine to be pickled and seasoned and the head is packaged into a can container after the water is drained; tomato juice condiment liquid is added into the container with the weight percentage of the cod head of 60 to 70 percent, the tomato juice condiment liquid of 30 to 40 percent; the gas in the cod head and the tomato juice condiment liquid is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; the can is sealed, and the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned cod head in tomato juice. The canned food manufactured by adopting the method fully integrates the nutritional components of cod heads, tomato juice and other raw materials and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by cod heads, reduces the waste of resources and environmental pollution. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.

Disclosed is a production technique for fruit and vegetable canned food which comprises, preprocessing the fruit and vegetable foodstuff, loading into container, carrying out tunnel type microwave oven sterilization, capping with fluid replacement or not, then cooling down, airing, coating plaster, and boxing.

The invention relates to a new can processing method which is applicable to a berry raw material and a berry can processed through the method, and the can processing method is characterized in that the tissue improvement method in line with the characteristics of berry is adopted, a calcium preparation and the sugar impregnation are combined for treatment so as to increase the strength of the skin part and pulp part of the berry, and the complete and due taste of fruit granules can be maintained during the follow-up heat treatment process; a formula with special flavor and nutritional attributes is utilized for the preparation of canned soup, thereby greatly improving the health-care and beautifying effects of the product; according to the actual nutritional requirement of the berry raw material, a safe thermal sterilization way is adopted, the thermal degasification temperature and sterilization temperature in the traditional process are reduced by about 10 DEG C, the nutritional value and sensory quality of the product are better protected, the natural taste of the berry raw material is maintained, energy is saved, and the can processing method can be maturely applied to berry can products and is applicable to actual situations of the majority of can food production enterprises.

The invention relates to a preparation method of an oil-immersed edible fungus can, comprising the following steps: (1) the cleaned and cleared edible fungus is cooked in water for 10-50min, and added with flavoring during the cooking period; (2) the water cooked fungus is leached, stir-fried with oil under 100-180 DEG C for 10-50min; (3) the stir-fried edible fungus is packed into packing container, and sealed after being filled with edible oil. The can prepared by the method of the invention has a good taste, rich nutrition and a long quality guaranteed period.

The invention relates to the technical field of metal packaging, and particularly discloses a tinplate two-piece can stretch-forming processing method which comprises the following steps: (1) plate preparation; (2) cup pre-stretch-forming; (3) cup secondary stretch-forming; and (4) stretch forming and neck expansion by flanging. The invention also discloses a special mold adopted by the tinplate two-piece can stretch-forming processing method and a tinplate two-piece can prepared by the special mold. The method breaks through the limitations in the existing tinplate two-piece can for food through the innovation on the mold, technique and material; and the diameter of the can body can reach 105mm, and the stretch-forming height is 51.5mm or above. The method has the advantages of accurate technique, fewer steps, low cost and high safety, is free of cleaning, obviously enhances the sealability and safety of the can body, saves the cost, lowers the technical complexity, and can not have the phenomenon of material stretch-forming cracking. The tinplate two-piece can can not be scratched when in use, and can be widely used in packaging canned food and other types of food.

A tool for use with a canning pot and a canning rack includes a pair of spaced-apart legs joined at a handle adapted for manipulation by a user. The spaced-apart legs terminate at a hook, which is adapted to grasp the rack and operable to place and remove the rack in the canning pot. A canning system includes a canning pot, a canning rack, and a rack lifter including a pair of tools, each including a pair of legs joined by a handle and terminating in a hook operable to grasp the rack. A method for canning food includes heating a first quantity of water in a canning pot, placing at least one jar in a canning rack, and placing the canning rack including the at least one jar in a first quantity of water using a pair of tools for selectively grasping the canning rack.

The invention discloses a production method of canned salted porridge, relating to the production technology of canned foods. Washed brown rice is immersed in mild water and then the water is drained; sticky rice is washed and then the water is drained; the brown rice and the sticky rice are mixed uniformly; meat shreds are seasoned under the environmental temperature of 0-10 DEG C and then sauted to rare to medium; water is heated to 60-70 DEG C, and then is mixed with emulsifying agents, broth, salt, white pepper powders to be made into dressing liquid; the dressing liquid is mixed with the broth to form broth liquid; the mixed-uniformly brown rice and sticky rice and garden sauces are respectively packaged into cans and heated to 85-90 DEG C and then the broth liquid is put into the cans; and the cans are sealed then placed into a pressure tank and treated for 40-50 minutes under the temperature of 120-125 DEG C and then rapidly cooled. The product is difficult to agglomerate and paste, has good taste and conformity of tissue shapes, good stability, uniform mixing and soft and smooth mouthfeeling. The invention further adopts the broth as the main dressing and further ensures the mellow taste and persisting taste and people do not feel dry in mouth after eating.

The invention discloses a food filling sealing device with a steam sterilization function. The food filling sealing device comprises a cap screwing mechanism and a bottle cap storage cylinder, whereina conveying belt for conveying packaging bottles is arranged below the cap screwing mechanism, the conveying belt can pass through the lower portion of the cap screwing mechanism without obstructionwith the packaging bottles after cap screwing is finished, and meanwhile, a clamping mechanism is arranged at the position, corresponding to the cap screwing mechanism, of the conveying belt. According to the food filling sealing device with the steam sterilization function, the automatic cap sealing operation of canned food can be realized, meanwhile, before the capping operation is carried out,steam heating and disinfection of the food can be realized by utilizing a telescopic needle tube which can be connected with a steam generating device, and meanwhile, the internal air is reduced afterthe sealed canned food is cooled by utilizing the characteristics of thermal expansion and chilling contraction, so that the shelf life of the food is prolonged; and a high-concentration disinfectingand sealing mechanism is adopted, so that the heating time of the canned food in the actual packaging process is shortened, the heating frequency of the canned food in the actual packaging process, and the packaging cost is reduced.

The invention provides a microwave sterilization system. The microwave sterilization system comprises microwave sterilization devices for performing microwave sterilization on products, an ultraviolet sterilization device for performing ultraviolet sterilization on products, and a sealing device for sealing products, wherein the microwave sterilization devices, the ultraviolet sterilization device and the sealing device are sequentially arranged, and the microwave sterilization system also comprises a conveyer belt for transporting the products, the conveyer belt penetrates through the microwave sterilization devices and the sealing device, and the ultraviolet sterilization device and the sealing device are both located at outlets of the microwave sterilization devices. The microwave sterilization system disclosed by the invention integrates microwave sterilization, exhaust sealing and ultraviolet sterilization, and a processing technology of firstly performing microwave sterilization on plastic bagged foods and then performing sterile sealing while the plastic bagged foods are hot is effectively realized, so that the sterilization time is effectively shortened, the sterilization effect and the sterilization efficiency are improved, bag explosion caused by microwave sterilization is avoided, besides, heat exhaust sealing can be realized, the degree of vacuum in cans can be increased, and the oxygen content is reduced. The device is high in sterilization speed, assembly line type production is convenient, the production efficiency is effectively improved, and the eating quality of bagged canned foods can be improved.

An automatic pet wet canned food dispenser robot has a robotic arm comprised of mechanical elements and motors, and a programmed microprocessor. The programmed microprocessor guides the robotic arm to grasp a food can and utilize levers and / or motors to open the pop top can, then the microprocessor guides the robotic arm to invert the opened food can over an empty bowl and shake out the food contents into a bowl for a pet at predetermined times setup by the pet owner whose presence is not required at time of feeding. All prior pet wet food dispensers required a pet owner to open a hermetically sealed can many hours or days in advance of when the food is actually served to their pets, thus creating health hazards for pets and pet owners' environment. There are two exceptions to noted prior arts which open and serve wet canned food on demand without requiring human presence. The first invention has a number of serious limitations such as its capacity to handle only one can and its inability to serve food safely in a bowl for a pet. Second invention is present inventor's own pending, patent 13 / 792,543, which overcomes these limitations, however, requires use of an electric can opener comprising of a blade to cut through wet food can. The current invention utilizes advanced automation and programming to overcome prior limitations to deliver freshly opened canned food to pets without human presence required at the time of operation and does not require use of a can opener for opening the pop top cans.

The invention discloses a nutritious health care canned food which comprises the following raw materials in parts by weight: 100-150 parts of fruit, 20-45 parts of rehmannia root, 25-40 parts of solomonseal, 1-3 parts of donkey-hide gelatin, 5-10 parts of honey, 4-8 parts of dried red date, 5-9 parts of lotus seed, 3-7 parts of wolfberry fruit, 2-4 parts of angelica, 2-4 parts of astragalus root and 1.5-3 parts of liquorice. The canned food disclosed by the invention is delicious, sweet, refreshing and nutritious, and has the advantages of strong health care effect and wide range of target users, thereby being an ideal nutritious health care canned food.

The invention discloses a preparation method of a fruit can and belongs to the technical field of canned food processing. The preparation method comprises the following steps: 1, cleaning, by weight, 45-60 parts of fresh fruits, removing peel, cutting the fruits into pieces, and removing kernels; 2, preparing a plant extract, wherein 5-10 parts of dry honeysuckle and1-3 parts of green tea are picked, deionized water with weight part 10 times the sum of the weight parts of the dry honeysuckle and the weight parts of the green tea is added, after the mixture is boiled, the boiling is continued for 25-45 minutes, the filtration is conducted, filtrate is picked, and the plant extract is obtained; 3, conducting pre-boiling, wherein the fruits which are pre-treated ready are placed into water at the temperature ranging from 90 DEG C to 100 DEG C for conducting the pre-boiling for 1-3 minutes, then 0.5-1 part of color fixative is added, the boiling is continued for 0.5-1 minute, fruit pulp is fished out, and the cooling is conducted; 4, preparing sweet water; 5, conducting canning; 6, conducting sealing and sterilization. Compared with the prior art, the fruit can prepared through the method has the advantages of being rich in nutrition, not prone to causing excessive internal heat and good in color and luster.

The invention relates to a feeding device for circular cans. A material storage groove is an inclined sliding groove; a control device comprises a cam mechanism, a lever type swinging rod, a pushing rod, an L-shaped rotary arm and a baffle; the middle part of the lever type swinging rod is hinged to a machine frame; the two ends of the lever type swinging rod are connected with the cam mechanism and the pushing rod respectively; the pushing rod is vertically and slidably connected to the machine frame; the middle part of the L-shaped rotary arm is hinged to the machine frame; the two ends of the L-shaped rotary arm are connected with the pushing rod and the baffle respectively; the baffle corresponds to the output end of the material storage groove; a steering device comprises a rotary workbench and a cylinder; an assembly clamping groove is formed in the rotary workbench and is positioned below the material storage groove; the middle part of the rotary workbench is hinged to the machine frame; one end of the rotary workbench is connected with the cylinder. The feeding device is implemented to mainly solve the problem that the needed equipment cost is high or the efficiency of a manual conveying mode is low in an existing conveying technology for canned food.

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.

The invention relates to a preparation method of needle mushroom canned food, which has the performances of lowering blood sugar and adjusting blood lipid. The steps of the preparation method is as follows: the peel and flesh of fresh pumpkin are removed, and the part of the flesh of the pumpkin is crashed into pumpkin pulp; the mixture powder of mulberry leaves and twigs are evenly mixed with pumpkin pulp, and the obtained material is sent into a wide-mouthed bottle which is holed in the central part, sealed with double-layer brown paper, and then is sterilized and introduced into solid edible fungi to ferment; after white hyphae is grew over the bottom of the bottle, the culture is taken out and is then added with water, which is boiled and extracted; the filtering liquid is used as nutrient concentrated solution; then needle mushroom and the nutrient concentrated solution are adopted as main materials, seasoning accessories is added to make the can. The method has simple technique and small investment and the produced canned food has the performances of reducing blood sugar, preventing diabetes, high blood pressure and high blood lipid and adjusting lipid, etc.

A canned food screw press for exerting high compression forces against solid food and liquid mixture packaged in a can forcing the fluid to separate and drain leaving drier solid food. The compact device comprises of a housing having a base for mounting a standard size can with an arch support over it accepting a threaded rod with a handle for turning on one end and a swivel disk on the other that contacts against the top lid of an opened can. The rod moves perpendicular to the can lid when rotated in one direction creating pressing forces against the disk, lid and food. The housing has a handle for stability and draining.

The invention discloses an automatic canning device for canned food, which includes a machine body. The weighing device includes a rotation shaft that is rotatably installed on the front and rear side walls of the transportation cavity. A large gear is fixed on the rotation shaft. The rear side wall of the transport chamber is provided with a long plate chute. The bottom side of the long plate chute is provided with a hydraulic pipeline. The power motor is turned on, thereby driving the large gear, pinion, and symmetrical pulley to rotate. The device can add jam to the glass jar through a mechanical structure. Compared to manually adding jam, the content of jam added by the device can be kept consistent, so that the product Standardization can be guaranteed, and the device can automatically seal glass bottles and then tighten them.

The invention discloses a canned pork luncheon meat and a making method thereof, and belongs to the technical field of canned foods. The canned pork luncheon meat comprises, by weight, 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow rice wine, 0.5-1.5 parts of edible salt, 0.2-0.8 parts of white sugar, 0.05-0.08 parts of I+G, 0.01-0.03 parts of composite phosphate, 0.1-0.3 parts of konjac glucomannan, 0.05-0.1 parts of carrageenan, 0.15-0.3 parts of paprika, 0.02-0.04 parts of a spice, 0.02-0.05 parts of onion, 0.01-0.015 parts of powdered ginger, 0.005-0.01 parts of beet red, and 0.002-0.05 parts of L-ascorbic acid; and the meat comprises at least one of chicken, pork and beef. The canned pork luncheon meat has the advantages of good mouthfeel, rich fragrance and good color.

Belonging to the technical field of pet food and its preparation method, the invention relates to a pet food and its preparation method, in particular to a canned food for pets. The canned food for pets is characterized by being made from the following raw materials by weight: 12-25 parts of minced meat, 8-15 parts of liver paste, 2-6 parts of starch, 5-10 parts of textured soybean protein, 1-3 parts of edible gum, 5-10 parts of diced vegetables, and 40-60 parts of water. No preservative is added during preparation of the canned food for pets involved in the invention. The production process well preserves the original taste of food, and maximumly retains the nutritional ingredients in the raw materials. The obtained product has the advantages of moderate soft and hard taste, and rich nutrition. Also, the raw material selection gives full consideration to animal health, and high cholesterol animal protein is not employed, thus being substantially conducive to the healthy growth of pets.

The invention provides a method for simultaneously extracting pectin and polyphenol in a processing technology of canned citruses. The method comprises the following steps of separating substances of macromolecule pectin, low molecule pectin and polyphenols, monosaccharide and the like in process water in processing of the canned citruses by using different levels of separating devices, so that the condition that the process water generated in the processing course of canned foods in the prior art is difficult to treat, environment is polluted, and substances are wasted is avoided, substances of different molecular weights are separated by using different separation and extraction manners, such as ultrafiltration and nanofiltration, and a recovery technology cannot be complex. The invention further provides a system for simultaneously extracting pectin and polyphenol from the process water of the canned citruses, according to different sizes of the macromolecule pectin, the low molecule pectin and polyphenols and the monosaccharide, and separating devices for filtering by using different film devices are used, so that the separated substances are high in purity. A demineralizer arranged in the system can effectively remove heavy metal and salts in the process water, so that the condition that the substances pollute the extracted macromolecule pectin, the extracted low molecule pectin and phenols and the extracted monosaccharide is avoided.

The invention relates to canned foods, particularly to a chicken bone paste pet canned food. A matured product is mainly prepared from the following raw materials in parts by weight: 50-75 parts of chicken bone paste, 5-15 parts of soybean protein, 10-20 parts of gluten meal and 0.5-1.5 parts of red yeast rice meal; then, the matured product and a cooking liquor are mixed in a weight ratio of 14-17:20-29 to prepare a pet food. The preparation method of the chicken bone paste pet canned food comprises the concrete steps of chicken framework processing, kneading, steaming, cutting, vacuum pumping, canning and sterilization. High calcium chicken bones are used as main raw materials, chicken bone paste is used as a substitute of meat, the nutrient content of the chicken bone paste is richer than that of the meat, and the calcium content of the meat is further incomparable with the chicken bone paste. Meanwhile, soybean protein, corn starch, modified starch and the like are added to improve the nutrient content of the chicken bone paste pet canned food, thus the chicken bone paste pet canned food is suitable for the growth requirements of pets. The chicken bone paste pet canned food has simple production process, rich nutrient content of the prepared product as well as convenient eating, storage and transportation.

The invention relates to the technical field of canned food opening, in particular to a lid opener for can opening and a using method thereof. The lid opener comprises a frame, wherein a driving partand a lid clamping mechanism are arranged at the top of the frame, the driving part is connected with the lid clamping mechanism in a buckling mode, the bottom of the frame is provided with a rotatingmechanism, the rotating mechanism is provided with a clamping mechanism for clamping a canned bottle, the rotating mechanism and the lid clamping mechanism are hinged through two connecting rods, andthe driving part is in transmission connection with the rotating mechanism. According to the lid opener for can opening and the use method thereof, a canned bottle body and the bottle lid are clampedand fixed respectively through the clamping mechanism and the lid clamping mechanism, and meanwhile, the canned bottle body and the bottle lid are rotated in opposite directions under the driving ofthe driving part, so that the opening operation of the canned bottle lid is achieved, time and labor are saved, the labor intensity is reduced, and the lid opener is very convenient to use, the wholedevice is suitable for opening operation of the canned bottles with different bottle body diameters, different bottle body heights and different bottle lid diameters, the use range is improved, and the practicability is high.

The invention discloses canned fish and a making method thereof, and belongs to the technical field of canned food processing. The canned fish is prepared from, by weight, 60-80 parts of fish, 20-30 parts of vegetable oil, 2-5 parts of starch, 1-4 parts of yellow wine, 1-3 parts of fermented blank beans, 0.8-1.2 parts of oyster sauce, 0.8-2 parts of dark soy sauce, 0.8-1.8 parts of mature vinegar, 0.8-1.5 parts of salt, 0.5-1.2 parts of aginomoto, 0.5-1 part of ginger powder, 0.5-1 part of white pepper, 0.2-1 part of rock candy, 0.2-0.5 part of pepper, 0.2-0.5 part of red pepper and 0.05-0.08 part of spice. The canned fish has the advantages of being good in color, aroma and taste and low in production cost, and the tasty ability of fish meat is good.

The invention discloses a preparation method for silkworm pupa food. Fresh silkworm pupae are used as raw materials, and sucrose, agar, carrageenan, superfine tremella powder, shiitake water extract and pork paste are used as main raw materials. The method comprises the following steps of drying the fresh silkworm pupae; punching holes in the surfaces of the silkworm pupae; and mixing the sucrose, the agar, the carrageenan, the superfine tremella powder, the shiitake water extract and the pork paste at a certain ratio according to an addition sequence to prepare stable compound seasoning gel, adding the compound seasoning gel into the silkworm pupae punched with the holes for shaping and seasoning, and performing post-processing to prepare the silkworm pupa food. The silkworm pupa food can also serve as an intermediate raw material for further preparing fried or canned food. The silkworm pupa food prepared by the method has a full and complete shape and good flavor, and peculiar nutrients and flavor components in the silkworm pupae can be maximally maintained.

This invention relates to a paper pulp raw material for packing canned food, which comprises thatch herbage fabric, waterproofing agent, oil-proof agent and modified starch, wherein the weight ratio of each component is: 100í†3-7í†0.03-0.05í†5-15. The cost of said paper pulp is lower 85% compared with wood pulp. The canned food packing material made by said pulp is excellent, whose hardness, intensity and rigidity can compare with metal.

The invention discloses a food can airtightness automatic detection system for canned food. The food can airtightness automatic detection system aims to achieve the effect of capable of rapidly detecting the food can airtightness for the canned food. The food can airtightness automatic detection system for the canned food comprises a machine frame, a food can positioning mechanism, an airtightnessdetection device, a food can discharge conveying belt and a manipulator, wherein the food can positioning mechanism comprises a rotating disc which is rotationally arranged on the machine frame through a vertical rotating shaft, a rotating motor used for driving the rotating disc to rotate, and a plurality of food can positioning seats which are arranged on the upper surface of the rotating discand are uniformly distributed in the circumferential direction of the vertical rotating shaft, and food can positioning grooves used for positioning food cans are formed in the upper surfaces of the food can positioning seats; the airtightness detection device is used for detecting the airtightness of the food cans positioned in the food can positioning grooves; and the manipulator is used for transferring the food cans into the food can positioning grooves, or transferring the food cans in the food can positioning grooves to the food can discharge conveying belt.