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725 results about "Chemical preservatives" patented technology

Preservatives include ascorbic acid, citric acid, sodium benzoate, calcium propionate, vitamin E, BHA and BHT. Calcium propionate is a chemical preservative used in cheeses, and citric acid is used as a buffer and neutrilizer in dressings, cheeses and canned fruit juices.

Novel wood preservative

The invention discloses a novel wood preservative comprising the following raw materials: cnidium monnieri, radix sophorae falvescentis, fructus kochiae, radix stemonae, smilax glabra roxb, chinaberry roots, chinaberry bark, and the like. The novel wood preservative adopts traditional Chinese medicines as the wood preservative which has the functions of resisting bacteria and preventing insects, has a certain inhibit function for wood-destroying fungi and is a green environmental-protection material completely. The traditional Chinese medicines have low cost; compared with a chemical agent, the prepared wood preservative can reduce the cost; the traditional Chinese medicines have a simple preparation technology and can save energy consumption, a Chinese medical preparation is mainly prepared by cooking and only needs simpler devices; and the traditional Chinese medicines have good antiseptic effect, are an absolute green resource and have higher environmental safety when being compared with the chemical preservative.
Owner:INNER MONGOLIA AGRICULTURAL UNIVERSITY +2

Tea glutinous rice cake product

InactiveCN101194690AImprove nutrition and health ingredientsFull of nutritionFood preparationAdditive ingredientPotassium
The invention provides a tea-rice cake product, which is substantially made from the following raw material components: main materials are deep color rice and white round shaped rice whose mass ratio is 2-25:75-98, incidental components comprise tea power or tea extract whose mass is 0.1-5 percent of the mass of the main materials, and the dark color rice is black glutinous rice or purple glutinous rice or black round shaped rice or purple round shaped rice. The invention provides a novel wet ground rice cake which take orders of local characteristics of ningbo, improves nourishing compositions and enriches the colors and patterns of the rice cake. The product is waxy but not is sticky, storage is long and is indehiscent, the odor is cleaning favor, the color is beautiful, the nutrition is rich, and the contents of specific dietary fiber and minerals such as k-rich, calcium and zinc and the like are best diet for patients with cardiovascular diseases. In generally, potassium content is increased by 2-3 times than traditional wet ground rice cake, the contents of calcium and zinc are respectively increased by 30 percent, total content of minerals are increased by 1.0-1.5 time than traditional wet ground rice cake, and total amino acid content is increased above 10 percent. The invention has no chemical preservative and chemical pigments, and the shelf life is capable of being reached more than 3 months below15 DEG C.
Owner:NINGBO ACAD OF AGRI SCI

Puffed pet treat

An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics.
Owner:TRIDENT SEAFOODS

Thermoplastic railroad cross-ties

A process is provided for making thermoplastic-composites from recycled thermoplastics (polyolefins) together with phosphogypsum waste by-product from the phosphate fertilizer wet process or, in an equally preferred embodiment with fluorogypsum waste by-product from fluorine production wet process to produce lumber profiles. The process involves (a) admixing phosphogypsum (calcium sulfate) and / or fluorogypsum (calcium fluoride) waste byproduct and / or Flue Gas Desulfurization (FGD) gypsum and / or crude gypsum and / or calcined gypsum with thermoplastics and a functionalized compound with or without coupling agents to produce a filled thermoplastic-composite composition, and (b) melt processing the composition to produce a filled thermoplastic-composite article. The articles are preferably in the form of railroad cross ties or construction articles such as common lumber profiles, panels, tiles, poles, utility poles, crossarms for utility poles, roofing tiles, pipeline skids, pilings, marine fender-piles (including light emitting piles), bulkheads, revetments, and are useful for constructing various structures, such as oilfield board roads and equipment mats. The process avoids the accumulation of undesired phosphogypsum / fluorogypsum “stacks” and provides environmentally friendly useful products which require no chemical preservatives to prevent insect infestation or decay from the elements. Tailings from ore processing can also be used as a filler.
Owner:COMPOSITECH

Processing method of instant refrigerated cooked red swamp crawfish

The invention discloses a processing method of instant refrigerated cooked red swamp crawfish and provides an industrized production method of cooked red swamp crawfish, belonging to the technical field of aquatic product processing in food processing and storing. In the invention, fresh red swamp crawfish is used as the raw material to be prepared into a cooked red swamp crawfish product capableof being stored at 0-10 DEG C through checking, picking up, cleaning, frying, boiling or not boiling, laying on a disk, pouring sauce, sealing, sterilizing, cooling and refrigerating. The red swamp crawfish product prepared by using the method provided by the invention completely remains the original flavor, texture, color, luster and nutrition of the red swamp crawfish, has no addition of any chemical preservative in the processing process and is safety in eating. In addition, the instant refrigerated cooked red swamp crawfish can be eaten by simply heating, thereby being convenient to eat and meeting the requirement of modern consumers for nutritious and delicious foods and quick rhythm life.
Owner:JIANGNAN UNIV

A kind of fermented bean curd production technology that does not contain chemical additives and can guarantee the quality for a long time

The invention relates to a production technology of chemical additive free fermented bean curd with a long shelf life. The fermented bean curd is characterized by preparing bean curd jelly with a specially-produced sour soup on the basis of present technologies and curing a semi-finished product with specially-produced quality guaranteeing spice powder. The technology of the invention can make protein in the bean curd semi-finished product coagulate tightly, have strong cohesiveness and flexibility, thus extending the shelf life. Using the quality guaranteeing spice powder to cure the semi-finished product not only brings the fermented bean curd a unique flavor and comfortable mouthfeel, but also substantially extends the shelf life of the fermented bean curd. Without using gypsum, brine or coagulating agent as well as chemical preservative, potential hazards possibly resulted from using gypsum, brine, a coagulating agent or a chemical preservative can be avoided.
Owner:XIUSHAN TIANYUAN BEAN PROD

Apis cerana royal jelly antibacterial peptide AccRoyalisin gene and encoded polypeptide thereof and application thereof

The invention discloses an Apis cerana royal jelly antibacterial peptide AccRoyalisin gene and an encoded polypeptide thereof and application thereof. The gene has a DNA sequence shown as SEQ ID No.4; and the encoded protein of the gene has an amino acid sequence shown as SEQ ID No.5. The antibacterial peptide gene can establish a high-expression genetic engineering strain by building an Escherichia coli expression vector, and performing producing and separating and purifying on a recombinant product through induction expression of the fermentation engineering. The recombinant product thereof has an obvious inhibiting effect on a plurality of gram positive bacteria, such as bacillus subtilis, staphylococcus aureus and micrococcus flavus and the like, can be used for preserving and refreshing foods, in particular for preventing food-born bacterial contamination, is harmless to human body and animals, can serve as a substitute of antibiotics and chemical preservatives and is also suitable for preventing and controlling bred animal bacterial diseases. The Apis cerana royal jelly antibacterial peptide AccRoyalisin gene and the encoded polypeptide thereof lay a foundation for the development, the massive industrial production and the application of the Royalisin.
Owner:ZHEJIANG UNIV

Manufacturing method of mandarin fish product

The invention relates to a manufacturing method of a mandarin fish product. The mandarin fish product comprises pickled mandarin fish and soup. The manufacturing method comprises the following steps: preparing raw materials and picking the mandarin fish; cooking the mandarin fish; allocating sauce; packaging; and radiating and sterilizing. The manufacturing method of the mandarin fish product can accurately and quantitatively manufacture the pickled mandarin fish and the soup; and radiating and sterilizing the pickled mandarin fish and the soup, wherein in a radiation process, temperature rise is very small so as to be good for maintaining the quality of food, and the radiated food does not have any residue. And finally, the mandarin fish and soup can be stored for six months under the condition of about 4 DEG C and is not deteriorated, and can still keep the previous flavor. In a preparation process of the mandarin fish product, any chemical preservative is not added, so that the mandarin fish product is green and healthy. The manufacturing method can keep the meat of the mandarin fish fine and smooth; the mandarin fish product is in a garlic clove shape and is easy to digest; and the mandarin fish product is suitable for large-scale production of factories and has a larger market popularization value.
Owner:INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI

Bamboo wood preservative made from natural plant source and preparation method thereof

The invention discloses a bamboo wood preservative made from a natural plant source and a preparation method of the bamboo wood preservative. The bamboo wood preservative comprises, by mass, 2.5%-10% of extract from roots of kudzu vines, 1%-5% of extract from smoke trees, 1%-5% of extract from onions, 30%- 60% of alcohol and the balance distilled water, wherein the sum of the mass percentages of the materials is 100%. The preparation method of the bamboo wood preservative comprises the steps that alcohol and distilled water are mixed according to a mass ratio into ethanol water with the mass percentage of 30%-60%, the extract from roots of kudzu vines, the extract from smoke trees and the extract from onions are added into the ethanol water according to the mass percentages, the mixture is stirred for 30 minutes to 60 minutes in a vacuum decompression sealed tank at the temperature of 50 DEG C to 60 DEG C, the mixture is cooled to the normal temperature, and then a bamboo wood preservative solution containing the extract from roots of kudzu vines, the extract from smoke trees and the extract from onions is obtained, wherein the mass percentage of the extract from roots of kudzu vines, the mass percentage of the extract from smoke trees and the mass percentage of the extract from onions are certain. The bamboo wood preservative made from the natural plant source has the antibacterial function and the insect prevention function and can well restrain bamboo wood rotting fungi, brown rot fungi (Gloeophyllum) and white rot fungi (Coriolus versicolor). The bamboo wood preservative is a totally environmentally friendly material, the preparation technology is simple, energy consumption can be reduced, and compared with a chemical preservative, the bamboo wood preservative is high in safety for the environment.
Owner:JISHOU UNIVERSITY

Method for lactobacillus steamed bread processing and preservation at room temperature

The invention discloses a method for lactobacillus steamed bread processing and preservation at room temperature. The method includes the steps of preparing lactobacillus steamed bread with lactobacillus femented dough; cooling the lactobacillus steamed bread under the light of an ultraviolet light, packaging the lactobacillus steamed bread with packaging materials of oxygen permeability and low water permeability in sealing mode, a arranging deoxidizer or a deoxidizer and an alcohol release controlled agent in a sealing package, and storing the lactobacillus steamed bread in sealing package at room temperature. By means of the method of lactobacillus steamed bread processing and preservation at room temperature, the produced lactobacillus steamed bread is good in flavor, moderate in acidity, free from stimulation, delicate in organizational structure, nutritious and capable of being stored for the shelf life of three months or more at room temperature under the condition of no addition of chemical preservatives and maintaining the color, texture and flavor well during storage, and additionally, the re-steamed lactobacillus steamed bread is white, soft, mellow, pleasant in wheat flavor and good in taste. The method for lactobacillus steamed bread processing and preservation at room temperature is simple in process, safe, reliable, low in costs, short in production cycle and capable of fully meeting the needs of the industrial production of steamed bread products.
Owner:JIANGNAN UNIV
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