127 results about "Consumer" patented technology

The invention discloses a purely natural essential oil composition for keeping fresh and a preparation method and a using method thereof. Essential oil which is extracted from the natural substances of clove, cinnamon, caraway, garlic, seed of cuminum cyminum L. and fennel seed is prepared into an active packaging material with the functions of bacteriostasis and anti-oxidation according to a certain proportion, wherein the active packaging material has the characteristics of wide application range, naturalness, efficiency, no toxicity, simplicity and practicability, and can be widely used for packaging of foods such as fruits, vegetables, meats and the like; and the extraction method is an ultrasound-assisted extraction method. The essential oil composition can be used in various forms, namely the essential oil composition can be coated on the foods, can be used for soaking the foods, can be in the form of preservative bags, and the like. When packaging the foods, the essential oil composition can inhibit growth of microorganisms and resist oxidation at the same time, so that the shelf life of the fruits, the vegetables and the meats can be prolonged by 2 to 8 times, and the essential oil composition meet consumer psychology and has greater actual application value.

A simple device for use with nectar type bird feeders that effectively prevents ant and other insect contamination. In several embodiments, the device uses a disposable media that is coated with a non-drying adhesive. In application the device is either placed interposed between the nectar feeder and the feeder support or is adapted to securely fit over the feeder support. The insects (primarily ants) are prevented from contaminating the feeder as they will not cross the non-drying adhesive barrier. The replaceable adhesive media inserts and / or peel away layers can be very conveniently replaced as they become contaminated or dust covered. Alternatively (for ultimate consumer convenience) the device may be made completely disposable with the non-drying adhesive applied directly to the device interior surface(s).

The invention discloses a frozen boiled fennel flavor lobsterling with whole limbs and a fresh-keeping preparation method thereof. The invention solves the problem that the lobsterling with the whole limbs can be supplied to consumer market all the year around after the harvest season of the lobsterling, and the invention develops a wide market for the large-scale breeding of lobsterling and the catering of the public.

The present invention discloses a preservation method for picking, storage, transportation and sales of high-value fruits and vegetables. The method is as follows: when fruits and vegetables reach a physiological maturity period, a pre-picking spraying-type 1-methylcyclopropene preservation agent is sprayed on trees, timely picking or delayed picking is conducted, after sorting, the fruits and vegetables are put into a microenvironmental controlled atmosphere preservation box, after fully pre-cooled in an origin place, the fruits and vegetables are put in a physiological and disease-double-controlling 1-methylcyclopropene preservation bag, and cover locking and storing are conducted. Storage, transportation and sales links have the following three modes: (1) a fresh sales mode: the fruitsand vegetables are directly transported to consumers in a cold chain manner and the fresh sales mode is suitable for e-commerce; (2) a storage mode: the fruits and vegetables are transported to cold storages of a storage and sales place for storage in a whole cold chain manner and the storage mode is suitable for fruit and vegetable storage and sales enterprises; and (3) a sales model: the fruitsand vegetables are divided into full box sales and single basket sales and the sales model is suitable for different consumer groups. The treatment method can delay picking time of the fruits and vegetables, delays occurrence of senescence and decay of the fruits and vegetables, and increases commerciality and sales prices of the fruits and vegetables in the storage, transportation and sales links.

A process for preparing fresh uncooked crustaceans such as crawfish, lobster, crab, and shrimp for shipment to consumers in a frozen state. The process includes a washing process, by submerging the crustaceans in a few inches of clean running water, treating with ozone introduction of a preservative and bactericide while under a vacuum, spray coating a seasoning, thereon and quick freezing, and then packaging in bulk or individualized cook and serve containers.

The invention discloses a frozen fresh pomfret freshness rapid grading method based on deep learning, which belongs to the technical field of refrigerated food quality evaluation. Specifically, freshness grading is carried out on a pomfret image based on a Mask R-CNN technology, a frozen fresh pomfret image is obtained, a digital image data set is established, feature learning is fused into the process of establishing the model, accurate detection and segmentation are carried out on fisheye and gill parts, feature learning can be carried out autonomously, and the freshness of the pomfret can be accurately segmented and classified. Therefore, quick detection and intelligent prediction of the quality deterioration of the frozen fresh pomfret are realized; and the expandability and mobility of the model are improved. A rapid, low-cost, accurate, nondestructive and real-time automatic detection technology is realized, and the health and benefits of consumers are guaranteed. Product qualityis controlled for different varieties of cold chain storage and transportation environments and supply chain sources, and technical support is provided for public health and epidemic prevention.

The invention discloses an application of schizochytrium sp. or a preparation thereof to increment of DHA content in milk of ruminants. The animals are ruminants. The preservation No. of the schizochytrium sp. (Schizochytrium sp.) in the China Center For Type Culture Collection is CCTCC NO.M2016617. The schizochytrium sp. powder prepared from the schizochytrium sp. can increase the DHA content inthe milk of the ruminants. The made schizochytrium sp. powder reserves primary inherent components of the schizochytrium sp. The high-DHA milk which is from natural is organic, safe, stable, and easyto absorb, can be used as a safe effective way for ingesting natural DHA for people, and can cater to and meet consumer demands. Besides, the schizochytrium sp. or the preparation thereof can be usedfor making a new breakthrough opening for improving the production properties and product quality in the breeding trade of livestock, the production benefits are increased, and the schizochytrium sp.or the preparation thereof has important significance.

The invention discloses a feed for improving the quality of large yellow croakers, and a feeding method of the feed. The feed for improving the quality of the large yellow croakers comprises import fishmeal, fresh fish pulp, shrimp meal, scallop powder, fermented soybean meal, peeled soybean meal, yeast protein, soybean lecithin, calcium dihydrogen phosphate, high gluten flour, multivitamin multi-ore, a quality improver and fish oil, wherein the quality improver comprises two or three selected from a sea algae extract, cysteine hydrochloride and collagen small peptide in a proportion. The invention also discloses the feeding method of the feed. After the feed is used, the content of fat in the muscles of the large yellow croakers can be reduced, so that the lean meat percentage is increased; the contents of delicious amino acid and the like are increased, and especially, the contents of glutamic acid, leucine and aspartic acid are most remarkably increased. After the feed is used, the composition and the content of fatty acid of the large yellow croakers can be increased, and the contents of unsaturated fatty acid as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which have important physiological functions are increased, so that the large yellow croakers are relatively good in mouth feel and nutrition and are relatively suitable for the requirements of consumers. Furthermore, the quality improver of the feed is a food or feed additive with a natural source, and thus the advantages of being poisonless, harmless, free of residue in fish bodies, and slight in side effect on the environment can be realized, the feed is in accordance with the requirements of green and healthy aquatic products.

The invention provides a method for identifying lycium ruthenicum based on a DNA bar code. The DNA bar code gene sequences for identifying the lycium ruthenicum include LRITS2 (the second internal transcribed spacer) and LRpsbA-trnH (a non-coding region between the chloroplast genes psbA and trnH). The DNA bar code sequences LRITS2 / LRpsbA-trnH for identifying lycium ruthenicum can be used simultaneously or optionally. The method can efficiently and accurately identify the lycium ruthenicum raw materials, prevents similar confusion products or counterfeit products, simultaneously can be used for identifying fruit powder, fruit fragments and the like, and has important application value and great social benefit for guaranteeing food safety and consumer rights and interests.

The embodiment of the invention discloses a quality detection method and device and a computer storage medium. The method comprises the steps of obtaining original image data of a to-be-detected foodmaterial; based on a first training model and the original image data, identifying the type of the to-be-detected food material; based on a second training model and the food characteristic information corresponding to the cooked to-be-detected food material, obtaining a detection result of the food characteristic information; based on a detection result of the food characteristic information, determining a quality grade of the to-be-detected food material according to a confidence coefficient threshold corresponding to the type of the to-be-detected food material. The efficiency of evaluatingand detecting the quality grade of the to-be-detected food material is improved, the practicability is high, and research of consumers on food cooking is facilitated.

The invention discloses a method for determining the migration quantity of volatile organic compounds in an adhesive sticker for a food label in a water-based food simulating object. The method comprises the following steps: performing a direct or indirect migration test on the adhesive sticker for the food label through a water-based food simulating solution; sampling the water-based food simulating solution through purging and trapping; separating 10 volatile organic compounds through HP-5ms or chromatographic columns with similar properties; performing detection through a mass spectrometry detector; performing quantification through an external standard method, wherein the 10 volatile organic compounds include nonene, 2-ethylhexanol, 1,2,4,5-tetramethylbenzene, camphor, 1-dodecene, naphthalene, 2-ethylhexyl acrylate, 1-methylnaphthalene, 1-undecanol and dodecyl aldehyde. The method is accurate in test, easy to operate, high in efficiency, quick, high in sensitivity and high in practicality, is applicable to qualitative and quantitative determination on the volatile organic compounds in the adhesive sticker for the food label through a manufacturing enterprise of the adhesive sticker for the food label and relevant government supervision departments, and can be used for avoiding harm to the physical health of a consumer caused by over-large migration quantity of the volatile organic compounds.

A method for processing a fish of red flesh includes a packing step of cutting a fish in such a shape as would fit immediate use by consumers, piling the cut fish orderly on a tray and stowing the cut fish on the tray into a pack, a vacuumizing step of filling the pack during the packing step with a vacuum atmosphere, a gas-filling step of filling the pack immediately after completion of the vacuumizing step with a mixed gas of carbonic acid gas and oxygen gas without exposing the interior of the pack to the ambient air, thereby exposing the fish to the mixed gas, a pack-sealing step of tightly closing the pack filled with the carabonic acid and the oxygen gas, and a freezing step of quickly freezing the fish contained in the pack and transforming the fish into a frozen fish.

The invention discloses a method for detecting veterinary drug residues in fish meat, which comprises the following steps: (1) preparing a sample solution: taking and homogenizing fish meat, adding an acetonitrile aqueous solution containing formic acid, standing for 5-25 minutes, adding homogeneous protons, performing vortex oscillation for 20-40 minutes, centrifuging for 3-7 minutes, taking supernate, enabling the supernate to pass through a reversed-phase solid-phase extraction column, collecting effluent, blow-drying the effluent by N2 gas, adding an initial mobile phase, dissolving and filtering to obtain a test solution; and (2) detecting by adopting an ultra-high performance liquid chromatography-mass spectrometer. According to the method, through a specific sample pretreatment method and an instrument analysis method, veterinary drug residues cover mainstream veterinary drug types such as hormone and macrolide antibiotics and zeranol compounds, and the detection sample range is increased to bulk consumer fish species with complex matrixes such as turbots, mandarin fishes, snakeheaded fishes and grass carps; and the method is simple and rapid, low in cost, high in accuracy and good in stability.

The invention belongs to the field of food processing and relates to a fish processing method, in particular to a fish quality improvement method. The fish quality improvement method includes: 1) fish preprocessing; 2) vacuum tumbling; 3) salt adjustment; 4) water control; 5) quick freezing and the like. The fish quality improvement method has the advantages that aiming at the defect that various kinds of fish are lack of tenderness and chewiness and less prone to acceptance, fish is processed to improve taste quality until taste and flavor of the processed fish are accepted by mass consumers; after improvement, the fish is tender to taste and moderate in flavor, and the intrinsic defect of lack of tenderness and chewiness of the fish is overcome.

The invention relates to a microbial premix for livestock breeding, and is a novel high-tech product. In order to provide common people with quality-assured meat, quality-assured fish and quality-assured milk and supply green and organic products to dinning tables of vast consumers, the microbial premix is developed according to the requirements of the development of green food and organic food. The microbial premix for the livestock breeding comprises the following components in part by weight: 50 to 70 parts of bacillus licheniformis, 5 to 10 parts of photosynthetic bacteria, 5 parts of enzyme bacteria, 5 parts of microzyme, 5 parts of lactic acid bacteria and 5 parts of trichoderma. A method for preparing the microbial premix comprises the following steps of: putting the photosynthetic bacteria into a culture medium, bottling and irradiating; sterilizing the other strains, putting into a culture medium shake flask, and fermenting in a fermentation tank; and after the production of the six strains is qualified, stirring in a stirring tank according to a ratio, and bottling and boxing.

The invention discloses a breeding method for late-maturing blue crabs, and relates to the technical field of aquaculture. The method comprises the steps of site selecting, nursery pond constructing, nursery pond water quality controlling, crab seeding selecting, bait matching, feed feeding, nursery pond water quality managing, harvesting and the like. According to the breeding method for the late-maturing blue crabs, the blue crab breeding season is adjusted so that the traditional harvest peak season of blue crab breeding in south of China can be staggered, and the fresh and cheap blue crabs are supplied to consumers of the untraditional blue crab harvest season.

The invention discloses seaweed vegetarian meat and a making method thereof, and relates to the technical field of food processing. The making method comprises the following steps of pouring alginateand a thickening and stabilizing agent in water, performing stirring to obtain a uniform solution, then sufficiently and uniformly mixing the uniform solution with gel salt and a slow release agent toobtain a mixture, pouring the mixture into a container, performing placing for shaping, performing packaging, and performing freezing so as to obtain finished products; or after the freezing step, performing unfreezing, performing squeezing to remove water, performing cutting, and performing packaging so as to obtain seaweed vegetarian meat finished products. The seaweed vegetarian meat can be directly eaten by consumers after being unpacked. The seaweed vegetarian meat disclosed by the invention is safe and healthy in formula, feasible in production technology, like meat in mouth feel, tenacious and chewy; through a network structure, sucking is facilitated, the cooking liquor is more tasteful, the seaweed vegetarian meat can be made into cold dishes, can be stir-fried and hotly instant-boiled, has the efficacy of controlling weight through light calorie, moisturizing the intestines and removing heavy metals in intestinal tracts, is a novel marine healthy food, and has great market prospects.

The invention discloses a primer and probe for performing real-time fluorescent polymerase chain reaction (PCR) detection on origin ingredients of a raccoon as well as a specific detection method. The primer probe has high sensitivity and specificity, whether the origin ingredients of the raccoon are contained in livestock meat foods can be qualitatively analyzed by adopting a real-time fluorescent PCR specific amplification method, the advantages of the real-time fluorescent PCR detection technology are exerted, a food detection system is further perfected, and the protection degree of consumer benefits is intensified.

The invention provides a preparation method of a visual indication label for monitoring the eating quality of aquatic products. According to the method, different quality indexes of the aquatic products are organically combined, the quality description words in the corresponding stages are matched according to quality grading in different storage stages, natural plant anthocyanin is used as a color developing agent, and the quality description display of the aquatic products in different quality stages is realized according to the positive correlation between the color developing sensitivity and the anthocyanin content; the visual indication label is pasted in a package, a packaging bag in the label display range is a transparent layer, the label displays different contents along with thestorage time, the visual indication label can be used for monitoring the quality change of aquatic food in real time, meanwhile, consumers can know the food quality at different stages conveniently, and product selection and purchase are facilitated; the natural pigment is selected as a gas-sensitive indicator material, is non-toxic and harmless, and can be widely applied to packaging of various aquatic foods.

The invention relates to the technical field of marine food, and discloses ready-to-eat sea cucumber thick soup and a preparation method thereof. The ready-to-eat sea cucumber thick soup is prepared from the following components in parts by mass: 6-10 parts of sea cucumber, 4-6 parts of sea cucumber peptide, 4-6 parts of fructus lycii, 5-8 parts of longan, 10-15 parts of rock candy, 10-15 parts of tremella and 40-60 parts of water. The preparation method mainly comprises the steps that cooking is carried out in a pressure cooker, ingredients such as sea cucumber peptide powder and fructus lycii are added, and finally, packaging, sealing and sterilizing are carried out to finish the preparation process. The preparation method is simple in process and convenient to operate, the adopted sea cucumbers are fresh and alive sea cucumbers and are directly subjected to high-pressure treatment, the nutritional value of the sea cucumbers can be kept higher, and the sea cucumbers have better taste; and the sea cucumber peptide is added, is essence of the sea cucumbers, has no peculiar smell and is easy to absorb by human bodies, the taste of the sea cucumber peptide is more easily accepted by consumers, and the flavor of the product can be ensured.

The invention discloses selenium, zinc and iron fortified porridge and a production method thereof. The selenium, zinc and iron fortified porridge is mainly prepared from 1%-50% of selenium-enriched cereals, 0.1%-49% of zinc-enriched cereals and / or water and 0.1%-25% of an iron fortifying agent (NaFeEDTA). The selenium, zinc and iron fortified porridge has comprehensive nutrients and is simple to produce and low in cost; the cereals which are generally produced in rural areas and the iron fortifying agent are mainly used as the raw materials; quantitative controllability of selenium in selenium-enriched grains, fruits and vegetables, edible fungus eight-treasure porridge and eggs is realized through establishing knowledge intensive type automatic navigation and agricultural robots and vehicles, a selenium, zinc and iron detection system interactive with consumers, functional farms which include mulberry fields, tea gardens, orchards, rice fields, wheat fields, corn fields and the like and can realize three-dimensional planting and breeding, automatic navigation and production of selenium-enriched edible fungus eight-treasure porridge and eggs, interactive greenhouses and selenium-enriched supermarkets; chain operation of the selenium, zinc and iron fortified porridge in China is realized. Farmers are led to walk on a large-scale agriculture development path by technologies; and the selenium, zinc and iron fortified porridge and the production method thereof are convenient to popularize in rural areas, particularly 592 poor counties in China.

The invention discloses an instant bird's-nest product with high sialic acid content and sterilization and preparation methods thereof and belongs to the technical field of food processing. A nutrition essence in partial bird's-nest is extracted through a biological enzymatic hydrolysis technology and then added to a product, so that the content of the sialic acid in the bird's-nest product reaches 500 mg / 100g and the solid content reaches 75% or more; and the edible taste of the instant bird's-nest product is improved through controlling process parameters of refining, enzymatic hydrolysis, homogenization, filtration, concentration and the like. Every part in the product is evenly heated by adopting a three-stage sterilization process; and the time is precisely controlled and heat precisely penetrates to the central part of the product during high-temperature and short-time sterilization treatment on the product. Target bacteria are rapidly killed, so that the quality safety of the product is ensured. Meanwhile, macromolecular protein nutrients in the bird's-nest are decomposed into a relatively small molecular state through the enzymatic hydrolysis technology, so that digestion and absorption are facilitated; the nutrition requirements of a pregnant woman consumer group are completely met; and the instant bird's-nest product is suitable for industrial production.

The invention discloses a food label unique code publishing and circulation tracing method based on a blockchain main and auxiliary chain technology. The method comprises the steps: employing the commodity label unique code information blockchain technology based on public and private key pairing verification; enabling a front-stage production enterprise and a rear-stage production enterprise or asales enterprise for producing a certain piece of food in a circulation chain to link unique code information blocks of food labels into a secondary chain through a private key and public key pairedverification method, and adding the auxiliary chain and the timestamp into the main chain as block information, so the counterfeiting prevention, tampering prevention and replay prevention of the mainchain and the auxiliary chain information are realized, and network propagation of the unique code of the food label and independent chaining and rapid tracing of single food information can be realized, wherein users comprise a third-party mechanism, manufacturers at all levels, dealers and consumers which are connected with the Internet respectively; the server databases of the third-party mechanism, manufacturers and dealers at all levels are used for storing food label information blockchain account books, receiving new legal verification data issued by other parties in real time, updating local account books in time, hooking new data blocks according to food transfer conditions, and issuing new blockchain data; and enabling a consumer to obtain the latest timestamp blockchain from aplurality of enterprise servers during code scanning, and performing calculation to obtain the food traceability information chain by comparing the latest timestamp blockchain.

The invention discloses an ecological chain comprehensive treatment method of kitchen waste, and relates to the field of waste treatment. The method comprises the steps that the kitchen waste is pretreated; the pretreated kitchen waste is digested through multiple kinds of primary organisms; and the kitchen waste and residual kitchen waste obtained after treatment are removed through anaerobic composting. Cockroaches and earthworms exceeding the bearing capacity of the ecological system can be fed to secondary consumers of chickens, toads and the like. Eggs and corpses of chickens and toads can be simply treated, protein bodies can be made, and the method can be used for biological reproduction of carnivorous furbearers.

The invention provides a kit for detecting rabbit-derived components in a food and an application of the kit and belongs to the technical field of food detection. According to the kit provided by the invention, fluorescent quantitative PCR detection is carried out on a to-be-detected food by using primers shown in SEQ ID NO: 1-2 and a fluorescent probe shown in SEQ ID NO. 3, and whether the food contains the rabbit-derived components or not is judged according to a Ct value. The kit provided by the invention has the advantages of accurate detection, high sensitivity, strong specificity and simplicity and rapidness. The lowest detection limit is 100fg. The kit has a good ability of detecting the rabbit-derived components in the food and can be used for effectively resisting adulteration of meat products so as to enlarge the protective force to the consumer benefit.

The invention discloses a black cuttlefish slide and a preparation method thereof. The black cuttlefish slide is prepared from the following raw materials in parts by weight: 30-40 parts of frozen surimi, 20-30 parts of cuttlefishes, 2-10 parts of starchy flour, 3-13 parts of fresh egg white, 10-30 parts of fat meat, 3-8 parts of water, 1-3 parts of mashed garlic, 0.1-0.5 part of composite phosphate, 1-3 parts of salt, 1-3 parts of sugar, 0.05-0.5 part of monosodium glutamate, 0.1-0.2 part of mirin and 0.05-0.2 part of seafood flavor. The black cuttlefish slide disclosed by the invention has the following beneficial effects: the black cuttlefish slide disclosed by the invention is characterized in that the cuttlefishes are added into the production of a surimi product, the nutritive value and flavor taste of the cuttlefishes are maintained to the utmost extent, and the added values of the product and the benefit of an enterprise are improved while a cuttlefish raw material is fully used; and a processing technique of the black cuttlefish slide disclosed by the invention is simple and feasible and is easy to realize industrial production, and the produced black cuttlefish slide is convenient to eat, is good in color, fragrance and taste and can meet dietary requirements of modern consumers.

The invention relates to the field of food packaging materials, in particular to a visible easy-to-tear food packaging film and a preparation process thereof. The visible easy-to-tear food packaging film comprises visible functional film layers and an easy-to-uncover film layer, and a heat-seal edge area and a breathable area are formed on the easy-to-uncover film layer; a plurality of ventilation holes are formed in the ventilation area of the easy-to-uncover film layer; the visual functional film layers are formed on the two surfaces of the easy-to-uncover film layer through hot pressing; and the printing layer is compounded on the surface, opposite to the easy-to-uncover film layer, of the visible functional film layer. The visible easy-to-tear food packaging film has anti-fogging and antibacterial effects, a consumer can visually see contents, and the visible easy-to-tear food packaging film is uncovered without whitening and residue, smooth in trace and free of damage on the uncovered film surface. The preparation process comprises the following steps that the visible functional film layers and the easy-to-uncover film layer are prepared firstly, then the visible functional film layer is hot-pressed on the upper surface and the lower surface of the finished film layer, and finally a target finished product is obtained. The preparation method has the advantages that preparation operation is simple, and industrial production is easy to achieve.

The invention provides a method for preparing an instant food. According to the method, an instant finished product is prepared from kelp, sea anemone and other marine plants serving as raw materials by the steps of washing, cooking to be tasty, chopping for modeling, freeze-drying and dehydrating in vacuum to fix the shape, post-treating and the like, and can be manufactured into multiple types. The instant food is a novel health product with unique modeling and rich taste, is advantageous to popularization and promotion, has nutritional values, is convenient for a consumer to eat, and has relatively high economic and nutritional values.