377 results about "Vacuum pack" patented technology

A method of fabricating a micro electromechanical system (MEMS) structure which can be vacuum-packaged at the wafer level is provided. The method includes the steps of forming a multilayered stack including a signal line on a first wafer; bonding a second wafer to the multilayered stack; polishing the first wafer to a predetermined thickness; forming a MEMS structure in a vacuum area of the first wafer and a pad outside the vacuum area, the MEMS structure and the pad being connected to the signal line; forming a structure in a third wafer to have space corresponding to the vacuum area of the MEMS structure; and bonding the third wafer to the polished surface of the first wafer in a vacuum state. For protection of the structure and maintaining a vacuum level required for operation, the fabricated structure is vacuum-packaged at the wafer level, thereby improving the yield of fabrication. In addition, since a special vacuum packaging process is not necessary, the fabrication can be simplified.

A vacuum sealing system that allows a user to vacuum pack the contents of a sealable container, while using the airtight sealing capabilities of the container. The vacuum is provided through a ventilation mechanism that is integrated into the airtight sealing system. The ventilation mechanism may also be sealed, either on its interior or exterior, as part of the airtight sealing system.

A sous vide cooking appliance which holds the cooking liquid and vacuum packed food, circulates the liquid, heats the liquid, and regulates the temperature of the liquid.

A vacuum packaging appliance that detects the amount of liquid present while evacuating and sealing a container is disclosed. The appliance comprises a lid adapted to define a vacuum chamber when it is moved to a closed position relative to a trough in the base of the device. The trough in the lower portion of the device contains a heat-sealing element used to seal the contents of the bag once the vacuum packaging is complete. Disclosed are several embodiments relating to a liquid sensor molded into the walls of the trough. The liquid sensor comprises two electrodes that may be located on opposite sides of the trough or on the same side of the trough. When liquid is present in the trough, the capacitance and resistance between the electrodes changes, thereby sending a signal to a controller indicative of the amount of liquid within the trough while the container is being evacuated. The exact amount of liquid present is compared to a predetermined level of liquid. A vacuum pump controller may suspend operations if the amount of detected liquid exceeds a predetermined amount. The heat-sealing element is also controlled in accordance with the amount of liquid sensed in the trough. The amount of liquid sensed is also indicated to the operator.

A vacuum packaging appliance for heat sealing items in a vacuum packaging plastic bag is disclosed. The appliance comprises a lid adapted to define a vacuum chamber when it is moved to a closed position relative to a trough in the base of the device. Adjacent to a trough in the lower portion of the device, a heat sealing element is placed in order to seal the contents of the bag once the vacuum packaging is complete. In another embodiment, the heat sealing element is mounted on the lid of the device and comes into contact with the vacuum bag when the lid is in a closed position. The heat sealing elements are controlled by a controller that allows operator selections of seals and sealing time adjustments based on inputs from a plurality of sensors. The controller is further able to energize one or two of the heating elements based on predetermined conditions. The methods and structures described control both heating and cooling of the heat sealing elements. The vacuum pump exhaust may also be directed below the heat sealing elements in order to cool the elements. The control and placement of the heat sealing elements allows for precise feedback and temperature control of the elements and therefore ensuring proper vacuum sealing of the containers.

The invention relates to a production method of traditional Chinese medicine marinated eggs with health care function, which is characterized by comprising the following steps: preparing fresh soup, preparing marinating soup, disinfecting the surfaces of the eggs, cooking the eggs, marinating the eggs, vacuum packing the marinated eggs, and sterilizing by steam in a sterilizer for 30 minutes. The main ingredients used in manufacturing the marinated eggs are a plurality of Chinese herbal medicines which have long history in China and are both medicines and foods, and after reasonable compatibility and scientific fine processing, a proper amount of the Chinese herbal medicines used can ensure the color, flavor, shape and unique alluring taste of the marinated eggs, thereby improving the food treatment efficacies of the marinated eggs for preserving health, beautifying, building the body, invigorating spleen-stomach and replenishing qi. The marinated eggs can be eaten to adjust the physiological function of the body, reduce blood fat, improve the physiological function and detoxicating capacity of the liver, activate tissues and activate cells, thereby enabling the body to restore the physiological equilibrium and improving the disease-resistant capacity and energy of the body.

The invention discloses a method for preparing Hongluochun tea. Fresh leaves of black tea varieties or oolong varieties are taken as raw materials, and are subjected to green drying, green curing, fixing, withering, kneading, fermenting, primary drying, modeling and sufficient drying to prepare the required Hongluochun tea. The preparation process combines processing technology for black tea, green tea and oolong, so that the prepared Hongluochun tea has the characteristics of having the liquor color of the black tea, appearance of the green tea, flower fragrance of the oolong and the like. The spiral form of the Hongluochun tea solves the technical problem that the conventional strip black tea cannot be vacuum-packed so as to effectively solve the problems of fresh keeping and quality keeping of the black tea; and the Hongluochun tea fills up a blank that flower fragrance black tea does not exist in the market. The fresh leaves of black tea varieties or oolong varieties are taken as raw materials and are prepared into the flower fragrance Hongluochun tea by optimizing the processing technology. The fresh leaves in summer time are processed into the Hongluochun tea, so a problem that summer tea is thick bitter can be effectively solved, the quality of the summer tea can be improved, and the economic benefit of the summer tea can be increased.

The polyethylene plastic consists of polyethylene resin 100 weight portions, peroxide as cross-linking agent 0.2-2.5 weight portions, antioxidant 0.01-1.5 weight portions, auxiliary cross-linking agent 0.01-10 weight portions, lubricant 0.1-5 weight portions, and stuffing 0-80 weight portions. All the materials are mixed fully, the mixture is pelletized in an extruder at 80-190 deg.c, and the pelletized product is dried to water content less than 200 ppm and stored inside vacuum packing bag. When used, the pelletized material is extruded into pipe, wire or cable coating and hot radiation cross-linked in special infrared irradiation equipment to form cross-linked polyethylene product with excellent mechanical performance and heat performance.

The present invention belongs to the field of powder metallurgy technology, and is especially one atomizing process for preparing nitrogen-containing stainless steel powder. The process of preparing nitrogen-containing stainless steel powder includes the following steps: preparing materials based on the designed alloy components, preparing high nitrogen alloy, smelting the other components to obtain molten steel, adding high nitrogen alloy to the molten steel, further heating to 1500-1750 deg.c, atomizing with nitrogen in the pressure of 1.0-10 MPa as the atomizing medium, cooling to obtain powder, sieving and vacuum packing the nitrogen-containing stainless steel powder. The process has simple apparatus, easy operation, high production efficiency, low cost and other advantages, and can produce nitrogen-containing stainless steel powder with high purity, controllable nitrogen content and high flowability.

The invention discloses a tea making technology using light microwaves. The technology comprises the following steps of: sunning with light waves; putting fresh tea leaves in light wave equipment; turning on a power supply, wherein the wavelength of the light waves is 250-800nm, the power is 400-3,000W, and the illumination time is 1-10min; removing green with light microwaves, drying and sterilizing; extracting aroma with light waves; and performing tea screening, check and vacuum packing to obtain a tea product. The light microwaves are applied to the tea processing; and due to the non-thermal effect of the light microwave electric field in the green removing and drying processes, the processing time is greatly shortened, and the tea quality is maintained. Meanwhile, the light microwaves have a sterilization function and can effectively kill microorganisms in tea. Through the tea making technology using light microwaves, the fresh leaves can be collected and processed on the site, and the processes of sunning, green removing, drying, aroma extraction and sterilization are finished in one step, thus the efficiency is high, the operation is simple and the production cost is effectively reduced. Through the invention, the prepared tea has high and stable quality.

Disclosed is an inflatable stretcher. The stretcher is stored in a deflated state within a frangible outer covering. A lanyard is connected to the internal gas vessel via an “external to internal” mechanical link which does not violate the vacuum seal of the stretcher's outer covering. Pulling the lanyard activates the vessel to rapidly inflate the stretcher. This inflation causes an overpressure condition within the covering that results in a progressive tear and the eventual separation of the outer covering. The stretcher can thereafter be used to transport a patient.

A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing chicken feathers, dressing the chicken, washing the chicken and cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking wine for pickling for at least 30 minutes; b, removing handles of fresh red hot peppers and cleaning the hot peppers, boiling the hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper, mashing the mixture into paste to prepare Ciba chili; c, heating rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated sugar, garlic cloves for seasoning, cooking with the pressure cooker until the water is dried and finally obtaining the spicy chicken product; f, vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in nutrition and in color and spicy, and the meat is like soft glutinous rice, the flavor can keep long and the spicy chicken can be preserved for a long time.

A method for manufacturing a bag for use in vacuum packaging comprises forming a first panel having a receiving feature and a second panel having an insertion feature, such that the insertion feature can be removably connected with the receiving feature, thereby forming a zipper. Each panel comprises a gas-impermeable base layer and a heat-sealable inner layer molded from melt-extruded resin. The first panel is overlapped with the second panel, and three of four edges of the panels are heated such that the inner layers bond at the heated edges and the unbonded edge can be opened or closed via the zipper. Optionally, the bag can include a valve structure for evacuating the bag. This description is not intended to be a complete description of, or limit the scope of, the invention. Other features, aspects, and objects of the invention can be obtained from a review of the specification, the figures, and the claims.

A preparation method of a fish protein powder without bitter and fishy smell comprises the following technical process: low-value fish and fish processing leftovers are crushed, added with water, hydrolysis is controlled with protease by a pH-state method, and then enzyme is inactivated to obtain an enzymolytic protein liquid. The enzymolytic protein liquid is fermented by lactobacillus; the fermentation liquor is then sterilized, filtered, dried in spraying way and packaged in vacuum. The protein powder of the invention is prepared by utilizing the fish processing leftovers which has wide sources, thus providing a new approach for high-value utilizing the wastes from the fish preprocessing leftovers, and solving the problem that the utilization of the fish preprocessing leftovers is affected due to bitter and fishy substances from enzyme hydrolysate; and the preparation method of the invention is a biological enzymolysis method, which reduces the formation of bitter peptides by monitoring the enzymolysis process. The fish protein powder has the advantages of safe, effective, non-toxic and no side effects, and the fish protein powder also has rich nutritive materials, and can be developed as a food base material, thus having wide market prospect.

A disguisedly packaged diaper includes a package containing a vacuum-packed diaper. The package includes a deceptive outward appearance such that it is not evident that a diaper is disposed therein.

A toy for a child serves as a container for storing a volumetrically reduced diaper. The toy includes an interior compartment in which the volumetrically reduced diaper is disposed. The toy has an outward appearance such that it is not evident that said toy contains a diaper. Furthermore, the compartment has a size and configuration that corresponds to a size and configuration of the volumetrically reduced diaper such that the volumetrically reduced diaper completely fits within and consumes the space of the interior compartment. The size of the toy also may be substantially smaller than a nominal size of the diaper disposed therein. Preferably, the diaper is vacuum-packed.

Abstract of the DisclosureAn unsoiled diaper having a reduced volume restrained within an encasement is provided as a packaged diaper that is conveniently configured for carrying and storing. The encasement may be an air impermeable vacuum-sealed encasement having the diaper compressed therein by a pressure differential acting across the encasement. A single diaper may be disposed within the encasement and the packaged diaper may be configured to be pocketable for convenient and discreet carriage.

A vacuum-packed kit includes a plurality of components. One of the components is a diaper and another component is a diaper accessory. All of the components are vacuum-sealed together within an interior space of an air impermeable encasement.

The invention discloses a fresh keeping method for salted and preserved meat products. The fresh keeping method is realized by putting the vacuum-packed salted and preserved meat products in liquid pressure medium in the super-high pressure container under 20-60 DEG C for 1-3 times of cyclic processes of pressurizing, pressure keeping, and pressure discharging, the freshness date of the high-pressure processed salted and preserved meat products can be prolonged to one year in the normal temperature. The fresh keeping method for the salted and preserved meat products of the invention can effectively prolong the freshness date of the salted and preserved meat products, can be used in various salted and preserved meat products, such as sausage, preserved ham, preserved duck, and preserved beef.

A vending machine for dispensing absorbent articles includes at least one compartment for storing products for individual dispensing in response to selection by a consumer; and a plurality of products disposed within the at least one compartment for individually dispensing thereof to consumers. Each of the plurality of products disposed within the at least one compartment includes therein a volumetrically reduced absorbent article. Furthermore, a size of the product may be substantially smaller than a size of the absorbent article itself when not volumetrically reduced. The volumetrically reduced absorbent article may comprise a vacuum-packed diaper.

A method for the cooking and vacuum packing of food includes placing food that is to be cooked and vacuum packed inside a container; passing the container into a microwave tunnel which is suitable for the application of microwave energy to the container and food for the heating and cooking of the food inside the container; subjecting the container containing the food to microwave energy to heat the food; and ceasing the application of microwave energy such that the venting opening closes and, as the container cools, steam therein condenses, whereupon a vacuum arises inside the container. The cooking and vacuum packing take place in the same operation in the container and the container is flexible such that it molds itself to its contents when a vacuum arises in the container.

A method of treating fish to maintain freshness after freezing and thawing. A whole fish is chilled and cut into four loins, each with two flat sides forming a corner. The loins are chilled and either sliced cross sectionally to form steaks or sliced parallel to one of the flat sides to form sashimi slabs. If sashimi slabs are formed, the slabs are then preferably dipped in a warm flavor enhancing solution. The steaks or slabs are then sealed in non-permeable bags, preferably in a "puzzle pack" configuration that maximizes density and minimizes interstices. The bag with the steaks or sashimi slabs is then submerged in a brine solution. A treatment gas is then injected into the bag. After a treatment time, the gas is removed and the bag is vacuum packed. The bags are then frozen for shipping and storage. When needed, the bags can be thawed in a brine solution.

A bottle made of polyethylene terephthalate does likely undergo that a gas having a small molecular weight or volatile component escapes from the bottle in a short time in comparison with a glass bottle, steel can, and aluminum can. For a countermeasure, a simple operation prevents hydrogen molecules, helium gas, and volatile component from scattering and being lost. A container filled with gas, or liquid or viscous fluid in which gas is dissolved, or metal granules adsorbing gas is given a cap, and then, the whole of the container including the cap is packed with a metal foil laminated film superior in gas-barrier properties to be vacuum packaged.

The invention discloses a seafood sausage of seafood and a preparation method thereof, which is characterized in that it contains the following raw materials, which are processed, twisted, crushed, filled, sterilized, soaked and packaged according to the following weight ratios simultaneously. Preparation: seafood 40-85, edible water 10-30, edible vegetable oil 1-12, chicken protein powder 2-6, salt 0.5-1.6, collagen 0.3-1.2, monosodium glutamate 0.1-0.5, carrageenan 0.1-0.8, diacetic acid Sodium 0.02-0.10, nisin 0.01-0.05, the present invention is made of seafood as the main raw material, which is rich in nutrition, balanced, rich in seafood flavor, unique in flavor, increases appetite, stable in quality, has no harm to health, and satisfies Consumer demand for seafood. At the same time, the product is vacuum-packed, which not only has a unique appearance and is ready to eat after opening the bag, but also plays an important role in anti-oxidation and prolonging the shelf life.

A high vacuum packaging machine with a preheating device comprises a vacuum chamber, a hot pressing air chamber located in the vacuum chamber, a hot seal located below the hot pressing air chamber, a vacuum gauge, a triple valve IDT, a hot seal valve, a charging valve, and a vacuum pump. The vacuum chamber comprises an upper cover and a lower cover which are connected with an interface of the two-bit triple valve IDT through the vacuum valve and pipe lines. The hot pressing air chamber is connected with an interface of the two-bit triple valve IDT through the pipe lines and the hot seal valve. The vacuum pump is connected with the two-bit triple valve through vacuum electromagnetic valve and the pipe lines. The vacuum gauge is connected to one interface of the two-bit triple valve IDT. A preheating device and a temperature control device which is located outside the vacuum chamber and connected with circuit of the preheating device are equipped in the vacuum chamber,. The high vacuum packaging machine with the preheating device of the invention can form vacuum in a short time through heating air of the vacuum chamber and can keep the vacuum to pack products, which improves guarantee period of products largely.

In a method for controlling the evacuation process in a chamber to be evacuated in a vacuum packaging machine, the switching time starting with initiation of the evacuation process until reaching a specified threshold value or switching pressure (ps) is determined, then the evacuation time required for reaching a desired ultimate pressure is extrapolated from this switching time and the evacuation process is terminated upon reaching this evacuation time.