CN102047952A - Packing method for refreshing non-refrigerated fruits and vegetables - Google Patents
Packing method for refreshing non-refrigerated fruits and vegetables Download PDFInfo
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- CN102047952A CN102047952A CN2009102133859A CN200910213385A CN102047952A CN 102047952 A CN102047952 A CN 102047952A CN 2009102133859 A CN2009102133859 A CN 2009102133859A CN 200910213385 A CN200910213385 A CN 200910213385A CN 102047952 A CN102047952 A CN 102047952A
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Abstract
The invention discloses a packing method for refreshing non-refrigerated fruits and vegetables. The fruits and vegetables are processed by food fresh-keeping nutrients, and then are cleaned by biological disinfection solution or cleaning water and are cooled to a temperature below 15 DEG C, and then the fruits and vegetables which are soaked in the food fresh-keeping nutrients are drained, the fruits and vegetables are packed in a preservation box and then the preservation box is placed in a thermal-insulation paper box. The fruits and vegetables can be refreshed for one week or more than one week. The method is suitable for non-refrigerated transportation of the fruits and vegetables.
Description
Technical field
The present invention relates to a kind of packing method that is used for the non-freeze preservation of fruits and vegetables, use this Fresh-keeping Packaging for Fruits and Vegetables method, under non-freezing state, can prolong one week of preserving fruit and vegetable utilizing time, keep Normal juice, the original flavor of fruits and vegetables, can carry out non-freeze preservation transportation.
Background technology
At present, consumers in general are to fresh-keeping freshness preserving equipment (as: the freeze preservation storehouse that utilizes of fruits and vegetables always, deep freezer) with by the composite fresh-keeping softwood, particularly low plastic composite materials, methods such as preservative film, recently, domesticly released a kind of " aquatic foods+frequency conversion refrigerator " and increased bright technology though emphasized the fresh-keeping and light wave of VC, but its basis of realizing also is freeze preservation, keep fruits and vegetables fresh, just must determine storage temperature according to the freezing point of different fruits and vegetables, and different foods freezing point separately differs also little in fact, even in 1 degree centigrade, this just requires refrigerator very accurate on temperature controlling, and keep constant, fruits and vegetables could keep permanent fresh and nutrition and not run off like this, on nutrition, food fresh keeping has three most crucial conditions: food keeps low temperature in a uncongealable scope, sex change that can CKIs matter, the oxidation of oil, the breeding of microorganism; Temperature will keep constant (constant temperature), and the self-digestion that can suppress minimizing, fish and the meat of the increase of fruits respiratory capacity and vitamin is decomposed, the breeding of bacterium; It is high that humidity is wanted, and can suppress the evaporation of moisture, in general, just requires freshness preserving equipment to realize well controlling aspect three: temperature, humidity, gas componant.Wherein the good control of temperature is most basic preservation technique, and the control of gas componant can change the environment in the storeroom, the oneself who delays the fruits and vegetables group food accelerates the ripening and is rotten, prolong fresh keeping time, although but adopt " temperature control, preserve moisture, add gas componant " and by adding the fresh-keeping factor of VC, suppress the gas that accelerates the ripening that fruits and vegetables discharge, prolong fresh keeping time, but generally be no more than 3 days, will go bad, spoiled, become rotten phenomenon, and all be that to utilize freshness preserving equipment to carry out fresh-keeping, and can not effectively separate refrigeration fresh-keeping technique by no means.
Summary of the invention
Technical problem to be solved by this invention is: being provides a kind of fresh-preserving packing method of non-freezing fruits and vegetables for overcoming the deficiencies in the prior art, can prolong fresh keeping time by this method.
Technical scheme of the present invention is: a kind of non-freezing Fresh-keeping Packaging for Fruits and Vegetables method that is used for is provided, it is characterized in that washing clean with biological antiseptic liquid or cleaning fruits and vegetables and being cooled to below 15 ℃; Soak 5～10 minutes in the food fresh keeping nutritional agents after, taking-up drains in the crisper of packing into; Pack in the thermal insulation carton by the fruits and vegetables of crisper packing again.
Described food fresh keeping nutritional agents is 2 ‰～3 ‰ nontoxic macromolecule filming material and biological film forming agent by gross weight; Gross weight is that 1 ‰～2 ‰ biological preservative and gross weight are 2 ‰～3 ‰ nutritional agents, and all the other are water; Described nontoxic macromolecule filming material is PVC or PET, and described anticorrisive agent is P-hydroxybenzoic acid class, alanine; Biological film forming agent is yellow source glue or sugar ester, and described nutritional agents is sweet sugar, Cobastab, vitamin E, citric acid; Described crisper adopts PET sheet material hollow molding; The thermal insulation carton is formed by the aluminize corrugated board or the plastic sheet sheet metal forming of ply of paper of surface.
Fruits and vegetables are after food fresh keeping nutritional agents immersion treatment; can form layer protecting film at fruit and vegetable surfaces separates they and air; provide nutrient for fruits and vegetables on the one hand; prevent microorganism further invasion and attack and oxidation on the other hand; in addition; the thermal insulation packing case can make the temperature inside the box maintain a suitable temperature as far as possible; and function with protection against the tide, radiation proof and absorption ethene; therefore; can prolong the freshness date of fruits and vegetables to a great extent, and can realize that finally the non-refrigeration transportation from the place of production to the market is fresh-keeping.
The specific embodiment
At first, clean and be cooled to below 15 ℃ to fruits and vegetables with biological antiseptic liquid or clean washing, put into fresh-keeping nutritional agents and soaked 5～10 minutes; The food or the fruits and vegetables drop that will soak fresh-keeping nutritional agents again anhydrate, and in the crisper of then food or fruits and vegetables being packed into, put into the thermal insulation carton, and wherein the food fresh keeping nutritional agents is 2 ‰～3 ‰ nontoxic macromolecule filming material and biological film forming agent by gross weight; Gross weight is that 1 ‰～2 ‰ biological preservative and gross weight are 2 ‰～3 ‰ nutritional agents, and all the other are water; Filmogen is PVC or PET, and anticorrisive agent is P-hydroxybenzoic acid class, alanine; Biological film forming agent is yellow source glue or sugar ester, and nutritional agents is sweet sugar, Cobastab, vitamin E, citric acid; Crisper adopts PET sheet material hollow molding; The thermal insulation carton is formed by the aluminize corrugated board or the plastic sheet sheet metal forming of ply of paper of surface.
Claims (3)
1. packing method that is used for the non-freeze preservation of fruits and vegetables is characterized in that: fruits and vegetables are clean and be cooled to below 15 ℃ with biological antiseptic liquid or clean washing; Soak 5～10 minutes in the food fresh keeping nutritional agents after, taking-up drains in the crisper of packing into; To pack in the thermal insulation carton by the fruits and vegetables of crisper packing.
Described food fresh keeping nutritional agents is 2 ‰～3 ‰ nontoxic macromolecule filming material and biological film forming agent by gross weight; Gross weight is that 1 ‰～2 ‰ biological preservative and gross weight are 2 ‰～3 ‰ nutritional agents, and all the other are water.
2. according to right 1 described method, nontoxic macromolecule filming material is PVC or PET, and described anticorrisive agent is P-hydroxybenzoic acid class, alanine; Biological film forming agent is yellow source glue or sugar ester, and described nutritional agents is sweet sugar, Cobastab, vitamin E.
3. according to right 1, crisper adopts PET sheet material hollow molding; The thermal insulation carton is formed by the aluminize corrugated board or the plastic sheet sheet metal forming of ply of paper of surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102133859A CN102047952A (en) | 2009-11-04 | 2009-11-04 | Packing method for refreshing non-refrigerated fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102133859A CN102047952A (en) | 2009-11-04 | 2009-11-04 | Packing method for refreshing non-refrigerated fruits and vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102047952A true CN102047952A (en) | 2011-05-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102133859A Pending CN102047952A (en) | 2009-11-04 | 2009-11-04 | Packing method for refreshing non-refrigerated fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102047952A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392786A (en) * | 2013-07-23 | 2013-11-20 | 长阳阳光农业科技有限公司 | Tomato fresh-keeping agent and preparation method of tomato fresh-keeping agent |
| CN103609677A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins |
-
2009
- 2009-11-04 CN CN2009102133859A patent/CN102047952A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392786A (en) * | 2013-07-23 | 2013-11-20 | 长阳阳光农业科技有限公司 | Tomato fresh-keeping agent and preparation method of tomato fresh-keeping agent |
| CN103392786B (en) * | 2013-07-23 | 2015-06-10 | 长阳阳光农业科技有限公司 | Tomato fresh-keeping agent and preparation method of tomato fresh-keeping agent |
| CN103609677A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |