CN108902631A - It is a kind of to extend mixing sauce shelf-life method using irradiation technique - Google Patents
It is a kind of to extend mixing sauce shelf-life method using irradiation technique Download PDFInfo
- Publication number
- CN108902631A CN108902631A CN201810413651.1A CN201810413651A CN108902631A CN 108902631 A CN108902631 A CN 108902631A CN 201810413651 A CN201810413651 A CN 201810413651A CN 108902631 A CN108902631 A CN 108902631A
- Authority
- CN
- China
- Prior art keywords
- irradiation
- dosage
- packed
- production
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Optics & Photonics (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Physics & Mathematics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to food preserving technical fields more particularly to a kind of extended using irradiation technique to mix sauce shelf-life method.Packaged finished product is utilized into radiation sterilizing, irradiation is the gamma-rays issued for radiation isotope Co 60；When environment temperature be lower than 20 degrees Celsius, packed after production with sealing container, in 24 hours receive 3~6kGy dosage irradiation；When environment temperature be higher than 20 degrees Celsius, packed after production with sealing container, in 24 hours receive 7~10kGy dosage irradiation.It can be carried out at normal temperature or low temperature in the present invention using the irradiation of this dosage and time range, treatment process mixes sauce temperature rise very little, will not break the mouthfeel of outer mixing sauce；The penetration power of gamma-radiation is strong, can irradiate in the case where there is outer packing, kills pest, helminth and microorganism inside deep ensconce；Irradiated mixing sauce will not leave behind any residue；The methods of the present invention and low-temperature preservation are compared, and irradiation preservation method can be energy saving, are effectively reduced cost；It is compared with high-temperature sterilization method, irradiation sterilization will not destroy the mouthfeel of mixing sauce.
Description
Technical field
The invention belongs to food preserving technical fields more particularly to a kind of extended using irradiation technique to mix the sauce shelf-life
Method.
Background technique
Sauce is mixed due to bacteria breed being easy to cause, so effectively prolonging rich in ingredients such as protein, grease and moisture
The shelf-life of long mixing sauce is an important technology project of food industry.Extend mixing sauce although having in the prior art
Keeping method, but the method shelf lives for being able to maintain flavor are shorter, generally or so two weeks, the longer side of shelf lives
Method, which can all allow, mixes the flavor that sauce loses its script.Traditional keeping method of existing mixing sauce mainly has：Deepfreeze,
Pasteurization, high-temperature sterilization and chemical preservative.The method of deepfreeze is high to the equipment requirement of storage and transport, at high cost；
Pasteurization can kill most of bacterium, but the shelf-life only has 7 days or so, still not be able to satisfy large-scale production and transport
It is required that；High-temperature sterilization can destroy the mouthfeel of part mixing sauce, not meet delicious requirement；Chemical preservative long-term consumption, has
Pathogenic danger does not meet the requirement of health.Therefore, mixing sauce mouthfeel is neither destroyed using a kind of, and is able to satisfy consumer
Demand to health, moreover it is possible to which the method to extend the shelf life realized at lower cost is the necessity for mixing sauce industry.
Summary of the invention
The problem to be solved in the present invention is that have the keeping method for extending mixing sauce in the prior art, but be able to maintain wind
The method shelf lives of taste are shorter, generally or so two weeks, and the longer method of shelf lives can all allow mixing sauce to lose it
The flavor of script.
In order to solve the above technical problem, the present invention provides following schemes：It is a kind of to extend mixing sauce using irradiation technique
Shelf-life method, includes the following steps：Packaged finished product is utilized into radiation sterilizing, irradiation is for radiation isotope Co 60 hair
Gamma-rays out；When environment temperature be lower than 20 degrees Celsius, packed after production with sealing container, in 24 hours receive 3~6kGy agent
The irradiation of amount；When environment temperature be higher than 20 degrees Celsius, packed after production with sealing container, in 24 hours receive 7~10kGy dosage
Irradiation.
Further, packaged finished product is utilized into radiation sterilizing, irradiation is that the γ issued for radiation isotope Co 60 is penetrated
Line；When environment temperature be lower than 20 degrees Celsius, packed after production with sealing container, receive the irradiation of 3kGy dosage in 24 hours；When
Environment temperature is higher than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 7kGy dosage in 24 hours.
Further, packaged finished product is utilized into radiation sterilizing, irradiation is that the γ issued for radiation isotope Co 60 is penetrated
Line；When environment temperature be lower than 20 degrees Celsius, packed after production with sealing container, receive the irradiation of 6kGy dosage in 24 hours；When
Environment temperature is higher than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 10kGy dosage in 24 hours.
Further, packaged finished product is utilized into radiation sterilizing, irradiation is that the γ issued for radiation isotope Co 60 is penetrated
Line；When environment temperature be lower than 20 degrees Celsius, packed after production with sealing container, receive the irradiation of 4.5kGy dosage in 24 hours；
When environment temperature be higher than 20 degrees Celsius, packed after production with sealing container, receive in 24 hours 8kGy dosage irradiation.
The method have the benefit that：In the present invention, due to being primarily directed to the sterilization of mixing sauce, sauce is mixed
Material is due to rich in ingredients such as protein, grease and moisture.So different with the sterilization of other food, it is necessary to stringent temperature control
Degree, time and roentgen dose X, these three factors are indispensable, and the excessive loss that will lead to flavor of roentgen dose X, food becomes fragile.Temperature
Spending high food bacterial reproduction can accelerate, and sterilization in this way cannot reach ideal effect, overlong time, and food is easy in sterilization process
It is middle to occur to go bad.So three elements must be controlled simultaneously.Gamma-rays can make other materials aoxidize or generate in the present invention
Free radical (OHH) acts on biomolecule, or directly acts on biomolecule, interrupts hydrogen bond, makes double bond oxidation, destroys
Cyclic structure makes the modes such as certain molecule aggregations, destroys and change the structure of large biological molecule, to inhibit or kill micro- life
Object.The gamma-rays issued using radiation isotope Co 60 can be killed effectively thin in mixing sauce under dosage appropriate
Bacterium, to reach the purpose to extend the shelf life.It can be in room temperature or low using the irradiation of this dosage and time range in the present invention
Temperature is lower to be carried out, and treatment process mixes sauce temperature rise very little, will not break the mouthfeel of outer mixing sauce；The penetration power of gamma-radiation is strong,
It can be irradiated in the case where there is outer packing, kill pest, helminth and the microorganism inside deep ensconce；Irradiated mixing sauce will not
Leave any residue；The methods of the present invention and low-temperature preservation are compared, and irradiation preservation method can be energy saving, are effectively reduced into
This；Irradiation apparatus or factory using the profession built up, cost is relatively low for the sterilizing of per unit.In the present invention, when environment temperature
Degree is lower than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 3~6kGy dosage in 24 hours；Work as environment temperature
It higher than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 7~10kGy dosage in 24 hours.Using this temperature,
The ratio of time and roentgen dose X is the range by obtaining after continuously improving, test in our real processes, verifying.
Specific embodiment
Embodiment 1
It is a kind of to extend mixing sauce shelf-life method using irradiation technique, include the following steps：By packaged finished product benefit
With radiation sterilizing, irradiation is the gamma-rays issued for radiation isotope Co 60；When environment temperature is lower than 20 degrees Celsius, after production
It is packed with sealing container, receives the irradiation of 3~6kGy dosage in 24 hours；When environment temperature be higher than 20 degrees Celsius, used after production
Sealing container packaging receives the irradiation of 7~10kGy dosage in 24 hours.
The method have the benefit that：Due to being primarily directed to the sterilization of mixing sauce, sauce is mixed due to richness
Containing ingredients such as protein, grease and moisture.So different with the sterilization of other food, it is necessary to stringent controlling temperature, time
And roentgen dose X, these three factors are indispensable, and the excessive loss that will lead to flavor of roentgen dose X, food becomes fragile.Temperature is excessively high
Food bacterial reproduction can be accelerated, and sterilization in this way cannot reach ideal effect, overlong time, and food is easy to occur in sterilization process
It is rotten.So three elements must be controlled simultaneously.Gamma-rays can make other materials aoxidize or generate free radicals in the present invention
(OHH) biomolecule is acted on, or directly acts on biomolecule, hydrogen bond is interrupted, makes double bond oxidation, destroys cyclic annular knot
Structure makes the modes such as certain molecule aggregations, destroys and change the structure of large biological molecule, to inhibit or kill microorganism.It utilizes
The gamma-rays that radiation isotope Co 60 issues can effectively kill the bacterium in mixing sauce under dosage appropriate, thus
Reach the purpose to extend the shelf life.In the present invention using this dosage and time range irradiation can at normal temperature or low temperature into
Row, treatment process mix sauce temperature rise very little, will not break the mouthfeel of outer mixing sauce；The penetration power of gamma-radiation is strong, Ke Yi
Have and irradiated under outer packing, kills pest, helminth and the microorganism inside deep ensconce；Irradiated mixing sauce, which will not leave behind, appoints
What residue；The methods of the present invention and low-temperature preservation are compared, and irradiation preservation method can be energy saving, are effectively reduced cost；It utilizes
The irradiation apparatus for the profession built up or factory, cost is relatively low for the sterilizing of per unit.In the present invention, when environment temperature is lower than 20
Degree Celsius, it is packed after production with sealing container, receives the irradiation of 3~6kGy dosage in 24 hours；It is taken the photograph when environment temperature is higher than 20
Family name's degree, is packed after production with sealing container, receives the irradiation of 7~10kGy dosage in 24 hours.Using this temperature, time and penetrate
The ratio of line dosage is the range by obtaining after continuously improving, test in our real processes, verifying.
Embodiment 2
It is a kind of to extend mixing sauce shelf-life method using irradiation technique, which is characterized in that include the following steps：It will packaging
Good finished product utilizes radiation sterilizing, and irradiation is the gamma-rays issued for radiation isotope Co 60；When environment temperature is taken the photograph lower than 20
Family name's degree, is packed after production with sealing container, receives the irradiation of 3kGy dosage in 24 hours；When environment temperature be higher than 20 degrees Celsius,
It is packed after production with sealing container, receives the irradiation of 7kGy dosage in 24 hours.
The method have the benefit that：Due to being primarily directed to the sterilization of mixing sauce, sauce is mixed due to richness
Containing ingredients such as protein, grease and moisture.So different with the sterilization of other food, it is necessary to stringent controlling temperature, time
And roentgen dose X, these three factors are indispensable, and the excessive loss that will lead to flavor of roentgen dose X, food becomes fragile.Temperature is excessively high
Food bacterial reproduction can be accelerated, and sterilization in this way cannot reach ideal effect, overlong time, and food is easy to occur in sterilization process
It is rotten.So three elements must be controlled simultaneously.Gamma-rays can make other materials aoxidize or generate free radicals in the present invention
(OHH) biomolecule is acted on, or directly acts on biomolecule, hydrogen bond is interrupted, makes double bond oxidation, destroys cyclic annular knot
Structure makes the modes such as certain molecule aggregations, destroys and change the structure of large biological molecule, to inhibit or kill microorganism.It utilizes
The gamma-rays that radiation isotope Co 60 issues can effectively kill the bacterium in mixing sauce under dosage appropriate, thus
Reach the purpose to extend the shelf life.In the present invention using this dosage and time range irradiation can at normal temperature or low temperature into
Row, treatment process mix sauce temperature rise very little, will not break the mouthfeel of outer mixing sauce；The penetration power of gamma-radiation is strong, Ke Yi
Have and irradiated under outer packing, kills pest, helminth and the microorganism inside deep ensconce；Irradiated mixing sauce, which will not leave behind, appoints
What residue；The methods of the present invention and low-temperature preservation are compared, and irradiation preservation method can be energy saving, are effectively reduced cost；It utilizes
The irradiation apparatus for the profession built up or factory, cost is relatively low for the sterilizing of per unit.In the present invention, when environment temperature is lower than 20
Degree Celsius, it is packed after production with sealing container, receives the irradiation of 3kGy dosage in 24 hours；When environment temperature is Celsius higher than 20
Degree, is packed after production with sealing container, receives the irradiation of 7kGy dosage in 24 hours.Using this temperature, time and roentgen dose X
Ratio be range by being obtained after continuously improving, test in our real processes, verifying.
Embodiment 3
It is a kind of to extend mixing sauce shelf-life method using irradiation technique, which is characterized in that include the following steps：It will packaging
Good finished product utilizes radiation sterilizing, and irradiation is the gamma-rays issued for radiation isotope Co 60；When environment temperature is taken the photograph lower than 20
Family name's degree, is packed after production with sealing container, receives the irradiation of 6kGy dosage in 24 hours；When environment temperature be higher than 20 degrees Celsius,
It is packed after production with sealing container, receives the irradiation of 10kGy dosage in 24 hours.
The method have the benefit that：Due to being primarily directed to the sterilization of mixing sauce, sauce is mixed due to richness
Containing ingredients such as protein, grease and moisture.So different with the sterilization of other food, it is necessary to stringent controlling temperature, time
And roentgen dose X, these three factors are indispensable, and the excessive loss that will lead to flavor of roentgen dose X, food becomes fragile.Temperature is excessively high
Food bacterial reproduction can be accelerated, and sterilization in this way cannot reach ideal effect, overlong time, and food is easy to occur in sterilization process
It is rotten.So three elements must be controlled simultaneously.Gamma-rays can make other materials aoxidize or generate free radicals in the present invention
(OHH) biomolecule is acted on, or directly acts on biomolecule, hydrogen bond is interrupted, makes double bond oxidation, destroys cyclic annular knot
Structure makes the modes such as certain molecule aggregations, destroys and change the structure of large biological molecule, to inhibit or kill microorganism.It utilizes
The gamma-rays that radiation isotope Co 60 issues can effectively kill the bacterium in mixing sauce under dosage appropriate, thus
Reach the purpose to extend the shelf life.In the present invention using this dosage and time range irradiation can at normal temperature or low temperature into
Row, treatment process mix sauce temperature rise very little, will not break the mouthfeel of outer mixing sauce；The penetration power of gamma-radiation is strong, Ke Yi
Have and irradiated under outer packing, kills pest, helminth and the microorganism inside deep ensconce；Irradiated mixing sauce, which will not leave behind, appoints
What residue；The methods of the present invention and low-temperature preservation are compared, and irradiation preservation method can be energy saving, are effectively reduced cost；It utilizes
The irradiation apparatus for the profession built up or factory, cost is relatively low for the sterilizing of per unit.In the present invention, when environment temperature is lower than 20
Degree Celsius, it is packed after production with sealing container, receives the irradiation of 6kGy dosage in 24 hours；When environment temperature is Celsius higher than 20
Degree, is packed after production with sealing container, receives the irradiation of 10kGy dosage in 24 hours.Using this temperature, time and roentgen dose X
Ratio be range by being obtained after continuously improving, test in our real processes, verifying.
Embodiment 4
It is a kind of to extend mixing sauce shelf-life method using irradiation technique, which is characterized in that include the following steps：It will packaging
Good finished product utilizes radiation sterilizing, and irradiation is the gamma-rays issued for radiation isotope Co 60；When environment temperature is taken the photograph lower than 20
Family name's degree, is packed after production with sealing container, receives the irradiation of 4.5kGy dosage in 24 hours；When environment temperature is Celsius higher than 20
Degree, is packed after production with sealing container, receives the irradiation of 8kGy dosage in 24 hours.
The method have the benefit that：Due to being primarily directed to the sterilization of mixing sauce, sauce is mixed due to richness
Containing ingredients such as protein, grease and moisture.So different with the sterilization of other food, it is necessary to stringent controlling temperature, time
And roentgen dose X, these three factors are indispensable, and the excessive loss that will lead to flavor of roentgen dose X, food becomes fragile.Temperature is excessively high
Food bacterial reproduction can be accelerated, and sterilization in this way cannot reach ideal effect, overlong time, and food is easy to occur in sterilization process
It is rotten.So three elements must be controlled simultaneously.Gamma-rays can make other materials aoxidize or generate free radicals in the present invention
(OHH) biomolecule is acted on, or directly acts on biomolecule, hydrogen bond is interrupted, makes double bond oxidation, destroys cyclic annular knot
Structure makes the modes such as certain molecule aggregations, destroys and change the structure of large biological molecule, to inhibit or kill microorganism.It utilizes
The gamma-rays that radiation isotope Co 60 issues can effectively kill the bacterium in mixing sauce under dosage appropriate, thus
Reach the purpose to extend the shelf life.In the present invention using this dosage and time range irradiation can at normal temperature or low temperature into
Row, treatment process mix sauce temperature rise very little, will not break the mouthfeel of outer mixing sauce；The penetration power of gamma-radiation is strong, Ke Yi
Have and irradiated under outer packing, kills pest, helminth and the microorganism inside deep ensconce；Irradiated mixing sauce, which will not leave behind, appoints
What residue；The methods of the present invention and low-temperature preservation are compared, and irradiation preservation method can be energy saving, are effectively reduced cost；It utilizes
The irradiation apparatus for the profession built up or factory, cost is relatively low for the sterilizing of per unit.In the present invention, when environment temperature is lower than 20
Degree Celsius, it is packed after production with sealing container, receives the irradiation of 4.5kGy dosage in 24 hours；When environment temperature is Celsius higher than 20
Degree, is packed after production with sealing container, receives the irradiation of 8kGy dosage in 24 hours.Using this temperature, time and roentgen dose X
Ratio be range by being obtained after continuously improving, test in our real processes, verifying.
Above-described is only embodiments of the present invention, it is noted that for those skilled in the art, not
Under the premise of being detached from the scope of the invention, various modifications and improvements can be made, also should be considered as protection scope of the present invention, this
It all will not influence effect and patent practicability that the present invention is implemented a bit.
Claims (4)
1. a kind of extend mixing sauce shelf-life method using irradiation technique, which is characterized in that include the following steps：It will package
Finished product utilize radiation sterilizing, irradiation be for radiation isotope Co 60 issue gamma-rays；When environment temperature is Celsius lower than 20
Degree, is packed after production with sealing container, receives the irradiation of 3~6kGy dosage in 24 hours；When environment temperature be higher than 20 degrees Celsius,
It is packed after production with sealing container, receives the irradiation of 7~10kGy dosage in 24 hours.
2. a kind of extended using irradiation technique according to claim 1 mixes sauce shelf-life method, which is characterized in that packet
Include following steps：Packaged finished product is utilized into radiation sterilizing, irradiation is the gamma-rays issued for radiation isotope Co 60；When
Environment temperature is lower than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 3kGy dosage in 24 hours；When environment temperature
Degree is higher than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 7kGy dosage in 24 hours.
3. a kind of extended using irradiation technique according to claim 1 mixes sauce shelf-life method, which is characterized in that packet
Include following steps：Packaged finished product is utilized into radiation sterilizing, irradiation is the gamma-rays issued for radiation isotope Co 60；When
Environment temperature is lower than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 6kGy dosage in 24 hours；When environment temperature
Degree is higher than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 10kGy dosage in 24 hours.
4. a kind of extended using irradiation technique according to claim 1 mixes sauce shelf-life method, which is characterized in that packet
Include following steps：Packaged finished product is utilized into radiation sterilizing, irradiation is the gamma-rays issued for radiation isotope Co 60；When
Environment temperature is lower than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 4.5kGy dosage in 24 hours；Work as environment
Temperature is higher than 20 degrees Celsius, is packed after production with sealing container, receives the irradiation of 8kGy dosage in 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810413651.1A CN108902631A (en) | 2018-05-03 | 2018-05-03 | It is a kind of to extend mixing sauce shelf-life method using irradiation technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810413651.1A CN108902631A (en) | 2018-05-03 | 2018-05-03 | It is a kind of to extend mixing sauce shelf-life method using irradiation technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902631A true CN108902631A (en) | 2018-11-30 |
Family
ID=64403346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810413651.1A Pending CN108902631A (en) | 2018-05-03 | 2018-05-03 | It is a kind of to extend mixing sauce shelf-life method using irradiation technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902631A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN101120800A (en) * | 2007-08-31 | 2008-02-13 | 奉化市兴洋水产食品有限公司 | Industrial processing and sterilizing method for crab paste |
| CN102090448A (en) * | 2010-12-08 | 2011-06-15 | 内蒙古伊利实业集团股份有限公司 | Functional yoghourt with long shelf life and preparation method thereof |
-
2018
- 2018-05-03 CN CN201810413651.1A patent/CN108902631A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN101120800A (en) * | 2007-08-31 | 2008-02-13 | 奉化市兴洋水产食品有限公司 | Industrial processing and sterilizing method for crab paste |
| CN102090448A (en) * | 2010-12-08 | 2011-06-15 | 内蒙古伊利实业集团股份有限公司 | Functional yoghourt with long shelf life and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 丘苑新等: "超声波处理协同60Coγ辐照对番茄酱的灭菌效果研究", 《广东农业科学》 * |
| 中国农业科学院土壤肥料研究所: "《土法制造细菌肥料和抗生菌肥料》", 31 October 1985 * |
| 邹方伦: "《贵州特色菌物和珍稀菌类的栽培与驯化研究》", 30 June 2007 * |
| 黄锐之等: "沙拉酱的稳定性及其保质期", 《核农学通报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2456909A (en) | Method of sterilizing and preserving | |
| FU et al. | Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157: H7 and quality changes after irradiation of beef steaks and ground beef | |
| CN106819080A (en) | A kind of preservation method for ethylene-sensitive fruit | |
| Beirão‐da‐Costa et al. | Alternative sanitizing methods to ensure safety and quality of fresh‐cut kiwifruit | |
| CN111587914A (en) | Fresh-keeping method for fresh fruits and vegetables | |
| RU2436401C2 (en) | Appropriate technology for production of guacamole fit for long-term storage | |
| CN103859006A (en) | Method for fresh-keeping and quarantining fruits | |
| CN108432867A (en) | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period | |
| CN107094855A (en) | A kind of low dose irradiation preservation method of swimming crab | |
| Piñon et al. | Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound | |
| CN106261850A (en) | A kind of processing method of the instant beef with brown sauce of room temperature circulation | |
| CN108902631A (en) | It is a kind of to extend mixing sauce shelf-life method using irradiation technique | |
| CN105028598B (en) | A kind of box-packed flavor livestock and poultry product irradiation keeping method | |
| US3042533A (en) | Method of sterilization | |
| CN111728023A (en) | Litchi low-temperature plasma sterile air-conditioning preservation method | |
| Hosseininezhad et al. | A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek | |
| Ngadi et al. | Minimally processed foods | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| US2354014A (en) | Method of food product preservation | |
| Prakash et al. | 1% calcium chloride treatment in combination with gamma irradiation improves microbial and physicochemical properties of diced tomatoes | |
| CN108835226A (en) | A kind of cherry preservation method | |
| CN105994616A (en) | Ultrahigh pressure bacteriostat synergetic milk non-thermal sterilization method and screening method thereof | |
| Krabbenhoft et al. | Chemical sensitization of Clostridium botulinum spores to radiation in meat | |
| CN1504096A (en) | Fresh-keeping method of Chinese date | |
| CN109497244A (en) | A kind of environment-friendly production process of passion fruit candied fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |
|
| RJ01 | Rejection of invention patent application after publication |