CN109965178A - Food fresh-keeping bag - Google Patents
Food fresh-keeping bag Download PDFInfo
- Publication number
- CN109965178A CN109965178A CN201811369818.5A CN201811369818A CN109965178A CN 109965178 A CN109965178 A CN 109965178A CN 201811369818 A CN201811369818 A CN 201811369818A CN 109965178 A CN109965178 A CN 109965178A
- Authority
- CN
- China
- Prior art keywords
- food
- fresh
- keeping
- composition
- normal 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
- 235000013305 food Nutrition 0.000 title claims abstract description 42
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 20
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 6
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 238000006073 displacement reaction Methods 0.000 claims description 6
- 239000012939 laminating adhesive Substances 0.000 claims description 6
- 239000007790 solid phase Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000007792 gaseous phase Substances 0.000 claims description 5
- WZZBNLYBHUDSHF-DHLKQENFSA-N 1-[(3s,4s)-4-[8-(2-chloro-4-pyrimidin-2-yloxyphenyl)-7-fluoro-2-methylimidazo[4,5-c]quinolin-1-yl]-3-fluoropiperidin-1-yl]-2-hydroxyethanone Chemical compound CC1=NC2=CN=C3C=C(F)C(C=4C(=CC(OC=5N=CC=CN=5)=CC=4)Cl)=CC3=C2N1[C@H]1CCN(C(=O)CO)C[C@@H]1F WZZBNLYBHUDSHF-DHLKQENFSA-N 0.000 claims description 3
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 3
- VNWKTOKETHGBQD-YPZZEJLDSA-N carbane Chemical compound [10CH4] VNWKTOKETHGBQD-YPZZEJLDSA-N 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 claims description 3
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 238000010030 laminating Methods 0.000 claims description 3
- 229910052901 montmorillonite Inorganic materials 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017454 sodium diacetate Nutrition 0.000 claims description 3
- 238000013268 sustained release Methods 0.000 claims description 3
- 239000012730 sustained-release form Substances 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 239000002068 microbial inoculum Substances 0.000 claims 1
- 235000021485 packed food Nutrition 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000011265 semifinished product Substances 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 241001148470 aerobic bacillus Species 0.000 description 3
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a food fresh-keeping bag, which breaks through the traditional pattern that preservative is directly added into food for thousands of years, namely the preservative/fresh-keeping agent is not directly added into food, and the preservative/fresh-keeping agent is wrapped and placed in a food packaging bag to prevent nutrient substances such as vitamins, proteins, grease and the like from being damaged by oxidation, prevent and kill harmful microorganisms, and does not change the structure and essence of the food, thereby effectively keeping the nutrition, color, fragrance and taste of the food, and ensuring that the food is safer while the preservation period of the food is prolonged while the food is preserved and preserved. The remarkable effects are as follows: the fresh wet rice and flour products are mildewproof and fresh-keeping by adopting the invention, the normal temperature shelf life of the fresh rice and flour products reaches 6 months, the normal temperature shelf life of fresh meat products reaches 1 month, the normal temperature shelf life of fresh vegetable and fruit foods reaches 3 months, the normal temperature shelf life of semi-finished products of catering products reaches 3 months, and the normal temperature shelf life of catering cooked foods reaches 6 months.
Description
Technical field
The present invention relates to food preservative technology, specifically a kind of food fresh keeping packet.
Background technique
Many of food component all with oxygen there are closely related.In terms of biochemical angle, fat chance oxygen can aoxidize Kazakhstan and lose,
Vitamin and a variety of amino acid meeting losing nutritive value, oxygen can also make unstable metachromism or colour fading；In terms of microorganism angle,
Most microorganism all can well grow in aerobic environment, though the content of oxygen in pack environment down to 2~3%,
Most aerobic bacteria and facultative anaerobic bacteria remain to grow, and biochemical reaction also still will do it.Therefore oxygen is removed in food packaging,
Sterilizing gas is replaced, barrier oxygen enters in food packaging, and the mildewproof sterilized system of gas phase is constructed in food packaging, and effectively control is thin
The growth of the microorganisms such as bacterium, mould, prevents Oxidation of Fat and Oils, to effectively keep the color of food, prevents vitamin etc.
Nutriment is oxidized destruction, extends effective period of food quality, has very important significance.However, existing deoxidation fresh-keeping technology
Although generating certain inhibiting effect to aerobic bacteria, and to the inhibiting effect of anaerobic bacteria it is unobvious-oxygen-free environment is exactly anaerobism
The good environment that bacterium lives and reproduces, this is one sorry.It is sorry the present invention is directed to eliminate this, allow aerobic bacteria and anaerobic bacteria eating
It can not live in product packaging, reach the mesh for having good Keep the quality and freshness under room temperature in food without directly addition preservative
's.
Technical solution of the present invention:
A kind of food fresh keeping packet, by following parts by weight % composition: the mixing of WY deoxidier 40%-55%, DY gaseous phase sterilants
Object 10%-15%, ZY displacement gaseous compound 30%-45%, chitosan 1%-5% composition.
The WY deoxidier is by parts by weight % composition: iron powder 25%-45%, active carbon 10%-20%, salt 3%-8%, resisting
Bad hematic acid 8%-15%, copper powder 1%-4%, montmorillonite 10%-15% composition.
The DY gaseous phase sterilants mixture is by solid phase chlorine dioxide 30%-45%, citric acid 15%-30%, sodium Diacetate
20%-35% composition.
The ZY displacement gaseous compound is made of solid phase carbon dioxide CO2 10%-20%, sustained release agent 80%-90%.
The processing method of a kind of food fresh keeping packet, comprising the following steps: ingredient-is mixed evenly-matches packaging
Film-metering packing-laminating adhesive-quantifies (packet) packaging-inspection-vanning-storage.
The laminating adhesive, compound one layer of plastic foil outside fresh-keeping packet, prevents fresh-keeping packet Naked to be exposed to air and react, packet
Before filling food, laminating adhesive is torn into mouth, is placed in food pack together with fresh-keeping packet.
Beneficial effects of the present invention: the present invention breaks through preservative over the past thousands of years and directly makes an addition to the traditional lattice of this in food
Office --- (preservative/antistaling agent) of the invention does not make an addition among food directly, and preservative/antistaling agent is wrapped, food is placed in
In product packaging bag, the nutriments such as vitamin, protein, grease is prevented to be oxidized destruction, prevents and kill harmful microorganism, no
The structure and essence for changing food, to effectively keep nutrition and the color of food, food antiseptic is fresh-keeping to be prolonged reaching
While long storage life, keep food safer.Its remarkable result: fresh wet rice and flour based article uses anti-mildew fresh-keeping of the present invention, often
The warm shelf-life, the fresh meat product room temperature shelf-life, the raw vegetable fruit based food room temperature shelf-life was up to 3 up to 1 month up to 6 months
A month, the food and drink based food semi-finished product room temperature shelf-life, the food and drink class delicatessen room temperature shelf-life was up to 6 months up to 3 months.
Below with reference to embodiment, the invention will be further described.
Specific embodiment
Embodiment
A kind of food fresh keeping packet, by following parts by weight % composition: WY deoxidier 40%-55%, DY gaseous phase sterilants
Mixture 10%-15%, ZY displacement gaseous compound 30%-45%, chitosan 1%-5% composition.
The WY deoxidier is by parts by weight % composition: iron powder 25%-45%, active carbon 10%-20%, salt 3%-8%, resisting
Bad hematic acid 8%-15%, copper powder 1%-4%, montmorillonite 10%-15% composition.
The DY gaseous phase sterilants mixture is by solid phase chlorine dioxide 30%-45%, citric acid 15%-30%, sodium Diacetate
20%-35% composition.
The ZY displacement gaseous compound is made of solid phase carbon dioxide CO2 10%-20%, sustained release agent 80%-90%.
The processing method of a kind of food fresh keeping packet, comprising the following steps: ingredient-is mixed evenly-matches packaging
Film-metering packing-laminating adhesive-quantifies (packet) packaging-inspection-vanning-storage.
The laminating adhesive prevents fresh-keeping packet Naked to be exposed to air and react, wraps in the fresh-keeping two-sided compound one layer of plastic foil of packet
Before filling food, laminating adhesive is torn into mouth, is placed in food pack together with fresh-keeping packet.
Claims (6)
1. a kind of food fresh keeping packet is it is characterized in that by following parts by weight % composition: WY deoxidier 40%-55%, DY gaseous state kills
Microbial inoculum mixture 10%-15%, ZY displacement gaseous compound 30%-45%, chitosan 1%-5% composition.
2. WY deoxidier is by parts by weight % composition according to claim 1: iron powder 25%-45%, active carbon 10%-
20%, salt 3%-8%, ascorbic acid 8%-15%, copper powder 1%-4%, montmorillonite 10%-15% composition.
3. DY gaseous phase sterilants mixture is by solid phase chlorine dioxide 30%-45%, citric acid 15%- according to claim 1
30%, sodium Diacetate 20%-35% is formed.
4. ZY displacement gaseous compound is by solid phase carbon dioxide CO210%-20%, sustained release agent 80%- according to claim 1
90% composition.
5. the processing method of a kind of food fresh keeping packet according to claim 1-4, comprising the following steps: ingredient-mixing is stirred
It mixes uniformly-apolegamy packaging film-metering packing-laminating adhesive-and quantifies (packet) packaging-inspection-vanning-storage.
6. laminating adhesive according to claim 5, compound one layer of plastic foil outside fresh-keeping packet, prevent fresh-keeping packet Naked be exposed to air and
It reacts, before packaged food, laminating adhesive is torn into mouth, be placed in food pack together with fresh-keeping packet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811369818.5A CN109965178A (en) | 2018-11-17 | 2018-11-17 | Food fresh-keeping bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811369818.5A CN109965178A (en) | 2018-11-17 | 2018-11-17 | Food fresh-keeping bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109965178A true CN109965178A (en) | 2019-07-05 |
Family
ID=67076054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811369818.5A Pending CN109965178A (en) | 2018-11-17 | 2018-11-17 | Food fresh-keeping bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109965178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117256770A (en) * | 2022-09-03 | 2023-12-22 | 沈哲明 | Food fresh-keeping bag without adding |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH057481A (en) * | 1991-06-28 | 1993-01-19 | Toppan Printing Co Ltd | Method for preserving food |
| CN1102083A (en) * | 1993-10-30 | 1995-05-03 | 邢益虎 | Deoxidizing antistaling agent |
| CN1554239A (en) * | 2003-12-27 | 2004-12-15 | 胡银安 | Superoxide disinfectant |
| CN101138364A (en) * | 2007-10-22 | 2008-03-12 | 山东农业大学 | Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method |
| CN101199360A (en) * | 2006-12-13 | 2008-06-18 | 新昌县群星实业有限公司 | Bactericidal dehydration and deoxidation preserving agent and its preparation method |
| CN101313772A (en) * | 2008-06-10 | 2008-12-03 | 东莞市广益食品添加剂实业有限公司 | Bacterium-restraining deoxidization dual-purpose food antistaling agent and preparation thereof |
| CN102326609A (en) * | 2011-07-13 | 2012-01-25 | 许盛英 | Powdery moon-cake mildew-proof deoxidizing fresh-keeping agent |
| CN106666323A (en) * | 2016-11-22 | 2017-05-17 | 常州思宇知识产权运营有限公司 | Preparation method of compound food deoxidizing agent |
| CN107048148A (en) * | 2016-08-28 | 2017-08-18 | 新昌县群星实业有限公司 | A kind of food packaging deoxidizing antistaling agent and preparation method thereof |
-
2018
- 2018-11-17 CN CN201811369818.5A patent/CN109965178A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH057481A (en) * | 1991-06-28 | 1993-01-19 | Toppan Printing Co Ltd | Method for preserving food |
| CN1102083A (en) * | 1993-10-30 | 1995-05-03 | 邢益虎 | Deoxidizing antistaling agent |
| CN1554239A (en) * | 2003-12-27 | 2004-12-15 | 胡银安 | Superoxide disinfectant |
| CN101199360A (en) * | 2006-12-13 | 2008-06-18 | 新昌县群星实业有限公司 | Bactericidal dehydration and deoxidation preserving agent and its preparation method |
| CN101138364A (en) * | 2007-10-22 | 2008-03-12 | 山东农业大学 | Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method |
| CN101313772A (en) * | 2008-06-10 | 2008-12-03 | 东莞市广益食品添加剂实业有限公司 | Bacterium-restraining deoxidization dual-purpose food antistaling agent and preparation thereof |
| CN102326609A (en) * | 2011-07-13 | 2012-01-25 | 许盛英 | Powdery moon-cake mildew-proof deoxidizing fresh-keeping agent |
| CN107048148A (en) * | 2016-08-28 | 2017-08-18 | 新昌县群星实业有限公司 | A kind of food packaging deoxidizing antistaling agent and preparation method thereof |
| CN106666323A (en) * | 2016-11-22 | 2017-05-17 | 常州思宇知识产权运营有限公司 | Preparation method of compound food deoxidizing agent |
Non-Patent Citations (3)
| Title |
|---|
| 朱万强等: "几种食品脱氧剂的比较和选择" * |
| 林文庭: "含铁型脱氧保鲜剂研究" * |
| 谢建华等: "固体保鲜缓释剂对荔枝低温保鲜效果及其货架寿命研究" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117256770A (en) * | 2022-09-03 | 2023-12-22 | 沈哲明 | Food fresh-keeping bag without adding |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Moreno et al. | Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets | |
| Azlin-Hasim et al. | Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets | |
| Mastromatteo et al. | Combined use of modified atmosphere packaging and natural compounds for food preservation | |
| AU637585B2 (en) | Glucose oxidase food treatment and storage method | |
| Lopez-Rubio et al. | Overview of active polymer-based packaging technologies for food applications | |
| US5895680A (en) | Foodstuff preservation | |
| AU775739B2 (en) | Food products with biocontrol preservation | |
| CN106797998A (en) | A kind of method that fresh-keeping joint controlled atmosphere of conditioning peeled shrimp antibacterial activity that shells extends the refrigerated shelf phase | |
| Velu et al. | Effect of modified atmosphere packaging on microbial flora changes in fishery products. | |
| CN102188034A (en) | Compound biological antiseptic and preservation agent for food | |
| Kim et al. | Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice | |
| CN1374003A (en) | Biological fruit and vegetable preservative | |
| Baldevraj et al. | Incorporation of chemical antimicrobial agents into polymeric films for food packaging | |
| MXPA06005497A (en) | Synergistic antimicrobial system. | |
| MX2009002597A (en) | Method for extending the shelf-life of powdered nutritional formulations which contain viable probiotics. | |
| Tsiraki et al. | Viability of and Escherichia coli O157: H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox©) and storage temperature | |
| CN110916049A (en) | Noodle preservative and preparation method thereof | |
| CA2369261C (en) | Stabilization of cooked pasta compositions using whey from nisin-producing cultures | |
| McMillin | Modified atmosphere packaging | |
| EP1300085B1 (en) | Method for storing a food in microbiologically sensitive conditions | |
| CA2356088A1 (en) | Broad-range antibacterial composition | |
| CN102813131B (en) | Green tea fresh noodle and method for making same | |
| CN102615899A (en) | Chilled meat antibacterial packaging film and novel packaging method | |
| CN109965178A (en) | Food fresh-keeping bag | |
| Yuan | Modified atmosphere packaging for shelf-life extension |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190705 |