CN110833094A - Storage and transportation method of sauced marinated duck - Google Patents
Storage and transportation method of sauced marinated duck Download PDFInfo
- Publication number
- CN110833094A CN110833094A CN201911287702.1A CN201911287702A CN110833094A CN 110833094 A CN110833094 A CN 110833094A CN 201911287702 A CN201911287702 A CN 201911287702A CN 110833094 A CN110833094 A CN 110833094A
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- storage
- cover body
- transportation box
- essential oil
- box
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- 238000003860 storage Methods 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 17
- 241000272525 Anas platyrhynchos Species 0.000 title claims description 27
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000000341 volatile oil Substances 0.000 claims description 38
- 239000010410 layer Substances 0.000 claims description 20
- 239000011324 bead Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 4
- 241000218645 Cedrus Species 0.000 claims description 4
- 240000004784 Cymbopogon citratus Species 0.000 claims description 4
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 4
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 4
- 235000010081 allicin Nutrition 0.000 claims description 4
- 230000000249 desinfective effect Effects 0.000 claims description 4
- 239000011229 interlayer Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 241000272517 Anseriformes Species 0.000 abstract 4
- 241000272522 Anas Species 0.000 description 7
- 235000015067 sauces Nutrition 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D88/00—Large containers
- B65D88/74—Large containers having means for heating, cooling, aerating or other conditioning of contents
- B65D88/741—Large containers having means for heating, cooling, aerating or other conditioning of contents aerating by ambient air through openings in the wall
-
- 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
Abstract
The invention discloses a storage and transportation method of sauced marinated ducks, which comprises the steps of preparation of a storage and transportation box, treatment before the sauced marinated ducks are placed into the storage and transportation box, treatment after the sauced marinated ducks are placed into the storage and transportation box, and the like, so that surrounding bacteria contacting with packaging bags are effectively killed, the damage of the bacteria to the packaging bags is reduced, and the storage and transportation period of the sauced marinated ducks is effectively prolonged.
Description
Technical Field
The invention relates to the technical field of sauced marinated meat products, in particular to a storage and transportation method of sauced marinated ducks.
Background
The sauced and marinated ducks comprise sauced pressed ducks and marinated ducks and are deeply favored by consumers due to the unique taste and aroma. However, the products are extremely easy to decay and deteriorate due to rich nutrition and suitability for microbial growth and propagation, and the application of the preservation technology in the industry of the sauced marinated meat products is relatively laggard, and the bagged sauced marinated ducks are easy to expand due to the rise of the outside air temperature in the storage and transportation processes, so that the shelf life is short, and the development of the bagged sauced marinated ducks is restricted.
In addition, the sauce braised meat product in the prior art has the advantages that the basic flavor is mainly realized by the sauce and marinating processes, high-quality sauce and marinade are the key of the color of the flavor of the sauce braised meat product, but the quality of the sauce and the marinade which are recycled lacks necessary quantitative standards, the loss of various seasonings is difficult to accurately reflect, various parameters in the processing are controlled by an experienced master worker, the quality of the taste, the color and the like of products in different batches is unstable, the production of the sauce braised meat product is mostly conducted in workshop type at present, the production equipment is simple, the automation degree is low, and the production of the sauce braised meat product is difficult to realize standardization.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a method for storing and transporting sauced marinated ducks.
In order to achieve the purpose, the invention adopts the technical scheme that: the storage and transportation method of the sauced marinated duck is characterized by comprising the following steps:
(1) preparation of storage and transportation box: manufacturing a storage and transportation box, which comprises a box body and a cover body, wherein a gas collecting hood is fixed on the inner wall of the cover body, the center of the gas collecting hood is connected and communicated with a pipeline, the pipeline is connected and communicated with a hose, the hose penetrates out from the top of the cover body, a plurality of ultraviolet lamp beads connected in series are embedded on the inner wall of the gas collecting hood, a power supply and an electric wire of each ultraviolet lamp bead are fixed in the cover body, and switches of the ultraviolet lamp beads are fixed on the outer wall of the; the box body wall is an interlayer wall, wherein a small air pump is fixed on the outer wall of the box body, an air inlet of the small air pump is connected and communicated with a hose, an air outlet of the small air pump is respectively connected and communicated with an inlet pipe and a communicating pipe of a temporary storage air bag through a tee joint, the bottom of the temporary storage air bag is provided with the inlet pipe, the inlet pipe is provided with a first valve, the communicating pipe is also connected with a temporary storage bottle of fresh-keeping essential oil through the tee joint, a second valve is fixed between the temporary storage bottle of fresh-keeping essential oil and the temporary storage air bag, the communicating pipe is connected and communicated with a plurality of branch pipes through a distributing pipe, and each branch pipe; a sealing ring is clamped on the periphery of the box cover, which is in contact with the box body;
(2) treatment before placing in a storage and transportation box: sterilizing vacuum-packaged sauced and marinated duck by adopting a segmented heating method, namely heating at 90-100 ℃ for 15-20min, cooling to 40-50 ℃, keeping the temperature for 1-3h, heating at 90-100 ℃ for 20-30min, cooling to normal temperature, and conventionally sterilizing and disinfecting a storage and transportation box;
(3) putting into a storage and transportation box: placing a plurality of layers of horizontal shelf frames in the storage and transportation box, placing a layer of the packed sauced marinated duck processed in the step (2) every time one layer of shelf frame is placed, wherein the quantity of the sauced marinated duck placed on one layer of shelf frame is that the sauced marinated duck is flatly laid on the upper surface of the shelf frame, and a gap is reserved between the two adjacent shelf frames;
(4) and (3) treatment after the materials are placed into a storage and transportation box: after a storage and transportation box is filled, closing the cover body, pressing the sauced marinated duck package on the uppermost layer by the edge of the wide opening of the gas collecting hood when the cover body is closed, opening a switch of the ultraviolet lamp, opening the small air pump, closing the first valve, opening the second valve, pumping gas with fresh-keeping essential oil into the storage and transportation box, closing the small air pump when the whole storage and transportation box is filled with the atmosphere of the fresh-keeping essential oil, wherein the ultraviolet lamp is always opened during the closing period of the cover body, and the small air pump is only opened once during the closing period of the cover body until the storage and transportation box is filled with the atmosphere of the essential oil and then; before the cover body is ready to be opened, closing the second valve, opening the first valve and opening the small air pump for 0.5-1.5min, and collecting the gas containing the fresh-keeping essential oil in the storage and transportation box through the gas-collecting hood; when the cover body is opened, the small air pump and the ultraviolet lamp are closed.
Further, the fresh-keeping essential oil is prepared by mixing 8-10 parts of tea polyphenol, 1-2 parts of allicin, 1-3 parts of lemon grass essential oil and 3-5 parts of cedar essential oil in parts by weight.
Compared with the prior art, the invention has the beneficial effects that:
through the specially-made storage and transportation box design and the combination of the specially-made fresh-keeping essential oil, the bacteria on the periphery contacting with the packaging bag can be effectively killed in the transportation and storage processes, the damage of the bacteria to the packaging bag is reduced, the storage and transportation period of the packaging bag is effectively prolonged (the maximum time can be 15 days, the safety period is 10 days), and the problems of reduced meat quality, reduced nutrition, poor taste and the like caused by high-temperature or high-pressure steam sterilization are avoided; in the experiment, the special storage and transportation box, the tea polyphenol preservation and the conventional high-temperature or high-pressure steam sterilization are adopted, the storage and transportation period can reach 12 days to the maximum extent, and the safety period is 9 days; the storage and transportation period of the specially-made fresh-keeping essential oil, the conventional high-temperature or high-pressure steam sterilization and the conventional storage and transportation box reaches 11 days at most, and the safety period is 7 days.
Drawings
FIG. 1 is a schematic perspective view of a storage and transportation box according to the present invention
FIG. 2 is a front cross-sectional view of the storage and transportation box of the present invention
Fig. 3 is a side cross-sectional view of the container of the present invention.
Detailed Description
The present invention will now be described in detail with reference to the accompanying drawings and examples. The following are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Any equivalent or similar substitutes should fall within the scope of protection of the invention without departing from the inventive concept. And not described in detail below, all with reference to the prior art.
Example one
The storage and transportation method of the sauced marinated duck comprises the following steps:
(1) preparation of storage and transportation box: as shown in fig. 1-3, a storage and transportation box is manufactured, and comprises a box body 1 and a cover body 2, wherein a gas collecting hood 3 is fixed on the inner wall of the cover body 2, a pipeline is connected and communicated with the center of the gas collecting hood 3, the pipeline is connected and communicated with a hose 4, the hose 4 penetrates out from the top of the cover body 2, a plurality of ultraviolet lamp beads 5 connected in series are embedded on the inner wall of the gas collecting hood 3, a power supply and an electric wire of each ultraviolet lamp bead 5 are fixed in the cover body 2, and a switch 6 of each ultraviolet lamp bead 5 is fixed on the outer; the wall of the box body 1 is an interlayer wall, wherein a small air pump 7 is fixed on the outer wall of the box body 1, an air inlet of the small air pump 7 is connected and communicated with a hose 4, an air outlet of the small air pump 7 is respectively connected and communicated with an inlet pipe and a communicating pipe of a temporary storage air bag 8 through a tee joint, the bottom of the temporary storage air bag 8 is provided with the inlet pipe, the inlet pipe is provided with a first valve 9, the communicating pipe is also connected with a temporary storage bottle 10 for fresh-keeping essential oil through a tee joint, a second valve 11 is fixed between the temporary storage bottle 10 for fresh-keeping essential oil and the temporary storage air bag 8, the communicating pipe is connected and communicated with a plurality of branch pipes through a distributing pipe 12, and each branch; a sealing ring is clamped on the cover body 2 and the periphery contacted with the box body 1;
(2) treatment before placing in a storage and transportation box: sterilizing vacuum-packaged sauced and marinated duck by adopting a segmented heating method, namely heating at 90-100 ℃ for 15min, cooling to 40-50 ℃, keeping the temperature for 1h, heating at 90-100 ℃ for 20min, cooling to normal temperature, and conventionally sterilizing and disinfecting a storage and transportation box;
(3) putting into a storage and transportation box: placing a plurality of layers of horizontal shelf frames in the storage and transportation box, placing a layer of the packed sauced marinated duck processed in the step (2) every time one layer of shelf frame is placed, wherein the quantity of the sauced marinated duck placed on one layer of shelf frame is that the sauced marinated duck is flatly laid on the upper surface of the shelf frame, and a gap is reserved between the two adjacent shelf frames;
(4) and (3) treatment after the materials are placed into a storage and transportation box: after a storage and transportation box is filled, closing the cover body, pressing the sauced duck package on the uppermost layer by the wide opening edge of the gas-collecting hood when the cover body is closed, opening a switch of an ultraviolet lamp, opening a small-sized air pump, closing a first valve, opening a second valve, and pumping gas with fresh-keeping essential oil into the storage and transportation box, wherein the fresh-keeping essential oil is prepared by mixing 8 parts by weight of tea polyphenol, 1 part by weight of allicin, 3 parts by weight of lemon grass essential oil and 5 parts by weight of cedar essential oil; when the whole storage and transportation box is filled with the atmosphere of the fresh-keeping essential oil, the small air pump is closed, the ultraviolet lamp is always opened during the closing period of the cover body, and the small air pump is opened only once during the closing period of the cover body until the storage and transportation box is filled with the atmosphere of the essential oil and then is closed; before the cover body is ready to be opened, the second valve is closed, the first valve is opened, the small air pump is opened for 1.5min, and gas containing the fresh-keeping essential oil in the storage and transportation box is collected through the gas collecting hood; when the cover body is opened, the small air pump and the ultraviolet lamp are closed.
Example two
The storage and transportation method of the sauced marinated duck comprises the following steps:
(1) preparation of storage and transportation box: as shown in fig. 1-3, a storage and transportation box is manufactured, and comprises a box body 1 and a cover body 2, wherein a gas collecting hood 3 is fixed on the inner wall of the cover body 2, a pipeline is connected and communicated with the center of the gas collecting hood 3, the pipeline is connected and communicated with a hose 4, the hose 4 penetrates out from the top of the cover body 2, a plurality of ultraviolet lamp beads 5 connected in series are embedded on the inner wall of the gas collecting hood 3, a power supply and an electric wire of each ultraviolet lamp bead 5 are fixed in the cover body 2, and a switch 6 of each ultraviolet lamp bead 5 is fixed on the outer; the wall of the box body 1 is an interlayer wall, wherein a small air pump 7 is fixed on the outer wall of the box body 1, an air inlet of the small air pump 7 is connected and communicated with a hose 4, an air outlet of the small air pump 7 is respectively connected and communicated with an inlet pipe and a communicating pipe of a temporary storage air bag 8 through a tee joint, the bottom of the temporary storage air bag 8 is provided with the inlet pipe, the inlet pipe is provided with a first valve 9, the communicating pipe is also connected with a temporary storage bottle 10 for fresh-keeping essential oil through a tee joint, a second valve 11 is fixed between the temporary storage bottle 10 for fresh-keeping essential oil and the temporary storage air bag 8, the communicating pipe is connected and communicated with a plurality of branch pipes through a distributing pipe 12, and each branch; a sealing ring is clamped on the cover body 2 and the periphery contacted with the box body 1;
(2) treatment before placing in a storage and transportation box: sterilizing vacuum-packaged sauced and marinated duck by adopting a segmented heating method, namely heating at 90-100 ℃ for 20min, cooling to 40-50 ℃, keeping the temperature for 3h, heating at 90-100 ℃ for 30min, cooling to normal temperature, and conventionally sterilizing and disinfecting a storage and transportation box;
(3) putting into a storage and transportation box: placing a plurality of layers of horizontal shelf frames in the storage and transportation box, placing a layer of the packed sauced marinated duck processed in the step (2) every time one layer of shelf frame is placed, wherein the quantity of the sauced marinated duck placed on one layer of shelf frame is that the sauced marinated duck is flatly laid on the upper surface of the shelf frame, and a gap is reserved between the two adjacent shelf frames;
(4) and (3) treatment after the materials are placed into a storage and transportation box: after a storage and transportation box is filled, closing the cover body, pressing the sauced duck package on the uppermost layer by the wide opening edge of the gas-collecting hood when the cover body is closed, opening a switch of an ultraviolet lamp, opening a small-sized air pump, closing a first valve, opening a second valve, and pumping gas with fresh-keeping essential oil into the storage and transportation box, wherein the fresh-keeping essential oil is prepared by mixing 10 parts by weight of tea polyphenol, 2 parts by weight of allicin, 1 part by weight of lemon grass essential oil and 3 parts by weight of cedar essential oil; when the whole storage and transportation box is filled with the atmosphere of the fresh-keeping essential oil, the small air pump is closed, the ultraviolet lamp is always opened during the closing period of the cover body, and the small air pump is opened only once during the closing period of the cover body until the storage and transportation box is filled with the atmosphere of the essential oil and then is closed; before the cover body is ready to be opened, closing the second valve, opening the first valve, opening the small air pump for 1min, and collecting gas containing the fresh-keeping essential oil in the storage and transportation box through the gas-collecting hood; when the cover body is opened, the small air pump and the ultraviolet lamp are closed.
Claims (2)
1. The storage and transportation method of the sauced marinated duck is characterized by comprising the following steps:
(1) preparation of storage and transportation box: manufacturing a storage and transportation box, which comprises a box body and a cover body, wherein a gas collecting hood is fixed on the inner wall of the cover body, the center of the gas collecting hood is connected and communicated with a pipeline, the pipeline is connected and communicated with a hose, the hose penetrates out from the top of the cover body, a plurality of ultraviolet lamp beads connected in series are embedded on the inner wall of the gas collecting hood, a power supply and an electric wire of each ultraviolet lamp bead are fixed in the cover body, and switches of the ultraviolet lamp beads are fixed on the outer wall of the; the box body wall is an interlayer wall, wherein a small air pump is fixed on the outer wall of the box body, an air inlet of the small air pump is connected and communicated with a hose, an air outlet of the small air pump is respectively connected and communicated with an inlet pipe and a communicating pipe of a temporary storage air bag through a tee joint, the bottom of the temporary storage air bag is provided with the inlet pipe, the inlet pipe is provided with a first valve, the communicating pipe is also connected with a temporary storage bottle of fresh-keeping essential oil through the tee joint, a second valve is fixed between the temporary storage bottle of fresh-keeping essential oil and the temporary storage air bag, the communicating pipe is connected and communicated with a plurality of branch pipes through a distributing pipe, and each branch pipe; a sealing ring is clamped on the periphery of the box cover, which is in contact with the box body;
(2) treatment before placing in a storage and transportation box: sterilizing vacuum-packaged sauced and marinated duck by adopting a segmented heating method, namely heating at 90-100 ℃ for 15-20min, cooling to 40-50 ℃, keeping the temperature for 1-3h, heating at 90-100 ℃ for 20-30min, cooling to normal temperature, and conventionally sterilizing and disinfecting a storage and transportation box;
(3) putting into a storage and transportation box: placing a plurality of layers of horizontal shelf frames in the storage and transportation box, placing a layer of the packed sauced marinated duck processed in the step (2) every time one layer of shelf frame is placed, wherein the quantity of the sauced marinated duck placed on one layer of shelf frame is that the sauced marinated duck is flatly laid on the upper surface of the shelf frame, and a gap is reserved between the two adjacent shelf frames;
(4) and (3) treatment after the materials are placed into a storage and transportation box: after a storage and transportation box is filled, closing the cover body, pressing the sauced marinated duck package on the uppermost layer by the edge of the wide opening of the gas collecting hood when the cover body is closed, opening a switch of the ultraviolet lamp, opening the small air pump, closing the first valve, opening the second valve, pumping gas with fresh-keeping essential oil into the storage and transportation box, closing the small air pump when the whole storage and transportation box is filled with the atmosphere of the fresh-keeping essential oil, wherein the ultraviolet lamp is always opened during the closing period of the cover body, and the small air pump is only opened once during the closing period of the cover body until the storage and transportation box is filled with the atmosphere of the essential oil and then; before the cover body is ready to be opened, closing the second valve, opening the first valve and opening the small air pump for 0.5-1.5min, and collecting the gas containing the fresh-keeping essential oil in the storage and transportation box through the gas-collecting hood; when the cover body is opened, the small air pump and the ultraviolet lamp are closed.
2. The storage and transportation method of sauced marinated duck according to claim 1, wherein the fresh-keeping essential oil is prepared by mixing 8-10 parts by weight of tea polyphenol, 1-2 parts by weight of allicin, 1-3 parts by weight of lemon grass essential oil and 3-5 parts by weight of cedar essential oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911287702.1A CN110833094A (en) | 2019-12-15 | 2019-12-15 | Storage and transportation method of sauced marinated duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911287702.1A CN110833094A (en) | 2019-12-15 | 2019-12-15 | Storage and transportation method of sauced marinated duck |
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| Publication Number | Publication Date |
|---|---|
| CN110833094A true CN110833094A (en) | 2020-02-25 |
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| CN201911287702.1A Pending CN110833094A (en) | 2019-12-15 | 2019-12-15 | Storage and transportation method of sauced marinated duck |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328982C (en) * | 2005-03-08 | 2007-08-01 | 南京雨润食品有限公司 | Microbe controlling method in beef ham slice manufacturing process |
| US20100192998A1 (en) * | 2009-01-26 | 2010-08-05 | Grainpro, Inc. | System and method for free-standing storage of agricultural commodities using a hermetic lightweight sleeve |
| US20100270297A1 (en) * | 2008-06-20 | 2010-10-28 | Grainpro, Inc. | System and method for hermetic storage of agricultural commodities during shipping |
| CN207590005U (en) * | 2017-03-07 | 2018-07-10 | 山东如康清真食品有限公司 | A kind of beef preservation device |
| CN109874777A (en) * | 2019-04-26 | 2019-06-14 | 安阳工学院 | A kind of device using north Chinese mugwort essential oil prevention and treatment grain storage pest |
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2019
- 2019-12-15 CN CN201911287702.1A patent/CN110833094A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328982C (en) * | 2005-03-08 | 2007-08-01 | 南京雨润食品有限公司 | Microbe controlling method in beef ham slice manufacturing process |
| US20100270297A1 (en) * | 2008-06-20 | 2010-10-28 | Grainpro, Inc. | System and method for hermetic storage of agricultural commodities during shipping |
| US20100192998A1 (en) * | 2009-01-26 | 2010-08-05 | Grainpro, Inc. | System and method for free-standing storage of agricultural commodities using a hermetic lightweight sleeve |
| CN207590005U (en) * | 2017-03-07 | 2018-07-10 | 山东如康清真食品有限公司 | A kind of beef preservation device |
| CN109874777A (en) * | 2019-04-26 | 2019-06-14 | 安阳工学院 | A kind of device using north Chinese mugwort essential oil prevention and treatment grain storage pest |
Non-Patent Citations (1)
| Title |
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| 姜绍通等: "茶多酚和大蒜素在冷却肉涂膜保鲜中的应用", 《食品科学》 * |
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Application publication date: 20200225 |