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70 条记录 (耗时 0.013 秒)

    Methods for preserving fresh produce
    23.
    发明授权
    Methods for preserving fresh produce 有权
    保鲜方法

    公开(公告)号：US08101221B2

    公开(公告)日：2012-01-24

    申请号：US10920799

    申请日：2004-08-18

    申请人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    发明人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    IPC分类号： A23L3/34

    CPC分类号： A23B7/157 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/10 ,  Y02A40/943

    摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

    摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。

    Frozen blanched green agricultural product
    25.
    发明授权
    Frozen blanched green agricultural product 失效
    冷冻烫绿色农产品

    公开(公告)号：US5789013A

    公开(公告)日：1998-08-04

    申请号：US719001

    申请日：1996-09-24

    申请人： Tomohiko Yamakawa ,  Toshiro Kurihara

    发明人： Tomohiko Yamakawa ,  Toshiro Kurihara

    IPC分类号： A23B7/04 ,  A23B7/05 ,  A23B7/06 ,  A23B9/10 ,  A23B9/30 ,  A23L11/00 ,  A23L1/20

    CPC分类号： A23B9/30 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/06 ,  A23B9/10 ,  A23L11/01 ,  A23L11/03

    摘要： A method of producing a frozen green agricultural product includes the step of blanching the green agricultural product. The blanching step includes changing the color of the green agricultural product bright, and swelling the green agricultural product to produce a frozen green agricultural product. Furthermore, an apparatus for producing a frozen green agricultural product has a cylinder including a coloring zone and a swelling zone, a steam inlet for supplying steam into the cylinder, and transporting mechanism for transporting the green agricultural product within the cylinder.

    摘要翻译： 冷冻绿色农产品的生产方法包括使绿色农产品漂白的步骤。 漂亮的步骤包括改变绿色农产品的颜色，使绿色农产品膨胀，生产冷冻绿色农产品。 此外，用于生产冷冻绿色农产品的设备具有包括着色区和溶胀区的圆柱体，用于向圆筒中供应蒸汽的蒸汽入口以及用于在圆筒内输送绿色农产品的输送机构。

    Method of preparing green beans and the resulting product
    26.
    发明授权
    Method of preparing green beans and the resulting product 失效
    制备青豆及其产品的方法

    公开(公告)号：US5151284A

    公开(公告)日：1992-09-29

    申请号：US143841

    申请日：1988-01-14

    申请人： Jeffrey R. Twyman

    发明人： Jeffrey R. Twyman

    IPC分类号： A23B7/04 ,  A23B7/05 ,  A23L11/00

    CPC分类号： A23B7/0441 ,  A23B7/0433 ,  A23B7/05 ,  A23L11/01

    摘要： Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

    摘要翻译： 在具有延长保质期的塑料容器中的新鲜青豆，被处理的青豆通过将青豆浸入水中在一定温度和足以冷却豆的内部的时间来减缓豆的正常变质 在这种温度下，通过去除孢子和细菌来消毒豆类，并且在收获后更换一些被豆子丢失的水分。 浸渍步骤后，在40°F至44°F的条件下从青豆表面除去水分，然后将豆分级并装入塑料容器中，保持豆的温度低于48℃ F。

    Method of preparing green beans
    27.
    发明授权
    Method of preparing green beans 失效
    青豆的制备方法

    公开(公告)号：US4867996A

    公开(公告)日：1989-09-19

    申请号：US38501

    申请日：1987-04-15

    申请人： Jeffrey R. Twyman

    发明人： Jeffrey R. Twyman

    IPC分类号： A23B7/04 ,  A23B7/05 ,  A23L11/00

    CPC分类号： A23B7/05 ,  A23B7/0433 ,  A23B7/0441 ,  A23L11/01

    摘要： Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at temperatures of 32.degree. to 38.degree. F. for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container keeping the bean temperature below 48.degree. F.

    摘要翻译： 在具有延长保存期限的塑料容器中的新鲜青豆，通过将青豆浸入32°至38°F温度的水中，处理青豆以减缓豆的正常变质，持续足够的时间 将豆的内部冷却至该温度，通过去除孢子和细菌来消毒豆，并且在收获后更换一些被豆失去的水。 浸渍步骤后，在40〜44°F的温度下从青豆的表面除去水分，然后将豆分级并装入塑料容器中，保持豆的温度低于48°F。

    Method for the production of concentrated, frozen potato puree
    28.
    发明授权
    Method for the production of concentrated, frozen potato puree 失效
    冷冻马铃薯泥生产方法

    公开(公告)号：US4517211A

    公开(公告)日：1985-05-14

    申请号：US462193

    申请日：1983-01-31

    申请人： Roland Haraldsson ,  Jan Bengtsson ,  Claes Friberg

    发明人： Roland Haraldsson ,  Jan Bengtsson ,  Claes Friberg

    IPC分类号： A23B7/04 ,  A23L19/12 ,  A23L1/216

    CPC分类号： A23B7/0441 ,  A23L19/13

    摘要： A method for the production of concentrated, frozen puree, especially potato puree, in which method the potatoes are first washed, peeled, cut into pieces, blanched, cooled and dewatered. The potatoes thus processed are then dried to reduce their weight by 40-60%, whereupon the potatoes are steamed and then mashed, frozen and crushed. By drying the potatoes before they are steamed, a final product of higher quality is obtained, while at the same time chemical additives, such as antioxidants, consistency agents etc., are rendered superfluous.

    摘要翻译： 一种生产浓缩，冷冻泥浆，特别是马铃薯泥的方法，首先将土豆洗涤，去皮，切成块，漂白，冷却和脱水。 然后将如此处理的马铃薯干燥以将其重量减少40-60％，然后将马铃薯蒸，然后捣碎，冷冻并粉碎。 通过在蒸煮之前将马铃薯干燥，可以获得更高品质的最终产品，同时使化学添加剂如抗氧化剂，稠度剂等变得多余。