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New breakthroughs in food preservation technology for fresh fruits and vegetables ★ Introduction to compound modified atmosphere fresh-keeping techniques 1. The difference between freshness preservation and shelf life When people purchase foods, they are used to paying attention to the shelf life. The shelf life actually guarantees the safety of foods, but as people’s living standards improve, people’s Food requirements alone are not enough for safety. We also hope that the food we eat will be fresh. So the concept of "preservation" came into being. The so-called “preservation†means that food can be guaranteed in terms of nutrition, color, texture, and flavor on the basis of ensuring safety. Fresh-keeping foods are original foods, and freshness is higher than shelf life. The foods are guaranteed to be of good quality, but the quality of the foods may not be preserved. Second, the principle of composite MAP packaging preservation 1. Composite modified atmosphere fresh packaging also known as gas replacement packaging, internationally known as MAP packaging (ie Modified Atmosphere Packing). The principle of the composite modified atmosphere packaging machine is to use composite fresh gas (2-4 kinds of gas mix according to the food characteristic ratio) to replace the air inside the packing box or the packaging bag and change the external environment of the food in the box (bag) to suppress Bacteria (microorganisms) grow and multiply, slowing the metabolism of fresh fruits and vegetables, thereby prolonging the shelf life or shelf life of foods. 2. Atmosphere-preserved gas is generally composed of carbon dioxide (CO2), nitrogen (N2), oxygen (O2), and a small amount of specialty gases. CO2 gas has the effect of inhibiting the growth and reproduction of most spoilage bacteria and fungi, and is the main bacteriostatic component in the protective gas; O2 has the effect of inhibiting the growth and reproduction of most anaerobic spoilage bacteria, maintaining the color of fresh meat and maintaining the aerobic respiration of fresh fruits and vegetables. The role of freshness; N2 is an inert gas, does not work with food, as a filler gas, with the composition of CO2, O2 and special gas composition of fresh gas preservation. Different foods and fruits have different compositions and proportions of fresh gas. Third, the composite MAP packaging preservation technology key The key to composite MAP fresh-keeping packaging is the ratio of composite preservative gas control accuracy and gas replacement rate. Due to the different performance characteristics of food and vegetables, their ratio of fresh gas is quite sensitive. Therefore, a qualified composite modified atmosphere packaging machine should be equipped with a high-precision automatic gas mixing system and an automatic mixing device with a proportional error of less than 2% and a gas replacement rate of more than 99.5%, that is, the gas ratio and packaging set by the man-machine interface of the control system. The ratio of the measured gas in the rear box (bag) should be less than 2% and the oxygen content should be less than 0.5%. Otherwise, its preservation effect will be greatly affected, and some products have even worse preservation effect than ordinary sealing packaging. 4. Advantages of compound modified atmosphere fresh-keeping compared to other fresh-keeping methods. At present, the commonly used fresh-keeping (or shelf-life) methods for food are mainly: (1) chemical preservation; (2) refrigeration and preservation; (3) vacuum sterilizing and high-temperature sterilization (4) vacuum nitrogen filling and fresh-keeping; (5) composite modified atmosphere; (6) natural biological preservation. In the above six kinds of preservation techniques, chemical preservation is the use of chemical agents for antisepsis, but consumers are limited by the concern about the side effects of preservatives; the drawback of freezing and preservation is the change in taste after food freezing; The disadvantage of the bacteria is its unique taste, taste and nutritional damage to the food; the nitrogen-filled packaging can better maintain the food's taste, taste and nutrition, but the aseptic packaging environment is required, and the environmental requirements are extremely high and need to be larger. investment. The combination of modified atmosphere preservation and natural biological preservation is a brand-new preservation technology developed on the basis of the above tradition. It requires relatively low packaging environment, no large investment, only ultraviolet or ozone sterilization for the packaging environment, and operation personnel, etc. Soft environment to make the appropriate specification can be characterized by the need for high-temperature sterilization, so the composite modified atmosphere can ensure that the original food taste, taste and nutritional ingredients, and truly ensure the original juice, flavor, original appearance. V. Use scope (1) All kinds of stewed vegetables, stir-fries, and fish products; (2) fresh livestock and aquatic products; (3) fresh fruits and vegetables, mushrooms; (4) moon cakes, cakes, and soy products; Curing products; (6) Tea, Chinese herbal medicines and native products; (7) Various types of foods for supermarket distribution centers that need to be kept fresh. ★ Fresh-keeping period of various foods (for reference): Fresh-keeping of cooked food products, western-style livestock and poultry cooked foods, stewed vegetables, stir-fries, stews, and fast foods, etc., requiring fresh preservation and preservation and maintaining original flavor, using modified atmosphere packaging with natural biological products. Technology can achieve better results. Preservative gas is generally composed of CO2, N2 and other gases. After modified atmosphere packaging, the preservation gas forms a protective film on the surface of the food so as to achieve antibacterial and preservation, and maintain the nutrition and original taste, taste, and shape of the food. The preservation period below 20°C is more than 10-15 days; at 0-4°C, the preservation period is more than 90 days; after pasteurization (about 80°C), the preservation period at room temperature is more than 90 days. High barrier films are required. Fresh and Livestock The modified atmosphere packaging of fresh pigs, cattle, and mutton consists of CO2, O2 and other gases. The high concentration of O2 oxidizes myoglobin in the meat to oxygenated myoglobin, which keeps the fresh red meat fresh. CO2 is used for antibacterial protection. The shelf life is 7-30 days at 0-4°C. Fresh-keeping birds use CO2, N2 and other fresh-keeping gases, and the fresh-keeping period can reach over 30 days. With natural biotechnology, it can be sold at room temperature for 2-5 days. Fresh aquatic products such as seafood, fresh fish and other aquatic products are perishable foods with high moisture content. When stored at low temperature, anaerobic bacteria are one of the corrupt factors of fresh aquatic products and produce toxins harmful to human health. The fresh gas consists of O2, CO2 and N2. The modified atmosphere packaging of fatty fish is mainly due to fat oxidation acid, and the protective gas consists of CO2 and N2. Fresh seafood modified atmosphere packaging, according to species and freshness, at 0-4 °C temperature preservation period of 15-30 days. The packaging film requires a composite plastic film with high gas barrier properties to maintain the gas concentration in the package. After harvesting, fresh fruit and vegetable mushroom fruits and vegetables still retain the metabolic respiratory activity that CO2 is emitted from O2. If the O2 content in the package is reduced and the CO2 content is increased, the fruits and vegetables can maintain a slight aerobic respiration without generating anaerobic respiration. The aging process of fresh fruits and vegetables is delayed, and the metabolic rate is reduced, thereby prolonging the preservation period. The fresh-keeping gas of fresh fruits and vegetables is composed of O2, CO2 and N2. Modified atmosphere packaging preservation period according to the variety and freshness of fruits and vegetables to determine, such as strawberries, mushrooms, litchi, peach, leafy vegetables and so on. The shelf life is 20-60 days at a temperature of 0-6°C. Use a low barrier membrane. The deterioration of grilled food barbecue food is mainly mildew, preservation requires mildew and maintain flavor, fresh gas consists of CO2 and N2. The shelf life of cakes, breads, and other rice foods is 15-60 days at room temperature; the shelf life of moon cakes at room temperature is 30-90 days; the plastic packaging film for the steamed breads needs to adopt a high gas barrier composite plastic film to keep the inside of the package. The gas concentration. With natural biotechnology, the preservation effect doubles. Kimchi, pickled products Kimchi-like food in the air, easy oxidation, mildew metamorphism, in the marinate (bubble) process, adding the right amount of natural biological agents, after modified atmosphere packaging, at room temperature can be preserved for 30-180 days. Preservation gas consists of CO2 and N2. Use high barrier film. ★ Senrui Company Profile Suzhou Senrui Preservation Equipment Co., Ltd. is a high-tech enterprise specializing in the research and development of fresh-keeping packaging equipment for fruits and vegetables. The company uses a number of national patents created by the general manager Mr. Lu Jinyan (boxed food packaging machine gas). Replacement technology ZL01217028.3, gas proportion mixing device ZL02263582.3, bag packaging gas replacement structure ZL20025354.3, high-efficiency gas replacement technology ZL20054850.1, modified atmosphere storage box technology ZL20062144.1), computer program control technology, pneumatic vacuum technology, Optical magnetic induction technology and compound gas automatic mixing technology have successfully developed a series of composite modified atmosphere fresh-keeping packaging machines that fill the gaps in the field of domestic food preservation and solved the problems of preservation of fresh fruits and vegetables, so that the air-conditioned fresh-keeping packaging technology in China has reached The world advanced level. In order to better serve customers, the company and the US-based genetics and biotechnology experts jointly launched a new genetic biologics, combined with modified atmosphere packaging, to achieve low temperature food sales at room temperature, high temperature foods low temperature sterilization, causing a food preservation field New revolution in the field. Since the company's equipment was put on the market, it has been successively in Nanjing Agricultural University, Tianjing Business School, Beijing Quanjude, China Meat Research Center, Hong Kong Fish Food, Malaysia Sengfa Group, Shenzhen Agricultural Meat Distribution, Shanghai Jitai Poultry Industry, and Wuxi Lubiao. The use of well-known enterprises and research institutes such as the recommendation, the Shandong Lanshan Group, and Hunan Jiahua Biotechnology have achieved very satisfactory preservation and social effects. Senrui company is willing to sincerely cooperate with all sectors of society, in the "pursuit of excellence, continuous innovation, and serve the community" business philosophy, to provide the community with real food preservation equipment! Suzhou Senrui Preservation Equipment Co., Ltd. Address: No. 200, Renmin Road, Suzhou City Telephone Contact: Lu Jinyan 13812650323
Pain Relief Patch(Pain Areas)
Pain Relief Patch
[Name] Medical Cold Patch
[Package Dimension] 6cm×8cm 4pieces/box
The pain relief patch is composed of three layers, namely, backing lining, middle gel and protective film. It is free from pharmacological, immunological or metabolic ingredients.
[Scope of Application]
For cold physiotherapy, closed soft tissue only.
[Indications]
The patches give fast acting pain relief for strains, sprains, cramp, bruises, swollen areas or joint stiffness.
[How To Use a Patch]
Please follow the Schematic Diagram. One piece, one time.
The curing effect of each piece can last for 6-8 hours.
[Attention]
Do not apply the patch on the problematic skin, such as wounds, eczema, dermatitis,or in the eyes. People allergic to herbs and the pregnant are advised not to use the medication. If swelling or irritation occurs, please stop using and if any of these effects persist or worsen.notify your doctor or pharmacist promptly. Children using the patch must be supervised by adults.
[Storage Conditions]
Store below 30c in a dry place away from heat and direct sunlight.
Pain Relief Patch(Pain Areas),Shouler Pain Relief Patch,Joints Pain Relief Patch, Muscle Pain Relief Patch
Shandong XiJieYiTong International Trade Co.,Ltd. , https://www.xjytmedical.com