Production and processing technology of canned yellow peaches
The invention relates to the technical field of production of canned yellow peaches, and discloses a production and processing technology of canned yellow peaches, and when the canned yellow peaches are packaged, air in the canned yellow peaches needs to be pumped out, so that a vacuum environment i...
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| creator | SHAO ZEPIN WANG YANG |
| description | The invention relates to the technical field of production of canned yellow peaches, and discloses a production and processing technology of canned yellow peaches, and when the canned yellow peaches are packaged, air in the canned yellow peaches needs to be pumped out, so that a vacuum environment is formed in the canned yellow peaches, and bacteria breeding in the canned yellow peaches is avoided. According to the production and processing technology of the canned yellow peaches, when the canned yellow peaches are sealed, air in the canned yellow peaches is pumped out to reach a vacuum state, so that the problem of bacterium breeding in the canned yellow peaches can be avoided; according to the processing technology, auxiliary materials such as preservatives do not need to be added into the canned yellow peaches, the shelf life of the canned yellow peaches is prolonged, damage to human bodies is reduced, and bacteria in the yellow peaches can be effectively killed by adopting two modes of high-temperature st |
| format | Patent |
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According to the production and processing technology of the canned yellow peaches, when the canned yellow peaches are sealed, air in the canned yellow peaches is pumped out to reach a vacuum state, so that the problem of bacterium breeding in the canned yellow peaches can be avoided; according to the processing technology, auxiliary materials such as preservatives do not need to be added into the canned yellow peaches, the shelf life of the canned yellow peaches is prolonged, damage to human bodies is reduced, and bacteria in the yellow peaches can be effectively killed by adopting two modes of high-temperature st</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CONVEYING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HANDLING THIN OR FILAMENTARY MATERIAL ; HUMAN NECESSITIES ; MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS ; PACKING ; PERFORMING OPERATIONS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; STORING ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; UNPACKING</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220429&DB=EPODOC&CC=CN&NR=114403387A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220429&DB=EPODOC&CC=CN&NR=114403387A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHAO ZEPIN</creatorcontrib><creatorcontrib>WANG YANG</creatorcontrib><title>Production and processing technology of canned yellow peaches</title><description>The invention relates to the technical field of production of canned yellow peaches, and discloses a production and processing technology of canned yellow peaches, and when the canned yellow peaches are packaged, air in the canned yellow peaches needs to be pumped out, so that a vacuum environment is formed in the canned yellow peaches, and bacteria breeding in the canned yellow peaches is avoided. According to the production and processing technology of the canned yellow peaches, when the canned yellow peaches are sealed, air in the canned yellow peaches is pumped out to reach a vacuum state, so that the problem of bacterium breeding in the canned yellow peaches can be avoided; according to the processing technology, auxiliary materials such as preservatives do not need to be added into the canned yellow peaches, the shelf life of the canned yellow peaches is prolonged, damage to human bodies is reduced, and bacteria in the yellow peaches can be effectively killed by adopting two modes of high-temperature st</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CONVEYING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>STORING</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLANKMpPKU0uyczPU0jMS1EoKMpPTi0uzsxLVyhJTc7Iy8_JT69UyE9TSE7My0tNUahMzcnJL1coSE1Mzkgt5mFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoYmJgbGxhbmjsbEqAEAUMgwiA</recordid><startdate>20220429</startdate><enddate>20220429</enddate><creator>SHAO ZEPIN</creator><creator>WANG YANG</creator><scope>EVB</scope></search><sort><creationdate>20220429</creationdate><title>Production and processing technology of canned yellow peaches</title><author>SHAO ZEPIN ; WANG YANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114403387A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CONVEYING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>STORING</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>SHAO ZEPIN</creatorcontrib><creatorcontrib>WANG YANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHAO ZEPIN</au><au>WANG YANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Production and processing technology of canned yellow peaches</title><date>2022-04-29</date><risdate>2022</risdate><abstract>The invention relates to the technical field of production of canned yellow peaches, and discloses a production and processing technology of canned yellow peaches, and when the canned yellow peaches are packaged, air in the canned yellow peaches needs to be pumped out, so that a vacuum environment is formed in the canned yellow peaches, and bacteria breeding in the canned yellow peaches is avoided. According to the production and processing technology of the canned yellow peaches, when the canned yellow peaches are sealed, air in the canned yellow peaches is pumped out to reach a vacuum state, so that the problem of bacterium breeding in the canned yellow peaches can be avoided; according to the processing technology, auxiliary materials such as preservatives do not need to be added into the canned yellow peaches, the shelf life of the canned yellow peaches is prolonged, damage to human bodies is reduced, and bacteria in the yellow peaches can be effectively killed by adopting two modes of high-temperature st</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN114403387A |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS STORING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING |
| title | Production and processing technology of canned yellow peaches |
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