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    • 1. 发明授权
    • Preparation and preservation of fresh, vitaminized, flavored and
unflavored cut apple pieces
    • 新鲜,维生素,调味和无味切苹果片的制备和保存
    • US5922382A
    • 1999-07-13
    • US745944
    • 1996-11-08
    • William Duncan PowrieChiu Hui Wu
    • William Duncan PowrieChiu Hui Wu
    • A23B7/04A23B7/05A23B7/10A23B7/148A23B7/153A23L19/00B65D85/50A23L2/06
    • A23B7/148A23B7/05A23B7/10A23L19/03A23L19/05
    • This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning. A method of preserving fresh apple pieces comprising: (a) sanitizing the surfaces of whole apples with a suitable sanitization agent; (b) coring and cutting the peeled or unpeeled apples into pieces; (c) immersing the apple pieces in an acid solution containing between about 5 to about 15% weight ascorbic acid; (d) removing excess solution from the surfaces of the apple pieces; (e) depositing a flavorant on the surfaces of the apple pieces in a container or placing previously-flavored apple pieces in a container; and (f) quick-chilling the apple pieces and storing the container of apple pieces at a temperature between about 0.degree. C. and about 10.degree. C.
    • 本发明涉及一种长时间保存鲜切果实的新方法。 更具体地说,本发明涉及一种制备和保存新鲜的维生素调味或未调味的苹果切片的新方法,以在冷藏温度下长时间储存​​至容器长达6周的容器中,保持可接受的天然存在的 和辅料风味,质地脆,原始白度或黄色,无酶促褐变。 一种保存新鲜苹果片的方法,包括:(a)用合适的消毒剂消毒整个苹果的表面; (b)将剥皮或未剥皮的苹果取芯并切割成碎片; (c)将苹果片浸入含有约5至约15重量%抗坏血酸的酸溶液中; (d)从苹果片表面去除多余的溶液; (e)在容器中的苹果片的表面上放置食用香料或将预先调味的苹果片放在容器中; 和(f)快速冷却苹果片并将苹果片的容器储存在约0℃至约10℃之间的温度。