**4. Conclusions**

In this study, five kinds of dishes (fish fillet in chili sauce, preserved vegetables and pork, fried mixed vegetables, roast pork with bamboo shoots, and stewed bamboo) in daily life were processed with GCT, and the optimal scheduled processes were summarized. Additionally, excellent sterilization and preservation effects of GCT were confirmed by calculating the total number of viable bacteria. The present study provides important experimental data for further applications of GCT in special environment foods.

GCT is a revolutionary technology, completely different from existing preservation methods. It can successfully seal cooked dishes inside a package filled with inert gas, which can perform continuous seasoning and sterilizing for the food. After that, it can be circulated, stored, transported, and sold at room temperature without changing the tastes, colors, and flavors of the ingredients. GCT provides a potential strategy for Chinese cooking to enter an era of standardization, of large-scale and automatic production, and provides new impetus for the development of food deep processing technology [8,13].

**Supplementary Materials:** The following supporting information can be downloaded at: https:// www.mdpi.com/article/10.3390/agriculture12122010/s1, Table S1–S5: Scheduled process of Fish fillet in chili sauce (Table S1), Preserved vegetables & Pork (Table S2), Roast pork with bamboo shoots (Table S3), Fried mixed vegetables (Table S4), and Stewed bamboo (Table S5).

**Author Contributions:** Conceptualization, D.L. (Dan Li), D.L. (Dong Liang), C.Z., and C.C. (Cunkun Chen); methodology, D.L. (Dan Li) and D.L. (Dong Liang); investigation, D.L. (Dan Li), Z.L., Y.L., Z.G., Z.W., and C.C. (Chunping Cao); resources, D.L. (Dan Li); data curation, D.L. (Dan Li); writing— original draft preparation, D.L. (Dan Li) and D.L. (Dong Liang); writing—review and editing, D.L. (Dong Liang); visualization, D.L. (Dan Li) and D.L. (Dong Liang); supervision, C.Z. and C.C. (Cunkun Chen); pro-ject administration, D.L. (Dan Li), C.Z., and C.C. (Cunkun Chen); funding acquisition, D.L. (Dan Li), C.Z., and C.C. (Cunkun Chen). All authors have read and agreed to the published version of the manuscript.

**Funding:** This work was funded by Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs (kf2022002), Research Projects of National Priority (14A644), Departmental scientific Research Project (20M0603), and 2021 Excellent Construction Project (21TPQN0601).

**Institutional Review Board Statement:** Not applicable.

**Data Availability Statement:** Most of the data are available in the tables and figures of the manuscript. If scholars need more specific data, they can send an email to the corresponding author or the first author.

**Conflicts of Interest:** The authors declare no conflict of interest.
