CN109691518A - A kind of quick micro- jelly Techniques of preserving of implements class low temperature - Google Patents
A kind of quick micro- jelly Techniques of preserving of implements class low temperature Download PDFInfo
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- CN109691518A CN109691518A CN201711061959.6A CN201711061959A CN109691518A CN 109691518 A CN109691518 A CN 109691518A CN 201711061959 A CN201711061959 A CN 201711061959A CN 109691518 A CN109691518 A CN 109691518A
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- low temperature
- implements
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- jelly
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- 238000000034 method Methods 0.000 title claims abstract description 36
- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 33
- 238000007710 freezing Methods 0.000 claims abstract description 24
- 230000008014 freezing Effects 0.000 claims abstract description 24
- 210000004027 cell Anatomy 0.000 claims abstract description 23
- 239000012530 fluid Substances 0.000 claims abstract description 18
- 238000004321 preservation Methods 0.000 claims abstract description 16
- 238000005138 cryopreservation Methods 0.000 claims abstract description 14
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- 239000013078 crystal Substances 0.000 claims abstract description 8
- 230000009172 bursting Effects 0.000 claims abstract description 6
- 210000000170 cell membrane Anatomy 0.000 claims abstract description 5
- 238000011160 research Methods 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims abstract description 3
- 238000006243 chemical reaction Methods 0.000 claims abstract 2
- 235000013305 food Nutrition 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 8
- 230000008901 benefit Effects 0.000 claims description 5
- 230000006266 hibernation Effects 0.000 claims description 4
- 230000019522 cellular metabolic process Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 210000003722 extracellular fluid Anatomy 0.000 claims description 3
- 230000003834 intracellular effect Effects 0.000 claims description 3
- 239000005445 natural material Substances 0.000 claims description 3
- 231100000252 nontoxic Toxicity 0.000 claims description 3
- 230000003000 nontoxic effect Effects 0.000 claims description 3
- 230000001766 physiological effect Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 210000002977 intracellular fluid Anatomy 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000252185 Cobitidae Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N 1,4a-dimethyl-7-propan-2-yl-2,3,4,4b,5,6,10,10a-octahydrophenanthrene-1-carboxylic acid Chemical compound C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001635206 Conger conger Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 210000004602 germ cell Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000011475 lollipops Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention proposes a kind of quick micro- jelly Techniques of preserving of implements class low temperature, using high-tech biotechnology, in ice crystal state of the research biological cell under low-temperature condition, using low temperature and techniques for ultra-low temperature, with the microrefrigerating fluid of neoteric natural component, to the implements class for being frozen preservation, with the freezing curve of innovation, the direct Cryopreservation in microrefrigerating fluid.According to the size of kind and object, at 6 to 15 minutes, the Cryopreservation that implements class is completed in 15 to 30 minutes, shows that the cell membrane in the implements class for being frozen preservation not by bursting by freezing, is in the micro- jelly state of organism, the implements class for being frozen preservation is kept through refrigeration again, quality is fresh and alive, and the quick micro- freeze techniques of low temperature, are the micro- jelly Techniques of preserving innovated in the world, retainer species cell does not rupture, and increases the conversion of implements class polysaccharose substance.Fresh implements class passes through its freezing curve in the shortest time, stores fresh implements class under refrigerated conditions 10 years or more, still maintains the fresh fresh and alive quality of implements class.
Description
1. technical field
The present invention relates to implements class cryo-conservation technical fields, propose a kind of quick micro- jelly preservation skill of implements class low temperature
Art.
2. background technique
We have found that in nature, the animal of hibernation, body cell has nature to freeze freeze proof mechanism, as frog,
Loach, crucian wait the animal and aquatic animal for living in subtropical zone, frigid zone, and in the hurried decline of atmospheric temperature, it is thin to will increase body
The polysaccharide frost durability agent of born of the same parents, it is freeze proof from cell mobility to freeze in the hurried increase of double key number of the resin acid molecule of its Subcellular membrane
Learn causes its body cell because extraneous temperature declines to study, without being ruptured by ice crystal frost heave；Biology is in body cell
Micro- jelly state, and life entity is saved, recovery, resurrection when temperature rises.The evolution of biology always follows the natural law, by interior
The interaction of cause and external cause, what dialectical and relativistic rule carried out.Ice snake is frozen into ice lolly in winter, and people, which hold, to turn
Cane, living when temperature rises, migration, biology is evolved to incisively and vividly with freezing freeze proof life characteristics.In scientific experiment process
In, with the frost durability agent of extraction, with modern science patented technology simulating natural condition to white mouse, sea eel, frog, loach carry out with
Freeze freeze proof resurrection test, is instantaneously freezed using liquid, fluid temperature is arranged at subzero 30 DEG C to subzero 35 DEG C, and freeze-off time is 6
In minute, central temperature is respectively at subzero 7 DEG C to subzero 10 DEG C to subzero 18 DEG C of surface temperatures at subzero 27 DEG C to subzero 30 DEG C.
After freezing, placing 7 days in experiment refrigerator-freezer can be brought back to life.During the freezing of implements class, refrigeration industry metaplasia produce, when the equipment that freezes
When temperature reduces, ice crystal is generated in implements class iuntercellular first, with gradually decreasing for temperature, produces ice again in the cell
Crystallization, results in intraor extracellular pressure unbalanced in this way, to destroy plasm and cell membrane, leads to cell cracking, death.
Such as cell death, indicate that all relevant vital movements have stopped or disappeared to cell, germ plasm resource freezen protective, farming animals water etc.
Product saves, fresh and alive cell activities temporarily stop etc. also just not knowing where to begin.
3. summary of the invention
Based on problem above, it is proposed that a kind of quick micro- jelly Techniques of preserving of implements class low temperature.
Present invention aims to overcome that the defect of above-mentioned existing implements class freezing, refrigeration industry production technology, provides one
Kind uses (super) cryogenic technique and cell Low-temperature Ice crystallization theory, and the freezing curve of combined innovation has day using what is invented
The microrefrigerating fluid of right ingredient, a kind of technology of Cryopreservation is directly carried out to aquatic products, the meat product of frozen preservation.The technology root
It is of different sizes according to the type and quality that save, save object, the Cryopreservation of food is completed in different time period, and is frozen cell
The non-bursting by freezing of film, cell is constantly in activated state during subsequent freezing and refrigeration, a kind of micro- jelly state, thus product is presented
Matter is fresh and alive.
The technical solution adopted to achieve the purpose of the present invention are as follows:
Quickly micro- freeze techniques use high and new technology to low temperature, using techniques for ultra-low temperature and the pure natural microrefrigerating fluid produced, to water
Produce, meat and fruits and vegetables quickly directly freeze, the commercial value of core show the food inner cell film of frozen preservation not by
Bursting by freezing is in the micro- jelly state of biology, then the fruits and vegetables, aquatic products, meat product of preservation are frozen through refrigeration holding, and holding is frozen product
Fresh and alive quality.The core of the technology is exactly microrefrigerating fluid, and the raw material sources of microrefrigerating fluid belong to non-toxic type in pure natural substance, can be with
Frozen matter directly contacts, and meets food hygiene requirement.One of the characteristics of microrefrigerating fluid is exactly still to be able to maintain liquid at -40~-30 DEG C
Body state can quickly conduct energy within a short period of time, thus make intercellular extracellular fluid and into the cell intracellular
Liquid almost crystallizes in the same time, avoids due to the ice crystal inside and outside film is asynchronous that the lack of uniformity that generates is destroyed, to make
Cell is in a kind of dormant stage for being similar to " hibernation " state, realize by contact object freeze rapidly or fast cooling.?
Cryopreservation stage, the metabolism of cell and physiological activity are substantially at abort state, can be again extensive when condition is suitable
It is multiple.
4. Detailed description of the invention
The exemplary embodiment that the present invention will be described in more detail by referring to accompanying drawing, the above and other aspect of the invention and
Advantage will become more easily clear, in the accompanying drawings:
Fig. 1: for the quick micro- jelly Techniques of preserving process flow diagram of implements class low temperature of the invention；
5. specific embodiment
Hereinafter, now with reference to attached drawing, the present invention is more fully described, and various embodiments are shown in the attached drawings.So
And the present invention can be implemented in many different forms, and should not be construed as limited to embodiment set forth herein.Phase
Instead, it theses embodiments are provided so that the disclosure will be thorough and complete, and fully conveys the scope of the present invention to ability
Field technique personnel.
Hereinafter, the exemplary embodiment that the present invention will be described in more detail with reference to the accompanying drawings.
In conjunction with shown in attached drawing 1, quickly micro- jelly Techniques of preserving is low by implements class of the invention to implements class low temperature of the invention
Warm quickly micro- jellys Techniques of preserving is by implements class cleaning 1, sterilization 2, vacuum packaging 3, the continuous jelly machine that declines (- 27 DEG C -- 30 DEG C)
500-1000 grams/bag of micro- jelly 20-30 minute 4, verifier species center temperature (- 18 DEG C or so) 5 continue micro- 6 vanning 7 freezers storage of jelly
(- 18 DEG C -- 25 DEG C) 8 cold chain transportations (- 18 DEG C -- 25 DEG C) 9 are deposited to be composed.The core of the technology is exactly microrefrigerating fluid, microrefrigerating fluid
Raw material sources in pure natural substance, belong to non-toxic type, can directly be contacted with frozen matter, meet food hygiene requirement.Micro- jelly
One of the characteristics of liquid is exactly still to be able to maintain liquid condition at -40~-30 DEG C, can quickly conduct energy within a short period of time,
It thus crystallizes intercellular extracellular fluid almost in the same time with intracellular intracellular fluid, avoids because of ice inside and outside film
Lack of uniformity that is asynchronous and generating is crystallized to destroy, so that cell is made to be in a kind of dormant stage for being similar to " hibernation " state,
It realizes and is freezed or fast cooling rapidly by contact object.In the Cryopreservation stage, the metabolism of cell and physiological activity base
This can restore when condition is suitable again in abort state.
Concrete principle as shown in Figure 1: by implements class cleaning 1, sterilization 2, vacuum packaging 3, continuously decline jelly machine (- 27 DEG C --
30 DEG C) 500-1000 grams/bag of micro- jelly 20-30 minute 4, verifier species center temperature (- 18 DEG C or so) 5, lasting micro- 6 vanning 7 of jelly
Freezer storage (- 18 DEG C -- 25 DEG C) 8 cold chain transportations (- 18 DEG C -- 25 DEG C) 9 are formed by combining, innovate, the low temperature invented it is quickly micro-
Freeze techniques are using high-tech biotechnology, in ice crystal state of the research biological cell under low-temperature condition, using low temperature
And the microrefrigerating fluid of techniques for ultra-low temperature and neoteric natural component, to the food for being frozen preservation, with the freezing curve of innovation,
Direct Cryopreservation in microrefrigerating fluid.According to the size of kind and object, food is completed in 6 to 15 minutes, 15 to 30 minutes
Cryopreservation shows that the cell membrane in the food for being frozen preservation not by bursting by freezing, is in the micro- jelly state of organism, then protect through refrigeration
The food for being frozen preservation is held, it is that food preservation field reaches water leading in the world that quality is fresh and alive, therefore the referred to as quick micro- freeze techniques of low temperature
Flat innovative technology.
The quick micro- jelly Techniques of preserving of implements class low temperature of the invention, sorting is according to " according to state food safety post first
It is quasi- ", select color fresh goods glossy, the fresh implements fiber of structural state is clear, has tough and tensile, and the fresh implements class of smell is intrinsic gas
Taste, odorless, peculiar smell.Processing specification production is executed by (GB/T9961-2008) standard, and organoleptic indicator should meet GB2708 rule
It is fixed.First step cleaning, sterilization: mechanized cleaning all-in-one machine is used.Ejected wash water follows " standards for drinking water quality " (GB
5749-2006), sterilization processing is then done.Weigh after cleaning and sterilization: according to instrument size demand by 500 grams/bag, 1000 grams/
Bag.Vacuum packaging: and being packed by the amount of customer requirement by 500 grams/bag, 1000 grams/bag, and packaging follows " food safety state
Family's standard prepackaged food label general rule " (GB 7718-2011).The quick micro- jelly of core technology: with vacuum packaging bag packet before freezing
Dress, fresh implements class is put into micro- jelly machine, and microrefrigerating fluid temperature controls in -27 DEG C~-30 DEG C, makes implements in 20~30 minutes
The central temperature of class drops to -18 DEG C from+10 DEG C~+15 DEG C.The heat transfer rate of liquid contact is usually tens times of air heat transfer,
Therefore time a few houres for routinely freezing to need can be shortened to a few minutes to more than ten minutes, the technology compared with routinely freezing,
Freeze-off time is short, and yield in unit time is big.It is generally conventional to freeze to need 4 hours or more even more than ten such as shrimp, fish, meat product
Hour.And the micro- freeze techniques of low temperature then can shortened belt a few minutes.Meanwhile the food processed by micro- freeze techniques, cell membrane are not broken
Bad, nutritive value substance is not lost after defrosting, keeps food original local flavor, mouthfeel and nutritive value, even than new in mouthfeel
Fresh food is even better.Using micro- freeze techniques, moreover it is possible to save substantial contribution.This technology is leading than American-European countries similar technique
Nearly 15 years.Implements class examines its central temperature up to -18 DEG C after the processing of micro- jelly, i.e., sustainable freezing and dress, referring to country's mark
Quasi- fresh implements class (GB/T9961-2008) test stone executes.With carton outer packing.Refrigeration: enter -18 DEG C after micro- jelly implements class
It is stored in~-25 DEG C of freezers, control is advisable at ± 1~2 DEG C.Cold preservation time controlled in 12 months.Transport: transport Shi Yaoyong
Refrigerator car, cold chain cannot break, and refrigerator car temperature is -18 DEG C~-25 DEG C.It can be said that the micro- jelly Techniques of preserving of low temperature has started aquatic products
New era of industry development.It brings the revolution that implements class saves refrigeration field, from raising implements class quality, increases storage
Phase is reduced for pollution, energy conservation and environmental protection, clear production etc., is a great innovation for saving refrigeration.The quick micro- jelly of low temperature
Technology has well solved the safe preservation problem of the links such as the circulation of implements class, processing, sale, realizes " green, environmentally friendly, strong
Health, health, safety " has high Social benefit and economic benefit.
The above description is only an embodiment of the present invention, is not intended to restrict the invention.The present invention can have various conjunctions
Suitable change and variation.Any modification, equivalent substitution, improvement and etc. done within the spirit and principles of the present invention, should all
It is included within protection scope of the present invention.
Claims (4)
1. a kind of quick micro- jelly Techniques of preserving of implements class low temperature,
It is characterized by:
The present invention relates to a kind of quick micro- jelly Techniques of preserving of implements class, manage with (super) cryogenic technique and cell low temperature ice crystal
By the freezing curve of combined innovation, using the quick microrefrigerating fluid of the low temperature with natural component invented, to frozen preservation
Aquatic products directly carries out Cryopreservation.The technology is of different sizes according to the type and quality for saving, saving object, in different time period
The Cryopreservation of implements class is completed, and the non-bursting by freezing of film for being frozen cell, cell are constantly in during subsequent freezing and refrigeration
A kind of micro- jelly state is presented in activated state, thus quality is fresh and alive.
The quick micro- freeze techniques of low temperature, are the micro- jelly Techniques of preserving innovated in the world, and retainer species cell does not rupture, and increase implements
The conversion of class polysaccharose substance.Fresh implements class passes through its freezing curve in the shortest time, makes fresh implements class in refrigeration item
It is stored 10 years or more under part, still maintains the fresh fresh and alive quality of implements class, mouthfeel is more delicious when use.The technology and conventional jelly
Knot is compared, and freeze-off time is short, and yield in unit time is big, saves Du Genggao, there is high Social benefit and economic benefit.
2. the method as described in claim 1, it is characterised in that:
The quick microrefrigerating fluid raw material sources of the low temperature belong to non-toxic type, can directly contact with frozen matter in pure natural substance, accord with
Combined foodstuff hygienic requirements.One of the characteristics of microrefrigerating fluid is exactly still to be able to maintain liquid condition at -40~-30 DEG C.
3. method according to claim 1 or 2, it is characterised in that:
Quickly micro- freeze is conducted heat using liquid contactor species, and chilling rate is usually tens times of air heat transfer, therefore can
Time a few houres for routinely freezing to need is shortened into a few minutes to more than ten minutes.Energy can be quickly conducted within a short period of time
Amount, thus crystallize intercellular extracellular fluid almost in the same time with intracellular intracellular fluid, it avoids because in film
The lack of uniformity that outer ice crystal is asynchronous and generates is destroyed, so that cell be made to be in a kind of suspend mode rank for being similar to " hibernation " state
Section is realized and is freezed or fast cooling rapidly by contact object.In the Cryopreservation stage, the metabolism of cell and physiological activity
It is substantially at abort state, when condition is suitable, can be restored again.
4. method as claimed in claim 3, it is characterised in that:
The quick micro- freeze techniques of the low temperature, using high-tech biotechnology, in research biological cell under low-temperature condition
Ice crystal state, using the microrefrigerating fluid of low temperature and techniques for ultra-low temperature and neoteric natural component, to the implements for being frozen preservation
Class, with the freezing curve of innovation, the direct Cryopreservation in microrefrigerating fluid.According to the size of kind and object, at 6 to 15 minutes,
The Cryopreservation that food is completed in 15 to 30 minutes, shows that the cell membrane in the implements class for being frozen preservation not by bursting by freezing, is in
The micro- jelly state of organism, then through refrigerating the implements class for keeping being frozen preservation, quality is fresh and alive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061959.6A CN109691518A (en) | 2017-10-20 | 2017-10-20 | A kind of quick micro- jelly Techniques of preserving of implements class low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061959.6A CN109691518A (en) | 2017-10-20 | 2017-10-20 | A kind of quick micro- jelly Techniques of preserving of implements class low temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109691518A true CN109691518A (en) | 2019-04-30 |
Family
ID=66229575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711061959.6A Pending CN109691518A (en) | 2017-10-20 | 2017-10-20 | A kind of quick micro- jelly Techniques of preserving of implements class low temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109691518A (en) |
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2017
- 2017-10-20 CN CN201711061959.6A patent/CN109691518A/en active Pending
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