CN109691528A - A kind of quick preservation by partial technology of berry low temperature - Google Patents
A kind of quick preservation by partial technology of berry low temperature Download PDFInfo
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- CN109691528A CN109691528A CN201711060293.2A CN201711060293A CN109691528A CN 109691528 A CN109691528 A CN 109691528A CN 201711060293 A CN201711060293 A CN 201711060293A CN 109691528 A CN109691528 A CN 109691528A
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- 235000021028 berry Nutrition 0.000 title claims abstract description 46
- 238000005516 engineering process Methods 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 230000008014 freezing Effects 0.000 claims abstract description 28
- 210000004027 cell Anatomy 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000015110 jellies Nutrition 0.000 claims abstract description 19
- 239000008274 jelly Substances 0.000 claims abstract description 19
- 239000012530 fluid Substances 0.000 claims abstract description 18
- 238000005057 refrigeration Methods 0.000 claims abstract description 9
- 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
- 238000006243 chemical reaction Methods 0.000 claims abstract 2
- 235000013305 food Nutrition 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
- 238000012546 transfer Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 238000004519 manufacturing process Methods 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
- 238000002425 crystallisation Methods 0.000 claims description 2
- 230000008025 crystallization Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 210000002977 intracellular fluid Anatomy 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 3
- 241001465754 Metazoa Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000004224 protection Effects 0.000 description 3
- 241000252185 Cobitidae Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007613 environmental effect 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
- 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
- 230000033228 biological regulation Effects 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
- 238000004134 energy conservation Methods 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
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 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
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021485 packed food Nutrition 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
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000725 suspension Substances 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention proposes a kind of quick preservation by partial technologies of berry 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 fresh-keeping berry is frozen, with the freezing curve of innovation, directly freeze in microrefrigerating fluid fresh-keeping.According to the size of kind and object, at 6 to 15 minutes, that completes berry in 15 to 30 minutes freezes fresh-keeping, shows that the cell membrane being frozen in fresh-keeping berry by bursting by freezing, is not in the micro- jelly state of organism, it keeps being frozen fresh-keeping berry through refrigeration again, quality is fresh and alive, and the quick micro- freeze techniques of low temperature, are the preservation by partial technologies innovated in the world, it keeps berry cell not rupture, increases the conversion of berry polysaccharose substance.Fresh berry passes through its freezing curve in the shortest time, stores fresh berry within 12 months under refrigerated conditions, still maintains the fresh and alive quality of fresh berry.
Description
1. technical field
The present invention relates to berry preservation by low temperature technical fields, propose a kind of quick preservation by partial technology of berry low temperature.
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 berry freezing, refrigeration industry metaplasia produce, when the equipment temperature that freezes
When degree reduces, ice crystal is generated in berry iuntercellular first, with gradually decreasing for temperature, produces ice knot again in the cell
Crystalline substance results in intraor extracellular pressure unbalanced in this way, to destroy plasm and cell membrane, leads to cell cracking, death.Such as
Cell death indicates that all relevant vital movements have stopped or disappeared to cell, and germ plasm resource freezen protective, farming animals water etc. produce
Product are fresh-keeping, fresh and alive cell activities temporarily stop etc. does not just know where to begin yet.
3. summary of the invention
Based on problem above, it is proposed that a kind of quick preservation by partial technology of berry low temperature.
Present invention aims to overcome that the defect of above-mentioned existing berry freezing, refrigeration industry production technology, provides one kind
With (super) cryogenic technique and cell Low-temperature Ice crystallization theory, the freezing curve of combined innovation is had naturally using what is invented
The microrefrigerating fluid of ingredient directly carries out freezing a kind of fresh-keeping technology to fresh-keeping aquatic products, meat product is frozen.The technology according to
Type that is fresh-keeping, saving object and quality are of different sizes, and that completes food in different time period freezes fresh-keeping, and are frozen cell
The non-bursting by freezing of film, cell are constantly in activated state during subsequent freezing and refrigeration, and a kind of micro- jelly state, thus quality is presented
It 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 be frozen fresh-keeping food inner cell film not by
Bursting by freezing is in the micro- jelly state of biology, then keeps being frozen fresh-keeping fruits and vegetables, aquatic products, meat product through refrigeration, 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.?
Freeze the fresh-keeping 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 preservation by partial technical matters flow diagram of berry 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, the quick preservation by partial technology of berry low temperature of the invention is fast by berry low temperature of the invention
Fast preservation by partial technology be by berry cleaning 1, sterilization 2, vacuum packaging 3, continuously decline jelly machine (- 27 DEG C -- 30 DEG C) 500-1000
Gram/bag micro- jelly 20-30 minute 4, examine berry center temperature (- 18 DEG C or so) 5, continue it is micro- freeze 67 freezers of vanning store (- 18 DEG C --
25 DEG C) 8 cold chain transportations (- 18 DEG C -- 25 DEG C) 9 are composed.The core of the technology is exactly microrefrigerating fluid, and the raw material of microrefrigerating fluid come
Derived from pure natural substance, belong to non-toxic type, can directly be contacted with frozen matter, meets food hygiene requirement.The characteristics of microrefrigerating fluid it
One 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, thus makes cell
Between extracellular fluid almost crystallized in the same time with intracellular intracellular fluid, avoid because ice crystal is asynchronous inside and outside film
And the lack of uniformity generated is destroyed, so that cell be made to be in a kind of dormant stage for being similar to " hibernation " state, realization is contacted
Object freezes or fast cooling rapidly.Freezing the fresh-keeping stage, the metabolism of cell and physiological activity are substantially at suspension
State can be restored again when condition is suitable.
Concrete principle as shown in Figure 1: by berry 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, inspection berry center temperature (- 18 DEG C or so) 5, lasting micro- 67 freezers of vanning of jelly
Storage (- 18 DEG C -- 25 DEG C) 8 cold chain transportations (- 18 DEG C -- 25 DEG C) 9 are formed by combining, and are innovated, the quick micro- jelly skill of the low temperature invented
Art, in ice crystal state of the research biological cell under low-temperature condition, using low temperature and is surpassed using high-tech biotechnology
The microrefrigerating fluid of cryogenic technique and neoteric natural component, to being frozen fresh-keeping food, with the freezing curve of innovation, in micro- jelly
Directly freeze in liquid fresh-keeping.According to the size of kind and object, freezing for food is completed in 6 to 15 minutes, 15 to 30 minutes
It is fresh-keeping, show that the cell membrane being frozen in fresh-keeping food by bursting by freezing, is not in the micro- jelly state of organism, then keep quilt through refrigeration
Freeze fresh-keeping food, it is that field of food preservation is reached the international leading level that quality is fresh and alive, therefore the referred to as quick micro- freeze techniques of low temperature
Innovative technology.
The quick preservation by partial technology of berry low temperature of the invention, first sorting according to " according to state food safety standard ",
Select color fresh goods it is glossy, the fresh berry fiber of structural state is clear, have it is tough and tensile, the fresh berry of smell be intrinsic smell, odorless,
Peculiar smell.Processing specification production is executed by (GB/T9961-2008) standard, and organoleptic indicator should meet GB2708 regulation.The first step is clear
It washes, sterilize: using mechanized cleaning all-in-one machine.Ejected wash water follows " standards for drinking water quality " (GB 5749-2006), so
After do sterilization processing.It weighs after cleaning and sterilization: according to instrument size demand by 500 grams/bag, 1000 grams/bag.Vacuum packaging: 500
Gram/bag, 1000 grams/bag and packed by the amount of customer requirement, packaging follows " the pre-packaged food of national food safety standard
Product label general rule " (GB 7718-2011).The quick micro- jelly of core technology: it is packed before freezing with vacuum packaging bag, fresh berry is put
In a subtle way in jelly machine, microrefrigerating fluid temperature is controlled in -27 DEG C~-30 DEG C, makes the central temperature of berry from+10 in 20~30 minutes
DEG C~+15 DEG C drop to -18 DEG C.The heat transfer rate of liquid contact is usually tens times of air heat transfer, therefore will can routinely be freezed
Time a few houres needed shortens to a few minutes to more than ten minutes, and for the technology compared with routinely freezing, freeze-off time is short, when unit
Between yield it is big.It is generally conventional to freeze to need 4 hours or more even ten a few houres such as shrimp, fish, meat product.And the micro- jelly skill of low temperature
Art then can shortened belt a few minutes.Meanwhile the food processed by micro- freeze techniques, cell membrane are not destroyed, nutritive value after defrosting
Substance is not lost, and keeps food original local flavor, mouthfeel and nutritive value, even more even better than fresh food in mouthfeel.It adopts
With micro- freeze techniques, moreover it is possible to save substantial contribution.This technology is nearly 15 years leading than American-European countries similar technique.Berry is through micro-
After jelly processing, examine its central temperature up to -18 DEG C, i.e., sustainable freezing and dress, referring to the fresh berry (GB/T9961- of national standard
2008) test stone executes.With carton outer packing.Refrigeration: entering in -18 DEG C~-25 DEG C freezers after micro- jelly berry and store, and controls
System 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 refrigerate
Vehicle temperature is -18 DEG C~-25 DEG C.It can be said that low temperature preservation by partial technology has started new era of aquatic products industry development.It brings
One revolution in berry fresh-keeping and cold storage field from raising berry quality, increases storage phase, reduction pollution, energy conservation and environmental protection, clean life
It is a great innovation of fresh-keeping and cold storage for produce etc..Quickly micro- freeze techniques have well solved berry circulation, have added low temperature
The fresh-keeping problem of the safety of the links such as work, sale realizes " green, environmental protection, health, health, safety ", there is 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 preservation by partial technology of berry low temperature,
It is characterized by:
The present invention relates to a kind of quick preservation by partial technology of berry, with (super) cryogenic technique and cell Low-temperature Ice crystallization theory,
The freezing curve of combined innovation, using the quick microrefrigerating fluid of the low temperature with natural component invented, to being frozen fresh-keeping water
Production directly carries out freezing fresh-keeping.The technology is of different sizes according to type that is fresh-keeping, saving object and quality, complete in different time period
Freeze the non-bursting by freezing of film that is fresh-keeping, and being frozen cell at berry, cell is constantly in activity during subsequent freezing and refrigeration
A kind of micro- jelly state is presented in state, thus quality is fresh and alive.
The quick micro- freeze techniques of low temperature, are the preservation by partial technologies innovated in the world, and berry cell is kept not rupture, and it is more to increase berry
The conversion of glucide.Fresh berry passes through its freezing curve in the shortest time, stores fresh berry under refrigerated conditions
Within 12 months, the fresh and alive quality of fresh berry is still maintained, mouthfeel is more delicious when use.The technology compared with routinely freezing,
Freeze-off time is short, and yield in unit time is big, and freshness is higher, 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:
It is described quickly it is micro- freeze using liquid contact berry heat transfer, chilling rate be usually air heat transfer tens times, therefore can will
Time a few houres that routine is freezed to need shortens to 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.Freezing the fresh-keeping 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 being frozen fresh-keeping berry,
With the freezing curve of innovation, directly freeze in microrefrigerating fluid fresh-keeping.According to the size of kind and object, at 6 to 15 minutes, 15 were arrived
That completes food in 30 minutes freezes fresh-keeping, shows that the cell membrane being frozen in fresh-keeping berry by bursting by freezing, is not in organism
Micro- jelly state, then keep being frozen fresh-keeping berry through refrigeration, quality is fresh and alive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711060293.2A CN109691528A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of berry low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711060293.2A CN109691528A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of berry low temperature |
Publications (1)
| Publication Number | Publication Date |
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| CN109691528A true CN109691528A (en) | 2019-04-30 |
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|---|---|---|---|
| CN201711060293.2A Pending CN109691528A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of berry low temperature |
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| Country | Link |
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| CN (1) | CN109691528A (en) |
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2017
- 2017-10-20 CN CN201711060293.2A patent/CN109691528A/en active Pending
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