CN109691542A - A kind of quick preservation by partial technology of rice paddy seed low temperature - Google Patents
A kind of quick preservation by partial technology of rice paddy seed low temperature Download PDFInfo
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- CN109691542A CN109691542A CN201711062256.5A CN201711062256A CN109691542A CN 109691542 A CN109691542 A CN 109691542A CN 201711062256 A CN201711062256 A CN 201711062256A CN 109691542 A CN109691542 A CN 109691542A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 23
- 210000004027 cell Anatomy 0.000 claims abstract description 22
- 239000012530 fluid Substances 0.000 claims abstract description 19
- 235000015110 jellies Nutrition 0.000 claims abstract description 17
- 239000008274 jelly Substances 0.000 claims abstract description 17
- 239000013078 crystal Substances 0.000 claims abstract description 10
- 238000005057 refrigeration Methods 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
- 239000007788 liquid Substances 0.000 claims description 7
- 230000008901 benefit Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- 230000035479 physiological effects, processes and functions Effects 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
- 238000003860 storage Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013622 meat product Nutrition 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
- 230000007423 decrease Effects 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
- 238000007689 inspection Methods 0.000 description 2
- 230000002045 lasting effect 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
- 230000030833 cell death Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization 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
- 238000000605 extraction 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
- 230000003993 interaction 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
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013613 poultry product Nutrition 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
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention proposes a kind of quick preservation by partial technologies of rice paddy seed 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 rice paddy seed 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 rice paddy seed in 15 to 30 minutes freezes fresh-keeping, shows that the cell membrane being frozen in fresh-keeping rice paddy seed by bursting by freezing, is not in the micro- jelly state of organism, it keeps being frozen fresh-keeping rice paddy seed 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 rice paddy seed cell not rupture, increases the conversion of rice paddy seed polysaccharose substance.Fresh paddy rice seed passes through its freezing curve in the shortest time, stores fresh paddy rice seed within 12 months under refrigerated conditions, still maintains the fresh and alive quality of fresh paddy rice seed.
Description
1. technical field
The present invention relates to rice paddy seed preservation by low temperature technical fields, propose a kind of quick preservation by partial of rice paddy seed low temperature
Technology.
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 rice paddy seed freezing, refrigeration industry metaplasia produce, set when freezing
When standby temperature reduces, ice crystal is generated in rice paddy seed iuntercellular first, with gradually decreasing for temperature, is generated again in the cell
Ice crystal, results in the intraor extracellular pressure unbalanced in this way, to destroy plasm and cell membrane, cause cell cracking,
It is dead.Such as cell death, indicate that all relevant vital movements have stopped or disappeared to cell, germ plasm resource freezen protective, agriculture
The poultry products such as water 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 rice paddy seed low temperature.
Present invention aims to overcome that the defect of above-mentioned existing rice paddy seed freezing, refrigeration industry production technology, provides
It is a kind of to be had with (super) cryogenic technique and cell Low-temperature Ice crystallization theory, the freezing curve of combined innovation using what is invented
The microrefrigerating fluid of natural component directly carries out freezing a kind of fresh-keeping technology to fresh-keeping aquatic products, meat product is frozen.The technology
Of different sizes according to type that is fresh-keeping, saving object and quality, that completes food in different time period freezes fresh-keeping, and is frozen thin
The non-bursting by freezing of the film of born of the same parents, cell are constantly in activated state during subsequent freezing and refrigeration, and a kind of micro- jelly state is presented, thus
Quality 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 rice paddy seed 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 rice paddy seed low temperature of the invention is by rice seed of the invention
The sub- quick preservation by partial technology of low temperature be by rice paddy seed 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 rice paddy seed center temperature (- 18 DEG C or so) 5, lasting micro- 6 vanning of jelly
7 freezers storage (- 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,
The raw material sources of microrefrigerating fluid belong to non-toxic type, can directly contact with frozen matter in pure natural substance, meet food hygiene requirement.
One of the characteristics of microrefrigerating fluid is exactly still to be able to maintain liquid condition at -40~-30 DEG C, can quickly be conducted within a short period of time
Energy, thus crystallize intercellular extracellular fluid almost in the same time with intracellular intracellular fluid, it avoids because of film
The lack of uniformity that inside and outside ice crystal is asynchronous and generates is destroyed, so that cell be made to be in a kind of suspend mode for being similar to " hibernation " state
Stage is realized and is freezed or fast cooling rapidly by contact object.Freezing the fresh-keeping stage, the metabolism of cell and physiology are living
It is dynamic to be substantially at abort state, when condition is suitable, it can restore again.
Concrete principle is as shown in Figure 1: by rice paddy seed cleaning 1, sterilization 2, vacuum packaging 3, the continuous jelly machine (- 27 that declines
DEG C -- 30 DEG C) 500-1000 grams/bag of micro- jelly 20-30 minute 4, inspection rice paddy seed center temperature (- 18 DEG C or so) 5, lasting micro- jelly 6
7 freezers of casing 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 fast
The micro- freeze techniques of speed are using high-tech biotechnology, in ice crystal state of the research biological cell under low-temperature condition, application
The microrefrigerating fluid of low temperature and techniques for ultra-low temperature and neoteric natural component freezes song with innovation to fresh-keeping food is frozen
Line directly freezes fresh-keeping in microrefrigerating fluid.According to the size of kind and object, food is completed in 6 to 15 minutes, 15 to 30 minutes
Freezing for product is fresh-keeping, shows that the cell membrane being frozen in fresh-keeping food by bursting by freezing, is not in the micro- jelly state of organism, then through cold
Hiding keeps being frozen fresh-keeping food, and quality is fresh and alive, therefore the referred to as quick micro- freeze techniques of low temperature, is that field of food preservation reaches international neck
First horizontal innovative technology.
The quick preservation by partial technology of rice paddy seed 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 rice paddy seed fiber of structural state is clear, has tough and tensile, and the fresh rice paddy seed of smell is intrinsic
Smell, 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 rice paddy seed is put into micro- jelly machine, and microrefrigerating fluid temperature controls in -27 DEG C~-30 DEG C, makes water in 20~30 minutes
The central temperature of rice drops to -18 DEG C from+10 DEG C~+15 DEG C.The heat transfer rate of liquid contact is usually the several of air heat transfer
Ten times, therefore time a few houres for routinely freezing to need can be shortened to a few minutes to more than ten minutes, which freezes with conventional
It compares, freeze-off time is short, and yield in unit time is big.It is generally conventional to freeze such as shrimp, fish, meat product, need 4 hours or more even
Ten a few houres.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 is not
It is destroyed, nutritive value substance is not lost after defrosting, keeps food original local flavor, mouthfeel and nutritive value, in mouthfeel even
It is more even better than fresh food.Using micro- freeze techniques, moreover it is possible to save substantial contribution.This technology, than American-European countries similar technique
It is nearly 15 years leading.Rice paddy seed examines its central temperature up to -18 DEG C after the processing of micro- jelly, i.e., sustainable freezing and dress, reference
National standard fresh rice paddy seed (GB/T9961-2008) test stone executes.With carton outer packing.Refrigeration: micro- jelly rice paddy seed
It is stored in -18 DEG C~-25 DEG C freezers of entrance afterwards, control is advisable at ± 1~2 DEG C.Cold preservation time controlled in 12 months.Fortune
Defeated: 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 low temperature preservation by partial skill
Art has started new era of aquatic products industry development.It brings a revolution in rice paddy seed fresh-keeping and cold storage field, from raising rice
Seed quality increases storage phase, reduces for pollution, energy conservation and environmental protection, clear production etc., is a Xiang Wei great of fresh-keeping and cold storage
Innovation.Quickly micro- freeze techniques have well solved the fresh-keeping problems of safety of the links such as rice paddy seed circulation, processing, sale to low temperature,
" green, environmental protection, health, health, safety " is realized, 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 rice paddy seed low temperature,
It is characterized by:
The present invention relates to a kind of quick preservation by partial technologies of rice paddy seed, manage with (super) cryogenic technique and cell low temperature ice crystal
By the freezing curve of combined innovation is fresh-keeping to being frozen using the quick microrefrigerating fluid of the low temperature with natural component invented
Aquatic products directly carries out freezing fresh-keeping.The technology is of different sizes according to type that is fresh-keeping, saving object and quality, in different time period
That completes rice paddy seed freezes the non-bursting by freezing of film that is fresh-keeping, and being frozen cell, and cell is located always during subsequent freezing and refrigeration
In activated state, a kind of micro- jelly state is presented, 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 rice paddy seed cell is kept not rupture, and increase water
The conversion of rice polysaccharose substance.Fresh paddy rice seed passes through its freezing curve in the shortest time, makes fresh paddy rice seed
Within storing 12 months under refrigerated conditions, the fresh and alive quality of fresh paddy rice seed is still maintained, mouthfeel is more delicious when use.It should
For 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 warp
Ji 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 contact rice paddy seed, and chilling rate 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.It can quickly conduct within a short period of time
Energy, thus crystallize intercellular extracellular fluid almost in the same time with intracellular intracellular fluid, it avoids because of film
The lack of uniformity that inside and outside ice crystal is asynchronous and generates is destroyed, so that cell be made to be in a kind of suspend mode for being similar to " hibernation " state
Stage is realized and is freezed or fast cooling rapidly by contact object.Freezing the fresh-keeping stage, the metabolism of cell and physiology are living
It is dynamic to be substantially at abort state, when condition is suitable, it can restore 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 rice seed
Son is directly freezed fresh-keeping with the freezing curve of innovation in microrefrigerating fluid.According to the size of kind and object, at 6 to 15 minutes,
Completed in 15 to 30 minutes food freeze it is fresh-keeping, show the cell membrane being frozen in fresh-keeping rice paddy seed not by bursting by freezing, place
It in the micro- jelly state of organism, then keeps being frozen fresh-keeping rice paddy seed through refrigeration, quality is fresh and alive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711062256.5A CN109691542A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of rice paddy seed low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711062256.5A CN109691542A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of rice paddy seed low temperature |
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| Publication Number | Publication Date |
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| CN109691542A true CN109691542A (en) | 2019-04-30 |
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| CN201711062256.5A Pending CN109691542A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of rice paddy seed low temperature |
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| Country | Link |
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| CN (1) | CN109691542A (en) |
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2017
- 2017-10-20 CN CN201711062256.5A patent/CN109691542A/en active Pending
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