CN105475464A - Method for improving fresh-keeping quality of quick-frozen litchis - Google Patents
Method for improving fresh-keeping quality of quick-frozen litchis Download PDFInfo
- Publication number
- CN105475464A CN105475464A CN201510861475.4A CN201510861475A CN105475464A CN 105475464 A CN105475464 A CN 105475464A CN 201510861475 A CN201510861475 A CN 201510861475A CN 105475464 A CN105475464 A CN 105475464A
- Authority
- CN
- China
- Prior art keywords
- quick
- frozen
- litchis
- fresh
- low temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a method for improving the fresh-keeping quality of quick-frozen litchis, the method comprises the following steps: picking and grading fresh litchis, putting the fresh litchis into a low temperature water circulation spraying device for cleaning, low temperature cooling, sterilization and color protection and other pretreatment, rapidly packaging the fresh litchis under vacuum, cryogenically cooling to 1 DEG C-4 DEG C, and then putting the litchis into a quick freezer for ultra-low temperature dipping; the method uses the low-temperature water circulation spraying device, combines integrated pretreatment operation, greatly improves the efficiency of cooling quick freezing, and helps to control quality before the quick freezing, by combination of the ultra-low temperature dipping quick freezing technology and the sterilization and color protection pretreatment, the appearance and color and flesh quality of the quick-frozen litchis can be overall improved, the fresh-keeping quality of the quick-frozen litchis during the shelf life can be improved, the accelerating browning trend of thawed litchis can be delayed, microbiological safety can be guaranteed, the litchis are fresh in taste, healthy and safe, and the method is suitable for industrial production application.
Description
Technical field
The present invention relates to frozen food technology field, specifically a kind of method improving quick-frozen lychee preservation quality.
Background technology
China is lichee main product state of the world, culture area and output all rank first in the world, account for world's total amount 81% and 67% respectively, kind, scale and output competitive advantage in international fruit trade is all very outstanding, and China's lichee produces nearly 1,800,000 tons per year in recent years, but because preservation technique cannot solve export requirement, overwhelming majority lichee can only at source neighbouringly be sold, export volume only accounts for total output about 2%, and therefore, research litchi preserving technology has become China's problem demanding prompt solution; Freezing is one of preservation mode of main employing after gathering to fresh lichee at present, there are reports for the method for freezing of current lichee quick-freezing fresh-keeping, as empty airflow freezing (number of patent application CN201410296121.5), super-pressure freezing (number of patent application CN201310303086.0), liquid nitrogen flash freezer (number of patent application CN201510224057.4), immersion quick-frozen (Chinese patent ZL201110079502.4, ZL200810056848.0) and ultrasonic assistant quick-frozen (Chinese patent ZL201310100261.6) etc.; But pretreatment condition, pretreatment time, quick freezing temperature all can affect quick-frozen efficiency significantly before quick-frozen, and lichee sense organ and physical and chemical index quality after thawing, in addition, microbial safety also needs to do more to be considered and precautionary measures; And adopt current report about lichee quick-freeze fresh-keeping method, there is following defect: before (1) lichee quick-frozen pretreatment process many, last length, variations in temperature is comparatively large, can affect quick-frozen efficiency and effect; (2) be limited to the operating mode of Refrigerating Machinery, dipping quick-frozen operating temperature reduces limited, and quick-frozen efficiency entirety is lower; (3) quick-frozen lychee generally needs instant after thawing, otherwise Skin brown is very fast, and appearance luster deterioration is rapid, and microbial safety cannot ensure; (4) technology be applied to industrialization produce generally exist hardware amplify or a production efficiency difficult problem; For these reasons, in the urgent need to carrying out improvement improvement to the lichee Technique of Speed Freezing of prior art to improve lichee fresh-keeping quality.
Summary of the invention
The object of the present invention is to provide a kind ofly can improve cooling quick-frozen efficiency, delay lichee thaw after brown stain acceleration tendency, ensure the method for the raising quick-frozen lychee preservation quality of microbial safety, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
Improve a method for quick-frozen lychee preservation quality, comprise the following steps:
1) fresh lichee is picked, classification;
2) litchi fruits is put into the pretreatment of water at low temperature circulating sprayer;
3) in step 2, pretreated litchi fruits carries out vacuum packaging, sub-cooled to 1 DEG C ~ 4 DEG C;
4) litchi fruits of refrigeration in step 3 is put into instant freezer, ultralow temperature floods.
The kind of the present invention to fresh lichee raw material is unrestricted.
Describedly to pick, classification is specially: after lichee is checked and accepted, beta pruning, carries out classification by surface color and fresh fruit size.
As the further scheme of the present invention: described acceptance requirement litchi fruits 80to 90mature, full nothing are damaged, nothing is gone mouldy.
As the present invention's further scheme: described beta pruning standard is about 0.5cm ~ 1.5cm for staying the base of a fruit.
As the present invention's further scheme: the standard of described classification is that surface color is even, and size is larger.
As the present invention's further scheme: be provided with refrigeration system, water circulation system and spray system in the water at low temperature circulating sprayer in described step 1, water circulation system is provided with ozone generating-device and pump control unit, litchi fruits is sent to the working region of spray system after refrigeration system process by conveyer belt, enter next step after spray protects look from material outlet; Conveyer belt is provided with conveyer belt controller, and spray system is provided with spray control device.
As the present invention's further scheme: the pretreatment in described step 2, comprise cleaning, sub-cooled, sterilize and protect look, cleaning, sub-cooled, sterilizing and protecting look integration completes.
As the present invention's further scheme: described cleaning, cooling, be specially: while adopting running water cleaning lichee, mechanical refrigeration is lowered the temperature.
As the present invention's further scheme: described refrigeration cool-down terminal water temperature is 4 DEG C ~ 8 DEG C.
As the present invention's further scheme: described sterilization is specially: adopt the ozone generating-device in water circulation system to produce ozone to carry out disinfection.
As the present invention's further scheme: ozone activity in water at low temperature circulating sprayer water body of described sterilization is 0.8 ~ 2.0ppm.
As the present invention's further scheme: described in protect look and be specially: protect chromogen material and comprise at least one in mineral salts, food grade acids, after raw material mixes by a certain percentage, adopt spray system to carry out protecting look.
As the present invention's further scheme: described mineral salts comprises at least one in sodium chloride, calcium chloride, copper sulphate, zinc acetate.
As the present invention's further scheme: described food grade acids comprises at least one in ascorbic acid, citric acid, sulfurous acid, phytic acid, ethanedioic acid tetraacethyl, acetic acid.
As the present invention's further scheme: described pretreatment time is 10 ~ 20min.
As the present invention's further scheme: described sub-cooled, is specially: adopt the mode of cold air medium or vacuum cooled to carry out.
As the present invention's further scheme:, described ultralow temperature dipping, is specially: control temperature condition is-63 DEG C ~-54 DEG C, 3 ~ 8 minutes impregnation process time.
Compared with prior art, the invention has the beneficial effects as follows: the present invention improves appearance luster and the pulp quality of quick-frozen lychee on the whole, the Shelf-life Quality that quick-frozen lychee is fresh-keeping can be improved, be applicable to industrialization production application: (1) adopts water at low temperature circulating sprayer, be combined with integration pretreatment operation, in man-hour before significantly shortening quick-frozen, have a narrow range of temperature, quality control before favourable quick-frozen; (2) adopt ultralow temperature dipping Technique of Speed Freezing, compared to existing technology, significantly promote quick-frozen efficiency; (3) protect look pretreatment in conjunction with sterilization, brown stain acceleration and microbial safety problem after delaying to thaw, improve its appearance luster and Shelf-life Quality on the whole, be applicable to industrialization production application; Quick-frozen efficiency of the present invention significantly improves compared to existing technology, still there is not obvious quality after 12 months in-18 DEG C of cold storage to change, after thawing, juice loss rate compares conventional dipping freezing minimizing 30%-35%, and place 24h at normal temperature after thawing, Skin brown is not obvious, taste fresh, safe and sanitary.
Accompanying drawing explanation
Fig. 1 is the schematic diagram of the water at low temperature circulating sprayer that embodiments of the invention adopt.
Wherein, 1-refrigeration system; 2-water circulation system; 3-pump control unit; 4-ozone generating-device; 5-conveyer belt controller; 6-spray control device; 7-conveyer belt; 8-spray system; 9-material outlet.
Detailed description of the invention
The following stated is the preferred embodiment of the embodiment of the present invention; should be understood that; for those skilled in the art; under the prerequisite not departing from embodiment of the present invention principle; can also make some improvements and modifications, these improvements and modifications are also considered as the protection domain of the embodiment of the present invention.
Multiple embodiment is divided to be further detailed the embodiment of the present invention below.The embodiment of the present invention is not limited to following specific embodiment.In the scope of constant principal claim, carrying out that can be suitable is changed and implements.
Embodiment 1-3 all adopts the water at low temperature circulating sprayer shown in accompanying drawing 1, as shown in Figure 1, is provided with refrigeration system 1, water circulation system 2 and spray system 8 in described water at low temperature circulating sprayer, and refrigeration system 1 is mainly used in cooling; Water circulation system 2 is provided with pump control unit 3 and ozone generating-device 4, is mainly used in cleaning and sterilization; Litchi fruits is sent to the working region of spray system 8 after refrigeration system 1 processes by conveyer belt 7, enter next step from material outlet 9 after spray protects look, spray system 8 is mainly used in protecting look; Conveyer belt 7 is provided with conveyer belt controller 5, and spray system 8 is provided with spray control device 6.
Embodiment 1
Improve a method for the fresh-keeping kind of quick-frozen lychee, comprise the following steps:
1) select 80to 90mature, full without damaged, without seasonal season " osmanthus taste " the fresh lichee fruit gone mouldy, beta pruning stays the base of a fruit to be about 0.5cm-1.5cm, more selected light red and uniform color, the fruit that size is close;
2) water temperature is adjusted to 8 DEG C, ozone concentration 1.0ppm by the refrigeration system 1 and the water circulation system 2 that start water at low temperature circulating sprayer in advance, pours litchi fruits selected in step 1 into, cleaning refrigerating operation 15min;
3) the good colour protecting liquid of pre-coordination start spray system 8, makes litchi fruits at the uniform velocity carry out spray by spray operative position and protects look;
4) adopt low temperature resistant food pack rapid vacuum to pack, put into freezer sub-cooled to fruit temperature 1 DEG C;
5) start ultra low temperature cool house in advance and reach-58 DEG C to freezing tank temperature, layering stacks precooling litchi fruits, super low temperature quick frozen 6min;
6) the litchi fruits warehouse-in in step 5 after super low temperature quick frozen, cold storage under-18 DEG C of conditions.
The present embodiment quick-frozen efficiency significantly improves compared to existing technology, in-18 DEG C of cold storage, obvious quality does not still occur after 12 months and changes, and after thawing, juice loss rate compares conventional dipping freezing minimizing 35%, and place 24h at normal temperature after thawing, Skin brown is not obvious, taste fresh, safe and sanitary.
Embodiment 2
Improve a method for the fresh-keeping kind of quick-frozen lychee, comprise the steps:
1) select 80to 90mature, full without damaged, without seasonal season " glutinous rice wrapped in lotus leaves " the fresh lichee fruit gone mouldy, beta pruning stays the base of a fruit to be about 0.5cm-1.5cm, more selected cerise and uniform color, the fruit that size is close;
2) water temperature is adjusted to 4 DEG C, ozone concentration 2.0ppm by the refrigeration system 1 and the water circulation system 2 that start water at low temperature circulating sprayer in advance, pours litchi fruits selected in step 1 into, cleaning refrigerating operation 10min;
3) the good colour protecting liquid of pre-coordination start spray system 8, makes litchi fruits at the uniform velocity carry out spray by spray operative position and protects look;
4) adopt low temperature resistant food pack rapid vacuum to pack, put into freezer sub-cooled to fruit temperature 1 DEG C;
5) start ultra low temperature cool house in advance and reach-63 DEG C to freezing tank temperature, layering stacks precooling litchi fruits, super low temperature quick frozen 3min;
6) the litchi fruits warehouse-in in step 5 after super low temperature quick frozen, cold storage under-18 DEG C of conditions.
The present embodiment quick-frozen efficiency significantly improves compared to existing technology, in-18 DEG C of cold storage, obvious quality does not still occur after 12 months and changes, and after thawing, juice loss rate compares conventional dipping freezing minimizing 30%, and place 24h at normal temperature after thawing, Skin brown is not obvious, taste fresh, safe and sanitary.
Embodiment 3
Improve a method for the fresh-keeping kind of quick-frozen lychee, comprise the steps:
1) select 80to 90mature, full without damaged, without seasonal season " cv. Feizixiao " the fresh lichee fruit gone mouldy, beta pruning stays the base of a fruit to be about 0.5cm-1.5cm, more selected green lake and uniform color, the fruit that size is close;
2) water temperature is regulated 6 DEG C, ozone concentration 0.8ppm by the refrigeration system 1 and the water circulation system 2 that start water at low temperature circulating sprayer in advance, pours litchi fruits selected in step 1 into, cleaning refrigerating operation 20min;
3) the good colour protecting liquid of pre-coordination start spray system 8, makes litchi fruits at the uniform velocity carry out spray by spray operative position and protects look;
4) adopt low temperature resistant food pack rapid vacuum to pack, put into freezer sub-cooled to fruit temperature 1 DEG C;
5) start ultra low temperature cool house in advance and reach-54 DEG C to freezing tank temperature, layering stacks precooling litchi fruits, super low temperature quick frozen 8min;
6) the litchi fruits warehouse-in in step 5 after super low temperature quick frozen, cold storage under-18 DEG C of conditions.
The present embodiment quick-frozen efficiency significantly improves compared to existing technology, in-18 DEG C of cold storage, obvious quality does not still occur after 12 months and changes, and after thawing, juice loss rate compares conventional dipping freezing minimizing 35%, and place 24h at normal temperature after thawing, Skin brown is not obvious, taste fresh, safe and sanitary.
Above the better embodiment of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, can also makes a variety of changes under the prerequisite not departing from this patent aim.
Claims (7)
1. improve a method for quick-frozen lychee preservation quality, it is characterized in that, comprise the following steps:
1) fresh lichee is picked, classification;
2) litchi fruits is put into the pretreatment of water at low temperature circulating sprayer;
3) in step 2, pretreated litchi fruits carries out vacuum packaging, sub-cooled to 1 DEG C ~ 4 DEG C;
4) litchi fruits of refrigeration in step 3 is put into instant freezer, ultralow temperature floods.
2. a kind of raising according to claim 1 hastens the method for frozen litchee preservation quality, it is characterized in that, refrigeration system (1), water circulation system (2) and spray system (8) is provided with in water at low temperature circulating sprayer in described step 1, water circulation system (2) is provided with ozone generating-device (4) and pump control unit (3), litchi fruits is sent to the working region of spray system (8) after refrigeration system (1) process by conveyer belt (7), enter next step after spray protects look from material outlet (9); Conveyer belt (7) is provided with conveyer belt controller (5), and spray system (8) is provided with spray control device (6).
3. the method for raising quick-frozen lychee preservation quality according to claim 1, is characterized in that, the pretreatment in described step 2, comprises cleaning, sub-cooled, sterilizes and protect look, and cleaning, sub-cooled, sterilizing and protecting look integration completes.
4. the method for raising quick-frozen lychee preservation quality according to claim 3, it is characterized in that, described sterilization is specially: adopt the ozone generating-device (4) in water circulation system (2) to produce ozone to carry out disinfection.
5. the method for raising quick-frozen lychee preservation quality according to claim 3, it is characterized in that, the described look that protects is specially: protect chromogen material and comprise at least one in mineral salts, food grade acids, after raw material mixes by a certain percentage, adopts spray system (8) to carry out protecting look.
6. the method for raising quick-frozen lychee preservation quality according to claim 1, it is characterized in that, described sub-cooled is specially: adopt the mode of cold air medium or vacuum cooled to carry out.
7. the method for raising quick-frozen lychee preservation quality according to claim 1, is characterized in that, described ultralow temperature dipping, is specially: control temperature condition is-63 DEG C ~-54 DEG C, 3 ~ 8 minutes impregnation process time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510861475.4A CN105475464A (en) | 2015-12-01 | 2015-12-01 | Method for improving fresh-keeping quality of quick-frozen litchis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510861475.4A CN105475464A (en) | 2015-12-01 | 2015-12-01 | Method for improving fresh-keeping quality of quick-frozen litchis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475464A true CN105475464A (en) | 2016-04-13 |
Family
ID=55663043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510861475.4A Pending CN105475464A (en) | 2015-12-01 | 2015-12-01 | Method for improving fresh-keeping quality of quick-frozen litchis |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475464A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719870A (en) * | 2018-05-11 | 2018-11-02 | 中国农业大学 | A kind of fruit, vegetable juice method of freezing of liquid nitrogen combination high static pressure processing |
| CN110463935A (en) * | 2019-08-02 | 2019-11-19 | 莒县昌泰食品有限公司 | A kind of asparagus processing method for quick-freezing and process equipment |
| CN114343009A (en) * | 2022-01-13 | 2022-04-15 | 宁波市农业科学研究院 | Honey peach freezing device and method |
| CN114468039A (en) * | 2022-03-23 | 2022-05-13 | 长虹美菱股份有限公司 | Food color protection and fresh-keeping method and refrigerator |
| CN117960610A (en) * | 2024-01-29 | 2024-05-03 | 广州市从化华隆果菜保鲜有限公司 | Quick-freezing production system and method for litchi soaking |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390532A (en) * | 2008-08-07 | 2009-03-25 | 赵逸平 | Production method of quick-frozen bamboo shoot |
| CN101653218A (en) * | 2008-08-24 | 2010-02-24 | 王辉 | quick-frozen asparagus production method |
| CN101961045A (en) * | 2010-08-17 | 2011-02-02 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for preparing white mushroom slices |
| CN102144656A (en) * | 2011-03-30 | 2011-08-10 | 杨公明 | Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion |
| CN102613282A (en) * | 2012-04-16 | 2012-08-01 | 杨公明 | Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration |
| CN202496379U (en) * | 2012-03-19 | 2012-10-24 | 李永堂 | Quick cooling and dehumidification system in continuous food cold fresh or quick freeze processing process |
| CN104886231A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Processing technology for litchi preservation |
-
2015
- 2015-12-01 CN CN201510861475.4A patent/CN105475464A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390532A (en) * | 2008-08-07 | 2009-03-25 | 赵逸平 | Production method of quick-frozen bamboo shoot |
| CN101653218A (en) * | 2008-08-24 | 2010-02-24 | 王辉 | quick-frozen asparagus production method |
| CN101961045A (en) * | 2010-08-17 | 2011-02-02 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for preparing white mushroom slices |
| CN102144656A (en) * | 2011-03-30 | 2011-08-10 | 杨公明 | Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion |
| CN202496379U (en) * | 2012-03-19 | 2012-10-24 | 李永堂 | Quick cooling and dehumidification system in continuous food cold fresh or quick freeze processing process |
| CN102613282A (en) * | 2012-04-16 | 2012-08-01 | 杨公明 | Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration |
| CN104886231A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Processing technology for litchi preservation |
Non-Patent Citations (3)
| Title |
|---|
| 余世锋: "液氮速冻技术在食品中应用的研究进展", 《食品工业》 * |
| 姚仲鹏: "《空气净化原理、设计与应用》", 30 September 2014, 北京：中国科学技术出版社 * |
| 罗云波等: "《园艺产品贮藏加工学》", 31 May 2011, 北京：中国农业大学出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719870A (en) * | 2018-05-11 | 2018-11-02 | 中国农业大学 | A kind of fruit, vegetable juice method of freezing of liquid nitrogen combination high static pressure processing |
| CN108719870B (en) * | 2018-05-11 | 2021-10-01 | 中国农业大学 | A kind of quick-freezing method of fruit and vegetable pulp treated with liquid nitrogen combined with high static pressure |
| CN110463935A (en) * | 2019-08-02 | 2019-11-19 | 莒县昌泰食品有限公司 | A kind of asparagus processing method for quick-freezing and process equipment |
| CN114343009A (en) * | 2022-01-13 | 2022-04-15 | 宁波市农业科学研究院 | Honey peach freezing device and method |
| CN114343009B (en) * | 2022-01-13 | 2023-09-08 | 宁波市农业科学研究院 | Juicy peach freezing device and freezing method |
| CN114468039A (en) * | 2022-03-23 | 2022-05-13 | 长虹美菱股份有限公司 | Food color protection and fresh-keeping method and refrigerator |
| CN117960610A (en) * | 2024-01-29 | 2024-05-03 | 广州市从化华隆果菜保鲜有限公司 | Quick-freezing production system and method for litchi soaking |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105475464A (en) | Method for improving fresh-keeping quality of quick-frozen litchis | |
| CN110012933B (en) | Cold-chain logistics fresh-keeping method for vegetables | |
| CN102057983B (en) | Edible compound coating antistaling agent for drupes and matched using method | |
| CN102422875B (en) | Method for preprocessing Asiatic wormwood to preserve color in combination with quick-freezing and unfreezing for keeping quality | |
| CN102106568B (en) | Processing method for keeping tenderness of canned crab meat | |
| CN101715807B (en) | Method for preserving and evenly thawing fast-frozen side dishes | |
| CN114557381B (en) | Quick-freezing fresh-keeping method for large yellow croaker | |
| CN101180981A (en) | Fresh-keeping method of low-temperature poultry products | |
| CN102805146A (en) | Fresh-keeping bamboo shoot processing method | |
| CN103876202B (en) | A kind of processing method of fresh chestnut packaging product | |
| CN105394160A (en) | IQF (individual quick freezing) raw head-on prawn preservative and application thereof | |
| CN107467165A (en) | The preservation method of fresh meat | |
| CN108522640B (en) | A kind of preservation method of fresh-cut avocado based on coating and liquid nitrogen quick-freezing | |
| CN104026219B (en) | A kind of oxalic acid is in conjunction with controlled atmosphere process band bamboo shoot sheaths of bamboo shoots bambusa lapidea shoots cold-storage and fresh-keeping method | |
| CN106261850A (en) | A kind of processing method of the instant beef with brown sauce of room temperature circulation | |
| CN110074176A (en) | A kind of quick-frozen bamboo shoot and its production technology | |
| CN107318960B (en) | Processing method of dried fruit slices | |
| CN108617756A (en) | A kind of fruits and vegetables method of freezing of liquid nitrogen combination high-pressure carbon dioxide processing | |
| CN112544697A (en) | Cold-chain logistics fresh-keeping method for agricultural products | |
| CN103300125B (en) | Refreshing method of fresh chicken conditioning product | |
| CN113925136B (en) | A kind of preparation method of quick-frozen flavor beef | |
| CN109527460A (en) | A kind of heart of filling class green vegetables quick freezing process preparation method | |
| CN114766545A (en) | Citrus preservation technology | |
| CN102934678A (en) | Chilled meat preservative and method for preserving chilled meat by using same | |
| CN102578202A (en) | Storage and refreshment method for pork |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |
|
| RJ01 | Rejection of invention patent application after publication |