CN108294096A - It is a kind of butcher after the quick preservation by partial technology of pork low temperature - Google Patents
It is a kind of butcher after the quick preservation by partial technology of pork low temperature Download PDFInfo
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- CN108294096A CN108294096A CN201711061927.6A CN201711061927A CN108294096A CN 108294096 A CN108294096 A CN 108294096A CN 201711061927 A CN201711061927 A CN 201711061927A CN 108294096 A CN108294096 A CN 108294096A
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- low temperature
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- 238000005516 engineering process Methods 0.000 title claims abstract description 27
- 235000015277 pork Nutrition 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 29
- 210000004027 cell Anatomy 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000012530 fluid Substances 0.000 claims abstract description 18
- 235000015110 jellies Nutrition 0.000 claims abstract description 17
- 239000008274 jelly Substances 0.000 claims abstract description 17
- 238000005057 refrigeration Methods 0.000 claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 7
- 230000009172 bursting Effects 0.000 claims abstract description 6
- 210000000170 cell membrane Anatomy 0.000 claims abstract description 5
- 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 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
- 230000003834 intracellular effect Effects 0.000 claims description 4
- 238000012546 transfer Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 210000003722 extracellular fluid Anatomy 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
- 230000000694 effects Effects 0.000 claims description 2
- 210000002977 intracellular fluid Anatomy 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 230000004060 metabolic process Effects 0.000 claims 1
- 238000011160 research Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 description 5
- 238000004519 manufacturing process 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
- 238000003860 storage 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
- 238000002474 experimental method Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 241000252185 Cobitidae Species 0.000 description 2
- 230000019522 cellular metabolic process Effects 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
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001766 physiological effect Effects 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
- 230000007423 decrease 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
- 238000009826 distribution 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
- 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
- 235000021393 food security Nutrition 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
- 239000002932 luster Substances 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
- 239000004575 stone Substances 0.000 description 1
- 238000012360 testing method 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—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
- A23B7/04—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)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention proposes a kind of quick preservation by partial technology of pork low temperature after butchering, 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, directly freezed in microrefrigerating fluid fresh-keeping with the freezing curve of innovation to being frozen the pork after fresh-keeping butcher.According to the size of kind and object, at 6 to 15 minutes, that completes the pork after butchering in 15 to 30 minutes freezes fresh-keeping, shows that the cell membrane in the pork after being frozen fresh-keeping butcher not by bursting by freezing, is in the micro- jelly state of organism, pork after refrigeration keeps being frozen fresh-keeping butcher 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 the pork cell after butchering not rupture, increases the conversion of the pork polysaccharose substance after butchering.It is fresh butcher after pork in the shortest time by its freezing curve, so that the pork after fresh butcher is stored within 12 months under refrigerated conditions, the fresh and alive quality of pork after still maintaining fresh and butchering.
Description
1. technical field
The present invention relates to aquatic product low temperature technical field of preservation of fresh, it is proposed that a kind of quick preservation by partial skill of aquatic product low temperature
Art.
2. background technology
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 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 preserved, it recovers, bring back to life in temperature rise.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, when temperature rise, live, migration, and 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 experiment, 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 arrives subzero 18 DEG C of surface temperatures at subzero 27 DEG C to subzero 30 DEG C at subzero 7 DEG C to subzero 10 DEG C respectively.
After freezing, being placed 7 days in experiment refrigerator-freezer can bring back to life.During aquatic products freezing, the production of refrigeration industry metaplasia, when the equipment that freezes
When temperature reduces, ice crystal is generated in aquatic products iuntercellular first, with continuously decreasing for temperature, produces ice again in the cell
Crystallization, results in intraor extracellular pressure unbalanced, to destroy plasm and cell membrane, leads to cell cracking, death in this way.
Such as cell death, indicate that all relevant vital movements have stopped or disappeared with cell, germ plasm resource freezen protective, farming animals water etc.
Product is fresh-keeping, fresh and alive cell activities temporarily stop etc. does not just know where to begin yet.
3. invention content
Based on problem above, it is proposed that a kind of quick preservation by partial technology of aquatic product low temperature.
Present invention aims to overcome that the defect of above-mentioned existing aquatic products freezing, refrigeration industry production technology, provides one
Kind uses (super) cryogenic technique and cell Low-temperature Ice crystallization theory, the freezing curve of combined innovation to have day using what is invented
The microrefrigerating fluid of right ingredient directly carries out freezing a kind of fresh-keeping technology to frozen fresh-keeping aquatic products, meat product.The technology root
Of different sizes according to type that is fresh-keeping, preserving object and quality, that completes food in different time sections freezes fresh-keeping, 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 is：
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
Production, meat and fruits and vegetables quickly directly freeze, the commercial value of core show frozen fresh-keeping food inner cell film not by
Bursting by freezing is in the micro- jelly state of biology, then is frozen fresh-keeping fruits and vegetables, aquatic products, meat product 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 is in direct contact, and meets food hygiene requirement.One of the characteristics of microrefrigerating fluid is exactly to remain to keep liquid at -40~-30 DEG C
Body state, can quick conduct energy within a short period of time, thus make intercellular extracellular fluid and intracellular intracellular
Liquid almost crystallizes in 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 being similar to " hibernation " state, realizes and is freezed or fast cooling by the rapid of contact object.
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. description of the drawings
Be more fully described exemplary embodiment of the present invention 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 aquatic product low temperature of the present invention；
5. specific implementation mode
Hereinafter, now with reference to attached drawing, the present invention is more fully described, and various embodiments are shown in the accompanying 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, exemplary embodiment of the present invention is more fully described with reference to the accompanying drawings.
In conjunction with shown in attached drawing 1, the quick preservation by partial technology of aquatic product low temperature of the invention is low by the aquatic products of the present invention
Warm quickly preservation by partial technology is by aquatic products 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 examines aquatic products center temperature (- 18 DEG C or so) 5, continues the 6 vanning 7 freezers storage of micro- 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 be in direct contact with frozen matter, meet food hygiene requirement.Micro- jelly
One of the characteristics of liquid is exactly to remain to keep liquid condition at -40~-30 DEG C, can quick conduct energy within a short period of time,
Thus intercellular extracellular fluid is made almost to be crystallized in same time with intracellular intracellular fluid, avoided because of ice inside and outside film
Lack of uniformity that is asynchronous and generating is crystallized to destroy, to make cell be in a kind of dormant stage being similar to " hibernation " state,
It realizes and is freezed or fast cooling by the rapid of contact object.Freezing the fresh-keeping stage, the metabolism of cell and physiological activity base
This can restore in abort state when condition is suitable again.
Concrete principle is as shown in Figure 1：By aquatic products cleaning 1, sterilization 2, vacuum packaging 3, the continuous jelly machine that declines (- 27 DEG C --
30 DEG C) it 500-1000 grams/bag of micro- jelly 20-30 minute 4, examines aquatic products center temperature (- 18 DEG C or so) 5, continue micro- to freeze 6 and case 7
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 to use 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 being frozen fresh-keeping food, with the freezing curve of innovation,
Directly freeze in microrefrigerating fluid fresh-keeping.According to the size of kind and object, food is completed in 6 to 15 minutes, 15 to 30 minutes
Freeze fresh-keeping, shows the cell membrane being frozen in fresh-keeping food not by bursting by freezing, be in the micro- jelly state of organism, then protect through refrigeration
It holds and is frozen fresh-keeping food, quality is fresh and alive, therefore the referred to as quick micro- freeze techniques of low temperature, is that field of food preservation reaches water leading in the world
Flat innovative technology.
The present invention the quick preservation by partial technology of aquatic product low temperature, first sorting according to《According to state food safety post
It is accurate》, select color and luster fresh goods it is glossy, the fresh aquatic products fiber of structural state is clear, have it is tough and tensile, the fresh aquatic products of smell be 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：Using mechanized cleaning all-in-one machine.Ejected wash water follows《Standards for drinking water quality》(GB
5749-2006), sterilization processing is then done.It weighs after cleaning and sterilization：According to instrument size demand by 500 grams/bag, 1000 grams/
Bag.Vacuum packaging：It 500 grams/bag, 1000 grams/bag and is packed by the amount of customer requirement, packaging follows《Food security 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 aquatic products are put into micro- jelly machine, and microrefrigerating fluid temperature controls in -27 DEG C~-30 DEG C, makes aquatic products in 20~30 minutes
The central temperature of product 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 such as shrimp, fish, meat product, to need 4 hours or more even more than ten
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 in 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.Aquatic products examine its central temperature to reach -18 DEG C after the processing of micro- jelly, you can lasting freezing and dress, with reference to country's mark
Accurate fresh aquatic products (GB/T9961-2008) test stone executes.With carton outer packing.Refrigeration：Enter -18 DEG C after micro- frozen aquatic products
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：It is used when transport
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 technology has started aquatic products
New era of industry development.It brings a revolution in preservation of fishery refrigeration field, from raising aquatic products quality, increases storage
Phase is reduced for pollution, energy conservation and environmental protection, clear production etc., is a great innovation of fresh-keeping and cold storage.The quick micro- jelly of low temperature
Technology has well solved the fresh-keeping problem of safety of the links such as Distribution of Aquatic Products, processing, sale, realizes " green, environmentally friendly, strong
Health, health, safety " has high Social benefit and economic benefit.
Example the above is only the implementation 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 replacement, improvement and so on all within the spirits and principles of the present invention, should all
It is included within protection scope of the present invention.
Claims (4)
1. it is a kind of butcher after the quick preservation by partial technology of pork low temperature,
It is characterized in that：
The present invention relates to the quick preservation by partial technologies of pork after a kind of butcher, with (super) cryogenic technique and cell Low-temperature Ice knot
Brilliant theoretical, the freezing curve of combined innovation is protected using the quick microrefrigerating fluid of the low temperature with natural component invented to frozen
Fresh aquatic products directly carries out freezing fresh-keeping.The technology is of different sizes according to type that is fresh-keeping, preserving object and quality, in different time
That the pork after butchering is completed in section freezes the non-bursting by freezing of film that is fresh-keeping, and being frozen cell, and cell is in subsequent freezing and refrigeration process
In be constantly 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, keep the pork cell after butchering not rupture, increase
Add the conversion of the pork polysaccharose substance after butchering.It is fresh butcher after pork in the shortest time by its freezing curve, make
It is fresh butcher after pork store within 12 months under refrigerated conditions, the fresh and alive quality of pork after still maintaining fresh and butchering,
Mouthfeel is more delicious when use.The technology is compared with routinely freezing, and freeze-off time is short, and yield in unit time is big, freshness 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 be in direct contact with frozen matter in pure natural substance, accord with
Combined foodstuff hygienic requirements.One of the characteristics of microrefrigerating fluid is exactly to remain to keep liquid condition at -40~-30 DEG C.
3. method as claimed in claim 1 or 2, it is characterised in that：
Quickly micro- pork heat transfer frozen after being butchered using liquid contact, 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 within a short period of time quickly
Conduct energy, thus intercellular extracellular fluid is made almost to be crystallized in same time with intracellular intracellular fluid, it avoids
Inside and outside film ice crystal it is asynchronous due to the lack of uniformity that generates is destroyed, to make cell be in a kind of " hibernation " state that is similar to
Dormant stage is realized and is freezed or fast cooling by the rapid of contact object.Freezing the fresh-keeping stage, the metabolism and life of cell
Reason activity is substantially at abort state, when condition is suitable, can restore again.
4. method as claimed in claim 3, it is characterised in that：
Quickly micro- freeze techniques are studying biological cell under low-temperature condition to the low temperature using high-tech biotechnology
Ice crystal state, using the microrefrigerating fluid of low temperature and techniques for ultra-low temperature and neoteric natural component, after being frozen fresh-keeping butcher
Pork directly freezed in microrefrigerating fluid fresh-keeping with the freezing curve of innovation.According to the size of kind and object, at 6 to 15 points
Clock, completed in 15 to 30 minutes food freeze it is fresh-keeping, show cell membrane in the pork after being frozen fresh-keeping butcher not by
Bursting by freezing, is in the micro- jelly state of organism, then the pork after refrigeration keeps being frozen fresh-keeping butcher, quality are fresh and alive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061927.6A CN108294096A (en) | 2017-10-20 | 2017-10-20 | It is a kind of butcher after the quick preservation by partial technology of pork low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061927.6A CN108294096A (en) | 2017-10-20 | 2017-10-20 | It is a kind of butcher after the quick preservation by partial technology of pork low temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108294096A true CN108294096A (en) | 2018-07-20 |
Family
ID=62869685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711061927.6A Pending CN108294096A (en) | 2017-10-20 | 2017-10-20 | It is a kind of butcher after the quick preservation by partial technology of pork low temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108294096A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887373A (en) * | 2018-08-30 | 2018-11-27 | 大连宽达科技有限公司 | Micro-frozen fresh-keeping technology of meat products |
| CN108935646A (en) * | 2018-08-30 | 2018-12-07 | 大连宽达科技有限公司 | Micro-frozen fresh-keeping technology of vegetables and fungi |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0290666A1 (en) * | 1987-05-05 | 1988-11-17 | Pentti Porkka Oy | Deep freezing solution and deep freezing procedure |
| CN102106368A (en) * | 2009-12-24 | 2011-06-29 | 上海市农业科学院 | Pretreatment method for freezing freshness keeping of pork |
| CN103462175A (en) * | 2013-10-09 | 2013-12-25 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| CN103689061A (en) * | 2013-12-05 | 2014-04-02 | 大连博缘科技有限公司 | Cell freezing preservative solution |
| KR20150140005A (en) * | 2014-06-05 | 2015-12-15 | 구본옥 | instant immersion freezing liquid and manucturing method thereof |
-
2017
- 2017-10-20 CN CN201711061927.6A patent/CN108294096A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0290666A1 (en) * | 1987-05-05 | 1988-11-17 | Pentti Porkka Oy | Deep freezing solution and deep freezing procedure |
| CN102106368A (en) * | 2009-12-24 | 2011-06-29 | 上海市农业科学院 | Pretreatment method for freezing freshness keeping of pork |
| CN103462175A (en) * | 2013-10-09 | 2013-12-25 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| CN103689061A (en) * | 2013-12-05 | 2014-04-02 | 大连博缘科技有限公司 | Cell freezing preservative solution |
| KR20150140005A (en) * | 2014-06-05 | 2015-12-15 | 구본옥 | instant immersion freezing liquid and manucturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887373A (en) * | 2018-08-30 | 2018-11-27 | 大连宽达科技有限公司 | Micro-frozen fresh-keeping technology of meat products |
| CN108935646A (en) * | 2018-08-30 | 2018-12-07 | 大连宽达科技有限公司 | Micro-frozen fresh-keeping technology of vegetables and fungi |
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