41results about How to "Maintain fresh quality" patented technology

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of wheat seeds. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the wheat seeds frozen for fresh keeping, an innovative freezing curve is applied, and the wheat seeds are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the wheat seeds is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of thewheat seeds after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the wheat seeds after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the wheat seedsare kept not cracked, and the transformation of polysaccharides substances in the wheat seeds is improved; and when freezing fresh-keeping is performed on the fresh wheat seeds in the shortest time according to the freezing curve, after the fresh wheat seeds are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh wheat seeds is still maintained.

The invention relates to an aquatic product fresh-keeping method and especially relates to a method for slaughtering of a live soft-shelled turtle and low-temperature liquid-state quick-freezing fresh-keeping of the slaughtered soft-shelled turtle. The method mainly solves the technical problem that the prior art can cause soft-shelled turtle cell membrane frost cracking in quick-freezing fresh-keeping so that the food acidizes and goes bad and thus after unfreezing, fresh aquatic food quality and taste are not kept and a unique local flavor of soft-shelled turtle is poor. The method comprises the following steps of slaughtering soft-shelled turtle by incising the neck of the soft-shelled turtle, collecting blood from the neck, carrying out immersion, carrying out membrane removal, carrying out cleaning, splitting the back, taking out internal organs, carrying out dehydration, carrying out immersion in special honey for antioxidation fishy smell-elimination treatment, carrying out honey removal, carrying out vacuum packaging, carrying out metal detection, carrying out immersion in a low-temperature liquid for quick-freezing, carrying out quick-freezing in a refrigeration storage for quick-freezing killing of parasites, carrying out packaging by a thermal insulation package box, putting the thermal insulation package box into a cold storage bag, sealing four sides of the cold storage bag, packaging the cold storage bag by a carton box, and transferring the carton box into a refrigeration storage for finished product storage.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of living bodies. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biologicaltechnology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluidfrom natural components is applied to the living bodies frozen for fresh keeping, an innovative freezing curve is applied, and the living bodies are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the living bodies is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranesof the living bodies after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the living bodies after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of theliving bodies are kept not cracked, and the transformation of polysaccharides substances in the living bodies is improved; and when freezing fresh-keeping is performed on the fresh living bodies in the shortest time according to the freezing curve, after the fresh living bodies are stored under the refrigerating condition for 10 years or more, the fresh quality of the fresh living bodies is stillmaintained.

The invention provides low-freezing-point quick-freezing freshness retaining liquid, which is prepared from the following components in percentage by mass: 22 percent of ethyl alcohol, 18 percent of propylene glycol, 4.7 percent of carboxylate, 0.5 percent of cellular antioxidant and the balance of water. The low-freezing-point quick-frozen freshness retaining liquid has a low freezing point and a short food freezing time; sap in muscle cells is in a super-cold state, but no ice crystals are formed, so that no frozen expansion pressure is caused; therefore, intactness of the muscle cells is retained, and the aim of retaining freshness is fulfilled.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of ocean-going fishing aquatic products. The low-temperature quick micro-freezing fresh-keeping technology adoptsa high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the ocean-going fishing aquatic products frozen for fresh keeping, an innovative freezing curve is applied, and the ocean-going fishing aquatic products are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the ocean-going fishing aquatic products is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the ocean-going fishing aquatic products after the freezing fresh keeping are not frosted to be crackedand are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the ocean-going fishing aquatic products after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the ocean-going fishing aquatic products are kept not cracked, andthe transformation of polysaccharides substances in the ocean-going fishing aquatic products is improved; and when freezing fresh-keeping is performed on the fresh ocean-going fishing aquatic products in the shortest time according to the freezing curve, after the fresh ocean-going fishing aquatic products are stored under the refrigerating condition for within 12 months, the fresh quality of thefresh ocean-going fishing aquatic products is still maintained.

The invention relates to a processing method of crab paste. The processing method comprises the following steps: (1) selecting frozen portunid or fresh living portunid with good freshness; (2) taking out crab cream or crab cream and crab meat of the crabs, and mixing the crab cream or crab cream with the crab meat to prepare a semi-finished product of crab paste; (3) adding seasonings into the semi-finished product of the crab paste; (4) adding a compression-resistant protective agent into the crab paste semi-finished product added with the seasonings; (5) pickling the crab paste semi-finished product treated in the step (4), and filling and sealing the crab paste semi-finished product after pickling; and (6) performing ultrahigh-pressure sterilization treatment on the filled and sealed product at the treatment pressure of 400-600Mpa to finally obtain a finished product. The pressure-resistant protective agent is added, so that protein denaturation in the ultrahigh-pressure sterilization process can be effectively prevented, and the fresh quality of the crab paste can be kept.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of grain crops. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the grain crops frozen for fresh keeping, an innovative freezing curve is applied, and the grain crops are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the grain crops is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of thegrain crops after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the grain crops after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the grain cropsare kept not cracked, and the transformation of polysaccharides substances in the grain crops is improved; and when freezing fresh-keeping is performed on the fresh grain crops in the shortest time according to the freezing curve, after the fresh grain crops are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh grain crops is still maintained.

A compound preservation method for turbot comprises the following steps: the turbot is killed, gutted, cleaned, drained and soaked in a compound preservative solution for 10-30 min; after skin mucus forms a white film layer, the turbot is fished out, the film is removed, and then the turbot is soaked in the same compound preservative solution for 10 min, wherein the compound preservative solution is prepared from 0.05%-0.06% by mass of acetic acid, 0.12%-0.15% by mass of citric acid, 0.12%-0.15% by mass of phytic acid, 0.12%-0.15% by mass of carnosic acid and 99.49%-99.51% by mass of water; then the turbot is taken out, drained and bagged with a vacuum package bag, and the bag is placed and sealed in a polyurethane foam box provided with ice bags and stored at the room temperature. With adoption of the compound preservation technology combining the foam box provided with the ice bags and the compound preservative, not only can putrefying bacteria in the turbot be inhibited, but also stability in storage and transportation at the room temperature can be guaranteed, and fresh and tender quality are kept.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of tricholoma matsutake. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezingfluid from natural components is applied to the tricholoma matsutake frozen for fresh keeping, an innovative freezing curve is applied, and the tricholoma matsutake is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the tricholoma matsutake is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the tricholoma matsutake after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the tricholoma matsutake after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the tricholoma matsutake are kept not cracked, and the transformation of polysaccharides substances in the tricholoma matsutake is improved; and when freezing fresh-keeping is performed on the fresh tricholoma matsutake in the shortest time according to the freezing curve, after the fresh tricholoma matsutake is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh tricholoma matsutake is still maintained.

The invention provides a low-temperature quick micro-freezing preservation technology of utensils. The low-temperature quick micro-freezing preservation technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the utensils frozen for preservation, an innovative freezing curve is applied, and the utensils are directly frozen in the micro-freezing fluid for preservation. According to kinds and sizes of materials, freezing preservation of the utensils is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the utensils after the freezing preservation are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the utensils after the freezing preservation fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing preservation technology in the world, the cells of the utensils are kept not cracked, and thetransformation of polysaccharides substances in the utensils is improved; and when freezing preservation is performed on the fresh utensils in the shortest time according to the freezing curve, afterthe fresh utensils are stored under the refrigerating condition for 10 years or more, the fresh quality of the fresh utensils is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of slaughtered horse meat. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the slaughtered horse meat frozen for fresh keeping, an innovative freezing curve is applied, and the slaughtered horse meat is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the slaughtered horse meat is completed in 6-15 minutes or 15-30 minutes, which is presentedin the respects that cell membranes of the slaughtered horse meat after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the slaughtered horse meat after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the slaughtered horse meat are kept not cracked, and the transformation of polysaccharides substances in the slaughtered horse meat is improved; and when freezing fresh-keeping is performed on the fresh slaughtered horse meat in the shortest time according to the freezing curve, after the fresh slaughtered horse meat is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh slaughtered horse meat is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of Pu'er tea. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid fromnatural components is applied to the Pu'er tea frozen for fresh keeping, an innovative freezing curve is applied, and the Pu'er tea is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the Pu'er tea is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the Pu'er teaafter the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the Pu'er tea after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the Pu'er tea are kept not cracked, and the transformation of polysaccharides substances in the Pu'er tea is improved; and when freezing fresh-keeping is performed on the fresh Pu'er tea in the shortest time according to the freezing curve, after the fresh Pu'er tea is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh Pu'er tea is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of new variety species. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezingfluid from natural components is applied to the new variety species frozen for fresh keeping, an innovative freezing curve is applied, and the new variety species are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the new variety species is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the new variety species after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the new variety species after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the new variety species are kept not cracked, and the transformation of polysaccharides substances in the new variety species is improved; and when freezing fresh-keeping is performed on the fresh new variety species in the shortest time according to the freezing curve, after the fresh new variety species are stored under the refrigerating condition for 10 years ormore, the fresh quality of the fresh new variety species is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of citrus. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the citrus frozen for fresh keeping, an innovative freezing curve is applied, and the citrus is directly frozen in the micro-freezing fluid for fresh keeping. Accordingto kinds and sizes of materials, freezing fresh keeping of the citrus is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the citrus after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the citrus after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the citrus are kept not cracked, and the transformation of polysaccharides substances in the citrus is improved; and when freezing fresh-keeping is performed on the fresh citrus in the shortest time according to the freezing curve, after the freshcitrus is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh citrus is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of fresh tea leaves. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the fresh tea leaves frozen for fresh keeping, an innovative freezing curve is applied, and the fresh tea leaves are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the fresh tea leaves is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the fresh tea leaves after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the fresh tea leaves after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world,the cells of the fresh tea leaves are kept not cracked, and the transformation of polysaccharides substances in the fresh tea leaves is improved; and when freezing fresh-keeping is performed on the fresh fresh tea leaves in the shortest time according to the freezing curve, after the fresh fresh tea leaves are stored under the refrigerating condition for within 12 months, the fresh quality of thefresh fresh tea leaves is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of edible chicken. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluidfrom natural components is applied to the edible chicken frozen for fresh keeping, an innovative freezing curve is applied, and the edible chicken is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the edible chicken is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the edible chicken after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the edible chicken after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells ofthe edible chicken are kept not cracked, and the transformation of polysaccharides substances in the edible chicken is improved; and when freezing fresh-keeping is performed on the fresh edible chicken in the shortest time according to the freezing curve, after the fresh edible chicken is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh edible chickenis still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of medical researches. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the medical researches frozen for fresh keeping, an innovative freezing curve is applied, and the medical researches are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the medical researches is completed in 6-15 minutes or 15-30 minutes, which is presented in the respectsthat cell membranes of the medical researches after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed soas to maintain the medical researches after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the medical researches are kept not cracked, and the transformation of polysaccharides substances in the medical researches is improved; and when freezing fresh-keeping is performed on the fresh medical researches in the shortest time according to the freezing curve, after the fresh medical researches are stored under the refrigerating condition for 10 years or more, thefresh quality of the fresh medical researches is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of leech. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the leech frozen for fresh keeping, an innovative freezing curve is applied, and the leech is directly frozen in the micro-freezing fluid for fresh keeping. According tokinds and sizes of materials, freezing fresh keeping of the leech is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the leech after the freezingfresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the leech after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the leech are kept not cracked, and the transformation of polysaccharides substances in the leech is improved; and when freezing fresh-keeping is performed on the fresh leech in the shortest time according to the freezing curve, after the fresh leech isstored under the refrigerating condition for within 12 months, the fresh quality of the fresh leech is still maintained.

The invention provides a low-temperature rapid partial freezing preservation technology for cultural relics. According to the technology, an ice crystallization state of biological cells in a low-temperature state is researched by adopting a high-technology biotechnology, the low-temperature and ultralow-temperature technology, and innovative partial freezing liquid with natural components are applied, and the cultural relics to be frozen-stored are directly frozen and stored in the partial freezing liquid by using an innovative freezing curve. According to the variety and the size of objects,freezing preservation of the cultural relics is completed within 6-15 minutes, or 15-30 minutes. The technology has the advantages that the cell membranes in the frozen-stored cultural relics are notfrozen-cracked, and are in an organism partial freezing state, and then the frozen-stored cultural relics are kept in a cold storage mode, so that the quality of the cultural relics is fresh and alive; the low-temperature rapid partial freezing technology is an innovative partial freezing storage technology in the world, the cultural relic cells are kept from being broken, and conversion of the cultural relic polysaccharide substances is increased. The fresh cultural relics can still keep fresh and alive even after being stored for more than 10 years under the cold storage condition on the basis of the freezing curves of the fresh cultural relics in the shortest time.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of Lipton tea. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the Lipton tea frozen for fresh keeping, an innovative freezing curve is applied, and the Lipton tea is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the Lipton tea is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the Lipton tea after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the Lipton tea after thefreezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the Lipton tea are keptnot cracked, and the transformation of polysaccharides substances in the Lipton tea is improved; and when freezing fresh-keeping is performed on the fresh Lipton tea in the shortest time according tothe freezing curve, after the fresh Lipton tea is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh Lipton tea is still maintained.

The invention provides a low-temperature quick micro-freezing fresh keeping technology for plant seeds. The low-temperature quick micro-freezing fresh keeping technology adopts a high-tech biologicaltechnology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components are applied to the plant seeds frozen for fresh keeping, an innovative freezing curve is applied, and the plant seeds are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the plant seeds is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the plant seeds after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the plant seeds after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh keeping technology in the world, the cells of the plant seeds are kept not cracked, and the transformation of polysaccharides substances in the plant seeds is improved; and when freezing fresh keeping is performed on the fresh plant seeds in the shortest timeaccording to the freezing curve, after the fresh plant seeds are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh plant seeds is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology for bean seeds. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components are applied to the bean seeds frozen for fresh-keeping, an innovative freezing curve is applied, and the bean seeds are directly frozen in the micro-freezing fluid for fresh-keeping. According to kinds and sizes of materials, freezing fresh-keeping of the bean seeds is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the bean seeds after the freezing fresh-keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the bean seeds after the freezing fresh-keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the bean seeds are kept not cracked, and the transformation of polysaccharides substances in the bean seeds is improved; and when freezing fresh-keeping is performed on the fresh bean seeds in the shortest time accordingto the freezing curve, after the fresh bean seeds are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh bean seeds is still maintained.

The invention discloses fresh spirulina ice cream and a preparation method thereof. The fresh spirulina ice cream is prepared by adopting sanitary and pollution-free fresh spirulina, a sweetening agent, vegetable oil, eggs, a stabilizing agent, an emulsifying agent, table salt and water as ice cream raw materials, adopting step heat treatment sterilization and low-pressure and low-temperature homogenization, and performing milk preparation, homogenization, sterilization, aging and congelation processes. The obtained ice cream keeps fresh spirulina cells stable, and phycocyanobilin does not leak. The fresh spirulina ice cream prepared by the method not only retains the special flavor of fresh spirulina, but also has complete nutritional ingredients and delicious taste. The fresh spirulina ice cream keeps the effects of relieving summer heat and regulating physiological functions of ice cream, also exerts the nutritional and health-care effects of spirulina, and has the effects of regulating metabolism and enhancing immunity. Compared with common dry powder spirulina ice cream, the ice cream has great breakthrough in the aspects of appearance, taste and nutritional value.

The invention provides a low-temperature quick micro-freezing fresh keeping technology for flowers. The low-temperature quick micro-freezing fresh keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid fromnatural components are applied to the flowers frozen for fresh keeping, an innovative freezing curve is applied, and the flowers are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the flowers is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the flowers afterthe freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the flowers after the freezing freshkeeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh keeping technology in the world, the cells of the flowers are kept not cracked, andthe transformation of polysaccharides substances in the flowers is improved; and when freezing fresh keeping is performed on the fresh flowers in the shortest time according to the freezing curve, after the fresh flowers are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh flowers is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of freshwater and seawater shrimps. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the freshwater and seawater shrimps frozen for fresh keeping, an innovative freezing curve is applied, and the freshwater and seawater shrimps are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the freshwater and seawater shrimps is completed in 6-15 minutesor 15-30 minutes, which is presented in the respects that cell membranes of the freshwater and seawater shrimps after the freezing fresh keeping are not frosted to be cracked and are under an organismmicro-freezing condition; and then refrigerating is performed so as to maintain the freshwater and seawater shrimps after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the freshwater and seawater shrimps are kept not cracked, and the transformation of polysaccharides substances in the freshwater and seawater shrimps is improved; and when freezing fresh-keeping is performed on the fresh freshwater and seawater shrimps in the shortest time according to the freezing curve, after the fresh freshwater and seawater shrimps are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh freshwater and seawater shrimps is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of melons and fruits. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the melons and fruits frozen for fresh keeping, an innovative freezing curve is applied, and the melons and fruits are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the melons and fruits is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the melons and fruits after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the melons and fruits after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in theworld, the cells of the melons and fruits are kept not cracked, and the transformation of polysaccharides substances in the melons and fruits is improved; and when freezing fresh-keeping is performedon the fresh melons and fruits in the shortest time according to the freezing curve, after the fresh melons and fruits are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh melons and fruits is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of Dahongpao. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid fromnatural components is applied to the Dahongpao frozen for fresh keeping, an innovative freezing curve is applied, and the Dahongpao is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the Dahongpao is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the Dahongpaoafter the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the Dahongpao after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the Dahongpao are kept not cracked, and the transformation of polysaccharides substances in the Dahongpao is improved; and when freezing fresh-keeping is performed on the fresh Dahongpao in the shortest time according to the freezing curve, after the fresh Dahongpao is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh Dahongpao is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of tea leaves. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the tea leaves frozen for fresh keeping, an innovative freezing curve is applied, and the tea leaves are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the tea leaves is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the tealeaves after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the tea leaves after thefreezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the tea leaves are kept not cracked, and the transformation of polysaccharides substances in the tea leaves is improved; and when freezing fresh-keeping is performed on the fresh tea leaves in the shortest time according to the freezing curve, after the fresh tea leaves are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh tea leaves is still maintained.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of prawn. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the prawn frozen for fresh keeping, an innovative freezing curve is applied, and the prawn is directly frozen in the micro-freezing fluid for fresh keeping. According tokinds and sizes of materials, freezing fresh keeping of the prawn is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the prawn after the freezingfresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the prawn after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the prawn are kept not cracked, and the transformation of polysaccharides substances in the prawn is improved; and when freezing fresh-keeping is performed on the fresh prawn in the shortest time according to the freezing curve, after the fresh prawn isstored under the refrigerating condition for within 12 months, the fresh quality of the fresh prawn is still maintained.