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Low-temperature quick micro-freezing preservation technology for utensils

A kind of utensil and fast technology, applied in the direction of freezing/cooling preservation of meat/fish, food preservation, food science, etc., can solve the problems of unbalanced pressure inside and outside cells, death, destruction of protoplasm and cell membrane, etc., to avoid unbalanced damage Effect

Pending Publication Date: 2019-04-30
阿凡达农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

In the industrialized production process of utensil freezing and cold storage, when the temperature of the freezing equipment is lowered, ice crystals are first generated between the cells of the utensils, and as the temperature gradually decreases, ice crystals are generated in the cells, which leads to The pressure is not balanced, which destroys the protoplasm and cell membrane, leading to cell lysis and death

Method used

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  • Low-temperature quick micro-freezing preservation technology for utensils

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Embodiment Construction

[0009] Hereinafter, the invention will now be described more fully with reference to the accompanying drawings, in which various embodiments are shown. However, this invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0010] Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

[0011] combined with figure 1 As shown, the utensil class low-temperature rapid micro-freezing preservation technology of the present invention is composed of utensil class cleaning 1, sterilization 2, vacuum packaging 3, continuous micro-freezing machine (-27 ° C - 30°C) 500-1000g / bag, slightly frozen for 20-30 minutes 4. Center temperature of the tester (about -18°C) 5. C...

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Abstract

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.

Description

1. Technical field [0001] The invention relates to the technical field of low-temperature preservation of utensils, and proposes a low-temperature rapid micro-frozen preservation technology for utensils. 2. Background technology [0002] We have found that in nature, the somatic cells of hibernating animals have a natural antifreeze mechanism, such as frogs, loach, crucian carp, and other animals and aquatic animals that live in subtropical and frigid regions. The polysaccharide antifreeze substances of somatic cells have a sharp increase in the number of double bonds of fatty acid molecules in their subcellular membranes. The antifreeze is studied from the perspective of cell dynamics, so that the somatic cells are not frozen due to the drop in external temperature. Crystal frost heaves and ruptures; organisms preserve their living bodies by keeping their body cells in a slightly frozen state, and recover and revive when the temperature rises. The evolution of organisms al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B7/055
CPCA23B4/09A23B7/055A23V2002/00A23V2300/20
Inventor 韩永苗王玉斌艾朝君
Owner 阿凡达农业有限公司
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