CN109567085A - The method and its product of quick-frozen strawberry fresh adding - Google Patents
The method and its product of quick-frozen strawberry fresh adding Download PDFInfo
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- CN109567085A CN109567085A CN201710910992.5A CN201710910992A CN109567085A CN 109567085 A CN109567085 A CN 109567085A CN 201710910992 A CN201710910992 A CN 201710910992A CN 109567085 A CN109567085 A CN 109567085A
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 123
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title claims abstract description 32
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 122
- 238000010257 thawing Methods 0.000 claims abstract description 17
- 230000001413 cellular effect Effects 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 14
- 210000004027 cell Anatomy 0.000 abstract description 9
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 210000002421 cell wall Anatomy 0.000 abstract description 3
- 238000005842 biochemical reaction Methods 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 208000001034 Frostbite Diseases 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 10
- 238000004321 preservation Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000019614 sour taste Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000007774 longterm Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000005779 cell damage Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000005416 organic matter Substances 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
This application discloses the method for quick-frozen strawberry fresh adding and its products.The method of the quick-frozen strawberry fresh adding of the application, includes the following steps, defrosting step: thawing to quick-frozen strawberry；Broken wall step: broken wall treatment is carried out to the strawberry of defrosting, cellular content is discharged, makes quick-frozen strawberry fresh adding.The application carries out broken wall treatment to quick-frozen strawberry cell initiatively, discharges cellular content；First is that obtaining high-quality strawberry aroma and the necessary cellular content of mouthfeel, make quick-frozen strawberry fresh adding, allows to directly edible；Second is that the problem of broken wall treatment makes cell or cell wall be crushed, avoid cell Cryogenic burns.In improved plan, the product of broken wall is freezed, fresh mouthfeel and fragrance can also be retained for a long time by slowing down or even stop strawberry biochemical reaction without adding any additive or preservative.The fresh adding method and its product of the application, solves quick-frozen strawberry fresh adding and fresh-keeping global problem.
Description
Technical field
This application involves quick-frozen strawberry fields, more particularly to the method and its product of a kind of quick-frozen strawberry fresh adding.
Background technique
Although strawberry nutritive value is very high, it is not easy to transport and store；There is the strawberry of studies have shown that fresh mature to exist
Storage 1-2 days is only capable of under room temperature, even if under conditions of relative humidity 85-90%, can only also store 7-10 days at -0.5-0 DEG C.
Quick-frozen strawberry refers to GB/T 31273-2014 " quick-frozen fresh fruits and quick-frozen fresh vegetables production management rule according to national standards
The strawberry product of model " preparation.Although quick-frozen strawberry can greatly prolong Storage period；But quick-frozen strawberry usually will at -18 DEG C,
It is carried out at a temperature of even lower, be easy to cause strawberry frostbite, led to strawberry cell or tissue damage, destruction, influence strawberry
Color, flavor or quality, and then influence the quality of strawberry.It thaws after quick-frozen strawberry long term storage, color is dimmed, has sour taste, food
Astringent sense is used；Also, due to frostbite, quick-frozen strawberry can soften after thawing, absolutely not the mouthfeel and fragrance of fresh strawberry.
Therefore, quick-frozen strawberry can only generally be used as the raw material of industry, such as pigment extraction, wine brewing etc., or as some cakes
Decoration, cannot directly eat.
In addition, the economic value of quick-frozen strawberry is also far below fresh strawberry, quick-frozen strawberry retail price only about 1-2 member/jin, very
It is extremely cheaper；This is greatly to lose to orchard worker.It therefore, just can be by fresh strawberry system in the case where usually only having no alternative
At quick-frozen strawberry.
Summary of the invention
The purpose of the application is to provide the method and its product of a kind of new quick-frozen strawberry fresh adding.
The application uses following technical scheme:
The one side of the application discloses a kind of method of quick-frozen strawberry fresh adding, includes the following steps,
The step of defrosting: it thaws to quick-frozen strawberry；
The step of broken wall: broken wall treatment is carried out to the cell of the strawberry of defrosting, cellular content is discharged, realizes quick-frozen strawberry
Fresh adding.
The quick-frozen strawberry fresh adding method of the application, beneficial has the technical effect that
1, color is dimmed after quick-frozen strawberry thaws, quality softening, even has sour taste, therefore can not directly eat；But by
Slow down in the biochemical reaction of low-temperature preservation, strawberry itself, nutrition is without too big loss；Sour taste occur also is surface element
Grouping knit cellular damage or destroy cause, therefore, in principle be it is edible, only mouthfeel, taste are poor.The application is logical
Broken wall treatment is crossed, dexterously solves quick-frozen strawberry because quality softens, color is dimmed, has sour taste, has astringent taste caused by frostbite etc.
Problem.The meaning of broken wall treatment is: on the one hand, the cellular content of strawberry is discharged by broken wall treatment, obtains high-quality grass
Cellular content necessary to certain kind of berries fragrance and mouthfeel, also, the release of a large amount of cellular contents, can cover sour taste and astringent taste,
So that strawberry shows fresh fragrance and mouthfeel, achieve the effect that fresh adding, the product of broken wall treatment can directly be eaten, and be solved
The problem that quick-frozen strawberry can not directly not eaten.On the other hand, the product of broken wall treatment, the problem of softening there is no quality,
Do not see that color is dimmed.
2, the quality of the quick-frozen strawberry fresh adding method product of the application: since the cellular content of strawberry releases, no
Only quick-frozen strawberry is directly eaten, and even more preferably than the mouthfeel and fragrance of directly edible fresh strawberry.Because this
The technical staff in field is unable to reach good shell-broken effect it is understood that chewing by human teeth, causes intracellular
Tolerant release is very little, thus the smell of people can not experience more fragrance, and the taste bud of people can not experience more mouths
Sense, so that better smell and taste experience can not be obtained.
In conclusion the quick-frozen strawberry fresh adding method of the application can increase the fresh of quick-frozen strawberry by broken wall treatment
Taste and fragrance enable the product of the quick-frozen strawberry of the application directly to eat, and have expanded the application range of quick-frozen strawberry.
Preferably, after the broken wall the step of, include thing steps that fresh-keeping, fresh-keeping step includes will be after broken wall treatment
Product freezing, in order to store and transport.
It should be noted that the method for the quick-frozen strawberry fresh adding of the application, having broken quick-frozen strawberry can only be former as industry
Material uses, the Traditional Thinking constraint that cannot directly eat；In improved plan, fresh-keeping step, purpose is exactly to fresh adding
Product afterwards carries out fresh-keeping.On the one hand, slow down the chemical reaction for possibly even stopping each component in strawberry broken wall product, make strawberry
Product fresh-keeping extends the shelf-life of strawberry product, can also retain the fresh of strawberry product for a long time without adding any additive
Mouthfeel and fragrance.On the other hand, the problem of product after broken wall treatment, there is no frostbite, therefore can be with long-term preservation, this
The those of ordinary skill in field is it is understood that biology only living just understands frostbite, and the inorganic matter or organic matter after broken wall are then not
There are problems that frostbite.In addition, the broken wall treatment product after freezing, is also more convenient transport.
Preferably, the temperature of freezing is less than or equal to -6 DEG C.
Preferably, the temperature of freezing is -10 DEG C to -50 DEG C.
It should be noted that the temperature of freezing directly affects the speed that broken wall treatment product freezes, that is to say, that temperature is got over
Low chilling rate is faster；But the temperature of freezing cannot be below the irreversible denaturation temperature of each nutrition；Therefore, the application
It is preferred freezed at -10 DEG C to -50 DEG C, more preferably freezed at -30 DEG C to -35 DEG C, the temperature condition use
Refrigerator or freezer can be realized.
Preferably, freezing is to carry out under inert atmosphere conditions, or carry out under vacuum conditions.
Preferably, broken wall treatment carries out under vacuum or inert atmosphere conditions.
It should be noted that carry out broken wall treatment in a vacuum or inert atmosphere, the purpose is to avoid after strawberry broken wall with
Air contact, occurs oxidation reaction.Likewise, freezed in a vacuum or inert atmosphere, purpose also for avoid with
Air contact, occurs oxidation reaction；For in principle, when conditions permit, all steps all preferably in vacuum or
It is carried out under inert atmosphere.Wherein, the preferred nitrogen of inert atmosphere.
Preferably, the step of defrosting of the application is thawed using ultrasonic wave.
It should be noted that quick-frozen strawberry defrosting can be there are many kinds of mode, for example, air thawing, hot water thaw, microwave
Thaw etc.；But the application preferably uses ultrasonic wave to thaw, the cavitation effect to be thawed using ultrasonic wave, so that inside and outside strawberry
The problems such as carrying out quick-thawing simultaneously, avoiding water loss caused by defrosting unevenly, ultrasonic wave defrosting can be utmostly
Guarantee strawberry quality, have a clear superiority.
Preferably, broken wall treatment carries out under the conditions of 0-18 DEG C, it is preferred that carries out under the conditions of 4-10 DEG C.
It should be noted that broken wall treatment carries out in a low temperature of 0-18 DEG C, be in order to avoid or slow down broken wall product
Chemical reaction.It is appreciated that the temperature cannot be too low, otherwise can frostbite strawberry, accordingly, it is preferred that in the grass more routinely used
Broken wall treatment is carried out under the conditions of 4-10 DEG C of certain kind of berries preservation temperature.
Preferably, the method for the application quick-frozen strawberry fresh adding, the broken wall the step of after, further include by the production of broken wall treatment
The step of object is dispensed.
Preferably, the step of packing includes being carried out using product of the mold identical with strawberry original shape to broken wall treatment
Packing.
It should be noted that by strawberry be divided in in the mold of strawberry script homomorphosis, wherein strawberry original form
The shape for referring to fresh strawberry, not only conveniently takes in this way, but also creates an aesthetic feeling；Certainly, it is contemplated that the factors such as packing efficiency, mould
The size of tool can be adjusted according to product specification, be not specifically limited herein.
Preferably, broken wall treatment includes but is not limited to by blade shearing, mechanical disruption, mechanical presses, ultrasonic disruption
Or their hybrid mode, keep the cell of strawberry or cell wall broken.
It should be noted that the key of the application is to carry out broken wall treatment to quick-frozen strawberry, as specific broken wall treatment
Method can refer to existing wall-breaking method, as long as the cell of quick-frozen strawberry and cell wall can be made broken.
The another aspect of the application is product made from the method that discloses using the quick-frozen strawberry fresh adding of the application.
The application product is beneficial to be had the technical effect that
1, the quality of quick-frozen strawberry product: since the cellular content of quick-frozen strawberry releases, so that broken wall treatment
Quick-frozen strawberry even has more rich mouthfeel and fragrance than directly edible fresh strawberry.Because those skilled in the art can
Understand, good shell-broken effect is unable to reach by human teeth's chewing, causes cellular content release very little, thus people
Smell can not experience more fragrance, and the taste bud of people can not experience more mouthfeels, preferably smell to can not obtain
Feel and taste experience.
2, edible convenience: quick-frozen strawberry is not generally directly edible, but as the raw material of industry or the decoration of cake；
After fresh adding method processing by the application, can directly it eat.
Specific embodiment
The application is described in further detail below by specific embodiment.Following embodiment only to the application carry out into
One step explanation, should not be construed as the limitation to the application.
Embodiment
The method of quick-frozen strawberry fresh adding, includes the following steps:
1, it the step of thawing: thaws to quick-frozen strawberry, this example is thawed using ultrasonic wave, specifically, with a small amount of
Water be medium, quick-frozen strawberry is put into wherein, ultrasonic wave is provided by four direction and thaws, the power of ultrasonic wave is 20,000
To 100,000 hertz.Wherein, the medium transmission ultrasonic wave that functions as of water wipes strawberry after the completion of ultrasonic wave thaws
It is dry, it is used further to subsequent step.
2, the step of broken wall: broken wall treatment is carried out to the cell of above-mentioned defrosting quick-frozen strawberry, discharges cellular content.This example
30000 revs/min of the ultrahigh rotating speed wall-breaking machine that broken wall treatment is bought using market.
3, the step of dispensing: the product of broken wall treatment is dispensed.Preferably, by the product of broken wall treatment be dispensed into
In the identical mold of strawberry original shape.
In the further improvement project of this example, used mold is all strawberry simulation mold, mold body no matter shape
Shape, color are just as genuine strawberry, when eating, can open mold and eat, can also be sucked by suction pipe.
4, fresh-keeping step: the broken wall treatment product dispensed is freezed.This example is specifically, freeze at -35 DEG C.
Furthermore, it is contemplated that conveniently taking, in further improvement project, a handheld component is inserted on mold, or
Product after packing is inserted into a handheld component before being freezed, and handheld component generally uses waddy, cold in strawberry in this way
After being frozen into type, it may be convenient to be taken by handheld component.
The method and its product of the quick-frozen strawberry fresh adding of this example, have the advantage that
1, broken wall step: obtaining the cellular content of strawberry by broken wall treatment, so that quick-frozen strawberry obtains fresh taste
It with cellular content necessary to taste, not only can directly eat, moreover, even having than directly edible fresh strawberry more preferable
Mouthfeel and taste.
2, fresh-keeping step: being that the quick-frozen strawberry of fresh adding is continued to fresh-keeping step, the problem of quick-frozen strawberry maximum just exists
In cell or tissue frostbite, leads to dimmed color, quality softening, sour taste occurs；And this example carries out broken wall treatment fresh adding
After freeze, on the one hand, slow down possibly even stop strawberry in each component chemical reaction, make strawberry preservation, extend the guarantor of strawberry
The matter phase can retain the fresh mouthfeel and fragrance of strawberry product without adding any additive also for a long time；On the other hand, broken wall
Treated product, the problem of frostbite is not present, therefore, can with long-term preservation, those skilled in the art it is understood that
The problem of biology of only work just understands frostbite, and frostbite is then not present in the inorganic matter or organic matter after broken wall.
3, edible convenience: the quick-frozen strawberry product of this example can directly be eaten after broken wall treatment, so that fast
Freeze strawberry other than as the raw material of industry, there is wider purposes；In addition, by Preservation Treatment, i.e., will after broken wall treatment
After the product freezing of broken wall treatment, not only it can retain for a long time its fresh taste and fragrance with long term storage, moreover, after freezing
Product directly takes out, and is dissolved in after water or melting that it can be served, simply, conveniently, it is graceful.People can be changed to a certain extent
The quality of consumption habit and strawberry consumption to strawberry.
4, the convenience transported: pass through fresh-keeping step can solve transport and asks after freezing the product of broken wall treatment
Topic, on the one hand, damage there is no strawberry or frostbite；On the other hand, the strawberry after Preservation Treatment eliminates all inedible
Part is not only transported more convenient but also more efficient.
In conclusion the method for the quick-frozen strawberry fresh adding of this example, can increase the fresh taste and fragrance of quick-frozen strawberry, and
And its fresh taste and fragrance can be retained for a long time by fresh-keeping step.The quick-frozen strawberry fresh adding method of this example, so that quick-frozen
Strawberry can also directly eat, and expand the application range of quick-frozen strawberry.
The foregoing is a further detailed description of the present application in conjunction with specific implementation manners, and it cannot be said that this Shen
Specific implementation please is only limited to these instructions.For those of ordinary skill in the art to which this application belongs, it is not taking off
Under the premise of from the application design, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to the protection of the application
Range.
Claims (10)
1. the method for quick-frozen strawberry fresh adding, it is characterised in that: include the following steps,
The step of defrosting: it thaws to quick-frozen strawberry；
The step of broken wall: broken wall treatment is carried out to the cell of the strawberry of defrosting, cellular content is discharged, makes quick-frozen strawberry fresh adding.
2. the method for quick-frozen strawberry fresh adding according to claim 1, it is characterised in that: after the broken wall the step of, also wrap
Fresh-keeping step is included, the fresh-keeping step includes by the product freezing after broken wall treatment, in order to store and transport.
3. the method for quick-frozen strawberry fresh adding according to claim 2, it is characterised in that: the temperature of the freezing is lower than or waits
In -6 DEG C；Preferably, the temperature of the freezing is -10 DEG C to -50 DEG C.
4. the method for quick-frozen strawberry fresh adding according to claim 2, it is characterised in that: the freezing is in inert atmosphere item
It carries out under part, or carries out under vacuum conditions.
5. the method for quick-frozen strawberry fresh adding according to claim 1-4, it is characterised in that: the step of the defrosting
It is thawed using ultrasonic wave.
6. the method for quick-frozen strawberry fresh adding described in -5 any one according to claim 1, it is characterised in that: the broken wall treatment
It is to carry out under inert atmosphere conditions, or carry out under vacuum conditions.
7. the method for quick-frozen strawberry fresh adding described in -6 any one according to claim 1, it is characterised in that: the broken wall treatment
It is carried out under the conditions of 0-18 DEG C, it is preferred that the broken wall treatment carries out under the conditions of 4-10 DEG C.
8. the method for quick-frozen strawberry fresh adding described in -7 any one according to claim 1, it is characterised in that: the broken wall the step of
Later, further include the steps that the product by the broken wall treatment dispenses.
9. the method for quick-frozen strawberry fresh adding according to claim 8, it is characterised in that: include using the step of the packing
Mold identical with strawberry original shape dispenses the product of the broken wall treatment.
10. product made from the method according to quick-frozen strawberry fresh adding described in any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710910992.5A CN109567085A (en) | 2017-09-29 | 2017-09-29 | The method and its product of quick-frozen strawberry fresh adding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710910992.5A CN109567085A (en) | 2017-09-29 | 2017-09-29 | The method and its product of quick-frozen strawberry fresh adding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109567085A true CN109567085A (en) | 2019-04-05 |
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ID=65919009
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710910992.5A Pending CN109567085A (en) | 2017-09-29 | 2017-09-29 | The method and its product of quick-frozen strawberry fresh adding |
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| Country | Link |
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| CN (1) | CN109567085A (en) |
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- 2017-09-29 CN CN201710910992.5A patent/CN109567085A/en active Pending
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Application publication date: 20190405 |