CN114766541A - Low-temperature quick-freezing sleep method - Google Patents
Low-temperature quick-freezing sleep method Download PDFInfo
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- CN114766541A CN114766541A CN202210570679.2A CN202210570679A CN114766541A CN 114766541 A CN114766541 A CN 114766541A CN 202210570679 A CN202210570679 A CN 202210570679A CN 114766541 A CN114766541 A CN 114766541A
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- seafood
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- glycerol
- temperature
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- 238000007710 freezing Methods 0.000 title claims abstract description 31
- 230000007958 sleep Effects 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 96
- 235000014102 seafood Nutrition 0.000 claims abstract description 57
- 239000007788 liquid Substances 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 239000003223 protective agent Substances 0.000 claims abstract description 10
- 210000004185 liver Anatomy 0.000 claims abstract description 6
- 239000012153 distilled water Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 235000013311 vegetables Nutrition 0.000 claims description 14
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- KBPLFHHGFOOTCA-UHFFFAOYSA-N caprylic alcohol Natural products CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 6
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims description 6
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 6
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- OSQPUMRCKZAIOZ-UHFFFAOYSA-N carbon dioxide;ethanol Chemical compound CCO.O=C=O OSQPUMRCKZAIOZ-UHFFFAOYSA-N 0.000 claims description 2
- -1 phosphate diester Chemical class 0.000 claims description 2
- 210000004027 cell Anatomy 0.000 abstract description 14
- 239000013078 crystal Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000010257 thawing Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 210000004102 animal cell Anatomy 0.000 abstract description 2
- 230000003834 intracellular effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 3
- 239000002352 surface water Substances 0.000 description 3
- 235000004348 Perilla frutescens Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 230000005059 dormancy Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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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- 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)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a low-temperature quick-freezing sleeping method, which comprises the steps of preparing a glycerol solution with the concentration of 40% by using pure glycerol and distilled water, then hermetically storing liver oil with the concentration of 40% in an environment with the temperature of 0-5 ℃, storing for 2-3h, soaking drained seafood in the glycerol solution with the concentration of 40%, taking out the seafood to ensure that the outer surface of the seafood is wrapped with a glycerol solution film, then rapidly bagging the seafood by using a sealed packaging bag, hermetically packaging, cooling the hermetically packaged seafood by communicating the sealed packaging bag, cooling the central temperature of the seafood to 0-5 ℃ within 60min, and then placing the seafood in a freezer for storage. According to the low-temperature quick-freezing sleep method, the glycerol liquid with the concentration of 40% is used as the protective agent, and a small amount of glycerol molecules can enter animal cells during subsequent freezing, so that the damage of the cells caused by strong dehydration and intracellular formation of ice crystals is relieved during freezing, the loss of juice after thawing is prevented from being increased, and the flavor and the nutritional value are prevented from being reduced.
Description
Technical Field
The invention relates to the technical field of low-temperature freeze sleep, in particular to a low-temperature quick-freezing sleep method.
Background
Compared with the common freezing, the temperature of the frozen sleep and quick freezing is lower, the frozen quick freezing is faster, the fresh beefsteak is sterilized and then is put into a frozen sleep device at minus 30 to minus 80 ℃ for quick freezing, the beefsteak can be completely frozen through within 5 to 10 minutes, and the central temperature of the food can quickly reach the expected value. The freeze-sleeping quick-freezing technology has low use cost. The freezing quality of ultralow temperature can be realized without using high-price liquid nitrogen, and the freezing speed of the freezing-sleeping and quick-freezing technology is high, so that the freshness of food materials such as fish, meat and the like is completely preserved. The water content in the cells of the frozen object is almost frozen in the original state, the cells are not damaged, and almost no liquid seeps out during thawing. Therefore, the freshness, taste and texture, appearance and yield of the product can be improved.
However, in the prior art, the growth of ice crystals is easy to occur in the freezing storage of seafood, the ice crystal diameter of the seafood frozen by the prior art is larger than 100 mu m, and the size of the cells is only 20 mu m, so that the ice crystals can burst the cells, the juice loss is increased during unfreezing, the flavor and the nutritional value are reduced, and the freezing of the prior art has great influence on the quality of the seafood.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a low-temperature quick-freezing dormancy method, which has the advantages of high flavor and nutrient medium after thawing and the like, and solves the problems of increased loss of juice and reduced flavor and nutrient value during thawing.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
a low-temperature quick-freezing sleep method comprises the following steps:
s1: fishing out the seafood from water, removing inedible parts, quickly cleaning the inedible parts, and draining off the water on the surface;
s2: preparing a glycerol solution with the concentration of 40% by using pure glycerol and distilled water, and then hermetically storing the liver oil solution with the concentration of 40% in an environment with the temperature of 0-5 ℃ for 2-3 h;
s3: soaking the drained seafood in a glycerol solution with the concentration of 40%, taking out the seafood to ensure that the outer surface of the seafood is coated with a glycerol film, quickly bagging the seafood by using a sealed packaging bag, and sealing and packaging;
s4: cooling the hermetically packaged seafood communicating packaging bag, cooling the central temperature of the seafood to 0-5 ℃ within 60min, and then putting the seafood into a freezer for storage;
s5: if transportation is needed, the seafood after being cooled is soaked in the frozen sleep liquid at 0-5 ℃ for transportation.
Preferably, the glycerol solution with the concentration of 40% in the S2 is used as a protective agent, and the protective agent can be replaced by glycerol solution with the concentration of 20% and dimethyl sulfoxide with the concentration of 10%.
Preferably, the temperature reduction method in S4 uses liquid nitrogen or ethanol-dry ice for rapid temperature reduction.
Preferably, the freeze-dried sleep liquid is formed by mixing 95% -97% of mixed liquid A and 3% -5% of mixed liquid B or mixed liquid C, wherein the mixed liquid A comprises ethanol, n-octanol, calcium lactate, hydroxyethyl cellulose and 2, 6-di-tert-butyl-p-methylphenol, the mixed liquid B comprises phosphoric acid diester starch, sodium chloride and water, and the mixed liquid C comprises dried potato extract, sodium chloride and water.
Preferably, vegetables may be used as the substitute in S1.
(III) advantageous effects
Compared with the prior art, the invention provides a low-temperature quick-freezing sleep method, which has the following beneficial effects:
1. according to the low-temperature quick-freezing dormancy method, the glycerol liquid with the concentration of 40% is used as a protective agent, the liver oil liquid with the concentration of 40% is stored in a sealed mode in the environment of 0-5 ℃, then the seafood is packaged in a sealed packaging bag in a sealed mode and is packaged in a sealed mode, a small amount of glycerol molecules can enter animal cells during subsequent freezing, damage of the cells due to strong dehydration and formation of ice crystals in the cells is relieved in the freezing process, the phenomenon that the loss of juice is increased after thawing, the flavor and the nutritional value are reduced is avoided, and the cells can be stored for a long time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
a low-temperature quick-freezing sleep method comprises the following steps:
s1: fishing out the seafood, removing the inedible part, quickly cleaning the edible part, and draining the surface water.
S2: preparing a glycerol solution with the concentration of 40% by using pure glycerol and distilled water, and then hermetically storing the liver oil solution with the concentration of 40% at the temperature of 5 ℃ for 3h, wherein the glycerol solution with the concentration of 40% is used as a protective agent.
S3: the seafood with the water drained is soaked in the glycerol liquid with the concentration of 40%, when the seafood is taken out, a layer of glycerol liquid film is coated on the outer surface of the seafood, and then the seafood is quickly packaged in a sealing packaging bag and is sealed and packaged.
S4: cooling the hermetically packaged seafood communicating packaging bag, cooling the central temperature of the seafood to 0 ℃ within 60min, then putting the seafood into a freezer for storage, and rapidly cooling by using liquid nitrogen in a cooling method.
S5: if transportation is needed, the seafood after being cooled is soaked in 0 ℃ of frozen sleep liquid for transportation, the frozen sleep liquid is formed by mixing 95% of mixed liquid A and 5% of mixed liquid B, the mixed liquid A comprises ethanol, n-octanol, calcium lactate, hydroxyethyl cellulose and 2, 6-di-tert-butyl-p-methylphenol, and the mixed liquid B comprises phosphate starch, sodium chloride and water.
The second embodiment:
a low-temperature quick-freezing sleep method comprises the following steps:
s1: fishing out the seafood, removing the inedible part, quickly cleaning the edible part, and draining the surface water.
S2: preparing 10% dimethyl sulfoxide, and hermetically storing the 10% dimethyl sulfoxide in an environment at 5 ℃ for 3h, wherein the 10% dimethyl sulfoxide is used as a protective agent.
S3: the seafood with the water drained is soaked in 10% dimethyl sulfoxide, a layer of glycerol film is coated on the outer surface of the seafood when the seafood is taken out, and then the seafood is quickly packaged in a sealing packaging bag and is sealed and packaged.
S4: cooling the hermetically packaged seafood in a packaging bag, cooling the central temperature of the seafood to 0 ℃ within 60min, then putting the seafood in a freezer for storage, and rapidly cooling by using liquid nitrogen in a cooling method.
S5: if transportation is needed, the seafood after being cooled is soaked in 0 ℃ of frozen sleep liquid for transportation, the frozen sleep liquid is formed by mixing 95% of mixed liquid A and 5% of mixed liquid B, the mixed liquid A comprises ethanol, n-octanol, calcium lactate, hydroxyethyl cellulose and 2, 6-di-tert-butyl-p-methylphenol, and the mixed liquid B comprises phosphate starch, sodium chloride and water.
Example three:
a low-temperature quick-freezing sleep method comprises the following steps:
s1: the vegetables are harvested from water, the inedible parts are disposed of, the edible parts are quickly washed, and then the surface is drained.
S2: preparing a glycerol solution with the concentration of 40% by using pure glycerol and distilled water, and then hermetically storing the liver oil solution with the concentration of 40% at the temperature of 5 ℃ for 3h, wherein the glycerol solution with the concentration of 40% is used as a protective agent.
S3: soaking the drained vegetables in a glycerol solution with the concentration of 40%, taking out the vegetables to ensure that the outer surfaces of the vegetables are wrapped with a glycerol solution film, quickly bagging the vegetables by using a sealed packaging bag, and carrying out sealed packaging.
S4: and (3) cooling the sealed and packaged vegetables by communicating the packaging bags, cooling the central temperature of the vegetables to 0 ℃ within 60min, then putting the vegetables into a freezer for storage, and rapidly cooling the vegetables by using liquid nitrogen in a cooling method.
S5: if transportation is needed, the vegetables are soaked in 0 ℃ frozen sleep liquid for transportation after cooling, the frozen sleep liquid is formed by mixing 95% of mixed liquid A and 5% of mixed liquid C, the mixed liquid A comprises ethanol, n-octanol, calcium lactate, hydroxyethyl cellulose and 2, 6-di-tert-butyl-p-methylphenol, and the mixed liquid C comprises winter potato powder extract, sodium chloride and water.
Comparative example:
a low-temperature quick-freezing sleep method comprises the following steps:
s1: fishing out the seafood, disposing of the non-edible part, rapidly cleaning the edible part, and draining off the surface water.
S2: and (4) bagging the seafood with the moisture drained by using a sealed packaging bag, and sealing and packaging.
S3: cooling the hermetically packaged seafood communicating packaging bag, cooling the central temperature of the seafood to 0 ℃ within 60min, then putting the seafood into a freezer for storage, and rapidly cooling by using liquid nitrogen in a cooling method.
S5: if transportation is needed, the seafood after being cooled is soaked in 0 ℃ of frozen sleep liquid for transportation, the frozen sleep liquid is formed by mixing 95% of mixed liquid A and 5% of mixed liquid C, the mixed liquid A comprises ethanol, n-octanol, calcium lactate, hydroxyethyl cellulose and 2, 6-di-tert-butyl-p-methylphenol, and the mixed liquid C comprises winter potato powder extract, sodium chloride and water.
By detecting the cell diameters of the thawed seafood and vegetables in the first example, the second example, the third example and the comparative example, the cell diameter of the thawed seafood in the first example is 21 μm, the cell diameter of the thawed seafood in the second example is 24 μm, the cell diameter of the thawed vegetables in the third example is 22 μm, and the cell diameter of the thawed seafood in the comparative example is 107 μm, so that the damage of the cells caused by strong dehydration and intracellular formation of ice crystals in the freezing process is relieved by using 40% concentration glycerol solution as a protective agent, the loss of juice after thawing is prevented from increasing, and the flavor and the nutritional value are reduced.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A low-temperature quick-freezing sleep method is characterized by comprising the following steps:
s1: fishing out the seafood from the water, processing the inedible part, quickly cleaning the inedible part, and then draining the water on the surface;
s2: preparing a glycerol solution with the concentration of 40% by using pure glycerol and distilled water, and then hermetically storing the liver oil solution with the concentration of 40% in an environment with the temperature of 0-5 ℃ for 2-3 h;
s3: soaking the drained seafood in a glycerol solution with the concentration of 40%, taking out the seafood, ensuring that the outer surface of the seafood is coated with a glycerol solution film, quickly bagging the seafood by using a sealing packaging bag, and sealing and packaging;
s4: cooling the hermetically packaged seafood communicating packaging bag, cooling the central temperature of the seafood to 0-5 ℃ within 60min, and then putting the seafood into a freezer for storage;
s5: if transportation is needed, the seafood after being cooled is soaked in the frozen sleep liquid at 0-5 ℃ for transportation.
2. A quick-frozen sleep method at low temperature as claimed in claim 1, which is characterized in that: the glycerol solution with the concentration of 40% in the S2 is used as a protective agent, and the protective agent can be replaced by glycerol solution with the concentration of 20% and dimethyl sulfoxide with the concentration of 10%.
3. A quick-frozen sleep method at low temperature as claimed in claim 1, which is characterized in that: the cooling method in S4 uses liquid nitrogen or ethanol-dry ice to perform rapid cooling.
4. The quick freezing sleep method at low temperature according to claim 1, characterized in that: the freeze-dried sleep liquid is formed by mixing 95% -97% of mixed liquid A and 3% -5% of mixed liquid B or mixed liquid C, wherein the mixed liquid A comprises ethanol, n-octanol, calcium lactate, hydroxyethyl cellulose and 2, 6-di-tert-butyl p-methylphenol, the mixed liquid B comprises starch phosphate diester, sodium chloride and water, and the mixed liquid C comprises dried potato extract, sodium chloride and water.
5. The quick-freezing sleep method at low temperature as claimed in claim 1, which is characterized in that: vegetables may be used for replacement in S1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210570679.2A CN114766541A (en) | 2022-05-24 | 2022-05-24 | Low-temperature quick-freezing sleep method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210570679.2A CN114766541A (en) | 2022-05-24 | 2022-05-24 | Low-temperature quick-freezing sleep method |
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| Publication Number | Publication Date |
|---|---|
| CN114766541A true CN114766541A (en) | 2022-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210570679.2A Pending CN114766541A (en) | 2022-05-24 | 2022-05-24 | Low-temperature quick-freezing sleep method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1989009548A1 (en) * | 1988-04-08 | 1989-10-19 | Kabushiki Kaisha Semex Japan | Process for freezing tissues of living organism |
| CN105733947A (en) * | 2016-05-11 | 2016-07-06 | 鲁东大学 | Method for low-temperature preservation and unfreezing of agrocybe aegirit strains |
| CN112293472A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for seafood |
| CN112293476A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for fruits and vegetables |
| CN112625910A (en) * | 2020-12-23 | 2021-04-09 | 上海交通大学医学院附属新华医院 | Low-temperature protective agent capable of automatically setting core |
| CN113693123A (en) * | 2021-08-02 | 2021-11-26 | 泰克尼康科技有限公司 | Freezing preservation method for fresh shrimps |
-
2022
- 2022-05-24 CN CN202210570679.2A patent/CN114766541A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1989009548A1 (en) * | 1988-04-08 | 1989-10-19 | Kabushiki Kaisha Semex Japan | Process for freezing tissues of living organism |
| CN105733947A (en) * | 2016-05-11 | 2016-07-06 | 鲁东大学 | Method for low-temperature preservation and unfreezing of agrocybe aegirit strains |
| CN112293472A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for seafood |
| CN112293476A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for fruits and vegetables |
| CN112625910A (en) * | 2020-12-23 | 2021-04-09 | 上海交通大学医学院附属新华医院 | Low-temperature protective agent capable of automatically setting core |
| CN113693123A (en) * | 2021-08-02 | 2021-11-26 | 泰克尼康科技有限公司 | Freezing preservation method for fresh shrimps |
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