http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110915901-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c13f0402219c2a116474be2bfca70c5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05 |
| filingDate | 2019-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75d06d415b73df533f870b730a3c5791 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcbb0113eb45bc8d9531f48cb61f70f2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6aed7c587fdcf637fbe6141f0583af53 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f292aed844565eed95aad14f03d0166d |
| publicationDate | 2020-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110915901-A |
| titleOfInvention | A kind of quick-frozen preservation method of fresh-cut mango and quick-frozen mango product prepared therefrom |
| abstract | The invention discloses a quick-freezing and fresh-keeping method for fresh-cut mangoes and a quick-frozen mango product prepared therefrom. The method includes the following steps: first disinfect the fresh mangoes after washing with sodium hypochlorite, then peel and remove the core, cut them into sections, perform blanching or no blanching treatment, then disinfect and protect the color, and drain them; place them in a liquid nitrogen environment for Quick-freezing treatment, wherein the quick-freezing temperature is ‑140～‑40℃, the quick freezing time is 5～30min, the holding time is 2～30min, and the cooling rate is 10～20℃/min; and then placed at a temperature lower than or equal to ‑18℃ save under conditions. The mangoes preserved and stored by the method of the present invention can still maintain good flavor and nutritional quality after being quick-frozen for 12-24 months. After thawing at room temperature, the shape of the mango is complete, the color difference value is almost unchanged, the hardness is reduced, the sugar content is increased, the Vc content is slightly reduced, the mango is fresh and tender, and the flavor is maintained well. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111802447-A |
| priorityDate | 2019-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 112.