| Abstract |
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The utility model relating to a freeze drying and fresh-keeping fruit and vegetable structure consists of a freeze drying core and a flavoring layer. The structure is characterized in that the outer layer of the freeze drying fruit core is coated by the flavoring layer which forms by choosing one of the following materials: chocolates, butter, cheese and piquant materials and the freeze drying fruit core is formed by choosing one of the following materials: apples, pineapples, strawberries, jujubes, mango fruits, kiwifruits, grapes, crabapples, gaul |