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Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function

A technology of low-temperature quick-freezing liquid and aquatic products, applied in the fields of application, food preservation, food science, etc., can solve the problems of limited use possibility, difficult operation of formula, high price of packaging bags, etc., and achieve the purpose of inhibiting enzyme activity and microbial activity in the body Corrosion, low price effect

Active Publication Date: 2010-03-10
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is suitable for the low temperature range of -20°C to -70°C, but the formula is difficult to operate. For example, antifreeze glycoprotein (AFGP) is used as an additive ingredient, and its source is mostly biological extraction. The process is complicated, and there is no antifreeze glycoprotein on the market. (AFGP) products, which greatly limits its possibility of use; the cost of liquor is high, and the purity is vague; in addition, the amount of glycerin is large, and the cost is high
In non-direct contact freezing, raw materials need to be packaged before quick freezing, and packaging bags that can withstand such low temperatures are expensive and economically unaffordable. At the same time, raw materials are frozen after packaging, and the quick-freezing effect will be affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Get 8 kilograms of sodium chloride (food grade), 5 kilograms of sorbitol (food grade), 0.1 kilogram of D-sodium erythorbate (food grade), 40 kilograms of ethanol (edible alcohol, purity about 95%), add water and mix to 100 kilograms . The refrigerated solution prepared by this method can be liquid at -50°C without freezing. When using, open the abdominal cavity of the large yellow croaker, take out the internal organs and remove the gills, wash it in ice water, put it in the -50°C quick-freezing solution, and its center temperature can reach -18°C within 20 minutes. After taking it out, blow it with cold wind for a few minutes Minutes to evaporate ethanol on the surface of the frozen product, pack and store in a -18°C freezer. After 18 months of storage, the quality of the large yellow croaker is basically unchanged. After thawing, its color, flavor, texture, and nutrition are similar to those of fresh large yellow croaker.

Embodiment 2

[0014] Get 5 kg of sodium chloride (food grade), 3 kg of sorbitol (food grade), 0.1 kg of sodium D-isoascorbate (food grade), 35 kg of ethanol (edible alcohol, about 93% purity), add water and mix to 100 kg . The freezing solution prepared by this method can be liquid at -40°C without freezing. When using the tilapia, cut the abdominal cavity, take out the viscera and remove the gills, cut it into two pieces, wash it in ice water after peeling, put it in the -40 ℃ quick-freezing solution, and then its center temperature can reach within 18 minutes -18°C, take it out and blow it with cold wind for several minutes to volatilize the ethanol on the surface of the frozen product. After packaging, store it in a -18°C freezer for several months. After thawing, its color, flavor, texture, and nutrition are equivalent to fresh tilapia.

Embodiment 3

[0016] Get 8 kilograms of sodium chloride (food grade), 1 to 1.5 kilograms of sorbitol (food grade), 0.05 kilogram of D-sodium erythorbate (food grade), 20 kilograms of ethanol (edible alcohol, about 94% purity), add water and mix to 100 kg. The freezing solution prepared by this method can be liquid at -25°C without freezing. When using, remove the head and shell of the fresh red shrimp (Chinese tube whip shrimp), wash them in ice water, put them in the quick-freezing liquid at -25°C, and the central temperature can reach -18°C within 3 minutes, and use cold air after taking them out. Blow dry the surface of ethanol, store in -18°C cold storage after packaging, and refrigerate for 12 months. The color, flavor, texture, and nutrition of the red shrimp after thawing with this freezing liquid are still the same as before, which is comparable to fresh red shrimp .

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PUM

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Abstract

The invention relates to an aquatic product low temperature speed freezing liquid with antioxidation and color-protecting functions. The freezing liquid comprises the following substances by weight percent: 5%-8% of sodium chloride, 1%-5% of sorbitol, 0.05%-0.1% of sodium D-isoascorbate, 22%-40% of ethanol and the balance water and the speed freezing liquid can be kept in liquid state at -20 DEG Cto -50 DEG C. when the low temperature speed freezing liquid of the invention is used to perform aquatic product low temperature speed freezing, the cells of the frozen aquatic product can be kept perfectly, the shape can be kept in the original state and the state can be maintained in the refrigeration process of the frige so that the aquatic product can keep the original characteristics of color, flavor, texture and nutrition after unfreezing.

Description

technical field [0001] The invention belongs to the technical field of chemistry or food processing, and relates to the fresh-keeping technology of aquatic products, in particular to a low-temperature quick-freezing liquid for aquatic products with anti-oxidation and color-protecting effects. technical background [0002] At present, the frozen processing of aquatic products mainly adopts the method of freezing and refrigerating, while the traditional freezing and refrigerating technology mostly uses the freezing method of air as the medium, such as tunnel blowing freezing and continuous blowing freezing. It takes a long time for the center temperature of frozen products to reach -18°C. During this period, a series of problems such as dry consumption, fat oxidation, surface color deterioration, and juice loss after thawing will occur; and the direct contact freezing technology developed subsequently has a faster freezing speed, but the effect is not very satisfactory; liquid ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/37A23L3/375
Inventor 戴志远张志广
Owner ZHEJIANG GONGSHANG UNIVERSITY
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