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Freezing point modifier for fresh aquatic product and method for using same

A regulator and aquatic product technology, applied in the direction of preservation of meat/fish through freezing/cooling, can solve problems such as large temperature fluctuation range, difficult freezing temperature control, product freezing, etc., to ensure stability and effectiveness, expand Ice temperature range, clear effect

Inactive Publication Date: 2010-12-15
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The key to ice temperature technology is to control the stability of ice temperature conditions. However, due to the limitation of current refrigeration temperature control technology, the temperature fluctuation range is generally large. When aquatic products are kept fresh near the freezing point, it is very easy to cause the product to freeze and affect the freshness preservation effect.
At present, the temperature control range of ice temperature equipment is -3°C-0°C, it is difficult to control the ice temperature, so it cannot meet the requirements of ice temperature preservation technology, which limits the promotion of ice temperature preservation technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh 0.25% glycine, 2.5% sodium chloride and 0.125% sorbitol, stir and mix to obtain. Then take fresh Litopenaeus vannamei, remove the shell, take out the meat, mix and chop with the above-mentioned powder mixture, then pack it with polyethylene film, and store it in the range of 0°C to -6.0°C.

[0014] When detecting the effect of the present invention, take a part of the above-mentioned aquatic products packaged in polyethylene film and place it in a refrigerator at 4° C. for 10 h. After being treated with the above-mentioned freezing point regulator, the non-freezable moisture content of the shrimp meat measured by the differential calorimetry scanning calorimeter is 16.42%, the heat enthalpy is 164.9J / g, and the freezing point of the shrimp meat drops from -1.5°C to -6.0°C , The ice temperature storage range was expanded from -1.5°C to 0°C to -6.0°C-0°C.

Embodiment 2

[0016] Weigh 0.85% of glycine, 1.7% of sodium chloride and 0.125% of sorbitol, stir and mix well. Then take the fresh tilapia fish meat, pick the spines, take the meat, mix and chop with the above powder mixture, pack it in polyethylene film, and store it in the range of 0°C to -6.0°C.

[0017] When detecting the effect of the present invention, take a part of the above-mentioned aquatic products packaged in polyethylene film and place it in a refrigerator at 4° C. for 10 h. After being treated with the above-mentioned freezing point regulator, the unfreezable moisture content in the fish meat measured by the differential calorimeter scanner is 15.28%, and the heat enthalpy is 166.9J / g. The freezing point of the shrimp meat has dropped from -1.5°C to -6.5°C The storage range is expanded from -1.5°C-0°C to -6.5°C-0°C.

Embodiment 3

[0019] Weigh 0.6% of glycine, 2.5% of sodium chloride and 0.625% of sorbitol, stir and mix to obtain the product. Then take fresh swimming crabs, remove the shells, take out the meat, mix and chop with the above powder mixture, pack them in polyethylene film, and store them in the range of 0°C to -6.0°C.

[0020] When detecting the effect of the present invention, get a part of the above-mentioned aquatic product packaged in polyethylene film and place it in a refrigerator at 4° C. for 10 h. After being treated with the above-mentioned freezing point modifier, the unfreezable moisture content of the shrimp meat was measured by a differential calorimetry scanner to be 13.26%, and the heat enthalpy was 169.8J / g. The freezing point of the shrimp meat dropped from -1.5°C to -6.9°C. The temperature storage range has been expanded from -1.5°C to 0°C to -6.9°C to 0°C.

[0021] In summary, the freezing point regulator of the present invention can lower the freezing point of aquatic p...

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PUM

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Abstract

The invention relates to a freezing point modifier for a fresh aquatic product and a method for using the same. The modifier is characterized by being a mixture prepared from 0.25 to 1.25 percent of glycine powder, 0.5 to 2.5 percent of sodium chloride powder and 0.125 to 0.625 percent of sorbitol powder based on the weight of the aquatic product. The method for using the freezing point modifier comprises the following steps of: mixing and stirring the fresh aquatic product and the freezing point modifier; packaging the mixture with a polyethylene film; and storing the packaged product at the temperature of between 0 and 6.0 DEG C. After the aquatic product is treated by the freezing point modifier, the non-freezing water content of the aquatic product is increased, caloric content is decreased, the freezing point of the aquatic product is lowered from 1.5 DEG C below zero to 6.9 DEG C below zero and the ice-temperature storage range is expanded from between 1.5 DEG C below zero and zero DEG C to between 6.9 DEG C below zero and zero DEG C. The modifier has a simple process and remarkably controlling effect on the freezing point of the aquatic product and can be used in the fields of the transportation, storage, processing and the like of the fresh aquatic product.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a freezing point regulator for fresh aquatic products and a using method thereof. Background technique [0002] my country is rich in aquatic product resources. In 2009, the total amount of aquatic products exceeded 50 million tons, ranking first in the world. In my country, 70% of the total catch of aquatic products is mainly sold fresh. However, due to the backwardness of logistics preservation technology in my country, fresh aquatic products suffer serious losses in the logistics link. The problems of rapid decline and short shelf life have not been effectively resolved, which is one of the main factors restricting the development of the aquaculture industry. Therefore, the development of safe, low-cost, long-shelf life, and high-quality aquatic product preservation technology is very important for the sustainable development of the aquatic industry. Ice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
Inventor 曾名湧王亮朱晓杰刘尊英董士远赵元晖
Owner OCEAN UNIV OF CHINA