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Freezing liquid for direct immersion freezing of food

A technology of immersion freezing and freezing liquid, which is applied in the field of food freezing processing, can solve the problems of large equipment loss and waste, achieve stable performance, reduce content, and solve food safety problems

Active Publication Date: 2014-07-30
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Due to the direct contact between the freezing liquid and the frozen food during the immersion freezing process, the viscosity of the freezing liquid is too high, resulting in excessive equipment loss and waste
However, the above-mentioned freezing liquid contains a large amount of viscous components such as propylene glycol and sucrose, which has certain defects.

Method used

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  • Freezing liquid for direct immersion freezing of food
  • Freezing liquid for direct immersion freezing of food
  • Freezing liquid for direct immersion freezing of food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The divided grass carp block is used as raw material, and the freezing liquid of the present invention is used for direct immersion and rapid freezing, and the process is as follows: the formula is calculated by the percentage of the total weight of the freezing liquid. The formula of the freezing liquid is 25% betaine, 15% edible alcohol, 7% sodium chloride and 53% tap water, and the solution prepared by mixing and stirring evenly is used as the freezing liquid, and the prepared freezing liquid is placed in the immersion freezing refrigeration equipment , through the refrigeration system to cool down the freezing liquid to -32°C (see the attachment for the freezing curve figure 1 ), wash the grass carp pieces with a cut size of 30mm*15mm*20mm, put them in the freezing liquid, and freeze them until the center temperature reaches -18°C for 22 minutes. After the grass carp block is frozen, take it out from the low-temperature freezing liquid, drain it, coat it with ice, a...

Embodiment 2

[0031] The divided grass carp block is used as raw material, and the freezing liquid of the present invention is used for direct immersion and rapid freezing, and the process is as follows: the formula is calculated by the percentage of the total weight of the freezing liquid. The formula of the freezing liquid is 20% betaine, 15% edible alcohol, 4% sodium chloride, 0.5% glycine, 0.5% xylooligosaccharide, 0.5% mannitol and 59.5% tap water, and the solution prepared by mixing and stirring evenly is used as a freezing solution Put the prepared frozen liquid in the immersion freezing refrigeration equipment, and cool the frozen liquid to -35°C through the refrigeration system (see the attachment for the freezing curve figure 2 ), wash the grass carp pieces with a cut size of 30mm*15mm*20mm and put them in the freezing liquid. It only takes 19 minutes to freeze until the center temperature reaches -18°C. After the grass carp block is frozen, take it out from the low-temperature f...

Embodiment 3

[0033] The divided grass carp block is used as raw material, and the freezing liquid of the present invention is used for direct immersion and rapid freezing, and the process is as follows: the formula is calculated by the percentage of the total weight of the freezing liquid. The formula of the freezing liquid is 21% betaine, 15% edible alcohol, 4% sodium chloride, 1.0% glycine, 1.0% xylooligosaccharide, 1.0% mannitol and 57% tap water, and the solution formed by mixing and stirring evenly is used as a freezing solution Put the prepared freezing liquid in the immersion freezing refrigeration equipment, and cool the freezing liquid to -38°C through the cooling of the refrigeration system (the freezing curve is shown in the appendix image 3 ), wash the grass carp pieces with a cut size of 30mm*15mm*20mm and put them in the freezing liquid. It only takes 17 minutes to freeze until the center temperature reaches -18°C. After the grass carp block is frozen, take it out from the l...

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Abstract

Freezing liquid for direct immersion freezing of food mainly comprises, by mass, 18-25% of betaine, 15-20% of edible alcohol with the concentration higher than 95%, 2-8% of sodium chloride and 47-65% of water. The components of the freezing liquid completely are substances innocuous to human health as people take edible safety in the first place. Using the betaine as main raw materials of the freezing liquid is initiative in the field, and the betaine serves as available conventional food additives. The freezing liquid for direct immersion freezing of the food has the advantages of safety, non-toxicity, innocuity and stability in performance and achieves edible safety, and the application range of the betaine is widened.

Description

technical field [0001] The invention relates to a freezing liquid, in particular to a novel freezing liquid used for direct dipping and quick freezing of food, and belongs to the technical field of food freezing processing. Background technique [0002] Direct immersion freezing technology is a freezing processing technology with fast freezing rate, low energy consumption, uniform freezing, low drying consumption and low production cost. Compared with blowing freezing, it can reduce energy consumption and production cost by more than 30%. The freezing liquid is the freezing medium in contact with the frozen food in immersion freezing, and the choice of the freezing liquid directly determines the quality of the frozen product. Therefore, the key to adopting direct immersion rapid freezing technology is to choose a freezing liquid with good performance. The freezing liquid used for direct immersion freezing of food must be safe, non-toxic, non-corrosive, low freezing point, s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09K5/10A23L3/375
Inventor 杨贤庆林婉玲刁石强侯彩玲郝淑贤吴燕燕邓建朝马海霞
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI