Freezing point conditioner and use thereof

A regulator and freezing point technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of blank industrial application, etc., and achieve the effect of facilitating ice temperature storage, reducing precision requirements, and extending the shelf life

Inactive Publication Date: 2014-07-23
TAIZHOU ENTRY EXIT INSPECTION & QUARANTINE BUREAU PEOPLES REPUBLIC OF CHINA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in terms of research and development of ice temperature regulators for aquatic products, it is still in its infancy in China, and there is no report on squid, and it is even blank in terms of industrial application.

Method used

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  • Freezing point conditioner and use thereof
  • Freezing point conditioner and use thereof
  • Freezing point conditioner and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of preparation method of freezing point regulator, with 4.53g NaCl, 4.43gCaCl 2 , 3.79g ascorbic acid and 3.96g sorbitol are dissolved in distilled water (the amount of distilled water only needs to make NaCl, CaCl 2 , ascorbic acid and sorbitol can be dissolved), then dilute to 100ml with distilled water.

Embodiment 2

[0023] Embodiment 2, a kind of preparation method of freezing point regulator, with 4g NaCl, 5gCaCl 2 , After 3.3g ascorbic acid and 4.5g sorbitol are dissolved in distilled water, dilute to 100ml with distilled water.

Embodiment 3

[0024] Embodiment 3, a kind of preparation method of freezing point regulator, with 5g NaCl, 4gCaCl 2 , After dissolving 4.3g ascorbic acid and 3.5g sorbitol in distilled water, dilute to 100ml with distilled water.

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PUM

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Abstract

The invention discloses a freezing point conditioner. Each 100ml of freezing point conditioner contains 4-5g of NaCl, 4-5g of CaCl2, 3.3-4.3g of ascorbic acid, 3.5-4.5g of sorbitol and the balance of water. The use of the freezing point conditioner is used for reducing the freezing point of sleeve-fish. The sleeve-fish is soaked in the freezing point conditioner when the temperature is over 0-10 DEG C in actual use; the soaking time is 1.5-2.5 hours, and then the freezing point conditioner can be placed into a refrigerator to preserve at ice temperature.

Description

technical field [0001] The invention relates to a food conditioner, in particular to a freezing point regulator for regulating the freezing point of chilled squid. Background technique [0002] Low temperature preservation technology is the most widely used and most deeply researched technology in aquatic product processing. At present, there are many low-temperature preservation technologies applied to aquatic products, such as traditional ice preservation technology, freezing preservation technology, and ice temperature preservation technology developed in recent years. Among them, ice temperature preservation technology is recognized by most scholars because it can not destroy cell tissue, but can inhibit the activity of various enzymes and the growth of spoilage microorganisms, and can also improve the eating quality of food. Ice-temperature fresh-keeping technology has become the third-generation fresh-keeping technology after refrigeration and freezing, and it is a re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09
Inventor 王建玲金杨邓弘毅赵鹏程
Owner TAIZHOU ENTRY EXIT INSPECTION & QUARANTINE BUREAU PEOPLES REPUBLIC OF CHINA
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