Ultra-small ice, uses thereof and apparatus for production
A technology for generating equipment and mixing equipment, which can be used in special ice fields to solve problems such as large catches
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Embodiment 1
[0123] Temperature and quality control protocols for fresh fish handling in sea or land fish culture
[0124] The gel-ice of the present invention was manufactured to achieve improved storage temperatures prior to stiffness and to maintain fish temperatures below +1°C throughout. This is consistent with the goals of improving yield and shelf life; reducing / preventing quality loss during storage and processing; and minimizing / preventing bacterial degradation and oxidative damage.
[0125] The gel-ice manufacturing system of the present invention simultaneously produces multiple kinds of gel-ice by using only fresh seawater or a mixture of fresh water with a salinity of 2.5-3% and sea salt.
[0126] For example, the system can simultaneously produce 4 different gel-ices in 4 separate ice makers, each with its own ice outlet. The ice machine operator sets ice outlet #1 to produce 15% "ice" (gel-ice contains 15% w / v ice fraction) and ice outlet #2 to produce 25% ice , set ice ou...
Embodiment 2
[0133] Procedures for Fish Farming and Processing on Land
[0134] The gel-ice making system of the present invention with 4 independent ice outlets (as described above) was used.
[0135] a. Once fresh fish is delivered from the boat for processing, all fish is loaded from tanks onto 15% "ice" in the factory (gel ice contains 15% %w / v of the ice fraction).
[0136] b. 15-20% ice for quick freezing the product immediately after deheading, slicing, peeling and chunking. At any point during the process, the temperature should not exceed +1°C.
[0137] c. Listed fish products:
[0138] A 15% ice bath is used to reduce the core temperature of the product to -5°C prior to packaging.
[0139] 40% ice (thick ice from tanks) is used for fresh produce to be transported to market
[0140] Maintains low temperatures during the process and provides shelf life at ideal storage temperatures.
[0141] d. Frozen products
[0142] Same as in a and b. A 15% ice bath is used to reduce ...
Embodiment 3
[0144] Handling of Cattle and Pig Carcasses
[0145] Gel-ice according to the present disclosure was prepared. The gel-ice contains a 2.5% solution of salt and sodium chlorate as an antioxidant.
[0146] Two piglets of equal weight and of fair organoleptic quality were obtained. Each piglet showed signs of early lipid peroxidation and bruising. The first piglet was immersed in gel-ice for 2.5 hours, while the second piglet was suspended in an air cooler to simulate current practice. After immersion, the first piglets were hung next to the control piglets for 3 days and 22 hours.
[0147] After the holding period, piglets treated with gel-ice returned to near-slaughter quality, while control piglets had deteriorated significantly and showed signs of severe organoleptic deterioration. In fact, the control piglet lost an additional 9% of its body weight during the test period, while the gel-ice treated piglet lost only 0.12% of its body weight and looked as if it had just bee...
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Abstract
Description
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