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Fresh micro-freezing liquid used for keeping food fresh

A technology of food preservation and micro-freezing liquid, which is applied in food preservation, application, food science, etc., can solve the problems of taste and nutrient loss, poor food preservation ability, object cell wall rupture, etc., and achieve low working temperature and low volatility. Low, fast freezing effect

Inactive Publication Date: 2014-12-10
江苏任天农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main method of food freezing is cold air refrigeration. This refrigeration method has little problem with the quality preservation of general food, but the ability of food preservation is very poor.
Taking aquatic products as an example, they are refrigerated by cold air at -18°C to -35°C, and stored in cold storage at -18°C. The shelf life is 9-12 months. and severe loss of nutrients
This is mainly because the thermal resistance of air freezing is large and the heat conduction is slow, resulting in a slow freezing speed. During the freezing process of the frozen object, the formation of larger ice crystals and the large pressure difference between the inside and outside of the cell cause the cell wall of the object to rupture and the cell fluid to be lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present invention is a kind of fresh and alive slightly frozen liquid for food preservation, comprising the following components:

[0018] 4% by weight - 10% sodium chloride,

[0019] 10% by weight - 15% ethanol,

[0020] 1% chitosan by weight,

[0021] 0.3% by weight antifreeze protein,

[0022] The balance is water.

[0023] The above-mentioned components are stirred, and the solid components are dissolved in water to obtain a fresh micro-frozen liquid for food preservation.

[0024] Under this ratio, the minimum working temperature of the microfreezing solution is -30°C to -38°C. It can be used to quickly freeze processed foods such as dumplings and raisins that contain meat.

Embodiment 2

[0026] The present invention is a kind of fresh and alive slightly frozen liquid for food preservation, comprising the following components:

[0027] 8% by weight - 14% sodium chloride,

[0028] 15% by weight - 25% ethanol,

[0029] 1% chitosan by weight,

[0030] 0.5% by weight antifreeze protein,

[0031] The balance is water.

[0032] The above-mentioned components are stirred, and the solid components are dissolved in water to obtain a fresh micro-frozen liquid for food preservation.

[0033] Under this ratio, the minimum working temperature of the micro-freezing liquid is -30°C - 40°C, which can be used for freezing aquatic products, such as shrimp freezing. The traditional freezing method puts the pre-processed shrimp in the -35°C wind It takes 8-10 hours for quick freezing in the quick freezing room, and the central temperature reaches -18°C. With the micro-frozen liquid of the present invention, it only takes 5-10 minutes to freeze to a central temperature of -18°...

Embodiment 3

[0035] The present invention is a kind of fresh and alive slightly frozen liquid for food preservation, comprising the following components:

[0036] 8% by weight - 10% sodium chloride,

[0037] The weight percentage is 15%--20% ethanol,

[0038] 0.8% by weight - 1.3% chitosan,

[0039] 0.4% by weight antifreeze protein,

[0040] The balance is water.

[0041] The above-mentioned components are stirred, and the solid components are dissolved in water to obtain a fresh micro-frozen liquid for food preservation.

[0042] In the above embodiments, the antifreeze protein may be antifreeze glycoprotein, or antifreeze protein I, or antifreeze protein II, or antifreeze protein III, or antifreeze protein IV.

[0043] The fresh and alive micro-frozen liquid used for food preservation of the present invention solves the problems of slow freezing speed and short food preservation time in the traditional way. Freezing food through micro-freezing liquid can keep the freshness of food ...

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Abstract

The invention discloses a fresh micro-freezing liquid used for keeping food fresh. The fresh micro-freezing liquid used for keeping the food fresh comprises the following components, by weight, 4-14% of sodium chloride, 10-25% of ethyl alcohol, 0.8-1.3% of chitosan, 0.3-0.5% of antifreeze protein, and the balance water. The fresh micro-freezing liquid used for keeping the food fresh can achieve quick freezing of frozen food after the frozen food is immersed, and is high in freezing quality.

Description

technical field [0001] The invention relates to a fresh and alive micro-frozen liquid used for food preservation. Background technique [0002] As the main agricultural product and food preservation technology, freezing technology has been maturely applied for decades. With the continuous improvement of people's living standards, the market's demand for product quality continues to increase, and the demand for more advanced freezing technology and higher quality of frozen products increasingly prominent. [0003] At present, the main method of food freezing is cold air refrigeration. This refrigeration method has little problem with the quality preservation of general food, but the ability of food preservation is very poor. Taking aquatic products as an example, they are refrigerated by cold air at -18°C to -35°C, and stored in cold storage at -18°C. The shelf life is 9-12 months. and severe loss of nutrients. This is mainly because the thermal resistance of air freezing ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/358A23L3/3562
Inventor 任杰峰
Owner 江苏任天农业科技股份有限公司
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