Refrigerating liquid for refrigerating foods via impregnation process

A technology for frozen food and frozen liquid, which is applied to the field of frozen liquid of frozen food by dipping method, can solve the problems of flammability, volatility, hidden dangers in production safety, etc., and achieve the effects of reducing corrosion, low production cost and simple production process.

Active Publication Date: 2014-06-18
李月燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both ethanol and propylene glycol are flammable and volatile. If the refrigerant contains a high p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Method 1. The content by mass percentage is: F42 fructose syrup 15%, ethanol 15%, sodium chloride 10%, hydrolyzed gelatin 0.2%, and the balance is water. The above components are fully mixed to prepare a freezing liquid. After testing, the freezing temperature of the refrigerant is -27.3°C, and the thermal diffusivity is 0.1047mm at -25°C 2 / s. The freezing liquid can be applied to the immersion freezing work whose working temperature is not lower than -24°C (How much is the cost according to 1Kg).

[0031] Method 2: The content by mass percentage is: F42 fructose syrup 15%, ethanol 15%, sodium chloride 10%, plant essential oil 0.2%, and the balance is water. The above components are fully mixed to prepare a freezing liquid. After testing, the freezing temperature of the refrigerant is -27.0°C, and the thermal diffusivity is 0.102mm at -25°C 2 / s. The freezing liquid can be applied to the immersion freezing work whose working temperature is not lower than -24°C (c...

Embodiment 2

[0036] The content by mass percentage is: F42 fructose syrup 18%, ethanol 18%, sodium chloride 8%, hydrolyzed gelatin 1%, and the balance is water. The above components are fully mixed to prepare a freezing liquid. After testing, the freezing temperature of the refrigerant is -33.5°C, and the thermal diffusivity is 0.0989mm at -30°C 2 / s. The refrigerating liquid can be applied to the immersion freezing work whose working temperature is not lower than -30°C.

Embodiment 3

[0038] The content by mass percentage is: F42 fructose syrup 25%, ethanol 25%, sodium chloride 5%, hydrolyzed gelatin 2%, and the balance is water. The above components are fully mixed to prepare a freezing liquid. After testing, the freezing temperature of the refrigerant is -40.2°C, and the thermal diffusivity is 0.0903mm at -35°C 2 / s. The refrigerating liquid can be applied to the immersion freezing work whose working temperature is not lower than -38°C.

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Abstract

The invention discloses a refrigerating liquid for refrigerating foods via a soaking process. The refrigerating liquid consists of the following components in percentage by weight: 15%-25% of F42 high fructose syrup, 15%-25% of ethanol, 5%-10% of sodium chloride, 0.2%-2% of hydrolyzed gelatin and the balance of water. The refrigerating liquid is prepared by means of fully mixing the following raw materials: F42 high fructose syrup, ethanol, sodium chloride, hydrolyzed gelatin and purified water. At the same work temperature, the concentration of the contained ethanol is low, so that the potential safety hazard in production is greatly lowered; besides, the concentration of the contained sodium chloride is low, so that the corrosion to refrigerating equipment can be alleviated; F42 high fructose syrup and ethanol are adopted as main components, so that the production cost of the refrigerating liquid is low and the production technology is simple; in addition, a small amount of hydrolyzed gelatin added in the liquid plays a role of a stabilizer in the refrigerating liquid, thereby being beneficial for prolonging the service life of the refrigerating liquid.

Description

technical field [0001] The invention relates to a freezing liquid, in particular to a freezing liquid used for dipping frozen food. Background technique [0002] Frozen food by immersion method is a method of immersing food in a freezing liquid for heat exchange and cooling. This method is to let the food contact with the low-temperature freezing liquid directly (without packaging) or indirectly (with packaging), so that the food can be cooled rapidly to pass The maximum ice crystal formation zone (-1~-5°C, most foods form ice crystals with about 80% of the water in this temperature range), reaching a fully frozen state with a central temperature of -18°C. [0003] In recent years, immersion frozen food has received more and more attention because of its high heat transfer effect. Compared with traditional freezing processing technologies - air forced convection freezing and plate indirect contact freezing, immersion freezing has high efficiency and energy saving. It can al...

Claims

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Application Information

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IPC IPC(8): C09K5/10A23L3/375
Inventor 李月燕
Owner 李月燕
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