Thawing method and device for prolonging freshness of thawed tunas

Abstract

The invention discloses a thawing device for prolonging the freshness of thawed tunas. The thawing device comprises an upper electrode plate, a lower electrode plate and a plurality of electrode needles, wherein the electrode needles are fixedly connected with the upper electrode plate, and the upper electrode plate and the lower electrode plate are respectively connected with the anode and the cathode of a high voltage power supply; the upper electrode plate and the lower electrode plate can move up and down so as to control the distance between the end head of each electrode needle and the lower electrode plate. When the thawing method is in use, the frozen tunas are put on the lower electrode plate, the high voltage power supply is connected, and a high voltage electric field is formed between the upper electrode plate and the lower electrode plate. The thawing device utilizes the effective and reasonable thawing aiming at the tunas carried out by the high voltage electric field to gradually thaw the ultralow-temperature frozen tunas so as to obtain high-quality fish. The change of voltage and electrode spacing is controlled, so that the best thawing parameters are obtained. The voltage is controlled through an electric generator, fish blocks are put on the electrode needles with different spaces, the space between the adjacent voltage electrodes is changed, and corona wind with different intensities is generated for thawing. The special bright red of the thawed tunas is ensured, the texture of the thawed tunas has no significant changes, the thawing time is significantly shortened, and particularly the freshness of the thawed tunas can be prolonged.

Description

technical field [0001] The invention relates to a method and device for processing and thawing aquatic products, in particular to a method and device for thawing tuna with high myoglobin content. The invention belongs to the technical field of food processing and storage. Background technique [0002] Skipjack (commonly known as bomb fish) is a warm-water upper-floor migratory fish. Its meat is tender and rich in protein, fat, vitamin A, D and trace elements, especially docosahexaenoic acid (DHA) and eicosapentaene. Rich in n-3 polyunsaturated fatty acids (PUFA) such as EPA, methionine, taurine, and minerals, it is a health food recommended by the International Society of Nutrition. In order to maintain the high quality of tuna, tuna must be frozen and preserved at a low temperature of -55°C as soon as possible after being caught, which requires people to process and utilize frozen tuna after reasonable thawing to restore its original freshness. status and properties. A re...

AI Technical Summary

Problems solved by technology

For example, air thawing is mainly driven by the temperature difference between the medium and the frozen material, and thawing is carried out through heat transfer. The thawing time is long, susceptible to microbial contamination, more juice loss, and the final product quality is poor; natural thawing will freeze the product. Place it at room temperature for thawing, the heat exchange effect is poor, the thawing time is longer, and the upper layer of meat has been thawed, the juice flows to the lower layer, and the cold meat is frozen again, resulting in unbalanced thawing , the loss of gravy is large, the taste becomes lighter, the color becomes lighter, etc.; when microwave thawing, the solutes in the food thawing are redistributed, so that part of the water exists in a higher concentration, and the microwave absorption capacity is also strong, which leads to Problems of unbalanced thawing and local overheating reduce the quality of food

None of these thawing methods can meet the thawing treatment before tuna processing in a targeted manner, which will seriously damage its quality and lead to adverse consequences

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