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Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution

A technology for micro-freezing liquid and food, applied in the fields of food preservation, application, food science, etc., can solve the problems of reducing the nutritional value of food, loss of nutrients, and loss of nutrients

Inactive Publication Date: 2015-08-26
林巧珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the food is thawed, a large amount of nutrients in the cytoplasm will be lost through these channels, which greatly reduces the nutritional value of the food and leads to the loss of nutrients after thawing

Method used

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  • Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution
  • Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution
  • Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution

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Experimental program
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preparation example Construction

[0038] The present invention has no special requirements for the preparation method of the food low-temperature quick-frozen micro-freezing liquid, and the technical scheme for preparing the composition well-known to those skilled in the art can be adopted. Specifically, in the present invention, under room temperature conditions, ethanol, sodium chloride and glycerin are mixed in water, and then mixed evenly to obtain food low-temperature quick-frozen micro-frozen liquid. When the food low-temperature quick-frozen micro-freeze solution provided by the present invention preferably also includes tea polyphenols, the preparation method of the corresponding food low-temperature quick-freeze micro-freeze solution is preferably specifically: under room temperature conditions, ethanol, sodium chloride, glycerin and tea polyphenols The phenol is mixed in water to obtain a food low-temperature quick-frozen micro-frozen liquid.

[0039] The present invention also provides a method for ...

Embodiment 1

[0047] At room temperature, 30 parts of edible ethanol, 25 parts of sodium chloride and 10 parts of edible glycerin are placed in 48 parts of water, and the mixed solution is stirred evenly with a glass rod to obtain a food low-temperature quick-frozen micro-frozen liquid.

[0048] Pour the food low-temperature quick-frozen micro-freeze liquid into the trough-type monomer low-temperature freezer to cool it down to -25°C. Immerse a 500g yellow croaker in the micro-freeze liquid for quick-freezing. After 35 minutes, measure the internal temperature of the yellow croaker. The inside of the yellow croaker If the temperature is lower than -14°C, take out the yellow croaker and put it in a low-temperature freezer at -18°C for refrigeration.

[0049] The present invention analyzes the texture and protein changes of samples frozen with low-temperature quick-frozen micro-freezing liquid and conventional frozen samples, and the experimental methods and results are as follows:

[0050] Tex...

Embodiment 2

[0083] At room temperature, 25 parts of edible ethanol, 20 parts of sodium chloride and 5 parts of edible glycerin are placed in 35 parts of water, and the mixed solution is stirred evenly with a glass rod to obtain a food low-temperature quick-frozen micro-frozen liquid.

[0084] Pour the food low-temperature quick-frozen micro-freezing liquid into the trough-type monomer low-temperature freezer to cool it down to below -25°C, immerse 500g of pork in the micro-freezing liquid for quick freezing, and check the internal temperature of the pork after 30 minutes. The internal temperature of the pork is low At -14°C, the pork was taken out and placed in a low-temperature freezer at -18°C for refrigeration.

[0085] The present invention detects pork frozen samples, and the results show that the hardness, elasticity and cohesion of the pork frozen by the food low-temperature quick-frozen micro-freezing liquid provided by the present invention are closer to fresh live pork. And the ...

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Abstract

The invention provides a low-temperature quick-freezing and partial-freezing solution for food. The low-temperature quick-freezing and partial-freezing solution comprises the following components: 25-30 wt% of ethanol, 20-25wt% of sodium chloride, 5-10 wt% of glycerinum and 35-49 wt% of water. The low-temperature quick-freezing and partial-freezing solution for food is obtained by putting the ethanol, the sodium chloride and the glycerinum in the water and mixing at a normal temperature. According to the low-temperature quick-freezing and partial-freezing solution for food, provided by the invention, the heat of a frozen object can be conducted and digested in extremely short time through the partial-freezing solution, so that the frozen object passes the maximum ice crystal generating zone in the shortest time, the pressure inside food cells and the pressure outside food cells are balanced, the cell tissue of the frozen object is protected to the greatest extent, cell activity is kept, the fresh quality of the frozen object is ensured, and raw nutrients are reserved to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of quick-freezing food, in particular to a low-temperature quick-freezing micro-freeze liquid for food and a method for using the same. Background technique [0002] Food preservation refers to a food preservation method that pre-cools perishable foods such as meat and aquatic products, and then stores them at a low temperature to keep perishable foods fresh. With the development of science and technology, food preservation technology is becoming more and more developed. However, with the improvement of people's living standards and the acceleration of the pace of life, people's requirements for the quality of food preservation are also getting higher and higher. [0003] Aquatic products, meat and poultry, fruits and vegetables and other foods are composed of countless cells, and there are proteins, sugars, inorganic salts and other substances in the cytoplasm (the liquid in the cells) and the intercellula...

Claims

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Application Information

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IPC IPC(8): A23L3/375A23B4/09
CPCA23L3/375A23B4/09
Inventor 林巧珍
Owner 林巧珍
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