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Fresh-keeping methods of quick-freezing and refrigerated seafood

A fresh-keeping method and technology for seafood, which can be applied to the preservation of meat/fish by freezing/cooling, food processing, and preservation of meat/fish with a protective coating, which can solve the adverse effects of aquatic product quality and unsatisfactory nutritional effects, etc problems, to avoid oxidative deterioration, prevent decay, and avoid cell rupture.

Inactive Publication Date: 2018-11-06
BEIHAI SANHE SEAFOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current freezing technology of aquatic products adopts the method of freezing, although it can slightly prolong the preservation time of aquatic products, but only from the aspect of temperature to inhibit the respiration of microorganisms on aquatic products, it will more or less affect the quality of aquatic products. Adverse effects, mostly unsatisfactory nutritional effects

Method used

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  • Fresh-keeping methods of quick-freezing and refrigerated seafood
  • Fresh-keeping methods of quick-freezing and refrigerated seafood
  • Fresh-keeping methods of quick-freezing and refrigerated seafood

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for quick-freezing and refrigerated fresh-keeping of seafood, comprising the following steps:

[0033] Step 1. Sampling and quarantine the purchased seafood, sorting them according to species, removing impurities and unqualified seafood, and obtaining seafood raw materials;

[0034] Step 2, washing the seafood raw material obtained in step 1 with clear water, then soaking in salt water for 8 minutes, draining, passing through a hair dryer, weighing and dividing according to the quantitative requirements, and obtaining the divided seafood;

[0035] Step 3, put the seafood obtained in step 2 into the soaking solution at 15°C for 10 minutes, drain it and cool it to 6°C, put it in liquid chlorine dioxide and keep it for 3 minutes to obtain the sterilized seafood; the soaking solution The preparation method is as follows: add phytic acid of 0.1% of its mass to the ionized saturated saline, and then add a small amount of citric acid to adjust the pH to 6 to obtain th...

Embodiment 2

[0041] A method for quick-freezing and refrigerated fresh-keeping of seafood, comprising the following steps:

[0042] Step 1. Sampling and quarantine the purchased seafood, sorting them according to species, removing impurities and unqualified seafood, and obtaining seafood raw materials;

[0043] Step 2, washing the seafood raw material obtained in step 1 with clear water, then soaking in salt water for 15 minutes, draining, passing through a hair dryer, weighing and dividing according to the quantitative requirements, and obtaining the divided seafood;

[0044] Step 3, put the seafood obtained in step 2 into the soaking solution at 20°C for 20 minutes, drain it and cool it to 8°C, put it in liquid chlorine dioxide and keep it for 5 minutes to obtain the sterilized seafood; the soaking solution The preparation method is as follows: add phytic acid of 0.1% of its mass to the ionized saturated saline, and then add a small amount of citric acid to adjust the pH to 6 to obtain t...

Embodiment 3

[0050] A method for quick-freezing and refrigerated fresh-keeping of seafood, comprising the following steps:

[0051] Step 1. Sampling and quarantine the purchased seafood, sorting them according to species, removing impurities and unqualified seafood, and obtaining seafood raw materials;

[0052] Step 2. Wash the seafood raw materials obtained in step 1 with clear water, then soak them in salt water for 8-15 minutes, drain them, pass them through a hair dryer, weigh them according to the quantitative requirements, and divide them into plates to obtain the divided seafoods;

[0053] Step 3, put the seafood obtained in step 2 into the soaking solution at 18°C ​​for 15 minutes, drain and cool to 7°C, put it in liquid chlorine dioxide and keep it for 4 minutes to obtain the sterilized seafood; the soaking solution The preparation method is as follows: add phytic acid of 0.1% of its mass to the ionized saturated saline, and then add a small amount of citric acid to adjust the pH ...

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Abstract

The invention discloses a quick-freeze cold storage preservation method for marine products. The quick-freeze cold storage preservation method comprises the following steps that firstly, purchased sea products are sampled and quarantined, sorting is conducted after variety classification, and impurities and unqualified sea products are removed; secondly, the sea products are washed through clean water and soaked in salt water and pass through a hair machine after water is drained off, and the sea products are weighed and divided into plates according to ration requirements; thirdly, the sea products are placed into dipping liquid at the temperature of 15-20 DEG C, and after water is drained off, the sea products are cooled to 6-8 DEG C and placed into liquid chlorine dioxide for 3-5 minutes; fourthly, the peripheries of the sea products are coated with preservation colloidal particles, and the sea products are sent to a tunnel type liquid nitrogen quick freezing device to be frozen quickly; fifthly, the sea products are soaked into magnetic water at the temperature of 3-5 DEG C for 3-5 s, after water is drained off quickly, ice films are formed on the surfaces of the sea products, and the sea products are cooled to the temperature of minus 5 to minus 10 DEG C for 3-5 min and are sent to a refrigeration house with the temperature of minus 5 to minus 18 DEG C after being detected to be qualified. According to the quick-freeze cold storage preservation method, sterilization can be conducted instantaneously, efficiently and safely in a non-residual mode, and the method has the advantages that the quick freezing efficiency is high, and the energy consumption and electricity consumption are low.

Description

technical field [0001] The invention relates to the freezing technology of seafood, in particular to a method for quick-freezing, refrigeration and preservation of seafood. Background technique [0002] Beibu Gulf is rich in marine biological resources, and the processing and comprehensive utilization of aquatic products is a continuation of fishery production, which has always been a traditional and local characteristic industry in Beihai City. In recent years, tilapia, offshore oysters, prawns, etc. have become the core of Beihai City's advantageous aquatic product industry, and their output has also ranked among the top in the country. However, due to the characteristics of perishability, regionality, and seasonality, the aquatic products of Beibu Gulf in Guangxi have a short shelf life, which greatly restricts their storage, market supply, and product development. Low technical content, low market share and other issues. Therefore, strengthening the intensive processin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09A23B4/10
CPCY02P60/85
Inventor 唐顺强
Owner BEIHAI SANHE SEAFOOD CO LTD
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