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Freezing pretreatment method for animal and plant bodies and fruits and vegetables

A freezing pretreatment, animal and plant technology, applied in the fields of fruit and vegetable preservation, meat/fish preservation through freezing/cooling, meat/fish preservation through radiation/electrical treatment, etc. No help, difficult to promote and apply, etc., to achieve the effect of shortening the pretreatment time and excellent quality of frozen products

Active Publication Date: 2018-03-16
黄翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above two patents show that if the whole process of freezing is under a certain magnetic field, it can help improve the quality of frozen food. However, to the dismay of those skilled in the art, this technology has serious limitations: after researchers in the field Further studies have found that the improvement of the quality of frozen food is heavily dependent on the supply of magnetic fields. Only when the magnetic field is used in the whole process of freezing can the effect claimed in the above patent be achieved. Applying the magnetic field to the pre-treatment stage can improve the quality of frozen food almost no help
[0007] This makes it necessary to carry out large-scale transformation of the existing cold storage and install large-scale magnetic field generating equipment in order to use this technology. This technology is actually difficult to popularize and apply

Method used

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  • Freezing pretreatment method for animal and plant bodies and fruits and vegetables
  • Freezing pretreatment method for animal and plant bodies and fruits and vegetables
  • Freezing pretreatment method for animal and plant bodies and fruits and vegetables

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Freezing pretreatment aid: compound phosphate in phosphates (according to sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphite 1:1:1 compound), and according to the proportion of 0.1% of the total weight of final surimi Weigh the compound phosphate, add a small amount of water, dissolve the frozen pretreatment agent, configure it as a frozen pretreatment liquid, mix the frozen pretreatment liquid with minced fish, and stir to mix.

[0050] Implementation object: fresh conger eel surimi.

[0051] Implementation process: After stirring and mixing the prepared frozen pretreatment liquid and surimi, place it in an alternating electromagnetic environment with a magnetic field strength of 10-100 μT and a frequency of 15-150 Hz for 10 minutes, and then put it into storage for freezing.

[0052] The experimental result of embodiment 1 and contrast experiment group parameter contrast are shown in Table 1:

[0053]

[0054] Table 1 is the effect of embodime...

Embodiment 2

[0056] Freezing pretreatment auxiliary agent: sorbitol in sugar alcohols, weigh sorbitol in the proportion of 4% of final surimi gross weight, add a small amount of water, dissolve the freezing pretreatment agent, configure the freezing pretreatment liquid, and The frozen pre-treatment liquid is mixed with the surimi and stirred to combine.

[0057] Implementation object: fresh conger eel surimi.

[0058] Implementation process: After stirring and mixing the prepared frozen pretreatment liquid and surimi, place it in an alternating electromagnetic environment with a magnetic field strength of 20-200 μT and a frequency of 20-200 Hz for 10 minutes, and then put it into storage for freezing.

[0059] The experimental result of embodiment 2 and contrast experiment group parameter contrast are shown in Table 2:

[0060]

[0061] Table 2 is the effect of embodiment 2 and each corresponding control experiment group on the surimi characteristics of surimi freezing for 7 days and 14 ...

Embodiment 3

[0063] Freezing pretreatment aid: white granulated sugar in sugars, and weigh the white granulated sugar according to the proportion of 4% of the total weight of the final surimi, add a small amount of water, dissolve the frozen pretreatment agent, configure it as a frozen pretreatment liquid, and freeze Mix the pretreatment liquid with the surimi and stir to combine.

[0064] Implementation object: fresh conger eel surimi.

[0065] Implementation process: After stirring and mixing the prepared frozen pretreatment liquid and surimi, place it in an alternating electromagnetic environment with a magnetic field strength of 2000-3000 μT and a frequency of 1600-2400 Hz for 10 minutes, and then freeze it in storage.

[0066] The experimental result of embodiment 3 and contrast experiment group parameter contrast are shown in Table 3:

[0067]

[0068] Table 3 is the effect of embodiment 3 and each corresponding control experiment group on the surimi characteristics of surimi fre...

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Abstract

Disclosed is an animal, plant, fruit and vegetable freezing pretreatment method, comprising the following steps: step one, preparing a freezing pretreatment solution being prepared from 0.01 to 10 percent of freezing pretreatment assistant in mass and the balance of water; and step two, magnetic field pretreatment: after removing impurities from food in need of refrigeration and fresh keeping and washing the food, soaking the food in the pre-prepared freezing pretreatment solution in 0 to 10°C, and putting the food in a low-equivalent alternating electromagnetic environment, wherein the time is 5 to 60 minutes, and the low-equivalent alternating electromagnetic environment is 10 to 5000 µT in field intensity and 15 to 30000 Hz in frequency. The freezing pretreatment assistant in the animal, plant, fruit and vegetable freezing pretreatment method is prepared from 0.02 to 6 percent of sorbitol, 0.02 to 4 percent of trehalose, and 0.02 to 4 percent of amino acid. The advantages of repeated use, shorter pretreatment time, and better quality of frozen products are obtained.

Description

technical field [0001] The invention relates to a freezing pretreatment method, in particular to a freezing pretreatment method for animals, plants, fruits and vegetables. Background technique [0002] In recent years, people have found through research that using phosphates, sugar alcohols, sugars, amino acids or compound products of the above raw materials as antifreeze agents can have a certain effect on the quality of frozen products after pretreatment of frozen foods. improve. [0003] In the No. 03 Journal of Food Industry Science and Technology in 2009, the invention of Cui Yanna and others was published, using different concentrations of polyphosphate, sorbitol, and trehalose to pretreat the large yellow croaker by soaking for 30 minutes before freezing. The author finally obtained The conclusion is that through orthogonal experiments, the optimal formula of antifreeze for large yellow croaker is finally determined: 2% polyphosphate, 1% trehalose, 2% sorbitol, after...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09A23B7/055
CPCA23B4/015A23B4/09A23B7/015A23B7/055A23L3/26A23L3/375
Inventor 黄翔黄雨诗
Owner 黄翔