Low-temperature freezing fresh preservation method and system for aquatic products

A technology of low-temperature freezing and fresh-keeping method, which is applied in the fields of preservation of meat/fish by freezing/cooling, food preservation, preservation of meat/fish with chemicals, etc. The effect of reducing the pressure ratio, reducing the exhaust temperature, and reducing the throttling loss

Active Publication Date: 2016-12-21
国俊伍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional refrigeration units have high refrigeration performance when the refrigeration temperature is above 10°C. Once the refrigeration efficiency is low at low temperature (for example, below -30°C), it is difficult to process aquatic products in large quantities.

Method used

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  • Low-temperature freezing fresh preservation method and system for aquatic products
  • Low-temperature freezing fresh preservation method and system for aquatic products
  • Low-temperature freezing fresh preservation method and system for aquatic products

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Put the saury into the anti-oxidation solution prepared in advance according to the formula while considering the characteristics of the saury. Antioxidant solution components are: 10% sodium chloride, 8% ethanol, 3% glycerin, 1% flavanols, 2% anthocyanins, 3% fructose, and the rest is distilled water. After immersing the saury in the antioxidant solution for 10 minutes, vacuum-pack the saury with an oxygen-absorbing film. Configure vitality liquid, the composition of which is: 3% sodium chloride, 0.5% magnesium chloride, 10% ethanol, 8% glycerin, 4% chitin, and the rest is distilled water. Turn on the cascade refrigeration unit, and place the packaged saury in the vitality solution at -35°C for 30 minutes. Take out the saury subsequently, and put into the frozen storage warehouse with air environment and preserve for 12 months. The saury was taken out every two months to detect the degree of oxidation. The peroxide value of saury was consistently around 1meg / kg over...

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PUM

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Abstract

The invention discloses a low-temperature freezing fresh preservation method and low-temperature freezing fresh preservation system for aquatic products. The fresh preservation method comprises the following steps that 1, anti-oxidation treatment is conducted on the aquatic products through an anti-oxidation solution for 2 minutes to 10 minutes; 2, vacuum packaging is conducted on the aquatic products subjected to anti-oxidation treatment; 3, low-temperature refrigeration treatment is conducted on the vacuum-packaged aquatic products through low-temperature active liquid, wherein the temperature of the low-temperature active liquid ranges from minus 45 DEG C to minus 35 DEG C, and the refrigeration treatment time ranges from 10 minutes to 30 minutes. According to the automated low-temperature freezing fresh preservation system for the aquatic products, the aquatic products can be in an anti-oxidation state in a low-temperature storage environment, and it is guaranteed that the quality of the aquatic products is not affected in the storage process.

Description

technical field [0001] The invention relates to a biological low-temperature freezing technology, in particular to a low-temperature freezing and fresh-keeping system for aquatic products based on anti-oxidation technology. Background technique [0002] Freezing technology is widely used in the storage, transportation and sales of aquatic products. Unlike livestock and poultry, aquatic products are rich in oil, and the oil content of some fish exceeds 30% of its own. Grease is prone to oxidation during the storage of aquatic products, which will lead to discoloration, deterioration and corruption of aquatic products. At the same time, the most commonly used low-temperature freezing technology is to put the aquatic products directly into the cold storage for transportation, storage or processing. However, this process usually uses air as a medium to cool the aquatic product. Due to the low thermal conductivity of air, it takes several hours for aquatic products to cool fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/09A23B4/06B65B31/00
CPCA23B4/064A23B4/09A23B4/20A23B4/24B65B31/00
Inventor 国俊伍
Owner 国俊伍
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