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A kind of fast thawing method of frozen squid

A squid, fast technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problem of increasing the loss rate of chicken breast, and achieve the effect of accelerating the thawing speed, increasing the thawing rate, and retaining moisture.

Active Publication Date: 2021-01-26
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultrasonic treatment will destroy the structure of muscle cells. For example, the experiment of Zhang Xin et al. (2017) ultrasonically thawed chicken showed that although ultrasonic thawing can effectively increase the thawing rate of chicken breast, the loss rate of chicken breast after thawing increases

Method used

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  • A kind of fast thawing method of frozen squid
  • A kind of fast thawing method of frozen squid
  • A kind of fast thawing method of frozen squid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Pretreatment of squid

[0032] Freeze the knife to the same temperature as the frozen Peruvian squid -20°C, take the frozen Peruvian squid, and cut it into squid pieces of 3cm×3cm×3cm~4cm×4cm×4cm in the frozen state;

[0033] (2) squid thawing treatment

[0034] Insert the digital thermometer probe into the center of the squid block, package it in a plastic bag, and thaw the squid with ultrasonic assistance; take the packaged squid block and place it in a large beaker filled with water, put the beaker in an ultrasonic cleaner to thaw, and ultrasonically The power is 160W, the frequency is 40kHz, the ultrasonic wave works for 50 seconds and stops for 10 seconds. By adding ice cubes into the beaker, keep the water in the beaker at 10°C, and read the digital thermometer every 10 seconds until it reaches the center of the fish block. The temperature is 0°C, the thawing is over, the thawing time is recorded, the hardness and elasticity of the squid are detected, the tha...

Embodiment 2

[0036] (1) Pretreatment of squid

[0037] Freeze the knife to the same temperature as the frozen Peruvian squid -20°C, take the frozen Peruvian squid, and cut it into squid pieces of 3cm×3cm×3cm~4cm×4cm×4cm in the frozen state;

[0038] (2) squid thawing treatment

[0039] Insert the digital thermometer probe into the center of the squid block, package it in a plastic bag, and thaw the squid with ultrasonic assistance; take the packaged squid block and place it in a large beaker filled with water, put the beaker in an ultrasonic cleaner to thaw, and ultrasonically The power is 360W, the frequency is 40kHz, and the ultrasonic wave stops for 10 seconds every 100 seconds. By adding ice cubes into the beaker, keep the water in the beaker at 28°C, and read the digital thermometer every 10 seconds until it reaches the center of the fish block. The temperature is 0°C, the thawing is over, the thawing time is recorded, the hardness and elasticity of the squid are detected, the thawin...

Embodiment 3

[0041] (1) Pretreatment of squid

[0042] Freeze the knife to the same temperature as the frozen Peruvian squid -20°C, take the frozen Peruvian squid, and cut it into squid pieces of 3cm×3cm×3cm~4cm×4cm×4cm in the frozen state;

[0043] (2) squid thawing treatment

[0044] Insert the digital thermometer probe into the center of the squid block, package it in a plastic bag, and thaw the squid with ultrasonic assistance; take the packaged squid block and place it in a large beaker filled with water, put the beaker in an ultrasonic cleaner to thaw, and ultrasonically The power is 240W, the frequency is 40kHz. By adding ice cubes into the beaker, keep the water in the beaker at 20°C, and read the digital thermometer every 10 seconds until the center temperature of the fish block is 0°C. After thawing, record Thawing time, detection of squid hardness and elasticity, thawing loss rate and cooking loss rate, and analysis of tissue structure.

[0045] Control group 1

[0046] (1) P...

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Abstract

A quick thawing method for frozen squid, freezing the knife to the same temperature as the frozen Peruvian squid, taking the frozen Peruvian squid, and cutting the squid into pieces in a frozen state; packing the squid pieces in a plastic bag and putting them into a container filled with water , Ultrasonic assisted method is used to thaw squid, ultrasonic power is 160W-360W, frequency is 40kHz, ultrasonic equipment works for 50 seconds to 100 seconds and stops for 10 seconds. Minutes to 20 minutes later, complete thawing. The advantages are: compared with conventional natural thawing and running water thawing, the squid juice loss rate can be reduced, the texture of the squid is not affected, the quality of the squid after thawing is effectively improved, the process is simple, the process is safe, and it is convenient for popularization and application.

Description

technical field [0001] The invention belongs to the field of storage and processing of aquatic products, in particular to a quick thawing method for frozen squid. Background technique [0002] Squid, cephalopod, is a marine mollusc, belonging to the squid class, and is one of the most promising bulk seafood in the world. "2016 China Fishery Statistical Yearbook" statistics show that my country's squid catches reached 380,100 tons, accounting for about 36% of the world's squid catches, of which Peruvian squid catches accounted for more than 70% of my country's total squid production, and are the most important in my country. Pelagic fishing animals. Peruvian squid is rich in protein, thick in meat quality and relatively cheap in price. It is one of the important raw materials for aquatic product processing in my country and is mainly used to make squid surimi products. Freezing preservation is currently the most economical and feasible preservation method for squid, and it p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/07
Inventor 励建荣孙协军李秀霞孙攀蔡路昀刘雪飞
Owner BOHAI UNIV
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