Method and equipment for liquid carbon dioxide high-pressure freezing fresh food

A liquid carbon dioxide, high pressure technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of inability to use direct contact freezing of food, limiting the application range of high hydrostatic pressure freezing, pressure damage, etc., and achieves ice crystal inhibition. Growth, inhibition of growth and reproduction, effect of short gasification time

Active Publication Date: 2021-07-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the low-temperature liquid required to generate hydraulic pressure in the process of high hydrostatic freezing is a mixture of ethanol and water or brine. These solutions may contaminate the material during the pressurized freezing process, so they can only be used for freezing vacuum-packed foods. It cannot be used for direct contact freezing of food. However, not all materials are suitable for vacuum packaging. This is because the material will bear a certain degree of extrusion after vacuuming, which will cause a certain degree of damage to food tissues with poor pressure resistance.
Therefore, this greatly limits the application range of high hydrostatic pressure freezing

Method used

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  • Method and equipment for liquid carbon dioxide high-pressure freezing fresh food

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Comparison scheme
Effect test

Embodiment 1

[0078] Utilize above-mentioned refrigeration equipment to realize the method for liquid carbon dioxide high-pressure freezing fish meat, specifically comprise the following steps:

[0079] (1) Turn on the refrigeration temperature control system and control the temperature of the refrigerant at -19°C. The liquid carbon dioxide in the chamber of the high-pressure refrigeration device and the liquid carbon dioxide storage tank has been pre-cooled under the action of the refrigerant. The sample chamber (i.e. chamber) The temperature and the temperature of liquid carbon dioxide both reach -19°C, ready to be put into fresh food;

[0080] (2) Select the grass carp (3-4Kg / piece) that is often eaten, remove the viscera, clean it, wipe off the water stains on the surface, and place it in the pre-cooled sample chamber, and place the thermocouple at the geometric center of the fish; close The first plug, close the shut-off valve 1, open the shut-off valve 2, the booster pump 1 and the pr...

Embodiment 2

[0084] The method for liquid carbon dioxide high pressure freezing fish of the present embodiment specifically comprises the following steps:

[0085] (1) Turn on the refrigeration cycle temperature control system to reduce the temperature of the refrigerant to -14°C. The cavity of the high-pressure freezer and the liquid carbon dioxide in the liquid carbon dioxide storage tank are pre-cooled under the action of the refrigerant. The sample chamber (i.e., the chamber ) and liquid carbon dioxide both reach -14°C;

[0086] (2) Select tilapias of moderate size (1-2Kg / piece), wipe off the water stains on the surface and place them in the pre-cooled sample chamber, place the thermocouple at the geometric center of the fish; quickly close the first plug , close the shut-off valve 1, open the shut-off valve 2, the booster pump 1 and the pressurization valve (ie booster valve) in turn, so that the low-temperature liquid carbon dioxide enters the sample chamber, and under the action of ...

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Abstract

The invention belongs to the technical field of food freezing, and discloses a method and equipment for liquid carbon dioxide high-pressure freezing fresh food. The method is as follows: (1) cleaning the fresh food to remove water stains on the surface; (2) precooling the high-pressure sample container and liquid carbon dioxide; (3) placing the fresh food in the high-pressure sample container, sealing , inject liquid carbon dioxide into the high-pressure sample container containing fresh food, increase the pressure to 50-210MPa, and keep the pressure; (4) release the pressure, return the liquid carbon dioxide to the storage tank, take out the fresh food, put Long-term storage in cold storage. The method of the present invention shortens the freezing time, reduces freezing loss, reduces the content of unfrozen water and the size of ice crystals in the sample after freezing, produces more intracellular ice crystals, and slows down the oxidation rate of unsaturated fatty acids in fresh meat. The degree of bacteria contamination during the thawing process is reduced, and the quality of fresh food is better maintained.

Description

technical field [0001] The invention belongs to the technical field of food freezing, and in particular relates to a method and equipment for liquid carbon dioxide high-pressure freezing fresh food, especially fresh fish. Background technique [0002] Fish meat is tender and plump, rich in nutrition, and is the main source of high-quality protein. However, because it is rich in unsaturated fatty acids, and the water content in muscles is higher than 70%, the content of soluble protein is high, and the tissue structure is fragile, so it is relatively difficult to store during storage. Generally, fresh animal meat is easy to oxidize and spoil. At present, the storage and transportation of fish are mainly refrigerated or frozen, among which freezing is the most widely used method of fresh-keeping fish, which can not only maintain the flavor and quality of fish, but also extend its shelf life to the greatest extent. Under freezing conditions, the growth of spoilage microorganis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 孙大文李冬梅朱志伟
Owner SOUTH CHINA UNIV OF TECH
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