Food nutrition freezing method

Abstract

The invention relates to a food nutrition freezing method. The food nutrition freezing method comprises the following stages at least: (1), a cooling stage, namely cooling food materials at a coolingrate of 2 DEG C / minute or below until a critical freezing temperature point is reached, and entering the next stage; and (2), a first freezing stage, namely rapidly lowering the temperature of the food materials to N DEG C within 30 minutes, wherein N is equal to or higher than 5 DEG C below zero and equal to or lower than 1 DEG C below zero. Compared with the prior art, muscle tissue contractioncaused by coldness is prevented in the cooling stage, and ice crystals are formed inside and outside cells, wherein the formed ice crystals are tiny so that damages to tissues are small; and thus, nutritional quality of the foods is improved.

Description

technical field [0001] The invention relates to a food freezing method, in particular to a food nutrition freezing method. Background technique [0002] The freezing of food is affected by many factors such as food type and quality. The higher the water content in the food, the more difficult it is to freeze, and the greater the quality of the food, the longer the freezing time. The mechanism is that the food with higher water content releases more latent heat during the freezing process, which prolongs the freezing process, and the greater the food quality, the greater the heat release, which in turn prolongs the freezing time. However, the existing freezing technology realizes the improvement of freezing speed by reducing the final temperature, that is, the so-called quick freezing. This method ignores the specificity of food, which will inevitably lead to: 1. A strong cooling capacity acts on the surface of the food, resulting in Cold shrinkage affects food quality. 2. ...

AI Technical Summary

Problems solved by technology

The mechanism is that the food with higher water content releases more latent heat during the freezing process, which prolongs the freezing process. The greater the food quality, the greater the heat release, which in turn prolongs the freezing time.

However, the existing freezing technology realizes the improvement of freezing speed by reducing the final temperature, that is, the so-called quick freezing. This method ignores the specificity of food, which will inevitably lead to: 1. A strong cooling capacity acts on the surface of the food, resulting in Cold shrinkage affects food quality

2. Larger ice crystals are formed outside the cells, and it is not easy to form ice crystals inside the cells. During the growth of the external ice crystals, they will continuously absorb the surrounding water and the water in the cells to increase the size of the ice crystals. The enlarged ice crystals squeeze the cells and damage the cells. drop in quality

3. When the food quality increases, the energy exchange time is long, and the time to pass through the maximum ice crystal formation zone will also be extended accordingly, and the quick-freezing effect cannot be achieved.