Aquatic product low-temperature refrigeration device and method

A technology for low-temperature freezing and aquatic products, which is applied in food freezing, meat/fish preservation through freezing/cooling, food ultrasonic treatment, etc. It can solve the problems of color change of frozen products, reduction of edible value of aquatic products, water loss, etc.

Inactive Publication Date: 2018-04-13
江苏麦克诺菲生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above four methods are difficult to take into account the freezing time and freezing cost, and there will be problems such as water loss, ice crystal growth and damage to cells, and color changes of frozen products to varying degrees, which will reduce the edible value of aquatic products.
For non-single-body freezing, due to the large volume of the frozen object, there will inevitably be temperature differences betwe

Method used

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  • Aquatic product low-temperature refrigeration device and method
  • Aquatic product low-temperature refrigeration device and method
  • Aquatic product low-temperature refrigeration device and method

Examples

Experimental program
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Embodiment 1

[0043] The formula of the flash freezing liquid is as follows: 5% sodium chloride, 1% magnesium chloride, 9% ethanol, 8% glycerin, 4% chitin, and the rest is distilled water. The freezing point of the flash freezing liquid is -46°C.

[0044] Fill the prepared flash freezing liquid into the pre-cooling pool and freezing pool, and turn on the refrigeration unit to cool down the flash freezing liquid in the pre-cooling pool and freezing pool to -1°C and -45°C respectively. Turn on the ultrasonic assisted freezing system, the working conditions are: frequency 25kHz, power density 1.6W / cm 2 , work for 12s and stop for 4s. Slaughter and wash the fresh Japanese perch, cut the fish fillets, and divide 8 kg of fish fillets with a thickness of at least 1 cm into two equal portions. Take one piece of fish fillet from each of the two copies, insert a K-type thermocouple into its center and wrap the compensation line. Take one part of the fish fillets and place them in wire mesh baskets,...

Embodiment 2

[0046] The formula of the flash freezing liquid is as follows: 0.5% sodium chloride, 2% magnesium chloride, 5% ethanol, 10% glycerin, 2% chitin, and the rest is distilled water. The freezing point of the flash freezing liquid is -45°C.

[0047] Fill the prepared flash freezing liquid into the pre-cooling pool and freezing pool, and turn on the refrigeration unit to cool down the flash freezing liquid in the pre-cooling pool and freezing pool to -1°C and -44°C respectively. Turn on the ultrasonic assisted freezing system, the working conditions are: frequency 25kHz, power density 1.6W / cm 2 , work for 12s and stop for 4s. Wash the fresh geoduck and take out the mussel meat, remove the viscera, take 4kg of mussel meat with a center thickness of at least 1cm and divide it into two equal portions. Take one piece of clam meat from each of the two parts, insert a K-type thermocouple into its center and wrap the compensation line. Take one part of the mussel meat and place it in a w...

Embodiment 3

[0049] The formula of the flash freezing liquid is as follows: 8% sodium chloride, 0.1% magnesium chloride, 12% ethanol, 7% glycerin, 4% chitin, and the rest is distilled water. The freezing point of the flash freezing liquid is -48°C.

[0050] Fill the prepared flash freezing liquid into the pre-cooling pool and freezing pool, and turn on the refrigeration unit to cool down the flash freezing liquid in the pre-cooling pool and freezing pool to -1°C and -45°C respectively. Turn on the ultrasonic assisted freezing system, the working conditions are: frequency 25kHz, power density 1.6W / cm 2 , work for 12s and stop for 4s. Slaughter and wash fresh prawns, take out the shrimp meat, and divide 4kg of shrimp meat with a center thickness of at least 1cm into two equal portions. Take one piece of shrimp meat from each of the two parts, insert a K-type thermocouple into its center and wrap the compensation line. Take one part of the shrimp meat and put it in a wire mesh basket, hoist...

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Abstract

The invention discloses an aquatic product low-temperature refrigeration device and method. The device comprises a flash-freezing solution, a refrigeration pool, an ultrasonic-assisted refrigeration system, a quick start module, a refrigeration unit and a hoisting machine, wherein the whole refrigeration pool has an annular shape, one half of the refrigeration pool is a pre-cooling pool, and the other half of the refrigeration pool is a freezing pool; the ultrasonic-assisted refrigeration system comprises an ultrasonic generator and an ultrasonic transducer; the refrigeration unit comprises asingle-stage compression-type refrigerator and a cascade refrigerator, and an evaporator pipeline of the single-stage compression-type refrigerator is arranged on the outer wall of the pre-cooling pool; and an evaporator pipeline of the cascade refrigerator is arranged on the outer wall of the freezing pool. According to the device, cold energy can be sufficiently recycled and utilized, so that the starting time and starting energy consumption of the refrigeration device can be greatly reduced; low-frequency ultrasonic intermittent working assisted refrigeration is adopted, the super-cooling degree of cell tissues of an aquatic product can be reduced, generation of large ice crystals in the cell tissues of the aquatic product can be inhibited, the structure of the cell tissues of the aquatic product can be protected, and the aquatic product can be quickly frozen with high quality.

Description

technical field [0001] The invention relates to a food low-temperature freezing device and method, in particular to an aquatic product low-temperature freezing device and method. Background technique [0002] The spoilage of food is due to the life activities of microorganisms and the action of enzymes in food. Food freezing technology changes the form of water in food by lowering the temperature, inhibits the growth and reproduction of microorganisms and reduces enzyme activity to prevent food spoilage. The cost of cryopreservation is low, and the storage time is long. At the same time, frozen food has the characteristics of freshness, hygiene, and convenience. Therefore, cryopreservation is currently the most commonly used food storage method. [0003] There are generally four freezing methods for aquatic products: air freezing, brine immersion freezing, plate freezing and monomer freezing. The above four methods are difficult to take into account the freezing time and f...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09A23V2002/00A23V2300/20A23V2300/48
Inventor 张新勇陈弟
Owner 江苏麦克诺菲生物科技有限公司
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