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Oyster unfreezing method

A technology for oysters and refrigerators, applied in the field of thawing, to achieve the effects of maintaining freshness, reducing the total number of colonies and volatile basic nitrogen content, and fast thawing time

Inactive Publication Date: 2018-05-01
钦州云康健生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few relevant reports on the thawing methods and effects of oyster meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 24 hours before thawing, the frozen oysters were moved from the -55°C freezer to the -30°C refrigerator. When thawing was required, the frozen oysters were taken out and immersed in 3% ice brine ((0±1)°C) until The surface of the oyster is ice-coated, taken out, and then placed in a refrigerator at 4°C. After the ice-coat layer is loosened, it is wrapped with absorbent paper until the end of thawing.

[0016] When the end point of thawing was reached, the time required for thawing was recorded and the relevant indicators of the oysters obtained from thawing were detected. The results are shown in Table 1 below.

Embodiment 2

[0024] Repeat Example 1, but the difference is that ice brine with a mass concentration of 5% is used during immersion.

[0025] When the end point of thawing was reached, the time required for thawing was recorded and the relevant indicators of the oysters obtained from thawing were detected. The results are shown in Table 1 below.

Embodiment 3

[0027] Repeat Example 1, but the difference is that ice brine with a mass concentration of 4% is used during immersion.

[0028] When the end point of thawing was reached, the time required for thawing was recorded and the relevant indicators of the oysters obtained from thawing were detected. The results are shown in Table 1 below.

[0029] Table 1:

[0030]

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PUM

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Abstract

The invention discloses an oyster unfreezing method. The method specifically comprises the following steps: moving a frozen oyster to a refrigerator of minus 30 DEG C in a certain period before unfreezing, taking out the frozen oyster when the unfreezing is required, soaking the frozen oyster in ice salt water with the mass concentration of 3-5% until an ice glaze is formed on the surface of the oyster, taking out the oyster, putting the oyster in a refrigerating chamber of 4 DEG C, and wrapping with absorbent paper after an ice glaze layer is loosened until the set unfreezing end point is reached. Compared with the prior art, the method for soaking the frozen oyster in the ice salt water with the mass concentration of 3-5% until the ice glaze is formed on the surface of the oyster, and then unfreezing the oyster in the refrigerating chamber of 4 DEG C is used, the unfreezing is relatively fast, and the total bacterial count and the volatile basic nitrogen content of the frozen oysterare effectively reduced, so that the freshness of the oyster is better kept.

Description

technical field [0001] The invention relates to a thawing method, in particular to a thawing method of oysters. Background technique [0002] Oysters belong to the phylum Mollusca, class Lanellibranchia, order Anisomyaria, family Osteridae, and large oysters often attach to rocks below the low tide line or as deep as 10-20m. Shallow sea rocks, small oysters often grow densely in the middle of the intertidal zone. It is called oyster or oyster in Guangdong and Fujian, oyster in Jiangsu and Zhejiang, and oyster or sea oyster in the north of Shandong. [0003] Oyster is delicious and nutritious, and it is one of the first batch of foods listed as medicine and food in my country. It is rich in protein, fat, calcium, phosphorus, iron and other nutrients. It is known as "undersea milk" and has the effect of "clearing the lungs, nourishing the heart, nourishing yin and nourishing blood" since ancient times. [0004] Oysters are mainly based on fresh food because of their delicio...

Claims

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Application Information

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IPC IPC(8): A23B4/07
CPCA23B4/07
Inventor 龙腾云刘战华周军覃春兰
Owner 钦州云康健生物科技有限公司
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