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Micro-freezing and freshness-retaining technology of sea cucumber product

A technology of sea cucumber and technology, which is applied in the field of micro-freezing and fresh-keeping technology of sea cucumber, which can solve the problems that frozen sea cucumber technology cannot meet the market and other problems

Inactive Publication Date: 2018-12-07
大连宽达科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With people's demand for fresher and healthier products, the traditional frozen sea cucumber technology can no longer satisfy the market. The sea cucumber fresh-keeping process developed by our company using the low-temperature micro-freezing technology perfectly fits the market demand

Method used

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  • Micro-freezing and freshness-retaining technology of sea cucumber product
  • Micro-freezing and freshness-retaining technology of sea cucumber product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Micro-frozen fresh-keeping treatment of imitation sea cucumber:

[0027] 1. Selection of imitation sea cucumbers: imitation sea cucumbers caught by fishing boats for no more than 8 hours, artificial sea cucumbers caught by artificial breeding for no more than 6 hours.

[0028] 2. Ice treatment: Imitation japonicus in cultured or wild state must be treated in cold chain to prevent rapid decomposition of autolytic enzymes in the organism and cell death.

[0029] 3. Micro-freezing process: Pre-cool the imitation sea cucumbers caught ashore, carry out disinfection in the processing workshop, and push them into the pre-set micro-freezing liquid in the range of minus 28-29.23°C for 15-30 minutes. Slightly frozen. The best micro-freezing time for micro-frozen imitation japonicus is 15 minutes, which can achieve the best fresh-keeping time. Finally, it is pushed into a cold storage in the range of minus 28-30°C for preservation.

[0030] According to the method of steps 1-3,...

Embodiment 2

[0041] According to the method described in Example 1, specifically replace the imitation sea cucumber in Example 1 with the following plum flower ginseng for experimentation, and the microfreezing solution used in the microfreezing process link in the corresponding step 3 is selected according to the freezing point temperature range of the species , can achieve the best fresh-keeping time, and the plum blossom ginseng can be stored for 23 months at a freezing point of minus 28-29.23°C; according to the method of the above-mentioned Example 1, 30 batches of experiments have been carried out; experimental tests have proved that using the micro-frozen After 13 months and 18 months of fresh-keeping process, the freshness, color, taste and complete nutrition of sea cucumbers can still be kept fresh. On this basis, the polysaccharide components in the organism can be induced at the same time, so it will be more delicious after thawing. The hydrolyzed protein contains more amino aci...

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Abstract

The present invention discloses a micro-freezing and freshness-retaining technology of sea cucumbers. The technology comprises the following steps: sea cucumbers with fishing time not exceeding 8 hours are firstly pre-cooled; the pre-cooled sea cucumbers are disinfected in a processing workshop; the disinfected sea cucumbers are subjected to a micro-freezing treatment at a freezing point range ofthe sea cucumbers at minus 28 DEG C to minus 29.23 DEG C for 15-30 minutes; and then the micro-frozen sea cucumbers are stored at a cold storage at an range of minus 28 DEG C to minus 30 DEG C. Afterthe specific technical processes, the cells of the sea cucumbers are dormant at the same time from inside to outside at a first time to stop dissolution and metabolism of autolytic enzymes, so that the freshness, color and luster, mouthfeel and full-price nutrition of the sea cucumbers can still be kept fresh after a storage period of 12 months or more. Based on the technology, the technology caninduce polysaccharide components in organisms at the same time, so that the sea cucumbers are more delicious after being thawed. Since the sea cucumbers have dormancy, after the fresh and alive sea cucumbers are micro-frozen, the sea cucumbers can be revived on the spot after two months by using seawater for thawing.

Description

technical field [0001] The invention relates to the field of food preservation technology, in particular to a micro-frozen freshness preservation technology of sea cucumbers. Background technique [0002] Food preservation is a major worldwide issue. From the time when human beings evolved to stand up, they have been groping for how to preserve food and eat it when food is in short supply. In modern times, countless scientists and aspirants have been engaged in the research of this big science, and continue to Various major achievements in maintaining food quality have been discovered and invented. The most commonly used methods are cold and hot processing, pickling, drying and other fresh-keeping methods. [0003] Human beings are progressing and science is developing. The patentee Professor Han Yongmiao and his team have been discussing and researching since the 1970s. Through years of scientific experiments, they have deciphered the inflection point of quantitative chang...

Claims

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Application Information

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IPC IPC(8): A23B4/06
CPCA23B4/066
Inventor 邹国勇
Owner 大连宽达科技有限公司