Method for widening ice temperature zone of fresh foods

An ice-temperate, fresh technology, applied in food preservation, food ingredients, food drying, etc., can solve the problems of hardening of muscle tissue, large amount of freezing point regulators, affecting food texture, etc., to maintain freshness, reduce Temperature control requirements, the effect of prolonging the storage period

Active Publication Date: 2018-12-11
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under the condition that the freezing point needs to be significantly lowered, a large amount of freezing point regulator is used alone, which affects the flavor of the food; dehydration alone needs to remove a large amount of water, which affects the texture of the food, hardens the muscle tissue, and leads to poor taste. Technical defects have seriously affected the popularization and application of ice temperature technology

Method used

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  • Method for widening ice temperature zone of fresh foods
  • Method for widening ice temperature zone of fresh foods
  • Method for widening ice temperature zone of fresh foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: The ice temperature zone of fresh meat widens

[0025] The cold temperature zone widening method for fresh meat, the specific process is as follows:

[0026] (1) Choose fresh pork (leg meat), the size of the meat piece is about 30×20×5mm, 9 pieces, and the meat piece has no obvious fat visible to the naked eye;

[0027] (2) Freezing method is used to measure the freezing point of the meat, as follows: take 3 samples, insert the sensors of the temperature recorder into the geometric center of the sample, put them into the freezer of the refrigerator at -18°C, and turn on the temperature recorder Record the temperature change of the meat piece, the accuracy of the temperature sensor is ±0.2°C, record the data every 10 seconds, and obtain the sample temperature change curve with time as attached figure 1 As shown, the temperature corresponding to the gentle part of the curve is the freezing point temperature of the sample, and the arithmetic mean value of th...

Embodiment 2

[0036] Embodiment 2: The ice temperature zone widening of fresh cultured large yellow croaker fillets

[0037] The method for widening the ice temperature zone of large yellow croaker fillets, the specific process is:

[0038] (1) Select some freshly farmed large yellow croaker fillets, the size of which is about 30×20×5mm;

[0039] (2) Test the TVBN value of the fish fillet freshness index: refer to the "automatic Kjeldahl method" in the national standard GB5009.228-2016;

[0040] (3) Measuring the freezing point of fish meat adopts the freezing method, and the method is referring to the step (2) of example 1, and the freezing point obtained for the fresh product sample is x 2 °C, that is -1.4 °C;

[0041] (4) prepare the freezing point regulator with 7% salt, 5% white sugar, 5% glucose, and 5% sorbitol of the total weight of the fish fillet, and adopt the dry dipping method to smear the freezing point regulator evenly on the surface of the fish fillet respectively. Put it...

Embodiment 3

[0064] Embodiment 3: The ice temperature zone of fresh grass carp fillets widens

[0065] The method of the present invention is used to widen the ice temperature zone of fresh grass carp fillets. In order to illustrate the synergistic effect of the freezing point regulator, low temperature stress and dehydration, the comparison 1 is only used to dehydrate the fish fillets, and the comparison 2 is only used to salt the fish fillets. , for experimental comparison, as follows:

[0066] The experimental steps of the present invention are: (1) choose fresh grass carp fillets, the size of the fillets is about 30 × 20 × 5mm, several slices (determined according to the pre-estimation of the experimental quantity); The step (2) of example 1, the freezing point that obtains fresh product sample is x 3 °C, that is -1.1 °C; (3) use the wet soaking method, the mass concentration of the regulator NaCl (salt) in the solution is 6%, put the fish fillets in it, and put it in a refrigerator a...

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Abstract

The invention discloses a method for widening an ice temperature zone of fresh foods. The method comprises the following steps of impregnating for 4 to 8h by an ice point regulator at the temperatureof 0 to 4 DEG C; putting into an ice temperature vacuum drying device, and dewatering until the water content is 29% to 71%. The method has the advantage that the ice point of the food is reduced under the cooperation function of the ice point regulator, low-temperature stress and vacuum dewatering, so that the fresh degree of the fresh foods is furthest maintained, the ice temperature zone of theprocessed food is wider, the storage period of the food is obviously prolonged, and the method can be applied to the fields of ice temperature storage, drying, concentration, fermentation and circulation of foods, and other processing of the foods.

Description

technical field [0001] The invention belongs to the field of food preservation, and specifically relates to a method for widening the cold temperature zone of fresh food, and its application in cold storage, drying, concentration (liquid food), ripening, fermentation, circulation and other food processing of fresh food. Background technique [0002] Ice temperature is a new food preservation method after refrigeration and freezing storage. The temperature range from below 0°C to above the freezing point of food is called "ice temperature temperature zone", which is between refrigeration and slight freezing. The ice temperature zone belongs to low temperature In this area, harmful microorganisms and pathogenic bacteria are significantly reduced, and it is an area where enzymes, yeast and lactic acid bacteria that improve taste and flavor are very active. At present, ice temperature technology includes ice temperature storage, ice temperature drying, ice temperature ripening, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/037A23B7/055A23B7/024
CPCA23B4/037A23B4/09A23B7/024A23B7/055A23V2002/00A23V2200/22A23V2250/1614A23V2300/10A23V2300/20A23V2250/61A23V2250/642
Inventor 万金庆杨帆梁志鑫刑娜
Owner SHANGHAI OCEAN UNIV
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