Fresh keeping method and equipment for fresh aquatic products

A fresh-keeping method and technology for aquatic products, applied in food preservation, lighting and heating equipment, preservation of food ingredients as anti-microbials, etc. The effect of mild degree, good freshness and quality, short freezing time

Pending Publication Date: 2019-03-19
李爱芳
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  • Claims
  • Application Information

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Problems solved by technology

Through freezing, the water in fresh aquatic products will form crystallization, use pure water ice water to freeze, because the temperature of pure water ice water is usually 0 ℃, the cooling speed of ice water to fresh aquatic products is relatively slow, and the water in aquatic products will form The crystals of the fish ar

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  • Fresh keeping method and equipment for fresh aquatic products

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Embodiment Construction

[0016] The preferred embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0017] A fresh-keeping method for fresh aquatic products, comprising the following steps:

[0018] 1) Freezing brine with a salt mass concentration of 13.6% to 23.1% to make brine ice;

[0019] 2) Mix the brine ice obtained in step 1) with low-temperature brine of the same salt mass concentration to form ice slurry; wherein the mass ratio of brine ice to brine is 75:25~20:80;

[0020] 3) Immerse the fresh aquatic products in the ice slurry obtained in step 2), so that the surface of the fresh aquatic products is instantly frozen.

[0021] Further, the optimal mass ratio of brine ice to brine in step 2) is 60:40-50:50. When the mass ratio of ice exceeds 75%, there will be more solid components in the ice slurry, and there will be gaps between the aquatic products and the ice slurry, which cannot be completely contacted. And when the mas...

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Abstract

The invention discloses a fresh keeping method for fresh aquatic products. The fresh keeping method comprises the steps of (1) freezing salt water of which the salinity mass concentration is 13.6%-23.1% to obtain salt water ice; (2) mixing the salt water ice obtained in the step (1) with salt water having the same salinity mass concentration to obtain ice slurry; and (3) immersing the fresh aquatic products in the ice slurry obtained in the step (2), so that the surfaces of the fresh aquatic products are instantaneously frozen. According to the fresh keeping method disclosed by the invention,the ice slurry is made through the salt water ice high in salinity concentration, the theoretical icing point of the salt water of which the salinity concentration is 13.6% is minus 9.8 DEG C, the theoretical icing point of the salt water of which the salinity concentration is 21.3% is minus 21.2 DEG C, and the temperature of the salt water ice is lower than that of conventional sea water ice, sothat low-temperature instantaneous freezing of the surfaces of the aquatic products is realized; and due to short freezing time, crystals formed in the aquatic products are small, the degree that celltissues are destructed is quite slight, salinity cannot penetrate through cuticles to invade inner parts, and freshness and quality can be better maintained.

Description

technical field [0001] The invention relates to the field of fresh-keeping techniques for aquatic products, in particular to a fresh-keeping method and equipment for fresh aquatic products. Background technique [0002] In order to keep the freshness of fresh aquatic products, the usual method is to add ice to keep fresh. For example, before going out to sea, a fishing boat or a fishing boat puts a large amount of ice in the cabin, and directly packs the caught fresh aquatic products into the cabin of the ice-water mixture for preservation. Through freezing, the water in fresh aquatic products will form crystallization, use pure water ice water to freeze, because the temperature of pure water ice water is usually 0 ℃, the cooling speed of ice water to fresh aquatic products is relatively slow, and the water in aquatic products will form The crystallization is too large, the cell tissue is severely damaged, and the freshness and quality cannot be maintained continuously; and...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/06F25C1/142
CPCA23B4/068A23B4/09F25C1/142A23V2002/00F25C2301/002A23V2200/10A23V2300/20
Inventor 李爱芳杨骕
Owner 李爱芳
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