Bombay duck liquid nitrogen ultralow temperature quick-freezing device and quick-freezing fresh-keeping method thereof

A technology of ultra-low temperature quick-freezing and fresh-keeping method, which is applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of uneven cooling of leading fish, affecting product phase and quality, reducing plasticity and toughness, etc., so as not to wrinkle and crack. , to maintain the appearance, to ensure the effect of freezing quality

Inactive Publication Date: 2019-03-29
浙江大洋兴和食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortages in the prior art that its plasticity and toughness decrease with the sharp drop of temperature, it is easy to wrinkle and crack, which seriously affects the appearance and quality of the faucet and the lack of uneven cooling of the faucet, and provides a method that can maintain The original appearance, color, and freshness of faucet fish are frozen more uniformly, and the freshness is better

Method used

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  • Bombay duck liquid nitrogen ultralow temperature quick-freezing device and quick-freezing fresh-keeping method thereof
  • Bombay duck liquid nitrogen ultralow temperature quick-freezing device and quick-freezing fresh-keeping method thereof
  • Bombay duck liquid nitrogen ultralow temperature quick-freezing device and quick-freezing fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Such as figure 1 and figure 2 The shown embodiment 1 is a liquid nitrogen ultra-low temperature quick-freezing device for faucet fish, including a liquid nitrogen quick-freezer, two mutually parallel vibrating rods 1 installed on the liquid nitrogen quick-freezer and several product freezing frames 2 for quick-frozen products ; Each product freezing frame includes a frame body 21, a shelf 22 arranged in the frame, 4 suspension devices 23 arranged on the shelf and 4 supporting feet 5 arranged on the lower surface of the frame; image 3 As shown, the suspension device includes a suspension rod 231, a suspension ring and a clamping structure located on the suspension ring, the suspension ring includes an upper ring body 232 and a lower ring body 233, and the clamping structure includes a hook 234 and a buckle 235, the hook is located on the lower ring body, and the buckle is located on the upper ring body; one end of the suspension rod is fixedly connected to the storage...

Embodiment 2

[0048] Embodiment 2 includes all the structures of Embodiment 1, and the quick-freezing and fresh-keeping method of a kind of faucet liquid nitrogen ultra-low temperature quick-freezing device of Embodiment 2 comprises the following steps:

[0049] Step 100, cleaning: washing away impurities on the surface of the faucet fish;

[0050] Step 200, soaking: Soak the cleaned dragon head fish in a cryoprotectant solution for 30 minutes, and the cryoprotectant solution includes sodium polyphosphate, sodium iso-Vc, sodium citrate, sorbitol, Bletilla striata extract and water;

[0051] Step 300, ultra-low temperature quick-freezing: place each dragon head fish on the storage board, put each suspension device on the vibrating rod, put the product freezing frame into the liquid nitrogen quick-freezing machine for two-stage liquid nitrogen quick-freezing treatment, the first stage is It takes 3 minutes to lower the initial temperature to -45°C, and the second stage is to lower it to -95°...

Embodiment 3

[0056] Embodiment 3 includes all the structures of Embodiment 1, a kind of quick-freezing and fresh-keeping method of liquid nitrogen ultra-low temperature quick-freezing device for faucet fish of Embodiment 3, comprising the following steps:

[0057] Step 100, cleaning: washing away impurities on the surface of the faucet fish;

[0058] Step 200, soaking: Soak the cleaned dragon head fish in a cryoprotectant solution for 20 minutes, the cryoprotectant solution includes sodium polyphosphate, sodium iso-Vc, sodium citrate, sorbitol, Bletilla striata extract and water;

[0059] Step 300, ultra-low temperature quick-freezing: place each dragon head fish on the storage board, put each suspension device on the vibrating rod, put the product freezing frame into the liquid nitrogen quick-freezing machine for two-stage liquid nitrogen quick-freezing treatment, the first stage is It takes 2.5 minutes to drop from the initial temperature to -40°C, and the second stage is to drop to -93...

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Abstract

The invention discloses a bombay duck liquid nitrogen ultralow temperature quick-freezing device and a quick-freezing fresh-keeping method thereof. The device includes a liquid nitrogen quick-freezer,two parallel vibration rods installed on the liquid nitrogen quick-freezer and a plurality of product freezing frames for quick-freezing of products. Each product freezing frame includes a frame body, a placement plate disposed in the frame body, and a plurality of suspension units arranged on the placement plate. Both ends of all the vibration rods are equipped with vibration motors, all the vibration motors are electrically connected to a master controller of the liquid nitrogen quick-freezer. The placement plate is suspended on the two vibration rods through the suspension units. Accordingto the invention, cleaning, soaking, ultra-low temperature quick-freezing, ice plating, vacuum packaging, cryopreservation and other processes are adopted in order to avoid wrinkling and chapping ofthe fish skin, and at the same time the original condition, color and freshness of bombay duck can be maintained. The vibration rods drive the suspension units and the placement plate to vibrate, so that the bombay duck can be frozen more evenly, and the overall freezing quality of bombay duck can be ensured.

Description

technical field [0001] The invention relates to the technical field of food processing and storage, in particular to a liquid nitrogen ultra-low temperature quick-freezing device and a quick-freezing preservation method for faucet fish that can maintain the original appearance, color, and freshness of faucet fish, freeze more uniformly, and have a good freshness preservation degree. Background technique [0002] Liquid nitrogen is a colorless and transparent liquid with stable chemical properties and no chemical reaction with food ingredients. It meets the requirements of food hygiene and is an ideal frozen fresh-keeping agent. Liquid nitrogen ultra-low temperature quick-freezing technology is a technology that absorbs a large amount of heat through direct contact between liquid nitrogen and food to freeze food. It is used as a green refrigerant because of its fast freezing speed, short time, high efficiency, good food quality, safety and pollution-free widely used. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
CPCA23B4/06
Inventor 张国斌余海霞杨水兵项德胜叶国跃王明军
Owner 浙江大洋兴和食品有限公司
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