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Low-temperature high-viscosity quick-frozen liquid composition and preparation and freezing methods thereof

A liquid composition and high-viscosity technology, which is applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of difficulty in maintaining the temperature of the freezing liquid at low temperature, the decrease of the cleanliness of the freezing liquid, and the difficulty of implementation, etc., to achieve fast freezing effect, The effect of increasing the viscosity index and improving the turnover efficiency

Inactive Publication Date: 2019-04-09
深圳市福瑞者速冻科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both of the above two methods need to use the high-speed flow of the frozen liquid relative to the sealed food to take away the internal energy in the frozen object to achieve the cooling effect. For the low-temperature frozen liquid, it is pumped by a vacuum pump, or The high-speed spraying through the nozzle will inevitably bring some difficulties to maintain the low temperature of the refrigerant, and the equipment needs to add extra energy efficiency to maintain the high-speed flow of the refrigerant; in addition, when the nozzle is sprayed at a high speed to the frozen object, additional recovery is required. In the process of using this method, there will inevitably be losses, such as excessive contact with the external environment, which will lead to a decrease in the cleanliness of the refrigerant; and the refrigerant needs to be matched with corresponding supporting equipment to obtain the above-mentioned The freezing effect is relatively high, and it is difficult to implement in terms of cost considerations and equipment transformation and upgrading of existing processing sites

Method used

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  • Low-temperature high-viscosity quick-frozen liquid composition and preparation and freezing methods thereof
  • Low-temperature high-viscosity quick-frozen liquid composition and preparation and freezing methods thereof
  • Low-temperature high-viscosity quick-frozen liquid composition and preparation and freezing methods thereof

Examples

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Embodiment 1

[0032] The present embodiment adopts the following steps to prepare quick-freezing liquid:

[0033] Step 1: Mix 60% maltose, 30% dextrin, 3% maltotriose, and 7% glucose in proportion, and heat to 60-80°C, so that all components are fully mixed and formed into a syrupy texture with a viscous texture , and the mixed syrup-like liquid with no coke inside;

[0034] Step 2: Mix 15% sodium chloride, 6% sodium propionate, 15% glycerin, 10% glucose syrup, 13% mixed syrup, 10% nano-scale water-soluble mineral salts (calcium gluconate, zinc gluconate Mix in any ratio, preferably the ratio of the two is 3-4:1), and mix evenly with distilled water, raise the temperature to 40-45°C to increase the speed of mixing evenly, and make quick-freezing liquid.

[0035] Select small and medium-sized economical fish. The thickness of the fish body in its natural state does not exceed 8cm. Remove the viscera, wash the mucus on the surface, and put it into a polyethylene vacuum packaging bag as a fro...

Embodiment 2

[0047] Step 1: Mix 55% maltose, 35% dextrin, 5% maltotriose, and 5% glucose in proportion, and heat to 60-80°C, so that all components are fully mixed and formed into a syrup-like texture with a viscous texture , and the mixed syrup-like liquid with no coke inside;

[0048] Step 2: Mix 10% sodium chloride, 5% sodium propionate, 12% glycerol, 13% glucose syrup, 15% mixed syrup, 8% nano-scale water-soluble mineral salts (calcium gluconate, zinc gluconate It can be mixed in any ratio, preferably the ratio of the two is 1:1-2), after uniform mixing with distilled water, the temperature is raised to 35-40°C to increase the speed of uniform mixing, and the quick-freezing liquid is obtained.

[0049] Chaoshan beef balls with a diameter of 3-4cm are used as frozen objects, and they are arranged in a single layer without stacking. They are placed in polyethylene vacuum packaging bags as frozen objects, and the vacuum is drawn out as much as possible and the bag is closed.

[0050] The...

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Abstract

The invention relates to the field of low-temperature refrigeration, in particular to a low-temperature high-viscosity quick-frozen liquid composition. The low-temperature high-viscosity quick-frozenliquid composition is prepared by uniformly mixing the following components in percent by mass: 10-15% of sodium chloride, 5-8% of sodium propionate, 10-15% of glycerol, 10-15% of glucose syrup, 10-15% of mixed sugar syrup, 3-10% of nanoscale water soluble mineral salt and the balance of distilled water. The quick-frozen liquid composition is suitable for freezing various substances, in particularaquatic products, meat and products thereof. The aquatic products, met and products are cooled quickly and cross the maximum ice crystal generation belt, so that the frozen substances have a high quality freezing effect.

Description

technical field [0001] The invention relates to the field of low-temperature refrigeration, in particular to a low-temperature and high-viscosity quick-freezing liquid composition and a preparation method, and a freezing method completed by using the low-temperature and high-viscosity quick-freezing liquid composition. Background technique [0002] In the food freezing process, in order to ensure that the moisture-rich food obtains a good freezing effect during the freezing process, it is necessary to ensure that the food is fully cooled during the freezing process and passes through the maximum ice crystal formation zone (-1~-5°C) in the shortest time. ), to avoid food tissue, water in cells, and flavor juice infiltrated into the prepared food. Because the temperature of the food is in the maximum ice crystal formation zone for a long time, this part of the water will become larger ice crystals, causing tissue damage and The cell fluid overflows, and these ice crystals beco...

Claims

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Application Information

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IPC IPC(8): A23B4/08
CPCA23B4/08
Inventor 刘永安郑宇晖
Owner 深圳市福瑞者速冻科技股份有限公司
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