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Freezing process for fishes

A process and fish technology, which is applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, food science, etc. and other problems to achieve the effect of avoiding freezing water loss, slow freezing and fast freezing.

Active Publication Date: 2019-08-09
TECHNICAL INST OF PHYSICS & CHEMISTRY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, there is no pre-cooling step in the traditional food freezing process, the heat transfer temperature difference is large, and the fish body is greatly damaged
The traditional 4-5°C refrigerator or cold storage pre-cooling method has a long cooling time (generally 4-5 hours), and the air humidity in the refrigerator or cold storage is low, which may easily cause the fish to lose water.
In the traditional 0℃ ice cube + water pre-cooling method, small ice cubes are easy to form large ice cubes, causing uneven internal temperature of ice water, and the heat transfer speed of large ice cubes is slow

Method used

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  • Freezing process for fishes
  • Freezing process for fishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The freezing process of fish in this embodiment adopts the following steps:

[0034] 1) Fishing: Choose healthy and adult live golden pomfret for fishing.

[0035] 2) Cleaning: Clean the dirt and gravel on the surface of the golden pomfret with clean water.

[0036] 3) Pre-cooling: within 2 hours after fishing, put the live golden pomfret directly into an ice paddle (liquid ice) with an ice crystal size of 0.25 to 0.50 mm at 0°C for 1 to 2 hours.

[0037] 4) Quick freezing: Adjust the temperature of the liquid nitrogen low-temperature quick-freezer to -100°C, and the wind speed to 1.5-2.0m / s; after the temperature in the quick-freezing room drops to -100°C and stabilizes for at least 5 minutes, open the freezing chamber door and quickly Put in the pre-cooled whole fish (put in within 3h after fishing), and immediately close the freezing chamber door, the quick freezing time is 20-30min.

[0038] 5) Packaging: Cool the packaging bag below -18°C, and quickly freeze the golden pomf...

experiment example

[0060] The surface cracks, frozen water loss rate, pH, hardness and color difference of fresh golden pomfret and golden pomfret treated by different freezing processes of the above-mentioned examples and comparative examples were tested. The freezing water loss rate is measured by weighing the golden pomfret before and after thawing. The pH is measured by a pH meter. The hardness and elasticity are measured by a texture meter, and the color difference is measured by a color difference meter. Six samples are tested for each quality index, and the obtained experimental values ​​are averaged after removing the maximum and minimum values.

[0061] Table 1 Quality Test Results

[0062]

[0063]

[0064] Since the surface of the golden pomfret in Comparative Example 7 had been frozen at low temperature, the process was directly ruled out without measuring other quality indicators. The frozen whole fish body (golden pomfret) prepared by the process of pre-cooling at 0°C and 1.5~2.0m / s@...

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PUM

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Abstract

The invention provides a freezing process for fishes. The process comprises the following steps that the to-be-frozen fishes are put in flow-state ice at 0 DEG C to be pre-frozen for 1-2 hours, then quickly frozen at low temperature and subjected to cold preservation after being quickly frozen. By means of the method, the fishes can be actually cryopreserved for a long time (6-12 months), and thefood quality can be kept. The process can be actually applied to the cryopreservation of the fishes, the pre-freezing and quick-freezing techniques have small damage to the cells of the fishes, and flavor components and nutritional characteristics of the fishes can be preserved to a great extent. The process has actual application prospects for the cryopreservation of the fishes.

Description

Technical field [0001] The invention relates to the field of aquatic product storage, in particular to a fish freezing process. Background technique [0002] Fish preservation is one of the biggest bottlenecks faced by the aquaculture industry, which severely restricts the development of the fish industry. After the fish is caught, if effective preservation measures are not taken immediately, it is easy to spoil and deteriorate. The activities of microorganisms and enzymes in fish are the main causes of fish spoilage. The changes that occur to fish during storage are mainly changes in the color, tissue structure, and weight of the fish body, which ultimately leads to the degradation of food (fish) quality. The activities of microorganisms and enzymes are related to temperature. Lowering the temperature can inhibit the life activities of microorganisms, and enzymes will weaken or lose their ability to decompose. Fish must be frozen for long-term storage. At present, the common...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
CPCA23B4/066
Inventor 王俊杰赵远恒季伟郭嘉陈六彪顾开选
Owner TECHNICAL INST OF PHYSICS & CHEMISTRY - CHINESE ACAD OF SCI
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