A freezing process of fish

A process, fish body technology, applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, food science, etc. Large and other problems, to achieve the effect of avoiding freezing water loss, no dry consumption, and reducing heat transfer temperature difference

Active Publication Date: 2022-07-22
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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Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0034] 1) Fishing: Select healthy, adult live golden pomfret for fishing.

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

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

[0037] 4) Quick-freezing: adjust the temperature of the liquid nitrogen low-temperature quick-freezing machine to -100 °C, and adjust the wind speed to between 1.5 and 2.0 m / s; after the temperature in the quick-freezing chamber has dropped to -100 °C and stabilized for at least 5 minutes, open the door of the freezing chamber and quickly. Put in the pre-cooled whole fish (within 3 hours after catching), and immediately close the door of the freezing chamber, and the quick-freezing time is 20-30 minutes.

...

experiment example

[0060] The surface cracks, freezing water loss rate, pH, hardness and color difference of fresh golden pomfret and golden pomfret treated by different freezing processes of the above examples and comparative examples were detected. The freezing water loss rate was measured by weighing the golden pomfret before and after thawing. pH was measured by a pH meter. The hardness and elasticity were measured by a texture analyzer, and the color difference was measured by a colorimeter. 6 samples were tested for each quality index, and the obtained experimental values ​​were averaged after removing the maximum and minimum values.

[0061] Table 1 Quality inspection results

[0062]

[0063]

[0064] Since the surface of the golden pomfret was frozen in Comparative Example 7, low temperature fracture occurred, and this process was directly eliminated, and other quality indicators were no longer required to be measured. The frozen whole fish body (golden pomfret) prepared by the...

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PUM

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Abstract

The invention provides a fish freezing process, comprising the following steps: comprising the following steps: putting the fish body to be frozen in 0° C. fluid ice for 1-2 hours to pre-cool, then performing low-temperature quick freezing on the fish body, and quickly freezing the fish body Refrigerate afterwards. The method proposed by the present invention can practically freeze preserved fish for a long time (6-12 months) and can maintain the food quality. The process of the invention can be practically applied to the freezing preservation of fish, and the pre-cooling and quick-freezing technologies have little damage to the body cells of the fish, and can preserve the flavor components and nutritional properties of the fish to a great extent. This process has a practical application prospect for the cryopreservation of fish.

Description

technical field [0001] The invention relates to the field of aquatic product storage, in particular to a freezing process for fish. Background technique [0002] Fish preservation is one of the biggest bottlenecks facing the aquaculture industry, which seriously 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. The activities of microorganisms and enzymes in fish are the main causes of fish spoilage. The main changes of fish during storage are changes in the color, tissue structure and weight of the fish, which ultimately lead to the decline 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 the enzymes will weaken or lose their ability to decompose. For long-term storage of fish, it must be frozen. At present, the commonly used freezing meth...

Claims

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Application Information

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Patent Type & Authority Patents(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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