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Unfreezing method of liquid nitrogen frozen fish meat

A fish meat and liquid nitrogen technology, applied in the new thawing field of liquid nitrogen frozen fish meat, can solve the problems of wasting user time, large quality changes, muscle breakage, etc., and achieve the effect of ensuring product quality, good product quality, and wide application range

Active Publication Date: 2019-09-20
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Water bath thawing is to thaw frozen food directly in normal temperature water or cold water. It usually takes several hours to more than ten hours to thaw; low temperature thawing is to thaw frozen food in a fresh-keeping cabinet at 0-4℃ , due to the low temperature, the general product is thawed in the microwave oven, the time is short, but it has a great impact on the quality of the food
It can be seen from this that it takes a long time to thaw frozen food. If the user thaws the frozen food when he is ready to cook, it will waste a lot of time for the user or the quality will change greatly, resulting in a poor user experience.
In addition, liquid nitrogen freezing and rapid water thawing will cause ice crystals to break and damage the fish, and secondly, the phenomenon of muscle rupture due to uneven cold and heat will damage the fish. Therefore, a new thawing method is needed to thaw aquatic products.

Method used

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  • Unfreezing method of liquid nitrogen frozen fish meat
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Container preparation: choose an ordinary plastic basin with a volume of 4-5L as a fish thawing vessel. The basin is equipped with a water temperature control device, and the basin is equipped with a water inlet and a water outlet, and pour water into the container (basin) 4L, the radius of the basin mouth is 15cm, and the area of ​​the covering film is 650cm 2 , that is, the cover film covers about 80% of the washbasin mouth, and the two ends of the cover film exceed the washbasin, and the other two ends do not exceed, so that a part of the washbasin mouth can communicate with the outside world, so that the water inside the washbasin can communicate with the outside world, so as to form a water circulation;

[0033] (2) Pretreatment: Take a cover film and place it on the upper part of the container mouth, and keep the water level interface in the container coincident with the lower part of the cover film, so that the liquid surface is close to the film, and the par...

Embodiment 2

[0038] (1) Container preparation: choose an ordinary plastic basin with a volume of 4-5L as a fish thawing vessel. The basin is equipped with a water temperature control device, and 4L of water is poured into the container. The radius of the basin mouth is 15cm, and the area of ​​the covering film is 650cm. 2 , that is, the cover film covers about 80% of the washbasin mouth, and the two ends of the cover film exceed the washbasin, and the other two ends do not exceed, so that a part of the washbasin mouth can communicate with the outside world, so that the water inside the washbasin can communicate with the outside world, so as to form a water circulation;

[0039] (2) Pretreatment: Take a cover film and place it on the upper part of the container mouth, and keep the water level interface in the container coincident with the lower part of the cover film, so that the liquid surface is close to the film, and the part of the cover film beyond the washbasin mouth is horizontally in...

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Abstract

The invention discloses an unfreezing method of liquid nitrogen frozen fish meat. The unfreezing method includes: preparing an unfreezing device, paving a covering film, placing fish meat, preparing unfreezing environment, and unfreezing the fish meat. Unfreezing of the liquid nitrogen frozen fish meat is realized by controlling water flow and arranging an unfreezing device. The method is low in cost of fish meat unfreezing, the device is easy to prepare, damage to the fish meat caused by unfreezing is extremely small, nutritional ingredients of the fish meat can be ensured to greatest extent, and the unfreezing method is short in unfreezing time and high in practical value.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a novel thawing method for liquid nitrogen frozen fish. Background technique [0002] Aquatic products treated with liquid nitrogen quick-freezing can maintain high freshness, taste and color, and can kill some bacteria to meet high hygiene requirements. Due to the high cost of preservation, it is often used to preserve rare and precious varieties or high-value products. As a tender, delicious and nutritious food, fish is popular all over the world, especially some expensive fish products, which are delicious and nutritious. Liquid nitrogen quick-freezing is often used to preserve fish products to maximize To keep the fish fresh to a certain extent, the fish needs to be thawed when eating. [0003] At present, the commonly used thawing methods include water bath thawing, microwave thawing, natural thawing and low temperature thawing. Water bath thawing is to...

Claims

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Application Information

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IPC IPC(8): A23B4/07B32B27/08B32B27/30B32B27/32
CPCA23B4/07B32B27/08B32B27/304B32B27/32Y02P60/85
Inventor 杨巨鹏杨华曹少谦戚向阳
Owner ZHEJIANG WANLI UNIV