Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Ultrasonic-assisted oyster freezing method

An ultrasonic and oyster technology, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish by radiation/electrical treatment, application, etc., can solve the problem of reducing the water loss rate of shrimp, not suitable for mass freezing, and unfavorable economic development, etc. problem, to achieve the effect of shortening the freezing time, maintaining quality and good quality

Pending Publication Date: 2020-11-20
BOHAI UNIV
View PDF12 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Long Tengyun announced the freezing method of oysters in CN108029744. He used the method of segmental cooling to freeze oysters, thereby effectively reducing the generation of trimethylamine and volatile basic nitrogen, but the freezing time is as long as 120-200min, and the long-term freezing consumes More energy is not conducive to the economic development of enterprises; in CN 10729296091 A, Yang Shuibing announced an ultra-low temperature quick-freezing method to reduce the water loss rate of shrimps. In this method, the shrimps are put into liquid nitrogen equipment for 2-5 minutes, and the quick-freezing effect is good , high cost, not suitable for mass freezing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Ultrasonic-assisted oyster freezing method
  • Ultrasonic-assisted oyster freezing method
  • Ultrasonic-assisted oyster freezing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method of ultrasonically assisted soaking frozen oysters comprises the following steps:

[0029] a. Remove the shell and take the meat: wash the impurities on the surface of the oyster shell with running water, use pliers and other tools to open the shell and take the meat.

[0030] b. Rinse and sterilize: use 0.9mg / L ozone water for 8 minutes for disinfection and sterilization, and control the temperature of the ozone water at about 10°C.

[0031] c. Soaking to keep fresh: put the rinsed and sterilized oysters into 1.5% sodium chloride, 0.2% citric acid soaking solution and soak for 40 minutes, the soaking temperature is about 4°C, and the ratio of solid to liquid is 1:8.

[0032] d. Ultrasonic assisted immersion freezing: put the soaked oysters into the immersion solution at -20°C and freeze them. The immersion solution is composed of: 30% calcium chloride, 4% trehalose, 0.3% tea polyphenols, and 1% citric acid , 4% phytic acid, 2% xylitol, the ratio of solid to li...

Embodiment 2

[0036] A method of ultrasonically assisted soaking frozen oysters comprises the following steps:

[0037] a. Remove the shell and take the meat: wash the impurities on the surface of the oyster shell with running water, use pliers and other tools to open the shell and take the meat.

[0038] b. Rinse and sterilize: use 1.0mg / L ozone water for 7 minutes to disinfect and sterilize, and control the temperature of the ozone water at about 10°C.

[0039] c. Soaking treatment: After rinsing and sterilization, the oysters are soaked in 1.5% sodium chloride and 0.2% citric acid soaking solution for 40 minutes, the soaking temperature is about 4°C, and the ratio of solid to liquid is 1:8.

[0040] d. Ultrasonic assisted immersion freezing: put the soaked oysters into the immersion solution at -20°C for immersion freezing. The immersion solution is composed of: 30% calcium chloride, 6% trehalose, 0.4% tea polyphenols, 1% citric acid , 5% phytic acid, 2% xylitol, the ratio of solid to l...

Embodiment 3

[0044] A method of ultrasonically assisted soaking frozen oysters comprises the following steps:

[0045] a. Remove the shell and take the meat: wash the impurities on the surface of the oyster shell with running water, use pliers and other tools to open the shell and take the meat.

[0046] b. Rinse and sterilize: use 1.2mg / L ozone water for 5 minutes to disinfect and sterilize, and control the temperature of the ozone water at about 10°C.

[0047] c. Soaking treatment: After rinsing and sterilization, the oysters are soaked in the soaking solution of 1.5% sodium chloride and 0.2% citric acid for 40 minutes, the soaking temperature is about 4°C, and the ratio of solid to liquid is 1:8.

[0048] d. Ultrasonic-assisted immersion freezing: put the soaked oysters into the immersion solution at -20°C for immersion freezing. The immersion solution is composed of: 30% calcium chloride, 8% trehalose, 0.5% tea polyphenols, and 1% citric acid , 6% phytic acid, 2% xylitol, the ratio of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method for ultrasonic-assisted oyster freezing. The processing method comprises the following steps: shelling, meat taking, rinsing and sterilizing, soaking and preserving, ultrasonic-assisted soaking and freezing, freezing for ice film plating, and cryopreservation. Ozone water is adopted for rinsing sterilization, the microbial membrane structure is destroyed, the ozone water is cleaner than clear water in rinsing, the sterilization effect is achieved, and the ozone water guarantees that the oysters have good quality before being frozen. An ultrasonic technology is combined with dipping freezing, so that the problems of long time, low freezing rate and the like of a traditional freezing method can be effectively solved. The method is assisted by ultrasonic waves for freezing oysters, the diameter of ice crystals formed during freezing is small, damage to muscle tissue of the oysters in the freezing storage process can be reduced, unfreezing loss can be reduced, and freezing denaturation and nutrient loss of oyster protein are reduced.

Description

Technical field [0001] The invention relates to the technical field of frozen food, and in particular to an ultrasonic-assisted method for freezing oysters. Background technique [0002] Oysters, also known as raw oysters, have fresh and tender meat, delicious taste, and contain a variety of nutrients necessary for the human body, such as protein, lipids, inorganic salts, etc. The oyster shelling process is complicated, so the fresh oyster meat after shelling is mostly sold on the market. After being shelled, oysters are easily invaded by microorganisms and become bad and smelly. Oysters are not easy to preserve, and it is difficult for people living far from the sea to taste fresh oysters. [0003] The traditional method of preserving fish and shellfish is to put crushed ice under the seafood, which can be stored for a short period of time. However, this method has a short preservation time and is not suitable for long-distance transportation. Frozen storage is the main l...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/09A23B4/015A22C29/04
CPCA23B4/09A23B4/015A22C29/043A22C29/046
Inventor 曹雪慧白鸽王甄妮励建荣朱丹实郭晓华牟伟丽
Owner BOHAI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com