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
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  • 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 t

Method used

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  • Ultrasonic-assisted oyster freezing method
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  • 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...

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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, in particular to an ultrasonic-assisted freezing method for oysters. Background technique [0002] Oysters, also known as raw oysters, are fresh and tender, delicious, and contain various nutrients necessary for the human body, such as protein, lipids, inorganic salts, etc. The process of shelling oysters is complicated, so most of the oysters on the market are fresh after shelling. Mainly for sale, oysters are vulnerable to microbial invasion after shelling and become bad and smelly. Oysters are not easy to preserve, and it is difficult for people far away from the sea to taste fresh oysters. [0003] The traditional way to keep fish and shellfish fresh is to spread crushed ice under the seafood, which can be preserved for a short time, but this method has a short preservation time and is not suitable for long-distance transportation. Freezing it is the main long-term preservation method. ...

Claims

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Application Information

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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
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