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Fresh-keeping and freezing method for quickly ice glazing fresh oysters

A freezing method and rapid packaging technology, which can be applied to the preservation of meat/fish by freezing/cooling, ultrasonic processing of food, food ingredients containing organic compounds, etc., which can solve the problems such as failure to increase production capacity, high energy consumption, and unfavorable industrial applications. , to achieve the effect of reducing energy consumption

Inactive Publication Date: 2020-11-24
饶平县宇祥水产养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the current domestic and foreign research on preservation and quick-freezing of aquatic products and shellfish is based on temperature control. This method generates high energy consumption and fails to achieve the main purpose of increasing production capacity, which is not conducive to larger-scale industrial applications.

Method used

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Embodiment Construction

[0011] In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below.

[0012] A fresh-keeping and freezing method for quickly wrapping oysters with icing coatings, comprising the following process steps:

[0013] S1. Shelling oysters and obtaining oyster meat, and cleaning the oyster meat;

[0014] S2. Immerse the oyster meat in the first immersion tank for 1-3 seconds and then remove it. The first immersion tank is filled with coagulation liquid. Ultrasonic waves are used to vibrate the coagulation liquid in the first immersion tank during immersion. The surface of the oyster meat is covered with a layer of hydrogel; specifically, the ultrasonic wave can quickly cover the surface of the oyster meat with the coagulation liquid in a very short time; this step is used to coat the outer surface of the oyster meat with a layer of hydrogel film, to promote the rapid condensation of...

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Abstract

The invention discloses a fresh-keeping and freezing method for quickly ice glazing fresh oysters. The fresh-keeping and freezing method includes the following process steps that S1, the fresh oystersare shelled and oyster meat is obtained, and the oyster meat is cleaned; S2, after the oyster meat is soaked in a first soaking tank for soaking for 1-3s, the oyster meat is taken out, the first soaking tank is filled with film coagulation liquid, when soaking is carried out, ultrasonic waves are used to vibrate the film coagulation liquid in the first soaking tank, and the surface of the oystermeat taken out after soaking is covered with a layer of hydraulic film; and S3, the oyster meat is soaked in the second soaking tank for soaking, the second soaking tank is filled with freezing liquid, the freezing liquid coagulate the hydraulic film on the surface of the oyster meat to enable the surface of the oyster meat to be coated with a layer of glaze. The fresh-keeping and freezing methodcan be used for quickly ice glazing the fresh oysters to quickly keep the fresh oysters fresh, the energy consumption required for keeping the fresh oysters is effectively reduced, and the fresh-keeping and freezing method is suitable for larger-scale industrial applications.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping and freezing of oysters, in particular to a fresh-keeping and freezing method for quickly wrapping oysters with icing coats. Background technique [0002] The traditional shellfish preservation method is to directly immerse the shellfish in the freezing liquid for preservation and freezing. Since the shellfish is directly in contact with the freezing liquid during freezing, the internal cell wall is easily pierced by the frozen cell liquid ice slag, resulting in the internal Loss of cell fluid. This is also the reason why the edible taste of the thawed ingredients is significantly different from that of fresh ingredients. In addition, the current domestic and foreign research on preservation and quick-freezing of aquatic products and shellfish is based on temperature control. This method generates high energy consumption and fails to achieve the main purpose of increasing production capacit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23L5/30
CPCA23B4/09A23V2002/00A23L5/32A23V2250/202A23V2250/2042A23V2250/086A23V2250/1578A23V2250/1582A23V2250/30A23V2300/48
Inventor 佘林荣林祥如赖永房林东杰
Owner 饶平县宇祥水产养殖有限公司
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