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Fresh-keeping method of super-ice-temperature quick-frozen food

A technology of quick-frozen food and fresh-keeping method, which is applied in the direction of food preservation, food freezing, food ingredients as anti-microbial preservation, etc. It can solve the problems of puncturing cells, high-quality food that does not meet liquid nitrogen quick-cooling, and large consumption, and achieves Improve food quality, extend food shelf life, and solve high cost effects

Pending Publication Date: 2021-01-12
GUANGZHOU INST OF ENERGY CONVERSION - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liquid nitrogen rapid cooling technology is currently recognized as a high-quality freezing technology in the field of food preservation. For foods with high quality requirements, liquid nitrogen freezing is often used for freezing treatment in order to obtain better quality food than traditional freezing methods. What kind of liquid nitrogen quick-freezing technology is used? Liquid nitrogen is always a consumable. Long-term use consumes a lot, and frequent use of liquid nitrogen tanks or storage equipment is also dangerous. Compared with the conventional and traditional freezing methods, the above are very unfavorable
More studies have shown that when food frozen with liquid nitrogen is stored for a long time at a traditional low temperature environment of -20 to -30°C, the ice crystals inside the food will still grow gradually with the storage time, and eventually puncture the cells. The impact on food quality is very unfavorable, and long-term storage does not meet the original intention of liquid nitrogen quick-cooling high-quality food

Method used

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  • Fresh-keeping method of super-ice-temperature quick-frozen food
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  • Fresh-keeping method of super-ice-temperature quick-frozen food

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Experimental program
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Embodiment 1

[0021] The fresh-keeping method of ultra-ice-temperature quick-frozen food in this embodiment adopts the method of heat insulation to adjust the cooling rate, utilizes the characteristics of large heat resistance and good heat insulation effect of the heat preservation material, and wraps the heat preservation material on the outer surface of the food, To achieve the purpose of adjusting the cooling speed of food, it specifically includes the following steps:

[0022] Step 1: Place the food to be cooled in a low-temperature environment to cool down quickly until the temperature of the food to be cooled drops to a temperature close to the freezing point of the food, and then enter the next step.

[0023] During the cooling process of the food, the temperature will not freeze until it reaches the freezing point. In order to preserve the freshness of the food to the maximum extent, it is required to use a rapid cooling method in the temperature range above the freezing point. For...

Embodiment 2

[0031] The fresh-keeping method of ultra-freezing temperature quick-frozen food in this embodiment adopts the fresh-keeping method of temperature difference adjustment, and realizes the purpose of adjusting the food cooling speed by controlling the temperature difference between the cooling environment and the food, and specifically includes the following steps:

[0032] Step 1: Place the food to be cooled in a low-temperature environment to cool down quickly until the temperature of the food to be cooled drops to a temperature close to the freezing point of the food, and proceed to the next step.

[0033] During the cooling process of the food, the temperature will not freeze until it reaches the freezing point. In order to preserve the freshness of the food to the maximum extent, the temperature range above the freezing point is required, and the rapid cooling method should be adopted as much as possible, and a large temperature difference is required, that is, the low tempera...

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Abstract

The invention discloses a fresh-keeping method of super-ice-temperature quick-frozen food. The method is used for improving the storage quality of frozen food, and comprises the following steps: cooling the food to a supercooled state, then releasing the supercooled state, and finally quickly cooling to a frozen state. Based on the cooling characteristic of the food, traditional freezing equipmentand technical means are utilized, the food to be cooled is adjusted to stably obtain the expected supercooling state, quick freezing is conducted after the supercooling state is relieved, second-stage freezing of supercooling quick freezing is achieved, and compared with a liquid nitrogen quick freezing technology, the method has higher cost performance and is suitable for long-term storage in atraditional low-temperature environment. The shelf life of the food can be remarkably prolonged, the eating quality of the food is improved, and the problems of high cost, large loss, unconventionality and poor quality for long-term storage of liquid nitrogen quick freezing are solved.

Description

technical field [0001] The invention relates to the technical field of cold chain logistics and food fresh-keeping, in particular to a method for super-ice temperature quick-frozen food fresh-keeping. Background technique [0002] Liquid nitrogen rapid cooling technology is currently recognized as a high-quality freezing technology in the field of food preservation. For foods with high quality requirements, liquid nitrogen freezing is often used for freezing treatment in order to obtain better quality food than traditional freezing methods. What kind of liquid nitrogen quick-freezing technology is used, liquid nitrogen is always a consumable, long-term use consumes a lot, and frequent use of liquid nitrogen tanks or storage equipment also has certain risks, which are very unfavorable compared with conventional and traditional freezing methods. More studies have shown that when food frozen with liquid nitrogen is stored for a long time at a traditional low temperature environ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36
CPCA23L3/36A23V2002/00A23V2200/10A23V2300/20
Inventor 董凯军
Owner GUANGZHOU INST OF ENERGY CONVERSION - CHINESE ACAD OF SCI