Method for improving quality of frozen and thawed fish meat based on high-voltage electric field

Abstract

The invention belongs to the technical field of food freezing storage, and relates to a method for improving the quality of frozen and thawed fish meat based on a high-voltage electric field. The invention firstly provides a high-voltage electric field auxiliary freezing device, and the device comprises a high-voltage output power supply, a freezing cabinet, a positive plate, a negative plate, a blocking partition plate and a sample table; the positive plate and the negative plate are correspondingly arranged at the upper and lower ends in the cabinet freezer; the high-voltage output power supply is arranged outside the cabinet freezer; the positive plate and the negative plate are respectively connected with the output end and the grounding end of the high-voltage output power supply; the corresponding surfaces of the positive plate and the negative plate are provided with blocking partition plates which are longer than the positive plate and the negative plate; the negative plate is arranged on the sample table which is arranged at the bottom of the cabinet freezer. The method specifically comprises the following steps: pre-cooling the cabinet freezer, placing fish blocks on the blocking partition plate on the upper surface of the negative plate, and then setting electric field intensity, pulse frequency and pulse width for freezing, so as to improve the quality of the frozen and thawed fish meat. The method is a non-thermal micro-energy treatment technology, and is remarkable in effect, simple to operate, safe and environment-friendly.

Description

technical field [0001] The invention belongs to the technical field of food freezing and storage, and in particular relates to a method for improving the quality of frozen-thawed fish meat based on a high-voltage electric field. Background technique [0002] In the process of storage and transportation, fish meat mainly relies on low temperature environment or freezing to maintain its fresh taste and flavor. During the freezing process, the freezing of water will cause destructive damage to the fish meat tissue, and some nutrients will flow out in the form of "blood water" when thawing , reduce the edible value and easily cause the growth of mildew and rot microorganisms; especially those that need long-term freezing, such as long-distance transportation or fish imported from abroad, are more likely to damage the quality of fish meat; there are also relevant literature reports on the current research on solving frozen foods, such as The invention patent with application numb...

AI Technical Summary

Problems solved by technology

However, this method does not fundamentally solve the damage caused by the freezing process to the meat. At the same time, ultraviolet radiation will also oxidize the meat and reduce the quality of the product.

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