Microrefrigerating fluid for fresh live aquatic product

An aquatic product, fresh technology, applied in the field of micro-freezing liquid, which can solve the problems of surface yellowing, protein loss, somatic cell rupture, etc.

Inactive Publication Date: 2005-09-21
上海嘉生生物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the freezing process of aquatic products in the prior art mainly adopts the method of freezing and refrigerating. Short-term low-temperature freezing causes the rupture of somatic cells. After a long time of refrigerating, the surface turns yellow, and protein loss after thawing makes aquatic products The problem of losing the original umami taste and nutrition

Method used

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Examples

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Embodiment Construction

[0005] Take 10 kilograms of sodium chloride, 2 kilograms of ethanol (concentration 98%), 1.5 kilograms of chitin and 86.5 kilograms of pure water and mix them. When using, put the cleaned live prawns into the pre-cooled micro-freezing liquid, after a few minutes of micro-freezing, then soak in ice water, drain the water, put them in a small package, and put them in the refrigerator for refrigeration. The cell membrane of the prawns is intact, which achieves the freshness preservation effect, and can achieve the taste similar to fresh prawns after re-thawing.

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PUM

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Abstract

The present invention relates to a slightly-freezing fluid for fresh live sea product. It is composed of (by wt%) 8%-15% of sodium chloride, 1%-5% of ethyl alcohol (whose concentration is 98%), 1%-3% of chitin and the rest is water. The advantage of said invention lies in that when the aquatic product is slightly-frozen. Its internal cell membrane is complete, after it is cold-stored, its complete cell membrane can be retained still, and after it is defrosted, the original colour, elasticity and nutrients of said aquatic product also can retained.

Description

technical field [0001] The invention relates to a micro-freezing liquid, in particular to a micro-freezing liquid of fresh and live seafood. Background technique [0002] At present, the frozen processing of aquatic products mainly adopts the method of freezing and refrigerating. Short-term low-temperature freezing will cause the rupture of somatic cells. After a long time of freezing, the surface will turn yellow, and the protein will be lost after thawing, causing the aquatic products to lose their original flavor and nutrition. Contents of the invention [0003] The purpose of the present invention is to solve the problem that the freezing process of aquatic products in the prior art mainly adopts the method of freezing and refrigerating. Short-term low-temperature freezing causes the rupture of somatic cells. After a long time of refrigerating, the surface turns yellow, and protein loss after thawing makes aquatic products The problem of losing the original umami taste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/375A23L17/40
Inventor 韩永苗潘耀发
Owner 上海嘉生生物制品有限公司
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