A technology for freezing and thawing aquatic products based on the synergy of flammulina velutipes polysaccharide and brown algal polyphenol and high-voltage electrostatic field

Abstract

The application discloses a kind of based on flammulina velutipes polysaccharide and brown alga polyphenol synergic high pressure electrostatic field auxiliary frozen and thawed aquatic product technology, belongs to food processing technical field.The application is aimed at the problems such as juice loss, texture deterioration, color and flavor decline and single physical field regulation limitation in the process of frozen and thawed aquatic product, and uses the synergic scheme of composite impregnation pretreatment combined with high pressure electrostatic field physical auxiliary.First, aquatic product is impregnated with flammulina velutipes polysaccharide and brown alga polyphenol composite solution, then frozen to center temperature-5 DEG C or lower under 4~7kV high pressure electrostatic field, after-18 DEG C storage, thawed to target temperature under the same electric field intensity.The method can refine ice crystal, reduce cell mechanical damage, inhibit lipid oxidation and microbial reproduction, significantly reduce juice loss rate, improve product elasticity, chewiness and color stability, adapt to clam meat, fish meat and other aquatic products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a technology for the synergistic high-voltage electrostatic field-assisted freezing and thawing of aquatic products based on enoki mushroom polysaccharides and brown algae polyphenols. Background Technology

[0002] Aquatic products are rich in high-quality protein and unsaturated fatty acids, making them a popular food ingredient among consumers. To extend shelf life and facilitate distribution, they are often cooked, seasoned, and then frozen for storage. However, traditional freezing... The thawing process has significant quality defects: the freezing process forms large ice crystals, which damage the cell structure, resulting in a large loss of juice, aging of the meat, and a decrease in freshness after thawing; improper control of the thawing process will exacerbate the deterioration of flavor and the growth of microorganisms. This is especially true for oily seasoned aquatic products such as spicy clams, where the dielectric properties of the oil phase and the water phase are very different, which can easily lead to uneven thawing, seasoning stratification, and flavor disorder.

[0003] Among existing thawing methods, air thawing is slow and carries a high risk of contamination; running water thawing causes the loss of soluble nutrients; and microwave thawing results in uneven heating, easily leading to localized overcooking and oil oxidation. High-voltage electrostatic field thawing, as a novel physical technology, can achieve simultaneous heating of water molecules, offering advantages such as rapid thawing and minimal juice loss. However, current technologies only focus on the thawing stage, neglecting the decisive impact of ice crystal formation during freezing on quality, and lack synergistic optimization of the electric field parameters for freezing and thawing.

[0004] Meanwhile, the ability of a single physical field to regulate complex food systems with high oil and high moisture content is limited. Natural polysaccharides and polyphenols possess good antifreeze and antioxidant activities; for example, enoki mushroom polysaccharides can form a cell-protective hydration layer, and brown algae polyphenols can inhibit lipid oxidation. However, the synergistic application of these two with high-voltage electrostatic fields has not yet been reported. In summary, there is an urgent need for an integrated technology combining chemical protection and physical assistance to systematically solve the problems of frozen aquatic products. The challenge of quality deterioration throughout the entire thawing process. Summary of the Invention

[0005] Technical issues To address the issues of soluble substance loss, uneven thawing, and flavor deterioration during the freezing-thawing process of traditional aquatic products, as well as the limited ability to regulate oil-containing seasoning systems when using single physical field treatments, Technical solution To address the aforementioned technical problems, this invention utilizes the synergistic effect of enoki mushroom polysaccharide and brown algae polyphenol synergistic impregnation combined with high-voltage electrostatic field physical assistance to regulate ice crystal morphology and melting process, thereby achieving the effects of color preservation, antifreeze, and enhanced texture, ultimately resulting in ready-to-eat aquatic products with minimal juice loss, excellent texture, bright color, and rich flavor.

[0006] The first technical solution provided by this invention is as follows: A method for synergistic high-voltage electrostatic field-assisted freezing and thawing of aquatic products using enoki mushroom polysaccharides and brown algae polyphenols includes the following steps: (1) Impregnation pretreatment: The aquatic products are impregnated in a compound solution.

[0007] (2) Freezing stage: The soaked aquatic products are placed in a high-voltage electrostatic field for freezing until the center temperature of the sample reaches below -5℃.

[0008] (3) Storage stage: Store the frozen samples at -18°C or below.

[0009] (4) Thawing stage: Take out the frozen sample and place it in a high voltage electrostatic field to thaw until the center temperature of the sample reaches the preset target temperature.

[0010] Furthermore, in step (1), the aquatic products are selected from one or more of clam meat and fish meat.

[0011] Furthermore, in step (1), when the aquatic product is cooked seasoned clam meat, it is seasoned and then frozen after soaking; when the aquatic product is fresh fish meat, it is frozen directly after soaking.

[0012] Furthermore, the composite solution in step (1) contains enoki mushroom polysaccharide and brown algae polyphenols; the concentration of enoki mushroom polysaccharide is 0.5%~2% (w / v), and the concentration of brown algae polyphenols is 0.05%~0.2% (w / v).

[0013] Furthermore, in step (1), the soaking time is 10~30 min and the material-to-liquid ratio is 1:2~1:5.

[0014] Preferably, in step (1), the concentration of enoki mushroom polysaccharide in the composite solution is 1%, the concentration of brown algae polyphenols is 0.1%, the soaking time is 25 min, and the material-to-liquid ratio is 1:3.

[0015] Furthermore, the electric field strength during the freezing stage in step (2) is 0 kV to 10 kV; the electric field strength during the freezing stage is preferably 4 to 7 kV; and the most preferred electric field strength during the freezing stage is 6 kV.

[0016] Furthermore, the electric field strength during the thawing stage in step (4) is 0 kV to 10 kV; the electric field strength during the thawing stage is preferably 4 to 7 kV; and the most preferred electric field strength during the thawing stage is 6 kV.

[0017] In this invention, the electric field strength during the freezing stage affects the morphology of ice crystal formation. When the battery voltage is 6 kV, the ice crystal size is smaller than that formed when the battery voltage is 0 kV, thereby reducing mechanical damage to the cell structure. In addition, the polysaccharides of enoki mushrooms form a protective hydration layer, and the polyphenols of brown algae inhibit lipid oxidation through their antioxidant effects. The three work synergistically to further reduce the damage and oxidative deterioration of the cell wall caused by ice crystals.

[0018] The second technical solution provided by the present invention is an apparatus for implementing the above method, comprising: The immersion unit is used to immerse aquatic products in a composite solution of enoki mushroom polysaccharide and brown algae polyphenols. Freezer and defrost cabinets, or integrated cabinets; The high-voltage electrostatic field generating unit can independently adjust the electric field strength during the freezing and thawing stages, including at least three levels: 0kV, 3kV, and 6kV. Temperature monitoring unit for real-time monitoring of sample center temperature; The data recording and control unit is used to record temperature changes and electric field parameters during the freezing and thawing process.

[0019] In some embodiments, the impregnation unit and the high-voltage electrostatic field generating unit are located inside the freezer cabinet and the defrost cabinet, or inside an integrated cabinet.

[0020] In some embodiments, the device further includes a temperature and humidity control unit for regulating the ambient temperature and humidity during the thawing process.

[0021] In some embodiments, the device further includes a sorting and carrying unit disposed between the electrode plates in the thawing chamber, including at least one retractable material tray, the bottom of which is provided with an oil drain hole for separating the aquatic products from the seeping juice.

[0022] The third technical solution provided by the present invention is an aquatic product prepared using the method described in the first technical solution.

[0023] The application of aquatic products provided by this invention in snack foods and ready-made dishes.

[0024] Beneficial effects Compared to existing technologies, this invention employs a synergistic chemical-physical process combining pretreatment with a composite immersion of enoki mushroom polysaccharides and brown algae polyphenols with high-voltage electrostatic field physical treatment, overcoming the limitations of single-treatment methods. Polysaccharides form a protective hydration layer on the cell surface, polyphenols exert antioxidant effects to aid in antibacterial action, and the high-voltage electrostatic field refines ice crystals. These multiple effects work synergistically to effectively reduce product juice loss and increase product yield; simultaneously, it significantly optimizes sample texture, improves elasticity, chewiness, and other edible qualities, and avoids meat quality deterioration caused by freezing and thawing.

[0025] Furthermore, this composite treatment system effectively inhibits lipid oxidation and microbial growth, reduces the accumulation of volatile basic nitrogen, maintains product color stability for a long time, and extends shelf life. The overall process parameters are clear, and the supporting equipment is simple, making it directly compatible with existing pre-prepared food production lines. It is highly versatile and suitable for large-scale processing of aquatic products, meat pre-prepared dishes, and other categories, demonstrating significant advantages for industrialization and promotion. Attached Figure Description

[0026] Figure 1 To thaw volatile basic nitrogen in octopus.

[0027] Figure 2 The rate of juice loss during thawing of octopus.

[0028] Figure 3 The volatile basic nitrogen in the thawed clam meat of Examples B1-3.

[0029] Figure 4 Sensory scores and electronic nose radar images of thawed clam meat in Examples B1-3.

[0030] Figure 5 The volatile basic nitrogen in the frozen clam meat of Examples B4-6.

[0031] Figure 6 Sensory scores and electronic nose radar images of frozen clam meat in Examples B4-6. Detailed Implementation

[0032] The raw materials used in the following examples are: clam meat, fish meat, and octopus, all of which are commercially available common raw materials; the brown algae polyphenols and enoki mushroom polysaccharides used in the examples were purchased from Shanxi Yishenghe Co., Ltd., and the tea polyphenols were purchased from Huaxing Food Additives Co., Ltd.

[0033] The high-voltage electrostatic field device used in this embodiment comes from the Liaoning Provincial Marine Food Machinery Equipment and Supporting Technology Engineering Research Center. Its electrode plate spacing is adjustable and its voltage output range is continuously adjustable from 0 to 10kV.

[0034] The following examples A1-A3 are optimizations of octopus thawing parameters. Example A1: Thawing (Octopus) at 0 kV (1) Sample preparation: Take fresh octopus, 10 g per serving, and pack in a self-sealing bag.

[0035] (2) Freezing stage: Apply 0 kV voltage and freeze until the core temperature of the sample reaches -5℃. Then transfer to a -18℃ freezer for storage for 7 days.

[0036] (3) Thawing stage: Apply voltage 0 kV, ambient temperature 10℃, humidity 40%, thaw until the core temperature is 0℃.

[0037] (4) Quality determination: juice loss rate 29.5%, elasticity 0.82, chewiness 1418, L value 44.82, a value 16.63, b value 19.68.

[0038] Example A2: Thawing (Octopus) at 3 kV (1) Sample preparation: Same as Example A1.

[0039] (2) Freezing stage: Same as Example A1 (0 kV freezing).

[0040] (3) Thawing stage: Apply voltage of 3 kV, ambient temperature of 10℃, humidity of 40%, and thaw until the core temperature is 0℃.

[0041] (4) Quality determination: juice loss rate 22.2%, elasticity 0.89, chewiness 1468, L value 47.9, a value 17.15, b value 18.48.

[0042] Example A3: Thawing (Octopus) at 6 kV (1) Sample preparation: Same as Example A1.

[0043] (2) Freezing stage: Same as Example A1 (0 kV freezing).

[0044] (3) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw until the core temperature is 0℃.

[0045] (4) Quality determination: juice loss rate 10.8%, elasticity 0.95, chewiness 1505, L value 55.02, a value 18.43, b value 17.27.

[0046] (5) Conclusion: 6 kV has the best thawing effect and should be used as the benchmark thawing parameter for subsequent experiments on aquatic products.

[0047] Examples B1-B6 below illustrate the optimization of thawing and freezing parameters for clam meat. Example B1: Thawing at 0 kV (clam meat, comparative standard) (1) Sample preparation: Take 500 g of fresh cooked seasoned clam meat per serving.

[0048] (2) Freezing stage: Apply voltage 0 kV, ambient temperature -20℃, freeze to core temperature -5℃.

[0049] (3) Storage stage: Store at -18℃ for 7 days.

[0050] (4) Thawing stage: Apply voltage of 0 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0051] (5) Quality determination: juice loss rate 25.2%, elasticity 0.84, chewiness 61.96, L value 58.62, a value 11.25, b value 30.51, TVB-N value 22.5, sensory score 32 points.

[0052] Example B2: Thawing (clam meat) at 3 kV (1) Sample preparation: Same as Example B1.

[0053] (2) Freezing stage: Same as Example B1 (0 kV freezing).

[0054] (3) Thawing stage: Apply voltage of 3 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0055] (4) Quality determination: juice loss rate 22.8%, elasticity 0.88, chewiness 79.5, L value 60.58, a value 8.5, TVB-N value 17.5, b value 27.48, sensory score 38 points.

[0056] Example B3: Thawing at 6 kV (clam meat, optimal thawing parameters) (1) Sample preparation: Same as Example B1.

[0057] (2) Freezing stage: Same as Example B1 (0 kV freezing).

[0058] (3) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0059] (4) Quality determination: juice loss rate 18.5%, elasticity 0.92, chewiness 103.49, L value 62.88, a value 9.5, TVB-N value 17.5, b value 26.41, sensory score 42 points.

[0060] Example B4: 0kV freezing + 6kV thawing (clam meat) (1) Sample preparation: Same as Example B1.

[0061] (2) Freezing stage: Apply voltage 0 kV, ambient temperature -20℃, freeze to core temperature -5℃.

[0062] (3) Storage stage: Store at -18℃ for 7 days.

[0063] (4) Thawing stage: Apply voltage of 6 kV, and the rest is the same as in Example B3.

[0064] (5) Quality determination: juice loss rate 26%, elasticity 0.84, chewiness 51.63, L value 58.62, a value 11.25, b value 30.51, TVB-N value 23, sensory score 32.5 points.

[0065] Example B5: 3 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as Example B1.

[0066] (2) Freezing stage: Apply voltage of 3 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0067] (3) Storage stage: Store at -18℃ for 7 days.

[0068] (4) Thawing stage: Apply voltage of 6 kV, and the rest is the same as in Example B3.

[0069] (5) Quality determination: juice loss rate 22%, elasticity 0.88, chewiness 71.15, L value 60.58, a value 9.15, b value 27.48, TVB-N value 19.1, sensory score 39 points.

[0070] Example B6: 6 kV freezing + 6 kV thawing (clam meat, optimal freezing parameters) (1) Sample preparation: Same as Example B1.

[0071] (2) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0072] (3) Storage stage: Store at -18℃ for 7 days.

[0073] (4) Thawing stage: Apply voltage of 6 kV, and the rest is the same as in Example B3.

[0074] (5) Quality determination: juice loss rate 18%, elasticity 0.92, chewiness 93.80, L value 62.88, a value 7.03, b value 26.41, TVB-N value 15.2, sensory score 44 points.

[0075] Examples C1-C6 below describe enoki mushroom polysaccharide-infused clam meat and fish meat. Example C1: 0.5% Enoki mushroom polysaccharide soaking + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Take 500 g of fresh cooked seasoned clam meat per serving.

[0076] (2) Pretreatment by soaking: Soak the sample in 0.5wt% Enoki mushroom polysaccharide solution (material-liquid ratio 1:3) for 20 minutes, then remove and drain the surface moisture.

[0077] (3) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0078] (4) Storage stage: Store at -18℃ for 7 days.

[0079] (5) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0080] (6) Quality determination: elasticity 0.96, chewiness 109.4g, L value 58.83, a value 5.74.

[0081] Example C2: 1% Enoki mushroom polysaccharide soaking + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as in Example C1.

[0082] (2) Pretreatment by soaking: The sample was soaked in 1wt% Enoki mushroom polysaccharide solution (material-liquid ratio 1:3) for 20 min.

[0083] (3) Freezing stage: Same as Example C1 (6 kV freezing).

[0084] (4) Thawing stage: Same as Example C1 (6 kV thawing).

[0085] (5) Quality determination: elasticity 1.05, chewiness 132.98g, L value 63.09, a value 5.30.

[0086] Example C3: 2% Enoki mushroom polysaccharide soaking + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as in Example C1.

[0087] (2) Pretreatment by soaking: The sample was soaked in 2wt% Enoki mushroom polysaccharide solution (material-liquid ratio 1:3) for 20 min.

[0088] (3) Freezing stage: Same as Example C1 (6 kV freezing).

[0089] (4) Thawing stage: Same as Example C1 (6 kV thawing).

[0090] (5) Quality determination: elasticity 1.07, chewiness 174.91g, L value 63.84, a value 8.26.

[0091] Example C4: 0.5% Enoki mushroom polysaccharide soaking + 6 kV freezing + 6 kV thawing (fish meat) (1) Sample preparation: Take fresh raw fish meat, 25 g per serving.

[0092] (2) Pretreatment by soaking: Soak the sample in 0.5wt% Enoki mushroom polysaccharide solution (material-liquid ratio 1:3) for 20 minutes, then remove and drain the surface moisture.

[0093] (3) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0094] (4) Storage stage: Store at -18℃ for 7 days.

[0095] (5) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0096] (6) Quality determination: elasticity 0.82, chewiness 123.68 N, L value 57.12, a value 6.04.

[0097] Example C5: 1% Enoki mushroom polysaccharide soaking + 6 kV freezing + 6 kV thawing (fish, one of the optimal solutions) (1) Sample preparation: Same as in Example C4.

[0098] (2) Pretreatment by soaking: The sample was soaked in 1wt% Enoki mushroom polysaccharide solution (material-liquid ratio 1:3) for 20 min.

[0099] (3) Freezing stage: Same as Example C4 (6 kV freezing).

[0100] (4) Thawing stage: Same as Example C4 (6 kV thawing).

[0101] (5) Quality determination: elasticity 0.79, chewiness 160.56 N, L value 60.33, a value 5.93.

[0102] Example C6: 2% Enoki mushroom polysaccharide soaking + 6 kV freezing + 6 kV thawing (fish) (1) Sample preparation: Same as in Example C4.

[0103] (2) Pretreatment by soaking: The sample was soaked in 2wt% Enoki mushroom polysaccharide solution (material-liquid ratio 1:3) for 20 min.

[0104] (3) Freezing stage: Same as Example C4 (6 kV freezing).

[0105] (4) Thawing stage: Same as Example C4 (6 kV thawing).

[0106] (5) Quality determination: elasticity 0.84, chewiness 197.37 N, L value 65.05, a value 6.01.

[0107] Examples D1-D6 below are examples of clam meat and fish meat soaked in brown algae polyphenols. Example D1: 0.05% brown algae polyphenol impregnation + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Take fresh cooked seasoned clam meat, 25g per serving.

[0108] (2) Impregnation pretreatment: Immerse the sample in 0.05wt% brown algae polyphenol solution (material-liquid ratio 1:3) for 20 min, then remove and drain the surface moisture.

[0109] (3) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0110] (4) Storage stage: Store at -18℃ for 7 days.

[0111] (5) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0112] (6) Quality determination: elasticity 0.84, chewiness 187.37g, L value 62.69, a value 3.78.

[0113] Example D2: 0.1% brown algae polyphenol impregnation + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as Example D1.

[0114] (2) Impregnation pretreatment: Immerse the sample in 0.1wt% brown algae polyphenol solution (material-liquid ratio 1:3) for 20 min.

[0115] (3) Freezing stage: Same as Example D1 (6 kV freezing).

[0116] (4) Thawing stage: Same as Example D1 (6 kV thawing).

[0117] (5) Quality determination: elasticity 0.80, chewiness 187.37g, L value 62.69, a value 3.78, juice loss rate 11%.

[0118] Example D3: 0.2% brown algae polyphenol impregnation + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as Example D1.

[0119] (2) Impregnation pretreatment: Immerse the sample in 0.2wt% brown algae polyphenol solution (material-liquid ratio 1:3) for 20 min.

[0120] (3) Freezing stage: Same as Example D1 (6 kV freezing).

[0121] (4) Thawing stage: Same as Example D1 (6 kV thawing).

[0122] (5) Quality determination: elasticity 0.80, chewiness 186.64, L value 63.43, a value 4.04.

[0123] Example D4: 0.05% brown algae polyphenol impregnation + 6 kV freezing + 6 kV thawing (fish meat) (1) Sample preparation: Take fresh raw fish meat, 25 g per serving.

[0124] (2) Impregnation pretreatment: Immerse the sample in 0.05wt% brown algae polyphenol solution (material-liquid ratio 1:3) for 20 min, then remove and drain the surface moisture.

[0125] (3) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0126] (4) Storage stage: Store at -18℃ for 7 days.

[0127] (5) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0128] (6) Quality determination: elasticity 0.81, chewiness 191.89, L value 55.35, a value 3.74.

[0129] Example D5: 0.1% brown algae polyphenol impregnation + 6 kV freezing + 6 kV thawing (fish meat, one of the optimal solutions) (1) Sample preparation: Same as Example D4.

[0130] (2) Impregnation pretreatment: Immerse the sample in 0.1wt% brown algae polyphenol solution (material-liquid ratio 1:3) for 20 min.

[0131] (3) Freezing stage: Same as Example D4 (6 kV freezing).

[0132] (4) Thawing stage: Same as Example D4 (6 kV thawing).

[0133] (5) Quality determination: elasticity 0.84, chewiness 197.37 N, L value 57.92, a value 4.40.

[0134] Example D6: 0.2% brown algae polyphenol impregnation + 6 kV freezing + 6 kV thawing (fish meat) (1) Sample preparation: Same as Example D4.

[0135] (2) Impregnation pretreatment: Immerse the sample in 0.2wt% brown algae polyphenol solution (material-liquid ratio 1:3) for 20 min.

[0136] (3) Freezing stage: Same as Example D4 (6 kV freezing).

[0137] (4) Thawing stage: Same as Example D4 (6 kV thawing).

[0138] (5) Quality determination: elasticity 0.70, chewiness 126.15 N, L value 56.85, a value 4.09.

[0139] Examples F1-F2 below are examples of enoki mushrooms and brown algae polyphenols used to soak clam meat and fish meat. Example F1: 1% enoki mushroom + 0.1% brown algae polyphenol soaking + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Take fresh cooked seasoned clam meat, 25 g per serving.

[0140] (2) Impregnation pretreatment: The sample was immersed in a composite solution containing 1 wt% enoki mushroom polysaccharide and 0.1 wt% brown algae polyphenols, with a material-to-liquid ratio of 1:3. After immersion for 25 minutes, the sample was removed and the surface moisture was drained.

[0141] (3) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0142] (4) Storage stage: Store at -18℃ for 7 days.

[0143] (5) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0144] (6) Quality determination: elasticity 1.13, chewiness 191.82g, L value 65.23, a value 2.84.

[0145] Example F2: 1% Enoki mushrooms + 0.1% brown algae polyphenols + 6 kV freezing + 6 kV thawing (fish) (1) Sample preparation: Take fresh raw fish meat, 25 g per serving.

[0146] (2) Impregnation pretreatment: The sample was immersed in a composite solution prepared by plasma-activated water, wherein the enoki mushroom polysaccharide was 1 wt% and the brown algae polyphenol was 0.1 wt%, the material-to-liquid ratio was 1:3, and after immersion for 25 min, it was taken out and the surface moisture was drained.

[0147] (3) Freezing stage: Apply voltage of 6 kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0148] (4) Storage stage: Store at -18℃ for 7 days.

[0149] (5) Thawing stage: Apply voltage of 6 kV, ambient temperature of 10℃, humidity of 40%, and thaw to 0℃.

[0150] (6) Quality determination: elasticity 0.85, chewiness 208.26, L value 66.76, a value 3.14.

[0151] Comparative Example 1: 7 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as Example B1.

[0152] (2) Freezing stage: Apply voltage of 7kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0153] (3) Storage stage: Store at -18℃ for 7 days.

[0154] (4) Thawing stage: Apply voltage of 6 kV, and the rest is the same as in Example B3.

[0155] (5) Quality determination: Juice loss rate 25%.

[0156] Comparative Example 2: 6 g / L tea polyphenols + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as Example B1.

[0157] (2) Impregnation pretreatment: The sample was immersed in a composite solution prepared with pure water, containing 6 g / L of tea polyphenols, for 25 min.

[0158] (3) Freezing stage: Apply voltage of 6kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0159] (4) Storage stage: Store at -18℃ for 7 days.

[0160] (5) Thawing stage: Apply voltage of 6 kV, and the rest is the same as in Example B3.

[0161] (6) Quality determination: Juice loss rate 32%.

[0162] Comparative Example 3: 8 g / L tea polyphenols + 6 kV freezing + 6 kV thawing (clam meat) (1) Sample preparation: Same as Example B1.

[0163] (2) Impregnation pretreatment: The sample was immersed in a composite solution prepared with pure water, containing 8 g / L of tea polyphenols, for 25 min.

[0164] (3) Freezing stage: Apply voltage of 6kV, ambient temperature of -20℃, freeze to the core temperature of -5℃.

[0165] (4) Storage stage: Store at -18℃ for 7 days.

[0166] (5) Thawing stage: Apply voltage of 6 kV, and the rest is the same as in Example B3.

[0167] (6) Quality determination: Juice loss rate 15%.

[0168] Test case Juice loss rate, texture properties, color parameters, TVB-N, and sensory evaluation tests were conducted on the products obtained from the examples and comparative examples.

[0169] 1. Texture property analysis Example F2 (clam meat) had a hardness of 359.13 g, an elasticity of 1.13, and a chewiness of 191.82; Example F1 (fish meat) had a hardness of 318.73 g, an elasticity of 0.85, and a chewiness of 178.58. All these indicators were superior to those of the other treatment groups. This result indicates that the polysaccharide impregnation pretreatment of *Enoki mushroom* provided antifreeze protection during the freezing stage, effectively reducing the mechanical damage to muscle fibers caused by ice crystals. Simultaneously, the high-voltage electrostatic field further refined the ice crystal morphology. The synergistic effect of these two factors significantly enhanced the product's antifreeze ability, thereby achieving the goal of increasing texture (elasticity and chewiness), resulting in a product with a moderate firmness and improved taste.

[0170] 2. Color Analysis The L value (brightness) of Example F2 (clam meat) was 65.23, and the a value (redness) was 2.84; the L value of Example F1 (fish meat) was 66.76, and the a value was 3.14, both significantly higher than other treatment groups (p<0.05). The results indicate that the antioxidant properties of *Flammulina velutipes* polysaccharides, combined with the color-preserving mechanism of *Algae polysaccharides*, synergistically with high-voltage electrostatic field treatment, effectively inhibited color darkening caused by lipid oxidation and freezing, resulting in excellent color preservation and maintaining the appealing color of fresh clams and fish meat.

[0171] As can be seen, this invention, through equipment modification (adding an adjustable high-voltage electrostatic field generator to existing freezers and thawing cabinets) and combined with enoki mushroom polysaccharide soaking pretreatment, can achieve full-process quality control from soaking to freezing to thawing, making it particularly suitable for the production of high-value-added aquatic products (such as seasoned seafood and ready-to-eat meats). Enterprises can pre-set the enoki mushroom polysaccharide concentration, soaking time, and electric field parameters for the freezing and thawing stages according to product characteristics, achieving standardized and automated production and significantly enhancing product market competitiveness. The method parameters of this invention are clearly defined, the device structure is simple, and it is easy to integrate into existing pre-prepared food processing production lines, possessing extremely high industrialization and promotion value.

[0172] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for synergistic high-voltage electrostatic field-assisted freezing and thawing of aquatic products using enoki mushroom polysaccharides and brown algae polyphenols, characterized in that... Includes the following steps: (1) Immersion pretreatment: The aquatic products are immersed in a compound solution; The composite solution contains enoki mushroom polysaccharide and brown algae polyphenols; the concentration of enoki mushroom polysaccharide is 0.5%~2%, and the concentration of brown algae polyphenols is 0.05%~0.2%. (2) Freezing stage: The soaked aquatic products are placed in a high-voltage electrostatic field for freezing until the center temperature of the sample reaches below -5℃; the electric field strength of the high-voltage electrostatic field is 4~7kV; (3) Storage stage: Store the frozen samples at -18°C or below; (4) Thawing stage: Take out the frozen sample and place it in a high voltage electrostatic field for thawing until the center temperature of the sample reaches the preset target temperature; the electric field strength of the high voltage electrostatic field is 4~7kV.

2. The method according to claim 1, characterized in that, In step (1), the aquatic products are selected from one or more of clam meat and fish meat.

3. The method according to claim 1, characterized in that, In step (1), the soaking time is 10~30 min and the material-to-liquid ratio is 1:2~1:

5.

4. An apparatus for implementing the method according to any one of claims 1 to 3, characterized in that, The device includes: The immersion unit is used to immerse aquatic products in a composite solution of enoki mushroom polysaccharide and brown algae polyphenols. Freezer and defrost cabinets, or integrated cabinets; The high-voltage electrostatic field generating unit can independently adjust the electric field strength during the freezing and thawing stages; Temperature monitoring unit for real-time monitoring of sample center temperature; The data recording and control unit is used to record temperature changes and electric field parameters during the freezing and thawing process.

5. The apparatus according to claim 4, characterized in that, The device also includes a temperature and humidity control unit for regulating the ambient temperature and humidity during the thawing process.

6. The apparatus according to claim 4, characterized in that, The device also includes a sorting and carrying unit, which is disposed between the electrode plates in the thawing chamber. It includes at least one pull-out material tray, and the bottom of the material tray is provided with an oil drain hole for separating the aquatic products from the seeping juice.

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