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Freezing method and device for food

A freezing method and freezing device technology, which is applied in food preservation, meat/fish preservation through freezing/cooling, food science, etc. It can solve problems such as difficulty in establishing a magnetic field, freezing temperature difference, shape distortion, etc., so that the taste and color will not be reduced. , Excellent taste and color, good freshness effect

Inactive Publication Date: 2003-04-09
森田食品技术有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when freezing food with a lot of moisture, and weak tissues (cells), the mountain beetle ( ぴ), chicken liver, fish protamine, etc., or foods with a difference in freezing temperature such as lean meat and fatty meat, there is a problem that when thawing, the shape is out of shape, dripping due to tissue damage occurs, and the reduction in Qualities such as mouthfeel related to taste, chew or taste
However, it is very difficult to establish a magnetic field in the cold air in a uniform and stable form in a large warehouse, and it is not suitable for mass production that requires a large volume
In addition, the freezing method of establishing a magnetic field in the brine solution has not been tried
[0007] As mentioned above, in the existing freezing methods, although it is hoped to produce frozen foods with good freshness, excellent mouthfeel, color and taste, and less dripping when thawing, due to their own strengths and weaknesses, there is no one that can meet the requirements. Solution

Method used

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  • Freezing method and device for food
  • Freezing method and device for food
  • Freezing method and device for food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Put commercially available raw beef with a high fat content, cut into thickness 80mm, length and width 80mm each, into a polyethylene bag, and seal the bag by pumping out the air.

[0026] Freeze according to the method of the present invention. Antifreeze 7 uses 150 liters of 55% alcoholic aqueous solution, pre-cools to-35~-38 ℃, applies the electric potential of 10kv to this cooled antifreeze with high potential electric field generator 6, soaks above-mentioned beef. Use a temperature sensor to measure the temperature change process of the central part of the beef in soaking, and the result is shown in curve A figure 2 . In addition, in figure 2 Among them, as Comparative Example 1, without making the high-potential electric field generator 6 operate, that is, under the state of not applying an electric field, other conditions are the same, the same beef is frozen, and the temperature change process is measured, which is represented by curve B.

[0027] figure ...

Embodiment 2

[0029] The skin of the bamboo shoot dug up in the morning was peeled off, and the trunk part was put in a polyethylene bag in the same manner as above, and used as a sample. The sample frozen under the same conditions as in Example 1 by applying an electric field during freezing is designated as Example 2, and the sample frozen under the same conditions as in Comparative Example 1 without applying an electric field is designated as Comparative Example 2. A sample frozen in a general freezer was used as Comparative Example 3. After freezing, it stored in the same -30 degreeC freezer for 10 days, thawed with cold water, and evaluated the taste. The results are shown in Table 1. The numerical values ​​in the table are usually the values ​​obtained by summing up the evaluation scores of 8 judges, and the evaluation scores are 3 points for good, 2 points for fair, and 1 point for poor. The results in Table 1 show that the sample of Example 2 is good.

[0030] Example ...

Embodiment 3

[0032] Example 3

[0033] In addition, in particular, the amount of liquid dripped on the filter paper after each sample was thawed was studied as dripping liquid. In Example 3 and Comparative Example 4, it was hardly seen, but in Comparative Example 5, it was definitely seen. In addition, in terms of the freshness of food texture, Example 3 is considered to be the best, followed by Comparative Example 4, which is slightly inferior, and Comparative Example 5 is insufficient, and the order can be clearly ranked.

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Abstract

The cold carrier freezing method freezes by means of establishing electric field in unfrozen cooling liquid. A kind of food freezing equipment possesses: freezing tank holding unfrozen cooling liquid; motor driven cooling liquid driving part inside the freezing tank; motor driven frozen matter elevator inside the freezing tank to support the frozen food; and freezing machine driven by motor to cool the cooling liquid. The present invention features the high-potential electric field generator to establish electric field in cooling liquid, electrical insualtor to support the equipment and for the motor to install on and electrically insulating belt to output the power of the motor.

Description

technical field [0001] The invention relates to a method for freezing food with a brine and a food freezing device used in the method. Background technique [0002] As we all know, the method of freezing food generally has a method of contacting cold air in a freezer. However, in places where it is difficult for the cold air to fully contact, for example, uneven freezing is likely to occur on the inside, side, bottom, etc. of properly arranged foods. In addition, due to the low heat transfer rate, it takes a long time for the frozen food to pass through the maximum ice crystal formation zone (-1~-5°C), and the water in the tissue (cell) of the food becomes ice crystals and grows up, causing tissue damage , becomes dripping when thawing, and becomes the main cause of quality deterioration. Therefore, in order to prevent food deterioration due to freezing, it is important to pass through the maximum ice crystallization zone in a short time. [0003] Therefore, someone has pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23L3/32A23L3/36
Inventor 赤泽智
Owner 森田食品技术有限公司
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