Liquid freezing method for preserving salmon

Abstract

The invention discloses a liquid-state freezing method for preserving salmon. The liquid-state freezing method comprises the following sub-steps: S1, packaging the salmon in vacuum; s2, soaking the vacuum packaged salmon; s3, cleaning the frozen salmon; and S4, storing the cleaned salmon at low temperature. By means of the salmon fresh-keeping liquid-state freezing method, the temperature of salmons is rapidly reduced, the bacterial growth and decay speed is slowed down, and the shelf life of the salmons is prolonged; the taste, the texture and the nutritional value of the salmon are maintained, so that the salmon is not easy to damage in the storage and transportation processes; bacteria and parasites on the surface of the salmon are killed, and the food safety is improved; the salmon subjected to liquid freezing treatment is easier to store, transport and sell.

Description

Technical Field

[0001] The invention relates to the field of salmon preservation, and in particular to a liquid freezing method for salmon preservation. Background Art

[0002] Currently, for salmon dealers, fresh salmon is inherently perishable and requires special storage conditions to maintain food quality. Salmon manufacturers generally use low-temperature storage methods to inhibit bacterial growth, such as cooling salmon to 4°C or below to slow down bacterial growth and reduce the chance of salmon poisoning.

[0003] However, for some potentially harmful or perishable salmon, producers must not only ensure that the food is stored at an appropriate temperature, but also cool the cooked food in the shortest possible time to prevent bacteria from multiplying to dangerous levels during the cooling process.

[0004] The present application proposes a liquid freezing method for preserving salmon, wherein the salmon is immersed in liquid nitrogen. Summary of the invention

[0005] The purpose of the present invention is to provide a liquid freezing method for preserving salmon in view of the above-mentioned prior art problems.

[0006] A liquid freezing method for preserving salmon comprises the following sub-steps: S1: vacuum packed salmon; S2: soaked vacuum-packed salmon; S3: Clean the frozen salmon; S4: Store cleaned salmon at low temperature.

[0007] Furthermore, a liquid freezing method for preserving salmon, the step S1 comprises the following sub-steps: S11: Control the thickness of salmon to less than 4 cm; S12: Sterilize the salmon, cut the salmon into pieces, put each 1 kg portion of salmon into a 20*30 vacuum packaging bag and vacuumize it; S13: The vacuum bag is packed tightly against the salmon to prevent the formation of excessive ice crystals that may damage the salmon cells.

[0008] Furthermore, a liquid freezing method for preserving salmon, the step S2 comprises the following sub-steps: S21: A freezing liquid prepared by placing inorganic salts and water into a liquid freezer; S22: Use insulating gloves to transport packaged salmon from the conveyor belt to the liquid freezer; S23: Soak the packaged salmon in the freezing solution for 20-25 minutes; S24: Use temperature measuring equipment to detect the temperature of the refrigerant. When the temperature is less than -40 degrees, send it for cleaning.

[0009] Furthermore, a liquid freezing method for preserving salmon is provided, wherein the temperature of the freezing liquid is -40°C to -60°C.

[0010] Furthermore, a liquid freezing method for preserving salmon, said S3 comprises the following sub-steps: S31: The cleaning channel is configured to a mixed cleaning pool containing 15% salt water, and a conveyor belt is used to convey the frozen salmon to the cleaning channel; S32: Use ultrasonic cleaning to clean the surface of the salmon. After 3 minutes of cleaning, hoist the leaking parts and transfer them to low-temperature storage.

[0011] Furthermore, a liquid freezing method for preserving salmon, the step S4 comprises the following sub-steps: S41: Use the cold air channel to blow away the residual moisture on the bag, and the cleaned salmon enters the low-temperature storage room along the conveyor belt; S42: After inspection, the salmon are labeled and stored in a low-temperature storage room at minus 60 degrees Celsius. A temperature collection instrument monitors the temperature of the salmon to prevent it from spoiling.

[0012] The beneficial effects of the present invention are: a liquid freezing method for preserving salmon, which quickly reduces the temperature of salmon, slows down the growth and corruption of bacteria, and prolongs the shelf life of salmon; maintains the taste, texture and nutritional value of salmon, making it less susceptible to damage during storage and transportation; kills bacteria and parasites on the surface of salmon, and improves food safety; salmon treated with liquid freezing is easier to store, transport and sell. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a flow chart of a liquid freezing method for preserving salmon. DETAILED DESCRIPTION

[0014] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, specific embodiments of the present invention are now described with reference to the accompanying drawings.

[0015] As attached Figure 1 A liquid freezing method for preserving salmon comprises the following sub-steps: S1: vacuum packed salmon; S2: soaked vacuum-packed salmon; S3: Clean the frozen salmon; S4: Store cleaned salmon at low temperature.

[0016] Furthermore, a liquid freezing method for preserving salmon, the step S1 comprises the following sub-steps: S11: Control the thickness of salmon to less than 4 cm; S12: Sterilize the salmon, cut the salmon into pieces, put each 1 kg portion of salmon into a 20*30 vacuum packaging bag and vacuumize it; S13: The vacuum bag is packed tightly against the salmon to prevent the formation of excessive ice crystals that may damage the salmon cells.

[0017] Furthermore, a liquid freezing method for preserving salmon, the step S2 comprises the following sub-steps: S21: A freezing liquid prepared by placing inorganic salts and water into a liquid freezer; S22: Use insulating gloves to transport packaged salmon from the conveyor belt to the liquid freezer; S23: Soak the packaged salmon in the freezing solution for 20-25 minutes; S24: Use temperature measuring equipment to detect the temperature of the refrigerant. When the temperature is less than -40 degrees, send it for cleaning.

[0018] Furthermore, a liquid freezing method for preserving salmon is provided, wherein the temperature of the freezing liquid is -40°C to -60°C.

[0019] Furthermore, a liquid freezing method for preserving salmon, said S3 comprises the following sub-steps: S31: The cleaning channel is configured to a mixed cleaning pool containing 15% salt water, and a conveyor belt is used to convey the frozen salmon to the cleaning channel; S32: Use ultrasonic cleaning to clean the surface of the salmon. After 3 minutes of cleaning, hoist the leaking parts and transfer them to low-temperature storage.

[0020] Furthermore, a liquid freezing method for preserving salmon, the step S4 comprises the following sub-steps: S41: Use the cold air channel to blow away the residual moisture on the bag, and the cleaned salmon enters the low-temperature storage room along the conveyor belt; S42: After inspection, the salmon are labeled and stored in a low-temperature storage room at minus 60 degrees Celsius. A temperature collection instrument monitors the temperature of the salmon to prevent it from spoiling.

[0021] This solution uses a liquid freezing method for salmon preservation to quickly lower the temperature of salmon, slow down the growth and corruption of bacteria, and extend the shelf life of salmon; maintain the taste, texture and nutritional value of salmon, making it less susceptible to damage during storage and transportation; kill bacteria and parasites on the surface of salmon, and improve food safety; salmon treated with liquid freezing is easier to store, transport and sell.

[0022] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A liquid freezing method for preserving salmon, It is characterized in that It includes the following sub-steps: S1: vacuum packed salmon; S2: soaked vacuum-packed salmon; S3: Clean the frozen salmon; S4: Store cleaned salmon at low temperature.

2. A liquid freezing method for preserving salmon according to claim 1, It is characterized in that The step S1 comprises the following sub-steps: S11: Control the thickness of salmon to less than 4 cm; S12: Sterilize the salmon, cut the salmon into pieces, put each 1 kg portion of salmon into a 20*30 vacuum packaging bag and vacuumize it; S13: The vacuum bag is packed tightly against the salmon to prevent the formation of excessive ice crystals that may damage the salmon cells.

3. A liquid freezing method for preserving salmon according to claim 1, It is characterized in that The step S2 comprises the following sub-steps: S21: A freezing liquid prepared by placing inorganic salts and water into a liquid freezer; S22: Use insulating gloves to transport packaged salmon from the conveyor belt to the liquid freezer; S23: Soak the packaged salmon in the freezing solution for 20-25 minutes; S24: Use temperature measuring equipment to detect the temperature of the refrigerant. When the temperature is less than -40 degrees, send it for cleaning.

4. A liquid freezing method for preserving salmon according to claim 3, It is characterized in that The temperature of the freezing liquid is -40°C to -60°C.

5. A liquid freezing method for preserving salmon according to claim 1, It is characterized in that The S3 comprises the following sub-steps: S31: The cleaning channel is configured to a mixed cleaning pool containing 15% salt water, and a conveyor belt is used to convey the frozen salmon to the cleaning channel; S32: Use ultrasonic cleaning to clean the surface of the salmon. After 3 minutes of cleaning, hoist the leaking parts and transfer them to low-temperature storage.

6. A liquid freezing method for preserving salmon according to claim 1, It is characterized in that The step S4 comprises the following sub-steps: S41: Use the cold air channel to blow away the residual moisture on the bag, and the cleaned salmon enters the low-temperature storage room along the conveyor belt; S42: After inspection, the salmon are labeled and stored in a low-temperature storage room at minus 60 degrees Celsius. A temperature collection instrument monitors the temperature of the salmon to prevent it from spoiling.

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