A method of food preservation applied to shellfish, mollusc or amphibian food media
By using differentiated current treatments for shellfish, mollusks, and amphibians, the problem of spoilage after thawing caused by differences in food composition was solved, thus improving the quality and shelf life of thawed food.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- XIANKE (SHANGHAI) TECHNOLOGY CO LTD
- Filing Date
- 2024-08-22
- Publication Date
- 2026-08-04
AI Technical Summary
Existing technologies, when preserving foods containing multiple components, especially meat-on-bones or whole fish, are prone to spoilage and decay after thawing, failing to effectively account for the differences in food components.
Different current intensities and durations were applied to different components of shellfish, mollusks, and amphibians as food media. These components included the shell, meat layer, membrane layer, visceral layer, epidermis, cartilage layer, and egg layer. A combination of alternating current and direct current was used, with specific current parameters of 1075V~6210V and -570V~-4490V, and durations of 30~360s.
Differentiated current treatment improves the quality of thawed food, including recovery rate, pH value, elasticity retention rate, and color retention rate, and extends the shelf life of food at 15°C.
Smart Images
Figure CN122498545A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food preservation technology, and in particular to a food preservation method applicable to shellfish, mollusks, or amphibians as food media. Background Technology
[0002] Refrigeration and freezing are common methods for long-term food preservation. In order to prevent the quality of food from declining significantly after thawing compared to before freezing, an electric current is usually applied to the food during refrigeration or freezing.
[0003] For example, the food preservation method and apparatus disclosed in Chinese invention patent CN1835688A can effectively improve the quality of food after thawing by processing it using the method disclosed in this invention.
[0004] However, this invention patent only considers the case where the food is a single-component medium, such as fish meat containing only the fleshy part, or agar paste with a single component. But in actual food preservation, the components of the food are usually significantly different. For example, meat medium usually contains the fat, flesh, and bone. When using the method disclosed in the above invention to preserve such meat products, it was found that there was a significant quality reduction at the bone-flesh connection. In severe cases, the bone-flesh connection rotted and spoiled shortly after thawing.
[0005] Similarly, when preserving fish, the whole fish is often stored. When using the method disclosed in the invention to preserve such fish, spoilage is likely to occur at the joint between the flesh and bones after thawing. Summary of the Invention
[0006] In view of the problem that existing food preservation methods do not take into account the differences in the components of the food itself, the purpose of this invention is to provide a food preservation method applicable to shellfish, mollusks or amphibians as food media, so as to at least partially solve the above-mentioned problems.
[0007] To achieve the above objectives, the technical solution of the present invention is as follows:
[0008] A food preservation method for shellfish food media, the method being applied to the freezing process of shellfish food media, the method comprising the following steps:
[0009] Determine whether the shellfish food medium contains a shell layer; if yes, execute the first energizing stage; otherwise, proceed to the next step.
[0010] Determine whether the shellfish food medium contains a meat layer; if yes, proceed to the second energizing stage; otherwise, proceed to the next step.
[0011] Determine whether the shellfish food medium contains a membrane or visceral layer; if yes, proceed to the third energizing stage; otherwise, end.
[0012] The first power-on phase involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the shell for 30 to 360 seconds.
[0013] The second energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the meat layer for 60 to 1500 seconds.
[0014] The third energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the membrane or visceral layer for 60 to 240 seconds.
[0015] A food preservation method for mollusks or amphibians, the method being applied to the freezing process of mollusks or amphibians, the method comprising the following steps:
[0016] Determine whether the mollusc or amphibian food medium contains a skin layer; if yes, execute the first power-on stage; otherwise, proceed to the next step.
[0017] Determine whether the mollusc or amphibian food medium contains a meat layer; if yes, proceed to the second power-on stage; otherwise, proceed to the next step.
[0018] Determine whether the mollusc or amphibian food medium contains a cartilage layer or an egg layer; if yes, proceed to the third power-on stage; otherwise, end.
[0019] The first energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the epidermal layer for 30 to 360 seconds.
[0020] The second energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the meat layer for 60 to 1500 seconds.
[0021] The third energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the cartilage layer or egg layer for 60 to 240 seconds.
[0022] The beneficial effects of the present invention by adopting the above technical solution are as follows: The present invention fully considers the problem of component differences in food media. During the cooling process of food media, different forms and magnitudes of current are applied to different components of food media, so that different components of food media can be properly preserved, thereby improving the quality of food media after thawing. Attached Figure Description
[0023] Figure 1 This is a flowchart of the method in Embodiment 1 of the present invention.
[0024] Figure 2 This is a flowchart of the method in Embodiment 2 of the present invention.
[0025] Figure 3 This is a flowchart of the method in Embodiment 3 of the present invention. Detailed Implementation
[0026] The specific embodiments of the present invention will be further described below with reference to the accompanying drawings. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.
[0027] Example 1
[0028] In this embodiment, the food to be preserved is a shellfish food medium. The method of this embodiment is applied to the freezing process of the shellfish food medium. Preferably, the method is executed in the initial stage of freezing the shellfish food medium. However, when the freezing time of the shellfish food medium is short, the total energizing time can be the same as the freezing time, that is, energizing is initiated at the beginning of freezing and terminated at the end of freezing. Figure 1 As shown, the method includes the following steps:
[0029] S1. Determine whether the shellfish food medium contains a shell layer. If yes, execute the first energizing stage; otherwise, proceed to the next step.
[0030] S2. Determine whether the shellfish food medium contains a meat layer. If yes, proceed to the second energizing stage; otherwise, proceed to the next step.
[0031] S3. Determine whether the shellfish food medium contains a membrane or visceral layer. If yes, proceed to the third energizing stage; otherwise, end the process.
[0032] The shell refers to the outer shell of a shellfish. The first energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the shell of the shellfish food medium for 30 to 360 seconds.
[0033] The meat layer refers to the fleshy part of shellfish. The second energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the meat layer of the shellfish food medium for 60 to 1500 seconds.
[0034] The membrane refers to the membranous part of shellfish, and the visceral layer refers to the visceral part of shellfish. The third energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the membrane or visceral layer of the shellfish food medium for 60 to 240 seconds.
[0035] It is easy to understand that when it is determined in step S1 that the shellfish food medium contains a shell layer, and after the first power-on stage is completed, the method continues to jump to step S2, and so on. When it is determined in step S2 that the shellfish food medium contains a meat layer, and after the second power-on stage is completed, the method continues to jump to step S3. The "determination" can be done in advance by manually visually inspecting and, if necessary, sampling and dividing the shellfish food medium to obtain the determination results for the same batch of shellfish food medium, and then controlling the relevant power-on operation. In the scenario where the method of the present invention is executed automatically by a computing device, the manual determination results can be entered into the computing device first, and then the computing device can perform the "determination" by retrieving the relevant data entered into it. Finally, the computing device controls the power supply to energize according to the determination results.
[0036] As shown in Table 1, shellfish were selected as the food medium, and three experimental examples and one control example were set up. It can be seen that in terms of recovery rate, pH value, elasticity retention rate, color retention rate, and shelf life at 15°C, the three examples set up according to the method of the present invention are all superior to the control example.
[0037] Table 1 - Seashells
[0038]
[0039]
[0040] Example 2
[0041] In this embodiment, the food to be preserved is a soft food medium. The method of this embodiment is applied to the freezing process of the soft food medium. Preferably, the method is executed in the initial stage of freezing the soft food medium. However, when the freezing time of the soft food medium is short, the total energizing time can be the same as the freezing time, that is, energizing is initiated at the beginning of freezing and terminated at the end of freezing. Figure 2 As shown, the method includes the following steps:
[0042] S01. Determine whether the software-type medium contains a skin layer. If yes, execute the first power-on stage; otherwise, proceed to the next step.
[0043] S02. Determine whether the soft medium contains a flesh layer. If yes, proceed to the second power-on stage; otherwise, proceed to the next step.
[0044] S03. Determine whether the soft medium contains a cartilage layer or an egg layer. If yes, proceed to the third power-on stage; otherwise, end.
[0045] The skin layer refers to the skin of soft materials. The first energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the skin layer of the soft medium for 30 to 360 seconds.
[0046] The fleshy layer refers to the fleshy part of a soft-bodied animal. The second energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the fleshy layer of the soft-bodied medium for 60 to 1500 seconds.
[0047] The cartilage layer refers to the cartilaginous part of molluscs, and the egg layer refers to the egg of molluscs. The third energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the cartilage layer or egg layer of the mollusc medium for 60 to 240 seconds.
[0048] It is easy to understand that when it is determined in step S01 that the soft food medium contains a skin layer, and after completing the first power-on stage, the method jumps to step S02, and so on. When it is determined in step S02 that the soft food medium contains a meat layer, and after completing the second power-on stage, the method jumps to step S03. The "determination" can be done manually beforehand by visual inspection and, if necessary, sampling and segmenting the soft food medium to obtain the determination results for the same batch of soft food mediums, and then controlling the relevant power-on operation. Alternatively, in scenarios where the method is automatically executed by a computing device, the manual determination results can be first entered into the computing device, which then performs the "determination" by retrieving the entered data, and finally, the computing device controls the power supply to apply the power based on the determination results.
[0049] As shown in Table 2, the soft medium was selected as a small tube, and three experimental examples and one control example were set up. It can be seen that in terms of recovery rate, pH value, elasticity retention rate, color retention rate, and time that can be stored again at 15°C, the three examples set up according to the method of the present invention are all superior to the control example.
[0050] Table 2 - Tubes
[0051]
[0052]
[0053] Example 3
[0054] In this embodiment, the food to be preserved is an amphibian food medium. The method of this embodiment is applied to the freezing process of the amphibian food medium. Preferably, the method is executed in the initial stage of freezing the amphibian food medium. However, when the freezing time of the amphibian food medium is short, the total energizing time can be the same as the freezing time, that is, energizing is initiated at the beginning of freezing and terminated at the end of freezing. Figure 3 As shown, the method includes the following steps:
[0055] S11. Determine whether the amphibian medium contains an epidermal layer. If yes, execute the first energization stage; otherwise, proceed to the next step.
[0056] S12. Determine whether the amphibian medium contains a fleshy layer. If yes, proceed to the second energizing stage; otherwise, proceed to the next step.
[0057] S13. Determine whether the amphibian medium contains a cartilaginous layer or an egg layer. If yes, proceed to the third energizing stage; otherwise, end the process.
[0058] The epidermis refers to the skin of amphibians. The first electrification stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the epidermis of the amphibian medium for 30 to 360 seconds.
[0059] The meat layer refers to the fleshy part of the amphibian. The second electrification stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the meat layer of the amphibian medium for 60 to 1500 seconds.
[0060] The cartilaginous layer refers to the cartilaginous part of amphibians, and the egg layer refers to the eggs of amphibians. The third electrification stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the cartilaginous layer or egg layer of the amphibian medium for 60 to 240 seconds.
[0061] It is easy to understand that when it is determined in step S11 that the amphibian food medium contains a cuticle layer, and after completing the first power-on stage, the method continues to jump to step S12, and so on. When it is determined in step S12 that the amphibian food medium contains a meat layer, and after completing the second power-on stage, the method continues to jump to step S13. The "determination" can be done in advance by manually visually inspecting and, if necessary, sampling and segmenting the amphibian food medium to obtain the determination results for the same batch of amphibian food medium, and then controlling the relevant power-on operation. In the scenario where the method of the present invention is executed automatically by a computing device, the manual determination results can be entered into the computing device first, and then the computing device can perform the "determination" by retrieving the relevant data entered into it. Finally, the computing device controls the power supply to energize according to the determination results.
[0062] As shown in Table 3, bullfrogs were selected as the amphibian medium, and three experimental cases and one control case were set up. It can be seen that the three examples set up according to the method of the present invention are superior to the control case in terms of recovery rate, pH value, elasticity retention rate, color retention rate, and time that can be placed again at 15°C.
[0063] Table 3 - Bullfrog
[0064]
[0065] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.
Claims
1. A method for preserving a food product applied to a shellfish food medium, characterized in that: The method is applied to the freezing process of shellfish food media, and the method includes the following steps: Determine whether the shellfish food medium contains a shell layer; if yes, execute the first energizing stage; otherwise, proceed to the next step. Determine whether the shellfish food medium contains a meat layer; if yes, proceed to the second energizing stage; otherwise, proceed to the next step. Determine whether the shellfish food medium contains a membrane or visceral layer; if yes, proceed to the third energizing stage; otherwise, end. The first power-on phase involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the shell for 30 to 360 seconds. The second energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the meat layer for 60 to 1500 seconds. The third energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the membrane or visceral layer for 60 to 240 seconds.
2. A method for preserving food in a soft or amphibian food medium, characterized by: The method is applied to the freezing process of mollusc or amphibian food media, and the method includes the following steps: Determine whether the mollusc or amphibian food medium contains a skin layer; if yes, execute the first power-on stage; otherwise, proceed to the next step. Determine whether the mollusc or amphibian food medium contains a meat layer; if yes, proceed to the second power-on stage; otherwise, proceed to the next step. Determine whether the mollusc or amphibian food medium contains a cartilage layer or an egg layer; if yes, proceed to the third power-on stage; otherwise, end. The first energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the epidermal layer for 30 to 360 seconds. The second energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the meat layer for 60 to 1500 seconds. The third energizing stage involves applying an alternating current of 1075V to 6210V and a direct current of -570V to -4490V to the cartilage layer or egg layer for 60 to 240 seconds.