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Fresh micro-freezing liquid used for keeping food fresh

A food preservation and micro-freezing technology, which is applied in food preservation, application, food science, etc., can solve the problems of taste and nutrient loss, poor food preservation ability, object cell wall rupture, etc., and achieve low working temperature and low volatility. Low, fast freezing effect

Inactive Publication Date: 2013-12-25
江苏任天农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main method of food freezing is cold air refrigeration. This refrigeration method has little problem with the quality preservation of general food, but the ability of food preservation is very poor.
Taking aquatic products as an example, they are refrigerated by cold air at -18°C to -35°C, and stored in cold storage at -18°C. The shelf life is 9-12 months. and severe loss of nutrients
This is mainly because the thermal resistance of air freezing is large and the heat conduction is slow, resulting in a slow freezing speed. During the freezing process of the frozen object, the formation of larger ice crystals and the large pressure difference between the inside and outside of the cell cause the cell wall of the object to rupture and the cell fluid to be lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The present invention is a fresh micro-freezing liquid used for food preservation, including the following components:

[0036] The weight percentage is 4%-10% sodium chloride,

[0037] The weight percentage is 10%-15% ethanol,

[0038] 1% chitosan by weight,

[0039] 0.3% by weight antifreeze protein,

[0040] The balance is water.

[0041] The above components are stirred and the solid components are dissolved in water to obtain a fresh micro-freeze for food preservation.

[0042] Under this ratio, the minimum working temperature of the micro-freezing liquid is -30℃——-38℃. It can be used to quickly freeze dumplings, chaos and other processed foods containing meat.

Embodiment 2

[0044] The present invention is a fresh micro-freezing liquid used for food preservation, including the following components:

[0045] The weight percentage is 8%-14% sodium chloride,

[0046] The weight percentage is 15%-25% ethanol,

[0047] 1% chitosan by weight,

[0048] 0.5% by weight antifreeze protein,

[0049] The balance is water.

[0050] The above components are stirred and the solid components are dissolved in water to obtain a fresh micro-freeze for food preservation.

[0051] Under this ratio, the minimum working temperature of the micro-freezing liquid is -30°C—40°C, which can be used for freezing aquatic products, such as the freezing of shrimp. The traditional freezing method puts the pre-processed shrimp in the wind at -35°C. The quick freezing in the cold quick-freezer requires 8-10 hours, and the core temperature reaches -18°C. With the micro-freezing liquid of the present invention, it only takes 5-10 minutes to freeze to the center temperature of -18°C, and it will...

Embodiment 3

[0053] The present invention is a fresh micro-freezing liquid used for food preservation, including the following components:

[0054] The weight percentage is 8%-10% sodium chloride,

[0055] The weight percentage is 15%-20% ethanol,

[0056] The weight percentage is 0.8%-1.3% chitosan,

[0057] 0.4% by weight antifreeze protein,

[0058] The balance is water.

[0059] The above components are stirred and the solid components are dissolved in water to obtain a fresh micro-freeze for food preservation.

[0060] In the above embodiments, the antifreeze protein can be antifreeze glycoprotein, or antifreeze protein I, or antifreeze protein II, or antifreeze protein III, or antifreeze protein IV.

[0061] By adopting the fresh micro-freezing liquid for food preservation, the problems of slow freezing speed and short food preservation time in traditional methods are solved. Freezing food with micro-freezing liquid can maintain the freshness of the food for a long time while greatly reducing en...

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PUM

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Abstract

The invention discloses a fresh micro-freezing liquid used for keeping food fresh. The fresh micro-freezing liquid used for keeping the food fresh comprises the following components, by weight, 4% of sodium chloride, 10% of ethyl alcohol, 0.8% of chitosan, 0.3% of antifreeze protein, and the balance water. The fresh micro-freezing liquid used for keeping the food fresh can achieve quick freezing of frozen food after the frozen food is immersed, and is high in freezing quality.

Description

Technical field [0001] The invention relates to a fresh and live micro-freezing liquid used for food preservation. Background technique [0002] As the main agricultural products and food preservation technology, freezing technology has been used for decades. With the continuous improvement of people's living standards, the market demand for product quality continues to increase, and more advanced freezing technology and higher frozen product quality are required. Increasingly prominent. [0003] At present, the main method of food freezing is cold air refrigeration. This refrigeration method has little problem with the quality of general food, but its ability to keep food fresh is very poor. Taking aquatic products as an example, cold air refrigeration at -18°C to -35°C and cold storage at -18°C have a shelf life of 9-12 months, but usually after 60 days of freezing, the freshness quality of this frozen product decreases and the taste And the loss of nutrients is serious. This ...

Claims

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Application Information

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IPC IPC(8): A23L3/358A23L3/3562
Inventor 任杰峰
Owner 江苏任天农业科技股份有限公司
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