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Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure

A high static pressure, ultrasonic technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of destroying the freshness of fresh prawns, reducing water holding capacity, slow freezing rate, etc., to avoid denaturation and freezing of cooked proteins Improve the speed and prevent the effect of easy blackening

Active Publication Date: 2016-04-20
SOUTH CHINA UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) The freezing rate is slow, and the ice crystals formed are of different sizes and uneven distribution, which will damage the cell membrane and structure to a certain extent, resulting in a decrease in water holding capacity after thawing;
[0007] (2) The heat pretreatment inactivating enzymes and sterilization methods often used in the industry will denature the cooked muscle protein, seriously destroy the deliciousness of fresh prawns, and cause the loss of nutrients, which not only causes a lack of taste, but also limits the The later way of eating
[0008] (3) Separate high-pressure freezing or ultrasonic freezing treatment cannot achieve the effect of inactivating enzymes, and under relatively low pressure or ultrasonic conditions, the phenomenon of enzyme activation occurs instead
[0009] (4) The solid-liquid mixed state under the condition of separate high-pressure freezing and ultra-high pressure assisted freezing and holding pressure will have a certain destructive effect on muscle tissue cells, and the scope of use is often limited.
[0010] (5) Ultrasonic freezing alone cannot be applied to prawn freezing, due to its limitations in solid freezing applications and the effect of inactivated enzymes to be improved

Method used

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  • Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure

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Experimental program
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Effect test

Embodiment 1

[0048] figure 1 It is a schematic diagram of the ultrasound combined with high static pressure freezing device used in this embodiment. like figure 1 As shown, it includes a refrigerant cycle machine 1, a high static pressure device 2, a plurality of acoustic wave transducers 5, an ultrasonic control box 6 and a high static pressure sample container; the high static pressure sample container includes an outer cavity 3 and an inner cavity 4, and multiple Ultrasonic transducers 5 are evenly distributed between the inner cavity 4 and the outer cavity 3, and a K-type thermocouple is arranged at the bottom of the high static pressure sample container for measuring the temperature of the inner cavity. Multiple ultrasonic transducers 5 are connected to the ultrasonic control box 6 , the refrigerant cycler 1 is connected to the high static pressure device 2 , and the high static pressure sample container is placed inside the high static pressure device 2 .

[0049] The method of obt...

Embodiment 2

[0052] The method of obtaining high-quality new-type frozen prawns by the ultrasound in cooperation with the high static pressure freezing treatment of the present embodiment comprises the following steps:

[0053] Select prawns (13-15g / piece, length 10-13cm) as the experimental raw material, put 1Kg of prawns in a 2Kg mixture of ice and water, let them die for 20 minutes, dry the surface moisture at room temperature, and use 15*22cm aluminum foil Packing bag, vacuum packing under 0.08MPa, 6 pcs per bag. 1 hour before the start of the experiment, the refrigerant circulation equipment was turned on, and the temperature was lowered to -18~-20°C. At the same time, a certain amount of 30% ethanol-water (V:V) solution was injected into the high static pressure sample container; 5 bags of sealed prawns were placed Put it into the high static pressure sample container, put the third prawn in a bag in the middle of the pressure chamber with a K-type thermocouple, and ensure that the r...

Embodiment 3

[0055] The method of obtaining high-quality new-type frozen prawns by the ultrasound in cooperation with the high static pressure freezing treatment of the present embodiment comprises the following steps:

[0056] Select vannamei shrimp (11-13g / piece, length 8-11cm) as the experimental raw material, put 1Kg of prawns in a 2Kg mixture of ice and water, let them die for 20 minutes, dry the surface moisture at room temperature, and pack them in 15*22cm aluminum foil Bags, vacuum packed under 0.1MPa, 8 pcs per bag. Turn on the refrigerant circulation equipment 1 hour before the start of the experiment, lower the temperature to -18~-20°C, and inject a certain amount of 40% ethanol-water (V:V) solution into the high static pressure sample container at the same time; put 5 bags of sealed prawns into Put it into the high static pressure sample container, put the third prawn in a bag in the middle of the pressure cavity with a K-type thermocouple, and the liquid level of the refrigera...

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Abstract

The invention discloses a method for freezing prawns by adopting ultrasonic and high hydrostatic pressure. The method comprises the following steps: (1), preparing vacuum-packed prawn samples; (2), impregnating the prawn samples with a refrigerant medium of minus 18 to minus 20 DEG C, carrying out high hydrostatic pressure treatment by increasing the pressure to 100-600 MPa and maintaining the pressure for 25-35 min, and carrying out ultrasonic treatment in the high hydrostatic pressure treatment process; (3), carrying out compression release operation, continuously impregnating the prawn samples with a refrigerant medium of minus 18 to minus 20 DEG C for 3-5 min after compression release operation, and carrying out ultrasonic treatment in the impregnating process; (4), long-time storing the prawn samples in a refrigeration storage of minus 18 to minus 20 DEG C. According to the method for freezing prawns by adopting ultrasonic synergistic high hydrostatic pressure, heat treatment steps necessary for the conventional frozen prawn production process are not needed, protein denaturation due to heat treatment is avoided, an enzymatic inactivation sterilizing effect produced by heat treatment can be achieved, and the fresh quality of quick-freeze prawns is fundamentally ensured.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for freezing prawns in cooperation with ultrasonic waves and high static pressure. Background technique [0002] Shrimp is favored by consumers for its delicious meat, rich in protein, and rich nutrition, but it has a short shelf life, mainly because its carapace and head and chest contain a large amount of polyphenol oxidase (polyphenoloxidase, PPO), which makes phenols The oxidative accumulation of substances causes the blackening of prawns. Deactivating enzymes, keeping fresh, prolonging shelf life and increasing economic benefits have always been the difficulties in the shrimp industry. At present, the industry generally adopts the traditional method of freezing combined with high-temperature heating and inactivating enzyme pretreatment. Although it can effectively prolong the shelf life, the quality will also be irreversibly damaged. [0003] The irreversible ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
CPCA23B4/06
Inventor 孙大文程丽娜朱志伟曾新安张孜
Owner SOUTH CHINA UNIV OF TECH
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