A kind of ice for slightly freezing food

Abstract

The invention discloses ice for food partial freezing fresh keeping. The ice mainly comprises the following ingredients in percentage by mass: 0.5 to 1 percent of sodium chloride, 1.5 to 2.5 percent of propanediol, 0.5 to 1.5 percent of sodium polyacrylate and the balance water. In the preparation process, sodium polyacrylate is firstly dissolved by propanediol; then, the solution is mixed with sodium chloride and water to prepare a mixed solution; next, the mixed solution is made into ice. The fresh keeping ice point range is -3 to -1.5 DEG C, and is lower than the ice point temperature of 0 DEG C of conventional ice; the maintaining time is obviously superior to that of the partial freezing ice prepared from NaCl; the recipe ingredient is harmless to the human body health; the ice point temperature is reduced through combining the sodium chloride and the propanediol for the first time; the sodium polyacrylate is used for prolonging the ice thawing time. The ice provided by the invention solves the problems that in the cold chain logistics, the ice point temperature of the ordinary ice is high; the thawing time is short; the long-distance cold chain transportation is not facilitated. The ice temperature storage environment can be created for the food in the long-distance cold chain transportation process; the transportation process temperature stability is maintained.

Description

technical field [0001] The invention relates to a kind of fresh-keeping ice, in particular to a kind of ice used for slightly freezing and keeping food fresh, and belongs to the technical field of food refrigeration processing. Background technique [0002] In recent years, with the rapid development of my country's breeding industry, cold chain sales, supermarkets and retail industries, and the increase in domestic fresh food consumption demand, timely and effective fresh-keeping technology is particularly important. Although chilled preservation is the most convenient and widely used fresh-keeping method at present, traditional frozen preservation generally has a short shelf life, coupled with the characteristics of tender meat, rich nutrition, and strong endogenous enzyme activity of aquatic products, it is easier to recover after death. Quality deterioration occurs. Because the freezing point of fish is generally between -1°C and -2°C, micro-freezing is a method of keep...

AI Technical Summary

Problems solved by technology

In recent years, scholars at home and abroad have done some research on micro-frozen preservation of sea bass, sardines, crucian carp, etc., but they have not solved the problem of high salt content in micro-freeze liquid, unstable temperature changes, and inconvenient use during cold chain transportation. These problems are the main reasons for the slow development of micro-frozen fresh-keeping technology.

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