Low-freezing-point quick-freezing freshness retaining liquid

Abstract

The invention provides low-freezing-point quick-freezing freshness retaining liquid, which is prepared from the following components in percentage by mass: 22 percent of ethyl alcohol, 18 percent of propylene glycol, 4.7 percent of carboxylate, 0.5 percent of cellular antioxidant and the balance of water. The low-freezing-point quick-frozen freshness retaining liquid has a low freezing point and a short food freezing time; sap in muscle cells is in a super-cold state, but no ice crystals are formed, so that no frozen expansion pressure is caused; therefore, intactness of the muscle cells is retained, and the aim of retaining freshness is fulfilled.

Description

technical field [0001] The invention relates to the technical field of low-temperature rapid freezing, in particular to a low-freezing-point quick-freezing fresh-keeping liquid. Background technique [0002] The low-temperature quick-freezing technology uses a special liquid quick-freezing preservation solution, and uses low-temperature and ultra-low temperature technology to make the frozen items pass through the largest ice crystal generation area in a very short period of time, forming an ice film on the surface, and using the water-ice. The principle of the obvious difference in thermal conductivity and the large difference in thermal resistance (see Figure 5 ), control the quick-freezing time, make it close to the eutectic point and be in an ultra-cold state, the pressure inside and outside the muscle cells is relatively balanced, there is no freezing expansion pressure, the cell tissue of the frozen item is protected to the greatest extent, and the cell activity is mai...

AI Technical Summary

Problems solved by technology

Although calcium chloride has larger molecules than sodium chloride, the number of cells entering the frozen object is smaller and has less impact on the cells, but some molecules of calcium chloride still enter the cells of the frozen object. It is difficult to maintain the integrity of cells after freezing, such as after 12 months or more

In addition, the freezing point of the seafood micro-freeze is -7~-17°C. When it is necessary to keep the frozen object lower and stable for a long time, for example, at -25°C, the seafood micro-freeze will agglomerate, and the cell membrane will be damaged after agglomeration. Cause damage and affect the fresh and living quality of frozen objects. Moreover, high-concentration calcium chloride solution not only has high osmotic pressure, but also has a bitter taste, which seriously affects the taste of food and causes serious corrosion to equipment.

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