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Ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of portunus trituberculatus

A technology of quick-freezing Portunus trituberculatus and liquid nitrogen, which is applied in food freezing, preservation of meat/fish through freezing/cooling, food ingredients as anti-microbial preservation, etc. It can solve the problems affecting the appearance of finished products, Portunus shell bursting, and loss of goods Value and other issues to achieve the effect of ensuring integrity, inhibiting bacterial growth, and preventing rapid dehydration

Inactive Publication Date: 2017-07-25
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the use of liquid nitrogen technology will cause low-temperature freezing damage in practical applications, resulting in the bursting of the portunus shell, which seriously affects the appearance of the finished product, causing it to lose its commodity value, and has a great impact on e-commerce companies with high requirements on the appearance and quality of the finished product. economic loss

Method used

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  • Ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of portunus trituberculatus
  • Ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of portunus trituberculatus
  • Ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of portunus trituberculatus

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Effect test

Embodiment 1

[0038] A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus, comprising the following steps:

[0039] (1) Cleaning: wash away the impurities on the surface of Portunus trituberculatus with water;

[0040] (2) Soaking: Soak the Portunus trituberculatus after cleaning in the cryoprotectant solution for 8min. In the cryoprotectant solution, the mass concentration of sodium polyphosphate is 0.3%, and the mass concentration of sodium iso-Vc is 0.15%. %, the mass concentration of sodium citrate is 0.2%, the mass concentration of sorbitol is 3%, and the mass concentration of Bletilla striata extract is 1%.

[0041] (3) Quick-freezing: The soaked Portunus trituberculatus is subjected to liquid nitrogen quick-freezing treatment. The liquid nitrogen quick-freezing treatment is divided into three stages: the initial temperature is 13±1°C, the first stage is to cool down to -20±1°C in 120s, and the second stage is to cool down to -20±...

Embodiment 2

[0047] A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus, comprising the following steps:

[0048] (1) Cleaning: wash away the impurities on the surface of Portunus trituberculatus with water;

[0049] (2) Soaking: Soak the Portunus trituberculatus after cleaning in the cryoprotectant solution for 5 minutes, in the cryoprotectant solution, the mass concentration of sodium polyphosphate is 0.1%, and the mass concentration of sodium iso-Vc is 0.05% %, the mass concentration of sodium citrate is 0.1%, the mass concentration of sorbitol is 1%, and the mass concentration of Bletilla striata extract is 0.5%.

[0050] (3) Quick-freezing: The soaked Portunus trituberculatus is subjected to liquid nitrogen quick-freezing treatment. The liquid nitrogen quick-freezing treatment is divided into three stages: the initial temperature is 13±1°C, the first stage is to cool down to -20±1°C in 110s, and the second stage is to cool down t...

Embodiment 3

[0055] A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus, comprising the following steps:

[0056] (1) Cleaning: wash away the impurities on the surface of Portunus trituberculatus with water;

[0057] (2) Soaking: Soak the Portunus trituberculatus after cleaning in the cryoprotectant solution for 10min. In the cryoprotectant solution, the mass concentration of sodium polyphosphate is 0.5%, and the mass concentration of sodium iso-Vc is 0.3% %, the mass concentration of sodium citrate is 0.3%, the mass concentration of sorbitol is 5%, and the mass concentration of Bletilla striata extract is 1.5%.

[0058] (3) Quick-freezing: The soaked Portunus trituberculatus is subjected to liquid nitrogen quick-freezing treatment. The liquid nitrogen quick-freezing treatment is divided into three stages: the initial temperature is 13±1°C, the first stage is to cool down to -20±1°C in 130s, and the second stage The first stage is to...

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Abstract

The invention relates to food processing and storage technologies, and discloses an ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of portunus trituberculatus. The ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of the portunus trituberculatus comprises the following steps: (1), carrying out washing; (2), carrying out soaking, namely soaking the portunus trituberculatus in a low-temperature protective agent solution; (3), carrying out quick freezing, namely carrying out liquid-nitrogen quick-freezing treatment on the soaked portunus trituberculatus, wherein the liquid-nitrogen quick-freezing treatment is carried out in three stages; (4), carrying out ice-glazing; (5), carrying out vacuum packaging; and (6), carrying out cryopreservation. A three-stage gradual cooling process is adopted in the ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of the portunus trituberculatus so as to ensure a small amount of ice crystal formation and low drying loss of the portunus trituberculatus after the deep-cooling quick-freezing treatment. The portunus trituberculatus treated by the ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method has relatively good low-temperature cracking resistance performance, and wholeness of product cells are preserved; moreover, original color, luster, freshness and flavor of the portunus trituberculatus are preserved, shelf life of the portunus trituberculatus is greatly prolonged, and freshness grade of the portunus trituberculatus is good. In addition, shell of the portunus trituberculatus after the deep-cooling quick-freezing treatment is not liable to crack.

Description

technical field [0001] The invention relates to food processing and storage technology, in particular to an ultra-low temperature liquid nitrogen cryogenic quick-freezing method for Portunus trituberculatus. Background technique [0002] Liquid nitrogen is a colorless and transparent liquid with stable chemical properties and no chemical reaction with food ingredients. It meets the requirements of food hygiene and is an ideal frozen fresh-keeping agent. Liquid nitrogen ultra-low temperature quick-freezing technology is a technology that absorbs a large amount of heat through direct contact between liquid nitrogen and food to freeze food. It is used as a green refrigerant because of its fast freezing speed, short time, high efficiency, good food quality, safety and pollution-free widely used. [0003] At present, liquid nitrogen quick-freezing technology has been widely used in the quick-freezing of aquatic products such as abalone, small yellow croaker, silver pomfret, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20
CPCA23B4/09A23B4/20A23V2002/00A23V2200/10A23V2250/1614A23V2250/1618A23V2250/642A23V2250/21A23V2250/636A23V2250/5026A23V2300/20A23V2200/242A23V2250/55
Inventor 余海霞胡亚芹杨水兵杨志坚李苑王丽平
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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