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Quick-unfreezing method of frozen squids

A squid, fast technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problem of increased loss rate of chicken breast, and achieve the effect of accelerating the thawing speed, increasing the thawing rate, and retaining moisture.

Active Publication Date: 2018-01-12
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultrasonic treatment will destroy the structure of muscle cells. For example, the experiment of Zhang Xin et al. (2017) ultrasonically thawed chicken showed that although ultrasonic thawing can effectively increase the thawing rate of chicken breast, the loss rate of chicken breast after thawing increases

Method used

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  • Quick-unfreezing method of frozen squids
  • Quick-unfreezing method of frozen squids
  • Quick-unfreezing method of frozen squids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Pretreatment of squid

[0032] Freeze the knife to the same temperature as the frozen Peruvian squid -20°C, take the frozen Peruvian squid, and cut it into squid pieces of 3cm×3cm×3cm~4cm×4cm×4cm in the frozen state;

[0033] (2) squid thawing treatment

[0034] Insert the digital thermometer probe into the center of the squid block, package it in a plastic bag, and thaw the squid with ultrasonic assistance; take the packaged squid block and place it in a large beaker filled with water, put the beaker in an ultrasonic cleaner to thaw, and ultrasonically The power is 160W, the frequency is 40kHz, the ultrasonic wave works for 50 seconds and stops for 10 seconds. By adding ice cubes into the beaker, keep the water in the beaker at 10°C, and read the digital thermometer every 10 seconds until it reaches the center of the fish block. The temperature is 0°C, the thawing is over, the thawing time is recorded, the hardness and elasticity of the squid are detected, the tha...

Embodiment 2

[0036] (1) Pretreatment of squid

[0037] Freeze the knife to the same temperature as the frozen Peruvian squid -20°C, take the frozen Peruvian squid, and cut it into squid pieces of 3cm×3cm×3cm~4cm×4cm×4cm in the frozen state;

[0038] (2) squid thawing treatment

[0039] Insert the digital thermometer probe into the center of the squid block, package it in a plastic bag, and thaw the squid with ultrasonic assistance; take the packaged squid block and place it in a large beaker filled with water, put the beaker in an ultrasonic cleaner to thaw, and ultrasonically The power is 360W, the frequency is 40kHz, and the ultrasonic wave stops for 10 seconds every 100 seconds. By adding ice cubes into the beaker, keep the water in the beaker at 28°C, and read the digital thermometer every 10 seconds until it reaches the center of the fish block. The temperature is 0°C, the thawing is over, the thawing time is recorded, the hardness and elasticity of the squid are detected, the thawin...

Embodiment 3

[0041] (1) Pretreatment of squid

[0042] Freeze the knife to the same temperature as the frozen Peruvian squid -20°C, take the frozen Peruvian squid, and cut it into squid pieces of 3cm×3cm×3cm~4cm×4cm×4cm in the frozen state;

[0043] (2) squid thawing treatment

[0044] Insert the digital thermometer probe into the center of the squid block, package it in a plastic bag, and thaw the squid with ultrasonic assistance; take the packaged squid block and place it in a large beaker filled with water, put the beaker in an ultrasonic cleaner to thaw, and ultrasonically The power is 240W, the frequency is 40kHz. By adding ice cubes into the beaker, keep the water in the beaker at 20°C, and read the digital thermometer every 10 seconds until the center temperature of the fish block is 0°C. After thawing, record Thawing time, detection of squid hardness and elasticity, thawing loss rate and cooking loss rate, and analysis of tissue structure.

[0045] Control group 1

[0046] (1) P...

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Abstract

The invention relates to a quick-unfreezing method of frozen squids. The quick-unfreezing method comprises the following steps of freezing a cutter until the temperature of the frozen cutter is the same as that of frozen Peru squids, taking the frozen Peru squids, and cutting the frozen Peru squids to obtain squid blocks; and encapsulating the squid blocks in a plastic bag, putting the plastic bagin a container loaded with water, unfreezing the squids in an ultrasonic-assisted manner, wherein the ultrasonic power is 160W-360W, and the frequency is 40kHz, enabling ultrasonic equipment to workin a manner of enabling the ultrasonic equipment to stop when the ultrasonic equipment works for 50-100 seconds, after 10 seconds, enabling the ultrasonic equipment to continuing working for 50-100 seconds, in the unfreezing process, controlling the water temperature in the container to be 10-28 DEG C, and after 15-20 minutes, completing the unfreezing. The quick-unfreezing method has the advantages that compared with a conventional natural unfreezing manner and a manner of performing unfreezing with running water, quick-unfreezing method disclosed by the invention has the advantages that therunning off rate of squid juice can be reduced, the texture of the squids is not influenced, and the quality of the unfrozen squids is effectively improved. The method is simple in technology and safein process, and is convenient for popularization and application.

Description

technical field [0001] The invention belongs to the field of storage and processing of aquatic products, in particular to a quick thawing method for frozen squid. Background technique [0002] Squid, cephalopod, is a marine mollusc, belonging to the squid class, and is one of the most promising bulk seafood in the world. "2016 China Fishery Statistical Yearbook" statistics show that my country's squid catches reached 380,100 tons, accounting for about 36% of the world's squid catches, of which Peruvian squid catches accounted for more than 70% of my country's total squid production, and are the most important in my country. Pelagic fishing animals. Peruvian squid is rich in protein, thick in meat quality and relatively cheap in price. It is one of the important raw materials for aquatic product processing in my country and is mainly used to make squid surimi products. Freezing preservation is currently the most economical and feasible preservation method for squid, and it p...

Claims

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Application Information

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IPC IPC(8): A23B4/07
Inventor 励建荣孙协军李秀霞孙攀蔡路昀刘雪飞
Owner BOHAI UNIV
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