Sterilizing and preserving quick-freezing agent and preparation method thereof

A technology of pure water and calcium chloride, applied in food preservation, preservation of food ingredients as anti-microbial, food science, etc., can solve the problems of rapid freezing and inability to reach products, and achieve the effect of saving electricity bills and inhibiting bacterial reproduction.

Inactive Publication Date: 2018-05-29
周勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are only bactericidal liquids and fresh-keeping liquids that play corresponding roles alone, and the food is sterilized and fresh-keeping before quick-freezing, which cannot achieve the purpose of rapidly freezing the product. , Meat, aquatic products and other foods can be sterilized and fresh frozen in a very short time

Method used

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  • Sterilizing and preserving quick-freezing agent and preparation method thereof
  • Sterilizing and preserving quick-freezing agent and preparation method thereof

Examples

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Effect test

Embodiment 1

[0034] A sterilizing and fresh-keeping frozen liquid, comprising the following components in parts by weight: 10 parts of chitosan quaternary ammonium salt, 10 parts of calcium chloride, 1 part of tea polyphenols, 10 parts of nano-silver, 1 part of phytic acid, seaweed 30 parts of sugar, 20 parts of amino acid humectant, 150 parts of food grade alcohol, 30 parts of edible sea essence salt, 480 parts of purified water; its preparation method is as follows:

[0035] (1) Put the above-mentioned components into a stainless steel tank after sampling in proportion and stir evenly;

[0036] (2) Simultaneously start the emulsification homogenizer at the bottom of the kettle, enter the pipeline emulsification homogenizer, disperse and impact, the emulsification temperature is 40°C, and the emulsification speed is 600r / min;

[0037] (3) Enter the magnetized pipeline again, and finally enter the tank body for repeated circulation;

[0038] (4) Fill the above-mentioned fully fused liquid...

Embodiment 2

[0040] A sterilizing and fresh-keeping quick-freezing liquid, comprising the following components in parts by weight: 20 parts of chitosan quaternary ammonium salt, 20 parts of calcium chloride, 2 parts of tea polyphenols, 20 parts of nano-silver, 2 parts of phytic acid, seaweed 50 parts of sugar, 30 parts of amino acid humectant, 300 parts of food grade alcohol, 80 parts of edible sea essence salt, 600 parts of strong magnetized water; its preparation method is as follows:

[0041] (1) First pour the strong magnetized water, food-grade alcohol, and edible sea essence into the stainless steel tank and stir thoroughly, then add the rest of the components into the stainless steel tank in proportion, and fully stir;

[0042] (2) Simultaneously start the emulsification homogenizer at the bottom of the kettle, enter the pipeline emulsification homogenizer, disperse and impact, the emulsification temperature is 50°C, and the emulsification speed is 900r / min;

[0043] (3) Enter the m...

Embodiment 3

[0046] A sterilizing and fresh-keeping quick-freezing liquid, comprising the following components in parts by weight: 15 parts of chitosan quaternary ammonium salt, 15 parts of calcium chloride, 1.5 parts of tea polyphenols, 15 parts of nano-silver, 1.5 parts of phytic acid, seaweed 40 parts of sugar, 25 parts of amino acid humectant, 280 parts of food grade alcohol, 60 parts of edible sea essence salt, 550 parts of purified water; its preparation method is as follows:

[0047] (1) Put the above-mentioned components into a stainless steel tank after sampling in proportion and stir evenly;

[0048](2) Simultaneously start the emulsification homogenizer at the bottom of the kettle, enter the pipeline emulsification homogenizer, disperse and impact, the emulsification temperature is 60°C, and the emulsification speed is 1100r / min;

[0049] (3) Enter the magnetized pipeline again, and finally enter the tank body for repeated circulation;

[0050] (4) Fill the above-mentioned full...

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Abstract

The invention discloses a sterilizing and preserving quick-freezing agent and a preparation method thereof. The sterilizing and preserving quick-freezing agent is prepared from the following components in parts by weight: 10 to 20 parts of chitosan quaternary ammonium salt, 10 to 20 parts of calcium chloride, 1 to 2 parts of tea polyphenol, 10 to 20 parts of nano-silver, 1 to 2 parts of phytic acid, 30 to 50 parts of trehalose, 20 to 30 parts of amino acid moisturizer, 150 to 300 parts of food grade alcohol, 30 to 80 parts of edible refined sea salt and 480 to 740 parts of purified water. Thepreparation method comprises the steps as follows: after being sampled according to a proportion, all the components are put into a stainless steel tank and uniformly agitated, meanwhile, a bottom emulsifying homogenizer is started, and the mixture gets into a pipeline emulsifying homogenizer, then into a magnetizing pipeline and finally into the tank for repetitive circulation; and the sufficiently blended liquid agent is used for filling. The sterilizing and preserving quick-freezing agent provided by the invention not only has the effects of sterilization and preservation, but also can quick-freeze food, such as fruits, vegetables, meats and aquatic products.

Description

technical field [0001] The invention relates to a sterilizing and fresh-keeping frozen liquid, in particular to a sterilizing and fresh-keeping quick-freezing liquid and a preparation method thereof. Background technique [0002] The most important factor for food spoilage is the action of microorganisms and enzymes, which consume nutrients in food and generate heat to destroy food tissue. When the temperature of the food is lowered to below 4°C, the action of microorganisms and enzymes can be significantly inhibited, thereby prolonging the preservation time of the food. Cold processing of food can reduce the activity of water in the food matrix, inhibit the activity of microorganisms and many enzymes, reduce the speed of various chemical and biochemical reactions, and slow down the rate of food decay and deterioration. Cold processing is divided into quick freezing and slow freezing. Quick freezing is to freeze quickly (15-30min) at a temperature of -35°C or lower. The cel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/37A23L3/3562A23L3/358A23L3/3472A23L3/3454A23L3/3553A23L3/3463A23L3/3571A23L3/3544A23L3/349A23L3/3526A23L3/3508A23L5/41
CPCA23L3/3454A23L3/3463A23L3/3472A23L3/349A23L3/3508A23L3/3526A23L3/3544A23L3/3553A23L3/3562A23L3/3571A23L3/358A23L3/37A23L5/41A23V2002/00A23V2200/10A23V2200/048A23V2250/511A23V2250/2132A23V2250/1578A23V2250/1582A23V2250/2134A23V2250/636A23V2250/06A23V2250/5026A23V2250/5066A23V2250/708A23V2250/642A23V2200/02
Inventor 周勇
Owner 周勇
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