Fresh keeping method and equipment for fresh aquatic products

Abstract

The invention discloses a fresh keeping method for fresh aquatic products. The fresh keeping method comprises the steps of (1) freezing salt water of which the salinity mass concentration is 13.6%-23.1% to obtain salt water ice; (2) mixing the salt water ice obtained in the step (1) with salt water having the same salinity mass concentration to obtain ice slurry; and (3) immersing the fresh aquatic products in the ice slurry obtained in the step (2), so that the surfaces of the fresh aquatic products are instantaneously frozen. According to the fresh keeping method disclosed by the invention,the ice slurry is made through the salt water ice high in salinity concentration, the theoretical icing point of the salt water of which the salinity concentration is 13.6% is minus 9.8 DEG C, the theoretical icing point of the salt water of which the salinity concentration is 21.3% is minus 21.2 DEG C, and the temperature of the salt water ice is lower than that of conventional sea water ice, sothat low-temperature instantaneous freezing of the surfaces of the aquatic products is realized; and due to short freezing time, crystals formed in the aquatic products are small, the degree that celltissues are destructed is quite slight, salinity cannot penetrate through cuticles to invade inner parts, and freshness and quality can be better maintained.

Description

technical field [0001] The invention relates to the field of fresh-keeping techniques for aquatic products, in particular to a fresh-keeping method and equipment for fresh aquatic products. Background technique [0002] In order to keep the freshness of fresh aquatic products, the usual method is to add ice to keep fresh. For example, before going out to sea, a fishing boat or a fishing boat puts a large amount of ice in the cabin, and directly packs the caught fresh aquatic products into the cabin of the ice-water mixture for preservation. Through freezing, the water in fresh aquatic products will form crystallization, use pure water ice water to freeze, because the temperature of pure water ice water is usually 0 ℃, the cooling speed of ice water to fresh aquatic products is relatively slow, and the water in aquatic products will form The crystallization is too large, the cell tissue is severely damaged, and the freshness and quality cannot be maintained continuously; and...

AI Technical Summary

Problems solved by technology

Through freezing, the water in fresh aquatic products will form crystallization, use pure water ice water to freeze, because the temperature of pure water ice water is usually 0 ℃, the cooling speed of ice water to fresh aquatic products is relatively slow, and the water in aquatic products will form The crystals of the fish are too large, the cell tissue is severely damaged, and the freshness and quality cannot be maintained continuously; and the slow freezing will also cause water to penetrate into the interior of the aquatic product due to the influence of osmotic pressure, resulting in a reduction in freshness and quality, and quality deterioration

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