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A process for rapid freezing using liquid nitrogen

A liquid nitrogen and process technology, applied in the application, food freezing, preservation of meat/fish by freezing/cooling, etc., can solve the problems of increasing freezing costs, increasing the number of equipment, increasing the requirements of freezing equipment, etc., to reduce freezing costs, adapt to Sexual expansion, efficiency and quality assurance

Active Publication Date: 2022-04-12
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, segmental freezing increases the requirements for freezing equipment, and the number of equipment increases, which increases the cost of freezing in disguise.

Method used

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  • A process for rapid freezing using liquid nitrogen
  • A process for rapid freezing using liquid nitrogen
  • A process for rapid freezing using liquid nitrogen

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0034] The technical scheme of the present invention is described below with specific examples, but protection scope of the present invention is not limited thereto:

[0035] 1. Experimental materials: Dumplings stuffed with leek and egg are used as the material, and the weight is 20g / piece.

[0036] experimental method:

[0037] 1. Put the dumplings in the refrigerator at 4°C for 20 minutes, take them out, measure the center temperature, and record.

[0038] 2. Put the dumplings into a liquid nitrogen tank filled with liquid nitrogen at -196°C, and quickly freeze them according to the different freezing times in the table below. The infrared thermometer records the temperature of the center of the dumpling, and observes the freezing and cracking of the surface of the dumpling.

[0039] Experimental results:

[0040]

[0041] 2. Experimental material: glutinous rice balls

[0042] Making of glutinous rice balls

[0043] Filling: 180g quick-frozen oil, 240g granulated s...

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Abstract

The invention belongs to the technical field of quick-freezing food, in particular to a quick-freezing process using liquid nitrogen, the key of which is to repeatedly immerse food in liquid nitrogen for contact freezing. The food quick-freezing process of the present invention has a simple implementation mode, improves the food freezing efficiency, can reduce energy consumption in the food freezing process, and improves the quality of the frozen food. The one-time investment of equipment corresponding to the process is low, and the floor space is small.

Description

technical field [0001] The invention belongs to the technical field of quick-freezing food, in particular to a quick-freezing technique using liquid nitrogen. Background technique [0002] During the freezing process, food will undergo various changes, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes, etc.), chemical changes (protein denaturation, color change, etc.), cell tissue changes, and biological and microbial changes. changes etc. The feature of fast-frozen food is to maintain the original nutritional value, color, flavor and flavor of the food to the greatest extent, that is to say, it can ensure the maximum reversibility of the above-mentioned changes in the food during the freezing process. At present, in the industrial production process of quick-frozen food, most of them use quick-freezing refrigerators or quick-freezing tunnels to freeze food. The quick-freezing cold storage is to quickly freeze the food through i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/375A23B4/09
CPCA23B4/09A23L3/375A23V2002/00A23V2300/20
Inventor 黄忠民黄婉婧雷萌萌赵蒙姣潘治利艾志录贾若南
Owner HENAN AGRICULTURAL UNIVERSITY
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