Low-temperature quick micro-freezing fresh-keeping technology for freshwater and seawater shrimps

Abstract

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of freshwater and seawater shrimps. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the freshwater and seawater shrimps frozen for fresh keeping, an innovative freezing curve is applied, and the freshwater and seawater shrimps are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the freshwater and seawater shrimps is completed in 6-15 minutesor 15-30 minutes, which is presented in the respects that cell membranes of the freshwater and seawater shrimps after the freezing fresh keeping are not frosted to be cracked and are under an organismmicro-freezing condition; and then refrigerating is performed so as to maintain the freshwater and seawater shrimps after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the freshwater and seawater shrimps are kept not cracked, and the transformation of polysaccharides substances in the freshwater and seawater shrimps is improved; and when freezing fresh-keeping is performed on the fresh freshwater and seawater shrimps in the shortest time according to the freezing curve, after the fresh freshwater and seawater shrimps are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh freshwater and seawater shrimps is still maintained.

Description

technical field [0001] The invention relates to the technical field of low-temperature preservation of freshwater and seawater shrimp, and proposes a low-temperature rapid micro-freezing preservation technology of freshwater and seawater shrimp. Background technique [0002] We have found that in nature, the somatic cells of hibernating animals have a natural antifreeze mechanism, such as frogs, loach, crucian carp, and other animals and aquatic animals that live in subtropical and frigid regions. The polysaccharide antifreeze substances of somatic cells have a sharp increase in the number of double bonds of fatty acid molecules in their subcellular membranes. The antifreeze is studied from the perspective of cell dynamics, so that the somatic cells are not frozen due to the drop in external temperature. Crystal frost heaves and ruptures; organisms preserve their living bodies by keeping their body cells in a slightly frozen state, and recover and revive when the temperature...

AI Technical Summary

Problems solved by technology

During the industrialized production process of freshwater and seawater shrimp freezing and cold storage, when the temperature of the freezing equipment is lowered, ice crystals are first produced between the cells of freshwater and seawater shrimp, and as the temperature gradually decreases, ice crystals are produced in the cells again, so that It leads to the imbalance of pressure inside and outside the cell, thus destroying the protoplasm and cell membrane, leading to cell lysis and death

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