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Low-temperature quick micro-freezing fresh-keeping technology for edible chicken

A fast, low-temperature technology, applied in the direction of preservation of meat/fish by freezing/cooling, which can solve the problems of unbalanced pressure inside and outside cells, damage to protoplasm and cell membrane, and death, and achieve the effect of avoiding unbalanced damage.

Pending Publication Date: 2019-04-30
阿凡达农业有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

In the industrialized production process of edible chicken freezing and cold storage, when the temperature of the freezing equipment is lowered, ice crystals are first produced between the cells of the edible chicken, and as the temperature gradually decreases, ice crystals are produced in the cells again, which leads to The pressure is not balanced, which destroys the protoplasm and cell membrane, leading to cell lysis and death

Method used

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  • Low-temperature quick micro-freezing fresh-keeping technology for edible chicken

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Embodiment Construction

[0009] Hereinafter, the invention will now be described more fully with reference to the accompanying drawings, in which various embodiments are shown. However, this invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0010] Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

[0011] combined with figure 1 As shown, the edible chicken low-temperature rapid micro-freezing fresh-keeping technology of the present invention is composed of edible chicken cleaning 1, sterilization 2, vacuum packaging 3, continuous micro-freezing machine (-27°C-- 30°C) 500-1000g / bag, slightly frozen for 20-30 minutes 4. Check the center temperature of the edible chicken...

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Abstract

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of edible chicken. 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 fluidfrom natural components is applied to the edible chicken frozen for fresh keeping, an innovative freezing curve is applied, and the edible chicken is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the edible chicken is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the edible chicken after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the edible chicken 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 ofthe edible chicken are kept not cracked, and the transformation of polysaccharides substances in the edible chicken is improved; and when freezing fresh-keeping is performed on the fresh edible chicken in the shortest time according to the freezing curve, after the fresh edible chicken is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh edible chickenis still maintained.

Description

1. Technical field [0001] The invention relates to the technical field of low-temperature fresh-keeping of edible chickens, and proposes a low-temperature rapid micro-freezing fresh-keeping technology of edible chickens. 2. Background technology [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 rises. The evolutio...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 韩永苗王玉斌艾朝君
Owner 阿凡达农业有限公司
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