Low-temperature quick micro-freezing fresh-keeping technology for dumplings and steamed stuffed buns

Abstract

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of dumplings and steamed stuffed buns. The low-temperature quick micro-freezing fresh-keeping technology adopts ahigh-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-inventedmicro-freezing fluid from natural components is applied to the dumplings and steamed stuffed buns frozen for fresh keeping, an innovative freezing curve is applied, and the dumplings and steamed stuffed buns are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the dumplings and steamed stuffed buns is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the dumplings and steamed stuffed buns 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 dumplings and steamed stuffed buns 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 dumplings and steamed stuffed buns are kept not cracked, and the transformation of polysaccharides substances in the dumplings and steamed stuffed buns is improved; and when freezing fresh-keeping is performed on the fresh dumplings and steamed stuffed buns in the shortesttime according to the freezing curve, after the fresh dumplings and steamed stuffed buns are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh dumplings andsteamed stuffed buns is still maintained.

Description

1. Technical field [0001] The invention relates to the technical field of low-temperature fresh-keeping of dumplings and steamed buns, and proposes a low-temperature rapid micro-freezing fresh-keeping technology of dumplings and steamed buns. 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 temperatur...

AI Technical Summary

Problems solved by technology

In the industrial production process of dumpling and steamed bun freezing and refrigeration, when the temperature of the freezing equipment drops, ice crystals are first produced between the cells of dumplings and steamed stuffed buns, and as the temperature gradually decreases, ice crystals are produced in the cells again, which leads to Unbalanced pressure inside and outside the cell, which destroys the protoplasm and cell membrane, leading to cell lysis and death

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