Freezing conduction liquid and preparation method thereof

Abstract

The invention belongs to the technical field of freezing fluids, and particularly relates to a freezing conduction fluid and a preparation method thereof, and the freezing conduction fluid is prepared from the following raw materials in parts by weight: 15-22 parts of sodium chloride, 15-22 parts of glycerol, 7-15 parts of a protective agent and 39-63 parts of water. The conduction speed of the freezing conduction liquid is 32 times that of air, so that a to-be-frozen object is frozen more quickly than that in an air freezing environment, and an expected set temperature is reached; the temperature can be more accurately controlled by using the freezing conduction liquid, and the temperature error rate is less than + / -3 DEG C; after the freezing conduction liquid is adopted and the cells are quickly frozen, the damage to the cells is less; by using the liquid as a medium, freezing is more energy-saving, and energy is saved by about 70 DEG C compared with traditional freezing; and when the technology is adopted for freezing, the shelf life of stored meat is prolonged by about 6 months, cell tissues are obviously superior to those of a common freezing technology, the fresh degree of the meat is close to the state before freezing, and the meat frozen by the freezing conduction liquid is fresher in meat quality and more glossy in appearance after being unfrozen.

Description

technical field [0001] The invention relates to the technical field of freezing liquid, in particular to a freezing conduction liquid and a preparation method thereof. Background technique [0002] Freezing is becoming more and more important as a means of preservation of meat and meat products, because frozen storage can better maintain the fresh quality of meat, especially some meat products need to import meat from abroad or domestic meat products need to be exported to foreign countries for use , due to the long transportation period and large changes in the middle of transportation, in addition, the national reserve and regulation of the meat food market are also the means of freezing. This also poses a challenge to the general freezing technology: it is necessary to maintain the quality of the meat and improve the quality of the meat. [0003] The traditional freezing preservation technology is to put the meat to be preserved into the freezer. This freezing method has...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a frozen conduction liquid and its preparation method, which solves the traditional freezing preservation technology, which is to put the meat to be preserved into the freezer. The surface of the finished object will be damaged. In the process of frozen storage, meat protein is prone to freeze denaturation, resulting in fission in tenderness, water holding capacity, gelling property and nutritional value, and poor freezing effect.

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