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Shellfish freezing and sleeping preservation method

A technology for shellfish and frozen sleep liquid, which is applied to the preservation of meat/fish by freezing/cooling, food freezing, food ingredients containing natural extracts, etc.

Inactive Publication Date: 2022-01-07
广州冻眠科技合伙企业(有限合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, my country's shellfish farming industry has developed relatively rapidly, and the farming area has increased year by year. However, its processing industry chain is very short at present, most of which are fresh food, and there are few deep-processed products.
The traditional way to keep fresh shellfish fresh is to freeze and keep fresh. The water in the shellfish seafood cells will freeze and freeze. As the water becomes ice, the volume will expand and burst the cell membrane. After thawing, the nutrients in the cells will be together with the thawed water. Loss, so it will seriously affect the taste and nutrition, but its meat quality is easy to age during the freezing process, and the taste will become dregs, discoloration and taste when eating, which will significantly reduce its quality

Method used

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  • Shellfish freezing and sleeping preservation method
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Examples

Experimental program
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Effect test

Embodiment 1

[0035] A method for freezing and dormancy preservation of shellfish, comprising:

[0036] Step 1. After the shellfish are caught, they are temporarily raised and treated with sand for 0.5d to 1d;

[0037] Step 2: Wrap the shellfish with silk ice at -1°C to -2.5°C, and cool down until the core temperature of the shellfish drops below -1.5°C;

[0038] Step 3: Pack the shellfish in a real container, then immerse the shellfish in the freezing and sleeping liquid, select the corresponding flow rate and temperature parameters of the freezing and sleeping liquid according to the size of the shellfish to perform rapid freezing and sleep, and the raw crabs after the freezing and sleeping process are put into refrigeration. storage.

[0039] Wherein, the first step is that after the shellfish are caught, they are put into artificial seawater for temporary cultivation, and microalgae are added for feeding and sand spit treatment for 0.5d to 1d. The microalgae can be diatoms, golden alg...

Embodiment 2

[0055] A method for freezing and dormancy preservation of shellfish, comprising:

[0056] Step 1. After the shellfish are caught, they are put into artificial seawater for temporary cultivation and microalgae are added for feeding and sand treatment for 0.5d.

[0057] Step 2. Take out the shellfish processed in step 1 within 24 hours after capture. According to the average monomer weight of the shellfish, select the corresponding flow rate and temperature curve of the freezing liquid to perform rapid freezing, so that the intracellular ice crystal diameter of the shellfish is reduced. less than 20μm.

[0058] Among them, the silk ice contains sodium chloride, hydroxyethyl cellulose, winter powder potato extract and water. The composition of the ice pellets is 1% sodium chloride, 0.5% hydroxyethyl cellulose, 0.1% winter powder potato extract, and the rest is water.

[0059] The flow rate and temperature curve of the frozen sleep liquid in the present invention are the flow ra...

Embodiment 3

[0064] A method for freezing and dormancy preservation of shellfish, comprising:

[0065] Step 1. After the shellfish are caught, they are put into artificial seawater for temporary cultivation and microalgae are added for feeding and sand treatment for 1 day.

[0066] Step 2. Take out the shellfish processed in step 1 within 24 hours after capture. According to the average monomer weight of the shellfish, select the corresponding flow rate and temperature curve of the freezing liquid to perform rapid freezing, so that the intracellular ice crystal diameter of the shellfish is reduced. less than 20μm.

[0067] Among them, the silk ice contains sodium chloride, hydroxyethyl cellulose, winter powder potato extract and water. The composition of the ice pellets is 5% sodium chloride, 4% hydroxyethyl cellulose, 1.5% winter powder potato extract, and the rest is water.

[0068] The flow rate and temperature curve of the frozen sleep liquid in the present invention are the flow rat...

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Abstract

A shellfish freezing and sleeping preservation method comprises the following steps: step 1, capturing shellfishes, temporarily rearing the shellfishes, and carrying out sand spitting treatment for 0.5-1 day; step 2, wrapping the shellfish with silk ice at the temperature of -1 to -2.5 DEG C, and cooling until the central temperature of the shellfish is reduced to -1.5 DEG C or below; step 3, packaging the shellfish in vacuum, then immersing the shellfish into a freezing and sleeping solution, selecting corresponding freezing and sleeping solution flow velocity and temperature parameters according to the size of the shellfish to carry out rapid freezing and sleeping, and refrigerating and storing the raw crabs after freezing and sleeping treatment, wherein the silk ice contains sodium chloride, hydroxyethyl cellulose, a Maranta arundinacea extract and water. According to the shellfish freezing and sleeping preservation method, quick frozen sleep is carried out through the frozen sleep liquid, the diameter of ice crystals in cells of shellfishes is smaller than 20 microns, the ice crystals cannot burst cell membranes of the shellfishes, and therefore after being unfrozen, the shellfishes are fresh and tender in meat quality, good in taste, free of color and flavor change, free of juice flow conditions and high in nutrition.

Description

technical field [0001] The invention relates to the technical field of frozen sleep, in particular to a method for frozen sleep preservation of shellfish. Background technique [0002] my country is a big country of shellfish farming. Shellfish are rich in nutrients and delicious, and the content of vitamin B12 is high. In recent years, my country's shellfish breeding industry has developed rapidly, and the breeding area has increased year by year. However, the current processing industry chain is very short, most of which are fresh food, and there are few deep-processed products. The traditional way to keep fresh shellfish fresh is to freeze and keep fresh. The water in the shellfish seafood cells will freeze and freeze. As the water turns into ice, the volume will expand and break the cell membrane. After thawing, the nutrients in the cells will be thawed together with the thawed water. Therefore, it will seriously affect the taste and nutrition, but the meat quality is e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
CPCA23B4/09A23V2002/00A23V2300/20A23V2250/1614A23V2250/1582A23V2250/51086A23V2250/21
Inventor 刘津良刘泽慧
Owner 广州冻眠科技合伙企业(有限合伙)
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