CN101965859A - Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same - Google Patents
Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same Download PDFInfo
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- CN101965859A CN101965859A CN2010105273346A CN201010527334A CN101965859A CN 101965859 A CN101965859 A CN 101965859A CN 2010105273346 A CN2010105273346 A CN 2010105273346A CN 201010527334 A CN201010527334 A CN 201010527334A CN 101965859 A CN101965859 A CN 101965859A
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Images
Abstract
The invention discloses a binary ice-cold freezing solution and a method for freezing and processing crisped grass carp fillets by using the same, wherein the binary ice-cold freezing solution is characterized by comprising the following components in parts by weight: edible alcohol is 7.89g/100 mL-23.67 g/100mL, sucrose is 4g/100 mL-6 g/100 mL; 0.5g/100 mL-2 g/100mL of salt; the balance of distilled water. The method comprises the following steps: A. soaking fresh crisp grass carp in cold water, killing, cleaning, slicing and sterilizing; B. placing the processed crisped grass carp fillets in binary ice-cold freezing liquid cooled to-26 ℃, and quickly freezing to the central temperature of-5 ℃; C. subpackaging and storing in a refrigeration house at-18 ℃. The invention aims to overcome the defects in the prior art and provide the binary ice-cold freezing solution with simple components and good freezing effect. The invention also aims to provide a method for freezing crisped grass carp fillets by using the binary ice-cold freezing liquid.
Description
Technical field
The present invention relates to a kind of binary ice freezing liquid, the invention still further relates to a kind of method that adopts the crisp meat grass carp of the freezing processing of this binary ice freezing liquid sheet.
Background technology
Crisp meat grass carp is sparkling and crystal-clear with its appearance luster, meat is sharp and clear closely, flesh of fish silk is difficult for wire drawing, cannot not boil mashedly for a long time, sweet good to eat, and high protein, low cholesterol, characteristics such as nutritious, the parent who is subjected to numerous fishmen and consumer looks at, and becomes a kind of characteristic freshwater fish products with the advantage of earning foreign exchange.At present, crisp meat grass carp in Hong Kong and the South China extensively culture and the crisp meat grass carp on middle mountain wherein outstanding person especially.Because its special taste quality, sell mainly based on fresh and alive fish on the way far away of present crisp meat grass carp, cost of transportation is quite high, add phenomenons such as the damage of fish body, death easily take place in the live fish transportation of way far away, cause crisp meat grass carp relatively rare and price is high, restricted the development of this characteristic aquatic products greatly in external domestic markets.By this best brand of product being familiar with by people better and further being enlarged its popularity, must carry out intensive processing to crisp meat grass carp.Freezing fillet then are approach that convenience is favourable.
The freezing mode of current aquatic products is cooling medium mostly with the air, and chilling rate is slow and energy consumption is higher, and the ice crystal of generation is bigger, causes protein sex change and cause cell membrane damage in refrigerating process, has reduced the quality of frozen fish; Binary ice then has the thermodynamics physical characteristic of liquid, and the energy consumption of promptly fabulous conductivity of heat, very high cooling performance, high latent heat and rationalization can reach high refrigerating efficiency, is a kind of cooling medium with future.Binary ice is slimy suspension, have characteristics such as the big and good fluidity of volumetric heat capacity, can be pumped, can make and fast product is cooled to-5 ℃-1 ℃～-40 ℃ temperature ranges, therefore the little and solidification point band (0 ℃～-5 ℃) of the ice crystal that produces can reduce the sex change and the cell membrane damage of protein and suppress microbial growth by very fast when frozen fish.Simultaneously,, can eliminate the space that produces in the fish surface when adopting trash ice refrigeration, prevent the oxidation of air, guarantee the quality of frozen fish aquatic products because the aquatic products surface is covered by fine and closely woven binary ice.
The quality of the freezing flesh of fish is subjected to the influence of raw material quality, freezing mode and storage conditions etc., wherein the mode of slaughtering of fish is bigger to the quality influence of frozen fish, and euthanasia is to keeping fish body freshness extremely important, not only can prolong the fish body and arrive stiff duration and K value and rise slowly, it is also less to produce drop behind the processing fillet in storage; Though microbial growth is suppressed in refrigerating process, the flesh of fish that original content of molds is high easily takes place corrupt after thawing, and causes the inferior quality of freezing fillet, and it is extremely important therefore raw material to be carried out appropriate bacteria reducing processing.
Some scientific and technical literatures disclose the processing and antistaling method of fish, meat or food in recent years, as:
1. Chinese patent＜application number〉200610124622.0＜denomination of invention〉a kind of freezing Tilapia Fillet and processing method＜applicant thereof〉Zhongnuo Bioengineering Co., Ltd., Nanning＜contact address〉No. 60＜summary in Keyuan Avenue, Nanning City, Guangxi Zhuang Autonomous Region〉the invention discloses a kind of freezing Tilapia Fillet and processing method thereof that contains the cryoprotector trehalose; belong to freezing aquatic product; it is to add protective agent to handle fillet in the Tilapia Fillet of peeling of boning; take out drop and go out redundant solution; place-18 ℃ of following temperature cold storage to obtain; described protective agent is to contain trehalose; glycine; the aqueous solution of sodium chloride; with the freezing Tilapia Fillet of this protective agent through processing; its freezing patience is significantly improved; protein denaturation reduces; water retention property improves, and it is good that fresh and alive flavor taste keeps.
2. Chinese patent＜application number〉200510125507.0＜denomination of invention〉application＜applicant of shitosan in single frozen fish fillet processing〉Food Inspection ﹠ Quarantine Technology Center of Shenzhen Entry-Exit Inspection＜contact address〉80 No. nine ten Stall＜summaries of Shenzhen City, Guangdong Province snake mouth industry eight tunnel〉the present invention relates to a kind of chitosan solution of utilizing the shitosan preparation to obtain, and it is applied to the method for raising quality and effect in single frozen fish fillet.The present invention selects that the shitosan of weight average molecular weight＜3000Da is fresh-keeping as single frozen fish fillet for use, water conservation and antioxidizing antistaling agent.This antistaling agent makes an addition to 0.1～10% concentration has following characteristics in the processing of single frozen fish fillet: shitosan is bred by effective inhibition microbial growth and is stoped bacterium to the decomposition of albumen or delay corruption, come the activity of inactive enzyme to become the generation of reaction to stop look by enzyme inhibitor and antioxidant content, handle to reduce and the contacting of air by film forming to delay the oxidative rancidity of lipid, prevent antistaling agent and water loss simultaneously, its keeping fresh and protecting color effect is more abundant.Be a kind of antistaling agent that improves single frozen fish fillet quality and local flavor, be suitable for being applied to the processing of aquatic products industry.
3. Chinese patent＜application number〉200610080223.9＜denomination of invention〉pre-portioned fish fillet and manufacture method＜applicant thereof〉Admiralty Island Fisheries Inc.＜contact address〉Washington state＜summary〉pre-portioned fish fillet makes through the following steps, promptly downcut fillet on one's body from fish, the flesh of fish side of cutting fillet subsequently is to be divided into fillet less part.Otch does not extend fully through fish-skin, thereby fillet are remained a single unitary structure.Otch preferably not exclusively extends through the flesh of fish side of fillet, thereby makes uncut strip of flesh remain one side along fillet.In each otch, insert the paper separator, and fillet are freezing.By making a part of fillet, and use scissors or other instrument to cut fish-skin, can from bigger freezing fillet, remove the part fillet along a lancing.Preferred overcoat or the packing that is equipped with flexibility, resealable, thus untapped fillet part can be preserved, so that use in the future.
4. Chinese patent＜application number〉200310107809.6＜denomination of invention〉liquid cooling of the non-direct contact superconduction superfreeze of food freezes method and apparatus＜applicant〉high Huaming＜contact address〉29 the 502 Room＜summaries in Dinghai District Xiang Yuan residential district, Zhoushan, Zhejiang Province city〉the present invention relates to a kind of new method and the device for carrying out said in food IQF keeping-freshness storage field.Proposing a kind of food that is cooled directly contacts dipping with the freezing liquid right and wrong, soaks or the spray freezing method.Adopt the freezing liquid of the superconduction ultralow temperature of new complete Nantural non-toxic, as the refrigerant of conduction low-temperature receiver, operating temperature range is-20～-70 ℃, and freezing speed (fish body) reaches 20～60cm/h; Heat transfer coefficient＞2600 (kcal/m
2H ℃); The food ice crystal is at 0.8～5 μ m.Device: adopt film special to isolate the freezing basket of food, circulating frozen flowing water is produced automatically; And freezing liquid reclaiming device.
Summary of the invention
The objective of the invention is provides a kind of component simple in order to overcome weak point of the prior art, the binary ice freezing liquid that refrigerating effect is good.
Another object of the present invention provides a kind of method that adopts the freezing crisp meat grass carp sheet of described binary ice freezing liquid, this method forms the less ice crystal of particle and generates band by ice crystal fast in freezing process, reduce the denaturation degrees of protein, alleviate cell membrane damage, thereby keep sharp and clear mouthfeel of crisp meat grass carp and good quality.
In order to achieve the above object, the present invention adopts following scheme:
A kind of binary ice freezing liquid is characterized in that comprising the component of following content:
Edible alcohol 7.89g/100mL～23.67g/100mL, being converted into volume is 10～30mL/100mL;
Sucrose 4g/100mL～6g/100mL
Salt 0.5g/100mL～2g/100mL
Distilled water surplus.That is to say that all the other complement to distilled water
100mL。
Aforesaid binary ice freezing liquid is characterized in that also comprising edible glycerol: 0g/100mL～12.61g/100mL and sorbierite: 0g/100mL～4g/100mL.Wherein to be converted into volume content be 0ml/100mL～10ml/100mL to the content of edible glycerol
A kind of method of using the crisp meat grass carp of the freezing processing of aforesaid binary ice freezing liquid sheet is characterized in that may further comprise the steps:
A, slaughter after new fresh and crisp meat grass carp placed cold water dipping, clean, section and bacteria reducing processing;
Crisp meat grass carp sheet after B, the processing places the binary ice freezing liquid that is cooled to-26 ℃, and snap frozen to central temperature is-5 ℃;
C, be placed in after packing in-18 ℃ of freezers and preserve.
Aforesaid method, the cold water that places water temperature to be lower than 10 ℃ of fish body temperature degree new fresh and crisp meat grass carp before it is characterized in that slaughtering was pulled out after 5～6 minutes, to kill the fish sharp knife inserts in the cheek, cut off oblongata, bloodletting, gill, the cheek, head, fin etc., clean with 15 ℃ cold water, after the segment it is cut into the fillet about 7cm * 4cm * 1cm.
Aforesaid method is characterized in that described bacteria reducing processing specifically is to pull out after the new fresh and crisp meat grass carp sheet that will clean up places 2.5% the sodium acetate solution that is chilled to 4 ℃ in advance to soak 10min, drains away the water.
Aforesaid method is characterized in that placing freezing tank to utilize compressor cooling the binary ice freezing liquid earlier, makes chilled liquid temperature reduce to-26 ℃.
In sum, beneficial effect of the present invention:
The cold water dipping can reduce the juice loss rate (place after 60 days only is 8.53%) of the crisp meat grass carp sheet that thaws before employing was slaughtered among the present invention, and directly slaughtered freezing its juice loss rate of fillet in back up to 12.67%; 2.5% sodium acetate solution floods crisp meat grass carp sheet, and the original content of molds that can make crisp meat grass carp is by untreated 4.6 * 10
2CFU/g is reduced to 1.5 * 10
2CFU/g has improved the hygienic quality of crisp meat grass carp sheet, crisp meat grass carp sheet is immersed in not change its protein, moisture and the ash composition that grades in the sodium acetate solution simultaneously; Sodium acetate can also suppress foodborne bacterial pathogens such as staphylococcus aureus, yersinia enterocolitica, Listeria, Escherichia coli and clostridium botulinum etc. except that suppressing the putrefactive microorganisms; Conveniently be easy to get simultaneously, cheap economy also is acknowledged as " safety "; The various components of forming the freezing system of binary ice are food-grade, the problem that does not have safety and health aspect, adopt the freezing system of binary ice to carry out freezing processing, the fillet central temperature can be reduced to-5 ℃ in 15min, compare with tunnel type is freezing with traditional blowing-type, the crisp meat grass carp sheet that the freezing system of binary ice is handled has kept sharp and clear mouthfeel after thawing, organoleptic quality is better.
Description of drawings
Fig. 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with the description of drawings and the specific embodiment the present invention is described further:
Embodiment 1
1. crisp meat grass carp is lived and kill bloodletting, fish is cut open after cleaning blood stains, impurity, gill and black film, decaptitate, truncate, go the cheek to remove fin, it is cut into fillet about 7cm * 4cm * 1cm;
2. prepare the binary ice freezing liquid:
The binary ice freezing liquid comprises sucrose, salt, edible alcohol, D-sorbite, edible glycerol, and its composition and mass content are as follows:
Edible alcohol: 20mL/100mL
Sucrose: 5g/100mL
Salt: 1.5g/100mL
All the other complement to 100mL with distilled water.
3. the binary ice freezing liquid is placed the cryogenic freezing groove, opening compressor freezes to freezing liquid, treat (freezing liquid of this moment is the slob state) when freezing liquid is reduced to-26 ℃, pour the crisp meat grass carp sheet of having handled well into freezing tank, real-time tracking fillet central temperature, when treating that its central temperature arrives-5 ℃ frozen fillet are pulled out and drain and carry out the tray packing, place the tunnel type refrigerator to be refrigerated to center temperature of fish to-18 ℃, vanning is placed on freeze preservation in-18 ℃ of freezers.
Embodiment 2
1. crisp meat grass carp is lived and kill bloodletting, fish is cut open after cleaning blood stains, impurity, gill and black film, decaptitate, truncate, remove the peel, it is cut into fillet about 7cm * 4cm * 1cm;
2. bacteria reducing processing: pull out after placing 2.5% the sodium acetate solution that is chilled to 4 ℃ in advance to soak 10min the fillet that cut, drain away the water;
3. prepare the binary ice freezing liquid:
The binary ice freezing liquid comprises sucrose, salt, edible alcohol, D-sorbite, edible glycerol, and its composition and mass content are as follows:
Edible alcohol: 10mL/100mL
Edible glycerol: 10mL/100mL
D-sorbite: 4g/100mL
Sucrose: 6g/100mL
Salt: 2g/100mL
All the other complement to 100mL with distilled water.
4. the binary ice freezing liquid is placed the cryogenic freezing groove, opening compressor freezes to freezing liquid, treat (freezing liquid of this moment is the slob state) when freezing liquid is reduced to-26 ℃, pour the crisp meat grass carp sheet of having handled well into freezing tank, real-time tracking fillet central temperature, when treating that its central temperature arrives-5 ℃ frozen fillet are pulled out and drain and carry out the tray packing, place the tunnel type refrigerator to be refrigerated to center temperature of fish to-18 ℃, vanning is placed on freeze preservation in-18 ℃ of freezers.
Embodiment 3
1. place cold water (water temperature is lower than about 10 ℃ of fish body temperature degree) to pull out after 5～6 minutes new fresh and crisp meat grass carp before slaughtering, to kill the fish sharp knife inserts in the cheek, cut off oblongata, bloodletting, gill, cheek, head, fin etc., clean with 15 ℃ cold water, after the segment it is cut into the fillet about 7cm * 4cm * 1cm;
2. bacteria reducing processing: pull out after placing 2.5% the sodium acetate solution that is chilled to 4 ℃ in advance to soak 10min the fillet that cut, drain away the water;
3. prepare the binary ice freezing liquid:
The binary ice freezing liquid comprises sucrose, salt, edible alcohol, D-sorbite, edible glycerol, and its composition and mass content are as follows:
Edible alcohol: 30mL/100mL
Edible glycerol: 10mL/100mL
D-sorbite: 4g/100mL
Sucrose: 6g/100mL
Salt: 2g/100mL
All the other complement to 100mL with distilled water.
4. the binary ice freezing liquid is placed the cryogenic freezing groove, opening compressor freezes to freezing liquid, when treating that freezing liquid is reduced to-26 ℃, the freezing liquid of this moment is the slob state, pour the crisp meat grass carp sheet of having handled well into freezing tank, real-time tracking fillet central temperature when treating that its central temperature arrives-5 ℃ is pulled frozen fillet out and is drained and carry out the tray packing, place the tunnel type refrigerator to be refrigerated to center temperature of fish to-18 ℃, vanning is placed on freeze preservation in-18 ℃ of freezers.
Claims (6)
1. binary ice freezing liquid is characterized in that comprising the component of following content:
Edible alcohol 7.89g/100mL～23.67g/100mL
Sucrose 4～6g/100mL
Salt 0.5～2g/100mL
Distilled water surplus.
2. binary ice freezing liquid according to claim 1 is characterized in that also comprising edible glycerol: 0～12.61g/100mL and sorbierite: 0～4g/100mL.
3. method of using claim 1 or the crisp meat grass carp of the 2 freezing processing of described binary ice freezing liquid sheet is characterized in that comprising step:
A, slaughter after new fresh and crisp meat grass carp placed cold water dipping, clean, section and bacteria reducing processing;
Crisp meat grass carp sheet after B, the processing places the binary ice freezing liquid that is cooled to-26 ℃, and snap frozen to central temperature is-5 ℃;
C, be placed in after packing in-18 ℃ of freezers and preserve.
4. method according to claim 3, the cold water that places water temperature to be lower than 10 ℃ of fish body temperature degree new fresh and crisp meat grass carp before it is characterized in that slaughtering was pulled out after 5～6 minutes, to kill the fish sharp knife inserts in the cheek, cut off oblongata, bloodletting, gill, the cheek, head, fin etc., clean with 15 ℃ cold water, after the segment it is cut into the fillet about 7cm * 4cm * 1cm.
5. method according to claim 3 is characterized in that described bacteria reducing processing specifically is to pull out after the new fresh and crisp meat grass carp sheet that will clean up places 2.5% the sodium acetate solution that is chilled to 4 ℃ in advance to soak 10min, drains away the water.
6. method according to claim 3 is characterized in that placing freezing tank to utilize compressor cooling the binary ice freezing liquid earlier, makes chilled liquid temperature reduce to-26 ℃.
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| CN 201010527334 CN101965859B (en) | 2010-10-26 | 2010-10-26 | Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719229A (en) * | 2012-06-14 | 2012-10-10 | 中国水产科学研究院南海水产研究所 | Freezing liquid for direct immersion freezing of food |
| CN103053672A (en) * | 2012-11-02 | 2013-04-24 | 浙江省海洋开发研究院 | Tuna preservation method |
| CN103584181A (en) * | 2013-11-08 | 2014-02-19 | 中国水产科学研究院南海水产研究所 | Method for producing crisped grass carp conditioned fish slice |
| CN103865495A (en) * | 2014-04-10 | 2014-06-18 | 李月燕 | Refrigerating liquid for refrigerating foods via impregnation process |
| CN104856191A (en) * | 2015-05-29 | 2015-08-26 | 林巧珍 | Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution |
| CN105076347A (en) * | 2014-05-06 | 2015-11-25 | 浙江海洋学院 | Agent for processing living fishes after capturing, preparation method and applications thereof |
| CN105432765A (en) * | 2014-08-22 | 2016-03-30 | 浙江海洋学院 | Fresh-keeping ice for shrimps as well as preparation method and application |
| CN111972476A (en) * | 2020-08-31 | 2020-11-24 | 中山洪力健康食品产业研究院有限公司 | Processing technology for quick-freezing cut crisped grass carp |
| CN112293472A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for seafood |
| CN114403383A (en) * | 2022-02-10 | 2022-04-29 | 浙江工业大学 | Method for controlling protein denaturation in minced fillet chopping process |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719229B (en) * | 2012-06-14 | 2014-07-30 | 中国水产科学研究院南海水产研究所 | Freezing liquid for direct immersion freezing of food |
| CN102719229A (en) * | 2012-06-14 | 2012-10-10 | 中国水产科学研究院南海水产研究所 | Freezing liquid for direct immersion freezing of food |
| CN103053672A (en) * | 2012-11-02 | 2013-04-24 | 浙江省海洋开发研究院 | Tuna preservation method |
| CN103053672B (en) * | 2012-11-02 | 2013-12-25 | 浙江省海洋开发研究院 | Tuna preservation method |
| CN103584181A (en) * | 2013-11-08 | 2014-02-19 | 中国水产科学研究院南海水产研究所 | Method for producing crisped grass carp conditioned fish slice |
| CN103865495B (en) * | 2014-04-10 | 2016-05-18 | 李月燕 | A kind of freezing liquid for infusion process frozen food |
| CN103865495A (en) * | 2014-04-10 | 2014-06-18 | 李月燕 | Refrigerating liquid for refrigerating foods via impregnation process |
| CN105076347A (en) * | 2014-05-06 | 2015-11-25 | 浙江海洋学院 | Agent for processing living fishes after capturing, preparation method and applications thereof |
| CN105432765A (en) * | 2014-08-22 | 2016-03-30 | 浙江海洋学院 | Fresh-keeping ice for shrimps as well as preparation method and application |
| CN104856191A (en) * | 2015-05-29 | 2015-08-26 | 林巧珍 | Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution |
| CN111972476A (en) * | 2020-08-31 | 2020-11-24 | 中山洪力健康食品产业研究院有限公司 | Processing technology for quick-freezing cut crisped grass carp |
| CN112293472A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for seafood |
| CN114403383A (en) * | 2022-02-10 | 2022-04-29 | 浙江工业大学 | Method for controlling protein denaturation in minced fillet chopping process |
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