CN101965859B - 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 PDF

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Publication number
CN101965859B
CN101965859B CN 201010527334 CN201010527334A CN101965859B CN 101965859 B CN101965859 B CN 101965859B CN 201010527334 CN201010527334 CN 201010527334 CN 201010527334 A CN201010527334 A CN 201010527334A CN 101965859 B CN101965859 B CN 101965859B
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freezing
grass carp
binary ice
meat grass
crisp meat
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CN101965859A (en
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李琳
孙莉娜
张黎
邓标
林泽莹
陈丽娥
吴秀英
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University of Electronic Science and Technology of China Zhongshan Institute
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University of Electronic Science and Technology of China Zhongshan Institute
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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

Binary ice freezing liquid and use the method for the crisp meat grass carp of the freezing processing of this freezing liquid sheet
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, the characteristics such as nutritious, the parent who is subject 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 cultivate and the crisp meat grass carp on middle mountain wherein outstanding person especially.Because its special taste quality, sell mainly take fresh and alive fish as main on the way far away of present crisp meat grass carp, cost of transportation is quite high, add the phenomenons such as the damage of fish body, death easily occur in the transportation of live fish process of way far away, cause crisp meat grass carp in that external domestic markets is relatively more rare and price is high, greatly restricted the development of this organism production.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.Frozen fillet then is an approach that convenience is favourable.
The freezing mode of current aquatic products is cooling medium mainly with air greatly, and chilling rate is slow and energy consumption is higher, and the ice crystal of generation is larger, 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 namely the energy consumption of fabulous conductivity of heat, very high cooling performance, high latent heat and rationalization can reach high refrigerating efficiency, is the promising cooling medium of a kind of tool.Binary ice is slimy suspension, have the characteristics such as the large 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 sex change and the cell membrane damage of protein and suppress microbial growth by very fast when frozen fish.Simultaneously, because the aquatic products surface is covered by fine and closely woven binary ice, can eliminate the space that produces in the fish surface when adopting trash ice refrigeration, prevent air to the oxidation of aquatic products, guarantee the quality of frozen fish.
The frozen fish meat quality is subject to the impact of material quality, freezing mode and storage conditions etc., wherein the mode of slaughtering of fish is larger 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; Although microbial growth is suppressed in refrigerating process, the flesh of fish that original content of molds is high easily occurs corrupt after thawing, and causes the inferior quality of frozen 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 process 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, water conservation and antioxidizing antistaling agent.This antistaling agent makes an addition to 0.1~10% concentration in the processing of single frozen fish fillet has following characteristics: shitosan is bred to stop bacterium to the decomposition of albumen or is delayed corruption by the establishment microbial growth, come the activity of inactive enzyme to stop look to become the generation of reaction by enzyme inhibitor and antioxidant content, process the oxidative rancidity that contacts to delay lipid that reduces with air by film forming, prevent simultaneously antistaling agent and water loss, 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 Aquatic Product Process 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, namely downcut fillet with it from fish, cut subsequently the flesh of fish side of fillet fillet are divided into 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 along a lancing, and cut fish-skin with scissors or other instrument, can from larger frozen fillet, remove the part fillet.Preferred overcoat or the packing that is equipped with flexibility, resealable, thus untapped fillet part can be preserved, in order to use in the future.
4. Chinese patent<application number〉200310107809.6<denomination of invention〉food non-direct-contact superconducting ultra-low-temperature refrigerating-fluid freezing method and apparatus<applicant〉high Huaming<contact address〉29 the 502 Room<summaries in Zhoushan Dinghai District Xiang Yuan residential district, Zhejiang Province〉the present invention relates to a kind of new method and the device for carrying out said in food IQF keeping-freshness storage field.Propose a kind of food that is cooled and directly contact dipping, immersion or spray refrigeration method with the freezing liquid right and wrong.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 the freezing basket of film special isolation food, the freezing Production line of automatic cycle; 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, the 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 the 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 characterized by further 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, it is characterized in that slaughtering the front cold water that places water temperature to be lower than 10 ℃ of fish temperatures new fresh and crisp meat grass carp 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 pulling out after new fresh and crisp meat grass carp sheet that described bacteria reducing processing specifically will clean up places 2.5% the sodium acetate solution that is chilled in advance 4 ℃ 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 first, makes chilled liquid temperature be down to-26 ℃.
In sum, beneficial effect of the present invention:
Adopt among the present invention and slaughter front cold water dipping and can reduce the juice loss rate (place after 60 days only is 8.53%) of the crisp meat grass carp sheet that thaws, and directly slaughter its juice loss rate of rear freezing fillet up to 12.67%; 2.5% sodium acetate solution floods crisp meat grass carp sheet, can make the original content of molds of crisp meat grass carp 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 suppressing the putrefactive microorganisms; Conveniently be easy to get simultaneously, cheap economy also is acknowledged as " safety "; The various components that form the freezing system of binary ice are food-grade, the problem that does not have the 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 processed has kept sharp and clear mouthfeel after thawing, organoleptic quality is better.
Description of drawings
Fig. 1 is flow chart of the present invention.
The specific embodiment
Below in conjunction with 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 down 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 tunnel type freezer 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 in advance 4 ℃ 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 down 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 tunnel type freezer to be refrigerated to center temperature of fish to-18 ℃, vanning is placed on freeze preservation in-18 ℃ of freezers.
Embodiment 3
1. slaughter and frontly place cold water (water temperature is lower than about 10 ℃ of fish temperatures) to pull out after 5~6 minutes new fresh and crisp meat grass carp, 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 in advance 4 ℃ 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 down 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 tunnel type freezer to be refrigerated to center temperature of fish to-18 ℃, vanning is placed on freeze preservation in-18 ℃ of freezers.

Claims (5)

1. binary ice freezing liquid is characterized in that its component and content are:
Wherein said binary ice freezing liquid is used for the crisp meat grass carp of freezing processing sheet, 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.
2. a right to use requires the method for the crisp meat grass carp of the 1 freezing processing of described binary ice freezing liquid sheet, it 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.
3. method according to claim 2, it is characterized in that slaughtering the front cold water that places water temperature to be lower than 10 ℃ of fish temperatures new fresh and crisp meat grass carp 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, clean with 15 ℃ cold water, after the segment it is cut into the fillet of 7cm * 4cm * 1cm.
4. method according to claim 2 is characterized in that pulling out after new fresh and crisp meat grass carp sheet that described bacteria reducing processing specifically will clean up places 2.5% the sodium acetate solution that is chilled in advance 4 ℃ to soak 10min, drains away the water.
5. method according to claim 2 is characterized in that placing freezing tank to utilize compressor cooling the binary ice freezing liquid first, makes chilled liquid temperature be down to-26 ℃.
CN 201010527334 2010-10-26 2010-10-26 Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same Expired - Fee Related CN101965859B (en)

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CN103053672B (en) * 2012-11-02 2013-12-25 浙江省海洋开发研究院 Tuna preservation method
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CN103865495B (en) * 2014-04-10 2016-05-18 李月燕 A kind of freezing liquid for infusion process frozen food
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
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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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