CN103564617A - Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof - Google Patents
Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof Download PDFInfo
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- CN103564617A CN103564617A CN201310430654.3A CN201310430654A CN103564617A CN 103564617 A CN103564617 A CN 103564617A CN 201310430654 A CN201310430654 A CN 201310430654A CN 103564617 A CN103564617 A CN 103564617A
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- 238000007710 freezing Methods 0.000 title claims abstract description 31
- 230000008014 freezing Effects 0.000 title claims abstract description 31
- 241001465754 Metazoa Species 0.000 title claims abstract description 27
- 239000013078 crystal Substances 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004321 preservation Methods 0.000 title claims abstract description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 26
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 26
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 26
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 25
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 25
- 239000010452 phosphate Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 17
- 238000005057 refrigeration Methods 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 description 33
- 241000196324 Embryophyta Species 0.000 description 17
- 230000000694 effects Effects 0.000 description 12
- 238000010257 thawing Methods 0.000 description 10
- 241001596950 Larimichthys crocea Species 0.000 description 8
- 239000002932 luster Substances 0.000 description 6
- 229920000388 Polyphosphate Polymers 0.000 description 5
- 239000001205 polyphosphate Substances 0.000 description 5
- 235000011176 polyphosphates Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 3
- 240000004980 Rheum officinale Species 0.000 description 3
- 235000008081 Rheum officinale Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010023126 Jaundice Diseases 0.000 description 2
- 239000012752 auxiliary agent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 230000000392 somatic effect Effects 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a micro-ice crystal freezing aid, particularly a micro-ice crystal freezing aid for animals and plants and an application method thereof. The freezing aid comprises the following components in percentage by mass: 0.2-5% of trehalose, 0.1-3% of phosphate and the balance of water. The application method comprises the following steps: (1) proportionally preparing trehalose, phosphate and water into the freezing aid; (2) putting a refrigerated substance into the prepared 0-10 DEG C freezing aid to perform precooling immersion for 30-60 minutes; and (3) sending the precooled refrigerated substance into a refrigerator to be refrigerated. The freezing aid can keep the cytomembranes of the frozen animal or plant complete, so that the animal or plant tissues are kept complete, and the ice crystals in the animal or plant tissues are fine; and after long-term freeze preservation, the cytomembranes of the animal or plant can be still kept complete, and the defrozen animal and plant still has the original color, flavor, elasticity for chewing and nutrition.
Description
Technical field
The present invention relates to a kind of micro ice crystal freeze preservation and help and freeze agent, particularly a kind of animal and plant body micro ice crystal freeze preservation helps and freezes agent.
Background technology
The freezing processing of animal and plant body at present mainly adopts the method for freezing and refrigeration, the cryogenic freezing of short time freezes to cause somatic breaking, product surface jaundice after long-time refrigeration, after thawing, protein runs off, and makes animal and plant body lose original color and luster, flavour and chew malleable and nutrition.
Summary of the invention
The object of the invention is to: solve in prior art the freezing processing of animal and plant body and mainly adopt the method for freezing and refrigeration when sharp freezing, to produce larger ice crystal to cause body cell to break, product surface jaundice after long-time refrigeration, after thawing, protein runs off, and makes product lose the problem of original delicate flavour and nutrition.
The present invention is achieved through the following technical solutions: of the present invention helping frozen agent and comprised trehalose, phosphate;
Wherein trehalose mass fraction is 0.2%-5%, and phosphate mass fraction is 0.1-3%, and surplus is water.
Animal and plant body of the present invention helps the using method of freezing agent, following three steps, consists of:
(1) preparation helps and freezes agent: according to phosphate mass fraction, be 0.1～3%, trehalose mass fraction is 0.2%～5%, and the proportioning mode that surplus is water joins phosphate and trehalose in the food-grade water that meets food hygiene requirement, is mixed with to help and freezes liquid;
(2) precooling technique: the article that need cold storing and fresh-keeping are removed to impurity and wash down after put into 0 ℃ for preparing in advance--liquid is frozen in 10 ℃ help, at 0 ℃--at the temperature of 10 ℃, precooling is soaked, and the time is 10～60 minutes;
(3) warehouse-in refrigeration: drain away the water, will refrigerate after the good food product refrigeration of precooling.
When need to thaw, only fish body need be immersed in completely in the appropriate saline solution of concentration and soak and thaw, wherein the optium concentration of saline solution is 1%-3%, and temperature is at 5 ℃--10 ℃.
Beneficial effect of the present invention is: can make the cell membrane of freezing animal and plant body keep complete, animal and plant body tissue remains intact, in animal and plant body tissue, ice crystal is trickle, the cell membrane that Long-term Cold Storage is preserved rear animal and plant body still can guarantee complete, animal and plant body is organized still and is remained intact, in animal and plant body tissue, ice crystal is still tiny, and after thawing, animal and plant body keeps original color and luster, flavour and chews malleable and nutrition.
Accompanying drawing explanation
Fig. 1 is the rheum officinale flesh of fish section micro-image after adopting traditional refrigerating process freezing;
Fig. 2 processes the rheum officinale flesh of fish section micro-image after freezing for adopting existing other to help to freeze liquid;
Fig. 3 is the rheum officinale flesh of fish section micro-image after power-assist liquid of the present invention is processed and is freezing.
The specific embodiment
Of the present invention helping frozen agent and comprised trehalose, phosphate;
Wherein trehalose mass fraction is 0.2%～5%(but must not surpasses 5%, while surpassing 5%, precooling thing can be with sweet sense, make product not possess genuineness), phosphate mass fraction is 0.1～3%(phosphate may affect product effect lower than 0.1% time, solution can produce precipitation, phosphate content and higher than 3%, also easily make food produce peculiar smell to make product not possess genuineness because forming saturated solution higher than 2.5% time), surplus is water.
Described help that to freeze the optimal value of agent each component as follows:
Trehalose mass fraction is 1%, and phosphate mass fraction is 2%, and surplus is water.
Animal and plant body of the present invention helps the using method of freezing agent, following three steps, consists of:
(1) preparation helps and freezes agent: according to phosphate mass fraction, be 0.1～3%, trehalose mass fraction is 0.2%～5%, and the proportioning mode that surplus is water joins phosphate and trehalose in the drinking water that meets food hygiene requirement, is mixed with to help and freezes liquid;
(2) precooling technique: the article that need cold storing and fresh-keeping are removed to impurity and wash down after put into 0 ℃ for preparing in advance--liquid is frozen in 10 ℃ help, at 0 ℃--at the temperature of 10 ℃, precooling is soaked, and the time is 10～60 minutes;
(3) warehouse-in refrigeration: drain away the water, will refrigerate after the good food product refrigeration of precooling.
Phosphate have maintain animal and plant body water holding capacity, suppress and the mixture that prevents animal and plant body internal protein freeze denaturation ability such as: sodium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, dikalium phosphate, tertiary sodium phosphate, tripotassium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate or 2 kinds or two or more these material etc. all has above-mentioned functions.
Phosphate of the present invention comprises all phosphate and 2 kinds or above phosphate mixt.
Embodiment 1:
1, freezing the helping of configuration micro ice crystal frozen liquid: take 1.4 kilograms of phosphate, trehalose: 0.7 kilogram.Phosphate and trehalose are dissolved in 97.9 kilograms, 0 ℃～10 ℃ running water (or drinking water of foodstuff sanitation-stage) completely.
2, precooling technique: the large yellow croaker after cleaning (removing the large yellow croaker after surface impurity) is put into the micro ice crystal of 0 ℃～10 ℃ configuring and help and freeze liquid precooling, (fish and help the weight ratio of freezing liquid to be about 1:1.5, help and freeze liquid measure while being less than 1.5 times of fish weight, fish body precooling cooling-down effect is poor; Help and freeze liquid usage ratio and greatly affect cost.) precooling soak time is about 30 minutes.
3, warehouse-in refrigeration: drain away the water, the good refrigeration thing of precooling is sent into the freezing and refrigeration of freezer.
Through this method, help the large yellow croaker cell membrane freezing after processing complete, animal and plant body tissue remains intact, and color and luster remains intact, and has reached fresh-keeping effect.Again after thawing, can reach the similar fragrance of fresh large yellow croaker, flavour and chew strength.
Note: 1, according to the size of fish body, the above-mentioned interpolation concentration of freezing agent that helps can make the appropriate adjustments.
2, the fish of formed objects, helps and freezes liquid concentration as changed, precooling time lengthening or shorten and also can reach propinquity effect.
3, precooling soaking temperature is generally set in 0 ℃～10 ℃, but, if helped, freeze liquid and precooling food cell inside and outside (or in article) liquid and do not freeze, precooling temperature can be lower than 0 ℃, if can not there is the reasons such as microorganism, do not cause food spoilage phenomenon, if precooling soaking temperature also can surpass the large or epidermis of 10 ℃ of volume of food that need freeze preservation or fat deposit is thicker, suitably control precooling soaking temperature and keep reduced levels, guaranteeing under food stay-in-grade prerequisite, pre-cool time can be over 60 minutes.If the fish that precooling individuality is less, shrimps are during as dried shrimp or cloves fish, precooling soak time also can be less than 10 minutes.
4, freezing and refrigeration refrigerates after can adopting all kinds of quick-frozen modes (dull and stereotyped quick-frozen or spiral quick-frozen and additive method quick-frozen).Individual product also can be without quick-frozen, directly enter the freezing preservation of freezer.
5, use the freezing product of micro ice crystal refrigeration fresh-keeping technique when thawing, to make better processing effect with the following methods:
(1), configuration thawing solution, thawing solution is the saline solution of concentration 1%--3%;
(2), fish being put into thawing solution immersion thaws.The liquid measure of thawing is the least possible, does not just have fish surface for good.Thawing time summer (approximately 25 ℃ of left and right of environment temperature) approximately needed about 4 hours, and winter, (approximately 10 ℃ of left and right of environment temperature) approximately needed about 8 hours.
According to chilled index, evaluate the following parameter of comparative evaluation, whether flake is limpid full, the fish gill whether color and luster, fish body surface whether color and luster, fish body touch by elasticity, oppress whether flavour, the flesh of fish and whether chew strength, chilled whole indexs are all 9 minutes, and the index of the acquisition in embodiment 1 is respectively 7 minutes, 7 minutes, 8 minutes, 7 minutes, 7 minutes.
Embodiment 2-9 and comparative example 1-11
On the basis of embodiment 1, replace freezing composition and concentration, precooling soak time and the precooling soaking temperature that freezes component in liquid that help of micro ice crystal, other conditions are constant, and adopt identical assay method and index, obtain corresponding correction data, the replacement situation of each parameter and quality evaluation result difference reference table 1 and table 2 in subsequent embodiment.
Table 1:
Table 2
Table 2 remarks: the flake of chilled large yellow croaker of take is limpid, full is 9 minutes; Fish gill color and luster is scarlet, viscous liquid state is 9 minutes; Not 9 minutes, fish body colour pool; It is 9 minutes by elasticity that fish body touches; Flesh of fish flavour refers to that the flavour after culinary art (steaming in clear soup) is 9 minutes; The flesh of fish is chewed strength and is referred to that chewing after culinary art (steaming in clear soup) is 9 minutes ,-with the These parameters of chilled large yellow croaker, pass judgment on each These parameters of organizing of A-S.
Table 1 table 2 is found after contrast:
1, the formula rate of embodiment 4 and soak time are best.
When 2, trehalose component ratio reaches 4%, oppress flavour and be subject to minimal effect;
When 3, trehalose component reaches 5% over 4%, oppress flavour slightly pleasantly sweet, affected genuineness.
4, be applied in large yellow croaker freeze preservation, soak time 30 minutes is best, and more than 30 minutes to 40 minute effect does not change.
5, polyphosphate component is 2%, and when trehalose component reaches 3% over 1%, indices is basically identical;
6, the system of D-sorbite+trehalose is not so good as the fresh-keeping effect of polyphosphate+trehalose system to the fresh-keeping effect of fish;
7, the fresh-keeping effect of polyphosphate+D-sorbite+trehalose and the fresh-keeping effect of polyphosphate+trehalose are basically identical;
When 8, the component of trehalose+D-sorbite is too high, can affect flavour after fish culinary art (in component the content height of sugar can affect flavour) content of polyphosphate meets or exceeds 3% and understands the flavour that affect fish.
In conjunction with picture, effect of the present invention is described
Picture amplifies 1000 times of slice maps (pink is structure of fish muscle, and white is ice crystal) for produce the flesh of fish in large yellow croaker body for different process:
Fig. 1 is the flesh of fish section of traditional refrigerating process, and as can be seen from the figure large, the structure of fish muscle of ice crystal is substantially by ice crystal (directly) cut-out, and preservation condition is poor;
Fig. 2 is the flesh of fish section of processing through a kind of existing freezing auxiliary agent, and as can be seen from the figure ice crystal is with respect to traditional handicraft, and volume reduces to some extent, and the preservation condition of structure of fish muscle makes moderate progress, but still has the fracture phenomena of structure of fish muscle;
The flesh of fish section of Fig. 3 for processing through the present invention, as can be seen from the figure has significant progress compared with traditional handicraft and existing freezing auxiliary agent treatment technology, and ice crystal is small, and flesh of fish cell keeps complete.
Claims (3)
1. animal and plant body micro ice crystal freeze preservation helps and freezes an agent, it is characterized in that: described helping frozen agent and comprised trehalose, phosphate; Wherein trehalose mass fraction is 0.2%～5%, and phosphate mass fraction is 0.1～3%, and surplus is water.
2. a kind of animal and plant body micro ice crystal freeze preservation according to claim 1 helps and freezes agent, it is characterized in that: the optimal value that agent each component is frozen in described helping is as follows: trehalose mass fraction is 1%, and phosphate mass fraction is 2%, and surplus is water.
3. animal and plant body micro ice crystal freeze preservation according to claim 1 helps the using method of freezing agent, it is characterized in that: following three steps, consist of:
(1) preparation helps and freezes agent: according to phosphate mass fraction, be 0.1～3%, trehalose mass fraction is 0.2%～5%, and the proportioning mode that surplus is water joins phosphate and trehalose in the food-grade water that meets food hygiene requirement, is mixed with to help and freezes liquid;
(2) precooling technique: the article that need cold storing and fresh-keeping are removed to impurity and wash down after put into 0 ℃ for preparing in advance--liquid is frozen in 10 ℃ help, at 0 ℃--at the temperature of 10 ℃, precooling is soaked, and the time is 10～60 minutes;
(3) warehouse-in refrigeration: drain away the water, will refrigerate after the good food product refrigeration of precooling.
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Cited By (8)
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| CN106107415A (en) * | 2016-09-14 | 2016-11-16 | 北海宏泰水产有限公司 | A kind of frozen dose and application process changing food Glass transition temperature in quick-freezing |
| EP3354137A4 (en) * | 2015-09-22 | 2019-03-13 | Huang, Xiang | Animal, plant, fruit and vegetable freezing pretreatment method |
| CN109567067A (en) * | 2018-10-30 | 2019-04-05 | 浙江工业大学 | A kind of quality holding cooking processing method of the flesh of fish |
| CN110547323A (en) * | 2019-06-28 | 2019-12-10 | 广东省农业科学院蚕业与农产品加工研究所 | Formula for protecting eyes of frozen fish and using method thereof |
| CN110800797A (en) * | 2019-11-27 | 2020-02-18 | 浙江省海洋水产研究所 | Micro-freezing preservation method for swimming crabs |
| CN111000168A (en) * | 2019-12-19 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Processing method of ice mountain mussel capable of being used as thorn body |
| CN113229353A (en) * | 2021-06-02 | 2021-08-10 | 渤海大学 | Preparation and thawing method of frozen pear dices thawing solution |
| CN114431283A (en) * | 2022-02-22 | 2022-05-06 | 集美大学 | Fish composite antifreeze agent and application thereof |
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| EP3354137A4 (en) * | 2015-09-22 | 2019-03-13 | Huang, Xiang | Animal, plant, fruit and vegetable freezing pretreatment method |
| CN106107415A (en) * | 2016-09-14 | 2016-11-16 | 北海宏泰水产有限公司 | A kind of frozen dose and application process changing food Glass transition temperature in quick-freezing |
| CN109567067A (en) * | 2018-10-30 | 2019-04-05 | 浙江工业大学 | A kind of quality holding cooking processing method of the flesh of fish |
| CN110547323A (en) * | 2019-06-28 | 2019-12-10 | 广东省农业科学院蚕业与农产品加工研究所 | Formula for protecting eyes of frozen fish and using method thereof |
| CN110800797A (en) * | 2019-11-27 | 2020-02-18 | 浙江省海洋水产研究所 | Micro-freezing preservation method for swimming crabs |
| CN110800797B (en) * | 2019-11-27 | 2023-05-09 | 浙江省海洋水产研究所 | Swimming crab micro-freezing fresh-keeping method |
| CN111000168A (en) * | 2019-12-19 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Processing method of ice mountain mussel capable of being used as thorn body |
| CN113229353A (en) * | 2021-06-02 | 2021-08-10 | 渤海大学 | Preparation and thawing method of frozen pear dices thawing solution |
| CN114431283A (en) * | 2022-02-22 | 2022-05-06 | 集美大学 | Fish composite antifreeze agent and application thereof |
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