CN104256855A - Fresh seafood partial-freezing liquid - Google Patents
Fresh seafood partial-freezing liquid Download PDFInfo
- Publication number
- CN104256855A CN104256855A CN201410470540.6A CN201410470540A CN104256855A CN 104256855 A CN104256855 A CN 104256855A CN 201410470540 A CN201410470540 A CN 201410470540A CN 104256855 A CN104256855 A CN 104256855A
- Authority
- CN
- China
- Prior art keywords
- seafood
- calcium chloride
- fresh
- partial
- freezing liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014102 seafood Nutrition 0.000 title claims abstract description 33
- 238000007710 freezing Methods 0.000 title abstract description 9
- 239000007788 liquid Substances 0.000 title abstract description 6
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims abstract description 22
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 15
- 239000001110 calcium chloride Substances 0.000 claims abstract description 15
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012530 fluid Substances 0.000 claims description 29
- UHOVQNZJYSORNB-UHFFFAOYSA-N monobenzene Natural products C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 16
- 239000000470 constituent Substances 0.000 claims description 12
- -1 benzene polyphenol Chemical class 0.000 claims description 8
- 210000004027 cell Anatomy 0.000 abstract description 20
- 241000251468 Actinopterygii Species 0.000 abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000835 fiber Substances 0.000 abstract description 12
- 239000011780 sodium chloride Substances 0.000 abstract description 9
- 229920002101 Chitin Polymers 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 238000005562 fading Methods 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract 3
- 210000001087 myotubule Anatomy 0.000 abstract 1
- 235000008078 Arctium minus Nutrition 0.000 description 14
- 240000005374 Rumex hydrolapathum Species 0.000 description 14
- 235000015290 Rumex hymenosepalus Nutrition 0.000 description 14
- 241001274979 Selenotoca multifasciata Species 0.000 description 14
- 239000000203 mixture Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 2
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Abstract
The invention provides a fresh seafood partial-freezing liquid. The fresh seafood partial-freezing liquid is prepared from the following major components in percentage by mass: 12%-18% of calcium chloride, 5%-10% of propyl alcohol, 1%-5% of tea polyphenol and the balance of water. Compared with an existing aquatic product partial-freezing liquid, the fresh seafood partial-freezing liquid has the advantages that 1, sodium chloride is replaced by calcium chloride, the effects of sodium chloride and calcium chloride on regulating the freezing point of the seafood have no great differences, but the molecule of calcium chloride is larger than that of sodium chloride and fewer molecules of calcium chloride are capable of going into the fiber cells of seafood muscles than the molecules of sodium chloride, and therefore, the influence on the cells is lower, and consequently, calcium chloride is capable of keeping the integrity of the muscle fibers better; 2, ethanol is replaced by propyl alcohol, ethanol is capable of dissolving pigments on the surfaces of colored fishes to lead to the color fading of the fishes, but the phenomenon is not caused by propyl alcohol, and therefore, the appearance of the seafood is preserved better; 3, chitin is replaced by tea polyphenol, and both as sterilizing antioxidants, the tea polyphenol has better effect than the chitin.
Description
Technical field
The present invention relates to a kind of microrefrigerating fluid, particularly relate to a kind of fresh and alive seafood microrefrigerating fluid.
Background technology
Existing fresh and alive seafood microrefrigerating fluid, a kind of Microrefrigerating fluid for fresh live aquatic product as described in the patent of invention of patent No. zl03114741.0, its composition comprises sodium chloride, ethanol, chitin and water, micro-ly freeze the aquatic products after process through this, its timeliness maintaining product meat fiber integrality is short, and for coloured fingerling, such as large yellow croaker and so on, carry out micro-freeze process after, the phenomenon of fading can be caused, the original appearance of aquatic products cannot be kept.
Summary of the invention
The object of the present invention is to provide one can maintain seafood meat fiber integrality for a long time, and keep the non-fading fresh and alive seafood microrefrigerating fluid of seafood original appearance, solve the problem in background technology.
For achieving the above object, the present invention adopts following technical scheme:
A kind of fresh and alive seafood microrefrigerating fluid, its main constituent and percentage by weight are:
Calcium chloride 12%-18%, propyl alcohol 5%-10%, benzene polyphenol 1%-5%, surplus is water.
Fresh and alive seafood microrefrigerating fluid in the present invention is compared with former aquatic products microrefrigerating fluid, there is following advantage: 1, instead of sodium chloride with calcium chloride, both are more or less the same for regulating the effect of seafood freezing point, but because calcium chloride molecular proportion sodium chloride molecule is large, its quantity entering seafood meat fiber cell is less than sodium chloride, less on the impact of cell, so calcium chloride more can keep the integrality of meat fiber; 2, replace ethanol with propyl alcohol, ethanol can dissolve mutually with the pigment on coloured fish surface, causes the surface discolouration of fish, propyl alcohol then can not, better save the outward appearance of seafood; 3, replace chitin with benzene polyphenol, equally as sterilization antioxidant, the effect of benzene polyphenol is better than chitin.
Accompanying drawing explanation
Fig. 1 is fresh untreated Wild Rhubarb fish, the cell section figure of butterfish.
Fig. 2 is the cell section figure of Wild Rhubarb fish in the embodiment of the present invention one, butterfish.
Fig. 3 is the cell section figure of Wild Rhubarb fish in the embodiment of the present invention two, butterfish.
Fig. 4 is the cell section figure of Wild Rhubarb fish in the embodiment of the present invention three, butterfish.
Fig. 5 freezes process through common microrefrigerating fluid is micro-in the embodiment of the present invention four, preserves the Wild Rhubarb fish after 10 hours, the cell section figure of butterfish.
Fig. 6 to Fig. 9 be in the embodiment of the present invention four four freeze process through common microrefrigerating fluid is micro-, preserve the Wild Rhubarb fish after month, the cell section figure of butterfish.
Detailed description of the invention
A kind of fresh and alive seafood microrefrigerating fluid, its main constituent and percentage by weight are: calcium chloride 12%-18%, propyl alcohol 5%-10%, benzene polyphenol 1%-5%, and surplus is water.Described fresh and alive seafood microrefrigerating fluid is formed after the main constituent mix and blend of described proportioning.
Applicant entrusts Wenzhou Medical College, with the fresh and alive seafood microrefrigerating fluid in the present invention and common microrefrigerating fluid as a comparison, to Wild Rhubarb fish, butterfish to carry out a large amount of micro-ly freezing experiment, below in conjunction with the Fig. 1 to Fig. 9 obtained by experiment, technical scheme of the present invention is described further, but is not limited to this explanation.
Embodiment one:
A kind of fresh and alive seafood microrefrigerating fluid, its main constituent and percentage by weight are: calcium chloride 12%, propyl alcohol 10%, benzene polyphenol 5%, and surplus is water.Described fresh and alive seafood microrefrigerating fluid is formed after the main constituent mix and blend of described proportioning.
Wild Rhubarb fish after the microrefrigerating fluid process of this proportioning, butterfish, after saving one month, from its cell section figure (Fig. 2): meat fiber marshalling, visible band, with untreated Wild Rhubarb fish fresh in Fig. 1, the cell section of butterfish is similar.
Embodiment two:
A kind of fresh and alive seafood microrefrigerating fluid, its main constituent and percentage by weight are: calcium chloride 18%, propyl alcohol 5%, benzene polyphenol 1%, and surplus is water.Described fresh and alive seafood microrefrigerating fluid is formed after the main constituent mix and blend of described proportioning.
Wild Rhubarb fish after the microrefrigerating fluid process of this proportioning, butterfish, after saving one month, from its cell section figure (Fig. 3): meat fiber queueing discipline, band is clear, and with untreated Wild Rhubarb fish fresh in Fig. 1, the cell section of butterfish is similar.
Embodiment three:
A kind of fresh and alive seafood microrefrigerating fluid, its main constituent and percentage by weight are: calcium chloride 15%, propyl alcohol 7%, benzene polyphenol 3%, and surplus is water.Described fresh and alive seafood microrefrigerating fluid is formed after the main constituent mix and blend of described proportioning.
Wild Rhubarb fish after the microrefrigerating fluid process of this proportioning, butterfish, after saving one month, from its cell section figure (Fig. 4): meat fiber queueing discipline, neatly.With untreated Wild Rhubarb fish fresh in Fig. 1, the cell section of butterfish is similar.
Embodiment four:
Common seafood microrefrigerating fluid, its main constituent and percentage by weight are: sodium chloride 10%, ethanol 2%, chitin 3%, and surplus is water.Described fresh and alive seafood microrefrigerating fluid is formed after the main constituent mix and blend of described proportioning.
Wild Rhubarb fish after this common seafood microrefrigerating fluid process, butterfish, the cell section figure (Fig. 5) of 10 hours is visible after treatment: meat fiber queueing discipline, and band is visible; And preserve the cell section figure (Fig. 6 to Fig. 9) after month and show below several phenomenon: muscle fibre gap oedema, muscle fibre merges in flakes mutually, arrangement disorder, and muscle fibre breaks and dissolves and disappears.
As can be seen from experimental result, by the seafood fishery-ies product after fresh and alive seafood microrefrigerating fluid of the present invention process, in the process freezed, because cell membrane is not by bursting by freezing, maintain the complete of cell, the formation of foam after not having general freezer to thaw, ensures that cell liquid does not overflow external, has kept nutriment and flavor substance here.
Claims (1)
1. a fresh and alive seafood microrefrigerating fluid, is characterized in that, its main constituent and percentage by weight are: calcium chloride 12%-18%, propyl alcohol 5%-10%, benzene polyphenol 1%-5%, and surplus is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410470540.6A CN104256855A (en) | 2014-09-16 | 2014-09-16 | Fresh seafood partial-freezing liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410470540.6A CN104256855A (en) | 2014-09-16 | 2014-09-16 | Fresh seafood partial-freezing liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256855A true CN104256855A (en) | 2015-01-07 |
Family
ID=52148537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410470540.6A Pending CN104256855A (en) | 2014-09-16 | 2014-09-16 | Fresh seafood partial-freezing liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256855A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016173272A1 (en) * | 2015-04-29 | 2016-11-03 | 上海海洋大学 | METHOD FOR DIPPING AND FREEZING TUNA USING LOW SALT PENETRATION AMOUNT OF CaCl2 |
| CN106665791A (en) * | 2016-12-06 | 2017-05-17 | 中国水产科学研究院南海水产研究所 | Ice for food partial freezing fresh keeping |
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
-
2014
- 2014-09-16 CN CN201410470540.6A patent/CN104256855A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016173272A1 (en) * | 2015-04-29 | 2016-11-03 | 上海海洋大学 | METHOD FOR DIPPING AND FREEZING TUNA USING LOW SALT PENETRATION AMOUNT OF CaCl2 |
| CN106665791A (en) * | 2016-12-06 | 2017-05-17 | 中国水产科学研究院南海水产研究所 | Ice for food partial freezing fresh keeping |
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: WENZHOU WUHAO BIOLOGICAL PRESERVATION CO., LTD. Free format text: FORMER OWNER: WU SHIZHUAN Effective date: 20150806 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20150806 Address after: Cangnan County Lingxi Town West LITE-ON road Wenzhou 325800 Zhejiang province No. 927 Applicant after: WENZHOU WUHAO BIOLOGICAL PRESERVATION CO., LTD. Address before: An Xiang Ling Xi Zhen Cangnan County of Wenzhou City, Zhejiang Province, No. 21 325800 Applicant before: Wu Shizhuan |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
|
| RJ01 | Rejection of invention patent application after publication |