CN104982501B - A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation - Google Patents
A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation Download PDFInfo
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- CN104982501B CN104982501B CN201510357519.XA CN201510357519A CN104982501B CN 104982501 B CN104982501 B CN 104982501B CN 201510357519 A CN201510357519 A CN 201510357519A CN 104982501 B CN104982501 B CN 104982501B
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Abstract
The present invention provides a kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation, includes the following steps：Penaeus Vannmei is put into hydrochlorate composite solution and impregnated and is no more than 10 minutes, a concentration of 2~5g/L of a concentration of 4~6g/L of citric acid, salt in hydrochlorate composite solution；Clear water rinses 1~2 time, is drained on rack；It is put into 30~20 DEG C of environment, is pre-chilled 3~5 minutes；Liquid nitrogen frozen library can be entered in suction/discharge type material handling apparatus using rotating disc type by going to；The freezing rate of liquid nitrogen freezer is adjusted to 1~5mm/ minutes, the adiabatic coefficent of control device makes the temperature in liquid nitrogen library maintain 197.8~193.8 DEG C at 81.0~83.0 DEG C, carries out vitrifying and freezes and store.This method can comparatively fast reach the chill point of Penaeus Vannmei using liquid nitrogen, reduce the damage of ice crystal, while can kill microorganism and enzyme at temperatures sufficiently low, reduce corruption and the blacking of product.
Description
Technical field
The present invention relates to technical field of aquatic product processing, and in particular to a kind of Penaeus Vannmei liquid nitrogen glassy state freezes preservation
Method.
Background technology
Penaeus Vannmei (Penaeus vannamei) originates in America pacific rim waters, also known as white limb shrimp or white
The advantages that prawn, meat flavour is delicious, and dressing percentage is high becomes one of excellent cultured prawn kind generally acknowledged in the world and current generation
One of highest three big type of boundary's shrimps in culture yield.Penaeus Vannmei is introduced into China again from 1998 from Hawaii, America
South China, and since breaking through intensive diseases prevention cultivation and whole artificial propagation technology in succession, it has also become Chinese marine cultured animal development
A most fast type, cultured output have reached the 80%~90% of Chinese cultured prawn yield.
But Penaeus Vannmei moisture is high, innate immunity substance is few, unsaturated fatty acid is oxidizable, protein content
High, cathepsin activity is strong, self-dissolving is rapid, is easy to putrid and deteriorated, in fishing, transport, processing and storage easily by
To bacteria attack and it is putrid and deteriorated, while will produce blacking.The common preservation technology of Penaeus Vannmei has low temperature, controlled atmosphere, biology
Antistaling agent etc..Freezing can effectively inhibit the activity of the growth and polyphenol oxidase of microorganism, but partially protein can be made to be denaturalized,
Juice loss is caused, it is larger to organoleptic effects, and also cold storage energy consumption is very big.Refrigeration can keep the sense organ of prawn in a short time
Quality, loss is small caused by nutriment, and can effectively slow down the decline of prawn quality in transportational process, but refrigerates to south
The inhibiting effect of the blacking of penaeus vannamei and microorganism growth is limited.Therefore a kind of more suitable mode is needed to be protected
It hides, that is, keeps the freshness of product, and keep the quality of product, especially the blacking of shrimp head.
Invention content
The technical problem to be solved by the present invention is to be directed to the above the deficiencies in the prior art, a kind of Penaeus Vannmei liquid is provided
The method that nitrogen glassy state freezes preservation, this method using liquid nitrogen can comparatively fast reach the chill point of Penaeus Vannmei, and (central temperature is low
In -96 DEG C or less), the damage of ice crystal is reduced, while microorganism and enzyme can be killed at temperatures sufficiently low, reduces product
Corruption and blacking.
The technical solution adopted in the present invention is：
(1) pretreatment of raw material：Penaeus Vannmei is put into acid-salt composite solution to impregnate, the time is no more than 10 minutes,
A concentration of 2~5g/L of a concentration of 4~6g/L of citric acid, salt in the acid-salt composite solution；
(2) it drains：Prawn after immersion treatment clear water is rinsed 1~2 time, is then drained on rack；
(3) it is pre-chilled：Prawn after draining is put into -30~-20 DEG C of environment, is pre-chilled 3~5 minutes；
(4) it freights：Prawn after precooling, which is gone to, it is cold to enter liquid nitrogen using rotating disc type in suction/discharge type material handling apparatus
Frozen storehouse；
(5) vitrifying is freezed：The freezing rate of liquid nitrogen freezer is adjusted to 1~5mm/ minutes, the adiabatic coefficent of control device
At 81.0~83.0 DEG C, the temperature in liquid nitrogen library is made to maintain -197.8~-193.8 DEG C, carries out vitrifying and freeze and store.
In step (1)：It is impregnated using acid-salt composite solution, the purpose is to the compound immersions of the two mainly to reduce
The bacterial pollutant on shrimp surface and the Volatile Base Nitrogen of reduction white shrimp and the generation for reducing blacking.The time of purification should not mistake
Long not so peeled shrimp just has tart flavour and saline taste, influences taste.It to be cleaned simultaneously, main purpose is to reduce prawn musculature
In tart flavour and salty substances, be conducive to the instant safety of product, while requiring to carry out shrimp head here whether blackening detects,
There is should screening out for blackening.
In step (2)：The time drained is micro- dry with surface, 15-20 minutes general, can not out-of-date not so shrimp will produce
Brown stain influences condition.
In step (3)：Precooling for prawn in the freezing of later stage primarily to reduce the temperature difference pair reduced suddenly
The influence of muscle, therefore to be pre-chilled, and the time cannot be too long, and the institutional framework of muscle is destroyed after not so ice crystal is formed.
In step (4)：Suction/discharge type material handling apparatus and liquid nitrogen frozen library can be entered using rotating disc type, be due to use
Liquid nitrogen Refrigerating House Design is different from original traditional spray liquid nitrogen plan, this freezer is to be formed by space using existing liquid nitrogen
Freezer is freezed mainly by convection action, and liquid nitrogen is not contacted with sample.
In step (5)：Above-mentioned temperature is primarily referred to as the temperature inside liquid nitrogen vitrifying rear chamber, is not the temperature of fish body.
Liquid nitrogen cryogenics processing can cause the variation of certain ingredients, certain enzymes can be made to lose activity, to control the quality of product.
It after the method for preserving of Penaeus Vannmei of the present invention is rinsed again by acid-salt, is first pre-chilled, it is cold then to carry out liquid nitrogen
Cabinet processing is hidden, waits samples to reach glass transition temperature and is stored, needs to take out when edible or sale, thaw.With the prior art
It compares, the present invention has following remarkable advantage and advantageous effect：
(1) it utilizes liquid nitrogen vitrifying in -195.8 DEG C or so quick freezings, allows to reach Penaeus Vannmei quickly
Chill point (central temperature is less than -96 DEG C or less), reduces the damage of ice crystal, belongs to a pure physical fresh-keeping processing technology, be mesh
Preceding newest preservation technology, definition refers to that food is put into the cavity of its formation by nitrogen under conditions of liquid, due to it
Ultra low temperature is less than the freezer and ultralow cold storage of existing processing enterprise, to achieve the effect that sterilizing, passivation enzyme, therefore energy
It preferably keeps fresh and high-quality, extends the storage period of food, keep the original nutritional ingredient of food and flavor, improve food
Edible quality, can effectively kill most microorganisms that consumer safety is endangered in prawn, moreover it is possible to inhibit some to aquatic products
The activity of the unfavorable endogenous enzymes of quality protects aquatic products color and nutritional ingredient in the case where not adding various additives
It deposits completely, and can effectively extend the storage period of aquatic products；
(2) by the acid to material-salt composite solution and processing, the bacterial pollutant on prawn surface and right is effectively reduced
The Volatile Base Nitrogen of shrimp effectively reduces corruption and the blacking of product；
(3) more pay close attention to product quality, drain with precooling control it is very crucial, drain should not overdrying, otherwise prawn is easy
Brown stain is generated, also the unsuitable time is too short, and otherwise prawn surface moisture is too many, and precooling can destroy the institutional framework of prawn muscle and shadow
Quality is rung, the time control being in addition pre-chilled is very crucial, and prawn surface can be made to form ice sheet, is conducive to keep prawn
The original institutional framework and freshness of muscle；
(4) it is to use spray process to be handled not using liquid nitrogen glass transition temperature, reduces contact of the liquid nitrogen with food, reduces
Existing security risks, while product is reduced due to contacting the loss of water and dry and cracked generated with liquid nitrogen, additionally, due to use
The freezer of liquid nitrogen be not necessarily to other costs, the liquid nitrogen frozen compared to spray will save liquid nitrogen in addition to part liquid nitrogen is lost.
Specific implementation mode
The present invention is further described in detail with reference to embodiments.It is noted that detailed description below is all to illustrate
Property, it is intended to provide further instruction to the present invention.Unless otherwise indicated, all scientific and technical terms that the present invention uses
With with the normally understood identical meanings of the technical field of the invention personnel.
Embodiment 1：
The method that the present embodiment Penaeus Vannmei liquid nitrogen glassy state freezes preservation, includes the following steps：
(1) pretreatment of raw material：It is soaked acid-salt composite solution is put into according to the Penaeus Vannmei that size has been screened
Bubble, the time be no more than 5 minutes, the acid-salt composite solution be aqueous solvent, solute citric acid and salt composite solution, wherein
A concentration of 4g/L of citric acid, a concentration of 5g/L of salt；
(2) it drains：Prawn after immersion treatment clear water is rinsed 2 times, then drip is micro- dry to surface on rack；
(3) it is pre-chilled：Prawn after draining is put into -30 DEG C of environment, is pre-chilled 3 minutes；
(4) it freights：Prawn after precooling, which is gone to, it is cold to enter liquid nitrogen using rotating disc type in suction/discharge type material handling apparatus
Frozen storehouse；
(5) vitrifying is freezed：The freezing rate of liquid nitrogen freezer is adjusted to 1mm/ minutes, the adiabatic coefficent of control device exists
81.0 DEG C, the temperature in liquid nitrogen library is made to maintain -195.8 DEG C, temperature fluctuation controls≤± 2 DEG C, carries out vitrifying and freezes and store,
It takes out, thaw when needing.Liquid nitrogen frozen library maximum glassy state freeze capacity 300Kg/ hours, 30 cubes of single devices internal capacity
Rice, 10 tons of monomer maximum glass storage ability.
Embodiment 2：
The method that the present embodiment Penaeus Vannmei liquid nitrogen glassy state freezes preservation, includes the following steps：
(1) pretreatment of raw material：It is soaked acid-salt composite solution is put into according to the Penaeus Vannmei that size has been screened
Bubble, the time be no more than 5 minutes, the acid-salt composite solution be aqueous solvent, solute citric acid and salt composite solution, wherein
A concentration of 5g/L of citric acid, a concentration of 4g/L of salt；
(2) it drains：Prawn after immersion treatment clear water is rinsed 1 time, then drip is micro- dry to surface on rack；
(3) it is pre-chilled：Prawn after draining is put into -20 DEG C of environment, is pre-chilled 5 minutes；
(4) it freights：Prawn after precooling, which is gone to, it is cold to enter liquid nitrogen using rotating disc type in suction/discharge type material handling apparatus
Frozen storehouse；
(5) vitrifying is freezed：The freezing rate of liquid nitrogen freezer is adjusted to 3mm/ minutes, the adiabatic coefficent of control device exists
82.0 DEG C, the temperature in liquid nitrogen library is made to maintain -195.8 DEG C, temperature fluctuation controls≤± 2 DEG C, carries out vitrifying and freezes and store,
It takes out, thaw when needing.Liquid nitrogen frozen library maximum glassy state freeze capacity 300Kg/ hours, 30 cubes of single devices internal capacity
Rice, 10 tons of monomer maximum glass storage ability.
Embodiment 3：
The method that the present embodiment Penaeus Vannmei liquid nitrogen glassy state freezes preservation, includes the following steps：
(1) pretreatment of raw material：It is soaked acid-salt composite solution is put into according to the Penaeus Vannmei that size has been screened
Bubble, the time be no more than 5 minutes, the acid-salt composite solution be aqueous solvent, solute citric acid and salt composite solution, wherein
A concentration of 6g/L of citric acid, a concentration of 2g/L of salt；
(2) it drains：Prawn after immersion treatment clear water is rinsed 2 times, then drip is micro- dry to surface on rack；
(3) it is pre-chilled：Prawn after draining is put into -25 DEG C of environment, is pre-chilled 4 minutes；
(4) it freights：Prawn after precooling, which is gone to, it is cold to enter liquid nitrogen using rotating disc type in suction/discharge type material handling apparatus
Frozen storehouse；
(5) vitrifying is freezed：The freezing rate of liquid nitrogen freezer is adjusted to 4mm/ minutes, the adiabatic coefficent of control device exists
83.0 DEG C, the temperature in liquid nitrogen library is made to maintain -195.8 DEG C, temperature fluctuation controls≤± 2 DEG C, carries out vitrifying and freezes and store,
It takes out, thaw when needing.Liquid nitrogen frozen library maximum glassy state freeze capacity 300Kg/ hours, 30 cubes of single devices internal capacity
Rice, 10 tons of monomer maximum glass storage ability.
The present embodiments relate to material, reagent and experimental facilities be unless otherwise instructed to meet aquatic products to add
The commercial product of work technical field.
The above is merely a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise of not departing from core of the invention technology, improvements and modifications can also be made, these improvements and modifications are also answered
Belong to the scope of patent protection of the present invention.With any change in the comparable meaning and scope of claims of the present invention, all
It is considered as being included within the scope of the claims.
Claims (1)
1. a kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation, it is characterised in that include the following steps：
(1) pretreatment of raw material：Penaeus Vannmei is put into acid-salt composite solution to impregnate, the time is no more than 10 minutes, described
A concentration of 2~5g/L of a concentration of 4~6g/L of citric acid, salt in acid-salt composite solution；
(2) it drains：Prawn after immersion treatment clear water is rinsed 1~2 time, is then drained on rack；
(3) it is pre-chilled：Prawn after draining is put into -30~-20 DEG C of environment, is pre-chilled 3~5 minutes；
(4) it freights：Prawn after precooling, which is gone to, to enter liquid nitrogen frozen using rotating disc type in suction/discharge type material handling apparatus
Library；
(5) vitrifying is freezed：The freezing rate of liquid nitrogen freezer is adjusted to 1~5mm/ minutes, the adiabatic coefficent of control device exists
81.0~83.0 DEG C, the temperature in liquid nitrogen library is made to maintain -197.8~-193.8 DEG C, carries out vitrifying and freeze and store.
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| CN107822008A (en) * | 2017-06-22 | 2018-03-23 | 浙江万里学院 | A kind of Penaeus Vannmei shrimp egg shortcake and preparation method thereof |
| CN109717355B (en) * | 2019-03-08 | 2022-04-08 | 中国科学院西北高原生物研究所 | Fresh preservation method of fresh cordyceps sinensis |
| CN114831281B (en) * | 2022-05-24 | 2023-09-05 | 华中农业大学 | Processing method and application of high-quality frozen boiled shelled shrimps |
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