CN105494594A - Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure - Google Patents
Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure Download PDFInfo
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- CN105494594A CN105494594A CN201510888385.4A CN201510888385A CN105494594A CN 105494594 A CN105494594 A CN 105494594A CN 201510888385 A CN201510888385 A CN 201510888385A CN 105494594 A CN105494594 A CN 105494594A
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- 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
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Abstract
The invention discloses a method for freezing prawns by adopting ultrasonic and high hydrostatic pressure. The method comprises the following steps: (1), preparing vacuum-packed prawn samples; (2), impregnating the prawn samples with a refrigerant medium of minus 18 to minus 20 DEG C, carrying out high hydrostatic pressure treatment by increasing the pressure to 100-600 MPa and maintaining the pressure for 25-35 min, and carrying out ultrasonic treatment in the high hydrostatic pressure treatment process; (3), carrying out compression release operation, continuously impregnating the prawn samples with a refrigerant medium of minus 18 to minus 20 DEG C for 3-5 min after compression release operation, and carrying out ultrasonic treatment in the impregnating process; (4), long-time storing the prawn samples in a refrigeration storage of minus 18 to minus 20 DEG C. According to the method for freezing prawns by adopting ultrasonic synergistic high hydrostatic pressure, heat treatment steps necessary for the conventional frozen prawn production process are not needed, protein denaturation due to heat treatment is avoided, an enzymatic inactivation sterilizing effect produced by heat treatment can be achieved, and the fresh quality of quick-freeze prawns is fundamentally ensured.
Description
Technical field
The present invention relates to frozen food technology field, particularly the method for the freezing prawn of a kind of ultrasonic synergistic height static pressure.
Background technology
Prawn is with delicious meat, be rich in protein, nutrition is rich enjoys consumers, but have the difficult problem that shelf life is short, mainly because its crust and cephalothorax contain a large amount of polyphenol oxidase (polyphenoloxidase, PPO), aldehydes matter oxidative aggregation is made to cause the black change of prawn.Blunt enzyme, fresh-keeping, Shelf-life, increases the difficult point that economic benefit is prawn industry always.Current industrial traditional cold of generally taking is freezed to close the blunt enzyme of high-temperature heating pretreated mode, although can effective Shelf-life, irreversible destruction also occurs quality.
The irreversible breaking of this quality all has embodiment in tradition in freezing and heat treatment.The freezing heat transfer speed of tradition is relatively slow, and the ice crystal of formation is large and lack, and excessive ice crystal can puncture cell membrane, disorganize structure, causes quality to reduce.Heat treatment as the effective means of blunt enzyme sterilizing, but also makes shrimp muscle protein that irreversible sex change occurs simultaneously, loses raw shrimp protein characteristic, significantly different in many-sides such as color matter structures from fresh shrimp, restricted time edible.
Super-pressure is freezing, ultrasonic wave is freezing as Novel freezing mode, for the quality irreversible breaking that the freezing excessive ice crystal of tradition causes, puts forth effort on the ice crystal forming fine uniform in born of the same parents, protection microstructure.In addition, super-pressure, ultrasonic wave, respectively as with the existence of pressure field, energy field, have proved to have certain alive, killing action to the enzyme in food, bacterium.
Although fresh food shelf life is short, due to being of high nutritive value of they, and convenient, fast, the dark favor by consumer, prawn is as the food of the high nutrition of a kind of deliciousness, and the demand of quick-frozen prawn increases day by day.Freezing is the most universal way keeping its quality, and the characteristics such as the special nature of, enzyme rich content higher for its water content, and aobvious particularly important of blunt enzyme quick-frozen, farthest can ensure the quality of freezing prawn.Traditional some and quick freezing as freezing in normal pressure (refrigerator), air-cooled, liquid nitrogen frozen etc. mainly have the following disadvantages comparatively speaking:
(1) freezing rate is slow, and the Ice crystal size of formation differs, skewness, and cell membrane and structure have infringement to a certain degree, and after causing thawing, moisture holding capacity declines;
(2) the blunt enzyme of heat pre-treatment of industrial normal employing, the mode of sterilizing, can make the sex change of muscle protein shortening, the heavy damage deliciousness of fresh prawn, nutriment runs off, not only cause the shortcoming of mouthfeel, and limit the edible way in later stage.
(3) the freezing or ultrasonic freezing processing of independent high pressure, cannot reach blunt enzyme effect, and under relative lower pressure or ultrasound condition, the enzyme phenomenon excited alive occurs on the contrary.
(4) independent high pressure is freezing, and super-pressure assists the solid-liquid admixture under refrigerating and pressure keeping condition, can produce certain destruction to musculature cell, and the scope of application is often restricted.
(5) independent ultrasonic freezing cannot be applied to prawn freezing in, because its restriction in solid freeze applications and blunt enzyme effect can be hoistedization.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art with not enough, the object of the present invention is to provide the method for the freezing prawn of a kind of ultrasonic synergistic height static pressure, sterilizing, quick-frozen are carried out simultaneously, physico process completely, and without the need to any heating, avoid the heat in conventional process mode and the freezing injury caused, fundamentally ensure that the fresh quality of quick-frozen prawn.
Object of the present invention is achieved through the following technical solutions:
A method for the freezing prawn of ultrasonic synergistic height static pressure, comprises the following steps:
(1) vacuum-packed shrimp samples is prepared;
(2) shrimp samples is immersed in the refrigerant medium of-18 ~-20 DEG C, carries out high static pressure process: be pressurized to 100 ~ 600MPa, pressurize 25 ~ 35min; In high static pressure processing procedure, give ultrasonic wave process;
(3) carry out unloading press operation, after release completes, shrimp samples continues to flood 3 ~ 5min in the refrigerant medium of-18 ~-20 DEG C; Ultrasonic wave process is given in the process of dipping;
(4) shrimp samples is placed in the medium-term and long-term storage of freezer of-18 ~-20 DEG C.
The described ultrasonic wave process of step (2), is specially:
When high static pressure processing pressure is [100,150] MPa, when sample temperature reaches phase transition temperature, namely give 20 ~ 30W/cm
2ultrasonic process, the processing time is 8 ~ 12min;
When high static pressure processing pressure be (150,200] MPa time, when sample temperature reaches-14 ~-15 DEG C, namely give 30 ~ 40W/cm
2ultrasonic process, the processing time is 12 ~ 15min;
When high static pressure processing pressure be (200,350] MPa time, when sample temperature reaches-14 ~-15 DEG C, namely give 10 ~ 20W/cm
2ultrasonic process, the processing time is 5-8min;
When high static pressure processing pressure be (350,600] MPa time, when sample temperature reaches phase transition temperature, namely give 5 ~ 10W/cm
2ultrasonic process, the processing time is 3 ~ 5min.
Ultrasonic wave process described in step (3), is specially:
When high static pressure processing pressure is [100,200] MPa, when release starts, give 3.5 ~ 5W/cm
2ultrasonic process, the processing time is 3.5-5min;
When high static pressure processing pressure be (200,350] MPa time, give 1.5 ~ 3.5W/cm when release starts
2ultrasonic process, the processing time is 1.5-3min;
When high static pressure processing pressure be (350-600] MPa time, give 0.5 ~ 1.5W/cm when release starts
2ultrasonic process, the processing time is 0.5 ~ 1.5min.
Refrigerant medium described in step (2) is freezing point lower than the liquid of-20 DEG C.
The described refrigerant medium of step (2) to be volumetric concentration be 30 ~ 50% ethanolic solution.
Ultrasonic wave process described in step (2), is specially:
Each ultrasonic wave treatment cycle, ultrasonic process 10s, stops 5s.
The vacuum-packed shrimp samples of step (1) described preparation, is specially:
Fresh prawns dries surface moisture, under 0.08 ~ 0.1MPa, carries out vacuum packaging after adopting frozen water lethal.
Know-why of the present invention is as follows:
All there is certain impact to the conformation of zymoprotein in high pressure and ultrasonic wave, has activation or passivation.High static pressure is in the process of prawn, and at 100-200MPa, polyphenol oxidase is activated, especially more remarkable when 150-200MPa; When being greater than 200MPa, along with the increase of pressure, enzyme is lived and is passivated gradually, and wherein the work of 200-350MPa enzyme is by a little passivation, and when being greater than 350MPa, enzyme passivation alive starts relatively remarkable.Ultrasonic wave in the polyphenol oxidase ferment treatment of prawn, low intensive ultrasonic (<5W/cm
2) to live in passivation without remarkable result at enzyme, be sometimes activated on the contrary.Therefore when the low pressure process of prawn, the auxiliary ultrasonic process giving high strength, reaches a kind of effect of combining blunt enzyme.
Water crystallization under high pressure has and can be divided into zones of different, can form the ice crystal of I-VI kind form: when temperature is at-18 ~-20 DEG C, form I district ice crystal (ρ=0.92g/cm under 100-200MPa
3); III district ice crystal (ρ=1.14g/cm is formed under 200-350MPa
3); V district ice crystal (ρ=1.23g/cm is formed under 350-600MPa
3).Freezing (just starting after release to form ice crystal) is changed except 200MPa belongs to pressure, other all belong to pressure and assist freezing, namely when packing state, the moisture of prawn inside presents a kind of solid-liquid admixture, the now auxiliary ultrasonic process given, the large ice crystal that can broken likely be formed and the growth suppressing large ice crystal.Because the ice crystal density of different ice formation is different, cause the difference of physical characteristic, and can relatively macroscopic view think, the body volume that the ice crystal that density is larger is corresponding is less, need broken ultrasound intensity correspondence less, therefore after release, give corresponding difference ultrasonic process.
In addition, the auxiliary ultrasonic process given in the Ice Formation Process after release, is promoting that the advantage of performance in nucleus formation is more obvious.Ultrasonic assistant is freezing, promotes nucleation, and the ice crystal characteristic forming fine uniform is proved by large quantity research.So the supersonic synergic in stage, what quick-frozen effect was embodied is particularly remarkable, further ensure that the microstructure of freezing prawn musculature, thus quality is improved.
In sum: the microorganism of prawn watchcase, polyphenol oxidase adopt non-thermal full physical treatment mode, high pressure and ultrasonic wave are when complementation is used alone deficiency, combination among the strong ones, has given full play to the effect of blunt enzyme sterilizing, has avoided the shortening sex change of muscle protein; Prawn muscle internal moisture is almost all converted into tiny and uniform ice crystal, ultrasonic wave process is given in pressurize or super-pressure stress-relief process, the larger ice crystal that not only can broken may be formed, suppress it to grow, and make the formation of more polycrystalline core, much more as far as possible abundant guarantee is formed and the ice crystal of fine uniform, achieves " quick-frozen " truly, ensure that the integrality of cell microstructure and prevent the loss of inner nutriment.
Compared with prior art, the present invention has the following advantages and beneficial effect:
(1) adopt method of the present invention, freezing prawn, without the need to through the necessary heat treatment step of conventional quick-frozen prawn, blunt enzyme effect can be intended with normative heat treatment phase; Not only prevent the generation of easy the to be black change situation after thawing, and avoid the albumen shortening sex change of heating and causing, ensure that the characteristic of fresh prawn.
(2) the quick-frozen prawn that obtains of method of the present invention, its sterilization effect is suitable with heat treated sterilization effect, and compared to being used alone, high static pressure is freezing, ultrasonic wave is freezing, conventional dipping is freezing reduces an about 3-6 order of magnitude to its total plate count.
(3) method of the present invention is adopted, freezing speed is greatly enhanced, compare and be used alone that high static pressure is freezing, ultrasonic wave is freezing, save 8%, 15% and above time (p<0.05) respectively, compare that conventional dipping is freezing saves the time (p<0.01) especially greatly, about 28% and more than, what obtain more good merchantable brand matter freezes shrimp.
(4) the freezing prawn crystal that obtains of method of the present invention more tiny, more, be more evenly distributed, water in freezing prawn forms ice crystal as much as possible, even can be fully formed ice crystal, the water without other phases exists, and ensure that the integrality of microstructure.The crystal formed only has 8% to be issued to 50 μm or more, and the overwhelming majority is all about 30 μm, and the ice crystal of more than 90% is in cell; Be used alone that high static pressure is freezing, ultrasonic wave is freezing, crystalline size that the sample of conventional freezing produces reach 50 μm or more then 25%, 38%, 65% or more respectively, and only have respectively 75%, 65%, 30% or following ice crystal in cell.
(5) adopt method gained quick-frozen prawn good refreshing effect of the present invention, its TVB-N value and fresh prawns are without marked difference, and more independent high static pressure is freezing, ultrasonic wave is freezing, conventional freezing reduces about 10%-40%.
(6) adopt method of the present invention, shelf life and the normative heat treatment+tradition of gained quick-frozen prawn are quite freezing, more independent high static pressure is freezing, ultrasonic wave is freezing, conventional freezing obtain significant prolongation, about 30-120 days can be extended respectively and more than.
Accompanying drawing explanation
Fig. 1 is the ultrasonic synergistic height static pressure refrigerating plant schematic diagram of embodiments of the invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
Fig. 1 is the ultrasonic synergistic height static pressure refrigerating plant schematic diagram that the present embodiment adopts.As shown in Figure 1, refrigerant circulation machine 1, high static pressure equipment 2, multiple acoustic wave transducer 5, ultrasonic wave control cabinet 6 and high static pressure shuttle is comprised; High static pressure shuttle comprises exocoel 3 and inner chamber 4, and multiple ultrasonic transducer 5 is distributed between inner chamber 4 and exocoel 3, and the bottom of high static pressure shuttle is provided with K type thermocouple, for measuring interior cavity temperature.Multiple ultrasonic transducer 5 is connected with ultrasonic wave control cabinet 6, and refrigerant circulation machine 1 is connected with high static pressure equipment 2, and it is inner that height presses shuttle to be placed in high static pressure equipment 2 silently.
The ultrasonic synergistic height static pressure freezing processing of the present embodiment obtains the mode of high-quality Novel freezing prawn, comprises the following steps:
Choosing japonicus (only, length is 8-10cm to 9-11g/) is experimental raw, 1Kg prawn, be placed in the mixture of ice and water of 2Kg, 20min is lethal, dries surface moisture under room temperature, adopt the aluminum foil sack of 15*22cm, under 0.09MPa, carry out vacuum packaging, often packed 6.1h before experiment starts opens refrigerant circulation equipment, is cooled to-18 ~-20 DEG C, injects a certain amount of 50% alcohol-water (V:V) solution in high static pressure shuttle simultaneously; The prawn that 5 bags seal is put into high static pressure shuttle, the 3rd prawn being placed in the middle of pressure-bearing cavity one bag plugs K-type thermocouple, and ensureing that refrigerant liquid level is from shuttle top 15cm, high static pressure pressure setting is 100MPa, pressurize 25min after supercharging completes; When reaching phase transition temperature, give 25W/cm
2ultrasonic process 13min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty); After pressurize terminates, that namely carries out 2s subsequently unloads press operation, still continues to flood 3.5min after release completes in high static pressure shuttle; 3.5W/cm is given in the process of release and dipping
2ultrasonic process 4min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty), gives ultrasonic process when release starts; Take out immediately after having flooded and be placed in-18 DEG C of freezer cold storage.Compare in the quick-frozen time that independent high static pressure is freezing, ultrasonic wave is freezing saves about 10%, about 20% respectively.What this quick-frozen mode obtained freeze, and the inner ice crystal of shrimp has 90% to be distributed in cell, and the Ice crystal size formed only has 8% to reach 50 μm or more, 92% at about 30 μm; Be used alone that high static pressure is freezing, ultrasonic wave is freezing, the prawn of normal pressure dipping freezing processing then only have respectively 65%, 52%, 31% or following ice crystal be distributed in cell, the Ice crystal size of formation reach 50 μm or more have 32%, 42%, 63% or more respectively.Thaw through 4 DEG C, the prawn after quick-frozen also keeps the characteristic of fresh prawn, without the albumen shortening sex change phenomenon that heat treatment causes; And its enzyme is lived in being paused completely and gone out, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 38%, 59% respectively; Total plate count is reduced to heat treatment-tradition quite freezing, and on quality without impact, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 10 respectively
3, 10
5; TVB-N value and fresh prawns are without marked difference, and more independent high static pressure is freezing, ultrasonic wave is freezing reduces by 13%, 22% respectively; Shelf life and heat treatment-tradition quite freezing, even can extend about 28 days, more independent high static pressure is freezing, ultrasonic wave is freezing, conventional freezing can significant prolongation about 40,60,120 days and more than.
Embodiment 2
The ultrasonic synergistic height static pressure freezing processing of the present embodiment obtains the mode of high-quality Novel freezing prawn, comprises the following steps:
Choosing the new prawn of cutter volume (only, length is 10-13cm to 13-15g/) is experimental raw, 1Kg prawn, be placed in the mixture of ice and water of 2Kg, 20min is lethal, dries surface moisture under room temperature, adopt the aluminum foil sack of 15*22cm, under 0.08MPa, carry out vacuum packaging, often packed 6.1h before experiment starts opens refrigerant circulation equipment, is cooled to-18 ~-20 DEG C, injects a certain amount of 30% alcohol-water (V:V) solution in high static pressure shuttle simultaneously; The prawn that 5 bags seal is put into high static pressure shuttle, the 3rd prawn being placed in the middle of pressure-bearing cavity one bag plugs K-type thermocouple, and ensureing that refrigerant liquid level is from shuttle top 15cm, high static pressure pressure setting is 180MPa, pressurize 30min after supercharging completes; When reaching phase transition temperature, give 30W/cm
2ultrasonic process 13min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty); After pressurize terminates, that namely carries out 2s subsequently unloads press operation, still continues to flood 4min after release completes in high static pressure shuttle; 4W/cm is given in the process of release and dipping
2ultrasonic process 4min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty), gives ultrasonic process when release starts; Take out immediately after having flooded and be placed in-18 DEG C of freezer cold storage.Compare in the quick-frozen time that independent high static pressure is freezing, ultrasonic wave is freezing saves about 13%, about 24% respectively.What this quick-frozen mode obtained freeze, and the inner ice crystal of shrimp has 2% to be distributed in cell, and the Ice crystal size formed only has 7% to reach 50 μm or more, 93% at about 30 μm; Be used alone that high static pressure is freezing, ultrasonic wave is freezing, the prawn of normal pressure dipping freezing processing then only have respectively 70%, 55%, 35% or following ice crystal be distributed in cell, the Ice crystal size of formation reach 50 μm or more have 38%, 45%, 65% or more respectively.Thaw through 4 DEG C, the prawn after quick-frozen also keeps the characteristic of fresh prawn, without the albumen shortening sex change phenomenon that heat treatment causes; And its enzyme is lived in being paused completely and gone out, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 40%, 65% respectively; Total plate count is reduced to heat treatment-tradition quite freezing, and on quality without impact, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 10 respectively
3, 10
5; TVB-N value and fresh prawns are without marked difference, and more independent high static pressure is freezing, ultrasonic wave is freezing reduces by 15%, 25% respectively; Shelf life and heat treatment-tradition quite freezing, even can extend about 30 days, more independent high static pressure is freezing, ultrasonic wave is freezing, conventional freezing can significant prolongation about 45,65,120 days and more than.
Embodiment 3
The ultrasonic synergistic height static pressure freezing processing of the present embodiment obtains the mode of high-quality Novel freezing prawn, comprises the following steps:
Choosing Penaeus Vannmei (only, length is 8-11cm to 11-13g/) is experimental raw, 1Kg prawn, be placed in the mixture of ice and water of 2Kg, 20min is lethal, dries surface moisture under room temperature, adopt the aluminum foil sack of 15*22cm, under 0.1MPa, carry out vacuum packaging, often packed 8.1h before experiment starts opens refrigerant circulation equipment, is cooled to-18 ~-20 DEG C, injects a certain amount of 40% alcohol-water (V:V) solution in high static pressure shuttle simultaneously; The prawn that 5 bags seal is put into high static pressure shuttle, and the 3rd prawn being placed in the middle of pressure-bearing cavity one bag plugs K-type thermocouple, and refrigerant liquid level is from shuttle top 15cm, and high static pressure pressure setting is 250MPa, pressurize 30min after supercharging completes; When sample temperature reaches-15 DEG C, give 15W/cm
2ultrasonic process 7min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty); After pressurize terminates, that namely carries out 2s subsequently unloads press operation, still continues to flood 2.5min after release completes in high static pressure shuttle; 2W/cm is given in the process of release and dipping
2ultrasonic process 2min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty), gives ultrasonic process when release starts; Take out immediately after having flooded and be placed in-18 DEG C of freezer cold storage.Compare in the quick-frozen time that independent high static pressure is freezing, ultrasonic wave is freezing saves about 15%, about 25% respectively.What this quick-frozen mode obtained freeze, and the inner ice crystal of shrimp has 93% to be distributed in cell, and the Ice crystal size formed only has 6% to reach 50 μm or more, 94% at about 30 μm; Be used alone that high static pressure is freezing, ultrasonic wave is freezing, the prawn of normal pressure dipping freezing processing then only have respectively 80%, 65%, 35% or following ice crystal be distributed in cell, the Ice crystal size of formation reach 50 μm or more have 20%, 35%, 65% or more respectively.Thaw through 4 DEG C, the prawn after quick-frozen also keeps the characteristic of fresh prawn, without the albumen shortening sex change phenomenon that heat treatment causes; And its enzyme is lived in being paused completely and gone out, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 30%, 50% respectively; Total plate count is reduced to heat treatment-tradition quite freezing, and on quality without impact, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 10 respectively
3, 10
4; TVB-N value and fresh prawns are without marked difference, and more independent high static pressure is freezing, ultrasonic wave is freezing reduces by 12%, 20% respectively; Shelf life and heat treatment-tradition quite freezing, even can extend about 40 days, more independent high static pressure is freezing, ultrasonic wave is freezing, conventional freezing can significant prolongation about 35,55,120 days and more than.
Embodiment 4
The ultrasonic synergistic height static pressure freezing processing of the present embodiment obtains the mode of high-quality Novel freezing prawn, comprises the following steps:
Choosing Chinese prawn (only, length is 12-14cm to 12-14g/) is experimental raw, 1Kg prawn, be placed in the mixture of ice and water of 2Kg, 20min is lethal, dries surface moisture under room temperature, adopt the aluminum foil sack of 15*22cm, under 0.08MPa, carry out vacuum packaging, often packed 7.1h before experiment starts opens refrigerant circulation equipment, is cooled to-18 ~-20 DEG C, injects a certain amount of 50% alcohol-water (V:V) solution in high static pressure shuttle simultaneously; The prawn that 5 bags seal is put into high static pressure shuttle, the 3rd prawn being placed in the middle of pressure-bearing cavity one bag plugs K-type thermocouple, and ensureing that refrigerant liquid level is from shuttle top 15cm, high static pressure pressure setting is 500MPa, pressurize 30min after supercharging completes; When sample temperature reaches-15 DEG C, give 7W/cm
2ultrasonic process 4min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty); After pressurize terminates, that namely carries out 2s subsequently unloads press operation, still continues to flood 3min after release completes in high static pressure shuttle; 1W/cm is given in the process of release and dipping
2ultrasonic process 1min (work 10s, stop 5s, sonication treatment time refers to the total time comprising duty), gives ultrasonic process when release starts; Take out immediately after having flooded and be placed in-18 DEG C of freezer cold storage.Compare in the quick-frozen time that independent high static pressure is freezing, ultrasonic wave is freezing saves about 12%, about 22% respectively.What this quick-frozen mode obtained freeze, and the inner ice crystal of shrimp has 92% to be distributed in cell, and the Ice crystal size formed only has 8% to reach 50 μm or more, 92% at about 30 μm; Be used alone that high static pressure is freezing, ultrasonic wave is freezing, the prawn of normal pressure dipping freezing processing then only have respectively 85%, 68%, 40% or following ice crystal be distributed in cell, the Ice crystal size of formation reach 50 μm or more have 15%, 32%, 60% or more respectively.Thaw through 4 DEG C, the prawn after quick-frozen also keeps the characteristic of fresh prawn, without the albumen shortening sex change phenomenon that heat treatment causes; Its enzyme is lived in being paused completely and is gone out, and more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 20%, 50% respectively; Total plate count is reduced to heat treatment-tradition quite freezing, and on quality without impact, more independent ultra-high static pressure is freezing, ultrasonic wave is freezing reduces 10 respectively
2, 10
5; TVB-N value and fresh prawns are without marked difference, and more independent high static pressure is freezing, ultrasonic wave is freezing reduces by 8%, 22% respectively; Shelf life and heat treatment-tradition quite freezing, even can extend about 60 days, more independent high static pressure is freezing, ultrasonic wave is freezing, conventional freezing can significant prolongation about 30,70,120 days and more than.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not limited by the examples; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. a method for the freezing prawn of ultrasonic synergistic height static pressure, is characterized in that, comprise the following steps:
(1) vacuum-packed shrimp samples is prepared;
(2) shrimp samples is immersed in the refrigerant medium of-18 ~-20 DEG C, carries out high static pressure process: be pressurized to 100 ~ 600MPa, pressurize 25 ~ 35min; In high static pressure processing procedure, give ultrasonic wave process;
(3) carry out unloading press operation, after release completes, shrimp samples continues to flood 3 ~ 5min in the refrigerant medium of-18 ~-20 DEG C; Ultrasonic wave process is given in the process of dipping;
(4) shrimp samples is placed in the medium-term and long-term storage of freezer of-18 ~-20 DEG C.
2. the method for the freezing prawn of ultrasonic synergistic height static pressure according to claim 1, is characterized in that, the described ultrasonic wave process of step (2), is specially:
When high static pressure processing pressure is [100,150] MPa, when sample temperature reaches phase transition temperature, namely give 20 ~ 30W/cm
2ultrasonic process, the processing time is 8 ~ 12min;
When high static pressure processing pressure be (150,200] MPa time, when sample temperature reaches-14 ~-15 DEG C, namely give 30 ~ 40W/cm
2ultrasonic process, the processing time is 12 ~ 15min;
When high static pressure processing pressure be (200,350] MPa time, when sample temperature reaches-14 ~-15 DEG C, namely give 10 ~ 20W/cm
2ultrasonic process, the processing time is 5-8min;
When high static pressure processing pressure be (350,600] MPa time, when sample temperature reaches phase transition temperature, namely give 5 ~ 10W/cm
2ultrasonic process, the processing time is 3 ~ 5min.
3. the method for the freezing prawn of ultrasonic synergistic height static pressure according to claim 1, is characterized in that, the ultrasonic wave process described in step (3), is specially:
When high static pressure processing pressure is [100,200] MPa, when release starts, give 3.5 ~ 5W/cm
2ultrasonic process, the processing time is 3.5-5min;
When high static pressure processing pressure be (200,350] MPa time, give 1.5 ~ 3.5W/cm when release starts
2ultrasonic process, the processing time is 1.5-3min;
When high static pressure processing pressure be (350-600] MPa time, give 0.5 ~ 1.5W/cm when release starts
2ultrasonic process, the processing time is 0.5 ~ 1.5min.
4. the method for the freezing prawn of ultrasonic synergistic height static pressure according to claim 1, is characterized in that, the refrigerant medium described in step (2) is freezing point lower than the liquid of-20 DEG C.
5. the method for the freezing prawn of ultrasonic synergistic height static pressure according to claim 1, is characterized in that, the described refrigerant medium of step (2) to be volumetric concentration be 30 ~ 50% ethanolic solution.
6. the method for the freezing prawn of ultrasonic synergistic height static pressure according to claim 1, is characterized in that, the ultrasonic wave process described in step (2), is specially:
Each ultrasonic wave treatment cycle, ultrasonic process 10s, stops 5s.
7. the method for the freezing prawn of ultrasonic synergistic height static pressure according to claim 1, is characterized in that, the vacuum-packed shrimp samples of step (1) described preparation, is specially:
Fresh prawns dries surface moisture, under 0.08 ~ 0.1MPa, carries out vacuum packaging after adopting frozen water lethal.
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| CN201510888385.4A CN105494594B (en) | 2015-12-04 | 2015-12-04 | Method for freezing prawns by ultrasonic wave and high static pressure |
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| CN201510888385.4A CN105494594B (en) | 2015-12-04 | 2015-12-04 | Method for freezing prawns by ultrasonic wave and high static pressure |
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| CN105494594B CN105494594B (en) | 2020-01-10 |
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| CN201510888385.4A Active CN105494594B (en) | 2015-12-04 | 2015-12-04 | Method for freezing prawns by ultrasonic wave and high static pressure |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262017A (en) * | 2016-08-19 | 2017-01-04 | 广西正五海洋产业股份有限公司 | A kind of phoenix tail prawns processing method |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
| CN110200199A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | For the method for disinfection of the Self-cooling super-pressure solid-solid phase change of frost solid |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
| CN116250558A (en) * | 2023-03-13 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Method for quick-freezing prefabricated vegetables or fresh fruits and vegetables by ultrahigh pressure and liquid nitrogen |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262017A (en) * | 2016-08-19 | 2017-01-04 | 广西正五海洋产业股份有限公司 | A kind of phoenix tail prawns processing method |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
| CN110200199A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | For the method for disinfection of the Self-cooling super-pressure solid-solid phase change of frost solid |
| CN110200199B (en) * | 2019-06-29 | 2022-10-11 | 浙江大学 | Self-cooling type ultrahigh-pressure solid-solid phase change sterilization method for frozen solid |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
| CN116250558A (en) * | 2023-03-13 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Method for quick-freezing prefabricated vegetables or fresh fruits and vegetables by ultrahigh pressure and liquid nitrogen |
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| CN105494594B (en) | 2020-01-10 |
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