CN105494594B - Method for freezing prawns by ultrasonic wave and high static pressure - Google Patents
Method for freezing prawns by ultrasonic wave and high static pressure Download PDFInfo
- Publication number
- CN105494594B CN105494594B CN201510888385.4A CN201510888385A CN105494594B CN 105494594 B CN105494594 B CN 105494594B CN 201510888385 A CN201510888385 A CN 201510888385A CN 105494594 B CN105494594 B CN 105494594B
- Authority
- CN
- China
- Prior art keywords
- pressure
- freezing
- prawns
- ultrasonic
- treatment
- 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.)
- Active
Links
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a method for freezing prawns by ultrasonic wave and high static pressure, which comprises the following steps: (1) preparing a vacuum-packaged prawn sample; (2) soaking a prawn sample in a refrigerant medium at the temperature of-18 to-20 ℃, and performing high static pressure treatment: pressurizing to 100-600 MPa, and maintaining the pressure for 25-35 min; in the high static pressure treatment process, ultrasonic treatment is carried out; (3) carrying out pressure relief operation, and continuously soaking the prawn sample in a refrigerant medium at the temperature of-18 to-20 ℃ for 3-5 min after pressure relief is finished; ultrasonic treatment is carried out in the dipping process; (4) the prawn sample is stored in a refrigeratory at the temperature of-18 to-20 ℃ for a long time. The method of the invention does not need the heat treatment step required by the traditional frozen shrimp preparation process, avoids the protein denaturation caused by heat treatment, but can achieve the enzyme inactivation sterilization effect generated by heat treatment, and fundamentally ensures the fresh quality of the frozen shrimps.
Description
Technical Field
The invention relates to the technical field of frozen foods, in particular to a method for freezing prawns by ultrasonic wave and high static pressure.
Background
The prawn is delicious in meat quality, rich in protein and abundant in nutrition, is favored by consumers, but has the problem of short shelf life, mainly because the carapace and the head and chest contain a large amount of polyphenol oxidase (PPO), phenolic substances are oxidized and aggregated to cause the blackening of the prawn. Inactivating enzymes, keeping fresh, prolonging shelf life and increasing economic benefits are difficult points of the prawn industry. At present, the industry generally adopts the mode of traditional freezing combined with high-temperature heating enzyme deactivation pretreatment, and although the shelf life can be effectively prolonged, the quality is also irreversibly damaged.
This irreversible deterioration of quality is reflected in both conventional freezing and heat treatment. The traditional freezing heat transfer speed is relatively slow, the formed ice crystals are large and few, and the overlarge ice crystals can pierce cell membranes and damage tissue structures, so that the quality is reduced. The heat treatment is used as an effective means for inactivating enzyme sterilization, but simultaneously, the muscle protein of the shrimps is irreversibly denatured, the protein characteristics of the raw shrimps are lost, and the shrimp meat protein is obviously different from the color, texture and other aspects of the raw and fresh shrimps and is limited when being eaten.
Ultrahigh pressure freezing, ultrasonic wave freezing are as novel freezing mode, to the irreversible destruction of the quality that the too big ice crystal of traditional freezing caused, and the impetus is in forming tiny even ice crystal in the cell, protection microstructure. In addition, the existence of the ultra-high pressure and the ultrasonic wave as a pressure field and an energy field respectively proves that the ultra-high pressure and the ultrasonic wave have certain activating and killing effects on enzymes and bacteria in food.
Although the shelf life of fresh food is short, because the fresh food has high nutritive value, is convenient and quick and is deeply favored by consumers, the demand of the quick-frozen prawns is increasing as a delicious and high-nutrition food. Freezing is the most common way for keeping the quality of the prawns, and the special properties of high water content, rich enzyme content and the like of the prawns are particularly important for blunt enzyme quick freezing, so that the quality of the frozen prawns can be ensured to the greatest extent. Compared with the conventional quick freezing method such as normal pressure freezing (refrigerator), air cooling, liquid nitrogen freezing and the like, the traditional method mainly has the following defects:
(1) the freezing speed is slow, the formed ice crystals have different sizes and are distributed unevenly, and the cell membranes and the structure are damaged to a certain extent, so that the water holding capacity is reduced after the thawing;
(2) the mode of heating, pretreating and inactivating enzymes and sterilizing which is commonly adopted in industry can cause the muscle protein to cook and denature, seriously damages the delicious taste of the fresh prawns and causes the loss of nutrient substances, thereby not only causing the defect of taste, but also limiting the eating mode in the later period.
(3) The single high-pressure freezing or ultrasonic freezing treatment cannot achieve the enzyme inactivation effect, and the phenomenon of enzyme activity excitation occurs instead under relatively low pressure or ultrasonic conditions.
(4) The single high-pressure freezing and the solid-liquid mixing state under the condition of the super-high pressure auxiliary freezing and pressure maintaining can generate certain damage effect on muscle tissue cells, and the application range is often limited.
(5) The ultrasonic freezing alone cannot be applied to the freezing of prawns, and the limitation of the ultrasonic freezing on the application of solid freezing and the enzyme inactivation effect can be improved.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide the method for freezing the prawns by using ultrasonic wave in cooperation with high static pressure, wherein sterilization and quick freezing are simultaneously carried out, complete physical treatment is carried out, any heating is not needed, the damage caused by heat and freezing in the traditional treatment mode is avoided, and the fresh quality of the quick-frozen prawns is fundamentally ensured.
The purpose of the invention is realized by the following technical scheme:
a method for freezing prawns by ultrasonic wave and high static pressure comprises the following steps:
(1) preparing a vacuum-packaged prawn sample;
(2) soaking a prawn sample in a refrigerant medium at the temperature of-18 to-20 ℃, and performing high static pressure treatment: pressurizing to 100-600 MPa, and maintaining the pressure for 25-35 min; in the high static pressure treatment process, ultrasonic treatment is carried out;
(3) carrying out pressure relief operation, and continuously soaking the prawn sample in a refrigerant medium at the temperature of-18 to-20 ℃ for 3-5 min after pressure relief is finished; ultrasonic treatment is carried out in the dipping process;
(4) the prawn sample is stored in a refrigeratory at the temperature of-18 to-20 ℃ for a long time.
The ultrasonic treatment in the step (2) is specifically as follows:
when the high hydrostatic pressure is 100,150]When the sample temperature reaches the phase transition temperature under MPa, 20-30W/cm is given2The ultrasonic treatment is carried out for 8-12 min;
when the high hydrostatic pressure is (150, 200)]When the sample temperature reaches-14 to-15 ℃ under MPa, 30 to 40W/cm is given2The ultrasonic treatment is carried out for 12-15 min;
when the high hydrostatic processing pressure is (200,350)]When the sample temperature reaches-14 to-15 ℃ under MPa, 10 to 20W/cm is given2The ultrasonic treatment is carried out for 5-8 min;
when the high hydrostatic pressure is (350, 600)]When the sample temperature reaches the phase transition temperature under MPa, 5-10W/cm is given2The ultrasonic treatment is carried out for 3-5 min.
The ultrasonic treatment in the step (3) is specifically as follows:
when the high hydrostatic pressure is 100,200]At MPa, 3.5-5W/cm is given at the beginning of pressure relief2The ultrasonic treatment of (2), the treatment time was 3.5-5min；
When the high hydrostatic processing pressure is (200,350)]At MPa, 1.5-3.5W/cm is given at the beginning of pressure relief2The ultrasonic treatment is carried out for 1.5-3 min;
when the high static pressure treatment pressure is (350-]At MPa, 0.5-1.5W/cm is given at the beginning of pressure relief2The ultrasonic treatment is carried out for 0.5-1.5 min.
The refrigerant medium in the step (2) is liquid with the freezing point lower than minus 20 ℃.
And (3) the refrigerant medium in the step (2) is an ethanol solution with the volume concentration of 30-50%.
The ultrasonic treatment in the step (2) is specifically as follows:
every sonication cycle, sonication was stopped for 10 s.
The preparation of the vacuum-packaged prawn sample in the step (1) specifically comprises the following steps:
and (3) after fresh prawns are killed by ice water, airing the surface water, and carrying out vacuum packaging under the pressure of 0.08-0.1 MPa.
The technical principle of the invention is as follows:
the high pressure and the ultrasonic wave have certain influence on the conformation of the enzyme protein and have activation or inactivation effect. In the treatment of the prawn by high static pressure, the polyphenol oxidase is activated at the pressure of 100-; when the pressure is higher than 200MPa, the enzyme activity is gradually passivated along with the increase of the pressure, wherein the enzyme activity of 200-350MPa is slightly passivated, and when the pressure is higher than 350MPa, the enzyme activity passivation is relatively obvious. Ultrasonic wave in polyphenol oxidase treatment of prawn, low intensity ultrasonic wave (<5W/cm2) Has no obvious effect on the inactivation of enzyme activity, and is sometimes activated. Therefore, the method can assist high-intensity ultrasonic treatment during low-pressure treatment of the prawns to achieve the effect of combining inactive enzymes.
Water crystallization at high pressure has distinct regions that can be divided into ice crystals of I-VI morphologies: when the temperature is between-18 ℃ and-20 ℃, ice crystals in the I region are formed under the pressure of 100-200MPa (rho is 0.92 g/cm)3) (ii) a Formation of ice crystals in zone III (rho 1.14 g/cm) at 200-3) (ii) a Formation of V-zone ice crystals (rho is 1.23 g/cm) at 350-3). Removing device200MPa belongs to pressure transition refrigeration (ice crystals begin to form after pressure relief), and other types belong to pressure-assisted refrigeration, namely, in the pressure-retaining state, the water in the prawns is in a solid-liquid mixed state, and the auxiliary ultrasonic treatment can break possibly formed large ice crystals and inhibit the growth of the large ice crystals. Because the ice crystal density of different ice regions is different, the physical characteristics are different, and the fact that the ice crystals with higher density correspond to smaller individual volumes and the ultrasonic intensity required to be crushed is correspondingly smaller can be considered macroscopically, so that the corresponding different ultrasonic treatment is performed after the pressure is relieved.
In addition, the ultrasonic treatment which is assisted in the process of forming the ice crystals after pressure relief has more obvious advantages in the aspect of promoting the formation of crystal nuclei. The characteristics of ultrasonic-assisted freezing, promotion of nucleation and formation of fine and uniform ice crystals have been proved by a great deal of research. Therefore, the ultrasonic synergy at the stage enables the quick-freezing effect to be particularly remarkable, and the microstructure of the muscle tissue of the frozen prawns is further ensured, so that the quality is improved.
In summary, the following steps: microorganisms and polyphenol oxidase on the shell of the prawn adopt a non-thermal full-physical treatment mode, and high pressure and ultrasonic waves are strongly combined under the condition of complementary single use and insufficient use, so that the effect of inactive enzyme sterilization is fully exerted, and the cooking denaturation of muscle protein is avoided; the water in the muscle of the prawn is almost completely converted into fine and uniform ice crystals, ultrasonic treatment is given in the pressure maintaining or ultrahigh pressure relief process, so that the large ice crystals which are possibly formed can be broken, the growth of the large ice crystals is inhibited, more crystal nuclei are formed, the formation of the small and uniform ice crystals as much as possible is fully ensured, the 'quick freezing' in the true sense is realized, the integrity of the microstructure of the cell is ensured, and the loss of internal nutrient substances is prevented.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) by adopting the method, the frozen prawns do not need to be subjected to the heat treatment steps required by the conventional quick-freezing prawns, and the enzyme inactivation effect can be similar to that of the conventional heat treatment; not only prevents the situation of easy blackening after thawing, but also avoids the protein cooking denaturation caused by heating and ensures the characteristics of the fresh prawns.
(2) The sterilization effect of the quick-frozen prawns obtained by the method is equivalent to that of heat treatment sterilization, and the total number of colonies of the quick-frozen prawns is reduced by about 3 to 6 orders of magnitude compared with that of the quick-frozen prawns which are independently frozen by high static pressure, ultrasonic wave and conventional dipping.
(3) By adopting the method, the freezing speed is greatly improved, compared with the single use of high hydrostatic pressure freezing and ultrasonic wave freezing, the time (p is less than 0.05) is saved by 8 percent, 15 percent or more, respectively, and compared with the conventional dipping freezing, the time (p is less than 0.01) is greatly saved by about 28 percent or more, thus obtaining the frozen shrimps with better quality.
(4) The frozen prawn crystals obtained by the method are finer, more in quantity and more uniform in distribution, water in the frozen prawn forms ice crystals as much as possible, even can form the ice crystals completely, no water in other phases exists, and the integrity of the microstructure is guaranteed. Only 8% of the formed crystals reach 50 μm or more, most of the crystals are about 30 μm, and more than 90% of the ice crystals are in cells; whereas samples frozen by high hydrostatic pressure alone, ultrasonication alone, and conventional freezing alone produced crystals of 50 μm or more in size of 25%, 38%, 65%, or more, respectively, and only 75%, 65%, 30%, or less, respectively, of the ice crystals within the cells.
(5) The quick-frozen prawns obtained by the method have good fresh-keeping effect, the TVB-N value of the quick-frozen prawns is not obviously different from that of the fresh prawns, and the TVB-N value of the quick-frozen prawns is reduced by about 10 to 40 percent compared with the single high-static-pressure freezing, ultrasonic freezing and conventional freezing.
(6) The shelf life of the obtained quick-frozen prawns is equivalent to that of conventional heat treatment and conventional freezing, and is remarkably prolonged compared with single high-static-pressure freezing, ultrasonic freezing and conventional freezing, and the shelf life of the obtained quick-frozen prawns can be respectively prolonged by about 30-120 days and more.
Drawings
FIG. 1 is a schematic view of an ultrasonic wave coupled high hydrostatic pressure freezing apparatus according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
Fig. 1 is a schematic view of a supersonic wave-assisted high static pressure refrigerating apparatus used in this embodiment. As shown in fig. 1, the device comprises a refrigerant circulator 1, a high static pressure device 2, a plurality of acoustic transducers 5, an ultrasonic control box 6 and a high static pressure sample container; the high static pressure sample container comprises an outer cavity 3 and an inner cavity 4, a plurality of ultrasonic transducers 5 are uniformly distributed between the inner cavity 4 and the outer cavity 3, and a K-type thermocouple is arranged at the bottom end of the high static pressure sample container and used for measuring the temperature of the inner cavity. The ultrasonic transducers 5 are connected with the ultrasonic control box 6, the refrigerant circulator 1 is connected with the high static pressure equipment 2, and the high static pressure sample container is arranged inside the high static pressure equipment 2.
The method for obtaining the high-quality novel frozen prawns through the ultrasonic wave and high static pressure freezing treatment comprises the following steps:
selecting Japanese prawn (9-11 g/prawn, length 8-10cm) as experimental material, placing 1Kg prawn in 2Kg ice water mixture, killing for 20min, air drying at room temperature to remove surface water, vacuum packaging with 15 x 22cm aluminum foil packaging bag under 0.09MPa, and packaging 6 prawn in each bag. Opening a refrigerant circulating device 1 hour before the start of an experiment, cooling to-18 to-20 ℃, and simultaneously injecting a certain amount of 50% ethanol-water (V: V) solution into a high static pressure sample container; placing 5 bags of sealed prawns into a high static pressure sample container, inserting a K-type thermocouple into a third bag of prawns in the middle of a pressure-bearing cavity, ensuring that the liquid level of a refrigerant is 15cm away from the top end of the sample container, setting the high static pressure to be 100MPa, and maintaining the pressure for 25min after pressurization is finished; when the phase transition temperature is reached, 25W/cm is given2Sonication for 13min (work 10s, stop 5s, sonication time refers to the total time including duty); after the pressure maintaining is finished, the pressure relief operation is carried out for 2s, and the sample is still continuously immersed in the high static pressure sample container for 3.5min after the pressure relief is finished; 3.5W/cm is given during the process of pressure relief and impregnation2Ultrasonic treatment is carried out for 4min (working is carried out for 10s, stopping is carried out for 5s, and ultrasonic treatment time refers to total time including duty), and ultrasonic treatment is carried out when pressure relief starts; immediately taking out after the impregnation is finished, and freezing and storing in a refrigeration house at-18 ℃. Compared with single high static pressure freezing and ultrasonic freezing, the quick freezing time is saved10% and 20% or so. 90% of ice crystals in the frozen shrimps obtained by the quick-freezing mode are distributed in cells, and the size of the formed ice crystals is only 8% and reaches 50 mu m or more, and 92% is about 30 mu m; the prawn treated by high hydrostatic pressure freezing, ultrasonic freezing and normal pressure soaking freezing has only 65%, 52%, 31% or less of ice crystals distributed in the cell, and the ice crystals with size of 50 μm or more, 32%, 42%, 63% or more. After thawing at 4 ℃, the quick-frozen prawns also keep the characteristics of fresh prawns and do not have the protein cooking denaturation phenomenon caused by heat treatment; the enzyme is completely inactivated, and is respectively reduced by 38 percent and 59 percent compared with single ultra-high static pressure freezing and ultrasonic freezing; the total number of bacterial colonies is reduced to be equivalent to that of heat treatment-traditional freezing, the quality is not influenced, and the total number of bacterial colonies is reduced by 10 compared with that of single ultrahigh static pressure freezing and ultrasonic freezing3、105(ii) a The TVB-N value has no obvious difference with that of fresh prawns, and is respectively reduced by 13 percent and 22 percent compared with single high-static-pressure freezing and ultrasonic freezing; the shelf life is equivalent to that of heat treatment-traditional freezing, and can be prolonged by about 28 days, and can be prolonged by about 40, 60, 120 days and more compared with single high-static-pressure freezing, ultrasonic freezing and conventional freezing.
Example 2
The method for obtaining the high-quality novel frozen prawns through the ultrasonic wave and high static pressure freezing treatment comprises the following steps:
selecting Penaeus monodon (13-15 g/prawn, length of 10-13cm) as experimental raw material, placing 1Kg of prawn in 2Kg of ice-water mixture, killing for 20min, air drying at room temperature to remove surface water, vacuum packaging with 15 x 22cm aluminum foil packaging bag under 0.08MPa, and packaging 6 prawns per bag. Opening a refrigerant circulating device 1 hour before the start of an experiment, cooling to-18 to-20 ℃, and simultaneously injecting a certain amount of 30% ethanol-water (V: V) solution into a high static pressure sample container; placing 5 bags of sealed prawns into a high static pressure sample container, inserting a K-type thermocouple into a third bag of prawns in the middle of a pressure-bearing cavity, ensuring that the liquid level of a refrigerant is 15cm away from the top end of the sample container, setting the high static pressure to be 180MPa, and maintaining the pressure for 30min after pressurization is finished; when the phase transition temperature is reached, 30W/cm is given2Ultrasonic treatment of (2) for 13min (working 1)0s, stop 5s, sonication time refers to the total time including the duty); after the pressure maintaining is finished, carrying out pressure relief operation for 2s, and continuing to dip in the high static pressure sample container for 4min after the pressure relief is finished; 4W/cm is given in the process of pressure relief and impregnation2Ultrasonic treatment is carried out for 4min (working is carried out for 10s, stopping is carried out for 5s, and ultrasonic treatment time refers to total time including duty), and ultrasonic treatment is carried out when pressure relief starts; immediately taking out after the impregnation is finished, and freezing and storing in a refrigeration house at-18 ℃. Compared with single high static pressure freezing and ultrasonic freezing, the quick freezing time is saved by about 13 percent and 24 percent respectively. 2% of ice crystals in the frozen shrimps obtained by the quick-freezing mode are distributed in cells, and the size of the formed ice crystals is only 7% and reaches 50 mu m or more, and 93% is about 30 mu m; while the prawn treated by high hydrostatic pressure freezing, ultrasonic freezing and normal pressure soaking freezing only has 70%, 55%, 35% or less of ice crystals distributed in the cell, and the size of the formed ice crystals reaches 50 μm or more, 38%, 45%, 65% or more. After thawing at 4 ℃, the quick-frozen prawns also keep the characteristics of fresh prawns and do not have the protein cooking denaturation phenomenon caused by heat treatment; the enzyme is completely inactivated, and is reduced by 40% and 65% compared with single ultra-high static pressure freezing and ultrasonic freezing; the total number of bacterial colonies is reduced to be equivalent to that of heat treatment-traditional freezing, the quality is not influenced, and the total number of bacterial colonies is reduced by 10 compared with that of single ultrahigh static pressure freezing and ultrasonic freezing3、105(ii) a The TVB-N value has no obvious difference with that of fresh prawns, and is respectively reduced by 15 percent and 25 percent compared with single high-static-pressure freezing and ultrasonic freezing; the shelf life is equivalent to that of heat treatment-traditional freezing, and can be prolonged by about 30 days, and can be remarkably prolonged by about 45, 65 and 120 days and more than that of single high-hydrostatic-pressure freezing, ultrasonic freezing and conventional freezing.
Example 3
The method for obtaining the high-quality novel frozen prawns through the ultrasonic wave and high static pressure freezing treatment comprises the following steps:
selecting Penaeus vannamei Boone (11-13 g/prawn, length 8-11cm) as experimental material, placing 1Kg of Penaeus vannamei Boone in 2Kg of ice water mixture, killing for 20min, air drying at room temperature to remove surface water, vacuum packaging with 15 x 22cm aluminum foil at 0.1MPaPackaging, 8 pieces of the Chinese herbal medicine are packaged in each bag. Opening a refrigerant circulating device 1 hour before the start of an experiment, cooling to-18 to-20 ℃, and injecting a certain amount of 40% ethanol-water (V: V) solution into a high static pressure sample container; placing 5 bags of sealed prawns into a high static pressure sample container, inserting a K-type thermocouple into a third bag of prawns in the middle of a pressure-bearing cavity, setting the high static pressure to be 250MPa, and keeping the pressure for 30min after pressurization is finished, wherein the liquid level of a refrigerant is 15cm away from the top end of the sample container; when the temperature of the sample reaches-15 ℃, 15W/cm is given2For 7min (working for 10s, stop for 5s, sonication time means total time including duty); after the pressure maintaining is finished, the pressure relief operation is carried out for 2s, and the sample is still continuously immersed in the high static pressure sample container for 2.5min after the pressure relief is finished; 2W/cm is given in the process of pressure relief and impregnation2Carrying out ultrasonic treatment for 2min (working for 10s, stopping for 5s, and the ultrasonic treatment time refers to the total time including duty), and carrying out ultrasonic treatment when pressure relief starts; immediately taking out after the impregnation is finished, and freezing and storing in a refrigeration house at-18 ℃. Compared with single high static pressure freezing and ultrasonic freezing, the quick freezing time is saved by about 15 percent and 25 percent respectively. 93% of ice crystals in the frozen shrimps obtained by the quick-freezing mode are distributed in cells, and the size of the formed ice crystals is only 6% and reaches 50 μm or more, and 94% is about 30 μm; while only 80%, 65%, 35% or less of ice crystals of the prawns subjected to high hydrostatic pressure freezing, ultrasonic freezing and normal pressure immersion freezing are distributed in the cells, and the sizes of the formed ice crystals reaching 50 μm or more are 20%, 35%, 65% or more, respectively. After thawing at 4 ℃, the quick-frozen prawns also keep the characteristics of fresh prawns and do not have the protein cooking denaturation phenomenon caused by heat treatment; the enzyme is completely inactivated, and is reduced by 30 percent and 50 percent compared with single ultra-high static pressure freezing and ultrasonic freezing; the total number of bacterial colonies is reduced to be equivalent to that of heat treatment-traditional freezing, the quality is not influenced, and the total number of bacterial colonies is reduced by 10 compared with that of single ultrahigh static pressure freezing and ultrasonic freezing3、104(ii) a The TVB-N value has no obvious difference with that of fresh prawns, and is respectively reduced by 12 percent and 20 percent compared with single high-static-pressure freezing and ultrasonic freezing; the shelf life is equivalent to that of heat treatment-traditional freezing, and can be even prolonged by about 40 days, compared with single high-static-pressure freezing, ultrasonic freezing and conventional freezingThe duration is prolonged by about 35, 55 and 120 days and more.
Example 4
The method for obtaining the high-quality novel frozen prawns through the ultrasonic wave and high static pressure freezing treatment comprises the following steps:
selecting Chinese prawn (12-14 g/prawn, length 12-14cm) as experimental material, placing 1Kg prawn in 2Kg ice water mixture, killing for 20min, air drying at room temperature to remove surface water, vacuum packaging with 15 x 22cm aluminum foil packaging bag under 0.08MPa, and packaging 7 prawns per bag. Opening a refrigerant circulating device 1 hour before the start of an experiment, cooling to-18 to-20 ℃, and simultaneously injecting a certain amount of 50% ethanol-water (V: V) solution into a high static pressure sample container; placing 5 bags of sealed prawns into a high static pressure sample container, inserting a K-type thermocouple into a third bag of prawns in the middle of a pressure-bearing cavity, ensuring that the liquid level of a refrigerant is 15cm away from the top end of the sample container, setting the high static pressure to be 500MPa, and maintaining the pressure for 30min after pressurization is finished; when the temperature of the sample reached-15 ℃, 7W/cm was given2Sonication for 4min (working 10s, stop 5s, sonication time means total time including duty); after the pressure maintaining is finished, carrying out pressure relief operation for 2s, and continuing to dip in the high static pressure sample container for 3min after the pressure relief is finished; 1W/cm is given in the process of pressure relief and impregnation2Ultrasonic treatment is carried out for 1min (working is carried out for 10s, stopping is carried out for 5s, and ultrasonic treatment time refers to total time including duty), and ultrasonic treatment is carried out when pressure relief is started; immediately taking out after the impregnation is finished, and freezing and storing in a refrigeration house at-18 ℃. Compared with single high static pressure freezing and ultrasonic freezing, the quick freezing time is saved by about 12 percent and 22 percent respectively. 92% of ice crystals in the frozen shrimps obtained by the quick-freezing mode are distributed in cells, and the size of the formed ice crystals is only 8% and reaches 50 mu m or more, and 92% of the formed ice crystals are about 30 mu m; the prawn treated by high hydrostatic pressure freezing, ultrasonic freezing and normal pressure soaking freezing only has 85%, 68%, 40% or less of ice crystals distributed in the cell, and the size of the formed ice crystals reaches 50 μm or more, 15%, 32%, 60% or more. After thawing at 4 ℃, the quick-frozen prawns also keep the characteristics of fresh prawns and do not have the protein cooking denaturation phenomenon caused by heat treatment; the enzyme is completely inactivated by activationCompared with single ultra-high static pressure freezing and ultrasonic freezing, the temperature is respectively reduced by 20 percent and 50 percent; the total number of bacterial colonies is reduced to be equivalent to that of heat treatment-traditional freezing, the quality is not influenced, and the total number of bacterial colonies is reduced by 10 compared with that of single ultrahigh static pressure freezing and ultrasonic freezing2、105(ii) a The TVB-N value has no obvious difference with that of fresh prawns, and is respectively reduced by 8 percent and 22 percent compared with single high-static-pressure freezing and ultrasonic freezing; the shelf life is equivalent to that of heat treatment-traditional freezing, and can be prolonged by about 60 days, and can be remarkably prolonged by about 30, 70, 120 days and more compared with single high-hydrostatic-pressure freezing, ultrasonic freezing and conventional freezing.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (5)
1. A method for freezing prawns by ultrasonic wave and high static pressure is characterized by comprising the following steps:
(1) preparing a vacuum-packaged prawn sample;
(2) soaking a prawn sample in a refrigerant medium at the temperature of-18 to-20 ℃, and performing high static pressure treatment: pressurizing to 100-600 MPa, and maintaining the pressure for 25-35 min; in the high static pressure treatment process, ultrasonic treatment is carried out;
(3) carrying out pressure relief operation, and continuously soaking the prawn sample in a refrigerant medium at the temperature of-18 to-20 ℃ for 3-5 min after pressure relief is finished; ultrasonic treatment is carried out in the dipping process;
(4) putting the prawn sample into a refrigeration house with the temperature of-18 to-20 ℃ for long-term storage;
wherein the ultrasonic treatment in the step (2) is specifically as follows:
when the high hydrostatic pressure is 100,150]When the sample temperature reaches the phase transition temperature under MPa, 20-30W/cm is given2The ultrasonic treatment is carried out for 8-12 min;
when the high hydrostatic pressure is (150, 200)]When the sample temperature reaches-14 to-15 ℃ under MPa, 30 to 40W is given/cm2The ultrasonic treatment is carried out for 12-15 min;
when the high hydrostatic processing pressure is (200,350)]When the sample temperature reaches-14 to-15 ℃ under MPa, 10 to 20W/cm is given2The ultrasonic treatment is carried out for 5-8 min;
when the high hydrostatic pressure is (350, 600)]When the sample temperature reaches the phase transition temperature under MPa, 5-10W/cm is given2The ultrasonic treatment is carried out for 3-5 min;
wherein the ultrasonic treatment in the step (3) is specifically as follows:
when the high hydrostatic pressure is 100,200]At MPa, 3.5-5W/cm is given at the beginning of pressure relief2The ultrasonic treatment is carried out for 3.5-5 min;
when the high hydrostatic processing pressure is (200,350)]At MPa, 1.5-3.5W/cm is given at the beginning of pressure relief2The ultrasonic treatment is carried out for 1.5-3 min;
when the high static pressure treatment pressure is (350-]At MPa, 0.5-1.5W/cm is given at the beginning of pressure relief2The ultrasonic treatment is carried out for 0.5-1.5 min.
2. The method for freezing prawns by ultrasonic wave in cooperation with high static pressure according to claim 1, wherein the refrigerant medium in the step (2) is a liquid with a freezing point lower than-20 ℃.
3. The method for freezing prawns by ultrasonic wave and high hydrostatic pressure in coordination with the refrigerant according to claim 1, wherein the refrigerant medium in the step (2) is an ethanol solution with a volume concentration of 30-50%.
4. The method for freezing prawns by ultrasonic wave in cooperation with high static pressure according to claim 1, wherein the ultrasonic treatment in the step (2) is specifically as follows: every sonication cycle, sonication was stopped for 10 s.
5. The method for freezing prawns by ultrasonic wave in cooperation with high static pressure according to claim 1, wherein the step (1) of preparing the vacuum-packed prawn sample specifically comprises the following steps: and (3) after fresh prawns are killed by ice water, airing the surface water, and carrying out vacuum packaging under the pressure of 0.08-0.1 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510888385.4A CN105494594B (en) | 2015-12-04 | 2015-12-04 | Method for freezing prawns by ultrasonic wave and high static pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510888385.4A CN105494594B (en) | 2015-12-04 | 2015-12-04 | Method for freezing prawns by ultrasonic wave and high static pressure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105494594A CN105494594A (en) | 2016-04-20 |
| CN105494594B true CN105494594B (en) | 2020-01-10 |
Family
ID=55703204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510888385.4A Active CN105494594B (en) | 2015-12-04 | 2015-12-04 | Method for freezing prawns by ultrasonic wave and high static pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494594B (en) |
Families Citing this family (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 |
| 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 |
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 |
-
2015
- 2015-12-04 CN CN201510888385.4A patent/CN105494594B/en active Active
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105494594A (en) | 2016-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105494594B (en) | Method for freezing prawns by ultrasonic wave and high static pressure | |
| Qiu et al. | Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality | |
| Alarcon-Rojo et al. | Power ultrasound in meat processing | |
| Wu et al. | Recent developments in novel freezing and thawing technologies applied to foods | |
| CN103168826B (en) | Method for improving brine salting-process frozen fish fillets through variable-power ultrasonic wave | |
| Yu et al. | New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review | |
| CN111213707B (en) | Method for freezing and preserving poultry | |
| Hu et al. | Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review | |
| CN104207021A (en) | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure | |
| CN102805372A (en) | Processing method of freeze-dried instant quick-dissolving sea cucumber soup | |
| CN104544292A (en) | Method for processing steamed sea cucumbers | |
| WO2015016171A1 (en) | Method for thawing frozen food | |
| CN104643145A (en) | Originally-taste quick-frozen large yellow croaker and preparation method thereof | |
| CN109259108A (en) | A method of tenderness of beef utilizing is improved based on multiple fermentation | |
| CN109259110B (en) | Method for improving goose tenderness based on multiple fermentation | |
| CN109042854B (en) | Pomegranate seed preservation method | |
| JP5156747B2 (en) | Fish processing method | |
| CN104982501A (en) | Method for liquid nitrogen glassy state freezing preservation of Penaeus vannamei | |
| US20170354158A1 (en) | Apparatus, Systems and Methods for Minimizing Lipid Oxidation in Food Product | |
| CN103976410A (en) | Processing method for instant shelled seasoning tegillarca granosa | |
| CN107048229B (en) | Method for improving anti-freezing performance of dumpling meat stuffing through ultrasonic treatment | |
| CN111011797A (en) | Processing, storing and fresh-keeping process of novel instant liquid chicken soup capable of being stored for long time | |
| CN102138676B (en) | Method for processing sea cucumber pickle | |
| CN110236114A (en) | A kind of processed meat products and its fast preparation method | |
| CN111096354A (en) | Method for thawing raw tunas by high-frequency ultrasonic waves |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |