CN105638846A - Method for reducing ice crystal formation in partially frozen storage fish products - Google Patents
Method for reducing ice crystal formation in partially frozen storage fish products Download PDFInfo
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- CN105638846A CN105638846A CN201610056330.1A CN201610056330A CN105638846A CN 105638846 A CN105638846 A CN 105638846A CN 201610056330 A CN201610056330 A CN 201610056330A CN 105638846 A CN105638846 A CN 105638846A
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- fish
- ice crystal
- electric field
- frozen storage
- partially frozen
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 239000013078 crystal Substances 0.000 title claims abstract description 25
- 235000013332 fish product Nutrition 0.000 title claims abstract description 9
- 230000015572 biosynthetic process Effects 0.000 title abstract description 7
- 230000005684 electric field Effects 0.000 claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 3
- 238000002386 leaching Methods 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000630524 Taractes rubescens Species 0.000 description 16
- 238000010257 thawing Methods 0.000 description 10
- 241000207199 Citrus Species 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 230000005686 electrostatic field Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241001596955 Bramidae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for reducing ice crystal formation in partially frozen storage fish products. The method comprises the specific steps of 1, cleaning, wherein fresh fish are selected and washed with water; 2, water leaching, wherein the cleaned fish are put into a basket, and standing is conducted for 2-3 min; 3, partially frozen storage achieved through a superimposed electrical field, wherein the fish with water leached are put into the electrical field composed of two parallel electrical plates connected with an electric field generator, the two parallel electrical plates are arranged on the two sides of a partially freezing room with the temperature ranging from minus 2 DEG C to minus 4 DEG C, and the fish are stored in the electrical field of 220-1,200 V/m all the time. The method has the advantage of significantly reducing ice crystal formation in partially frozen storage aquatic products, formed ice crystals are small, uniform and small in damage to muscle tissue of fish, the texture and the nutritional value of the fish are better kept, the quality guarantee period is prolonged, and the method is simple, easy to carry out and good in effect.
Description
Technical field
The invention belongs to food processing storage technique field, be specifically related to a kind of reduce the method that during the micro-freeze and store of fish products is hidden, ice crystal is formed.
Background technology
Hydrone can comparatively move in a liquid state freely, and when forming ice crystal, its motion is restricted. Electric field can make hydrone produce vibration, and the crystallization for hydrone is inhibited, thus reducing the formation of ice crystal in freezing process, improves the quality of aquatic products. Patent of invention CN103931757B describes a kind of method using high voltage electric field to improve Citrus fresh-keeping effect, to be placed in the high-voltage electrostatic field being made up of the parallel metal sheet of two pieces of connection high tension generators through certain Citrus processed, it is highly 1-3 layer that Citrus are stacked, the electric field of-200��-240kV/m processes 100-120 minute/day, process 2��3 days continuously, be subsequently placed in the freezer of 10-12 DEG C and preserve. The process employs discontinuity and process that to utilize high-voltage electrostatic field to carry out fresh-keeping, energy consumption is big, and cost is high, and the security requirement of equipment is high.
Micro-freeze refer to by material below its chill point 1-2 DEG C carry out the fresh-keeping means of one preserved, it is at low temperatures by suppressing the activity of the breeding of microorganism and enzyme to reach the fresh-keeping effect of long period. Form ice crystal at micro-only part water that freezes under state, compared with tradition freezing, micro-freeze the mechanical damage reducing ice crystal to Fish, reduce its defrosting percentage of water loss, but there is also temperature requirement is high, shelf life and relatively keep in cold storage short deficiency.
Summary of the invention
The technical problem to be solved is that current Fish are micro-freezes the problem that in process, the slight fluctuations of temperature easily forms a large amount of ice crystal, there is provided a kind of and reduce the method that during the micro-freeze and store of fish products is hidden, ice crystal is formed, keep Fish in micro-quality frozen under state to greatest extent. This technical operation is simple, practical.
The technical solution adopted in the present invention is: a kind of reduce the method that during the micro-freeze and store of fish products is hidden, ice crystal is formed, and concrete technology step is as follows:
(1) clean: select fresh fish, be rinsed with water;
(2) dewatering: the fish after cleaning is put into basket, stands 2-3min;
(3) being placed in by the fish after dewatering in the electric field being made up of the parallel electroplax of two pieces of connection field generators, two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-2��-4 DEG C, and fish preserves in the electric field of 220��1200V/m always.
The invention has the beneficial effects as follows: the present invention provides a kind of and reduces the method that during the micro-freeze and store of fish products is hidden, ice crystal is formed, the method produces electric field by adding the electroplax being connected with field generator in the both sides of refrigerating chamber, by fish micro-freeze superposition of electric field when carry out preservation, decrease micro-formation freezing a large amount of ice crystals that temperature fluctuation in storage causes, reduce the ice crystal destruction to fish musculature and cell, maintain organoleptic quality and the edibility of Fish, effectively extend its shelf-life. Adopting normal pressure electric field to process continuously, energy consumption is low, and equipment is simple, and cost is low, and device security is high. Micro-superposition of electric field that freezes can make hydrone vibrations can not form ice crystal, the advantage that when retaining micro-freezing, part freezes, and overcomes again and micro-freezes the deficiency that device temperature requirement is high.
Accompanying drawing explanation
Fig. 1 is each change curve processing silvery pomfret defrosting percentage of water loss.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
A kind of reduce the method that during the micro-freeze and store of fish products is hidden, ice crystal is formed, it is characterised in that comprising the concrete steps that of the method:
(1) clean: select fresh fish, be rinsed with water;
(2) dewatering: the fish after cleaning is put into basket, stands 2-3min;
(3) superposition of electric field is micro-freezes preservation: be placed in by the fish after dewatering in the electric field being made up of the parallel electroplax of two pieces of connection field generators, two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-2��-4 DEG C, and fish preserves in the electric field of 220��1200V/m always.
Owing to the chill point of Fish is about-1.7 DEG C, when temperature is higher than-2 DEG C, fish is difficult to freeze; When temperature is lower than-4 DEG C, fish is all freezed, and neither meets micro-condition frozen, and therefore micro-temperature selection-2��-4 DEG C frozen is proper. Under very low electric field intensity, the vibrations of hydrone are faint, not notable for reducing the micro-ice crystal formation effect frozen in storage of Fish; When electric field intensity is too high, energy consumption increases, and cost raises. Therefore, electric field intensity selects 220��1200V/m proper.
Implement comparative example:
1., for examination Fish: buy fresh silvery pomfret from fish market, select meat silvery pomfret full, of the same size.
2. test design method: silvery pomfret is divided into five groups, often group selects 10 fresh silvery pomfrets, is rinsed with water. Silvery pomfret after cleaning is put into basket, stands 3min. Five groups of fishes are carried out respectively different process, measures the freezing percentage of water loss of every day. Each repeated sampling three times, test storage period be 7 days, each process respectively:
(1) being put into by the silvery pomfret drained and preserve in the refrigerating chamber of-3 DEG C, this group is matched group.
(2) silvery pomfret after dewatering is placed in the electric field being made up of the parallel electroplax of two pieces of connection field generators, and two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-3 DEG C, and silvery pomfret preserves under the electric field intensity of 220V/m.
(3) silvery pomfret after dewatering is placed in the electric field being made up of the parallel electroplax of two pieces of connection field generators, and two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-3 DEG C, and silvery pomfret preserves under the electric field intensity of 600V/m.
(4) silvery pomfret after dewatering is placed in the electric field being made up of the parallel electroplax of two pieces of connection field generators, and two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-3 DEG C, and silvery pomfret preserves under the electric field intensity of 900V/m.
(5) silvery pomfret after dewatering is placed in the electric field being made up of the parallel electroplax of two pieces of connection field generators, and two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-3 DEG C, and silvery pomfret preserves under the electric field intensity of 1200V/m.
3. result of the test
Fish produce ice crystal in storage, water loss when can cause defrosting, and therefore Fish ice crystal formational situation in storage is in close relations with defrosting percentage of water loss. Defrosting percentage of water loss is more high, and the ice crystal representing big and uneven is more many. The formation of ice crystal can make fish muscle fiber destroy, and meat quality of fish structure, local flavor are affected, and reduces its shelf-life. Test show each process silvery pomfret defrosting percentage of water loss change as shown in Figure 1. Presenting the trend of reduction with the defrosting percentage of water loss that raises of electric field intensity, wherein the defrosting percentage of water loss of blank group is apparently higher than other process groups. When preserving the 7th day, blank group, 220V/m, 600V/m, 900V/m, 1200V/m electric field intensity process group defrosting percentage of water loss respectively 6.7%, 5.2%, 4.9%, 4.3%, 4.0%. The defrosting percentage of water loss relatively blank group of technical scheme group (the electric field intensity process group of 220V/m, 600V/m, 900V/m, 1200V/m) reduces 22.39%, 26.87%, 35.82%, 40.30% respectively, and result of the test shows that the present invention effectively reduces silvery pomfret and freezes the formation of ice crystal in process micro-.
Claims (1)
1. one kind is reduced the method that during the micro-freeze and store of fish products is hidden, ice crystal is formed, it is characterised in that comprising the concrete steps that of the method:
(1) clean: select fresh fish, be rinsed with water.
(2) dewatering: the fish after cleaning is put into basket, stands 2-3min.
(3) superposition of electric field is micro-freezes preservation: be placed in by the fish after dewatering in the electric field being made up of the parallel electroplax of two pieces of connection field generators, two pieces of parallel electroplaxs are arranged in the both sides of the refrigerating chamber of-2��-4 DEG C, and fish preserves in the electric field of 220��1200V/m always.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610056330.1A CN105638846A (en) | 2016-01-27 | 2016-01-27 | Method for reducing ice crystal formation in partially frozen storage fish products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610056330.1A CN105638846A (en) | 2016-01-27 | 2016-01-27 | Method for reducing ice crystal formation in partially frozen storage fish products |
Publications (1)
| Publication Number | Publication Date |
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| CN105638846A true CN105638846A (en) | 2016-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610056330.1A Pending CN105638846A (en) | 2016-01-27 | 2016-01-27 | Method for reducing ice crystal formation in partially frozen storage fish products |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359527A (en) * | 2016-11-08 | 2017-02-01 | 浙江大学舟山海洋研究中心 | High-voltage alternating-electric-field marine product preservation device |
| CN106561787A (en) * | 2016-10-17 | 2017-04-19 | 浙江大学 | Auxiliary freshness retaining device of non-frozen fishery products |
| CN109953109A (en) * | 2019-04-03 | 2019-07-02 | 浙江大学舟山海洋研究中心 | A kind of seafood fish attaches freezing fidelity structure and method |
| CN110089550A (en) * | 2019-04-03 | 2019-08-06 | 浙江大学舟山海洋研究中心 | A kind of seafood fish refrigerated structure and method |
| CN112400973A (en) * | 2020-11-06 | 2021-02-26 | 温州大学 | Aquatic product rapid freezing method based on electric field synergy |
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| CN1178450A (en) * | 1995-03-15 | 1998-04-08 | 株式会社冰温 | Method of preserving food or the like in nonfrozen state in temperature zone below icing point |
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2016
- 2016-01-27 CN CN201610056330.1A patent/CN105638846A/en active Pending
Patent Citations (5)
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| CN1178450A (en) * | 1995-03-15 | 1998-04-08 | 株式会社冰温 | Method of preserving food or the like in nonfrozen state in temperature zone below icing point |
| CN101371091A (en) * | 2006-02-15 | 2009-02-18 | Lg电子株式会社 | Non-freezing refrigerator |
| CN101507447A (en) * | 2009-01-16 | 2009-08-19 | 四川烹饪高等专科学校 | Fresh water fish cold-storage preservation method |
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Non-Patent Citations (1)
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561787A (en) * | 2016-10-17 | 2017-04-19 | 浙江大学 | Auxiliary freshness retaining device of non-frozen fishery products |
| CN106359527A (en) * | 2016-11-08 | 2017-02-01 | 浙江大学舟山海洋研究中心 | High-voltage alternating-electric-field marine product preservation device |
| CN109953109A (en) * | 2019-04-03 | 2019-07-02 | 浙江大学舟山海洋研究中心 | A kind of seafood fish attaches freezing fidelity structure and method |
| CN110089550A (en) * | 2019-04-03 | 2019-08-06 | 浙江大学舟山海洋研究中心 | A kind of seafood fish refrigerated structure and method |
| CN109953109B (en) * | 2019-04-03 | 2022-04-12 | 浙江大学舟山海洋研究中心 | Marine fish attaching freezing fidelity structure and method |
| CN110089550B (en) * | 2019-04-03 | 2022-06-17 | 浙江大学舟山海洋研究中心 | Marine fish refrigeration structure and method |
| CN112400973A (en) * | 2020-11-06 | 2021-02-26 | 温州大学 | Aquatic product rapid freezing method based on electric field synergy |
| CN112400973B (en) * | 2020-11-06 | 2023-06-27 | 温州大学 | Aquatic product rapid freezing method based on electric field cooperation |
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Application publication date: 20160608 |