CN107455443A - A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method - Google Patents
A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method Download PDFInfo
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- CN107455443A CN107455443A CN201710878245.8A CN201710878245A CN107455443A CN 107455443 A CN107455443 A CN 107455443A CN 201710878245 A CN201710878245 A CN 201710878245A CN 107455443 A CN107455443 A CN 107455443A
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a kind of quick-frozen liquid of food fresh keeping, include the component of following parts by weight：1.5 6 parts of 30 35 parts of pure water, 8 10 parts of common salt, 25 30 parts of ethanol, 15 20 parts of chitin, 0.5 2 parts of acetic acid or alginic acid, 10 15 parts of active component.The quick-frozen liquid of a kind of food fresh keeping provided by the invention, antibiotic property is excellent, toxic side effect and secondary pollution are not produced to food, thermal conduction rate is fast during food freezing, therefore ice crystal is small formed in food tissue cell, keeps cell not to be mechanically damaged, does not produce drying loss, and the loss of nutriment will not be produced when thawing, maintain the original color and luster of food, smell and structural state.The regulation of the quick-frozen liquid through harmless additive, chilling rate and antibiotic property can be kept, therefore can be with Reusability, and utilization rate is high, cost is low, is expected to be used widely in fast food freezing manufacture field.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of quick-frozen liquid of food fresh keeping and preparation method thereof and make
Use method.
Background technology
With the raising of quality of the life, increasing region food floods the market, due to climate difference and long-distance fortune
Defeated needs, freeze cutting are increasingly becoming the important step of food-processing industry, therefore, freeze cutting be food quality, safety and
The guarantee of transport.Technique of Speed Freezing is to utilize low-temperature cooling media, quickly conducts heat, makes product centre temperature in 30-40 minutes
- 18 DEG C are inside rapidly cooled to, is then placed and is preserved for a long time in freezer and keep its freshness.
Food is in refrigerating process, and the moisture between histocyte first freezes, and then ICW freezes, and ice-crystal growth is most
Thermophilic degree is between 0-5 DEG C.During slow freezing, ICW largely penetrates into the ice crystal of iuntercellular formation, causes iuntercellular
Crystal is increasing, and ice crystal volume becomes big compared to original liquid volume, makes cell by mechanical damage, during defrosting, food hair
Raw nutriment is lost in, and tissue becomes loose tasteless.Therefore freezing speed it is faster, the ice crystal formed with regard to smaller, cell tissue by
The damage arrived is smaller, thus can keep the original freshness of food and taste.
Traditional quick freezing and cold preserving technology uses air as medium more, but because air itself specific heat is small, unit volume heat transfer has
Limit so that it is long to use air as the time that the quick cooling of medium is actually needed, during this period frozen product can occur drying loss,
Fat oxidation, surface color deterioration；A large amount of cells are destroyed in refrigerating process, after defrosting, the tissue nutritional composition in food
Outflow with water.The vaporizing liquid spray freezing technology freezing speed then to grow up is fast, but cost is high, demands strict technology.
Although direct contact freezing technology freezing speed is very fast, required quick-frozen formula of liquid be mostly the materials such as salt, ethanol, glycols with
The mixture of water, composition is more single, and function is single, it is impossible to reaches the quick freezing requirement of low temperature, utilization rate is low, and practicality is not
By force, and salt content height can cause to corrode to canister in quick-frozen liquid, limit its scope of application significantly.In addition, either air
Cooling or liquid freezing, it may all bring the pollution of food.Food freezing technology is inevitable to become to low temperature, quick freezing
Gesture, therefore it is fast food freezing skill to find the quick-frozen liquid that a kind of low temperature is quick, practicality is high, technical feasibility, utilization rate are high, cost is low
The key of art development.
The content of the invention
In order to solve the above technical problems, technical scheme provided by the invention is：
A kind of quick-frozen liquid of food fresh keeping, include the component of following parts by weight：Pure water 30-35 parts, common salt 8-10 parts, second
Alcohol 25-30 parts, chitin 15-20 parts, acetic acid 0.5-2 parts or alginic acid 1.5-6 parts, active component 10-15 parts.
The active component is orange, lemon, grape, shaddock and monkey Mi peaches, cynarrhodion, cherry, currant, green pepper, scape
At least one of wild cabbage, onion, tomato take fruit juice made of 50 parts of 50 parts of parts by weight and pure water.
The active component is grape wine, and the alcoholic strength of the grape wine is 8-10 degree.
A kind of preparation method of the quick-frozen liquid of food fresh keeping, it is characterised in that comprise the following steps：
(1) component of following parts by weight is weighed：Pure water 30-35 parts, common salt 8-10 parts, ethanol 25-30 parts, chitin
15-20 parts, are mixed into mixed liquor；
(2) acetic acid 0.5-2 parts or alginic acid 1.5-6 parts, active component 10-15 parts are weighed, is sequentially added in mixed liquor, and
Test mixing liquid pH, pH of mixed are less than 6, produce quick-frozen liquid.
A kind of application method of the quick-frozen liquid of food fresh keeping, it is characterised in that comprise the following steps：
(1) select：The livestock that quarantine is qualified before killing is selected, qualified poultry ketoboidies is examined after butchering；
(2) clean, sterilize：The motorized cleaning all-in-one cleaning of ketoboidies is raiseeed, and is drenched through the food grade hydrogen peroxide aqueous solution
Wash disinfection, water for cleaning follow GB 5749-2006《Standards for drinking water quality》；
(3) division processing：Poultry trunk cuts according to constant weight, weighed, and obtains poultry meat；
(4) it is vacuum-packed：Poultry meat is put into the packaging bag after sterilization, is vacuumized, and is sealed.Packaging follows GB7718-2011
《National food safety standard prepackaged food label general rule》；
(5) quick freezing：Vacuum-packed poultry meat is put into the quick-frozen trough for filling quick-frozen liquid, liquid temperature in instant freezer
Degree control is taken out at -28 DEG C~-30 DEG C after quick-frozen 30-40 minutes；
(6) clean surface remains quick-frozen liquid, then moves into freezer, and freezer temperature is not less than -18 DEG C, and controls temperature wave
Dynamic scope is no more than 1 DEG C, and cold preservation time was controlled in 12 months；
(7) got up in instant freezer after quick-frozen liquid use with the container collection after sterilization, and adjusted with acetic acid or alginic acid
Quick-frozen liquid pH is saved, until its pH is less than 6, to reuse.
The quick-frozen liquid of a kind of food fresh keeping provided by the invention, antibiotic property is excellent, does not produce toxic side effect and secondary to food
Pollution, thermal conduction rate is fast during food freezing, therefore ice crystal is small formed in food tissue cell, keeps cell not
The loss of nutriment will not be produced when being mechanically damaged, do not produce drying loss, and thawing, maintain the original color and luster of food,
Smell and structural state.The regulation of the quick-frozen liquid through harmless additive, chilling rate and antibiotic property can be kept, therefore can be anti-
Multiple to use, utilization rate is high, cost is low, is expected to be used widely in fast food freezing manufacture field.
Embodiment
With reference to the embodiment of the present invention, the present invention is described in further detail, but embodiments of the present invention are unlimited
In this.
Embodiment 1
A kind of quick-frozen liquid of food fresh keeping is prepared, includes the component of following parts by weight：30 parts of pure water, 8 parts of common salt, ethanol
25 parts, 15 parts of chitin, 0.5 part of acetic acid, 10 parts of fruit juice made of 50 parts of 50 parts of lemon and pure water.Its preparation method is included such as
Lower step：
(1) 30 parts of pure water, 8 parts of common salt, 25 parts of ethanol, 10 parts of chitin are weighed, and is mixed into mixed liquor；
(2) 0.5 part of acetic acid, 10 parts of lemon juice are weighed, is sequentially added in mixed liquor, and test mixing liquid pH, mixed liquor
PH is less than 6, produces quick-frozen liquid A.
Embodiment 2
A kind of quick-frozen liquid of food fresh keeping is prepared, includes the component of following parts by weight：35 parts of pure water, 10 parts of common salt, second
30 parts of alcohol, 15 parts of chitin, 0.5 part of acetic acid, 15 parts of fruit juice made of 50 parts of 50 parts of tomato and pure water.Its preparation method includes
Following steps：
(1) 35 parts of pure water, 10 parts of common salt, 30 parts of ethanol, 15 parts of chitin are weighed, and is mixed into mixed liquor；
(2) 2 parts of acetic acid, 10 parts of tomato juice are weighed, is sequentially added in mixed liquor, and test mixing liquid pH, pH of mixed
Less than 6, quick-frozen liquid B is produced.
Embodiment 3
A kind of quick-frozen liquid of food fresh keeping is prepared, includes the component of following parts by weight：32 parts of pure water, 9 parts of common salt, ethanol
28 parts, 17 parts of chitin, 1 part of alginic acid, alcoholic strength is 8 degree of 12 parts of grape wine.Its preparation method comprises the following steps：
(1) 32 parts of pure water, 9 parts of common salt, 28 parts of ethanol, 17 parts of chitin are weighed, and is mixed into mixed liquor；
(2) weigh 1 part of alginic acid, alcoholic strength is 8 degree of 12 parts of grape wine, sequentially add in mixed liquor, and test mixing liquid
PH, pH of mixed are less than 6, produce quick-frozen liquid C.
Above-mentioned implementation 1 to the antibiotic property of the quick-frozen liquid of the gained of embodiment 3 is tested, as a result：Quick-frozen liquid A, quick-frozen liquid B,
Quick-frozen liquid C is respectively 95%, 100%, 98% to the sterilizing rate of Escherichia coli and staphylococcus aureus.
Quick-frozen liquid B prepared by above-described embodiment is used for the quick freezing process of meat products, its application method to include following step
Suddenly：
(1) select：The livestock that quarantine is qualified before killing is selected, qualified poultry ketoboidies is examined after butchering.
(2) clean, sterilize：The motorized cleaning all-in-one cleaning of ketoboidies is raiseeed, and is drenched through the food grade hydrogen peroxide aqueous solution
Wash disinfection, water for cleaning follow GB 5749-2006《Standards for drinking water quality》；
(3) division processing：Poultry trunk cuts according to constant weight, weighed, and obtains poultry meat；
(4) it is vacuum-packed：Poultry meat is put into the packaging bag after sterilization, is vacuumized, and is sealed, and packaging follows GB7718-2011
《National food safety standard prepackaged food label general rule》；
(5) quick freezing：Vacuum-packed poultry meat is put into the quick-frozen trough for filling quick-frozen liquid, liquid temperature in instant freezer
Degree control is taken out at -28 DEG C~-30 DEG C after quick-frozen 30-40 minutes；
(6) clean surface remains quick-frozen liquid, then moves into freezer, and freezer temperature is not less than -18 DEG C, and controls temperature wave
Dynamic scope is no more than 1 DEG C, and cold preservation time was controlled in 12 months；
(7) got up in instant freezer after quick-frozen liquid use with the container collection after sterilization, and quick-frozen liquid is adjusted with acetic acid
PH, until its pH is less than 6, to reuse.
Above-mentioned gained 10 samples of meat products after step (5) processing are taken, test its central temperature, test result such as following table
Shown in 1.
| Sample | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Mean temperature (DEG C) |
| Central temperature (DEG C) | 0 | 0.5 | -1 | 1 | 0 | 1.5 | 2 | 2 | 3 | 1 | 1 |
From upper table 1, when carrying out quick-frozen to meat products using the quick-frozen liquid B that the embodiment of the present invention 2 provides, in meat products
Heart temperature is reduced to rapidly 0-4 DEG C within 30-40 minutes, is advantageous to moisture in meat products and forms small ice crystal rapidly, will not cell hair
Raw mechanical damage.
By above-mentioned quick-frozen meat products, refrigeration is thawed after 12 months, its color and luster, smell, structural state and fresh meat product phase
When.
It these results suggest that the quick-frozen liquid B that the embodiment of the present invention 2 is provided is quick-frozen for meat products, there is excellent antibacterial
Property, not only chilling rate is fast, and refrigerating effect is good, can keep the color and luster, smell and structural state of meat products well.
Antibacterial test, test result are carried out to the above-mentioned collected quick-frozen liquid B used once：Quick-frozen liquid B is to big
The sterilizing rate of enterobacteria and staphylococcus aureus stills remain in 100%, illustrates that quick-frozen liquid B recovers former after vinegar acid for adjusting pH
The antibiotic property come.Quick freezing process of the quick-frozen liquid B once for meat products will be used again, and application method includes following step
Suddenly：
(1) select：The livestock that quarantine is qualified before killing is selected, qualified poultry ketoboidies is examined after butchering.
(2) clean, sterilize：The motorized cleaning all-in-one cleaning of ketoboidies is raiseeed, and is drenched through the food grade hydrogen peroxide aqueous solution
Wash disinfection, water for cleaning follow GB 5749-2006《Standards for drinking water quality》；
(3) division processing：Poultry trunk cuts according to constant weight, weighed, and obtains poultry meat；
(4) it is vacuum-packed：Poultry meat is put into the packaging bag after sterilization, is vacuumized, and is sealed, and packaging follows GB7718-2011
《National food safety standard prepackaged food label general rule》；
(5) quick freezing：Vacuum-packed poultry meat is put into the quick-frozen trough for filling quick-frozen liquid, liquid temperature in instant freezer
Degree control is taken out at -28 DEG C~-30 DEG C after quick-frozen 30-40 minutes；
(6) clean surface remains quick-frozen liquid, then moves into freezer, and freezer temperature is not less than -18 DEG C, and controls temperature wave
Dynamic scope is no more than 1 DEG C, and cold preservation time was controlled in 12 months；
(7) got up in instant freezer after quick-frozen liquid use with the container collection after sterilization, and it is quick-frozen with alginic acid regulation
Liquid pH, until its pH is less than 6, to reuse.
Above-mentioned gained 10 samples of meat products after step (5) processing are taken, test its central temperature, test result such as following table
Shown in 2.
| Sample number into spectrum | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | Mean temperature (DEG C) |
| Central temperature (DEG C) | 0.5 | -0.5 | -1 | 1 | 0.5 | 1.5 | 1 | 2 | 2 | 2 | 0.9 |
From upper table 2, the quick-frozen liquid B that the embodiment of the present invention 2 is provided using once rear chilling rate and is not affected by shadow
Ring.
By above-mentioned quick-frozen meat products, refrigeration is thawed after 12 months, its color and luster, smell, structural state and fresh meat product phase
When.It these results suggest that quick-frozen liquid B that the embodiment of the present invention 2 is provided can not only keep color and luster, the smell of meat products well
And structural state, and by acetic acid or alginic acid regulation after antibiotic property it is unaffected, can be used repeatedly, chilling rate and
Refrigerating effect keeps fine.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, it is included within the scope of the present invention.
Claims (5)
1. a kind of quick-frozen liquid of food fresh keeping, it is characterised in that include the component of following parts by weight：Pure water 30-35 parts, common salt
8-10 parts, ethanol 25-30 parts, chitin 15-20 parts, acetic acid 0.5-2 parts or alginic acid 1.5-6 parts, active component 10-15 parts.
2. the quick-frozen liquid of a kind of food fresh keeping according to claim 1, it is characterised in that the active component is orange, lemon
At least one of lemon, grape, shaddock, monkey Mi peaches, cynarrhodion, cherry, currant, green pepper, broccoli, onion, tomato take weight
Fruit juice made of 50 parts of 50 parts of part and pure water.
A kind of 3. quick-frozen liquid of food fresh keeping according to claim 1, it is characterised in that the active component is grape wine,
The alcoholic strength of the grape wine is 8-10 degree.
A kind of 4. preparation method of the quick-frozen liquid of food fresh keeping according to any one of claim 2-3, it is characterised in that bag
Include following steps：
(1) component of following parts by weight is weighed：Pure water 30-35 parts, common salt 8-10 parts, ethanol 25-30 parts, chitin 15-
20 parts, it is mixed into mixed liquor；
(2) acetic acid 0.5-2 parts or alginic acid 1.5-6 parts, active component 10-15 parts are weighed, is sequentially added in mixed liquor, and test
PH of mixed, pH of mixed are less than 6, produce quick-frozen liquid.
A kind of 5. application method of the quick-frozen liquid of food fresh keeping according to any one of claim 1-3, it is characterised in that bag
Include following steps：
(1) select：The livestock that quarantine is qualified before killing is selected, qualified poultry ketoboidies is examined after butchering.
(2) clean, sterilize：The motorized cleaning all-in-one cleaning of ketoboidies is raiseeed, and is disappeared through the elution of the food grade hydrogen peroxide aqueous solution
Poison.Water for cleaning follows GB 5749-2006《Standards for drinking water quality》；
(3) division processing：Poultry trunk cuts according to constant weight, weighed, and obtains poultry meat；
(4) it is vacuum-packed：Poultry meat is put into the packaging bag after sterilization, is vacuumized, and is sealed, and packaging follows GB7718-2011《Food
Safe national standard prepackaged food label general rule》；
(5) quick freezing：Vacuum-packed poultry meat is put into the quick-frozen trough for filling quick-frozen liquid, fluid temperature control in instant freezer
System is taken out at -28 DEG C~-30 DEG C after quick-frozen 30-40 minutes；
(6) clean surface remains quick-frozen liquid, then moves into freezer, and freezer temperature is not less than -18 DEG C, and controls temperature fluctuation model
Enclose no more than 1 DEG C, cold preservation time was controlled in 12 months；
(7) got up in instant freezer after quick-frozen liquid use with the container collection after sterilization, and speed is adjusted with acetic acid or alginic acid
Freeze liquid pH, until its pH is less than 6, to reuse.
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| CN201710878245.8A CN107455443A (en) | 2017-09-26 | 2017-09-26 | A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710878245.8A CN107455443A (en) | 2017-09-26 | 2017-09-26 | A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method |
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| CN107455443A true CN107455443A (en) | 2017-12-12 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077713A (en) * | 2017-12-13 | 2018-05-29 | 周勇 | A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof |
| CN108576559A (en) * | 2018-04-02 | 2018-09-28 | 明洋 | A kind of micro- jelly food preservation method and production technology |
| CN113615731A (en) * | 2021-07-13 | 2021-11-09 | 深圳市圣凯瑞科技有限公司 | Fresh-keeping liquid and fresh-keeping method for cooked fast food and low-temperature quick-freezing of fruits and vegetables |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077713A (en) * | 2017-12-13 | 2018-05-29 | 周勇 | A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof |
| CN108576559A (en) * | 2018-04-02 | 2018-09-28 | 明洋 | A kind of micro- jelly food preservation method and production technology |
| CN113615731A (en) * | 2021-07-13 | 2021-11-09 | 深圳市圣凯瑞科技有限公司 | Fresh-keeping liquid and fresh-keeping method for cooked fast food and low-temperature quick-freezing of fruits and vegetables |
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