CN108029744A - The freezing method of oyster - Google Patents
The freezing method of oyster Download PDFInfo
- Publication number
- CN108029744A CN108029744A CN201711451836.3A CN201711451836A CN108029744A CN 108029744 A CN108029744 A CN 108029744A CN 201711451836 A CN201711451836 A CN 201711451836A CN 108029744 A CN108029744 A CN 108029744A
- Authority
- CN
- China
- Prior art keywords
- oyster
- conditions
- under
- meat
- freezing
- 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.)
- Pending
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 56
- 235000020636 oyster Nutrition 0.000 title claims abstract description 55
- 238000007710 freezing Methods 0.000 title claims abstract description 17
- 230000008014 freezing Effects 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 238000007789 sealing Methods 0.000 claims description 7
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000011435 rock Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000237852 Mollusca Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000237519 Bivalvia Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012958 reprocessing 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
- A23B4/06—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
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)
Abstract
The invention discloses the freezing method of a seed oyster, is specially：Oyster broken shell takes meat, gained oyster meat to freeze 30 50min under the conditions of being first placed in 10 DEG C, freezes 90 150min under the conditions of 40 DEG C afterwards, is most preserved under the conditions of 18 DEG C.The present invention is placed in 18 DEG C of preservations again after freezing special time under the conditions of oyster meat to be first placed on to 10 DEG C and 40 DEG C, can effectively reduce the generation of trimethylamine and volatility base nitrogen, so as to keep the fresh of oyster meat to greatest extent.
Description
Technical field
The present invention relates to a kind of freezing method, and in particular to the freezing method of a seed oyster.
Background technology
Oyster (Oyster) belongs to Mollusca (Mollusca), lamellibranchiata (Lanellibranchia), Anisomyaria
(Anisomyaria), Ostreidae (Osteridae), large-scale oyster are often attached to the rock below subtidal line or are deep to 10-
The shallow sea rock of 20m annexes, the normal area's dense growth in intertidal zone of small-sized oyster.Guangdong, Fujian are referred to as oyster or Ke, and river, Zhejiang are referred to as
It is yellow for oyster, it is referred to as oyster or oyster to the north of Shandong.
Oyster delicious flavour, it is full of nutrition, be China first be listed in one of food of integration of drinking and medicinal herbs.It contains abundant
Protein, fat, calcium, phosphorus, the nutritional ingredient such as iron, be known as the laudatory title of " seabed milk ", and just have from ancient times " clearing lung-heat bushing,
The effect of nourishing yin and nourishing blood ".
Oyster is due to delicious flavour, and based on eating raw, what is often sold currently on the market is chilled oyster, i.e., by oyster meat
Body is stripped out from oyster shell, edible for people's reprocessing after preservation a period of time on the rocks.But if it is distant, it is necessary to compared with
When can just be transported to destination for a long time, then need to carry out freezing.The fresh life in China is male sharpen meat freezing processing amount by
Year increase, the application of freezing oyster in the food industry is increasingly subject to the concern of scientific worker, but freezes on the influence of its quality
Relevant report it is less.
The content of the invention
The technical problem to be solved in the present invention is to provide the freezing method of a seed oyster.Oyster meat is freezed using this method,
The freshness of oyster meat can effectively be kept.
The freezing method of oyster of the present invention is：Oyster broken shell takes meat, and gained oyster meat is first placed under the conditions of -10 DEG C
30-50min is freezed, 90-150min is freezed under the conditions of -40 DEG C afterwards, is most preserved under the conditions of -18 DEG C.
Our experimental result show that after freezing special time under the conditions of oyster meat to be first placed on to -10 DEG C and -40 DEG C
- 18 DEG C of preservations are placed in again, the generation of trimethylamine (TMA) and volatility base nitrogen (TV-B) can be effectively reduced, so that maximum limit
The holding of degree keeps the fresh of oyster meat.
Preferably, 40min is freezed under the conditions of gained oyster meat first being placed in -10 DEG C, is freezed afterwards under the conditions of -40 DEG C
120min, most preserves under the conditions of -18 DEG C.
It is further preferred that after gained oyster meat first to be packed to sealing and is placed under cryogenic conditions and freezes again.
Compared with prior art, after freezing special time under the conditions of oyster meat is first placed on -10 DEG C and -40 DEG C by the present invention
- 18 DEG C of preservations are placed in again, can effectively reduce the generation of trimethylamine and volatility base nitrogen, so as to keep to greatest extent
Oyster meat it is fresh.
Embodiment
With reference to specific embodiment, the present invention is described in further detail, to more fully understand present disclosure, but
The present invention is not limited to following embodiments.
Embodiment 1
Oyster broken shell is taken into meat, the pack sealing of gained oyster meat, freezes 40min, Zhi Houzai under the conditions of being subsequently placed in -10 DEG C
120min is freezed under the conditions of -40 DEG C, is preserved 10 days most under the conditions of -18 DEG C.
Comparative example 1
Oyster broken shell is taken into meat, the pack sealing of gained oyster meat, freezen protective 10 days under the conditions of being subsequently placed in -40 DEG C.
Embodiment 2
Embodiment 1 is repeated, unlike：
Preserved 30 days most under the conditions of -18 DEG C.
Embodiment 3
Embodiment 1 is repeated, unlike：
Preserved 90 days most under the conditions of -18 DEG C.
Embodiment 4
Embodiment 1 is repeated, unlike：
Preserved 180 days most under the conditions of -18 DEG C.
Embodiment 5
Oyster broken shell is taken into meat, the pack sealing of gained oyster meat, freezes 50min, Zhi Houzai under the conditions of being subsequently placed in -10 DEG C
90min is freezed under the conditions of -40 DEG C, is preserved 10 days most under the conditions of -18 DEG C.
Embodiment 6
Oyster broken shell is taken into meat, the pack sealing of gained oyster meat, freezes 30min, Zhi Houzai under the conditions of being subsequently placed in -10 DEG C
150min is freezed under the conditions of -40 DEG C, is preserved 10 days most under the conditions of -18 DEG C.
Embodiment 7
Oyster broken shell is taken into meat, the pack sealing of gained oyster meat, freezes 30min, Zhi Houzai under the conditions of being subsequently placed in -10 DEG C
90min is freezed under the conditions of -40 DEG C, is preserved 10 days most under the conditions of -18 DEG C.
Take fresh oyster meat (meat taken out after oyster broken shell) and cold by embodiment 1-7 and 1 the method for comparative example
Oyster meat after jelly, detects their TMA and TV-B contents, as a result as described in Table 1 respectively：
Table 1：
As shown in Table 1, oyster meat is freezed using the method for the invention, can effectively reduces trimethylamine and volatile base
The generation of base nitrogen, so as to keep the fresh of oyster meat to greatest extent.
Claims (3)
1. the freezing method of oyster, it is characterised in that：Oyster broken shell takes meat, gained oyster meat to be freezed under the conditions of being first placed in -10 DEG C
30-50min, 90-150min is freezed under the conditions of -40 DEG C, is most preserved under the conditions of -18 DEG C afterwards.
2. the freezing method of oyster according to claim 1, it is characterised in that：Gained oyster meat is first placed in -10 DEG C of conditions
Lower freezing 40min, 120min is freezed under the conditions of -40 DEG C, is most preserved under the conditions of -18 DEG C afterwards.
3. the freezing method of oyster according to claim 1 or 2, it is characterised in that：After gained oyster meat first packs sealing
It is placed under cryogenic conditions and freezes again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711451836.3A CN108029744A (en) | 2017-12-27 | 2017-12-27 | The freezing method of oyster |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711451836.3A CN108029744A (en) | 2017-12-27 | 2017-12-27 | The freezing method of oyster |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029744A true CN108029744A (en) | 2018-05-15 |
Family
ID=62097663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711451836.3A Pending CN108029744A (en) | 2017-12-27 | 2017-12-27 | The freezing method of oyster |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029744A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731307A (en) * | 2009-12-24 | 2010-06-16 | 王韵棠 | Raw fish processing method |
| CN104012637A (en) * | 2014-07-01 | 2014-09-03 | 张进 | Fresh shrimp freezing method and fresh shrimp cryoprotective agent |
| CN104255900A (en) * | 2014-07-21 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Method for preventing shell crack during freezing process of portunid |
| CN105341137A (en) * | 2015-11-13 | 2016-02-24 | 高邮市应天水产有限公司 | Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method |
| CN105432767A (en) * | 2015-11-13 | 2016-03-30 | 高邮市应天水产有限公司 | Freezing method of fresh shrimp and freeze protective agent of fresh shrimp |
| CN106387014A (en) * | 2016-08-31 | 2017-02-15 | 铜陵新梦想农牧科技有限公司 | Aquatic product capable of being quickly refrigerated |
| CN106577979A (en) * | 2016-12-28 | 2017-04-26 | 广东环球水产食品有限公司 | Method for producing frozen squid |
| CN106616547A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Frozen tilapia mossambica slice production method |
| CN106615039A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Production method of frozen skinless shrimp |
| CN107019026A (en) * | 2017-06-24 | 2017-08-08 | 张华山 | A kind of aquatic products freeze preservation method |
| CN107439663A (en) * | 2017-09-11 | 2017-12-08 | 海之星（福建）远洋渔业有限公司 | A kind of tuna freezing method suitable for the ship of ocean |
-
2017
- 2017-12-27 CN CN201711451836.3A patent/CN108029744A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731307A (en) * | 2009-12-24 | 2010-06-16 | 王韵棠 | Raw fish processing method |
| CN104012637A (en) * | 2014-07-01 | 2014-09-03 | 张进 | Fresh shrimp freezing method and fresh shrimp cryoprotective agent |
| CN104255900A (en) * | 2014-07-21 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Method for preventing shell crack during freezing process of portunid |
| CN105341137A (en) * | 2015-11-13 | 2016-02-24 | 高邮市应天水产有限公司 | Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method |
| CN105432767A (en) * | 2015-11-13 | 2016-03-30 | 高邮市应天水产有限公司 | Freezing method of fresh shrimp and freeze protective agent of fresh shrimp |
| CN106387014A (en) * | 2016-08-31 | 2017-02-15 | 铜陵新梦想农牧科技有限公司 | Aquatic product capable of being quickly refrigerated |
| CN106577979A (en) * | 2016-12-28 | 2017-04-26 | 广东环球水产食品有限公司 | Method for producing frozen squid |
| CN106616547A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Frozen tilapia mossambica slice production method |
| CN106615039A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Production method of frozen skinless shrimp |
| CN107019026A (en) * | 2017-06-24 | 2017-08-08 | 张华山 | A kind of aquatic products freeze preservation method |
| CN107439663A (en) * | 2017-09-11 | 2017-12-08 | 海之星（福建）远洋渔业有限公司 | A kind of tuna freezing method suitable for the ship of ocean |
Non-Patent Citations (2)
| Title |
|---|
| 章超桦: "《贝类加工与利用》", 30 November 2014, 中国轻工业出版社 * |
| 陈慧斌等: "牡蛎贮藏品质变化及保鲜技术研究进展 ", 《河南科技大学学报(自然科学版)》 * |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180515 |
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| WD01 | Invention patent application deemed withdrawn after publication |