CN108522632A - A kind of defreezing method of aquatic product - Google Patents
A kind of defreezing method of aquatic product Download PDFInfo
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- CN108522632A CN108522632A CN201810639216.0A CN201810639216A CN108522632A CN 108522632 A CN108522632 A CN 108522632A CN 201810639216 A CN201810639216 A CN 201810639216A CN 108522632 A CN108522632 A CN 108522632A
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- pressure
- defrosting
- aquatic product
- product
- thawing
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- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000010257 thawing Methods 0.000 claims abstract description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000002253 acid Substances 0.000 claims abstract description 42
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 20
- 238000003860 storage Methods 0.000 claims abstract description 14
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 10
- 239000000460 chlorine Substances 0.000 claims description 10
- 229910052801 chlorine Inorganic materials 0.000 claims description 10
- 230000007704 transition Effects 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 238000005253 cladding Methods 0.000 claims description 2
- 239000003792 electrolyte Substances 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 230000033116 oxidation-reduction process Effects 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000006866 deterioration Effects 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000021185 dessert Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 69
- 238000007710 freezing Methods 0.000 description 23
- 230000008014 freezing Effects 0.000 description 23
- 241000972773 Aulopiformes Species 0.000 description 16
- 235000019515 salmon Nutrition 0.000 description 16
- 239000002609 medium Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- 230000003647 oxidation Effects 0.000 description 10
- 238000007254 oxidation reaction Methods 0.000 description 10
- 230000008859 change Effects 0.000 description 9
- 239000002932 luster Substances 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000012071 phase Substances 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000012736 aqueous medium Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036647 reaction Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000002699 waste material Substances 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
- A23B4/07—Thawing subsequent to freezing
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
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- 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)
- Freezing, Cooling And Drying Of Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a kind of defreezing methods of aquatic product, this method carries out defrosting processing using superhigh pressure technique to frozen fish, pressure balancedly acts on entire product, course of defrosting is not by waiting for that thawed product shape, size, thickness are limited, quick, uniform defrosting is realized, the quality for improving thawed product is conducive to；The present invention is according to waiting for that the characteristic of thawed product determines the suitable thawing time t under thaw point T, defrosting pressure PPMore targetedly, it avoids and does not thaw completely because the HIGH PRESSURE TREATMENT time is too short or because of HIGH PRESSURE TREATMENT overlong time cause aquatic products meat quality deterioration, be conducive to shorten thawing time, improve defrosting effect, aquatic products is made to keep higher dessert quality after thawing；Faintly acid electric potential water is coated on product surface to the present invention in the form of ice clothing and combination is protected from light vacuum packaging and low temperature storage pin, can effectively inhibit product quality deterioration, in effective edible safety risk for keeping product freshness while reducing aquatic product.
Description
Technical field
The present invention relates to a kind of defreezing methods of aquatic product.
Background technology
Aquatic products delicious meat, full of nutrition, unique flavor are the important sources that people absorb high-quality protein, are reasonable
Indispensable pith in diet structure.As the improvement of people's living standards, aquatic product becomes increasingly popular in China,
Especially in coastal area, it has also become catering trade new lover.But aquatic products water content is high, and rich in protein, unsaturated fatty acid etc.
Nutritional ingredient, it is easily putrid and deteriorated during storing and transporting pin, therefore nutrition and sense organ speciality to keep aquatic product excellent, it catches
Quick freeze is needed after fishing and is stored under -55 DEG C of even lower temperature conditions.
Defrosting is the necessary step freezed before aquatic product processing and consumption, and rational thaw is to ensure aquatic product
The key of quality and edible safety.Currently, common aquatic products defreezing method is as follows：
(1) Cryogenic air naturally to thaw, this method are the most frequently used in the freezing aquatic product processing such as tuna, salmon
Defreezing method, it is of low cost, easy to operate, but that there are thawing times is long, juice loss is big, material is easily dry, aoxidizes deterioration
The problems such as serious, and, by the pathogenic bacteria pollution risk such as vibrio parahemolyticus, salmonella larger, goods big by such environmental effects
The frame phase is short；
(2) Thawing Rate of water thawing, this method is higher than air thawing, but juice and nutritional ingredient are easy to run off, microorganism
Cross contamination takes place frequently, and water resource waste, environmental pollution are serious；
(3) microwave, ohm heat etc. be representative emerging deforst technique, these methods compared with conventional air, water thawing method,
Have many advantages, such as that Thawing Rate is fast, efficient, but there is the problems such as uneven defrosting, hot-spot, seriously affects and eat aquatic products raw
Edible quality after product defrosting, is difficult to meet the food sanitation standard of aquatic product high-quality, high safety.
Therefore, it for the defreezing method of current aquatic product, is improved up for further.
Invention content
Can effectively it be sterilized and avoid the technical problem to be solved by the invention for the present situation of prior art is to provide a kind of
Aquatic products juice loss and oxidation deterioration are to preferably keep the intrinsic color and luster of aquatic products, nutrition and flavor, reduce edible safety
Risk, Shelf-life aquatic product defreezing method.
Another technical problem to be solved by this invention is the present situation for the prior art, provides a kind of thawing rate
Soon, the defreezing method for the aquatic product that defrosting effect is good and defrosting resource cost is low.
Technical solution is used by the present invention solves above-mentioned technical problem：A kind of defreezing method of aquatic product,
It is characterized in that：Include the following steps
(1) basis waits for that the characteristic of thawed product determines the suitable thawing time t under thaw point T, defrosting pressure PP；
(2) faintly acid current potential is water-cooled to 0-3 DEG C, be protected from light spare；
(3) aquatic product freezed is submerged into rapidly after being taken out in low temperature environment in faintly acid electric potential water, so
Aquatic product is taken out rapidly from faintly acid electric potential water afterwards, repeats the process until aquatic product surface forms one layer
Even faintly acid current potential water-ice clothing；
(4) aquatic product for being coated with faintly acid current potential water-ice clothing is vacuum-packed rapidly；
(5) aquatic product after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, is then noted into the high-pressure chamber
Enter liquid phase pressure medium, according to defrosting pressure P, thaw point T, the thawing time t in step (1)PIt carries out at super-pressure defrosting
Reason waits for release at the end of thawing time, completes to thaw；
(6) aquatic product after thawing keeps vacuum packaging state to be placed in low temperature storage pin at -1.5-4 DEG C.
As an improvement, in step (1), it will wait for that the type, shape, size of thawed product regard consistent, pressure as with freshness
P, the suitable thawing time under temperature T is tP,
In formula：
T is thaw point, DEG C；
Tf(P)For the phase transition temperature under pressure P, DEG C；
Tf(Pref)For the phase transition temperature under normal pressure, DEG C；
W(P)For defrosting medium temperature T under pressure PaTemperature difference ratio between phase transition temperature；
tf(Pref)For the thawing time for waiting under thawed product normal pressure, min；
tPFor the thawing time for waiting under thawed product pressure P, min,
At thaw point T, the thawing time tf under normal pressure is determined(Pref), then obtained by above-mentioned formula (1), (2)
Optimum thawing time t under defrosting medium temperature T, pressure PP。
For different aquatic products, type, shape, size, meat composition etc. have prodigious difference, this just leads
Cause different aquatic products at identical defrosting pressure P, thaw point T, thawing time t, the defrosting effect reached is different, has
Aquatic products may thaw not fully, some aquatic products may thaw transition even result in meat bleach curing etc., because
This, it is particularly necessary to design optimum thawing time for different aquatic products.The present invention utilizes variety classes, shape, size
Aquatic products thawing time under normal pressure it is different, come determine defrosting pressure under identical thaw point T be P, when optimum solution
Freeze time t, more targetedly, is conducive to shorten thawing time, improves defrosting effect, aquatic products is made to keep higher after thawing
Quality.
Preferably, the faintly acid electric potential water described in step (2) is the chlorine for 0.1%-0.4% by amount of electrolyte score
Change sodium and mass fraction obtains for 0.02%-0.06% citric acid mixed solutions.Using the mixed liquor of sodium chloride and citric acid
It carries out electrolysis and generates faintly acid electric potential water, cell reaction is easily controllable, and the presence for the acid that will not be corrosive, largely
Improve the safety of aquatic product.
Further preferably, the pH of the faintly acid electric potential water is 5.5-6.5, and oxidation-reduction potential 800-1000mV has
Effect cl concn is 40-100mg/L.The parameter is more suitable for aquatic product, can generate preferable bactericidal effect,
Inhibit the oxidation deterioration of aquatic products, preferably holding aquatic products intrinsic color and luster, nutrition and flavor, reduction edible safety risk,
Shelf-life.
Preferably, the faintly acid electric potential water, which is placed in 0-2 DEG C of constant temperature circulating slot, is pre-chilled to keep faintly acid electric potential water to begin
State can be circulated by being in eventually.On the one hand such processing mode avoids faintly acid electric potential water from solidifying and influences to use, another
Aspect, can keep faintly acid electric potential water have uniformly, the concentration stablized, be conducive to generate the ice that thickness is uniform and concentration is stablized
Clothing.
Preferably, it is carried out in constant temperature circulating slot during cladding ice clothing in step (3), gained ice clothing quality is to wait solving
Freeze the 10%-20% of product net weight.
Preferably, the vacuum packaging material described in step (4) is to be protected from light vacuum packaging material, can not only light be inhibited to draw
The aquatic products of hair aoxidize deterioration, can also effectively reduce effective chlorine decline, extend the faintly acid electric potential water antibacterial time limit.
Preferably, the defrosting medium described in step (5) is water, and defrosting pressure P is 50-150Mpa, and thaw point T is
10-20℃.The parameter meets the defrosting requirement of aquatic product.
Preferably, the low temperature storage pin temperature in step (6) is -1.5-0 DEG C.
Compared with the prior art, the advantages of the present invention are as follows：The present invention carries out frozen fish using superhigh pressure technique
Defrosting is handled, and pressure balancedly acts on entire product, course of defrosting not by waiting for that thawed product shape, size, thickness are limited,
Uniform defrosting is realized, the quality for improving thawed product is conducive to；
Meanwhile the present invention according to the suitable defrosting determined when the characteristic of thawed product under thaw point T, defrosting pressure P when
Between tP, more targetedly, avoid and do not thaw due to the HIGH PRESSURE TREATMENT time is too short completely or due to HIGH PRESSURE TREATMENT overlong time
Cause aquatic products meat quality deterioration, be conducive to shorten thawing time, improve defrosting effect, make aquatic products keep after thawing compared with
High quality；
Most of all, the present invention is first waiting for that thawed product surface coated ice clothing before defrosting, ice clothing itself can will wait for
Thawed product completely cuts off rapidly with air, and product is avoided to occur partially thawed in formal defrosting front surface and lead to juice loss, and
It prevents product from being contacted with air and partial oxidation deterioration occurs；And the faintly acid electric potential water for forming ice clothing can also be played and be killed well
Bacterium acts on, and is had no significant effect to the natural flavour mountaineous etc. of product, under the premise of avoiding product from becoming morally degenerate, can preferably protect
The intrinsic color and luster of water holding product, nutrition and flavor, Shelf-life；Due to faintly acid electric potential water thaw, storing pin during its
Available chlorine content can constantly decline and with temperature, light intensity rising and aggravate to decline, reduce its bactericidal effect to product, this
The faintly acid electric potential water of invention, which is coated on product surface and is combined in the form of ice clothing, is protected from light vacuum packaging and low temperature storage pin, can be with
Ensure faintly acid electric potential water low temperature, be protected from light, it is oxygen barrier under the conditions of effectively play its bactericidal effect, utmostly inhibit its effective chlorine
Decline, largely extend the faintly acid electric potential water antibacterial time limit, to prevent product oxidation deterioration and corruption, favorably
In the freshness for keeping product；In addition, the present invention by product and air exclusion and is vacuum-packed in the form of ice clothing, ensure it is weak
The dosage of faintly acid electric potential water is greatly saved in electrolyzed-oxidizing water under the premise of being contacted with product uniform close, and convenient for follow-up storage
Pin；Defrosting processing is carried out to frozen fish using superhigh pressure technique, also reduces the dosage of water in course of defrosting so that is thawed
Resource cost reduces.
Specific implementation mode
Present invention is further described in detail with reference to embodiments.
Embodiment 1：
The defreezing method of aquatic product eats tuna raw for thawing in the present embodiment, and step is：
1. determining T=20 DEG C of defrosting medium temperature, the thawing time t under defrosting pressure P=100MPaP, freeze tuna
(2.5 × 4 × 10cm) 20 DEG C of normal pressure thawing times are 18min, and same temperature and sample condition are determined according to formula (1), (2)
Under, thawing time is 12min when pressure is 100Mpa；
2. being 6.5 by pH, effective chlorine is that the faintly acid current potential of 50mg/L is water-cooled to 0-2 DEG C, is protected from light spare；
3. freezing tuna (2.5 × 4 × 10cm) is immersed in rapidly precooling faintly acid after being taken out in low temperature environment
It in electric potential water, and pulls draining out rapidly and hangs ice, circulating repetition is until freezing tuna surface forms uniform ice clothing；
4. the freezing tuna loading with ice clothing is protected from light in bag and vacuumizes sealing；
5. the freezing tuna after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, then injected into the high-pressure chamber
Aqueous media, 100Mpa, 20 DEG C of processing 12min that thaw, automatically unloading are completed to thaw；
6. -1.0-0 DEG C of ice temperature storage pins under vacuum packaging state after thawing.
Under the super-pressure thawing condition, thawing time thaws (20 DEG C) compared with normal pressure shortens 33.3%, juice loss rate, oxygen
It is relatively low to change deterioration, texture characteristic keeps good, and color and luster is compared with fresh tuna without significant change, and intrinsic flavor keeps good,
Total plate count reduces by 1.72 log, shelf life extension 3 days.
Embodiment 2：
The defreezing method of aquatic product eats salmon raw for thawing in the present embodiment, and step is：
1. determining T=15 DEG C of defrosting medium temperature, the thawing time t under defrosting pressure P=150MPaP, freeze salmon
(3 × 4 × 10cm) 15 DEG C of normal pressure thawing times are 26min, are determined under same temperature and sample condition according to formula (1), (2),
Thawing time is 13min when pressure is 150Mpa；
2. being 6.0 by pH, effective chlorine is that the faintly acid current potential of 60mg/L is water-cooled to 0-2 DEG C, is protected from light spare；
3. freezing salmon (3 × 4 × 10cm) is immersed in rapidly after being taken out in low temperature environment and precools faintly acid electricity
It in the water of position, and pulls draining out rapidly and hangs ice, circulating repetition is until freezing salmon surface forms uniform ice clothing；
4. the freezing salmon loading with ice clothing is protected from light in bag and vacuumizes sealing；
5. the freezing salmon after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, then injected into the high-pressure chamber
Aqueous media, 150Mpa, 15 DEG C of processing 13min that thaw, automatically unloading are completed to thaw；
6. -1.0-0 DEG C of ice temperature storage pins under vacuum packaging state after thawing.
Under the super-pressure thawing condition, thawing time is compared with (15 DEG C) shortenings 50% of normal pressure defrosting, slight juice loss, oxygen
It is relatively low to change deterioration, texture characteristic keeps good, and color and luster is compared with fresh salmon without significant change, and intrinsic flavor keeps good,
Total plate count reduces by 2.04 log, shelf life extension 4 days.
Embodiment 3：
The defreezing method of aquatic product eats madai raw for thawing in the present embodiment, and step is：
1. determining T=10 DEG C of defrosting medium temperature, the thawing time t under defrosting pressure P=150MPaP, freeze madai (2
× 4 × 10cm) 10 DEG C of normal pressure thawing times are 35min, it is determined under same temperature and sample condition, is pressed according to formula (1), (2)
Thawing time is 14min when power is 150Mpa；
2. being 5.5 by pH, effective chlorine is that the faintly acid current potential of 40mg/L is water-cooled to 0-2 DEG C, is protected from light spare；
3. freezing madai (2 × 4 × 10cm) is immersed in rapidly after being taken out in low temperature environment and precools faintly acid current potential
It in water, and pulls draining out rapidly and hangs ice, circulating repetition 3 times, until freezing madai surface forms uniform ice clothing；
4. the freezing madai with ice clothing is packed into bag and vacuumizes sealing；
5. the freezing madai after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, then water is injected into the high-pressure chamber
Phase medium, 150Mpa, 10 DEG C of processing 14min that thaw, automatically unloading are completed to thaw；
6. 0-4 DEG C of refrigeration storage pin under vacuum packaging state after thawing.
Under the super-pressure thawing condition, thawing time is only the 50% of normal pressure defrosting (10 DEG C), and juice loss, oxidation are bad
Become relatively low, texture characteristic keeps good, and color and luster is compared with fresh madai without significant change, and intrinsic flavor keeps good, and bacterium colony is total
Number reduces by 1.76 log, shelf life extension 2 days.
Embodiment 4：
The defreezing method of aquatic product eats salmon raw for thawing in the present embodiment, and step is：
1. determining T=15 DEG C of defrosting medium temperature, the thawing time t under defrosting pressure P=80MPaP, freeze salmon (3
× 4 × 10cm) 15 DEG C of normal pressure thawing times are 26min, it is determined under same temperature and sample condition, is pressed according to formula (1), (2)
Thawing time is 17.0min when power is 80Mpa；
2. being 5.8 by pH, effective chlorine is that the faintly acid current potential of 80mg/L is water-cooled to 0-2 DEG C, is protected from light spare；
3. freezing salmon (3 × 4 × 10cm) is immersed in rapidly after being taken out in low temperature environment and precools faintly acid electricity
It in the water of position, and pulls draining out rapidly and hangs ice, circulating repetition is until freezing salmon surface forms uniform ice clothing；
4. the freezing salmon loading with ice clothing is protected from light in bag and vacuumizes sealing；
5. three text of freezing after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, then water is injected into the high-pressure chamber
Phase medium, 80Mpa, 15 DEG C of processing 17.0min that thaw, automatically unloading are completed to thaw；
6. -1.5--0.5 DEG C of refrigeration storage pins under vacuum packaging state after thawing.
Under the super-pressure thawing condition, thawing time is only the 65.4% of normal pressure defrosting (15 DEG C), juice loss, oxidation
Deterioration is relatively low, and texture characteristic keeps good, and color and luster is compared with fresh salmon without significant change, and intrinsic flavor keeps good, bacterium
Falling sum reduces by 1.87 log, shelf life extension 3 days.
Embodiment 5：
The defreezing method of aquatic product eats madai raw for thawing in the present embodiment, and step is：
1. determining T=10 DEG C of defrosting medium temperature, the thawing time t under defrosting pressure P=50MPaP, freezing madai (2 ×
4 × 10cm) 10 DEG C of normal pressure thawing times are 35min, it is determined under same temperature and sample condition according to formula (1), (2), pressure
For 50Mpa when thawing time be 23.3min；
2. being 6.2 by pH, effective chlorine is that the faintly acid current potential of 100mg/L is water-cooled to 0-2 DEG C, is protected from light spare；
3. freezing madai (2 × 4 × 10cm) is immersed in rapidly after being taken out in low temperature environment and precools faintly acid current potential
It in water, and pulls draining out rapidly and hangs ice, circulating repetition is until freezing madai surface forms uniform ice clothing；
4. the freezing madai with ice clothing is packed into be protected from light in bag and vacuumizes sealing；
5. the freezing madai after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, then water is injected into the high-pressure chamber
Phase medium, 50Mpa, 10 DEG C of processing 23.3min that thaw, automatically unloading are completed to thaw；
6. -1.5--0.5 DEG C of refrigeration storage pins under vacuum packaging state after thawing.
Under the super-pressure thawing condition, thawing time thaws (10 DEG C) compared with normal pressure shortens 33.3%, juice loss, oxidation
Deterioration is relatively low, and texture characteristic keeps good, and color and luster is compared with fresh madai without significant change, and intrinsic flavor keeps good, bacterium colony
Sum reduces by 1.96 log, shelf life extension 4 days.
Comparative example：
Freezing salmon (3 × 4 × 10cm) is directly impregnated in room temperature faintly acid electric potential water from being taken out in low temperature environment
It is taken out after 5s and conventional vacuum is packed, be placed in the high voltage bearing high-pressure chamber of energy, then injecting 45 DEG C of warm water into the high-pressure chamber is situated between
Matter, 200MPa, which thaws, handles 25min, is taken out after automatically unloading in 0-4 DEG C of storage pin.
Under the super-pressure thawing condition, thawing time thaws (45 DEG C) without clear superiority compared with normal pressure, and thawing time is long,
Temperature used is higher, and juice loss, oxidation deterioration are more serious, and product colour shoals and curing appearance and flavor is presented, and loses
Eat salmon attribute raw.
Compared with comparative example, defreezing method of the present invention can pointedly carry out solution according to the characteristic of thawed product is waited for
Freeze, thawing time is obviously shortened；It coats faintly acid electric potential water using ice clothing form and combines and be protected from light vacuum packaging and low temperature storage pin,
Oxidation deterioration is reduced while effectively extending the antibacterial time limit；Product juice loss, oxidation deterioration after defrosting is relatively low, has no ripe
Change phenomenon, color and luster keeps fresh, and dessert quality is good.
Embodiment described above is only that the preferred embodiments of the invention are described, not to the design of the present invention
It is defined with range.Under the premise of not departing from design concept of the present invention, technical side of the ordinary people in the field to the present invention
The various modifications and improvement that case is made, should all drop into protection scope of the present invention.
Claims (9)
1. a kind of defreezing method of aquatic product, it is characterised in that：Include the following steps
(1) basis waits for that the characteristic of thawed product determines the suitable thawing time t under thaw point T, defrosting pressure PP；
(2) faintly acid current potential is water-cooled to 0-3 DEG C, be protected from light spare；
(3) aquatic product freezed is submerged into rapidly after being taken out in low temperature environment in faintly acid electric potential water, it is then fast
Speed takes out aquatic product from faintly acid electric potential water, repeats the process until aquatic product surface forms one layer uniformly
Faintly acid current potential water-ice clothing；
(4) aquatic product for being coated with faintly acid current potential water-ice clothing is vacuum-packed rapidly；
(5) aquatic product after vacuum packaging is placed in the high voltage bearing high-pressure chamber of energy, then injects liquid into the high-pressure chamber
Phase pressure medium, according to defrosting pressure P, thaw point T, the thawing time t in step (1)PSuper-pressure defrosting processing is carried out, is waited for
Release at the end of thawing time is completed to thaw；
(6) aquatic product after thawing keeps vacuum packaging state to be placed in low temperature storage pin at -1.5-4 DEG C.
2. the defreezing method of aquatic product according to claim 1, it is characterised in that：In step (1), production of thawing will be waited
Type, the shape of product regard as with freshness it is consistent, suitable for thawing time be tP,
In formula：
T is thaw point, DEG C；
Tf(P)For the phase transition temperature under pressure P, DEG C；
Tf(Pref)For the phase transition temperature under normal pressure, DEG C；
W(P)For defrosting medium temperature T under pressure PaTemperature difference ratio between phase transition temperature；
tf(Pref)For the thawing time for waiting under thawed product normal pressure, min；
tPFor the thawing time for waiting under thawed product pressure P, min,
At thaw point T, the thawing time tf under normal pressure is determined(Pref), then the solution is obtained by above-mentioned formula (1), (2)
Freeze the optimum thawing time t under medium temperature T, pressure PP。
3. the defreezing method of aquatic product according to claim 1, it is characterised in that：Weak acid described in step (2)
Property electric potential water be 0.1%-0.4% by amount of electrolyte score sodium chloride and mass fraction be 0.02%-0.06% lemons
Sour mixed solution and obtain.
4. the defreezing method of aquatic product according to claim 3, it is characterised in that：The pH of the faintly acid electric potential water
For 5.5-6.5, oxidation-reduction potential 800-1000mV, effective chlorine density 40-100mg/L.
5. the defreezing method of aquatic product according to claim 4, it is characterised in that：The faintly acid electric potential water is placed in
Precooling can circulate state to keep faintly acid electric potential water to be in always in 0-2 DEG C of constant temperature circulating slot.
6. the defreezing method of aquatic product according to claim 5, it is characterised in that：Cladding ice clothing in step (3)
It is carried out in constant temperature circulating slot in the process, gained ice clothing quality is to wait for the 10%-20% of thawed product net weight.
7. the defreezing method of aquatic product according to claim 1, it is characterised in that：Vacuum described in step (4)
Packaging material is to be protected from light vacuum packaging material.
8. the defreezing method of aquatic product according to claim 1, it is characterised in that：Defrosting described in step (5)
Medium is water, and defrosting pressure P is 50-150Mpa, and thaw point T is 10-20 DEG C.
9. the defreezing method of aquatic product according to claim 1, it is characterised in that：Low temperature storage pin in step (6)
Temperature is -1.5-0 DEG C.
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