CN108967509A - A method of widening fresh food ice temperate zone - Google Patents
A method of widening fresh food ice temperate zone Download PDFInfo
- Publication number
- CN108967509A CN108967509A CN201810870251.3A CN201810870251A CN108967509A CN 108967509 A CN108967509 A CN 108967509A CN 201810870251 A CN201810870251 A CN 201810870251A CN 108967509 A CN108967509 A CN 108967509A
- Authority
- CN
- China
- Prior art keywords
- freezing point
- ice
- fresh
- temperate zone
- widening
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 57
- 238000007710 freezing Methods 0.000 claims abstract description 97
- 230000008014 freezing Effects 0.000 claims abstract description 97
- 239000003607 modifier Substances 0.000 claims abstract description 33
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 29
- 230000018044 dehydration Effects 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims description 43
- 238000007598 dipping method Methods 0.000 claims description 28
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 241001596950 Larimichthys crocea Species 0.000 claims description 11
- 238000005470 impregnation Methods 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 241000252233 Cyprinus carpio Species 0.000 claims description 4
- 240000004980 Rheum officinale Species 0.000 claims description 4
- 235000008081 Rheum officinale Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 241000251511 Holothuroidea Species 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- XOYLJNJLGBYDTH-UHFFFAOYSA-M chlorogallium Chemical compound [Ga]Cl XOYLJNJLGBYDTH-UHFFFAOYSA-M 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 2
- 239000007864 aqueous solution Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 230000004087 circulation Effects 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 description 14
- 230000008569 process Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 4
- 235000013902 inosinic acid Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- ZKHQWZAMYRWXGA-KQYNXXCUSA-N Adenosine triphosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000219061 Rheum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 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
- A23B4/08—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
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, 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 nitrogen, at cryogenic temperature
-
- 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 kind of methods for widening fresh food ice temperate zone, comprising: 4~8h is impregnated under the conditions of 0~4 DEG C with freezing point modifier, placing into dehydration to moisture content in ice temperature Minton dryer is 29%~71%；Being cooperateed with by freezing point modifier, low temperature stress and vacuum dehydration reduces food freezing point, the freshness of fresh food is maintained to the maximum extent, food ice temperate zone after making processing is wider, the significant storage period for extending food, it is used for food Icetemperature Storage, drying, concentration, fermentation, circulation and other food processing fields.
Description
Technical field
The invention belongs to field of food preservation, and in particular to a method of fresh food ice temperate zone is widened, in fresh food
Application in terms of product Icetemperature Storage, drying, concentration (food liquid), maturation, fermentation, circulation and other food processings.
Background technique
Ice temperature is a kind of emerging food fresh-keeping method after refrigeration, freezing storage, above freezing to food 0 DEG C or less
Temperature region be known as " ice temperature temperature band ", between refrigeration micro- jelly between, ice temperate zone belongs to low-temperature space, harmful microorganism and disease
Originality bacterium substantially reduces, and is the very active region of enzyme, yeast and the lactic acid bacteria of raising taste and flavor.Currently, ice temperature skill
Art includes Icetemperature Storage, ice temperature is dry, ice temperature is mature, the fermentation of ice temperature, ice temperature is concentrated and the fields such as ice temperature circulation, using difficult point
It is that usual food ice temperate zone is narrow, refrigeration equipment temperature control is required high.
In the prior art, freezing point (Chinese patent CN103053669B, the freezing point modifier of food are reduced using freezing point adjustment
And application thereof), low temperature stress reduce food freezing point (a Fu Bu state man of virtue and ability improves the ice-temperature technique of food freshness and taste,
2007), vacuum dehydration reduces freezing point (Nurkholis HAMIDI, the Improvement of Freezing Quality of food
Of Food by Pre-dehydration with Microwave-VacuumDrying, 2008) etc..But it is needing greatly
Under conditions of width reduces freezing point, exclusive use freezing point modifier additive amount is big, influences flavour of food products；Dehydration is depended merely on to need to remove greatly
Moisture is measured, Food Texture is influenced, musculature is made to be hardened, cause mouthfeel bad etc., above-mentioned technological deficiency has seriously affected ice temperature
The popularization and application of technology.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide one kind and widen fresh food ice temperature
The method of band, being cooperateed with using freezing point modifier, low temperature stress and vacuum dehydration reduces food freezing point, maintains to the maximum extent fresh
The freshness of food.
The technical solution used to solve the technical problems of the present invention is that:
A method of widening fresh food ice temperate zone, comprising: fresh food low temperature dipping under freezing point modifier effect
With two steps of ice temperature vacuum dehydration, wherein
The low temperature dipping includes: one of dry dipping, wet impregnation, dry and wet hybrid infusion or vacuum impregnation, dipping
Temperature is 0~4 DEG C, and dip time is 4~8h；
The freezing point modifier is selected from one or both of NaCl, GaCl, white sugar, glucose, amino acid, sorbierite
The above mixing；
It is 29%~71% that the ice temperature, which is dehydrated to moisture content,.
Further, it is 49%~51% or 54%~56% that the ice temperature, which is dehydrated to moisture content,.
Further, the mass ratio of freezing point modifier described in the dry dipping and the fresh food is 1:10~50.
Further, the mass concentration of freezing point modifier described in solution is 2%~10% in the wet impregnation.
In some preferred embodiments, the dip time is 6h, freezing point modifier described in the dry dipping
Mass ratio with the fresh food is 1:20；The mass concentration of freezing point modifier described in solution is 6% in the wet impregnation.
Further, the fresh food includes fresh meat, fresh aquatic product or fresh fruits and vegetables；The fresh meat includes pig
One of meat, beef or chicken；The fresh aquatic product includes one of Larimichthys crocea, grass carp or sea cucumber.
In some preferred embodiments, the method for widening fresh meat ice temperate zone, comprising the following steps: select respectively
Taking size is the meat piece of the live fresh pork of 30 × 20 × 5mm, beef and chicken, the freezing point modifier is uniformly applied to described
Meat piece surface is put into 0~4 DEG C of refrigerator and does 4~8h of dipping；Meat piece after taking dipping again, which is put into ice temperature Minton dryer, to be taken off
Water to meat piece moisture content is 49%~51%, wherein the freezing point modifier is NaCl；The ice temperate zone of the live fresh pork is by 0
~-1.6 DEG C are widened to 0~-7.8 DEG C；It is widened by 0~-1.3 DEG C to 0~-7.1 DEG C in the ice temperate zone of the fresh beef appetizer；The life
It is widened by 0~-1.5 DEG C to 0~-7.5 DEG C in the ice temperate zone of fresh chicken meat.
In some preferred embodiments, the method for widening Larimichthys crocea ice temperate zone, comprising the following steps: choose big
It is small be 30 × 20 × 5mm rheum officinale carp fillets it is several, the freezing point modifier is uniformly applied to the fillet surface, is put into 0
4~8h of dipping is done in~4 DEG C of refrigerators；Fillet after taking dipping again are put into ice temperature Minton dryer and are dehydrated to meat piece moisture content
It is 54%~56%, wherein the freezing point modifier is by accounting for the salt, 5% white sugar, 5% Portugal of the fillet total weight 7%
Grape sugar and 5% sorbierite composition mixture；It is widened by 0~-1.4 DEG C to 0~-16.3 DEG C in the ice temperate zone of the Larimichthys crocea.
In some preferred embodiments, the method for widening grass carp ice temperate zone, comprising the following steps: choose size
It is several for the grass carp fillets of 30 × 20 × 5mm, by the fillet be immersed in the freezing point modifier mass concentration be 6% it is water-soluble
In liquid, and it is put into 4~8h of wet impregnation in 0~4 DEG C of refrigerator；Fillet after taking dipping again, which are put into ice temperature Minton dryer, to be dehydrated
It is 54%~56% to meat piece moisture content, wherein widened by 0~-1.1 DEG C to 0~-7.8 DEG C in the ice temperate zone of the grass carp.
It should be noted that the food freezing point before impregnating in the present invention is x DEG C, the food freezing point after dipping is y DEG C, ice temperature
Food freezing point after vacuum dehydration is z DEG C, and x > y > z, and by initial 0~x DEG C, widening is 0~z DEG C in food ice temperate zone, dehydration
The temperature of food controls within the scope of 0~y DEG C always in the process.
Compared with prior art, the beneficial effects of the present invention are:
Fresh food freezing point is reduced by freezing point modifier, low temperature stress and dehydration collaboration in the present invention, after making processing
Food ice temperate zone is wider, maintains the freshness of fresh food to the maximum extent, significantly extends the storage period of food, reduces pair
The temperature requirements of refrigeration equipment are of great significance to the popularization and application of ice-temperature technique.
Detailed description of the invention
Fig. 1 is that the solidification point of fresh food in the present invention changes schematic diagram；
Fig. 2 is that flow diagram is widened in food ice temperate zone.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment 1: it widens in the ice temperate zone of fresh meat
Widen method, detailed process in the ice temperate zone of fresh meat are as follows:
(1) live fresh pork (das Beinfleisch) is chosen, meat piece size about 30 × 20 × 5mm, 9 pieces, meat piece is without the clearly visible rouge of naked eyes
Fat；
(2) meat piece freezing point measures, specific as follows using freezing process: materialsing 3 pieces, by the sensor of moisture recorder point
It is not inserted into sample geometric center position, is put into -18 DEG C of refrigerator of freezing chamber, opening temperature recorder records meat piece temperature change,
Temperature sensor precision ± 0.2 DEG C, 1 data of every 10 seconds records show that specimen temperature changes over time curve such as 1 institute of attached drawing
Show, the corresponding temperature in the gentle place of curve is the freezing point temperature of the sample, and taking the arithmetic mean of instantaneous value of 3 pieces of sample freezing points is the examination
The freezing point of the freezing point of sample, sample is denoted as x1；
(3) using salt as freezing point modifier, salt is uniformly applied to the surface of other 6 pieces of meat respectively using dry immersion, salt with
The mass ratio of meat piece is 1:20, is put into 0~4 DEG C of refrigerator, and 6h is impregnated；
(4) 3 pieces of meat piece after taking step (3) to impregnate, freezing point is tested using step (2) method, freezing point is denoted as y1；
(5) 3 pieces of meat piece after taking step (3) to impregnate, it is put into the ice temperature vacuum drying dress of notification number CN103411390B patent
Set middle dehydration, dewatered meat piece moisture content is 50% ± 1%, moisture content after sample drying=(moisture content after sample drying/
Weight after sample drying) × 100%, meat piece temperature is controlled always in 0~y in dehydration1；
(6) 3 pieces of meat piece after taking step (5) to be dehydrated, freezing point is tested using step (2) method, freezing point is denoted as z1；
Similarly, beef (das Beinfleisch) and chicken (breast) are chosen respectively, and experimental procedure is the same as above-mentioned (1)-(6), wherein salt
Mass ratio with beef meat piece and chicken meat piece is respectively 1:50 and 1:10, and dewatered meat piece moisture content is respectively 30% ±
1% and 70% ± 1%, then test respectively it is fresh, dipping after and dewatered meat piece freezing point, the results are shown in Table 1.
The result shows that the mass ratio of salt and meat piece is bigger, moisture content is lower after meat piece dehydration, then meat piece freezing point is lower, ice
Temperate zone is wider；It is 1:20 in the mass ratio of salt and meat piece, under the conditions of dewatered meat piece moisture content is 50% ± 1%, pork, ox
Meat and chicken ice temperate zone are widened respectively by 0~-1.6 DEG C, 0~-1.3 DEG C, 0~-1.5 DEG C to 0~-7.8 DEG C, 0~-7.1 DEG C, 0
~-7.5 DEG C, the freezing point in table 1, which reduces, to be freezing point modifier, low temperature stress (ice temperature when 0~4 DEG C of dipping and dehydration) and is dehydrated
Synergistic result.
Table 1: several meat product freezing points change (DEG C)
Embodiment 2: it widens in the ice temperate zone of fresh cultured large yellow croaker fillet
Widen method, detailed process in the ice temperate zone of rheum officinale carp fillets are as follows:
(1) it is several that fresh cultured large yellow croaker fillet are chosen, fillet size about 30 × 20 × 5mm；
(2) fillet freshness index TVBN value is tested: referring to " the automatic kjeldahl determination in national standard GB5009.228-2016
Instrument method "；
(3) flesh of fish freezing point measures, and using freezing process, method obtains the ice of raw and fresh food sample referring to (2) the step of example 1
Point is x2DEG C, i.e., -1.4 DEG C；
(4) with the salt of fillet total weight 7%, 5% white sugar, 5% glucose, 5% sorbierite prepare freezing point tune
Agent is saved, freezing point modifier is uniformly applied to using dry immersion by fillet surface respectively, is put into 0~4 DEG C of refrigerator, impregnates 6h；
(5) 3 pieces of fillet after taking step (4) to impregnate, freezing point, freezing point y are tested using step (3) method2DEG C, i.e., -3.8
℃；
(6) using the freshness index TVBN value of fillet after step (2) method test dipping；
(7) several pieces of fillet after taking step (4) to impregnate, it is put into the ice temperature vacuum drying of notification number CN103411390B patent
It is dehydrated in device, dewatered fillet moisture content is 55% ± 1%；
(8) in step (7) fillet dehydration, fillet temperature is controlled always in 0~y2DEG C, i.e., 0~-3.8 DEG C；
(9) 3 pieces of fillet after taking step (7) to be dehydrated, freezing point, freezing point z are tested using step (3) method2I.e. -16.3 DEG C；
(10) using the freshness index TVBN value of fillet after the test dehydration of step (2) method；
(11) it is vacuum-packed, fillet of the handle of the packaging bag made of PVC material by step (7) dehydration, at 10~15 DEG C
It is quickly vacuum-packed, vacuum degree is not less than 0.09MPa in packaging bag, and the fillet after packaging are placed on -10~-12 DEG C of constant temperature
It stores in case, periodically samples, test the TVBN value of fish block, until the storage end of term.
Steps are as follows for control experiment:
(1) it is several that fresh cultured large yellow croaker fillet are chosen, fillet size about 30 × 20 × 5mm；
(2) fillet freshness index TVBN value is tested: referring to " the automatic kjeldahl determination in national standard GB5009.228-2016
Instrument method "；
(3) flesh of fish freezing point measures, and using freezing process, method obtains the ice of raw and fresh food sample referring to (2) the step of example 1
Point is -1.4 DEG C；
(4) with the salt of fillet total weight 7%, 5% white sugar, 5% glucose, 5% sorbierite prepare freezing point tune
Agent is saved, regulator is uniformly applied to using dry immersion by fillet surface respectively, is put into 20 ± 1 DEG C of insulating boxs and does leaching 2h；
(5) 3 pieces of fillet after taking step (4) to impregnate, freezing point is tested using step (3) method, freezing point is -3.5 DEG C；
(6) using the freshness index TVBN value of fillet after step (2) method test dipping；
(7) it several pieces of fillet after taking step (4) to impregnate, is put into vacuum oven and is dehydrated, dewatered fillet moisture content
It is 55% ± 1%；
(8) in step (7) fillet dehydration, fillet temperature is controlled always at 18 ± 1 DEG C；
(9) 3 pieces of fillet after taking step (7) to be dehydrated, freezing point is tested using step (3) method, freezing point is -14.6 DEG C；
(10) using the freshness index TVBN value of fillet after the test dehydration of step (2) method；
(11) it is vacuum-packed, fillet of the handle of the packaging bag made of PVC material by step (7) dehydration, at 10~15 DEG C
It is quickly vacuum-packed, vacuum degree is not less than 0.09MPa in packaging bag, and the fillet after packaging are placed on -10~-12 DEG C of constant temperature
It stores in case, periodically samples, test the TVBN value of fish block, until the storage end of term, the results are shown in Table 2.
Table 2: Larimichthys crocea piece freezing point, freshness and delicate flavour variation
Volatile Base Nitrogen (TVBN) refers to that animal food due to the effect of enzyme and bacterium, in decay process, makes albumen
Matter is decomposed and the alkaline nitrogen substance such as generate ammonia and amine, and substance of this kind has volatility, and content is higher, shows amino acid
What is be destroyed is more, is the main indicator for reflecting the freshness of raw material fish and meat.Atriphos after fish is slaughtered, in the flesh of fish
(ATP) it is generated by degradation and maximum substance inosinicacid (IMP) is contributed to flesh of fish delicate flavour, content is bigger, and the flesh of fish is more delicious.Knot
Fruit shows that the ice temperate zone of cultured large yellow croaker fillet of the present invention is widened by 0~-1.4 DEG C to 0~-16.3 DEG C, and control ice temperate zone is widened
To 0~-14.6 DEG C, ice temperate zone is wider；The TVBN value present invention of fillet is 5.8mg/100g after dehydration, much smaller than control
18.2mg/100g close with fresh 4.9mg/100g, fish freshness is high；The IMP value present invention of fillet is after dehydration
156mg/100g compares as 98mg/100g, and for the present invention 59% more than the control IMP content, meat flavour is delicious；Reference standard SC/
T3216-2016 " salt rhubarb fish ", reaches 30mg/100g with TVBN value to determine fillet storage period, under same holding conditions,
The present invention is 168 days, and compareing is 41 days, and the present invention is about 4 times compareed.
Embodiment 3: it widens in the ice temperate zone of fresh grass carp fillets
It is widened using fillet ice temperate zone of the method for the present invention to fresh grass carp, to illustrate freezing point modifier, the low temperature side of body
It forces to make peace and is dehydrated the synergistic action effect of three, choose control 1 and only fillet are dehydrated, control 2 only soaks fillet salt, carries out experiment pair
Than specific as follows:
Experimental procedure of the present invention are as follows: (1) choose fresh grass carp fillets, fillet size about 30 × 20 × 5mm, if dry plate (root
Determination is pre-estimated according to experimental amount)；(2) flesh of fish freezing point measures, and using freezing process, method is obtained referring to (2) the step of example 1
The freezing point of raw and fresh food sample is x3DEG C, i.e., -1.1 DEG C；(3) soak law is used, the mass concentration of regulator NaCl (salt) is in solution
6%, fillet are put into wherein, and is put into 0~4 DEG C of refrigerator, impregnate 6h；(4) it 3 pieces of fillet after taking step (3) to impregnate, uses
Step (2) method tests freezing point, freezing point y3DEG C, i.e., -3.1 DEG C；(5) several pieces of fillet after taking step (3) to impregnate, it is put into bulletin
It is dehydrated in the ice temperature Minton dryer of number CN103411390B patent, dewatered fillet moisture content is 55% ± 1%；(6)
In step (5) fillet dehydration, fillet temperature is controlled always in 0~y3DEG C, i.e., 0~-3.1 DEG C；(7) take step (5) de-
3 pieces of fillet after water test freezing point, freezing point z using step (2) method3I.e. -7.8 DEG C.
Compare 1 experimental procedure are as follows: (1) selection fresh grass carp fillets, fillet size about 30 × 20 × 5mm, if dry plate (according to
Experimental amount pre-estimates determination)；(2) flesh of fish freezing point measures, and using freezing process, method is given birth to referring to (2) the step of example 1
The freezing point of fresh goods sample is -1.1 DEG C；(3) several pieces of fillet of step (1) is taken, the ice of notification number CN103411390B patent is put into
It is dehydrated in warm Minton dryer, dewatered fillet moisture content is 55% ± 1%；(4) in step (3) fillet dehydration
In, fillet temperature is controlled always at 0~-1.1 DEG C；(5) it 3 pieces of fillet after taking step (3) to be dehydrated, is tested using step (2) method
Freezing point, freezing point are -2.2 DEG C.
Compare 2 experimental procedures are as follows: (1) selection fresh grass carp fillets, fillet size about 30 × 20 × 5mm, if dry plate (according to
Experimental amount pre-estimates determination)；(2) flesh of fish freezing point measures, and using freezing process, method is given birth to referring to (2) the step of example 1
The freezing point of fresh goods sample is -1.1 DEG C；(3) soak law is used, the mass concentration of regulator NaCl (salt) is 6% in solution, by fillet
It is put into wherein, and is put into 0~4 DEG C of refrigerator, impregnate 6h；(4) 3 pieces of fillet after taking step (3) to impregnate, using step (2) side
Method tests freezing point, and freezing point is -3.1 DEG C.
The result shows that relying solely on dehydration or freezing point modifier dipping, freezing point reduces limited extent, and the present invention expands grass carp
Fillet ice temperate zone significant effect.
Table 3: grass carp fillets freezing point and the variation of ice temperate zone
The above is presently preferred embodiments of the present invention, but the present invention should not be limited to disclosed in the embodiment
Content.So all do not depart from the lower equivalent or modification completed of spirit disclosed in this invention, the model that the present invention protects is both fallen within
It encloses.
Claims (10)
1. a kind of method for widening fresh food ice temperate zone characterized by comprising fresh food is under freezing point modifier effect
Two steps of low temperature dipping and the vacuum dehydration of ice temperature, wherein
The low temperature dipping includes: one of dry dipping, wet impregnation, dry and wet hybrid infusion or vacuum impregnation, dipping temperature
It is 0~4 DEG C, dip time is 4~8h；
The freezing point modifier is selected from one or more of NaCl, GaCl, white sugar, glucose, amino acid, sorbierite
Mixing；
The ice temperature vacuum dehydration to moisture content is 29%~71%.
2. the method for widening fresh food ice temperate zone as described in claim 1, which is characterized in that the ice temperature is dehydrated to moisture content
It is 49%~51% or 54%~56%.
3. the method for widening fresh food ice temperate zone as described in claim 1, which is characterized in that freezing point described in the dry dipping
The mass ratio of regulator and the fresh food is 1:10~50.
4. the method for widening fresh food ice temperate zone as described in claim 1, which is characterized in that institute in the solution of the wet impregnation
The mass concentration for stating freezing point modifier is 2%~10%.
5. widening the method in fresh food ice temperate zone as described in claim 1 or 3 or 4, which is characterized in that
The dip time is 6h；
The mass ratio of freezing point modifier described in the dry dipping and the fresh food is 1:20；
The mass concentration of freezing point modifier described in the solution of the wet impregnation is 6%.
6. the method for widening fresh food ice temperate zone as described in claim 1, which is characterized in that the fresh food includes fresh
Meat, fresh aquatic product or fresh fruits and vegetables.
7. widening the method in fresh food ice temperate zone as claimed in claim 1 or 6, which is characterized in that
The fresh meat includes one of pork, beef or chicken；
The fresh aquatic product includes one of Larimichthys crocea, grass carp or sea cucumber.
8. widening the method in fresh meat ice temperate zone as described in claim 1 or 7, which comprises the following steps:
The meat piece that size is the live fresh pork of 30 × 20 × 5mm, beef and chicken is chosen respectively, the freezing point modifier is uniform
It is applied to the meat piece surface, is put into 0~4 DEG C of refrigerator and does 4~8h of dipping；It is dry that meat piece after taking dipping again is put into ice temperature vacuum
Dehydration to meat piece moisture content is 49%~51% in dry device, wherein
The freezing point modifier is NaCl；
The mass ratio of the freezing point modifier and the meat piece is 1:20；
It is widened by 0~-1.6 DEG C to 0~-7.8 DEG C in the ice temperate zone of the live fresh pork；
It is widened by 0~-1.3 DEG C to 0~-7.1 DEG C in the ice temperate zone of the fresh beef appetizer；
It is widened by 0~-1.5 DEG C to 0~-7.5 DEG C in the ice temperate zone of the fresh chicken.
9. widening the method in Larimichthys crocea ice temperate zone as described in claim 1 or 7, which comprises the following steps:
It is several to choose the rheum officinale carp fillets that size is 30 × 20 × 5mm, the freezing point modifier is uniformly applied to the fillet
Surface is put into 0~4 DEG C of refrigerator and does 4~8h of dipping；Take again dipping after fillet be put into ice temperature Minton dryer be dehydrated to
Meat piece moisture content is 54%~56%, wherein
The freezing point modifier by account for 7% salt of the rheum officinale carp fillets total weight, 5% white sugar, 5% glucose and
The mixture of 5% sorbierite composition；
It is widened by 0~-1.4 DEG C to 0~-16.3 DEG C in the ice temperate zone of the Larimichthys crocea.
10. widening the method in grass carp ice temperate zone as described in claim 1 or 7, which comprises the following steps:
It is several to choose the grass carp fillets that size is 30 × 20 × 5mm, the fillet are immersed in the freezing point modifier NaCl matter
It measures in the aqueous solution that concentration is 6%, and is put into 4~8h of wet impregnation in 0~4 DEG C of refrigerator；Fillet after taking dipping again are put into ice temperature
Dehydration to meat piece moisture content is 54%~56% in Minton dryer, wherein
It is widened by 0~-1.1 DEG C to 0~-7.8 DEG C in the ice temperate zone of the grass carp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810870251.3A CN108967509B (en) | 2018-08-02 | 2018-08-02 | Method for widening ice temperature zone of fresh food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810870251.3A CN108967509B (en) | 2018-08-02 | 2018-08-02 | Method for widening ice temperature zone of fresh food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108967509A true CN108967509A (en) | 2018-12-11 |
| CN108967509B CN108967509B (en) | 2022-01-25 |
Family
ID=64554383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810870251.3A Active CN108967509B (en) | 2018-08-02 | 2018-08-02 | Method for widening ice temperature zone of fresh food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108967509B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110131943A (en) * | 2019-04-29 | 2019-08-16 | 中国科学院广州能源研究所 | A kind of super ice-temp. fresh-preserving device and its control method |
| CN110463752A (en) * | 2019-09-06 | 2019-11-19 | 安徽宜康高新农业科技有限公司 | A kind of bamboo shoots ice temperature drying equipment |
| CN111109343A (en) * | 2019-12-17 | 2020-05-08 | 广西海洋投资集团有限公司 | Method for widening ice temperature zone of food material by using space static and constant temperature technology |
| CN111637683A (en) * | 2020-04-28 | 2020-09-08 | 珠海格力电器股份有限公司 | Method for adjusting organism ice temperature zone, organism low-temperature storage method and storage equipment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61180882A (en) * | 1985-02-06 | 1986-08-13 | 日本軽金属株式会社 | Ice-temperature drying method and device thereof |
| CN101695313A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Ice temperature fresh-keeping method for bred large yellow croaker |
| CN102226632A (en) * | 2011-05-24 | 2011-10-26 | 上海理工大学 | Device and method for drying by integrating vacuum, microwave and ice temperature technologies |
| CN102972504A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for large yellow croaker ice-temperature fresh-keeping and usage thereof |
| CN102972502A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for weever ice-temperature fresh-keeping and usage thereof |
-
2018
- 2018-08-02 CN CN201810870251.3A patent/CN108967509B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61180882A (en) * | 1985-02-06 | 1986-08-13 | 日本軽金属株式会社 | Ice-temperature drying method and device thereof |
| CN101695313A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Ice temperature fresh-keeping method for bred large yellow croaker |
| CN102226632A (en) * | 2011-05-24 | 2011-10-26 | 上海理工大学 | Device and method for drying by integrating vacuum, microwave and ice temperature technologies |
| CN102972504A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for large yellow croaker ice-temperature fresh-keeping and usage thereof |
| CN102972502A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for weever ice-temperature fresh-keeping and usage thereof |
Non-Patent Citations (3)
| Title |
|---|
| 康景隆: "《食品冷藏链技术》", 28 February 2005, 中国商业出版社 * |
| 徐艳艳: "苹果冰点温度贮藏品质及质构变化研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 梁丁方，等: "草鱼片冰温真空干燥特性及数学模型", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110131943A (en) * | 2019-04-29 | 2019-08-16 | 中国科学院广州能源研究所 | A kind of super ice-temp. fresh-preserving device and its control method |
| CN110463752A (en) * | 2019-09-06 | 2019-11-19 | 安徽宜康高新农业科技有限公司 | A kind of bamboo shoots ice temperature drying equipment |
| CN111109343A (en) * | 2019-12-17 | 2020-05-08 | 广西海洋投资集团有限公司 | Method for widening ice temperature zone of food material by using space static and constant temperature technology |
| CN111637683A (en) * | 2020-04-28 | 2020-09-08 | 珠海格力电器股份有限公司 | Method for adjusting organism ice temperature zone, organism low-temperature storage method and storage equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108967509B (en) | 2022-01-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108967509A (en) | A method of widening fresh food ice temperate zone | |
| CN106490512B (en) | A kind of production method of instant leisure fish | |
| CN109259123A (en) | A kind of processing method of vacuum and low temperature preconditioned sturgeon meat products | |
| CN108419821A (en) | Quick-frozen marinated bullfrog and preparation method thereof | |
| CN109730238A (en) | A kind of preparation method of instant Corned beef | |
| KR102111003B1 (en) | Method for manufacturing of steak and steak prepared thereby | |
| CN107258885A (en) | A kind of preservation method of prefabricated perch | |
| CN108669473A (en) | A kind of preparation process of freeze-dried beef instant food | |
| CN109567067A (en) | A kind of quality holding cooking processing method of the flesh of fish | |
| CN107212308B (en) | Tremella flavored fish meat string and processing method thereof | |
| KR100983317B1 (en) | Manufacturing method of semi dry sausage | |
| CN108477506A (en) | A kind of processing method of fresh-keeping skewer | |
| Yoon et al. | Textural and microstructural properties of frozen fish mince as affected by the addition of nonfish proteins and sorbitol | |
| JP5156747B2 (en) | Fish processing method | |
| CN107242279A (en) | A kind of shield crisp method of yellow larynx | |
| CN106359530A (en) | High-fresh-keeping flash-freezing pork production process | |
| Marapana et al. | Effect of processing conditions on quality of chicken sausages stuffed in different casings | |
| CN107772318A (en) | A kind of dried yellow croaker processing technology | |
| CN108902284A (en) | A kind of processing method of chicken storing at ice temperature | |
| CN109247524B (en) | Method for improving texture of instant fish fries | |
| CN110367484A (en) | It is a kind of can room temperature storage instant type Fish in Sour Soup processing method | |
| CN108783372A (en) | A kind of dried yellow croaker curing agent and its application | |
| CN109156747A (en) | A kind of black pig ice intestines and preparation method thereof of zero addition nitrite | |
| RU2715332C1 (en) | Smoked calmar production method | |
| CN109077252A (en) | A kind of high pressure ageing method of meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |