CN109247385A - The preservation by partial technique of Species of Crustacea - Google Patents
The preservation by partial technique of Species of Crustacea Download PDFInfo
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- CN109247385A CN109247385A CN201810989188.5A CN201810989188A CN109247385A CN 109247385 A CN109247385 A CN 109247385A CN 201810989188 A CN201810989188 A CN 201810989188A CN 109247385 A CN109247385 A CN 109247385A
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- subzero
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of preservation by partial technique of shell-fish aquatic products, its step includes, fishing time is no more than to the shell-fish aquatic products of 8 hours, first carry out precooling treatment, processing workshop carry out disinfection processing, the freezing point section of shell-fish aquatic products it is subzero 27.5~30.1 DEG C carry out 15~30 minutes micro- jelly handle, the freezer in subzero 28~30 DEG C of sections is saved later.After the processing of specific techniqueflow, the cell of the shell-fish aquatic products can be in suspend mode simultaneously from inside to outside at the first time, stop the dissolution metabolism of autolytic enzyme, make freshness, color, mouthfeel and the full nutrition of the shell-fish aquatic products after the storage period by 12 months or more, is still able to maintain fresh.Polysaccharide component in bioagent can be induced simultaneously on this basis, therefore can be more delicious after thawing.
Description
Technical field
The present invention relates to food fresh keeping technology fields, and in particular to the preservation by partial technique of Species of Crustacea.
Background technique
How this global big project of food fresh keeping just protects gropingly since human evolution to standing up
It suffers from indigestion object, is eaten when being short of food, modern age has countless scientists and strong-willed person to be engaged in the research of this big science, and constantly
It was found that and invented the various great achievements for keeping food qualities, most generally use hot and cold processing pickling, dry
Equal preservation methods.
The mankind are being developed in progress, science.Patentee Han Yongmiao professor and its team, are inquiring into always since the seventies
And research has been decoded the inflection point of quantitative change and time, has been verified by hibernator by the scientific experiment of many years, it was found that
Biological nature Antifreezing Mechanism.
Based on this technology, innovative theory is proposed, while having invented the micro- freezing liquid of low temperature.Thus the curve proposed
Freezing mode is reflected, first of the whole world low temperature quickly fresh-keeping equipment of chilly jelly intelligence is created --- the micro- jelly all-in-one machine of intelligence, simultaneously
The fresh-keeping methods of the other processing technology of the foodstuff defined using the technology and equipment equally impart the fresh-keeping key of food materials
Meaning.
The application range of the quick chilly jelly project of low temperature, the food such as effective solution fresh fruits and vegetables class, aquatic products, meat
Fresh-keeping problem.
Compared with the fresh-keeping equipment of same type and technology and technical operation mode process, the U.S., German very fast liquid nitrogen skill
Art, with high costs, environment limitation is strong, and liquid nitrogen itself belongs to dangerous goods, to band security risk in the links such as production safety,
And increase extraneous expense cost.
The very fast Refrigeration Technique of Japan is mainly used for sea fishing operation, crustacean for high added values such as tunas to catch
Fishing carries out subzero 67~200 DEG C of ultimate attainment freezing, although the temporary loss for having lockked cellular liquid, the time is of short duration, no
Only limited to product itself quality.
While being unfavorable for saving, the costs such as logistics transportation must be increased, sexual valence is relatively low, and liquid nitrogen and equipment price
Valuableness, with some potential safety problems.
The low-light sound wave of South Korea removes cell technology, belongs to heat source sealing technique.It is the heat generated using light wave, destroys
Cellulosa tissue 0.002 divides in the least, although the freshness of holding product that can be temporary.
But equally have identical trouble with extreme freezing, although cost is with respect to cheap, fresh-keeping effect and product
It is not good be restricted it is more.
These antistaling process, equipment, techniqueflow etc. all can not fundamentally solve the fresh-keeping of food and ask in general
Topic, biological cell frost bitten puncture, the mistake to rot so as to cause the fast decoupled of internal autolytic enzyme, loss to acceleration
Journey.
China's Species of Crustacea is resourceful, many kinds of.Not only there are a large amount of extra large shrimping, crab, and there are also a large amount of
Fresh water shrimp, crab.The traditional product of Shrimp waste processing is mainly freezing shrimp, crab and dried product etc..In recent years, shrimp crab processing and
Its is fresh-keeping to have a great development, and product becomes more diverse.And traditional freezing preservation technique is used, the guarantor of full price can not be provided
Eat the nutrition and commercial value of material raw.But the innovation of micro- freeze techniques and technical operation process and invention thoroughly solve food materials
Fresh-keeping problem saves problem and frozen food holding full nutrition problem for a long time.
Fresh-keeping methods using all kinds of food materials of the micro- freeze techniques processing processing of low temperature are different, according to the freezing point of organism
Difference, but there is differences.Therefore the technology production procedure is directed to specific food materials, and there is significant differences for techniqueflow.
Summary of the invention
The quick micro- freeze techniques of low temperature of the present invention, the best freezing point for specifically disclosing shell-fish aquatic products is subzero 27.5
~30.1 DEG C of this ranges, after the processing of specific techniqueflow, the cell of Species of Crustacea can first time from
It is interior to stop the dissolution metabolism of autolytic enzyme to outer suspend mode simultaneously, make freshness, color, mouthfeel and the nutrition warp of Species of Crustacea
After long-time storage in 12 months or more, still it is able to maintain fresh.It can induce simultaneously on this basis more in bioagent
Sugared ingredient, therefore can be more delicious after thawing.
Specifically, a kind of preservation by partial technique of shell-fish aquatic products of the present invention, comprising steps of fishing time is no more than
The shell-fish aquatic products of 8 hours, first carry out precooling treatment, processing workshop carry out disinfection processing, in the ice of Species of Crustacea
Subzero 27.5~30.1 DEG C of point section carries out micro- jelly processing in 15~30 minutes, and the freezer in subzero 28~30 DEG C of sections is protected
It deposits.
For technique described above scheme, in preferred situation, the shell-fish aquatic products refers to the big freshwater shrimp in Bohai Sea Gulf, light
Water cray, salt water lobster, crab or abalone etc..
For technique described above scheme, in preferred situation, the shell-fish aquatic products freezing point section is respectively as follows: the Bohai Sea
The big freshwater shrimp freezing point in gulf it is subzero 27.98~30.88 DEG C the holding time 23 months；
Freshwater crayfish freezing point it is subzero 28~30.88 DEG C the holding time 23 months；
Salt water lobster freezing point it is subzero 27.9~29 DEG C the holding time 23 months；
Crab freezing point it is subzero 28~29.39 DEG C the holding time 23 months；
Abalone freezing point it is subzero 28.5~30 DEG C the holding time 23 months.
For technique described above scheme, in preferred situation, fishing time is no more than 8 hours.It is specific: fishing boat
Fishing time is no more than 8 hours, artificial breeding fishing is no more than 6 hours.
For technique described above scheme, freezing processing 6~30 minutes sizes according to kind and object, 6~15
Minute, complete food in 15~30 minutes freeze fresh-keeping, show the cell membrane being frozen in fresh-keeping food not by bursting by freezing, place
It in the micro- jelly state of organism, then keeps being frozen fresh-keeping aquatic products, meat product through refrigeration, quality is fresh and alive, therefore referred to as low temperature is quick
Micro- freeze techniques are the innovative technologies that field of food preservation is reached the international leading level.In preferred situation, the Bohai Sea Gulf smalt
Best micro- jelly time of shrimp is 17.5~18 minutes.
For technique described above scheme, in preferred situation, the precooling treatment is subzero between 5~10 DEG C.This
Invention can make cell progress into microsleep state using precooling treatment (subzero between 5~10 DEG C), inhibit and delay in vivo
Autolytic enzyme generates, and cell is inactive to be rapidly introduced into dormant state in next freezing link.
It is described to refer to production in the processing workshop processing that carries out disinfection in preferred situation for technique described above scheme
Product enter disinfection and sterilization process, and Airshower chamber, ultraviolet lamp, desinfection chamber are complete, it is necessary to be in food processing car that meet national standards
Between produced and processed, every cubic metre of bacterial content meets EU criteria in workshop, every cubic metre 8000 or less or meets
Every cubic metre of national standard control is 20000 hereinafter, temperature will be set in 0 DEG C hereinafter, then will be wait locate by transmission equipment in workshop
Reason product delivers into subzero 27.95~28.58 DEG C of sections
Quickly micro- freeze techniques are using high-tech biotechnology, in research biological cell in low temperature shape to low temperature of the invention
Ice crystal state under state, it is fresh-keeping to being frozen using the microrefrigerating fluid of low temperature and techniques for ultra-low temperature and neoteric natural component
Aquatic products, meat product directly freezes fresh-keeping with the freezing curve of innovation in microrefrigerating fluid.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
The preparation method of microrefrigerating fluid used in the present invention such as Chinese Patent Application No. 03114741.0.
Embodiment 1
The preservation by partial of the big freshwater shrimp in Bohai Sea Gulf is handled:
1. the selection of the big freshwater shrimp in Bohai Sea Gulf: fishing boat fishing time is no more than the big freshwater shrimp in Bohai Sea Gulf of 8 hours, artificial breeding
Fishing is no more than 6 hours big freshwater shrimps in Bohai Sea Gulf.
2. icing processing: cultivation or the big freshwater shrimp in wild state Bohai Sea Gulf have to cold chain processing, delay in organism certainly
Lyase is quickly generated, is decomposed, and accelerates cell death.
3. micro- jelly processing links: the big freshwater shrimp in Bohai Sea Gulf of fishing disembarkation being carried out precooling treatment, is disappeared in processing workshop
Micro- jelly processing, micro- jelly are carried out in the microrefrigerating fluid in subzero 27.98~30.88 DEG C of sections that malicious link processing, push-in have been previously set
Best micro- jelly time of the big freshwater shrimp in Bohai Sea Gulf is 17.5~18 minutes, can reach optimal fresh keeping time.Finally push-in is common
The freezer in subzero 28~30 DEG C of sections is saved.
In the way of step 1~3, the experiment of 30 batches has been carried out.
4. sensory evaluation: being carried out to the big freshwater shrimp in Bohai Sea Gulf according to the method for the present invention Preservation Treatment by the standards of grading of table 1
Mouthfeel and texture evaluation, are provided with two control groups, one is by the Bohai Sea Gulf after the method for the present invention Preservation Treatment 13 months
Big freshwater shrimp participates in 80~100 people of evaluation personnel, to the big freshwater shrimp in target Bohai Sea Gulf according to mouthfeel texture degree and the delicious consolidation of texture
It is given a mark accordingly, it is as shown in table 2 to obtain sensory evaluation:
1 mouthfeel of table and texture evaluation
| Score value | The rank of mouthfeel texture |
| 0-5 | Mouthfeel is very soft, and texture collapses completely |
| 5-7 | Soft mouth feel, texture relaxation |
| 7-9 | Mouthfeel is slightly soft, and texture is slightly poor |
| > 9 | Tasty mouthfeel, texture consolidation |
The sense organ evaluating meter before and after the processing of table 2
| The prior art | Embodiment 1 |
| 2.1 | 9.0 |
5. experiment test proves: the big freshwater shrimp nutrition in Bohai Sea Gulf in the experiment case study, after Preservation Treatment 13 months, 18 months
The micro- jelly of ingredient handles data comparison:
Its aminosal is significantly mentioned containing amino acid in more amino acid, leucine, alanine etc. 17 and polysaccharide material
High 2 percentage points and increase the big freshwater shrimp in Bohai Sea Gulf original meat elasticity.
The big freshwater shrimp in Bohai Sea Gulf after thawing at 19 months meets the food materials requirement of national cook, and makes delicious flavour
The steamed big freshwater shrimp in Bohai Sea Gulf.
Embodiment 2
According to 1 the method for embodiment, the big freshwater shrimp in Bohai Sea Gulf in embodiment 1 is specifically replaced with into following shell-fish aquatic products
It is tested, microrefrigerating fluid used in micro- jelly processing links is selected according to the freezing point temperature range of species in corresponding step 3
It selects, optimal fresh keeping time can be reached, the freezing point temperature range of different plant species is as follows:
Freshwater crayfish freezing point it is subzero 28~30.88 DEG C the holding time 23 months；
Salt water lobster freezing point it is subzero 27.9~29 DEG C DEG C the holding time 23 months；
Crab freezing point it is subzero 28~29.39 DEG C the holding time 23 months；
Abalone freezing point it is subzero 28.5~30 DEG C the holding time 23 months.
In the manner described above, the experiment of 30 batches has been carried out respectively；Experiment test proves, using preservation by partial of the invention
After process Species of Crustacea kind 13 months, 18 months, freshness, color, mouthfeel and nutrition are still able to maintain fresh
Completely.Polysaccharide component in bioagent can be induced simultaneously on this basis, therefore can be more delicious after thawing.Hydrolysis
Protein containing amino acid in more amino acid, leucine, alanine etc. 17 and polysaccharide material significantly improve 1~2 percentage point,
And increase shell-fish aquatic products it is original it is fleshy hypertrophy sense, it is tender and crisp.The food materials for meeting national cook after thawing can be reached
It is required that and making the steamed shrimp crab of delicious flavour.
Mouthfeel is carried out by the standards of grading of table 1 according to the Species of Crustacea of the method for the present invention Preservation Treatment and texture is commented
Valence participates in 80~100 people of evaluation personnel, obtains sensory evaluation as shown in table 1,3:
The sense organ evaluating meter before and after the processing of table 3
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (5)
1. a kind of preservation by partial technique of Species of Crustacea, it is characterised in that:
Fishing time is no more than the Species of Crustacea of 8 hours, first carries out precooling treatment, carries out disinfection place in processing workshop
Reason, subzero 27.5~30.1 DEG C of the freezing point section of shell-fish aquatic products, the micro- jelly carried out 15~30 minutes is handled, and subzero 28
The freezer in~30 DEG C of sections is saved.
2. preservation by partial technique according to claim 1, it is characterised in that: the Species of Crustacea refers to that Bohai Sea Gulf is big
Freshwater shrimp, freshwater crayfish, salt water lobster, crab or abalone.
3. preservation by partial technique according to claim 2, it is characterised in that: Species of Crustacea freezing point section difference
Are as follows:
Subzero 27.98~30.88 DEG C of the big freshwater shrimp freezing point in Bohai Sea Gulf；
Subzero 28~30.88 DEG C of freshwater crayfish freezing point；
Subzero 27.9~29 DEG C of salt water lobster freezing point；
Subzero 28~29.39 DEG C of crab freezing point；
Subzero 28.5~30 DEG C of abalone freezing point.
4. preservation by partial technique according to claim 2, it is characterised in that: when best micro- jelly of the big freshwater shrimp in Bohai Sea Gulf
Between be 17.5~18 minutes.
5. preservation by partial technique according to claim 1, it is characterised in that: the precooling treatment be subzero 5~10 DEG C it
Between.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810989188.5A CN109247385A (en) | 2018-08-28 | 2018-08-28 | The preservation by partial technique of Species of Crustacea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810989188.5A CN109247385A (en) | 2018-08-28 | 2018-08-28 | The preservation by partial technique of Species of Crustacea |
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| CN109247385A true CN109247385A (en) | 2019-01-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668040A (en) * | 2022-02-28 | 2022-06-28 | 武汉轻工大学 | Micro-freezing preservation method for crayfish storage |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106368A (en) * | 2009-12-24 | 2011-06-29 | 上海市农业科学院 | Pretreatment method for freezing freshness keeping of pork |
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2018
- 2018-08-28 CN CN201810989188.5A patent/CN109247385A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106368A (en) * | 2009-12-24 | 2011-06-29 | 上海市农业科学院 | Pretreatment method for freezing freshness keeping of pork |
Non-Patent Citations (1)
| Title |
|---|
| 谈永松 等: "微冻技术，提供优越的新型冰鲜禽产品", 《国外畜牧学(猪与禽)》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
| CN114668040A (en) * | 2022-02-28 | 2022-06-28 | 武汉轻工大学 | Micro-freezing preservation method for crayfish storage |
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Application publication date: 20190122 |