CN109662239B - Process for rapidly freezing by using liquid nitrogen - Google Patents
Process for rapidly freezing by using liquid nitrogen Download PDFInfo
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- CN109662239B CN109662239B CN201910171231.1A CN201910171231A CN109662239B CN 109662239 B CN109662239 B CN 109662239B CN 201910171231 A CN201910171231 A CN 201910171231A CN 109662239 B CN109662239 B CN 109662239B
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 246
- 239000007788 liquid Substances 0.000 title claims abstract description 123
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 123
- 238000007710 freezing Methods 0.000 title claims abstract description 71
- 230000008014 freezing Effects 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 45
- 235000013305 food Nutrition 0.000 claims abstract description 155
- 238000007654 immersion Methods 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000003750 conditioning effect Effects 0.000 claims 1
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 235000013611 frozen food Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 9
- 238000005336 cracking Methods 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 244000003377 Allium tuberosum Species 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- -1 hydroxypropyl Chemical group 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals 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
- 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
- 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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- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food quick-freezing processes, and particularly relates to a process for quickly freezing by using liquid nitrogen. The quick freezing process of the food has a simple implementation mode, improves the freezing efficiency of the food, can reduce the energy consumption in the freezing process of the food, and improves the quality of the frozen food. The equipment corresponding to the process has low one-time investment and small occupied area.
Description
Technical Field
The invention belongs to the technical field of food quick-freezing processes, and particularly relates to a process for quickly freezing by using liquid nitrogen.
Background
During freezing, various changes occur in food, such as physical changes (volume, thermal conductivity, specific heat, change in dry consumption, etc.), chemical changes (protein denaturation, color change, etc.), changes in cell tissues, and changes in organisms and microorganisms. The quick freezing food features that the original nutritive value, color, smell and taste of food are maintained to maximum, that is, the reversibility of the change of food during freezing is ensured. At present, in the industrial production process of quick-frozen foods, quick-frozen refrigerators or quick-frozen tunnels are mostly used for freezing the foods. The quick-frozen cold storage is to make the food quickly pass through its maximum ice crystal generation zone, and the central temperature is up to-18 deg.C, so that it can be quickly frozen. The principle of the quick-freezing tunnel is the same as that of the quick-freezing warehouse, the biggest difference is that the quick-freezing tunnel can realize continuous quick-freezing work, and the production efficiency is high. But both freezing modes need relatively large-scale refrigeration equipment, and have the advantages of large investment, large occupied area, low efficiency, long freezing time, high energy consumption and large dry consumption.
In order to improve the situation, the applicant develops a rapid freezing process (CN104799394A) for food, which immerses the food in liquid nitrogen for contact freezing, and the process can rapidly freeze the food, reduce the generation time of the maximum ice crystal zone in the food tissue, reduce the damage to the food tissue structure, optimize the utilization of resources and reduce the waste of resources on the basis of better retaining the quality, flavor and nutrition of the food. However, the method has a certain short plate, for example, the target temperature of-18 ℃ is frozen by directly adopting liquid nitrogen, although the method can be realized within tens of seconds, the freezing rate of the product is too high, and partial products can be frozen and cracked; if the frost cracking rate is to be reduced, the best mode is to adopt a mode of freezing by sections by combining dry ice freezing and liquid nitrogen freezing, namely freezing to-10 ℃ by adopting one mode and then freezing to the target temperature. Therefore, the freezing to the target temperature can be realized quickly, and the freezing quality is also ensured. However, the requirement for refrigeration equipment is increased by the sectional refrigeration, the number of the equipment is increased, and the phase change increases the freezing cost.
Disclosure of Invention
The invention aims to provide a novel process for quickly freezing by using liquid nitrogen, which only uses the liquid nitrogen for freezing, avoids the trouble of precooling, does not need additional equipment, further improves the convenience, further expands the adaptability, reduces the freezing cost, and ensures the freezing efficiency and quality.
The technical scheme adopted by the invention is as follows:
a process for quick freezing by liquid nitrogen features that the food is only repeatedly immersed in liquid nitrogen for several times for contact freezing.
Further, the contact freezing was performed for the same time each time immersion in liquid nitrogen was performed.
Further, the time for each immersion in liquid nitrogen is 2 to 20 seconds, preferably 5 to 20 seconds.
Still further, the time interval between the withdrawal of the food product from the liquid nitrogen and the re-immersion is 10-50 s.
The process is suitable for preparing prepared food such as various flour and rice products, meat, fish and the like. The flour rice product can be made into dumpling, meat, fish prepared food such as meat ball, fish ball, and wrapping prepared food such as chicken leg, chicken wing, and shrimp ball. The following takes the flour product as an example, and specifically describes some more preferable processing methods:
when the food is dumplings, the following mode is preferred:
the time for immersing the food into liquid nitrogen is 5s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s, and the steps are repeated until the central temperature of the food reaches-18 ℃;
or the time for immersing the food into liquid nitrogen is 10s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s, and the steps are repeated until the central temperature of the food reaches-18 ℃;
or immersing the food in liquid nitrogen for 15s each time, and taking out the food from the liquid nitrogen until immersing the food again for 10s or 20s or 50s, and repeating until the temperature of the center of the food reaches-18 ℃;
or the time for immersing the food into liquid nitrogen is 20s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 40s, and the steps are repeated until the central temperature of the food reaches-18 ℃.
When the food is fish balls, the following is preferred:
the time for immersing the food into liquid nitrogen is 4s or 5s or 6s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 20s, and the steps are repeated until the central temperature is-18 ℃;
or the time for immersing the food into the liquid nitrogen is 4s or 8s or 10s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 30s, and the steps are repeated until the central temperature is-18 ℃;
or the time for immersing the food into the liquid nitrogen is 5s or 15s or 20s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 40s, and the steps are repeated until the central temperature is-18 ℃.
When the food is a rice dumpling, the following mode is preferred:
the time for immersing the food into liquid nitrogen is 2s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s, and the steps are repeated until the central temperature of the food reaches-18 ℃;
or immersing the food in liquid nitrogen for 4s each time, and repeatedly until the temperature of the center of the food reaches-18 deg.C, wherein the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40 s;
or immersing the food in liquid nitrogen for 5s each time, and repeatedly until the temperature of the center of the food reaches-18 deg.C, wherein the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s or 50 s;
or immersing the food in liquid nitrogen for 6s each time, and repeatedly until the temperature of the center of the food reaches-18 deg.C, wherein the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s or 50 s;
or the time for immersing the food into liquid nitrogen is 8s every time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 30s or 50s, and the steps are repeated until the central temperature of the food reaches-18 ℃;
or immersing the food in liquid nitrogen for 10s each time, and taking out the food from the liquid nitrogen until immersing the food again for 10s or 20s, and repeating until the central temperature of the food reaches-18 ℃;
or immersing the food in liquid nitrogen for 15s each time, and taking out the food from the liquid nitrogen until immersing the food again for 10s or 20s or 30s, and repeating until the temperature of the center of the food reaches-18 ℃;
or the time for immersing the food into liquid nitrogen is 20s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s, and the steps are repeated until the central temperature of the food reaches-18 ℃.
The process is optimized in comparison to the method of the prior patent application CN104799394A, which is a process for the rapid freezing of food products. The original process is to transport the food to be frozen by means of a conveyor belt, through which it passes and is immersed in liquid nitrogen for freezing contact, and then leaves the liquid nitrogen, with the residence time being based on the internal temperature of the frozen food reaching-18 ℃. However, since this is only achieved by one contact freezing, it was found that it is possible that, at-18 ℃ being reached, partial products already show frost cracking.
However, the problems caused by quick freezing can be well reduced by adopting a sectional freezing mode, but the problems of difficult precooling, increased equipment quantity, sectional freezing temperature monitoring and increased freezing cost exist in the sectional freezing mode. According to the invention, researches show that the heat transfer between the inside and the outside of the food can be well realized by immersing the food to be frozen into the liquid nitrogen for many times and carrying out the heat transfer process at intervals of leaving the liquid nitrogen, so that the frost cracking of the product is avoided. Through the control of the immersion time and the interval heat transfer time, not only can the food be rapidly frozen, but also the ice crystals in the food can be refined. The number of immersions is based on the time at which complete freezing of the food product at an internal temperature of-18 ℃ is finally achieved. This avoids the use of dry ice and liquid nitrogen to freeze to-10 ℃ and then-18 ℃ in stages.
In the process of freezing the food, the quick-freezing process of the food can be finished only by controlling the immersion time and the external retention time of the food in liquid nitrogen, the operation is simple and convenient, and the continuous and automatic quick-freezing process is convenient to realize. Taking dumplings as an example, the total time for freezing dumpling cores to reach-18 ℃ is controlled within 140s, the time for actually immersing the dumpling cores in liquid nitrogen does not exceed 60s, and the time for actually immersing the dumpling cores in liquid nitrogen is as low as 20s in some cases; but compared with the process of quick freezing by once immersing in liquid nitrogen, the method avoids the occurrence of frost cracking. In addition, although the food is immersed in the liquid nitrogen for multiple times, when the liquid nitrogen is used for quick freezing of the food, the food is immersed in a container containing the liquid nitrogen, bubbles are generated in the liquid nitrogen while a large amount of heat is released from the surface of the food, and the food can be effectively prevented from being sticky in the quick freezing process.
Compared with the prior art, the invention has the following advantages:
the invention provides a novel process for quickly freezing by using liquid nitrogen, which only uses the liquid nitrogen for freezing, does not need additional equipment or precooling, further improves the convenience and further expands the adaptability. The invention not only improves the food freezing speed, the utilization rate and the continuous production efficiency of the refrigeration equipment and the convenience of operation, but also avoids the occurrence of frost cracking, keeps the quality of the food in the optimal state, not only can reduce the freezing cost, but also can ensure the efficiency and the quality of freezing.
Detailed Description
The technical solution of the present invention is illustrated by the following specific examples, but the scope of the present invention is not limited thereto:
firstly, experimental materials: the Chinese chive and egg stuffing dumplings are used as a material, and the gram weight is 20 g/dumpling.
The experimental method comprises the following steps:
1. and (4) placing the dumplings in a refrigerator at 4 ℃ for 20 minutes, taking out, measuring the central temperature and recording.
2. The dumplings were put in a liquid nitrogen tank containing liquid nitrogen at-196 ℃ and frozen quickly at different freezing times as shown in the following table. And recording the center temperature of the dumplings by an infrared thermometer and observing the frost cracking condition of the surfaces of the dumplings.
The experimental results are as follows:
II, experimental materials: sweet soup ball
Preparation of rice dumplings
Filling: 180g of quick-frozen oil, 240g of granulated sugar powder, 12g of hydroxypropyl glutinous rice starch, 138g of black sesame and 30g of peanuts.
Dough cover: 930g of glutinous rice flour, 786g of water, 36g of quick-frozen oil and 48g of collagen.
Preparing glue puddings with the specification of 20 g/piece, wherein the wrapper: the mass ratio of the stuffing is 3: and 1, manually twisting the rice dumplings into a round shape, and quickly freezing the rice dumplings.
The experimental method comprises the following steps:
1. and putting the prepared rice dumplings into a refrigerator at 4 ℃ for 30 minutes, taking out, measuring the central temperature and recording.
2. The rice dumplings were placed in a liquid nitrogen tank containing liquid nitrogen at-196 ℃ and were snap frozen at different freezing times as shown in the following table. And observing and recording the surface frost cracking condition after the falling test by taking the central temperature reaching-18 ℃ as a standard. The number of fixed repeats was 5.
The experimental results are as follows:
as can be seen from the above table, at least 80 seconds are required if freezing is carried out using one-time immersion in liquid nitrogen to a core temperature of-18 ℃. However, by adopting the process for immersing the liquid nitrogen for multiple times, under the condition of saving the liquid nitrogen most, the liquid nitrogen is put into the process for 2s each time, taken out for 30s each time, and the process is repeated for 6 times, namely the total time for immersing the liquid nitrogen is only 12s actually, and the central temperature of-18 ℃ can be reached and the product can be prevented from being frozen and cracked on the premise that the whole process is 192 s; of course, according to different considerations, the optimal scheme may be selected from one or more aspects, such as the shortest operation period and the fewest operation times. If the scheme that the liquid nitrogen is immersed for 2s or 4s or 6s or 8s each time, and is immersed after being taken out for 10s is adopted, the process is repeated until the central temperature is-18 ℃, and the scheme can realize that the product is frozen to the target temperature in a short total time period and simultaneously avoids frost cracking of the product; in summary, the following scheme can be selected, which takes into account the total duration, the immersion time of the liquid nitrogen and the number of times of extraction (ease of operation): immersing in liquid nitrogen for 10s each time, taking out for 10s or 20s or 30s, and immersing again, and repeating until the central temperature is-18 ℃; or immersing in liquid nitrogen for 15s each time, taking out for 10s or 20s or 30s, and immersing again until the central temperature is-18 ℃.
Third, experimental materials: fish ball
The experimental method comprises the following steps:
1. completely thawing the purchased fish balls at room temperature, placing the fish balls in a refrigerator at 4 ℃ for 30 minutes, taking out, measuring the central temperature, and recording.
2. The fish balls were placed in a liquid nitrogen tank containing liquid nitrogen at-196 ℃ and snap frozen at different freezing times as indicated in the table below. And observing and recording the surface frost cracking condition after the falling test by taking the central temperature reaching-18 ℃ as a standard. The number of fixed repeats was 5.
The experimental results are as follows:
as can be seen from the above table, at least 40s is required if freezing is carried out by one-time immersion in liquid nitrogen to a central temperature of-18 ℃, but in this case, the fish balls are already frozen, and actually, the fish balls are already frozen when immersed in liquid nitrogen for 25 s. However, by adopting the process for immersing the liquid nitrogen for multiple times, the process is repeated for 3 times when the liquid nitrogen is put in and taken out for 50s each time under the condition of saving the liquid nitrogen most, namely the immersion time of the liquid nitrogen is 12s, and the central temperature can be reached to-18 ℃ and the product can be prevented from being frozen and cracked on the premise that the whole treatment process is 162 s; of course, according to different considerations, the optimal scheme may be selected from one or more aspects, such as the shortest operation period and the fewest operation times. If the scheme that the liquid nitrogen is immersed for 4s or 5s or 6s each time, and is taken out for 20s and then immersed is adopted, the process is repeated until the central temperature is-18 ℃; or adopting a scheme that the liquid nitrogen is immersed for 4s or 8s or 10s each time, taken out for 30s and then immersed, and repeating until the central temperature is-18 ℃; or adopting the scheme that the immersion time of each immersion in the liquid nitrogen is 5s or 15s or 20s, the immersion is carried out after the immersion is carried out for 40s, and the process is repeated until the central temperature is-18 ℃.
Claims (5)
1. A process for utilizing liquid nitrogen to carry on the quick freezing, characterized by, soak the food into liquid nitrogen and carry on the contact-type freezing repeatedly many times; soaking in liquid nitrogen for 2-20s each time, and repeatedly soaking food at-18 deg.C until the time interval between food taking out from liquid nitrogen and soaking again is 10-50 s; the time for immersing into liquid nitrogen for contact freezing is the same each time; the food is a conditioning food.
2. The process for rapid freezing with liquid nitrogen according to claim 1, wherein the time for each immersion in liquid nitrogen is 5-20 s.
3. The process for rapid freezing with liquid nitrogen according to claim 1, wherein the food is dumplings, and the time interval from taking out from the liquid nitrogen to re-immersing is 10s or 20s or 30s when the food is immersed in the liquid nitrogen for 5s each time, and is repeated until the temperature of the center of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 10s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 15s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 50s, and repeating until the central temperature of the food reaches-18 ℃; when the time for each immersion of the food in liquid nitrogen was 20s, the time interval from the withdrawal from the liquid nitrogen to the re-immersion was 10s or 40s, which was repeated until the core temperature of the food reached-18 ℃.
4. The process for rapid freezing with liquid nitrogen according to claim 1, wherein the food is fish balls, and the time interval from taking out from the liquid nitrogen to re-immersing is 20s when the food is immersed in the liquid nitrogen for 4s or 5s or 6s each time, and is repeated until the central temperature is-18 ℃; or when the time for immersing the food into the liquid nitrogen is 4s or 8s or 10s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 30s, and repeating until the central temperature is-18 ℃; or when the food is immersed in liquid nitrogen for 5s or 15s or 20s each time, the time interval from taking out from the liquid nitrogen to immersing again is 40s, and the process is repeated until the central temperature is-18 ℃.
5. The process for rapid freezing with liquid nitrogen according to claim 1, wherein the food is a rice dumpling, and the time interval from taking out from the liquid nitrogen to re-immersing is 10s or 20s or 30s when the food is immersed in the liquid nitrogen for 2s each time, and is repeated until the temperature of the center of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 4s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 5s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s or 50s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 6s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s or 50s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 8s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 30s or 50s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 10s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 15s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s, and repeating until the central temperature of the food reaches-18 ℃; when the time for immersing the food into the liquid nitrogen is 20s each time, the time interval from taking out the food from the liquid nitrogen to immersing the food again is 10s or 20s or 30s or 40s, and the process is repeated until the central temperature of the food reaches-18 ℃.
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| CN2019101234216 | 2019-02-18 | ||
| CN201910123421 | 2019-02-18 |
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| CN109662239A CN109662239A (en) | 2019-04-23 |
| CN109662239B true CN109662239B (en) | 2022-04-12 |
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| CN111728008A (en) * | 2020-07-07 | 2020-10-02 | 河南农业大学 | High-water-retention quick-frozen scallion oil cake and preparation method thereof |
| GB2623685A (en) | 2021-07-31 | 2024-04-24 | Univ Guangdong Ocean | Energy-saving quick-freezing method for Trachinotus ovatus |
| CN113455537B (en) * | 2021-07-31 | 2022-02-01 | 广东海洋大学 | Energy-saving quick-freezing method for golden pomfret |
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| US4719760A (en) * | 1984-08-03 | 1988-01-19 | Mitsui & Co., Ltd. | Method of and apparatus for freezing food |
| CN1089811A (en) * | 1992-12-29 | 1994-07-27 | 波克股份有限公司 | The method and apparatus of frozen food |
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