CN111406874A - Ice wrapping method for food - Google Patents
Ice wrapping method for food Download PDFInfo
- Publication number
- CN111406874A CN111406874A CN202010380584.5A CN202010380584A CN111406874A CN 111406874 A CN111406874 A CN 111406874A CN 202010380584 A CN202010380584 A CN 202010380584A CN 111406874 A CN111406874 A CN 111406874A
- Authority
- CN
- China
- Prior art keywords
- ice
- food
- wrapping
- quick
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 147
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000012530 fluid Substances 0.000 claims abstract description 32
- 239000002245 particle Substances 0.000 claims abstract description 9
- 238000000889 atomisation Methods 0.000 claims abstract description 8
- 239000000443 aerosol Substances 0.000 claims abstract description 4
- 239000002356 single layer Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- 238000005507 spraying Methods 0.000 claims description 40
- 239000011248 coating agent Substances 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 4
- 239000003595 mist Substances 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 2
- 238000003892 spreading Methods 0.000 claims description 2
- 239000010410 layer Substances 0.000 abstract description 26
- 230000008569 process Effects 0.000 abstract description 10
- 239000013078 crystal Substances 0.000 abstract description 5
- 230000008859 change Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 230000005540 biological transmission Effects 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000010257 thawing Methods 0.000 description 6
- 230000004584 weight gain Effects 0.000 description 6
- 235000019786 weight gain Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000005457 ice water Substances 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 5
- 230000007306 turnover Effects 0.000 description 5
- 230000007246 mechanism Effects 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000008014 freezing Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019601 food appearance Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 241001640558 Cotoneaster horizontalis Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Images
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
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
-
- 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
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a method for wrapping ice on food, which comprises the following steps: (1) the temperature of the quick-frozen food is below-18 ℃; (2) the quick-frozen food is spread out and placed on a silk-net-shaped supporting surface in a single layer; (3) arranging a closed ice wrapping chamber or a semi-closed ice wrapping cavity, and uniformly distributing aerial fog in the closed ice wrapping chamber or the semi-closed ice wrapping cavity by using a two-fluid atomization nozzle; (4) conveying the quick-frozen foods arranged in a layered manner to an ice wrapping environment, solidifying aerosol in the ice wrapping environment at a low temperature to form fine ice crystal particles on the surfaces of the quick-frozen foods, and forming a protective ice layer for wrapping the quick-frozen foods on the surfaces of the quick-frozen foods; (5) and conveying the food subjected to ice wrapping out of the closed ice wrapping chamber or the semi-closed ice wrapping cavity. In the process of wrapping ice, the quick-frozen food does not need to be turned over, so that the collision and friction between the food and the food are reduced, the change of the appearance color and the taste of the food are prevented, the thickness of an ice layer of the quick-frozen product wrapped with ice is controllable, and the quality of the food is improved.
Description
Technical Field
The invention relates to a food processing device, in particular to a food wrapping method.
Background
The quick-frozen food is time-saving and trouble-saving and becomes an indispensable food in the life of people, and the demand of the quick-frozen food is greatly increased along with the rapid development of Chinese economy and the acceleration of life pace.
In order to keep the quick-frozen food fresh, the quick-frozen food is usually required to be coated with ice after quick freezing in the production and processing processes, namely, a layer of ice coat is coated on the surface of the quick-frozen food, so that the loss of nutritional ingredients of the food is better prevented, and the food keeps better color and luster and the original taste.
In order to wrap ice on quick-frozen food, the prior art adopts two different modes, namely soaking or spraying water, such as:
the first mode is as follows: the patent of the invention in China with the publication number of CN104856189B discloses a high-efficiency ice wrapping device for quick-frozen food, which is connected between a quick-freezing device and a freezing and heat-insulating device and comprises a working groove and a vibrating device, wherein the cross section of the working groove is a semi-I-shaped groove body, and the groove body comprises a bottom surface, a left side surface and a right side surface; a transmission mesh belt is arranged above the bottom surface of the tank body in parallel, the transmission mesh belt and the left side surface and the right side surface of the working tank form an ice wrapping tank, and ice water mixture is contained in the ice wrapping tank; the vibrating device comprises a vibrating part arranged between the transmission net belt and the bottom surface of the working groove, and the vibrating part reciprocates back and forth in the direction vertical to the net surface of the transmission net belt, so that quick-frozen food transmitted in the ice wrapping groove is turned, and the food transmitted in the ice wrapping groove is wrapped with ice.
The advantage of the first mode is that the ice wrapping machine can be connected into a production line, and the ice wrapping efficiency is improved.
However, the first method has the following disadvantages:
(1) the thickness of the ice coating layer is not easy to control, because the food conveyed into the ice coating groove is low-temperature mixed frozen food, the temperature of the food is generally below 18 ℃ below zero, the ice coating thickness of the food can only be adjusted by the conveying speed of the conveying belt when the food passes through the ice coating groove, the thickness is not easy to control, the formed ice layer is very thick, and the ice coated quick-frozen food forms an ice shell on the surface to influence the quality of the product.
(2) When quick-frozen food passes through the ice wrapping groove, ice-water mixture contained in the groove can form an ice layer on the surface of the food, and the thickness of the ice layer on the surface is different due to the irregular shape of the food.
(3) In order to fully contact the quick-frozen food with ice water, when the food passes through the ice wrapping groove, the food needs to reciprocate back and forth in the direction vertical to the mesh surface of the transmission mesh belt through the vibration part, so that the quick-frozen food transmitted in the ice wrapping groove is turned, collision and friction inevitably occur between the food and the transmission mesh belt and between the food and the food, the surface of the quick-frozen food is damaged, and the color and the taste of the surface of the food are influenced. In addition, the arrangement of the vibrating portion impacts the transmission mesh belt, and the service life of the transmission mesh belt is shortened.
(4) When food passes through the ice wrapping groove, the food is immersed in an ice water mixture to be wrapped in ice, and because different food colors and different seasonings are different, when different products are conveyed by the same production line to be wrapped in ice, the ice wrapping device needs to be cleaned and reset, otherwise, color mixing and odor mixing can be caused. The cleaning and resetting is time-consuming and labor-consuming, and wastes a large amount of water and electric energy (refrigeration).
(5) Because the surface of the quick-frozen food wrapped with ice forms an ice shell, before the food is eaten at the later stage, the thawing time is long, the thickness of ice layers is different, so that part of the ice layer at the thinner part is thawed firstly during thawing, and part of water at the position thawed firstly can permeate into the food, so that the color and luster of the food and the seasoning are further changed, and the taste and the nutrition of the product are influenced.
(6) The quick-frozen food is conveyed by the conveying net belt through the ice wrapping groove, the quick-frozen food needs to be turned over to well finish turning in order to enable the quick-frozen food to be fully contacted with ice water, the conveying direction of the conveying net belt in the working groove is wavy, and the wavy conveying net belt enables the surface of the quick-frozen food to be damaged and the color and the modulated taste of the surface of the food to be influenced because the food is inevitably collided and rubbed with the conveying net belt and the food when the quick-frozen food is turned over. And the wave-shaped transmission mesh belt is arranged, so that the conveying speed and efficiency of the conveying belt are reduced to a certain extent, and the cost of the equipment is increased.
The second mode is as follows: the patent of Chinese utility model with the granted publication No. CN208891642U provides a device for wrapping ice on quick-frozen food, which comprises a frame and a reticular conveyer belt, wherein the conveyer belt is arranged on the frame and is driven by a motor, one end of the conveyer belt is a feeding part, the other end of the conveyer belt is a discharging part, and the device also comprises a water receiving box, a spraying mechanism and a turn-over mechanism; the conveying part of the conveying belt is wavy along the conveying direction; the water receiving tank is arranged below the upper conveying belt of the frame; the spraying mechanism comprises a spraying cover, spraying holes, a water inlet pipe, a spraying pump, a spraying control valve and a spraying flow regulating valve; the spraying cover is fixed on the rack and positioned right above the conveying part of the conveying belt, and forms a spraying space with openings at two ends and closed periphery with the conveying belt; an inner cavity is arranged between the inner wall and the outer wall of the spraying cover body, spraying holes communicated with the inner cavity are uniformly formed in the inner wall, the lower end of the inner cavity of the spraying cover is connected with a water tank through a water inlet pipe, and a spraying pump, a spraying control valve and a spraying flow regulating valve are arranged on the water inlet pipe; the turn-over mechanism comprises an air outlet pipe, an air outlet hole and an air blower; the air outlet pipe is at least one, is arranged between the upper surface and the lower surface of the conveying belt along the direction vertical to the conveying direction of the conveying belt, is provided with a plurality of air outlet holes, and is connected with the air blower.
The advantages of the second mode are: the quick-frozen food is automatically turned over under the combined action of air flow and the wavy conveying belt by arranging the air outlet pipe, the air outlet holes and the air blower and utilizing an air blowing mode, so that the service life of the conveying belt can be prolonged; in addition, the total water amount of the sprayed water can be controlled, so that the thickness of the wrapped ice is adjusted to a certain degree.
However, the second method has the following disadvantages:
(1) the conveying part is wavy along the conveying direction, and the conveying part of the wavy conveying belt inevitably collides and rubs between the foods and the conveying part of the conveying belt and between the foods when the quick-frozen foods are turned over, so that the surfaces of the quick-frozen foods are damaged, and the color and the taste of the surfaces of the foods are influenced. And the wave-shaped transmission mesh belt is arranged, so that the conveying speed and efficiency of the conveying belt are reduced to a certain extent, and the cost of the equipment is increased.
(2) Due to different shapes of the quick-frozen foods, the block-shaped quick-frozen foods which are closer to the round shape are easier to turn over; however, thick and flaky food is not easy to turn over, and in the turning process, the food is easy to form stack at the wave trough of the conveying part of the wavy conveying belt, and the quick-frozen food at the stack is not wrapped sufficiently and uniformly.
(3) Because the ice wrapping is insufficient and uneven, the surface of the quick-frozen food wrapped with ice forms an ice shell, and before the quick-frozen food is eaten at the later stage, the thawing time is long, the thickness of the ice layer is different, so that a part of the ice layer at the thinner part is thawed firstly during thawing, and a part of water at the part thawed firstly can permeate into the food, so that the color and the taste of the food and the seasoning are further changed, and the taste and the nutrition of the product are influenced.
(4) The food on the conveying part of the auxiliary conveying belt is turned over by blowing, wind power is small, the auxiliary effect cannot be achieved, and when the wind power is large, the wind pipe is arranged between the upper surface and the lower surface of the conveying belt along the conveying direction of the conveying belt perpendicular to the conveying direction of the conveying belt, the wind direction blows upwards from the lower direction of the conveying belt, air flow can make the spraying cover inner wall spray holes, and water is difficult to fall on the quick-frozen food on the conveying belt, so that ice is wrapped up in due to the influence.
(5) An inner cavity is arranged between the inner wall and the outer wall of the spraying cover body, spraying holes communicated with the inner cavity are uniformly formed in the inner wall, water supply pressure of all the spraying holes is the same, water spraying amount cannot be independently adjusted through different spraying holes, the water spraying amount is adjusted only by water spraying pressure, and when the water spraying pressure changes, the water spraying coverage range of the water spraying holes also changes, so that the water spraying uniformity is further influenced, and the ice wrapping effect is influenced; in addition, when the water spray holes are gradually abraded in the working process, the equipment is not easy to maintain, and only a new spray cover can be replaced.
In summary, the above prior art has the following problems during ice wrapping:
(1) the quick-frozen food that carries need overturn to wrap up in the ice to the side of difference, but the upset process has increased the setting of part, has reduced the speed of wrapping up in the ice and has handled, has consumed the energy, has reduced and has wrapped up in ice efficiency, and the upset in-process caused ground collision, friction and pile up, can influence the homogeneity of wrapping up in the ice to a great extent, influences the outward appearance and the taste of product.
(2) The thickness of the wrapped ice is not easy to be accurately adjusted. The reason is mainly the influence of two aspects, namely the uneven distribution of the materials on the wavy conveyor belt, and the water contact amount of the surface of the quick-frozen food cannot be adjusted or better controlled.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the ice wrapping method for the food, the method is convenient to adjust the water spraying amount, the adjustment of the water spraying amount does not influence the contact uniformity of the quick-frozen food and the aerial fog, a wavy conveying belt is not required to be arranged to turn over the quick-frozen food in the ice wrapping process, the collision and friction between the food and the food are reduced, the change of the color and luster and the change of the taste of the food are prevented, the ice wrapping conveying speed is improved, the ice wrapping production efficiency is improved, the thickness of an ice layer of the quick-frozen product wrapped with ice is controllable, and the quality of the food is improved.
In order to solve the technical problems, the invention adopts the following technical means:
a method of ice coating a food product comprising the steps of:
(1) quick-freezing the food, wherein the produced food is quickly frozen, and the temperature of the quick-frozen food is below-18 ℃;
(2) arranging quick-frozen foods in a layered manner, namely, flatly spreading the quick-frozen foods and placing the quick-frozen foods on a silk-net-shaped supporting surface in a single layer;
(3) the ice wrapping environment is set, a closed ice wrapping chamber or a semi-closed ice wrapping cavity is arranged, a two-fluid atomizing nozzle is arranged in the closed ice wrapping chamber or the semi-closed ice wrapping cavity, water and air are respectively conveyed to two ports of the two-fluid atomizing nozzle through a water supply control pipeline and an air supply control pipeline, and aerosol is uniformly distributed in the closed ice wrapping chamber or the semi-closed ice wrapping cavity by utilizing the two-fluid atomizing nozzle;
(4) wrapping ice, conveying the quick-frozen food arranged in a layered manner into an ice wrapping environment, and continuously spraying aerial fog by using a two-fluid atomization nozzle, wherein the granularity of the aerial fog is very small and the aerial fog is uniformly distributed, and the aerial fog in the ice wrapping environment is solidified on the surface of the low-temperature quick-frozen food to form fine ice crystal particles;
(5) and conveying the food subjected to ice wrapping out of the closed ice wrapping chamber or the semi-closed ice wrapping cavity.
Compared with the prior art, the method has the outstanding characteristics that:
(1) need not to set up wavy conveyer belt and overturn quick-frozen food, reduced collision, friction between food and the food, prevent that food appearance color and luster from changing and the taste from changing, improve and wrap up in ice conveying speed, improve and wrap up in ice production efficiency, make the quick-frozen product wrap up in behind the ice layer thickness controllable, improve the quality of food.
(2) The total water spraying amount can be adjusted, the water spraying amount of each two-fluid atomization nozzle can also be adjusted according to the requirements of a closed ice wrapping chamber or a semi-closed ice wrapping cavity during working, the water spraying amount can be adjusted conveniently, and the uniformity of the contact between quick-frozen food and aerial fog cannot be influenced in the adjusting process.
(3) In the ice wrapping process, the granularity of the aerial fog is small, the diameter of the aerial fog atomized particles is 10-60 micrometers, and the weight gain rate of the ice wrapping can be well adjusted to be controlled to be 3% -10%; the weight gain rate of the prior art is about 30 percent generally, the ice layer after ice wrapping is thick and visible with naked eyes, the color and the taste of the product are affected, the thick ice layer is difficult to be accepted by consumers, the purchase desire is reduced, under the condition of ice wrapping in the prior art, the weight gain rate is difficult to be reduced, ice wrapped food with a thin and uniform ice layer is difficult to be obtained, and the requirements of the people on the fresh keeping of the taste, the color and the like of the food, which are gradually improved in the life, cannot be met.
(4) The ice layer of the ice-wrapped product is uniform in thickness, a very thin uniform ice layer is formed, even the ice layer can not be seen by naked eyes, the color of the food is kept well, the thawing time is short before later eating, the color of the food is further kept, the seasoning cannot be changed, and the taste and the nutrition of the product are guaranteed.
The further preferred technical scheme is as follows:
and (3) the reticular supporting surface of the silk in the step (2) is a supporting silk screen arranged on the layered framework.
By arranging the layered frame, the quick-frozen food is placed by utilizing the supporting wire mesh of the layered frame to be wrapped with ice. For convenient operation, the layered frame can be provided with a base, vertical supporting plates or columns are arranged on the base, and the layered frame is connected and fixed by the vertical supporting plates or columns. The layered frames have the same specification and size and can be movably connected with the vertical supporting plates or the vertical supporting columns.
And (3) the silk screen-shaped supporting surface in the step (2) is a silk screen conveying belt arranged on the driving rotary roller.
Through setting up the silk screen conveyer belt, utilize semi-enclosed ice cavity of wrapping up in to wrap up in the ice, can accomplish on the production conveying line and wrap up in the ice.
The particle diameter of the aerial fog sprayed by the two-fluid atomization nozzle in the step (3) is 15-60 um.
Above-mentioned setting makes the aerial fog granule of two fluid atomizing nozzle spun very little, and it is even to distribute in the ice chamber or semi-enclosed ice cavity of wrapping up in the closure, makes the surface of the food after the quick-freeze very little with the granularity, and the aerial fog contact of distributing very even makes the water in the aerial fog solidify into little ice crystal, and the ice sheet that forms on quick-freeze food surface is thinner, more even.
And (4) the two-fluid atomizing nozzles in the step (3) are arranged on the upper side and the lower side of the silk-screen-shaped supporting surface, so that the two-fluid atomizing nozzles on the upper side and the lower side of the silk-screen-shaped supporting surface can simultaneously spray the gas mist to the silk-screen-shaped supporting surface.
Above-mentioned setting makes two fluid atomizing nozzle spout aerial fog to the upper and lower both sides of the netted holding surface of silk simultaneously, makes the quick-frozen food on the netted holding surface of silk be in the encirclement of aerial fog, does benefit to and forms thin, more even ice sheet fast, improves and wraps up in ice speed.
Drawings
FIG. 1 is a schematic diagram of a first embodiment of the present invention.
Fig. 2 is a schematic view of a second embodiment of the present invention.
Fig. 3 is a schematic diagram of the frame structure of the water and air supply regulating system for supplying water and air to the two-fluid atomizing nozzle according to the present invention.
Description of reference numerals: 1-quick-frozen food; 2-a wire mesh-like support surface; 3-sealing the ice wrapping chamber; 4-a semi-closed ice-wrapping cavity; 5-a two-fluid atomizing nozzle; 6-aerial fog; 7-water supply line; an 8-water valve; 9-water filter; 10-water pressure and flow regulating means; 11-air pressure and flow regulating means; 12-an air filter; 13-gas valve; 14-gas supply line.
Detailed Description
The present invention will be further described with reference to the following examples.
Referring to fig. 1 and 2, the ice wrapping method for food according to the present invention comprises the following steps:
(1) quick-freezing the food 1, namely quickly freezing the produced food to ensure that the temperature of the quick-frozen food is below 18 ℃ below zero;
(2) arranging quick-frozen foods 1 in a layered manner, and placing the quick-frozen foods 1 on a silk-net-shaped supporting surface 2 in a flat and single layer manner;
(3) the ice coating environment is arranged, a closed ice coating chamber 3 or a semi-closed ice coating cavity 4 is arranged, a two-fluid atomizing nozzle 5 is arranged in the closed ice coating chamber 3 or the semi-closed ice coating cavity 4, water and air are respectively conveyed to two ports of the two-fluid atomizing nozzle 5 through a water supply control pipeline and an air supply control pipeline, and aerosol 6 is uniformly distributed in the closed ice coating chamber 3 or the semi-closed ice coating cavity 4 through the two-fluid atomizing nozzle 5;
(4) wrapping ice, conveying the quick-frozen food 1 arranged in a layered manner into an ice wrapping environment, continuously spraying the aerial fog 6 by using a two-fluid atomization nozzle 5, wherein the aerial fog 6 has small granularity and is uniformly distributed, and the aerial fog 6 in the ice wrapping environment is solidified on the surface of the quick-frozen food 1 at a low temperature to form fine ice crystal particles;
(5) and conveying the food subjected to ice wrapping out of the closed ice wrapping chamber 3 or the semi-closed ice wrapping cavity 4.
And (3) the reticular supporting surface 2 in the step (2) is a supporting silk screen arranged on the layered framework.
By arranging the layered frame, the quick-frozen food is placed by utilizing the supporting wire mesh of the layered frame to be wrapped with ice. For convenient operation, the layered frame can be provided with a base, vertical supporting plates or columns are arranged on the base, and the layered frame is connected and fixed by the vertical supporting plates or columns. The layered frames have the same specification and size and can be movably connected with the vertical supporting plates or the vertical supporting columns.
And (3) the silk screen-shaped supporting surface 2 in the step (2) is a silk screen conveying belt arranged on the driving rotating roller.
Through setting up the silk screen conveyer belt, wrap up in the ice with semi-enclosed ice cavity 4, can accomplish on the production conveyer line and wrap up in the ice.
The particle diameter of the aerial fog 6 sprayed by the two-fluid atomization nozzle 5 in the step (3) is 15-60 um.
By the arrangement, the particles of the aerial fog 6 sprayed by the two-fluid atomizing nozzle 5 are very small, the aerial fog is uniformly distributed in the closed ice wrapping chamber 3 or the semi-closed ice wrapping cavity 4, the surface of the quick-frozen food is very small in granularity, the aerial fog 6 which is uniformly distributed is contacted, the water in the aerial fog 6 is solidified into small ice crystals, and the ice layer formed on the surface of the quick-frozen food 1 is relatively thin and uniform.
And (3) arranging the two-fluid atomizing nozzles 5 on the upper side and the lower side of the screen-shaped supporting surface 2, and simultaneously spraying the gas mist 6 to the screen-shaped supporting surface 2 by the two-fluid atomizing nozzles 5 on the upper side and the lower side of the screen-shaped supporting surface 2.
Above-mentioned setting makes two fluid atomizing nozzle 5 simultaneously to the upper and lower both sides blowout aerial fog 6 of silk screen form holding surface 2, makes quick-freeze food 1 on the silk screen form holding surface 2 be in among the encirclement of aerial fog 6, does benefit to and forms thin, more even ice sheet fast, improves and wraps up in ice speed.
Referring to fig. 3, the two-fluid atomizing nozzle 5 is communicated with the water supply pipeline 7 and the air supply pipeline 14, the water valve 8 is arranged on the water supply pipeline 7 to control whether water is supplied or not, the water filter 9 is arranged on the water supply pipeline 7 to filter the supplied water to prevent the two-fluid atomizing nozzle 5 from being blocked, and the water pressure and flow rate adjusting device 10 is arranged on the water supply pipeline 7 to adjust the water pressure and the water supply flow rate; accordingly, the air supply line 14 is provided with an air pressure and flow rate adjusting device 11, an air filter 12, and an air valve 13.
Compared with the prior art, the embodiment has the advantages that:
(1) need not to set up wavy conveyer belt and overturn quick-frozen food 1, reduced collision, friction between food and the food, prevent that food appearance color and luster from changing and the taste from changing, improve and wrap up in ice conveying speed, improve and wrap up in ice production efficiency, make the quick-frozen product wrap up in behind the ice layer thickness controllable, improve the quality of food.
(2) The total water spraying amount can be adjusted, the water spraying amount of each two-fluid atomizing nozzle 5 can also be adjusted according to the requirements of the closed ice wrapping chamber 3 or the semi-closed ice wrapping cavity 4 during working, the water spraying amount can be adjusted conveniently, and the uniformity of the contact between the quick-frozen food 1 and the aerial fog 6 cannot be influenced in the adjusting process.
(3) In the ice wrapping process, the granularity of the gas fog 6 is small, the diameter of the atomized particles of the gas fog 6 is 10-60 micrometers, and the weight gain rate of the ice wrapping can be well adjusted to be controlled to be 3% -10%; the weight gain rate of the prior art is about 30 percent generally, the ice layer after ice wrapping is thick and visible with naked eyes, the color and the taste of the product are affected, the thick ice layer is difficult to be accepted by consumers, the purchase desire is reduced, under the condition of ice wrapping in the prior art, the weight gain rate is difficult to be reduced, ice wrapped food with a thin and uniform ice layer is difficult to be obtained, and the requirements of the people on the fresh keeping of the taste, the color and the like of the food, which are gradually improved in the life, cannot be met.
(4) The ice layer of the ice-wrapped product is uniform in thickness, a very thin uniform ice layer is formed, even the ice layer can not be seen by naked eyes, the color of the food is kept well, the thawing time is short before later eating, the color of the food is further kept, the seasoning cannot be changed, and the taste and the nutrition of the product are guaranteed.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the scope of the present invention, which is defined in the appended claims.
Claims (5)
1. A method for wrapping ice on food is characterized by comprising the following steps:
(1) quick-freezing the food, wherein the produced food is quickly frozen, and the temperature of the quick-frozen food is below-18 ℃;
(2) arranging quick-frozen foods in a layered manner, namely, flatly spreading the quick-frozen foods and placing the quick-frozen foods on a silk-net-shaped supporting surface in a single layer;
(3) the ice wrapping environment is set, a closed ice wrapping chamber or a semi-closed ice wrapping cavity is arranged, a two-fluid atomizing nozzle is arranged in the closed ice wrapping chamber or the semi-closed ice wrapping cavity, water and air are respectively conveyed to two ports of the two-fluid atomizing nozzle through a water supply control pipeline and an air supply control pipeline, and aerosol is uniformly distributed in the closed ice wrapping chamber or the semi-closed ice wrapping cavity by utilizing the two-fluid atomizing nozzle;
(4) wrapping ice, conveying the quick-frozen foods arranged in a layered manner into an ice wrapping environment, and continuously spraying aerial fog by using a two-fluid atomization nozzle to solidify the aerial fog in the ice wrapping environment on the surface of the low-temperature quick-frozen foods;
(5) and conveying the food subjected to ice wrapping out of the closed ice wrapping chamber or the semi-closed ice wrapping cavity.
2. The method of claim 1, wherein the step of coating the food product with ice comprises: and (3) the reticular supporting surface of the silk in the step (2) is a supporting silk screen arranged on the layered framework.
3. The method of claim 1, wherein the step of coating the food product with ice comprises: and (3) the silk screen-shaped supporting surface in the step (2) is a silk screen conveying belt arranged on the driving rotary roller.
4. The method of claim 1, wherein the step of coating the food product with ice comprises: the particle diameter of the aerial fog sprayed by the two-fluid atomization nozzle in the step (3) is 15-60 um.
5. The method of claim 1, wherein the step of coating the food product with ice comprises: and (4) the two-fluid atomizing nozzles in the step (3) are arranged on the upper side and the lower side of the silk-screen-shaped supporting surface, so that the two-fluid atomizing nozzles on the upper side and the lower side of the silk-screen-shaped supporting surface can simultaneously spray the gas mist to the silk-screen-shaped supporting surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010380584.5A CN111406874A (en) | 2020-05-08 | 2020-05-08 | Ice wrapping method for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010380584.5A CN111406874A (en) | 2020-05-08 | 2020-05-08 | Ice wrapping method for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111406874A true CN111406874A (en) | 2020-07-14 |
Family
ID=71486742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010380584.5A Pending CN111406874A (en) | 2020-05-08 | 2020-05-08 | Ice wrapping method for food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111406874A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668097A (en) * | 2022-02-14 | 2022-06-28 | 安徽柏睿农业科技有限公司 | Ice device is wrapped up in to quick-freeze food high efficiency |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203762222U (en) * | 2014-03-12 | 2014-08-13 | 福建圣农食品有限公司 | Ice glaze machine |
| CN104856189A (en) * | 2015-04-22 | 2015-08-26 | 江苏九寿堂生物制品有限公司 | A high efficient ice wrapping device for quick-frozen food |
| CN206238307U (en) * | 2016-11-18 | 2017-06-13 | 河南响当当食品有限公司 | A kind of quick-freezing boiled dumplings freezing tunnel atomizing sprayer |
-
2020
- 2020-05-08 CN CN202010380584.5A patent/CN111406874A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203762222U (en) * | 2014-03-12 | 2014-08-13 | 福建圣农食品有限公司 | Ice glaze machine |
| CN104856189A (en) * | 2015-04-22 | 2015-08-26 | 江苏九寿堂生物制品有限公司 | A high efficient ice wrapping device for quick-frozen food |
| CN206238307U (en) * | 2016-11-18 | 2017-06-13 | 河南响当当食品有限公司 | A kind of quick-freezing boiled dumplings freezing tunnel atomizing sprayer |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668097A (en) * | 2022-02-14 | 2022-06-28 | 安徽柏睿农业科技有限公司 | Ice device is wrapped up in to quick-freeze food high efficiency |
| CN114668097B (en) * | 2022-02-14 | 2023-09-01 | 安徽柏睿农业科技有限公司 | High-efficient ice device of wrapping up in of quick-frozen food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2444904C2 (en) | Method for spraying layer containing fat and sugar on edible product surface | |
| RU2480994C2 (en) | Chocolate glaze with reduced fat content applied by way of spaying | |
| CN104146051B (en) | A kind of liquid nitrogen frozen tunnel machine | |
| CN111406874A (en) | Ice wrapping method for food | |
| US4702925A (en) | Method and apparatus for spraying snow-like frosting onto food stuff particles | |
| US5005514A (en) | Method and apparatus for spraying snow-like frosting onto foodstuff particles | |
| JP2019110926A (en) | Method for manufacturing comestible | |
| CN207632724U (en) | Compound fertilizer coating device | |
| CN111328959A (en) | Quick, even device of wrapping up in ice | |
| CN106509964A (en) | Two-stage tobacco sheet loosening apparatus | |
| CN206909683U (en) | A kind of new plant equipment for foodstuff flavouring | |
| CN111406873A (en) | Automatic-control food ice wrapping device and control method thereof | |
| CN203897166U (en) | Liquid nitrogen frozen tunnel machine for aquatic products | |
| CN203290181U (en) | Machine for processing pancake with one side stuck with granular food materials | |
| CN111317085A (en) | Adjusting and controlling method for wrapping ice in food | |
| CN111328958A (en) | Ice wrapping device for quick-frozen food | |
| US4856453A (en) | Method and apparatus for spraying snow-like frosting onto food stuff particles | |
| JP4574698B2 (en) | Powder food material applying apparatus and cooked rice food forming apparatus using the same | |
| CN103385340A (en) | Pancake processing machine with granular foodstuff adhered on single face | |
| CN107549237B (en) | A kind of sheet fried food spray taste machine | |
| CN104146050B (en) | The seamless quick freezing unit of a kind of aquatic products | |
| CN221489011U (en) | Continuous processing equipment for materials | |
| CN214431703U (en) | Cut tobacco feeding device with drying function | |
| CN207259405U (en) | A kind of new-type fertilizer injection system | |
| CN216533620U (en) | Chocolate spraying equipment |
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 | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 251900 Xicheng Industrial Zone, Wudi County, Shandong, Binzhou Applicant after: Shandong Daxin agriculture and animal husbandry technology Co.,Ltd. Address before: 251900 Xicheng Industrial Zone, Wudi County, Shandong, Binzhou Applicant before: WUDI DAXIN AGRICULTURE AND ANIMAL HUSBANDRY FOOD Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200714 |