CN111955535A - Method for freezing oysters with assistance of ultrasonic waves - Google Patents
Method for freezing oysters with assistance of ultrasonic waves Download PDFInfo
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- CN111955535A CN111955535A CN202010815541.5A CN202010815541A CN111955535A CN 111955535 A CN111955535 A CN 111955535A CN 202010815541 A CN202010815541 A CN 202010815541A CN 111955535 A CN111955535 A CN 111955535A
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Images
Classifications
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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
- 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/046—Opening or shucking bivalves
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of ultrasonic-assisted frozen oysters, which is realized by the following scheme: removing shells, taking meat, rinsing, sterilizing, soaking for fresh keeping, ultrasonic-assisted dipping and freezing, freezing and coating an ice film, and freezing and storing. The invention adopts ozone water to rinse and sterilize, destroys the structure of microbial membrane, is cleaner than clear water, has sterilization function, and ensures that the oysters have better quality before freezing. The ultrasonic technology is combined with immersion freezing, so that the problems of long time, low freezing speed and the like of the traditional freezing method can be effectively improved. The oyster is frozen by the aid of ultrasonic waves, ice crystals formed during freezing are small in diameter, damage to oyster muscle tissues in the freezing and storing process can be reduced, thawing loss can be reduced, and freezing denaturation and nutrition loss of oyster proteins are reduced.
Description
Technical Field
The invention relates to the technical field of frozen foods, in particular to an ultrasonic-assisted oyster freezing method.
Background
Oyster is also called fresh oyster, the meat is fresh and tender, the taste is delicious, the oyster contains various nutrient components necessary for human body, such as protein, lipid, inorganic salt and the like, the oyster shelling process is complicated, so the oyster meat after shelling is mainly fresh and sold in the market, and the oyster is easy to deteriorate and stink due to invasion of microorganisms after shelling. Oysters are not easy to preserve, and people far away from the seaside can hardly taste oysters with fresh taste.
The traditional fish and shellfish fresh-keeping method is to spread crushed ice under marine products, so that the fish and shellfish can be stored for a short time, but the method has short fresh-keeping time and is not suitable for long-distance transportation. The frozen storage is the main long-term storage method. When the fish and shellfish are frozen, the growth of microorganisms can be inhibited at low temperature, the activity of related enzymes is reduced, the oyster meat is kept at low water activity, the original flavor is kept to the maximum extent, and the storage time is prolonged. The flat freezing method and the air freezing method are common aquatic product freezing methods at present, the central temperature of the fish and shellfish slowly decreases when the flat freezing method freezes, the freezing time is long, the freezing efficiency is low, large and few ice crystals are formed, the too large ice crystals damage the cell structure, destroy the tissue, cell juice is lost after thawing, and the quality is reduced due to loss of flavor and nutrient substances; the air cooling freezing method has a higher freezing speed, but the air cooling freezing method is easy to cause dry loss when the air speed is higher. The color, flavor, taste, texture and the like of the frozen oyster are obviously reduced.
The oyster freezing method is disclosed in CN108029744 by Longtengyun, and adopts a sectional cooling method to freeze oysters, so that the generation of trimethylamine and volatile base nitrogen is effectively reduced, but the freezing time is as long as 120-fold and 200min, and more energy is consumed by long-time freezing, which is not beneficial to the economic development of enterprises; in CN 10729296091A, a poplars water soldier discloses an ultra-low temperature quick freezing method for reducing the water loss rate of shrimp meat, and the method is implemented by putting the shrimp meat into liquid nitrogen equipment for treatment for 2-5min, so that the quick freezing effect is good, the cost is high, and the method is not suitable for large-scale freezing. Therefore, it is an urgent problem to improve the freezing rate, reduce the energy consumption, and reduce the influence on the quality.
The immersion freezing has the advantages that the heat transfer is fast, the liquid is about 20 times of the gas heat transfer, the freezing speed is fast, the time consumption is short, and the food quality can be maintained to a great extent on the basis of reducing the dry consumption. The equipment investment is less in the early stage of dipping and freezing, and the retention time of food in the equipment is shorter due to the short freezing time, so that the utilization rate of the equipment can be effectively improved, and the method is suitable for continuous production of products. The mechanical effect of the ultrasonic wave can promote the formation of crystal nucleus, and has the function of breaking larger ice crystals and reducing the size of the ice crystals. The mass and heat transfer can be accelerated by the cavity effect of the ultrasonic wave, and the freezing speed is accelerated. The ultrasonic-assisted dipping freezing technology accelerates the freezing rate, improves the quality of frozen food, does not add any exogenous component, and meets the green concept of consumers. The ultrasonic wave has certain killing effect on bacteria and microbes in food owing to the existence of energy field. In the whole process, the temperature of the food cannot be increased too much, and compared with the traditional heat sterilization mode, the ultrasonic sterilization is more beneficial to maintaining the color, the aroma and the nutrient contents of the food.
Disclosure of Invention
The invention aims to provide an ultrasonic-assisted oyster freezing method, which utilizes the physical effect of ultrasonic waves and the combination of dipping refrigerating fluid to quickly freeze oysters, has short freezing time and low energy consumption, and reduces the oyster drying loss. So that ice crystals with smaller diameters are formed in oyster tissues, and the damage of oyster muscle tissues in the freezing process is reduced, thereby reducing the thawing loss of oysters. Can maintain the quality of the oysters to the maximum extent, and is a good novel freezing method.
The purpose of the invention is realized by the following technical scheme:
the method for freezing oysters under the assistance of ultrasonic waves comprises the following steps:
(1) the method comprises the following steps of cleaning oysters, removing shells and taking meat, and specifically comprises the following steps: flowing water is used for cleaning impurities on the surface of the oyster, and tools such as pliers are used for opening the shell to take out the meat.
(2) Rinsing and sterilizing oysters, specifically: sterilizing Concha Ostreae with 0.9-1.2mg/L ozone water for 5-8min, and controlling the temperature of ozone water at about 10 deg.C.
(3) Soaking the rinsed and sterilized oysters in a soaking solution for 40min, specifically: soaking the rinsed and sterilized oysters in a soaking solution of 1.5% sodium chloride and 0.2% citric acid at about 4 ℃ for 40min at a material-liquid ratio of 1: 8.
(4) Freezing oyster by a dipping method, and simultaneously carrying out ultrasonic treatment, specifically comprising the following steps: soaking the soaked oysters in a soaking solution at the temperature of-20 ℃ for freezing, wherein the soaking solution comprises the following components: 30 percent of calcium chloride, 4 to 8 percent of trehalose, 0.3 to 0.5 percent of tea polyphenol, 1 percent of citric acid, 4 to 6 percent of phytic acid and 2 percent of xylitol, wherein the material-liquid ratio is 1: 5, when the central temperature of the oyster reaches 0 ℃, ultrasonic treatment is started, ultrasonic treatment is carried out under the condition of dipping and freezing, the ultrasonic power is 150-350W, the ultrasonic working time is 3s, the ultrasonic interval time is 5s, and the ultrasonic time is 5 to 8 min. Then, the immersion freezing was continued until the central temperature of the oyster reached-18 ℃.
(5) The freezing ice coating film specifically comprises the following steps: squeezing fructus Citri Limoniae directly, mixing with ice, and freezing Concha Ostreae for 3-5min at 0-4 deg.C with ice water mixture.
(6) Freezing and storing, specifically: after ice coating, the oysters are placed at the temperature of-18 ℃ for frozen storage.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the freezing speed is high, compared with the dipping freezing without ultrasonic treatment, the freezing time is further shortened, the damage to cells is reduced, the quality of the oyster is better maintained, and the ultrasonic-assisted dipping freezing is suitable for oyster products.
(2) The ozone water is used for rinsing and sterilizing, the structure of the microbial membrane can be damaged by the oxidation of oxygen atoms, the inactivation of bacteria is rapid, the cleaning is cleaner compared with the rinsing and the cleaning by clear water, and the sterilizing effect is obvious.
(3) The impregnation liquid is added with components such as antioxidant, color fixative and the like on the basis of the traditional impregnation liquid. Tea polyphenols is a natural antioxidant, and can prevent color change, tissue structure destruction, taste deterioration and putrefaction of aquatic products caused by fat oxidation. The trehalose forms a protective film on the surface of a cell membrane under the environment of high osmotic pressure, effectively keeps moisture, protects protein molecules from being inactivated without denaturation, and can effectively avoid metal astringency brought by a phosphorus-containing water-retaining agent. The phytic acid and the citric acid can prevent the oysters from browning and play a good role in keeping fresh and protecting color. Xylitol belongs to a protein stabilizer, and sugar molecules replace water molecules around muscle proteins to achieve the effect of stabilizing the protein structure. The sugar molecules bind to muscle proteins to form a carbohydrate vitreous structure.
(4) Sectional cooling, wherein the disinfection and sterilization temperature is controlled to be about 10 ℃, the soaking and preservation temperature is controlled to be about 4 ℃, and the ultrasonic dipping and freezing temperature is controlled to be about-20 ℃. The fine and even ice crystals are formed by sectional cooling, and the damage to oyster muscle tissues is reduced. Effectively reduces the generation of oyster trimethylamine and volatile basic nitrogen to a certain extent and keeps the freshness of the oyster meat. And the sectional type cooling saves energy consumption and is beneficial to continuous production.
(5) The frozen aquatic product is coated with the ice film, so that the product can be isolated from the air, the fat oxidation is reduced, the lemon contains rich vitamin C, the fat oxidation of the fish and shellfish can be further prevented and delayed, the lemon is thick in sour taste after juicing, the fishy smell in the fish and shellfish can be removed, the better smell is kept, and the lemon also contains other vitamins and nutrient components such as potassium, calcium and the like.
(6) The loss rate of the juice of the frozen oysters after thawing is greatly reduced, and compared with the soaked and frozen oysters without ultrasonic treatment, the loss of the juice of the thawed oysters is reduced by 10.17-19.41%.
Drawings
FIG. 1 is a flow chart of the steps of the present invention
FIG. 2 shows the effect of different freezing modes on the loss of oyster juice
FIG. 3 shows the effect of different freezing modes on the color difference of oysters
Detailed description of the preferred embodiments
The technical solution of the present invention is described in detail with reference to the following embodiments, which are only a part of embodiments of the present invention, but not all embodiments of the present invention.
Example 1
A method for soaking frozen oysters with ultrasonic assistance comprises the following steps:
a. removing shells and taking meat: flowing water is used for cleaning impurities on the surface of the oyster shell, and tools such as pliers and the like are used for opening the shell to take out meat.
b. Rinsing and sterilizing: sterilizing with 0.9mg/L ozone water at 10 deg.C for 8 min.
c. Soaking and preserving: soaking the rinsed and sterilized oysters in 1.5% sodium chloride and 0.2% citric acid soaking solution at about 4 ℃ for 40min at a material-liquid ratio of 1: 8.
d. Ultrasonic assisted dipping and freezing: soaking Concha Ostreae in-20 deg.C soaking solution, and freezing, wherein the soaking solution comprises: 30 percent of calcium chloride, 4 percent of trehalose, 0.3 percent of tea polyphenol, 1 percent of citric acid, 4 percent of phytic acid and 2 percent of xylitol, wherein the ratio of materials to liquid is 1: 5. When the central temperature of the oyster reaches 0 ℃, starting ultrasound, and carrying out ultrasonic treatment under the immersion freezing condition, wherein the ultrasonic power is 150W, the ultrasonic working time is 3s, the ultrasonic interval time is 5s, and the ultrasonic time is 8 min. Then, the immersion freezing was continued until the central temperature of the oyster reached-18 ℃.
e. Freezing and ice coating: squeezing fructus Citri Limoniae directly, mixing with ice, and freezing Concha Ostreae with ice-water mixture at 0-4 deg.C for 3 min.
f. Freezing and storing: after ice coating, the oysters are frozen and stored at the temperature of-18 ℃.
Example 2
A method for soaking frozen oysters with ultrasonic assistance comprises the following steps:
a. removing shells and taking meat: flowing water is used for cleaning impurities on the surface of the oyster shell, and tools such as pliers and the like are used for opening the shell to take out meat.
b. Rinsing and sterilizing: sterilizing with 1.0mg/L ozone water at 10 deg.C for 7 min.
c. Soaking treatment: rinsing, sterilizing, and soaking Concha Ostreae in 1.5% sodium chloride and 0.2% citric acid at about 4 deg.C for 40min at a ratio of 1: 8.
d. Ultrasonic assisted dipping and freezing: soaking the soaked oysters in a soaking solution at the temperature of-20 ℃ for freezing, wherein the soaking solution comprises the following components: 30 percent of calcium chloride, 6 percent of trehalose, 0.4 percent of tea polyphenol, 1 percent of citric acid, 5 percent of phytic acid and 2 percent of xylitol, wherein the ratio of materials to liquid is 1: 5. When the central temperature of the oyster reaches 0 ℃, ultrasonic treatment is started under the immersion freezing condition, the ultrasonic power is 250W, the ultrasonic working time is 3s, the ultrasonic interval time is 5s, and the ultrasonic time is 7 min. Then, the immersion freezing was continued until the central temperature of the oyster reached-18 ℃.
e. Freezing and ice coating: squeezing fructus Citri Limoniae directly, mixing with ice, and freezing Concha Ostreae with ice-water mixture at 0-4 deg.C for 4 min.
f. Freezing and storing: after ice coating, the oysters are frozen and stored at the temperature of-18 ℃.
Example 3
A method for soaking frozen oysters with ultrasonic assistance comprises the following steps:
a. removing shells and taking meat: flowing water is used for cleaning impurities on the surface of the oyster shell, and tools such as pliers and the like are used for opening the shell to take out meat.
b. Rinsing and sterilizing: sterilizing with 1.2mg/L ozone water at 10 deg.C for 5 min.
c. Soaking treatment: rinsing, sterilizing, and soaking Concha Ostreae in 1.5% sodium chloride and 0.2% citric acid at about 4 deg.C for 40min at a ratio of 1: 8.
d. Ultrasonic assisted dipping and freezing: soaking the soaked oysters in a soaking solution at the temperature of-20 ℃ for freezing, wherein the soaking solution comprises the following components: 30 percent of calcium chloride, 8 percent of trehalose, 0.5 percent of tea polyphenol, 1 percent of citric acid, 6 percent of phytic acid and 2 percent of xylitol, wherein the ratio of materials to liquid is 1: 5. When the central temperature of the oyster reaches 0 ℃, starting ultrasound, and carrying out ultrasonic treatment under the immersion freezing condition, wherein the ultrasonic power is 350W, the ultrasonic working time is 3s, the ultrasonic interval time is 5s, and the ultrasonic time is 5 min. Then, the immersion freezing was continued until the central temperature of the oyster reached-18 ℃.
e. Freezing and ice coating: squeezing fructus Citri Limoniae directly, mixing with ice, and freezing Concha Ostreae with ice-water mixture at 0-4 deg.C for 5 min.
f. Freezing and storing: after ice coating, the oysters are frozen and stored at the temperature of-18 ℃.
Oysters were frozen according to examples 1-3, and the color and juice loss after thawing of the oysters from different freezing treatments were determined as follows:
(1) loss of juice
Figure 2 is a graph showing the effect of different immersion sonications on juice loss after thawing of oysters. As can be seen from FIG. 2, the juice loss of the sample after ultrasonic-assisted freezing (UAF) is significantly reduced (p is less than 0.05) compared with that of the sample after direct immersion freezing (AF), and the juice loss of the sample after UAF-3 freezing treatment is minimum 10.38% after thawing. Probably, because the UAF-3 freezing treatment has higher ultrasonic power and higher trehalose concentration in the steeping fluid, the juice loss after thawing is lowest because the water can be effectively kept while the ice crystal size is reduced. Compared with direct dipping and freezing, the loss of juice is reduced by 10.17 to 19.41 percent by ultrasonic-assisted dipping and freezing. The ultrasonic-assisted dipping and freezing can accelerate the freezing speed of the oysters, reduce the size of ice crystals in the oyster freezing process and better protect the tissue structure of the oysters, thereby reducing the juice loss in the oyster thawing process.
(2) Color difference
FIG. 3 is a graph showing the effect of different immersion sonications on color difference after thawing of oysters. Color is an important parameter for food acceptability. During the freezing process, the color of the muscle changes due to a series of biochemical reactions. As shown in fig. 3, the L value indicates the brightness, and the brightness after thawing of the UAF-treated oysters was significantly higher than that of the AF-treated oysters (p < 0.05), but there was no significant difference in brightness between the UAF-treated oysters (p > 0.05). The a value shows the red and green bias, the AF treatment group a is minimum, the color of the oyster after being soaked, frozen and unfrozen is greenish, and the a value of the oyster after being unfrozen in the UAF treatment group is increased compared with that of the oyster in the AF treatment group (p is less than 0.05). b indicates a blue-yellow bias, b indicates a positive yellow, and the larger the value, the more yellow the hue. The b value of the UAF frozen sample after thawing is smaller, and has a significant difference (p < 0.05) with the non-ultrasonic-assisted immersion freezing. Delta E represents the color difference value, the larger delta E is, the larger the color difference with the standard plate is, the smaller delta E is after the oysters of the UAF treatment group are unfrozen, and no significant difference (p is more than 0.05) exists among the UAF treatment groups. The color of the oyster after ultrasonic-assisted dipping and freezing is better than that of the oyster without ultrasonic, which indicates that the quality is also better.
Claims (5)
1. The method for freezing oysters under the assistance of ultrasonic waves is characterized by comprising the following steps:
(1) cleaning oyster shells, removing shells and taking out meat;
(2) rinsing and sterilizing the oysters;
(3) soaking the rinsed oyster in the soaking solution for 40 min;
(4) freezing Concha Ostreae by soaking method, and simultaneously performing ultrasonic treatment;
(5) freezing and plating an ice film;
(6) freezing Concha Ostreae at-18 deg.C.
2. The method for freezing oysters with the assistance of ultrasonic waves according to claim 1 is characterized in that the oysters in the step (2) are rinsed and sterilized, and specifically, the method comprises the following steps: sterilizing Concha Ostreae with 0.9-1.2mg/L ozone water for 5-8min, and controlling the temperature of ozone water at about 10 deg.C.
3. The method for freezing oysters with the assistance of ultrasonic waves according to claim 1, wherein the oysters rinsed and sterilized in step (3) are soaked in the soaking solution for 40min, specifically: soaking the rinsed and sterilized oysters in a soaking solution of 1.5% sodium chloride and 0.2% citric acid at about 4 ℃ for 40min at a material-liquid ratio of 1: 8.
4. The method for freezing oysters with the assistance of ultrasonic waves according to claim 1 is characterized in that step (4) the oysters are frozen by dipping and ultrasonic treatment is carried out simultaneously, specifically: soaking Concha Ostreae in-20 deg.C soaking solution for freezing, wherein the soaking solution comprises: 30 percent of calcium chloride, 4 to 8 percent of trehalose, 0.3 to 0.5 percent of tea polyphenol, 1 percent of citric acid, 4 to 6 percent of phytic acid and 2 percent of xylitol, wherein the material-liquid ratio is 1: 5, when the central temperature of the oyster reaches 0 ℃, ultrasonic treatment is started, ultrasonic treatment is carried out under the condition of dipping and freezing, the ultrasonic power is 150-350W, the ultrasonic working time is 3s, the ultrasonic interval time is 5s, the ultrasonic time is 5 to 8min, and the dipping and freezing are continued until the central temperature of the oyster reaches-18 ℃.
5. The method for freezing oysters with the assistance of ultrasonic waves according to claim 1 is characterized in that the step (5) of freezing the ice-plating film specifically comprises the following steps: squeezing fructus Citri Limoniae directly, mixing with ice, and freezing Concha Ostreae for 3-5min at 0-4 deg.C with ice water mixture.
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