CN112106946A - Method for treating raw fish-bone by using liquid nitrogen and liquid oxygen - Google Patents
Method for treating raw fish-bone by using liquid nitrogen and liquid oxygen Download PDFInfo
- Publication number
- CN112106946A CN112106946A CN202011136136.7A CN202011136136A CN112106946A CN 112106946 A CN112106946 A CN 112106946A CN 202011136136 A CN202011136136 A CN 202011136136A CN 112106946 A CN112106946 A CN 112106946A
- Authority
- CN
- China
- Prior art keywords
- fish
- liquid nitrogen
- container
- raw
- stabs
- 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
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 100
- 239000007788 liquid Substances 0.000 title claims abstract description 50
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 50
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 69
- 208000002193 Pain Diseases 0.000 claims abstract description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 23
- 238000002791 soaking Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- 241000233866 Fungi Species 0.000 abstract description 5
- 244000045947 parasite Species 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000012994 industrial processing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 238000004383 yellowing Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a method for processing a raw stabbing body of a fish by using liquid nitrogen and liquid oxygen. The method for treating the fish stinging body by using the liquid nitrogen and the liquid oxygen comprises the steps of mixing the liquid nitrogen or the liquid oxygen with the fish stinging body for one to sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature. The invention can keep the mouthfeel of the fish-stinging body and the nutrition of the fish-stinging body, so that meat and aquatic products are more delicious, and more than 90 percent of the seafood treated by liquid nitrogen can be killed by detecting fungi, parasites, bacteria and the like; the quality, freshness and taste are guaranteed; the processing speed is high, and the instant food can be processed and eaten.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for processing a raw stabbing body of a fish by using liquid nitrogen and liquid oxygen.
Background
The raw fish is also called raw fish slice, which is a general name of food for cutting fresh fish and shellfish into slices and dipping with seasonings, and is also called as a stabbing body after being transferred to Japan. At present, after the raw fish bones made in various catering places are cut into slices, the ice blocks are used for filling the bottom to keep the low-temperature state of the raw fish bones, so that the fresh taste is achieved, but fungi, parasites and bacteria contained in the raw fish bones cannot be technically killed.
The boiling point of nitrogen is 196 ℃ below zero, and the nitrogen is in a liquid state below 196 ℃ below zero, and is called liquid nitrogen, and the liquid nitrogen can be obtained by industrial processing.
The boiling point of the oxygen is 183 ℃ below zero, and the oxygen is in a liquid state below 183 ℃ below zero, which is called liquid oxygen and can be obtained by industrial processing.
In summary, the prior art has at least the following technical problems,
firstly, the existing treatment mode of the raw fish bone is poor in taste and texture, and has great potential health and safety hazards.
Second, the processing speed is slower.
Disclosure of Invention
It is an object of the invention to solve or alleviate the first technical problem mentioned above.
The fish bone is mainly applied to the production and eating of the fish bone in restaurants, dining halls and other catering places. The liquid nitrogen quick-frozen raw fish stabs body is short in freezing time, extremely small and evenly-dispersed ice crystals can be formed outside the quick-frozen raw fish stabs body, cell membranes and cell walls are completely kept from being damaged, nutrient juice of the frozen raw fish stabs body is not lost, water can be locked from inside to outside for moisture preservation, the meat quality of the raw fish stabs body is kept compact and elastic, and the original taste and flavor and original nutrient substances of the raw fish stabs body are kept. Not only does this happen, but also some fungi, parasites and bacteria can be killed or end up breeding at low temperature, and the high sanitation requirement is reached.
The invention realizes the function that foods such as fish bones and the like are perfectly and instantly frozen to be solid through liquid nitrogen with the temperature of minus 196 ℃.
The invention has the advantages that the taste of meat and aquatic products is kept, the nutrition of the meat and aquatic products is also kept, the meat and aquatic products are more delicious, and more than 90% of the seafood treated by liquid nitrogen can be killed by detecting fungi, parasites, bacteria and the like.
The method for treating the raw fish bones by using the liquid nitrogen and liquid oxygen comprises the following steps; mixing liquid nitrogen or liquid oxygen with the fish stinging body for one to sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The further technical scheme comprises the following steps; pouring liquid nitrogen or liquid oxygen into a container, and soaking the fish bone in the liquid nitrogen for one second; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The further technical scheme comprises the following steps; pouring liquid nitrogen or liquid oxygen into a container, and soaking the raw fish bones in the liquid nitrogen for sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The further technical scheme comprises the following steps; putting the fish bone into a container, and pouring liquid nitrogen or liquid oxygen into the container for one second; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The further technical scheme comprises the following steps; putting the fish bone into a container, and pouring liquid nitrogen or liquid oxygen into the container for sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
In a further technical scheme, the container is a vacuum heat-preservation container.
| Liquid nitrogen and liquid oxygen quick freezing | Traditional quick freezing | |
| Ultimate freezing temperature | -196℃ | -40℃ |
| Time of quick freezing | 1-60 seconds | 30-480 minutes |
| Cell breakage rate | 2-4％ | 10-20％ |
| Weight loss after thawing | 1-2％ | 5-6％ |
| Color maintenance | Substantially unchanged in color | Darkening and yellowing |
| Taste retention | Basically without loss | Become soft and inelastic |
In conclusion, the invention can achieve the following technical effects,
1, not only can the mouthfeel of the fish stabbing body be kept, but also the nutrition of the fish stabbing body can be kept, so that meat and aquatic products are more delicious, and more than 90% of the seafood treated by liquid nitrogen can be killed by detecting fungi, parasites, bacteria and the like; realizes quality guarantee, fresh preservation and taste preservation
2, the processing speed is high, and the instant food can be processed and eaten.
Detailed Description
The first embodiment.
The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish comprises the following steps,
pouring liquid nitrogen into a container (the container is preferably a vacuum heat-preservation container such as a vacuum flask and the like), and soaking the raw fish bones in the liquid nitrogen for one second;
and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The method is similar to chafing dish, and is suitable for eaters to soak raw fish bones in liquid nitrogen container.
Example two.
The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish comprises the following steps,
pouring liquid nitrogen into a container, and soaking the raw fish bones in the liquid nitrogen for sixty seconds;
and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
Example three.
The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish comprises the following steps,
putting the fish bone into a container, and pouring liquid nitrogen into the container for one second;
and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The method is similar to that a diner inserts the raw fish stings into a bowl of the diner and pours a proper amount of liquid nitrogen into the bowl to be mixed with food.
Example four.
The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish comprises the following steps,
putting the fish bone into a container, and pouring liquid nitrogen into the container for sixty seconds;
and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
Example five.
The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish comprises the following steps,
pouring liquid oxygen into a container, and soaking the raw fish bones in the liquid oxygen for one second;
and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
The method is similar to chafing dish, and is suitable for eaters to soak raw fish in a container filled with liquid oxygen.
Example six.
The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish comprises the following steps,
putting the fish bone into a container, and pouring liquid oxygen into the container for one to sixty seconds;
and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
Claims (6)
1. The method for treating the raw stabs of the liquid nitrogen and liquid oxygen fish is characterized by comprising the following steps; mixing liquid nitrogen or liquid oxygen with the fish stinging body for one to sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
2. The method for treating the raw stabs of the fish with liquid nitrogen and liquid oxygen as claimed in claim 1, which comprises the following steps; pouring liquid nitrogen or liquid oxygen into a container, and soaking the fish bone in the liquid nitrogen for one second; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
3. The method for treating the raw stabs of the fish with liquid nitrogen and liquid oxygen as claimed in claim 1, which comprises the following steps; pouring liquid nitrogen or liquid oxygen into a container, and soaking the raw fish bones in the liquid nitrogen for sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
4. The method for treating the raw stabs of the fish with liquid nitrogen and liquid oxygen as claimed in claim 1, which comprises the following steps; putting the fish bone into a container, and pouring liquid nitrogen or liquid oxygen into the container for one second; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
5. The method for treating the raw stabs of the fish with liquid nitrogen and liquid oxygen as claimed in claim 1, which comprises the following steps; putting the fish bone into a container, and pouring liquid nitrogen or liquid oxygen into the container for sixty seconds; and taking out the immersed raw fish stabs from the container until the temperature is restored to normal temperature.
6. The method for treating the raw fish-bone according to any one of claims 1 to 5, wherein the container is a vacuum heat-preservation container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011136136.7A CN112106946A (en) | 2020-10-22 | 2020-10-22 | Method for treating raw fish-bone by using liquid nitrogen and liquid oxygen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011136136.7A CN112106946A (en) | 2020-10-22 | 2020-10-22 | Method for treating raw fish-bone by using liquid nitrogen and liquid oxygen |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112106946A true CN112106946A (en) | 2020-12-22 |
Family
ID=73794978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011136136.7A Pending CN112106946A (en) | 2020-10-22 | 2020-10-22 | Method for treating raw fish-bone by using liquid nitrogen and liquid oxygen |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112106946A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200534797A (en) * | 2004-04-22 | 2005-11-01 | Bing-Nan Zhuo | The use of liquid oxygen as food additive |
| CN104799394A (en) * | 2015-05-20 | 2015-07-29 | 河南农业大学 | Quick-freezing process for food |
-
2020
- 2020-10-22 CN CN202011136136.7A patent/CN112106946A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200534797A (en) * | 2004-04-22 | 2005-11-01 | Bing-Nan Zhuo | The use of liquid oxygen as food additive |
| CN104799394A (en) * | 2015-05-20 | 2015-07-29 | 河南农业大学 | Quick-freezing process for food |
Non-Patent Citations (1)
| Title |
|---|
| 宋敏等: "冻结方式对鮰鱼片品质的影响", 《食品科技》 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201222 |