CN112293472A - Low-temperature quick-freezing sleeping method for seafood - Google Patents
Low-temperature quick-freezing sleeping method for seafood Download PDFInfo
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 178
- 238000007710 freezing Methods 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 168
- 230000007958 sleep Effects 0.000 claims abstract description 96
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 84
- 230000008014 freezing Effects 0.000 claims abstract description 54
- 239000013078 crystal Substances 0.000 claims abstract description 46
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims abstract description 27
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims abstract description 27
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims abstract description 27
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 23
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 23
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 23
- 238000002791 soaking Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 103
- 239000011259 mixed solution Substances 0.000 claims description 67
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 38
- 229910019142 PO4 Inorganic materials 0.000 claims description 24
- 239000002131 composite material Substances 0.000 claims description 24
- 239000010452 phosphate Substances 0.000 claims description 24
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 19
- 230000005059 dormancy Effects 0.000 claims description 12
- 238000009736 wetting Methods 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 235000013736 caramel Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- -1 compound phosphate Chemical class 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 14
- 102000004169 proteins and genes Human genes 0.000 abstract description 14
- 108090000623 proteins and genes Proteins 0.000 abstract description 14
- 210000000170 cell membrane Anatomy 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 230000003834 intracellular effect Effects 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 11
- 238000004925 denaturation Methods 0.000 abstract description 2
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- 210000004027 cell Anatomy 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 241000972773 Aulopiformes Species 0.000 description 8
- 235000019515 salmon Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000002528 anti-freeze Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000000147 hypnotic effect Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007798 antifreeze agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000668 effect on calcium Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm. The freeze-sleep liquid of the invention takes ethanol as the main component, thereby ensuring that the freeze-sleep liquid can not be frozen at low temperature, and simultaneously preventing the freezing denaturation of the protein of the seafood through the anti-freezing function of the trehalose and the hydroxyethyl cellulose. The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured. Meanwhile, the invention can reduce the cooling time from more than 10 hours of the traditional freezing time to less than 1 hour, and can also greatly save the cooling time.
Description
Technical Field
The invention relates to the technical field of seafood freezing, in particular to a low-temperature quick-freezing sleep method for seafood.
Background
The seafood has high moisture content and is rich in protein, and the components such as protein, amino acid and the like in the seafood are easily decomposed under the action of the microorganisms and enzymes after the seafood is harvested, so that the quality and the nutritional value of the seafood are deteriorated. Freezing of food is one of the most widely used techniques for preserving food by lowering the temperature of food and maintaining the food at a low temperature to prevent the food from going bad, thereby prolonging the storage period of the food. The nutritional value of the seafood can be kept to the maximum extent by freezing preservation. However, in the prior art, the growth of ice crystals is easy to occur in the freezing storage of seafood, the ice crystal diameter of the frozen seafood is larger than 100 μm and the size of the cells is only 20 μm, so that the ice crystals can burst the cells, the juice loss is increased during the thawing, the flavor and the nutritional value are reduced, and the freezing in the prior art has great influence on the quality of the seafood.
Therefore, aiming at the condition of the prior art, it is necessary to provide a low-temperature quick-freezing sleeping method for seafood to overcome the defects of the prior art.
Disclosure of Invention
The invention aims to avoid the defects of the prior art and provides a low-temperature quick-freezing sleep method of seafood and a preparation method thereof, wherein the low-temperature quick-freezing sleep method of the seafood can ensure that the diameter of ice crystals in cells of the seafood is less than 20 mu m.
The above object of the present invention is achieved by the following technical means.
The method comprises the steps of soaking seafood in a freeze-sleep liquid, adjusting the temperature of the freeze-sleep liquid based on a temperature curve, and quickly freezing the seafood to ensure that the diameter of ice crystals in cells of the seafood is less than 20 mu m.
Preferably, the frozen sleep liquid is prepared by mixing the combined liquid A, the combined liquid B and the combined liquid C.
Preferably, the mixed solution a contains ethanol, sodium chloride and water.
Preferably, the mixed solution B contains ethanol, water, trehalose, and hydroxyethyl cellulose.
Preferably, the mixed solution C contains a composite phosphate and water.
The mixed solution A comprises, by mass, 95% -40% of ethanol, 2% -10% of sodium chloride and the balance of water.
Preferably, the mixed solution B comprises 5 to 25 percent of water, 10 to 30 percent of trehalose, 5 to 20 percent of hydroxyethyl cellulose and the balance of ethanol.
Preferably, the mixed solution C comprises 2 to 10 percent of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 90-98% of a mixed solution A, 0.5-1% of a mixed solution B and the balance of a mixed solution C.
The mixed solution A comprises, by mass, 90-50% of ethanol, 3-8% of sodium chloride and the balance of water.
Preferably, the mixed solution B comprises 15-20% of water, 15-25% of trehalose, 15-18% of hydroxyethyl cellulose and the balance of ethanol.
Preferably, the mixed solution C comprises 3% to 7% of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 95% -97% of a mixed liquid A, 0.65% -0.8% of a mixed liquid B and the balance of a mixed liquid C.
The mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent.
Preferably, the mixture liquid B is composed of 18% of water, 23.4% of trehalose, 16.7% of hydroxyethyl cellulose, and the balance ethanol.
Preferably, the mixed solution C has a composition of 5.8% of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises 96.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Preferably, after the seafood is captured from water, the mixed liquor C is mixed with water to wet the surface of the seafood, the temperature of the seafood is reduced within 60min, the central temperature of the seafood is reduced to 0-5 ℃, and the seafood is kept at 0-5 ℃ to be soaked in the frozen sleep liquid.
Preferably, the initial temperature of the frozen sleep liquid is-15 ℃ to-25 ℃;
the freezing time of the seafood in the frozen sleep liquid is 9min to 60 min.
Dividing the freezing time into t1Time period, t2Time period, t3Time period and t4Period of time, wherein t1The time period is a freezing start time period t4The time period is a freezing end time period, wherein t3Greater than t1And t2，t4Greater than t1And t2。
Preferably, the temperature profile is: at t1The temperature range of the frozen dormancy liquid in the time period is-10 ℃ to-15 ℃.
At t2The temperature range of the frozen liquid of the hypnotic liquid in the time period is-12 ℃ to-18 ℃.
At t3The temperature range of the frozen liquid of the hypnotic liquid in the time period is-14 ℃ to-20 ℃.
At t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Preferably, t is1Is 1min to 8min, t2Is 2min to 10min, t3Is 3min to 20min, t4Is 3min to 22 min.
Preferably, t is1Is 2min to 4min, t2Is 5min to 9min, t3Is 10min to 15min, t4Is 8min to 15 min.
Preferably, the freezing time is 30min, t1Is 2min, t2Is 7min, t3Is 11min, t4It is 10 min.
Preferably, the composite phosphate is a mixture of sodium caramel and sodium tripolyphosphate.
Preferably, the mass ratio of the sodium caramel salt to the sodium tripolyphosphate is 1: 3.
The seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The diameter of the ice crystal in the seafood cell is less than 5 μm.
The low-temperature quick-freezing sleeping method for seafood comprises the steps of soaking the seafood in a freezing sleeping liquid, adjusting the temperature of the freezing sleeping liquid based on a temperature curve, and quickly freezing the seafood to ensure that the diameter of ice crystals in cells of the seafood is less than 20 mu m; the frozen sleep liquid is formed by mixing a combined liquid A, a combined liquid B and a combined liquid C; the mixed solution A contains ethanol, sodium chloride and water; the mixed solution B contains ethanol, water, trehalose and hydroxyethyl cellulose; the mixed solution C contains composite phosphate and water. The freeze-sleeping liquid of the invention takes ethanol as the main component, thereby ensuring that the freeze-sleeping liquid can not be frozen at low temperature, preventing the protein of seafood from freezing and denaturing by the anti-freezing function of trehalose and hydroxyethyl cellulose, and the composite phosphate of the invention has buffer effect on the adjustment of the freeze-sleeping liquid, reducing the damage of acid generated in the transportation process of the seafood to myofibrillar protein and the reduction of gel strength, and meanwhile, the myofibrillar protein has the lowest degree of freezing and denaturing when being neutral, has better water retention performance, can maintain better texture and has the most obvious anti-freezing effect. The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured. Meanwhile, the invention can reduce the cooling time from more than 10 hours of the traditional freezing time to less than 1 hour, and can also greatly save the cooling time.
Detailed Description
The invention is further described with reference to the following examples.
Example 1.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The frozen sleep liquid is formed by mixing a combined liquid A, a combined liquid B and a combined liquid C, wherein the mixed liquid A contains ethanol, sodium chloride and water. The mixed solution B contains ethanol, water, trehalose and hydroxyethyl cellulose. The mixed solution C contains composite phosphate and water.
The mixed solution A comprises, by mass, 95-40% of ethanol, 2-10% of sodium chloride and the balance of water. The mixed solution B comprises 5-25% of water, 10-30% of trehalose, 5-20% of hydroxyethyl cellulose and the balance of ethanol. The composition of the mixed solution C is 2-10% of composite phosphate, and the balance is water.
The frozen sleep liquid comprises, by volume percentage, 90% -98% of a mixed liquid A, 0.5% -1% of a mixed liquid B and the balance of a mixed liquid C.
After the seafood is captured from water, the mixed liquor C is mixed with water to wet the surface of the seafood and the temperature of the seafood is reduced within 60min, so that the central temperature of the seafood is reduced to 0-5 ℃, and the seafood is kept at 0-5 ℃ and soaked in the frozen sleep liquid. After the seafood is captured from water, the seafood surface is moistened by using 10% of mixed liquor C and 90% of water in percentage by volume.
The initial temperature of the frozen sleep liquid is-15 ℃ to-25 ℃, and the freezing time of the seafood in the frozen sleep liquid is 9min to 60 min.
Dividing the freezing time into t1Time period, t2Time period, t3Time period and t4Period of time, wherein t1The time period is a freezing start time period t4The time period is a freezing end time period, wherein t3Greater than t1And t2，t4Greater than t1And t2. Specific t1Is 1min to 8min, t2Is 2min to 10min, t3Is 3min to 20min, t4Is 3min to 22 min.
The temperature curve of the invention is specifically as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
The composite phosphate is a mixture of sodium caramel and sodium tripolyphosphate, wherein the mass ratio of the sodium caramel to the sodium tripolyphosphate is 1: 3. The diameter of the ice crystal in the seafood cell is less than 5 μm.
The temperature adjustment of the frozen sleep liquid based on the temperature curve prevents that after the seafood is put into the frozen sleep liquid, a frozen layer is formed on the surface due to the fact that the temperature of the frozen sleep liquid is too low, so that heat exchange between the interior of the seafood and the frozen sleep liquid is prevented, and large ice crystals are prevented from being formed.
The composite phosphate has the functions of chelating metal ions, particularly has strong chelating effect on calcium ions and magnesium ions, can increase the exposure probability of polar groups in protein molecules after metal chelates are formed, is easy to form hydroscopic sol, is beneficial to the formation of product elasticity, and has the most obvious effect of freezing and modifying the medium protein of seafood through the mixture of the sodium caramel and the sodium tripolyphosphate through experimental verification.
The antifreeze action mechanism of the hydroxyethyl cellulose is that the hydroxyethyl cellulose has a plurality of hydroxyl groups, and the hydroxyl groups can change the state of bound water embedded in protein molecules, replace the bound water on the surfaces of the protein molecules to be bound with the protein molecules, thereby inhibiting the protein from being denatured. In addition, the hydroxyethyl cellulose is easy to dissolve in ethanol, and the hydroxyethyl cellulose is coordinated with the seafood protein molecules, so that the antifreeze ability of the invention is better than that of antifreeze agents with hydroxyl groups such as sucrose, maltose, lactose, sorbitol and the like by matching the hydroxyethyl cellulose and trehalose.
The freeze-sleeping liquid of the quick-freezing sleep method for seafood at low temperature mainly comprises ethanol, so that the freeze-sleeping liquid can be prevented from freezing at low temperature, and the freeze denaturation of protein of the seafood is prevented by the anti-freezing function of trehalose and hydroxyethyl cellulose. The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured. Meanwhile, the invention can reduce the cooling time from more than 10 hours of the traditional freezing time to less than 1 hour, and can also greatly save the cooling time.
Example 2.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises 90-50% of ethanol, 3-8% of sodium chloride and the balance of water by mass percentage. Wherein the mixed solution B comprises 15-20% of water, 15-25% of trehalose, 15-18% of hydroxyethyl cellulose and the balance of ethanol. The composition of the mixed solution C is 3-7% of composite phosphate, and the balance is water.
The composition of the frozen sleep liquid comprises, by volume percentage, 95% -97% of a mixed liquid A, 0.65% -0.8% of a mixed liquid B and the balance of a mixed liquid C.
After the seafood is captured from water, the mixed liquor C is mixed with water to wet the surface of the seafood, the temperature is reduced within 60min, the central temperature of the seafood is reduced to 0-5 ℃, and the seafood is kept at 0-5 ℃ and soaked in the frozen sleep liquid. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
t1Is 2min to 4min, t2Is 5min to 9min, t3Is 10min to 15min, t4Is 8min to 15 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 3.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 18% of water, 23.4% of trehalose, 16.7% of hydroxyethyl cellulose and the balance of ethanol. The composition of the mixed solution C is 5.8 percent of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises 96.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
After the seafood is captured from water, the mixed liquor C is mixed with water to wet the surface of the seafood, the temperature is reduced within 60min, the central temperature of the seafood is reduced to 0-5 ℃, and the seafood is kept at 0-5 ℃ and soaked in the frozen sleep liquid. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 30min, t1Is 2min, t2Is 7min, t3Is 11min, t4It is 10 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 4.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises, by mass, 95% of ethanol, 2% of sodium chloride and the balance of water. The mixed solution B comprises 5% of water, 10% of trehalose, 5% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 2% of composite phosphate and the balance of water.
The frozen sleep liquid comprises 90% of mixed liquid A, 0.5% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Wherein the seafood is captured from water, mixed with water to wet the surface of the seafood, and cooled within 60min to lower the central temperature of the seafood to 0 deg.C, and kept at 0 deg.C for soaking in the frozen sleep solution. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 9min, t1Is 1min, t2Is 2min, t3Is 3min, t4Is 3 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 5.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises, by mass, 40% of ethanol, 10% of sodium chloride and the balance of water. The mixed solution B comprises 25% of water, 30% of trehalose, 20% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 10% of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises 98% of mixed liquid A, 1% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Wherein the seafood is captured from water, mixed with water to wet the surface of the seafood, and cooled within 60min to lower the central temperature of the seafood by 2 deg.C, and kept at 2 deg.C for soaking in the frozen sleep solution. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2Time of dayThe temperature range of the frozen sleeping liquid of the section is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 60min, t1Is 8min, t2Is 10min, t3Is 20min, t4It is 22 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 6.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises 90% of ethanol, 3% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 15% of water, 15% of trehalose, 15% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 3% of composite phosphate and the balance of water.
The frozen sleep liquid comprises, by volume, 95% of a mixed solution A, 0.65% of a mixed solution B and the balance of a mixed solution C.
Wherein the seafood is captured from water, mixed with water to wet the surface of the seafood, and cooled within 60min to cool the central temperature of the seafood to 5 deg.C, and kept at 5 deg.C for soaking in the frozen sleep solution. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 25min, t1Is 2min, t2Is 5min, t3Is 10min, t4It is 8 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 7.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises 50% of ethanol, 8% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 20% of water, 25% of trehalose, 18% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 7% of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises 97 percent of mixed liquid A, 0.8 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Wherein the seafood is captured from water, mixed with water to wet the surface of the seafood, and cooled within 60min to cool the central temperature of the seafood to 5 deg.C, and kept at 5 deg.C for soaking in the frozen sleep solution. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 43min, t1Is 4min, t2Is 9min, t3Is 15min, t4It is 15 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 8.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises, by mass, 60% of ethanol, 13% of sodium chloride and the balance of water. The mixed solution B comprises 18% of water, 20% of trehalose, 14% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 6% of composite phosphate and the balance of water.
The frozen sleep liquid comprises, by volume, 95% of a mixed solution A, 0.7% of a mixed solution B and the balance of a mixed solution C.
Wherein the seafood is captured from water, mixed with water to wet the surface of the seafood, and cooled within 60min to lower the central temperature of the seafood by 3 deg.C, and kept at 3 deg.C for soaking in the frozen sleep solution. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 50min, t1Is 4min, t2Is 8min, t3Is 20min, t4It is 18 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 9.
A low-temperature quick-freezing sleep method for seafood comprises soaking seafood in a sleep liquid, adjusting the temperature of the sleep liquid based on temperature curve, and quickly freezing seafood to make the intracellular ice crystal diameter of the seafood less than 20 μm.
The mixed solution A comprises, by mass, 70% of ethanol, 8% of sodium chloride and the balance of water. The mixed solution B comprises 23% of water, 23% of trehalose, 17% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 3% of composite phosphate and the balance of water.
The composition of the frozen sleep liquid comprises 93% of mixed liquid A, 0.9% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Wherein the seafood is captured from water, mixed with water to wet the surface of the seafood, and cooled within 60min to lower the central temperature of the seafood by 3 deg.C, and kept at 3 deg.C for soaking in the frozen sleep solution. Specifically, the seafood is subjected to wetting on the surface of the seafood with 10% of mixed liquor C and 90% of water after being captured from the water in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 50min, t1Is 4min, t2Is 8min, t3Is 20min, t4It is 18 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking cell membranes of seafood, and therefore, no juice is lost and flows out after the seafood is thawed, and the flavor and nutrition are ensured.
Example 10.
The low-temperature quick-freezing sleep method for seafood and the traditional method are used for cooling and freezing salmon, specifically, 1kgr salmon is respectively cooled and frozen by the method and the traditional method, and after the cooling and freezing, the salmon is placed into a refrigeration house with the temperature of 18 ℃ below zero for 3 months, and the results are compared, as shown in table 1.
| Method of producing a composite material | Mean intracellular ice crystal diameter | Condition of thawed juice |
| Example 3 | ＜5um | Without outflow |
| Example 4 | 16um | Without outflow |
| Example 5 | ＜5um | Without outflow |
| Example 6 | 15um | Without outflow |
| Example 7 | ＜5um | Without outflow |
| Example 8 | ＜5um | Without outflow |
| Example 9 | ＜5um | Without outflow |
| Conventional methods | 120um | With outflow |
The traditional method is specifically freezing for 10 hours at the temperature of-25 ℃. Table 1 shows that after 3 months, the salmon which is frozen to sleep and cooled by the low-temperature quick-freezing sleep method does not have juice flowing out, and the inner cells of the salmon cannot exceed 16um and are smaller than the diameter of the salmon cells, so that the cell membranes of the seafood cannot be broken. In contrast, the average intracellular ice crystal diameters of examples 4 and 6 were larger than those of the other examples because the freezing time was only 9min and 25min, so that the temperature in salmon was higher than that of the other, and therefore, when placed in a-18 ℃ freezer, the ice crystals in salmon cells continued to grow. Therefore, the effect is better when the freezing time is longer than 25 min.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A low-temperature quick-freezing sleeping method for seafood is characterized by comprising the following steps: soaking seafood in the frozen sleep liquid, adjusting the temperature of the frozen sleep liquid based on a temperature curve, and quickly freezing the seafood to ensure that the diameter of ice crystals in cells of the seafood is less than 20 mu m;
the frozen sleep liquid is formed by mixing a combined liquid A, a combined liquid B and a combined liquid C;
the mixed solution A contains ethanol, sodium chloride and water;
the mixed solution B contains ethanol, water, trehalose and hydroxyethyl cellulose;
the mixed solution C contains composite phosphate and water.
2. The low-temperature quick-freezing sleep method for seafood as claimed in claim 1, which is characterized by comprising the following steps: the mixed solution A comprises, by mass, 95-40% of ethanol, 2-10% of sodium chloride and the balance of water;
the mixed solution B comprises 5-25% of water, 10-30% of trehalose, 5-20% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 2-10% of composite phosphate and the balance of water;
the composition of the frozen sleep liquid comprises, by volume percentage, 90-98% of a mixed solution A, 0.5-1% of a mixed solution B and the balance of a mixed solution C.
3. The low-temperature quick-freezing sleep method for seafood as claimed in claim 2, which is characterized by comprising the following steps: the mixed solution A comprises, by mass, 90-50% of ethanol, 3-8% of sodium chloride and the balance of water;
the mixed solution B comprises 15-20% of water, 15-25% of trehalose, 15-18% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 3-7% of composite phosphate and the balance of water;
the composition of the frozen sleep liquid comprises, by volume percentage, 95% -97% of a mixed liquid A, 0.65% -0.8% of a mixed liquid B and the balance of a mixed liquid C.
4. The low-temperature quick-freezing sleep method for seafood as claimed in claim 3, which is characterized by comprising the following steps: the mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent;
the mixed solution B comprises 18% of water, 23.4% of trehalose, 16.7% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 5.8% of composite phosphate and the balance of water;
the composition of the frozen sleep liquid comprises 96.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
5. The low-temperature quick-freezing sleep method for seafood as claimed in claim 4, which is characterized by comprising the following steps: after the seafood is captured from water, the mixed liquor C is mixed with water to wet the surface of the seafood and the temperature of the seafood is reduced within 60min, so that the central temperature of the seafood is reduced to 0-5 ℃, and the seafood is kept at 0-5 ℃ and soaked in the frozen sleep liquid;
the initial temperature of the frozen sleep liquid is-15 ℃ to-25 ℃;
the freezing time of the seafood in the frozen sleep liquid is 9min to 60 min.
6. The low-temperature quick-freezing sleep method for seafood as claimed in claim 5, which is characterized by comprising the following steps: dividing the freezing time into t1Time period, t3Time period, t3Time period and t4Period of time, wherein t1The time period is a freezing start time period t4The time period is a freezing end time period, wherein t3Greater than t1And t2，t4Greater than t1And t2；
The temperature curve is: at t1The temperature range of the frozen liquid in the time period is-10 ℃ to-15 ℃:
at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃;
at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃;
at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
7. The low-temperature quick-freezing sleep method for seafood as claimed in claim 6, which is characterized by comprising the following steps: said t is1Is 1min to 8min, t2Is 2min to 10min, t3Is 3min to 20min, t4Is 3min to 22 min.
8. The low-temperature quick-freezing sleep method for seafood as claimed in claim 7, which is characterized by comprising the following steps: said t is1Is 2min to 4min, t2Is 5min to 9min, t3Is 10min to 15min, t4Is 8min to 15 min.
9. The low-temperature quick-freezing sleep method for seafood as claimed in claim 8, which is characterized by comprising the following steps: the freezing time is 30min, t1Is 2min, t2Is 7min, t3Is 11min, t4It is 10 min.
10. The low-temperature quick-freezing sleep method for seafood as claimed in claim 9, which is characterized by comprising the following steps: the compound phosphate is a mixture of sodium caramel and sodium tripolyphosphate;
the mass ratio of the sodium caramel to the sodium tripolyphosphate is 1: 3;
wetting the surface of the seafood with 10% of mixed liquor C and 90% of water after the seafood is captured from the water in percentage by volume;
the diameter of the ice crystal in the seafood cell is less than 5 μm.
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