CN112400973B - Aquatic product rapid freezing method based on electric field cooperation - Google Patents
Aquatic product rapid freezing method based on electric field cooperation Download PDFInfo
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- CN112400973B CN112400973B CN202011236588.2A CN202011236588A CN112400973B CN 112400973 B CN112400973 B CN 112400973B CN 202011236588 A CN202011236588 A CN 202011236588A CN 112400973 B CN112400973 B CN 112400973B
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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
- A23B4/07—Thawing subsequent to freezing
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
Abstract
The invention discloses an aquatic product quick freezing method based on electric field cooperation, which comprises the following steps: (1) preparing fluidized ice slurry; (2) Spreading the prepared fluidized ice slurry at the bottom of a foam box, and placing the aquatic products preserved at the ice temperature on the fluidized ice slurry according to the fish with the ice layer; (3) low voltage ice temperature treatment; (4) high voltage freezing treatment; (5) freezing and storing for a long time. The invention adopts a method of combining freezing with an electric field to obtain the freezing method with low freezing cost and good preservation effect, and the granularity of ice crystals in aquatic products is smaller, and the quantity of ice crystals is smaller than that of ice crystals in ordinary freezing.
Description
Technical Field
The invention relates to an aquatic product quick freezing method based on electric field cooperation, and belongs to the technical field of aquatic product preservation and processing.
Background
Freezing is one of the most widely used food preservation methods, and can preserve food for a long period of time. The quick-freezing can keep the quality, taste and nutrition of the food to the greatest extent, wherein the stage of forming the ice crystals has the greatest influence on the quality of the food, and the ice crystals formed by the quick-freezing are thin and have small damage to cell tissues, and the outflow of juice after thawing is less and the freshness is high. In terms of food freezing methods, the quick-freezing technology mainly comprises blast freezing, contact freezing, liquefied gas spraying freezing, immersion freezing and the like. Depending on the type of frozen product, different quick-freezing techniques are required to achieve the optimal freezing effect.
The aquatic product has the characteristics of low fat and high protein, is an indispensable important component in reasonable dietary structure, and becomes an important source for people to ingest animal protein. Among them, the aquatic products such as fish, shrimp, crab, etc. have a good quality and a unique flavor, and are popular among consumers. The freshness of the aquatic products is the most important quality index, which is the main factor for determining the price, and the aquatic products are easy to spoil and deteriorate, so that the application of the fresh-keeping technology of the aquatic products must be enhanced. The aquatic products are rich in nutrients, but are rich in a large amount of water, so that the aquatic products are extremely easy to rot, and a large amount of fishery products are degraded or even spoiled due to the fresh-keeping problem in the transportation or storage process every year. In addition, as the marine fishery resources of China are increasingly deficient, and the demand of people for the aquatic products is increasingly increased, the marine fishery of China has to expand the boat shape, and the development of the offshore fishery gradually progresses to the ocean, so that the development of the ocean fishery not only requires the increase of the production quantity, but also requires the maintenance of the quality and the delicate flavor of the fish products as much as possible for a long time, so that the requirements of a large number of varieties can be met, and the purpose of improving the benefit of the fishery is further achieved. Thus, the problem of preserving fish is always plagued by the development of the marine fishing industry.
At present, the preservation of fishery products of aquatic products mainly adopts a low-temperature refrigeration freezing method, and 3 temperature zones of refrigeration at 0-4 ℃, refrigeration at minus 4-minus 1 ℃ and refrigeration at minus 40-minus 18 ℃ are generally selected. The refrigerating fresh-keeping period with higher temperature is usually short, and can be maintained for only a few days, and the fresh-keeping period of low-temperature freezing is long, but long-term low-temperature freezing can cause unpredictable protein denaturation of the aquatic products, degradation of water holding capacity, loss of juice after thawing and other quality degradation, so that the freshness and delicacy of the aquatic products are greatly reduced. Due to its special physiological characteristics, aquatic products are one of the most commonly used products for freezing treatment in the food field.
The temperature of 18 ℃ below zero is the optimal temperature for freezing and preserving the aquatic products. The earliest method for freezing the aquatic products is direct freezing, namely, the aquatic products are directly placed in an environment of minus 18 ℃ and slowly frozen. However, the stage of ice crystal formation at 0 to-5 ℃ is known as the maximum ice crystal formation zone. In this process, the temperature degradation is very slow, extracellular water crystallizes first, causing the extracellular solution concentration to increase, so that intracellular water continuously permeates out of the cell and continues to solidify, and finally larger ice crystals are formed in the extracellular space. The cells are deformed or broken due to the extrusion of ice crystals, the tissue structure of the food is damaged, the juice loss rate is increased after thawing, the original appearance and freshness of the food can not be maintained, the quality is obviously reduced, and the preservation of the aquatic products is extremely unfavorable.
The traditional refrigerator has low freezing speed, larger ice crystal formation and larger influence on the quality of fish, shrimp, crab and the like. Immersion freezing is rapid in heat transfer, but it also causes formation of ice crystals of a certain size to destroy the tissue. Ice crystal formation adversely affects the texture of the seafood, and hardness, tackiness, elasticity, and recovery after thawing are reduced. The ice crystals can damage muscle fibers and cells, and meanwhile, the thawing water loss rate and the boiling water loss rate are improved, so that the quality of the aquatic products is affected. Therefore, the research on the method for reducing the formation of ice crystals in the freezing process of the aquatic products is of great significance in maintaining the quality of the aquatic products and improving the edible value and the economic value.
The application of electric fields in the field of food freezing is described in detail in research progress of ice crystal morphology and auxiliary freezing method of quick-frozen foods. In recent years, electric fields have been widely studied in the field of food freezing. Unlike high pressure to increase supercooling, the electric field primarily affects the nucleation rate of ice crystals to aid in freezing. Under the condition of an electrostatic field, polar water molecules rotate, the trend of alignment with the direction of the electrostatic field is presented, and the water molecules distributed along the direction of the electrostatic field by the electric dipole moment are most stable. Orlowska et al, in a study of high voltage DC electrostatic field control ice crystal nucleation, indicated that as the ice crystal nucleation temperature increases with increasing voltage, the mechanism of electric field assisted freezing is a decrease in free energy due to the reorientation of water molecules and the formation of more ordered cluster structures, but this mechanism needs further verification by experimentation. Saidh et al also states that electrostatic fields increase ice crystal nucleation temperatures, but as the electrostatic field strength is further increased, the ice crystal nucleation temperature decreases. The optimal electric field strength for electric field assisted freezing varies from food to food, and it is also necessary to separately study the optimal conditions for obtaining various foods. Mok et al combine the pulsed electric field with the magnetic field for food freezing, promote the formation of ice crystals of smaller size under the combined action of the pulsed electric field and the magnetic field, and obviously shorten the phase change time. The electrostatic field can not only control the nucleation temperature of ice crystals, but also improve the quality of frozen products, and is a promising auxiliary freezing mode.
Disclosure of Invention
The invention aims to solve the technical problem of providing the rapid freezing method for the aquatic product, which has the advantages of low freezing cost, long freezing preservation time, small granularity of ice crystals in the aquatic product body and high quality after thawing.
The invention discloses an electric field cooperation-based aquatic product quick freezing method, which comprises the following steps:
(1) Preparing 1.5-4.5% saline solution, and preparing fluidized ice slurry from the prepared saline solution by using a fluidized ice machine.
(2) Spreading the prepared fluidized ice slurry at the bottom of a foam box, placing the aquatic products stored at the ice temperature on the ice slurry according to the fish with the ice layer, wherein the ice thickness at the bottom of the foam box is 2-5cm, each layer of ice covering the surface of the fish body is 2-3cm, the volume ratio of the ice to the fish body is 0.5-1:1, and the fluidized ice is used for completely embedding the fish body and isolating oxygen.
(3) Low voltage ice temperature treatment: placing the foam box in an electrostatic refrigerating machine, wherein the electric field voltage is 1.0-2.5KV, the temperature is adjusted to-10 to-13 ℃, and the treatment time is 2-8h.
The invention and the improvement of the prior art lie in that the aquatic products are pretreated by a low-voltage electric field, on one hand, a layer of ice coat is formed on the surface of the aquatic products together with the preservative, so that the problem of weight loss and dry consumption of the aquatic products in the freezing process is solved.
The invention pre-cools the aquatic product by using the fluidization ice slurry, and the pre-freezing temperature is selected to be-10 to-13 ℃ at the same time of pre-cooling, the temperature is lower than the conventional refrigeration temperature, the temperature of the fluidization ice temperature is higher than the conventional refrigeration temperature, and the low-voltage electric field treatment is carried out at the temperature, so that the obvious effect of the low-voltage electric field treatment can be achieved.
(4) High-voltage freezing treatment: and (3) adjusting the electric field voltage of the electrostatic refrigeration machine in the step (4) to 4.0-6.5 KV, adjusting the temperature to-18 to-20 ℃ and the treatment time to 10-50min.
After the treatment of the low-voltage electric field, the temperature is regulated to-18 ℃ for short-time high-voltage electric field treatment, and the temperature is the most common temperature for freezing, so that the ice crystals formed in the aquatic product body are durable and cannot change in the later preservation process, and the quality of the aquatic product is not affected.
(5) Freezing and preserving for a long time: the aquatic product subjected to electric field freezing treatment in the step (5) is placed in a freezing environment, so that the aquatic product can be stored for a long time.
Preferably, the fresh aquatic products (fish and shrimp) are put into preservative solution for soaking for 10-15min before being pre-cooled by the fluidized ice slurry.
Preferably, the preservative is composed of Xanthomonas polysaccharide, guar gum and sodium alginate, wherein the mass ratio of the Xanthomonas polysaccharide to the guar gum to the sodium alginate is 1-10:1-3:1. The preservative has the functions of volatilizing internal moisture, delaying fat oxidation and inhibiting microorganism growth to prolong the shelf life of fish bodies, and is easy to ionize and charge during the later electric field treatment to act together with an electric field, so that the moisture in the aquatic products can increase the nucleation temperature of ice crystals and reduce the particle size of the ice crystals.
Further, based on the same principle and purpose, the research shows that when the fluidized ice slurry is prepared in the step (1), sodium alginate with the mass fraction of 0.5-5% is added, and in electric field freezing, the sodium alginate in the fluidized ice slurry is easily ionized to charge and acts together with an electric field, so that the water in the aquatic product body increases the nucleation temperature of ice crystals, frozen ice crystals in the aquatic product pass through the largest ice crystal generation zone more quickly, and the particle size of the ice crystals is reduced.
Sodium alginate is a byproduct after iodine and mannitol are extracted from kelp or gulfweed of brown algae, and the molecule of the sodium alginate is formed by connecting beta-D-mannuronic acid (beta-D-mannuronic acid, M) and alpha-L-guluronic acid (alpha-L-guluronic acid, G) according to a (1- & gt 4) bond, and is a natural polysaccharide, and Xanthomonas polysaccharide (xanthan) and guar gum are also natural polysaccharides.
Further, in the high-voltage freezing treatment in the step (5), carbon dioxide and nitrogen are filled into the freezing machine. The volume ratio of carbon dioxide to nitrogen was 75:25. The modified atmosphere preservation is also a common preservation and refrigeration method in the field, and the invention can also select to charge preservation gas during high-pressure treatment, and the modified atmosphere in the field is a combination of carbon dioxide and nitrogen. In order to improve the economy of the freeze preservation, the modified atmosphere method can be selected.
In the prior art, the method is mainly focused on electric field assisted ice temperature preservation (-1+/-1 ℃), and the electric field assisted freezing (-18 ℃ or below) is particularly researched to be less.
The current frozen aquatic products are mainly frozen at the temperature of minus 30 ℃ to ensure that food passes through the largest ice crystal formation zone within 30min, the center temperature is below minus 18 ℃ after the freezing is finished, and the specification of the formed ice crystals is about 100 mu m. The quick freezing mode at the temperature of minus 30 ℃ has higher requirements on a cold storage and refrigeration equipment, and has poorer refrigeration economy.
Regarding the research of the freezing theory of electric fields for foods, a great number of researches and reports exist in the prior art, the theory is perfect, the main conclusion is that the high-voltage electric field has a particularly good effect on the preservation of aquatic products, but the related researches mainly stay on the basis of the theoretical researches, the actual industrialized preservation application popularization rate is not high, firstly, the cost problem is solved, the high-voltage electric field needs to consume a great deal of electric power, the time required to be processed by the high-voltage electric field is often more than ten hours, unless the fish with high economic value is preserved, the method for freezing and preserving the high-voltage electric field is not feasible for common aquatic products, secondly, the safety problem is solved, and the related journal literature reports: the development of thawing of high-voltage electrostatic field has problems and defects so far, and the safety problem is to be studied. Because of the high voltages required in high voltage electrostatic fields, there is also a certain risk. If the ambient humidity is too high, the air in the electrostatic field may be broken down, with a certain potential safety hazard. In addition, whether the operation has influence on human bodies or not under the condition of high-voltage electrostatic field is still to be researched, and the high-voltage electrostatic refrigerator is already applied to thawing meat in Japan, so that the high-voltage electrostatic fresh-keeping is safe and reliable, but more researches are needed for domestic application. "
In addition, the aquatic products are put into a freezing environment for freezing, and the electric field is assisted for freezing, so that the granularity improvement of ice crystals is not particularly improved, and the quality degradation such as protein denaturation, water holding capacity reduction, juice loss after thawing and the like still occurs after long-term freezing preservation, so that the freshness and the delicacy of the aquatic products are reduced. In addition, the preservation method of the refrigeration auxiliary electric field generally needs to apply the electric field for a long time, and has high cost, which is also a main factor for greatly limiting the refrigeration method. The invention is based on the existing research theory, and explores a method with small ice crystal nucleation and low freezing cost in aquatic products.
The invention has the beneficial effects that:
in the technical field of freezing and preserving aquatic products, reducing the granularity of ice crystals in the aquatic products is an important index for preserving the aquatic products, and the freezing method with low freezing cost and good preservation effect is obtained by adopting a freezing and electric field combined method.
Drawings
FIG. 1 is a microstructure of a freezing experiment of large yellow croaker of example 3.
Fig. 2 is a frozen experimental microstructure observation of the weever of example 4.
Detailed Description
Example 1
The aquatic product rapid freezing method based on electric field cooperation provided by the embodiment comprises the following steps:
(1) Preparing a saline solution with the concentration of 3%, and preparing fluidized ice slurry from the prepared saline solution by using a fluidized ice machine;
(2) Spreading the prepared fluidized ice slurry at the bottom of a foam box, placing the aquatic products stored at the ice temperature on the fluidized ice slurry according to the fish with the ice layer, wherein the ice thickness at the bottom of the foam box is 5cm, each layer of ice covering the surface of the fish body is 3cm, the volume ratio of the ice to the fish is 1:1, and the fluidized ice is required to completely embed the fish body to isolate oxygen;
(3) Low voltage ice temperature treatment: placing the foam box in an electrostatic refrigerating machine, wherein the electric field voltage is 1.5KV, the temperature is adjusted to-2 ℃, and the treatment time is 2 hours;
(4) High-voltage freezing treatment: adjusting the electric field voltage of the electrostatic refrigeration machine in the step (4) to 4.0 and KV, adjusting the temperature to-18 ℃ and treating for 20min;
(5) Freezing and preserving for a long time: the aquatic product subjected to electric field freezing treatment in the step (5) is placed in a freezing environment, so that the aquatic product can be stored for a long time.
Example 2
The aquatic product rapid freezing method based on electric field cooperation provided by the embodiment comprises the following steps:
(1) Preparing a saline solution with the concentration of 3%, and preparing fluidized ice slurry from the prepared saline solution by using a fluidized ice machine;
(2) Spreading the prepared fluidized ice slurry at the bottom of a foam box, placing the aquatic products stored at the ice temperature on the fluidized ice slurry according to the fish with the ice layer, wherein the ice thickness at the bottom of the foam box is 5cm, each layer of ice covering the surface of the fish body is 3cm, the volume ratio of the ice to the fish is 1:1, and the fluidized ice is required to completely embed the fish body to isolate oxygen;
(3) Low voltage ice temperature treatment: placing the foam box in an electrostatic refrigerating machine, wherein the electric field voltage is 1.5KV, the temperature is adjusted to-2 ℃, and the treatment time is 2 hours;
(4) High-voltage freezing treatment: adjusting the electric field voltage of the electrostatic refrigeration machine in the step (4) to 4.0 and KV, adjusting the temperature to-18 ℃ and treating for 20min;
(5) Freezing and preserving for a long time: the aquatic product subjected to electric field freezing treatment in the step (5) is placed in a freezing environment, so that the aquatic product can be stored for a long time.
And (5) soaking the aquatic products in the preservative solution for 10min for pretreatment. The antistaling agent is composed of Xanthomonas polysaccharide, guar gum and sodium alginate with a mass ratio of 2:1:1.
When the fluidized ice slurry is prepared in the step (1), sodium alginate with the mass fraction of 2% is added, and in electric field freezing, the sodium alginate in the fluidized ice slurry is easily ionized to charge and acts together with the electric field, so that the water in the aquatic product body increases the nucleation temperature of the ice crystals, the frozen ice crystals in the aquatic product more quickly pass through the maximum ice crystal generation zone, and meanwhile, the particle size of the ice crystals is reduced.
Example 3 frozen experimental control of Large yellow croaker
1. Experimental fish: fresh large yellow croaker is purchased from the seafood wholesale market in the wenzhou market, and fresh and alive individuals with uniform morphology, bright color and full spirit are selected.
2. Experiment design: the experiment is divided into 4 groups, and the fresh-keeping treatment method of each group is as follows:
a first group: the cryopreservation was performed as provided in example 1. And (5) closing an electric field after high-voltage freezing treatment, and keeping the temperature at-18 ℃.
Second group: the cryopreservation was performed as provided in example 2. And (5) closing an electric field after high-voltage freezing treatment, and keeping the temperature at-18 ℃.
The difference between the treatments of example 1 and example 2 is that example 2 is pre-treated with a preservative and sodium alginate is added to the fluidized ice slurry.
Third group: directly starting freezing by the high voltage freezing treatment in the step (4) of the example 1, adjusting the electric field voltage to 4.0 and KV, adjusting the temperature to-18 ℃ and the treatment time to 140min; and (5) closing an electric field after high-voltage freezing treatment, and keeping the temperature at-18 ℃.
Fourth group: directly storing large yellow croaker in-18deg.C freezing environment.
3. Main instrument for experiments:
the main instrument of this example is a multifunctional static freezing tester manufactured by Difos technology Co., ltd.
Wherein the first group and the second group need to turn on the electrostatic function, and the third group of samples only turn on the freezing function.
After 90 days of freezing, the sample was taken out and subjected to microstructure observation.
4. Microstructure observation
And (3) taking the muscle tissue of the large yellow croaker, cutting the muscle tissue into cuboid blocks with the size of 1 mm multiplied by 1 multiplied by mm multiplied by 2 mm, and immediately fixing the cuboid blocks. Firstly, placing the mixture into 2.5% glutaraldehyde to fix more than 2h, taking out the mixture, rinsing the mixture with phosphoric acid buffer solution, then placing 1% osmium acid fixing solution into the mixture to fix the mixture for 1-2 h, rinsing the mixture with the buffer solution for 20min after fixing is finished, and dehydrating the mixture; adopting a gradient dehydration method, firstly placing 70% acetone for dehydration for 15min, then sequentially placing 80% acetone for 15min, 90% acetone for 15min and 100% acetone for 10min (secondary); placing the dehydrated tissue blocks in an epoxy resin embedding agent for soaking, then placing the tissue blocks in an oven for drying, and placing the tissue blocks in the oven at the temperature of 45 ℃ for more than 12 h; ultra-thin sections, staining, and microscopic structure observation under a transmission electron microscope.
5. The transmission electron microscope pictures of the muscle fibers of the large yellow croaker treated in different freezing modes are shown in fig. 1, and graphs A-D respectively show the experimental results of the first to fourth groups.
By observing the pattern of the large yellow croaker loom in the 4-group freezing treatment method in fig. 1, it can be obviously seen that the electric field assisted freezing mode has small granularity of ice crystals in the tissue mechanism and the tissue mechanism is more complete. In panel D, the cell gap in fish meat is greatest and ice crystal destruction is most severe.
Graph C shows a direct electric field freezing mode, wherein the number and the range of ice crystal particles are larger than those of graph A and graph B, and the improved freezing mode has better effect by adopting the invention, and the number and the particle size of the ice crystal particles in graph B are smaller than those in graph A.
Example 4 freezing experiment control of weever
1. Experimental fish: fresh weever is purchased from the seafood wholesale market in the wenzhou market, and fresh and alive individuals with uniform morphology, bright color and full spirit are selected.
2. Experiment design: the experiment is divided into 4 groups, and the fresh-keeping treatment method of each group is as follows:
a first group: the cryopreservation was performed as provided in example 1. And (5) closing an electric field after high-voltage freezing treatment, and keeping the temperature at-18 ℃.
Second group: the cryopreservation was performed as provided in example 2. And (5) closing an electric field after high-voltage freezing treatment, and keeping the temperature at-18 ℃.
The difference between the treatments of example 1 and example 2 is that example 2 is pre-treated with a preservative and sodium alginate is added to the fluidized ice slurry.
Third group: directly starting freezing by the high voltage freezing treatment in the step (4) of the example 1, adjusting the electric field voltage to 4.0 and KV, adjusting the temperature to-18 ℃ and the treatment time to 140min; and (5) closing an electric field after high-voltage freezing treatment, and keeping the temperature at-18 ℃.
Fourth group: directly storing large yellow croaker in-18deg.C freezing environment.
3. Main instrument for experiments:
the main instrument of this example is a multifunctional static freezing tester manufactured by Difos technology Co., ltd.
Wherein the first group and the second group need to turn on the electrostatic function, and the third group of samples only turn on the freezing function.
After 90 days of freezing, the sample was taken out and subjected to microstructure observation.
4. Microstructure observation
And (3) taking the muscle tissue of the large yellow croaker, cutting the muscle tissue into cuboid blocks with the size of 1 mm multiplied by 1 multiplied by mm multiplied by 2 mm, and immediately fixing the cuboid blocks. Firstly, placing the mixture into 2.5% glutaraldehyde to fix more than 2h, taking out the mixture, rinsing the mixture with phosphoric acid buffer solution, then placing 1% osmium acid fixing solution into the mixture to fix the mixture for 1-2 h, rinsing the mixture with the buffer solution for 20min after fixing is finished, and dehydrating the mixture; adopting a gradient dehydration method, firstly placing 70% acetone for dehydration for 15min, then sequentially placing 80% acetone for 15min, 90% acetone for 15min and 100% acetone for 10min (secondary); placing the dehydrated tissue blocks in an epoxy resin embedding agent for soaking, then placing the tissue blocks in an oven for drying, and placing the tissue blocks in the oven at the temperature of 45 ℃ for more than 12 h; ultra-thin sections, staining, and microscopic structure observation under a transmission electron microscope.
5. The results of the transmission electron microscopy of the weever muscle fibers treated in different freezing modes are shown in fig. 2, and graphs A-D respectively show the experimental results of the first group to the fourth group.
By observing the weaving pattern of the weever group in the 4-group freezing treatment method in fig. 2, the result is the same as that of the embodiment 3, and the electric field is added to assist the freezing mode, so that the granularity of ice crystals formed in the weever body is small, more regular and more complete in organization. And the improved freezing mode of example 2 is more remarkable than that of example 1.
Claims (3)
1. The aquatic product rapid freezing method based on electric field cooperation is characterized by comprising the following steps:
(1) Preparing a saline solution with the concentration of 1.5-4.5%, and preparing fluidized ice slurry from the prepared saline solution by using a fluidized ice machine;
(2) Spreading the prepared fluidized ice slurry at the bottom of a foam box, placing the aquatic products stored at the ice temperature on the fluidized ice slurry according to the fish with the ice layer, wherein the ice thickness at the bottom of the foam box is 2-5cm, each layer of ice covering the surface of the fish body is 2-3cm, the volume ratio of the ice to the fish is 0.5-1:1, and the fish body is completely embedded by the fluidized ice to isolate oxygen; wherein, the aquatic products are firstly soaked in preservative solution for 10-15min for pretreatment; the preservative is composed of Xanthomonas polysaccharide, guar gum and sodium alginate, wherein the mass ratio of the Xanthomonas polysaccharide to the guar gum to the sodium alginate is 1-10:1-3:1;
(3) Low voltage ice temperature treatment: placing the foam box in an electrostatic refrigerating machine, wherein the electric field voltage is 1.0-2.5KV, the temperature is adjusted to be-2 to-5 ℃, and the treatment time is 1-8h;
(4) High-voltage freezing treatment: adjusting the electric field voltage of the electrostatic refrigeration machine in the step (3) to 4.0-6.5 KV, adjusting the temperature to-18 to-20 ℃ and the treatment time to 20-50min;
(5) Freezing and preserving for a long time: the aquatic product subjected to electric field freezing treatment in the step (4) is placed in a freezing environment, so that the aquatic product can be stored for a long time.
2. The method for quick freezing aquatic products according to claim 1, wherein in the step (4), the high voltage freezing treatment is performed by charging carbon dioxide and nitrogen gas into the freezing machine.
3. The method of claim 2, wherein the volume ratio of carbon dioxide to nitrogen is 75:25.
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| CN109275703A (en) * | 2018-09-25 | 2019-01-29 | 温州科技职业学院 | Fluidize the preservation method that ice pre-cooling combines biological ice temperature |
| CN109275702A (en) * | 2018-09-29 | 2019-01-29 | 温州科技职业学院 | Antistaling agent for aquatic product bio ice temperature |
| AU2020101923A4 (en) * | 2020-08-21 | 2020-10-01 | Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences | Method for assisting short-term frozen storage of livestock and poultry meat by using low-voltage electrostatic field and product thereof |
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