CN112450270A - Aquatic product rapid thawing method based on electric field synergy - Google Patents
Aquatic product rapid thawing method based on electric field synergy Download PDFInfo
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention discloses an aquatic product rapid thawing method based on electric field synergy, which comprises the following steps: (1) standing the frozen aquatic product at room temperature for 5-10 min; (2) thawing treatment by a low-temperature low-voltage electrostatic field; (3) thawing treatment of a low-temperature high-voltage electrostatic field; (4) thawing treatment of a high-temperature high-voltage electrostatic field; (5) and (5) carrying out high-temperature low-voltage electrostatic field unfreezing treatment. According to the invention, on the basis of thawing aquatic products in an electric field, a thawing method is improved, a set of method which can be applied to a factory workshop for thawing the aquatic products is explored, and in the thawing time period, the juice loss rate of the thawed aquatic products is low.
Description
Technical Field
The invention relates to a method for quickly thawing aquatic products based on electric field synergy, and belongs to the technical field of aquatic product preservation and processing.
Background
The feature of one-time and seasonal mass fishing of aquatic products makes most of the aquatic products appear in the form of frozen products in the process of preservation and circulation. Therefore, the frozen products of the aquatic products need to be thawed before subsequent processing and consumption. Thawing is the reverse process of freezing, and is the process of heating the frozen product to near freezing point (0 deg.c) to melt the solid ice crystals in the tissue into liquid water and re-absorbed by tissue cells to restore the frozen ice crystals to fresh state.
The problems of seawater fish juice loss, water retention performance reduction, protein denaturation, trace element loss, fat oxidation, microorganism growth and reproduction, sensory quality reduction and the like frequently occur in the unfreezing process. Therefore, thawing is another important factor affecting the processing quality and edible value of frozen marine fish in addition to freezing temperature, freezing manner and storage temperature.
If the time used in the thawing process of the frozen marine fish is too long, microorganisms can grow and propagate, the oxidation and decomposition effects of protease are accelerated, and aquatic products are rotten and deteriorated; if the thawing time is too short, the loss of juice and nutrient components is easily caused, and the tenderness and the edibility of the seawater fish are influenced. Therefore, the selection of an appropriate thawing mode is very important for maintaining the freshness and quality of the frozen marine fish.
The thawing modes of frozen aquatic products are mainly divided into five major categories of air thawing, water thawing, electrolytic freezing, dielectric thawing, combined thawing and the like, the currently common thawing modes mainly comprise air thawing, high-pressure still water thawing, low-frequency thawing, high-voltage electrostatic thawing, high-frequency thawing, microwave thawing, ultrasonic thawing and the like, and the influence of different thawing media, thawing rate, thawing final temperature and other conditions on the quality of the aquatic products is mainly researched.
The electrostatic field thawing is that frozen food is thawed in a high-voltage electrostatic field by using a high-voltage electric field micro-energy source to destroy the stable structure of water so that the ice layer structure is changed along with the collapse of hydrogen bonds. The thawing has great influence on the nutritional value and the quality of food, the thawing time is too long, microorganisms can propagate in large quantities, the food is deteriorated, and the thawing time is too short, so that some nutrient substances can be lost along with juice. And the electrostatic field is used as a novel unfreezing mode, and is superior to common air unfreezing in unfreezing time and unfrozen quality.
At present, a plurality of theories and researches about electrostatic field thawing have been reported, but the theories and the researches are mainly in the aspect of laboratories, and a set of methods which can be used by a practical processing thawing workshop is not formed.
Disclosure of Invention
The invention aims to solve the technical problem of providing a thawing method which is suitable for industrial workshops and has the advantages of short thawing time period, low loss rate of thawed juice of aquatic products and low energy consumption on the basis of the current electrostatic field thawing theory.
The invention provides an aquatic product quick thawing method based on electric field synergy, which comprises the following steps:
(1) standing the frozen aquatic product at room temperature for 5-10 min. Aquatic products are stored in an environment at a temperature of-18 ℃ or below, a layer of ice clothes covers the surface of the aquatic products, and researches show that the ice clothes can reduce the unfreezing effect of an electrostatic field.
(2) Low-temperature low-voltage electrostatic field thawing treatment: and (3) putting the frozen aquatic product after standing into an electrostatic field, adjusting the voltage of the electrostatic field to be 1.0-1.5KV, controlling the temperature to be-10 to-8 ℃, and treating for 5-10 min.
(3) Low-temperature high-voltage electrostatic field thawing treatment: the voltage of the electric field is adjusted to 3.0-5.5KV, the temperature is unchanged, and the processing time is 10-20 min.
Compared with the existing electric field unfreezing method, the method has the innovation that the ice crystals in the aquatic products are unfrozen in advance through the operation steps of pre-unfreezing in the electric field at low temperature of minus 10 ℃ to minus 8 ℃ and low voltage and then high voltage, so that the operation has the advantage that the juice loss rate of the unfrozen aquatic products is low.
(4) High-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of the electric field to 3.0-5.5KV, adjusting the thawing temperature to-4-0 deg.C, and treating for 5-10 min.
(5) Thawing treatment of a high-temperature low-voltage electrostatic field: the voltage of the electric field is adjusted to be 1.0-1.5KV, the unfreezing temperature is kept at-4-0 ℃ until the aquatic product is completely unfrozen.
The temperature of-4-0 ℃ is the common preservation temperature of a family, the electric field thawing is generally within the temperature range reported in the prior art, the final thawing treatment is carried out at the temperature, and the method comprises the specific steps of firstly carrying out high-voltage treatment, and damaging the stable structure of water by ice crystals in aquatic products under the action of high voltage so that the ice layer structure is changed along with the collapse of hydrogen bonds. Researches show that if the high-voltage treatment time is too long, ice crystals melt rapidly, a large amount of juice in aquatic products can be taken away, and nutrition loss is caused. The method comprises the steps of treating for 5-10min at-4-0 ℃, and then adjusting the voltage to 1.0-1.5KV until the thawing is completed.
In addition, in the prior art, if only high voltage is used for unfreezing, the energy consumption is high, and the method is not suitable for unfreezing low-value aquatic products.
Further, after the aquatic product in the step (1) is placed at room temperature and stands for 5-10min, the method also comprises the step of spraying edible glue solution on the surface of the frozen aquatic product. The edible gum solution has 2 main functions, firstly, the edible gum is mainly used as a thickening agent in the food field, can combine the water on the surface of the aquatic product and the water seeped in the body of the aquatic product, and prevents the loss of nutrient elements and water in the body. And secondly, the edible gum has electric charges under the action of an electric field, so that the thawing process of the aquatic product can be accelerated.
Preferably, the edible gum is selected from one or a mixture of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum. Furthermore, the mass fraction of the edible gelatin solution is 0.1-30%. The mass fraction of the edible gum cannot be too high, and a proper amount of the edible gum has good effect, and if the edible gum is excessive, the effect is good.
Further, the moisture absorption treatment step is provided in the electrostatic field of steps (2) to (5) of the present invention. The moisture absorption step is mainly to remove the wet air in the electrostatic field thawing process. The method is applied to a large-scale aquatic product unfreezing process in a factory workshop, a large amount of wet air is inevitably generated during unfreezing, and the air in the electrostatic field can be punctured under the action of the wet air under the action of the electric field, so that certain potential safety hazards are generated. Therefore, the invention adopts a multi-step electric field unfreezing method, the unfreezing time of high voltage is short, the voltage is not particularly high, and therefore, firstly, the invention is safe, and secondly, the energy consumption is low.
The invention sets a moisture absorption treatment step to absorb moisture in the air as much as possible, and mainly considers that the operation is easy and the cost is lower. Preferably, the present invention is implemented in two ways:
one is to place solid hygroscopic agents such as silica gel and calcium chloride in the electrostatic field.
And secondly, arranging a gas moisture absorbent in the electrostatic field. The principle of the gas moisture absorbent is that two kinds of air (dry air and humid air) with different humidity are mixed to generate a heat and mass exchange process, so that the effect of diluting and dehumidifying the humid air is achieved. The gas moisture absorbent does not need to be regenerated, has stable dehumidification performance, and is a low-cost and green moisture absorbent. The specific operation is that the high-pressure air injection takes compressed air as a refrigerant and the compressed air is injected through a high-pressure nozzle. More importantly, the flowing air can also accelerate the thawing of the aquatic products.
The research on the theory of freezing and thawing food by an electric field has been carried out in a large amount of researches and reports in the prior art, the theory is relatively perfect, the main conclusion is that the low-voltage and high-voltage electric field has a particularly good thawing effect on aquatic products, however, related researches mainly stay on the basis of theoretical researches, the popularization rate of practical industrialized thawing application is not high, firstly, the cost is high, the high-voltage electric field needs to consume a large amount of electric power, secondly, the safety problem is solved, and related journal documents report that: the thawing development of the high-voltage electrostatic field still has problems and defects so far, and the safety problem needs to be studied. There is still a risk that higher voltages are required in the high voltage electrostatic field. If the environment humidity is too high, the air in the electrostatic field can be punctured, and certain potential safety hazards are caused.
The invention has the beneficial effects that:
according to the invention, on the basis of thawing aquatic products in an electric field, a thawing method is improved, a set of method which can be applied to a factory workshop for thawing the aquatic products is explored, and in the thawing time period, the juice loss rate of the thawed aquatic products is low.
Detailed Description
Example 1
The embodiment provides a method for quickly thawing aquatic products based on electric field synergy, which comprises the following steps:
(1) standing the frozen aquatic product at room temperature for 10 min.
(2) Low-temperature low-voltage electrostatic field thawing treatment: putting the frozen aquatic product after standing into an electrostatic field, adjusting the voltage of the electrostatic field to 1.0KV, controlling the temperature to-8 ℃, and treating for 10 min;
(3) low-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of an electric field to 5.5KV, keeping the temperature unchanged, and treating for 10 min;
(4) high-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of the electric field to 3.0KV, adjusting the thawing temperature to-4 ℃, and processing for 10 min;
(5) thawing treatment of a high-temperature low-voltage electrostatic field: the electric field voltage is adjusted to 1.0KV, and the thawing temperature is kept at-4 ℃ until the aquatic product is completely thawed.
Meanwhile, the moisture absorption treatment step is arranged in the electrostatic field in the steps (2) to (5). The specific moisture absorption step is to arrange a gas moisture absorbent. The gas moisture absorbent is formed by jetting compressed air as a refrigerant through a high-pressure nozzle by high-pressure jet.
Example 2
The embodiment provides a method for quickly thawing aquatic products based on electric field synergy, which comprises the following steps:
(1) standing the frozen aquatic product at room temperature for 10 min.
(2) Low-temperature low-voltage electrostatic field thawing treatment: putting the frozen aquatic product after standing into an electrostatic field, adjusting the voltage of the electrostatic field to 1.0KV, controlling the temperature to-8 ℃, and treating for 10 min;
(3) low-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of an electric field to 5.5KV, keeping the temperature unchanged, and treating for 10 min;
(4) high-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of the electric field to 3.0KV, adjusting the thawing temperature to-4 ℃, and processing for 10 min;
(5) thawing treatment of a high-temperature low-voltage electrostatic field: the electric field voltage is adjusted to 1.0KV, and the thawing temperature is kept at-4 ℃ until the aquatic product is completely thawed.
And (2) after the aquatic product in the step (1) is placed at room temperature and stands, spraying edible glue solution on the surface of the frozen aquatic product. The edible gum is selected from agar, and the mass fraction is 1%.
Meanwhile, the moisture absorption treatment step is arranged in the electrostatic field in the steps (2) to (5). The specific moisture absorption step is to arrange a gas moisture absorbent. The gas moisture absorbent is formed by jetting compressed air as a refrigerant through a high-pressure nozzle by high-pressure jet.
Example 3 thawing experiment control of large yellow croaker
1. The experimental fish: the fresh large yellow croaker is purchased from seafood wholesale market in Wenzhou city, and fresh and alive individuals with uniform body state, bright color and full spirit are selected, the weight of the large yellow croaker is between 450 and 500g, and the purchased large yellow croaker is not subjected to cold freezing treatment.
Freezing in a freezing refrigerator at-18 deg.C, storing for 30 days, and taking out for thawing experiment.
2. Experiment design: the experiment is divided into 4 groups, and the preservation treatment method of each group is as follows:
a first group: thawing was performed according to the method provided in example 1.
Second group: thawing was performed according to the method provided in example 2.
Third group: the frozen large yellow croaker is placed in an environment with the temperature of-4 ℃ and is unfrozen by keeping the voltage of 1.0 KV.
And a fourth group: the frozen large yellow croaker is placed in an environment with the temperature of-4 ℃ and is unfrozen by keeping the voltage of 3.0 KV.
And a fifth group: and naturally thawing the frozen large yellow croaker at-4 ℃.
Inserting a k-type galvanic couple thermometer probe into the center position of the fish body, measuring the temperature by using a temperature measuring instrument, and taking the central temperature of the fish meat reaching minus 4 ℃ as a thawing end point.
3. Main instruments for experiments:
the main apparatus of this example is a multifunctional electrostatic freezing/thawing tester, manufactured by deflos technologies, ltd, taiwan.
With the first four groups of treated samples requiring the electrostatic function to be turned on. The fifth group only starts the refrigeration function.
4. Results of the experiment
1. Comparison of thawing time
| Numbering | First group | Second group | Third group | Fourth group | Fifth group |
| Time (min) | 176 | 183 | 267 | 165 | 430 |
From the above results, it can be seen that the time required for the fourth group of high voltage electrostatic field to thaw was shorter than that of the other control group, mainly because the high voltage electrostatic field can thaw to reach the maximum ice crystal growth zone faster and pass through the maximum ice crystal growth zone faster, thereby speeding up the thawing. The fourth group of high-voltage electrostatic fields has less obvious time for unfreezing compared with the first group and the second group.
2. Determination of thawing loss Rate
The thawing end point is the central temperature of the fillet is minus 4 ℃, the fish body is taken out after thawing is finished, the weight weighed by removing the surface moisture by using filter paper is the thawed mass, and the thawing loss rate calculation formula is as follows:
thawing loss ratio (%) [ mass of fish before thawing (g) -mass of fish after thawing (g) ]/mass of fish before thawing (g) × 100
| Numbering | First group | Second group | Third group | Fourth group | Fifth group |
| Thawing loss Rate (%) | 4.98 | 4.36 | 8.26 | 7.19 | 14.15 |
3. Volatile basic nitrogen (TVB-N) determination scale
Volatile basic nitrogen (TVB-N) is a basic nitrogen-containing volatile substance generated by decomposition of proteins and non-protein compounds in aquatic products under the action of endogenous enzymes and microorganisms, has odor and is an important index for evaluating freshness of aquatic products, the TVB-N value reflects the degree of volatile ammonia, dimethylamine, trimethylamine and the like generated by decomposition of proteins and non-protein substances thereof under the action of endogenous enzymes and microorganisms, and the lower the content of TVB-N, the higher the freshness of a sample is generally considered. Detection is carried out according to GB5009.228-2016 (determination of volatile basic nitrogen in national food safety standards). According to the semi-micro Kjeldahl nitrogen determination principle, an automatic Kjeldahl nitrogen determination method is adopted for determination.
The TVB-N value measured after unfreezing of the unfrozen large yellow croaker is as follows:
| numbering | First group | Second group | Third group | Fourth group | Fifth group |
| TVB-N value (mg/100g) | 4.3 | 3.5 | 6.6 | 3.3 | 13.5 |
The increase of the TVB-N value is mainly the action of enzyme and bacteria, and the high-voltage electrostatic field can inhibit or kill the bacteria, influence the growth and metabolism of the bacteria and inhibit the propagation of the bacteria; the activity of enzyme can be changed by the high-voltage electrostatic field, so that various metabolic functions and biochemical reactions are inhibited; the TVB-N value of the fourth group of high voltage electrostatic field treatment is relatively low. The TVB-N value of the large yellow croaker treated by the low voltage in the third group is higher than that in the third group. Compared with the fourth group, the processing methods of the 2 groups in the embodiment of the invention have small difference and no significant difference.
4. Texture analysis
Taking the back muscle of each group of thawed large yellow croaker fillets, cutting the muscles into cubes with the size of 1.5 multiplied by 1.5cm, and carrying out texture analysis on the cubes by adopting a QTS-25 type professional texture analyzer under the measurement conditions: the diameter of the probe is 2mm, the testing force is 5g, the descending speed is 0.5mm/s, the measuring distance of the probe is 3mm, and the following data indexes are read: hardness (g), elasticity (mm), and chewiness (mJ).
In addition, fresh large yellow croakers purchased from the market and not subjected to freezing treatment are taken for texture comparison test.
| Numbering | First group | Second group | Third group | Fourth group | Fifth group | Fresh large yellow croaker not subjected to freezing treatment |
| Hardness (g) | 80.8 | 92.3 | 89.6 | 90.5 | 56.8 | 98.6 |
| Elasticity (mm) | 2.93 | 3.21 | 2.68 | 2.46 | 1.38 | 3.87 |
| Chewiness (mJ) | 1.63 | 1.82 | 1.62 | 1.38 | 0.95 | 1.98 |
From the texture result, the indexes of the groups 1-4 which are subjected to electric field unfreezing treatment are obviously better than those of the group five which are naturally unfrozen. The first and second sets of indices treated by the embodiments of the present invention are superior to the third and fourth sets that were treated with only the electric field. The possible reason is that the physical properties of the muscles of the large yellow croaker are slightly changed due to the pure continuous single electric field treatment, but the physical characteristics of the large yellow croaker can be retained to the maximum extent by converting the electric field intensity for many times and adding other thawing means by the treatment method provided by the embodiment 1-2, and the influence of the thawing treatment on the taste of the large yellow croaker is reduced.
Claims (8)
1. An aquatic product rapid thawing method based on electric field synergy is characterized by comprising the following steps:
(1) standing the frozen aquatic product at room temperature for 5-10 min;
(2) low-temperature low-voltage electrostatic field thawing treatment: putting the frozen aquatic product after standing into an electrostatic field, adjusting the voltage of the electrostatic field to 1.0-1.5KV, controlling the temperature to-10-8 ℃, and treating for 5-10 min;
(3) low-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of the electric field to 3.0-5.5KV, keeping the temperature unchanged, and treating for 10-20 min;
(4) high-temperature high-voltage electrostatic field thawing treatment: adjusting the voltage of the electric field to 3.0-5.5KV, adjusting the unfreezing temperature to-4-0 ℃, and treating for 5-10 min;
(5) thawing treatment of a high-temperature low-voltage electrostatic field: the voltage of the electric field is adjusted to be 1.0-1.5KV, the unfreezing temperature is kept at-4-0 ℃ until the aquatic product is completely unfrozen.
2. The method for rapidly thawing the aquatic product based on the electric field synergy according to claim 1, wherein the surface of the frozen aquatic product is sprayed with edible gelatin solution after the aquatic product in the step (1) is placed at room temperature and is kept still for 5-10 min.
3. An aquatic product quick thawing method based on electric field synergy according to claim 2, wherein the edible gum is selected from one or a mixture of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum.
4. The aquatic product rapid thawing method based on electric field synergy according to claim 2, wherein the mass fraction of the edible gelatin solution is 0.1-30%.
5. The method for rapidly thawing aquatic products based on electric field synergy according to claim 1, wherein a moisture absorption treatment step is provided in the electrostatic field in steps (2) - (5).
6. The method for rapidly thawing aquatic products based on electric field synergy according to claim 5, wherein the moisture absorption step is placing a solid moisture absorbent in an electrostatic field.
7. The method for rapidly thawing aquatic products based on electric field synergy according to claim 1, wherein the moisture absorption step is to provide a gas moisture absorbent.
8. The aquatic product rapid thawing method based on electric field synergy according to claim 7, wherein the gas moisture absorbent is high-pressure air injection and takes compressed air as a refrigerant, and the compressed air is injected through a high-pressure nozzle.
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