CN113812454A - Frozen sleep technology for fresh shrimps - Google Patents
Frozen sleep technology for fresh shrimps Download PDFInfo
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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
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A freeze-sleeping process for fresh shrimp includes such steps as immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns, and includes 3 steps. The frozen sleep liquid is formed by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C; the mixed solution A contains ethanol, sodium chloride and water; the mixed solution B contains ethanol, water, trehalose, tannin and hydroxyethyl cellulose; the mixed solution C contains radix Stephaniae Cepharanthae and extract, ethanol and water. The freeze-sleeping liquid used in the freeze-sleeping process disclosed by the invention mainly adopts ethanol, so that the freeze-sleeping liquid can be prevented from freezing at low temperature, meanwhile, the freeze denaturation of proteins of fresh shrimps is prevented through the synergistic anti-freezing function of trehalose, hydroxyethyl cellulose tannin and the winter pink potato extract, and meanwhile, the winter pink potato extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation, so that the flavor and the nutrition are ensured.
Description
Technical Field
The invention relates to the technical field of fresh shrimp freezing, in particular to a fresh shrimp frozen sleep process.
Background
The freeze-sleep technology is characterized in that low-temperature and ultralow-temperature technologies are utilized, freezing liquid is used as a refrigerant to directly contact with a frozen object, the frozen object such as aquatic products, meat, fruits and vegetables is directly frozen and fresh-kept in the freezing liquid within 6 minutes to 30 minutes, and cell membranes of the frozen object are not frozen and cracked.
The shrimp contains rich nutrients such as protein, calcium and the like, so the shrimp is rich in nutrition, has soft meat quality, is easy to digest, and is a food for people who are weak and need to be recuperated after illness. The shrimp contains abundant magnesium, which has important regulating effect on heart activity, can well protect cardiovascular system, reduce cholesterol content in blood, prevent arteriosclerosis, and simultaneously can expand coronary artery, and is beneficial to preventing hypertension and myocardial infarction. The components such as protein, amino acid and the like in the fresh shrimps are easily decomposed under the action of the microorganisms and enzymes after the fresh shrimps are harvested, so that the quality and the nutritional value of the fresh shrimps are deteriorated.
However, the freeze-sleep liquid in the freeze-sleep process in the prior art is only ethanol and water, and although the freeze-sleep effect is better than that of the traditional freezing process, a small part of proteins, amino acids and the like which are frozen and sleep are decomposed quickly in the actual operation process, so that the quality of the fresh shrimps is influenced.
Therefore, aiming at the condition of the prior art, it is necessary to provide a frozen sleep process for fresh shrimps 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 frozen sleep process for fresh shrimps, which can prevent the fresh shrimps from going bad.
The above object of the present invention is achieved by the following technical means.
The freeze-sleeping process for fresh shrimps is provided, wherein the fresh shrimps are soaked in a freeze-sleeping liquid, and the freeze-sleeping operation is carried out by adjusting the temperature and the microwave irradiation intensity to ensure that the diameter of ice crystals in cells of the fresh shrimps is less than 20 mu m;
step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1≥100μW/cm2，t1≥3min；
Step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2≥200μW/cm2，t2≥5min；
Step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3The freezing operation is finished for more than or equal to 5 min;
the frozen sleep liquid is formed by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C;
the mixed solution A contains ethanol, sodium chloride and water;
the mixed solution B contains ethanol, water, trehalose, tannin and hydroxyethyl cellulose;
the mixed solution C contains radix Stephaniae Cepharanthae and extract, ethanol and water.
-15℃≤T1≤-12℃，180μW/cm2≥K1≥150μW/cm2，5min≥t1≥ 4min。
-13℃≤T2≤-33℃，350μW/cm2≥K2≥220μW/cm2，18min≥t2≥ 6min。
-21℃≤T3≤-23℃，22min≥t3≥8min。
The mixed solution A comprises, by mass, 40-85% of ethanol, 2-10% of sodium chloride and the balance of water.
Preferably, the mixed solution B comprises 5-25% of water, 10-25% of trehalose, 2-7% of tannin, 5-20% of hydroxyethyl cellulose and the balance of ethanol.
Preferably, the mixed solution C comprises 2-10% of winter potato powder extract, 50-60% of ethanol and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 40-60% of mixed liquid A, 0.5-1% of mixed liquid B and the balance of mixed liquid C.
The mixed solution A comprises, by mass, 50-80% of ethanol, 3-8% of sodium chloride and the balance of water.
Preferably, the mixed solution B comprises 15-20% of water, 15-20% of trehalose, 3-5% of tannin, 15-18% of hydroxyethyl cellulose and the balance of ethanol.
Preferably, the mixture C comprises 3-7% of winter potato powder extract, 53-58% of ethanol and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 48% -55% of mixed liquid A, 0.6% -0.8% of mixed liquid B and the balance of mixed liquid C.
Preferably, K is as defined above1Is 168 mu W/cm2，t1Is 4.5min, K2280 mu W/cm2， t2Is 10min, t3It is 15 min.
The mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent.
Preferably, the mixture B comprises 18% of water, 16.4% of trehalose, 4.7% of tannin, 16.7% of hydroxyethyl cellulose and the balance ethanol.
Preferably, the mixture C comprises 5.8% of radix Solani Tuber osi extract, 55% of ethanol, and the balance of water.
The composition of the frozen sleep liquid comprises 46.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Preferably, the preparation method of the sweet potato starch extract comprises the following steps:
step A, crushing and grinding fresh winter potato powder;
step B, adding a complex enzyme solution, heating and stirring to obtain a mixed suspension;
step C, adding an ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic extraction, and then centrifuging to respectively obtain a first supernatant and a precipitate;
d, adding an ethanol solution into the precipitate obtained in the step C, heating and refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
Preferably, the complex enzyme solution comprises cellulase, xylanase, pectinase and water.
Preferably, the preparation method of the sweet potato starch extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter-flour potatoes in parts by mass;
step B, adding 50-200 parts of complex enzyme solution, heating to 30-40 ℃, and stirring for 1-3 h to obtain mixed suspension;
step C, adding 50-200 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic extraction for 1-3 h, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 50-200 parts of ethanol solution into the precipitate obtained in the step C, heating to 80-90 ℃ for reflux, centrifuging and taking second supernatant;
step E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and vacuum-drying to obtain a tuber powder potato extract;
the composite enzyme solution comprises, by mass, 0.05-0.2% of cellulase, 0.01-0.1% of xylanase and the balance of water.
Preferably, the preparation method of the sweet potato starch extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 156 parts of complex enzyme solution, heating to 38 ℃, and stirring for 2 hours to obtain mixed suspension;
step C, adding 184 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 2 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 184 parts of ethanol solution into the precipitate obtained in the step C, heating to 85 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.1% of cellulase, 0.05% of xylanase and the balance of water.
Preferably, the weight W of the fresh shrimp is1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2≤0.1。
Preferably, the ethanol solution has a volume concentration of 70% ethanol solution.
The invention relates to a fresh shrimp freeze-sleeping process, which comprises the steps of soaking fresh shrimps in a freeze-sleeping liquid, adjusting the temperature and the microwave irradiation intensity to carry out freeze-sleeping operation, and enabling the diameter of ice crystals in cells of the fresh shrimps to be less than 20 mu m. The frozen sleep liquid is formed by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C; the mixed solution A contains ethanol, sodium chloride and water; the mixed solution B contains ethanol, water, trehalose, tannin and hydroxyethyl cellulose; the mixed solution C contains radix Stephaniae Cepharanthae and extract, ethanol and water. The freeze-sleeping liquid used in the freeze-sleeping process disclosed by the invention mainly adopts ethanol, so that the freeze-sleeping liquid can be prevented from freezing at low temperature, meanwhile, the freeze denaturation of proteins of fresh shrimps is prevented through the synergistic anti-freezing function of trehalose, hydroxyethyl cellulose tannin and the winter pink potato extract, and meanwhile, the winter pink potato extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation, so that the flavor and the nutrition are ensured.
Detailed Description
The invention is further described with reference to the following examples.
Example 1.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1≥100μW/cm2，t1≥3min。
Step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2≥200μW/cm2，t2≥5min。
Step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3And (5) stopping freezing for more than or equal to 5 min.
The frozen sleep liquid is prepared by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C. The mixed solution A contains ethanol, sodium chloride and water. The mixed solution B contains ethanol, water, trehalose, tannin and hydroxyethyl cellulose. The mixed solution C contains radix Stephaniae Cepharanthae and its extract, ethanol and water.
The mixed solution A comprises, by mass, 40-85% of ethanol, 2-10% of sodium chloride and the balance of water. Wherein the mixed solution B comprises 5 to 25 percent of water, 10 to 25 percent of trehalose, 2 to 7 percent of tannin, 5 to 20 percent of hydroxyethyl cellulose and the balance of ethanol. The mixed liquid C comprises 2-10% of winter potato powder extract, 50-60% of ethanol and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 40-60% of mixed liquid A, 0.5-1% of mixed liquid B and the balance of mixed liquid C.
The preparation method of the winter potato starch extract comprises the following steps:
step A, crushing and grinding fresh winter potato powder;
step B, adding a complex enzyme solution, heating and stirring to obtain a mixed suspension;
step C, adding an ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic extraction, and then centrifuging to respectively obtain a first supernatant and a precipitate;
d, adding an ethanol solution into the precipitate obtained in the step C, heating and refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The complex enzyme solution comprises cellulase, xylanase, pectinase and water.
The volume concentration of the ethanol solution is 40-80% of the ethanol solution.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2≤0.1。
The trehalose, the hydroxyethyl cellulose, the tannin and the winter pachyrhizus extract have a synergistic anti-freezing function to prevent the protein of the fresh shrimps from being frozen and denatured, and meanwhile, the winter pachyrhizus extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation.
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 protein molecules of the fresh shrimps, so that the antifreeze agent with the antifreeze capability superior to that of hydroxyl agents such as sucrose, maltose, lactose, sorbitol and the like is generated by matching the hydroxyethyl cellulose with trehalose, tannin and the extract of the tuber of dwarf lilyturf.
The microwave irradiation effect of the invention can generate resonance effect on water and induce dipole rotation in water molecules, thereby interfering the formation process of ice nuclei of fresh shrimps during freeze sleeping and achieving the purposes of reducing the freezing point of liquid and homogenizing the temperature of the freeze sleeping liquid.
The freeze-sleeping liquid used in the fresh shrimp freeze-sleeping process mainly comprises ethanol, so that the freeze-sleeping liquid can be prevented from freezing at low temperature, meanwhile, the freeze denaturation of protein of the fresh shrimps is prevented through the synergistic anti-freezing function of the trehalose, the hydroxyethyl cellulose tannin and the winter potato powder extract, meanwhile, the winter potato powder extract has colloid, and the colloid can form a protective film on the surface of the fresh shrimps to prevent oxidation, so that the flavor and the nutrition are ensured.
Example 2.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not more than-15 DEG C1≤-12℃，180μW/cm2≥K1≥150μW/cm2，5min≥t1≥4min。
Step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Assist with microwaveShoot and hold t3And T is not more than-13 DEG C2≤-33℃，350μW/cm2≥K2≥220μW/cm2， 18min≥t2≥6min。
Step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not less than-21 DEG C3≤-23℃，22min≥t3And (5) the freezing operation is finished when the time is more than or equal to 8 min.
The frozen sleep liquid is prepared by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C.
The mixed solution A comprises 50-80% of ethanol, 3-8% of sodium chloride and the balance of water by mass percentage; the mixed solution B comprises 15-20% of water, 15-20% of trehalose, 3-5% of tannin, 15-18% of hydroxyethyl cellulose and the balance of ethanol; the mixed solution C comprises 3-7% of winter potato powder extract, 53-58% of ethanol and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 48% -55% of mixed liquid A, 0.6% -0.8% of mixed liquid B and the balance of mixed liquid C.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter-flour potatoes in parts by mass;
step B, adding 50-200 parts of complex enzyme solution, heating to 30-40 ℃, and stirring for 1-3 h to obtain mixed suspension;
step C, adding 50-200 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic extraction for 1-3 h, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 50-200 parts of ethanol solution into the precipitate obtained in the step C, heating to 80-90 ℃ for reflux, centrifuging and taking second supernatant;
step E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and vacuum-drying to obtain a tuber powder potato extract;
the composite enzyme solution comprises, by mass, 0.05-0.2% of cellulase, 0.01-0.1% of xylanase and the balance of water.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.8.
The freeze-sleeping liquid used in the fresh shrimp freeze-sleeping process mainly comprises ethanol, so that the freeze-sleeping liquid can be prevented from freezing at low temperature, meanwhile, the freeze denaturation of protein of the fresh shrimps is prevented through the synergistic anti-freezing function of the trehalose, the hydroxyethyl cellulose tannin and the winter potato powder extract, meanwhile, the winter potato powder extract has colloid, and the colloid can form a protective film on the surface of the fresh shrimps to prevent oxidation, so that the flavor and the nutrition are ensured.
Example 3.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1Is 168 mu W/cm2，t1It is 4.5 min.
Step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2280 mu W/cm2，t2Is used for 10 min.
Step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3And (5) stopping freezing for more than or equal to 5 min.
Wherein K1Is 168 mu W/cm2，t1Is 4.5min, K2280 mu W/cm2，t2Is 10min, t3It is 15 min.
The frozen sleep liquid is prepared by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C.
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, 16.4% of trehalose, 4.7% of tannin, 16.7% of hydroxyethyl cellulose and the balance of ethanol;
the mixture C comprises 5.8% of radix Stephaniae Cepharanthae extract, 55% of ethanol, and the balance of water.
The composition of the frozen sleep liquid comprises 46.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 156 parts of complex enzyme solution, heating to 38 ℃, and stirring for 2 hours to obtain mixed suspension;
step C, adding 184 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 2 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 184 parts of ethanol solution into the precipitate obtained in the step C, heating to 85 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.1% of cellulase, 0.05% of xylanase and the balance of water.
The volume concentration of the ethanol solution is 70% ethanol solution.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.5.
The fresh shrimps after the low-temperature quick-freezing sleep process of the fresh shrimp freeze sleep have no juice flowing out, and the protein and the amino acid are not decomposed, and the average diameter of ice crystals in cells is 2um and is far smaller than the diameter of the cells, so that the cell membranes of the fresh shrimps cannot be broken.
Example 4.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1Is 100 muW/cm2，t1Is 3 min;
step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2Is 200 muW/cm2，t2Is 5 min;
step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3The freezing operation was ended for 5 min.
Is prepared by mixing a mixed solution A, a mixed solution B and a mixed solution C.
The mixed solution A comprises 85% of ethanol, 10% of sodium chloride and the balance of water by mass percent;
the mixed solution B comprises 25% of water, 25% of trehalose, 7% of tannin, 20% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 10% of winter potato powder extract, 60% of ethanol and the balance of water;
the composition of the frozen sleep liquid comprises, by volume, 60% of a mixed liquid A, 1% of a mixed liquid B and the balance of a mixed liquid C.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 200 parts of complex enzyme solution, heating to 40 ℃, and stirring for 3 hours to obtain mixed suspension;
step C, adding 200 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 3 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 200 parts of ethanol solution into the precipitate obtained in the step C, heating to 90 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.2% of cellulase, 0.1% of xylanase and the balance of water.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.5.
The frozen fresh shrimp has no juice flowing out, no protein and amino acid decomposition, and average ice crystal diameter inside the cell of 18um smaller than that of the cell, so that the cell membrane of the fresh shrimp is not broken.
Example 5.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1Is 180 muW/cm2，t1Is 5 min;
step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2Is 350 muW/cm2，t2Is 18 min;
step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3For 22min, the freezing operation was ended.
Is prepared by mixing a mixed solution A, a mixed solution B and a mixed solution C.
The mixed solution A comprises 50% 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, 3% of tannin, 15% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 3% of winter potato powder extract, 53% of ethanol and the balance of water;
the composition of the frozen sleep liquid comprises 48% of mixed liquid A, 0.6% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 200 parts of complex enzyme solution, heating to 40 ℃, and stirring for 3 hours to obtain mixed suspension;
step C, adding 200 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 3 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 200 parts of ethanol solution into the precipitate obtained in the step C, heating to 90 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.2% of cellulase, 0.1% of xylanase and the balance of water.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.5.
The fresh shrimps after the low-temperature quick-freezing sleep process of the fresh shrimp freeze sleep have no juice flowing out, and the protein and the amino acid are not decomposed, and the average diameter of ice crystals in cells is 4um and is far smaller than the diameter of the cells, so that the cell membranes of the fresh shrimps cannot be broken.
Example 6.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1Is 150 muW/cm2，t1Is 4 min;
step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2Is 220 muW/cm2，t2Is 6 min;
step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3The freezing operation was finished for 8 min.
Is prepared by mixing a mixed solution A, a mixed solution B and a mixed solution C.
The mixed solution A comprises 80% of ethanol, 8% of sodium chloride and the balance of water by mass percent;
the mixed solution B comprises 20% of water, 20% of trehalose, 5% of tannin, 18% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 7% of winter potato powder extract, 58% of ethanol and the balance of water;
the composition of the frozen sleep liquid comprises, by volume, 55% of a mixed solution A, 0.8% of a mixed solution B and the balance of a mixed solution C.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 156 parts of complex enzyme solution, heating to 38 ℃, and stirring for 2 hours to obtain mixed suspension;
step C, adding 184 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 2 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 184 parts of ethanol solution into the precipitate obtained in the step C, heating to 85 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.1% of cellulase, 0.05% of xylanase and the balance of water.
The composite enzyme solution comprises, by mass, 0.2% of cellulase, 0.1% of xylanase and the balance of water.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.5.
The frozen fresh shrimp has no juice flowing out, no protein and amino acid decomposition, and average ice crystal diameter inside the cell of 13um smaller than that of the cell, so that the cell membrane of the fresh shrimp is not broken.
Example 7.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1Is 150 muW/cm2，t1Is 4 min;
step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2Is 220 muW/cm2，t2Is 6 min;
step three, making the temperature of the frozen sleep liquid be T3Turning off the microwaveShoot and hold t3And T is not more than-20 DEG C3≤-25℃，t3The freezing operation was finished for 8 min.
Is prepared by mixing a mixed solution A, a mixed solution B and a mixed solution C.
The mixed solution A comprises, by mass, 40% of ethanol, 2% of sodium chloride and the balance of water.
The mixed solution B comprises 5% of water, 10% of trehalose, 2% of tannin, 5% of hydroxyethyl cellulose and the balance of ethanol.
The mixture C comprises 2% of radix Stephaniae Cepharanthae extract, 50% of ethanol, and the balance of water.
The composition of the frozen sleep liquid comprises, by volume, 40% of a mixed liquid A, 0.5% of a mixed liquid B and the balance of a mixed liquid C.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 156 parts of complex enzyme solution, heating to 38 ℃, and stirring for 2 hours to obtain mixed suspension;
step C, adding 184 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 2 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 184 parts of ethanol solution into the precipitate obtained in the step C, heating to 85 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.1% of cellulase, 0.05% of xylanase and the balance of water.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.5.
The frozen fresh shrimp has no juice flowing out, no protein and amino acid decomposition, and average ice crystal diameter inside the cell of 6um far smaller than that of the cell, so that the cell membrane of the fresh shrimp is not broken.
Example 8.
A freeze-sleeping process for fresh shrimp includes immersing fresh shrimp in the freeze-sleeping liquid, regulating temp and microwave radiation intensity to freeze-sleep until the diameter of ice crystal in fresh shrimp cell is less than 20 microns.
Step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1Is 160 mu W/cm2，t1Is 4 min;
step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2Is 270 muW/cm2，t2Is 15 min;
step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3167min, the freezing operation was finished.
Is prepared by mixing a mixed solution A, a mixed solution B and a mixed solution C.
The mixed solution A comprises 67% of ethanol, 8% of sodium chloride and the balance of water by mass percent.
The mixed solution B comprises 15% of water, 22% of trehalose, 6% of tannin, 15% of hydroxyethyl cellulose and the balance of ethanol.
The mixture C comprises 7% of radix Stephaniae Cepharanthae extract, 54% of ethanol, and the balance of water.
The composition of the frozen sleep liquid comprises 50% of mixed liquid A, 0.7% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 160 parts of complex enzyme solution, heating to 35 ℃, and stirring for 1.5 hours to obtain mixed suspension;
step C, adding 130 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 1.5 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 90 parts of ethanol solution into the precipitate obtained in the step C, heating to 88 ℃ for reflux, then centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.08% of cellulase, 0.06% of xylanase and the balance of water.
Weight W of fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2Is 0.5.
The fresh shrimps after the low-temperature quick-freezing sleep process of the fresh shrimp freeze sleep have no juice flowing out, and the protein and the amino acid are not decomposed, and the average diameter of ice crystals in cells is 5um and is far smaller than the diameter of the cells, so that the cell membranes of the fresh shrimps cannot be broken.
Example 9.
In this embodiment, the quick-freezing dormancy of fresh shrimps and the cooling and freezing of fresh shrimps by the conventional method are performed according to the frozen dormancy process of fresh shrimps of embodiments 3 to 8, specifically, 1kg of fresh shrimps are respectively frozen and frozen by the quick-freezing dormancy of fresh shrimps of the frozen dormancy process of fresh shrimps of embodiments 3 to 8 and the conventional method, and after the completion, the fresh shrimps are placed into a freezer at-18 ℃ for 3 months, and the results are compared as shown in the following table:
the traditional method is specifically freezing for 10 hours at the temperature of-25 ℃. As shown in Table 1, after 3 months, the fresh shrimps subjected to the low-temperature quick-freezing sleep method by the fresh shrimp freezing sleep process have no juice flowing out, and the proteins and amino acids are not decomposed, and the intracellular diameter of the fresh shrimps is not more than 18 mu m and smaller than the diameter of the cells, so that the cell membranes of the fresh shrimps are not broken.
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 frozen sleeping process for fresh shrimps is characterized by comprising the following steps: soaking fresh shrimps in a freeze-sleep liquid, and adjusting the temperature and the microwave irradiation intensity to carry out freeze-sleep operation so that the diameter of ice crystals in the fresh shrimps is less than 20 mu m;
step one, soaking fresh shrimps in a frozen sleep liquid with the initial temperature of below-10 ℃ to cool the frozen sleep liquid to T1Adjusting the intensity of microwave irradiation K1Performing microwave irradiation to maintain t1And T is not less than-18 DEG C1≤-10℃，K1≥100μW/cm2，t1≥3min；
Step two, the temperature of the frozen sleep liquid is T2Adjusting the intensity of microwave irradiation K3Performing microwave irradiation to maintain t3And T is not less than-18 DEG C2≤-35℃，K2≥200μW/cm2，t2≥5min；
Step three, making the temperature of the frozen sleep liquid be T3Turning off microwave irradiation and keeping t3And T is not more than-20 DEG C3≤-25℃，t3The freezing operation is finished for more than or equal to 5 min;
the frozen sleep liquid is formed by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C;
the mixed solution A contains ethanol, sodium chloride and water;
the mixed solution B contains ethanol, water, trehalose, tannin and hydroxyethyl cellulose;
the mixed solution C contains radix Stephaniae Cepharanthae and extract, ethanol and water.
2. The frozen hibernation process for fresh shrimps as claimed in claim 1, characterized in that: t is more than or equal to-15 DEG C1≤-12℃，180μW/cm2≥K1≥150μW/cm2，5min≥t1≥4min；
-13℃≤T2≤-33℃，350μW/cm2≥K2≥220μW/cm2，18min≥t2≥6min；
-21℃≤T3≤-23℃，22min≥t3≥8min；
The mixed solution A comprises, by mass, 40-85% of ethanol, 2-10% of sodium chloride and the balance of water;
the mixed solution B comprises 5-25% of water, 10-25% of trehalose, 2-7% of tannin, 5-20% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 2-10% of winter potato powder extract, 50-60% of ethanol and the balance of water;
the composition of the frozen sleep liquid comprises, by volume percentage, 40-60% of mixed liquid A, 0.5-1% of mixed liquid B and the balance of mixed liquid C.
3. The frozen hibernation process for fresh shrimps as claimed in claim 2, characterized in that: the mixed solution A comprises 50-80% of ethanol, 3-8% of sodium chloride and the balance of water by mass percentage;
the mixed solution B comprises 15-20% of water, 15-20% of trehalose, 3-5% of tannin, 15-18% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 3-7% of winter potato powder extract, 53-58% of ethanol and the balance of water;
the composition of the frozen sleep liquid comprises 48-55% of mixed liquid A, 0.6-0.8% of mixed liquid B and the balance of mixed liquid C in percentage by volume;
said K1Is 168 mu W/cm2，t1Is 4.5min, K2280 mu W/cm2，t2Is 10min, t3It is 15 min.
4. The frozen hibernation process for fresh shrimps as claimed in claim 3, characterized in that: 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, 16.4% of trehalose, 4.7% of tannin, 16.7% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 5.8% of winter potato powder extract, 55% of ethanol and the balance of water;
the composition of the frozen sleep liquid comprises 46.8 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 frozen hibernation process for fresh shrimps as claimed in claim 4, characterized in that: the preparation method of the winter potato powder extract comprises the following steps:
step A, crushing and grinding fresh winter potato powder;
step B, adding a complex enzyme solution, heating and stirring to obtain a mixed suspension;
step C, adding an ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic extraction, and then centrifuging to respectively obtain a first supernatant and a precipitate;
d, adding an ethanol solution into the precipitate obtained in the step C, heating and refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
6. The frozen hibernation process for fresh shrimps as claimed in claim 5, characterized in that: the complex enzyme solution comprises cellulase, xylanase, pectinase and water.
7. The frozen hibernation process for fresh shrimps as claimed in claim 6, wherein: the preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter-flour potatoes in parts by mass;
step B, adding 50-200 parts of complex enzyme solution, heating to 30-40 ℃, and stirring for 1-3 h to obtain mixed suspension;
step C, adding 50-200 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic extraction for 1-3 h, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 50-200 parts of ethanol solution into the precipitate obtained in the step C, heating to 80-90 ℃ for reflux, centrifuging and taking second supernatant;
step E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and vacuum-drying to obtain a tuber powder potato extract;
the composite enzyme solution comprises, by mass, 0.05-0.2% of cellulase, 0.01-0.1% of xylanase and the balance of water.
8. The frozen hibernation process for fresh shrimps as claimed in claim 7, wherein: the preparation method of the winter potato powder extract comprises the following steps:
step A, grinding and grinding 100 parts of fresh winter potato powder by mass;
step B, adding 156 parts of complex enzyme solution, heating to 38 ℃, and stirring for 2 hours to obtain mixed suspension;
step C, adding 184 parts of ethanol solution into the mixed suspension obtained in the step B, performing ultrasonic leaching for 2 hours, and then centrifuging to respectively obtain a first supernatant and a precipitate;
step D, adding 184 parts of ethanol solution into the precipitate obtained in the step C, heating to 85 ℃, refluxing, centrifuging and taking a second supernatant;
and E, combining the first supernatant obtained in the step C and the second supernatant obtained in the step D, concentrating and drying in vacuum to obtain the tuber powder potato extract.
The composite enzyme solution comprises, by mass, 0.1% of cellulase, 0.05% of xylanase and the balance of water.
9. The frozen hibernation process for fresh shrimps as claimed in claim 8, characterized in that: weight W of the fresh shrimp1Weight W of the frozen sleep liquid2Ratio of (A) to (B) in the presence of W1：W2≤0.1。
10. The frozen hibernation process for fresh shrimps as claimed in claim 9, characterized in that: the volume concentration of the ethanol solution is 70% ethanol solution.
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| CN107136195A (en) * | 2017-04-24 | 2017-09-08 | 江苏麦克诺菲生物科技有限公司 | A kind of cold flash freezing device and method of the fresh-keeping liquid of meat products |
| CN112219892A (en) * | 2020-10-15 | 2021-01-15 | 蚌埠学院 | Pork preservative and preparation method thereof |
| CN112293472A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for seafood |
-
2021
- 2021-08-02 CN CN202110878694.9A patent/CN113812454A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136195A (en) * | 2017-04-24 | 2017-09-08 | 江苏麦克诺菲生物科技有限公司 | A kind of cold flash freezing device and method of the fresh-keeping liquid of meat products |
| CN112219892A (en) * | 2020-10-15 | 2021-01-15 | 蚌埠学院 | Pork preservative and preparation method thereof |
| CN112293472A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for seafood |
Non-Patent Citations (1)
| Title |
|---|
| 干莉娜等: "竹芋的营养分析与评价", 《广西林业科学》, vol. 50, no. 1, 28 February 2021 (2021-02-28), pages 2 * |
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