CN113841824A - Anti-deterioration storage method for frozen food - Google Patents
Anti-deterioration storage method for frozen food Download PDFInfo
- Publication number
- CN113841824A CN113841824A CN202111019350.9A CN202111019350A CN113841824A CN 113841824 A CN113841824 A CN 113841824A CN 202111019350 A CN202111019350 A CN 202111019350A CN 113841824 A CN113841824 A CN 113841824A
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- food
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- frozen
- drying
- mixed solution
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- 235000013611 frozen food Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000003860 storage Methods 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 72
- 239000000243 solution Substances 0.000 claims abstract description 35
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 239000011259 mixed solution Substances 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- 229940072056 alginate Drugs 0.000 claims abstract description 12
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 12
- 229920000615 alginic acid Polymers 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000021485 packed food Nutrition 0.000 claims abstract description 6
- 235000013324 preserved food Nutrition 0.000 claims abstract description 6
- 230000006866 deterioration Effects 0.000 claims description 7
- 239000008174 sterile solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- -1 alginate oligosaccharide Chemical class 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 230000002265 prevention Effects 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a deterioration-preventing storage method of frozen food, which comprises the following steps: step 1, cleaning the surface of food to be frozen, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio, wherein the mixed solution accounts for 0.3-0.5% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment; step 4, putting the dried food into a plastic package bag for packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing. The invention can remove most bacteria attached to the surface of the food by cleaning and sterilizing the surface of the food, prolong the shelf life of the food, keep the food fresh to the maximum extent, prolong the shelf life, well prevent the protein from being denatured during freezing or drying by the mixed solution, and is beneficial to restoring the frozen food and the like into fresh products after rehydration.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a deterioration-preventing storage method for frozen food.
Background
Frozen foods are divided into chilled foods and frozen foods, and the frozen foods are easy to preserve and widely used for production, transportation and storage of perishable foods such as meat, poultry, aquatic products, milk, eggs, vegetables, fruits and the like; the product is nutritious, convenient, sanitary and economical; the market demand is large, the device occupies an important position in developed countries, and the device is rapidly developed in developing countries. And (3) cooling the food: the food does not need to be frozen, and is preserved at a temperature at which the temperature of the food is lowered to near the freezing point. Freezing the food: is a food product which is preserved at a temperature below the freezing point after freezing. The cooled food and the frozen food are called frozen food, and can be divided into five major categories of fruits and vegetables, aquatic products, meat and eggs, rice and flour products and prepared instant foods according to raw materials and consumption forms. Under the current situation, under the condition of market economy, a commercial system, a light industry system, a foreign trade system and an aquatic system respectively produce frozen foods, no uniform industrial standard and standard can be followed, and the management is in an unordered state so as to refrigerate the uneven quality of the frozen foods. In addition, most frozen food production enterprises in China adopt the original refrigeration houses, freezers and the like to produce frozen foods, do not have continuous quick freezing equipment, and also do not have uniform product quality standards and hygiene standards, so that slow freezing products are full of markets, the quality of the frozen foods is reduced, the reputation of the frozen foods is damaged, and the production requirements are difficult to meet. To this end, we propose a method of storage of frozen foods against deterioration.
Based on this, the present invention has devised a deterioration prevention storage method of frozen food to solve the above problems.
Disclosure of Invention
The invention aims to provide a quality-deterioration-preventing storage method for frozen food, which aims to solve the current situation proposed in the background art, and under the condition of market economy, a commercial system, a light industry system, a foreign trade system and an aquatic system respectively produce the frozen food, have no uniform industrial standard and standard to follow, and are managed in an unordered state so as to ensure that the quality of the frozen food is uneven. In addition, most frozen food production enterprises in China adopt the original refrigeration houses, freezers and the like to produce frozen foods, do not have continuous quick freezing equipment, and also do not have uniform product quality standards and hygiene standards, so that the slow freezing production is full of markets, the quality of the frozen foods is reduced, the reputation of the frozen foods is damaged, and the production requirements are difficult to meet.
In order to achieve the purpose, the invention provides the following technical scheme:
a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio, wherein the mixed solution accounts for 0.3-0.5% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment; step 4, putting the dried food into a plastic package bag for packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing.
As a further scheme of the invention, in the step 1, a sterile solution is adopted for cleaning the surface of the food, and the cleaned solution is dried in the air.
As a further scheme of the invention, the mixed solution of the trehalose solution and the alginate-derived oligosaccharide solution in the step 2 is prepared by mixing and proportioning the trehalose solution and the alginate-derived oligosaccharide solution according to the ratio of 1.2: 1.35.
As a further scheme of the invention, the food with the surface coating solution in the step 3 is subjected to surface air drying treatment in a sterile environment, so that the water content of the food is 2-4%.
As a further scheme of the invention, in the step 4, the food is placed in a plastic packaging bag for vacuumizing and then is packaged.
As a further scheme of the invention, the temperature of the cold storage in the step 5 is set to be between-18 ℃ and-20 ℃.
Compared with the prior art, the invention has the beneficial effects that:
according to the deterioration-preventing storage method for the frozen food, disclosed by the invention, the surface of the food is cleaned, sterilized and dried, and then the mixed solution of the trehalose solution and the alginate oligosaccharide solution is uniformly coated for freezing storage, so that most of bacteria attached to the surface of the food can be removed by cleaning and sterilizing the surface of the food, the shelf life of the food is prolonged, and the food and the external environment can be isolated by carrying out vacuum packaging and then freezing, so that the food is kept fresh to the greatest extent, and the shelf life is prolonged. The mixed solution can well prevent the protein from being denatured during freezing or drying, can effectively protect the natural structure of protein molecules, keeps the flavor and the texture of food unchanged, and is very beneficial to restoring frozen food and the like into fresh products after rehydration.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen by adopting sterile solution, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio of 1.2: 1.35, wherein the mixed solution accounts for 0.3% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment to ensure that the water content of the food is 4%; step 4, putting the dried food into a plastic package bag for vacuumizing and then packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing, wherein the temperature of the refrigeration house is set to be-18 ℃.
When the food subjected to the storage method is detected, the shelf life is prolonged by 10 months and the food spoilage rate is reduced to 3% compared with normal food.
Example two:
a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen by adopting sterile solution, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio of 1.2: 1.35, wherein the mixed solution accounts for 0.4% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment to ensure that the water content of the food is 3%; step 4, putting the dried food into a plastic package bag for vacuumizing and then packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing, wherein the temperature of the refrigeration house is set to be-19 ℃.
When the food subjected to the storage method is detected, the shelf life is prolonged by 12 months and the food spoilage rate is reduced to 2% compared with normal food.
Example three:
a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen by adopting sterile solution, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio of 1.2: 1.35, wherein the mixed solution accounts for 0.5 percent of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment to ensure that the water content of the food is 2%; step 4, putting the dried food into a plastic package bag for vacuumizing and then packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing, wherein the temperature of the refrigeration house is set to be-20 ℃.
When the food subjected to the storage method is detected, the shelf life is prolonged by 14 months and the food spoilage rate is reduced to 1% compared with normal food.
According to the deterioration-preventing storage method for the frozen food, disclosed by the invention, the surface of the food is cleaned, sterilized and dried, and then the mixed solution of the trehalose solution and the alginate oligosaccharide solution is uniformly coated for freezing storage, so that most of bacteria attached to the surface of the food can be removed by cleaning and sterilizing the surface of the food, the shelf life of the food is prolonged, and the food and the external environment can be isolated by carrying out vacuum packaging and then freezing, so that the food is kept fresh to the greatest extent, and the shelf life is prolonged. The mixed solution can well prevent the protein from being denatured during freezing or drying, can effectively protect the natural structure of protein molecules, keeps the flavor and the texture of food unchanged, and is very beneficial to restoring frozen food and the like into fresh products after rehydration.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. A deterioration prevention storage method of frozen food, characterized in that the storage method comprises the steps of: step 1, cleaning the surface of food to be frozen, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio, wherein the mixed solution accounts for 0.3-0.5% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment; step 4, putting the dried food into a plastic package bag for packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing.
2. The method for preventing deterioration of a frozen food according to claim 1, wherein the food is surface-cleaned in a sterile solution in step 1, and the cleaned solution is air-dried.
3. The method for preventing deterioration of a frozen food according to claim 1, wherein the trehalose solution and the alginate oligosaccharide solution mixed solution in the step 2 is prepared by mixing the trehalose solution and the alginate oligosaccharide solution according to a ratio of 1.2: 1.35.
4. The method for preventing deterioration of a frozen food according to claim 1, wherein the food with the surface-coating solution in the step 3 is subjected to a surface air-drying treatment in a sterile environment so that the water content of the food is 2% to 4%.
5. The method for preventing deterioration of a frozen food according to claim 1, wherein in the step 4, the food is placed in a plastic bag, vacuumized, and then packaged.
6. The method of claim 1, wherein the refrigerator temperature in the step 5 is set to be between-18 ℃ and-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111019350.9A CN113841824A (en) | 2021-08-31 | 2021-08-31 | Anti-deterioration storage method for frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111019350.9A CN113841824A (en) | 2021-08-31 | 2021-08-31 | Anti-deterioration storage method for frozen food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113841824A true CN113841824A (en) | 2021-12-28 |
Family
ID=78976680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111019350.9A Withdrawn CN113841824A (en) | 2021-08-31 | 2021-08-31 | Anti-deterioration storage method for frozen food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113841824A (en) |
-
2021
- 2021-08-31 CN CN202111019350.9A patent/CN113841824A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20211228 |