CN206137162U - Freeze proof quick -frozen food that splits - Google Patents
Freeze proof quick -frozen food that splits Download PDFInfo
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- CN206137162U CN206137162U CN201620683668.5U CN201620683668U CN206137162U CN 206137162 U CN206137162 U CN 206137162U CN 201620683668 U CN201620683668 U CN 201620683668U CN 206137162 U CN206137162 U CN 206137162U
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Abstract
The utility model belongs to the technical field of quick -frozen food production, in particular to freeze proof quick -frozen food that splits. The quick -frozen food includes filling material and the outer layer of wrapping up in that is used for wrapping up the filling material, in the filling material or wrap up in outward and be equipped with can ruptured cavity bag or / and gas between layer and the filling material. The utility model relates to an it is ingenious, through put into fillers such as cavity bag or gas simply in the inside of quick -frozen food, solved the high problem of food frost crack rate when adopting liquid nitrogen or dry ice to freeze, flood or spray well.
Description
Technical field
This utility model belongs to quick frozen food production technical field, more particularly to a kind of freeze proof to split quick frozen food.
Background technology
At present in the production process of industry quick frozen food, it is used mostly freeze tunnel and food is freezed.First using system
Cryogen is to air cooling-down, then is exchanged heat with food by cold air directly contact food.Because of the poor thermal conductivity of air, surface coefficient of heat transfer
It is little so that freezing speed is slow, and this is a kind of less efficient freezing process.Equipment is used mostly steel strip continuous or double spiral shells now
Rotation tunnel freezing plant, such equipment investment is more, it is big to take up an area big, low efficiency, freeze-off time length, high energy consumption, drying loss, and mostly suitable
Together in the little (≤2cm) food of thickness, particle diameter.A large amount of uses of Chlorofluorocarbons (CFCs) or fluoroalkane alkyl cold-producing medium in addition, because
Which is readily volatilized so as to cause Atmospheric Ozone Layer Depletion, and work schedule cold group maintains about -45 DEG C of evaporating temperature, investment
High with power cost, between quick frozen food and evaporated refrigerant, the temperature difference is big, quick frozen food surface can be made to lose some moisture, and made
Efficiency is freezed in the quick frosting in air cooler surface, reduction.
Furthermore, in food tissue, the size of ice crystal and distribution situation have a very big impact to the quality of food, and ice crystal
Size it is relevant with freezing speed.In prior art, industrialized production quick frozen food was taken at 30 minutes, frozen food tissue
, at 50 × 100 μm～100 × 100 μm (diameters × length), crystal ice granule is big, and formation speed is slow, to food matter for interior ice crystal size
Amount affects larger.In addition in freezing process, cell can be subject to the extruding of ice crystal and be deformed or rupture food, so as to destroy
The organizational structure of food, food easily produce juice loss and oxidation, and its outward appearance, color, taste can change, cause matter
Amount declines.As extracellular ice crystal increases so that in the substrate rich in ice, Extracellular solution concentration is raised cell, cell
Inside and outside permeable pressure head increase, intracellular moisture is constantly through cell membrane to exosmosis, so that cellular contraction, undue to be dehydrated；
If the permeability of water is too high, cell wall may be torn and lose, so as to have water leakage in course of defrosting.In order to subtract
Few cooling time, have studied in prior art carries out the technique of quick-freezing using liquid nitrogen, but there is also subproblem.In industrial speed
In jelly machine system,, at 15 DEG C, instant freezer cryogenic temperature is at -35 DEG C for the dumpling temperature for packing because of dumpling internal-external temperature difference less.Dumpling
Son is more uniform because of heat diffusion, and in freezing process, its density reaches unanimity, and heat migration velocity outwardly is less than in dumpling
The thermal diffusivity in portion, makes dumpling temperature reduction, and volumetric expansion is uniform, in general the rupture rate of dumpling be not it is too high, or
This problem can be solved by adding additive.But during using liquid nitrogen flash freezer technique frozen food, such as immerse in liquid nitrogen
In system, dumpling body surface face is larger with internal difference in temperature, and liquid nitrogen temperature is -196 DEG C, and this just easily forms temperature tomography, makes dumpling body surface face
Heat migration velocity outwardly is much larger than from Speed of diffusion of the portion to dumpling body surface face in dumpling body.Dumpling surface is in less heat
In the case of exchange, surface temperature quickly will be reduced, and the heat inside dumpling cannot be sent to dumpling surface in time.
When dumpling surface is quickly dropped to below 0 DEG C, ice crystal layer will be formed and continue cooling and (its surface temperature be surveyed after dumpling quick-freezing low
In -50 DEG C), now ice crystal instead of the dumpling wrapper of original softness, and the sizing of dumpling surface forms rigid shell, freezed
During, filling for dumplings inner tissue water becomes ice body product and becomes big, and in the case of dumpling volume can not change, inner icing expansion is produced
Stress, causes dumpling fragmentation phenomenon.But to meet production needs, food Frost cleft rate to be reduced or reduce, using the side of additive
Method is no longer feasible.How to reduce becomes the problem that letter need to be solved using the Frost cleft rate of liquid nitrogen freezing technique frozen food.
Utility model content
The purpose of this utility model be to provide it is a kind of it is freeze proof split quick frozen food, food can be prevented effectively from using liquid nitrogen or
The bursting by freezing phenomenon produced during dry ice quick-frozen.
To solve above-mentioned technical problem, the technical solution adopted in the utility model is as follows：
One kind is freeze proof to split quick frozen food, and the quick frozen food includes stuffing material and the jacket layer for wrapping up stuffing material, in stuffing material
Or between jacket layer and stuffing material, it is provided with rupturable hollow capsule or/and gas.
Because of food, in quick freezing, volume can expand, and jacket layer is easily first shaped, therefore this utility model is wrapped up in outside
Hollow capsule and/or gas are set in the parcel space of layer, and hollow capsule ruptures and discharge certain space in Food Freezing Process,
The space for discharging meets can offset or freeze the volume after expansion more than stuffing material, it is possible to the stuffing material for avoiding jacket layer from wrapping up
Freezing and expansion produces stress, causes the phenomenon of food product.
If being provided only with gas in the parcel space of jacket layer, when the volume of that gas is frozen not less than the water speed that food product contains
The volume increased after expansion.Described gas can both be the gas that there is inside jacket layer in itself in prepared by food herein,
Can also be that the gas for adding is stirred by Technology.
If hollow capsule is provided only with the parcel space of jacket layer, the volume of hollow capsule is not less than the water speed contained inside jacket layer
The volume increased after expanding during jelly.Hollow capsule is ruptured during fast food freezing.
Described edible material can select edible capsule.Above-mentioned material is certainly not limited to, as long as this reality can be met
With new purpose, the parcel to gas can be formed while gas can be discharged after volumetric expansion during food quick-freezing again
Edible material be all feasible.In general, the volume of gas or hollow capsule is it is not recommended that excessive, preferably equal to food
The volume increased after expansion when the water speed that inside contains is frozen.
Preferably, the hollow capsule is the edible material for wrapping up gas.
Preferably, the volume increased after expansion when the volume of the hollow capsule is frozen not less than the water speed that stuffing material contains.
Preferably, unit volume of the unit volume of the stuffing material containing water quality less than food main body contains water quality.
Preferably, described food be can be through the dumpling of dry ice or liquid nitrogen flash freezer, the ball of glutinous rice, rice tamale, steamed bun, pie or burning
Wheat.
Preferably, the quality of the food is calculated as 1g～5kg with single.
Preferably, the volume of the food is calculated as 0.5ml-1L with single.
Specifically, stuffing material can be the various agricultural product such as fish, meat, dish, egg.
This utility model is found by the further investigation to liquid nitrogen or dry ice refrigerating process, during food freezes system, interior
The water in portion is transformed into ice, and the ice amount for being formed increases towards developing less than initial chill point with temperature, so as to, food can be with
The reduction of temperature and volume tends to expansion, this can produce sizable stress in food, while the food toughness drop after quick-freezing
Low, these stress cause crushed food, are especially more easy to food product under high cooldown rate situation.It is thick for food itself
The big situation of degree, in freezing process, food surface is easier to produce great instantaneous temperature difference with inside center, produces thermal stress, from
And the phenomenon for causing the cracking of food surface even broken.
This utility model by inserting hollow capsule or/and gas in the inside of food, and to its volume and the list of stuffing material
Position volumetric(al) moisture content is defined, so as to realize：When producing stress inside the frozen food, gas or hollow capsule or gas
Center can be assimilated food because quick-freezing expansion produce with the volume differences after exocuticle expansion plus after hollow capsule or stuffing material expansion
Thermal stress, hollow capsule be stressed rupture after, hollow capsule parcel gas volume to offset food expansion produce volume
Increase, so as to solve the problems, such as foodstuff surface bursting by freezing.By taking dumpling as an example, gas is reserved in filling for dumplings or parcel gas is put into
Hollow capsule, on the premise of not affecting dumpling to pack, hollow capsule or gas take certain filling inner volume, in dumpling quick-freezing process
In, the swelling stress that dumpling center produces preferentially compresses hollow capsule, and the original produced when hollow capsule compresses or is ruptured occupies sky
Between volume to absorb because dumpling filling expand produce volume increase space, to reduce the purpose of Frost cleft rate.Certainly, also may be used
To control the water content of stuffing for dumplings unit mass so that during its quick-freezing, the body of the increase that stuffing material is produced because of freezing expansion
Product is not more than the volume of exocuticle expansion increase, so just avoids stress after there is stuffing material expansion excessive so that dumpling rupture
Situation.
Jing is tested, and during liquid nitrogen flash freezer dumpling, dumpling Frost cleft rate drops to 0, can be suitable on industrial manufacture process.Its
He meets the Frost cleft rate of the quick frozen food of this utility model requirement and is also reduced to 0.
This utility model compared with prior art, has the advantage that：Design is ingenious, by simply in quick frozen food
Hollow capsule or/and gas are inserted in inside, are solved using food bursting by freezing when liquid nitrogen or dry ice freezing (dipping is sprayed) well
The high problem of rate.
Description of the drawings
Fig. 1 is the structural representation of quick frozen food in specific embodiment.
It is labeled as in figure：1 jacket layer, 2 stuffing material, 3 hollow capsules, 4 gases.
Specific embodiment
In order that the purpose of this utility model, technical scheme and advantage become more apparent, below in conjunction with accompanying drawing and enforcement
Example, is further elaborated to this utility model.It should be appreciated that specific embodiment described herein is only to explain
This utility model, is not used to limit this utility model.
As shown in figure 1, jacket layer 1 is equivalent to dumpling wrapper, steamed bun skin making, the surface layer of pie appearance, steamed dumplings in following embodiments
Skin, the Rice dumpling leaf of rice tamale；Stuffing material 2 is all the stuffing material in each embodiment.
Embodiment 1
One kind is freeze proof to split quick-freezing dumpling, is freezed using liquid nitrogen dipping, and single dumpling quality is 16g, and skin filling mass ratio is 1：
1, it is that 50%, 8g dumpling fillings water content is 4g by filling for dumplings water content, calculates by pure water volume and be about 4mL, ice body product is expanded about
10% is calculated as 4.4mL, and volume increased 0.4mL.During dumpling is packed, placing a volume in dumpling filling center is
0.4mL edible hollow capsules, the hollow capsule are formed by edible capsule parcel air.Dumpling is placed in liquid nitrogen and impregnates 40s,
Dumpling central temperature is refrigerated to for -18 DEG C.Dumpling Frost cleft rate is 0.
Embodiment 2
One kind is freeze proof to split quick-freezing dumpling, is freezed using liquid nitrogen dipping, and single dumpling quality is 16g, and skin filling mass ratio is 1：
1, it is that 60%, 8g dumpling fillings water content is 4.8g by filling for dumplings water content, calculates by pure water volume and be about 4.8mL, ice volumetric expansion
About 10% is calculated as 5.28mL, and volume increased 0.48mL.During dumpling is packed, a body is placed in dumpling filling center
It is 0.5mL edible hollow capsules to accumulate, and the hollow capsule is formed by edible capsule parcel air.Dumpling is placed in liquid nitrogen and is impregnated
40s, is refrigerated to dumpling central temperature for -18 DEG C.Dumpling Frost cleft rate is 0.
Embodiment 3
One kind is freeze proof to split quick-freezing dumpling, is freezed using liquid nitrogen dipping, and single dumpling quality is 16g, and skin filling mass ratio is 1：
1, it is that 75%, 8g dumpling fillings water content is 6g by filling for dumplings water content, calculates by pure water volume and be about 6mL, ice body product is expanded about
10%, volume increased 0.6mL.During dumpling is packed, in a volume is placed for 0.6mL edibles in dumpling filling center
Empty pocket, the hollow capsule are formed by edible capsule parcel air.Dumpling is placed in liquid nitrogen and impregnates 40s, be refrigerated in dumpling
Heart temperature is -18 DEG C.Dumpling Frost cleft rate is 0.
Embodiment 4
One kind is freeze proof to split quick-freezing dumpling, is freezed using liquid nitrogen dipping, and single dumpling quality is 16g, and skin filling mass ratio is 1：
1, it is that 60%, 8g dumpling fillings water content is 4.8g by filling for dumplings water content, calculates by pure water volume and be about 4.8mL, accumulate swollen by ice body
Swollen about 10% calculates, and volume increased 0.48mL.During dumpling is packed, textured soybean protein is placed in dumpling filling center
2g, soybean protein are the compressible food containing air chamber (air chamber is formed by injecting air into soybean protein), and which contains
Water rate is less than main body stuffing material moisture content, forms edible hollow capsule, and dumpling is placed in liquid nitrogen and impregnates 40s, is refrigerated to dumpling center
Temperature is -18 DEG C.Dumpling Frost cleft rate is 0.
Embodiment 5
One kind is freeze proof to split quick-freezing steamed bun, is freezed using liquid nitrogen dipping, and single steamed bun quality is 25g, and skin filling mass ratio is 1：
1.5, it is that 50%, 15g steamed stuffed bun stuffings water content is 7.5g by steamed stuffed bun stuffing water content, calculates by pure water volume and be about 7.5mL, ice presses body
Product expansion 10% is calculated, and volume increased 0.75mL.During steamed bun is packed, placing a volume in steamed bun center is
0.75mL edible hollow capsules, the hollow capsule are formed by edible capsule parcel air.Steamed bun is placed in liquid nitrogen and is impregnated
50s, is refrigerated to steamed bun central temperature for -18 DEG C.Steamed bun Frost cleft rate is 0.
Embodiment 6
One kind is freeze proof to split quick-freezing steamed dumplings, is freezed using liquid nitrogen dipping, and single steamed dumplings quality is 18g, and skin filling mass ratio is 1：
2, it is that 40%, 12g steamed dumplings fillings water content is 4.8g by steamed dumplings filling water content, calculates by pure water volume and be about 4.8ml, ice presses volume
Expansion 10% is calculated, and volume increased 0.48mL.During steamed dumplings is packed, placing a volume in steamed dumplings center is
0.48mL edible hollow capsules, the hollow capsule are formed by edible capsule parcel air.Steamed dumplings is placed in liquid nitrogen and is impregnated
40s, is refrigerated to steamed dumplings central temperature for -18 DEG C.Steamed dumplings Frost cleft rate is 0.
Embodiment 7
It is a kind of it is freeze proof splits quick-freezing steamed dumpling, freezed using liquid nitrogen dipping, single steamed dumpling quality is 16g, skin filling mass ratio
For 1：1, it is that 75%, 8g steamed dumpling stuffing material water content is 6g by steamed dumpling filling water content, calculates by pure water volume and be about 6mL, ice
Volumetric expansion about 10%, volume increased 0.6mL.During steamed dumpling is packed, a body is placed in steamed dumpling center
It is 0.6mL edible hollow capsules to accumulate, and the hollow capsule is formed by edible capsule parcel air.Steamed dumpling is placed in liquid nitrogen and is soaked
Stain 40s, is refrigerated to steamed dumpling central temperature for -18 DEG C.Steamed dumpling Frost cleft rate is 0.
Embodiment 8
One kind is freeze proof to split quick-frozen pie, and using liquid nitrogen freezing, single pie quality is 80g, and skin filling mass ratio is 1：1, press
It is 20g that pie filling water content is 50%, 40g pie fillings water content, calculates by pure water volume and is about 20mL, and ice presses volumetric expansion
10% calculates, and volume increased 2mL.As pie center itself is interlayer, there is the cavity of 1ml, during pie is packed,
A volume is placed for 1mL edible hollow capsules in center, and the hollow capsule is formed by edible capsule parcel air.By pie
Being placed in liquid nitrogen and impregnating 1min or spray 5min, pie central temperature is refrigerated to for -18 DEG C, pie surface is without bursting by freezing.
Embodiment 9
One kind is freeze proof to split quick-freezing rice tamale, and using liquid nitrogen freezing, single rice tamale quality is 70g, and rice tamale water content is 70%, rice-pudding
Sub- water content is 49g, calculates by pure water volume and is about 49mL, and ice is calculated by volumetric expansion about 10%, and volume increased 5mL.By
In rice tamale viscosity itself preferably, during rice tamale is packed, it is 3mL edible hollow capsules that a volume is placed in center, described
Hollow capsule is formed by edible capsule parcel air.Rice tamale is placed in liquid nitrogen and impregnates 45s or spray 4min, be refrigerated in rice tamale
Heart temperature is -18 DEG C.Rice tamale Frost cleft rate is 0.
Embodiment 10
Using the little ball of glutinous rice of liquid nitrogen freezing, single only little ball of glutinous rice quality is 3g, and little ball of glutinous rice water content is 50%, and little ball of glutinous rice 3g is aqueous
Measure as 1.5g, calculate by pure water volume and be about 1.5mL, ice is calculated by volumetric expansion 10%, and volume increased 0.15mL.In little Tang
Circle is manufactured in processing procedure, and it is 0.15mL edible hollow capsules that little ball of glutinous rice center is placed volume, the hollow capsule by
Edible capsule parcel air is formed.The little ball of glutinous rice are placed in into stain 25s or spray 3min in liquid nitrogen, little ball of glutinous rice central temperature is refrigerated to
For -18 DEG C.Little ball of glutinous rice Frost cleft rate is 0.
Comparative example 1
Using liquid nitrogen dipping freezing dumpling, single dumpling quality is 16g, and skin filling mass ratio is 1：1, by filling for dumplings water content
It is 4g for 50%, 8g dumpling fillings water content, calculates by pure water volume and be about 4mL, ice is calculated by volumetric expansion 10%, and volume increased
0.4mL.During dumpling is packed, do not process.Dumpling is placed in liquid nitrogen and impregnates 40s, be refrigerated to dumpling central temperature for-
18℃.Dumpling Frost cleft rate is 47%.
Comparative example 2
By way of it can effectively reduce dumpling Frost cleft rate in current commercial production and use additive, look in liquid nitrogen speed
Freeze suitable additive capacity under process conditions.
15 DEG C of room temperature of test；Average single dumpling quality is in 18g, skin filling mass ratio 1: 1.3, dough-making powder amount of water 56%, face
Group time of repose 10min, liquid nitrogen flash freezer time 40s.Each additive addition is tested in triplicate, each test sample 30
It is individual, only record minimum Frost cleft rate once in three result of the tests.
It can be seen that, traditional additive and addition have not applied to liquid nitrogen flash freezer technique.
Claims (7)
1. one kind is freeze proof splits quick frozen food, it is characterised in that the quick frozen food includes stuffing material and wraps up in for wrapping up the outer of stuffing material
Layer, is provided with rupturable hollow capsule or/and gas between covering layer and stuffing material in or beyond stuffing material.
2. quick frozen food as claimed in claim 1, it is characterised in that the hollow capsule is the edible material for wrapping up gas.
3. quick frozen food as claimed in claim 2, it is characterised in that the volume of the hollow capsule is not less than the water speed that stuffing material contains
The volume increased after expanding during jelly.
4. quick frozen food as claimed in claim 1, it is characterised in that the unit volume of the stuffing material is less than food containing water quality
The unit volume of main body contains water quality.
5. quick frozen food as claimed in claim 1, it is characterised in that described food is can be through dry ice or liquid nitrogen flash freezer
Dumpling, the ball of glutinous rice, rice tamale, steamed bun, pie or steamed dumplings.
6. quick frozen food as claimed in claim 1, it is characterised in that the quality of the food is calculated as 1g ~ 5kg with single.
7. quick frozen food as claimed in claim 1, it is characterised in that the volume of the food is calculated as 0.5ml-1L with single.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620683668.5U CN206137162U (en) | 2016-06-29 | 2016-06-29 | Freeze proof quick -frozen food that splits |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620683668.5U CN206137162U (en) | 2016-06-29 | 2016-06-29 | Freeze proof quick -frozen food that splits |
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| Publication Number | Publication Date |
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| CN206137162U true CN206137162U (en) | 2017-05-03 |
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ID=58616559
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| Application Number | Title | Priority Date | Filing Date |
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| CN201620683668.5U Active CN206137162U (en) | 2016-06-29 | 2016-06-29 | Freeze proof quick -frozen food that splits |
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| Country | Link |
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| CN (1) | CN206137162U (en) |
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2016
- 2016-06-29 CN CN201620683668.5U patent/CN206137162U/en active Active
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