CN103858996A - Method for reducing water loss of deep-refrigerated quick-frozen portunidae - Google Patents
Method for reducing water loss of deep-refrigerated quick-frozen portunidae Download PDFInfo
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- CN103858996A CN103858996A CN201410099678.XA CN201410099678A CN103858996A CN 103858996 A CN103858996 A CN 103858996A CN 201410099678 A CN201410099678 A CN 201410099678A CN 103858996 A CN103858996 A CN 103858996A
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Abstract
The invention discloses a method for reducing water loss of deep-refrigerated quick-frozen portunidae. The method comprises the steps of washing, draining, quick-freezing, rinsing, draining, packaging, cold storing and the like. Sodium alginate of a given concentration is added into the water which is glazed with ice, so that the service life of the ice glaze can be increased by twice or three times, so that the quick-forzen portunidae with low water loss can be obtained. The method is simple to operate, low in cost and high in safety, the water loss of the quick-frozen portunidae can be effectively reduced, the quality of the portunidae can be maintained, and the application value is good.
Description
Technical field
The invention belongs to food processing storage technique field, be specifically related to a kind of method that reduces cryogenic quick-freezing swimming crab percentage of water loss.
Background technology
Swimming crab, some place is commonly called as " Blue Swimming Crab ".Because carapace is shuttle shape, therefore named.There are three projections in the central authorities of crust, so claim again " Portunus trituberculatus Miers ".Shuttle crab meat fertilizer is delicious, has higher nutritive value and economic worth, and is suitable for seawater foster getting fat temporarily.The Huanghai Sea and East Sea annual production respectively have 1～20,000 ton up and down.For the most important marine products crab of China, economic implications is great.But because of the fresh aquatic food product resting period can not be too for a long time and the reason of selling, greatly part is all sold with the processing of fresh aquatic food product or frozen product.Traditional freezing method has air freezing process, tunnel freezing process and dull and stereotyped freezing process.Crab class musculature after these freezing processing changes greatly, and when fresh, the mouthfeel of muscle has become pasty state.Exist the growth of freezing process ice crystal can cause the change of product institutional framework, freezing injury and thaw after juice loss phenomenon also quite serious, storage time is shorter.In research at home and abroad report, can be by quick freezing, vitrification point preservation, adds quality improver as phosphate, polysaccharide, and the method such as interpolation glutamine transaminage is improved the texture quality of meat products.Sodium alginate adds in meat products as a class water-loss reducer, can improve its physical property, increases viscosity, is imbued with its good mouthfeel, can increase being knotted property, retentiveness and the tender property of meat products simultaneously, reduces nutritional labeling loss, has improved product quality.The present invention adopts liquid nitrogen deep fast frozen technology, freeze-off time at several seconds to a few minutes, simultaneously by add water-loss reducer sodium alginate etc. in plating water glaze process, make extend two or three times the service life of ice clothing, quick-frozen food is formed to parcel, prevent quick-frozen food moisture loss, kept better the original freshness of fresh and living aquatic products, quality and nutritive value thereof, extended the shelf life of product.
Summary of the invention
Technical problem to be solved by this invention is for the fresh-keeping the deficiencies in the prior art of swimming crab, and a kind of method that reduces liquid nitrogen deep quick-freezing fresh-keeping swimming crab percentage of water loss is provided, and keeps to greatest extent the quality of sample.This technical operation is simple, and practicality is stronger.
The technical solution adopted in the present invention is:
By add the reduction swimming crab quick-frozen process percentages of water loss such as water-loss reducer sodium alginate in plating water glaze process.
Concrete technology step of the present invention is as follows: (1) is cleaned: select fresh and alive swimming crab, water cleans up, and wherein crab is cleaned after will wrapping up again; (2) draining: the swimming crab cleaning up is put into frame, leave standstill 5-8min; (3) quick-frozen: the swimming crab after draining is placed in to the supporting sample tray of instant freezer, puts into liquid nitrogen deep quick freezing unit after setting dish, carry out fast frozen; (4) plating water glaze: the swimming crab after quick-frozen be impregnated in to 5-10s in 0-4 DEG C of frozen water that contains water-loss reducer, then take out draining 3-5min; (5) freezing preservation: by after the sample vacuum packaging vanning after plating water glaze, be stored in the freezer of uniform temperature.
Furtherly, the fast frozen in step (3) specifically: be first cooled to-60 to-80 DEG C by 5-10min, then keep 15-20 min to finish fast frozen process.
Furtherly, in step (4), water-loss reducer adopts sodium alginate, and its mass fraction in frozen water is 0.1-0.5%.
Furtherly, the sample after plating water glaze packaging is put into Temperature Setting and is preserved at the freezer of-18～-30 DEG C in step (5).
The invention has the beneficial effects as follows:
The invention provides a kind of method that reduces swimming crab cryogenic quick-freezing percentage of water loss.The present invention by adding sodium alginate etc. in the water of plating water glaze, make extend two or three times the service life of ice clothing, thereby obtain the quick-frozen swimming crab that percentage of water loss is lower, keep to greatest extent the quality of sample, obtained best musculature fiber condition and delicious mouthfeel.The method is simple to operate, cost is low, safe, can effectively reduce the percentage of water loss of quick-frozen swimming crab, keep its quality, there is good using value.
Detailed description of the invention
Embodiment 1
(1) select fresh and alive swimming crab, water cleans up, and wherein crab is cleaned after will wrapping up again.
(2) swimming crab cleaning up is put into frame, leave standstill 5min.
(3) swimming crab after draining is placed in to the supporting sample tray of instant freezer, puts into liquid nitrogen deep quick freezing unit after setting dish, carry out fast frozen.Quick-frozen program, for being first cooled to-80 DEG C by 10 min, then keeps 20 min to finish fast frozen process.
(4) swimming crab after quick-frozen be impregnated in to 10s in 4 DEG C of frozen water that contain 0.5% sodium alginate, then take out draining 5min, adopting water-loss reducer is sodium alginate.
(5) by after the sample vacuum packaging vanning after plating water glaze, be stored in Temperature Setting in the freezer of-18 DEG C.
The freezing percentage of water loss of swimming crab obtaining after above-mentioned steps is processed is 9.2%.
Embodiment 2
(1) select fresh and alive swimming crab, water cleans up, and wherein crab is cleaned after will wrapping up again.
(2) swimming crab cleaning up is put into frame, leave standstill 8min.
(3) swimming crab after draining is placed in to the supporting sample tray of instant freezer, puts into liquid nitrogen deep quick freezing unit after setting dish, carry out fast frozen.Quick-frozen program, for being first cooled to-80 DEG C by 5min, then keeps 20 min to finish fast frozen process.
(4) swimming crab after quick-frozen be impregnated in to 10s in 4 DEG C of frozen water that contain 0.5% sodium alginate, then take out draining 5min, adopting water-loss reducer is sodium alginate.
(5) by after the sample vacuum packaging vanning after plating water glaze, be stored in Temperature Setting in the freezer of-30 DEG C.
The freezing percentage of water loss of swimming crab obtaining after above-mentioned steps is processed is 7.5%.
Embodiment 3
(1) select fresh and alive swimming crab, water cleans up, and wherein crab is cleaned after will wrapping up again.
(2) swimming crab cleaning up is put into frame, leave standstill 5min.
(3) swimming crab after draining is placed in to the supporting sample tray of instant freezer, puts into liquid nitrogen deep quick freezing unit after setting dish, carry out fast frozen.Quick-frozen program, for being first cooled to-60 DEG C by 5min, then keeps 20 min to finish fast frozen process.
(4) swimming crab after quick-frozen be impregnated in to 10s in 4 DEG C of frozen water that contain 0.3% sodium alginate, then take out draining 5min, adopting water-loss reducer is sodium alginate.
(5) by after the sample vacuum packaging vanning after plating water glaze, be stored in Temperature Setting in the freezer of-18 DEG C.
The freezing percentage of water loss of swimming crab obtaining after above-mentioned steps is processed is 8.4%.
Embodiment 4
(1) select fresh and alive swimming crab, water cleans up, and wherein crab is cleaned after will wrapping up again.
(2) swimming crab cleaning up is put into frame, leave standstill 5min.
(3) swimming crab after draining is placed in to the supporting sample tray of instant freezer, puts into liquid nitrogen deep quick freezing unit after setting dish, carry out fast frozen.Quick-frozen program, for being first cooled to-60 DEG C by 10min, then keeps 20 min to finish fast frozen process.
(4) swimming crab after quick-frozen be impregnated in to 10s in 4 DEG C of frozen water that contain 0.2% sodium alginate, then take out draining 5min, adopting water-loss reducer is sodium alginate.
(5) by after the sample vacuum packaging vanning after plating water glaze, be stored in Temperature Setting in the freezer of-18 DEG C.
The freezing percentage of water loss of swimming crab obtaining after above-mentioned steps is processed is 9.8%.
Claims (4)
1. reduce a method for cryogenic quick-freezing swimming crab percentage of water loss, it is characterized in that the method comprises the following steps:
(1) clean: select fresh and alive swimming crab, water cleans up, and wherein crab is cleaned after will wrapping up again;
(2) draining: the swimming crab cleaning up is put into frame, leave standstill 5-8min;
(3) quick-frozen: the swimming crab after draining is placed in to the supporting sample tray of instant freezer, puts into liquid nitrogen deep quick freezing unit after setting dish, carry out fast frozen;
(4) plating water glaze: the swimming crab after quick-frozen be impregnated in to 5-10s in 0-4 DEG C of frozen water that contains water-loss reducer, then take out draining 3-5min;
(5) freezing preservation: by after the sample vacuum packaging vanning after plating water glaze, be stored in the freezer of uniform temperature.
2. according to a kind of method that reduces cryogenic quick-freezing swimming crab percentage of water loss described in right 1, it is characterized in that: the fast frozen in step (3) specifically: be first cooled to-60 to-80 DEG C by 5-10min, then keep 15-20 min to finish fast frozen process.
3. according to a kind of method that reduces cryogenic quick-freezing swimming crab percentage of water loss described in right 1, it is characterized in that: in step (4), water-loss reducer adopts sodium alginate, and its mass fraction in frozen water is 0.1-0.5%.
4. according to a kind of method that reduces cryogenic quick-freezing swimming crab percentage of water loss described in right 1, it is characterized in that: the sample in step (5) after plating water glaze packaging is put into Temperature Setting and preserved at the freezer of-18～-30 DEG C.
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| CN201410099678.XA CN103858996A (en) | 2014-03-18 | 2014-03-18 | Method for reducing water loss of deep-refrigerated quick-frozen portunidae |
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Cited By (11)
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|---|---|---|---|---|
| CN104255900A (en) * | 2014-07-21 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Method for preventing shell crack during freezing process of portunid |
| CN104255901A (en) * | 2014-07-21 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Method for protecting portunid shell |
| CN104886494A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Quick-frozen dish product processing method |
| CN106332948A (en) * | 2016-08-19 | 2017-01-18 | 江苏天福莱集团有限公司 | Freeze preservation method of river crabs |
| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
| CN107258878A (en) * | 2017-06-27 | 2017-10-20 | 吉林农业大学 | A kind of Ge Shi perch sleeper live body store method |
| CN107296091A (en) * | 2017-06-26 | 2017-10-27 | 浙江大学舟山海洋研究中心 | A kind of method that super low temperature quick frozen reduces Penaeus Vannmei benevolence percentage of water loss |
| CN107691620A (en) * | 2017-09-29 | 2018-02-16 | 张红海 | The processing method that shrimp crab product is eaten in a kind of nitrogen ultra low temperature freezing raw |
| CN108813574A (en) * | 2018-04-26 | 2018-11-16 | 陆川县海兰养殖专业合作社 | The processing method of golden head centipede |
| CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255900A (en) * | 2014-07-21 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Method for preventing shell crack during freezing process of portunid |
| CN104255901A (en) * | 2014-07-21 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Method for protecting portunid shell |
| CN104255901B (en) * | 2014-07-21 | 2017-07-18 | 浙江大学舟山海洋研究中心 | A kind of method for protecting swimming crab shell |
| CN104886494A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Quick-frozen dish product processing method |
| CN106332948A (en) * | 2016-08-19 | 2017-01-18 | 江苏天福莱集团有限公司 | Freeze preservation method of river crabs |
| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
| CN107296091A (en) * | 2017-06-26 | 2017-10-27 | 浙江大学舟山海洋研究中心 | A kind of method that super low temperature quick frozen reduces Penaeus Vannmei benevolence percentage of water loss |
| CN107258878A (en) * | 2017-06-27 | 2017-10-20 | 吉林农业大学 | A kind of Ge Shi perch sleeper live body store method |
| CN107691620A (en) * | 2017-09-29 | 2018-02-16 | 张红海 | The processing method that shrimp crab product is eaten in a kind of nitrogen ultra low temperature freezing raw |
| CN108813574A (en) * | 2018-04-26 | 2018-11-16 | 陆川县海兰养殖专业合作社 | The processing method of golden head centipede |
| CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
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Application publication date: 20140618 |