CN104126843B - A kind of freeze preservation method of aquatic products - Google Patents
A kind of freeze preservation method of aquatic products Download PDFInfo
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- CN104126843B CN104126843B CN201410353660.8A CN201410353660A CN104126843B CN 104126843 B CN104126843 B CN 104126843B CN 201410353660 A CN201410353660 A CN 201410353660A CN 104126843 B CN104126843 B CN 104126843B
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- aquatic products
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- pickled
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 240000009164 Petroselinum crispum Species 0.000 claims description 4
- 239000004088 foaming agent Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000011197 perejil Nutrition 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 13
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940105969 annatto extract Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002114 biscuit porcelain Inorganic materials 0.000 description 1
- 235000019481 bixa orellana extract Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- -1 viscosity Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of freeze preservation method of aquatic products, specifically implement according to following steps: raw material cleans；Pickled；Freezing；Wrap up in powder；Wrap up in slurry；Wrap up in powder；Fried；Quickly cooling is frozen；Cold preservation, utilizes bio-additive and raw-food material as antistaling agent, and utilizes special process, to reach the purpose of freeze preservation.
Description
Technical field
The invention belongs to processing of aquatic products and storage technique field, be specifically related to a kind of freeze preservation method of aquatic products.
Background technology
The aquatic products total output of China is very big, and freshness is the key factor of aquatic products quality and price, but due to moisture
Higher with protein content, its after death freshness decline is very fast, easily rots, in order to meet consumer to aquatic products freshness need
Seek the trend day by day increased, it is necessary to develop current processing and antistaling technology, keep the original freshness of aquatic products greatly.
The preservation technique of aquatic products is broadly divided at present: physical fresh-keeping method, Chemical Preservative Method of Fruits and biological fresh-keeping method,
Current physical fresh-keeping method is mainly realized, such as by the condition controlling preservation process: the process of K cryogenic treatment, controlled atmosphere,
Ultra high pressure treatment, radiation or dehydrate process, and this process more or less changes aquatic products initial condition, fresh chemically side
Method includes food additive, salting, sugaring, sootiness and ozone, but chemistry adds additive and do not meets the health requirements of people.
Biological preservation is by adding the purpose that bio-preservative reaches fresh-keeping, mainly by from animal, plant or microorganism
The natural product extracted is used as antistaling agent, has the advantages such as safe and healthy, efficient, more meets current development.
But seldom carry out freeze preservation with direct edible raw-food material as additive at present.
Summary of the invention
It is an object of the invention to provide a kind of freeze preservation method of aquatic products, utilize bio-additive and raw-food material to make
For antistaling agent, and utilize special process, to reach the purpose of freeze preservation.
The technical solution adopted in the present invention is, a kind of freeze preservation method of aquatic products, specifically real according to following steps
Execute:
Step 1, by aquatic products raw material clean；
Step 2, will clean after aquatic products raw material pickling material carry out pickled, the most pickled time is 4h-5h, pickled temperature
Degree is for 0-4 DEG C；
Step 3, by freezing for the aquatic products after pickled stain；
Step 4, put into the aquatic products after freezing to wrap up in and powder is carried out wrap up in powder, obtain the aquatic products after wrapping up in powder；
Step 5, will wrap up in slurry with water according to mass ratio: 1:1.4-1:1.5 mixes, and obtains wrapping up in slurry mixed liquor, after wrapping up in powder
Aquatic products are put into and are wrapped up in slurry mixed liquor, impregnate 30s-60s；
Step 6, will dipping after aquatic products wrap powder, make aquatic products green compact；
Step 7, green compact are put in the vacuum frying device of 182 DEG C-187 DEG C and carry out fried 35s-40s；
Step 8, at-55 DEG C--in the environment of 65 DEG C, the green compact after fried are carried out quickly cooling and freeze 2min；Freezing rate is-
55℃2min--65℃2min；
Step 9, the quickly cooling that step 8 is obtained freeze after green compact at-20 DEG C--carry out cold preservation in the environment of 25 DEG C.
The feature of the present invention also resides in,
Cryogenic temperature in step 3 is :-30 DEG C--50 DEG C.
Pickling material in step 2 is: the chitosan of 3%-5% mass fraction, and remaining is water.
Wrap up in powder according to mass parts, be made up of following components: medium-strength wheat flour: 80 parts-90 parts；Glucose: 5 parts-10 parts；
Salt: 2 parts-5 parts；Parsley sheet: 2 parts-5 parts；Dry yeast: 1 part-6 parts；Sugar: 3 parts-6 parts.
Wrap up in and starch according to mass parts, be made up of following components: high gluten wheat flour: 50 parts-60 parts；Modified corn starch: 20 parts-
30 parts；Salt 3 parts-6 parts；Foaming agent: 5 parts-10 parts.
The invention has the beneficial effects as follows: can be good at keeping the freshness of aquatic products compared with prior art.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The present invention provides a kind of freeze preservation method of aquatic products, specifically implements according to following steps:
Step 1, by aquatic products raw material clean；
Step 2, will clean after aquatic products raw material pickling material carry out pickled, the most pickled time is 4h-5h；
Step 3, by freezing for the aquatic products after pickled stain；
Step 4, put into the aquatic products after freezing to wrap up in and powder is carried out wrap up in powder, obtain the aquatic products after wrapping up in powder；
Step 5, will wrap up in slurry with water according to mass ratio: 1:1.4-1:1.5 mixes, and obtains wrapping up in slurry mixed liquor, after wrapping up in powder
Aquatic products are put into and are wrapped up in slurry mixed liquor, impregnate 30s-60s；
Step 6, will dipping after aquatic products wrap powder, make aquatic products green compact；
Step 7, green compact are put in the vacuum frying device of 182 DEG C-187 DEG C and carry out fried 35s-40s；Water can be solidified
The jacket layer of product, the most fried, oils and fats is as emulsifying agent, it is possible to preferably makes the aquatic products of the inside seal, keeps it fresh
Degree.
Step 8, at-55 DEG C--in the environment of 65 DEG C, the green compact after fried are carried out quickly cooling and freeze 2min；Freezing rate is-
55℃2min--65℃2min；
Step 9, the quickly cooling that step 8 is obtained freeze after green compact at-20 DEG C--carry out cold preservation in the environment of 25 DEG C.
Wherein, the cryogenic temperature in step 3 is :-30 DEG C--50 DEG C.
Pickling material in step 2 is: the chitosan of 3%-5%, and remaining is water.
Wrap up in powder according to mass parts, be made up of following components: medium-strength wheat flour: 80 parts-90 parts；Glucose: 5 parts-10 parts；
Salt: 2 parts-5 parts；Parsley sheet: 2 parts-5 parts；Dry yeast: 1 part-6 parts；Sugar: 3 parts-6 parts.
Wrap up in and starch according to mass parts, be made up of following components: high gluten wheat flour: 50 parts-60 parts；Modified corn starch: 20 parts-
30 parts；Salt 3 parts-6 parts；Foaming agent: 5 parts-10 parts.
Breadcrumb, according to mass parts, are made up of following components: high gluten wheat flour: 60 part-70；Salt 3 parts-5 parts；Dry yeast: 5
Part-10 parts；Petiolus Trachycarpi oil 5 parts-10 parts；Annatto extract: 10 parts-15 parts；Vitamin C: 3 parts-5 parts；Sugar: 3 parts-6 parts.
The key point of the present invention is as follows:
The first, in terms of step, in step 3, pickling material being carried out freezing, its cryogenic temperature is :-30 DEG C--50 DEG C, use
This step, it is ensured that by time fried for later steps 7, pickling material is not defrosted, and has the most both prevented aquatic products fried at high temperature
Time its freshness be destroyed, save step 8 middling speed freezing power consumption；The aquatic products prevented back and forth in high and low temperature shift
Quality variation；
The second, employing is wrapped up in powder, is wrapped up in slurry and breadcrumb as freeze preservation component；1) wrap up in bisque, directly contact with aquatic products,
By medium-strength wheat flour；Glucose；Salt；Parsley sheet；Dry yeast；The flour of the compositions such as sugar, is coated in aquatic products material surface,
Its effect is: wrapping up in powder can be with the moisture on absorption base surface, it is provided that matrix material surface and the cohesive force of edible film layer, in case
Only based food separates with edible film layer, keeps the freshness of aquatic products further.2) pulp layer is wrapped up in, by high gluten wheat flour；Semen Maydis
Modified starch；Salt；The layer that the slurry like material that the Multiple components such as foaming agent are modulated into is formed, can by the rational proportioning of various compositions
Wrap up in the stability of slurry, viscosity, product fragility to improve and reduce the oil content etc. of product.Its effect is most important, especially
High-gluten flour, its filming performance is good.
3rd, use pickling material, and combination with ice-temperature 0-4 DEG C combine aquatic products are carried out pickled to aquatic products process and
Microorganism growth and metabolism in preserving process produce suppression, thus ensure the fresh-keeping effect of aquatic products.
Product made by this method can carry out fried, microwave or baking processes, i.e. edible.
It is further illustrated below in conjunction with embodiment, embodiment all selects scallop comment as aquatic products raw material, sense organ
Valency is with aquatic products as evaluating target.
The experiment condition of each embodiment of table 1
Wherein A1 represents the pickled time, A2 represents pickled temperature, A3, represent the chitosan of pickling material
Table 2 sensory evaluation
Formed evaluation group by 50 food valuation officers, to after microwave can microwave pre-fried wrap up in the color and luster of pastries, profile,
Quality structure, local flavor and five factors of mouthfeel carry out subjective appreciation, it is desirable to subjective appreciation personnel do not drink in first 12 hours in evaluation
Wine, non-smoking, not eating pungent grade stimulates food.Before evaluation, explain evaluation content, evaluation criterion and evaluation to every evaluation personnel
Method, then can deliver the number of finishing to evaluation personnel evaluation for the pre-fried pastries of wrapping up in of microwave.Evaluation procedure is forbidden mutually
Talk, after completing a sample, gargles with clear water, is spaced and within 5 minutes, revalues next sample, finally fills in grade form.Collect
Each evaluation result evaluating personnel, is analyzed.
The sensory evaluation that the experiment condition of each embodiment of table 3 is corresponding
| Embodiment | Outward appearance | Color and luster | Abnormal smells from the patient | Mouthfeel |
| Embodiment 1 | 10 | 9 | 9 | 10 |
| Embodiment 2 | 10 | 10 | 9 | 10 |
| Embodiment 3 | 10 | 8 | 10 | 8 |
| Embodiment 4 | 9 | 9 | 10 | 8 |
| Embodiment 5 | 8 | 9 | 8 | 10 |
By in upper table 2 and table 3 it is found that use above-mentioned processing conditions and with the use of fresh-keeping component, obtain aquatic products
Obtain the most fresh-keeping.
Claims (1)
1. the freeze preservation method of aquatic products, it is characterised in that specifically implement according to following steps:
Step 1, by aquatic products raw material clean；
Step 2, will clean after aquatic products raw material pickling material carry out pickled, the most pickled time is 4h-5h, and pickled temperature is
0-4℃；
Step 3, by freezing for the aquatic products after pickled stain；
Step 4, put into the aquatic products after freezing to wrap up in and powder is carried out wrap up in powder, obtain the aquatic products after wrapping up in powder；
Step 5, slurry will be wrapped up in water according to mass ratio: 1:1.4-1:1.5 mixes, and obtains wrapping up in slurry mixed liquor, will wrap up in the Aquatic product after powder
Product are put into and are wrapped up in slurry mixed liquor, impregnate 30s-60s；
Step 6, will dipping after aquatic products wrap powder, make aquatic products green compact；
Step 7, green compact are put in the vacuum frying device of 182 DEG C-187 DEG C and carry out fried 35s-40s；
Step 8, at-55 DEG C--in the environment of 65 DEG C, the green compact after fried are carried out quickly cooling and freeze 2min；Freezing rate is-55 DEG C
2min--65℃2min；
Step 9, the quickly cooling that step 8 is obtained freeze after green compact at-20 DEG C--carry out cold preservation in the environment of 25 DEG C；
Cryogenic temperature in described step 3 is :-30 DEG C--50 DEG C；
Pickling material in described step 2 is: the chitosan of 3%-5% mass fraction, and remaining is water；
Described powder of wrapping up in, according to mass parts, is made up of following components: medium-strength wheat flour: 80 parts-90 parts；Glucose: 5 parts-10 parts；
Salt: 2 parts-5 parts；Parsley sheet: 2 parts-5 parts；Dry yeast: 1 part-6 parts；Sugar: 3 parts-6 parts；
Described slurry of wrapping up in, according to mass parts, is made up of following components: high gluten wheat flour: 50 parts-60 parts；Modified corn starch: 20 parts-
30 parts；Salt 3 parts-6 parts；Foaming agent: 5 parts-10 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410353660.8A CN104126843B (en) | 2014-07-23 | 2014-07-23 | A kind of freeze preservation method of aquatic products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410353660.8A CN104126843B (en) | 2014-07-23 | 2014-07-23 | A kind of freeze preservation method of aquatic products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104126843A CN104126843A (en) | 2014-11-05 |
| CN104126843B true CN104126843B (en) | 2016-11-02 |
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| CN201410353660.8A Expired - Fee Related CN104126843B (en) | 2014-07-23 | 2014-07-23 | A kind of freeze preservation method of aquatic products |
Country Status (1)
| Country | Link |
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| CN (1) | CN104126843B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387014A (en) * | 2016-08-31 | 2017-02-15 | 铜陵新梦想农牧科技有限公司 | Aquatic product capable of being quickly refrigerated |
| CN113115917A (en) * | 2020-01-13 | 2021-07-16 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101331961A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Quick-freezing sea sedge cod steak food and production method thereof |
| CN101791137B (en) * | 2010-03-24 | 2012-09-26 | 海南泉溢食品有限公司 | Freezing water-holding fresh-keeping processing method for shrimps |
| CN103750411A (en) * | 2011-12-31 | 2014-04-30 | 福建省东山县海魁水产集团有限公司 | Manufacturing method for frozen breaded oyster |
| CN102960782A (en) * | 2012-12-12 | 2013-03-13 | 北海市鸿成海洋食品科技有限公司 | Flour-wrapped elongated shrimp and preparation method thereof |
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