CN107373298A - A kind of Chinese pipe whip shrimp cryogenic quick-freezing method - Google Patents
A kind of Chinese pipe whip shrimp cryogenic quick-freezing method Download PDFInfo
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- CN107373298A CN107373298A CN201710645837.5A CN201710645837A CN107373298A CN 107373298 A CN107373298 A CN 107373298A CN 201710645837 A CN201710645837 A CN 201710645837A CN 107373298 A CN107373298 A CN 107373298A
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- 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
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
The invention discloses a kind of Chinese pipe whip shrimp cryogenic quick-freezing method, concretely comprise the following steps：（1）Cleaning：After Chinese pipe whip shrimp is cleaned, cold air drying is anhydrous to surface；（2）Immersion：Chinese pipe whip shrimp is placed in freezing processing agent after soaking at least 10min, drained；（3）Cryogenic quick-freezing：By step（2）In Chinese pipe whip shrimp precooling after, then be placed in liquid nitrogen flash freezer cabinet and carry out cryogenic quick-freezing；（4）Plating water glaze：Chinese pipe whip shrimp after cryogenic quick-freezing is put into the ice clothing liquid that temperature is 0 ~ 4 DEG C after plating water glaze and puts into 18 DEG C of freezers storage.The Chinese pipe whip shrimp cryogenic quick-freezing method processing step of the present invention is simple, workable, and freezing efficiency is high, of good preservation effect, is avoided that shrimp head comes off from shrimp body, and can effectively suppress blacking.
Description
Technical field
The present invention relates to technical field of preservation of fresh, more particularly, to a kind of Chinese pipe whip shrimp cryogenic quick-freezing method.
Background technology
Chinese pipe whip shrimp [Solenocera crassicornis（H.Milne-Edwards）], class belongs to Arthropoda
（Arthropoda）, Crustachia（Crustacea）, Malacostraca（Malacostraca）, Decapoda（Decapoda）, swimming it is sub-
Mesh（Natanita）, Guan Bian shrimps section（Solenoceridae）, pipe whip shrimp category（Solenocera）.Its popular name is called red shrimp, and one
Year raw crustacean, profile and Chinese prawn, Penaeus Vannmei is similar, the most long reachable 15cm of adult, takes on a red color, shell it is thin and
Smooth, preceding 6 uromere color is deeper, and take on a red color banding, and periproct side is without motionless thorn.The shrimp is being caught with other coastal areas
In shrimp, there is its unique advantage, the coastal waters field being mainly distributed near Along Zhejiang Coast, the 20- near China East Sea
60m is inhabited in sandy waters, is the important kind in the shrimps fishing of China East Sea, and amount of fishing almost accounts for gross annual output
The 1/5 of amount.Since the shrimps fishing development eighties in last century, the shrimp is always that shrimp operation is dragged in Zhejiang or even the whole East Sea
And coastal fixation is thrown the net the important object of fishing, stable status is kept in the sales volume both domestic and external of shrimps.
But Chinese pipe whip shrimp moisture content is high, musculature is soft, easily putrid and deteriorated easily by bacteria attack, simultaneously
Contain substantial amounts of enzyme and tyrosine in shrimp body, it is oxidizable and produce melanin, make shrimp body blackening.At present to Chinese pipe whip shrimp master
A variety of preservation methods such as fresh-keeping preservation by low temperature, chemical addition agent, controlled atmosphere, radiation preservation are used to carry out fresh-keeping.
Preservation by low temperature refers to the temperature of aquatic products being reduced to the freezing point close to aquatic products juice, so as to suppress or slow down
The activity of microorganism, aquatic products are made to keep good freshness within a certain period of time.It can be divided into iced storage again according to preservation temperature is different
It is fresh-keeping and freeze it is fresh-keeping.Wherein cold storing and fresh-keeping is using ice as medium, and the temperature of fishes and shrimps shellfish is reduced into the melting point close to ice, and
Preservation at such a temperature.Cold storing and fresh-keeping is divided into two kinds of iced storage and refrigerator cold-storage, is under the temperature conditionss, enzyme in shrimp body and
The activity reduction of microorganism, the original quality of shrimp itself are maximally maintained, the very little that freshness changes, its unique wind
Taste is guaranteed, but the fresh-keeping cycle is short；Freeze it is fresh-keeping refer to shrimp product snap frozen to -30 DEG C or so, internal water
Divide juice largely to freeze, then preserved again in a low temperature of -18 DEG C ~ -4 DEG C after carrying out glazing processing, but this quick-frozen mode
Belong to sharp freezing, juice is easy to run off after thawing, the problems such as causing loss, the meat aging of nutriment and flavor substance.
Chemical addition agent is fresh-keeping to be referred to be hybridly prepared into inhibitor solution with one or several kinds of chemical addition agents, is passed through
The methods of immersion or sprinkling, handles aquatic products, so as to reach a kind of fresh-keeping method.Due in the world to food additives pipe
Reason is strict, not yet finds so far a kind of both of good preservation effect, and price is again cheap, and its residual is harmless after use
Chemistry addition antistaling agent.
Controlled atmosphere is by adjusting or controlling the preservation method that gas in the environment residing for aquatic products forms, but controlled atmosphere
Fresh-keeping operation inconvenience, is not suitable for directly operating on fishing boat, and cost is high.
Radiation preservation is the mark of the peaceful utilization of atomic energy after World War II, be inheriting tradition preservation method after another hair
Open up faster new technology and new tool.But because the security of irradiated foods can not yet be guaranteed, therefore the receiving of people is recognized
Can degree it is also not high.
Liquid nitrogen flash freezer technology is a kind of new food product refrigeration method, and it frozen food and maintains its high-quality to exceed the speed limit
Advantage and the favor for enjoying consumer and enterprise.But when freezing speed is too fast or solidification point is too low, aquatic products can be caused
Generation freezing crack.
Chinese patent application publication No. CN106577983A, data of publication of application 2017.04.26 Chinese patent disclose one
The method of kind of spot section shrimp liquid nitrogen deep quick-freezing fresh-keeping, the successively work such as cleaning, draining, antifreeze, the multistage is quick-frozen, plating water glaze, packaging
Sequence, form the spot section shrimp liquid nitrogen deep quick-freezing fresh-keeping technique of complete set.By quick-frozen preceding by spot section in the antistaling process
Shrimp is soaked in low temperature protectant solution, prevents Quick freezing and causes protein denaturation and be largely dehydrated and embrittlement, ensures
The quality of shrimp.But by the shrimp after this method cryogenic quick-freezing after thawing, percentage of water loss is high, can lose original feature
Pool, color and luster is dim, and shrimp head can come off from shrimp body, while this method can not suppress the activity of the phenol oxidase in shrimp body, and meeting exists
Melanin deposition is produced on the housing of shrimp, that is, forms stain（Produce blacking）, outward appearance is had a strong impact on, also restricts the commodity valency of shrimp
Value, though in addition, the ice clothing agent is easily attached on shrimp body, can not homogeneous film formation.
The content of the invention
The present invention is to solve the above mentioned problem present in the liquid nitrogen deep quick-freezing fresh-keeping method of prior art, there is provided
A kind of processing step is simple, workable, and freezing efficiency is high, of good preservation effect, is avoided that shrimp head comes off from shrimp body, and can have
Effect suppresses the Chinese pipe whip shrimp cryogenic quick-freezing method of blacking.
To achieve these goals, the present invention uses following technical scheme：
A kind of Chinese pipe whip shrimp cryogenic quick-freezing method of the present invention, is concretely comprised the following steps：
（1）Cleaning：After Chinese pipe whip shrimp is cleaned, cold air drying is anhydrous to surface.Abandoning tradition drains control water in the present invention,
Cold air drying is used quickly to reduce water activity, so as to suppress growth of microorganism breeding, is advantageous to suppress the work of phenol oxidase
Property.
（2）Immersion：Chinese pipe whip shrimp is placed in freezing processing agent after soaking at least 10min, drained, the freezing processing
Agent is made up of the component of following mass percent：5 ~ 10% glycerine, 1 ~ 3% carnosol, 0.01 ~ 0.03% glutamine transaminage,
1 ~ 3% cysteine, 0.5 ~ 1% glycine betaine, 0.1 ~ 0.3% ursin, 0.1 ~ 0.3% flavanonol, 0.1 ~ 0.3% cumic acid, 0.5 ~
1% konjacmannan, surplus are water.A kind of freezing processing agent is provided in the present invention, it can substantially improve Chinese pipe whip shrimp
Quality is freezed, wherein glycerine can improve the dispersiveness of each component, while have the function that color protection, be advantageous to keep Chinese pipe whip shrimp
Color and luster；Carnosol has more excellent inoxidizability compared with Tea Polyphenols, vitamin C, sodium citrate etc., and it can capture rapidly
Oxygen in shrimp body, the oxidation of shrimp body tissue and pigment is avoided, be advantageous to the long-term color for maintaining shrimp body；Glutamine transaminage
Pass through the crosslinking occurred between catalytic proteins molecule so that shrimp head can be firmly bonded together with shrimp body, avoid group after thawing
Knit softening and cause the disengaging of shrimp head and shrimp body, be advantageous to keep the integrality of shrimp body；Cysteine will can be urged by phenol oxidase
The matrix of chemical conversion quinone is reduced into phenol, and itself is oxidized, so as to suppress the blacking of shrimp body；Glycine betaine is maintaining shrimp body histocyte
Interior osmotic balance, the loss of ICW can be prevented when thawing；Ursin is combined with phenol oxidase, competition and substrate
The binding site of DOPA, prevent part phenol oxidase from Binding Capacity, so as to slow down the catalytic reaction of enzyme, while can add again
Fast melanin decomposes, and suppresses the catalytic activity of phenol oxidase（Reverse transcriptase）；Phenol oxidase is the metalloenzyme of cupric, flavanones
Alcohol can be combined with copper ion by chelation, the active site of destructive enzyme, so as to reduce the activity of phenol oxidase；In cumic acid
Carbonyl can be combined with such as-OH of the affinity groups beyond phenol oxidase centre, be centrally formed sky in phenoloxidase activity
Between steric hindrance, the combination of enzyme-to-substrate is prevented, so as to reduce the catalytic activity of enzyme（Noncompetition inhibition）；Konjacmannan can increase
Add the stability of freezing processing agent of the present invention, while the space that konjacmannan can enter between shrimp shell and shrimp body tissue
In, shrimp shell and shrimp body tissue are bonded together after water suction, avoid shrimp shell and shrimp body tissue after thawing from peeling off, in addition, konjaku is sweet
Dew glycan also has water-retaining property, but mannan content can not be too high, and too high levels cause freezing processing agent more sticky,
It is not easy to soak.Freezing processing agent each component in the present invention cooperates, can from it is anti-oxidant, reduce phenoloxidase activity plus
Fast melanin decomposes, prevents many-sided common shrimp shell that suppresses such as phenol oxidase and Binding Capacity from producing melanin deposition（Produce black
Become）, while make it that percentage of water loss is low when Chinese pipe whip shrimp is thawed, and it is avoided that shrimp head comes off from shrimp body.
（3）Cryogenic quick-freezing：By step（2）In Chinese pipe whip shrimp precooling after, then be placed in liquid nitrogen flash freezer cabinet and carry out deep cooling
Quick-frozen, the processing step of cryogenic quick-freezing is：First environment temperature in liquid nitrogen cabinet is down to -30 ~ -20 DEG C in 3min, then exist
- 65 ~ -60 DEG C are down in 4min again, finally continues to be down to -90 DEG C ~ -80 DEG C in 3min, and kept for -90 DEG C ~ -80 DEG C
Environment temperature continues quick-frozen Chinese pipe whip shrimp to -40 DEG C ~ -35 DEG C of central temperature.
（4）Plating water glaze：Chinese pipe whip shrimp after cryogenic quick-freezing is put into the ice clothing liquid that temperature is 0 ~ 4 DEG C after plating water glaze and put
Stored into -18 DEG C of freezers.The height of water retention when Chinese pipe whip shrimp Frost cleft rate and defrosting, with quick-frozen first gentle jelly
Knot final temperature, rate of temperature fall etc. are relevant, and quick freezing temperature is lower, and Chinese pipe whip shrimp is faster by the speed of zone of maximum ice crystal formation, from
And smaller ice crystal is formed, the mechanical damage to cell membrane is reduced, retention ability is also just bigger, but shell hardness and fragility increase
Speed is big, and Frost cleft rate is higher, based on considering, the quick-frozen mode of three stages cooling is used in the present invention, in strictly controlling
Initial temperature, freezes final temperature and the rate of temperature fall of magnificent pipe whip shrimp so that the crust of Chinese pipe whip shrimp gradually adapts to compared with low environment, with
Inside keeps a relatively good environmental balance to reduce Frost cleft rate, and can ensure freezing quickly through zone of maximum ice crystal formation
Quality.
Preferably, step（3）In, it is cooled to Chinese pipe whip shrimp central temperature in advance for 5 ~ 15 DEG C.By precooling to reduce shrimp
The temperature difference between surface and inside, the freezing crack because of caused by too high thermal stress is effectively eliminated, reduce the bursting by freezing of shrimp shell
Rate（Produce crack）, but it is cooled to lower temperature in advance, more costs need to be increased, considers and shrimp is cooled to 5 ~ 15 DEG C in advance more closed
It is suitable.
Preferably, step（2）In, the mass ratio of Chinese pipe whip shrimp and freezing processing agent is 1：5~10.
Preferably, step（2）In, the temperature of freezing processing agent is 5 ~ 10 DEG C.
Preferably, the ice clothing liquid is made up of the component of following mass percent：3 ~ 5% peach gums, 20 ~ 30% polyacrylic acid
Sodium, surplus are water.The present invention is improved the formula of ice clothing liquid, with the addition of peach gum and Sodium Polyacrylate, peach gum can make ice
Clothing liquid is evenly applied to Chinese pipe whip shrimp surface and forms ice clothing in uniform thickness, while peach gum can make ice clothing penetrating and rich in light
Pool, Sodium Polyacrylate can make the ice clothing surface to be formed not have crackle, smooth, be advantageous to improve the outward appearance of Chinese pipe whip shrimp.
Therefore, the present invention has the advantages that：
（1）Abandoning tradition drains control water, uses cold air drying quickly to reduce water activity, numerous so as to suppress growth of microorganism
Grow, be advantageous to suppress the activity of phenol oxidase；
（2）A kind of freezing processing agent is provided, each component cooperates, can be black from anti-oxidant, reduction phenoloxidase activity, acceleration
Pigment decomposes, prevents many-sided common shrimp shell that suppresses such as phenol oxidase and Binding Capacity from producing melanin deposition（Produce blacking）,
Cause that percentage of water loss is low when Chinese pipe whip shrimp is thawed simultaneously, and be avoided that shrimp head comes off from shrimp body；
（3）Using the quick-frozen mode of three stages cooling, by the initial temperature, freezes final temperature and cooling speed that strictly control Chinese pipe whip shrimp
Rate so that the crust of Chinese pipe whip shrimp gradually adapts to compared with low environment, with inside keep a relatively good environmental balance with
Frost cleft rate is reduced, and freezing quality can be ensured quickly through zone of maximum ice crystal formation；
（4）The formula of ice clothing liquid is improved, with the addition of peach gum and Sodium Polyacrylate, peach gum can be such that ice clothing liquid uniformly coats
Ice clothing in uniform thickness is formed in Chinese pipe whip shrimp surface, while peach gum can make ice clothing penetrating and rich in gloss, Sodium Polyacrylate
The ice clothing surface to be formed can be made not have crackle, smooth, be advantageous to improve the outward appearance of Chinese pipe whip shrimp.
Embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1
（1）Cleaning：After Chinese pipe whip shrimp is cleaned, cold air drying is anhydrous to surface；
（2）Immersion：Chinese pipe whip shrimp is placed in the freezing processing agent that temperature is 5 DEG C after soaking at least 10min, drained, China
The mass ratio of pipe whip shrimp and freezing processing agent is 1：5, freezing processing agent is made up of the component of following mass percent：5% glycerine,
1% carnosol, 0.01% glutamine transaminage, 1% cysteine, 0.5% glycine betaine, 0.1% ursin, 0.1% flavanonol,
0.1% cumic acid, 0.5% konjacmannan, surplus are water；
（3）Cryogenic quick-freezing：By step（2）In Chinese pipe whip shrimp be cooled to Chinese pipe whip shrimp central temperature in advance for 5 DEG C, then be placed in liquid
Cryogenic quick-freezing is carried out in nitrogen fast refrigerating cabinet, the processing step of cryogenic quick-freezing is：First make in 3min in liquid nitrogen cabinet environment temperature be down to-
30 DEG C, then it is down to -65 DEG C again in 4min, finally continues to be down to -90 DEG C in 3min, and keeps -90 DEG C of environment temperature
Degree continues quick-frozen Chinese pipe whip shrimp to -40 DEG C of central temperature；
（4）Plating water glaze：Chinese pipe whip shrimp after cryogenic quick-freezing is put into the ice clothing liquid that temperature is 0 DEG C after plating water glaze and put to -18
Stored in DEG C freezer, ice clothing liquid is made up of the component of following mass percent：3% peach gum, 20% Sodium Polyacrylate, surplus are
Water.
Embodiment 2
（1）Cleaning：After Chinese pipe whip shrimp is cleaned, cold air drying is anhydrous to surface；
（2）Immersion：Chinese pipe whip shrimp is placed in the freezing processing agent that temperature is 10 DEG C after soaking at least 10min, drained, China
The mass ratio of pipe whip shrimp and freezing processing agent is 1：10, freezing processing agent is made up of the component of following mass percent：10% is sweet
Oil, 3% carnosol, 0.03% glutamine transaminage, 3% cysteine, 1% glycine betaine, 0.3% ursin, 0.3% flavanones
Alcohol, 0.3% cumic acid, 1% konjacmannan, surplus are water；
（3）Cryogenic quick-freezing：By step（2）In Chinese pipe whip shrimp be cooled to Chinese pipe whip shrimp central temperature in advance for 15 DEG C, then be placed in
Cryogenic quick-freezing is carried out in liquid nitrogen flash freezer cabinet, the processing step of cryogenic quick-freezing is：First drop in 3min environment temperature in liquid nitrogen cabinet
To -20 DEG C, then it is down to -60 DEG C again in 4min, finally continues to be down to -80 DEG C in 3min, and keep -80 DEG C of ring
Border temperature continues quick-frozen Chinese pipe whip shrimp to -35 DEG C of central temperature；
（4）Plating water glaze：Chinese pipe whip shrimp after cryogenic quick-freezing is put into the ice clothing liquid that temperature is 4 DEG C after plating water glaze and put to -18
Stored in DEG C freezer, ice clothing liquid is made up of the component of following mass percent：5% peach gum, 30% Sodium Polyacrylate, surplus are
Water.
Embodiment 3
（1）Cleaning：After Chinese pipe whip shrimp is cleaned, cold air drying is anhydrous to surface；
（2）Immersion：Chinese pipe whip shrimp is placed in the freezing processing agent that temperature is 7 DEG C after soaking at least 10min, drained, China
The mass ratio of pipe whip shrimp and freezing processing agent is 1：7, freezing processing agent is made up of the component of following mass percent：7% glycerine,
2% carnosol, 0.02% glutamine transaminage, 2% cysteine, 0.7% glycine betaine, 0.2% ursin, 0.2% flavanonol,
0.2% cumic acid, 0.6% konjacmannan, surplus are water；
（3）Cryogenic quick-freezing：By step（2）In Chinese pipe whip shrimp be cooled to Chinese pipe whip shrimp central temperature in advance for 10 DEG C, then be placed in
Cryogenic quick-freezing is carried out in liquid nitrogen flash freezer cabinet, the processing step of cryogenic quick-freezing is：First drop in 3min environment temperature in liquid nitrogen cabinet
To -25 DEG C, then it is down to -63 DEG C again in 4min, finally continues to be down to -85 DEG C in 3min, and keep -85 DEG C of ring
Border temperature continues quick-frozen Chinese pipe whip shrimp to -38 DEG C of central temperature；
（4）Plating water glaze：Chinese pipe whip shrimp after cryogenic quick-freezing is put into the ice clothing liquid that temperature is 2 DEG C after plating water glaze and put to -18
Stored in DEG C freezer, ice clothing liquid is made up of the component of following mass percent：4% peach gum, 25% Sodium Polyacrylate, surplus are
Water.
Thawed by the Chinese pipe whip shrimp of freezing of the present invention after preservation 30D, shrimp body is complete, and color is vivid, shrimp head and shrimp
Body is completely embedded, and has original color and luster.
（One）The Chinese pipe whip shrimp of 100 equivalent specifications is taken in the Chinese pipe whip shrimp of chilled storage in embodiment 1 ~ 3, is taken
Go out and count bursting by freezing China pipe whip shrimp sum, according to formula：Frost cleft rate（%）=bursting by freezing China pipe whip shrimp sum/Chinese pipe whip shrimp takes
Sample sum × 100%, calculates Frost cleft rate, and obtained result is as shown in table 1：
The Chinese pipe whip shrimp Frost cleft rate of chilled storage in the embodiment 1 ~ 3 of table 1
As known from Table 1, the Chinese pipe whip shrimp Frost cleft rate obtained by present invention freezing is low, can be neglected.
（Two）By thaw at RT after the Chinese pipe whip shrimp storage 30D in embodiment 1 ~ 3, defrosting percentage of water loss measure is carried out, thaws and loses
The computational methods of water rate are：Defrosting percentage of water loss（%）=（The Chinese pipe whip shrimp matter after Chinese pipe whip shrimp quality-defrosting after immersion
Amount）Chinese pipe whip shrimp quality × 100% after/immersion.The result of calculation of defrosting percentage of water loss is as shown in table 2.
Chinese pipe whip shrimp defrosting percentage of water loss result of calculation in the embodiment 1 ~ 3 of table 2
From table 2 it can be seen that percentage of water loss is low after thawing for the Chinese pipe whip shrimp after being freezed using the inventive method, illustrate the present invention
Method can substantially reduce the percentage of water loss of Chinese pipe whip shrimp.
（Three）By thaw at RT after the Chinese pipe whip shrimp storage 30D in embodiment 1 ~ 3, VBN is carried out（TVB-N）Survey
It is fixed, VBN（TVB-N）Measure utilizes semimicro nitriding principle, and Chinese pipe whip shrimp is determined using kjeldahl apparatus
TVB-N.The TVB-N results measured are as shown in table 3.
Chinese pipe whip shrimp TVB-N contents in the embodiment 1 ~ 3 of table 3
As known from Table 3, using the present invention method freezing 30D is carried out to Chinese pipe whip shrimp, after defrosting TVB-N contents still compared with
It is low, belong to one-level freshness value（GB2741-94 is provided：TVB-N≤0.25mg/g is one-level freshness）, illustrate that the deep cooling of the present invention is fast
Jelly method is of good preservation effect.
Embodiment described above is a kind of preferable scheme of the present invention, not makees any formal limit to the present invention
System, there are other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (5)
- A kind of 1. Chinese pipe whip shrimp cryogenic quick-freezing method, it is characterised in that concretely comprise the following steps：（1）Cleaning：After Chinese pipe whip shrimp is cleaned, cold air drying is anhydrous to surface；（2）Immersion：Chinese pipe whip shrimp is placed in freezing processing agent after soaking at least 10min, drained, the freezing processing agent by The component composition of following mass percent：5 ~ 10% glycerine, 1 ~ 3% carnosol, 0.01 ~ 0.03% glutamine transaminage, 1 ~ 3% Cysteine, 0.5 ~ 1% glycine betaine, 0.1 ~ 0.3% ursin, 0.1 ~ 0.3% flavanonol, 0.1 ~ 0.3% cumic acid, 0.5 ~ 1% evil spirit Taro mannosan, surplus are water；（3）Cryogenic quick-freezing：By step（2）In Chinese pipe whip shrimp precooling after, then be placed in liquid nitrogen flash freezer cabinet and carry out cryogenic quick-freezing, The processing step of cryogenic quick-freezing is：First environment temperature in liquid nitrogen cabinet is set to be down to -30 ~ -20 DEG C in 3min, then in 4min - 65 ~ -60 DEG C are down to again, finally continue to be down to -90 DEG C ~ -80 DEG C in 3min, and keep -90 DEG C ~ -80 DEG C of environment temperature Continue quick-frozen Chinese pipe whip shrimp to -40 DEG C ~ -35 DEG C of central temperature；（4）Plating water glaze：By the Chinese pipe whip shrimp after cryogenic quick-freezing be put into temperature be put in 0 ~ 4 DEG C of ice clothing liquid after plating water glaze to- Stored in 18 DEG C of freezers.
- A kind of 2. Chinese pipe whip shrimp cryogenic quick-freezing method according to claim 1, it is characterised in that step（3）In, precooling It it is 5 ~ 15 DEG C to Chinese pipe whip shrimp central temperature.
- A kind of 3. Chinese pipe whip shrimp cryogenic quick-freezing method according to claim 1, it is characterised in that step（2）In, China The mass ratio of pipe whip shrimp and freezing processing agent is 1：5~10.
- A kind of 4. Chinese pipe whip shrimp cryogenic quick-freezing method according to claim 1 or 3, it is characterised in that step（2）In, The temperature of freezing processing agent is 5 ~ 10 DEG C.
- A kind of 5. Chinese pipe whip shrimp cryogenic quick-freezing method according to claim 1, it is characterised in that the ice clothing liquid by with The component composition of lower mass percent：3 ~ 5% peach gums, 20 ~ 30% Sodium Polyacrylates, surplus are water.
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