CN107373298B - Cryogenic quick-freezing method for Pandalus sinensis - Google Patents
Cryogenic quick-freezing method for Pandalus sinensis Download PDFInfo
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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
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- 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
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- 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
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Abstract
The invention discloses a cryogenic quick-freezing method of Pandalus sinensis, which comprises the following specific steps: (1) cleaning: cleaning the penaeus chinensis, and drying by cold air until the surface is anhydrous; (2) soaking: soaking the Hemicentrotus sinensis in a freezing treatment agent for at least 10min, and draining; (3) deep freezing: precooling the penaeus chinensis in the step (2), and then placing the penaeus chinensis in a liquid nitrogen quick-freezing cabinet for deep-freezing; (4) plating ice clothes: and (3) putting the Chinese tube penaeus chinensis subjected to deep-freezing and quick-freezing into ice coating liquid at the temperature of 0-4 ℃ for ice coating plating, and then putting into a refrigeration house at the temperature of-18 ℃ for storage. The method for deeply freezing the penaeus chinensis in the China tube is simple in process steps, strong in operability, high in freezing efficiency and good in preservation effect, can prevent the head of the penaeus chinensis from falling off from the penaeus chinensis body, and can effectively inhibit blackening.
Description
Technical Field
The invention relates to the technical field of preservation, in particular to a cryogenic quick-freezing method for Chinese tube whip shrimps.
Background
The Chinese Hemicentripes sinensis (Solenocera crassirhizonis (H.Milne-Edwards)) belongs to the phylum Arthropoda, Crustacea, Malacostraca, Decapoda, Natanita, Solenoceridae, and Solenocera. Its common name is also red shrimp, annual crustacean, its appearance is similar to Chinese prawn and south America white prawn, its adult length can be up to 15cm, and is red, its shell is thin and smooth, its front 6 abdominal knots are darker in colour, and are red strip-shaped, and its tail knot side has no fixed thorn. The shrimp has unique advantages in shrimps caught in other coastal areas, is mainly distributed in the offshore field near the coastal area of Zhejiang, inhabits in sandy water areas of 20-60m near the east sea of China, is an important variety in the catching of the shrimps in the east sea of China, and the catching amount almost accounts for 1/5 of the total annual output. Since the shrimp fishing development in the last 80 th century, the shrimp is always an important object for dragging shrimps in Zhejiang and even the whole east sea and fishing with fixed nets in coastal areas, and the sales of the shrimps at home and abroad is kept stable.
However, the Chinese tube penaeus has high water content and soft muscle tissue, is easy to be invaded by bacteria and easy to decay and deteriorate, and meanwhile, the shrimp body contains a large amount of enzymes and tyrosine which are easy to oxidize to generate melanin, so that the shrimp body is blackened. At present, the Chinese tube penaeus is preserved mainly by adopting various preservation methods such as low-temperature preservation, chemical additive preservation, modified atmosphere preservation, radiation preservation and the like.
The low-temperature fresh keeping means that the temperature of the aquatic products is reduced to be close to the freezing point of the juice of the aquatic products, so that the activity of microorganisms is inhibited or slowed down, and the aquatic products can keep good freshness within a certain time. The preservation can be divided into ice preservation and freezing preservation according to the preservation temperature. The refrigeration and preservation takes ice as a medium, reduces the temperature of the fish, the shrimp and the shellfish to be close to the melting point of the ice, and preserves the fish, the shrimp and the shellfish at the temperature. The refrigeration and preservation are divided into ice storage and refrigerator refrigeration, under the temperature condition, the activities of enzymes and microorganisms in the shrimps are reduced, the original quality of the shrimps is maintained to the maximum extent, the freshness is changed very little, the unique flavor is guaranteed, but the preservation period is short; the freezing preservation refers to that shrimp products are quickly frozen to be about minus 30 ℃, most of water juice in the shrimp products is frozen, then the shrimp products are coated with ice and then are stored at the low temperature of minus 18 ℃ to minus 4 ℃, but the freezing mode belongs to low-temperature freezing, and the juice is easy to run off after thawing, so that the problems of loss of nutrient substances and flavor substances, meat quality aging and the like are caused.
The preservation of the chemical additives refers to a method for achieving preservation by mixing one or more chemical additives to prepare an inhibitor solution and treating aquatic products by soaking or spraying and other methods. Because of strict international management on food additives, a chemical additive preservative which has good preservation effect and low price and has harmless residues to human bodies after being used has not been found so far.
Modified atmosphere preservation is a preservation method for adjusting or controlling the gas composition in the environment where the aquatic products are located, but modified atmosphere preservation is inconvenient to operate, is not suitable for direct operation on a fishing boat, and is high in cost.
Radiation fresh-keeping is a mark for peacefully utilizing atomic energy after two war hours, and is a new technology and a new means which develop faster after inheriting the traditional fresh-keeping method. However, the safety of the irradiated food is not guaranteed, so that the acceptance of people is not high.
The liquid nitrogen quick freezing technology is a novel food freezing method, which is popular among consumers and enterprises with the advantages of ultra-speed freezing of food and maintaining high quality of food. But when the freezing speed is too fast or the freezing temperature is too low, the aquatic product can be broken at low temperature.
Chinese patent application publication No. CN106577983A, application publication No. 2017.04.26, discloses a method for keeping penaeus monodon fresh by liquid nitrogen deep-freezing and quick-freezing, which comprises the steps of cleaning, draining, preventing freezing, multi-stage quick-freezing, coating ice coat, packaging and the like in sequence, thereby forming a complete process for keeping penaeus monodon fresh by liquid nitrogen deep-freezing and quick-freezing. In the preservation process, the spotted shrimp is soaked in a low-temperature protective agent solution before quick freezing, so that protein denaturation caused by quick freezing and a large amount of dehydration and embrittlement are prevented, and the quality of shrimp meat is ensured. However, the water loss rate of the deep-frozen shrimps after thawing is high, the original characteristic color is lost, the color is dark, the heads of the shrimps fall off from the shrimp bodies, the activity of phenol oxidase in the shrimp bodies cannot be inhibited, melanin precipitates are generated on the shells of the shrimps, namely, black spots (blackening is generated), the appearance is seriously influenced, the commercial value of the shrimps is also limited, and the ice coating agent is easy to adhere to the shrimp bodies, but cannot be uniformly formed into a film.
Disclosure of Invention
The invention aims to solve the problems of the liquid nitrogen deep-freezing and fresh-keeping method in the prior art, and provides the Chinese pizzle shrimp deep-freezing and fresh-keeping method which has the advantages of simple process steps, strong operability, high freezing efficiency, good fresh-keeping effect, capability of preventing shrimp heads from falling off from shrimp bodies and capability of effectively inhibiting blackening.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention relates to a cryogenic quick-freezing method of penaeus chinensis, which comprises the following specific steps:
(1) cleaning: cleaning the Panasopanax sinensis, and drying with cold air until the surface is anhydrous. The traditional draining and water controlling method is abandoned, and cold air drying is adopted to rapidly reduce the water activity, so that the growth and the propagation of microorganisms are inhibited, and the activity of phenol oxidase is favorably inhibited.
(2) Soaking: soaking the Hemicentrotus sinensis in a freezing treatment agent for at least 10min, and draining, wherein the freezing treatment agent comprises the following components in percentage by mass: 5-10% of glycerol, 1-3% of carnosol, 0.01-0.03% of transglutaminase, 1-3% of cysteine, 0.5-1% of betaine, 0.1-0.3% of arbutin, 0.1-0.3% of flavanone alcohol, 0.1-0.3% of cuminic acid, 0.5-1% of konjac mannan and the balance of water. The invention provides a freezing treatment agent which can greatly improve the freezing quality of the penaeus chinensis, wherein glycerin can improve the dispersibility of each component, and has the function of color protection, thereby being beneficial to maintaining the color of the penaeus chinensis; the carnosol has more excellent oxidation resistance than tea polyphenol, vitamin C, sodium citrate and the like, can rapidly capture oxygen in the shrimp body, avoids the oxidation of shrimp body tissues and pigments, and is beneficial to maintaining the color of the shrimp body for a long time; the glutamine transaminase catalyzes the cross-linking of protein molecules to ensure that the shrimp heads can be firmly bonded with the shrimp bodies, so that the separation of the shrimp heads and the shrimp bodies caused by tissue softening after thawing is avoided, and the completeness of the shrimp bodies is favorably maintained; cysteine can reduce the substrate which is catalyzed into quinone by phenol oxidase into phenol, and the substrate is oxidized, so that the blackening of the shrimp body is inhibited; the betaine is used for maintaining the osmotic pressure balance in the shrimp tissue cells and preventing the water loss in the cells when unfreezing; arbutin combines with phenol oxidase to compete with the binding site of substrate dopa, so that part of phenol oxidase can not combine with substrate, thereby slowing down the catalytic reaction of enzyme, accelerating the decomposition of melanin and inhibiting the catalytic activity (competitive inhibition) of phenol oxidase; the phenol oxidase is a copper-containing metalloenzyme, and the flavanonol can be combined with copper ions through chelation to destroy the active site of the enzyme, so that the activity of the phenol oxidase is reduced; the carbonyl group in the cuminic acid can be combined with affinity groups such as-OH and the like except the central part of the phenol oxidase to form steric hindrance at the active center of the phenol oxidase, so that the combination of the enzyme and a substrate is prevented, and the catalytic activity of the enzyme is reduced (non-competitive inhibition); the konjac mannan can increase the stability of the freezing treatment agent, meanwhile, the konjac mannan can enter a gap between a shrimp shell and a shrimp body tissue, the shrimp shell and the shrimp body tissue are bonded together after water absorption, the shrimp shell and the shrimp body tissue are prevented from being peeled off after unfreezing, in addition, the konjac mannan also has water retention property, but the content of the konjac mannan cannot be too high, and the freezing treatment agent is sticky and is inconvenient to soak due to too high content. The components of the freezing treatment agent are matched with each other, so that the melanin precipitation (blackening) generated by the shrimp shell can be inhibited from multiple aspects such as oxidation resistance, reduction of the activity of phenol oxidase, acceleration of melanin decomposition, prevention of the combination of the phenol oxidase and a substrate and the like, the water loss rate of the penaeus sinensis during thawing is low, and the falling of the shrimp heads from the shrimp body can be avoided.
(3) Deep freezing: precooling the Chinese penaeus chinensis in the step (2), and then placing the Chinese penaeus chinensis in a liquid nitrogen quick-freezing cabinet for deep-freezing, wherein the process steps of deep-freezing are as follows: firstly, reducing the environmental temperature in a liquid nitrogen cabinet to-30 to-20 ℃ within 3min, then reducing the environmental temperature to-65 to-60 ℃ within 4min, finally continuously reducing the environmental temperature to-90 to-80 ℃ within 3min, and continuously quickly freezing the Chinese verbena to the central temperature of-40 to-35 ℃ by keeping the environmental temperature of-90 to-80 ℃.
(4) Plating ice clothes: and (3) putting the Chinese tube penaeus chinensis subjected to deep-freezing and quick-freezing into ice coating liquid at the temperature of 0-4 ℃ for ice coating plating, and then putting into a refrigeration house at the temperature of-18 ℃ for storage. The freezing and cracking rate and the water retention rate during thawing of the Verbena sinensis are related to the initial temperature, the final freezing temperature, the cooling rate and the like of quick freezing, the lower the quick freezing temperature is, the faster the Verbena sinensis is subjected to the maximum ice crystal zone generation speed, so that smaller ice crystals are formed, the mechanical damage to cell membranes is reduced, the water holding capacity is larger, but the shell hardness and brittleness increase rate is high, and the freezing and cracking rate is higher.
Preferably, in the step (3), the central temperature of the Chinese tube whip shrimp is pre-cooled to be 5-15 ℃. The temperature difference between the surface and the inside of the shrimps is reduced through precooling, low-temperature fracture caused by overhigh thermal stress is effectively eliminated, the frost crack rate (crack generation) of the shrimp shells is reduced, but the precooling to a lower temperature needs to increase more cost, and the precooling to the temperature of 5-15 ℃ is considered comprehensively and is suitable.
Preferably, in the step (2), the mass ratio of the Chinese penaeus orientalis to the freezing treatment agent is 1: 5 to 10.
Preferably, in the step (2), the temperature of the refrigerant is 5 to 10 ℃.
Preferably, the ice clothes liquid consists of the following components in percentage by mass: 3-5% of peach gum, 20-30% of sodium polyacrylate and the balance of water. The formula of the ice coating liquid is improved, the peach gum and the sodium polyacrylate are added, the peach gum can enable the ice coating liquid to be uniformly coated on the surface of the penaeus chinensis to form an ice coating with uniform thickness, meanwhile, the peach gum can enable the ice coating to be transparent and glossy, the sodium polyacrylate can enable the surface of the formed ice coating to be free of cracks and smooth, and the appearance of the penaeus chinensis is favorably improved.
Therefore, the invention has the following beneficial effects:
(1) the traditional draining and water controlling process is abandoned, and cold air drying is adopted to rapidly reduce the water activity, so that the growth and the propagation of microorganisms are inhibited, and the activity of phenol oxidase is favorably inhibited;
(2) the freezing treatment agent is provided, and the components are matched with each other, so that the melanin precipitation (blackening) generated by the shrimp shell can be inhibited from multiple aspects such as oxidation resistance, reduction of the activity of phenol oxidase, acceleration of the decomposition of melanin, prevention of the combination of the phenol oxidase and a substrate and the like, the water loss rate of the penaeus chinensis is low when the penaeus chinensis is unfrozen, and the falling of the shrimp heads from the shrimp body can be avoided;
(3) by adopting a three-stage cooling and quick-freezing mode, the initial temperature, the final freezing temperature and the cooling rate of the penaeus chinensis are strictly controlled, so that the carapace of the penaeus chinensis is gradually adapted under a lower environment, a relatively good environmental balance is kept with the inside of the penaeus chinensis to reduce the frost cracking rate, and the largest ice crystal generation zone can be quickly passed through to ensure the freezing quality;
(4) the formula of the ice coating liquid is improved, peach gum and sodium polyacrylate are added, the peach gum can enable the ice coating liquid to be uniformly coated on the surface of the Acetes chinensis Franch to form an ice coating with uniform thickness, meanwhile, the peach gum can enable the ice coating to be transparent and have luster, and the sodium polyacrylate can enable the surface of the formed ice coating to be free of cracks and smooth, so that the appearance of the Acetes chinensis Franch is improved.
Detailed Description
The invention is further described below by means of specific embodiments.
Example 1
(1) Cleaning: cleaning the penaeus chinensis, and drying by cold air until the surface is anhydrous;
(2) soaking: soaking the penaeus chinensis in a freezing treatment agent at the temperature of 5 ℃ for at least 10min, draining, wherein the mass ratio of the penaeus chinensis to the freezing treatment agent is 1: 5, the freezing treatment agent consists of the following components in percentage by mass: 5% of glycerol, 1% of carnosol, 0.01% of transglutaminase, 1% of cysteine, 0.5% of betaine, 0.1% of arbutin, 0.1% of flavanone alcohol, 0.1% of cuminic acid, 0.5% of konjac mannan, and the balance of water;
(3) deep freezing: precooling the Chinese tube whip shrimps in the step (2) until the central temperature of the Chinese tube whip shrimps is 5 ℃, and then placing the Chinese tube whip shrimps in a liquid nitrogen quick-freezing cabinet for deep-freezing, wherein the process steps of deep-freezing are as follows: reducing the ambient temperature in a liquid nitrogen cabinet to-30 ℃ within 3min, then reducing the ambient temperature to-65 ℃ within 4min, finally continuously reducing the ambient temperature to-90 ℃ within 3min, and continuously quickly freezing the Hemicentrotus sinensis to-40 ℃ at the ambient temperature of-90 ℃;
(4) plating ice clothes: putting the Chinese tube penaeus chinensis subjected to deep cooling and quick freezing into ice coating liquid at the temperature of 0 ℃, plating the ice coating, and then putting the ice coating liquid into a refrigeration house at the temperature of-18 ℃ for storage, wherein the ice coating liquid comprises the following components in percentage by mass: 3% of peach gum, 20% of sodium polyacrylate and the balance of water.
Example 2
(1) Cleaning: cleaning the penaeus chinensis, and drying by cold air until the surface is anhydrous;
(2) soaking: soaking the penaeus chinensis in a freezing treatment agent at the temperature of 10 ℃ for at least 10min, draining, wherein the mass ratio of the penaeus chinensis to the freezing treatment agent is 1: 10, the freezing treatment agent consists of the following components in percentage by mass: 10% of glycerol, 3% of carnosol, 0.03% of transglutaminase, 3% of cysteine, 1% of betaine, 0.3% of arbutin, 0.3% of flavanone alcohol, 0.3% of cuminic acid, 1% of konjac mannan, and the balance of water;
(3) deep freezing: precooling the Chinese tube whip shrimps in the step (2) until the central temperature of the Chinese tube whip shrimps is 15 ℃, and then placing the Chinese tube whip shrimps in a liquid nitrogen quick-freezing cabinet for deep-freezing, wherein the process steps of deep-freezing are as follows: reducing the ambient temperature in a liquid nitrogen cabinet to-20 ℃ within 3min, then reducing the ambient temperature to-60 ℃ within 4min, finally continuously reducing the ambient temperature to-80 ℃ within 3min, and continuously quickly freezing the Hemerocallis sinensis to the central temperature of-35 ℃ by keeping the ambient temperature of-80 ℃;
(4) plating ice clothes: putting the Chinese tube penaeus chinensis subjected to deep-freezing and quick-freezing into ice coating liquid at the temperature of 4 ℃, plating the ice coating, and then putting the ice coating liquid into a refrigeration house at the temperature of-18 ℃ for storage, wherein the ice coating liquid comprises the following components in percentage by mass: 5% of peach gum, 30% of sodium polyacrylate and the balance of water.
Example 3
(1) Cleaning: cleaning the penaeus chinensis, and drying by cold air until the surface is anhydrous;
(2) soaking: soaking the penaeus chinensis in a freezing treatment agent at the temperature of 7 ℃ for at least 10min, and draining, wherein the mass ratio of the penaeus chinensis to the freezing treatment agent is 1: 7, the freezing treatment agent consists of the following components in percentage by mass: 7% of glycerol, 2% of carnosol, 0.02% of transglutaminase, 2% of cysteine, 0.7% of betaine, 0.2% of arbutin, 0.2% of flavanone alcohol, 0.2% of cuminic acid, 0.6% of konjac mannan, and the balance of water;
(3) deep freezing: precooling the Chinese tube whip shrimps in the step (2) until the central temperature of the Chinese tube whip shrimps is 10 ℃, and then placing the Chinese tube whip shrimps in a liquid nitrogen quick-freezing cabinet for deep-freezing, wherein the process steps of deep-freezing are as follows: reducing the ambient temperature in a liquid nitrogen cabinet to-25 ℃ within 3min, then reducing the ambient temperature to-63 ℃ within 4min, finally continuously reducing the ambient temperature to-85 ℃ within 3min, and continuously quickly freezing the Hemicentrotus sinensis to the central temperature of-38 ℃ by keeping the ambient temperature of-85 ℃;
(4) plating ice clothes: putting the Chinese tube penaeus chinensis subjected to deep cooling and quick freezing into an ice coating liquid at the temperature of 2 ℃, plating the ice coating, and then putting the ice coating liquid into a refrigeration house at the temperature of-18 ℃ for storage, wherein the ice coating liquid comprises the following components in percentage by mass: 4% of peach gum, 25% of sodium polyacrylate and the balance of water.
The Chinese Hemicentrotus seu Stropharys sinensis preserved by freezing in the invention is thawed after being preserved for 30D, the shrimp body is complete, the color is bright, the shrimp head and the shrimp body are tightly connected, and the original color is provided.
(I) in the frozen and stored Chinese tube whip shrimps in the embodiments 1-3, taking 100 Chinese tube whip shrimps with the same specification, taking out and counting the total number of the frozen and cracked Chinese tube whip shrimps according to the formula: the frost cracking rate (%) = total frost cracking of the chinese tube whip shrimps/total sampling number of the chinese tube whip shrimps × 100%, and the results obtained by calculating the frost cracking rate are shown in table 1:
TABLE 1 Freeze-Break Rate of cryopreserved Penaeus sinensis in examples 1-3
As can be seen from Table 1, the freeze-thaw rate of the Panasopanaeus sinensis obtained by freezing according to the present invention was low and negligible.
(II) the Chinese penaeus monodon in the embodiment 1-3 is stored for 30D and then unfrozen at room temperature, the unfreezing water loss rate is measured, and the calculation method of the unfreezing water loss rate comprises the following steps: thawing water loss (%) = (mass of immersed Chinese tube whip shrimp-mass of thawed Chinese tube whip shrimp)/mass of immersed Chinese tube whip shrimp x 100%. The results of calculation of the thawing water loss rate are shown in table 2.
TABLE 2 calculation results of thawing water loss rate of Panasopanaeus sinensis in examples 1 to 3
As can be seen from Table 2, the water loss rate of the Panaxopaeus sinensis after being thawed is low after being frozen by the method of the present invention, which indicates that the water loss rate of the Panaxopaeus sinensis can be significantly reduced by the method of the present invention.
And (III) storing the Verbena sinensis in the embodiments 1-3 for 30D, then unfreezing at room temperature, and measuring volatile basic nitrogen (TVB-N), wherein the TVB-N of the Verbena sinensis is measured by a Kjeldahl apparatus by utilizing the principle of a half-trace nitrogen determination method. The TVB-N results are shown in Table 3.
TABLE 3 TVB-N content of Verbena sinensis in examples 1-3
As can be seen from Table 3, when the method is used for freezing the Verbena sinensis for 30D, the content of TVB-N after unfreezing is still low and belongs to the first-class freshness value (GB 2741-94 stipulates that the TVB-N is less than or equal to 0.25mg/g, the first-class freshness value), which indicates that the deep-freezing method has good fresh-keeping effect.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (3)
1. A cryogenic quick-freezing method for Pandalus sinensis is characterized by comprising the following specific steps:
(1) cleaning: cleaning the penaeus chinensis, and drying by cold air until the surface is anhydrous;
(2) soaking: soaking the Chinese Henbergia sinensis in a freezing treatment agent for at least 10min, and draining, wherein the mass ratio of the Chinese Henbergia sinensis to the freezing treatment agent is 1: 5-10, wherein the freezing treatment agent comprises the following components in percentage by mass: 5-10% of glycerol, 1-3% of carnosol, 0.01-0.03% of transglutaminase, 1-3% of cysteine, 0.5-1% of betaine, 0.1-0.3% of arbutin, 0.1-0.3% of flavanone alcohol, 0.1-0.3% of cuminic acid, 0.5-1% of konjac mannan and the balance of water;
(3) deep freezing: precooling the Chinese penaeus chinensis in the step (2), and then placing the Chinese penaeus chinensis in a liquid nitrogen quick-freezing cabinet for deep-freezing, wherein the process steps of deep-freezing are as follows: firstly, reducing the environmental temperature in a liquid nitrogen cabinet to-30 to-20 ℃ within 3min, then reducing the environmental temperature to-65 to-60 ℃ within 4min, finally continuously reducing the environmental temperature to-90 to-80 ℃ within 3min, and continuously quickly freezing the Hemicentrotus sinensis to the central temperature of-40 to-35 ℃ under the condition of keeping the environmental temperature of-90 to-80 ℃;
(4) plating ice clothes: putting the Chinese tube penaeus chinensis subjected to deep-freezing and quick-freezing into ice coating liquid at the temperature of 0-4 ℃, plating the ice coating, and then putting the ice coating liquid into a refrigeration house at the temperature of-18 ℃ for storage, wherein the ice coating liquid comprises the following components in percentage by mass: 3-5% of peach gum, 20-30% of sodium polyacrylate and the balance of water.
2. The method for deep-freezing the Verbena sinensis as claimed in claim 1, wherein in the step (3), the temperature is precooled to 5-15 ℃ of the central temperature of the Verbena sinensis.
3. The deep-freezing method of Verbena sinensis according to claim 1, wherein in the step (2), the temperature of the freezing treatment agent is 5-10 ℃.
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