CN109662239A - It is a kind of to carry out quick freezing technique using liquid nitrogen - Google Patents
It is a kind of to carry out quick freezing technique using liquid nitrogen Download PDFInfo
- Publication number
- CN109662239A CN109662239A CN201910171231.1A CN201910171231A CN109662239A CN 109662239 A CN109662239 A CN 109662239A CN 201910171231 A CN201910171231 A CN 201910171231A CN 109662239 A CN109662239 A CN 109662239A
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- liquid nitrogen
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 250
- 239000007788 liquid Substances 0.000 title claims abstract description 125
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 125
- 238000007710 freezing Methods 0.000 title claims abstract description 57
- 230000008014 freezing Effects 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000013305 food Nutrition 0.000 claims abstract description 75
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 230000003750 conditioning effect Effects 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000013410 fast food Nutrition 0.000 abstract description 3
- 235000013611 frozen food Nutrition 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000009172 bursting Effects 0.000 description 13
- 241000209094 Oryza Species 0.000 description 11
- 235000013312 flour Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000011218 segmentation Effects 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000013096 assay test Methods 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to fast food freezing technology field, in particular to a kind of to carry out quick freezing technique using liquid nitrogen, key is the repeated multiple times immersion liquid nitrogen of food carrying out contact freezing.The quick freezing technique implementation of food of the present invention is simple, energy consumption, promotion frozen food quality during improving food freezing efficiency, can reducing food freezing.The corresponding equipment one-time investment of technique is low, and occupied area is small.
Description
Technical field
It is the invention belongs to fast food freezing technology field, in particular to a kind of to carry out quick freezing work using liquid nitrogen
Skill.
Background technique
Various variations can occur in freezing process for food, such as physical change (volume, thermal conductivity, specific heat, drying loss
Variation etc.), chemical change (protein denaturation, discoloration etc.), cell tissue variation and biology and the variation of microorganism etc..Quickly
The characteristics of frozen food is to maintain the original nutritive value of food and color, smell and taste to the maximum extent, that is to say, that in freezing process
In can guarantee that food is occurred above-mentioned various change reach maximum invertibity.The commercial process of quick-frozen food at present
In, food is freezed using quick-freezer or freeze tunnel mostly.Quick-freezer is that food is run through to its maximum
Ice crystal generation area is freezed rapidly when central temperature reaches -18 DEG C.Freeze tunnel is as quick freezing repository principle, maximum difference
It is exactly that the quick-frozen work of continuity may be implemented in freeze tunnel, production efficiency is higher.But the two freezing method require it is bigger
The refrigeration equipment of type, investment is more, land occupation is big, low efficiency, freeze-off time are long, energy consumption is high, drying loss is big.
In order to improve above situation, applicant has developed a kind of fast freezing technique (CN104799394A) of food, will
Food, which immerses, carries out contact freezing in liquid nitrogen, which can carry out quick freezing to food, reduces inside food tissue most
The generation time of large ice crystals band mitigates the destruction that is subject to of food tissue structure, so that the quality of food, flavor, nutrition are able to more
On the basis of good reservation, optimizing network resource utilization is carried out, the waste of resource is reduced.But there is also certain short slabs for this method, such as
Liquid nitrogen frozen is directlyed adopt to -18 DEG C of target temperature, although can realize in tens seconds, there may be product freezings
The case where rate is excessively high, and portioned product will appear bursting by freezing；If reducing Frost cleft rate, best mode be using dry ice freezing and
Liquid nitrogen frozen combines the mode of segmentation freezing, i.e., is first refrigerated to -10 DEG C using one way in which, then be refrigerated to target temperature
Degree.It can fast implement in this way and be refrigerated to target temperature, also ensure the quality of freezing.But segmentation freezing is then increased to cold
Freeze the requirement of equipment, number of devices increases, and in a disguised form increases frozen costs.
Summary of the invention
Quick freezing new process is carried out using liquid nitrogen the object of the present invention is to provide a kind of, is carried out merely with liquid nitrogen cold
Freeze, avoid the trouble of pre-cooling, also do not need additionally to increase equipment, convenience further increases, adaptability further expansion, no
It is only capable of reducing freezing cost, moreover it is possible to guarantee the efficiency and quality of freezing.
The technical solution adopted by the invention is as follows:
It is a kind of to carry out quick freezing technique using liquid nitrogen, it is cold that the repeated multiple times immersion liquid nitrogen of food is only subjected to contact
Freeze.
Further, the time for immersing liquid nitrogen progress contact refrigeration every time is identical.
Further, the time for immersing liquid nitrogen every time is 2-20s, preferably 5-20s.
Further, it is 10-50s that food, which is removed from liquid nitrogen the time interval being again dipped into,.
Above-mentioned technique is suitble to various wheat flour and rice products, the prefabricated conditioning food such as meat, fish.Wheat flour and rice products such as dumpling, the rice dumpling, meat,
It the prefabricated conditioning food of fish such as burger, fish ball and wraps up in the prefabricated conditioning product in face and such as improves spiced chicken legs, chicken wings, crisp-fried shrimp balls etc..Under
Face illustrates partial category more preferably processing mode by taking Flour product as an example:
When the food is boiled dumpling, preferred following manner:
The time that food immerses liquid nitrogen every time is 5s, and being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s
Or 30s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 10s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 30s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 15s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 50s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 20s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 40s, it repeats to reach -18 DEG C to product centre temperature.
When the food is fish ball, preferred following manner:
The time that food immerses liquid nitrogen every time is 4s or 5s or 6s, and being removed from liquid nitrogen the time interval being again dipped into is
20s, being repeated up to central temperature is -18 DEG C；
Or food immerses the time of liquid nitrogen every time for 4s or 8s or 10s, is removed from liquid nitrogen the time being again dipped into
Between be divided into 30s, be repeated up to central temperature be -18 DEG C；
Or food immerses the time of liquid nitrogen every time for 5s or 15s or 20s, is removed from liquid nitrogen the time being again dipped into
Between be divided into 40s, be repeated up to central temperature be -18 DEG C.
When the food is the rice dumpling, preferred following manner:
The time that food immerses liquid nitrogen every time is 2s, and being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s
Or 30s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 4s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 30s or 40s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 5s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 30s or 40s or 50s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 6s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 30s or 40s or 50s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 8s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 30s or 50s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 10s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 15s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 30s, it repeats to reach -18 DEG C to product centre temperature；
Or food immerses the time of liquid nitrogen every time for 20s, being removed from liquid nitrogen the time interval being again dipped into is 10s
Or 20s or 30s or 40s, it repeats to reach -18 DEG C to product centre temperature.
Compared to the method in a kind of fast freezing technique of food of patent application CN104799394A before, the application
Technique is optimized.Original process are to transport the food to be freezed using conveyer belt, and process and immersing in liquid nitrogen is freezed
Contact, is then departed from liquid nitrogen, on the basis of residence time reaches -18 DEG C by the internal temperature of frozen food.But due to only logical
A contact freezing is crossed to realize, it is found that may be when reaching -18 DEG C, portioned product has already appeared the situation of bursting by freezing.
And by the way of segmentation freezing, then the problem of this quick freeze is brought can be preferably reduced, but is segmented cold
Freeze be pre-chilled it is cumbersome, number of devices increases, need segment monitoring solidification point, frozen costs increase the problem of.And this hair
It is bright by the way that the study found that the food that will be freezed is by repeatedly immersing liquid nitrogen, and the interval by leaving liquid nitrogen is conducted heat
The heat transfer of food inside and outside can be well realized in process, avoids product bursting by freezing.By to immersion time and interval heat transfer time
Control, not only may be implemented quickly to freeze food, moreover it is possible to refine the ice crystal of food product.The number of immersion is with final
It realizes subject to when food product temperature reaches -18 DEG C of fully charges.Avoiding problems using dry ice and liquid nitrogen segmentation be first refrigerated to-
10 DEG C of operations for carrying out being refrigerated to -18 DEG C again.
During freezing the food, it need to only control that it is immersed in liquid nitrogen and the external time being detained can be complete
At the quick-frozen process of food, easy to operate, quick-frozen process is easy to implement serialization and automation.By taking dumpling as an example, in the present invention
Freeze dumpling core and reach the control of -18 DEG C of total time-consumings in 140s, the practical time for immersing liquid nitrogen is no more than 60s, some down to
20s；But the generation that quick-frozen technique avoids bursting by freezing is carried out compared to the primary liquid nitrogen that immerses.Although in addition, being multiple immersion liquid
Nitrogen, but when each progress fast food freezing using liquid nitrogen, food is immersed in the container for being loaded with liquid nitrogen, and food surface is largely put
In liquid nitrogen producing bubbles inside while hot, can equally effectively prevent it is quick-frozen during food it is viscous glutinous.
Compared with the prior art, the invention has the following advantages:
The present invention be to provide it is a kind of carry out quick freezing new process using liquid nitrogen, freezed, be not required to merely with liquid nitrogen
Additionally to increase equipment, not need to be pre-chilled, convenience further increases, adaptability further expansion.The present invention is improving food
Outside chilling rate, the utilization rate for improving refrigeration equipment and consecutive production efficiency and the convenience of raising operation, it is thus also avoided that
The occurrence of bursting by freezing, makes the quality of food be maintained at optimal state, can not only reduce freezing cost, moreover it is possible to guarantee freezing
Efficiency and quality.
Specific embodiment
Below the technical scheme of the invention is illustrated by a specific example, but the scope of the present invention is not limited thereto:
One, experimental material: using leek egg dumpling as material, grammes per square metre 20g/.
Experimental method:
1, dumpling is put into place in 4 DEG C of refrigerators and is taken out after twenty minutes, measuring center temperature, record.
2, dumpling is put into the liquid nitrogen container for filling -196 DEG C of liquid nitrogen, the different freeze-off times according to the form below carry out quick-frozen.
Infrared thermometer records dumpling central temperature, observes dumpling surface bursting by freezing situation.
Experimental result:
Two, experimental material: the rice dumpling
The production of the rice dumpling
Fillings: quick-frozen oil 180g, granulated sugar powder 240g, hydroxypropylated waxy rice starch 12g, Semen sesami nigrum 138g, peanut 30g.
Musculus cutaneus: glutinous rice flour 930g, water 786g, quick-frozen oil 36g, glue element 48g.
Manufacturing specification is the rice dumpling of 20g/, and skin: filling mass ratio is 3:1, be twisted into after circle by hand the rice dumpling are carried out it is quick-frozen.
Experimental method:
1, the rice dumpling made are put into after being placed 30 minutes in 4 DEG C of refrigerators and are taken out, measuring center temperature, record.
2, the rice dumpling are put into the liquid nitrogen container for filling -196 DEG C of liquid nitrogen, the different freeze-off times according to the form below carry out quick-frozen.
Reach -18 DEG C with central temperature for standard, observe its landing assay test rear surface bursting by freezing situation and records.Fixed number of repetition is 5
It is secondary.
Experimental result:
From upper table as it can be seen that at least being needed if using disposable when immersing liquid nitrogen and be refrigerated to central temperature as -18 DEG C
80s.But the technique of multiple immersion liquid nitrogen of the invention is used, in the case where most saving liquid nitrogen, it is put into 2s every time, takes out
30s, 6 times are repeated the above process, i.e., actually immerses the 12s that only has total time of liquid nitrogen, under the premise of the total 192s of whole process just
It may be implemented to reach central temperature not only for -18 DEG C but also avoid product bursting by freezing；It certainly, can also be from operation week according to different considerations
The one or more aspects such as the phase is most short and number of operations is minimum select optimal scheme.Such as using the time for immersing liquid nitrogen every time
For 2s or 4s or 6s or 8s, take out the scheme immersed again after 10s, being repeated up to central temperature is -18 DEG C, above scheme can compared with
Realize that product is refrigerated to target temperature simultaneously and avoids product bursting by freezing in short total duration；For synthesis, also can choose with
Lower scheme has then taken into account total duration, liquid nitrogen immerses the time and has taken out number (convenient for operability): having immersed the time of liquid nitrogen every time
It for 10s, is immersed again after taking out 10s or 20s or 30, being repeated up to central temperature is -18 DEG C；Or the time of liquid nitrogen is immersed every time
It for 15s, is immersed again after taking out 10s or 20s or 30, being repeated up to central temperature is -18 DEG C.
Three, experimental material: fish ball
Experimental method:
1, the fish ball of purchase is thawed completely at room temperature, is then placed in after being placed 30 minutes in 4 DEG C of refrigerators and takes out, in measurement
Heart temperature, record.
2, fish ball is put into the liquid nitrogen container for filling -196 DEG C of liquid nitrogen, the different freeze-off times according to the form below carry out quick-frozen.
Reach -18 DEG C with central temperature for standard, observe its landing assay test rear surface bursting by freezing situation and records.Fixed number of repetition is 5
It is secondary.
Experimental result:
From upper table as it can be seen that at least being needed if using disposable when immersing liquid nitrogen and be refrigerated to central temperature as -18 DEG C
40s, but has also there is the case where bursting by freezing in fish ball in the case of this, in fact, fish ball has just occurred when disposably immersing liquid nitrogen 25s
The case where bursting by freezing.But the technique of multiple immersion liquid nitrogen of the invention is used, in terms of the case where most saving liquid nitrogen, it is put into every time
4s, 50s is taken out, repeats the above process 3 times, is i.e. the when a length of 12s of immersion liquid nitrogen, under the premise of the entire total 162s for the treatment of process just
It may be implemented to reach central temperature not only for -18 DEG C but also avoid product bursting by freezing；It certainly, can also be from operation week according to different considerations
The one or more aspects such as the phase is most short and number of operations is minimum select optimal scheme.Such as using the time for immersing liquid nitrogen every time
For 4s or 5s or 6s, the scheme immersed again after 20s is taken out, being repeated up to central temperature is -18 DEG C；Or using immersion liquid every time
The time of nitrogen is 4s or 8s or 10s, takes out the scheme immersed again after 30s, and being repeated up to central temperature is -18 DEG C；Or it uses
The time for immersing liquid nitrogen every time is 5s or 15s or 20s, takes out the scheme immersed again after 40s, and being repeated up to central temperature is -18
℃。
Claims (9)
1. a kind of carry out quick freezing technique using liquid nitrogen, which is characterized in that connect the repeated multiple times immersion liquid nitrogen of food
Touch freezing.
2. as described in claim 1 carry out quick freezing technique using liquid nitrogen, which is characterized in that immerse liquid nitrogen every time and carry out
The time of contact refrigeration is identical.
3. carrying out quick freezing technique using liquid nitrogen as claimed in claim 2, which is characterized in that every time immersion liquid nitrogen when
Between be 2-20s.
4. as claimed in claim 3 carry out quick freezing technique using liquid nitrogen, which is characterized in that food is removed from liquid nitrogen
It is 10-50s to the time interval being again dipped into.
5. carrying out quick freezing technique using liquid nitrogen as claimed in claim 4, which is characterized in that every time immersion liquid nitrogen when
Between be 5-20s.
6. a method as claimed in any one of claims 1 to 5 utilize liquid nitrogen to carry out quick freezing technique, which is characterized in that the food is
Conditioning food.
7. as claimed in claim 6 carry out quick freezing technique using liquid nitrogen, which is characterized in that the food is boiled dumpling,
The time that food immerses liquid nitrogen every time is 5s, and being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s or 30s, weight
Reach -18 DEG C to product centre temperature again；The time that food immerses liquid nitrogen every time is 10s, is removed from liquid nitrogen and is again dipped into
Time interval be 10s or 20s or 30s, repeat to reach -18 DEG C to product centre temperature；Food immerses the time of liquid nitrogen every time
For 15s, being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s or 50s, repeat to product centre temperature to reach-
18℃；The time that food immerses liquid nitrogen every time is 20s, and being removed from liquid nitrogen the time interval being again dipped into is 10s or 40s,
It repeats to reach -18 DEG C to product centre temperature.
8. as claimed in claim 6 carry out quick freezing technique using liquid nitrogen, which is characterized in that the food is fish ball,
The time that food immerses liquid nitrogen every time is 4s or 5s or 6s, and being removed from liquid nitrogen the time interval being again dipped into is 20s, is repeated
Until central temperature is -18 DEG C；Or food immerses the time of liquid nitrogen every time for 4s or 8s or 10s, is removed from liquid nitrogen again
The time interval of secondary immersion is 30s, and being repeated up to central temperature is -18 DEG C；Or food immerses the time of liquid nitrogen every time for 5s
Or 15s or 20s, being removed from liquid nitrogen the time interval being again dipped into is 40s, and being repeated up to central temperature is -18 DEG C.
9. as claimed in claim 6 carry out quick freezing technique using liquid nitrogen, which is characterized in that the food is the rice dumpling,
The time that food immerses liquid nitrogen every time is 2s, and being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s or 30s, weight
Reach -18 DEG C to product centre temperature again；The time that food every time immerses liquid nitrogen is 4s, is removed from liquid nitrogen and is again dipped into
Time interval is 10s or 20s or 30s or 40s, repeats to reach -18 DEG C to product centre temperature；Food immerse every time liquid nitrogen when
Between be 5s, being removed from liquid nitrogen the time interval that is again dipped into is 10s or 20s or 30s or 40s or 50s, is repeated into food
Heart temperature reaches -18 DEG C；The time that food immerses liquid nitrogen every time is 6s, and being removed from liquid nitrogen the time interval being again dipped into is
10s or 20s or 30s or 40s or 50s repeats to reach -18 DEG C to product centre temperature；The time that food immerses liquid nitrogen every time is
8s, being removed from liquid nitrogen the time interval being again dipped into is 10s or 30s or 50s, repeats to reach -18 to product centre temperature
℃；The time that food immerses liquid nitrogen every time is 10s, and being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s, weight
Reach -18 DEG C to product centre temperature again；The time that food immerses liquid nitrogen every time is 15s, is removed from liquid nitrogen and is again dipped into
Time interval be 10s or 20s or 30s, repeat to reach -18 DEG C to product centre temperature；Food immerses the time of liquid nitrogen every time
For 20s, being removed from liquid nitrogen the time interval being again dipped into is 10s or 20s or 30s or 40s, is repeated to product centre temperature
Reach -18 DEG C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2019101234216 | 2019-02-18 | ||
| CN201910123421 | 2019-02-18 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109662239A true CN109662239A (en) | 2019-04-23 |
| CN109662239B CN109662239B (en) | 2022-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910171231.1A Active CN109662239B (en) | 2019-02-18 | 2019-03-07 | Process for rapidly freezing by using liquid nitrogen |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728008A (en) * | 2020-07-07 | 2020-10-02 | 河南农业大学 | High-water-retention quick-frozen scallion oil cake and preparation method thereof |
| CN113455537A (en) * | 2021-07-31 | 2021-10-01 | 广东海洋大学 | Energy-saving quick-freezing method for golden pomfret |
| US11700862B2 (en) | 2021-07-31 | 2023-07-18 | Guangdong Ocean University | Energy-saving quick-freezing method for golden pomfret |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4719760A (en) * | 1984-08-03 | 1988-01-19 | Mitsui & Co., Ltd. | Method of and apparatus for freezing food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728008A (en) * | 2020-07-07 | 2020-10-02 | 河南农业大学 | High-water-retention quick-frozen scallion oil cake and preparation method thereof |
| CN113455537A (en) * | 2021-07-31 | 2021-10-01 | 广东海洋大学 | Energy-saving quick-freezing method for golden pomfret |
| CN113455537B (en) * | 2021-07-31 | 2022-02-01 | 广东海洋大学 | Energy-saving quick-freezing method for golden pomfret |
| US11700862B2 (en) | 2021-07-31 | 2023-07-18 | Guangdong Ocean University | Energy-saving quick-freezing method for golden pomfret |
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