CN110250258B - Thawing method of liquid nitrogen frozen fish - Google Patents
Thawing method of liquid nitrogen frozen fish Download PDFInfo
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- CN110250258B CN110250258B CN201910598811.9A CN201910598811A CN110250258B CN 110250258 B CN110250258 B CN 110250258B CN 201910598811 A CN201910598811 A CN 201910598811A CN 110250258 B CN110250258 B CN 110250258B
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- 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
- A23B4/07—Thawing subsequent to freezing
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
- B32B27/304—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers comprising vinyl halide (co)polymers, e.g. PVC, PVDC, PVF, PVDF
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention discloses a thawing method of liquid nitrogen frozen fish meat, which comprises the steps of preparing a thawing device, paving a covering film, placing the fish meat, preparing a thawing environment and thawing the fish meat, wherein the liquid nitrogen frozen fish meat is thawed by controlling the water flow and the setting of the thawing device. The method for unfreezing the fish meat has the advantages of low cost, easiness in preparation of the device, extremely small damage to the fish meat due to unfreezing, capability of maximally ensuring the nutritional ingredients of the fish meat, short unfreezing time and high practical value.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a novel thawing method for liquid nitrogen frozen fish meat.
Background
The aquatic product subjected to liquid nitrogen quick freezing treatment can keep higher freshness, taste and chroma, and can kill part of bacteria to meet higher sanitary requirements. Because of the high preservation cost, it is often used to preserve rare and rare varieties or high-value products. The fish meat is widely popular in all the world as a food with tender and delicious meat quality and rich nutrition, particularly, some high-price fish products are delicious in taste and rich in nutrition, the fish meat products are usually preserved by adopting a liquid nitrogen quick freezing mode to preserve the fish meat to the maximum extent, and the fish meat needs to be thawed when being eaten.
At present, the common thawing modes comprise a water bath thawing method, a microwave thawing method, a natural thawing method and a low-temperature thawing method. The water bath method thawing is to directly put frozen food into normal temperature water or cold water for thawing, and generally several hours to more than ten hours are needed for thawing; the low-temperature unfreezing is to place frozen food in a fresh-keeping cabinet at 0-4 ℃ for unfreezing, and because the temperature is low, the ordinary food is placed in a microwave oven for unfreezing, the time is short, but the influence on the quality of the food is large. Therefore, the time required for unfreezing the frozen food is long, and a user can waste a large amount of time or have large quality change if the user unfreezes the frozen food when preparing to cook the frozen food, so that the user experience is poor. Liquid nitrogen freezes fast and adds water and unfreezes in addition and can lead to the damaged flesh of fish of ice crystal damage, and secondly also can lead to phenomenons such as muscle fracture because of the cold and hot inequality, damage the flesh of fish, consequently needs a novel mode of unfreezing to carry out aquatic products and unfreezes.
Disclosure of Invention
The invention aims to provide a method for quickly thawing liquid nitrogen frozen fish meat on the premise of not damaging color, structure and taste of the fish meat aiming at the defects of the method for quickly freezing the fish meat by liquid nitrogen.
In order to achieve the aim, the invention provides a thawing method of liquid nitrogen frozen fish meat, which comprises the following steps:
(1) preparing a container: taking a container as a thawing vessel, arranging a temperature control device in the thawing vessel, arranging a water outlet and a water inlet in the container, and injecting water into the container through the water inlet in the container;
(2) pretreatment: placing a covering film on the upper part of the container opening (incomplete sealing, and gaps are left on two sides), and keeping the water level interface in the container coincident with the lower part of the covering film so that the liquid level is tightly attached to the film;
(3) placing: freezing the fish meat by liquid nitrogen, flatly paving the fish meat on the film in a single layer, and keeping the fish meat flat and fully contacted with the covering film;
(4) and (3) unfreezing environment: put the container in the basin, basin one end has the outlet pipe that can the control flow, can introduce rivers to the film on, secondly also be provided with a plurality of outlet pipes in the basin both sides, control the distance of outlet pipe leather hose and flesh of fish to set up the discharge of outlet pipe in advance.
(5) The unfreezing method comprises the following steps: after the water temperature is controlled, the water flow at one end of the water tank is firstly opened, and the water flow is controlled so that the water flow stops after the water flow soaks the covering film; and then, simultaneously opening water flows on two sides, unfreezing the fish, and stopping unfreezing until the central temperature of the fish reaches 0-4 ℃.
Preferably, in step (1): the container can be a basin or the like, and the upper end of the container is an opening.
Preferably, in step (2): the water level interface and the membrane interface are overlapped in parallel so as to better transfer heat without direct contact during thawing. The incomplete sealing is to form interaction between the water tap and the water in the container to form lower flowing water when unfreezing, and to control the temperature to be 25-30 ℃ to more quickly finish the unfreezing process.
Preferably, in the step (2), the cover film is composed of an upper cover film and a lower cover film, the upper cover film is made of PE or PP, the lower cover film is made of PVC, and the two cover films are stacked to form the cover film used in the present invention, and placed on the top of the thawing vessel for placing fish.
Preferably, in the step (2), both sides of the covering film exceed the container opening, the part of the covering film exceeding the container opening is inclined downwards, and the inclination angle between the part of the covering film exceeding the container opening and the liquid level in the container is 5 degrees, so that part of water falling on the covering film can move more easily and leave the covering film; the cover film both ends surpass the container mouth, and the design that both ends are narrower than the container mouth in addition makes to have the clearance between cover film and the container mouth to when rivers circulation, partly hydroenergy in cover film upper portion forms the backward flow circulation with the inside water of container for the unfreezing of fish, and the slope of cover film both ends can be convenient for water and flow.
Preferably, in step (3): the fish meat is flatly laid on the film and is placed in a single layer, so that the quality of the fish meat is better guaranteed.
Preferably, in step (4): the fish meat thawing device has the advantages that the leather tube is used, the opening of the leather tube is larger than that of the faucet, impulsive force of water flow can be effectively reduced, fish meat quality is protected better, thawing can be better achieved by setting water flow to be 6-8L/min, and the quality of thawed fish meat is better.
Preferably, in step (5): unfreezing until the central temperature of the fish reaches 0-4 ℃, and generally processing and eating the fish.
Preferably, in the step (3): the distance between the water outlet and the fish meat is 0.5-0.6 m.
The technical scheme has the following beneficial technical effects:
(1) the thawing method of the liquid nitrogen frozen fish meat of the invention needs simple materials (the container adopts basins), is convenient, easy to operate and has wide practical range.
(2) Compared with common thawing, the liquid nitrogen freezing thawing method can reduce damage of ice crystal thawing to products, and then burst of the products due to uneven cold and heat.
(3) The invention has better protection on the quality of the product, and the flow of the water flow is not too large by controlling the flow of the water flow to be 6-8L/min and the height of the water outlet from the fish meat to be 0.5-0.8 m, otherwise, the impact force of the water flow has great influence on the fish meat quality, is not too small, is too low, and otherwise, the unfreezing time is too long, thereby further influencing the fish meat quality.
Drawings
FIG. 1 is a schematic side view of the thawing apparatus according to the present invention;
FIG. 2 is a schematic top view of the thawing apparatus of the present invention;
description of the labeling: 1, a water outlet, 2, a container, 3, a water outlet pipe, 4, fish, 5, a covering film, 51, an upper covering film, 52, a lower covering film, 6, a water inlet, 7 and a temperature control device.
Detailed description of the preferred embodiments
The invention is further described with reference to specific examples.
The following examples are not provided to limit the scope of the present invention, nor are the steps described to limit the order of execution. Modifications of the invention which are obvious to those skilled in the art in view of the prior art are also within the scope of the invention as claimed.
As shown in fig. 1, fig. 1 is a schematic side view of the thawing apparatus of the present invention, a water inlet 6 and a water outlet 1 are provided in a container 2 for facilitating water inlet and outlet of the container, a cover film 5 is provided on the upper portion of the container 2, the cover film 5 includes an upper cover film and a lower cover film stacked from top to bottom, the upper cover film is made of PE or PP, and the lower cover film is made of PVC; the inside temperature control device 7 that can be used to adjust temperature in the container that is equipped with of container 2 covers 5 and is used for placing the flesh of fish 4 of treating unfreezing, covers 5 tops of membrane and still is equipped with a plurality of outlet pipes 3.
Fig. 2 is a schematic diagram of the top structure of the thawing device of the present invention, the water outlet pipe 3 is arranged at both sides of the container, the distance between the water outlet pipe 3 and the fish meat 4 is about 0.5 m-0.6 m, and the water outlet pipe 3 is generally designed as a leather hose, the mouth of which is larger than a water tap; two ends of the covering film 5 exceed the container mouth, and the other two ends are slightly narrower than the container mouth, so that a gap exists between the covering film 5 and the container mouth.
Example one
(1) Preparing a container: selecting a common plastic basin with a volume of 4-5L as a fish meat thawing vessel, arranging a water temperature control device in the basin, arranging a water inlet and a water outlet in the basin, injecting 4L of water into the container (basin), wherein the radius of the basin opening is 15cm, and the area of the covering film is 650cm 2 Namely, the covering film covers about 80 percent of the mouth of the washbasin, two ends of the covering film exceed the washbasin, and the other two ends do not exceed the washbasin, so that a part of the mouth of the washbasin can be communicated with the outside, and the water in the washbasin can be communicated with the outside to form water flow circulation;
(2) pretreatment: placing a covering film on the upper part of the container opening, keeping the water level interface in the container coincident with the lower part of the covering film, enabling the liquid level to be tightly attached to the film, and horizontally inclining the part of the covering film, which exceeds the mouth of the washbasin, at an angle of 5 degrees;
(3) placing fish meat: freezing the flesh of the large yellow croaker by 50g of liquid nitrogen, paving the flesh of the large yellow croaker at the middle part of the covering film in a single layer, and keeping the flesh of the large yellow croaker smooth and fully contacted with the covering film;
(4) and (3) unfreezing environment: placing the container in a water tank, wherein one end of the water tank is provided with a water outlet pipe capable of controlling the flow, the water flow can be introduced onto the film, and the two sides of the water tank are also provided with water outlet pipes for controlling the distance between the water outlet pipe and the fish meat;
(5) the unfreezing method comprises the following steps: after the water temperature is controlled, the water flow at one end of the water tank is firstly opened, and the water quantity is controlled so that the water flow stops after the water flow soaks the covering film; and then, simultaneously opening water flows on two sides, unfreezing the fish, and stopping unfreezing when the central temperature of the fish reaches 0-4 ℃ until the unfreezing time is 58.2 minutes.
Example two
(1) Preparing a container: selecting a common plastic basin with a volume of 4-5L as fish thawing vessel, arranging a water temperature control device in the basin, injecting 4L water into the container, wherein the radius of the basin mouth is 15cm, and the area of the cover film is 650cm 2 Namely, the covering film covers about 80 percent of the mouth of the washbasin, two ends of the covering film exceed the washbasin, and the other two ends do not exceed the washbasin, so that a part of the mouth of the washbasin can be communicated with the outside, and the water in the washbasin can be communicated with the outside to form water flow circulation;
(2) pretreatment: placing a covering film on the upper part of the container opening, keeping the water level interface in the container coincident with the lower part of the covering film, enabling the liquid level to be tightly attached to the film, and horizontally inclining the part of the covering film, which exceeds the mouth of the washbasin, at an angle of 5 degrees;
(3) placing fish: freezing the flesh of the large yellow croaker by 60g of liquid nitrogen, paving the flesh of the large yellow croaker at the middle part of the covering film in a single layer, and keeping the flesh of the large yellow croaker flat and fully contacting the covering film;
(4) and (3) unfreezing environment: placing the container in a water tank, wherein one end of the water tank is provided with a water outlet pipe capable of controlling flow, water flow can be introduced onto the film, and water outlet pipes are also designed on two sides of the water tank to control the distance between water outlet and fish meat;
(5) the unfreezing method comprises the following steps: after the water temperature is controlled, the water flow at one end of the water tank is firstly opened, and the water quantity is controlled so that the water flow stops after the water flow soaks the covering film; and then, simultaneously opening water flows on two sides, unfreezing the fish, and stopping unfreezing when the central temperature of the fish reaches 0-4 ℃, wherein the unfreezing time is 62.4 minutes.
(1) Preparing a container: selecting a common plastic basin with a volume of 4-5L as fish thawing vessel, arranging a water temperature control device in the basin, injecting 4L water into the container, wherein the radius of the basin mouth is 16cm, and the area of the cover film is 700cm 2 Namely, the covering film covers about 80 percent of the mouth of the washbasin, two ends of the covering film exceed the washbasin, and the other two ends do not exceed the washbasin, so that a part of the mouth of the washbasin can be communicated with the outside, and the water in the washbasin can be communicated with the outside to form water flow circulation;
(2) pretreatment: placing a covering film on the upper part of the container opening, keeping the water level interface in the container coincident with the lower part of the covering film, enabling the liquid level to be tightly attached to the film, and horizontally inclining the part of the covering film, which exceeds the mouth of the washbasin, at an angle of 5 degrees;
(3) placing fish: freezing the flesh of the large yellow croaker by liquid nitrogen, flatly paving the flesh at the middle part of the covering film in a single layer manner, and keeping the flesh smooth and fully contacted with the covering film;
(4) and (3) unfreezing environment: placing the container in a water tank, wherein one end of the water tank is provided with a water outlet pipe capable of controlling the flow, the water flow can be introduced onto the film, and the two sides of the water tank are also provided with water outlet pipes for controlling the distance between the water outlet pipe and the fish meat;
(5) the unfreezing method comprises the following steps: after the water temperature is controlled, the water flow at one end of the water tank is firstly opened, and the water flow is controlled so that the water flow stops after the water flow soaks the covering film; and then, simultaneously opening water flows on two sides, unfreezing the fish, and stopping unfreezing when the central temperature of the fish reaches 0-4 ℃, wherein the unfreezing time is 55.2 minutes.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, modifications and decorations can be made without departing from the core technology of the present invention, and these modifications and decorations shall also fall within the protection scope of the present invention. Any changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Claims (8)
1. A thawing method of liquid nitrogen frozen fish meat is characterized by comprising the following steps:
(1) preparing a container: taking a container with a temperature control device as a fish thawing vessel, wherein a water outlet and a water inlet are formed in the container, and water is injected into the container through the water inlet;
(2) pretreatment: placing a covering film on the upper part of the container opening, and keeping the water level interface in the container coincident with the lower part of the covering film so that the liquid level is tightly attached to the film;
(3) placing fish meat: freezing fish meat with liquid nitrogen, spreading the fish meat on the cover film in a single layer, and keeping the fish meat flat and fully contacted with the cover film;
(4) and (3) unfreezing environment: placing the container in a water tank, wherein one end of the water tank is provided with a water outlet pipe capable of controlling the flow, the water flow can be introduced onto the film, and the two sides of the water tank are also provided with water outlet pipes for controlling the distance between the water outlet pipe and the fish meat;
(5) the unfreezing method comprises the following steps: after the water temperature is controlled, the water flow at one end of the water tank is firstly opened, and the water quantity is controlled so that the water flow stops after the water flow soaks the covering film; and then, simultaneously opening water flows on two sides, unfreezing the fish, and stopping unfreezing until the central temperature of the fish reaches 0-4 ℃.
2. The method for thawing liquid nitrogen frozen fish meat according to claim 1, wherein in the step (2), the cover film comprises an upper cover film and a lower cover film, the upper cover film is made of PE or PP, and the lower cover film is made of PVC.
3. The thawing method of claim 1, wherein in step (2), both sides of the cover film are extended beyond the mouth of the container, and the portion of the cover film extended beyond the mouth of the container is inclined downward at an angle of 5 degrees to the liquid level in the container.
4. The method for thawing liquid nitrogen-frozen fish meat as claimed in claim 1, wherein in said step (2), a plurality of gaps are provided between said cover film and the opening of the container.
5. The thawing method of claim 1, wherein in step (3), said fish meat is placed in the center of said cover film.
6. The thawing method of claim 1, wherein in said step (3), the water outlet is 0.5-0.6 m away from the fish meat.
7. The method for thawing liquid nitrogen frozen fish meat of claim 1, wherein said step (4) is performed with a flow rate of 6-8 liters/minute.
8. The thawing method of claim 1, wherein in said step (4), the water temperature is 25-30 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910598811.9A CN110250258B (en) | 2019-07-04 | 2019-07-04 | Thawing method of liquid nitrogen frozen fish |
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| CN201910598811.9A CN110250258B (en) | 2019-07-04 | 2019-07-04 | Thawing method of liquid nitrogen frozen fish |
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| CN110250258B true CN110250258B (en) | 2022-08-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2000116316A (en) * | 1998-10-13 | 2000-04-25 | Nonaka Ikkyu Hanbaishi Jimusho:Kk | Method and apparatus for thawing frozen food |
| JP2005192533A (en) * | 2004-01-09 | 2005-07-21 | Technican:Kk | Method and device for rapidly freezing food by liquid surface contact |
| JP4087436B1 (en) * | 2007-08-28 | 2008-05-21 | 株式会社フクトミ水産 | How to thaw frozen fish meat |
| CN106305967A (en) * | 2016-08-23 | 2017-01-11 | 舟山市普陀明宏机械制造厂 | Squid thawing device and method |
| CN107568318B (en) * | 2017-09-30 | 2021-01-26 | 渤海大学 | Quick thawing method of frozen squid |
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