阅读说明：本技术 一种冷冻水产保鲜工艺 (Frozen aquatic product fresh-keeping process ) 是由 向芝涛 蔡龙 孙妍清 于 2019-11-26 设计创作，主要内容包括：本发明提供了一种冷冻水产保鲜工艺,包括下列步骤：(1)将捕捞时间不超过3个小时的鱼类水产品,先进行预冷处理；(2)将预冷后在加工车间进行消毒处理,然后在冰点区间零下30-40℃进行微冻处理；(3)将微冻处理后的鱼类在零下105℃～70℃的液氮环境下冷冻；(4)最后将鱼类产品在零下15～30℃区间的冷库进行保存。本发明保鲜工艺过程简单、操作便捷,保鲜效果佳,成本低。(The invention provides a frozen aquatic product fresh-keeping process, which comprises the following steps: (1) pre-cooling the fish aquatic products which are caught for no more than 3 hours; (2) sterilizing the pre-cooled raw materials in a processing workshop, and then performing micro-freezing treatment at the temperature of minus 30-40 ℃ in a freezing point interval; (3) freezing the fish subjected to the micro-freezing treatment in a liquid nitrogen environment at minus 105-70 ℃; (4) and finally, storing the fish products in a refrigeration house at the temperature of minus 15-30 ℃. The invention has the advantages of simple preservation process, convenient operation, good preservation effect and low cost.)

1. A frozen aquatic product fresh-keeping process is characterized by comprising the following steps:

(1) pre-cooling the fish aquatic products which are caught for no more than 3 hours;

(2) sterilizing the pre-cooled raw materials in a processing workshop, and then performing micro-freezing treatment at the temperature of minus 30-40 ℃ in a freezing point interval;

(3) freezing the fish subjected to the micro-freezing treatment in a liquid nitrogen environment at minus 105-70 ℃;

(4) and finally, storing the fish products in a refrigeration house at the temperature of minus 15-30 ℃.

2. The process of claim 1, wherein the fish product of step (1) comprises a Sabah, a snakehead, or a herring.

3. The process according to claim 1, wherein the pre-cooling treatment time in step (1) is 30-60 min.

4. The process according to claim 1, wherein the disinfecting solution used in step (2) is one of peracetic acid, chlorine dioxide and quaternary ammonium salt.

5. The process according to claim 1, wherein the partial freezing in step (2) is carried out for 1-2 h.

6. The process according to claim 1, wherein the freezing time in step (3) is 20 min.

7. The process for preserving frozen aquatic products according to claim 1, wherein the temperature of cold storage in step (4) is-20 to-25 ℃.

Technical Field

The invention relates to the technical field of aquatic product refrigeration, in particular to a frozen aquatic product fresh-keeping process.

Background

The major worldwide problem of food preservation is that from the evolution to the standing of human beings, people are searching for how to preserve food and eat the food when the food is in short supply, and countless scientists and trainees are engaged in the research of the major science at present and continuously discover and invent various important achievements for keeping the food quality, and most commonly used are preservation methods such as cold and hot processing pickling, drying and the like.

Human beings are advancing, and science is developing. The professor Korean Yongmian and the team thereof of the patentee are always discussed and researched from the 70 s, the inflection points of quantitative change and time are decoded through scientific experiments for many years, and the natural anti-freezing mechanism of organisms is discovered through verification of hibernating animals. Based on the technology, an innovative theory is provided, and meanwhile, the low-temperature micro-freezing liquid is invented. The curve refraction freezing mode provided by the method creates the first global low-temperature quick micro-freezing intelligent preservation device, namely the intelligent micro-freezing all-in-one machine, and meanwhile, the processing technology preservation mode method of the food category defined by the technology and the equipment also gives the key significance for preserving the food materials. The application range of the low-temperature quick micro-freezing project effectively solves the problem of keeping fresh of fresh fruits and vegetables, aquatic products, meat and other foods.

Compared with the same type of preservation equipment and technology and technical operation mode flows, the ultra-fast liquid nitrogen technology of the United states and Germany is high in cost and strong in environmental limitation, and the liquid nitrogen belongs to dangerous goods, so that potential safety hazards are brought to links such as production safety, and extra expenditure cost is increased.

The fish aquatic products in China are rich in resources and various in varieties. The processing and preservation of fish have been greatly developed, and the products are becoming diversified. And the traditional freezing preservation process can not provide the nutrition and commercial value of the full-value preserved food material. But the innovation and invention of the micro-freezing technology and the technical operation flow thoroughly solve the problems of food material fresh-keeping, long-time preservation and frozen food full-value nutrition.

Disclosure of Invention

In order to solve the defects of the prior art, the invention provides a frozen aquatic product fresh-keeping process, which solves the problems in the background art.

In order to achieve the purpose, the invention adopts the technical scheme that:

a frozen aquatic product fresh-keeping process comprises the following steps:

(1) pre-cooling the fish aquatic products which are caught for no more than 3 hours;

(2) sterilizing the pre-cooled raw materials in a processing workshop, and then performing micro-freezing treatment at the temperature of minus 30-40 ℃ in a freezing point interval;

(3) freezing the fish subjected to the micro-freezing treatment in a liquid nitrogen environment at minus 105-70 ℃;

(4) and finally, storing the fish products in a refrigeration house at the temperature of minus 15-30 ℃.

As a further description of the present invention, the fish products of step (1) include Sabah, snakehead, or herring.

As further described in the present invention, the pre-cooling treatment time in step (1) is 30min to 60 min.

In a further description of the present invention, in the step (2), the disinfecting solution used for disinfecting is one of peroxyacetic acid, chlorine dioxide and quaternary ammonium salt disinfecting solution.

As further described in the present invention, the time of the partial freezing treatment in the step (2) is 1 to 2 hours.

As a further description of the present invention, the freezing time in said step (3) is 20 min.

The invention is further described, the temperature of the cold storage in the step (4) is 20-25 ℃.

Compared with the prior art, the invention has the advantages that:

the preservation process is simple, the operation is convenient, the preservation effect is good, and the cost is low; the frozen aquatic product preserved by the preservation process can achieve the effect of prolonging the preservation period and the quality guarantee period; meanwhile, the fresh-keeping, antiseptic and disinfection can be effectively realized.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.