阅读说明：本技术 一种水产品高营养维持的速冻方法 (Quick-freezing method for high-nutrition maintenance of aquatic products ) 是由 杨映辉 于 2018-08-02 设计创作，主要内容包括：本发明公开了一种水产品高营养维持的速冻方法,涉及水产品加工领域,包括：首先将海鲜进行预处理,去除附着在海鲜上的污物；之后将海鲜浸泡在液氮池中,将海鲜的外表面冷凝定型；然后在定型后的海鲜外表面涂覆保水剂,最后将附着有保水剂的海鲜浸泡在低温盐水中冷冻。采用上述技术方案,由于先将海鲜通过液氮定型,锁住海鲜外表,防止细菌进入海鲜,并且通过涂覆保水剂使得水产品的营养程度能够最大限度的锁住,再通过盐水完成冷冻,保证营养不会流失。(The invention discloses a quick-freezing method for high nutrition maintenance of aquatic products, which relates to the field of aquatic product processing and comprises the following steps: firstly, pretreating seafood to remove dirt attached to the seafood; then, soaking the seafood in a liquid nitrogen pool, and condensing and shaping the outer surface of the seafood; and then coating a water-retaining agent on the outer surface of the shaped seafood, and finally soaking the seafood attached with the water-retaining agent in low-temperature salt water for freezing. By adopting the technical scheme, the seafood is shaped by the liquid nitrogen at first, the seafood appearance is locked, bacteria are prevented from entering the seafood, the nutrition degree of the seafood can be locked to the maximum extent by coating the water-retaining agent, and then the seafood is frozen by the brine, so that the nutrition is ensured not to be lost.)

1. A quick-freezing method for high nutrition maintenance of aquatic products is characterized by comprising the following steps: firstly, pretreating seafood to remove dirt attached to the seafood; then, soaking the seafood in a liquid nitrogen pool, and condensing and shaping the outer surface of the seafood; and then coating a water-retaining agent on the outer surface of the shaped seafood, and finally soaking the seafood attached with the water-retaining agent in low-temperature salt water for freezing.

2. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 1, characterized in that: the pretreatment of the seafood comprises the steps of flushing with seawater and high-pressure flushing.

3. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 1, characterized in that: the water-retaining agent is xanthan gum water-retaining agent.

4. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 1, characterized in that: the method for soaking the seafood in the liquid nitrogen pool and condensing and shaping the outer surface of the seafood comprises the following steps: firstly, inflating the seafood bracket to expand the seafood bracket; fixing the seafood on the seafood bracket; immersing the fixed seafood into a liquid nitrogen pool for shaping; taking out the shaped seafood; and (4) deflating the seafood bracket, and removing the seafood from the bracket to finish shaping.

5. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 4, characterized in that: the surface of the seafood bracket is provided with a silica gel inflatable layer.

6. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 1, characterized in that: the method for soaking the seafood attached with the water-retaining agent in low-temperature salt water for freezing comprises the following steps: firstly, cooling the brine to reach the required freezing temperature; putting seafood into saline water for freezing; and fishing out the seafood after freezing.

7. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 6, characterized in that: the temperature of the brine after being cooled is minus 10 ℃.

8. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 6, characterized in that: the seafood is put into the brine for freezing for 3 hours.

9. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 6, characterized in that: the proportion of the frozen brine is 30-45%.

10. The quick-freezing method for high nutrient maintenance of aquatic products according to claim 1, characterized in that: after the seafood is frozen, the seafood is also packaged.

Technical Field

The invention relates to the field of aquatic product processing, in particular to a quick-freezing method for high nutrition maintenance of aquatic products.

Background

The quality guarantee period of the aquatic product can be guaranteed only by freezing after the aquatic product goes out of water, in the prior art, the quality guarantee period of the aquatic product is respectively kept by adopting a ship freezing mode, a bank freezing mode or a freezing and fresh mode, but the traditional quality guarantee modes have serious nutrition loss on the aquatic product and influence the nutrition intake of a user on the aquatic product.

Disclosure of Invention

The invention aims to provide a quick-freezing method for maintaining high nutrition of aquatic products, and solve the problem that nutrition loss of the aquatic products is serious in the traditional quality guarantee mode in the prior art.

In order to solve the technical problems, the technical scheme of the invention is as follows:

a quick-freezing method for high nutrition maintenance of aquatic products comprises the following steps: firstly, pretreating seafood to remove dirt attached to the seafood; then, soaking the seafood in a liquid nitrogen pool, and condensing and shaping the outer surface of the seafood; and then coating a water-retaining agent on the outer surface of the shaped seafood, and finally soaking the seafood attached with the water-retaining agent in low-temperature salt water for freezing.

Wherein the seafood is pretreated by using seawater and high pressure.

Wherein the water-retaining agent is xanthan gum water-retaining agent.

The method for soaking the seafood in the liquid nitrogen pool and condensing and shaping the outer surface of the seafood comprises the following steps: firstly, inflating the seafood bracket to expand the seafood bracket; fixing the seafood on the seafood bracket; immersing the fixed seafood into a liquid nitrogen pool for shaping; taking out the shaped seafood; and (4) deflating the seafood bracket, and removing the seafood from the bracket to finish shaping.

Specifically, a silica gel inflating layer is arranged on the surface of the seafood support.

The method for soaking the seafood attached with the water-retaining agent in the low-temperature saline water for freezing comprises the following steps: firstly, cooling the brine to reach the required freezing temperature; putting seafood into saline water for freezing; and fishing out the seafood after freezing.

Specifically, the temperature of the brine after being cooled is minus 10 ℃.

Specifically, the seafood is put into the brine for freezing for 3 hours.

Specifically, the proportion of the frozen brine is 30-45%.

Wherein the seafood is further packaged after being frozen.

By adopting the technical scheme, the seafood is shaped by the liquid nitrogen at first, the seafood appearance is locked, bacteria are prevented from entering the seafood, the nutrition degree of the seafood can be locked to the maximum extent by coating the water-retaining agent, and then the seafood is frozen by the brine, so that the nutrition is ensured not to be lost.

Drawings

FIG. 1 is a schematic structural diagram of a quick-freezing method for high nutrition maintenance of aquatic products.

Detailed Description

The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

As a first embodiment of the present invention, a quick-freezing method for high nutrient maintenance of aquatic products is provided, as shown in fig. 1, including: seafood is first pretreated to remove dirt attached to the seafood (step S1). The seafood pretreatment method comprises the steps of washing the seafood by using seawater and washing the seafood by using high-pressure water, wherein in the embodiment, the adhesion force of parasites attached to the seafood is reduced by using the seawater, and then the parasites are completely removed by washing the seafood by using the high-pressure water; and then, soaking the seafood in a liquid nitrogen pool, and condensing and sizing the outer surface of the seafood (step S2), wherein the method for condensing and sizing the outer surface of the seafood comprises the following steps: firstly, inflating a seafood bracket to expand the seafood bracket, wherein the seafood bracket adopts a base bracket and a silica gel inflation layer arranged outside the base bracket, the silica gel inflation layer is provided with a flushing and discharging port, and the silica gel is inflated through a long-term photometry through the inflation and discharging port; then, the seafood is fixed on the seafood bracket after the gas is infused, and the seafood can be firmly fixed on the seafood bracket; the well-fixed seafood is immersed into a liquid nitrogen pool for shaping, the seafood can be placed into the liquid nitrogen pool for shaping only a few minutes, and the time for placing the seafood into the liquid nitrogen pool is 5 minutes in the embodiment; taking out the shaped seafood; and (4) deflating the seafood support, and naturally releasing the seafood from the support after giving up to finish shaping. And then coating a water-retaining agent on the outer surface of the shaped seafood (step S3), wherein the water-retaining agent is a xanthan gum water-retaining agent, and the xanthan gum water-retaining agent enables the seafood to obtain a longer quality-keeping effect. And finally, soaking the seafood attached with the water-retaining agent in low-temperature saline water for freezing (step S4), wherein the method for soaking the seafood attached with the water-retaining agent in the low-temperature saline water for freezing comprises the following steps: firstly, cooling the brine to a temperature of between 10 ℃ below zero and 15 ℃ below zero, wherein in the embodiment, the temperature of the brine is 10 ℃ below zero; wherein the salt content of the frozen brine is between 30% and 45%, in the embodiment, a calcium chloride solution is used, the salt content is 30%, and the seafood is put into the brine for freezing; and fishing out the seafood after freezing is finished, and packaging the seafood after fishing out.

By adopting the technical scheme, the seafood is shaped by the liquid nitrogen at first, the seafood appearance is locked, bacteria are prevented from entering the seafood, the nutrition degree of the seafood can be locked to the maximum extent by coating the water-retaining agent, and then the seafood is frozen by the brine, so that the nutrition is ensured not to be lost.

The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.