Freezing preservation method for fresh shrimps
阅读说明：本技术 一种鲜虾的冷冻保鲜方法 (Freezing preservation method for fresh shrimps ) 是由 刘津良 刘泽慧 于 2021-08-02 设计创作，主要内容包括：一种鲜虾的冷冻保鲜方法,将鲜虾从捕获至快速冷冻,使鲜虾的细胞内冰结晶直径小于20μ。本发明的冻眠液以乙醇为主,从而能保证冻眠液在低温下不会结冰,同时通过海藻糖、羟乙基纤维素和冬粉薯提取物协同的抗冻功能防止鲜虾的蛋白质冷冻变性,同时冬粉薯提取物具有胶质,这些胶质能在鲜虾表面形成保护膜防止氧化。本发明温度曲线能最大程度地抑制降温过程中冰结晶的生长,确保其直径小于5μm,从而不会撑破鲜虾的细胞膜,因此在鲜虾解冻后不会有汁液流失流出,保证风味和营养。同时本发明能将降温时间由传统冻结时间的多于10小时以上,下降至1小时以内,又能大大节省降温时间。(A freezing and fresh-keeping method for fresh shrimp comprises capturing fresh shrimp, rapidly freezing to make the diameter of ice crystal in cell of fresh shrimp smaller than 20 μ. The freeze-sleeping liquid of the invention takes ethanol as a main component, thereby ensuring that the freeze-sleeping liquid can not be frozen at low temperature, simultaneously preventing the protein of the fresh shrimps from being frozen and denatured through the cooperative anti-freezing function of the trehalose, the hydroxyethyl cellulose and the winter potato powder extract, and simultaneously, the winter potato powder extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation. The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured. Meanwhile, the invention can reduce the cooling time from more than 10 hours of the traditional freezing time to less than 1 hour, and can also greatly save the cooling time.)
1. A freezing and fresh-keeping method for fresh shrimps is characterized by comprising the following steps:
step one, mixing the mixed solution C with water to wet the surface of the fresh shrimps after the fresh shrimps are captured from the water, and carrying out vacuum sealing treatment on the fresh shrimps;
step two, cooling the fresh shrimps treated in the step one, and cooling the central temperature of the fresh shrimps by 0-5 ℃ within 60 min;
step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation;
step four, temperature regulation is carried out on the frozen dormancy liquid on the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, the fresh shrimps are quickly frozen, the intracellular ice crystal diameter of the fresh shrimps is smaller than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 ℃ to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9min to 60 min;
the frozen sleep liquid is formed by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C;
the mixed solution A contains ethanol, sodium chloride and water;
the mixed solution B contains ethanol, water, trehalose and hydroxyethyl cellulose;
the mixed solution C contains the extract of the tuber muskmelon and water.
2. The method for freezing and refreshing fresh shrimps as claimed in claim 1, wherein said method further comprises a step of adding a fresh shrimp to said fresh shrimpThe method comprises the following steps: dividing the temperature regulation time of the step four into t1Time period, t2Time period, t3Time period and t4Period of time, wherein t1The time period is a freezing start time period t4The time period is a freezing end time period, wherein t3Greater than t1And t2，t4Greater than t1And t2；
The temperature curve is: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃;
at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃;
at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃;
at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
3. The method for freezing and refreshing fresh shrimps as claimed in claim 2, wherein: said t is1Is 1min to 8min, t2Is 2min to 10min, t3Is 3min to 20min, t4Is 3min to 22 min.
4. The method for freezing and refreshing fresh shrimps as claimed in claim 3, wherein: said t is1Is 2min to 4min, t2Is 5min to 9min, t3Is 10min to 15min, t4Is 8min to 15 min.
5. The method for freezing and refreshing fresh shrimps as claimed in claim 4, wherein: the freezing time is 30min, t1Is 2min, t2Is 7min, t3Is 11min, t4It is 10 min.
6. The method for freezing and refreshing fresh shrimps as claimed in claim 5, wherein: wetting the surfaces of the fresh shrimps with 10% of mixed liquor C and 90% of water after the fresh shrimps are captured from the water in percentage by volume;
the diameter of the ice crystal in the fresh shrimp cell is less than 5 μm.
7. The method for freezing and refreshing fresh shrimps as claimed in claim 6, wherein: the preparation method of the winter powdery potato extract comprises the steps of crushing and grinding fresh winter powdery potatoes, adding a complex enzyme solution with the mass 2 times that of the fresh winter powdery potatoes, stirring for 2 hours at 40 ℃, then adding a 95% ethanol solution with the mass 2 times that of the fresh winter powdery potatoes, carrying out ultrasonic extraction for 3 hours at room temperature, centrifuging to obtain a supernatant, adding a 40% ethanol solution with the mass 5 times that of the fresh winter powdery potatoes into a lower-layer precipitate, carrying out reflux extraction for 3 hours at 90 ℃, then centrifuging to obtain a supernatant, combining the two supernatants, and finally concentrating and carrying out vacuum drying to obtain the winter powdery potato extract;
the compound enzyme solution comprises the following components: 0.1% of cellulase, 0.05% of xylanase and the balance of water.
8. The method for freezing and refreshing fresh shrimps as claimed in claim 7, wherein: the mixed solution A comprises, by mass, 40-85% of ethanol, 2-10% of sodium chloride and the balance of water;
the mixed solution B comprises 5-25% of water, 10-30% of trehalose, 5-20% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 2-10% of winter potato powder extract and the balance of water;
the composition of the frozen sleep liquid comprises, by volume percentage, 90-98% of a mixed solution A, 0.5-1% of a mixed solution B and the balance of a mixed solution C.
9. The method for freezing and refreshing fresh shrimps as claimed in claim 8, wherein: the mixed solution A comprises 50-80% of ethanol, 3-8% of sodium chloride and the balance of water by mass percentage;
the mixed solution B comprises 15-20% of water, 15-25% of trehalose, 15-18% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 3 to 7 percent of winter potato powder extract and the balance of water;
the composition of the frozen sleep liquid comprises, by volume percentage, 95% -97% of a mixed liquid A, 0.65% -0.8% of a mixed liquid B and the balance of a mixed liquid C.
10. The method for freezing and refreshing fresh shrimps as claimed in claim 9, wherein: the mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent;
the mixed solution B comprises 18% of water, 23.4% of trehalose, 16.7% of hydroxyethyl cellulose and the balance of ethanol;
the mixed solution C comprises 5.8% of winter potato powder extract and the balance of water;
the composition of the frozen sleep liquid comprises 96.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Technical Field
The invention relates to the technical field of fresh shrimp freezing, in particular to a freezing and fresh-keeping method of fresh shrimps.
Background
The shrimp contains rich nutrients such as protein, calcium and the like, so the shrimp is rich in nutrition, has soft meat quality, is easy to digest, and is a food for people who are weak and need to be recuperated after illness. The shrimp contains abundant magnesium, which has important regulating effect on heart activity, can well protect cardiovascular system, reduce cholesterol content in blood, prevent arteriosclerosis, and simultaneously can expand coronary artery, and is beneficial to preventing hypertension and myocardial infarction. The components such as protein, amino acid and the like in the fresh shrimps are easily decomposed under the action of the microorganisms and enzymes after the shrimps are harvested, so that the quality and the nutritional value of the fresh shrimps are deteriorated. Freezing of food is one of the most widely used techniques for preserving food by lowering the temperature of food and maintaining the food at a low temperature to prevent the food from going bad, thereby prolonging the storage period of the food. The nutritional value of the fresh shrimps can be maintained to the maximum extent by freezing preservation. However, in the prior art, the fresh shrimps are easy to grow up during freezing storage, the diameter of ice crystals of the frozen fresh shrimps is more than 100 mu m, and the size of cells is only 20 mu m, so that the ice crystals can burst the cells, the loss of juice is increased during thawing, the flavor and the nutritional value are reduced, and the quality of the fresh shrimps is greatly influenced by freezing in the prior art.
Therefore, it is necessary to provide a method for freezing and refreshing fresh shrimps to overcome the defects of the prior art.
Disclosure of Invention
The invention aims to avoid the defects of the prior art and provides a fresh shrimp freezing and fresh-keeping method and a preparation method thereof, and the fresh shrimp freezing and fresh-keeping method can ensure that the diameter of ice crystals in cells of the fresh shrimps is less than 20 mu m.
The above object of the present invention is achieved by the following technical means.
Provided is a method for freezing and refreshing fresh shrimps, which comprises the following steps:
step one, mixing the mixed solution C with water to wet the surface of the fresh shrimps after the fresh shrimps are captured from the water, and carrying out vacuum sealing treatment on the fresh shrimps;
step two, cooling the fresh shrimps treated in the step one, and cooling the central temperature of the fresh shrimps by 0-5 ℃ within 60 min;
step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation;
and step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
Preferably, the frozen sleep liquid is prepared by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C.
Preferably, the mixed solution a contains ethanol, sodium chloride and water.
Preferably, the mixed solution B contains ethanol, water, trehalose, and hydroxyethyl cellulose.
Preferably, the mixed solution C contains a powdered potato extract and water.
Dividing the temperature regulation time of the step four into t1Time period, t2Time period, t3Time period and t4Period of time, wherein t1The time period is a freezing start time period t4The time period is a freezing end time period, wherein t3Greater than t1And t2，t4Greater than t1And t2。
Preferably, the temperature profile is: at t1The temperature range of the frozen dormancy liquid in the time period is-10 ℃ to-15 ℃.
At t2The temperature range of the frozen liquid of the hypnotic liquid in the time period is-12 ℃ to-18 ℃.
At t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃;
at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Preferably, t is1Is 1min to 8min, t2Is 2min to 10min, t3Is 3min to 20min, t4Is 3min to 22 min.
Preferably, t is1Is 2min to 4min, t2Is 5min to 9min, t3Is 10min to 15min, t4Is 8min to 15 min.
Preferably, the freezing time is 30min, t1Is 2min, t2Is 7min, t3Is 11min, t4It is 10 min.
The fresh shrimp, after being captured from water, were surface wetted with 10% mixed liquor C and 90% water, by volume percentage.
The diameter of the ice crystal in the fresh shrimp cell is less than 5 μm.
Preferably, the preparation method of the winter flour potato extract comprises the steps of crushing and grinding fresh winter flour potatoes, adding a complex enzyme solution with the mass 2 times that of the fresh winter flour potatoes, stirring for 2 hours at 40 ℃, then adding a 95% ethanol solution with the mass 2 times that of the fresh winter flour potatoes, carrying out ultrasonic extraction for 3 hours at room temperature, centrifuging to obtain a supernatant, adding a 40% ethanol solution with the mass 5 times that of the fresh winter flour potatoes into a lower-layer precipitate, carrying out reflux extraction for 3 hours at 90 ℃, then centrifuging to obtain a supernatant, combining the two supernatants, and finally concentrating and carrying out vacuum drying to obtain the winter flour potato extract.
Preferably, the complex enzyme solution: 0.1% of cellulase, 0.05% of xylanase and the balance of water.
The mixed solution A comprises, by mass, 40-85% of ethanol, 2-10% of sodium chloride and the balance of water.
Preferably, the mixed solution B comprises 5 to 25 percent of water, 10 to 30 percent of trehalose, 5 to 20 percent of hydroxyethyl cellulose and the balance of ethanol.
Preferably, the mixed solution C comprises 2-10% of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 90-98% of a mixed solution A, 0.5-1% of a mixed solution B and the balance of a mixed solution C.
The mixed solution A comprises, by mass, 50-80% of ethanol, 3-8% of sodium chloride and the balance of water.
Preferably, the mixed solution B comprises 15-20% of water, 15-25% of trehalose, 15-18% of hydroxyethyl cellulose and the balance of ethanol;
preferably, the mixed solution C comprises 3-7% of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 95% -97% of a mixed liquid A, 0.65% -0.8% of a mixed liquid B and the balance of a mixed liquid C.
The mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent.
Preferably, the mixture liquid B is composed of 18% of water, 23.4% of trehalose, 16.7% of hydroxyethyl cellulose, and the balance ethanol.
Preferably, the mixture C comprises 5.8% of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises 96.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The freezing and fresh-keeping method of the fresh shrimps of the invention is to quickly freeze the fresh shrimps from capture to ensure that the diameter of ice crystals in the fresh shrimps is less than 20 mu. The freeze-sleeping liquid of the invention takes ethanol as a main component, thereby ensuring that the freeze-sleeping liquid can not be frozen at low temperature, simultaneously preventing the protein of the fresh shrimps from being frozen and denatured through the cooperative anti-freezing function of the trehalose, the hydroxyethyl cellulose and the winter potato powder extract, and simultaneously, the winter potato powder extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation. The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured. Meanwhile, the invention can reduce the cooling time from more than 10 hours of the traditional freezing time to less than 1 hour, and can also greatly save the cooling time.
Detailed Description
The invention is further described with reference to the following examples.
Example 1.
A freezing preservation method of fresh shrimps comprises the following steps:
step one, mixing the mixed solution C with water to wet the surface of the fresh shrimps after the fresh shrimps are captured from the water, and carrying out vacuum sealing treatment on the fresh shrimps;
step two, cooling the fresh shrimps treated in the step one, and cooling the central temperature of the fresh shrimps by 0-5 ℃ within 60 min;
step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation;
step four, temperature regulation is carried out on the frozen dormancy liquid on the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, the fresh shrimps are quickly frozen, the intracellular ice crystal diameter of the fresh shrimps is smaller than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 ℃ to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9min to 60 min;
the frozen sleep liquid is formed by mixing a mixed liquid A, a mixed liquid B and a mixed liquid C; the mixed solution A contains ethanol, sodium chloride and water; the mixed solution B contains ethanol, water, trehalose and hydroxyethyl cellulose; the mixed solution C contains radix Stephaniae Cepharanthae extract and water.
The mixed solution A comprises, by mass, 40-85% of ethanol, 2-10% of sodium chloride and the balance of water. The mixed solution B comprises 5 to 25 percent of water, 10 to 30 percent of trehalose, 5 to 20 percent of hydroxyethyl cellulose and the balance of ethanol; the mixed liquid C comprises 2 to 10 percent of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 90-98% of a mixed solution A, 0.5-1% of a mixed solution B and the balance of a mixed solution C.
Dividing the temperature regulation time of the step four into t1Time period, t2Time period, t3Time period and t4Period of time, wherein t1The time period is a freezing start time period t4The time period is a freezing end time period, wherein t3Greater than t1And t2，t4Greater than t1And t2. Specific t1Is 1min to 8min, t2Is 2min to 10min, t3Is 3min to 20min, t4Is 3min to 22 min.
The temperature curve of the invention is specifically as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
The invention prevents the frozen sleep liquid from being subjected to temperature regulation based on the temperature curve, and after the fresh shrimps are put into the frozen sleep liquid, a frozen layer is formed on the surface of the fresh shrimps due to the fact that the temperature of the frozen sleep liquid is too low, so that heat exchange between the interior of the fresh shrimps and the frozen sleep liquid is prevented, and larger ice crystals are prevented from being formed.
The fresh shrimp, after being captured from water, were surface wetted with 10% mixed liquor C and 90% water, by volume percentage. The diameter of the ice crystal in the fresh shrimp cell is less than 5 μm.
The preparation method of the winter powdery potato extract comprises the steps of crushing and grinding fresh winter powdery potatoes, adding a complex enzyme solution with the mass 2 times that of the fresh winter powdery potatoes, stirring for 2 hours at 40 ℃, then adding a 95% ethanol solution with the mass 2 times that of the fresh winter powdery potatoes, carrying out ultrasonic extraction for 3 hours at room temperature, centrifuging to obtain a supernatant, adding a 40% ethanol solution with the mass 5 times that of the fresh winter powdery potatoes into a lower-layer precipitate, carrying out reflux extraction for 3 hours at 90 ℃, then centrifuging to obtain the supernatant, combining the two supernatants, and finally concentrating and carrying out vacuum drying to obtain the winter powdery potato extract. Wherein the complex enzyme solution: 0.1% of cellulase, 0.05% of xylanase and the balance of water.
The trehalose, the hydroxyethyl cellulose and the winter potato powder extract have a synergistic anti-freezing function to prevent the protein freezing denaturation of the fresh shrimps, and meanwhile, the winter potato powder extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation.
The antifreeze action mechanism of the hydroxyethyl cellulose is that the hydroxyethyl cellulose has a plurality of hydroxyl groups, and the hydroxyl groups can change the state of bound water embedded in protein molecules, replace the bound water on the surfaces of the protein molecules to be bound with the protein molecules, thereby inhibiting the protein from being denatured. In addition, the hydroxyethyl cellulose is easy to dissolve in ethanol, and the hydroxyethyl cellulose is coordinated with the fresh shrimp protein molecules, so that the antifreeze ability of the invention is better than that of antifreeze agents with hydroxyl, such as sucrose, maltose, lactose, sorbitol and the like, which are generated by matching the hydroxyethyl cellulose and the trehalose.
The freeze-sleeping liquid mainly comprises ethanol, so that the freeze-sleeping liquid can be prevented from freezing at low temperature, meanwhile, the freeze denaturation of proteins of the fresh shrimps is prevented through the anti-freezing function of the synergy of the trehalose, the hydroxyethyl cellulose and the winter powder potato extract, and meanwhile, the winter powder potato extract has colloid which can form a protective film on the surfaces of the fresh shrimps to prevent oxidation. The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured. Meanwhile, the invention can reduce the cooling time from more than 10 hours of the traditional freezing time to less than 1 hour, and can also greatly save the cooling time.
Example 2.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
And step two, cooling within 60min to reduce the central temperature of the fresh shrimps by 4 ℃, and keeping the central temperature of the fresh shrimps at 4 ℃ to be soaked in the frozen sleep liquid.
Step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation;
and step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises 50-80% of ethanol, 3-8% of sodium chloride and the balance of water by mass percentage. Wherein the mixed solution B comprises 15-20% of water, 15-25% of trehalose, 15-18% of hydroxyethyl cellulose and the balance of ethanol. The mixed liquid C comprises 3 to 7 percent of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises, by volume percentage, 95% -97% of a mixed liquid A, 0.65% -0.8% of a mixed liquid B and the balance of a mixed liquid C.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
t1Is 2min to 4min, t2Is 5min to 9min, t3Is 10min to 15min, t4Is 8min to 15 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 3.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
And step two, cooling within 60min to reduce the central temperature of the fresh shrimps by 3 ℃, and keeping the central temperature at 3 ℃ to soak the shrimps in the frozen sleep liquid.
Step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation;
and step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises 77% of ethanol, 4% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 18% of water, 23.4% of trehalose, 16.7% of hydroxyethyl cellulose and the balance of ethanol. The mixture C comprises 5.8% of radix Stephaniae Cepharanthae extract and water in balance.
The composition of the frozen sleep liquid comprises 96.8 percent of mixed liquid A, 0.78 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 30min, t1Is 2min, t2Is 7min, t3Is 11min, t4It is 10 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 4.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
And step two, cooling within 60min to reduce the central temperature of the fresh shrimps by 2 ℃, and keeping the central temperature at 2 ℃ to soak the shrimps in the frozen sleep liquid.
Step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation;
and step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises 85% of ethanol, 2% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 5% of water, 10% of trehalose, 5% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 2% of winter potato powder extract and the balance of water.
The frozen sleep liquid comprises 90% of mixed liquid A, 0.5% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4Of a period of timeThe temperature range of the frozen sleeping liquid is-19 ℃ to-35 ℃.
Wherein the freezing time is 9min, t1Is 1min, t2Is 2min, t3Is 3min, t4Is 3 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 5.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
And step two, cooling within 60min to reduce the central temperature of the fresh shrimps by 2 ℃, and keeping the central temperature at 2 ℃ to soak the shrimps in the frozen sleep liquid.
And step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation.
And step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises, by mass, 40% of ethanol, 10% of sodium chloride and the balance of water. The mixed solution B comprises 25% of water, 30% of trehalose, 20% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 10% of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises 98% of mixed liquid A, 1% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen liquid of the hypnotic liquid in the time period is-12 ℃ to-1 DEG C8 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 60min, t1Is 8min, t2Is 10min, t3Is 20min, t4It is 22 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 6.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, mixing the mixed liquor C with water to wet the surface of the fresh shrimps after the fresh shrimps are captured from the water, and carrying out vacuum sealing treatment on the fresh shrimps.
And step two, cooling the fresh shrimps treated in the step one, and cooling the central temperature of the fresh shrimps by 5 ℃ within 60 min.
And step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation.
And step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises 90% of ethanol, 3% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 15% of water, 15% of trehalose, 15% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 3% of winter potato powder extract and the balance of water.
The frozen sleep liquid comprises, by volume, 95% of a mixed solution A, 0.65% of a mixed solution B and the balance of a mixed solution C.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1Time period freezingThe temperature range of the sleeping liquid is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 25min, t1Is 2min, t2Is 5min, t3Is 10min, t4It is 8 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 7.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
And step two, cooling the fresh shrimps treated in the step one, and cooling the central temperature of the fresh shrimps by 5 ℃ within 60 min.
And step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation.
And step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises 50% of ethanol, 8% of sodium chloride and the balance of water by mass percent. The mixed solution B comprises 20% of water, 25% of trehalose, 18% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 7% of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises 97 percent of mixed liquid A, 0.8 percent of mixed liquid B and the balance of mixed liquid C in percentage by volume.
Hair brushThe temperature of the frozen sleep liquid is adjusted according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 43min, t1Is 4min, t2Is 9min, t3Is 15min, t4It is 15 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 8.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
Step two, cooling the fresh shrimps treated in the step one, and cooling the central temperature of the fresh shrimps by 3 ℃ within 60 min;
and step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation.
And step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises, by mass, 60% of ethanol, 13% of sodium chloride and the balance of water. The mixed solution B comprises 18% of water, 20% of trehalose, 14% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 6% of winter potato powder extract and the balance of water.
The frozen sleep liquid comprises, by volume, 95% of a mixed solution A, 0.7% of a mixed solution B and the balance of a mixed solution C.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 50min, t1Is 4min, t2Is 8min, t3Is 20min, t4It is 18 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 9.
The other characteristics of the freezing and fresh-keeping method of the fresh shrimps are the same as the embodiment 1, and the difference is that:
step one, after the fresh shrimps are captured from water, the mixed liquor C is mixed with the water to wet the surfaces of the fresh shrimps, and the fresh shrimps are subjected to vacuum sealing treatment.
And step two, cooling within 60min to reduce the central temperature of the fresh shrimps by 3 ℃, and keeping the central temperature at 3 ℃ to soak the shrimps in the frozen sleep liquid.
And step three, soaking the cooled fresh shrimps in the frozen sleep liquid at 0-5 ℃ for transportation.
And step four, regulating the temperature of the frozen dormancy liquid of the fresh shrimps treated in the step three based on a temperature curve in 36h of water catching, and quickly freezing the fresh shrimps to ensure that the intracellular ice crystal diameter of the fresh shrimps is less than 20 mu m, the initial temperature of the frozen dormancy liquid is-15 to-25 ℃, and the freezing time of the fresh shrimps in the frozen dormancy liquid is 9 to 60 min.
The mixed solution A comprises, by mass, 70% of ethanol, 8% of sodium chloride and the balance of water. The mixed solution B comprises 23% of water, 23% of trehalose, 17% of hydroxyethyl cellulose and the balance of ethanol. The mixed solution C comprises 3% of winter potato powder extract and the balance of water.
The composition of the frozen sleep liquid comprises 93% of mixed liquid A, 0.9% of mixed liquid B and the balance of mixed liquid C in percentage by volume.
The invention adjusts the temperature of the frozen sleep liquid according to a temperature curve, wherein the temperature curve is as follows: at t1The temperature range of the frozen sleeping liquid in the time period is-10 ℃ to-15 ℃; at t2The temperature range of the frozen sleeping liquid in the time period is-12 ℃ to-18 ℃; at t3The temperature range of the frozen sleeping liquid in the time period is-14 ℃ to-20 ℃; at t4The temperature range of the frozen dormancy liquid in the time period is-19 ℃ to-35 ℃.
Wherein the freezing time is 50min, t1Is 4min, t2Is 8min, t3Is 20min, t4It is 18 min.
The temperature curve of the invention can inhibit the growth of ice crystals in the cooling process to the maximum extent, and ensure that the diameter of the ice crystals is less than 5 mu m, thereby not breaking the cell membranes of the fresh shrimps, so that no juice is lost and flows out after the fresh shrimps are unfrozen, and the flavor and nutrition are ensured.
Example 10.
The fresh shrimps are cooled and frozen based on the fresh shrimp freezing and fresh-keeping method and the traditional method, specifically, 1kg of fresh shrimps are respectively cooled and frozen by the method and the traditional method, and the fresh shrimps are placed into a refrigerator at-18 ℃ for 3 months after being frozen, and the results are compared, as shown in Table 1.
Method
Mean intracellular ice crystal diameter
Condition of thawed juice
Example 3
＜5um
Without outflow
Example 4
18um
Without outflow
Example 5
＜5um
Without outflow
Example 6
13um
Without outflow
Example 7
＜5um
Without outflow
Example 8
＜5um
Without outflow
Example 9
＜5um
Without outflow
Conventional methods
131um
With outflow
The traditional method is specifically freezing for 10 hours at the temperature of-25 ℃. As shown in Table 1, after 3 months, the fresh shrimps frozen and cooled by the freezing and fresh-keeping method of the invention have no juice flowing out, and the inner cells of the shrimps can not exceed 18um and are smaller than the diameter of the cells, so that the cell membranes of the fresh shrimps can not be burst. In contrast, the average intracellular ice crystal diameters of examples 4 and 6 were larger than those of the other examples because the freezing time was only 9min and 25min, so that the temperature in the fresh shrimp was higher than that of the other shrimp, and therefore the ice crystals in the fresh shrimp cells continued to grow when they were placed in a-18 ℃ freezer. Therefore, the effect is better when the freezing time is longer than 25 min.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
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