阅读说明：本技术 一种贝类冻眠保藏方法 (Shellfish freeze-sleep preservation method ) 是由 刘津良 刘泽慧 于 2021-09-30 设计创作，主要内容包括：一种贝类冻眠保藏方法包括有：步骤一、贝类在捕获后进行暂养,并进行吐沙处理0.5d～1d；步骤二、使用-1℃～-2.5℃的丝绸冰对贝类包裹,进行降温至贝类的中心温度下降至-1.5℃以下；步骤三、将贝类进行真容包装,然后将贝类浸入冻眠液中,根据贝类的尺寸选择对应的冻眠液流速及温度参数进行快速冻眠,冻眠处理后的生螃蟹进入冷藏存储；所述丝绸冰中含有氯化钠、羟乙基纤维素、冬粉薯提取物和水。该贝类冻眠保藏方法,通过冻眠液进行快速冻眠,使贝类的细胞内冰结晶直径小于20μm,这些冰结晶不会撑破贝类的细胞膜,因此在贝类在解冻后肉质鲜嫩、口感好、不变色变味、无汁液流情况和营养高。(A method for freezing and storing shellfish comprises the following steps: step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d; step two, coating the shellfish with silk ice at the temperature of-1 to-2.5 ℃, and cooling until the central temperature of the shellfish is reduced to below-1.5 ℃; step three, carrying out real-volume packaging on the shellfish, then immersing the shellfish into the frozen sleep liquid, selecting corresponding flow rate and temperature parameters of the frozen sleep liquid according to the size of the shellfish to carry out quick frozen sleep, and refrigerating and storing the raw crabs subjected to frozen sleep; the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae powder extract and water. The shellfish freeze-sleep preservation method has the advantages that the quick-freezing sleep is carried out through the freeze-sleep liquid, so that the diameter of ice crystals in the shellfish cells is smaller than 20 mu m, and the ice crystals can not break cell membranes of the shellfish, so that the shellfish is fresh and tender in meat quality, good in taste, free of color and taste change, free of juice flow and high in nutrition after being thawed.)

1. A shellfish freeze-sleep preservation method is characterized by comprising the following steps:

step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d;

step two, coating the shellfish with silk ice at the temperature of-1 to-2.5 ℃, and cooling until the central temperature of the shellfish is reduced to below-1.5 ℃;

step three, carrying out real-volume packaging on the shellfish, then immersing the shellfish into the frozen sleep liquid, selecting corresponding flow rate and temperature parameters of the frozen sleep liquid according to the size of the shellfish to carry out quick frozen sleep, and refrigerating and storing the raw crabs subjected to frozen sleep;

the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae powder extract and water.

2. The method for freeze-sleep preservation of shellfish according to claim 1, characterized in that: the first step is that after the shellfish is captured, artificial seawater is put into the shellfish for temporary culture, and microalgae is added for feeding and sand-spitting treatment for 0.5-1 d.

3. The method for freeze-sleep preservation of shellfish according to claim 2, characterized in that: the silk ice is a mixture of ice particles and water, and the maximum particle size of the ice particles is 0.1-0.2 mm;

the weight percentage of the ice particles is 28-38% of that of the silk ice;

the ice particles comprise 1-5% of sodium chloride, 0.5-4% of hydroxyethyl cellulose, 0.1-1.5% of winter potato powder extract and the balance of water.

4. The method for freeze-sleep preservation of shellfish according to claim 3, characterized in that: 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 ℃, centrifuging to obtain a supernatant, combining the two supernatants, 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.

5. The method for freeze-sleep preservation of shellfish according to claim 4, characterized in that: the microalgae is diatom, chrysophyceae or chlorella.

6. The method for freeze-sleep preservation of shellfish according to claim 5, characterized in that: and the second step is to take out the shellfish processed in the first step within 24 hours after the shellfish is captured, and select a corresponding freezing sleep liquid flow rate and temperature curve to quickly freeze and sleep according to the average weight of the shellfish monomers, so that the diameter of ice crystals in the shellfish cells is smaller than 20 mu m.

7. The method for freeze-sleep preservation of shellfish according to claim 6, characterized in that: the flow rate and temperature curve of the frozen sleep liquid is a flow rate and temperature curve of the frozen sleep liquid pre-established under the average weight of the monomers of different shellfish;

defining the average weight of the monomer as A, and performing a first freeze-sleeping liquid flow rate and temperature curve when A is less than or equal to 10 g; when A is more than 10g and less than or equal to 250g, performing a second freeze-sleeping liquid flow rate and temperature curve; and when 250g is less than A, performing a third freeze-sleep liquid flow rate and temperature curve.

8. The method for freeze-sleep preservation of shellfish according to claim 7, characterized in that: the first freeze-sleep liquid flow rate and temperature curve is characterized in that the rapid freezing is sequentially divided into a freezing starting section, an intermediate freezing section and a freezing ending section;

in the freezing initial section, when the temperature of the frozen dormancy liquid reaches-5 ℃ to-10 ℃, and the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s and kept for 1min to 2 min;

in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-8 ℃ and-15 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s, and the frozen dormancy liquid is kept for 1min to 3 min;

in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-14 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.1m/s and 0.2m/s, and the frozen dormancy liquid is kept for 3min to 8 min.

9. The method for freeze-sleep preservation of shellfish according to claim 8, characterized in that: the second frozen sleep liquid flow rate and temperature curve is characterized in that the rapid freezing is sequentially divided into a freezing starting section, an intermediate freezing section and a freezing ending section;

in the freezing initial section, the temperature of the frozen dormancy liquid is kept between-8 ℃ and-13 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s, and the frozen dormancy liquid is kept for 3min to 5 min;

in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-12 ℃ and-16 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.3m/s to 0.5m/s, and the frozen dormancy liquid is kept for 3min to 5 min;

in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-15 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.2m/s, and the frozen dormancy liquid is kept for 5min to 8 min.

10. The method for freeze-sleep preservation of shellfish according to claim 9, characterized in that: the third frozen sleep liquid flow rate and temperature curve is characterized in that the rapid freezing is sequentially divided into a freezing starting section, an intermediate freezing section and a freezing ending section;

in the freezing initial section, the temperature of the frozen dormancy liquid is kept between-10 ℃ and-13 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.3m/s and 0.5m/s, and the frozen dormancy liquid is kept for 4min to 6 min;

in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-12 ℃ and-15 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.2m/s and 0.4m/s, and the frozen dormancy liquid is kept for 8min to 15 min;

in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-13 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.2m/s to 0.3m/s, and the frozen dormancy liquid is kept for 10min to 20 min.

Technical Field

The invention relates to the technical field of freeze-sleeping, in particular to a shellfish freeze-sleeping preservation method.

Background

China is a big country for shellfish culture, and the shellfish is rich in nutrition, delicious and tasty, wherein the content of vitamin B12 is high. In recent years, the shellfish breeding industry in China is developed rapidly, the breeding area is increased year by year, but the processing industry chain is very short at present, most of shellfish is fresh food, and deep processing products are few. The traditional method for preserving the fresh and alive shellfish is to carry out freezing preservation, the water in shellfish seafood cells can be frozen and frozen, the volume of the frozen shellfish seafood cells can expand and burst cell membranes due to the change of the water into ice, and nutrient substances in the thawed cells are lost along with the thawed water, so that the taste and the nutrition are seriously influenced, but the meat quality is easy to age in the freezing process, and the taste is slagged, discolored and odorized when the shellfish seafood cells are eaten, so that the quality is obviously reduced.

Therefore, aiming at the defects of the prior art, the shellfish freeze-sleep preservation method is necessary to solve the defects of the prior art.

Disclosure of Invention

The invention aims to provide a shellfish freeze-sleep preservation method to avoid the defects of the prior art. The shellfish processed by the shellfish freeze-sleep preservation method has fresh and tender meat quality, good taste, no color change and flavor change, no juice flow condition and high nutrition.

The above object of the present invention is achieved by the following technical measures:

provides a shellfish freeze-sleep preservation method, which comprises the following steps:

step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d;

step two, coating the shellfish with silk ice at the temperature of-1 to-2.5 ℃, and cooling until the central temperature of the shellfish is reduced to below-1.5 ℃;

step three, carrying out real-volume packaging on the shellfish, then immersing the shellfish into the frozen sleep liquid, selecting corresponding flow rate and temperature parameters of the frozen sleep liquid according to the size of the shellfish to carry out quick frozen sleep, and refrigerating and storing the raw crabs subjected to frozen sleep.

Preferably, the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae extract and water.

Preferably, the first step is to put artificial seawater into the shellfish for temporary culture after the shellfish is captured, and add microalgae into the shellfish for feeding and sand-blowing treatment for 0.5 to 1 day.

Preferably, the silk ice is a mixture of ice particles and water, and the maximum particle size of the ice particles is 0.1 mm-0.2 mm.

Preferably, the ice particles account for 28-38% of the silk ice in percentage by weight;

preferably, the ice particles comprise 1-5% of sodium chloride, 0.5-4% of hydroxyethyl cellulose, 0.1-1.5% of winter potato powder extract and the balance of water.

Preferably, the second step is to take the shellfish processed in the first step out within 24h after the shellfish is captured, and select the corresponding freezing solution flow rate and temperature curve to quickly freeze and sleep according to the average weight of shellfish monomers, so that the diameter of ice crystals in the shellfish cells is less than 20 μm.

Preferably, the flow rate and temperature curve of the frozen sleep liquid is a pre-established flow rate and temperature curve of the frozen sleep liquid under the average weight of the single bodies of different shellfish.

Defining the average weight of the monomer as A, and performing a first freeze-sleeping liquid flow rate and temperature curve when A is less than or equal to 10 g; when A is more than 10g and less than or equal to 250g, performing a second freeze-sleeping liquid flow rate and temperature curve; and when 250g is less than A, performing a third freeze-sleep liquid flow rate and temperature curve.

Preferably, the first freeze-sleep liquid flow rate and temperature profile is obtained by sequentially dividing the rapid freezing into a freezing start section, an intermediate freezing section and a freezing end section.

In the freezing initial section, when the temperature of the frozen dormancy liquid reaches-5 ℃ to-10 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s and kept for 1min to 2 min.

In the middle freezing section, the temperature of the frozen dormancy liquid is kept between-8 ℃ and-15 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s, and the frozen dormancy liquid is kept for 1min to 3 min.

In the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-14 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.1m/s and 0.2m/s, and the frozen dormancy liquid is kept for 3min to 8 min.

Preferably, the second frozen sleep liquid flow rate and temperature curve is obtained by dividing the fast freezing into a freezing initial section, an intermediate freezing section and a freezing final section in sequence;

in the freezing initial section, the temperature of the frozen dormancy liquid is kept between-8 ℃ and-13 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s, and the frozen dormancy liquid is kept for 3min to 5 min;

in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-12 ℃ and-16 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.3m/s to 0.5m/s, and the frozen dormancy liquid is kept for 3min to 5 min;

in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-15 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.2m/s, and the frozen dormancy liquid is kept for 5min to 8 min.

Preferably, the third frozen sleep liquid flow rate and temperature curve is obtained by dividing the rapid freezing into a freezing initial section, an intermediate freezing section and a freezing final section in sequence;

in the freezing initial section, the temperature of the frozen dormancy liquid is kept between-10 ℃ and-13 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.3m/s and 0.5m/s, and the frozen dormancy liquid is kept for 4min to 6 min;

in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-12 ℃ and-15 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.2m/s and 0.4m/s, and the frozen dormancy liquid is kept for 8min to 15 min;

in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-13 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.2m/s to 0.3m/s, and the frozen dormancy liquid is kept for 10min to 20 min.

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. Wherein the complex enzyme solution: 0.1% of cellulase, 0.05% of xylanase and the balance of water.

Preferably, the microalgae is diatom, chrysophyceae or chlorella.

The invention relates to a shellfish freeze-sleep preservation method, which comprises the following steps: step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d; step two, coating the shellfish with silk ice at the temperature of-1 to-2.5 ℃, and cooling until the central temperature of the shellfish is reduced to below-1.5 ℃; step three, carrying out real-volume packaging on the shellfish, then immersing the shellfish into the frozen sleep liquid, selecting corresponding flow rate and temperature parameters of the frozen sleep liquid according to the size of the shellfish to carry out quick frozen sleep, and refrigerating and storing the raw crabs subjected to frozen sleep; the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae powder extract and water. According to the shellfish freeze-sleep preservation method, the shellfish is firstly subjected to sand spitting treatment after being captured, and then the shellfish is wrapped by silk ice to be cooled, the temperature of the silk ice is lower than that of crushed ice in the prior art, when ice water mixture is in contact with the shellfish, the temperature of the shellfish can be rapidly reduced, and the silk ice can be rapidly cooled to better ensure the freshness, the flavor and the nutritional value. Meanwhile, the ice particles in the silk ice are obviously smaller than the particle size of crushed ice in the prior art, so that the collision of the ice particles on the shellfish in the moving process is avoided, and the outer surface of the shellfish is not damaged. The invention then quickly freezes and sleeps through the frozen sleeping liquid, so that the diameter of ice crystals in the shellfish cells is less than 20 mu m, and the ice crystals can not break cell membranes of the shellfish, therefore, the shellfish is fresh and tender in meat quality, good in taste, free of color and flavor change, free of juice flow and high in nutrition after being thawed.

Detailed Description

The technical solution of the present invention is further illustrated by the following examples.

Example 1.

A method for freezing and sleeping shellfish comprises the following steps:

step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d;

step two, coating the shellfish with silk ice at the temperature of-1 to-2.5 ℃, and cooling until the central temperature of the shellfish is reduced to below-1.5 ℃;

step three, carrying out real-volume packaging on the shellfish, then immersing the shellfish into the frozen sleep liquid, selecting corresponding flow rate and temperature parameters of the frozen sleep liquid according to the size of the shellfish to carry out quick frozen sleep, and refrigerating and storing the raw crabs subjected to frozen sleep.

Wherein, the first step is that after the shellfish is captured, artificial seawater is put into the shellfish for temporary culture, and microalgae is added for feeding and sand-spitting treatment for 0.5 to 1 day. Wherein the microalgae can be diatom, chrysophyceae or chlorella.

And the second step is to take out the shellfish processed in the first step within 24 hours after the shellfish is captured, and select a corresponding freezing sleep liquid flow rate and temperature curve to quickly freeze and sleep according to the average weight of shellfish monomers, so that the diameter of ice crystals in shellfish cells is less than 20 mu m.

The silk ice is a mixture of ice particles and water, and the maximum particle size of the ice particles is 0.1-0.2 mm. The weight percentage of the ice particles is 28-38% of the silk ice.

It should be noted that the maximum particle size of the ice particles of the present invention is 0.1 mm-0.2 mm, which is used to prevent the surface of the shellfish from being damaged by collision during transportation, and the weight percentage of the ice particles in the silk ice is 28% -38% to improve the fluidity of the silk ice and the contact area with the shellfish. Since the average diameter of the cells is about 20 μm, when the ice crystals in the cells have a diameter greater than 20 μm, the ice crystals burst the cells, the loss of juice increases upon thawing, and the flavor and nutritive value decreases.

The silk ice contains sodium chloride, hydroxyethyl cellulose, a tuber starch extract and water. The ice particles comprise 1 to 5 percent of sodium chloride, 0.5 to 4 percent of hydroxyethyl cellulose, 0.1 to 1.5 percent of winter potato powder extract and the balance of water.

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 sodium chloride has the functions of reducing the temperature of ice particles, preventing the freezing denaturation of shellfish protein by the synergistic anti-freezing function of the hydroxyethyl cellulose and the winter potato starch extract, and simultaneously forming a protective film on the surface of the shellfish to prevent oxidation by the winter potato starch extract with colloid.

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. And the hydroxyethyl cellulose is easy to dissolve in water, and the hydroxyethyl cellulose is coordinated with shellfish protein molecules, so that the antifreeze agent with the antifreeze capacity superior to that of hydroxyl agents such as sucrose, maltose, lactose, sorbitol and the like is generated by matching the hydroxyethyl cellulose and the tuber starch extract.

The flow rate and temperature curve of the frozen sleep liquid is the flow rate and temperature curve of the frozen sleep liquid pre-established under the average weight of the monomers of different shellfish. Defining the average weight of the monomer as A, and performing a first freeze-sleeping liquid flow rate and temperature curve when A is less than or equal to 10 g; when A is more than 10g and less than or equal to 100g, performing a second freeze-sleeping liquid flow rate and temperature curve; and when 250g is less than A, performing a third freeze-sleep liquid flow rate and temperature curve.

The first freeze-sleep liquid flow rate and temperature curve is specifically to divide the rapid freezing into a freezing initial section, a middle freezing section and a freezing final section in sequence. In the freezing initial section, when the temperature of the frozen dormancy liquid reaches-5 ℃ to-10 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s and kept for 1min to 2 min. In the middle freezing section, the temperature of the frozen dormancy liquid is kept between-8 ℃ and-15 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s, and the frozen dormancy liquid is kept for 1min to 3 min. In the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-14 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.1m/s and 0.2m/s, and the frozen dormancy liquid is kept for 3min to 8 min.

The second freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial section, the temperature of the frozen dormancy liquid is kept between-8 ℃ and-13 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.3m/s, and the frozen dormancy liquid is kept for 3min to 5 min; in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-12 ℃ and-16 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.3m/s to 0.5m/s, and the frozen dormancy liquid is kept for 3min to 5 min; in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-15 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.1m/s to 0.2m/s, and the frozen dormancy liquid is kept for 5min to 8 min.

The third freezing dormancy liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial section, the temperature of the frozen dormancy liquid is kept between-10 ℃ and-13 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.3m/s and 0.5m/s, and the frozen dormancy liquid is kept for 4min to 6 min; in the middle freezing section, the temperature of the frozen dormancy liquid is kept between-12 ℃ and-15 ℃, the flow rate of the frozen dormancy liquid is controlled between 0.2m/s and 0.4m/s, and the frozen dormancy liquid is kept for 8min to 15 min; in the freezing and finishing section, the temperature of the frozen dormancy liquid is kept between-13 ℃ and-18 ℃, the flow rate of the frozen dormancy liquid is controlled to be 0.2m/s to 0.3m/s, and the frozen dormancy liquid is kept for 10min to 20 min.

It should be noted that different freeze-sleep liquid flow rates and temperature curves are selected according to the average weight of shellfish monomers, and multiple experiments prove that the shellfish freeze-sleep preservation method can ensure that the diameter of the ice crystal in the shellfish cell is less than 20 mu m for the average weight of the shellfish monomers with different average volume, and can save the freezing time.

The frozen sleep liquid is a mixed liquid of ethanol and saline, and the frozen sleep liquid is widely applied to quick-freezing sleep technology, and the specific components and concentration of the frozen sleep liquid are common knowledge and are not described in detail herein.

According to the shellfish freeze-sleep preservation method, the shellfish is firstly subjected to sand spitting treatment after being captured, and then the shellfish is wrapped by silk ice to be cooled, the temperature of the silk ice is lower than that of crushed ice in the prior art, when ice water mixture is in contact with the shellfish, the temperature of the shellfish can be rapidly reduced, and the silk ice can be rapidly cooled to better ensure the freshness, the flavor and the nutritional value. Meanwhile, the ice particles in the silk ice are obviously smaller than the granularity of crushed ice in the prior art, so that the collision of the ice particles on the shellfish in the moving process is avoided, the outer surface of the shellfish is not damaged, and the flavor and the nutritive value are ensured. The invention then quickly freezes and sleeps through the frozen sleeping liquid, so that the diameter of ice crystals in the shellfish cells is less than 20 mu m, and the ice crystals can not break the cell membranes of the shellfish, therefore, the shellfish can not run off after being thawed, and the flavor and nutrition are ensured.

Example 2.

A method for freezing and sleeping shellfish comprises the following steps:

step one, after shellfish is captured, artificial seawater is put into the shellfish for temporary culture, and microalgae is added for feeding and sand-spitting treatment for 0.5 d.

And step two, taking out the shellfish processed in the step one within 24 hours after the shellfish is captured, and selecting a corresponding freezing sleep liquid flow rate and temperature curve to quickly freeze and sleep according to the average weight of the shellfish monomers so as to enable the diameter of ice crystals in the shellfish cells to be less than 20 microns.

Wherein the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae extract and water. The ice granule comprises 1% sodium chloride, 0.5% hydroxyethyl cellulose, 0.1% radix Ipomoeae extract, and water.

The flow rate and temperature curve of the frozen sleep liquid is the flow rate and temperature curve of the frozen sleep liquid pre-established under the average weight of the monomers of different shellfish. Defining the average weight of the monomer as A, and performing a first freeze-sleeping liquid flow rate and temperature curve when A is less than or equal to 10 g; when A is more than 10g and less than or equal to 100g, performing a second freeze-sleeping liquid flow rate and temperature curve; and when 250g is less than A, performing a third freeze-sleep liquid flow rate and temperature curve.

The first freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, when the temperature of the frozen sleep liquid reaches-5 deg.C, and the flow rate of the frozen sleep liquid is controlled to 0.1m/s and kept for 1 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-8 deg.C and the flow rate of the frozen sleep liquid at 0.1m/s for 1 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-14 ℃ and the flow rate of the frozen liquid is controlled at 0.1m/s and kept for 3 min.

The second freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, keeping the temperature of the frozen sleep liquid at-8 deg.C and the flow rate of the frozen sleep liquid at 0.1m/s for 3 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-12 deg.C and the flow rate of the frozen sleep liquid at 0.3m/s for 3 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-15 ℃ and the flow rate of the frozen liquid is controlled to be 0.1m/s and kept for 5 min.

The third freezing dormancy liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, keeping the temperature of the frozen sleep liquid at-10 deg.C and the flow rate of the frozen sleep liquid at 0.3m/s for 4 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-12 deg.C and the flow rate of the frozen sleep liquid at 0.2m/s for 8 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-13 ℃ and the flow rate of the frozen liquid is controlled to be 0.2m/s and kept for 10 min.

Compared with the embodiment 1, the shellfish processed by the shellfish freeze-sleep preservation method of the embodiment has better mouthfeel, juice loss and nutrition effect after unfreezing than the shellfish processed by the shellfish freeze-sleep preservation method of the embodiment 1. Example 3.

A method for freezing and sleeping shellfish comprises the following steps:

step one, after shellfish is captured, artificial seawater is put into the shellfish for temporary culture, and microalgae is added for feeding and sand-spitting treatment for 1 d.

And step two, taking out the shellfish processed in the step one within 24 hours after the shellfish is captured, and selecting a corresponding freezing sleep liquid flow rate and temperature curve to quickly freeze and sleep according to the average weight of the shellfish monomers so as to enable the diameter of ice crystals in the shellfish cells to be less than 20 microns.

Wherein the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae extract and water. The ice particles comprise 5% of sodium chloride, 4% of hydroxyethyl cellulose, 1.5% of winter potato powder extract and the balance of water.

The flow rate and temperature curve of the frozen sleep liquid is the flow rate and temperature curve of the frozen sleep liquid pre-established under the average weight of the monomers of different shellfish. Defining the average weight of the monomer as A, and performing a first freeze-sleeping liquid flow rate and temperature curve when A is less than or equal to 10 g; when A is more than 10g and less than or equal to 100g, performing a second freeze-sleeping liquid flow rate and temperature curve; and when 250g is less than A, performing a third freeze-sleep liquid flow rate and temperature curve.

The first freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, when the temperature of the frozen sleep liquid reaches-10 deg.C, and the flow rate of the frozen sleep liquid is controlled to be 0.3m/s and kept for 2 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-15 deg.C and the flow rate of the frozen sleep liquid at 0.3m/s for 3 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-18 ℃ and the flow rate of the frozen liquid is controlled at 0.2m/s and kept for 8 min.

The second freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, keeping the temperature of the frozen sleep liquid at-13 deg.C and the flow rate of the frozen sleep liquid at 0.3m/s for 5 min; in the middle freezing section, keeping the temperature of the frozen dormancy liquid at-16 deg.C and controlling the flow rate of the frozen dormancy liquid at 0.5m/s for 5 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-18 ℃ and the flow rate of the frozen liquid is controlled to be 0.2m/s and kept for 8 min.

The third freezing dormancy liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, keeping the temperature of the frozen sleep liquid at-13 deg.C and the flow rate of the frozen sleep liquid at 0.5m/s for 6 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-15 deg.C and controlling the flow rate of the frozen sleep liquid at 0.4m/s for 15 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-18 ℃ and the flow rate of the frozen liquid is controlled to be 0.3m/s and kept for 20 min.

Compared with the embodiment 1, the shellfish processed by the shellfish freeze-sleep preservation method of the embodiment has better mouthfeel, juice loss and nutrition effect after unfreezing than the shellfish processed by the shellfish freeze-sleep preservation method of the embodiment 1.

Example 4.

A method for freezing and sleeping shellfish comprises the following steps:

step one, after shellfish is captured, artificial seawater is put into the shellfish for temporary culture, and microalgae is added for feeding and sand-spitting treatment for 0.8 d.

And step two, taking out the shellfish processed in the step one within 24 hours after the shellfish is captured, and selecting a corresponding freezing sleep liquid flow rate and temperature curve to quickly freeze and sleep according to the average weight of the shellfish monomers so as to enable the diameter of ice crystals in the shellfish cells to be less than 20 microns.

Wherein the silk ice contains sodium chloride, hydroxyethyl cellulose, radix Ipomoeae extract and water. The ice particles comprise 3.5% of sodium chloride, 4.2% of hydroxyethyl cellulose, 1.4% of radix Ipomoeae extract, and the balance of water.

The flow rate and temperature curve of the frozen sleep liquid is the flow rate and temperature curve of the frozen sleep liquid pre-established under the average weight of the monomers of different shellfish. Defining the average weight of the monomer as A, and performing a first freeze-sleeping liquid flow rate and temperature curve when A is less than or equal to 10 g; when A is more than 10g and less than or equal to 100g, performing a second freeze-sleeping liquid flow rate and temperature curve; and when 250g is less than A, performing a third freeze-sleep liquid flow rate and temperature curve.

The first freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the initial freezing stage, when the temperature of the frozen sleep liquid reaches-8 deg.C, and the flow rate of the frozen sleep liquid is controlled to 0.2m/s and kept for 1.5 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-12 deg.C and the flow rate of the frozen sleep liquid at 0.23m/s for 2.4 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-16 ℃ and the flow rate of the frozen liquid is controlled at 0.12m/s and kept for 6 min.

The second freezing and sleeping liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the initial freezing stage, keeping the temperature of the frozen sleep liquid at-10 deg.C and the flow rate of the frozen sleep liquid at 0.23m/s for 4 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-13 deg.C and the flow rate of the frozen sleep liquid at 0.35m/s for 3.6 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-17 ℃ and the flow rate of the frozen liquid is controlled to be 0.12m/s and kept for 7 min.

The third freezing dormancy liquid flow rate and temperature curve is that the quick freezing is divided into a freezing initial section, a middle freezing section and a freezing ending section in sequence; in the freezing initial stage, keeping the temperature of the frozen sleep liquid at-12 deg.C and the flow rate of the frozen sleep liquid at 0.4m/s for 5 min; in the middle freezing section, keeping the temperature of the frozen sleep liquid at-14 deg.C and the flow rate of the frozen sleep liquid at 0.3m/s for 13 min; in the freezing and finishing section, the temperature of the frozen liquid is kept at-17 ℃, and the flow rate of the frozen liquid is controlled to be 0.24m/s and kept for 18 min.

Compared with the embodiment 1, the shellfish processed by the shellfish freeze-sleep preservation method of the embodiment has better mouthfeel, juice loss and nutrition effect after unfreezing than the shellfish processed by the shellfish freeze-sleep preservation method of the embodiment 1.

Comparative example 1.

Step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d;

step two, coating the shellfish with 0 ℃ water;

step three, the same as step three of example 4.

Comparative example 2.

Step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d;

step two, the same as step two of example 5.

Step two, carrying out vacuum packaging on the shellfish, and then immersing the shellfish into the frozen sleep liquid, wherein the temperature of the frozen sleep liquid is-16 ℃, the flow rate of the frozen sleep liquid is controlled to be 0.2m/s, and the frozen sleep liquid is kept for 18 min.

Comparative example 3.

Step one, temporarily breeding the shellfish after the shellfish is captured, and carrying out sand removal treatment for 0.5-1 d;

step two, the same as step two of example 5.

Step three, carrying out real-volume packaging on the shellfish, and then putting the shellfish into a refrigeration house with the temperature of 20 ℃ below zero to carry out refrigeration by using an air cooling medium.

Under the same conditions, the shellfish is put into frozen sleep after the frozen sleep pretreatment is finished, and the shellfish is put into a refrigerator at-18 ℃ for 2 days after the frozen sleep, and then is put into unfreezing for comparison, which is shown in table 1.

Table 1 shows comparison of shellfish results

As can be seen from the above Table 1, the average ice crystal diameter of the cells of the shellfish treated by the freeze-sleep preservation method of the embodiments 2 to 4 is less than 20 μm after the freeze-sleep; and the meat is fresh and tender after being unfrozen, the color of the meat is not changed, and no juice flows out.

Comparative example 1 in order to wrap the shellfish with crushed water after the trapping, freeze-sleep was performed using the fast freeze-sleep method as the phase of the present invention, and the average diameter of ice crystals in cells was also less than 20 μm. However, the meat of the shellfish turns into dregs after being thawed, because the temperature reduction effect of the shellfish coating by the crushed water is poor, and the surface of the shellfish is not coated by the hydroxyethyl cellulose and the tuber fleeceflower root extract, so that the protein denaturation occurs.

In the second step of comparative example 2, the same silk ice of the present invention was used to wrap the shellfish, but the average weight of the monomers was not determined and the same temperature and flow rate of the freeze-sleep liquid were used, and the average diameter of the ice crystals in the shellfish cells with the larger average weight of the monomers was greater than 20 μm, and a small amount of sap flowed out after thawing.

Step two of comparative example 3, the shells were wrapped with the same silk ice of the present invention and then traditionally frozen with air refrigerant, the average diameter of ice crystals in the cells of these shells was greater than 100 μm, and a large amount of sap flowed out after thawing.

Therefore, the shellfish freeze-sleep preservation method can keep the meat taste and the meat color of the shellfish, and no juice is lost and flows out after thawing, thereby ensuring the flavor and the nutrition.

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.