Energy-saving quick-freezing method for golden pomfret

Patent metadata

Field	Value
Publication number	US-11700862-B2
Application number	US-202117638197-A
Country	US
Kind code	B2
Filing date	Dec 28, 2021
Priority date	Jul 31, 2021
Publication date	Jul 18, 2023
Grant date	Jul 18, 2023

Abstract

The present invention provides an energy-saving quick-freezing method for golden pomfret. The method is putting golden pomfret into a liquid nitrogen quick-freezer with a cavity temperature of A, and when a core temperature of fish body reaches −6 to −4° C., turning off the liquid nitrogen quick-freezer; when the cavity temperature of the liquid nitrogen quick-freezer rises to B, starting the liquid nitrogen quick-freezer, and when the core temperature of the fish body reaches −19 to −17° C., turning off the liquid nitrogen quick-freezer; and taking out the golden pomfret and storing at −19 to −17° C.; wherein, the A is −105 to −85° C., the B is −95 to −65° C., and A<B.

First claim

What is claimed is:

1. A quick-freezing method for golden pomfret, wherein the quick-freezing method comprises the following steps:
S1. putting golden pomfret into a cavity of a spray liquid nitrogen quick-freezer with a cavity temperature of A, and when a core temperature of fish body reaches −6 to −4° C. in the cavity temperature of A, turning off the spray liquid nitrogen quick-freezer to stop spraying liquid nitrogen;
S2. when the cavity temperature of the spray liquid nitrogen quick-freezer rises to B, starting the spray liquid nitrogen quick-freezer, and when the core temperature of the fish body reaches −19 to −17° C., turning off the spray liquid nitrogen quick-freezer to stop spraying liquid nitrogen; and
S3. taking out the golden pomfret from the cavity and storing at −19 to −17° C.;
wherein, the A is −105 to −85° C., the B is −95 to −65° C., and the A is less than the B,
wherein the cavity temperature is a temperature of gasified liquid nitrogen in the cavity of the spray liquid nitrogen quick-freezer, and the core temperature of the fish body is a temperature at a location within the fish body and beneath a surface of the fish,
wherein before taking out the golden pomfret from the cavity, the cavity temperature of the liquid nitrogen quick-freezer is less than −65° C.

2. The quick-freezing method according to claim 1 , wherein the A is −95° C.

3. The quick-freezing method according to claim 2 , wherein the B is −75 to −65° C.

4. The quick-freezing method according to claim 1 , wherein the core temperature of the fish body in step S1 is −5° C.

5. The quick-freezing method according to claim 1 , wherein the core temperature of the fish body in step S2 is −18° C.

6. The quick-freezing method according to claim 1 , wherein a storage temperature in step S3 is −18° C.

7. The quick-freezing method according to claim 1 , wherein the spray liquid nitrogen quick-freezer comprises a cabinet spray liquid nitrogen quick-freezer or a tunnel liquid nitrogen quick-freezer.

8. The quick-freezing method according to claim 1 , wherein the core temperature of the fish body is a temperature at a geometric center of the fish body, and the geometric center of the fish body is a location longitudinally along a center of a fish back and at half thickness of back muscle of the golden pomfret.

Assignees

• Univ Guangdong Ocean
• Southern Marine Science And Eng Guangdong Laboratory Zhanjiang

Inventors

• Liu Shucheng
• Yang Zuomiao
• Sun Qinxiu
• Zhou Jieqian
• Wei Shuai
• Xia Qiuyu
• Gao Jialong
• Zheng Ouyang

Classifications

• A23B2/88

  with direct contact between the food and the chemical, e.g. liquid N2 at cryogenic temperature · CPC title

• A23B4/09 Primary

  with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature · CPC title

• A23L3/375

  Human Necessities · mapped topic

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• Y02P60/85

  Food storage or conservation, e.g. cooling or drying · CPC title