CN-121970801-A - Processing method and device for improving freezing damage and re-heating fishy smell of fish meat preformed dish

CN121970801ACN 121970801 ACN121970801 ACN 121970801ACN-121970801-A

Abstract

The invention provides a processing method and a processing device for improving the freezing damage and the reheating fishy smell of fish meat preformed dishes, which comprise the steps of pre-cooling a pre-treated product by adopting recovered liquid nitrogen cold vapor, and performing ultralow-temperature liquid nitrogen quick freezing on the pre-cooled product. And thawing and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain the reheated product. The temperature of the center of the product is reduced to below-18 ℃ by adopting a liquid nitrogen quick freezing technology, and the product is hermetically stored by adopting an air-conditioning package. And thawing and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain a reheated product. In the reheating process, the quality change is monitored by a low-field nuclear magnetic resonance (LF-NMR) technology, and the dishes are in the most stable moisture state and better in quality when being thawed at 45 ℃ and reheated at 800W. Through the cooperative regulation and control, the invention not only remarkably inhibits the freezing damage, but also realizes the deodorization and synergy in the reheating stage.

Inventors

CAO YONG
MA YUYIN
HE XINYUE
GUO QIQIANG
ZHANG LIXI
YANG SHUNDE
WANG YANMEI
HUANG WENQUAN

Assignees

华南农业大学

Dates

Publication Date: 20260505
Application Date: 20260126

Claims (10)

1. A processing method for improving freezing damage and re-heating fishy smell of fish meat pre-made vegetables is characterized by comprising the following steps: pretreating the raw materials to obtain a pretreated product; pre-cooling the pretreated product by using the recovered liquid nitrogen cold vapor to obtain a pre-cooled product; carrying out ultralow-temperature liquid nitrogen quick freezing on the precooled product to obtain a quick-frozen product; Carrying out modified atmosphere packaging and freezing storage on the quick-frozen product to obtain a stored product; thawing and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain a reheated product; and (3) performing reheating quality evaluation on the reheated product by adopting a low-field nuclear magnetic resonance technology to obtain an evaluation result.
2. The method for improving freeze damage and re-heating fishy smell of fish preform according to claim 1, wherein the pre-treating the raw materials to obtain a pre-treated product comprises: removing scales, removing viscera, cutting and washing raw materials to obtain a cleaned product, wherein the raw materials are fresh fish; And seasoning the cleaned product according to a pre-prepared vegetable formula to obtain the pre-treated product.
3. The method for improving the freeze damage and the re-heating fishy smell of fish meat pre-processed dish according to claim 1, wherein the pre-processing product is pre-processed by using the recovered liquid nitrogen cold vapor to obtain a pre-processed product, comprising: Placing the pretreated product into a pre-cooling channel; Introducing cold vapor recovered by a liquid nitrogen system into a pre-cooling channel so as to lead the pretreated product to be uniformly cooled in a low-temperature airflow environment below-20 ℃; The pre-cooling time of the pretreatment product is controlled to be 3-8 minutes so as to ensure that the whole temperature of the pretreatment product is reduced to 0-5 ℃.
4. The processing method for improving the freezing damage and the re-heating fishy smell of the fish meat pre-cooked dish according to claim 1, wherein the step of performing ultra-low temperature liquid nitrogen quick freezing on the pre-cooled product to obtain a quick frozen product comprises the following steps: putting the precooled product into a liquid nitrogen quick freezing device; Starting a liquid nitrogen quick freezing device, and freezing the pre-cooled product at a low temperature of-120 ℃ plus or minus 5 ℃ until the central temperature of the pre-cooled product is reduced to below-20 ℃; and closing the liquid nitrogen quick freezing device and immediately taking out the product to obtain the quick frozen product.
5. The method for improving the freeze damage and the re-heating fishy smell of fish meat pre-prepared dishes according to claim 1, wherein the steps of performing modified atmosphere packaging and freeze storage on the quick-frozen products to obtain stored products comprise: Carrying out heat sealing packaging on the quick-frozen product by adopting a high-barrier and multi-layer composite air-conditioning film, and simultaneously filling N 2 in the heat sealing packaging process to isolate exogenous oxygen so as to obtain the packaged product; And (5) placing the packaged product in a frozen storage environment with the temperature below-18 ℃ for storage, and obtaining the stored product.
6. The processing method for improving the freezing damage and the reheating fishy smell of the fish meat pre-prepared dish according to claim 1, wherein the thawing and reheating of the stored product by adopting a heat pipe microwave coupling technology to obtain the reheating product comprises the following steps: Heat is conducted to the stored product by adopting a heat pipe, and the surface of the stored product is thawed to realize temperature gradient equalization; And heating the interior of the stored product by adopting a microwave heating mode to obtain a re-heated product.
7. The method for improving freeze damage and re-heating fishy smell of fish preform of claim 6, further comprising, after thawing the surface of the stored product: In the microwave heating process, monitoring the central temperature of the stored product in real time; and stopping microwave heating when the central temperature is greater than or equal to the reheating temperature threshold.
8. The processing method for improving the freeze injury and the reheating fishy smell of the fish meat pre-dish according to claim 1, wherein the low-field nuclear magnetic resonance technology is adopted to evaluate the reheating quality of the reheated product to obtain an evaluation result, and the processing method comprises the following steps: Measuring a T 2 relaxation curve of the reheated product by using low-field nuclear magnetic resonance; inverting the T 2 relaxation curve to obtain signal peak areas of various types of water, wherein the signal peak areas of the various types of water comprise a combined water peak area, a difficult-to-flow water peak area and a free water peak area; The moisture stability parameter was calculated using the following formula: ; Wherein Q is a moisture stabilization parameter, A 21 is a combined water peak area, A 22 is a non-flowable water peak area, and A 23 is a free water peak area; And quantitatively evaluating the reheating quality of the reheated product by adopting the moisture stabilization parameter, wherein the moisture stabilization parameter is positively correlated with the reheating quality.
9. The method for improving the freeze damage and the re-heating fishy smell of fish meat pre-processed dish according to claim 1, wherein the method further comprises the following steps after the raw materials are pretreated to obtain a pretreated product: Selecting a cutlery box with high thermal conductivity and low temperature resistance; and uniformly laying the pretreated product in the cutlery box to ensure uniform thickness.
10. A processing apparatus for improving freeze damage and re-heating fishy smell of fish meat preform, for performing the method of claim 1, the apparatus comprising: the pretreatment module is used for pretreating the raw materials to obtain a pretreated product; The pre-cooling treatment module is used for pre-cooling the pretreated product by adopting the recovered liquid nitrogen cold steam to obtain a pre-cooled product; the quick-freezing module is used for carrying out ultralow-temperature liquid nitrogen quick freezing on the precooled product to obtain a quick-frozen product; The packaging module is used for carrying out modified atmosphere packaging on the quick-frozen product to obtain a packaged product; The freezing storage module is used for freezing and storing the quick-frozen product to obtain a stored product; The defrosting and reheating module is used for defrosting and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain a reheated product; and the low-field nuclear magnetic resonance technology module is used for evaluating the reheating quality of the reheated product by adopting a low-field nuclear magnetic resonance technology to obtain an evaluation result.

Description

Processing method and device for improving freezing damage and re-heating fishy smell of fish meat preformed dish Technical Field The invention relates to the technical field of processing and storage of prefabricated vegetables, in particular to a processing method and a processing device for improving freezing damage and re-heating fishy smell of fish prefabricated vegetables. Background With the rapid development of the prepared vegetable industry, fish dishes are favored by consumers in terms of their high-quality proteins and unique flavors. However, in the process of freezing storage and reheating, the fish meat products generally have the following problems that firstly, the freezing damage phenomenon is serious, ice crystals slowly grow in the freezing process of a refrigerator to damage cell structures, so that the water mobility is increased, the juice is lost, the texture of the products is poor, secondly, the fishy smell reviving problem is obvious, volatile fishy smell substances (such as trimethylamine, hexanal and the like) caused by oxidation reaction and protein degradation accumulate in the freezing storage and reheating process to influence the edible quality, thirdly, the defect of the conventional heating thawing mode is that the conventional water bath, steam or microwave reheating is easy to generate uneven temperature, excessive thawing or immature center, and further the release of the volatile fishy smell and the deterioration of the flavor are aggravated. Therefore, a novel processing technology capable of effectively and synergistically regulating and controlling the quality of fish and the release of fishy smell in the whole processes of freezing, storing and reheating is needed, so that the flavor and quality of the prefabricated fish dishes are improved. Disclosure of Invention In order to overcome the problems in the related art, the invention aims to provide the processing method and the processing device for improving the freezing damage and the reheating fishy smell of the fish meat preformed dish, and the double inhibition of the structural integrity maintenance of the fish meat tissue and the generation and release of fishy smell substances is realized by optimizing the temperature control, the packaging and storage gas environment in the freezing stage and the coupling heating technology in the reheating stage, so that the flavor quality of the product after reheating is obviously improved. A processing method for improving freezing damage and re-heating fishy smell of fish meat pre-made vegetables comprises the following steps: pretreating the raw materials to obtain a pretreated product; pre-cooling the pretreated product by using the recovered liquid nitrogen cold vapor to obtain a pre-cooled product; carrying out ultralow-temperature liquid nitrogen quick freezing on the precooled product to obtain a quick-frozen product; Carrying out modified atmosphere packaging and freezing storage on the quick-frozen product to obtain a stored product; thawing and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain a reheated product; and (3) performing reheating quality evaluation on the reheated product by adopting a low-field nuclear magnetic resonance technology to obtain an evaluation result. In a preferred technical scheme of the invention, the pretreatment of the raw materials to obtain a pretreated product comprises the following steps: removing scales, removing viscera, cutting and washing raw materials to obtain a cleaned product, wherein the raw materials are fresh fish; And seasoning the cleaned product according to a pre-prepared vegetable formula to obtain the pre-treated product. In a preferred technical scheme of the invention, the pre-cooling treatment is performed on the pre-treated product by using the recovered liquid nitrogen cold vapor to obtain a pre-cooled product, which comprises the following steps: Placing the pretreated product into a pre-cooling channel; Introducing cold vapor recovered by a liquid nitrogen system into a pre-cooling channel so as to lead the pretreated product to be uniformly cooled in a low-temperature airflow environment below-20 ℃; The pre-cooling time of the pretreatment product is controlled to be 3-8 minutes so as to ensure that the whole temperature of the pretreatment product is reduced to 0-5 ℃. In a preferred technical scheme of the invention, the method for carrying out ultralow-temperature liquid nitrogen quick freezing on the precooled product to obtain the quick-frozen product comprises the following steps: putting the precooled product into a liquid nitrogen quick freezing device; Starting a liquid nitrogen quick freezing device, and freezing the pre-cooled product at a low temperature of-120 ℃ plus or minus 5 ℃ until the central temperature of the pre-cooled product is reduced to below-20 ℃; and closing the liquid nitrogen quick freezing device and immediately taking out the pr