CN-121993993-A - Processing method for vacuum super-deep cooling quick freezing, temperature conversion and freshness locking of weever

Abstract

The invention discloses a processing method for vacuum super-deep cold quick freezing and temperature conversion fresh locking of weever, and relates to the technical field of fresh aquatic product processing. The invention aims to solve the technical problems of large ice crystal, loose meat quality, poor taste, easy dry consumption and oxidation after long-term storage of the traditional slow-freezing weever. According to the invention, through fine sectional temperature control processes such as precooling, extremely-fast ultra-deep cooling quick freezing, buffering transition, vacuum packaging, constant temperature dumping and the like, and by matching with means such as low-temperature pretreatment, standard dishing, accurate temperature control, strict vacuum sealing, whole-course quality monitoring and the like, the core temperature of the weever can be quickly reduced to be below-38 ℃, bacterial breeding is inhibited to the maximum extent, nutrition loss and meat damage are reduced, the problem of surface frosting is eliminated, the efficient fresh locking of the weever in the whole process from quick freezing to storage is realized, the fresh-keeping effect of the product, the food safety and the quality stability are improved, and meanwhile, the process is controllable and traceable, so that the method is suitable for large-scale industrial production.

Inventors

• WANG YAO

Assignees

• 笛湖生态农业(常州)有限公司

Dates

Publication Date

20260508

Application Date

20260324

Claims (7)

1. 1. A processing method for vacuum super-deep cooling quick freezing and temperature changing fresh locking of weever is characterized by comprising the following steps: pre-cooling the quick-freezing equipment to-40 ℃ to-45 ℃ in an empty cabinet, entering an ultra-deep cooling stage, and stably operating for 15-30 minutes to saturate the equipment cooling capacity; the dishing stage is to orderly stack the pretreated qualified fresh weever in a foam tray according to the specification, wherein the number of the fresh weever placed in each dishing is 6-10; The extremely fast deep-cooling quick-freezing stage comprises the steps of rapidly pushing a tray filled with fish into pre-cooled quick-freezing equipment, ensuring smooth circulation of cold air, leaving a gap of 2-5cm between foam trays, and quick-freezing for 80-100 minutes in an ultralow temperature environment of-45 ℃ until the core temperature of the weever is reduced to below-38 ℃; A buffer transition stage, namely transferring the quick-frozen weever to a buffer area of-5 ℃ to-10 ℃ below zero at the core temperature, and standing for 10-20 minutes to eliminate surface frosting; In the vacuum packaging stage, single-fish independent vacuum packaging is carried out on weever by using a packaging bag in a buffer area, and the vacuum is pumped until the weever is completely attached to the fish body; And a dumping stage, namely transferring the vacuum packaged weever to a constant-temperature refrigerator with the temperature of-18 ℃ to-20 ℃ for long-term storage.
2. 2. The method for processing the vacuum super-deep frozen and temperature-changed fresh-locking weever according to claim 1, wherein in the dishing stage, after removing viscera and gills of the weever, the weever is washed 3-5 times by sterile ice water at 0-4 ℃, the placement time after the weever treatment is not more than 30 minutes, and the surface of the weever is required to be wiped dry.
3. 3. The processing method for vacuum super-deep cooling quick freezing and temperature-changing fresh locking of weever according to claim 2, wherein in the dishing stage, the foam tray is made of food-grade environment-friendly materials, and is put into a refrigeration environment at 0 ℃ for precooling for 10-20 minutes in advance when in use.
4. 4. The method for vacuum super-deep frozen and temperature-conversion fresh-locking processing of weever according to claim 3, wherein a layer of food-grade water absorbing paper is paved at the bottom of the foam tray during the dishing stage, and the belly of the weever faces upwards and the back of the weever faces downwards during dishing.
5. 5. The method for processing the vacuum super-deep-cooling quick-freezing and temperature-conversion fresh-locking weever according to claim 1, wherein in the stage of the rapid deep-cooling quick-freezing, a temperature sensor is inserted into a weever core part before a foam tray is pushed into pre-cooled quick-freezing equipment, the core temperature is monitored in real time, and after the core temperature is below-38 ℃, the weever core part is taken out after 5 minutes.
6. 6. The method for processing the weever by vacuum ultra-deep cooling quick freezing and temperature changing fresh locking according to claim 1, wherein in the vacuum packaging stage, a high-barrier composite vacuum bag is adopted as a packaging bag.
7. 7. The processing method for vacuum super-deep cooling quick freezing and temperature-changing fresh locking of weever according to claim 6, wherein in the vacuum packaging stage, after the weever is packaged, a water immersion method is adopted to check the packaging tightness bag by bag, the water immersion method is to immerse the packaging bag in clear water, no bubble overflows are observed, and unqualified products are immediately repacked.

Description

Processing method for vacuum super-deep cooling quick freezing, temperature conversion and freshness locking of weever Technical Field The invention relates to the technical field of fresh aquatic product processing, in particular to a processing method for vacuum super-deep cooling quick freezing and temperature conversion fresh locking of weever. Background The vacuum super-deep cold quick-freezing and temperature-changing fresh-locking processing technology for weever is an advanced aquatic product processing technology, and aims to keep freshness, nutrition and taste of weever to the greatest extent. At present, frozen weever on the market is mostly frozen slowly by adopting a common refrigeration house at the temperature of-18 ℃, the cooling speed is low, the stay time of ice crystals generated at the temperature of-1 ℃ to-5 ℃ is too long, the fish meat fibers are punctured by large ice crystals, the meat quality is soft and rotten after thawing, the juice loss is serious, the edible taste of the weever is greatly reduced, and the loss of nutrient components is caused. Meanwhile, in the long-term storage process of common frozen fish, the phenomena of skin whitening, dry consumption, oxidative deterioration and the like are easy to occur due to no effective isolation and protection measures, so that the appearance and the value of the product are influenced, the shelf life is possibly shortened, and the requirements of consumers on high-quality frozen weever can not be met. Disclosure of Invention Aiming at the defects existing in the prior art, the invention aims to provide a processing method for vacuum super-deep cooling quick freezing and temperature conversion fresh locking of weever so as to solve the problems in the prior art. In order to achieve the above purpose, the present invention provides the following technical solutions: a processing method for vacuum super-deep cooling quick freezing, temperature changing and fresh locking of weever comprises the following steps: pre-cooling the quick-freezing equipment to-40 ℃ to-45 ℃ in an empty cabinet, entering an ultra-deep cooling stage, and stably operating for 15-30 minutes to saturate the equipment cooling capacity; the dishing stage is to orderly stack the pretreated qualified fresh weever in a foam tray according to the specification, wherein the number of the fresh weever placed in each dishing is 6-10; The extremely fast deep-cooling quick-freezing stage comprises the steps of rapidly pushing a tray filled with fish into pre-cooled quick-freezing equipment, ensuring smooth circulation of cold air, leaving a gap of 2-5cm between foam trays, and quick-freezing for 80-100 minutes in an ultralow temperature environment of-45 ℃ until the core temperature of the weever is reduced to below-38 ℃; A buffer transition stage, namely transferring the quick-frozen weever to a buffer area of-5 ℃ to-10 ℃ below zero at the core temperature, and standing for 10-20 minutes to eliminate surface frosting; In the vacuum packaging stage, single-fish independent vacuum packaging is carried out on weever by using a packaging bag in a buffer area, and the vacuum is pumped until the weever is completely attached to the fish body; And a dumping stage, namely transferring the vacuum packaged weever to a constant-temperature refrigerator with the temperature of-18 ℃ to-20 ℃ for long-term storage. In the dishing stage, after removing viscera and gills of the weever, the weever is washed 3-5 times by sterile ice water at 0-4 ℃ and the placement time after the weever is treated is not more than 30 minutes, and the surface of the weever is required to be wiped with water before dishing. As a preferable technical scheme, in the stage of dishing, the foam tray is made of food-grade environment-friendly materials, and is put into a refrigeration environment at 0 ℃ in advance for precooling for 10-20 minutes when in use. In the preferred technical scheme, a layer of food-grade water absorbing paper is paved at the bottom of the foam tray in the dishing stage, and the abdomen of the weever faces upwards and the back of the weever faces downwards in dishing. In the rapid deep-cooling quick-freezing stage, a temperature sensor is inserted into the core part of the weever before the foam tray is pushed into pre-cooled quick-freezing equipment, the core temperature is monitored in real time, and after the core temperature is below-38 ℃, the foam tray is taken out after 5 minutes. As a preferable technical scheme of the invention, in the vacuum packaging stage, the packaging bag adopts a high-barrier composite vacuum bag. In the vacuum packaging stage, the sealing performance of the package is checked by adopting a water immersion method after the package of the weever is completed, wherein the water immersion method is to immerse the package bag in clear water, observe that no bubble overflows, and immediately repack the unqualified product. Compared with the prior art, the method