A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

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.

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.

A method for preserving aquatic products at sea includes the following steps: an on-board refrigeration system is used to refrigerate the antifreeze solution, and the antifreeze solution is used as a main cold source, and temperatures at centers of fish bodies drop rapidly to achieve rapid cooling and reduce activity of endogenous enzymes and inhibit proliferation of microorganisms by direct or indirect heat exchange with captured catches. The antifreeze solution contains edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acids, Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, surfactant and water, and the mass percentage of each component is as follows: edible alcohol 15%-30%, propylene glycol 10%-30%, glycerol 2%-15%, calcium chloride 1%-10%, sodium chloride 3%-10%, amino acid 0.1%-0.15%, Antarctic krill protein hydrolysate 0.01%-0.3%, surfactant 0.005%-0.5%, and the balance is water.

A method for preserving aquatic products at sea includes the following steps: an on-board refrigeration system is used to refrigerate the antifreeze solution, and the antifreeze solution is used as a main cold source, and temperatures at centers of fish bodies drop rapidly to achieve rapid cooling and reduce activity of endogenous enzymes and inhibit proliferation of microorganisms by direct or indirect heat exchange with captured catches. The antifreeze solution contains edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acids, Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, surfactant and water, and the mass percentage of each component is as follows: edible alcohol 15%-30%, propylene glycol 10%-30%, glycerol 2%-15%, calcium chloride 1%-10%, sodium chloride 3%-10%, amino acid 0.1%-0.15%, Antarctic krill protein hydrolysate 0.01%-0.3%, surfactant 0.005%-0.5%, and the balance is water.

Disclosed is an automatic immersion ice-coating machine, including a frame, an ice-coating working pool, a feed port, a conveying device, a control system and a driving system. A first side of the ice-coating working pool communicates with a buffer tank. A bottom of the ice-coating working pool is stepped or inclined, and a drain valve is provided at a bottom of the ice-coating working pool. The conveying device includes a first conveyor belt and a second conveyor belt. The first conveyor belt is located under the feed port, and a lower portion of the first conveyor belt is lower than the liquid level, and the second conveyor belt communicates with the discharge port. The first and second conveyor belts are made of stainless steel mesh belts, and surfaces of the stainless steel mesh belts are provided with separators in a spaced manner.

Disclosed is an automatic immersion ice-coating machine, including a frame, an ice-coating working pool, a feed port, a conveying device, a control system and a driving system. A first side of the ice-coating working pool communicates with a buffer tank. A bottom of the ice-coating working pool is stepped or inclined, and a drain valve is provided at a bottom of the ice-coating working pool. The conveying device includes a first conveyor belt and a second conveyor belt. The first conveyor belt is located under the feed port, and a lower portion of the first conveyor belt is lower than the liquid level, and the second conveyor belt communicates with the discharge port. The first and second conveyor belts are made of stainless steel mesh belts, and surfaces of the stainless steel mesh belts are provided with separators in a spaced manner.

A method for processing or manufacturing a meat product is disclosed. Frozen meat is provided into a meat grinder having a grinder plate having a first surface and a second surface defining apertures of different sizes and shapes extending between the first surface and the second surface. The meat is urged through the apertures by a coolant and chopped or broken into frozen pieces by a blade rotating a spaced distance from the second surface of the plate. The frozen pieces are then provided into and conveyed by an auger conveyor as more coolant is provided into the conveyor to further cool the meat pieces. The meat pieces are then sifted to more optimally obtain desired pieces sizes or range of sizes and/or sublimate the coolant.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the application, wherein the feed tank is in fluid communication with a vessel which is in fluid communication with the conduit between the feed tank and the application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the application; wherein the application utilizes the liquid cryogen and produces an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen from the vessel through the conduit in response to the temperature of the exhaust gas.