Foreword：
The low-temperature rapid micro-freezing technology adopts high-tech biotechnology to study the crystallization state of biological cells in a low temperature state, applies low-temperature ultra-low temperature technology and newly invented micro-freezing liquid of natural ingredients, and uses innovative methods for frozen aquatic products and meat foods. The freezing curve is directly frozen in the micro-freezing solution for preservation.
According to the variety and the size of the object, the freezing and fresh-keeping of the food is completed within 6 to 15 minutes and 15 to 30 minutes, which means that the cell membrane in the frozen and fresh food is not frozen and is in a slightly frozen state of the organism, and then refrigerated It is called low-temperature rapid micro-freezing technology to keep frozen aquatic products and meat food fresh and fresh, and it is an innovative technology that makes the field of food preservation reach the international leading level.
Micro-frozen features:
Micro-freezing is a fresh-keeping technology developed in the 1960s and 1970s to store seafood on fishing boats. Generally speaking, low-temperature preservation refers to refrigeration above 0°C, and freezer preservation refers to refrigeration below -18°C.
There is an intermediate temperature zone between these two concepts, that is, 0°C~-5°C, and the preservation in this temperature zone is generally referred to as the intermediate temperature zone preservation. The middle temperature zone fresh-keeping is divided into two sections, namely ice-temperature fresh-keeping and micro-frozen fresh-keeping.
Ice temperature preservation refers to storage within the temperature range of 0°C to above freezing point. Micro-freezing refers to a mild freezing method in which the product is stored at the freezing point and around -5°C, also known as supercooling or partial freezing.
Compared with traditional refrigeration, this technology can significantly extend the shelf life of aquatic products by 1.5 to 4 times, and the total number of bacteria and H2S production are significantly reduced.
Compared with traditional frozen storage, micro-freezing can reduce the mechanical damage, cell collapse and gas expansion caused by ice crystals generated during the freezing process, and there is no need to thaw when eating, which can reduce the loss of juice during thawing and maintain the original food.
Micro-freezing technology：
Micro-freezing technology is a typical application case of phase change material technology.
The phase change material with extremely high latent heat is mixed in the freezing liquid to provide continuous cooling for cells, so that cells crystallize at a constant temperature.
Crystallization does not rupture cell walls, leaving cells intact to keep food fresh. This is a light freezing method of preservation.
Parameter：
The density of micro-freezing liquid is 1300 times that of air, and the thermal conductivity hc=4cal/(m·hour·degree Celsius), which overcomes the large thermal resistance of air, and the thermal conductivity is nearly 30 times lower than that of micro-freezing liquid.
Therefore, from electrical energy into freezing energy, the conversion rate of conduction to the frozen object is 95%, and the conduction speed is extremely fast. The time for a 3cm*10cm*6cm piece of meat to freeze in a micro-freezing liquid at -30~-35 degrees Celsius For 12 minutes, the core temperature reached -18 degrees Celsius.
And in the air of -30~-35 degrees Celsius, the freezing time is 12 hours, and the core temperature reaches -18 degrees Celsius.
Therefore, freezing and preserving meat of the same tonnage can save more than 40% of electricity consumption.
From the figure, the phase change material curve and the micro-freezing curve are completely consistent, and the phase change material provides cooling stably and uniformly.
Frozen preservation needs to know:
It is impossible to freeze food quickly by cooling air, and it takes at least 2 hours or even 12 hours to freeze aquatic products and meat products conventionally. Therefore, it cannot meet the requirement that the cell membrane of the frozen food is not broken.
After scientific experiments, when the liquid is refrigerated to -30~ -35 degrees Celsius, the frozen material is put into the liquid micro-freezing liquid, 31~40 (500 grams) shrimp, only it took 6 minutes for the core temperature of the shrimp to reach -18 degrees Celsius. It was determined that the cell membrane was not damaged.
After thawing, it still maintains the fresh and full-price quality, and can be refrigerated for a long time. In scientific experiments, various meat foods are used to test freezing and fresh-keeping, and the result is that the meat is more delicious, and the lactic acid in the quick-frozen meat, that is, the converted glycogen substance, can completely reduce the acid-exhausting process in the process of processing meat.
Frogs, crucian carp, loach, and crayfish were used for experiments. After freezing, they were stored in a cold storage of -18 degrees Celsius for 7 days, and the temperature was slowly adjusted to thaw, and some test organisms could be resurrected. Shrimp, fish and meat products are tested by cell slices after freezing.
The cell membranes are well preserved, and there is no soluble protein and cell protoplasm extravasation during thawing, so the thawing water is clear and clean.
The low-temperature rapid micro-freezing technology completes the freezing and fresh-keeping process of meat in a very short time.
At the same time, during the rapid freezing process, the cell membrane of the frozen object is not ruptured. After a rapid physical reaction, it is converted into polysaccharide substances.
With innovative high-tech biotechnology, By changing the traditional process of removing acid, there is no soluble protein oozing out of the meat during thawing, and the thawed meat still maintains the fresh quality, maintaining the full-price nutrition of meat food, and the meat is more tender when eating.
At the same time, processing enterprises have overcome the problem of dry consumption of meat in conventional freezing, and have realized the freezing and preservation of meat with no dry consumption, full price, energy saving and labor saving.
Rapid low-temperature micro-freezing technology for aquatic food：
The inspiration of nature and repeated scientific experiments over the years have confirmed that the food cells are in the process of freezing and fresh-keeping, and the maximum temperature is set between -30~-35℃.
However, due to the problem of heat transfer of food objects, it is impossible to freeze food quickly by cooling air, and it takes at least 2 hours or even 12 hours to freeze aquatic products and meat products conventionally.
Therefore, it cannot meet the requirement that the cell membrane of the frozen food is not broken. After scientific experiments, when the liquid is refrigerated to -30~-35 °C, the frozen material is put into the liquid micro-freezing liquid, 31~40 (500 grams) shrimp, only It took 6 minutes for the central temperature of the shrimp to reach -18°C. It was determined that the cell membrane was not damaged.
After thawing, it still maintains the fresh and full-price quality, and can be refrigerated for a long time. In scientific experiments, various meat foods are used to test freezing and fresh-keeping, and the result is that the meat is more delicious, and the lactic acid in the quick-frozen meat, that is, the converted glycogen substance, can completely reduce the acid-exhausting process in the process of processing meat. Frogs, crucian carp, loach, and crayfish were used for experiments.
After freezing, they were stored in a cold storage of -18 °C for 7 days, and the temperature was slowly adjusted to thaw, and some test organisms could be resurrected. Shrimp, fish and meat products are tested by cell slices after freezing.
The cell membranes are well preserved, and there is no soluble protein and cell protoplasm extravasation during thawing, so the thawing water is clear and clean.
Rapid cryogenic freezing technology in biological field：
The specially designed ILF freezing system can meet the requirements of the Center for Disease Control and Prevention and the public security forensic medicine to preserve sampling, preserve the original state for a long time, and ensure the authenticity of legal evidence. And easy to use, all-weather standby, high technology content, and low operating costs.
Currently, we are cooperating with relevant institutions to conduct research on human organs, skin, animal sperm, eggs, plasma, stem cells and other biological applications. The low-temperature rapid micro-freezing technology will make a significant contribution to human life science.
Rapid low-temperature micro-freezing technology for fruits and vegetables：
--Rapid micro-freezing can keep fruit and vegetable cells intact, and some fruits and vegetables are converted into polysaccharides during the rapid freezing process. Fruits and vegetables taste better and nutrients will not be lost.
The green beans are frozen for 3 minutes by low-temperature quick micro-freezing technology, and refrigerated for 6 months. When thawed and eaten, the color is the same as when the pods are just peeled, and it is green. There is no need for processes such as heating and fixing, saving 60% of energy consumption in green bean processing.
Garlic, tuber vegetables, tomatoes and other vegetables can be frozen and preserved by low-temperature rapid micro-freezing technology for long-term preservation.
Lychee, cherry, bayberry, longan, mulberry, Leli fruit, cantaloupe, etc. can also be processed and preserved by low-temperature rapid micro-freezing technology. After the grapes are processed by the low-temperature rapid micro-freezing technology for 3 minutes, the sugars of the grapes can be increased, and high-quality commercial wines like ice grapes can be produced.
The application of micro-freezing technology and the economy of technology：
In the low-temperature fast micro-freezing technology of aquatic products and meat, the invention and innovation of the two patents have been combined into a micro-freezing production line, which has been introduced and used by enterprises in Japan, South Korea, Guangdong, Guangxi, Hubei, Zhejiang, Hebei and other countries and regions, which fills the blank of many aquatic products in my country that cannot produce frozen and fresh-keeping raw aquatic products.
Terminal products, such as raw sea shrimp, raw fish fillets, crispy carp, etc., are all exported to Japan and the United States, which have achieved high economic benefits for the company.
