Preface

        Low-temperature rapid micro-freezing technology uses high-tech biotechnology to study the crystallization state of biological cells at low temperature, apply low-temperature and ultra-low-temperature technology and newly invented micro-freezing liquid of natural ingredients, and use innovative freezing curves to directly freeze and keep fresh aquatic products and meat foods in the micro-freezing liquid. According to the variety and the size of the object, the freezing and preservation of food can be completed within 6 to 15 minutes and 15 to 30 minutes, which shows that the cell membrane in the frozen and preserved food is not frozen and cracked, and it is in a micro-frozen state of organisms. Therefore, it is called low-temperature rapid micro-freezing technology, which makes the field of food preservation reach the international leading level of innovative technology.

Features of micro-freezing preservation

Micro-freezing is a fresh-keeping technology developed in 1960s and 1970s to store seafood on fishing boats. Generally speaking, low-temperature preservation refers to refrigeration above 0 ℃, while freezing preservation refers to refrigeration below-18 ℃. There is an intermediate temperature zone area between these two concepts, that is, 0 ℃ ~-5 ℃. Preservation in this temperature zone is collectively called intermediate temperature zone preservation. The intermediate temperature zone preservation is divided into two sections, namely ice temperature preservation and micro-freezing preservation. Ice temperature preservation refers to storage in the temperature range from 0 ℃ to above the freezing point. Micro-freezing preservation refers to a mild freezing method in which products are stored at the freezing point and around-5 ℃, also known as over-cooling or partial freezing.

Compared with traditional refrigeration, this technology can obviously prolong the shelf life of aquatic products by 1.5 ~ 4 times, and the total number of bacteria and H2S production are obviously reduced. Compared with traditional freezing, micro-freezing can reduce the mechanical damage, cell collapse and gas expansion caused by ice crystals generated during freezing, and there is no need to thaw when eating, which can reduce the loss of juice during thawing and maintain the original freshness of food.

Micro-freezing preservation technology

        Micro-freezing technology is a typical application case of phase change material technology. Phase change materials with extremely high latent heat are mixed in the frozen liquid to provide continuous cold capacity for cells, allowing cells to crystallize at a constant temperature. This uniform crystallization will not rupture the cell wall, and the cells will be intact, thus keeping the food fresh. It is a lightly frozen method of preserving freshness.

Parameter

        The density of micro-freezing liquid is 1300 times that of air, and the thermal conductivity hc = 4 cal/(m · h · 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, the conversion rate of electrical energy into freezing energy to the frozen object is 95%, and the conduction speed is extremely fast The meat pieces of the size of 3 cm * 10 cm * 6 cm are frozen in the micro-freezing liquid of-30 to-35 degrees Celsius for 12 minutes, and the central temperature reaches-18 degrees Celsius. ■ The meat pieces of the size of 3 cm * 10 cm * 6 cm are frozen in the micro-freezing liquid of-30 to-35 degrees Celsius. The freezing time in the air of-30 ~-35 degrees Celsius is 12 hours, and the central 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 micro-freezing curve are completely consistent, and the phase change material provides cooling capacity stably and uniformly.

Example

        It is impossible to freeze food quickly by cooling air. It takes at least 2 hours or even 12 hours to freeze aquatic products and meat products conventionally. Therefore, it cant 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, and 31 ~ 40 (500g) shrimps only take 6 minutes for the center temperature of the shrimp body to reach-18 degrees Celsius. It was determined that the cell membrane was not damaged. After thawing, it still maintains the fresh full-price quality, and can be stored in refrigeration for a long time. In scientific experiments, all kinds of meat foods are used for trial freezing and preservation, which makes the meat more delicious, and the lactic acid in quickly frozen meat, that is, inverted glycogen, can completely subtract the acid discharge process in the process of meat processing. Frogs, crucian carp, loach and crayfish were used for experiments. After freezing, they were stored in the cold storage at-18 degrees Celsius for 7 days, and the temperature was slowly adjusted and thawed. Some experimental organisms could be revived. After shrimp, fish and meat foods are frozen, the cell membrane is well preserved, and there is no soluble protein and cell protoplasm extravasation phenomenon during thawing, so the thawed water is clear and clean.

Low-temperature rapid micro-freezing technology completes the freezing and preservation process of meat in a very short time. At the same time, during the rapid freezing process, the cell membrane of the frozen matter does not break, and it is converted into polysaccharide after rapid physical reaction. With innovative high-tech biotechnology, the traditional acid removal process is changed. When thawing, no soluble protein seeps out in the meat, while the thawed meat still keeps fresh quality, keeps the full-price nutrition of meat food, and the meat is more tender when eaten. At the same time, processing enterprises have overcome the big problem of dry meat consumption in conventional freezing, and realized meat freezing and preservation without dry consumption, full price, electricity saving and labor saving.

Experimental process

        1.Prepare the micro-freeze solution; 2. Put the fish into the micro-freeze liquid; 3. The fish is instantly frozen hard; 4. Pack the fish in a plastic bag and put it in the refrigerator; 5. Thaw the fish after two hours; 6. The fish are alive and kicking again;

Rapid low temperature micro-freezing technology of aquatic food

        Inspired by nature and repeated scientific experiments for many years, it has been confirmed that the optimal temperature of food cells is set between-30 and-35 ℃ during the freezing and preservation process. However, with the problem of heat transfer of food objects, it is impossible to freeze food quickly by cooling air. Conventionally, it takes at least 2 hours or even 12 hours to freeze aquatic products and meat products. Therefore, it cant meet the requirement that the cell membrane of the frozen food is not broken. Through scientific experiments, when the liquid is refrigerated to-30 ~-35 ℃, the frozen material is put into the liquid micro-freezing liquid, and 31 ~ 40 (500g) shrimps only take 6 minutes for the central temperature of the shrimp body to reach-18 ℃. It was determined that the cell membrane was not damaged. After thawing, it still maintains the fresh full-price quality, and can be stored in refrigeration for a long time. In scientific experiments, all kinds of meat foods are used for trial freezing and preservation, which makes the meat more delicious, and the lactic acid in quickly frozen meat, that is, inverted glycogen, can completely subtract the acid discharge process in the process of meat processing. Frogs, crucian carp, loach and crayfish were used for experiments. After freezing, they were stored in the cold storage at-18 ℃ for 7 days, and then slowly adjusted and thawed. Some experimental organisms could be revived. After shrimp, fish and meat foods are frozen, the cell membrane is well preserved, and there is no soluble protein and cell protoplasm extravasation phenomenon during thawing, so the thawed water is clear and clean.

The freezing point of fish varies according to the species, which is roughly as follows: freshwater fish-0.5 ℃, freshwater fish-0.75 ℃, migratory seawater fish-1.5 ℃, and low-dwelling seawater fish-2 ℃. From the different micro-freezing methods adopted by different countries for different fish species, the micro-freezing temperature of fish is mostly-2 ℃ ~-3 ℃.

Rapid cryogenic freezing technology in biological field

1.The specially designed ILF freezing system can meet the needs of the Center for Disease Control and Prevention and the public security forensic doctor to preserve sampling, keep it in its original state for a long time, and ensure the authenticity of legal evidence. But also has convenient use, all-weather standby, high technology content and low operating cost.

        2.At present, we are cooperating with relevant institutions to conduct research on the application of human organs, skin, animal sperm, eggs, plasma, stem cells and other biological fields. Low-temperature rapid micro-freezing technology will make a significant contribution to human life science.

Rapid low temperature micro-freezing technology of fruits and vegetables

        Rapid micro-freezing can keep the cells of fruits and vegetables intact, while some fruits and vegetables are converted into polysaccharides in the process of rapid freezing, which makes the fruits and vegetables taste better and nutrients will not be lost.

        1.Green beans are frozen for 3 minutes by low-temperature rapid micro-freezing technology, refrigerated for 6 months, and when thawed and eaten, the color is the same as that when the pods are just peeled off, and they are green. There is no need for heating and finishing processes, which saves 60% of energy consumption in green bean processing.

        2.Garlic head, tuber vegetables, tomatoes and other vegetables can be frozen and kept fresh for a long time by low-temperature rapid micro-freezing technology.

        3.Litchi, cherry, bayberry, longan, mulberry, Leli fruit, cantaloupe, etc. can also be processed and kept fresh by low-temperature rapid micro-freezing technology. After the grapes are treated by low-temperature rapid micro-freezing technology for 3 minutes, the sugar substances of grapes can be increased, and high-quality commercial wine like ice grapes can be produced.

Application of micro-freezing technology and its economy

        In the low-temperature rapid micro-freezing technology of aquatic products and meat, the inventions and innovations of 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, filling the gap that many aquatic foods in China cannot produce frozen and fresh raw aquatic products. The end products, such as raw sea shrimp, raw fish fillets, crisp grass carp, etc., are all exported to Japan and the United States, which has achieved high economic benefits for enterprises.

Introduce low-temperature rapid micro-freezing technology of aquatic products and meat (ILF for short), and introduce the technological and economic advancement of micro-freezing production line.

        1.ILF was introduced in Zhongshan City, China to keep shrimp food fresh, and continuous liquid freezing solved the fresh-keeping problem of crisp grass carp, a specialty of Guangdong Province.

        2.Enterprises in Guangdong, Zhejiang, Guangxi, Hubei, Hebei and other places introduced ILF to specialize in the production of raw shrimp food and raw fish food exported to Japan and the United States.

        3.Technical economy of ILF application in meat food processing enterprises.

Outlook

        Micro-frozen products not only keep the original flavor and freshness of products, but also ensure the integrity of product cells. Therefore, micro-frozen fresh-keeping products will have broad market potential. At present, the cold chain system from farm to table is still imperfect, and the temperature fluctuation occurs frequently, which leads to the decline of product quality and the shortening of shelf life. In order to promote the application and development of micro-freezing fresh-keeping technology in food circulation, it is necessary to establish micro-freezing circulation network systems such as micro-freezing workshop, micro-freezing cold storage, micro-freezing transport vehicle and micro-freezing display case, and monitor the temperature and quality in the whole process, so that the products are always in a micro-freezing state from processing workshop to supermarket.

        It is impossible to freeze food quickly. It takes at least 2 hours or even 12 hours to freeze aquatic products and meat products conventionally. Therefore, it cant meet the requirement that the cell membrane of the frozen food is not broken. Through scientific experiments, when the liquid is refrigerated to-30 ~-35 ℃, the frozen material is put into the liquid micro-freezing liquid, and 31 ~ 40 (500g) shrimps only take 6 minutes for the central temperature of the shrimp body to reach-18 ℃. It was determined that the cell membrane was not damaged. After thawing, it still maintains the fresh full-price quality, and can be stored in refrigeration for a long time. In scientific experiments, all kinds of meat foods are used for trial freezing and preservation, which makes the meat more delicious, and the lactic acid in quickly frozen meat, that is, inverted glycogen, can completely subtract the acid discharge process in the process of meat processing. Frogs, crucian carp, loach and crayfish were used for experiments. After freezing, they were stored in the cold storage at-18 ℃ for 7 days, and then slowly adjusted and thawed. Some experimental organisms could be revived. After shrimp, fish and meat foods are frozen, the cell membrane is well preserved, and there is no soluble protein and cell protoplasm extravasation phenomenon during thawing, so the thawed water is clear and clean.

The freezing point of fish varies according to the species, which is roughly as follows: freshwater fish-0.5 ℃, freshwater fish-0.75 ℃, migratory seawater fish-1.5 ℃, and low-dwelling seawater fish-2 ℃. From the different micro-freezing methods adopted by different countries for different fish species, the micro-freezing temperature of fish is mostly-2 ℃ ~-3 ℃.

Rapid cryogenic freezing technology in biological field

        1.The specially designed ILF freezing system can meet the needs of the Center for Disease Control and Prevention and the public security forensic doctor to preserve sampling, keep it in its original state for a long time, and ensure the authenticity of legal evidence. But also has convenient use, all-weather standby, high technology content and low operating cost.

        2.At present, we are cooperating with relevant institutions to conduct research on the application of human organs, skin, animal sperm, eggs, plasma, stem cells and other biological fields. Low-temperature rapid micro-freezing technology will make a significant contribution to human life science.

Rapid low temperature micro-freezing technology of fruits and vegetables

        Rapid micro-freezing can keep the cells of fruits and vegetables intact, while some fruits and vegetables are converted into polysaccharides in the process of rapid freezing, which makes the fruits and vegetables taste better and nutrients will not be lost.

        1.Green beans are frozen for 3 minutes by low-temperature rapid micro-freezing technology, refrigerated for 6 months, and when thawed and eaten, the color is the same as that when the pods are just peeled off, and they are green. There is no need for heating and finishing processes, which saves 60% of energy consumption in green bean processing.

        2.Garlic head, tuber vegetables, tomatoes and other vegetables can be frozen and kept fresh for a long time by low-temperature rapid micro-freezing technology.

        3.Litchi, cherry, bayberry, longan, mulberry, Leli fruit, cantaloupe, etc. can also be processed and kept fresh by low-temperature rapid micro-freezing technology. After the grapes are treated by low-temperature rapid micro-freezing technology for 3 minutes, the sugar substances of grapes can be increased, and high-quality commercial wine like ice grapes can be produced.

Application of micro-freezing technology and its economy

        In the low-temperature rapid micro-freezing technology of aquatic products and meat, the inventions and innovations of 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, filling the gap that many aquatic foods in China cannot produce frozen and fresh raw aquatic products. The end products, such as raw sea shrimp, raw fish fillets, crisp grass carp, etc., are all exported to Japan and the United States, which has achieved high economic benefits for enterprises.

        Introduce low-temperature rapid micro-freezing technology of aquatic products and meat (ILF for short), and introduce the technological and economic advancement of micro-freezing production line.

        1.ILF was introduced in Zhongshan City, China to keep shrimp food fresh, and continuous liquid freezing solved the fresh-keeping problem of crisp grass carp, a specialty of Guangdong Province.

        2.Enterprises in Guangdong, Zhejiang, Guangxi, Hubei, Hebei and other places introduced ILF to specialize in the production of raw shrimp food and raw fish food exported to Japan and the United States.

        3.Technical economy of ILF application in meat food processing enterprises.

Outlook

        Micro-frozen products not only keep the original flavor and freshness of products, but also ensure the integrity of product cells. Therefore, micro-frozen fresh-keeping products will have broad market potential. At present, the cold chain system from farm to table is still imperfect, and the temperature fluctuation occurs frequently, which leads to the decline of product quality and the shortening of shelf life. In order to promote the application and development of micro-freezing fresh-keeping technology in food circulation, it is necessary to establish micro-freezing circulation network systems such as micro-freezing workshop, micro-freezing cold storage, micro-freezing transport vehicle and micro-freezing display case, and monitor the temperature and quality in the whole process, so that the products are always in a micro-freezing state from processing workshop to supermarket.