Current REVIEW: hot summer , drink a glass of homemade juice, cool and comfortable , fun no group by beating the row of fruit nitrogen oxide technology , surely you readers already know some juice with liquid nitrogen cooling to prevent oxidative deterioration process. This period , small liquid nitrogen how to chat with everyone fresh " king of mushrooms " - Matsutake technology.
Text: May this year, the entire network fad food whirlwind , as the people are like gourmet , gourmet specialties throughout relish . Asked why, is not difficult . CCTV food documentary " China tongue" in the land of China set off a burst of wind most unusual dishes .
The first episode of "Nature's gift " with the audience a taste of China 's most dramatic natural landscapes , plateaus, mountains , lakes and coastline. After watching , people have not forgotten that long beautiful Shangri-La , a natural hybrid pine and oak forest, long Panasonic elfin beauty food - mushroom . Matsutake "king of mushrooms ," said , not only picking difficult and preservation difficult . Under post-harvest matsutake are first cooled with ice , generally only fresh for three days , showing precious. For such a precious food , can extend his shelf life , so that more people enjoy the warm creamy, rich and refreshing opportunity , the scientific term preservation extended matsutake has done a lot of research .
In the determination of the optimal preservation matsutake trials, the use of fluidized spray frozen in liquid nitrogen and slow freezing , fluidized state through the use of different sieve , wind speed and food -storey freezing temperatures and under different matsutake , freezing and thawing rate relationship between the rate of drip loss after Frozen .
Found was elected with 50% opening , aperture of 5 mm sieve , their fluidization effects are better, the wind speed exceeds 2.0 m / s , they all flow into the normal state , and the wind speed range wide , which went mushroom bed height is best when 6 cm, the wind 2 . the o ~ 4.5 m / s range , are stable normal fluidized state . Therefore , the choice of the opening rate of 50% , pore size of 5 mm sieve, with 3.0 m / s wind speed on cycle 6 cm bed height of fluidized quick-frozen fresh matsutake be the best . And recommends the following temperature -60 ℃ freezing , frozen over, Frozen Storage nine months in a 26 ℃ refrigerator after thawing drip loss rate will be lower than 4.0% . This is because the more rapid formation of frozen water ice crystals within the cell , and a small quantity, distribution, and thus lower degree of cell protoplasm injured when thawing the previously frozen juice mostly sucked back , and keep the original state .
In summary, suggested the use of the opening rate of 50% , pore size of 5 mm sieve, with a 3.0 m / s wind speed loop height of the bed fluidized spray- frozen in liquid nitrogen to 6 cm of fresh matsutake ; following the freezing temperature of -60 ℃ , frozen Storage nine months in a 26 ℃ refrigerator after thawing drip loss rate may be less than 4 . o%, it would be well to keep the nutritional and commercial value of matsutake .
With quick-frozen , mushroom completely changed only three days of life , preservation period of 9 months , enough to make anyone want to eat mushroom people have this delicious food.
Liquid nitrogen , -196 ℃, because the ultra-low temperature , so the quick-freezing process faster cooling , frozen time is short, so the extent of the damage to a minimum of food , maintaining good sensory quality of food .
If you need fast freezing businessmen are welcome to contact us , we will be happy to help you improve the production process of your product. Similarly, if you want to know more nitrogen application areas are also welcome to contact us and welcome your advice !
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