Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process

摘要

A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls.

主权项

1. A method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of a salt-water immersion process comprises the following steps:
(1) pretreating raw fish to obtain fish fillets; (2) precooling the fish fillets; (3) stacking the precooled fish fillets to obtain a fish fillet stack; (4) freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment, which is specifically as follows: immersing the fish fillet stack in a sodium chloride solution at −18° C. to −20° C., and performing power-variable ultrasonic wave treatment; the concentration of the sodium chloride solution is 25 to 30% (m/m); the power-variable ultrasonic wave treatment specifically comprises: under an ultrasonic wave frequency condition of 20 kHz, firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min; and (5) feeding the fish fillets into freezing storage.