| 摘要 |
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; and (5) feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment specially 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. By means of the method of the present invention, 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, and further, reducing the freezing denaturation and nutrition loss of the fish flesh. |
