Ultrasonic wave-pulse vacuum synergistic fish meat salting method

Abstract

The invention relates to an ultrasonic wave-pulse vacuum synergistic fish meat salting method. The ultrasonic wave-pulse vacuum synergistic fish meat salting method includes the steps of S1, slaughtering live fish to remove scales and viscera, and cutting the slaughtered fish into fish blocks with a uniform thickness prior to cold storage; S2, putting the fish blocks subjected to cold storage into a low-temperature saline solution to make the temperatures of the fish blocks and the saline solution within 4+ / -1 DEG C, and subjecting the fish blocks and the saline solution to synchronous ultrasonic treatment and pulse vacuum treatment until salting is completed. Compared with the prior art, the ultrasonic wave-pulse vacuum synergistic fish meat salting method has the advantages that the ultrasonic wave-pulse vacuum synergistic fish meat salting method is higher in mass transfer coefficient and salting efficiency through ultrasonic wave-pulse vacuum synergistic assistance in salting.

Description

technical field [0001] The invention relates to the field of low-temperature wet salting of fish meat, in particular to an ultrasonic-pulse vacuum synergistic method for salting fish meat. Background technique [0002] At present, there are only a few reports on the method of low temperature and wet salting of fish. The method for salting fish meat in the prior art mainly focuses on the following aspects: firstly, the method of standing and salting is adopted, that is, the fish meat after being divided is put into a salt solution or a composite solution containing a certain concentration for salting; The improved methods adopted for the case where the pickling rate is slow under static pickling conditions mainly include circulating brine pickling, ultrasonic-assisted pickling and vacuum pickling, etc. Although the above improvements can achieve a certain effect in improving the pickling rate, they have not fundamentally solved such problems. As we all know, fish meat is an...

AI Technical Summary

Problems solved by technology

The methods mentioned above, such as low-temperature pickling in circulating brine, can speed up the pickling rate, but due to the limitation of the boundary layer, when the flow of circulating brine reaches a certain level, the pickling rate will eventually tend to be the same, that is, the pickling rate at this time will be the same. The resistance mainly comes from the inside of the fish, so its increase in the pickling rate is limited, and it cannot fundamentally solve the problem of low pickling rate

Although ultrasonic assistance can increase the pickling rate, there is still a lot of room for improvement as a new pickling technology

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