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Method for ultrasonically assisting thawing of cyprinoids

An ultrasonic and carp technology, applied in food ultrasonic treatment, meat/fish preservation through freezing/cooling, food science, etc., can solve problems such as low air heat transfer coefficient, high thawing loss, and loss of flavor substances

Inactive Publication Date: 2018-11-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the low thermal conductivity and slow heat transfer efficiency of air, it takes a long time to defrost the air, and at the same time, it may cause the reproduction of microorganisms, the oxidation of protein, and the high loss of defrosting during the long defrosting process.
Compared with air thawing, static water thawing has a higher speed, so immersion in static water can achieve the purpose of rapid thawing, but static water thawing still has problems such as large thawing loss and serious loss of flavor substances.

Method used

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  • Method for ultrasonically assisting thawing of cyprinoids
  • Method for ultrasonically assisting thawing of cyprinoids
  • Method for ultrasonically assisting thawing of cyprinoids

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Embodiment Construction

[0015] The technical solution of the present invention will be further described below in conjunction with the accompanying drawings, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the present invention. within the scope of protection.

[0016] 1. Raw fish pretreatment

[0017] Remove the scales, heads, viscera, and bones from the fresh raw fish purchased with a weight of about 1100±50g. After washing with clean water, cut the carp into pieces with a width of 5cm perpendicular to the fish body. Cut each fish into two pieces. Put the cut fish pieces into a zipper bag and put them in a refrigerator at 4°C for 12 hours.

[0018] 2. Freezing

[0019] Insert the temperature probe into the geometric center of the fish block, and put it into a -40°C freezer filled with freezing liquid (95% e...

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Abstract

The present invention belongs to the field of food preservation and discloses a method for ultrasonically assisting thawing of cyprinoids. The method comprises the following steps: (1) frozen cyprinoid flesh blocks are prepared; (2) the frozen cyprinoid flesh blocks are put into an ultrasonically assisted freezer filled with water; temperature is set to 25 DEG C; and the frozen cyprinoid flesh blocks are thawed with different ultrasonic powers (0-500 W); and (3) when frozen cyprinoid flesh block center temperature reaches 4 DEG C, the frozen cyprinoid flesh blocks are taken out and placed in a4-DEG C freezer. The method shortens thawing time, avoids disadvantages that traditional thawing time is relatively long and quality loss is relatively large, and fundamentally ensures the quality ofthe thawed cyprinoid flesh.

Description

technical field [0001] The invention relates to a method for thawing carp assisted by ultrasonic waves, and belongs to the technical field of aquatic product processing. Background technique [0002] Carp is the freshwater economic fish with the widest distribution and the longest breeding history in China. It is distributed in vast rivers, lakes, ponds, and ditches except in the waters of the western plateau, and it is distributed throughout Europe, Asia, and America in the world. Carp fish meat has high protein content, low fat content, and contains a large amount of essential fatty acids and rich nutrients. It is a meat product favored by consumers. The fatty acids in carp are mostly unsaturated fatty acids, which can lower cholesterol well, prevent arteriosclerosis and coronary heart disease, so eating more carp can lead to health and longevity. [0003] In recent years, with the continuous improvement of people's living standards, some high-value-added quick-frozen mea...

Claims

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Application Information

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IPC IPC(8): A23B4/07A23L5/30
CPCA23B4/07A23V2002/00A23L5/32A23V2300/48
Inventor 孔保华孙钦秀张欢杜洪振夏秀芳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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