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

US9497976B2 · kind B2 · utility

Assignee

• South China University of Technology · CN

Inventors

• Dawen Sun · Foshan, CN
• Fen Hu · 流花街道, CN
• Xin'an Zeng · 流花街道, CN
• Qijun Wang · 流花街道, CN
• Wenhong Gao · Taiyuan, CN

Key dates

• Filing date: Dec 20, 2013
• Grant date: Nov 22, 2016
• Expiry date: Dec 20, 2033

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y02A40/90
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

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.