Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23B-004/09
A23B-004/015
A22C-025/18
A22C-025/02
A22C-025/20
A22C-025/14
A22C-025/17
A22C-025/16
A23L-001/025
A23L-001/36
A23L-003/375
A23B-004/06
A23L-003/30
A23B-004/023
A23L-001/325
출원번호
US-0780861
(2013-12-20)
등록번호
US-9497976
(2016-11-22)
우선권정보
CN-2013 1 0100237 (2013-03-26)
국제출원번호
PCT/CN2013/090061
(2013-12-20)
국제공개번호
WO2014/153994
(2014-10-02)
발명자
/ 주소
Sun, Dawen
Hu, Fen
Zeng, Xin'an
Wang, Qijun
Gao, Wenhong
출원인 / 주소
SOUTH CHINA UNIVERSITY OF TECHNOLOGY
대리인 / 주소
Oliff PLC
인용정보
피인용 횟수 :
0인용 특허 :
4
초록▼
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 usi
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.
대표청구항▼
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
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. 2. The method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of a salt-water immersion process according to claim 1, wherein: said Step (1), pretreating raw fish to obtain fish fillets, is specifically as follows: after the frozen raw fish is slaughtered, decapitated and gutted, removing the mucus and impurities on the surface of the fish body and the intraperitoneal staining blood with running water, removing spine and skin, cutting the fish into pieces, and shaping them to obtain fish fillets having a thickness of 1 to 3 cm, a width of 2 to 4 cm, and a length of 3 to 5 cm. 3. The method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of a salt-water immersion process according to claim 1, wherein: said Step (2), precooling the fish fillets, is specifically as follows: precooling the fish fillets to 0° C. to 1° C. 4. The method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of a salt-water immersion process according to claim 1, wherein: said Step (3), stacking the precooled fish fillets to obtain a fish fillet stack, is specifically as follows: stacking the precooled fish fillets regularly into a fish fillet stack having a height of 20 to 30 cm, a width of 10 to 15 cm and a length of 12 to 15 cm, and putting them into a freezing tank at an interval of 5 to 8 cm.
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이 특허에 인용된 특허 (4)
Brackebusch Scott A. ; MacBride Maurine A., Chilling of meat products.
Seliger Ewald (Halle an der Saale DDX) Dudar Klaus (Halle an der Saale DDX) Sthr Gnter (Plauen DDX) Millner Rudolf (Halle an der Saale DDX) Banse Wilhelm (Halle an der Saale DDX), Method of and an apparatus for treating fish material to make the same ready for consumption.
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