CN108719440A - A kind of method of ultrasonic wave auxiliary defrosting carp - Google Patents
A kind of method of ultrasonic wave auxiliary defrosting carp Download PDFInfo
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- CN108719440A CN108719440A CN201810384662.1A CN201810384662A CN108719440A CN 108719440 A CN108719440 A CN 108719440A CN 201810384662 A CN201810384662 A CN 201810384662A CN 108719440 A CN108719440 A CN 108719440A
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- 238000010257 thawing Methods 0.000 title claims abstract description 92
- 241000252233 Cyprinus carpio Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims abstract description 37
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000002706 hydrostatic effect Effects 0.000 claims description 13
- 239000000523 sample Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 7
- 238000007598 dipping method Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000009920 food preservation Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 12
- 238000010008 shearing Methods 0.000 description 8
- 241000252231 Cyprinus Species 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002604 ultrasonography Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000006854 communication Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention belongs to field of food preservation, disclose a kind of method of ultrasonic wave auxiliary defrosting carp, include the following steps：(1) freezing carp meat piece is prepared；(2) carp block will be freezed to be put into the ultrasonic wave auxiliary reach in freezer for filling water, temperature setting is 25 DEG C, respectively thaws to sample with different ultrasonic power (0~500W)；(3) when sample central temperature reaches 4 DEG C, sample is taken out, is put into 4 DEG C of refrigerator-freezers.Present invention reduces thawing time, avoid that traditional thawing time is longer, the larger drawback of quality loss fundamentally ensure that the quality of the solution frozen common carp flesh of fish.
Description
Technical field
The present invention relates to a kind of methods of ultrasonic wave auxiliary defrosting carp, belong to technical field of aquatic product processing.
Background technology
Carp is the economic freshwater fish that distribution in China is most wide, cultivation is with the longest history, vast in addition to western plateau waters
Rivers, lake, pond, be all distributed in irrigation canals and ditches, in the world be distributed across Europe, Asia and America.In the carp flesh of fish
Protein content is higher, and fat content is low, and contain a large amount of essential fatty acids, contain abundant nutriment, be depth by
The meat products of consumers.Aliphatic acid is mostly unsaturated fatty acid in carp, can reduce cholesterol well, can be prevented dynamic
Arteries and veins hardening, coronary heart disease, therefore more eat carp and can have good health and a long life.
Recently as people's living standards continue to improve, the quick-frozen meat products of some high added values with its convenience,
The good favor for gradually having obtained consumer of quality, whether the color and luster of meat products is vivid after thawing as a result, whether flavor is pure, mouth
Whether suitable, juice loss degree the size etc. of sense is all the important indicator whether decision consumer buys freezing meat products, but
It is the influence that meat products is vulnerable to thawing time, thaw point and mechanical external force in course of defrosting, causes muscle juice stream
How the decline of the qualities such as mistake, color and flavor is seemed by the quality of rational defreezing method raising product and is even more important.
Conventional thawing mode includes that air thawing and hydrostatic thaw.Since the coefficient of heat conduction of air is low, heat transfer efficiency
Slowly, air thawing needs the thawing time grown very much, while may result in the breeding of microorganism in prolonged course of defrosting,
The problems such as oxidation of protein, loss of thawing is higher.Hydrostatic thaws has higher speed compared to air thawing, therefore passes through
Hydrostatic submergence can achieve the purpose that quick-thawing, but hydrostatic defrosting still has defrosting loss greatly, and flavor substance is lost in serious
The problems such as.
In recent years, in order to improve defrosting efficiency, improving the quality of thawed product, some new thawing modes continue to bring out,
Such as high pressure defrosting, ohm defrosting, microwave thawing, electric field thaws and ultrasonic wave auxiliary defrosting.Novel thawing mode and routine
Thawing mode is maximum, and difference lies in the offers of heat not to transmit successively from outside to inside instead of, at each position of defrosting material
It heats simultaneously, therefore, novel thawing mode substantially increases thawing rate.Wherein, ultrasonic wave auxiliary defrosting is emerging in recent years
Quick-thawing technology.Ultrasonic wave auxiliary defrosting is that decay in communication process in the freezing material heat of generation of ultrasonic wave is inhaled
After receipts, unfrozen object temperature increases and the defrosting of progress.When ultrasonic wave thaws, suction of the solid portion to acoustic wave energy of jelly is not connect
Receipts are 10 times of defrosting part, moreover, when thaw point reaches, when near initial chill point, absorption of the defrosting material to ultrasound
Degree is maximum.In addition, the cavitation of ultrasound and the microjet of generation can generate disturbance, accelerate defrosting material and thawing solution
The surface heat transference efficiency of contact surface provides help for the raising of thawing rate.The sample temperature that ultrasonic wave thaws is evenly distributed,
Be not in micro- hot-spot phenomenon, equipment is simple to operation, has good application prospect.
Invention content
The object of the present invention is to provide a kind of method of ultrasonic wave added solution frozen common carp, the present invention utilizes ultrasonic wave auxiliary defrosting
Carp, thawing time is shorter under the conditions of ultrasonic power 300W, and the carp of defrosting has minimum defrosting loss, cooking loss, subtracts
The loss of moisture is lacked, has remained the quality of the flesh of fish to the maximum extent, has been a kind of more effective defreezing method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of method of ultrasonic wave added solution frozen common carp, includes the following steps：Raw material fish pre-processes；Freezing；It thaws.
Present invention optimizes the power condition of ultrasonic wave auxiliary defrosting, probe into different ultrasonic wave defrosting power to carp
Thawing time, thaw after defrosting loss, the influence of cooking loss and shearing force determine the ultrasonic wave work(of optimal solution frozen common carp
Rate.
It is obtained by experiment, compared with hydrostatic thaws, ultrasonic 300W can effectively shorten thawing time, reduce loss of thawing
And cooking loss, avoiding the problem that thawing causes meat to be hardened.It is longer to solve traditional defrosting flesh of fish time, juice loss compared with
Greatly, the problem of meat quality declines, is a kind of preferable novel defreezing method, and the deforst technique to freeze fish product provides
It supports.
Description of the drawings
The sampling point of Fig. 1 experimental designs flow and carp；
The thawing curve of Fig. 2 different ultrasonic power solution frozen common carps
The thawing time of Fig. 3 different ultrasonic power solution frozen common carps
Fig. 4 different ultrasonic power solution frozen common carps defrosting loss, the variation of cooking loss and shearing force
Specific implementation mode
Technical scheme of the present invention is further described below in conjunction with the accompanying drawings, however, it is not limited to this, every to this
Inventive technique scheme is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be covered
In protection scope of the present invention.
One, raw material fish pre-processes
Purchase is scaled weighing about the fresh raw material fishes of 1100 ± 50g, decaptitating, removes internal organ, boned, clear water is vertical after cleaning
Carp is cut into the block of wide 5cm in fish body direction, every fish cuts two pieces, by the fish cut it is packaged enter zippered bag in put 4 DEG C of refrigerators
Balance 12h.
Two, it freezes
Temperature probe is inserted into the geometric center of fish block, and puts it into -40 DEG C equipped with freezing liquid (95% ethyl alcohol)
It is refrigerated to -18 DEG C in reach in freezer, the fish block freezed is put into -25 DEG C of refrigerator and is preserved for use.
Three, it thaws
The carp block freezed is put into the Vltrasonic device equipped with distilled water, is thawed at different conditions, i.e., it is super
Acoustical power is 0W (i.e. hydrostatic defrosting WT), 100W (UT100), 300W (UT300) and 500W (UT500), waits for sample central temperature
It is to thaw to terminate for 4 DEG C.
Four, it detects
To the thawing time of different ultrasonic power solution frozen common carp, defrosting loss, the change of cooking loss and shearing force after defrosting
Change is detected, and determines optimal defrosting power.
Five, test result
1, influence of the different thawing modes to thawing time
Fig. 2 is the variation of the thawing time of different thawing mode solution frozen common carps, is thawed initial stage, due to sample and thawing solution it
Between there are the larger temperature difference, after sample immerses thawing solution, central temperature rises rapidly, and curve shape seems very precipitous, the flesh of fish
Central temperature can be warming up to -5 DEG C from -20 DEG C in a short period of time.When within the scope of temperature rise extremely -5 DEG C~0 DEG C,
The rising of temperature curve is very gentle, and this section of temperature range is the temperature that ice crystal starts phase transition inside muscle, investigates this
The thawing time consumption in stage is extremely important, from figure 3, it can be seen that hydrostatic thaws, the thawing time needed for -5 DEG C~0 DEG C is most
Long, ultrasonic thawing time substantially reduces, and when power increases to 500W, (P is substantially less than the time required to thawing<0.05) other solutions
Jelly method, shorter than hydrostatic thawing time 42.16% (P<0.05), this, which illustrates that ultrasound is thawed, can effectively accelerate the defrosting of meat.
Fig. 4 is defrosting loss, the variation of cooking loss and shearing force of different thawing mode solution frozen common carps.It can be seen by figure
The defrosting loss for going out WT is significantly higher than the fresh flesh of fish (P<0.05).Ultrasonic wave added defrosting can reduce defrosting loss, and with super
The increase of acoustical power, loss of thawing is in increased trend after first reducing, the defrosting loss reduction (P of carp when UT 300<0.05),
Although UT500 can shorten thawing time, since power is larger, certain destruction is will produce to the institutional framework of muscle, is led
Cause loss increase of thawing.
For cooking loss, the minimum (P of cooking loss of fresh fish meat sample<0.05) what, defrosting can be different degrees of
The cooking loss for increasing sample, loss variation tendency is similar to thawing, and first subtracts with the increase sample cooking loss of ultrasonic power
Increase after small, the flesh of fish sample of UT300 has minimum cooking loss, lower 18.95% (P than hydrostatic defrosting<0.05), UT500
The cooking loss of the flesh of fish is significantly higher than the flesh of fish of UT300, further demonstrates the thawing mode that UT300 is relatively good.
For shearing force, hydrostatic, which thaws, has highest shearing force, and ultrasound, which is thawed, will not increase the shearing force of the flesh of fish,
Not notable (the P of otherness between the UT100 flesh of fish, the UT300 flesh of fish and the fresh flesh of fish>0.05), the ultrasonic wave of relatively high power to the flesh of fish also
With certain Tenderization effect, UT500 can significantly reduce the shearing force (P of flesh of fish sample after defrosting<0.05), but higher super
Acoustical power can cause the institutional framework of the flesh of fish certain mechanical damage, cause flesh of fish juice loss serious, thus lead to the flesh of fish
Quality variation.
By conclusions, ultrasonic 300W auxiliary defrostings can effectively shorten thawing time, reduce thaw loss and boiling
Loss, is avoided the problem that being hardened due to flesh of fish mouthfeel caused by defrosting, ensure that the quality of the defrosting flesh of fish to greatest extent, be one
The novel effective defreezing method of kind.
Claims (8)
1. a kind of method of ultrasonic wave auxiliary defrosting carp, it is characterised in that steps are as follows for the method：
Step 1：Raw material fish pre-processes：Fresh feed fish is scaled and internal organ, clear water is cut into block after cleaning, and enters to draw by fish is packaged
In chain bag, 4 DEG C of refrigerator balance 12h are put.；Step 2：Freezing：Temperature probe is inserted into the geometric center of fish block, and is put it into
- 18 DEG C are refrigerated in -40 DEG C of the reach in freezer equipped with freezing liquid (95% ethyl alcohol), the fish block freezed is put into -25 DEG C of ice
It is preserved in case for use.Step 3：The fish block that step 2 obtains is individually placed to hydrostatic to thaw and ultrasonic power 100W-500W work(
Hydrostatic dipping thaws under rate.
2. preparation method described in accordance with the claim 1, it is characterised in that it is 1100 that the raw material fish described in step 1, which is weight,
The carp of ± 50g.
3. preparation method described in accordance with the claim 1, it is characterised in that the stripping and slicing described in step 1 is perpendicular to fish body side
To the block that carp is cut into wide 5cm.
4. preparation method described in accordance with the claim 1, it is characterised in that hydrostatic and ultrasonic wave added described in step 3 thaw
Temperature is 25 DEG C.
5. preparation method described in accordance with the claim 1, it is characterised in that the ultrasonic wave defrosting power described in step 3 is
100W, 300W and 500W.
6. preparation method described in accordance with the claim 1, it is characterised in that the ultrasonic wave defrosting frequency described in step 3 is
20KHz 。
7. preparation method described in accordance with the claim 1, it is characterised in that the ultrasonic wave intermittent mode described in step 3 is
30s/30s。
8. preparation method described in accordance with the claim 1, it is characterised in that wait for that sample central temperature is 4 DEG C and as solves in step 3
Freeze beam.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810384662.1A CN108719440A (en) | 2018-04-26 | 2018-04-26 | A kind of method of ultrasonic wave auxiliary defrosting carp |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810384662.1A CN108719440A (en) | 2018-04-26 | 2018-04-26 | A kind of method of ultrasonic wave auxiliary defrosting carp |
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| Publication Number | Publication Date |
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| CN108719440A true CN108719440A (en) | 2018-11-02 |
Family
ID=63939906
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588478A (en) * | 2018-12-19 | 2019-04-09 | 浙江大学 | A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp |
| CN111772116A (en) * | 2020-07-16 | 2020-10-16 | 成都大学 | Method for tenderizing frozen beef |
| CN113892513A (en) * | 2021-09-24 | 2022-01-07 | 江苏农牧科技职业学院 | Method for quickly thawing pork tenderloin by low-frequency ultrasonic low-loss |
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2018
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|---|---|---|---|---|
| JPS5353050A (en) * | 1976-10-25 | 1978-05-15 | Inoue Japax Res Inc | Food freezing/thawing method and apparatus |
| JPH03240433A (en) * | 1990-02-16 | 1991-10-25 | Kenji Okuyama | Method for defrosting frozen fish meat |
| CN102475127A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Novel method for improving fruit and vegetable unfreezing quality |
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| Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588478A (en) * | 2018-12-19 | 2019-04-09 | 浙江大学 | A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp |
| CN111772116A (en) * | 2020-07-16 | 2020-10-16 | 成都大学 | Method for tenderizing frozen beef |
| CN113892513A (en) * | 2021-09-24 | 2022-01-07 | 江苏农牧科技职业学院 | Method for quickly thawing pork tenderloin by low-frequency ultrasonic low-loss |
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Application publication date: 20181102 |