CN112998189A - Technology for assisting freshwater fish in deodorization by microwave-ultrasonic technology and product thereof - Google Patents
Technology for assisting freshwater fish in deodorization by microwave-ultrasonic technology and product thereof Download PDFInfo
- Publication number
- CN112998189A CN112998189A CN202110382054.9A CN202110382054A CN112998189A CN 112998189 A CN112998189 A CN 112998189A CN 202110382054 A CN202110382054 A CN 202110382054A CN 112998189 A CN112998189 A CN 112998189A
- Authority
- CN
- China
- Prior art keywords
- freshwater fish
- microwave
- fishy smell
- treatment
- ultrasonic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 81
- 239000013505 freshwater Substances 0.000 title claims abstract description 78
- 238000004332 deodorization Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 76
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 22
- 235000013332 fish product Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000008213 purified water Substances 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000740 bleeding effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000000047 product Substances 0.000 description 22
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 16
- 238000005303 weighing Methods 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000012545 processing Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process for assisting freshwater fish in deodorization by a microwave-ultrasonic technology and a product thereof, wherein the process comprises the following steps: sequentially carrying out microwave treatment and ultrasonic treatment on the freshwater fish fillets or freshwater fish blocks to finish the fishy smell removal of the freshwater fish; the power of the microwave treatment is 300-400W, and the treatment time is 20-25 s; the power of ultrasonic treatment is 300-400W, and the treatment time is 90-120 s. The process has the advantages of good fishy smell removing effect, simple process, low cost, short time consumption and high fishy smell removing efficiency, and can be widely applied to various freshwater fish products; enriches the fishy smell removing method, provides more choices for the fishy smell removing method of manufacturers, reduces the fishy smell removing time, reduces the production cost and has wide application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a process for assisting freshwater fish in deodorization by a microwave-ultrasonic technology and a product thereof.
Background
China is a big country for aquatic product production, the yield of aquatic products accounts for about 40% of the total world production, the first place in the world is that the yield of cultured freshwater fishes accounts for 73% of the total world production of cultured freshwater fishes. However, the research and development of the fine and further processing of the fishery cannot follow the development of the fishery more and more, the processing utilization rate of the freshwater fish resource in China is reported to be less than 10%, the further development of the aquaculture industry in China is severely restricted, and the freshwater fish with the characteristic severe fishy smell is one of the main reasons which cannot be accepted by wide consumers.
At present, the fresh water fish smell removing method has a plurality of methods, mainly including a physical smell removing method (including a beta-cyclodextrin embedding method, a salt dissolving method, an adsorption method, a covering method, a microcapsule method and an extraction method), a chemical smell removing method (including an acid-base treatment method and an antioxidant method) and a biological smell removing method. In the actual production process of the freshwater fish product, a single method is adopted to remove fishy smell, and a plurality of methods are combined. Although effective deodorization can be realized to a certain extent by the prior art, in order to realize effective deodorization, a plurality of deodorization methods are generally required to be used together, the deodorization process is long in time consumption and high in cost, and deodorization efficiency is greatly influenced.
Therefore, the development of the fresh water fish fishy smell removing process which is short in time consumption, low in cost and high in fishy smell removing efficiency has a practical significance.
Disclosure of Invention
The invention aims to overcome the defects of low fishy smell removing efficiency, long time consumption and high cost in the prior art, and provides a fresh water fish fishy smell removing process which is short in time consumption, low in cost and high in fishy smell removing efficiency.
In order to achieve the purpose, the invention provides the following technical scheme:
a process for removing fishy smell of freshwater fish assisted by microwave-ultrasonic technology comprises sequentially subjecting freshwater fish fillet or freshwater fish block to microwave treatment and ultrasonic treatment to complete the fishy smell removal of freshwater fish; the microwave treatment power is 300-400W, and the treatment time is 20-25 s; the power of ultrasonic treatment is 300-400W, and the treatment time is 90-120 s. The method is not limited to freshwater fish fillets or freshwater fish fillets, other suitable freshwater fish semi-finished products can be suitable, and certainly, minced fillet products are not suitable, because the minced fillet products are rinsed and dehydrated in the processing process, and subsequent processing and the quality of the minced fillet products are influenced if rehydration and fishy smell removal are carried out.
According to the invention, the high-efficiency deodorization of the semi-finished product of the freshwater fish is realized through the proper matching of microwave treatment and ultrasonic treatment, and in the microwave treatment process, the power is too high or the time is too long, so that the product is easy to be cured and deteriorated, the fat in the fish is degraded, and odor substances are generated; the power is too low or the time is too short, and the fishy smell removing effect is low. In the ultrasonic treatment, the ultrasonic power is too high or the ultrasonic time is too long, so that the water-soluble protein is easily dissolved out, and the nutritional value of the product is reduced; the ultrasonic power is too low or the time is too short, and the fishy smell removing effect is not obvious. The fish volatile substance volatilizes in the microwave process and is dissolved in the water solution, thereby reducing the content of fishy smell substances in the fish; in the ultrasonic process, the cavitation effect of the ultrasonic can destroy the combination of the fishy substances and the fish meat and accelerate the removal of the fishy substances. The invention realizes the high-efficiency fishy smell removal of the semi-finished product of the freshwater fish (freshwater fish slice or freshwater fish block) just by the proper mutual matching of the microwave treatment and the ultrasonic treatment, has simple process and low cost compared with the existing chemical fishy smell removal method and the existing biological fishy smell removal method, and has simple process, good fishy smell removal effect, short treatment time, simple process, good applicability, high efficiency and great application prospect compared with the existing physical fishy smell removal method.
As a preferred technical scheme:
according to the process for assisting the freshwater fish in deodorization by the microwave-ultrasonic technology, the freshwater fish slices are subjected to microwave treatment in purified water, and the mass ratio of the freshwater fish slices to the purified water is 1: 10-1: 20. The pure water quantity is too small, the product is cured quickly, and the product quality is not easy to control; if too much, the treatment needs a longer time, resulting in waste of water resources and energy.
According to the process for assisting the freshwater fish in deodorization by the microwave-ultrasonic technology, the mass ratio of the freshwater fish slices to the purified water is 1:10, the microwave treatment power is 350-400W, and the treatment time is 20 s. The above parameters are preferred in the present application, and those skilled in the art can set the specific parameters according to actual situations.
According to the process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology, after the microwave treatment is finished, the freshwater fish is dried (the freshwater fish is wiped by paper for kitchen, and certainly, a hot processing drying process such as cold air drying and hot air drying can be adopted for treatment, but the subsequent processing of the product is difficult to some extent) and then is subjected to ultrasonic treatment.
According to the process for assisting the freshwater fish in deodorization by the microwave-ultrasonic technology, the freshwater fish slices are subjected to ultrasonic treatment in purified water, and the mass ratio of the freshwater fish slices to the purified water is 1: 10-1: 20. The pure water quantity is too small, the product is cured quickly, and the product quality is not easy to control; if too much, the treatment needs a longer time, resulting in waste of water resources and energy.
The process for assisting the fishy smell removal of the freshwater fish by the microwave-ultrasonic technology comprises the steps of carrying out ultrasonic treatment at the power of 350-400W for 100-120 s, wherein the mass ratio of freshwater fish fillets to purified water is 1: 10-1: 12. The above parameters are preferred in the present application, and those skilled in the art can set the specific parameters according to actual situations.
According to the process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology, the freshwater fish slices are subjected to ultrasonic treatment and then washed for 10-15 s with running water (the reason that water-soluble protein and fishy smell substances are dissolved out and easily adhere to fish meat in the ultrasonic process) and dried (wiped dry, and certainly, hot processing and drying processes such as cold air drying and hot air drying can be adopted for treatment, but the subsequent processing of the product is difficult to some extent).
The process for assisting the fishy smell removal of the freshwater fish by the microwave-ultrasonic technology is characterized in that the freshwater fish slices are obtained by killing the freshwater fish, bleeding, cleaning and slicing. The freshwater fish fillet is prepared by adopting the mature process in the prior art.
The invention also adopts the freshwater fish product treated by the process for assisting the fishy smell removal of the freshwater fish by the microwave-ultrasonic technology.
Has the advantages that:
(1) the process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology has the advantages of good fishy smell removing effect, simple process, low cost, short time consumption and high fishy smell removing efficiency, and can be widely applied to various freshwater fish products;
(2) the process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology enriches fishy smell removing methods, provides more choices for fishy smell removing methods of manufacturers, reduces fishy smell removing time, reduces production cost, and has wide application prospects.
Drawings
Fig. 1 is a process flow diagram of the invention for assisting the deodorization of freshwater fish by using microwave-ultrasonic technology.
Detailed Description
The present invention will be described in more detail with reference to the accompanying drawings, in which embodiments of the invention are shown and described, and it is to be understood that the embodiments described are merely illustrative of some, but not all embodiments of the invention.
Example 1
A process for assisting fishy smell removal of silver carps by a microwave-ultrasonic technology comprises the following steps as shown in figure 1:
(1) obtaining silver carp fillets: killing silver carp, exsanguinating, cleaning and slicing.
(2) First step fishy smell removal: weighing 50g of fillets, placing the fillets in 600g of purified water, placing the fillets in a microwave oven, setting the microwave power to be 350W, taking out the fillets after the microwaves are used for 20s, pouring out the fillets, and wiping the fillets with paper for a kitchen.
(3) The second step is fishy smell removal: and weighing the fillets, and recording the mass. The weight of the mixture was 47g, the mixture was placed in a beaker containing 564g of water, and the beaker was subjected to ultrasonic treatment at a power of 400W at normal temperature for 120s and washed with running water for 10s, and then wiped dry.
Comparative example 1
A method for preparing silver carp fillets is carried out in the same manner as in the step (1) in the example 1.
Example 2
A process for assisting fishy smell removal of silver carps by a microwave-ultrasonic technology comprises the following steps:
(1) obtaining silver carp fillets: killing silver carp, exsanguinating, cleaning and slicing.
(2) First step fishy smell removal: weighing 50g of fillets, putting the fillets into a beaker containing 500g of purified water, putting the beaker into a microwave oven, setting the microwave power at 300W, taking out the fillets after the microwave for 20s, pouring out the fillets, and wiping the fillets with paper for a kitchen.
(3) The second step is fishy smell removal: and weighing the fillets, and recording the mass. The weight of the mixture is 48g, the mixture is placed in a beaker containing 480g of water, the ultrasonic power is 400W, the ultrasonic treatment is carried out for 120s at normal temperature, the mixture is washed for 10s by running water, and the mixture is wiped dry.
Comparative example 2
A fishy smell removing process for silver carp fillets comprises the following steps:
(1) obtaining silver carp fillets: killing silver carp, exsanguinating, cleaning and slicing.
(2) Weighing 50g of fillets, putting the fillets into a beaker containing 500g of purified water, soaking for 20s, taking out, pouring out the fillets, and wiping the fillets with paper for a kitchen.
(3) And weighing the wiped fish fillets, and recording the mass. The weight of the product is 49.5g, the product is placed in a beaker containing 495g of water, soaked for 120s, washed for 10s by running water and wiped dry.
Comparative example 3
The process for removing the fishy smell of the silver carp fillets is basically the same as that in the embodiment 2, and is different from the step (3) in that the following operation is adopted: and weighing the wiped fish fillets, and recording the mass. The weight of the product is 48g, the product is placed in a beaker containing 480g of water, soaked for 120s, washed for 10s by running water and wiped to be dry.
Comparative example 4
The process for removing the fishy smell of the silver carp fillets is basically the same as that in the embodiment 2, and is different from the step (2) in that the following operations are changed: weighing 50g of fillets, putting the fillets into a beaker containing 500g of purified water, soaking for 20s, taking out, pouring out the fillets, and wiping the fillets with paper for a kitchen.
Comparative example 5
A fishy smell removing process for silver carp fillets, which has the basically same steps as the embodiment 2, and is different from the embodiment 2 in that the microwave power of the step (2) is 700W.
Comparative example 6
The process for removing the fishy smell of the silver carp fillets is basically the same as the step of the embodiment 2, and is different from the step (3) that the ultrasonic power is 100W.
The fishy smell removing effect of the fillets prepared in the examples 1-2 and the comparative examples 1-6 is detected by adopting the following method:
randomly selecting 7 sensory members to taste the product, wherein the fishy smell removing effect is based on the scores of the sensory members, the higher the score is, the more obvious the fishy smell removing effect is, the scoring indexes specifically comprise earthy smell, blood smell and feed smell, and the evaluation table is as follows.
The test results of example 1 and comparative example 1 are as follows:
| example 1 | Comparative example 1 | |
| Earthy smell | 3.86±0.64a | 2.29±0.88b |
| Bloody smell | 4.14±0.99a | 2.43±1.29b |
| Flavour of feed | 4.29±0.70a | 2.71±1.28b |
Different letters in the table indicate significant differences in samples with p < 0.05.
From the above test results, the processed fillets have significantly higher scores than the fillets without fishy smell removal, and the removal effects of the earthy smell and the blood fishy smell are obvious, which indicates that the fishy smell removal technology of the invention has significant effects.
The test results of example 2 and comparative example 2 are as follows:
| example 2 | Comparative example 2 | |
| Earthy smell | 4.14±0.64a | 3.43±0.49b |
| Bloody smell | 4.43±0.49a | 3.29±0.88a |
| Flavour of feed | 4.29±0.7a | 3.43±1.05a |
Different letters in the table indicate significant differences in samples with p < 0.05.
From the above test results, it can be seen that the fillets treated by microwave-ultrasonic treatment have higher sensory scores than the fillets soaked in water for a certain period of time, which indicates that the fillets deodorized by the technology have less fishy smell.
The test results of comparative examples 3 to 6 are as follows:
| example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Earthy smell | 4.14±0.64a | 3.86±0.64a | 3.71±0.70a | 2.57±0.49b | 3.86±0.35a |
| Bloody smell | 4.43±0.49a | 3.71±0.70a | 3.71±0.70b | 2.14±0.64a | 4.14±0.64a |
| Flavour of feed | 4.29±0.70a | 4.14±0.64a | 4.29±0.70a | 4.14±0.99a | 4.14±0.83a |
Different letters in the table indicate significant differences in samples with p < 0.05.
From the above test results, it can be seen that the technical effects of the present invention can be obtained only by combining microwave treatment with ultrasonic treatment, and at the same time, significant technical effects can be obtained only by treatment of appropriate parameters.
Example 3
A process for assisting freshwater fish in deodorization by a microwave-ultrasonic technology comprises the following steps:
(1) obtaining silver carp fillets: killing silver carp, exsanguinating, cleaning and slicing.
(2) First step fishy smell removal: weighing 50g of fillets, placing the fillets in 500g of purified water, placing the fillets in a microwave oven, setting the microwave power to be 300W, taking out the fillets after the microwaves are used for 20s, pouring out the fillets, and wiping the fillets with paper for a kitchen.
The second step is fishy smell removal: and weighing the fillets, and recording the mass. The weight of the mixture is 48g, the mixture is placed in a beaker containing 480g of water, the ultrasonic power is 400W, the ultrasonic treatment is carried out for 120s at normal temperature, the mixture is washed for 10s by running water, and the mixture is wiped dry.
Example 4
A preparation method of spicy dried fish comprises the following steps:
(1) pickling: weighing 20g of the fillets prepared in the embodiment 3, adding 80g of commercially available spicy flavor seasoning, uniformly wrapping, and shaking off excessive seasoning.
(2) Preparing dried fish: and (4) arranging the pickled fillets in order, and putting the fillets into a vacuum drying box. Drying at 90 deg.C for 1 hr, and microwave heating at 2450MHz for 2 min.
(3) Packaging: vacuum packaging, and ultraviolet sterilizing at room temperature for 20min to maintain its hardness.
After 7 organoleptic panellists tasted the product from example 4, it was found that the product was spicy and hot with no fishy smell and a crisp and hard mouthfeel.
The process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology has the advantages of good fishy smell removing effect, simple process, low cost, short time consumption and high fishy smell removing efficiency, and can be widely applied to various freshwater fish products; enriches the fishy smell removing method, provides more choices for the fishy smell removing method of manufacturers, reduces the fishy smell removing time, reduces the production cost and has wide application prospect.
Although specific embodiments of the present invention have been described above, it will be appreciated by those skilled in the art that these embodiments are merely illustrative and various changes or modifications may be made without departing from the principles and spirit of the invention.
Claims (9)
1. A process for assisting freshwater fish in deodorization by a microwave-ultrasonic technology is characterized in that freshwater fish fillets or freshwater fish blocks are sequentially subjected to microwave treatment and ultrasonic treatment to complete the deodorization of the freshwater fish; the microwave treatment power is 300-400W, and the treatment time is 20-25 s; the power of ultrasonic treatment is 300-400W, and the treatment time is 90-120 s.
2. The process for assisting the fishy smell removal of the freshwater fish by the microwave-ultrasonic technology according to claim 1, wherein the freshwater fish fillet is subjected to microwave treatment in purified water, and the mass ratio of the freshwater fish fillet to the purified water is 1: 10-1: 20.
3. The process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology as claimed in claim 2, wherein the mass ratio of the freshwater fish fillets to the purified water is 1:10, the power of the microwave treatment is 350-400W, and the treatment time is 20 s.
4. The process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology as claimed in claim 3, wherein the freshwater fish slices are dried and then subjected to ultrasonic treatment after the microwave treatment is completed.
5. The process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology according to claim 1, wherein the freshwater fish fillet is subjected to ultrasonic treatment in purified water, and the mass ratio of the freshwater fish fillet to the purified water is 1: 10-1: 20.
6. The process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology as claimed in claim 5, wherein the power of ultrasonic treatment is 350-400W, the treatment time is 100-120 s, and the mass ratio of the freshwater fish fillet to the purified water is 1: 10-1: 12.
7. The process for removing the fishy smell of the freshwater fish assisted by the microwave-ultrasonic technology in claim 6, wherein the freshwater fish fillets are washed and dried by running water after ultrasonic treatment.
8. The microwave-ultrasonic technology assisted freshwater fish fishy smell removing process as claimed in claim 1, wherein the freshwater fish fillets are obtained by killing freshwater fish, bleeding, cleaning and slicing.
9. The freshwater fish product treated by the process for assisting the fishy smell removal of the freshwater fish by adopting the microwave-ultrasonic technology as claimed in any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110382054.9A CN112998189A (en) | 2021-04-09 | 2021-04-09 | Technology for assisting freshwater fish in deodorization by microwave-ultrasonic technology and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110382054.9A CN112998189A (en) | 2021-04-09 | 2021-04-09 | Technology for assisting freshwater fish in deodorization by microwave-ultrasonic technology and product thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112998189A true CN112998189A (en) | 2021-06-22 |
Family
ID=76388150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110382054.9A Pending CN112998189A (en) | 2021-04-09 | 2021-04-09 | Technology for assisting freshwater fish in deodorization by microwave-ultrasonic technology and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112998189A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116210865A (en) * | 2023-03-24 | 2023-06-06 | 上海来伊份股份有限公司 | Ultrasonic pretreatment duck wing root and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140857A (en) * | 2019-05-25 | 2019-08-20 | 成都大学 | A method of raw meat peculiar smell is removed using ultrasonic wave |
-
2021
- 2021-04-09 CN CN202110382054.9A patent/CN112998189A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140857A (en) * | 2019-05-25 | 2019-08-20 | 成都大学 | A method of raw meat peculiar smell is removed using ultrasonic wave |
Non-Patent Citations (1)
| Title |
|---|
| 付湘晋: ""白鲢鱼脱腥及其低盐鱼糜制备的研究"", 《中国优秀博士学位论文全文数据库工程科技I辑》, no. 5, pages 20 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116210865A (en) * | 2023-03-24 | 2023-06-06 | 上海来伊份股份有限公司 | Ultrasonic pretreatment duck wing root and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103349259B (en) | Freshness and scent enhancing method for goat and fish bone combined soup stock | |
| CN106942568B (en) | Method for rapidly deacidifying Peru squid assisted by ultrasonic waves | |
| CN105325928A (en) | Processing technology of deodorized loach powder | |
| CN110934268A (en) | Mellow type crucian conditioning food and processing method thereof | |
| CN109077108A (en) | A method of snack food is prepared using shrimp shell and dried small shrimp | |
| CN112998189A (en) | Technology for assisting freshwater fish in deodorization by microwave-ultrasonic technology and product thereof | |
| CN108902439B (en) | Preparation method of grass carp meat protein with high adsorption performance on flavor components | |
| CN108783188B (en) | Preparation method of low-salt boneless instant ham taking long white pig legs as raw materials | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| KR101941965B1 (en) | Manufacturing method for smoked chitterlings | |
| CN111328996A (en) | Preparation method of salted goose | |
| CN103340426B (en) | Old goose pickled production method for inhibiting lipid oxidation | |
| CN108813431A (en) | A kind of fast method for preparing of sturgeon dried meat floss | |
| CN108030002A (en) | A kind of instant seasoning fish block that raw meat is removed using biology enzyme and preparation method thereof | |
| CN105166603A (en) | Treatment method for reducing fishy smell of sturgeon and prepared sturgeon fillets | |
| CN108617974A (en) | A kind of processing technology of spicy dried mutton | |
| CN106418284B (en) | Processing method of micro-frozen beer weever prepared food | |
| CN106605842A (en) | Manufacturing method of Luchuan steamed pork covered with pig crackling | |
| KR100641587B1 (en) | Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice | |
| JPS60192543A (en) | Production of shaved dried edible meat | |
| CN106974249B (en) | Fishy smell removing auxiliary material and application thereof | |
| CN105614513A (en) | Making method of quick-frozen horse mackerel slice foods | |
| CN114343140B (en) | Flavored dried white cuttlefish meat floss and preparation method thereof | |
| CN108185329A (en) | A kind of puffing tuna rind food processing method | |
| CN115777900B (en) | Salted fish seasoning bag and using method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |