CN110754515A - Ultrasonic wave and electrolytic water synergistic thawing, sterilizing and deodorizing method for frozen duck wings - Google Patents
Ultrasonic wave and electrolytic water synergistic thawing, sterilizing and deodorizing method for frozen duck wings Download PDFInfo
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- CN110754515A CN110754515A CN201910850337.4A CN201910850337A CN110754515A CN 110754515 A CN110754515 A CN 110754515A CN 201910850337 A CN201910850337 A CN 201910850337A CN 110754515 A CN110754515 A CN 110754515A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 101
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 238000010257 thawing Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 21
- 230000001877 deodorizing effect Effects 0.000 title claims abstract description 11
- 230000002195 synergetic effect Effects 0.000 title description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 30
- 239000003792 electrolyte Substances 0.000 claims abstract description 30
- 230000002378 acidificating effect Effects 0.000 claims abstract description 18
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 16
- 239000011780 sodium chloride Substances 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 238000002604 ultrasonography Methods 0.000 claims description 16
- 238000005868 electrolysis reaction Methods 0.000 claims description 9
- 230000000284 resting effect Effects 0.000 claims description 9
- 230000000694 effects Effects 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000033116 oxidation-reduction process Effects 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 241001314440 Triphora trianthophoros Species 0.000 abstract description 2
- 235000013594 poultry meat Nutrition 0.000 abstract description 2
- 239000004575 stone Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 5
- 238000004332 deodorization Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 241000209501 Spirodela Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Water Treatment By Electricity Or Magnetism (AREA)
Abstract
The invention discloses a method for thawing, sterilizing and deodorizing frozen duck wings by ultrasonic wave in cooperation with electrolyzed water, and belongs to the technical field of poultry meat processing. The method mainly comprises the following steps: preparing an electrolyte: putting water or sodium chloride aqueous solution as electrolyte in an electrolytic tank, and adjusting voltage, current and electrolytic time to make the electrolytic water acidic; soaking the duck wings in the electrolyte: placing the unpacked frozen duck wings in an ultrasonic thawing tank, and adding the acidic electrolyzed water obtained in the step one to completely immerse the duck wings; ultrasonic treatment: carrying out ultrasonic treatment on the unfrozen duck wings obtained in the step two; unfreezing the duck wings for later use: taking out and unfreezing the duck wings for later use. The invention skillfully utilizes the cavity effect of the ultrasonic action and the low pH value and the high oxidation-reduction property of the electrolyzed water to carry out integrated treatment on the unfreezing, the sterilization and the fishy smell removal of the frozen duck wings, thereby achieving the effect of killing three birds with one stone, greatly improving the production efficiency and improving the product quality.
Description
Technical Field
The invention belongs to the technical field of poultry meat processing, and particularly relates to a method for thawing, sterilizing and deodorizing frozen duck wings by ultrasonic wave and electrolyzed water.
Background
The duck meat has high nutritive value, much higher protein content than livestock meat, and moderate fat and carbohydrate content. According to the record of the compendium of materia Medica: duck meat has the effects of tonifying consumptive disease, most disinfecting heat, promoting urination, removing edema, relieving distension and fullness, benefiting viscera, eliminating sore and swelling, and arresting convulsion, so that products such as sauced duck wings are always used as a dish on a dining table, and have the advantages of overflowing fragrance, nourishing yin and tonifying kidney and the like. However, the frozen duck wings are mostly used as raw materials in the production process of the sauced and marinated duck wings, and fishy smell is easily generated due to the breeding of microorganisms and the oxidation of substances of the frozen duck wings in the unfreezing process, so that how to remove the fishy smell in the unfreezing process of the frozen duck wings is a key technical problem facing domestic sauced and marinated duck product production enterprises at present.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides a method for thawing, sterilizing and deodorizing frozen duck wings by ultrasonic wave and electrolyzed water. The method ingeniously utilizes the cavity effect of ultrasonic action and the low pH value and high oxidation-reduction property of the electrolyzed water to carry out integrated treatment on unfreezing, sterilizing and deodorization of the frozen duck wings, achieves the effect of killing three birds with one stone, greatly improves the production efficiency and improves the product quality.
The invention adopts the following technical scheme:
the ultrasonic wave and electrolytic water cooperated thawing, sterilizing and deodorizing method for the frozen duck wings comprises the following steps:
step one, preparing electrolyte: putting water or sodium chloride aqueous solution as electrolyte in an electrolytic tank, and adjusting voltage, current and electrolytic time to make the electrolytic water acidic;
step two, soaking the duck wings with the electrolyte: placing the unpacked frozen duck wings in an ultrasonic thawing tank, and adding the acidic electrolyzed water obtained in the step one to completely immerse the duck wings;
step three, ultrasonic treatment: carrying out ultrasonic treatment on the unfrozen duck wings obtained in the step two;
fourthly, unfreezing the duck wings for later use: taking out and unfreezing the duck wings for later use.
In some embodiments, the mass concentration of the aqueous solution of sodium chloride in the first step is 2% to 3%.
In some embodiments, the electrolyzed water of step one has a pH of 4.0 to 4.5.
In some embodiments, the voltage is adjusted to 20-30V, the current is 300mA-500mA, and the electrolysis time is 30-50 min.
In some embodiments, the ratio of the frozen duck wings to the electrolyte in the second step is 1000 g: 3000 mL.
In some embodiments, the specific conditions in the ultrasonic treatment in step three are as follows: starting an ultrasonic generator, setting the temperature at 10-12 deg.C and the ultrasonic power density at 0.4-0.6W/cm3Performing ultrasound for 3s-9s, and resting for 1-3min, wherein the total ultrasound time is 30-50 min.
The invention aims at sterilizing and deodorizing frozen duck wings in the unfreezing process, and realizes the unfreezing, sterilizing and deodorizing of the frozen duck wings innovatively by adopting an ultrasonic wave and water electrolysis technology. When the ultrasonic power density reaches 0.4W/cm3When the ultrasonic wave is suspended, the electrolyzed water rapidly permeates into the cavity nucleus, has low pH value and high oxidation-reduction property, can kill the microorganism and oxidize and dissolve fishy substances in the duck wings to be cleaned, thereby achieving the purposes of rapid thawing, sterilization and deodorization. Therefore, the invention skillfully utilizes the cavity effect of the ultrasonic action and the low pH value and the high oxidation-reduction property of the electrolyzed water to carry out integrated treatment on the unfreezing, the sterilization and the fishy smell removal of the frozen duck wings, achieves three purposes, greatly improves the production efficiency, improves the product quality, reduces the generation of peculiar smell in the subsequent processing process of the duck wings and improves the safety of the product.
Compared with the prior art, the invention has the beneficial effects that:
firstly, the method comprises the following steps: aiming at the problem that the frozen duck wings are bred due to long thawing time, the frozen duck wings can achieve the purposes of shortening the thawing time of the frozen duck wings and killing microorganisms in the duck wings by combining the cavitation effect of ultrasonic waves and the sterilizing effect of electrolyzed water in a synergistic manner, and the problem that the quality and subsequent processing of the duck wings are affected due to the generation of a large amount of microorganisms in the thawing process is solved;
secondly, the method comprises the following steps: according to the characteristics of the electrolyzed water, the electrolyzed water obtained under the optimal condition is used as an ultrasonic medium, and along with the generation of ultrasonic cavities, the electrolyzed water regularly enters the duck wings, so that microorganisms can be killed, and the electrolyzed water can perform redox reaction with active ingredients in the duck wings, thereby reducing the generation of fishy substances;
thirdly, the method comprises the following steps: the invention skillfully utilizes the cavitation effect of ultrasonic waves and the characteristics of low pH value and high oxidation-reduction property of electrolyzed water to carry out integrated treatment on unfreezing, sterilizing and deodorization of the frozen duck wings, achieves three purposes, greatly improves the production efficiency, improves the product quality, reduces the generation of peculiar smell in the subsequent processing process of the duck wings and improves the safety of the product.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be purely exemplary and are not intended to limit the scope of the invention, which is defined in the appended claims, as may be amended by those skilled in the art upon reading the present invention.
The invention provides a method for thawing, sterilizing and deodorizing frozen duck wings by ultrasonic wave and electrolytic water in coordination, which comprises the following steps:
step one, preparing electrolyte: putting water or sodium chloride aqueous solution as electrolyte in an electrolytic tank, and adjusting voltage, current and electrolytic time to make the electrolytic water acidic;
step two, soaking the duck wings with the electrolyte: placing the unpacked frozen duck wings in an ultrasonic thawing tank, and adding the acidic electrolyzed water obtained in the step one to completely immerse the duck wings;
step three, ultrasonic treatment: carrying out ultrasonic treatment on the unfrozen duck wings obtained in the step two;
fourthly, unfreezing the duck wings for later use: taking out and unfreezing the duck wings for later use.
In one embodiment, the mass concentration of the aqueous solution of sodium chloride in the first step is 2% to 3%.
In one embodiment, the pH of the electrolyzed water in step one is 4.0 to 4.5.
In one embodiment, the voltage in the first step is adjusted to 20-30V, the current is 300mA-500mA, and the electrolysis time is 30-50 min.
In one embodiment, the ratio of the frozen duck wings to the electrolyte in the second step is 1000 g: 3000 mL.
In one embodiment, the specific conditions in the step three for the ultrasonic treatment are as follows: starting an ultrasonic generator, setting the temperature at 10-12 deg.C and the ultrasonic power density at 0.4-0.6W/cm3Performing ultrasound for 3s-9s, and resting for 1-3min, wherein the total ultrasound time is 30-50 min.
The invention is further illustrated below with reference to several examples:
example 1
S1: soaking the frozen duck wings in water: placing 1000g of unpacked frozen duck wings in an ultrasonic thawing tank, adding 3000ml of tap water, wherein the temperature of the water is 4-10 ℃, and completely immersing the duck wings;
s2: ultrasonic treatment: starting an ultrasonic generator, setting the temperature at 10 ℃ and the ultrasonic power density at 0.4W/cm3And carrying out ultrasound for 3s, and resting for 1min, wherein the total ultrasound time is 30 min.
S3: unfreezing the duck wings for later use: taking out and unfreezing the duck wings for later use.
Example 2
S1: the preparation method of the electrolyte comprises the following steps: using water as electrolyte, placing 10000ml tap water in an electrolytic tank, adjusting the working voltage to 20V, the working current to 300mA-500mA, the electrolysis time to 30min, and the pH value of the acidic electrolyzed water to be about 4.0.
S2: soaking the frozen duck wings in electrolyte: placing 1000g of unpacked frozen duck wings in an ultrasonic thawing tank, and adding 3000ml of the acidic electrolyzed water to completely immerse the duck wings;
s3: ultrasonic treatment: starting an ultrasonic generator, setting the temperature at 10 ℃ and the ultrasonic power density at 0.4W/cm3And carrying out ultrasound for 3s, and resting for 1min, wherein the total ultrasound time is 30 min.
S4: unfreezing the duck wings for later use: and (4) fishing out the frozen duck wings to thaw, sterilize and deodorize the frozen duck wings for later use.
Example 3
S1: the preparation method of the electrolyte comprises the following steps: using 2% sodium chloride solution as electrolyte, placing 10000ml sodium chloride solution in an electrolytic cell, adjusting the working voltage to 20V, the working current to 300mA-500mA, the electrolysis time to 30min, and the pH value of the acidic electrolyzed water is about 4.0.
S2: soaking the frozen duck wings in electrolyte: placing 1000g of unpacked frozen duck wings in an ultrasonic thawing tank, and adding 3000ml of the acidic electrolyzed water to completely immerse the duck wings;
s3: ultrasonic treatment: starting an ultrasonic generator, setting the temperature at 10 ℃ and the ultrasonic power density at 0.4W/cm3And carrying out ultrasound for 3s, and resting for 1min, wherein the total ultrasound time is 30 min.
S4: unfreezing the duck wings for later use: and (4) fishing out the frozen duck wings to thaw, sterilize and deodorize the frozen duck wings for later use.
Example effect analysis:
TABLE 1 sensory and physicochemical indices of thawed duck wings
According to analysis, three examples adopt ultrasonic waves for unfreezing, and the unfreezing time is equivalent; however, compared with the embodiment 1 and the embodiment 2, the duck wings thawed in the embodiment 3 have the effects that microorganisms do not exceed the standard and no fishy smell exists, and particularly, the duck wings have the characteristics of safety, no fishy smell and good quality in the thawing process and after thawing.
Example 4
S1: the preparation method of the electrolyte comprises the following steps: using 2% sodium chloride solution as electrolyte, placing 10000ml sodium chloride solution in an electrolytic cell, adjusting the working voltage to 20V, the working current to 300mA-500mA, the electrolysis time to 30min, and the pH value of the acidic electrolyzed water is about 4.0.
S2: soaking the frozen duck wings in electrolyte: placing 1000g of unpacked frozen duck wings in an ultrasonic thawing tank, and adding 3000ml of the acidic electrolyzed water to completely immerse the duck wings;
s3: ultrasonic treatment: starting an ultrasonic generator, setting the temperature at 10 ℃ and the ultrasonic power density at 0.2W/cm3And carrying out ultrasound for 3s, and resting for 1min, wherein the total ultrasound time is 30 min.
S4: unfreezing the duck wings for later use: and (4) fishing out the frozen duck wings to thaw, sterilize and deodorize the frozen duck wings for later use.
Example 5
S1: the preparation method of the electrolyte comprises the following steps: using 2% sodium chloride solution as electrolyte, placing 10000ml sodium chloride solution in an electrolytic cell, adjusting the working voltage to 20V, the working current to 300mA-500mA, the electrolysis time to 30min, and the pH value of the acidic electrolyzed water is about 4.0.
S2: soaking the frozen duck wings in electrolyte: placing 1000g of unpacked frozen duck wings in an ultrasonic thawing tank, and adding 3000ml of the acidic electrolyzed water to completely immerse the duck wings;
s3: ultrasonic treatment: starting an ultrasonic generator, setting the temperature at 10 ℃ and the ultrasonic power density at 0.3W/cm3And carrying out ultrasound for 3s, and resting for 1min, wherein the total ultrasound time is 30 min.
S4: unfreezing the duck wings for later use: and (4) fishing out the frozen duck wings to thaw, sterilize and deodorize the frozen duck wings for later use.
Example 6
S1: the preparation method of the electrolyte comprises the following steps: using 2% sodium chloride solution as electrolyte, placing 10000ml sodium chloride solution in an electrolytic cell, adjusting the working voltage to 20V, the working current to 300mA-500mA, the electrolysis time to 30min, and the pH value of the acidic electrolyzed water is about 4.0.
S2: soaking the frozen duck wings in electrolyte: placing 1000g of unpacked frozen duck wings in an ultrasonic thawing tank, and adding 3000ml of the acidic electrolyzed water to completely immerse the duck wings;
s3: ultrasonic treatment: starting an ultrasonic generator, setting the temperature at 10 ℃ and the ultrasonic power density at 0.5W/cm3UltraAnd (5) sounding for 3s, and resting for 1min, wherein the total ultrasonic time is 30 min.
S4: unfreezing the duck wings for later use: and (4) fishing out the frozen duck wings to thaw, sterilize and deodorize the frozen duck wings for later use.
Example 7
This example differs from example 6 in that the thawing time was 20 min.
TABLE 2 influence of different power ultrasonic waves on the survival amount and texture of microorganisms in frozen duck wings in electrolyzed water
The embodiments of the present invention have been described in detail with reference to the above examples, but the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (6)
1. The ultrasonic wave and electrolytic water cooperated thawing, sterilizing and deodorizing method for the frozen duck wings is characterized by comprising the following steps:
step one, preparing electrolyte: putting water or sodium chloride aqueous solution as electrolyte in an electrolytic tank, and adjusting voltage, current and electrolytic time to make the electrolytic water acidic;
step two, soaking the duck wings with the electrolyte: placing the unpacked frozen duck wings in an ultrasonic thawing tank, and adding the acidic electrolyzed water obtained in the step one to completely immerse the duck wings;
step three, ultrasonic treatment: carrying out ultrasonic treatment on the unfrozen duck wings obtained in the step two;
fourthly, unfreezing the duck wings for later use: taking out and unfreezing the duck wings for later use.
2. The ultrasonic wave-assisted electrolyzed water thawing, sterilizing and fishy smell removing method for the frozen duck wings as claimed in claim 1, wherein the mass concentration of the aqueous solution of sodium chloride in the first step is 2% -3%.
3. The ultrasonic wave-assisted electrolytic water thawing, sterilizing and deodorizing method for frozen duck wings as claimed in claim 1, wherein the pH value of the electrolytic water in the first step is 4.0-4.5.
4. The method for thawing, sterilizing and removing the fishy smell of the frozen duck wings by the aid of the ultrasonic waves and the electrolyzed water in cooperation with the method as claimed in claim 1, wherein in the first step, the voltage is adjusted to be 20-30V, the current is 300mA-500mA, and the electrolysis time is 30-50 min.
5. The ultrasonic wave-assisted electrolyzed water thawing, sterilizing and fishy smell removing method for the frozen duck wings as claimed in claim 1, wherein the ratio of the frozen duck wings to the electrolyte in the second step is 1000 g: 3000 mL.
6. The ultrasonic wave-assisted electrolytic water thawing, sterilizing and fishy smell removing method for the frozen duck wings as claimed in claim 1, wherein the specific conditions during the ultrasonic wave treatment in the third step are as follows: starting an ultrasonic generator, setting the temperature at 10-12 deg.C and the ultrasonic power density at 0.4-0.6W/cm3Performing ultrasound for 3s-9s, and resting for 1-3min, wherein the total ultrasound time is 30-50 min.
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| CN112042894A (en) * | 2020-08-07 | 2020-12-08 | 山东鲁海食品有限公司 | Microwave mackerel seafood dumpling processing and non-freezing storage and preservation method |
| CN113678877A (en) * | 2021-08-31 | 2021-11-23 | 东北农业大学 | Method for improving unfreezing quality of aquatic products by using ultrasonic-assisted saline water |
| 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 |
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