CN105747140A - Fresh live fish cooked food processing method and cooked food product - Google Patents
Fresh live fish cooked food processing method and cooked food product Download PDFInfo
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- CN105747140A CN105747140A CN201610292155.6A CN201610292155A CN105747140A CN 105747140 A CN105747140 A CN 105747140A CN 201610292155 A CN201610292155 A CN 201610292155A CN 105747140 A CN105747140 A CN 105747140A
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Abstract
The invention provides a fresh live fish cooked food processing method and a cooked food product. The method comprises the following steps: a slaughtering step: shearing an aorta which is connected with a fish gill and a heart of each live fish in a slaughtering workshop, forming raw fish after blood is completely discharged, and conveying the raw fish to a cleaning workshop; a cleaning step: removing fish scales and internal organs in the cleaning workshop, removing a black film from the inner wall of a fish belly, cleaning the fish, holding fish in bamboo dishes separately, soaking the fish in a mixed solution of rice vinegar and water, subsequently taking out the fish and drying the fish, and conveying the fish to a steaming workshop; a steaming step: placing the processed fish in a steam cabinet in batches, steaming, taking the fish out of an oven, soaking the fish which is taken out from the oven in mountain spring water which is boiled and cooled to 10 to 14 DEG C, taking out the soaked fish, and conveying the soaked to a packaging workshop; a packaging step: placing the steamed and cooled fish into a sterile room in the packaging workshop, drying excessive water, and performing sterile vacuum packaging; a material mixing step: preparing flavour material juice in a material mixing workshop.
Description
Technical field
The present invention relates to fish food processing technique field, be specifically related to a kind of fresh and alive fish prepared food processing method and this cooked food products.
Background technology
Tasty Fish contain abundant protein, vitamin and trace element, and widely known fresh to slaughter the Fish steamed be best practice, and human body can absorb its nutritive value.But the cooked food products of Fish is all based on frying and pickles for a long time, raw material is taken and mostly is chilled ocean fishes, manufacturing process: thawed by fish, clean, pickle, decoct/explode, cool down, pack.
Fish are all to steam as the best cooking since ancient times, best embody the fresh and sweet soft of meat quality of fish, maintain the flesh of fish contain protein, unsaturated fatty acid, calcium, phosphorus, ferrum, vitamin B1, lecithin, it is especially suitable for old people and child eats, and fry make lose the part nutritive value of fish and heat, cholesterol uprises, the fish pickled for a long time can produce nitrite, older and young crowd unsuitable polyphagia, and the fish products after frying makes and pickles is without the original fresh and tender mouthfeel of fish.It is thus desirable to the Fish prepared food that a kind of process steams, the nutritive value health destroyed, edible of fish and the Fish prepared food of delicious flavour can not only be ensured.
In addition, finished product often to be carried out vacuum packaging by the Fish prepared food course of processing, vacuum packaging of the prior art is often all completed by vacuum packing machine, and the reliability of the pay-off of existing vacuum packing machine and transporter is relatively low, main cause is the spot in production process or dust stratification can cause that motor driver stops operating, thus causing that vacuum packing machine cannot reliably operate, this causes prepared food to produce the increase of the reduction of packaging process efficiency, maintenance cost.
In view of this, applicant spy proposes the present invention.
Summary of the invention
It is contemplated that one of technical problem solved at least to a certain extent in correlation technique or whole.
The present invention provides a kind of fresh and alive fish prepared food processing method and this cooked food products.Concrete technical scheme is as follows:
A kind of fresh and alive fish prepared food processing method, comprises the following steps:
Slaughter step: slaughter workshop and cut off by the large artery trunks that the fish gill of every live fish connects heart, blood is put the clean rear raw material fish that formed, and is sent to cleaning workshop；Cleaning step: clean workshop and remove fish scale and the internal organs of raw material fish, and remove the black film of fish belly inwall, fish is cleaned and use bamboo dish contain bulk-breaking afterwards, 9 degree of rice vinegars and clear water are formed mixed solution with the ratio of 1:20, fish is placed in mixed solution and soaks 5 minutes, take out subsequently and dry, and be sent to and steam workshop；Steam step: steam workshop and the fish batch after above-mentioned process is put into the steam box of 110～130 DEG C, steam to 5～6 minutes, close vapour to stagnate after 1 minute and come out of the stove, be immediately placed in after coming out of the stove through boiled and be cooled in the spring water of 10～14 DEG C and soak 2～3 minutes, after taking-up, be sent to packing shop；Packaging step: the fish steaming and cooling down first is put into sterilizing room by packing shop, carries out asepsis vacuum packing after drying excessive moisture；Batching step: taste substance juice prepared by batch plant, the raw material and the proportioning that make taste substance juice are as follows: spring water 5000g, Herba Coriandri 200g, chive 200 weight portion, fresh and alive small shrimp 500 weight portion, monosodium glutamate 25 weight portion, chicken essence 25 weight portion, crystal sugar 300 weight portion, refined salt 400 weight portion, light soy sauce 600 weight portion, vegetable oil or Oleum Arachidis hypogaeae semen 1000 weight portion；The preparation process of taste substance juice is: vegetable oil or Oleum Arachidis hypogaeae semen is heated and puts into chive and Herba Coriandri after 120～130 DEG C, takes out stand-by after to chive and Herba Coriandri to golden yellow；Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, spring water is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, be cooled to 20 DEG C, finished product enters sterilizing room and carries out portion package, every packaged capacity 50g；Finally by 3～6 DEG C of cold storing and fresh-keepings of fish.
An example according to the present invention, asepsis vacuum packing step in described packaging step is completed by vacuum packing machine, this vacuum packing machine includes connecting gear and wrapper, described connecting gear includes conveyer belt, motor and motor driver, and described motor driver includes: housing, pcb board and be arranged on the motor drive ic on pcb board and power device；nullDescribed motor driver also includes dust cleaning system，Described dust cleaning system includes the first dust stratification detecting device、Second dust stratification detecting device、Exhaust outlet and dust blow device，Described dust blow device includes being swept into device of air，The described air inlet place being swept into device of air arranges defecator，The cleaning pipeline connection of the described component installed surface side being swept into device of air and be arranged at pcb board，Described cleaning pipeline is positioned at above described component，And it is provided with self adaptation gas outlet in the position of corresponding heater element，Each described self adaptation gas outlet place arranges multi-disc sector bimetal leaf，Time below deformation temperature，The described multi-disc mutually adjacent composition of sector bimetal leaf is discoid，Thus described self adaptation gas outlet is closed，During higher than deformation temperature, described bimetal leaf bends to described self adaptation gas outlet lateral direction，Described self adaptation gas outlet is opened，And when the temperature of described bimetal leaf is more high，The amplitude that described self adaptation gas outlet is opened is more big；Described first dust stratification detecting device includes the first capacitometer for measuring cell fin capacitance and comparator, described element radiating sheet is made up of multiple fin monomers, electric insulation between multiple fin monomers, electric capacity between fin monomer is detected by described first capacitometer, when comparator judges to measure capacitance less than threshold value electric capacity, start and be swept into device of air, blow out via the self adaptation gas outlet on described cleaning pipeline through filtered air, described component is cleaned；Second dust stratification detecting device described in exhaust outlet includes light-beam generator and at least one mirror surface being arranged on pcb board, this light-beam generator is arranged in described actuator housing internal side wall, rectilinear light beam is transmitted into described mirror surface with fixing angle by light-beam generator, after described mirror surface reflects, light beam is projected onto the photosensitive switch being positioned in actuator housing internal side wall, and photosensitive switch remains on after receiving light beam；When the dust stratification on mirror surface reaches predetermined thickness, photosensitive switch sensing is less than reflection light, then photosensitive switch Guan Bi, startup is swept into device of air automatically；When any one startup in this first dust stratification detecting device and the second dust stratification detecting device is swept into device of air, this is swept into device of air and starts, and after the scheduled time, this is swept into device of air and is automatically switched off.
An example according to the present invention, the packaging bag capacity of described taste substance juice is 50g.
A kind of fresh and alive fish prepared food processing method, comprises the following steps: slaughter step: slaughters workshop and is cut off by the large artery trunks that the fish gill of every live fish connects heart, blood is put the clean rear raw material fish that formed, and is sent to cleaning workshop；Cleaning step: clean workshop and remove fish scale and the internal organs of raw material fish, and remove the black film of fish belly inwall, fish is cleaned and use bamboo dish contain bulk-breaking afterwards, 9 degree of rice vinegars and clear water are formed mixed solution with the ratio of 1:20, fish is placed in mixed solution and soaks 5 minutes, take out subsequently and dry, and be sent to and steam workshop；Steam step: steam workshop and the fish batch after above-mentioned process is put into the steam box of 110～130 DEG C, steam to 5～6 minutes, close vapour to stagnate after 1 minute and come out of the stove, be immediately placed in after coming out of the stove through boiled and be cooled in the spring water of 10～14 DEG C and soak 2～3 minutes, after taking-up, be sent to packing shop；Packaging step: the fish steaming and cooling down first is put into sterilizing room by packing shop, carries out asepsis vacuum packing after drying excessive moisture；Batching step: taste substance juice prepared by batch plant, the raw material and the proportioning that make taste substance juice are as follows: spring water 5000 weight portion, Herba Coriandri 200 weight portion, chive 200 weight portion, fresh and alive small shrimp 500 weight portion, monosodium glutamate 25 weight portion, chicken essence 25 weight portion, crystal sugar 300 weight portion, refined salt 400 weight portion, light soy sauce 600 weight portion, vegetable oil (Oleum Arachidis hypogaeae semen) 1000 weight portion, refer to dry 20 weight portions of day Capsicum tetragonum 200 weight portion, Capsicum tetragonum；The preparation process of taste substance juice is: vegetable oil or Oleum Arachidis hypogaeae semen is heated and puts into chive and Herba Coriandri after 120～130 DEG C, takes out stand-by after to chive and Herba Coriandri to golden yellow；Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, spring water is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, finished product enters sterilizing room and carries out portion package；Afterwards by 3～6 DEG C of cold storing and fresh-keepings of fish.
An example according to the present invention, asepsis vacuum packing step in described packaging step is completed by vacuum packing machine, this vacuum packing machine includes connecting gear and wrapper, described connecting gear includes conveyer belt, motor and motor driver, and described motor driver includes: housing, pcb board and be arranged on the motor drive ic on pcb board and power device；nullDescribed motor driver also includes dust cleaning system，Described dust cleaning system includes the first dust stratification detecting device、Second dust stratification detecting device、Exhaust outlet and dust blow device，Described dust blow device includes being swept into device of air，The described air inlet place being swept into device of air arranges defecator，The cleaning pipeline connection of the described component installed surface side being swept into device of air and be arranged at pcb board，Described cleaning pipeline is positioned at above described component，And it is provided with self adaptation gas outlet in the position of corresponding heater element，Each described self adaptation gas outlet place arranges multi-disc sector bimetal leaf，Time below deformation temperature，The described multi-disc mutually adjacent composition of sector bimetal leaf is discoid，Thus described self adaptation gas outlet is closed，During higher than deformation temperature, described bimetal leaf bends to described self adaptation gas outlet lateral direction，Described self adaptation gas outlet is opened，And when the temperature of described bimetal leaf is more high，The amplitude that described self adaptation gas outlet is opened is more big；Described first dust stratification detecting device includes the first capacitometer for measuring cell fin capacitance and comparator, described element radiating sheet is made up of multiple fin monomers, electric insulation between multiple fin monomers, electric capacity between fin monomer is detected by described first capacitometer, when comparator judges to measure capacitance less than threshold value electric capacity, start and be swept into device of air, blow out via the self adaptation gas outlet on described cleaning pipeline through filtered air, described component is cleaned；Second dust stratification detecting device described in exhaust outlet includes light-beam generator and at least one mirror surface being arranged on pcb board, this light-beam generator is arranged in described actuator housing internal side wall, rectilinear light beam is transmitted into described mirror surface with fixing angle by light-beam generator, after described mirror surface reflects, light beam is projected onto the photosensitive switch being positioned in actuator housing internal side wall, and photosensitive switch remains on after receiving light beam；When the dust stratification on mirror surface reaches predetermined thickness, photosensitive switch sensing is less than reflection light, then photosensitive switch Guan Bi, startup is swept into device of air automatically；When any one startup in this first dust stratification detecting device and the second dust stratification detecting device is swept into device of air, this is swept into device of air and starts, and after the scheduled time, this is swept into device of air and is automatically switched off.
An example according to the present invention, the packaging bag capacity of described taste substance juice is 50g.
Additionally the present invention also provides for a kind of prepared food utilizing above-mentioned fresh and alive fish prepared food processing method to process.
Fresh and alive fish prepared food processing method provided by the invention, keep the nutrition of fish and fresh and sweet soft few difference of healthy and fresh fish of coming out of the stove, and fill up the product not having fresh and alive ripe fish on market, and do not use any preservative, the taste of mud without raw meat, namely instant, can freeze food and also can again heat edible, ensure that the nutritive value of fresh and alive Fish does not run off, fresh-keeping up to 72 hours under the storage condition of 3～6 degree.It is the Fish prepared food that can process a kind of nutritive value health destroyed, edible ensureing fish and delicious flavour.In addition, owing to employing custom-designed vacuum packing machine in the fresh and alive fish prepared food processing method of the present invention, the motor driver of this vacuum packing machine is provided with self-cleaning system, the reliability making vacuum packing machine is greatly improved, maintenance cost is substantially reduced, and the processing method also making the fresh and alive fish prepared food that the application provides is in hgher efficiency compared to prior art.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of the fresh and alive fish prepared food processing method of the embodiment of the present invention one；
Fig. 2 is the structural representation of the embodiment of the present invention five；
Fig. 3 is the structural representation of the circuit part in the embodiment of the present invention five；
Fig. 4 is the partial view to self adaptation gas outlet in embodiment five；
Fig. 5 is the partial view of the element radiating sheet in embodiment five.
Detailed description of the invention
Being described below in detail embodiments of the invention, the example of described embodiment is shown in the drawings, and wherein same or similar label represents same or similar element or has the element of same or like function from start to finish.The embodiment described below with reference to accompanying drawing is illustrative of, it is intended to is used for explaining the present invention, and is not considered as limiting the invention.
Below with reference to the accompanying drawings it is described in detail according to the present invention.
Embodiment one:
As it is shown in figure 1, present embodiments provide a kind of fresh and alive fish prepared food processing method, comprise the following steps
Slaughter step: slaughter workshop and cut off by the large artery trunks that the fish gill of every live fish connects heart, blood is put the clean rear raw material fish that formed, and is sent to cleaning workshop；
Cleaning step: clean workshop and remove fish scale and the internal organs of raw material fish, and remove the black film of fish belly inwall, fish is cleaned and use bamboo dish contain bulk-breaking afterwards, 9 degree of rice vinegars and clear water are formed mixed solution with the ratio of 1:20, fish is placed in mixed solution and soaks 5 minutes, take out subsequently and dry, and be sent to and steam workshop；Through great many of experiments, inventor finds that the rice vinegar solution adopting aforementioned proportion to be made can farthest remove the mud fishy smell of fish compared to prior art, take out and dry too much moisture content after immersion.(9 degree of rice vinegars are the one of rice vinegar, 9 degree of number of degrees referring to vinegar).
Steam step: steam workshop and the fish batch after above-mentioned process is put into the steam box of 110～130 DEG C, steam to 5～6 minutes, close after vapour is stagnated 1 minute and come out of the stove, it is immediately placed in after coming out of the stove through boiled and be cooled in the water of 10～14 DEG C and soak 2～3 minutes (being preferably spring water), be sent to packing shop after taking-up；Inventor finds to adopt said method through great many of experiments, it is possible to keeping making the taste of fish more delicious, meat is more soft, and when particularly selecting spring water, effect is more preferably.
Packaging step: the fish steaming and cooling down first is put into sterilizing room by packing shop, carries out asepsis vacuum packing after drying excessive moisture；
Batching step: taste substance juice prepared by batch plant, the taste demand different in order to adapt to north and south population, applicant provide following taste substance juice component and manufacture method, applicant is found by substantial amounts of test, when north and south local flavor taste substance juice takes following proportioning and manufacturing process, the taste of taste substance juice is best, and the holding time is the longest, is unlikely to deteriorate.
South wind taste: spring water 5000g, Herba Coriandri 200g, chive 200g, fresh and alive small shrimp 500g, monosodium glutamate 25g, chicken essence 25g, crystal sugar 300g, refined salt 400g, light soy sauce 600g, vegetable oil or Oleum Arachidis hypogaeae semen 1000g；Inventor finds through great many of experiments, adopts material taste juice not only balanced in nutrition, the delicious flavour of above proportioning, and is conducive to extending the shelf-life of the flesh of fish.The preparation process of this taste substance juice is: vegetable oil or Oleum Arachidis hypogaeae semen is heated and puts into chive and Herba Coriandri after 120～130 DEG C, takes out stand-by after to chive and Herba Coriandri to golden yellow；Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, water (being preferably spring water) is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, end product enters sterilizing room and carries out portion package；
North wind taste: spring water 5000g, Herba Coriandri 200g, chive 200g, fresh and alive small shrimp 500g, monosodium glutamate 25g, chicken essence 25g, crystal sugar 300g, refined salt 400g, light soy sauce 600g, vegetable oil (Oleum Arachidis hypogaeae semen) 1000g, refer to the dry 20g of a day Capsicum tetragonum 200g, Capsicum tetragonum；The preparation process of taste substance juice is: vegetable oil or Oleum Arachidis hypogaeae semen is heated and puts into chive and Herba Coriandri after 120～130 DEG C, takes out stand-by after to chive and Herba Coriandri to golden yellow；Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, water (being preferably spring water) is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, end product enters sterilizing room and carries out portion package；
Last cryopreservation step: the fish made and taste substance juice are put into the cold storage plant cold storing and fresh-keeping of 3～6 DEG C, the bale capacity of taste substance juice is 50g is best, and taste substance juice packaging and fresh and alive fish is packaged into be integrated and is readily transported and carries.
Fresh and alive fish prepared food processing method provided by the invention in sum, keep the nutrition of fish and fresh and sweet soft few difference of healthy and fresh fish of coming out of the stove, and fill up the product not having fresh and alive ripe fish on market, and do not use any preservative, the taste of mud without raw meat, namely instant, can freeze food and also can again heat edible, ensure that the nutritive value of fresh and alive Fish does not run off, fresh-keeping up to 72 hours under the storage condition of 3～6 degree.It is the Fish prepared food that can process a kind of nutritive value health destroyed, edible ensureing fish and delicious flavour.
Embodiment two
The present embodiment part unlike the embodiments above is in that the raw material of the manufacture method of fish and taste substance juice is different from proportioning, specific as follows:
Live fish is slaughtered, and first the fish gill is connected the large artery trunks of heart cuts off and carries out blood-letting with cutting.
The black film of remove fish scale, open abdomen and remove internal organs, cleaning fish belly inwall and contain harmful substance, clean, bulk-breaking, dry too much moisture content.
The fish containing bulk-breaking with Stainless Steel dish puts into 130～150 DEG C of steam boxes, steams to 6～7 minutes, comes out of the stove immediately.
It is immediately placed in the mountain spring water logging 1～2 minute through being cooled to 10～14 DEG C, purpose after boiled 100 degree after coming out of the stove, makes fish sharply lower the temperature and seal nutrition up for safekeeping, keep fresh and tender mouthfeel.
Enter sterilizing room, dry excessive moisture (being not added with any preservative), asepsis vacuum packing.
Put to 3～6 degree of antistaling cabinets, fresh-keeping up to 72 hours.
Every packaged fish is furnished with a taste substance juice.South wind taste taste substance juice production process
Spring water 5000g, Herba Coriandri 200g, chive 200g, Bulbus Allii Cepae 300g, fresh and alive small shrimp 600g, monosodium glutamate 30g, chicken essence 30g, crystal sugar 400g, refined salt 450g, light soy sauce 500g, vegetable oil (Oleum Arachidis hypogaeae semen) 1200g.
Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, puts into chive and Herba Coriandri, take out stand-by after to chive and Herba Coriandri to golden yellow；Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, water (being preferably spring water) is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, end product enters sterilizing room and carries out portion package；
North wind taste taste substance juice production process
Spring water 5000g, Herba Coriandri 200g, chive 200g, Bulbus Allii Cepae 300g, fresh and alive small shrimp 600g, monosodium glutamate 30g, chicken essence 30g, crystal sugar 400g, refined salt 450g, light soy sauce 500g, vegetable oil (Oleum Arachidis hypogaeae semen) 1200g, refer to the dry 20g of a day Capsicum tetragonum 200g, Capsicum tetragonum.
Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, puts into chive and Herba Coriandri, take out stand-by after to chive and Herba Coriandri to golden yellow；Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, water (being preferably spring water) is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, end product enters sterilizing room and carries out portion package.
Embodiment three
The present embodiment part unlike the embodiments above is in that the raw material of the manufacture method of fish and taste substance juice is different from proportioning, specific as follows:
Live fish is slaughtered, and first the fish gill is connected the large artery trunks of heart cuts off and carries out blood-letting with cutting.
The black film of remove fish scale, open abdomen and remove internal organs, cleaning fish belly inwall and contain harmful substance, clean, soak with the 9 of 1:20 degree rice vinegars and clear water and go for 5 minutes, effect removing mud fishy smell, dries too much moisture content, asepsis vacuum packing.
Raw material fish is put in the spring water maintenance 85～90 DEG C adding 5L in pot, is dipped into 6～7 minutes, picks up.
It is immediately placed in after boiled 100 degree to be cooled to the mountain spring water logging 2～3 minutes of 10～14 degree, purpose after picking up, makes fish sharply lower the temperature and seal nutrition up for safekeeping, keep fresh and tender mouthfeel.
Put to 3～6 degree of antistaling cabinets, fresh-keeping up to 72 hours.
Every packaged fish is furnished with a taste substance juice.
South wind taste taste substance juice production process
Spring water 5000g, Herba Coriandri 200g, chive 200g, fresh and alive small shrimp 500g, monosodium glutamate 25g, chicken essence 25g, crystal sugar 300g, refined salt 400g, light soy sauce 600g, vegetable oil (Oleum Arachidis hypogaeae semen) 1000g.
First put the heating of 100G vegetable oil in pot and put chive, Herba Coriandri stir-fry to golden yellow after 120～130 DEG C, contain stand-by, in pot, put vegetable oil 100G again heat to 120～130 DEG C, fresh and alive small shrimp is fried to golden yellow and adds spring water, add the good chive of monosodium glutamate, chicken essence, crystal sugar and stir-fry, Herba Coriandri.Boil boil 30 minutes add refined salt, light soy sauce, vegetable oil (Oleum Arachidis hypogaeae semen) close fire after stirring, be cooled to 20 DEG C, enter the every packaged 50G of sterilizing room.
North wind taste taste substance juice production process
Spring water 5000g, Herba Coriandri 200g, chive 200g, fresh and alive small shrimp 500g, monosodium glutamate 25g, chicken essence 25g, crystal sugar 300g, refined salt 400g, light soy sauce 600g, vegetable oil (Oleum Arachidis hypogaeae semen) 1000g, refer to the dry 20g of a day Capsicum tetragonum 200G, Capsicum tetragonum.
First put the heating of 100G vegetable oil in pot and put chive, Herba Coriandri after 120～130 DEG C, fry to golden yellow, contain stand-by, in pot, put vegetable oil 100G again heat to 120～130 DEG C, add and refer to that day Capsicum tetragonum is fried 2 minutes, contained stand-by, then in pot, put vegetable oil 100G heating to 120～130 DEG C, fresh and alive small shrimp is fried to golden yellow and adds spring water, add monosodium glutamate, chicken essence, crystal sugar and stir-fry good chive, Herba Coriandri, refer to a day Capsicum tetragonum.Boil boil 30 minutes add refined salt, light soy sauce, vegetable oil close fire after stirring, be cooled to 20 DEG C, enter the every packaged 50G of sterilizing room.
Embodiment four
The present embodiment part unlike the embodiments above is in that the raw material of the manufacture method of fish and taste substance juice is different from proportioning, specific as follows:
Live fish is slaughtered, and first the fish gill is connected the large artery trunks of heart cuts off and carries out blood-letting with cutting.
The black film of remove fish scale, open abdomen and remove internal organs, cleaning fish belly inwall and contain harmful substance, clean, soak with the 9 of 1:20 degree rice vinegars and clear water and go for 5 minutes, effect removing mud fishy smell, dries too much moisture content.
The spring water adding 5L in pot keeps 85～90 DEG C of fishes putting into former bar, is dipped into 7～8 minutes, picks up.
It is immediately placed in after boiled 100 degree to be cooled to the mountain spring water logging 2～3 minutes of 10～14 degree after coming out of the stove, purpose, make fish sharply lower the temperature and seal nutrition up for safekeeping, keep fresh and tender mouthfeel " enter sterilizing room, dry excessive moisture (being not added with any preservative), asepsis vacuum packing.
Put to 3～6 degree of antistaling cabinets, fresh-keeping up to 72 hours.
Every packaged fish is furnished with a taste substance juice.
Spring water 5000g, Herba Coriandri 200g, chive 200g, fresh and alive small shrimp 500g, monosodium glutamate 25g, chicken essence 25g, crystal sugar 300g, refined salt 400g, light soy sauce 600g, vegetable oil (Oleum Arachidis hypogaeae semen) 1000g
First put the heating of 100g vegetable oil in pot and put chive, Herba Coriandri stir-fry to golden yellow after 120～130 DEG C, contain stand-by, in pot, put vegetable oil 100g again heat to 120～130 DEG C, fresh and alive small shrimp is fried to golden yellow and adds spring water, add the good chive of monosodium glutamate, chicken essence, crystal sugar and stir-fry, Herba Coriandri.Boil boil 30 minutes add refined salt, light soy sauce, vegetable oil close fire after stirring, be cooled to 20 DEG C, enter sterilizing room often packaged 50～100g.
North wind taste taste substance juice production process
Spring water 5000g, Herba Coriandri 200g, chive 200g, fresh and alive small shrimp 500g, monosodium glutamate 25g, chicken essence 25g, crystal sugar 300g, refined salt 400g, light soy sauce 600g, vegetable oil (Oleum Arachidis hypogaeae semen) 1000g, refer to the dry 20g of a day Capsicum tetragonum 200g, Capsicum tetragonum.
First put the heating of 100G vegetable oil in pot and put chive, Herba Coriandri after 120～130 DEG C, fry to golden yellow, contain stand-by, in pot, put vegetable oil 100G again heat to 120～130 DEG C, add and refer to that day Capsicum tetragonum is fried 2 minutes, contained stand-by, then in pot, put vegetable oil 100G heating to 120～130 DEG C, fresh and alive small shrimp is fried to golden yellow and adds spring water, add monosodium glutamate, chicken essence, crystal sugar and stir-fry good chive, Herba Coriandri, refer to a day Capsicum tetragonum.Boil boil 30 minutes add refined salt, light soy sauce, vegetable oil close fire after stirring, be cooled to 20 DEG C, enter sterilizing room often packaged 50～100G.
Embodiment five:
Based on above-described embodiment, carry out packing and asepsis vacuum packing in course of conveying is completed by connecting gear and wrapper at fish prepared food, connecting gear includes transmission band, motor, motor driver, motor driver includes: housing, PCB and be arranged on the IC chip in PCB, for instance: inverter, power device etc..
nullMotor driver also includes dust cleaning system，Dust cleaning system includes the first dust stratification detecting device、Second dust stratification detecting device and dust blow device，Dust blow device includes being swept into device of air 11，In the present embodiment，Being swept into device of air can be supply fan or inlet air compressor，The air inlet place being swept into device of air 11 arranges defecator 12，The cleaning pipeline 13 of the component 19 installed surface side being swept into device of air 11 and be arranged at pcb board 2 connects，Clean on pipeline 13 and to be also arranged over multiple self adaptation gas outlet 14 at multiple components 19，Each self adaptation gas outlet 14 place arranges multi-disc bimetal leaf 15，Self adaptation gas outlet 14 is closed by the bimetal leaf 15 at each self adaptation gas outlet 14 place when bimetal leaf 15 is in relatively cold state，Bend to self adaptation gas outlet 14 lateral direction when bimetal leaf 15 is in relatively Warm status，Self adaptation gas outlet 14 is opened，And when the temperature of bimetal leaf 15 is more high time，The amplitude that self adaptation gas outlet 14 is opened is more big；
First dust stratification detecting device includes the first capacitometer for measuring cell fin, element radiating sheet is made up of multiple fin monomers 16, electric insulation between multiple fin monomers 16, first capacitometer is connected with comparator and surveys capacitance to comparator feedback, comparator is also connected with memorizer, Memory Reference capacitance in memorizer, reference capacitance value is the capacitance when element radiating sheet non-accumulation dust between multiple fin monomers 16, when surveying capacitance beyond the threshold value set so that reference capacitance value is as the criterion, it is swept into device of air 11 to start, blow out via the self adaptation gas outlet 14 cleaned on pipeline 13 through filtered air, component 19 is cleaned, dirty air is discharged in actuator housing 11 through exhaust outlet 20.
Second dust stratification detecting device light-beam generator and at least one be arranged between the component 19 on pcb board 2 mirror surface 17 of position, it is internal that light-beam generator is arranged on actuator housing 1, rectilinear light beam is transmitted into mirror surface 17 with fixing angle by light-beam generator, after being reflected minute surface 17 reflection, light beam is projected onto on the photosensitive switch 18 being provided with within actuator housing 1, when photosensitive switch 18 senses less than reflection light, automatically start and be swept into device of air 11.
Owing to self adaptation gas outlet 14 being closed when bimetal leaf 15 is in relatively cold state, bend to self adaptation gas outlet 14 lateral direction when bimetal leaf 15 is in relatively Warm status, self adaptation gas outlet 14 is opened, and when the temperature of bimetal leaf 15 is more high time, the amplitude that self adaptation gas outlet 14 is opened is more big；So that the area of each self adaptation gas outlet 14 is different along with the temperature difference of the element below self adaptation gas outlet 14.Because for the element that temperature is more high, its area of dissipation can be designed to more big, or the surface of radiator portion is more conducive to the exchange of heat, but being exactly more conducive to the structure that heat exchanges also is to cause that air flowing change comparatively acutely or makes air pass through thinner gap, this structure is just more beneficial for generation and the increase of dust stratification, dust accumulated after the identical time is more many, just clears up by more air mass flow when cleaning.
When fin accumulation dust is more time, gap between fin can reduce, and fin is made as a whole electric capacity and can be diminished, so when electric capacity is varied down to certain value time, may mean that dust has run up to certain stage, so needing cleaning dust.
When pcb board 2 and component 19 dust stratification are more time, dust stratification on mirror surface 17 is also more, when dust stratification is more time, dust can produce obvious diffuse-reflectance effect, weaken the direct reflection effect of mirror surface 17 greatly, can cause that photosensitive switch 18 cannot receive the light intensity of sufficient intensity to be triggered.The automatic monitoring for element surface dust stratification degree is also achieved, thus improving that element surface dust stratification is more significantly and the short circuit that causes or heat radiation is smooth and the element burnout problems that causes by another mode.
By arranging capacitance detecting and light detection two ways, it is possible to backup each other, to guarantee that when dust runs up to certain stage time dust cleaning system can system, the dust of removing element surface covering in time.
Particularly, light-beam generator is laser generator 24.
Laser generator 24 directionality is good, the light after direct reflection will not occur significantly to disperse, but when some surface attachment after dust, particularly dust accumulation more after, it will there is obvious diffuse-reflectance.Thus when improve dust and free from dust or time dust is many and dust is few, the discrimination of the light intensity that photosensitive switch 18 is able to receive that, improve the reliability for light-intensity test, reduce the probability of error starting.
Particularly, fin monomer 16 is arranged on an insulating thermal conductor 23, and between each fin monomer 16, the bearing of trend along diffusion sheet is split.
Insulating thermal conductor 23 can be attachment insulating barrier on metal material, when significantly reducing heat conductivility so that each fin monomer 16 mutually insulated, so that constituting electric capacity between each monomer of fin.By making each fin split along bearing of trend, can independently constitute electric capacity between each fin monomer 16, it is simple to wiring.
Particularly, the quantity at the bimetal leaf 15 at each self adaptation gas outlet 14 place is 6.Bimetal leaf 15 includes active layers and passive layer, and active layers is manganin manganin alloy, and the material of passive layer is mainly dilval.
When the quantity of bimetal leaf 15 is 6 time, lateral restriction tension force in each bimetal leaf 15 is less, can so that bimetal leaf 15 form bigger flexural deformation, the quantity of sheet metal is abundant, it is not necessary to be further added by the quantity of sheet metal to reduce the reliability of system.
Bimetal leaf 15 adopts monel as active layers, and its deformation quantity is relatively big, thus obtaining obvious opening effect.
Particularly, the lower limit of threshold value is 0.9 times of reference capacitance value.
When 0.9 times that capacitance is reference capacitance value time, the dust on electric elements is more, if cleared up not in time, it will cause that element radiating is not smooth, thus reducing the serviceability of detecting device.
It is as follows that the dust of the present embodiment cleans operating principle:
Time between component or fin, upper dust stratification is more, actual range between fin monomer can decline, the air of the non-conductor as electricity between metal fin, also the space shared by partial air is had replaced by dust, so the electric capacity between fin monomer can decline step by step along with the accumulation of dust.When the low lower limit to threshold value of capacitance, start and be swept into device of air.
Except this detection mode, it is also provided with the mode of light detection, when dust accumulate on mirror surface more in, the reflectance of direct reflection can be reduced, reduce the intensity of illumination that photosensitive switch can receive, photosensitive switch sensing is less than reflection light, then photosensitive switch Guan Bi, startup is swept into device of air automatically.
It is swept into after device of air starts and absorbs filtered cleaned air from the external world, send into and clean in pipeline.Owing to the bimetal leaf at self adaptation gas outlet place is as variations in temperature and progressively changes shape, so self adaptation gas outlet now is opened, and, self adaptation gas outlet above hotter element is opened bigger, self adaptation gas outlet above slightly colder element is opened less, can so that the flow of cleaned air can be different according to the different temperatures of element distribution, to improve the utilization ratio of cleaned air.Can allow be swept into after device of air first blows the very first time and be automatically switched off, for instance the very first time can be half a minute.Then second time that waited allows the ash fall being suspended in actuator housing inner space, because while the dust of component surface is blown afloat by giving vent to anger of self adaptation gas outlet, and air is constantly supplemented to actuator housing inner space, from main trend, the air being mixed with dust can be discharged from exhaust outlet, but cannot guarantee that after some time, the air being mixed with dust will all be discharged from actuator housing inner space.So after blowing over a period of time, the air in space in drive shell body, in fact still for being mixed with the air of a small amount of dust, so needing to wait for a period of time, allow dust in air settle.Such as the second time can be 3 minutes or 2 minutes.After ash fall in drive shell body, then detect electric capacity, if remaining lower than threshold value, then continue to clean, if the need arises then so repeatedly, so that the dust on element and circuit board is cleaned up.
Certainly, fin monomer 16 can also be arranged on an insulating thermal conductor 23, along circular dividing between each fin monomer 16.
Insulating thermal conductor 23 can be attachment insulating barrier on metal material, when significantly reducing heat conductivility so that each fin monomer 16 mutually insulated, so that constituting electric capacity between each fin monomer 16 of fin.
It is, of course, also possible to be set to light-beam generator include LED 21 and concave mirror 22, light is projected on concave mirror 22 by LED 21, and sends directional light after being reflected by concave mirror 22.LED etc. 21, as a kind of widely used light source, are reflected by concave mirror 22, still can obtain the good directional light of quality.
Having the motor driver of self-cleaning system by above-mentioned use in the above-mentioned methods, make the reliability of vacuum packing machine be greatly improved, maintenance cost is substantially reduced, and the processing method also making the fresh and alive fish prepared food that the application provides is in hgher efficiency compared to prior art.
It should be noted that in the description of the present embodiment, term " first ", " second " " the 3rd " only for descriptive purposes, and it is not intended that instruction or hint relative importance or the implicit quantity indicating indicated technical characteristic.Thus, define " first ", the feature of " second " " the 3rd " can express or implicitly include one or more these features.In describing the invention, " multiple " are meant that two or more, unless otherwise expressly limited specifically.
In the description of this specification, specific features, structure, material or feature that the description of reference term " embodiment ", " some embodiments ", " example ", " concrete example " or " some examples " etc. means in conjunction with this embodiment or example describe are contained at least one embodiment or the example of the present invention.In this manual, the schematic representation of above-mentioned term is necessarily directed to identical embodiment or example.And, the specific features of description, structure, material or feature can combine in one or more embodiments in office or example in an appropriate manner.Additionally, when not conflicting, the feature of the different embodiments described in this specification or example and different embodiment or example can be carried out combining and combining by those skilled in the art.
Although above it has been shown and described that embodiments of the invention, it is understandable that, above-described embodiment is illustrative of, it is impossible to be interpreted as limitation of the present invention, and above-described embodiment can be changed, revises, replace and modification by those of ordinary skill in the art within the scope of the invention.
Claims (8)
1. the production method of a fish product, it is characterised in that comprise the steps:
Step one: slaughter workshop and remove fish scale and the internal organs of live fish, form raw material fish after cleaning stand-by；
Step 2: utilize conveyer belt that raw material fish is sent to job shop, is cooked raw material fish batch by steam boiler, and the fish after cooking is down to room temperature by recycling fan；
Step 3: by the ripe fish vacuum packaging after above-mentioned processing.
2. a fresh and alive fish prepared food processing method, it is characterised in that comprise the following steps:
Slaughter step: slaughter workshop and cut off by the large artery trunks that the fish gill of every live fish connects heart, blood is put the clean rear raw material fish that formed, and is sent to cleaning workshop；
Cleaning step: clean workshop and remove fish scale and the internal organs of raw material fish, and remove the black film of fish belly inwall, fish is cleaned and use bamboo dish contain bulk-breaking afterwards, 9 degree of rice vinegars and clear water are formed mixed solution with the ratio of 1:20, fish is placed in mixed solution and soaks 5 minutes, take out subsequently and dry, and be sent to and steam workshop；
Steam step: steam workshop and the fish batch after above-mentioned process is put into the steam box of 110～130 DEG C, steam to 5～6 minutes, close vapour to stagnate after 1 minute and come out of the stove, be immediately placed in after coming out of the stove through boiled and be cooled in the water of 10～14 DEG C and soak 2～3 minutes, after taking-up, be sent to packing shop；
Packaging step: the fish steaming and cooling down first is put into sterilizing room by packing shop, carries out asepsis vacuum packing after drying excessive moisture；
Batching step: taste substance juice prepared by batch plant, the raw material and the proportioning that make taste substance juice are as follows:
Spring water 5000 weight portion, Herba Coriandri 200 weight portion, chive 200 weight portion, fresh and alive small shrimp 500 weight portion, monosodium glutamate 25 weight portion, chicken essence 25 weight portion, crystal sugar 300 weight portion, refined salt 400 weight portion, light soy sauce 600 weight portion, vegetable oil or Oleum Arachidis hypogaeae semen 1000 weight portion；
The preparation process of taste substance juice is:
Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C and puts into chive and Herba Coriandri, chive and Herba Coriandri and take out stand-by to golden yellow；
Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, water is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, end product enters sterilizing room and carries out portion package；
The fish made is carried out 3～6 DEG C of cold storing and fresh-keepings.
3. fresh and alive fish prepared food processing method according to claim 2, it is characterized in that, asepsis vacuum packing step in described packaging step is completed by vacuum packing machine, this vacuum packing machine includes connecting gear and wrapper, described connecting gear includes conveyer belt, motor and motor driver, and described motor driver includes: housing, pcb board and be arranged on the motor drive ic on pcb board and power device；
nullDescribed motor driver also includes dust cleaning system，Described dust cleaning system includes the first dust stratification detecting device、Second dust stratification detecting device、Exhaust outlet and dust blow device，Described dust blow device includes being swept into device of air，The described air inlet place being swept into device of air arranges defecator，The cleaning pipeline connection of the described component installed surface side being swept into device of air and be arranged at pcb board，Described cleaning pipeline is positioned at above described component，And it is provided with self adaptation gas outlet in the position of corresponding heater element，Each described self adaptation gas outlet place arranges multi-disc sector bimetal leaf，Time below deformation temperature，The described multi-disc mutually adjacent composition of sector bimetal leaf is discoid，Thus described self adaptation gas outlet is closed，During higher than deformation temperature, described bimetal leaf bends to described self adaptation gas outlet lateral direction，Described self adaptation gas outlet is opened，And when the temperature of described bimetal leaf is more high，The amplitude that described self adaptation gas outlet is opened is more big；
Described first dust stratification detecting device includes the first capacitometer for measuring cell fin capacitance and comparator, described element radiating sheet is made up of multiple fin monomers, electric insulation between multiple fin monomers, electric capacity between fin monomer is detected by described first capacitometer, when comparator judges to measure capacitance less than threshold value electric capacity, start and be swept into device of air, blow out via the self adaptation gas outlet on described cleaning pipeline through filtered air, described component is cleaned；
Second dust stratification detecting device described in exhaust outlet includes light-beam generator and at least one mirror surface being arranged on pcb board, this light-beam generator is arranged in described actuator housing internal side wall, rectilinear light beam is transmitted into described mirror surface with fixing angle by light-beam generator, after described mirror surface reflects, light beam is projected onto the photosensitive switch being positioned in actuator housing internal side wall, and photosensitive switch remains on after receiving light beam；When the dust stratification on mirror surface reaches predetermined thickness, photosensitive switch sensing is less than reflection light, then photosensitive switch Guan Bi, startup is swept into device of air automatically；When any one startup in this first dust stratification detecting device and the second dust stratification detecting device is swept into device of air, this is swept into device of air and starts, and after the scheduled time, this is swept into device of air and is automatically switched off.
4. fresh and alive fish prepared food processing method according to claim 3, it is characterised in that the packaging bag capacity of described taste substance juice is 50g.
5. a fresh and alive fish prepared food processing method, it is characterised in that comprise the following steps:
Slaughter step: slaughter workshop and cut off by the large artery trunks that the fish gill of every live fish connects heart, blood is put the clean rear raw material fish that formed, and is sent to cleaning workshop；
Cleaning step: clean workshop and remove fish scale and the internal organs of raw material fish, and remove the black film of fish belly inwall, fish is cleaned and use bamboo dish contain bulk-breaking afterwards, 9 degree of rice vinegars and clear water are formed mixed solution with the ratio of 1:20, fish is placed in mixed solution and soaks 5 minutes, take out subsequently and dry, and be sent to and steam workshop；
Steam step: steam workshop and the fish batch after above-mentioned process is put into the steam box of 110～130 DEG C, steam to 5～6 minutes, close vapour to stagnate after 1 minute and come out of the stove, be immediately placed in after coming out of the stove through boiled and be cooled in the water of 10～14 DEG C and soak 2～3 minutes, after taking-up, be sent to packing shop；
Packaging step: the fish steaming and cooling down first is put into sterilizing room by packing shop, carries out asepsis vacuum packing after drying excessive moisture；
Batching step: taste substance juice prepared by batch plant, the raw material and the proportioning that make taste substance juice are as follows:
Spring water 5000 weight portion, Herba Coriandri 200 weight portion, chive 200 weight portion, fresh and alive small shrimp 500 weight portion, monosodium glutamate 25 weight portion, chicken essence 25 weight portion, crystal sugar 300 weight portion, refined salt 400 weight portion, light soy sauce 600 weight portion, vegetable oil (Oleum Arachidis hypogaeae semen) 1000 weight portion, refer to dry 20 weight portions of day Capsicum tetragonum 200 weight portion, Capsicum tetragonum；
The preparation process of taste substance juice is:
Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C and puts into chive and Herba Coriandri, chive and Herba Coriandri and take out stand-by to golden yellow；
Vegetable oil or Oleum Arachidis hypogaeae semen are heated after 120～130 DEG C, put into the fresh and alive small shrimp of above-mentioned number, water is added to golden yellow, it is subsequently added the good chive of the monosodium glutamate of above-mentioned number, chicken essence, crystal sugar and stir-fry and Herba Coriandri, boil to boil 30 minutes and add the refined salt of above-mentioned number, light soy sauce, and stir, it being cooled to 20 DEG C, end product enters sterilizing room and carries out portioning.
The fish made is carried out 3～6 DEG C of cold storing and fresh-keepings.
6. fresh and alive fish prepared food processing method according to claim 5, it is characterized in that, asepsis vacuum packing step in described packaging step is completed by vacuum packing machine, this vacuum packing machine includes connecting gear and wrapper, described connecting gear includes conveyer belt, motor and motor driver, and described motor driver includes: housing, pcb board and be arranged on the motor drive ic on pcb board and power device；
nullDescribed motor driver also includes dust cleaning system，Described dust cleaning system includes the first dust stratification detecting device、Second dust stratification detecting device、Exhaust outlet and dust blow device，Described dust blow device includes being swept into device of air，The described air inlet place being swept into device of air arranges defecator，The cleaning pipeline connection of the described component installed surface side being swept into device of air and be arranged at pcb board，Described cleaning pipeline is positioned at above described component，And it is provided with self adaptation gas outlet in the position of corresponding heater element，Each described self adaptation gas outlet place arranges multi-disc sector bimetal leaf，Time below deformation temperature，The described multi-disc mutually adjacent composition of sector bimetal leaf is discoid，Thus described self adaptation gas outlet is closed，During higher than deformation temperature, described bimetal leaf bends to described self adaptation gas outlet lateral direction，Described self adaptation gas outlet is opened，And when the temperature of described bimetal leaf is more high，The amplitude that described self adaptation gas outlet is opened is more big；
Described first dust stratification detecting device includes the first capacitometer for measuring cell fin capacitance and comparator, described element radiating sheet is made up of multiple fin monomers, electric insulation between multiple fin monomers, electric capacity between fin monomer is detected by described first capacitometer, when comparator judges to measure capacitance less than threshold value electric capacity, start and be swept into device of air, blow out via the self adaptation gas outlet on described cleaning pipeline through filtered air, described component is cleaned；
Second dust stratification detecting device described in exhaust outlet includes light-beam generator and at least one mirror surface being arranged on pcb board, this light-beam generator is arranged in described actuator housing internal side wall, rectilinear light beam is transmitted into described mirror surface with fixing angle by light-beam generator, after described mirror surface reflects, light beam is projected onto the photosensitive switch being positioned in actuator housing internal side wall, and photosensitive switch remains on after receiving light beam；When the dust stratification on mirror surface reaches predetermined thickness, photosensitive switch sensing is less than reflection light, then photosensitive switch Guan Bi, startup is swept into device of air automatically；When any one startup in this first dust stratification detecting device and the second dust stratification detecting device is swept into device of air, this is swept into device of air and starts, and after the scheduled time, this is swept into device of air and is automatically switched off.
7. fresh and alive fish prepared food processing method according to claim 6, it is characterised in that the packaging bag capacity of described taste substance juice is 50g.
8. the prepared food that application fresh and alive fish prepared food processing method as described in any one in claim 2-7 processes.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104545699A (en) * | 2013-10-21 | 2015-04-29 | Lg电子株式会社 | Robot cleaner and method for sensing dust |
| CN204330623U (en) * | 2014-07-30 | 2015-05-13 | 广东美的制冷设备有限公司 | The dust-full pick-up unit of screen pack of air conditioner and the cleaning systems of air conditioner |
| CN104886652A (en) * | 2015-06-08 | 2015-09-09 | 扬州大学 | Process for steaming fresh living fish |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104545699A (en) * | 2013-10-21 | 2015-04-29 | Lg电子株式会社 | Robot cleaner and method for sensing dust |
| CN204330623U (en) * | 2014-07-30 | 2015-05-13 | 广东美的制冷设备有限公司 | The dust-full pick-up unit of screen pack of air conditioner and the cleaning systems of air conditioner |
| CN104886652A (en) * | 2015-06-08 | 2015-09-09 | 扬州大学 | Process for steaming fresh living fish |
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