CN110692694A - Cleaning treatment method in eel processing - Google Patents
Cleaning treatment method in eel processing Download PDFInfo
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- CN110692694A CN110692694A CN201910988741.8A CN201910988741A CN110692694A CN 110692694 A CN110692694 A CN 110692694A CN 201910988741 A CN201910988741 A CN 201910988741A CN 110692694 A CN110692694 A CN 110692694A
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Abstract
A cleaning treatment method in eel processing is characterized by comprising the following steps: cutting and killing eel to remove head and open back; removing main bones; removing internal organs; removing thin bones of the anterior segment of the back; pulling out the dorsal fins; washing to remove residual impurities and blood stains; removing earfin after the surface of the eel skin is roasted; roasting the eel meat; boiling eel, removing gill bone, and cleaning to obtain eel with edible meat. The inedible parts are removed through a plurality of process points in the process link, more efficient and scientific treatment is realized, the meat quality integrity can be guaranteed, the inedible parts can be completely removed, the product quality can be improved, and the eating experience of consumers on eel food is improved.
Description
Technical Field
The invention relates to eel/white eel processing, in particular to a cleaning treatment method in eel processing.
Background
Eel is processed into food and is increasingly popular with consumers. The eel is prepared into quick-frozen food or frozen food without adding seasonings through a processing technology, and can be eaten by simply steaming, boiling and the like after opening a bag, and adding or not adding seasonings according to the taste preference of an eater.
In specific processing, the eel needs to be cut, killed, cleaned and the like, the non-edible/non-edible parts are removed, and then the product is obtained by baking, steaming, freezing and the like. The existing cleaning treatment process at least has the following problems:
1. the fine bones are not removed in the dissecting and killing process, so that the edible taste and the edible convenience are greatly influenced;
2. inedible parts are all finished in the killing and cleaning stage, so that the whole process efficiency is not improved, and the whole meat integrity and processing quality are influenced;
3. the ear fins are not removed in part of processes or cannot be removed in a more effective mode, if the ear fins are not removed, the eating experience degree is greatly influenced, if the existing mode is adopted, the operation difficulty is high, the overall efficiency of the process is influenced, and the meat quality is damaged and lost inevitably.
Disclosure of Invention
The invention mainly aims at the defects of the prior art, provides a cleaning treatment method in eel processing, removes inedible parts, runs through a plurality of process points in a process link, realizes more efficient and more scientific treatment, can ensure the integrity of meat quality, can improve the product quality, and can improve the eating experience of consumers on eel food.
In order to achieve the above object, the present invention employs the following techniques:
a cleaning treatment method in eel processing is characterized by comprising the following steps:
cutting and killing eel to remove head and open back;
removing main bones;
removing internal organs;
removing thin bones of the anterior segment of the back;
pulling out the dorsal fins;
washing to remove residual impurities and blood stains;
removing earfin after the surface of the eel skin is roasted;
roasting the eel meat;
boiling eel, removing gill bone, and cleaning to obtain eel with edible meat.
Furthermore, the eel which cuts and kills the head is the eel in a dormant/coma state, fresh eel is enabled to be in the dormant/coma state by ice water at the temperature of 0 ~ 5 ℃, and before ice sickness, the fresh eel is temporarily raised in water for more than 24 hours, so that impurities and peculiar smell in the body are discharged.
Furthermore, when the eel skin surface is roasted, the eel skin surface faces to the flame direction, the roasting time is based on the fact that the skin surface is not scorched, and after the skin roasting is finished, the ear fins are naturally erected.
Furthermore, the cooking temperature is 80 ~ 95 deg.C, and the time is limited to eel cooked degree.
The invention has the beneficial effects that:
1. compared with the prior art, the method has the advantages that the mode of removing impurities is itemized and runs through a plurality of process links of eel processing, and not all impurities are removed when killing and washing are carried out at the beginning, so that complete removal of inedible parts including thin bones, dorsal fins, ear fins and gill bones is realized, the experience and convenience of final eel food when consumers eat the eel food are improved, the process efficiency is improved, and especially, the removal of the ear fins and the gill bones is faster than that of the traditional method and the effect is excellent.
2. If the ear fins and the gill bones are removed in the early stage, the ear fins are relatively attached, so that the removing process is troublesome, labor-consuming and time-consuming, the meat integrity of the eel can be damaged/destroyed, and if the ear fins and the gill bones are not removed, the risk that the taste is influenced and the eel is clamped by bones in the eating process of later-stage consumers can be caused; the method overcomes the problems, removes the ear fins after skin roasting and before meat roasting, creatively selects the removal time, the hardness of the meat is not too hard and too soft, and the ear fins are erected at the moment, so that the removal is very convenient, and the meat body is not influenced; after the fish is cooked, the gill bone is removed, or the gill bone removal is carried out after the fish is cooked, so that the meat quality is slightly softened from the hardness after the roasting, the gill bone is conveniently and completely removed, and the integrity of the fish body cannot be damaged.
3. The adoption is cut open and is killed device and washing unit and accomplish respectively and cut open and kill and remove the head and wash, is fit for the requirement of batch, industrialization more, reduces the cost of labor. Specifically, the whole cutting and killing process has strong continuity and high efficiency when batch operation is realized. Therefore, when the operation is started manually, the eel directly confronted by the operator is the eel with the head removed. In a larger number of batch operations, the head is removed by adopting the method, so that the efficiency of removing the head by cutting and killing is greatly improved, and the manual operation intensity and the manual quantity are greatly reduced; specifically, the washing process, operating personnel only need wait to wash hanging in proper order of eel and establish, then can wait in washing unit one side, wash the eel propelling movement back of completion, take.
4. The invention simultaneously considers the process efficiency, combines the quality of the final product and the problem of actual eating of consumers, partially links batch operation, reduces the manual quantity and intensity, carries out cleaning treatment in the industrial production of eel processed food, and provides a more scientific and efficient method.
Drawings
FIG. 1 is a process flow diagram of an embodiment of the present application.
Fig. 2 is a first structural diagram of a cutting and killing device adopted in the second embodiment of the present application.
Fig. 3 is a second structural diagram of a cutting and killing device adopted in the second embodiment of the present application.
Fig. 4 is a first structural diagram of a flushing device adopted in the third embodiment of the present application.
Fig. 5 is a second structural view of a flushing device used in the third embodiment of the present application.
Detailed Description
The technical means of the present invention will be described in detail below with reference to examples.
A batch of eels with good health status and equivalent body size are temporarily cultured in water for more than 24h to discharge impurities such as baits and peculiar smell in the bodies of the eels, and before the operation, the eels are in a dormant/coma state after being stunned by ice water at the temperature of 0 ~ 5 ℃.
In order to improve the high efficiency and the high removal effect of the batch operation of the application, 10 eels are respectively adopted for the following examples to perform experiments, the consumed time is roughly counted by one person operation in each link, and the finally obtained meat quality part integrality of the fish body is compared.
Example one
And (3) manually cutting and killing the heads and the backs of the 10 eel fishes in the dormant/coma state.
The main bones and the internal organs are removed artificially.
Thin bones of the anterior segment of the back are manually removed.
The dorsal fins were pulled manually.
And residual impurities and blood stains are removed by manual flushing.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 120 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 5 min.
After the skin surface is roasted, the earfins are erected, and the earfins are conveniently removed manually by using scissors.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 180 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 1 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 80 ℃, and the time is limited by the eel eating maturity;
after the cooking is finished, the meat becomes soft, and the gill bone is removed by manual operation conveniently to obtain the eel only with edible meat.
Example two
10 eels were prepared in a dormant/coma state.
The cutting and killing head is automatically killed by a cutting and killing device shown in figure 2 ~ 3, the cutting and killing device mainly comprises a blanking channel, an inclined conveying channel 10 connected with the blanking channel, an operating platform connected with the inclined conveying channel 10, a thorn conveying wheel 20 arranged on the operating platform and the like, wherein the thorn conveying wheel 20 is arranged at the tail end of the inclined conveying channel 10, a lifting cutting and killing plate 30 is arranged in the front of the thorn conveying wheel 20, the cutting and killing plate 30 is driven to lift by a cutting and killing plate cylinder 34 arranged on a vertical frame at the bottom of the operating platform, the cutting and killing plate cylinder 34 is connected with a vertical rod at the bottom of the cutting and killing plate 30 through a connecting rod penetrating through a vertical groove of the vertical frame so as to drive the cutting and killing plate 30 to lift, the cutting and killing plate 30 to descend, the lowest height of the cutting and killing plate 30 is set to be flush with the top of an inclined discharging plate 70 fixed on the operating platform so as to facilitate feeding, a push plate 36 is arranged on the top of the inclined discharging plate 70 and spaced from the lifting space of the cutting and killing plate 30 on the opposite side of the inclined discharging plate 70, a front face of the cutting and killing plate 30 is provided with a push plate 36 driven by a push cylinder 35 fixed on the operating platform so as to facilitate front and back push plate 30 and back moving of the tail end of the cutting and killing plate 30 and tail end of the tail killing plate 30, and tail end of the.
The detailed steps for finishing the cutting and killing of the head based on the device are described as follows:
1) the 10 eels are integrally placed into a blanking channel of the dissecting and killing device, as shown in figure 2, the blanking channel is a vertical channel provided with a pneumatic gate 12, the vertical channel is communicated with an inclined conveying channel 10, and the pneumatic gate 12 controls the fish placing.
2) Eel waiting to be dissected and killed to remove the head is intermittently placed to the inclined conveying channel 10 through the pneumatic gate 12, the eel heads face downwards, the eel heads sequentially and singly pass through the collimation limiting baffle 11 and slide to the bottom end of the inclined conveying channel 10, and the bottom end is arranged to be a small section of straight section, so that queuing can be formed conveniently. The tail end of the inclined conveying channel 10 is provided with a thorn conveying wheel 20, the thorn conveying wheel 20 is driven by a motor, and the thorn conveying wheel 20 is positioned between the tail end of the inclined conveying channel 10 and the killing plate 30 and used for receiving and conveying eels.
3) The foremost/foremost eel at the bottom/end of the inclined conveying channel 10 is delivered to the decapitating plate 30 by the thorn conveying wheel 20 until the head of the eel is advanced above the decapitating channel 60 and is limited by the limit plate 61 at the opening of the decapitating channel 60. And other eels are continuously queued to the straight section of the inclined conveying channel 10 under the subsequent feeding action.
4) Beginning to perform killing:
first, the left and right pressing cylinders 32 are actuated to move the holding plates 31 toward the center along the rails 33 until the distance between the holding plates 31 on both sides is reduced to allow the eel on the cutting plate 30 to be stably held.
Next, the lifting cylinder 40 is started, the top frame 41 descends, the pressing plate 42 connected with the bottom of the top frame 41 through the spring 43 is pressed down to the eel in advance, a certain pressing state is kept, the top frame continues to descend, the cutter body 50 fixedly connected with the top frame 41 is pressed down to the cutting groove, the eel head is cut off, and the cut eel head is directly discharged from the head removing channel 60. Specifically, in the dissecting and killing device, the pressing plate 42 connected with the bottom of the top frame 41 through the spring 43 is used for limiting the position of the spring 43 in a cylinder with an upper end open and fixed on the top surface of the pressing plate 42, and the top end of the spring 43 is connected with a vertical column fixed at the bottom of the top frame 41 to form an elastic pressing mechanism, so that the situation that the meat quality of eels is damaged by overpressure caused by continuous pressing of the follow-up cutter body 50 is avoided.
Immediately after the plate-cutting cylinder 34 is started, the cutting plate 30 is moved to a position flush with the top end of the inclined discharge plate 70 by the piston rod of the plate-cutting cylinder 34. And starting the pushing cylinder 35, pushing the eels on the cutting and killing plate 30 to the inclined discharging plate 70 through the pushing plate 36, and carrying out a back opening process on the headless eels by the inclined discharging plate 70, and simultaneously finishing the cutting and killing of the heads and the separation operation of the fish bodies and the fish heads.
Then the related air cylinder is returned, and a second eel is conveyed to the killing plate 30 by the thorn conveying wheel 20 for killing operation. The whole cutting and killing process has strong continuity and high efficiency when realizing batch operation. Therefore, when the operation is started manually, the eel directly confronted by the operator is the eel with the head removed. In the batched operation of greater quantity, adopt this mode to remove the head, will greatly improve and cut open and kill the efficiency of removing the head, greatly reduce manual work intensity and artifical quantity.
The headless eel is received, manually opened, then main bones and internal organs are removed, thin bones of the front section of the back are further removed, and the dorsal fin is pulled away.
And residual impurities and blood stains are removed by manual flushing.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 150 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 2 min.
After the skin surface is roasted, the earfins are erected, and the earfins are conveniently removed manually by using scissors.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 140 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 3 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 85 ℃, and the time is limited by the eel eating maturity;
after the cooking is finished, the meat becomes soft, and the gill bone is removed by manual operation conveniently to obtain the eel only with edible meat.
EXAMPLE III
And (3) manually cutting and killing the heads and the backs of the 10 eel fishes in the dormant/coma state.
The main bones and the internal organs are removed artificially.
Thin bones of the anterior segment of the back are manually removed.
The dorsal fins were pulled manually.
The eel is washed by the washing device shown in fig. 4 ~ 5 to remove residual impurities and blood stains.
The flushing device mainly comprises: the eel washing machine comprises a hanging rod 100, an inclined strut 201, a pushing mechanism, a flushing pipe 300 and a mechanism, wherein the hanging rod 100 is arranged on an operating platform and used for hanging eels to be washed, the inclined strut 201 is used for supporting the hung eels, the pushing mechanism is used for further supporting the eels of the supporting device, the flushing pipe 300 is used for flushing the eels, and the mechanism is used for taking down the flushed eels. Specifically, the inclined struts 201 are arrayed on one side of the cross bar 200 facing the hanging rod 100, the cross bar 200 is symmetrically arranged on two sides of the hanging rod 100 and is lower than the hanging rod 100, and the cross bar 200 is supported by a plurality of supporting cylinders 202 and driven to lift. The supporting cylinders 202 on the same side are all arranged on a cylinder support 203, the cylinder support 203 is in threaded fit with a screw 204 located in the travelling groove and limited by the travelling groove, and the screw 204 is driven to rotate by a propelling motor 205 arranged on the operating platform so as to realize propelling or withdrawing of the cylinder support 203. The operating platform is provided with a span frame 400, a material taking pushing cylinder 401 is arranged on the span frame 400 above the span frame 100, a material taking pushing groove 402 opposite to the hanging rod 100 is formed in the span frame 400 along the length direction, a pushing rod 403 connected with the end of a pushing rod of the material taking pushing cylinder 401 is arranged in the material taking pushing groove 402 in a sliding mode, an eel pushing piece 404 used for hanging the hanging rod 100 is integrally formed at the bottom of the pushing rod 403, in order to adapt to the posture/state of the hanging piece 100 and the eel during washing, the end face shape of the pushing piece 404 is set to be a fork shape matched with the shape of the eel propped up and propped open in a washing state, as shown in fig. 5, so that the eel pulled on the hanging rod 100 and the inclined support column 201 can be smoothly pushed out by the pushing piece 404 when the washed eel is taken off from the hanging rod 100.
Based on this washing unit, operating personnel only need wait to wash hanging in proper order of eel and establish, then can wait in peg 100 one side, wash the eel propelling movement back of accomplishing, take. The detailed steps of the washing are as follows:
1) a plurality of eels are sequentially hung on the hanging rod 100, the length direction of the eels is perpendicular to the hanging rod 100, the meat faces downwards, and the area of each eel on the two sides of the hanging rod 100 is equal.
2) The supporting cylinder 202 is started to lift the cross bars 200 at the two sides of the hanging rod 100, the cross bars 200 support the eels at the two sides of the hanging rod 100 by the inclined struts 201 arrayed towards one side of the hanging rod 100, and the supporting height is lower than that of the hanging rod 100.
3) The pushing motor 205 is started, the screw rod 204 is rotated to push the air cylinder bracket 203 which is in threaded fit with the screw rod 204 to move outwards, so that the inclined strut 201 moves outwards to prop open the eel, and the propping degree is based on that the inclined strut 201 always keeps the supporting contact with the eel.
4) The flushing pipe 300 is started, the propped and opened multiple eel faces are flushed simultaneously, and residual impurities and blood stains are removed from the multiple eels in batches.
5) The material taking and pushing cylinder 401 located on the cross frame 400 is started, the pushing rod of the material taking and pushing cylinder 401 enables the pushing rod 403 to move towards one side along the material taking and pushing groove 402 located above the cross frame 400 and facing the hanging rod 100, and therefore the pushing piece 404 located at the bottom of the pushing rod 403 pushes out the whole eel located on the hanging rod 100 from one side of the hanging rod 100, and batch taking-down is completed.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 180 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 1 min.
After the skin surface is roasted, the earfins are erected, and the earfins are conveniently removed by using scissors.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 150 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 2 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 90 ℃, and the time is limited by the edible maturity of the eel;
after cooking, the gill bone is removed to obtain the eel with edible meat.
Comparative example 1
And (3) cutting and killing 10 eels in the dormant/coma state, removing heads and opening backs.
Removing main bones and viscera.
Washing to remove residual impurities and blood stains.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 150 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 2 min.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 140 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 3 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 85 ℃, and the time is limited by the eel eating maturity;
after cooking, eel with partially inedible parts including dorsal fin, auricular fin, gill bone and slender bone is obtained.
Comparative example 2
And (3) cutting and killing 10 eels in the dormant/coma state, removing heads and opening backs.
Removing main bones and viscera.
The dorsal fins are pulled off and the ear fins are sheared.
Washing to remove residual impurities and blood stains.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 150 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 2 min.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 140 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 3 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 85 ℃, and the time is limited by the eel eating maturity;
after the cooking is finished, the obtained eel meat also comprises gill bones and fine bones.
Comparative example three
And (3) cutting and killing 10 eels in the dormant/coma state, removing heads and opening backs.
Removing main bones and viscera.
Pulling out dorsal fin, shearing ear fin, and removing gill bone.
Washing to remove residual impurities and blood stains.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 150 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 2 min.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 140 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 3 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 85 ℃, and the time is limited by the eel eating maturity;
after the cooking is finished, the obtained eel meat also contains fine bones.
Comparative example No. four
The head of 10 eel in dormancy/coma state is cut off and opened from the abdomen.
Removing viscera and main bone.
Thin bones of the anterior segment of the back are removed.
Removing dorsal fins, shearing ear fins, and removing gill bones.
Washing to remove residual impurities and blood stains.
Roasting eel skin, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 150 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 2 min.
Roasting eel meat, arranging eel on the conveying mechanism in a single layer manner, enabling the eel to be roasted to face upwards, enabling the eel to pass through a roasting oven cavity with roasting flame from top to bottom at a non-suspended preset speed through the conveying mechanism to finish roasting, wherein the temperature of the oven cavity is 140 ℃, and the preset speed is set as that the time for the eel to pass through the oven cavity is 3 min.
After the meat surface is roasted, cooking is carried out, the temperature is set to be 85 ℃, and the time is limited by the eel eating maturity;
after cooking, only the eel with edible meat quality is obtained.
Comparison of examples
The eel obtained in the first to third examples and the first to fourth comparative examples were compared, and the comparison parameters are shown in the table:
description of parameters of comparison table:
1. the time consumption statistics is that 10 average time consumption is multiplied by 10, and each link takes the time when the processing meets the requirements of the same degree as the deadline time statistics;
2. counting according to the proficiency operation level of only 1 operator in each link;
3. the time consumption summation of each example is only the time consumption summation of the parameter related in the statistical table corresponding to the process environment, and other links not in the table are not counted (the same other links can be taken as a reference).
The first to third examples have retained highly intact meat quality, the whole piece (weight) of edible part/before processing is 80% ~ 82%, the meat quality is intact (edible part 100% refers to before processing) is 94% ~ 95%, and there is no other inedible part, it is convenient to eat, the experience of eating is good, the process time corresponding to the parameters involved in the table is between 680S and 950S, if the second and third examples are further combined, the overall time consumption is further shortened.
The results of comparison with the comparative examples demonstrate that:
1. comparing examples one to three with comparative example one: comparative example one, while retaining a high intact meat quality, with a meat integrity (100% reference for edible part before processing) of 98% higher than examples one to three and with statistical parameters that took much less time than examples one to three, did not eliminate the thin bones, did not pull the dorsal fins, did not remove the ear fins and gill bones, contained too many inedible parts to meet the requirement for direct consumption.
2. Comparing examples one to three with comparative example two: the second comparative example also retains highly complete meat quality, which is equivalent to the first to third examples, but the time consumption is about 2 times that of the first to third examples (and the second comparative example also lacks a thin bone removal procedure and a gill bone removal procedure), specifically, the process time consumption is greatly increased due to the process route of the front-stage ear fin removal, the ear fin is completely drooped on the fish body and is not easy to turn up due to the front-stage ear fin removal, and the skin surface is too smooth when the fish body is not baked, an operator needs to hold and fix the fish body by consuming time first and then needs to turn up the ear fin, and when the fish body is turned up and cut, the operator mainly pays attention to whether the meat quality is cut at any time, so the ear fin removal time selection and processing mode is difficult and time-consuming and can often cut the meat quality; and thin bones and gill bones are present; if the fine bone is eaten, the problems of bone blocking and indigestion exist, and the eating experience is not good; the gill bones can not be eaten and are removed independently, so that the eating convenience is reduced; the removal of fine bone alone will also reduce the ease of consumption.
3. Comparing the first to third examples with the third comparative example, the total time consumption of the third comparative example is about 3 ~ 4 times that of the first to third examples, the third comparative example also adopts the previous ear fin removing operation, for example, the second comparative example calculates according to the average time per 2 minutes (which can be reached by a very skilled operator), the previous gill removing operation is adopted, compared with the first to third examples, the time consumption for processing 10 gills is increased by about 1150s, if the second comparative example processes hundreds of ear fins in batches, the time consumption is greatly increased, if the number of workers is increased so as to reduce the time consumption, the third comparative example also adopts the previous gill removing operation, because the meat is fresh and soft, the time consumption and labor are wasted, the meat quality is greatly lost, the meat quality is wasted, the time consumption is increased by processing one 2 minutes by a number of operators, compared with the first to third example, the previous gill removing operation is also adopted, and the previous gill removing operation is obviously increased due to the previous ear fin removing cost.
4. Comparing the first to third examples with the fourth comparative example, the fourth comparative example adds the fine bone removal on the basis of the third comparative example, and at the same time, unlike the other examples, splits the fish body by means of belly opening, and finally achieves the effect that the fish body without other inedible parts is obtained as in the first to third examples, which is guaranteed for eating experience and convenience, but the defect problem of the third comparative example still exists due to the fact that the ear fins and gills are removed in the early stage, and the integrity of the meat is greatly broken, and meanwhile, the fourth comparative example adopts belly opening, so that the thin parts of the fish body are located at two sides/two sides after spreading, which is not beneficial for deep processing and cutting, and the shape and beauty of the meat after cutting, and the belly opening has the effect that the back fin removal needs to be performed by face turning, and the back needs to be scratched by a knife during the removal, which is easy to cause excessive back center, troublesome to remove, and causes great waste of the meat quality, so that the weight of the fourth comparative example is 355 to be as about 100% of the whole processed fish body (namely, only about 5% of the front and the edible whole fish body is 100% of the edible fish).
To sum up, the analysis of the comparison results shows that for the special eel species, the requirement on the integrity of the processed meat quality is ensured, the cost considerations such as time consumption of the process, the labor amount and the like are also considered, the processed meat quality does not contain edible parts so as to improve the eating experience and convenience, and the means of the first to third embodiments are preferably adopted. Not only can partial links be finished by adopting the device to improve the efficiency, but also relatively good processing effect can be ensured. Particularly, the eel breeding difficulty is high, breeding is not easy, the price is low, the processing quantity is not the same as that of other fish species, the consideration on the meat quality integrity is particularly important, the waste meat quality is the waste of the generation cost and the front-end breeding value, and the saving of the ecological resources of the fish body is not facilitated, so that the meat quality integrity is a key point of cost consideration for eel processing manufacturers and cannot be ignored.
Claims (10)
1. A cleaning treatment method in eel processing is characterized by comprising the following steps:
cutting and killing eel to remove head and open back;
removing main bones;
removing internal organs;
removing thin bones of the anterior segment of the back;
pulling out the dorsal fins;
washing to remove residual impurities and blood stains;
removing earfin after the surface of the eel skin is roasted;
roasting the eel meat;
boiling eel, removing gill bone, and cleaning to obtain eel with edible meat.
2. The method of claim 1, wherein the cleaning treatment comprises: the head-dissected eel is in dormant/coma state.
3. The method of claim 2, wherein fresh eel is iced to a dormant/coma state in ice water of 0 ~ 5 ℃.
4. The method of claim 3, wherein the cleaning treatment comprises: before ice stunning, the fresh eel is temporarily raised in water for more than 24 hours, so that impurities and peculiar smell in the body are discharged.
5. The method of claim 1, wherein the cleaning treatment comprises: dissecting and killing the head by adopting a dissecting and killing device automatically comprises the following steps:
a) eel heads to be cut and killed and decapitated are intermittently placed to the inclined conveying channel (10) through a pneumatic gate (12), the eel heads face downwards, sequentially pass through the collimation limiting baffle (11) in a single mode and slide to the bottom end of the inclined conveying channel (10), and queuing is formed;
b) a forward most eel positioned at the bottom end of the inclined conveying channel (10) is sent to the head removing plate (30) through a thorn conveying wheel (20) until the head of the eel moves to the position above the head removing channel (60) and is limited by a limiting plate (61) at the opening of the head removing channel (60);
c) starting the left and right pressing cylinders (32) to enable the clamping plates (31) to move towards the center along the rails (33) until the distance between the clamping plates (31) on the two sides is reduced to be capable of clamping and stabilizing the eels positioned on the cutting and killing plates (30);
d) starting a lifting cylinder (40), descending an upper frame (41), enabling a pressing plate (42) connected with the bottom of the upper frame (41) through a spring (43) to be pressed down to eel in advance, keeping a certain pressing state, continuously descending, enabling a cutter body (50) fixedly connected with the upper frame (41) to be pressed down to a cutting groove, cutting off an eel head, and directly discharging the cut eel head from a head removing channel (60);
e) starting the cutting and killing plate cylinder (34), and enabling the cutting and killing plate (30) to be flush with the top end of the inclined discharging plate (70) through a piston rod of the cutting and killing plate cylinder (34); starting a pushing cylinder (35), pushing the eels on the cutting and killing plate (30) to an inclined discharging plate (70) through a pushing plate (36), and carrying out back opening procedures on the headless eels through the inclined discharging plate (70) to finish the separation operation of cutting and killing the heads and the fish bodies and the fish heads.
6. The method of claim 1, wherein the cleaning treatment comprises: rinse and get rid of residual impurity, bloodiness and adopt washing unit to accomplish, the step includes:
a) sequentially hanging a plurality of eels on the hanging rod (100), wherein the length direction of the eels is vertical to the hanging rod (100), the meat surface is downward, and each eel is positioned on two side surfaces of the hanging rod (100) and has the same area;
b) starting a supporting cylinder (202) to enable cross rods (200) on two sides of the hanging rod (100) to ascend, enabling the cross rods (200) to face to inclined pillars (201) arrayed on one side of the hanging rod (100) to support eels on two sides of the hanging rod (100), and enabling the supporting height to be lower than that of the hanging rod (100);
c) starting a pushing motor (205), enabling a screw rod (204) to rotate to push a cylinder support (203) which is in threaded fit with the screw rod (204) to move outwards, so that an inclined strut (201) moves outwards to prop open the eel, wherein the propping degree is based on that the inclined strut (201) always keeps supporting contact with the eel;
d) and starting the flushing pipe (300), flushing the propped and opened multiple eel faces simultaneously, and removing residual impurities and blood stains from multiple eels in batch.
7. The method of claim 6, wherein the cleaning treatment comprises: adopt washing unit to accomplish and wash and get rid of residual impurity, bloodiness, still include the step:
e) taking down the washed eel from the hanging rod (100): the material taking and pushing cylinder (401) located on the cross frame (400) is started, the pushing rod of the material taking and pushing cylinder (401) enables the pushing rod 403 to move towards one side along the material taking and pushing groove (402) located on the cross frame (400) and right above the hanging rod (100), and therefore the pushing piece (404) located at the bottom of the pushing rod (403) pushes out the eel located on the hanging rod (100) integrally from one side of the hanging rod (100) completely, and batch taking-off is completed.
8. The method of claim 7, wherein the cleaning treatment comprises: the end face shape of the push-out piece (404) is set to be a fork shape matched with the shape of the eel which is propped up and propped open in the flushing state, so that the eel which is drooped on the hanging rod (100) and the inclined strut (201) can be smoothly pushed out by the push-out piece (404) when the step of taking the flushed eel from the hanging rod (100) is completed.
9. The method of claim 1, wherein the cleaning treatment comprises: when the eel skin surface is roasted, the eel skin surface faces to the flame direction, the roasting time is based on the condition that the skin surface is not scorched, and after the skin roasting is finished, the ear fins are naturally erected.
10. The method of claim 1, wherein the cooking temperature is 80 ~ 95 deg.C, and the cooking time is limited to reach edible maturity of eel.
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| CN115553325A (en) * | 2022-10-19 | 2023-01-03 | 厦门同泉水产食品有限公司 | Cleaning treatment process for eel |
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