CN112273314B - Method for producing snakehead fillet - Google Patents
Method for producing snakehead fillet Download PDFInfo
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- CN112273314B CN112273314B CN202011146192.9A CN202011146192A CN112273314B CN 112273314 B CN112273314 B CN 112273314B CN 202011146192 A CN202011146192 A CN 202011146192A CN 112273314 B CN112273314 B CN 112273314B
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K63/00—Receptacles for live fish, e.g. aquaria; Terraria
- A01K63/003—Aquaria; Terraria
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K63/00—Receptacles for live fish, e.g. aquaria; Terraria
- A01K63/003—Aquaria; Terraria
- A01K63/006—Accessories for aquaria or terraria
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K63/00—Receptacles for live fish, e.g. aquaria; Terraria
- A01K63/04—Arrangements for treating water specially adapted to receptacles for live fish
- A01K63/042—Introducing gases into the water, e.g. aerators, air pumps
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K63/00—Receptacles for live fish, e.g. aquaria; Terraria
- A01K63/04—Arrangements for treating water specially adapted to receptacles for live fish
- A01K63/047—Liquid pumps for aquaria
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Engineering & Computer Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Biodiversity & Conservation Biology (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a method for producing snakehead fillets, which comprises the following steps: s101) checking and accepting live fishes; s102) bloodletting; s103) slaughtering; s104) cutting and trimming the fish fillets; s105) filleting and soaking; s106) pickling; s107) quick-freezing; wherein, S101) the specific steps of acceptance of live fish are as follows: selecting fresh and alive fishes which are healthy, lively, have proper body colors and do not have deformity and skin erosion phenomena, and putting the fishes into a temporary culture pond for temporary culture; the temporary culture pond is internally provided with a water circulation device and an oxygenation pump, the water circulation device comprises a water pump and a plurality of water outlet pipes, the water pump is positioned in the temporary culture pond, the water outlet pipes are arranged on the side of the temporary culture pond and connected with the water pump, under the action of the water pump, water in the temporary culture pond is sprayed out of the water outlet pipes to enable the water in the temporary culture pond to be in a flowing state, and the water in the temporary culture pond is electrochemical water for fishing. The snakehead slices produced by the method have the advantages of good color, no fishy smell and good taste.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for producing snakehead fillets.
Background
The snakehead is wild fish with high nutritive value, has certain nourishing effect, has certain edible value for people with weak body, hypoproteinemia, deficiency of spleen-stomach qi, malnutrition, anemia and the like, and is often used as a nourishing product for conditioning the body in some areas. The cuttlefish has effects of promoting diuresis and relieving swelling, and is suitable for treating edema, rheumatism, loempe, hemorrhoid, scabies and deficiency of qi and blood due to chronic diseases, and can fully supplement nutritional ingredients required by human body. The effects of dispelling wind and treating infantile malnutrition, and dispelling wind and treating infantile malnutrition of the snakehead are very suitable for patients with rheumatism, infantile malnutrition and puerpera. The snakehead can improve the body immunity function, so the snakehead can supplement amino acid when eating the snakehead, and the snakehead also has certain benefits for the recovery of patients after the operation.
In order to taste the delicious taste of the snakehead, the snakehead is generally processed into fillets, however, when the snakehead fillets are processed in the prior art, the processed fillets are poor in color and luster, have blood threads, and have large fishy smell; in addition, the fillet has poor taste and poor elasticity.
Disclosure of Invention
The invention aims to provide a method for producing snakehead fillets, and the snakehead fillets produced by the method have the advantages of good color, no fishy smell and good taste.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a production method of snakehead fillets comprises the following steps:
s101) acceptance of live fish: selecting fresh and alive fishes which are healthy, lively, have proper body colors and do not have deformity and skin erosion phenomena, and putting the fishes into a temporary culture pond for temporary culture;
the temporary culture pond is a circular temporary culture pond, a water circulation device and an oxygenation pump are arranged in the temporary culture pond, the water circulation device comprises a water pump and a plurality of water outlet pipes, the water pump is located in the temporary culture pond, the water outlet pipes are obliquely arranged on the side edge of the temporary culture pond and are connected with the water pump, under the action of the water pump, water in the temporary culture pond is sprayed out of the water outlet pipes to enable the water in the temporary culture pond to be in a rotating state, the temporary culture time is 10-12 hours, the water in the temporary culture pond is a sodium chloride water solution, and the concentration of sodium chloride is 0.2-0.4%;
as an option, when temporarily breeding, the temporary breeding pond is a square temporary breeding pond, a water circulation device and an oxygenation pump are arranged in the temporary breeding pond, the water circulation device comprises a water pump and a plurality of water outlet pipes, the water pump is positioned in the temporary breeding pond, the water outlet pipes are arranged on the side edges of the temporary breeding pond and are connected with the water pump, and under the action of the water pump, water in the temporary breeding pond is sprayed out of the water outlet pipes to enable the water in the temporary breeding pond to be in a flowing state; temporarily culturing for 10-12 hours, and temporarily culturing with fishery electrochemical water, wherein the current of fishery electrochemical water equipment for preparing fishery electrochemical water is 80A, and 80% of the same water body is replaced every 4-6 hours;
s102) bleeding: cutting off the joint of the head and the chin of the snakehead, and placing the snakehead into a bloodletting pool, wherein the bloodletting pool is provided with flowing circulating water;
the bloodletting pool comprises a bloodletting tank, wherein a water inlet and a water outlet are respectively arranged at two ends of the bloodletting tank, the water inlet is connected with a water source, the water outlet is connected with a sewage pipeline, and tap water in the water source enters the bloodletting tank from the water inlet and then is discharged from the sewage pipeline;
the blood discharging pool is provided with a stirring assembly, the stirring assembly comprises a slide rail, a slide block, a mounting seat, a first rotating shaft, a motor, a stirring shaft and a driving unit, the slide rail is arranged at the upper end of the blood discharging groove, the slide block and the mounting seat are connected and matched with the slide rail, the first rotating shaft is rotatably mounted on the mounting seat and then connected with the motor, the stirring shafts are arranged on the rotating shafts in a staggered mode from top to bottom, the driving unit is connected with the mounting seat, and the driving unit is used for driving the mounting seat to move on the blood discharging groove;
when bloodletting is performed, the death of the snakehead can be delayed by using circulating water, and the snakehead is stirred by the arranged stirring assembly, so that the discharge of fish blood can be accelerated, and the aims of removing blood and fishy smell can be fulfilled;
s103) slaughtering: removing scales of the snakehead by a machine, manually scraping uncleaned scales, opening the scales of the snakehead, removing internal organs and gills of the snakehead, and cleaning the whole fish by flowing water;
s104) cutting and trimming fish fillets: washing two sides of Carnis Sus Domestica with clean blade, wherein the fish meat is required to be intact, the blade edge is flat, there is no oil edge, no fracture, no blood stasis, no black membrane, and no fish wing at fish maw part, rinsing Carnis Corvus Domestica below the blade at 5-15 deg.C for 20-30min, taking out, and draining;
s105) filleting and soaking: making the black fish fillet into fillets with the thickness of 2.0-2.5mm, soaking the fillets in ice water at the temperature of 5-10 ℃, rinsing to remove blood water and reducing the temperature of the fillets; at least submerging the fillets by ice water, starting timing by pouring the last basket of fillets into water, and soaking for not less than 20min to effectively float and remove blood water of the fillets so that the fillets are white integrally; the ice water is replaced and the fish tank is cleaned every time the fish slices are rinsed for 1 time; when the fish fillets are rinsed, ice is firstly added, then water is added, the fish fillets are added, then the temperature is measured, the temperature is higher than 10 ℃, and then the ice is added until the temperature is reduced to be lower than 10 ℃; draining the fish fillets after cleaning and cooling for at least 5 minutes by using a basket, wherein the water does not drip into a line, and weighing for subsequent operation;
in practical use, another method can be adopted, and the process is as follows: after the black fish fillets are made into fillets with the thickness of 2.0-2.5mm, the fillets are put in electrochemical water with the temperature of 5-10 ℃ for disinfection and cooling, the bloody water is rinsed, the surface microorganisms are removed, the temperature of the fillets is reduced, the purpose of removing fishy smell can be achieved by using the electrochemical water, and meanwhile, the fillets can be disinfected;
s106) pickling: respectively weighing crushed ice and water, and adding the weighed crushed ice and water into a stirring device, wherein the volume ratio of the crushed ice to the water is 1: 1.5; adding adjuvants and white vinegar, stirring, adding fish fillet, stirring for 20-30min to obtain fish fillet slurry, taking out fish fillet and slurry, placing in white plastic basket, draining, stirring with spoon for 2-3min, and packaging;
wherein, agitating unit structure is as follows:
the stirring device comprises a base, a barrel body and a driving device, wherein the barrel body is provided with a material port, a material door capable of being opened and closed is arranged at the material port, the material port is used for feeding and discharging materials, rotating shafts are arranged at the left end and the right end of the barrel body, the barrel body is rotatably arranged on the base through the rotating shafts, the driving device is arranged on the base and connected with the rotating shaft at one end of the barrel body, and the driving device can drive the barrel body to rotate; a first material blocking assembly and a second material blocking assembly are respectively arranged in the positions, close to the two ends, in the barrel body, the first material blocking assembly and the second material blocking assembly comprise a first material blocking plate and a second material blocking plate, the first material blocking plate and the second material blocking plate are obliquely arranged in the barrel body, and the first material blocking plate and the second material blocking plate form a V-shaped structure in the flexible roller;
a first discharge hole is formed between a first material baffle plate and a second material baffle plate in the first material baffle assembly, a first material storage area is formed between the first material baffle plate and the second material baffle plate in the first material baffle assembly and the top of the barrel body, and a first return hole is formed between the second material baffle plate and the right wall of the barrel body;
a second discharge hole is formed between the first material baffle and the second material baffle in the second material baffle assembly, a second material storage area is formed between the first material baffle and the second material baffle in the second material baffle assembly and the bottom of the barrel body, and a second material return hole is formed between the second material baffle and the left wall of the barrel body;
the first discharge port and the second discharge port are arranged in a staggered manner; a vacuum pump is arranged on the outer wall of the barrel body and is communicated with the interior of the barrel body through a valve, a conductive slip ring is arranged on one rotating shaft, and the vacuum pump is connected with a power supply through the conductive slip ring;
the process of rolling and kneading the fillets is as follows:
s1001): the feed door is closed after the fillets are placed in the barrel;
s1002): opening a valve and starting a vacuum pump to pump out air in the barrel body and reduce the vacuum degree in the barrel body;
s1003): starting a driving device, wherein the driving device drives a barrel body to rotate, and in the rotating process of the barrel body, the fillets in the first material storage area fall onto a second material baffle plate in a second material baffle assembly from a first material outlet and then enter a second material storage area from a second material return port; the barrel body continues to rotate, at the moment, the fillets fall on a second material blocking plate in the first material blocking assembly from a second material outlet and then return to the first material storage area from the first material return opening, and the beating and impacting of the fillets are achieved in the circulation mode;
s107) quick-freezing.
Further defined, the driving unit is a lead screw driving unit or a gear rack driving unit.
The blood discharging device comprises a blood discharging groove, a lead screw driving unit, a blood discharging device and a blood discharging device, wherein the lead screw driving unit comprises a lead screw, a lead screw nut and a first motor; the first motor drives the screw rod to rotate, so that the screw rod nut moves on the four bars, and the mounting seat is driven to move.
The gear rack driving unit comprises a rack, a gear and a second motor, the rack is arranged on the blood discharging groove, the second motor is fixedly arranged on the mounting seat, the gear is connected with the second motor, and the gear and the rack are meshed with each other; the second motor rotates to drive the mounting seat to move.
Further optimizing, during packaging, the snakehead fillets are bagged, the production date is sprayed on the packaging bag, and the packaging bag is smoothed by a vacuum packaging opening, so that the whole bag is uniformly filled with the snakehead fillets.
Wherein, the packaged and sealed snakehead fillets are put into an inlet of a single freezer and are frozen quickly for about 30-40min, and the central temperature of the frozen product is below-18 ℃.
After the quick freezing is finished, the product is packaged and refrigerated, the frozen strips which are packaged completely in the inner mode are loaded into a paper box according to the specification, and the specification, the batch number and the production date are marked on the paper box; the packaged products are immediately put into a cold storage, and are respectively stacked according to batch numbers and specifications, and the temperature in the cold storage is controlled below-18 ℃.
Further optimized, in S101, the sodium chloride concentration is 0.3%.
Compared with the prior art, the invention has the following beneficial effects:
the invention temporarily cultures the fresh and alive snakeheads in the temporary culture pond, supplies enough oxygen and uses the fishing electrochemical water for temporary culture in the temporary culture process, so that the snakeheads are more active in the temporary culture pond, and can stir the snakeheads under the action of the water circulation device, so that the snakeheads can swim under the push of water, and the flow of blood of the snakeheads is accelerated; then putting the snakehead with the fish head and the fish chin cut off at the joint into a bloodletting pool, matching with flowing clear water, and simultaneously under the action of a stirring component, enabling the snakehead to be bloodlet in the bloodletting pool, so as to accelerate the bloodletting speed; the fillets are cut after being slaughtered, the fillets are placed into electrochemical water for deodorization, sterilization and soaking, and residual blood in fish meat is further removed, so that the fillets are white and better in color and luster, meanwhile, the residual of the fish blood can be avoided, and the fishy smell of the fillets is reduced; more importantly, through placing the fillet and pickling in agitating unit, can make the fillet beat repeatedly in the staving, increase the elasticity of flesh of fish, simultaneously, the in-process of beating also can be better absorb the batching for pickle more tasty, the flesh of fish is richer in elasticity, the taste is better.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic view of the circular temporary rearing pond of the present invention.
Fig. 2 is a schematic view of the whole structure of the bloodletting pool of the present invention.
FIG. 3 is a schematic view of the stirring device of the present invention.
FIG. 4 is a schematic view of the internal structure of the barrel body of the present invention.
FIG. 5 is a schematic view of the structure of a square temporary rearing pond according to the present invention.
Reference numerals are as follows: 1-temporary rearing pond, 2-water circulation device, 3-oxygenation pump, 4-bleeding groove, 5-water inlet, 6-water outlet, 7-sewage pipeline, 8-stirring component, 9-slide rail, 10-slide block, 11-mounting seat, 12-first rotating shaft, 13-motor, 14-stirring shaft, 15-driving unit, 16-stirring device, 17-base, 18-barrel body, 19-driving device, 20-material opening, 21-material door, 22-rotating shaft, 23-first material stopping component, 24-second material stopping component, 25-first material stopping plate, 26-second material stopping plate, 27-first material outlet, 28-first material storing area, 29-first material returning opening, 30-second material outlet, 31-a second material storage area, 32-a second feed back port, 33-a vacuum pump, 34-a conductive slip ring and 35-a water outlet pipe.
Detailed Description
The present invention will be further described with reference to the following examples, which are intended to illustrate only some, but not all, of the embodiments of the present invention. Based on the embodiments of the present invention, other embodiments used by those skilled in the art without any creative effort belong to the protection scope of the present invention.
Example one
The embodiment discloses a method for producing snakehead fillets, which comprises the following steps:
s101) acceptance of live fish: selecting fresh and alive fishes which are healthy, lively, have the due body color, have no deformity and skin erosion phenomena, and placing the fishes into a temporary culture pond 1 for temporary culture;
the temporary culture pond 1 is a circular temporary culture pond, a water circulation device 2 and an oxygenation pump 3 are arranged in the temporary culture pond 1, the water circulation device 2 comprises a water pump and a plurality of water outlet pipes 35, the water pump is positioned in the temporary culture pond 1, the water outlet pipes 35 are obliquely arranged on the side edge of the temporary culture pond 1, the water outlet pipes 35 are connected with the water pump, under the action of the water pump, water in the temporary culture pond 1 is sprayed out of the water outlet pipes 35 to enable the water in the temporary culture pond 1 to be in a rotating state, the temporary culture time is 10-12 hours, the water in the temporary culture pond 1 is an aqueous sodium chloride solution, and the concentration of the sodium chloride is 0.2-0.4%;
in the embodiment, the temporary culture time is preferably 30min, and the concentration of sodium chloride is preferably 0.3%;
s102) bleeding: cutting off the joint of the fish head and the fish chin of the snakehead, and putting the snakehead into a bloodletting pool, so that the snakehead swims for 30-40min, wherein the bloodletting pool is provided with flowing circulating water; the method can cut off the arteries of the snakehead, accelerate the blood discharge speed and improve the fishy smell removing effect;
the bloodletting pool comprises a bloodletting tank 4, wherein a water inlet 5 and a water outlet 6 are respectively arranged at two ends of the bloodletting tank 4, the water inlet 5 is connected with a water source, the water outlet 6 is connected with a sewage pipeline 7, and tap water in the water source enters the bloodletting tank 4 from the water inlet 5 and then is discharged from the sewage pipeline 7;
the blood discharging pool is provided with a stirring assembly 8, the stirring assembly 8 comprises a slide rail 9, a slide block 10, a mounting seat 11, a first rotating shaft 12, a motor 13, a stirring shaft 14 and a driving unit 15, the slide rail 9 is arranged at the upper end of the blood discharging pool 4, the slide block 10 and the mounting seat 11 are connected and matched with the slide rail 9, the first rotating shaft 12 is rotatably arranged on the mounting seat 11 and then connected with the motor 13, the stirring shafts 14 are arranged on a plurality of rotating shafts 22 in a staggered mode from top to bottom, the driving unit 15 is connected with the mounting seat 11, and the driving unit 15 is used for driving the mounting seat 11 to move on the blood discharging pool 4;
therefore, in the bloodletting process, the mounting seat 11 drives the motor 13 to move, meanwhile, the motor 13 drives the rotating shaft 22 to rotate, the snakehead is stirred, the purpose of rapid bloodletting is achieved, and the stirring shaft 14 can beat the fish body during stirring, so that not only can the discharge of the bloodletting be accelerated, but also the fish can be firmer, and the fish can be effectively prevented from being loose;
during bloodletting, the death of the snakehead can be delayed by using circulating water, and the discharge of fish blood can be accelerated by stirring the snakehead through the arranged stirring component 8 so as to achieve the purpose of removing blood and fishy smell;
s103) slaughtering: removing scales of the snakehead by a machine, manually scraping uncleaned scales, opening the scales of the snakehead, removing internal organs and gills of the snakehead, and cleaning the whole fish by flowing water;
s104) cutting fish fillets and trimming: cleaning Carnis Sus Domestica, taking out, and draining water, wherein fish meat on two sides of the cleaned Carnis Sus Domestica is required to be complete, have smooth edge, no oil edge, no crack, no blood stasis, no black film, no fish wing on fish maw part, and Carnis Ovus Domestica below the fish fillet is rinsed at 5-15 deg.C for 20-30 min;
s105) filleting and soaking: making the black fish fillet into fillets with the thickness of 2.0-2.5mm, soaking the fillets in ice water at the temperature of 5-10 ℃, rinsing to remove blood water and reducing the temperature of the fillets; at least submerging the fillets by ice water, starting timing by pouring the last basket of fillets into water, and soaking for not less than 20min to effectively float and remove blood water of the fillets so that the fillets are white integrally; the ice water is replaced and the fish tank is cleaned every time the fish slices are rinsed for 1 time; when the fish fillets are rinsed, ice is firstly added in ice and then water is added in ice water, the fish fillets are added, the temperature is measured again, the temperature is higher than 10 ℃, and then the ice is added and is reduced to be lower than 10 ℃; draining the fillets after cleaning and cooling for at least 5 minutes by using a basket, weighing the fillets again for subsequent operation, wherein the water does not form a line when the water is drained;
s106) pickling: respectively weighing crushed ice and water, and adding the weighed crushed ice and water into a stirring device 16, wherein the volume ratio of the crushed ice to the water is 1: 1.5; adding adjuvants and white vinegar, stirring, adding fish fillet, stirring for 20-30min to obtain fish fillet slurry, taking out fish fillet and slurry, draining slurry in white plastic basket, stirring with spoon for 2-3min, and packaging;
wherein, agitating unit 16 structure is as follows:
the stirring device 16 comprises a base 17, a barrel 18 and a driving device 19, wherein the barrel 18 is provided with a material port 20, a material door 21 capable of being opened and closed is arranged at the material port 20, the material port 20 is used for feeding and discharging materials, rotating shafts 22 are arranged at the left end and the right end of the barrel 18, the barrel 18 is rotatably installed on the base 17 through the rotating shafts 22, the driving device 19 is installed on the base 17 and connected with the rotating shaft 22 at one end of the barrel 18, and the driving device 19 can drive the barrel 18 to rotate; a first material blocking assembly 23 and a second material blocking assembly 24 are respectively arranged in the barrel body 18 at positions close to two ends, the first material blocking assembly 23 and the second material blocking assembly 24 comprise a first material blocking plate 25 and a second material blocking plate 26, the first material blocking plate 25 and the second material blocking plate 26 are obliquely arranged in the barrel body 18, and the first material blocking plate 25 and the second material blocking plate 26 form a V-shaped structure in the flexible roller;
a first discharge hole 27 is formed between the first striker plate 25 and the second striker plate 26 in the first striker assembly 23, the first striker plate 25 and the second striker plate 26 in the first striker assembly 23 form a first material storage area 28 with the top of the barrel body 18, and the second striker plate 26 forms a first return hole 29 with the right wall of the barrel body 18;
a second discharge hole 30 is formed between the first material baffle 25 and the second material baffle 26 in the second material baffle assembly 24, a second material storage area 31 is formed between the first material baffle 25 and the second material baffle 26 in the second material baffle assembly 24 and the bottom of the barrel body 18, and a second material return hole 32 is formed between the second material baffle 26 and the left wall of the barrel body 18;
the first discharge port 27 and the second discharge port 30 are arranged in a staggered manner; a vacuum pump 33 is arranged on the outer wall of the barrel body 18, the vacuum pump 33 is communicated with the interior of the barrel body 18 through a valve, a conductive slip ring 34 is arranged on one rotating shaft 22, and the vacuum pump 33 is connected with a power supply through the conductive slip ring 34;
the process of rolling and kneading the fillets is as follows:
s1001): the feed door 21 is closed after the fillets are placed in the barrel body 18;
s1002): opening the valve and starting the vacuum pump 33 to pump out the air in the barrel body 18, and reducing the vacuum degree in the barrel body 18;
s1003): the driving device 19 is started, the driving device 19 drives the barrel 18 to rotate, and during the rotation of the barrel 18, the fillets in the first material storage area 28 fall from the first material outlet 27 onto the second material baffle 26 in the second material blocking assembly 24 and then enter the second material storage area 31 from the second material return opening 32; the barrel body 18 continues to rotate, at the moment, the fillets fall from the second discharge hole 30 onto the second baffle plate 26 in the first baffle assembly 23 and then return to the first material storage area 28 from the first return hole 29, and the processes are repeated, so that the fillets are beaten and impacted;
therefore, when the fillets are salted in the barrel body 18, the fillets can collide when falling on the second material retaining plate 26, so that the fillets can roll up and down in the barrel body 18, the purposes of beating and massaging the fillets are achieved, the fillets can further absorb ingredients, meanwhile, the binding force of the fish can be further improved, the fillets have elasticity, the condition of meat scattering cannot occur during boiling, and the taste of the fillets is improved; and, through the vacuum pump 33 that sets up for the vacuum in the barrel reduces, does benefit to the fillet to absorb the batching more.
Moreover, when the fillets fall at the first discharge port 27 and the second discharge port 30, the fillets are more concentrated, so that the situation that all the fillets fall instantly, and fillets far away from the second material stop are not easy to be knocked down and the knocking effect can be avoided; by adopting the structure, the fish slices have better beating and impacting effects, and the rolled and kneaded fish slices have better quality; the phenomenon that the upper part of fillets are impacted on the lower part of fillets can be avoided, so that the fillets are beaten to different degrees and the edible mouthfeel is influenced; when the fish fillets are pickled, the fish fillets can be in contact with the second blocking material, the beating effect is good, and the quality of the fish fillets is uniform;
s107) quick-freezing.
The driving unit 15 is a lead screw driving unit, the lead screw driving unit comprises a lead screw, a lead screw nut and a first motor 13, the lead screw is rotatably mounted on the bleeding groove 4 through a bearing seat, the lead screw is connected with the first motor 13, the lead screw nut is connected with a fixed seat, and the lead screw nut and the lead screw are matched with each other; the first motor 13 drives the screw to rotate, so that the screw nut moves on the four bars, and the mounting base 11 is driven to move.
Further optimizing, during packaging, the snakehead fillets are bagged, the production date is sprayed on the packaging bag, and the packaging bag is smoothed by a vacuum packaging opening, so that the whole bag is uniformly filled with the snakehead fillets.
Further optimizing, placing the packaged and sealed snakehead slices into an inlet of a single freezing machine, and performing quick freezing for about 30-40min, wherein the central temperature of a frozen product is below-18 ℃. Therefore, the delicate flavor of the fish slices can be further locked, and the mouthfeel of the fish slices is ensured.
Further optimizing, after quick freezing is finished, packing and refrigerating the products, loading the frozen strips which are packed completely into a carton according to specifications, and marking the specifications, batch numbers and production dates on the carton; the packaged products immediately enter a cold storage, are respectively stacked according to batch numbers and specifications, and the temperature of the cold storage is controlled below-18 ℃.
The invention temporarily cultures the fresh and alive snakeheads in the temporary culture pond 1, supplies enough oxygen and uses sodium chloride aqueous solution to temporarily culture in the temporary culture process, so that the snakeheads are more active in the temporary culture pond 1, and can stir the snakeheads under the action of the water circulation device 2, so that the snakeheads can swim under the push of water, and the flow of blood of the snakeheads is accelerated; then the snakehead and the fish chin are cut off, the snakehead is placed into a bloodletting pool, flowing clear water is matched, and meanwhile under the action of the stirring assembly 8, the snakehead can be bled in the bloodletting pool, and the bloodletting speed is accelerated; after slaughtering, slicing, soaking the fillets in ice water, further removing residual blood in the fish, enabling the fillets to be milky white and better in color and luster, meanwhile, avoiding fish blood residues and reducing fishy smell of the fillets; more importantly, through placing the fillet and pickling in agitating unit 16, can make the fillet beat in 18 insides of staving repeatedly, increase the elasticity of flesh of fish, simultaneously, the in-process of beating also can be better absorb the batching for pickle more tasty, the flesh of fish is richer in elasticity, and the taste is better.
Wherein, in the actual use, carry out metal detection after packing the fish fillet quick-freeze, can't detect the metal piece in the finished product:
example two
The embodiment is basically similar to the first embodiment, and the difference is that in S101, the temporary culture pond 1 is a square temporary culture pond, the structure of the temporary culture pond 1 is shown in fig. 5, a water circulation device 2 and an oxygenation pump 3 are arranged in the temporary culture pond 1, the water circulation device 2 comprises a water pump and a plurality of water outlet pipes 35, the water pump is located in the temporary culture pond, the water outlet pipes 35 are arranged on the side edges of the temporary culture pond 1, the water outlet pipes 35 are connected with the water pump, and water in the temporary culture pond 1 is sprayed out of the water outlet pipes under the action of the water pump to enable the water in the temporary culture pond to be in a flowing state; the temporary culture time is 10-12 hours, and the fishery electrochemical water is used for temporary culture, and 80% of the same water body is replaced every 4-6 hours.
Wherein, the current when the fishing electrochemical water equipment is used for preparing the fishing electrochemical water is 80A.
The fishery electrochemical water equipment mainly comprises a machine body, an electric control system and a water treatment system, wherein a shell is made of carbon steel; the working principle is as follows: the saline water with the concentration of more than 0.5 percent enters a water treatment system under the action of a self-priming pump, and reacts under the action of current to generate composite sterilization electrochemical water with effective chlorine, ozone and hydrogen peroxide as main components and HO2 hydroxide free radicals as auxiliary components.
The flowing electrified water for fishing can disinfect and sterilize the surface of the fish body, and meanwhile, the fish body is enabled to be more active.
Wherein, the fishing electrochemical water technology takes the electrochemical water technology as a core, prepares a strong magnetic device, a micropore pipe and the like, generates strong oxidizing intermediates (solvated electrons, HO2 and other free radicals), small molecular group water, high oxidation-reduction potential and the like, and simultaneously realizes physical sterilization, algae removal, ammonia nitrogen reduction and oxygen dissolution improvement in water by utilizing electric flocculation, electric air flotation, electron bombardment and the like; the unique microstructure and physical characteristics of the fishing electrochemical water are used for temporarily culturing fresh and live fresh fish, and the quick removal of earthy substances such as GSM, 2-MIB and the like can be realized.
In addition, in step S105 of this embodiment, filleting and soaking: making Carnis Anodonta Seu Crislaria into 2.0-2.5mm thick fillet, sterilizing the fillet in electrochemical water of 5-10 deg.C, cooling, rinsing to remove blood water, removing surface microorganism, and lowering fillet temperature.
Therefore, the electrified water is used in the temporary rearing stage and the fish slice soaking stage, so that the fishy smell of the fish slices can be further removed, the delicate flavor of the fish slices can be kept, and the disinfection and sterilization effects can be further improved.
EXAMPLE III
The embodiment is basically similar to the first embodiment, and the difference is that the driving unit 15 is a rack-and-pinion driving unit, which includes a rack, a pinion and a second motor 13, the rack is installed on the bleeding slot 4, the second motor 13 is fixedly installed on the installation base 11, the pinion is connected with the second motor 13, and the pinion and the rack are engaged with each other; the second motor 13 rotates to drive the mounting seat 11 to move.
Example four
The embodiment is further optimized on the basis of the first embodiment or the second embodiment, and in the embodiment:
and (3) a tenderness keeping step is also arranged between the step S106 of pickling and the step S107 of quick freezing, after the step S106 of pickling and the step S107 of quick freezing, the fillets are placed back into the stirring device 16 again to be stirred for 10-25min, and the mixed solution of the okra and the white fungus is added before stirring, wherein the mixture of the okra and the white fungus is prepared according to the ratio of 1:1.5-3, and the weight of the mixed solution of the okra and the white fungus is 3-5% of that of the fillets.
In this embodiment, okra and white fungus are mixed at a ratio of 1:2, and the weight of the mixed solution of okra and white fungus is 4% of the weight of the fillet.
The okra solution is obtained by boiling okra in water and then filtering, wherein the weight ratio of okra to water is 1:8-10 when the okra solution is boiled, the okra is boiled for 10-20min after boiling, and then the okra is filtered to obtain the okra solution.
The tremella solution is obtained by decocting tremella in water at a ratio of 1:10-15, decocting with slow fire for 2-3 hours, and filtering.
In this embodiment, the weight ratio of okra to water is 1:8.5, and tremella is decocted with water at a ratio of 1: 12.
Thus, the mixed solution of the okra and the white fungus is added, so that a layer of mucus is attached to the surface of the fillet to form a water locking layer, and under the action of the rolling and kneading machine, the mixed solution of the okra and the white fungus enters the fish meat, so that the nutritive value of the fish meat is improved; more importantly, can effectually prevent that the fillet from taking place the oxidation, prevent the fillet sclerosis, guarantee the quality of fillet for the fillet is bright tender delicious, rich in the elasticity, prevents that the flesh of fish is loose.
Further optimize, after the stirring, strain the thick liquid once more to the fillet, then dip in the fillet and fill the chicken oil for the chicken oil wraps up the fillet, then puts the fillet neatly in the packing carton, puts into the wrapping bag with the packing carton and carries out vacuum packaging behind the wrapping bag.
The chicken oil refers to fat in chicken abdomen, is particularly soft and tender, so that the grease is easy to dissolve out, the taste of the chicken oil is light, the taste of fish meat is not influenced, and the fish fillets are wrapped by the chicken oil, so that the preservation time of the fish fillets can be further prolonged.
EXAMPLE five
The embodiment is further optimized on the basis of the first embodiment or the second embodiment, in the embodiment, a tenderizing step is further provided between the step of salting in S106 and the step of quick-freezing in S107, and in the operation process of salting in S106: adding white vinegar, wherein the weight of the added white vinegar is 0.1-0.3% of the weight of the fish fillets; adding sodium isoascorbate to play an antioxidation role, keeping the color and freshness of the fillet in the storage process, wherein the adding weight is 0.03-0.05% of the weight of the fillet; the acetylated cassava modified starch is added, so that a layer of mucus is attached to the surface of the fillet to form a water locking layer, and the fillet can also play a role in tenderness and smoothness.
Further optimizing, after tendering treatment is carried out on the fillets, first-level rapeseed oil accounting for 1-2% of the weight of the fillets is added into the fillets, and the purpose of locking water of the fillets is achieved.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including the preferred embodiment and all changes and modifications that fall within the scope of the invention. The present invention should be considered as limited only by the preferred embodiments and not by the specific details, but rather as limited only by the accompanying drawings, and as used herein, is intended to cover all modifications, equivalents and improvements falling within the spirit and scope of the invention.
Claims (7)
1. A production method of snakehead fillets is characterized by comprising the following steps:
s101) acceptance of live fish: selecting fresh and alive fishes which are healthy, lively, have proper body colors and do not have deformity and skin erosion phenomena, and putting the fishes into a temporary culture pond for temporary culture;
the temporary culture pond is a square temporary culture pond, a water circulation device and an oxygenation pump are arranged in the temporary culture pond, the water circulation device comprises a water pump and a plurality of water outlet pipes, the water pump is positioned in the temporary culture pond, the water outlet pipes are arranged on the side edge of the temporary culture pond and are connected with the water pump, and under the action of the water pump, water in the temporary culture pond is sprayed out of the water outlet pipes to enable the water in the temporary culture pond to be in a flowing state; temporarily culturing for 10-12 hr, and temporarily culturing with fishery electrochemical water, and replacing 80% of the same water body every 4-6 hr;
s102) bleeding: cutting off the joint of the fish head and the fish chin of the snakehead, and putting the snakehead into a bloodletting pool, so that the snakehead swims for 30-40min, wherein the bloodletting pool is provided with flowing circulating water;
the bloodletting pool comprises a bloodletting tank, wherein a water inlet and a water outlet are respectively arranged at two ends of the bloodletting tank, the water inlet is connected with a water source, the water outlet is connected with a sewage pipeline, tap water in the water source enters the bloodletting tank from the water inlet and then is discharged from the sewage pipeline, and a stirring assembly is arranged on the bloodletting pool;
s103) slaughtering: removing scales of the snakehead by a machine, manually scraping uncleaned scales, opening the scales of the snakehead, removing internal organs and gills of the snakehead, and cleaning the whole fish by flowing water;
s104) cutting and trimming fish fillets: washing two sides of Carnis Sus Domestica with clean blade, wherein the fish meat is required to be intact, the blade edge is flat, there is no oil edge, no fracture, no blood stasis, no black membrane, and no fish wing at fish maw part, rinsing Carnis Corvus Domestica below the blade at 5-15 deg.C for 20-30min, taking out, and draining;
s105) filleting and soaking: making the black fish fillet into fillets with the thickness of 2.0-2.5mm, placing the fillets in electrochemical water with the temperature of 5-10 ℃ for disinfection and cooling, rinsing to remove bloody water, removing surface microorganisms and reducing the temperature of the fillets;
s106) pickling: respectively weighing crushed ice and water, and then adding the crushed ice and the water into a stirring device, wherein the volume ratio of the crushed ice to the water is 1: 1.5; adding adjuvants and white vinegar, stirring, adding fish fillet, stirring for 20-30min to obtain fish fillet slurry, taking out fish fillet and slurry, placing in white plastic basket, draining, stirring with spoon for 2-3min, and packaging;
s107) quick-freezing;
a tenderization maintaining step is also arranged between the S106 pickling step and the S107 quick-freezing step, after the step of S106 pickling and the slurry draining operation are carried out, the fillets are placed back into the stirring device 16 again to be stirred again, the stirring time is 10-25min, the mixed solution of the okra and the white fungus is added before stirring, the mixture of the okra and the white fungus is prepared according to the ratio of 1:1.5-3, and the mixed solution of the okra and the white fungus accounts for 3-5% of the weight of the fillets;
the okra solution is obtained by boiling okra in water and then filtering, the weight ratio of the okra to the water is 1:8-10 when the okra solution is boiled, boiling and then boiling for 10-20min, and then filtering the okra to obtain the okra solution;
the tremella solution is obtained by decocting tremella in water at a ratio of 1:10-15, decocting the boiled tremella with water for 2-3 hours, and filtering to obtain the tremella solution.
2. The method for producing snakehead fish fillet as claimed in claim 1, wherein the method comprises the following steps: the driving unit is a lead screw driving unit or a gear rack driving unit.
3. The method for producing snakehead fish fillet as claimed in claim 2, wherein the method comprises the following steps: the lead screw driving unit comprises a lead screw, a lead screw nut and a first motor, the lead screw is rotatably arranged on the bleeding groove through a bearing seat, the lead screw is connected with the first motor, the lead screw nut is connected with the fixed seat, and the lead screw nut and the lead screw are matched with each other; the first motor drives the screw rod to rotate, so that the screw rod nut moves on the four bars, and the mounting seat is driven to move.
4. The method for producing snakehead fish fillet as claimed in claim 2, wherein the method comprises the following steps: the gear and rack driving unit comprises a rack, a gear and a second motor, the rack is arranged on the blood discharging groove, the second motor is fixedly arranged on the mounting seat, the gear is connected with the second motor, and the gear and the rack are meshed with each other; the second motor rotates to drive the mounting seat to move.
5. The method for producing snakehead fish fillet as claimed in claim 1, wherein the method comprises the following steps: during packaging, the snakehead fillets are bagged, the production date is sprayed on the packaging bag, and the packaging bag is smoothed by the vacuum packaging opening, so that the whole bag is uniformly filled with the snakehead fillets.
6. The method for producing snakehead fish fillet as claimed in claim 1, wherein the method comprises the following steps: after the quick freezing is finished, the product is packaged and refrigerated, the frozen strips which are packaged completely in the inner mode are loaded into a paper box according to the specification, and meanwhile the specification, the batch number and the production date are marked on the paper box; the packaged products are immediately put into a cold storage, and are respectively stacked according to batch numbers and specifications, and the temperature in the cold storage is controlled below-18 ℃.
7. The method for producing snakehead fish fillet as claimed in claim 1, wherein the method comprises the following steps: in S101, the current for preparing the fishing electrochemical water by the fishing electrochemical water device is 80A.
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| CN104782547A (en) * | 2015-04-24 | 2015-07-22 | 通威股份有限公司 | Application of fishing electrified water for removing fishy smell of living freshwater fish |
| CN111567760A (en) * | 2020-05-28 | 2020-08-25 | 海南蔚蓝海洋食品有限公司 | Non-starching fish slice and preparation method thereof |
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| 牡蛎微波干燥特性及动力学研究;余炼等;《食品科学》;20120615(第11期);第111-115页 * |
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