CN112868737B

CN112868737B - Fish body dissection and viscera removing method

Info

Publication number: CN112868737B
Application number: CN202110126657.2A
Authority: CN
Inventors: 陈岳伟; 胡将碟
Original assignee: Guangxi Baijia Food Co ltd
Current assignee: Guangxi Baijia Food Co ltd
Priority date: 2021-01-29
Filing date: 2021-01-29
Publication date: 2022-09-06
Anticipated expiration: 2041-01-29
Also published as: CN112868737A

Abstract

The invention discloses a fish body dissecting and viscera removing method, relating to the technical field of fish processing, which has the technical scheme that fish is placed in a fish box, the mass ratio of the fish to water is 1:1.5 respectively, the fish box contains 0.3-0.5% of esterase, the fish is soaked in water at the temperature of 10-20 ℃ for 10-15min, air is introduced into the bottom of the fish box to generate bubbles to be attached to the surface of a black membrane, and the black membrane is separated from the fish, the technical effect is that the viscosity of the black membrane and the fish body is reduced by briefly soaking the black membrane in the water through biological enzyme, the black membrane is separated from the fish body by the buoyancy of the bubble attachment, the fish force is small, the anti-growth change of the fish structure is reduced, the integrity of the fish is ensured, the removal rate of the black membrane is high, the difficulty of the removal of the black membrane of the fish is reduced, the time of the black membrane of the fish is saved, the efficiency of the removal of the black membrane is improved, the freshness of the fish is ensured by the preservation through liquid nitrogen, the original nutrient components are ensured, the loss rate of dry loss is low, and the whole fish processing time is shortened.

Description

Fish body dissection and viscera removing method

Technical Field

The invention relates to the technical field of fish processing, in particular to a fish body dissection and viscera removal method.

Background

With the increasing demand for fish products by human beings on living levels, fish products also occupy an increasingly important market in the field of food processing. Before eating the fish, the viscera and the black membrane of the fish must be removed, the black membrane exists on the abdominal wall and mainly plays roles in protecting and lubricating the viscera and filtering toxic substances, the fat content of the black membrane is high, the toxic substances are easy to accumulate in fat tissues when entering the fish body, the health of a human body can be influenced by eating, and the black membrane has strong fishy smell and influences the taste of the fish, and the black membrane is removed before use.

Traditional fish get rid of black membrane mainly relies on manually operation's mode and uses the doctor-bar to get rid of, and not only the amount of labour is huge but also wastes time and energy, still can lead to flesh of fish to receive the damage and black membrane to get rid of unclean because the manual operation is improper, influences the save and the edible of fish.

Disclosure of Invention

The invention aims to provide a fish body dissection and viscera removal method which has the advantages of no damage to fish meat, high fish melanoderm removal rate and high efficiency.

The technical purpose of the invention is realized by the following technical scheme: a fish body dissection and viscera removal method comprises the following steps: the fish with the viscera treated is quickly put into a fish box according to the mass ratio of 1:1.5 of the fish to the water respectively.

Step 2: the fish box contains 0.3-0.5% esterase, and the soaking water is at 10-20 deg.C for 10-15 min.

And 3, step 3: and introducing nitrogen intermittently at the bottom to generate spiral bubbles, attaching the spiral bubbles to the surface of the black membrane, and separating the black membrane from the fish.

Through adopting above-mentioned technical scheme, the black membrane passes through esterase reaction, and viscidity reduces, drives the separation through the bubble, and it is clean to get rid of the black membrane than the manual work, and it is high to remove the membrane rate, and it is little to the effect of flesh of fish power to remove the black membrane than the machine, reduces the destruction to the flesh of fish, accomplishes in aqueous, reduces flesh of fish and air contact, prevents that the flesh of fish is rotten, and is with low costs, easy operation.

Further setting: the esterase is extracted from animal viscera, and is mixed with five percent of vinegar to keep the activity of the esterase.

By adopting the technical scheme, the esterase has the advantages of simple preparation process, common preparation materials, low cost, edible property, no harmful substances, no change of the structure and taste of fish meat, preservation of the esterase in the optimal environment suitable for the esterase, maintenance of the activity of the esterase, avoidance of the phenomenon that the esterase rejects to damage the fish meat, acceleration of the speed of removing black films and reduction of the nutrition loss of the fish meat in water.

Further setting: the esterase and water are mixed by slight stirring, the mixing time is five to ten minutes, and after mixing, a cover needs to be sealed to avoid direct sunlight.

By adopting the technical scheme, the esterase is fully contacted with water and uniformly distributed in the water, so that the black membrane of the fish does not have the effect of acquiring the esterase due to partial lack of the esterase, the esterase is not exposed to the sun and is not easy to lose activity due to the sun, and the mixed esterase keeps activity.

Further setting: the esterase is mixed with three percent of table salt.

By adopting the technical scheme, the esterase can keep sufficient nutrition required by survival, the phenomenon that the esterase dies due to the fact that the structure in the esterase lacks moisture is avoided, the esterase keeps constant activity, so that black films can be better removed, and the removal rate of the black films is improved.

Further setting: and the nitrogen is conveyed according to the hourly flow rate of 0.1 cubic meter per hour, so that the stable airflow in the fish box is ensured.

By adopting the technical scheme, the black film which loses viscosity is attached with bubbles, so that the buoyancy force borne by the black film is far greater than the gravity borne by the black film, the black film floats upwards to leave the fish body, and meanwhile, the speed of air flow is slow, so that the fish body cannot be impacted, and the fish meat structure is slightly damaged; meanwhile, the fish is inert gas, so that the nutritional ingredients contained in the fish body cannot be lost, the fish can not be preserved without toxicity, the deterioration of the fish is slowed down, and the fish is kept fresh.

Further setting: the temperature of the soaking water is constant, and is kept at 10-20 ℃ after the fish is added.

Through adopting above-mentioned technical scheme, the temperature of flesh of fish keeps invariable, makes the cell tissue of flesh of fish keep active, makes the space between the cell can not too big change, makes the flesh of fish keep invariable plumpness, makes the flesh of fish can not receive the difference in temperature change big and deformation.

Further setting: the temperature of the soaking water is the same at all places.

Through adopting above-mentioned technical scheme, make the flesh of fish receive everywhere the temperature the same, the whole fresh and elasticity that keeps the same of flesh of fish, avoid the local difference in temperature that forms of flesh of fish to make the flesh of fish soft prone to lie prone, influence the fresh sense and the edible sense of flesh of fish, keep esterase's activity everywhere simultaneously, improve and remove black membrane rate, reduce black membrane blind area, improve the clean of fish.

Further setting: a. washing: the crucian carp is taken as a raw material, the crucian carp is placed in a washing box, and impurities and mucous membranes on the surface of the crucian carp are removed through water flow washing.

b. Descaling: the descaling device comprises a frame, a fish inlet is formed in the frame, a main rotating shaft and an auxiliary rotating shaft are arranged at the front end of the fish inlet, and a scale brush roll is arranged on the main rotating shaft and the auxiliary rotating shaft; the fish after being washed clean is input from the fish inlet, the power source is turned on, the fish passes through the rotating main rotating shaft and the rotating auxiliary rotating shaft, the scales on the surfaces of the fish are removed by the scale brush roll through friction, and water is sprayed out from the water outlet of the scale brush roll to wash the scales attached to the fish.

c. Removing internal organs: the fish enters the viscera removing device from a fish outlet of the scale removing device, the viscera removing device comprises a fixed groove arranged on a base, symmetrical arc-shaped fixed plates are arranged on the upper sides of the fixed grooves, a compression spring is arranged behind the arc-shaped fixed plates, opposite telescopic rods are arranged on the upper sides of the arc-shaped fixed plates, one sides of the telescopic rods are in specified matching connection with the base of the base, a spiral head rotating head is arranged at the other end of each telescopic rod, and a cleaning rotating head is arranged in the spiral head rotating head; the inner wall that the arc fixed plate passes through compression spring and telescopic link fixed slot links to each other and fixes the fish, removes the telescopic link, through rotating head redirecting, aims at the fish belly, cuts open the belly of fish, washs the head through adjusting, and rotatory washing is turned round and is rotatory to get rid of the viscera, sprays water through the delivery port, gets rid of totally with the viscera. Cleaning the rotor 205 d and removing the black film: step 1, quickly putting the fish with the viscera treated into a fish box according to the mass ratio of the fish to water of 1:1.5 respectively.

Step 2, the fish box contains 0.3 to 0.5 percent of esterase, the temperature of soaking water is 10 to 20 ℃, and the soaking time is 10 to 15 min.

And 3, intermittently introducing nitrogen at the bottom to generate spiral bubbles, attaching the spiral bubbles to the surface of the black membrane, and separating the black membrane from the fish.

e. Freezing: and (3) putting the treated fish into a liquid nitrogen quick freezer, quickly cooling the temperature in the liquid nitrogen quick freezer to a certain temperature, and freezing the fish within a certain time.

f. And (3) packaging: the frozen fish is placed in a package and stored under vacuum.

By adopting the technical scheme, fish scales on the surfaces of the fishes are completely removed, a blind zone is avoided, the removing efficiency is high, the deterioration of the fish quality is reduced under the normal-temperature environment, fish viscera are completely removed, the meat bodies of the fishes are not damaged, the freshness of the fishes is improved, water in cells and in cell gaps can be simultaneously frozen into countless fine and uniform ice crystals, the cell tissues are not damaged, the unfrozen fish can be recovered to the original fresh state and the original nutritional ingredients to the maximum extent, the dry loss rate is low, gas generated during liquid nitrogen quick freezing is inert nitrogen, and the nitrogen isolates air in the production process to protect the fish.

Further setting: the treated fish needs to be naturally dried, so that the surface of the fish is frozen after no water drops.

Through adopting above-mentioned technical scheme, slow down the rotten of flesh of fish, avoid the surperficial too much moisture of flesh of fish, make the flesh of fish become soft to influence the taste of flesh of fish, avoid the freezing inflation of the surperficial moisture of flesh of fish to destroy flesh of fish structure simultaneously, influence the sale of flesh of fish.

Further setting: the temperature in the liquid nitrogen quick freezing machine is-120 ℃ to-150 ℃, and the liquid nitrogen quick freezing machine freezes the fish for 3-5 minutes.

By adopting the technical scheme, the freezing speed is extremely high, about 30-40 times of that of a common freezing method, mixed bacteria are well isolated, the yield per unit time is high, the efficiency is high, the method is suitable for continuous processing, the freshness of fish meat is kept, and the deterioration of the fish meat is slowed down.

In conclusion, the invention has the following beneficial effects: make black membrane and fish body viscidity reduce through the short time soaking of biological enzyme in aqueous, it is black membrane and fish body separation to adhere to rely on buoyancy through the bubble, it is little to the fish power, it changes to reduce the fish meat structure reaction, guarantee the integrality of flesh of fish, the black membrane clearance is high, reduce the degree of difficulty of removing the fish black membrane, practice thrift the time of fish black membrane, improve the efficiency of removing the fish black membrane, reduce the manual work, guarantee the freshness of flesh of fish, preserve through liquid nitrogen, guarantee the fresh sense and original nutrient composition of flesh of fish, the dry loss fish meat rate is low, make whole fish process time shorten.

Drawings

FIG. 1 is a schematic flow chart of a first preferred embodiment;

FIG. 2 is a structural view of a descaling apparatus according to a first preferred embodiment;

fig. 3 is a structural view of the evisceration apparatus in the first preferred embodiment.

In the figure, 100, a fish inlet; 101. a main rotating shaft; 102. an auxiliary rotating shaft; 103. a fish scale brush roll;

200. an arc-shaped fixing plate; 201. a compression spring; 202. a telescopic rod; 203. fixing grooves; 204. rotating the head; 205. cleaning the rotary head;

1. a descaling device; 2. a evisceration device;

10. a frame; 20. a base.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.

First preferred embodiment:

a fish body dissects and removes the viscera method, the fish need to pass through including flushing device, descaler 1 and removing viscera device 2 sequentially before removing the black membrane.

As shown in fig. 2, firstly, the crucian is used as a raw material, the crucian is placed in a washing box, and impurities and mucous membranes on the surfaces of the crucian are removed by washing with water flow.

And secondly, carrying out descaling treatment, wherein the descaling device 1 comprises a frame 10, the frame 10 is provided with a fish inlet 100, the front end of the fish inlet 100 is provided with a main rotating shaft 101 and an auxiliary rotating shaft 102, and the main rotating shaft 101 and the auxiliary rotating shaft 102 are provided with scale brush rolls 103.

The method comprises the steps that cleaned fish are input from a fish inlet 100, a power source is turned on, the fish pass through a main rotating shaft 101 and an auxiliary rotating shaft 102 which rotate, fish scales on the surfaces of the fish are removed through friction by a fish scale brush roll 103, water is sprayed out from a water outlet of the fish scale brush roll 103 to wash and separate the fish scales attached to the fish, and the fish is output from a fish outlet after the fish scales are removed, so that the fish scales can be removed quickly, and the problem that the fish scales cannot be removed completely manually is avoided.

As shown in fig. 3, the viscera removing treatment is carried out again, which comprises a viscera removing device 2, the viscera removing device 2 comprises a fixed slot 203 arranged on the base 20, symmetrical arc-shaped fixed plates 200 are arranged on the upper sides of the fixed slots 203, a compression spring 201 is arranged behind the arc-shaped fixed plates 200, opposite telescopic rods 202 are arranged on the upper sides of the arc-shaped fixed plates 200, one sides of the telescopic rods 202 are in specified fit connection with the base 20, a rotating head 204 is arranged on the other ends of the telescopic rods 202, a cleaning rotating head 205 is arranged in the rotating head 204, fish enters the viscera removing device 2 from a fish outlet of the viscera removing device 1, the arc-shaped fixed plates 200 are connected with the inner walls of the fixed slots 203 through the compression spring 201 and the telescopic rods 202 to fix the fish, the telescopic rods are moved to change the direction through the rotating head 204, the belly of the fish is cut by aiming at the belly of the fish, the viscera is removed by adjusting the cleaning rotating head 205, rotating the cleaning rotating head 205 and spraying water through the water outlet.

The fish after the mechanism is handled needs to go the black membrane immediately and handles, and the black membrane of fish loses the closed protection of fish maw after having got rid of the viscera, direct and air contact, and the black membrane is the longer in the air, and the lower the black membrane surface stickness, can be inseparabler with the fish body, is difficult to get rid of.

Removing black films, namely immediately putting fish with treated viscera into different fish boxes, wherein the mass ratio of the fish to water is 1:1, 1:1.5 and 1:2 respectively, the content of esterase in the fish boxes is 0.3-0.5%, the esterase and the water are slightly stirred and mixed, the mixing time is five to ten minutes, after mixing, a cover needs to be sealed to avoid direct sunshine, the esterase is extracted through animal viscera, five percent of vinegar is mixed to keep the activity of the esterase, the soaking temperature is 10-20 ℃, the temperature of the water is constant, the soaking time is 10-15 minutes, bubbles are generated at the bottom through an oxygen pump, nitrogen is conveyed at the flow rate of 0.1 cubic hour per hour to ensure that the airflow in the fish boxes is stable and is attached to the surfaces of the black films, the black films after reaction are separated from the fish bodies, so that the black film removing rate is highest, the extrusion force between the fish bodies is within the acceptable range of the fish bodies, the fish body is not damaged.

TABLE 1 data sheet of fish and water ratio with fish black film removed

Numbering	Fish to water ratio	Soaking time	Esterase content	Temperature of water	Black film removing rate
						1	1:1	10-15min	0.3％-0.5％	10-20℃	≥93％
2	1:1.5	10-15min	0.3％-0.5％	10-20℃	≥98％
						3	1:2	10-15min	0.3％-0.5％	10-20℃	≥96％

The fish with the viscera treated is put into a fish box in a different way, the mass ratio of the fish to water is 1:1, the esterase content in the fish box is 0.3-0.5%, the soaking temperature is 10-20 ℃, the soaking time is 5-10min, 10-15min, 15-20min and 0min, bubbles are generated at the bottom of the fish box through an oxygen pump and are attached to the surface of a black film, and the black film after reaction is separated from the fish body, so that the black film removing rate is the highest when the fish is soaked for 10-15min, the fish is directly removed by the esterase in a comparison part No. 4, the black film removing effect is extremely poor when the fish is not soaked, the black film removing requirement is difficult to achieve, and the more nutrient components in the fish body are lost when the fish body is soaked in water for too long time, and the soaking time cannot be too long.

TABLE 2 data sheet for different soaking times of fish-black-film removing

Numbering	Fish to water ratio	Soaking time	Esterase content	Water temperature	Black film removing rate
						1	1:1.5	5-10min	0.3％-0.5％	10-20℃	≥87％
2	1:1.5	10-15min	0.3％-0.5％	10-20℃	≥93％
						3	1:1.5	15-20min	0.3％-0.5％	10-20℃	≥90％
4	1:1.5	0	0.3％-0.5％	10-20℃	≥5％

Putting the fish into different fish boxes, wherein the mass ratio of fish to water is 1:1, the esterase content in each fish box is 0.05-0.2%, 0.3-0.5%, 0, 0.8-1.5% and 0.2-0.3%, the soaking temperature is 0-10 ℃, the soaking time is 5-10min, bubbles are generated at the bottom through an oxygen pump and are attached to the surface of a black film, the black film after reaction is separated from the fish body, and therefore the black film removal rate is optimal when the esterase content is within the range of 0.3-0.5%.

The contrast part No. 4 has the same procedures without adding esterase, the fish-black membrane is hardly removed, and the removal rate of the fish-black membrane can be greatly improved by adding the esterase.

The comparison part No. 5 has high black film removal rate when the esterase content is 0.2-0.3%, but the fish body becomes loose, the appearance and the using mouthfeel of fish meat are affected, and black film removal at 0.2-0.3% of esterase should be avoided.

TABLE 3 data sheet for esterase content by removing fish melanomas

Numbering	Fish to water ratio	Soaking time	Esterase content	Temperature of water	Black film removing rate
						1	1:1.5	10-15min	0.05％-0.2％	10-20℃	≥80％
2	1:1.5	10-15min	0.3％-0.5％	10-20℃	≥90％
						3	1:1.5	10-15min	0.8％-1.5％	10-20℃	≥85％
4	1:1.5	10-15min	0	10-20℃	≥5％
						5	1:1.5	10-15min	0.2％-0.3％	10-20℃	≥85

Putting the fish with the viscera treated into different fish boxes, wherein the mass ratio of the fish to water is 1:1, the esterase content in the fish boxes is 0.3-0.5%, the soaking temperature is 0-10 ℃, 10-20 ℃, 20-30 ℃ and more than 30 ℃, the soaking time is 5-10min, bubbles are generated at the bottom through an oxygen pump and are attached to the surface of a black film, and the black film after reaction is separated from the fish body, so that the highest rate of removing the black film of the fish at the soaking temperature of 10-20 ℃ is seen.

The fish body is frozen when the soaking temperature is lower than zero, so that the meat structure changes, and the sale is influenced.

In the comparison part No. 4, the fish meat fat changes under the soaking at the temperature of more than 30 ℃ to deteriorate the fish, and meanwhile, esterase loses activity, and the fish black membrane is difficult to remove.

TABLE 4 data sheet for water temperature difference after removing fish black membrane

Numbering	Fish to water ratio	Soaking time	Esterase content	Temperature of water	Black film removing rate
						1	1:1.5	10-15min	0.3％-0.5％	0-10℃	≥90％
2	1:1.5	10-15min	0.3％-0.5％	10-20℃	≥93％
						3	1:1.5	10-15min	0.3％-0.5％	20-30℃	≥85％
4	1:1.5	10-15min	0.3％-0.5％	>30℃	≥10％

The salt content of water can influence the black membrane removal rate of esterase, the fish subjected to viscera treatment is placed into a fish box with the salt content of one percent, two percent, three percent, four percent and five percent and no salt, the mass ratio of the fish to the water is 1:1, the content of the esterase in the fish box is 0.3-0.5%, the soaking temperature is 10-20 ℃, the soaking time is 5-10min, bubbles are generated at the bottom of the fish box through an oxygen pump and are attached to the surface of a black membrane, the black membrane after reaction is separated from the fish body, and therefore the highest black membrane removal rate of the fish is achieved when the salt content of visible water is three percent.

In comparative example 6, the removal rate of fish biofilm was the lowest in salt-free water, and thus it was found that the removal rate of fish biofilm by esterase in salt water was increased.

The salt content is higher than five percent, so that the fish is dehydrated, the structure of the fish is damaged, the freshness of the fish is lost, and the use is not suitable.

TABLE 5 Table of data of different salt content of water from which fish melanomas are removed

The fish subjected to black film removal treatment needs freezing treatment, the treated fish needs to be naturally dried, so that water drops do not exist on the surface of the fish, and then the fish is frozen, wherein the freezing treatment comprises the steps of putting the treated fish into a quick freezer, reducing the temperature in a liquid nitrogen quick freezer to-120 ℃ to-150 ℃, freezing the fish in 3-5 minutes, avoiding the formation period of ice crystals in food, keeping cell membranes from being damaged, keeping nutrients from losing after thawing, and keeping the original flavor of the food.

And finally, packaging and storing, wherein the packaging and storing comprises the steps of putting the frozen fish into a package, evacuating air and storing in vacuum.

The above-mentioned embodiments are merely illustrative and not restrictive, and those skilled in the art can make modifications to the embodiments without inventive contribution as required after reading the present specification, but only protected by the patent laws within the scope of the claims.

Claims

1. A viscera removing method of a fish body is characterized in that: step 1: quickly putting the fish subjected to viscera treatment into a fish box according to the mass ratio of the fish to water of 1:1.5 respectively;

step 2: 0.3-0.5% esterase is contained in the fish box, the temperature of soaking water is 10-20 ℃, and the soaking time is 10-15min under the condition of keeping the temperature at 10-20 ℃;

wherein the esterase is extracted from animal viscera and mixed with five percent of vinegar to keep the activity of the esterase;

and step 3: introducing nitrogen intermittently at the bottom to generate spiral bubbles, attaching the spiral bubbles to the surface of the black membrane, and separating the black membrane from the fish;

wherein, the nitrogen is conveyed according to the hourly flow rate of 0.1 cubic per hour, so as to ensure the stable air flow in the fish box.

2. A method of eviscerating a fish according to claim 1, wherein: the esterase and water are mixed by slight stirring, the mixing time is five to ten minutes, and after mixing, a cover needs to be sealed to avoid direct sunlight.

3. A method of eviscerating a fish according to claim 1, wherein: the esterase is mixed with three percent of table salt.

4. A method of eviscerating a fish body according to claim 1, wherein: the temperature of the soaking water is the same at all places.

5. A method of dissecting a fish body, comprising:

a. and (3) flushing: taking crucian as a raw material, placing the crucian in a washing box, and washing by water flow to remove impurities and mucosa on the surface of the crucian;

b. descaling: the descaling device (1) is adopted, the descaling device (1) comprises a frame (10), a fish inlet (100) is formed in the frame (10), a main rotating shaft (101) and an auxiliary rotating shaft (102) are arranged at the front end of the fish inlet (100), and a scale brush roll (103) is arranged on the main rotating shaft (101) and the auxiliary rotating shaft (102); inputting cleaned fish from a fish inlet (100), turning on a power source, enabling the fish to pass through a rotating main rotating shaft (101) and an auxiliary rotating shaft (102), removing scales on the surface of the fish by a scale brush roller (103) through friction, and spraying water from a water outlet on the scale brush roller (103) to wash the scales attached to the fish;

c. removing internal organs: the fish enters the viscera removing device (2) from a fish outlet of the scale removing device (1), the viscera removing device (2) comprises a fixed groove (203) arranged on a base (20), symmetrical arc-shaped fixed plates (200) are arranged on the upper sides of the fixed groove (203), a compression spring (201) is arranged behind the arc-shaped fixed plates (200), opposite telescopic rods (202) are arranged on the upper sides of the arc-shaped fixed plates (200), one sides of the telescopic rods (202) are connected with the base (20) in a specified matching manner, a rotating head (204) is arranged at the other end of each telescopic rod (202), and a cleaning rotating head (205) is arranged in each rotating head (204); the arc-shaped fixing plate (200) is connected with the inner wall of a telescopic rod (202) fixing groove (203) through a compression spring (201) to fix the fish, the telescopic rod (202) is moved, the direction is changed through a rotating head (204), the fish belly is aligned, the fish belly is cut, the rotating cleaning rotating head (205) is rotated to remove viscera through adjusting the cleaning rotating head (205), and the viscera are removed through spraying water through a water outlet;

d. removing a black film: step 1, quickly putting the fish subjected to viscera treatment into a fish box according to the mass ratio of the fish to water of 1:1.5 respectively; step 2, 0.3 to 0.5 percent of esterase is contained in the fish tank, the temperature of soaking water is 10 to 20 ℃, and the soaking time is 10 to 15 min;

3, intermittently introducing nitrogen at the bottom to generate spiral bubbles, attaching the spiral bubbles to the surface of the black membrane, and separating the black membrane from the fish;

e. freezing: putting the treated fish into a liquid nitrogen quick freezer, quickly cooling the temperature in the liquid nitrogen quick freezer to a certain temperature, and freezing the fish within a certain time;

f. packaging: and (4) putting the frozen fish into a package, and preserving the fish in vacuum.

6. The fish body dissection method of claim 5, wherein: the treated fish needs to be naturally dried, so that the surface of the fish is frozen after no water drops.

7. The fish body dissection method of claim 5, wherein: the temperature in the liquid nitrogen quick freezing machine is-120 ℃ to-150 ℃, and the liquid nitrogen quick freezing machine freezes the fish for 3-5 minutes.