CN113367299A - Fish slice processing mechanical device with pickled Chinese cabbage fish flavor and process thereof - Google Patents
Fish slice processing mechanical device with pickled Chinese cabbage fish flavor and process thereof Download PDFInfo
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- CN113367299A CN113367299A CN202110679211.2A CN202110679211A CN113367299A CN 113367299 A CN113367299 A CN 113367299A CN 202110679211 A CN202110679211 A CN 202110679211A CN 113367299 A CN113367299 A CN 113367299A
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
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Images
Classifications
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A22C25/08—Holding, guiding, or conveying fish before, during or after its preparation ; Devices for sizing fish; Automatically adapting conveyors or processing machines to the measured size
-
- 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
- A22C25/16—Removing fish-bones; Filleting fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of fillet processing, in particular to a fillet processing mechanical device with pickled Chinese cabbage fish flavor and a process thereof, aiming at the problems that the prior pickled Chinese cabbage fish needs manual operation to slice fish blocks before cooking, the fillets with different thicknesses are not only poor in selling phase, but also difficult to taste, and the slices have certain requirements on the manual skill of a cook, the following scheme is proposed, which comprises the following steps: s1, cleaning: cleaning fresh freshwater fish, removing scales, gills and viscera, and peeling off fish skin; s2, shaping: removing the head and the tail, cleaning fins, and quickly freezing at low temperature; according to the invention, the transverse plate is pulled vertically downwards, so that the arc-shaped cover can be driven to vertically move downwards and compress fish blocks, the electric push rod is started, the electric push rod finally drives the plurality of cutting knives to vertically move downwards, the cutting knives cut the fish blocks along the inclination angle of the through hole, and the cut fish slices are uniform in thickness, convenient to taste, time-saving and labor-saving.
Description
Technical Field
The invention relates to the technical field of fillet processing, in particular to a fillet processing mechanical device with pickled Chinese cabbage fish flavor and a process thereof.
Background
The fish is a temperature-variable aquatic vertebrate which breathes by gills, swims through the swinging of tails and trunk parts and the coordination of fins and ingests by upper and lower jaws, belongs to a vertebrate subgenus in the phylum chordata, and generally people divide the vertebrate into five categories of fish (53%), birds (18%), reptiles (12%), mammals (9%) and amphibians (8%). According to the statistics of nielsen, a Canada scholar, 1994, 24618 fishes of the current species in the world account for more than half of the named vertebrates, and new species are continuously discovered, wherein the number of the fishes is about 150 per year on average, more than 1500 fishes are increased for more than ten years, and the number of the fishes named in the world is about 32100.
The existing pickled Chinese cabbage fish needs manual operation to slice fish blocks before cooking, the fish slices with different thicknesses are not easy to sell, thick fish slices are difficult to taste, slicing not only has certain requirements on the manual skill of a cook, but also needs a lot of time to consume and has potential safety hazards, so that a fish slice processing mechanical device with the flavor of pickled Chinese cabbage fish and a process thereof are provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a fillet processing mechanical device with the flavor of pickled Chinese cabbage fish and a process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the fillet processing mechanical device with the flavor of the pickled fish comprises a processing box, wherein an arc-shaped cover is connected inside the processing box in a sliding manner, a plurality of through holes are formed in the top of the arc-shaped cover, a side plate is fixedly connected to one side of the processing box, a top plate is fixedly connected to the top of the side plate, an electric push rod is fixedly connected to the top of the top plate, a piston rod of the electric push rod penetrates through the top plate and is fixedly connected with a first sliding plate, one end of the first sliding plate is slidably connected with one side of the side plate, two first tension springs which are symmetrically arranged are fixedly connected between the top of the first sliding plate and the bottom of the top plate, a plurality of cutting assemblies for slicing the fish are fixedly connected to the bottom of the first sliding plate, a sliding groove is formed in one side of the processing box, a control rod is fixedly connected to one side of the arc-shaped box, one end of the control rod penetrates through the sliding groove and extends to one side of the processing box, one end fixedly connected with diaphragm of control lever, one side of handling the box is provided with and is used for carrying out spacing subassembly to the diaphragm.
Preferably, the cutting assembly comprises a plurality of rectangular boxes fixedly connected to the bottom of the first sliding plate at equal intervals, a rotating shaft is connected to the inside of each rectangular box in a rotating mode, a rotating hole is formed in the bottom of each rectangular box, a rotating block is arranged on the outer fixing sleeve of the rotating shaft, a rotating hole and a cutting knife are fixedly connected to the bottom of each rotating block in a penetrating mode, and a first spring is fixedly connected between the top of one side of each rotating block and the inner wall of one side of each rectangular box.
Preferably, the limiting assembly comprises a second sliding plate which is connected to one side of the processing box in a sliding mode, a fixed plate is fixedly connected to one side of the processing box, a pull rod is fixedly connected to one side of the second sliding plate, which is close to the fixed plate, one end of the pull rod penetrates through the sliding fixed plate and the pull plate, two second springs are symmetrically arranged between the fixed plate and the second sliding plate, a plurality of clamping grooves are formed in the second sliding plate, a vertical plate is slidably connected to the inner portion of the transverse plate, a clamping block which is clamped with the clamping grooves is fixedly connected to one side of the vertical plate, which is close to the second sliding plate, and two second tension springs are symmetrically arranged between the vertical plate and the inner wall of one side of the transverse plate.
Preferably, a supporting plate is fixedly connected to one side of the processing box, and two third springs which are symmetrically arranged are fixedly connected between the top of the supporting plate and the bottom of the transverse plate.
Preferably, the through hole is obliquely arranged.
Preferably, a rubber pad is fixedly connected to the inner wall of one side, away from the first spring, of the rectangular box.
The processing technology of the fish slices with the flavor of the Chinese sauerkraut fish comprises the following steps:
s1, cleaning: cleaning fresh freshwater fish, removing scales, gills and viscera, and peeling off fish skin;
s2, shaping: removing the head and the tail, cleaning fins, and quickly freezing at low temperature;
s3, slicing: cutting the fish blocks into fish slices with uniform thickness of 1.5-3 cm;
s4, tenderizing and pickling: mixing windmill raw powder, mung bean starch and sweet potato starch according to a ratio of 1:1:1, taking 1kg of fish fillets, cleaning, sucking water, adding 6 g of salt, 15g of white sugar, 15g of chicken essence and 4 g of white pepper powder, uniformly stirring, adding 50g of beer, uniformly stirring, adding 2 egg whites of raw eggs, uniformly stirring, adding 40 g of mixed powder, spraying a little salad oil, and placing in a refrigerator for refrigerating for 2-4 hours;
s5, taking out the fillets, and draining water in a low-temperature room, wherein the indoor temperature is lower than 5-10 ℃;
s6, putting the drained fish slices into a low-temperature frying tank, adding 35g of green onion, 50g of ginger, 50g of garlic, 15g of dried hot pepper and 2kg of pickled Chinese cabbage, keeping the oil temperature at 80 ℃, frying for 1min, adding the fish slices, keeping the oil temperature at 60-80 ℃, frying for 15-25S, and fishing out the fish and the pickled Chinese cabbage for later use respectively;
s7, preparing seasonings: 8kg of spice oil, 150g of pepper, 90g of anise, 2kg of pickled pepper and 500g of small red pepper are placed in a jacketed kettle and heated until fragrance comes out, then water, 4.0-6.0kg of refined salt and 1.0-3.0kg of granulated sugar are sequentially added, 2.0-3.0kg of yellow wine and an acidity regulator are added after boiling for 1 hour, and then the mixture is taken out of the kettle, so that 50kg of seasoning liquid is obtained, and the seasoning liquid is not fully used;
s8, seasoning and pickling the fish, the pickled Chinese cabbage and the seasoning liquid at a ratio of 1:1.2:1.8-1:1.5:2.1 for 5-8 hours at low temperature;
s9, taking out the seasoned fish, draining, placing in a vacuum pressure difference puffing tank, puffing at 80-92 ℃, opening a valve between a puffing cavity and a vacuum pumping cavity of a pressure difference puffing machine to suddenly release pressure and puff, keeping the vacuum degrees of the puffing cavity and the vacuum cavity at-0.093 Mpa, and closing the valves of the puffing cavity and the vacuum cavity until water mist in the puffing cavity disappears to finish puffing;
s10, opening the sterilizing and dehumidifying equipment 50-70min in advance to clean the inner packaging chamber, inflating the obtained product within 50-60min, and sealing to finish inner packaging to prevent moisture and pollution.
Preferably, the acidity regulator used in the seasoning liquid in the step S7 is glacial acetic acid 1.5-3.0kg, sodium pyrophosphate 0.1-0.2kg and sodium hexametaphosphate 0.08-0.16 kg.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the fish processing box, fish blocks are put into the processing box from one end far away from the side plate, the transverse plate is pulled vertically downwards, the transverse plate drives the control rod to move vertically downwards, the control rod drives the arc cover to move vertically downwards, the arc cover presses the fish blocks, the transverse plate drives the clamping block to move vertically downwards and extrude the third spring, and the clamping block is clamped with the clamping groove until the fish blocks are pressed tightly, so that the transverse plate is limited;
2. according to the fish cutting device, an electric push rod is started, a piston rod of the electric push rod drives a first sliding plate to vertically move downwards, the first sliding plate drives a rectangular box to vertically move downwards, a rectangular box drives a cutting knife to vertically move downwards, the cutting knife enters a through hole and starts to rotate, the cutting knife drives a rotating block to rotate, the rotating block extrudes a first spring, the cutting knife still descends at the moment, the fish block is cut along the inclination angle of the through hole, and after the cutting is finished, the electric push rod is started, so that the piston rod of the electric push rod is retracted, and then a plurality of cutting knives are retracted;
3. according to the invention, the pulling plate is pulled transversely, the pulling plate drives the pulling rod to move transversely, the pulling rod drives the second sliding plate to move transversely and extrude the second spring, the clamping block and the clamping groove are released from a clamping state at the moment, the transverse plate moves vertically upwards under the action of the elastic force of the third spring, the transverse plate drives the control rod to move vertically upwards, the control rod drives the arc-shaped cover to move vertically upwards, and then the fish fillets can be taken out, so that time and labor are saved, the thickness of the fish fillets is consistent, and the fish fillets are convenient to taste.
According to the invention, the transverse plate is pulled vertically downwards, so that the arc-shaped cover can be driven to vertically move downwards and tightly press the fish fillets, the electric push rod is started, the electric push rod finally drives the plurality of cutting knives to vertically move downwards, the cutting knives cut the fish fillets along the inclination angle of the through hole, the cut fish fillets are uniform in thickness and convenient to taste, the clamping state of the clamping block and the clamping groove can be relieved by pulling the pull plate transversely, the arc-shaped cover automatically bounces, and the fish fillets can be taken out, so that time and labor are saved.
Drawings
FIG. 1 is a schematic structural view of a fillet processing mechanical device with a flavor of pickled Chinese cabbage fish in a front view;
FIG. 2 is a three-dimensional schematic view of a process cartridge according to the present invention;
FIG. 3 is a schematic sectional view of the rectangular box of the present invention;
FIG. 4 is a schematic rear sectional view showing a structure of the process cartridge according to the present invention;
FIG. 5 is a schematic rear view of the process cartridge of the present invention;
FIG. 6 is a side view schematically illustrating the structure of the second sliding plate according to the present invention;
FIG. 7 is a front sectional view of the cross plate of the present invention.
In the figure: 1. a process cartridge; 2. an arc-shaped cover; 3. a through hole; 4. a cutting knife; 5. a rectangular box; 6. rotating the block; 7. an electric push rod; 8. a first tension spring; 9. a first sliding plate; 10. a top plate; 11. a side plate; 12. a rubber pad; 13. a first spring; 14. rotating the hole; 15. a rotating shaft; 16. a control lever; 17. a transverse plate; 18. a clamping block; 19. a second sliding plate; 20. a fixing plate; 21. pulling a plate; 22. a pull rod; 23. a second spring; 24. a chute; 25. a third spring; 26. a card slot; 27. a vertical plate; 28. a second tension spring; 29. and a support plate.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
Referring to fig. 1-7, a fillet processing mechanical device with pickled fish flavor comprises a processing box 1, an arc-shaped cover 2 is slidably connected inside the processing box 1, a plurality of through holes 3 are formed in the top of the arc-shaped cover 2, a side plate 11 is fixedly connected to one side of the processing box 1, a top plate 10 is fixedly connected to the top of the side plate 11, an electric push rod 7 is fixedly connected to the top of the top plate 10, a piston rod of the electric push rod 7 penetrates through the top plate 10 and is fixedly connected with a first sliding plate 9, one end of the first sliding plate 9 is slidably connected to one side of the side plate 11, two first tension springs 8 which are symmetrically arranged are fixedly connected between the top of the first sliding plate 9 and the bottom of the top plate 10, a plurality of cutting assemblies for slicing fish are fixedly connected to the bottom of the first sliding plate 9, a chute 24 is formed in one side of the processing box 1, and a control rod 16 is fixedly connected to one side of the arc-shaped box 2, one end of the control rod 16 runs through the sliding groove 24 and extends to one side of the processing box 1, a transverse plate 17 is fixedly connected to one end of the control rod 16, and a limiting assembly used for limiting the transverse plate 17 is arranged on one side of the processing box 1.
The processing technology of the fish slices with the flavor of the Chinese sauerkraut fish comprises the following steps:
s1, cleaning: cleaning fresh freshwater fish, removing scales, gills and viscera, and peeling off fish skin;
s2, shaping: removing the head and the tail, cleaning fins, and quickly freezing at low temperature;
s3, slicing: cutting the fish blocks into fish slices with uniform thickness of 1.5-3 cm;
s4, tenderizing and pickling: mixing windmill raw powder, mung bean starch and sweet potato starch according to a ratio of 1:1:1, taking 1kg of fish fillets, cleaning, sucking water, adding 6 g of salt, 15g of white sugar, 15g of chicken essence and 4 g of white pepper powder, uniformly stirring, adding 50g of beer, uniformly stirring, adding 2 egg whites of raw eggs, uniformly stirring, adding 40 g of mixed powder, spraying a little salad oil, and placing in a refrigerator for refrigerating for 2-4 hours;
s5, taking out the fillets, and draining water in a low-temperature room, wherein the indoor temperature is lower than 5-10 ℃;
s6, putting the drained fish slices into a low-temperature frying tank, adding 35g of green onion, 50g of ginger, 50g of garlic, 15g of dried hot pepper and 2kg of pickled Chinese cabbage, keeping the oil temperature at 80 ℃, frying for 1min, adding the fish slices, keeping the oil temperature at 60-80 ℃, frying for 15-25S, and fishing out the fish and the pickled Chinese cabbage for later use respectively;
s7, preparing seasonings: 8kg of spice oil, 150g of pepper, 90g of anise, 2kg of pickled pepper and 500g of small red pepper are placed in a jacketed kettle and heated until fragrance comes out, then water, 4.0-6.0kg of refined salt and 1.0-3.0kg of granulated sugar are sequentially added, 2.0-3.0kg of yellow wine and an acidity regulator are added after boiling for 1 hour, and then the mixture is taken out of the kettle, so that 50kg of seasoning liquid is obtained, and the seasoning liquid is not fully used;
s8, seasoning and pickling the fish, the pickled Chinese cabbage and the seasoning liquid at a ratio of 1:1.2:1.8-1:1.5:2.1 for 5-8 hours at low temperature;
s9, taking out the seasoned fish, draining, placing in a vacuum pressure difference puffing tank, puffing at 80-92 ℃, opening a valve between a puffing cavity and a vacuum pumping cavity of a pressure difference puffing machine to suddenly release pressure and puff, keeping the vacuum degrees of the puffing cavity and the vacuum cavity at-0.093 Mpa, and closing the valves of the puffing cavity and the vacuum cavity until water mist in the puffing cavity disappears to finish puffing;
s10, opening the sterilizing and dehumidifying equipment 50-70min in advance to clean the inner packaging chamber, inflating the obtained product within 50-60min, and sealing to finish inner packaging to prevent moisture and pollution.
In the invention, 1.5-3.0kg of glacial acetic acid, 0.1-0.2kg of sodium pyrophosphate and 0.08-0.16kg of sodium hexametaphosphate are used as acidity regulators in the seasoning liquid in the step S7.
Example two
The embodiment is improved on the basis of the first embodiment: the cutting assembly comprises a plurality of rectangular boxes 5 fixedly connected to the bottom of a first sliding plate 9 at equal intervals, a rotating shaft 15 is rotatably connected to the inside of each rectangular box 5, a rotating hole 14 is formed in the bottom of each rectangular box 5, a rotating block 6 is fixedly sleeved on the outside of each rotating shaft 15, a cutting knife 4 is fixedly connected to the bottom of each rotating block 6 through the rotating hole 14, a first spring 13 is fixedly connected between the top of one side of each rotating block 6 and the inner wall of one side of each rectangular box 5, the limiting assembly comprises a second sliding plate 19 slidably connected to one side of the processing box 1, a fixed plate 20 is fixedly connected to one side of the processing box 1, a pull rod 22 is fixedly connected to one side of each second sliding plate 19 close to the fixed plate 20, one end of each pull rod 22 penetrates through the sliding fixed plate 20 and is fixedly connected with the pull plate 21, two second springs 23 symmetrically arranged are fixedly connected between the fixed plate 20 and the second sliding plate 19, a plurality of clamping grooves 26 are formed in the second sliding plates 19, the inside sliding connection of diaphragm 17 has a riser 27, one side fixedly connected with that riser 27 is close to second sliding plate 19 and the fixture block 18 of draw-in groove 26 looks block, two second extension springs 28 that fixedly connected with symmetry set up between riser 27 and the one side inner wall of diaphragm 17, one side fixedly connected with backup pad 29 of processing box 1, two third springs 25 that fixedly connected with symmetry set up between the top of backup pad 29 and the bottom of diaphragm 17, through-hole 3 sets up for the slope, one side inner wall fixedly connected with rubber pad 12 of first spring 13 is kept away from to rectangular box 5.
The working principle is as follows: when the fish block cutting device is used, fish blocks are put into the fish block processing box 1 from one end far away from the side plate 11, the transverse plate 17 is vertically pulled downwards, the transverse plate 17 drives the control rod 16 to vertically move downwards, the control rod 16 drives the arc cover 2 to vertically move downwards, the arc cover 2 tightly presses the fish blocks, the transverse plate 17 drives the fixture block 18 to vertically move downwards and extrude the third spring 25, until the fish blocks are tightly pressed, the fixture block 18 is clamped with the clamping groove 26, the transverse plate 17 is limited, the electric push rod 7 is started, a piston rod of the electric push rod 7 drives the first sliding plate 9 to vertically move downwards, the first sliding plate 9 drives the rectangular box 5 to vertically move downwards, the rectangular box 5 drives the cutting knife 4 to vertically move downwards, the cutting knife 4 enters the through hole 3 and starts to rotate, the cutting knife 4 drives the rotating block 6 to rotate, the rotating block 6 extrudes the first spring 13, the cutting knife 4 still descends at the moment, after the cutting is accomplished, start electric putter 7, make electric putter 7's piston rod withdraw, and then withdraw a plurality of cutting knives 4, horizontal pulling arm-tie 21, arm-tie 21 drives pull rod 22 lateral shifting, pull rod 22 drives 19 lateral shifting of second sliding plate and extrudes second spring 23, the block state is relieved with draw-in groove 26 to fixture block 18 this moment, horizontal board 17 is vertical rebound under third spring 25's elastic force, horizontal board 17 drives 16 vertical rebound of control lever, control lever 16 drives 2 vertical rebound of arc lid, can take out the fillet, time saving and labor saving, and the fillet is thin and thick unanimously, be convenient for go into flavor.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The processing technology of the fish slices with the flavor of the pickled Chinese cabbage fish is characterized by comprising the following steps:
s1, cleaning: cleaning fresh freshwater fish, removing scales, gills and viscera, and peeling off fish skin;
s2, shaping: removing the head and the tail, cleaning fins, and quickly freezing at low temperature;
s3, slicing: cutting the fish blocks into fish slices with uniform thickness of 1.5-3 cm;
s4, tenderizing and pickling: mixing windmill raw powder, mung bean starch and sweet potato starch according to a ratio of 1:1:1, taking 1kg of fish fillets, cleaning, sucking water, adding 6 g of salt, 15g of white sugar, 15g of chicken essence and 4 g of white pepper powder, uniformly stirring, adding 50g of beer, uniformly stirring, adding 2 egg whites of raw eggs, uniformly stirring, adding 40 g of mixed powder, spraying a little salad oil, and placing in a refrigerator for refrigerating for 2-4 hours;
s5, taking out the fillets, and draining water in a low-temperature room, wherein the indoor temperature is lower than 5-10 ℃;
s6, putting the drained fish slices into a low-temperature frying tank, adding 35g of green onion, 50g of ginger, 50g of garlic, 15g of dried hot pepper and 2kg of pickled Chinese cabbage, keeping the oil temperature at 80 ℃, frying for 1min, adding the fish slices, keeping the oil temperature at 60-80 ℃, frying for 15-25S, and fishing out the fish and the pickled Chinese cabbage for later use respectively;
s7, preparing seasonings: 8kg of spice oil, 150g of pepper, 90g of anise, 2kg of pickled pepper and 500g of small red pepper are placed in a jacketed kettle and heated until fragrance comes out, then water, 4.0-6.0kg of refined salt and 1.0-3.0kg of granulated sugar are sequentially added, 2.0-3.0kg of yellow wine and an acidity regulator are added after boiling for 1 hour, and then the mixture is taken out of the kettle, so that 50kg of seasoning liquid is obtained, and the seasoning liquid is not fully used;
s8, seasoning and pickling the fish, the pickled Chinese cabbage and the seasoning liquid at a ratio of 1:1.2:1.8-1:1.5:2.1 for 5-8 hours at low temperature;
s9, taking out the seasoned fish, draining, placing in a vacuum pressure difference puffing tank, puffing at 80-92 ℃, opening a valve between a puffing cavity and a vacuum pumping cavity of a pressure difference puffing machine to suddenly release pressure and puff, keeping the vacuum degrees of the puffing cavity and the vacuum cavity at-0.093 Mpa, and closing the valves of the puffing cavity and the vacuum cavity until water mist in the puffing cavity disappears to finish puffing;
s10, opening the sterilizing and dehumidifying equipment 50-70min in advance to clean the inner packaging chamber, inflating the obtained product within 50-60min, and sealing to finish inner packaging to prevent moisture and pollution.
2. The process of claim 1, wherein the acidity regulators used in the seasoning liquid in step S7 are glacial acetic acid 1.5-3.0kg, sodium pyrophosphate 0.1-0.2kg and sodium hexametaphosphate 0.08-0.16 kg.
3. The processing machinery device of the fillet processing technology with the flavor of the pickled fish as claimed in claim 1, comprising a processing box (1), characterized in that an arc-shaped cover (2) is slidably connected inside the processing box (1), a plurality of through holes (3) are opened on the top of the arc-shaped cover (2), a side plate (11) is fixedly connected to one side of the processing box (1), a top plate (10) is fixedly connected to the top of the side plate (11), an electric push rod (7) is fixedly connected to the top of the top plate (10), a piston rod of the electric push rod (7) penetrates through the top plate (10) and is fixedly connected with a first sliding plate (9), one end of the first sliding plate (9) is slidably connected to one side of the side plate (11), and two first tension springs (8) which are symmetrically arranged are fixedly connected between the top of the first sliding plate (9) and the bottom of the top plate (10), the fish slicing machine is characterized in that a plurality of cutting assemblies used for slicing fish are fixedly connected to the bottom of the first sliding plate (9), a sliding groove (24) is formed in one side of the processing box (1), a control rod (16) is fixedly connected to one side of the arc-shaped box (2), one end of the control rod (16) penetrates through the sliding groove (24) and extends to one side of the processing box (1), a transverse plate (17) is fixedly connected to one end of the control rod (16), and a limiting assembly used for limiting the transverse plate (17) is arranged on one side of the processing box (1).
4. The fillet processing mechanical device with the flavor of the pickled fish as claimed in claim 3, wherein the cutting assembly comprises a plurality of rectangular boxes (5) fixedly connected to the bottom of the first sliding plate (9) at equal intervals, a rotating shaft (15) is rotatably connected to the inside of each rectangular box (5), a rotating hole (14) is formed in the bottom of each rectangular box (5), a rotating block (6) is fixedly sleeved on the outside of each rotating shaft (15), the bottom of each rotating block (6) penetrates through each rotating hole (14) and is fixedly connected with a cutting knife (4), and a first spring (13) is fixedly connected between the top of one side of each rotating block (6) and the inner wall of one side of each rectangular box (5).
5. The fillet processing machinery device with the flavor of the pickled fish as claimed in claim 3, wherein the limiting component comprises a second sliding plate (19) slidably connected to one side of the processing box (1), a fixed plate (20) is fixedly connected to one side of the processing box (1), a pull rod (22) is fixedly connected to one side of the second sliding plate (19) close to the fixed plate (20), one end of the pull rod (22) penetrates through the sliding fixed plate (20) and is fixedly connected with a pull plate (21), two second springs (23) symmetrically arranged are fixedly connected between the fixed plate (20) and the second sliding plate (19), a plurality of clamping grooves (26) are formed in the second sliding plate (19), a vertical plate (27) is slidably connected to the inside of the transverse plate (17), and a clamping block (18) clamped with the clamping grooves (26) is fixedly connected to one side of the vertical plate (27) close to the second sliding plate (19), two second extension springs (28) that the symmetry set up are fixedly connected between the inner wall of one side of riser (27) and diaphragm (17).
6. The fillet processing machinery device with the flavor of the pickled fish as claimed in claim 3, characterized in that a support plate (29) is fixedly connected to one side of the processing box (1), and two symmetrically arranged third springs (25) are fixedly connected between the top of the support plate (29) and the bottom of the transverse plate (17).
7. Fish processing mechanical device with sauerkraut fish flavor as in claim 3, wherein the through hole (3) is inclined.
8. The fillet processing machinery device with the flavor of the pickled fish as claimed in claim 4, wherein the inner wall of the rectangular box (5) far away from the first spring (13) is fixedly connected with a rubber pad (12).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113973892A (en) * | 2021-11-02 | 2022-01-28 | 山东省科学院海洋仪器仪表研究所 | Multi-functional fish steak section ware |
| CN114258936A (en) * | 2021-12-25 | 2022-04-01 | 浙江麦尚食品有限公司 | Beef dicer |
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| CN102972807A (en) * | 2012-12-12 | 2013-03-20 | 江南大学 | Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature |
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| CN113973892A (en) * | 2021-11-02 | 2022-01-28 | 山东省科学院海洋仪器仪表研究所 | Multi-functional fish steak section ware |
| CN113973892B (en) * | 2021-11-02 | 2023-02-03 | 山东省科学院海洋仪器仪表研究所 | Multi-functional fish steak section ware |
| CN114258936A (en) * | 2021-12-25 | 2022-04-01 | 浙江麦尚食品有限公司 | Beef dicer |
| CN114258936B (en) * | 2021-12-25 | 2022-12-02 | 浙江麦尚食品有限公司 | Beef dicer |
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| CN113367299B (en) | 2022-11-08 |
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