阅读说明：本技术 一种鳗鱼加工中的清洁处理方法 (Cleaning treatment method in eel processing ) 是由 沈明国 沈伟 刘超 于 2019-10-17 设计创作，主要内容包括：一种鳗鱼加工中的清洁处理方法,其特征在于,包括步骤：对鳗鱼进行剖杀去头,背开；剔除主骨；剔除内脏；剔除背部前段的细骨；拉去背鳍；冲洗去除残留杂质、血污；在对鳗鱼皮面进行烧烤后去除耳鳍；对鳗鱼肉面进行烧烤；对鳗鱼进行蒸煮后去除鳃骨,完成清洁处理,获得只有可食用肉质的鳗鱼。将不可食用部位的去除是贯穿至工艺环节上的多个工序点,实现更加高效、更加科学的处理,既能够保证肉质完整度,并达到不可食用部位的完全去除,又能够提高产品质量,提高消费者对鳗鱼食品的食用体验感。(A cleaning treatment method in eel processing is characterized by comprising the following steps: cutting and killing eel to remove head and open back; removing main bones; removing internal organs; removing thin bones of the anterior segment of the back; pulling out the dorsal fins; washing to remove residual impurities and blood stains; removing earfin after the surface of the eel skin is roasted; roasting the eel meat; boiling eel, removing gill bone, and cleaning to obtain eel with edible meat. The inedible parts are removed through a plurality of process points in the process link, more efficient and scientific treatment is realized, the meat quality integrity can be guaranteed, the inedible parts can be completely removed, the product quality can be improved, and the eating experience of consumers on eel food is improved.)

1. A cleaning treatment method in eel processing is characterized by comprising the following steps:

cutting and killing eel to remove head and open back;

removing main bones;

removing internal organs;

removing thin bones of the anterior segment of the back;

pulling out the dorsal fins;

washing to remove residual impurities and blood stains;

removing earfin after the surface of the eel skin is roasted;

roasting the eel meat;

boiling eel, removing gill bone, and cleaning to obtain eel with edible meat.

2. The method of claim 1, wherein the cleaning treatment comprises: the head-dissected eel is in dormant/coma state.

3. The method of claim 2, wherein fresh eel is iced to a dormant/coma state in ice water of 0 ~ 5 ℃.

4. The method of claim 3, wherein the cleaning treatment comprises: before ice stunning, the fresh eel is temporarily raised in water for more than 24 hours, so that impurities and peculiar smell in the body are discharged.

5. The method of claim 1, wherein the cleaning treatment comprises: dissecting and killing the head by adopting a dissecting and killing device automatically comprises the following steps:

a) eel heads to be cut and killed and decapitated are intermittently placed to the inclined conveying channel (10) through a pneumatic gate (12), the eel heads face downwards, sequentially pass through the collimation limiting baffle (11) in a single mode and slide to the bottom end of the inclined conveying channel (10), and queuing is formed;

b) a forward most eel positioned at the bottom end of the inclined conveying channel (10) is sent to the head removing plate (30) through a thorn conveying wheel (20) until the head of the eel moves to the position above the head removing channel (60) and is limited by a limiting plate (61) at the opening of the head removing channel (60);

c) starting the left and right pressing cylinders (32) to enable the clamping plates (31) to move towards the center along the rails (33) until the distance between the clamping plates (31) on the two sides is reduced to be capable of clamping and stabilizing the eels positioned on the cutting and killing plates (30);

d) starting a lifting cylinder (40), descending an upper frame (41), enabling a pressing plate (42) connected with the bottom of the upper frame (41) through a spring (43) to be pressed down to eel in advance, keeping a certain pressing state, continuously descending, enabling a cutter body (50) fixedly connected with the upper frame (41) to be pressed down to a cutting groove, cutting off an eel head, and directly discharging the cut eel head from a head removing channel (60);

e) starting the cutting and killing plate cylinder (34), and enabling the cutting and killing plate (30) to be flush with the top end of the inclined discharging plate (70) through a piston rod of the cutting and killing plate cylinder (34); starting a pushing cylinder (35), pushing the eels on the cutting and killing plate (30) to an inclined discharging plate (70) through a pushing plate (36), and carrying out back opening procedures on the headless eels through the inclined discharging plate (70) to finish the separation operation of cutting and killing the heads and the fish bodies and the fish heads.

6. The method of claim 1, wherein the cleaning treatment comprises: rinse and get rid of residual impurity, bloodiness and adopt washing unit to accomplish, the step includes:

a) sequentially hanging a plurality of eels on the hanging rod (100), wherein the length direction of the eels is vertical to the hanging rod (100), the meat surface is downward, and each eel is positioned on two side surfaces of the hanging rod (100) and has the same area;

b) starting a supporting cylinder (202) to enable cross rods (200) on two sides of the hanging rod (100) to ascend, enabling the cross rods (200) to face to inclined pillars (201) arrayed on one side of the hanging rod (100) to support eels on two sides of the hanging rod (100), and enabling the supporting height to be lower than that of the hanging rod (100);

c) starting a pushing motor (205), enabling a screw rod (204) to rotate to push a cylinder support (203) which is in threaded fit with the screw rod (204) to move outwards, so that an inclined strut (201) moves outwards to prop open the eel, wherein the propping degree is based on that the inclined strut (201) always keeps supporting contact with the eel;

d) and starting the flushing pipe (300), flushing the propped and opened multiple eel faces simultaneously, and removing residual impurities and blood stains from multiple eels in batch.

7. The method of claim 6, wherein the cleaning treatment comprises: adopt washing unit to accomplish and wash and get rid of residual impurity, bloodiness, still include the step:

e) taking down the washed eel from the hanging rod (100): the material taking and pushing cylinder (401) located on the cross frame (400) is started, the pushing rod of the material taking and pushing cylinder (401) enables the pushing rod 403 to move towards one side along the material taking and pushing groove (402) located on the cross frame (400) and right above the hanging rod (100), and therefore the pushing piece (404) located at the bottom of the pushing rod (403) pushes out the eel located on the hanging rod (100) integrally from one side of the hanging rod (100) completely, and batch taking-off is completed.

8. The method of claim 7, wherein the cleaning treatment comprises: the end face shape of the push-out piece (404) is set to be a fork shape matched with the shape of the eel which is propped up and propped open in the flushing state, so that the eel which is drooped on the hanging rod (100) and the inclined strut (201) can be smoothly pushed out by the push-out piece (404) when the step of taking the flushed eel from the hanging rod (100) is completed.

9. The method of claim 1, wherein the cleaning treatment comprises: when the eel skin surface is roasted, the eel skin surface faces to the flame direction, the roasting time is based on the condition that the skin surface is not scorched, and after the skin roasting is finished, the ear fins are naturally erected.

10. The method of claim 1, wherein the cooking temperature is 80 ~ 95 deg.C, and the cooking time is limited to reach edible maturity of eel.

Technical Field

The invention relates to eel/white eel processing, in particular to a cleaning treatment method in eel processing.

Background

Eel is processed into food and is increasingly popular with consumers. The eel is prepared into quick-frozen food or frozen food without adding seasonings through a processing technology, and can be eaten by simply steaming, boiling and the like after opening a bag, and adding or not adding seasonings according to the taste preference of an eater.

In specific processing, the eel needs to be cut, killed, cleaned and the like, the non-edible/non-edible parts are removed, and then the product is obtained by baking, steaming, freezing and the like. The existing cleaning treatment process at least has the following problems:

1. the fine bones are not removed in the dissecting and killing process, so that the edible taste and the edible convenience are greatly influenced;

2. inedible parts are all finished in the killing and cleaning stage, so that the whole process efficiency is not improved, and the whole meat integrity and processing quality are influenced;

3. the ear fins are not removed in part of processes or cannot be removed in a more effective mode, if the ear fins are not removed, the eating experience degree is greatly influenced, if the existing mode is adopted, the operation difficulty is high, the overall efficiency of the process is influenced, and the meat quality is damaged and lost inevitably.

Disclosure of Invention

The invention mainly aims at the defects of the prior art, provides a cleaning treatment method in eel processing, removes inedible parts, runs through a plurality of process points in a process link, realizes more efficient and more scientific treatment, can ensure the integrity of meat quality, can improve the product quality, and can improve the eating experience of consumers on eel food.

In order to achieve the above object, the present invention employs the following techniques:

a cleaning treatment method in eel processing is characterized by comprising the following steps:

cutting and killing eel to remove head and open back;

removing main bones;

removing internal organs;

removing thin bones of the anterior segment of the back;

pulling out the dorsal fins;

washing to remove residual impurities and blood stains;

removing earfin after the surface of the eel skin is roasted;

roasting the eel meat;

boiling eel, removing gill bone, and cleaning to obtain eel with edible meat.

Furthermore, the eel which cuts and kills the head is the eel in a dormant/coma state, fresh eel is enabled to be in the dormant/coma state by ice water at the temperature of 0 ~ 5 ℃, and before ice sickness, the fresh eel is temporarily raised in water for more than 24 hours, so that impurities and peculiar smell in the body are discharged.

Furthermore, when the eel skin surface is roasted, the eel skin surface faces to the flame direction, the roasting time is based on the fact that the skin surface is not scorched, and after the skin roasting is finished, the ear fins are naturally erected.

Furthermore, the cooking temperature is 80 ~ 95 deg.C, and the time is limited to eel cooked degree.

The invention has the beneficial effects that:

1. compared with the prior art, the method has the advantages that the mode of removing impurities is itemized and runs through a plurality of process links of eel processing, and not all impurities are removed when killing and washing are carried out at the beginning, so that complete removal of inedible parts including thin bones, dorsal fins, ear fins and gill bones is realized, the experience and convenience of final eel food when consumers eat the eel food are improved, the process efficiency is improved, and especially, the removal of the ear fins and the gill bones is faster than that of the traditional method and the effect is excellent.

2. If the ear fins and the gill bones are removed in the early stage, the ear fins are relatively attached, so that the removing process is troublesome, labor-consuming and time-consuming, the meat integrity of the eel can be damaged/destroyed, and if the ear fins and the gill bones are not removed, the risk that the taste is influenced and the eel is clamped by bones in the eating process of later-stage consumers can be caused; the method overcomes the problems, removes the ear fins after skin roasting and before meat roasting, creatively selects the removal time, the hardness of the meat is not too hard and too soft, and the ear fins are erected at the moment, so that the removal is very convenient, and the meat body is not influenced; after the fish is cooked, the gill bone is removed, or the gill bone removal is carried out after the fish is cooked, so that the meat quality is slightly softened from the hardness after the roasting, the gill bone is conveniently and completely removed, and the integrity of the fish body cannot be damaged.

3. The adoption is cut open and is killed device and washing unit and accomplish respectively and cut open and kill and remove the head and wash, is fit for the requirement of batch, industrialization more, reduces the cost of labor. Specifically, the whole cutting and killing process has strong continuity and high efficiency when batch operation is realized. Therefore, when the operation is started manually, the eel directly confronted by the operator is the eel with the head removed. In a larger number of batch operations, the head is removed by adopting the method, so that the efficiency of removing the head by cutting and killing is greatly improved, and the manual operation intensity and the manual quantity are greatly reduced; specifically, the washing process, operating personnel only need wait to wash hanging in proper order of eel and establish, then can wait in washing unit one side, wash the eel propelling movement back of completion, take.

4. The invention simultaneously considers the process efficiency, combines the quality of the final product and the problem of actual eating of consumers, partially links batch operation, reduces the manual quantity and intensity, carries out cleaning treatment in the industrial production of eel processed food, and provides a more scientific and efficient method.

Drawings

FIG. 1 is a process flow diagram of an embodiment of the present application.

Fig. 2 is a first structural diagram of a cutting and killing device adopted in the second embodiment of the present application.

Fig. 3 is a second structural diagram of a cutting and killing device adopted in the second embodiment of the present application.

Fig. 4 is a first structural diagram of a flushing device adopted in the third embodiment of the present application.

Fig. 5 is a second structural view of a flushing device used in the third embodiment of the present application.

Detailed Description

The technical means of the present invention will be described in detail below with reference to examples.

A batch of eels with good health status and equivalent body size are temporarily cultured in water for more than 24h to discharge impurities such as baits and peculiar smell in the bodies of the eels, and before the operation, the eels are in a dormant/coma state after being stunned by ice water at the temperature of 0 ~ 5 ℃.

In order to improve the high efficiency and the high removal effect of the batch operation of the application, 10 eels are respectively adopted for the following examples to perform experiments, the consumed time is roughly counted by one person operation in each link, and the finally obtained meat quality part integrality of the fish body is compared.