阅读说明：本技术 一种淡水无鳞鱼的加工方法 (Processing method of fresh water scaleless fish ) 是由 王莉 陈亚玲 陈波 于 2021-07-21 设计创作，主要内容包括：本发明提供了一种淡水无鳞鱼的加工方法,包括如下步骤,活鱼验收、放血、开肚、去内脏去鳃、清洗、开龙骨、冰水浸泡、沥水、腌制、速冻、装袋、金属探测、装箱、入库冷藏步骤；其中,在开肚步骤之前进行漂烫及去黑膜步骤；漂烫的具体步骤如下：将经过放血步骤后的鱼体放入80±5℃热水中烫漂,烫漂15-35s后立即捞出并放入冰水中进行浸泡；对鱼体进行冰水浸泡前,需先加冰进行水温测试后再进行浸泡。本发明与常规的处理工艺相比,其能够起到较好的去腥目的,并且,具有鱼肉不松散,更加紧致,鲜美滑嫩,食用口感更佳的优点。(The invention provides a processing method of fresh water scaleless fish, which comprises the following steps of checking and accepting live fish, bleeding, opening belly, removing internal organs and gills, cleaning, opening keel, soaking in ice water, draining, pickling, quick-freezing, bagging, detecting metal, boxing, warehousing and refrigerating; wherein, the steps of blanching and removing the black film are carried out before the step of opening the belly; the blanching method comprises the following specific steps: putting the fish body subjected to the bloodletting step into hot water at 80 +/-5 ℃ for blanching, immediately fishing out after blanching for 15-35s, and putting into ice water for soaking; before the fish body is soaked in ice water, the fish body needs to be soaked after being added with ice for water temperature test. Compared with the conventional treatment process, the method can achieve the purpose of removing fishy smell well, and has the advantages of no loose fish meat, compactness, delicious taste, smoothness and better taste.)

1. A processing method of fresh water scaleless fish comprises the following steps of checking and accepting live fish, bleeding, opening belly, removing internal organs and gills, cleaning, opening keel, soaking in ice water, draining, pickling, quick freezing, bagging, metal detection, boxing and warehousing and refrigerating; the method is characterized in that:

blanching and removing black film before the belly opening step;

the blanching method comprises the following specific steps:

putting the fish body subjected to the bloodletting step into hot water at 80 +/-5 ℃ for blanching, immediately fishing out after blanching for 15-35s, and putting into ice water for soaking; before the fish body is soaked in ice water, ice is added firstly for water temperature test and then soaking is carried out;

the black film removing step comprises the following specific steps:

and (3) washing and removing mucus and black membranes on the surfaces of the fish bodies by using a tool, wherein the mucus and black membranes are removed while the tail fins are ensured to be complete, the epidermis is not cracked, and the whole process is washed by using running water.

2. The method for processing the freshwater fish without scales according to claim 1, which comprises the following steps: the specific steps of the exsanguination are as follows,

selecting fresh fish body with undamaged surface and normal body, cutting from the joint of fish head and fish chin, cutting artery to make blood flow out, placing fish body into a blood pool, making fish move for 30-40min, and using circulating water to make fish blooding time 30-40 min.

3. The method for processing the freshwater fish scale-free according to claim 2, wherein the steps of gill removal, viscera removal, cleaning and keel opening are as follows:

cutting the belly of the fish body with the black film removed, and cutting the chin of the fish from the middle to enable the fish body to be flatly unfolded; removing fish bubbles, viscera and gills after the fish body is unfolded, scratching knives on two sides of the keel from the inside of the fish belly after the fish body is cleaned, separating the fish meat from the keel, and separating the fish skin to the position of the abdominal fin 3-5cm away from the fish tail without cutting off the fish skin.

4. The processing method of the fresh water scaleless fish according to claim 1, wherein the steps of soaking in ice water and draining are as follows:

putting the fish body in ice water with the temperature below 10-12 ℃ for cooling, controlling the temperature of the cooled fish body ice water to be 10-15 ℃, and standing in the ice water for 1-4 hours; cleaning each tank after soaking, changing water, fishing out the fish bodies from ice water, and draining until water drops do not form a line; wherein, the fish body which is blanched every 5 times is a jar.

5. The method for processing the fresh water scaleless fish according to claim 1, wherein the bagging step comprises the following steps:

bagging the quick-frozen fish according to 1 strip/bag, pasting a waterproof label on the packaging bag, spraying a code on the bag for production date, hooking the specification, and sealing by using a pedal type sealing machine, wherein the sealing is required to be flat and free of folding.

6. The method for processing the freshwater alepidote fish according to claim 1, wherein the metal detection step comprises the following steps: passing through a metal detector after quick freezing and bagging, wherein

7. The processing method of the fresh water scaleless fish according to claim 1, wherein the warehousing and refrigeration step is as follows: 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 ℃.

Technical Field

The invention relates to the technical field of fish processing, in particular to a processing method of freshwater scaleless fish.

Background

In freshwater fishes, such as river ball, longsnout catfish and other fishes, the bodies of the freshwater fishes are long and scale-free, the hard spine trailing edges of dorsal fins and pectoral fins are provided with sawteeth, fat fins are thick, and tail fins are deep and branched.

The surfaces of the longsnout catfishes are sticky, so that the longsnout catfishes are very smooth during slaughtering and very inconvenient to slaughter, and therefore, in actual use, the longsnout catfishes are generally slaughtered and processed to form semi-finished products for sale; the prior art generally comprises the following steps: checking and accepting live fish, bloodletting, blanching, removing black films, opening abdomens, removing internal organs and gills, cleaning, opening keels, soaking in ice water, draining, pickling, quick-freezing, bagging, detecting metal, boxing, warehousing and refrigerating; however, in actual use, the semi-finished product after slaughtering has heavy mud fishy smell when eaten, and the slaughtered fish also causes the fish to become soft, loose in meat and poor in taste.

Disclosure of Invention

The invention aims to provide a processing method of fresh water scaleless fish, which can achieve the purpose of removing fishy smell better than the conventional processing technology and has the advantages of loose fish meat, compactness, delicious taste, smoothness and better eating mouthfeel.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a processing method of fresh water scaleless fish comprises the following steps of checking and accepting live fish, bleeding, opening belly, removing internal organs and gills, cleaning, opening keel, soaking in ice water, draining, pickling, quick freezing, bagging, metal detection, boxing and warehousing and refrigerating;

wherein, the steps of blanching and removing the black film are carried out before the step of opening the belly;

the blanching method comprises the following specific steps:

putting the fish body subjected to the bloodletting step into hot water at 80 +/-5 ℃ for blanching, immediately fishing out after blanching for 15-35s, and putting into ice water for soaking; before the fish body is soaked in ice water, ice is added firstly for water temperature test and then soaking is carried out;

the black film removing step comprises the following specific steps:

and (3) washing and removing mucus and black membranes on the surfaces of the fish bodies by using a tool, wherein the mucus and black membranes are removed while the tail fins are ensured to be complete, the epidermis is not cracked, and the whole process is washed by using running water.

Wherein, the specific steps of the exsanguination are as follows,

selecting fresh fish body with no damage on surface and normal body shape, cutting from the joint of fish head and fish chin, cutting off artery to allow blood to flow out, placing fish body in a blood pool, and allowing the fish body to swim for 30-40 min; circulating water is used, and the bloodletting time of the fish is 30-40 min.

Further limiting, the steps of gill removal, viscera removal, cleaning and keel opening are as follows:

cutting the belly of the fish body with the black film removed, and cutting the chin of the fish from the middle to enable the fish body to be flatly unfolded; removing fish bubbles, viscera and gills after the fish body is unfolded, scratching knives on two sides of the keel from the inside of the fish belly after the fish body is cleaned, separating the fish meat from the keel, and separating the fish skin to the position of the abdominal fin 3-5cm away from the fish tail without cutting off the fish skin.

The method comprises the following steps of soaking in ice water and draining:

putting the fish body in ice water with the temperature below 10-12 ℃ for cooling, controlling the temperature of the cooled fish body ice water to be 10-15 ℃, and standing in the ice water for 1-4 hours; cleaning each tank after soaking, changing water, fishing out the fish bodies from ice water, and draining until water drops do not form a line; the fish body is a jar after blanching every 5 times.

Wherein, the bagging-off step is as follows:

bagging the quick-frozen fish according to 1 strip/bag, pasting a waterproof label on the packaging bag, spraying a code on the bag for production date, hooking the specification, and sealing by using a pedal type sealing machine, wherein the sealing is required to be flat and free of folding.

Wherein, the metal detection step is as follows: passing through a metal detector after quick freezing and bagging, wherein

Further optimization, the steps of warehousing and refrigeration are as follows: 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 ℃.

Compared with the prior art, the invention has the following beneficial effects:

the processing method is mainly used for processing the scaleless fish, the steps of blanching and removing the black membrane are added in the conventional processing technology, and mucus on the surface of the fish body can be removed during blanching, so that the aim of removing fishy smell is fulfilled; the black film on the skin of the fish body is rapidly heated while the skin mucus is removed, then the fish body rapidly shrinks after entering ice water, and the black film can be easily removed in the subsequent treatment; most of fishy smell of the fish body can be removed after mucus and black membrane are removed; the integrity of the fish body and the taste of the fish meat are ensured while the mucus and the black film on the skin are blanched.

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 general schematic view of the static curing cylinder of the present invention.

Fig. 2 is a top view of fig. 1 in accordance with the present invention.

FIG. 3 is a schematic view showing the positional relationship between the curing assembly and the cylinder body according to the present invention.

Fig. 4 is a schematic view of the overall structure of the support assembly of the present invention.

Reference numerals:

1 cylinder body, 2-air blowing device, 3 base, 4-bracket, 5-connecting pipe, 6-valve, 7-air blower, 8-air distribution component, 9-first main pipe, 10-first branch pipe, 11-air outlet hole, 12-reinforcing column, 13-supporting table, 14-pickling component, 15-shell, 16-supporting component, 17-frame body, 18-filter screen, 19-supporting frame and 20-supporting leg.

Detailed Description

In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the embodiments of the invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.

In the description of the embodiments of the present invention, it should be understood that the terms "length", "vertical", "horizontal", "top", "bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only used for convenience in describing the embodiments of the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the embodiments of the present invention.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the embodiments of the present invention, "a plurality" means two or more unless specifically limited otherwise.

In the embodiments of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrated; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. Specific meanings of the above terms in the embodiments of the present invention can be understood by those of ordinary skill in the art according to specific situations.

In embodiments of the invention, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise the first and second features being in direct contact, or the first and second features being in contact, not directly, but via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.

The following disclosure provides many different embodiments or examples for implementing different configurations of embodiments of the invention. To simplify the disclosure of embodiments of the invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit embodiments of the invention. Furthermore, embodiments of the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed.

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

Example one

The embodiment discloses a processing method of fresh water scaleless fish, which comprises the following steps of checking and accepting live fish, bleeding, opening belly, removing internal organs and gills, cleaning, opening keel, soaking in ice water, draining, pickling, quick-freezing, bagging, detecting metal, boxing, warehousing and refrigerating;

wherein the content of the first and second substances,

the method comprises the following specific steps of acceptance of live fish: selecting fresh fish which is healthy, lively, has the original body color, and has no abnormal phenomena such as deformity, skin erosion and the like; putting the temporary rearing pond into a temporary rearing pond, taking production conditions into consideration for temporary rearing, temporarily rearing in a plurality of ponds, and sufficiently supplying oxygen during temporary rearing to avoid death due to oxygen deficiency.

The specific steps of exsanguination are as follows: selecting fresh fish body with no damage on surface and normal body shape, cutting from the joint of fish head and fish chin, cutting off artery to allow blood to flow out, placing fish body in a blood pool, and allowing the fish body to swim for 30-40 min; circulating water is used, and the bloodletting time of the fish is 30-40 min.

The gill removing, viscera removing, cleaning and keel opening steps are as follows: cutting the belly of the fish body with the black film removed, and cutting the chin of the fish from the middle to enable the fish body to be flatly unfolded; removing fish bubbles, viscera and gills after the fish body is unfolded, scratching knives on two sides of the keel from the inside of the fish belly after the fish body is cleaned, separating the fish meat from the keel, and separating the fish skin to the position of the abdominal fin 3-5cm away from the fish tail without cutting off the fish skin.

The method comprises the following concrete steps of soaking in ice water and draining: putting the fish body in ice water with the temperature below 10-12 ℃ for cooling, controlling the temperature of the cooled fish body ice water to be 10-15 ℃, and standing in the ice water for 1-4 hours; cleaning each tank after soaking, changing water, fishing out the fish bodies from ice water, and draining until water drops do not form a line; the fish body is a jar after blanching every 5 times.

Wherein the pickling process comprises the following steps:

weighing the auxiliary materials according to the formula, fully stirring all the powdery auxiliary materials with ice water and white spirit to completely dissolve the powdery auxiliary materials, and putting the drained water into the pickling liquid. The temperature of the pickling liquid is controlled at 5-10 ℃. In order to ensure the upper and lower uniformity of the pickling liquid, air is introduced into the bottom of the static pickling tank, air is blown for 20-30 minutes every 2-3 hours, the temperature of the fish body is kept below 15 ℃, and the fish body is kept standing for 12-24 hours.

In this example, when the pickling step is performed:

the auxiliary materials comprise the following components:

6-8 parts of edible salt, 2-4 parts of white granulated sugar, 2-3 parts of monosodium glutamate, 3-4 parts of white pepper powder, 1-2 parts of nucleotide, 3-8 parts of ethyl maltol, 2-3 parts of sodium tripolyphosphate, 1-6 parts of sodium pyrophosphate, 2-4 parts of sodium hexametaphosphate, 3-4 parts of sodium bicarbonate, 2-5 parts of sodium isoascorbate, 6-8 parts of potato starch, 3-4 parts of isolated soy protein, 2-7 parts of white vinegar, 20-30 parts of high-alcohol white spirit and 40-50 parts of ice water.

The fish smell removing agent can achieve the aim of removing the fishy smell well under the action of auxiliary materials, and has the advantages of no looseness of fish meat, more compactness, delicious taste, smoothness and better eating mouthfeel; improving fish taste.

The quick-freezing method comprises the following specific steps:

and (3) placing the fish body into an inlet of a single freezing machine, and quickly freezing for about 30-40min, wherein the center temperature of the frozen product is below-18 ℃.

The bagging steps are as follows: bagging the quick-frozen fish according to 1 strip/bag, pasting a waterproof label on the packaging bag, spraying a code on the bag for production date, hooking the specification, and sealing by using a pedal type sealing machine, wherein the sealing is required to be flat and free of folding.

The metal detection steps are as follows: quick-frozen bagged gold-coated teaBelonging to a detector, wherein

The warehousing and refrigeration steps are as follows: 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 ℃.

In the embodiment, the blanching and black film removing steps are carried out before the belly opening step;

the blanching method comprises the following specific steps:

putting the fish body subjected to the bloodletting step into hot water at 80 +/-5 ℃ for blanching, immediately fishing out after blanching for 15-35s, and putting into ice water for soaking; before the fish body is soaked in ice water, ice is added firstly for water temperature test and then soaking is carried out;

in the embodiment, the fish is immediately fished out after blanching and is placed in ice water at the temperature of 0-5 ℃ for soaking, the weight ratio of the blanched fish body to the hot water is 1-2:7-10, and before the fish body is soaked in the ice water, the ice is added for carrying out a water temperature test and then soaking is carried out;

the black film removing step comprises the following specific steps:

and (3) washing and removing mucus and black membranes on the surfaces of the fish bodies by using a tool, wherein the mucus and black membranes are removed while the tail fins are ensured to be complete, the epidermis is not cracked, and the whole process is washed by using running water.

The method is mainly used for processing the fish body, the steps of blanching and removing the black film are added in the conventional treatment process, and mucus on the surface of the fish body can be removed during blanching, so that the aim of removing fishy smell is fulfilled; meanwhile, blanching in hot water of 80 +/-5 ℃ for 15-35s, then soaking in ice water of 0-5 ℃, rapidly heating the black film on the skin of the fish body while removing skin mucus, then rapidly shrinking after entering the ice water, and easily removing the black film in the subsequent treatment; most of fishy smell of the fish body can be removed after mucus and black membrane are removed;

more importantly, in the invention, the weight ratio of the blanching fish body to the hot water is 1-2:3-7, because the whole temperature of the fish body is lower, if the quantity of the fish body is too small, the temperature is too high during blanching to cause the surface of the fish body to be over-cooked, skin breaking is caused during subsequent treatment to influence the appearance of the fish body, meanwhile, meat under the skin of the fish body is premature due to too high temperature, and meat on one side close to the fish slice is aged and faggy during subsequent cooking, so that the taste is not good; the weight ratio of the blanching fish body to the hot water is 1-2:3-7, so that the temperature during blanching can be ensured to be proper, and the integrity of the fish body and the taste of the fish meat are ensured while the mucus and the black film on the skin are blanched.

In actual use, the weight ratio of the blanching fish body to the hot water is 2: 8.

example two

The present embodiment is substantially the same as the first embodiment, except for the specific pickling step.

In this embodiment, the concrete pickling steps are as follows:

s101: weighing auxiliary materials according to the pickling formula and crushing the auxiliary materials;

s102: mixing the auxiliary materials prepared in the step S101 with ice water and wine, and then fully stirring to fully dissolve the auxiliary materials in the ice water and the wine to form a pickling liquid;

s103: putting the drained fish body into the pickling liquid, and pickling for 12-24 hours at the temperature of 5-10 ℃.

The quick-freezing step specifically comprises the following steps of putting the fish body into an inlet of a single freezing machine, and quickly freezing for about 30-40min, wherein the center temperature of a frozen product is below-18 ℃.

In actual use, the auxiliary materials comprise 5-8 parts of green onion, 6-10 parts of ginger, 6-9 parts of garlic, 1-2 parts of vinegar essence, 3-4 parts of lemon peel, 2-5 parts of lemon leaf, 1-2 parts of cassia bark, 3-6 parts of bay leaf, 1-2 parts of star anise, 3-5 parts of cumin, 5-6 parts of ageratum leaf, 1-2 parts of white granulated sugar, 0.5-2 parts of orange leaf and 1-2 parts of sweet potato powder; mixing the raw materials, and pulverizing with a pulverizer to obtain a powdery paste;

the wine comprises 10-30 parts of beer, 20-30 parts of cooking wine, 10-20 parts of white wine and 10-15 parts of 50-degree white spirit; the white wine contains multiple vitamins, is rich in nutrition, and has effects of relaxing muscles and tendons, promoting blood circulation, caring skin, and moistening lung; mixing with beer, cooking wine and Chinese liquor to remove fishy smell and enhance flavor.

In actual use: mixing auxiliary materials, wine and ice water according to the mass ratio of 1:20:45 to form the pickling liquid; therefore, the fish body is pickled by the pickling liquid, the fishy smell of the fish body can be further reduced, and meanwhile, various spices can be added to invade the inside of the fish body to play a role in improving the fragrance; the added lemon peel, lemon leaves and orange leaves can achieve the purposes of increasing fragrance and preventing oxidation so as to improve the quality of the fish body.

EXAMPLE III

The embodiment provides a quiet jar of pickling for pickling step, its concrete structure as follows:

referring to fig. 1 and 2, the cylinder 1 is a rectangular parallelepiped structure and made of stainless steel;

the air blowing device 2 is arranged at the right end of the cylinder body 1 and is used for blowing air into the cylinder body 1;

the air distribution component 8 is arranged in the cylinder body 1 and is connected with the air blowing device 2;

wherein the content of the first and second substances,

the air blowing device 2 comprises a base 3, a support 4, a connecting pipe 5 and an air blower 7, wherein the support 4 is arranged at the upper end of the base 3, the air blower 7 is fixedly arranged on the support 4, one end of the connecting pipe 5 is connected with the air outlet end of the air blower 7, and the other end of the connecting pipe 5 is connected with the air distribution assembly 8;

the air distribution component 8 comprises a first main pipe 9 and a plurality of first branch pipes 10, the first branch pipes 10 are arranged at the bottom of the cylinder body 1 and are vertically connected to the first main pipe 9, the first main pipe 9 is connected with the connecting pipe 5, and a plurality of air outlet holes 11 are formed in the first branch pipes 10.

The air-blowing device mainly comprises a cylinder body 1, an air-blowing device 2 and an air-distributing component 8; dissolving a pickling material in the cylinder body 1 according to a ratio, then placing fish to be pickled in the cylinder body 1, uniformly distributing air into the cylinder body 1 under the action of the first branch pipe 10, turning over pickling liquid in the cylinder body 1 to enable the pickling liquid in the cylinder body 1 to be in a boiling state, and further enabling the pickling liquid to be in a flowing state in the cylinder body 1; the in-process of pickling like this can make the liquid of pickling be circulating flow's state in cylinder body 1, and then makes the liquid concentration of pickling of optional position in the cylinder body 1 all the same, and then realizes the purpose of evenly pickling, guarantees that the taste of fish meat is salty and thin in flavor unanimous in the cylinder body 1, and then can effectual improvement pickle the effect.

Wherein, the blower 7 is a roots blower 7, and the roots blower 7 has the advantage of large air input and can meet the air supply requirement of the large-capacity cylinder body 1.

Further optimize, be provided with valve 6 on the connecting pipe 5, can avoid when the shutdown through the valve 6 that sets up, the pickling liquid in the cylinder body 1 recharges.

Further preferably, the connecting pipe 5 is a corrugated pipe; the corrugated pipe has good flexibility and good protection effect.

In the embodiment, the bottom of the cylinder 1 is provided with supporting feet 20; the supporting feet 20 can prevent the cylinder body 1 from being rusted after contacting with the ground.

Further optimization, a reinforcing column 12 is arranged on the outer side of the cylinder body 1; the reinforcing column 12 that sets up can consolidate cylinder body 1, improves its stability, avoids cylinder body 1 to take place to warp.

Further optimized, referring to fig. 3 and 4, in some embodiments, the bottom of the cylinder 1 is provided with a support table 13; a pickling component 14 is arranged in the cylinder body 1;

wherein, it includes shell 15 to pickle subassembly 14, and a plurality of from last supporting component 16 that sets gradually in shell 15 down is provided with the through-hole on the shell 15, and supporting component 16 includes framework 17, and framework 17 bottom and all around are provided with filter screen 18, and framework 17 bottom is provided with support frame 19.

In actual use, the housing 15 is placed on the support table 13.

Thus, in actual use, the salted fish is put into the filter net 18 on the support member 16, and then the support members 16 on which the fish to be salted is placed are stacked in the housing 15 in sequence; in actual use, the upper layer of support component 16 just presses the lower layer of support component 16, so that the fixed curing of the fish can be realized; when can effectually avoid blowing into the air in the cylinder body 1, the fin of the fish body after the fish body bumps can further guarantee the integrality of the fish body with the surface fish tail of the fish body.

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 preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, it should be noted that any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.