CN110269211A - A kind of slaughter device that Rofe carp fillets edible quality can be improved and processing method - Google Patents
A kind of slaughter device that Rofe carp fillets edible quality can be improved and processing method Download PDFInfo
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- CN110269211A CN110269211A CN201910428288.5A CN201910428288A CN110269211A CN 110269211 A CN110269211 A CN 110269211A CN 201910428288 A CN201910428288 A CN 201910428288A CN 110269211 A CN110269211 A CN 110269211A
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- Prior art keywords
- box body
- tilapia mossambica
- mouth
- fish
- middle plate
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- 238000003307 slaughter Methods 0.000 title claims abstract description 32
- 241000252233 Cyprinus carpio Species 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 51
- 241000276701 Oreochromis mossambicus Species 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 10
- 239000001301 oxygen Substances 0.000 claims abstract description 10
- 239000011148 porous material Substances 0.000 claims abstract description 9
- 238000004026 adhesive bonding Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims description 29
- 238000004804 winding Methods 0.000 claims description 17
- 230000033001 locomotion Effects 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 206010010071 Coma Diseases 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 206010003497 Asphyxia Diseases 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000003780 insertion Methods 0.000 claims description 3
- 230000037431 insertion Effects 0.000 claims description 3
- 230000003534 oscillatory effect Effects 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 239000005556 hormone Substances 0.000 abstract description 3
- 229940088597 hormone Drugs 0.000 abstract description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 241000508269 Psidium Species 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 244000152100 Sorbus torminalis Species 0.000 description 2
- 235000005121 Sorbus torminalis Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- ZKHQWZAMYRWXGA-KQYNXXCUSA-N Adenosine triphosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 208000010513 Stupor Diseases 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940083982 sodium phytate Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/10—Slaughtering tools; Slaughtering knives
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B7/00—Slaughterhouse arrangements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The invention discloses a kind of slaughter devices that Rofe carp fillets edible quality can be improved, including box body, the middle part gluing of the box body is fixed with a middle plate, the bottom of the box body is provided with the water pump that can drive water body flow, the upper end of the box body, which offers, butchers mouth and operation port, the oblique upper butchered mouth and be located at operation port, the operation port are located at the surface of middle plate, and the middle plate offers multiple intercommunicating pores being connected to up and down far from the side for butchering mouth.Advantage is: Tilapia mossambica is after moving to and being stuck between limit plate, starting motor separates transparent mantle by Tilapia mossambica activity space, so that Tilapia mossambica is in relatively closed environment, the oxygen depletion of the weight of water body locating for Tilapia mossambica will gradually suffocate suspend mode after a period of time.When slaughter Tilapia mossambica greatly reduces in this process, the intense reaction of fish body avoids generating the hormone for influencing mouthfeel in fish body.
Description
Technical field
The present invention relates to technical field of aquatic product processing more particularly to a kind of government officials that Rofe carp fillets edible quality can be improved
Kill device and processing method.
Background technique
China is the maximum Rofe fish culture in the whole world and processing big country, and the slaughter mode of China Tilapia mossambica mainly will be temporary at present
Tilapia mossambica after supporting picks up, by tight fish head, then one knife of bottom abdomen oblique cutting between the both sides fish gill and fish body to heart, then put
Enter the direct slaughter bloodletting mode in water, Tilapia mossambica struggles fierce during entire slaughter, leads to the rapid glycolysis of sugar in vivo, produces
Raw a large amount of lactic acid, leads to the pH value rapid decrease of the flesh of fish；Intracorporal atriphos is also degraded rapidly simultaneously, leads to the flesh of fish
Freshness rapid decrease, so that chilled or frozen fillet quality is accelerated to deteriorate, reduced shelf-life.In addition, according to " use is butchered in protection
Animal European Convention " etc. in Animal Welfare Laws relevant regulations " each contracting party should ensure that the construction design for slaughtering room and equipment and its
Operation meets the regulation of this convention, makes animal from unnecessary stimulation and pain ".Using fish in wide-awake situation
Direct slaughter bloodletting mode, causes strong impulse and pain to fish, violates relevant Animal Welfare Law.
Fish breathes the oxygen in water to maintain normal physiological metabolism, when carbon dioxide content is excessively high in water by the fish gill
When, fish can suffocate because of anoxic, generate the stupor even phenomena of mortality.Relatively due to the solubility of carbon dioxide in water
Therefore carbon dioxide can be passed directly into water by height, the concentration of carbon dioxide in water is improved rapidly, so that fish is due in short-term
Between suck a large amount of carbon dioxide and quickly enter comatose state, then slaughter bloodletting again, entire slaughter process is in mild
It is carried out under state, avoids causing strong impulse and pain to fish, improve the slaughter welfare of Tilapia mossambica, while avoiding generating fish
Phenomena such as meat pH value rapid decrease, nucleotide are degraded rapidly extends the shelf-life of fillet to improve the edible quality of fillet.
Summary of the invention
The purpose of the present invention is to solve Tilapia mossambica slaughter methods in the prior art to be easy to cause fillet taste bad
Problem, and a kind of slaughter device that Rofe carp fillets edible quality can be improved and processing method proposed.
To achieve the goals above, present invention employs following technical solutions: Rofe carp fillets edible product can be improved in one kind
The slaughter device of matter, including box body, the middle part gluing of the box body are fixed with a middle plate, and the bottom of the box body is provided with
The water pump of water body flow can be driven, the upper end of the box body, which offers, butchers mouth and operation port, and the mouth of butchering is located at operation port
Oblique upper, the operation port is located at the surface of middle plate, and the middle plate offers on multiple far from the side for butchering mouth
The intercommunicating pore of lower connection, the middle plate is in intercommunicating pore and butchers the region between mouth and offers sliding slot, and the operation port is located at
The surface of sliding slot slidably connects a web plate in the sliding slot, a vertical bar, institute is fixedly connected with above the web plate
It states on vertical bar using pin shaft rotation connection there are two rotating bar, each rotating bar is fixedly connected to far from one end of vertical bar
One pushing block；
The two sides of the operation port offer a side channel, the anti-skid chequer of bar shaped are provided in each side channel, each
The pushing block is fastened in the side channel of corresponding position；The middle plate upper surface has been placed equidistant with multiple limit plates, Mei Gesuo
The upper surface for stating limit plate is fixedly connected with the lower wall of box body top surface, is provided with the screen for making fish anoxic on the middle plate 2
Cover device.
In the above-mentioned slaughter device that Rofe carp fillets edible quality can be improved, the screening arrangement includes motor, institute
The upper top that motor is fixed at box body is stated, the output shaft of the motor is fixedly connected with a winding roller, the middle plate
Part below motor offers a storage line chamber, and the storage line is intracavitary to be fixedly installed an axis, and the axis turns
It is dynamic to be connected with a line storage wheel, transparent mantle is arranged on the line storage wheel, one end of the transparent mantle is fixed with line storage wheel
Connection, the other end of the transparent mantle are fixed with a plurality of silk thread, and multiple silk threads are placed equidistant in the side of transparent mantle,
The upper wall of the storage line chamber offers a line mouth, and threading opening and fixation are passed through in each side of the silk thread far from transparent mantle
It is wound around on winding roller.
In the above-mentioned slaughter device that Rofe carp fillets edible quality can be improved, the limit plate butchers mouth one to be close
Side thickness is greater than the sketch plate of the other side.
A kind of processing method that Rofe carp fillets edible quality can be improved, comprising the following steps:
S1 is temporarily supported:
Fresh and alive Tilapia mossambica is put into box body and is temporarily supported, the weight ratio of box body Zhong Shui and fish is not less than 3: 1, and water temperature is no more than 25
DEG C, and uninterrupted past storage pond, holding pond is passed through compressed air or oxygen；And the foam of generation is removed in time, temporarily the feeding time, it is small to be no less than 3
When；
S2 drives fish: after temporarily supporting, stopping being passed through compressed air or oxygen toward box body, starting water pump starts pumping it, continues
30 minutes, so that switching off the pump at Tilapia mossambica total movement to limit plate；
S3 asphyxia:
Starting motor makes it drive winding roller rotation that silk thread is wound around on winding roller, until transparent mantle part is wound on winding roller
On, it closes motor and waits 1 hour, until Tilapia mossambica is in the comatose state that tail portion is only capable of slight oscillatory；
S4 slaughter, bloodletting:
It takes bottom abdomen of the knife across the transparent mantle insertion both sides fish gill and fish body to heart manually, Tilapia mossambica after slaughter is taken
It is put into bloodletting in bloodletting slot out, at 10~15 DEG C, the bloodletting time controlled at 20~40 minutes the flowing water management in bloodletting slot, complete
At the processing of Tilapia mossambica.
Compared with prior art, the present invention has the advantages that
1, for Tilapia mossambica after moving to and being stuck between limit plate, starting motor separates transparent mantle by Tilapia mossambica activity space,
So that Tilapia mossambica is in relatively closed environment, the oxygen depletion of the weight of water body locating for Tilapia mossambica will be by after a period of time
Gradually suffocate suspend mode.When slaughter Tilapia mossambica greatly reduces in this process, the intense reaction of fish body, avoiding generating in fish body influences mouth
The hormone of sense；
2, the present invention is in the processing step after slaughter Tilapia mossambica, by fish body impregnate in composite preservative, and in antistaling agent
Containing natural antioxidant content, product quality, while Shelf-life are improved；And joined tea polyphenols, guava fruit powder, it can
To play certain adjustment effect to meat quality of fish, it is also possible that the flesh of fish has real distinctive fragrance and effective component.
Detailed description of the invention
Fig. 1 is a kind of structural schematic diagram for the slaughter device that Rofe carp fillets edible quality can be improved proposed by the present invention；
Fig. 2 is a kind of top view for the slaughter device that Rofe carp fillets edible quality can be improved proposed by the present invention；
Fig. 3 is the enlarged diagram of part A structure in Fig. 2；
Fig. 4 is the enlarged diagram of storage line cavity segment in Fig. 1.
In figure: mouth, 4 operation ports, 5 water pumps, 6 intercommunicating pores, 7 sliding slots, 8 web plates, 9 side channels, 10 are butchered in 1 box body, 2 middle plates, 3
Vertical bar, 11 rotating bars, 12 pushing blocks, 13 limit plates, 14 motors, 15 winding rollers, 16 storage line chambers, 17 axis, 18 line storage wheels, 19 lines
Line roller is crossed in mouth, 20 silk threads, 21.
Specific embodiment
Following embodiment only exists in illustrative purpose, limits the scope of the invention without being intended to.
Embodiment
Referring to Fig.1-4, a kind of slaughter device that Rofe carp fillets edible quality can be improved, including box body 1, in box body 1
Portion's gluing is fixed with a middle plate 2, and the bottom of box body 1 is provided with the water pump 5 that can drive water body flow, and the upper end of box body 1 is opened
Equipped with mouth 3 and operation port 4 is butchered, the oblique upper that mouth 3 is located at operation port 4 is butchered, operation port 4 is located at the surface of middle plate 2, in
Laminate 2 offers multiple intercommunicating pores 6 being connected to up and down far from the side for butchering mouth 3, middle plate 2 intercommunicating pore 6 and butcher mouth 3 it
Between region offer sliding slot 7, operation port 4 is located at the surface of sliding slot 7, a web plate 8, web plate 8 is slidably connected in sliding slot 7
Top be fixedly connected with a vertical bar 10, using pin shaft rotation connection, there are two rotating bar 11, each rotating bars on vertical bar 10
11 one end far from vertical bar 10 are fixedly connected to a pushing block 12；
The two sides of operation port 4 offer a side channel 9, and the anti-skid chequer of bar shaped, each pushing block 12 are provided in each side channel 9
It is fastened in the side channel 9 of corresponding position；2 upper surface of middle plate has been placed equidistant with multiple limit plates 13, each limit plate 13
Upper surface is fixedly connected with the lower wall of 1 top surface of box body, and the screening arrangement for making fish anoxic is provided on middle plate 2.
Screening arrangement includes motor 14, and motor 14 is fixed at the upper top of box body 1, and the output shaft of motor 14 is fixed to be connected
It is connected to a winding roller 15, the part that middle plate 2 is located at 14 lower section of motor offers a storage line chamber 16, fixes in storage line chamber 16
It is provided with an axis 17, axis 17 is rotatably connected to a line storage wheel 18, and transparent mantle is arranged on line storage wheel 18, transparent soft
One end of film is fixedly connected with line storage wheel 18, and the other end of transparent mantle is fixed with a plurality of silk thread 20, and multiple silk threads 20 are equidistantly set
Set in the side of transparent mantle, the upper wall of storage line chamber 16 offers a line mouth 19, each silk thread 20 far from transparent mantle one
Threading opening 19 is passed through in side and fixation is wound around on winding roller 15；Limit plate 13 is close 3 side thickness of mouth of butchering greater than the other side
Sketch plate.
A kind of processing method that Rofe carp fillets edible quality can be improved, comprising the following steps:
S1 is temporarily supported:
Fresh and alive Tilapia mossambica is put into box body 1 and is temporarily supported, the weight ratio of 1 Zhong Shui of box body and fish is not less than 3: 1, and water temperature is no more than 25
DEG C, and uninterrupted past storage pond, holding pond is passed through compressed air or oxygen；And the foam of generation is removed in time, temporarily the feeding time, it is small to be no less than 3
When；
S2 drives fish: after temporarily supporting, stopping being passed through compressed air or oxygen toward box body 1, starting water pump 5 starts pumping it, holds
Continuous 30 minutes, so that switching off the pump 5 at Tilapia mossambica total movement to limit plate 13；
S3 asphyxia:
Starting motor 14 make its drive winding roller 15 rotation silk thread 20 is wound around on winding roller 15, until transparent mantle part around
It on winding roller 15, closes motor 14 and waits 1 hour, until Tilapia mossambica is in the comatose state that tail portion is only capable of slight oscillatory；
S4 slaughter, bloodletting:
It takes bottom abdomen of the knife across the transparent mantle insertion both sides fish gill and fish body to heart manually, Tilapia mossambica after slaughter is taken
It is put into bloodletting in bloodletting slot out, at 10~15 DEG C, the bloodletting time controlled at 20~40 minutes the flowing water management in bloodletting slot；
To keep the mouthfeel of the Tilapia mossambica completed the process more preferable, the following steps should be added in practical operation:
The pretreatment of S5 fish body:
It removes the gill, remove internal organ, after being rinsed well fish body with Ozone Water, drain, choose fresh ginger and clean, it will according to fish head size
Ginger is whittled into suitable bulk, is made into simulation fish branchial plate and fills to the gill cover；
The pretreatment of S6 fish body:
Pretreated fish body is placed in the composite preservative that temperature is 5~10 DEG C, is impregnated 5~10 minutes under vacuum conditions
After take out, the mass ratio of fish body and composite preservative is 1:5~10；
The surface S7 air-dries:
Fish body surface is air-dried using cold wind to dripless and is dripped；
S8 packaging refrigeration:
After fish body is vacuum-packed with plastic film bag after air-drying, it is placed under -5~0 DEG C of environment and refrigerates, complete the place of Tilapia mossambica
Reason.
Composite preservative in step 6 consists of the following mass percentage components: 5~10% trehaloses, 0.03~
0.05% nisin, 0.05~0.1% konjacmannan, 0.1~0.3% sodium phytate, 2~3% calcium chloride, 0.2~
0.5% chitosan, 3~5% guava fruit powders, 0.3~0.5% tea polyphenols, 0.3~0.5% sodium citrate, surplus are that propolis water mentions
Liquid；
Guava fruit powder is by mature guava fruit is by mashing, homogeneous and spray drying is made, partial size is 400~800
Purpose subparticle.
In the present invention, Tilapia mossambica has just adapted to the environment of box body 1 after temporarily supporting 3 hours in box body 1, then starts water pump 5
Flow the water flow in box body 1 according to arrow shown in Fig. 1, water drives fish to move to 13 direction of limit plate in flowing, due to limit
Position plate 13 is the different sketch plate of thickness, until fish is stuck between two limit plates 13, during this, water body flow will drive net
Plate 8 moves, and has the effect of preventing reversing when the movement of web plate 8, and then guarantee that fish body will necessarily finally be fastened on two limit plates
It can not be moved between 13.
For fish body to when moving between limit plate 13, water body drives web plate 8 to move, and the pushing block 12 fixed in rotating bar 11 is always
It is fastened in side channel 9, is provided with torsional spring between rotating bar 11 and vertical bar 10, to guarantee that pushing block 12 offsets with side channel 9 always, so
When web plate 8 is moved to 13 direction of limit plate, rotating bar 11 can generate rotation but pushing block 12 slides in side channel 9, otherwise web plate 8
When having counter motion trend, pushing block 12 offsets with side channel 9 move it can not, and fish body is avoided to move backward, and limit the activity of fish
Space.
In the present invention, for Tilapia mossambica after moving to and being stuck between limit plate 13, starting motor 14 makes transparent mantle by Rofe
Fish activity space separates, so that Tilapia mossambica is in a relatively closed environment, water body weight locating for Tilapia mossambica after a period of time
Oxygen depletion will gradually suffocate suspend mode.When slaughter Tilapia mossambica greatly reduces in this process, the intense reaction of fish body is avoided
The hormone for influencing mouthfeel is generated in fish body.
In the present invention, the edge for butchering the close motor 14 of mouth 3 is provided with one and crosses line roller with what box body 1 was rotatablely connected
21, line roller 21 excessively offsets with silk thread 20, and silk thread 20 is avoided directly to contact the use longevity for guaranteeing silk thread 20 with the edges and corners of box body 1
Life, being provided between line storage wheel 18 and axis 17 makes silk thread 20 and transparent mantle be wound around the clockwork spring on line storage wheel 18, so that silk
Line 20 and transparent mantle, which have, to be actively wound around on line storage wheel 18.
Although box body 1, middle plate 2 is used more herein, butchers mouth 3, operation port 4, water pump 5, the cunning of intercommunicating pore 6,7
Slot, 8 web plates, 9 side channels, 10 vertical bars, rotating bar 11, pushing block 12, limit plate 13, motor 14, winding roller 15, storage line chamber 16, axis
17, line storage wheel 18, line mouth 19, silk thread 20, the excessively terms such as line roller 21, but it does not exclude the possibility of using other terms.It uses
These terms are only for the convenience of describing and explaining the nature of the invention；It is construed as any additional limit
System is disagreed with spirit of that invention.
Claims (4)
1. a kind of slaughter device that Rofe carp fillets edible quality can be improved, including box body (1), which is characterized in that the box body
(1) middle part gluing is fixed with a middle plate (2), and the bottom of the box body (1) is provided with the water pump that can drive water body flow
(5), the upper end of the box body (1), which offers, butchers mouth (3) and operation port (4), and the mouth (3) of butchering is located at operation port (4)
Oblique upper, the operation port (4) are located at the surface of middle plate (2), and the middle plate (2) is opened far from the side for butchering mouth (3)
Equipped with multiple intercommunicating pores (6) being connected to up and down, the middle plate (2) is in intercommunicating pore (6) and butchers the region between mouth (3) and opens up
Have sliding slot (7), the operation port (4) is located at the surface of sliding slot (7), slidably connects a web plate in the sliding slot (7)
(8), it is fixedly connected with a vertical bar (10) above the web plate (8), is rotatably connected on the vertical bar (10) using pin shaft
Two rotating bars (11), each rotating bar (11) are fixedly connected to a pushing block (12) far from the one end of vertical bar (10)；
The two sides of the operation port (4) offer a side channel (9), and the anti-of bar shaped is provided in each side channel (9)
Sliding line, each pushing block (12) are fastened in the side channel (9) of corresponding position；Middle plate (2) upper surface is placed equidistant with
Have multiple limit plates (13), the upper surface of each limit plate (13) is fixedly connected with the lower wall of box body (1) top surface, described
Middle plate is provided with the screening arrangement for making fish anoxic on (2).
2. a kind of slaughter device that Rofe carp fillets edible quality can be improved according to claim 1, which is characterized in that institute
Stating screening arrangement includes motor (14), and the motor (14) is fixed at the upper top of box body (1), the motor (14) it is defeated
Shaft is fixedly connected with a winding roller (15), and the middle plate (2) is located at the part below motor (14) and offers a storage
Line chamber (16), the storage line chamber (16) is interior to be fixedly installed an axis (17), and the axis (17) is rotatably connected to a storage
Line wheel (18) is arranged with transparent mantle on the line storage wheel (18), and one end and line storage wheel (18) of the transparent mantle are fixed to be connected
It connects, the other end of the transparent mantle is fixed with a plurality of silk thread (20), and multiple silk threads (20) are placed equidistant in transparent mantle
Side, the upper wall of the storage line chamber (16) offers a line mouth (19), and each silk thread (20) is far from transparent mantle
Threading opening (19) is passed through in side and fixation is wound around on winding roller (15).
3. a kind of slaughter device that Rofe carp fillets edible quality can be improved according to claim 2, which is characterized in that institute
Stating limit plate (13) is close to the sketch plate for butchering mouth (3) side thickness greater than the other side.
4. a kind of processing method that Rofe carp fillets edible quality can be improved, which comprises the following steps:
S1 is temporarily supported:
Fresh and alive Tilapia mossambica is put into box body (1) and is temporarily supported, the weight ratio of box body (1) Zhong Shui and fish is not less than 3: 1, and water temperature does not surpass
25 DEG C are crossed, and uninterrupted past storage pond, holding pond is passed through compressed air or oxygen；And the foam of generation is removed in time, temporarily the feeding time is no less than
3 hours；
S2 drives fish: after temporarily supporting, stopping being passed through compressed air or oxygen toward box body (1), starting water pump (5) makes it start to pump
Water continues 30 minutes, so that switching off the pump (5) at Tilapia mossambica total movement to limit plate 13；
S3 asphyxia:
Starting motor (14) makes it drive winding roller (15) rotation that silk thread (20) is wound around on winding roller (15), until transparent soft
Membrane part is wound on winding roller (15), is closed motor (14) and is waited 1 hour, until Tilapia mossambica is in tail portion and is only capable of slight oscillatory
Comatose state；
S4 slaughter, bloodletting:
It takes bottom abdomen of the knife across the transparent mantle insertion both sides fish gill and fish body to heart manually, Tilapia mossambica after slaughter is taken
It is put into bloodletting in bloodletting slot out, at 10~15 DEG C, the bloodletting time controlled at 20~40 minutes the flowing water management in bloodletting slot, complete
At the processing of Tilapia mossambica.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910428288.5A CN110269211A (en) | 2019-05-22 | 2019-05-22 | A kind of slaughter device that Rofe carp fillets edible quality can be improved and processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910428288.5A CN110269211A (en) | 2019-05-22 | 2019-05-22 | A kind of slaughter device that Rofe carp fillets edible quality can be improved and processing method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125074A (en) * | 2010-12-21 | 2011-07-20 | 广西大学 | Slaughtering and processing method capable of improving edible quality of tilapia mossambica fillet |
| CN202664133U (en) * | 2012-05-24 | 2013-01-16 | 浙江海洋学院 | Fish quick slaughtering sink |
| CN105076349A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Tuna fresh keeping method |
-
2019
- 2019-05-22 CN CN201910428288.5A patent/CN110269211A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125074A (en) * | 2010-12-21 | 2011-07-20 | 广西大学 | Slaughtering and processing method capable of improving edible quality of tilapia mossambica fillet |
| CN202664133U (en) * | 2012-05-24 | 2013-01-16 | 浙江海洋学院 | Fish quick slaughtering sink |
| CN105076349A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Tuna fresh keeping method |
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