CN115226864B - Weever freezing method - Google Patents
Weever freezing method Download PDFInfo
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- CN115226864B CN115226864B CN202210885225.4A CN202210885225A CN115226864B CN 115226864 B CN115226864 B CN 115226864B CN 202210885225 A CN202210885225 A CN 202210885225A CN 115226864 B CN115226864 B CN 115226864B
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- 238000007710 freezing Methods 0.000 title claims abstract description 24
- 230000008014 freezing Effects 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 72
- 241000251468 Actinopterygii Species 0.000 claims abstract description 67
- 238000005554 pickling Methods 0.000 claims abstract description 48
- 230000000740 bleeding effect Effects 0.000 claims abstract description 30
- 238000005096 rolling process Methods 0.000 claims abstract description 30
- 230000005540 biological transmission Effects 0.000 claims abstract description 16
- YNAVUWVOSKDBBP-UHFFFAOYSA-N Morpholine Natural products C1COCCN1 YNAVUWVOSKDBBP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- -1 morpholine fatty acid salt Chemical class 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 238000009966 trimming Methods 0.000 claims abstract description 8
- 238000005070 sampling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000012546 transfer Methods 0.000 claims description 25
- 230000000384 rearing effect Effects 0.000 claims description 24
- 239000005457 ice water Substances 0.000 claims description 19
- 241000269799 Perca fluviatilis Species 0.000 claims description 12
- 239000008280 blood Substances 0.000 claims description 11
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- 239000000463 material Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
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- 238000002791 soaking Methods 0.000 claims description 6
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- 210000001367 artery Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
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- 208000002177 Cataract Diseases 0.000 description 1
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- 206010021143 Hypoxia Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K63/00—Receptacles for live fish, e.g. aquaria; Terraria
- A01K63/003—Aquaria; Terraria
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K63/00—Receptacles for live fish, e.g. aquaria; Terraria
- A01K63/04—Arrangements for treating water specially adapted to receptacles for live fish
- A01K63/042—Introducing gases into the water, e.g. aerators, air pumps
-
- 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
-
- 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
- A22C25/02—Washing or descaling fish
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Polymers & Plastics (AREA)
- Biodiversity & Conservation Biology (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a weever freezing method which comprises the steps of inspection, temporary culture, bleeding, descaling and trimming, keel opening, rinsing, rolling, pickling, freezing and the like. The inspection means sampling inspection is carried out on the weever to be treated, temporary culture is used for temporarily placing the weever, bloodletting is carried out on the weever, the weever after being fully bloodletting in a bloodletting pool is transmitted into the descaling machine through a transmission belt, the weever after descaling and trimming is opened with keels and then rinsed, and finally rolling, kneading, pickling and freezing are carried out. Mixing morpholine fatty acid salt fruit wax and water in the rolling process, pouring into a rolling machine, and rolling with weever for about 2 min. When the weever is rolled and kneaded, the gel solution prepared by morpholine fatty acid salt fruit wax and water is added, and then the gel solution forms a semipermeable membrane on the fish eyes of the weever. The semipermeable membrane is used for preventing water loss in fish eyes during pickling process, so that the fish eyes maintain their appearance structure.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a weever freezing method.
Background
The weever is an aquatic food material with fresh and tender meat quality, and is particularly suitable for eating after steaming. The weever has more and less fish bones, good taste and sufficient toughness when eating. The weever can supplement abundant nutrition for human body and has obvious health-preserving effect. The weever contains amino acid, vitamin and trace elements, which not only can nourish cardiac muscle, but also can improve heart function of human beings, can prevent heart function from being reduced, and can reduce occurrence of various diseases such as myocardial infarction, coronary heart disease and the like. The weever has obvious regulation effect on the nervous system of human beings, can improve the functions of the nervous system of human beings, can prevent neurasthenia and can prevent and relieve insomnia. The weever not only contains abundant proteins and minerals, but also contains abundant vitamin a, which can promote the development of optic nerve and retina, can improve the function of retina, can prevent vision from being reduced after frequent eating, can prevent various ophthalmic diseases such as night blindness, cataract and the like, and has great benefit for maintaining the health of eyes of human beings.
In the existing aquatic product processing technology, in order to ensure the freshness of the live fish, the live fish needs to be refrigerated and transported after bloodletting and slaughtering. The beads of the live fish are easy to be frosted after being refrigerated, so that the cooked fish products after thawing have no beads, the appearance is poor, and the fish products can give people a sense of staleness.
Disclosure of Invention
The invention aims to provide a weever freezing method, which aims to solve the problem that in the prior art, in order to ensure the freshness of live fish, the live fish needs to be refrigerated and transported after bloodletting and slaughtering, the existing aquatic product processing technology is proposed. The beads of the live fish are easy to be frosted after being refrigerated, so that the cooked fish products after thawing have no beads, the appearance is poor, and the fish products can give people a sense of staleness.
In order to solve the technical problems, the invention adopts the following technical scheme:
a weever freezing method comprises the following steps:
s101: checking; sampling and checking the weever to be treated, so as to ensure that the weever is alive, normal in body type and free from surface damage;
s102: temporarily raising; transferring the qualified weever to a temporary rearing pond, wherein the temporary rearing time is generally 8-12 h, a circulating device is arranged outside the temporary rearing pond and is used for changing water in the temporary rearing pond;
s103: bleeding; taking out fresh weever in the temporary rearing pond, cutting off the artery from the joint of the fish head and the fish chin, enabling blood to flow out automatically, and putting the fish into the bloodletting pond to swim for 30-40min automatically;
an opening is formed in one side wall of the bleeding pool, a sliding groove is formed in the side wall in the opening, and an opening and closing door is arranged in the sliding groove in a sliding manner; the top of the bleeding pool is provided with a mounting frame, the middle of the mounting frame is connected with a screw rod in a threaded manner, and the bottom of the screw rod is rotationally connected with the opening and closing door; the peripheral circulation pump of the bloodletting pond, the circulation pump is used for to the bloodletting Chi Huanshui; a water drain pipe is arranged at the position, close to the bottom, of the bleeding pool, and a water drain switch is arranged on the water drain pipe;
s104: descaling and trimming; the fully exsanguinated weever is transmitted to the inside of a descaling machine through a transmission belt to be descaled; manually scraping the scales which are not removed; removing viscera and gills of the fish after the fish-scaling weever belly is opened, and cleaning the whole fish by using running water;
baffles are arranged on two sides of the transmission belt; a plurality of through grooves are formed in the transmission belt; a limiting slide plate is hinged below the opening and closing door on the bleeding pool, and the limiting slide plate is inclined downwards and contacted with the conveying belt;
s105: a keel is opened; cutting off bone spurs at two sides of the perch from the tail to the gill along the bone of the perch after descaling and trimming, and extending the incision inwards by about 0.5 cm;
s106: rinsing; soaking the cut open perch in ice water below 10deg.C, removing blood water, reducing perch temperature, and soaking for not less than 20min;
s107: rolling and kneading; adding crushed ice and water into a rolling machine, and then adding pickling materials; draining off water from the rinsed weever, and putting the weever into a rolling machine for rolling and kneading for 1min; mixing morpholine fatty acid salt fruit wax and water, pouring into a rolling machine, and rolling for about 2 min;
s108: pickling; placing the weever after rolling and kneading into a pickling tank for pickling for 12-24 hours; controlling the curing temperature below 15 ℃;
s109: freezing, namely putting the salted weever into a cold storage for freezing.
Further, in S102, the temporary culture pond is a circular temporary culture pond, and the temporary culture pond is further connected with an electrochemical water device.
Further, in S103, the fish exsanguination time does not exceed 4 hours.
Further, in S106, ice water should be added first and then water should be added for ice water production; adding weever into ice water, standing for 3-5 min, measuring temperature, adding ice when temperature is higher than 10deg.C, and reducing temperature below 10deg.C.
Further, in S107, weever is drained with basket; draining for at least 5 minutes, and ensuring that the water drops are not in line.
Further, in S108, a blower is arranged outside the curing cylinder, and an air outlet of the blower is communicated with the bottom of the curing cylinder.
Further, a top cover is movably arranged at the top of the bloodletting pool.
Further, a transfer box is arranged between the conveyor belt and the descaling machine, and openings are formed in one side of the bottom of the transfer box and the side wall of the transfer box; the transfer box is connected with the end part of the baffle, and one end of the transmission belt passes through an opening at one side of the bottom of the transfer box and is positioned in the transfer box; the opening of the side wall of the transfer box is communicated with the descaling machine.
Compared with the prior art, the invention has the following beneficial effects:
the weever to be slaughtered is firstly placed in the temporary rearing pond, and the temporary rearing pond is provided with the circulating device, so that the weever can be effectively prevented from dying before slaughtering, and the loss is reduced.
The bleeding pool is designed, and the fish after the artery is cut is put into the temporary culture pool to move, so that blood in the weever flows out fully, and the fishy smell of the fish can be effectively reduced.
Transporting the exsanguinated fish to a descaler through a conveying belt, wherein baffles are arranged on two sides of the conveying belt; a plurality of through grooves are formed in the transmission belt; a limiting slide plate is hinged below the opening and closing door on the bleeding pool, and the limiting slide plate is inclined downwards and contacted with the conveying belt; the baffle is used for preventing fish from falling from the side edge of the conveying belt. The limit sliding plate is used for guiding; the weever slides onto the transmission belt from the bleeding pool, so that the weever is prevented from directly falling onto the transmission belt to cause the skin of the weever to be damaged.
Adding the processed fish into pickling materials for rolling, and adding gel solution prepared from morpholine fatty acid salt fruit wax and water during rolling of the weever, wherein the gel solution forms a semi-permeable membrane on the fish eyes of the weever. The semipermeable membrane is used for preventing water loss in fish eyes during pickling, so that the fish eyes keep their appearance structure, and the fish eye quality of live fish can be achieved even after freezing and thawing.
Drawings
FIG. 1 is a schematic flow chart of the present invention;
FIG. 2 is a schematic view of a temporary rearing pond mechanism according to the present invention;
FIG. 3 is a schematic diagram of the curing vat according to the present invention;
FIG. 4 is a schematic diagram of the bloodletting pool and conveyor mechanism of the present invention.
The marks in the figure: the device comprises a temporary culture pond, a 2-circulation device, a 3-water outlet, a 4-second control valve, a 5-one-way valve, a 6-air inlet, a 7-cooling water outlet, an 8-first control valve, a 9-filter frame, a 10-installation block, an 11-upper edge opening, a 12-cooling cavity, a 13-filter screen, 14-ventilation holes, a 15-top cover, a 16-cooling water inlet, a 17-outer cylinder, a 18-inner cylinder, a 19-upright post, a 20-placing plate, a 21-supporting block, a 22-bleeding pond, a 23-water discharge pipe, a 24-water discharge switch, a 25-conveying belt, a 26-baffle, a 27-transfer box, a 28-limit sliding plate, a 29-opening and closing door, a 30-installation frame and a 31-screw.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples
A weever freezing method comprises the following steps:
s101: checking; sampling and checking the weever to be treated, so as to ensure that the weever is alive, normal in body type and free from surface damage; in the process of salvaging and transporting weever, dead fish, diseased fish and injured fish are inevitably generated, and the weever with problems needs to be removed in order to ensure the quality of finished products.
S102: temporarily raising; transferring the qualified weever to the temporary rearing pond 1, wherein the temporary rearing time is generally 8-12 h, a circulating device 2 is arranged outside the temporary rearing pond 1, the circulating device 2 is used for changing water of the temporary rearing pond 1, a drain pipe is arranged at the bottom of the temporary rearing pond 1 for draining water, water discharged through the drain pipe enters a reservoir, water in the reservoir is pumped into the temporary rearing pond 1 by a water pump, and the guaranteed circulation of the water in the temporary rearing pond 1 is ensured. Meanwhile, in the process of pumping water to the temporary rearing pond 1 by utilizing the water pump, the water is fully contacted with air, so that the oxygen content of the water in the temporary rearing pond 1 can be ensured, and the weever in the temporary rearing pond 1 is prevented from dying due to oxygen deficiency.
S103: bleeding; taking out fresh weever in the temporary rearing pond 1, cutting off the knife from the joint of the fish head and the fish chin, cutting the artery to enable blood to flow out by itself, and putting the fish into the bloodletting pond 22 to enable the fish to swim for 30-40min by itself. Fully discharges the blood in the fish body, prevents the blood stasis in the fish from influencing the taste and flavor of the fish.
An opening is formed in one side wall of the bleeding pool 22, a sliding groove is formed in the side wall in the opening, and an opening and closing door 29 is arranged in the sliding groove in a sliding manner; the top of the bloodletting pool 22 is provided with a mounting frame 30, the middle part of the mounting frame 30 is in threaded connection with a screw 31, and the bottom of the screw 31 is in rotary connection with an opening and closing door 29; a circulating pump is arranged outside the bleeding pool 22 and is used for changing water in the bleeding pool 22; the drain pipe 23 is arranged at the position, close to the bottom, of the bleeding pool 22, the drain pipe 23 is provided with the drain switch 24, and before the weever in the bleeding pool 22 is discharged, the drain switch 24 needs to be opened to discharge part of water in the bleeding pool 22, so that the weever is prevented from being flushed far or even out of the conveying belt 25 due to excessive water when the weever is discharged. The movable opening and closing door 29 is arranged to facilitate the release of the weever in the bleeding tank 22, and when the weever in the bleeding tank 22 is released, the weever only needs to rotate the screw 31, drives the opening and closing door 29 to lift through the screw 31, and flows out from the bottom of the opening and closing door 29. The design is also convenient for controlling the opening degree of the opening and closing door 29, thereby controlling the outflow speed of the weever in the bleeding pool 22 and preventing the skin of the weever from being damaged due to the complete flushing of the weever.
S104: descaling and trimming; the fully exsanguinated weever is transported into the descaling machine through a transport belt 25 for descaling (the transport belt 25 is driven by a motor); manually scraping the scales which are not removed; removing viscera and gills of the fish after the fish-scaling weever belly is opened, and cleaning the whole fish by using running water;
baffles 26 are arranged on two sides of the transmission belt 25; the transmission belt 25 is provided with a plurality of through grooves; a limiting slide plate 28 is hinged below the opening and closing door 29 on the bleeding pool 22, and the limiting slide plate 28 is inclined downwards and is contacted with the conveying belt 25; the baffle 26 serves to prevent fish from falling off the sides of the conveyor belt 25. The limit slide plate 28 is used for guiding; the weever slides onto the conveyer belt 25 from the bloodletting pool 22, prevents the weever from directly falling onto the conveyer belt 25 to cause the skin of the weever to be damaged. The transmission belt 25 is also provided with a plurality of through grooves which can filter out water in weever, and meanwhile, the plurality of through grooves are combined together to have a certain anti-skid effect.
S105: a keel is opened; the fish bone is cut off from the tail to the gill of the perch along the perch bone after descaling and trimming, and the incision is extended inwards by about 0.5cm, so that the fish can absorb the pickling liquid better, and the taste and flavor of the fish meat are improved;
s106: rinsing; soaking the cut open perch in ice water below 10deg.C, removing blood water, reducing perch temperature, and soaking for not less than 20min; thereby effectively bleaching and removing blood water in the fish meat and enabling the whole weever to be white. The ice water can sufficiently remove the blood water in the fish body so as to reduce the fishy smell of the fish body.
S107: rolling and kneading; adding crushed ice and water into a rolling machine, and then adding pickling materials; draining off water from the rinsed weever, and putting the weever into a rolling machine for rolling and kneading for 1min; pouring morpholine fatty acid salt fruit wax and water into a rolling machine according to the proportion of 1:100, and rolling for about 2min, wherein the rolling time is not too long, the meat quality of fish is seriously affected by too long, and the pickling materials and weever cannot be fully mixed due to too short rolling; the ratio of morpholine fatty acid fruit wax to water is 1:100, and the production cost is reduced on the premise of not affecting the food safety.
Morpholine fatty acid salt fruit wax, which is also called CFW type fruit wax, comprises natural palm wax (about 10% -20%), morpholine fatty acid salt (2.5% -3.0%) and water 85% -87%. The morpholine fatty acid salt fruit wax and water are mixed according to a certain proportion to form gel. When the weever is rolled and kneaded, the gel solution prepared by morpholine fatty acid salt fruit wax and water is added, and then the gel solution forms a semipermeable membrane on the fish eyes of the weever. The semipermeable membrane is used for preventing water loss in fish eyes during pickling, so that the fish eyes keep their appearance structure, and the fish eye quality of live fish can be achieved even after freezing and thawing.
The following table shows the proportion and effect of the curing materials:
the pickling materials prepared in the table can enable the weever to have delicious taste, can lock the water in the fish meat, is convenient for storing the weever, and the specially added morpholine fatty acid salt fruit wax can lock the water in the fish eyes, so that the appearance of the fish eyes can be ensured when the weever is stored in a frozen state.
S108: pickling; placing the weever after rolling and kneading into a pickling tank for pickling for 12-24 hours; controlling the curing temperature below 15 ℃; prevent the weever from putrefaction in the pickling process. The pickling mode adopts a blowing static pickling mode, so that the problem that the weever cannot fully absorb pickling liquid in the pickling process can be solved.
S109: freezing, namely, the salted weever is put into a cold storage for freezing, so that the cold storage and transportation are convenient.
In a preferred embodiment, as shown in fig. 3, the curing cylinder includes an outer cylinder block 17, an inner cylinder block 18, and a top cover 15. The inner cylinder 18 is provided inside the outer cylinder 17, and a gap exists between the side wall of the outer cylinder 17 and the side wall of the inner cylinder 18. A cooling water inlet 16 is arranged on the side wall of the outer cylinder body 17 near the top, a cooling water outlet 7 is arranged on the side wall of the outer cylinder body 17 near the bottom, and a first control valve 8 is further arranged at the cooling water outlet 7. The bottom of the outer cylinder 17 is provided with a water outlet 3 and an air inlet 6, the water outlet 3 is provided with a second control valve 4, and the air inlet 6 is provided with a one-way valve 5. The top cover 15 is disposed above the outer cylinder 17. The bottom of the top cover 15 is provided with a cooling cavity 12. The top cover 15 is also provided with a vent hole 14, and a filter screen 13 is arranged in the vent hole 14.
The side wall of the inner cylinder body 18 is provided with a mounting block 10 near the top, the inner cylinder body 18 is internally provided with a filter frame 9, an upper edge opening 11 of the filter frame 9 is turned outwards, the upper edge opening 11 is clamped on the mounting block 10, a gap exists between the bottom of the filter frame 9 and the bottom of the outer cylinder body 17, and a plurality of water holes are formed in the filter frame 9. The inside of filter frame 9 is provided with puts the fish frame, puts the fish frame and includes stand 19 and a plurality of board 20 of placing, and wherein a board 20 of placing sets up in the bottom of stand 19, and another board 20 of placing evenly spaced sets up on stand 19. The bottom of the placing plate 20 arranged at the bottom of the upright post 19 is also provided with a supporting block 21.
When curing weever, the weever is evenly spread on each layer of the placing plates 20. The filter frame 9 is mounted to the inside of the inner tub 18, and the fish-holding frame is placed to the inside of the filter frame 9 (it is also possible to place the fish-holding frame to the inside of the filter frame 9 first, and then mount the filter frame 9 to the inside of the inner tub 18 together with the fish-holding frame). The pickling solution is added into the inner cylinder 18, and the top cover 15 is covered. Ice water is filled into a gap between the outer cylinder 17 and the inner cylinder 18 through the cooling water inlet 16, and after a period of time, the first control valve 8 is opened to drain the ice water from the cooling water outlet 7, and then the ice water is filled through the cooling water inlet 16. An ice bag is placed in the cooling bin at the bottom of the top cover 15, so that cooling of the interior of the pickling tank can be enhanced. In the pickling process, the pickling tank needs to be inflated through the air inlet 6 at intervals, so that pickling liquid in the pickling tank is turned over, and the pickling liquid in the pickling tank is prevented from being uneven up and down. The one-way valve 5 is used to prevent the pickling liquid from leaking from the air inlet 6.
After the curing is completed, the second control valve 4 is opened to discharge the curing liquid from the water outlet 3. And cleaning and sterilizing the pickling tank, and then pickling the tank for the next time. The placement plate 20 can effectively prevent the problem that the weever at the bottom of the pickling tank is crushed, and ensure the integrity of all the pickled weever; the design of the filter frame 9 can prevent weever from falling into the pickling tank, and all the pickled weever can be taken out only by lifting the filter frame 9 when the weever is taken out. The design of outer cylinder body 17 and interior jar body 18 can be effectual and rapid through filling the ice water in the clearance between outer cylinder body 17 and interior jar body 18 and cooling down the inside of cylinder body, can further strengthen the cooling down of pickling jar inside through adding the ice bag in the cooling bin on top cap 15 simultaneously. The design of the cooling water inlet 16 and the cooling water outlet 7 facilitates the replacement of ice water. Meanwhile, the air inlet 6 is specially designed at the bottom of the pickling tank, and the pickling tank is inflated through the air inlet 6, so that on one hand, ventilation can be effectively performed in the tank body, and on the other hand, pickling liquid in the pickling tank is enabled to be turned over, and the vertical non-uniformity of the pickling liquid in the pickling tank is prevented. The ventilation holes 14 on the top cover 15 facilitate ventilation of the curing cylinder, and the filter screen 13 in the ventilation holes 14 can effectively prevent external dust and impurities from entering the curing cylinder. The support block 21 at the bottom of the fish shelf is to prevent the water hole at the bottom of the filter frame 9 from being blocked by the placement plate 20 at the bottom of the upright 19, so that no liquid accumulation occurs in the filter frame 9 when the filter frame 9 is taken out together with the fish shelf.
In a preferred embodiment, in S102, the temporary culture pond 1 is a circular temporary culture pond 1, and the temporary culture pond 1 is further connected with an electrochemical water device. The electrochemical water adopts the prior art, and particularly discloses an electrochemical water integrated comprehensive water treatment device (with the publication number of CN 103663838A), and can realize the rapid removal of the earthy smell substances such as GSM, 2-MIB and the like by utilizing the unique physical characteristics of the electrochemical water.
In a preferred embodiment, in S103, the fish bloodletting time does not exceed 4 hours, preventing fish from dying from not being treated in time, affecting the quality of the meat.
In a preferred embodiment, in S106, ice water is added first and then water is added; adding weever into ice water, standing for 3-5 min, measuring temperature, adding ice when temperature is higher than 10deg.C, and reducing temperature below 10deg.C. And adding enough ice blocks according to the quantity of the weever so that the ice blocks can cover the weever, and adding water to ensure that the ice water can sufficiently cool the weever. And ice blocks are added into ice water in the follow-up process to ensure that the environment of weever is lower than 10 ℃ and keep the fish fresh and tender.
In a preferred embodiment, at S107, weever is drained with basket; draining for at least 5 minutes, and ensuring that the water drops are not in line. The draining is used for removing mucus on the surface of the weever, the fishy smell of the weever with the mucus is heavy after cooking, and the fishy smell of the weever can be effectively reduced after the weever is fully drained.
In a preferred embodiment, in S108, a blower is disposed outside the curing cylinder, and an air outlet of the blower communicates with the bottom of the curing cylinder. In order to ensure the uniformity of the pickling liquid, air is introduced into the bottom of the pickling tank, and air is blown for 20-30 minutes every 2-3 hours. When the curing vat is used for curing weever, the frozen mineral water is added into the curing vat to cool, the upper surface of the curing vat is sealed by a film, and then the ice bag is put in the curing vat, and the temperature of the weever is kept below 15 ℃ in an environment below 20 ℃.
In a preferred embodiment, the top of the bloodletting tank 22 is movably provided with a top cover 15, the weever does not die immediately when bloodletting, and there is a great stimulus that the weever in the bloodletting tank 22 is likely to jump out of the bloodletting tank 22, and when the weever is bloodletting in the bloodletting tank 22, the weever is prevented from jumping out by covering the top of the bloodletting tank 22 with the top cover 15.
In a preferred embodiment, a transfer box 27 is arranged between the conveyor belt 25 and the descaler, and an opening is arranged on one side of the bottom of the transfer box 27 and on the side wall of the transfer box; the transfer box 27 is connected with the end of the baffle 26, and one end of the transmission belt 25 passes through an opening at one side of the bottom of the transfer box 27 and is positioned in the transfer box 27; the opening of the side wall of the transfer box 27 is communicated with a descaling machine. When the conveyer belt 25 transports the weever to the feeding of descaler, the weever drops from the feeding of descaler easily, after setting up transfer box 27, the weever directly enters into transfer box 27 from conveyer belt 25, enters into the descaler from transfer box 27 again in, effectually prevented that the weever from falling outside the descaler.
In a preferred embodiment, the weever is frozen and then subjected to metal detection, and no metal fragments can be detected in the finished product:preventing impurities such as iron chips falling on the machine from being mixed into the weever during the weever treatment process.
In the description of the present invention, it should be understood that the terms "coaxial," "bottom," "one end," "top," "middle," "another end," "upper," "one side," "top," "inner," "front," "center," "two ends," etc. indicate orientations or positional relationships based on the orientation or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention.
In the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "configured," "connected," "secured," "screwed," and the like are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intermediaries, or in communication with each other or in interaction with each other, unless explicitly defined otherwise, the meaning of the terms described above in this application will be understood by those of ordinary skill in the art in view of the specific circumstances.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The weever freezing method is characterized by comprising the following steps:
s101: checking; sampling and checking the weever to be treated, so as to ensure that the weever is alive, normal in body type and free from surface damage;
s102: temporarily raising; transferring the qualified weever to a temporary rearing pond (1), wherein the temporary rearing time is 8-12 h, a circulating device (2) is arranged outside the temporary rearing pond (1), and the circulating device (2) is used for changing water in the temporary rearing pond (1);
s103: bleeding; taking out fresh weever in the temporary rearing pond (1), cutting off the artery from the joint of the fish head and the fish chin, allowing blood to flow out by itself, and placing the fish in the bleeding pond (22) to allow the fish to swim for 30-40min by itself;
an opening is formed in one side wall of the bleeding pool (22), a sliding groove is formed in the side wall in the opening, and an opening and closing door (29) is arranged in the sliding groove in a sliding manner; the top of the bleeding pool (22) is provided with a mounting frame (30), the middle part of the mounting frame (30) is connected with a screw rod (31) in a threaded manner, and the bottom of the screw rod (31) is rotationally connected with an opening and closing door (29); a circulating pump is arranged outside the bleeding tank (22) and is used for changing water of the bleeding tank (22); a bleeding pipe (23) is arranged at the position of the bleeding pool (22) close to the bottom, and a water drain switch (24) is arranged on the bleeding pipe (23);
s104: descaling and trimming; the fully exsanguinated weever is transmitted into a descaling machine through a transmission belt (25) to be descaled; manually scraping the scales which are not removed; removing viscera and gills of the fish after the fish-scaling weever belly is opened, and cleaning the whole fish by using running water;
baffles (26) are arranged on two sides of the transmission belt (25); a plurality of through grooves are arranged on the transmission belt (25); a limiting slide plate (28) is hinged below the opening and closing door (29) on the bleeding pool (22), and the limiting slide plate (28) is inclined downwards and is contacted with the conveying belt (25);
s105: a keel is opened; cutting off bone spurs at two sides of the perch from the tail to the gill along the bone of the perch after descaling and trimming, and extending the incision inwards by about 0.5 cm;
s106: rinsing; soaking the cut open perch in ice water below 10deg.C, removing blood water, reducing perch temperature, and soaking for not less than 20min;
s107: rolling and kneading; adding crushed ice and water into a rolling machine, and then adding pickling materials;
draining off water from the rinsed weever, and putting the weever into a rolling machine for rolling and kneading for 1min; mixing morpholine fatty acid salt fruit wax and water according to a ratio of 1:100, pouring into a rolling machine, and rolling for about 2 min;
s108: pickling; placing the weever after rolling and kneading into a pickling tank for pickling for 12-24 hours; controlling the curing temperature below 15 ℃;
s109: freezing, namely putting the salted weever into a cold storage for freezing.
2. The method for freezing weever according to claim 1, wherein: in S102, the temporary culture pond (1) is a round temporary culture pond (1), and the temporary culture pond (1) is also connected with water electrochemical equipment.
3. The method for freezing weever according to claim 1, wherein: in S106, ice water is added after ice water is added; adding weever into ice water, standing for 3-5 min, measuring temperature, adding ice when temperature is higher than 10deg.C, and reducing temperature below 10deg.C.
4. The method for freezing weever according to claim 1, wherein: in S107, weever is drained with basket; draining for at least 5 minutes, and ensuring that the water drops are not in line.
5. The method for freezing weever according to claim 1, wherein: in S108, a blower is arranged outside the curing cylinder, and an air outlet of the blower is communicated with the bottom of the curing cylinder.
6. The method for freezing weever according to claim 1, wherein: a top cover (15) is movably arranged at the top of the bloodletting pool (22).
7. The method for freezing weever according to claim 1, wherein: a transfer box (27) is arranged between the conveyor belt (25) and the descaling machine, and an opening is formed in one side of the bottom of the transfer box (27) and in the side wall of the transfer box; the transfer box (27) is connected with the end part of the baffle (26), and one end of the transmission belt (25) passes through an opening at one side of the bottom of the transfer box (27) and is positioned in the transfer box (27); the opening of the side wall of the transfer box (27) is communicated with the descaling machine.
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| CN202210885225.4A CN115226864B (en) | 2022-07-26 | 2022-07-26 | Weever freezing method |
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| CN114642229A (en) * | 2020-12-21 | 2022-06-21 | 常州大连理工大学智能装备研究院 | Preparation system and method of morpholine fatty acid salt fresh-keeping fruit wax for mangos |
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| CN101755899A (en) * | 2008-12-25 | 2010-06-30 | 甘肃省农业科学院农产品贮藏加工研究所 | Morpholine fatty acid salt fresh-keeping fruit wax used in mango |
| CN103039600A (en) * | 2012-12-27 | 2013-04-17 | 华中农业大学 | Formula, preparation method and application thereof of fruit freshness-retaining wax |
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