TWI702001B - No smell aquatic product processing method and device capable of directly cooking without washing and thawing - Google Patents

No smell aquatic product processing method and device capable of directly cooking without washing and thawing Download PDF

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TWI702001B
TWI702001B TW107118092A TW107118092A TWI702001B TW I702001 B TWI702001 B TW I702001B TW 107118092 A TW107118092 A TW 107118092A TW 107118092 A TW107118092 A TW 107118092A TW I702001 B TWI702001 B TW I702001B
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washing
finished product
live fish
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TW202002795A (en
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王貳瑞
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王貳瑞
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Abstract

一種不需清洗解凍即能直接料理的無腥味水產加工方法及裝置，適用於以物理性手法處理一活體魚。首先使該活體魚在一盛裝清淨水的清淨槽中存放1~48小時；再以一放血單元對該活體魚放血以去除腥味，使該活體魚成為一半成品；接著透過一清洗單元使用低溫之清淨水沖洗清潔該半成品；以一除雜單元去除該半成品的鱗、鰓，及腹部內臟並執行清洗；使用一冷凍單元以-40~-200℃的溫度對該半成品冷凍30~60分鐘；利用一分切單元將該半成品分切為多個料塊；最後由一包裝單元將所述料塊置入一包裝袋中，並抽真空封裝保鮮。以上述方法及裝置所得水產品，不需清洗解凍即可直接料理。 A method and device for processing non-odor aquatic products that can be directly cooked without washing and thawing is suitable for processing a live fish by physical methods. First, let the live fish be stored in a clean tank filled with clean water for 1 to 48 hours; then use a bleeding unit to bleed the live fish to remove the fishy smell and make the live fish into a half-finished product; then use a washing unit Rinse and clean the semi-finished product with clean water at low temperature; remove the scales, gills, and abdominal internal organs of the semi-finished product with a cleaning unit and perform cleaning; use a freezing unit to freeze the semi-finished product at a temperature of -40~-200℃ for 30~60 Minutes; use a slitting unit to cut the semi-finished product into a plurality of material blocks; finally a packaging unit puts the material blocks into a packaging bag, and vacuum packs them to keep them fresh. The aquatic products obtained by the above method and device can be directly cooked without washing and thawing.

Description

不需清洗解凍即能直接料理的無腥味水產加工方法及裝置 No fishy smell aquatic product processing method and device capable of directly cooking without washing and thawing

本發明是有關於一種水產品的處理方法及裝置，特別是指一種不需清洗解凍即能直接料理的無腥味水產加工方法及裝置。 The invention relates to a processing method and device for aquatic products, in particular to a method and device for processing aquatic products without any fishy smell that can be directly cooked without washing and thawing.

水產品的營養價值高，烹調後的質感呈現佳，又具有其獨特風味，無論是在餐廳宴席、家常廚房中，都是不可或缺的食材之一。然而，水產品雖然具有上述優點，但以石斑魚為例，在烹調前除了需要執行去鱗、去鰓、去內臟的繁複處理流程，為了烹調方便以及口味呈現，還必須自行進行有一定難度的分切動作。因此，許多家庭或餐廳會選擇已加工的冷凍水產品，避免自行執行上述之繁複處理流程，且冷凍水產品銷售流通期長，可解決生鮮水產品流通期短、品質不易確保等問題。 Aquatic products have high nutritional value, good texture after cooking, and unique flavor. They are one of the indispensable ingredients whether in restaurant banquets or home kitchens. However, although aquatic products have the above-mentioned advantages, taking grouper as an example, in addition to the complicated processing procedures of descaling, gill removal, and viscera before cooking, it is necessary to carry out a certain degree of difficulty in order to facilitate cooking and present the taste. Cut action. Therefore, many families or restaurants will choose processed frozen aquatic products to avoid performing the above-mentioned complicated processing procedures on their own, and the sales and circulation period of frozen aquatic products is long, which can solve the short circulation period of fresh aquatic products and difficult to ensure quality.

但是，因冷凍水產品大多天生存在腥味，若無法在烹調或前置處理中去除腥味，除了影響到烹調為菜餚後的呈現，也降低購買或食用的意願，甚至對冷凍水產品產生低品質的不良印象， 其中除原料因素以外，整個冷凍水產品之處理製程包括烹煮過程之解凍、清洗程序等之設計不完善，造成蛋白質腐敗與各種成份變質，也是主要原因。 However, because frozen aquatic products live in fishy odors most days, if the fishy odor cannot be removed during cooking or pre-processing, it will not only affect the appearance of the cooked dishes, but also reduce the willingness to buy or eat, and even produce low levels of frozen aquatic products. Bad impression of quality, In addition to the raw material factors, the entire frozen aquatic product processing process, including the thawing of the cooking process, and the design of the cleaning process are not perfect, causing protein corruption and deterioration of various ingredients, which are also the main reasons.

有鑒於上述情況，如何自生產加工端改變冷凍水產品的產銷手法，並藉此改變消費者端使用、購買型態，克服冷凍水產品之前置處理、烹調手法的門檻，以及腥味造成的負面影響，則成為未來相關業界提高冷凍水產品價值的主要策略。 In view of the above situation, how to change the production and marketing methods of frozen aquatic products from the production and processing side, and use this to change the consumption and purchase patterns of consumers, and overcome the threshold of pre-processing and cooking methods of frozen aquatic products, and the fishy smell The negative impact will become the main strategy for the related industries to increase the value of frozen aquatic products in the future.

因此，本發明之目的，即在提供一種不需清洗解凍即能直接料理的無腥味水產加工方法及裝置。 Therefore, the object of the present invention is to provide a method and device for processing fishery products without any fishy smell that can be cooked directly without washing and thawing.

於是，本發明不需清洗解凍即能直接料理的無腥味水產加工方法，適用於以物理性手法處理一活體魚，並包含一過水步驟、一放血步驟、一清淨步驟、一除雜步驟、一冷凍步驟、一切理步驟，及一包裝步驟。 Therefore, the fishy-odorless aquatic product processing method of the present invention that can be directly cooked without washing and thawing is suitable for processing a living fish by physical methods, and includes a water-passing step, a bloodletting step, a cleaning step, and a cleaning step , A freezing step, a processing step, and a packaging step.

a.該過水步驟是使該活體魚在水中存放1~48小時。 a. The water passing step is to store the live fish in the water for 1 to 48 hours.

b.該放血步驟是對該活體魚執行放血以去除腥味，並使該活體魚成為一半成品。 b. The bloodletting step is to perform bloodletting on the live fish to remove the fishy smell and make the live fish into a half-finished product.

c.該清淨步驟是使用低於室溫之水沖洗清潔該半成品。 c. The cleaning step is to rinse the semi-finished product with water below room temperature.

d.該除雜步驟是去除該半成品的鱗、鰓，及腹部內臟。 d. The impurity removal step is to remove the scales, gills, and abdominal internal organs of the semi-finished product.

e.該冷凍步驟是以-40~-200℃的溫度冷凍該半成品。 e. The freezing step is to freeze the semi-finished product at a temperature of -40 to -200°C.

f.該切理步驟是分切該半成品為多個料塊。 f. The cutting step is to cut the semi-finished product into multiple pieces.

g.該包裝步驟是將至少一所述的料塊置入一包裝袋中，並抽真空而封裝保鮮。 g. The packaging step is to put at least one of the material blocks into a packaging bag, and vacuumize to package and keep fresh.

另外，本發明不需清洗解凍即能直接料理的無腥味水產加工裝置，適用於以物理性手法處理一活體魚，並包含一界定出一用以盛裝清淨水的儲放空間的清淨槽、一設置於該清淨槽下游的放血單元、一設置於該放血單元下游的清洗單元、一設置於該清洗單元下游的除雜單元、一設置於該除雜單元下游的冷凍單元、一設置於該冷凍單元下游的分切單元，及一設置於該分切單元下游的包裝單元。 In addition, the non-odor aquatic product processing device of the present invention that can be directly cooked without washing and thawing is suitable for processing a live fish by physical methods, and includes a clean tank defining a storage space for containing clean water , A bloodletting unit arranged downstream of the cleaning tank, a washing unit arranged downstream of the bloodletting unit, a cleaning unit arranged downstream of the cleaning unit, a freezing unit arranged downstream of the cleaning unit, and a A slitting unit downstream of the freezing unit, and a packaging unit arranged downstream of the slitting unit.

該清淨槽的儲放空間適用於存放該活體魚。 The storage space of the cleaning tank is suitable for storing the live fish.

該放血單元用於對該活體魚執行放血以去除腥味，並使該活體魚成為一半成品。 The bloodletting unit is used to perform bloodletting on the live fish to remove the fishy smell and make the live fish into a half-finished product.

該清洗單元用於使用低於室溫之清淨水沖洗清潔該半成品。 The cleaning unit is used to rinse and clean the semi-finished product with clean water below room temperature.

該除雜單元包括一用於去除該半成品之鱗、鰓，及腹部內臟的加工器件。 The cleaning unit includes a processing device for removing scales, gills, and abdominal viscera of the semi-finished product.

該冷凍單元用於以-40~-200℃的溫度冷凍該半成品。 The freezing unit is used to freeze the semi-finished product at a temperature of -40 to -200°C.

該分切單元包括至少一刀具，該至少一刀具用於將該半成品分切為多個料塊。 The slitting unit includes at least one cutter, and the at least one cutter is used for slitting the semi-finished product into a plurality of material blocks.

該包裝單元用於將至少一所述的料塊置入一包裝袋中，並抽真空而封裝保鮮。 The packaging unit is used for putting at least one of the material blocks into a packaging bag, and evacuating to package and keep fresh.

本發明之功效在於：利用本發明的加工方法及裝置所製成的冷凍水產品，因已採用清淨水來清洗、徹底放血，並加工為適合烹調的型態，故不需清洗解凍即可直接料理，也不會因殘存血液或蛋白質變質而存在腥味，能以簡單的手法呈現出高品質的料理，不但能讓一般家庭甚至餐廳在食用水產品時更加方便，也為相關業界提供了不同的產銷形式，同時也解決了產銷淡季之問題而能維持價格穩定，相對提高產品之流通性。 The effect of the present invention is that: the frozen aquatic product made by the processing method and device of the present invention has been cleaned with clean water, thoroughly bleeding, and processed into a shape suitable for cooking, so it does not need to be cleaned and thawed. Direct cooking will not have a fishy smell due to the deterioration of blood or protein. It can present high-quality cooking with a simple method. It not only makes it more convenient for ordinary families and even restaurants to eat aquatic products, but also provides related industries. Different forms of production and sales also solve the problem of off-season production and sales, maintain price stability, and relatively improve product liquidity.

11:過水步驟 11: Water passing steps

12:放血步驟 12: bloodletting steps

13:清淨步驟 13: Cleaning steps

14:除雜步驟 14: Cleaning steps

15:冷凍步驟 15: Freezing step

16:切理步驟 16: Clean steps

17:包裝步驟 17: packaging steps

21:清淨槽 21: Clean tank

210:儲放空間 210: storage space

22:放血單元 22: bleeding unit

221:切割刃 221: Cutting Blade

222:放血水槽 222: Bloodletting Sink

23:清洗單元 23: Cleaning unit

24:除雜單元 24: impurity removal unit

241:加工器件 241: Processing Device

242:沖洗器 242: flusher

25:冷凍單元 25: Freezing unit

26:分切單元 26: Slitting unit

261:刀具 261: Tool

27:包裝單元 27: Packaging unit

31:包裝袋 31: Packing bag

9:活體魚 9: live fish

9’:半成品 9’: Semi-finished products

99:料塊 99: material block

本發明之其他的特徵及功效，將於參照圖式的實施方式中清楚地呈現，其中：圖1是一流程圖，說明本發明不需清洗解凍即能直接料理的無腥味水產加工方法的一實施例；及圖2是一示意圖，說明本發明不需清洗解凍即能直接料理的無腥味水產加工裝置的一實施例。 The other features and effects of the present invention will be clearly presented in the embodiments with reference to the drawings, in which: Figure 1 is a flow chart illustrating the method of processing fishy products that can be cooked directly without washing and thawing. An embodiment; and FIG. 2 is a schematic diagram illustrating an embodiment of the fishy odorless aquatic product processing device that can be cooked directly without washing and thawing.

參閱圖1與圖2，本發明不需清洗解凍即能直接料理的無腥味水產加工方法之一方法實施例，係配合本發明不需清洗解凍即能直接料理的無腥味水產加工裝置之一裝置實施例，且適用於以物理性手法處理一活體魚9。本方法實施例包含一過水步驟11、一放血步驟12、一清淨步驟13、一除雜步驟14、一冷凍步驟15、一切理步驟16，及一包裝步驟17。而本裝置實施例實質上為一產線，且由上游至下游依序包含一界定出一用以盛裝可讓該活體魚9存活的水之儲放空間210的清淨槽21、一用於對該活體魚9執行放血以去除腥味的放血單元22、一用於使用低於室溫之清淨水沖洗清潔的清洗單元23、一包括一加工器件241及一沖洗器242的除雜單元24、一用於以-40~-200℃之溫度冷凍的冷凍單元25、一包括多個用於分切之刀具261的分切單元26，及一用於配合一包裝袋31而進行包裝的包裝單元27。 1 and FIG. 2, one method embodiment of the method for processing fishy products that can be cooked directly without washing and thawing according to the present invention is one of the method for processing fishy products that can be cooked directly without washing and thawing. An embodiment of the device, which is suitable for processing a living fish 9 by physical means. This method embodiment includes a water passing step 11, a bloodletting step 12, a cleaning step 13, a cleaning step 14, a freezing step 15, a cutting step 16, and a packaging step 17. The embodiment of the device is essentially a production line, and from upstream to downstream, it includes a cleaning tank 21 defining a storage space 210 for holding water that allows the living fish 9 to survive, and a cleaning tank 21 for matching The living fish 9 performs bloodletting to remove the bloodletting unit 22, a cleaning unit 23 for washing and cleaning with clean water below room temperature, a cleaning unit 24 including a processing device 241 and a washing device 242, a A freezing unit 25 for freezing at a temperature of -40 to -200°C, a slitting unit 26 including a plurality of knives 261 for slitting, and a packaging unit 27 for packaging with a packaging bag 31 .

在該過水步驟11中，是使該活體魚9在該清淨槽21之儲放空間210所儲存的清淨水中存放1~48小時，使該活體魚9能在乾淨無雜質的水中，將在養殖魚塭或天然環境中沾染的物質，以及體內廢物充分代謝。 In the water-passing step 11, the live fish 9 is stored in the clean water stored in the storage space 210 of the clean tank 21 for 1 to 48 hours, so that the live fish 9 can be in clean water without impurities. Substances contaminated in farmed fish farms or natural environment, and full metabolism of waste in the body.

在該放血步驟12中，是將該活體魚9置入該放血單元22中，該放血單元22包括一用於切割該活體魚9而執行放血的切割刃 221，及一盛裝有清淨水而暫時存放切割後之該活體魚9的放血水槽222。使用該切割刃221切割該活體魚9的喉部執行放血，接著將該活體魚9置入該放血水槽222中，使其在水中流盡血液，該活體魚9即成為一半成品9’。由於水產品之腥味的主要來源，排除蛋白質因溫度或者其他因素產生的變質，主要即在於自身的血液，在該活體魚9未放血時，殘存的血液將成為腥味的主要來源，故只要對該活體魚9徹底執行放血，即能有效去除腥味。 In the bloodletting step 12, the living fish 9 is placed in the bloodletting unit 22, and the bloodletting unit 22 includes a cutting blade for cutting the living fish 9 to perform bloodletting. 221, and a bloodletting tank 222 containing clean water to temporarily store the cut live fish 9. The cutting blade 221 is used to cut the throat of the live fish 9 to perform bloodletting, and then the live fish 9 is placed in the bloodletting tank 222 to drain the blood in the water, and the live fish 9 becomes a semi-finished product 9'. Since the main source of fishy smell of aquatic products, the main source of protein deterioration due to temperature or other factors is its own blood. When the live fish 9 is not bleeding, the remaining blood will become the main source of fishy smell. Thorough bleeding of the live fish 9 can effectively remove the fishy smell.

在該清淨步驟13中，是藉由該清洗單元23，使用0~20℃之清淨水沖洗清潔該半成品9’，以將在該放血步驟12中留存於該半成品9’上的血液清除，也同時徹底以不會影響該半成品9’之肉質的清淨水，特別較佳是RO水，徹底清洗該半成品9’。 In the cleaning step 13, the cleaning unit 23 is used to rinse and clean the semi-finished product 9'with clean water at 0 to 20°C to remove the blood remaining on the semi-finished product 9'in the bloodletting step 12. At the same time, clean water that does not affect the meat quality of the semi-finished product 9'is used, and RO water is particularly preferred to thoroughly clean the semi-finished product 9'.

在該除雜步驟14中，是利用該除雜單元24的該加工器件241，去除該半成品9’的鱗、鰓，及腹部內臟，並以該沖洗器242採用清淨水沖洗，沖掉所刮除下來的鱗、鰓，以及腹部內臟，並且進一步清洗，也就是執行所謂的「三去三清」過程，徹底去除無法食用或者影響到食用口感的部分。 In the impurity removal step 14, the processing device 241 of the impurity removal unit 24 is used to remove the scales, gills, and abdominal viscera of the semi-finished product 9', and the rinser 242 is rinsed with clean water to wash away The scales, gills, and internal organs of the abdomen are scraped off and further cleaned, which is to perform the so-called "three to three clean" process to completely remove the inedible parts or the parts that affect the taste.

在該冷凍步驟15中，該冷凍單元25可為一急速冷凍設備，以-40~-200℃的溫度對該半成品9’急速冷凍30~60分鐘，或者也可以採用溫度更低(-190~-200℃)的液態氮，藉此縮短冷凍的時間，使該半成品9’完全結凍，防止蛋白質敗壞，達成急速低溫保 鮮的作用。 In the freezing step 15, the freezing unit 25 may be a rapid freezing device, which rapidly freezes the semi-finished product at a temperature of -40 to -200°C for 30 to 60 minutes, or a lower temperature (-190 to -200℃) liquid nitrogen to shorten the freezing time, completely freeze the semi-finished product 9', prevent protein corruption, and achieve rapid low temperature preservation The role of fresh.

在該切理步驟16中，是利用該分切單元26的該等刀具261，將該半成品9’分切為多個料塊99。其中，所述的料塊99可以是採用輪切方式而形成片狀，或者採用滾切而形成塊狀。另外，為了達成讓使用者在不需解凍之情況下直接烹煮，並能在不依賴經驗的情況下達成最佳的熟度，所述料塊99的厚度較佳為1~4公分。 In the cutting step 16, the cutters 261 of the slitting unit 26 are used to slit the semi-finished product 9'into a plurality of blocks 99. Wherein, the material block 99 may be formed into a sheet shape by a wheel cutting method, or a block shape may be formed by a rolling cutting method. In addition, in order to allow users to cook directly without thawing, and to achieve the best maturity without relying on experience, the thickness of the material block 99 is preferably 1 to 4 cm.

在該包裝步驟17中，是利用該包裝單元27，將所述的料塊99置入一包裝袋31中，並抽真空而封裝保鮮。其中，單一個包裝袋31可以包裝單一個片狀的料塊99，或者是多個塊狀的料塊99，且此為相關領域具有通常知識者可依照需求、行銷策略、市場因素等等的考量，自行評估包裝量。 In the packaging step 17, the packaging unit 27 is used to put the material block 99 into a packaging bag 31, and vacuum is applied to package and keep fresh. Among them, a single packaging bag 31 can pack a single sheet-shaped material block 99, or multiple block-shaped material blocks 99, and this can be used by those with ordinary knowledge in the relevant field according to needs, marketing strategies, market factors, etc. Consider and evaluate the packaging volume by yourself.

值得特別說明的是，在該等料塊99被妥善包裝後，只要能維持冷凍環境，除了一般的配送方式之外，還能利用販賣機的冷藏、冷凍保鮮功能，透過販賣機販賣小份量的套組，能簡化配送安排、增廣產品能見度，更能藉此達成推廣水產品的效果。 It is worth noting that after the blocks 99 are properly packaged, as long as the frozen environment can be maintained, in addition to the general distribution method, the refrigeration and freezing preservation functions of the vending machine can be used to sell small quantities of the vending machine. Sets can simplify distribution arrangements, increase product visibility, and achieve the effect of promoting aquatic products.

使用本裝置實施例形成的產線並透過上述步驟製成水產品後，由於該等料塊99經不會影響水產品質，且無殘留雜質的清淨水清洗，且全程低溫保鮮，又徹底放血而去除腥味來源，烹煮時不需額外清洗，即能在不需解凍的情況下直接烹煮，透過在該切理步驟16時將該等料塊99分切為特定厚度的過程，使用者即能輕易 完成恰當的食材熟度，有效簡化了處理、烹煮的動作，也優化烹調後呈現的料理質感。 After the production line formed by the embodiment of the device is used to make aquatic products through the above steps, because the blocks 99 will not affect the quality of the aquatic products, and are cleaned with clean water without residual impurities, the whole process is kept fresh at low temperature, and the blood is completely bleeding The source of fishy smell is removed, and no additional cleaning is required during cooking, that is, it can be cooked directly without thawing. Through the process of cutting the material 99 into a specific thickness in the cutting step 16, it is used Can easily Accomplishing the proper maturity of the ingredients effectively simplifies the processing and cooking actions, and also optimizes the texture of the dishes after cooking.

綜上所述，本發明不需清洗解凍即能直接料理的無腥味水產加工方法及裝置，大幅簡化食用水產品前的處理、烹調，且活體加工後就立即全程進入冷凍狀態，可以防止蛋白質變質而完全確保食安，也不會因殘存血液而存在腥味，能以簡單的手法呈現出高品質的料理，也為相關業界提供了不同的產銷形式，同時也解決了產銷淡季之問題而能維持價格穩定，相對提高產品之流通性，故確實能達成本發明之目的。 In summary, the method and device for processing fishy aquatic products that can be directly cooked without washing and thawing in the present invention greatly simplifies the processing and cooking of aquatic products before eating, and the whole process of the living body enters the frozen state immediately after processing, which can prevent protein The quality of food is completely ensured, and there is no fishy smell due to residual blood. It can present high-quality dishes with simple methods. It also provides different forms of production and sales for related industries, and also solves the problem of off-season production and sales. It can maintain price stability and relatively improve the liquidity of the product, so it can indeed achieve the purpose of the invention.

惟以上所述者，僅為本發明之實施例而已，當不能以此限定本發明實施之範圍，凡是依本發明申請專利範圍及專利說明書內容所作之簡單的等效變化與修飾，皆仍屬本發明專利涵蓋之範圍內。 However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited by this, all simple equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the patent specification still belong to This invention patent covers the scope.

11:過水步驟 11: Water passing steps

12:放血步驟 12: bloodletting steps

13:清淨步驟 13: Cleaning steps

14:除雜步驟 14: Cleaning steps

15:冷凍步驟 15: Freezing step

16:切理步驟 16: Clean steps

17:包裝步驟 17: packaging steps

Claims (6)

一種不需清洗解凍即能直接料理的無腥味水產加工方法，適用於以物理性手法處理一活體魚，並包含：a.一過水步驟，使該活體魚在水中存放1~48小時；b.一放血步驟，切割該活體魚後，存放於一盛裝有清淨水的放血水槽，徹底執行放血以去除腥味，並使該活體魚成為一半成品；c.一清淨步驟，使用低於室溫之清淨水沖洗清潔該半成品；d.一除雜步驟，去除該半成品的鱗、鰓，及腹部內臟；e.一冷凍步驟，以-40~-200℃的溫度冷凍該半成品；f.一切理步驟，將該半成品分切為多個料塊；及g.一包裝步驟，將至少一所述的料塊置入一包裝袋中，並抽真空而封裝保鮮。 A fishy-free aquatic product processing method that can be cooked directly without washing and thawing. It is suitable for physical treatment of a live fish, and includes: a. A water-passing step is to store the live fish in water for 1 to 48 hours; b. A bloodletting step, after cutting the live fish, store it in a bloodletting tank filled with clean water, perform bloodletting thoroughly to remove the fishy smell, and make the live fish half finished; c. For a cleansing step, use less than Rinse the semi-finished product with clean water at room temperature; d. A removal step, remove the scales, gills, and abdominal internal organs of the semi-finished product; e. A freezing step, freeze the semi-finished product at a temperature of -40~-200℃; f. Everything The processing step, the semi-finished product is divided into a plurality of material blocks; and g. a packaging step, at least one of the material blocks is placed in a packaging bag, and vacuum is applied to package and keep fresh. 如請求項1所述不需清洗解凍即能直接料理的無腥味水產加工方法，其中，在該清淨步驟中，所使用之清淨水的溫度為0~20℃。 The method for processing non-odor aquatic products that can be cooked directly without washing and thawing as described in claim 1, wherein in the cleaning step, the temperature of the purified water used is 0-20°C. 如請求項1所述不需清洗解凍即能直接料理的無腥味水產加工方法，其中，在該除雜步驟中，還採用清淨水再次沖洗該半成品。 As described in claim 1, the method for processing non-odor aquatic products that can be directly cooked without washing and thawing, wherein in the impurity removal step, the semi-finished product is rinsed again with clean water. 如請求項1所述不需清洗解凍即能直接料理的無腥味水產加工方法，其中，在該切理步驟中，所述料塊的厚度為1~4公分。 As described in claim 1, the fishy-odorless aquatic product processing method that can be directly cooked without washing and thawing, wherein, in the cutting step, the thickness of the material block is 1 to 4 cm. 一種不需清洗解凍即能直接料理的無腥味水產加工裝 置，適用於以物理性手法處理一活體魚，並包含：一清淨槽，界定出一用以盛裝水的儲放空間，該儲放空間適用於存放該活體魚；一放血單元，設置於該清淨槽下游，並包括一用於切割該活體魚而執行放血的切割刃，及一盛裝有清淨水而暫時存放切割後之該活體魚的放血水槽，該活體魚徹底放血後成為一半成品；一清洗單元，設置於該放血單元下游，用於使用低於室溫之清淨水沖洗清潔該半成品；一除雜單元，設置於該清洗單元下游，並包括一用於去除該半成品之鱗、鰓，及腹部內臟的加工器件；一冷凍單元，設置於該除雜單元下游，用於以-40~-200℃的溫度冷凍該半成品；一分切單元，設置於該冷凍單元下游，並包括至少一刀具，該至少一刀具用於將該半成品分切為多個料塊；及一包裝單元，設置於該分切單元下游，用於將至少一所述的料塊置入一包裝袋中，並抽真空而封裝保鮮。 A non-odor aquatic product processing equipment that can be cooked directly without washing and thawing It is suitable for physical treatment of a live fish, and includes: a clean tank, defining a storage space for holding water, the storage space is suitable for storing the live fish; a bloodletting unit set in the The downstream of the cleaning tank includes a cutting blade for cutting the live fish to perform bloodletting, and a bloodletting tank filled with clean water to temporarily store the cut live fish, and the live fish will become a semi-finished product after being thoroughly bloodletted; A washing unit is arranged downstream of the bloodletting unit and used for washing and cleaning the semi-finished products with clean water below room temperature; a decontamination unit is arranged downstream of the washing unit and includes a unit for removing scales and gills of the semi-finished products, And a processing device for abdominal viscera; a freezing unit, which is arranged downstream of the decontamination unit, for freezing the semi-finished product at a temperature of -40 to -200°C; and a slitting unit, which is arranged downstream of the freezing unit, and includes at least one A cutter, the at least one cutter is used to divide the semi-finished product into a plurality of material blocks; and a packaging unit, which is arranged downstream of the slitting unit, is used to put at least one of the material blocks into a packaging bag, and Vacuum and package to keep fresh. 如請求項5所述不需清洗解凍即能直接料理的無腥味水產加工裝置，其中，該除雜單元還包括一與該加工器件相間隔，且用於以清淨水沖洗該半成品的沖洗器。 As described in claim 5, the fishy odorless aquatic product processing device that can be cooked directly without washing and thawing, wherein the impurity removing unit further includes a rinsing device that is spaced from the processing device and used to rinse the semi-finished product with clean water Device.
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