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

Abstract

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

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

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.

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.

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.

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.

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.

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. The water passing step is to store the live fish in the water for 1 to 48 hours.

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. The cleaning step is to rinse the semi-finished product with water below room temperature.

d. The impurity removal step is to remove the scales, gills, and abdominal internal organs of the semi-finished product.

e. The freezing step is to freeze the semi-finished product at a temperature of -40 to -200°C.

f. The cutting step is to cut the semi-finished product into multiple pieces.

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.

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.

The storage space of the cleaning tank is suitable for storing the live fish.

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.

The cleaning unit is used to rinse and clean the semi-finished product with clean water below room temperature.

The cleaning unit includes a processing device for removing scales, gills, and abdominal viscera of the semi-finished product.

The freezing unit is used to freeze the semi-finished product at a temperature of -40 to -200°C.

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.

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.

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: Water passing steps

12: bloodletting steps

13: Cleaning steps

14: Cleaning steps

15: Freezing step

16: Clean steps

17: packaging steps

21: Clean tank

210: storage space

22: bleeding unit

221: Cutting Blade

222: Bloodletting Sink

23: Cleaning unit

24: impurity removal unit

241: Processing Device

242: flusher

25: Freezing unit

26: Slitting unit

261: Tool

27: Packaging unit

31: Packing bag

9: live fish

9’: Semi-finished products

99: material block

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.

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 .

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.

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.

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'.

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.

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.

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.

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.

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.

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.

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.

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: Water passing steps

12: bloodletting steps

13: Cleaning steps

14: Cleaning steps

15: Freezing step

16: Clean steps

17: packaging steps

Claims (6)

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. 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. 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. 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. 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. 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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