Non-invasive surface impurity removal tool for whole small yellow croakers

Abstract

The invention belongs to the field of seafood processing, and specifically relates to a non-invasive surface impurity removal tool for whole small yellow croakers. The non-invasive surface impurity removal tool for the whole small yellow croakers comprises a holding handle, a locking device, triangular clamp bars, a tail-fixing head and an anti-skidding rubber sleeve. A guide chute is arranged ona front surface of the holding handle; one side of the guide chute is a rack; the rack is used for guiding the locking device to slide upwards and downwards along the guide chute, and cooperates withthe locking device so as to realize fixing of the triangular clamp bars on the rack at any position; the locking device is installed on the guide chute of the holding handle, and comprises a clamp barpusher head and a spring piece; number of the triangular clamp bar is two; the triangular clamp bars are both installed on the locking device; the tail-fixing head is installed at a lower part of theholding handle; and outer side of the holding handle is sleeved with the anti-skidding rubber sleeve. The non-invasive surface impurity removal tool for whole small yellow croakers realizes rapid removal of viscera and gills of small yellow croakers in one time. Thus, no manual removal of viscera is required; so that, removal of viscera becomes more convenient, and staining of hands is avoided. The non-invasive surface impurity removal tool for the whole small yellow croakers is capable of preserving complete appearance of small yellow croakers, as well as avoiding nutrient loss. The non-invasive surface impurity removal tool for the whole small yellow croakers is simple in structure, convenient to carry, low in cost and made of food-grades.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a tool for non-invasive removal of impurities from the surface of whole small yellow croakers. Background technique [0002] Small yellow croaker is an important economic fish in China, which can be eaten fresh or made into salty and dried products and various canned products. The fish body is used to process frozen surimi, various surimi products, fish oil health products and seasoned snack foods. During the processing process, it needs to be cleaned first, mainly including two parts: gill removal and viscera removal. The traditional small yellow croaker removal method commonly used in daily life is to cut open the belly of the small yellow croaker first, and then manually take out the gills and internal organs in sequence. It is slippery, it takes too long to handle, and the efficiency is low. Not only is it easy to hurt your hands during the process of cutting th...

AI Technical Summary

Problems solved by technology

One is to remove the fish head, so as to remove the gills. This method not only easily causes the waste of the fish neck part on the production line, but also wastes the unique taste and nutrition of the fish head.

Another method is to retain the fish head and manually remove the gills, which is a heavy workload, high cost and extremely low efficiency. It is not suitable for mass processing of fish on the factory production line.

In addition, there are some examples of not removing the gills of small fish, but the gills of the fish carry a lot of harmful substances, which can easily cause damage to the human body, so it is still necessary to remove the gills

[0006] At present, modern fish processing devices adopt the method of removing viscera by opening the belly of the fish, using the viscera removal wheel, water jet, digging knife and similar methods to break open the belly of the fish and take out the viscera. The thin abdomen not only destroys the integrity of the fish's appearance and shape and the aesthetics of the cooked dishes, but also easily causes damage to the fish, resulting in the loss of juice in the fish and reducing the deliciousness of the dishes

In terms of gill removal, foreign countries adopt the method of removing the head. This method wastes the edibility of the fish head and affects the beauty and taste of future dishes. However, the manual removal of the gills in China has a huge workload and high cost, which cannot meet the needs of the large population. Batch Processing Requirements

For small fish, not only the above problems, but also small fish body is smaller, the fish belly is thinner, and the edible part is less after removing impurities, and the fish body is easily boiled when cooking, which affects the quality of dishes.

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