Coating device for production of powdered fish fillet, and production method of powdered fish fillet

Abstract

Disclosed are a coating device for production of a powdered fish fillet and a production method of the powdered fish fillet. The coating device comprises a conveyor belt; the conveyor belt is providedwith a recessed portion; a coating mechanism used for coating a raw fish fillet is arranged on the recessed portion, and comprises a guide portion and a lifting portion; the recessed portion is divided into a slow descending portion and a slow ascending portion along the operation direction of the conveyor belt; the guide portion fits the slow descending portion, so that the raw fish fillet is separated from the slow descending portion and enters the guide portion. The coating device has the advantages that the pre-treated fish fillet is coated with a layer of 'paste' to achieve a protectioneffect, but soft 'paste' is required to achieve the purpose, so that local mechanized design becomes feasible; the fish fillet can automatically enter the coating mechanism from the conveyor belt, that is, entering the coating mechanism from the guide portion, to complete coating, and can also leave the device through the lifting portion to further conduct a next operation.

Description

technical field [0001] The application relates to a coating device for the production of sticky fish fillet and a production method of sticky sticky fish fillet. Background technique [0002] Aquatic products are the general term for aquatic animal and plant products and their processed products produced by marine and freshwater fisheries. Aquatic products are rich in high-quality protein. The protein fiber is short, rich in water, easy to chew, and the digestibility is 87% to 98%. It is easier to digest and absorb than animal meat, and the taste is tender and delicious. In terms of fat, the fat content of aquatic products is not high, only 1% to 3%, and most of them are unsaturated fatty acids such as linoleic acid, DHA, EPA, etc. In terms of vitamins, in addition to a small amount of vitamin B group in fish meat, fish oil also contains a certain amount of fat-soluble vitamin A and vitamin D, especially in deep-sea fish liver, which is beyond the reach of other animal food...

AI Technical Summary

Problems solved by technology

But it is precisely because of the use of two layers that the base powder fits closely with the fish fillet itself, and the bread flour itself cannot make the base powder completely immune to the high temperature of frying, so the existence of the base powder makes the fish burnt and tender. more difficult to separate

[0006] It can be seen from this that the prior art does not provide an effective technical solution for how to obtain fish fillets suitable for deep-frying and high-temperature treatment, and how to conveniently carry out charred and tender separation

However, no in-depth research has been carried out on how to stick powder, and it is generally limited to simple mechanization or even manual methods.

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