Pretreatment technology of eel food

Abstract

The invention relates to the technical field of food processing, and particularly discloses an eel food pretreatment process, which adopts an image processing technology, collects image information in an eel processing process through a camera, divides viscera residue, blood residue and injury areas, and can calculate a viscera removal score according to an identification result so as to obtain a viscera removal result. Compared with the prior art, the method has the advantages that the machining efficiency can be remarkably improved, the labor cost can be reduced, the loss rate in the machining process can be reduced, the consistency of the product quality can be effectively improved, the competitiveness of the product in the market can be enhanced, and the market competitiveness of the product can be improved. In addition, the method is also beneficial to promoting the technical progress and industrial upgrading of the eel processing industry, and in short, the invention provides an efficient, reliable, economical and practical technical scheme for solving the challenges faced by the current eel processing industry.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a pretreatment process of eel food. Background Art

[0002] As people's requirements for food safety and quality increase, the processing of aquatic products such as eels needs to be more refined and standardized. In the eel processing, removing the internal organs is a very important step, which is directly related to the quality of the final product. Traditional visceral removal mainly relies on manual operation, which is not only inefficient, but also difficult to ensure the consistent visceral removal effect of each eel, affecting the quality stability of the processed product. Therefore, it is particularly important to develop a method that can automatically detect and evaluate the effect of eel visceral removal.

[0003] At present, the common methods for removing eel viscera on the market mainly include manual removal and simple mechanical assisted methods. These methods have some problems. For example, they are completely dependent on the workers' experience and technical level, the removal effect is unstable, and the labor intensity is high. Although the removal efficiency can be improved, there is a lack of effective monitoring methods, and the removal effect cannot be evaluated in real time, which can easily lead to problems such as residue or damage.

[0004] The present invention aims to solve the above-mentioned problem and provides an eel food pretreatment process, which can automatically evaluate the eel viscera removal effect and adjust the cutting speed in subsequent processing steps according to the evaluation results, thereby improving processing efficiency and product quality. Summary of the invention

[0005] The object of the present invention is to provide a pretreatment process for eel food to solve the above-mentioned problems.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A pretreatment process for eel food, obtaining an image of the eel's abdominal cavity, and identifying different areas through image processing technology, including an area with residual viscera, an area with residual blood, and an area with damage;

[0008] Quantitative processing was performed on different areas to obtain values ​​for visceral residue, cleanliness, and degree of damage;

[0009] An evisceration score is calculated based on these values, and an evisceration pass signal and an evisceration fail signal are generated accordingly;

[0010] Based on the evisceration failure signal, the relationship between the evisceration score and the cutting speed is analyzed to generate a cutting speed control signal;

[0011] Determine the target cutting speed according to the cutting speed control signal, and adjust the equipment speed accordingly;

[0012] After the equipment speed is adjusted, the visceral removal score is obtained again for verification and optimization to ensure that the process is in the best state.

[0013] As a further solution of the present invention: the process of obtaining the viscera residue, cleanliness and damage degree values ​​is as follows:

[0014] The area of ​​all the visceral residue areas, blood residue areas and damaged areas in the eel abdominal cavity image was measured respectively, and the area value of each area was obtained;

[0015] The area values ​​of each region were added up to obtain the total area of ​​eel viscera residue, total area of ​​blood residue and total area of ​​damage;

[0016] The whole area of ​​the eel's abdominal cavity in the eel's abdominal cavity image is obtained, and the total area of ​​the eel's visceral residue is compared with the whole area of ​​the eel's abdominal cavity to obtain the visceral residue ratio, which is recorded as the visceral residue amount;

[0017] The total area of ​​eel blood residue was compared with the whole area of ​​the eel abdominal cavity to obtain the blood residue ratio, which was recorded as the cleanliness;

[0018] The total area of ​​the eel's injured region was compared with the overall area of ​​the eel's abdominal cavity to obtain the injury area ratio, which was recorded as the injury degree value.

[0019] Furthermore, the generation process of the evisceration qualified signal and the unqualified signal is as follows:

[0020] comparing the evisceration score to the evisceration score threshold;

[0021] If the viscera removal score is greater than or equal to the viscera removal score threshold, it means that the viscera of the eel's abdominal cavity have been completely removed, and an viscera removal qualified signal is generated;

[0022] If the viscera removal score is less than the viscera removal score threshold, it means that the viscera in the eel's abdominal cavity are not removed cleanly, and an viscera removal failure signal is generated.

[0023] Further, the process of analyzing the relationship between evisceration score and cutting speed is as follows:

[0024] Obtain the cutting speed SD of the equipment when removing the internal organs of each eel during the monitoring period;

[0025] Obtain the evisceration score for each eel during the monitoring period;

[0026] The cutting speed SD of each time the equipment removed the eel viscera during the monitoring period was matched with the viscera removal score of each eel, and a data set of cutting speed and viscera removal score (SD i , QCF i ).

[0027] Furthermore, based on the data set of cutting speed and evisceration score (SD i , QCF i ), and the relationship between the evisceration score and the cutting speed was calculated.

[0028] Furthermore, the coefficient a determines the relationship between the evisceration score and the cutting speed, specifically:

[0029] If a is greater than 0, then as the speed increases, the evisceration score increases, generating a cutting speed increase signal;

[0030] If a is less than 0, the evisceration score decreases as the speed increases, generating a cutting speed reduction signal.

[0031] Further, based on the cutting speed increase or decrease signal, a cutting speed direction signal is generated;

[0032] A cutting speed control signal is generated based on the unqualified evisceration signal and the cutting speed direction signal.

[0033] Furthermore, the specific process of determining the target cutting speed is:

[0034] The difference between the evisceration score threshold and the coefficient b is calculated to obtain the difference between the evisceration score threshold and the coefficient b;

[0035] The target cutting speed is obtained by calculating the ratio of the difference between the evisceration score threshold and the coefficient b to the coefficient a.

[0036] Furthermore, based on the target cutting speed, the target power supply frequency of the device is adjusted to achieve the required cutting speed, specifically:

[0037] Based on the target cutting speed, the rated power frequency fr of the equipment motor and the pole pair number pd of the motor are obtained, and the synchronous speed ns of the equipment motor is obtained through the synchronous speed formula;

[0038] The difference between the synchronous speed and the target cutting speed is calculated by ratio with the synchronous speed to obtain the slip rate s;

[0039] Calculate the target power supply frequency of the equipment;

[0040] Based on the target power supply frequency f of the device, the output frequency of the device is adjusted to achieve the required cutting speed.

[0041] As a further solution of the present invention: the process of verification and optimization is as follows:

[0042] At the new speed, the evisceration score of each eel after evisceration was re-obtained;

[0043] The new evisceration score was compared with the pre-adjustment evisceration score;

[0044] If the new evisceration score is greater than the evisceration score before adjustment, the adjustment is stopped;

[0045] If the new evisceration score is less than or equal to the evisceration score before adjustment, repeat all the above steps to readjust the device.

[0046] Beneficial effects of the present invention:

[0047] (1) The present invention realizes the innovation of the eel viscera removal process through automation and intelligent means. Compared with the traditional manual operation or simple mechanical assistance, the present invention can significantly improve the processing efficiency. Specifically, the application of image processing technology makes the identification of viscera residue, blood residue and damaged area more accurate and rapid, effectively avoiding the processing quality problems caused by manual judgment errors. In addition, through the quantitative evaluation of viscera removal scores, it can ensure that the processing standards of each eel are consistent, thereby significantly improving the consistency of product quality. This improvement not only meets the high standards of consumers for food safety and taste, but also provides manufacturers with more competitive products, which helps to open up a broader market;

[0048] (2) The present invention can also effectively reduce the labor intensity of workers in the process of visceral removal, thereby reducing labor costs. Traditional manual operations are not only time-consuming and labor-intensive, but also inefficient. Especially for large-scale production, long-term human investment will bring high operating costs. The technical solution of the present invention can replace manual participation to a large extent through automated identification and evaluation, thereby greatly reducing the workload. More importantly, through precise cutting speed control, eel damage or visceral residue caused by improper cutting can be minimized, effectively reducing the loss rate, which is of great significance for improving the utilization rate of raw materials and reducing waste, and is also in line with the principle of sustainable development advocated by the current society;

[0049] (3) From a long-term perspective, the present invention not only solves the specific problems currently faced by the eel processing industry, but also injects new vitality into the development of the entire industry. By introducing advanced image processing technology and dynamic control mechanisms, it not only improves processing efficiency and product quality, but also provides a successful case for other companies in the industry to learn from, which is conducive to promoting the entire industry to a higher level and promoting industrial upgrading. At the same time, high-quality products can also help enhance the market competitiveness of enterprises, especially in the international market, where high-quality products are more likely to be recognized by consumers and win more market share for enterprises. In summary, the present invention not only achieves breakthroughs at the technical level, but also shows great potential in terms of economic and social benefits. Whether from the perspective of improving processing efficiency and product quality, or focusing on the goal of reducing labor costs and reducing loss rates, or even considering its role in promoting the development of the entire industry, the present invention is an innovative achievement with important value, which is not only of great significance to individual enterprises, but also has a far-reaching impact on the entire eel processing industry and even the food processing industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] The present invention will be further described below in conjunction with the accompanying drawings.

[0051] Figure 1 It is a flow chart of a pretreatment process of eel food of the present invention;

[0052] Figure 2 It is a flow chart of obtaining qualified signals and unqualified signals for viscera removal in a pretreatment process of eel food of the present invention;

[0053] Figure 3 The present invention discloses a flow chart for obtaining the residual amount of viscera, cleanliness and damage degree values ​​in a pretreatment process of an eel food. DETAILED DESCRIPTION

[0054] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0055] Example 1

[0056] See also Figure 1 As shown, the present invention is a pretreatment process for eel food, comprising:

[0057] Acquire the abdominal cavity image of the eel, process the abdominal cavity image of the eel, and identify different areas;

[0058] Among them, the different areas include the eel's visceral residue area, blood residue area and injury area;

[0059] The viscera residue area, blood residue area and damage area of ​​the eel were processed to obtain the viscera residue amount, cleanliness and damage degree values;

[0060] The residual amount of viscera, cleanliness and damage degree values ​​are processed to obtain the viscera removal score, and generate a qualified viscera removal signal and a failed viscera removal signal;

[0061] Based on the viscera removal failure signal, the relationship between the removal score and the cutting speed is obtained, and a cutting speed control signal is generated;

[0062] Based on the cutting speed control signal, a target cutting speed is obtained;

[0063] Adjust the equipment speed based on the target cutting speed;

[0064] The eel viscera removal score after the equipment speed is adjusted is obtained, and the new removal score is verified and optimized.

[0065] Example 2

[0066] During the eel evisceration process, images of the eel's abdominal cavity after evisceration were collected;

[0067] Process the eel abdominal cavity image to identify the residual area of ​​the eel's internal organs;

[0068] It should be noted that the processing of the eel abdominal cavity images is done using existing computer vision technology, which automatically analyzes the images to identify visceral residues, blood residues, and fish body damage;

[0069] The area of ​​all the residual viscera in the eel abdominal cavity image is measured to obtain the area value of the residual viscera;

[0070] The area values ​​of all viscera residue areas were added together to obtain the total area of ​​eel viscera residues;

[0071] The whole area of ​​the eel's abdominal cavity in the eel's abdominal cavity image is obtained, and the total area of ​​the eel's visceral residue is compared with the whole area of ​​the eel's abdominal cavity to obtain the visceral residue ratio, which is recorded as the visceral residue NZC;

[0072] It should be noted that by quantifying the amount of visceral residue, the area or volume of the residue area can be compared with the corresponding part of the whole fish body to obtain a specific residue percentage, which makes the evaluation results comparable and can be used to establish cleanliness standards to ensure the consistency of product quality;

[0073] The eel abdominal cavity image is processed to detect the area containing blood residue in the eel abdominal cavity image;

[0074] The area of ​​all blood residue areas in the eel abdominal cavity image is measured to obtain the area value of the blood residue area;

[0075] The area values ​​of all blood residue areas were added together to obtain the total blood residue area of ​​the eel;

[0076] The total area of ​​eel blood residue was compared with the whole area of ​​the eel abdominal cavity to obtain the blood residue ratio, which was recorded as the cleanliness degree QJD;

[0077] It should be noted that by calculating the area or volume of the blood residue area and comparing it with the fish body surface area, the cleanliness can be quantified. By quantifying the proportion of blood residue, an objective cleanliness index can be obtained to help evaluate the efficiency and quality of the evisceration process;

[0078] The eel abdominal cavity image is processed to detect the damaged area on the fish body in the eel abdominal cavity image;

[0079] The area of ​​all damaged areas in the eel abdominal cavity image is measured to obtain the area value of the damaged area;

[0080] The area values ​​of all damaged areas were added together to obtain the total area of ​​the eel’s damaged area;

[0081] The total area of ​​the eel's injured region was compared with the overall area of ​​the eel's abdominal cavity to obtain the injury area ratio, which was recorded as the injury degree value SSC;

[0082] It should be noted that by evaluating the degree of damage, it can be ensured that only high-quality products enter the market. High-quality products can enhance consumer confidence and satisfaction. The damage degree value can be used to continuously improve the processing process, such as adjusting the cutting speed to reduce damage.

[0083] Based on the eel's visceral residue NZC, cleanliness QJD and damage degree SSC, a weight w1 is assigned to the visceral residue NZC, a weight w2 is assigned to the cleanliness QJD, and a weight w3 is assigned to the damage degree value. The formula The evisceration score QCF was calculated;

[0084] It should be noted that the comprehensive score based on the amount of residual viscera, cleanliness and degree of damage is considered comprehensively, rather than a single indicator, making the evaluation more comprehensive and detailed. It can timely identify potential problems, such as excessive residual viscera caused by improper cutting speed, and facilitate targeted improvements. It can achieve objective and consistent evaluation standards and reduce the subjectivity of human judgment. Once the evaluation standards are defined, each evaluation can follow the same procedure to ensure the consistency and repeatability of the results.

[0085] The evisceration score QCF is compared with the evisceration score threshold QCFy;

[0086] If the viscera removal score QCF is greater than or equal to the viscera removal score threshold QCFy, it means that the viscera of the eel's abdominal cavity have been completely removed, and an viscera removal qualified signal is generated;

[0087] If the viscera removal score QCF is less than the viscera removal score threshold QCFy, it means that the viscera in the eel's abdominal cavity are not removed cleanly, and an viscera removal failure signal is generated;

[0088] It should be noted that the signal of unqualified evisceration means that an unqualified comprehensive score means that there are problems in the process of eel evisceration, such as excessive residual viscera, insufficient cleanliness or a large degree of damage, which may result in the quality of the final product not meeting the expected standards.

[0089] Example 3

[0090] Based on the above generated unqualified viscera removal signal, since the abnormal cutting speed of the equipment will lead to unqualified eel viscera removal, it is analyzed and judged whether the unqualified eel viscera removal is related to the abnormal cutting speed of the equipment. If there is a relationship of the cutting speed, it is convenient to adjust the cutting speed in time during the subsequent use of the power strip, reduce the impact of the equipment cutting speed on the eel viscera removal process, effectively keep the eel viscera removal process both efficient and clean, and thus improve the yield rate in the production and processing of eel food. Specifically:

[0091] Obtain the cutting speed SD of the equipment when removing the internal organs of each eel during the monitoring period;

[0092] Obtain the evisceration score for each eel during the monitoring period;

[0093] The cutting speed SD of each time the equipment removed the eel viscera during the monitoring period was matched with the viscera removal score of each eel, and a data set of cutting speed and viscera removal score (SD i , QCF i );

[0094] Dataset based on cutting speed and evisceration score (SDi , QCF i ), the relationship between the evisceration score and the cutting speed was obtained by the formula QCF = a × SD + b;

[0095] Among them, a and b are the coefficients of the formula, and the calculation process of a and b is:

[0096] By formula The minimized residual sum of squares CCH of cutting speed and visceral removal score was calculated;

[0097] By formula The coefficient a is calculated;

[0098] Based on the coefficient a, through the formula The coefficient b is calculated;

[0099] Where n is the total number of eels;

[0100] If a is greater than 0, it means that as the speed increases, the evisceration score will also increase, generating a signal for a reduction in cutting speed;

[0101] If a is less than 0, it means that as the speed decreases, the visceral removal score will also decrease, generating a cutting speed regulation signal;

[0102] Based on the cutting speed increase or decrease signal, the control direction of the cutting speed is obtained, and a cutting speed direction signal is generated;

[0103] generating a cutting speed control signal based on the evisceration failure signal and the cutting speed direction signal;

[0104] The technical solution of the present invention is: to monitor the cutting speed of the equipment in real time and record relevant data, to identify abnormal changes in speed through statistical analysis, and to analyze the relationship between these abnormalities and the visceral removal score, to obtain the correlation between the cutting speed of the equipment and unclean visceral removal, so as to clearly understand the influence of the cutting speed on the comprehensive score.

[0105] Example 4

[0106] Based on the above cutting speed control signal, the optimal cutting speed is determined, and the cutting speed of the equipment is regulated. Specifically:

[0107] By formula The target cutting speed SDm is calculated, that is, the minimum value of the target cutting speed;

[0108] Based on the target cutting speed SDm, the rated power frequency fr of the equipment motor and the number of pole pairs pd of the motor are obtained;

[0109] By formula Calculate the synchronous speed ns of the equipment motor;

[0110] Based on the synchronous speed ns of the equipment motor, the formula The slip ratio s is calculated;

[0111] By formula Calculate the target power supply frequency f of the device;

[0112] Based on the target power supply frequency f of the device, the output frequency of the device is adjusted to achieve the required cutting speed;

[0113] At the new speed, the evisceration score of each eel after evisceration in the new monitoring period is obtained;

[0114] The evisceration scores of all eels were processed according to the mean calculation formula to obtain the average evisceration score;

[0115] Mean evisceration scores were compared with preadjustment evisceration scores;

[0116] If the mean evisceration score is greater than the evisceration score before adjustment, the adjustment is effective;

[0117] If the average evisceration score is less than or equal to the evisceration score before adjustment, repeat all the above steps to readjust the device.

[0118] Working principle of the present invention: The present invention realizes the innovation of the eel viscera removal process through automation and intelligent means. Compared with the traditional manual operation or simple mechanical assistance, the present invention can significantly improve the processing efficiency. Specifically, the application of image processing technology makes the identification of viscera residue, blood residue and damaged area more accurate and rapid, effectively avoiding the processing quality problems caused by manual judgment errors. In addition, through the quantitative evaluation of the viscera removal score, it can ensure that the processing standards of each eel are consistent, thereby significantly improving the consistency of product quality. This improvement not only meets the high standards of consumers for food safety and taste, but also provides manufacturers with more competitive products, which helps to open up a broader market;

[0119] The present invention can also effectively reduce the labor intensity of workers in the process of removing viscera, thereby reducing labor costs. Traditional manual operations are not only time-consuming and labor-intensive, but also inefficient. Especially for large-scale production, long-term human investment will bring high operating costs. The technical solution of the present invention can replace manual participation to a large extent through automatic identification and evaluation, thereby greatly reducing the workload. More importantly, through precise cutting speed control, eel damage or visceral residue caused by improper cutting can be minimized, and the loss rate can be effectively reduced. This is of great significance for improving the utilization rate of raw materials and reducing waste, and is also in line with the principle of sustainable development advocated by the current society.

[0120] From a long-term perspective, the present invention not only solves the specific problems currently faced by the eel processing industry, but also injects new vitality into the development of the entire industry. By introducing advanced image processing technology and dynamic control mechanisms, it not only improves processing efficiency and product quality, but also provides other companies in the industry with a successful case for reference, which is conducive to promoting the entire industry to a higher level and promoting industrial upgrading. At the same time, high-quality products also help to enhance the market competitiveness of enterprises, especially in the international market, where high-quality products are more easily recognized by consumers and win more market share for enterprises. In summary, the present invention not only achieves breakthroughs at the technical level, but also shows great potential in terms of economic and social benefits. Whether from the perspective of improving processing efficiency and product quality, or focusing on the goal of reducing labor costs and reducing loss rates, or even considering its role in promoting the development of the entire industry, the present invention is an innovative achievement with important value, which is not only of great significance to a single enterprise, but also has a far-reaching impact on the entire eel processing industry and even the food processing industry.

[0121] The above is a detailed description of an embodiment of the present invention, but the content is only a preferred embodiment of the present invention and cannot be considered to limit the scope of implementation of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A pretreatment process for eel food, characterized in that: include: Obtain images of the eel's abdominal cavity and identify different areas through image processing technology, including visceral residue areas, blood residue areas, and injury areas; Quantitative processing was performed on different areas to obtain values ​​for visceral residue, cleanliness, and degree of damage; An evisceration score is calculated based on these values, and an evisceration pass signal and an evisceration fail signal are generated accordingly; Based on the evisceration failure signal, the relationship between the evisceration score and the cutting speed is analyzed to generate a cutting speed control signal; Determine the target cutting speed according to the cutting speed control signal, and adjust the equipment speed accordingly; After the equipment speed was adjusted, the visceral removal score was obtained again for verification and optimization.

2. The pretreatment process of eel food according to claim 1, characterized in that: The process of obtaining the visceral residue, cleanliness and damage degree values ​​is as follows: The area of ​​all the visceral residue areas, blood residue areas and damaged areas in the eel abdominal cavity image was measured respectively, and the area value of each area was obtained; The area values ​​of each region were added up to obtain the total area of ​​eel viscera residue, total area of ​​blood residue and total area of ​​damage; The whole area of ​​the eel's abdominal cavity in the eel's abdominal cavity image is obtained, and the total area of ​​the eel's visceral residue is compared with the whole area of ​​the eel's abdominal cavity to obtain the visceral residue ratio, which is recorded as the visceral residue amount; The total area of ​​eel blood residue was compared with the whole area of ​​the eel abdominal cavity to obtain the blood residue ratio, which was recorded as the cleanliness; The total area of ​​the eel's injured region was compared with the overall area of ​​the eel's abdominal cavity to obtain the injury area ratio, which was recorded as the injury degree value.

3. The pretreatment process of eel food according to claim 2, characterized in that: The generation process of the evisceration pass signal and the evisceration fail signal is as follows: comparing the evisceration score to the evisceration score threshold; If the viscera removal score is greater than or equal to the viscera removal score threshold, it means that the viscera of the eel's abdominal cavity have been completely removed, and an viscera removal qualified signal is generated; If the viscera removal score is less than the viscera removal score threshold, it means that the viscera in the abdominal cavity of the eel are not removed cleanly, and an viscera removal failure signal is generated.

4. The pretreatment process of eel food according to claim 3, characterized in that: The procedure for analyzing the relationship between evisceration score and cutting speed was: Obtain the cutting speed SD of the equipment when removing the internal organs of each eel during the monitoring period; Obtain the evisceration score for each eel during the monitoring period; The cutting speed SD of each time the equipment removed the eel viscera during the monitoring period was matched with the viscera removal score of each eel, and a data set of cutting speed and viscera removal score (SD i , QCF i ).

5. The pretreatment process of eel food according to claim 4, characterized in that: Dataset based on cutting speed and evisceration score (SD i , QCF i ), and the relationship between the evisceration score and the cutting speed was calculated.

6. The pretreatment process of eel food according to claim 5, characterized in that: The coefficient a determines the relationship between the evisceration score and the cutting speed, specifically: If a is greater than 0, then as the speed increases, the evisceration score increases, generating a cutting speed increase signal; If a is less than 0, the evisceration score decreases as the speed increases, generating a cutting speed reduction signal.

7. The pretreatment process of eel food according to claim 6, characterized in that: generating a cutting speed direction signal based on the cutting speed increase or decrease signal; A cutting speed control signal is generated based on the unqualified evisceration signal and the cutting speed direction signal.

8. The pretreatment process of eel food according to claim 7, characterized in that: The specific process of determining the target cutting speed is: The difference between the evisceration score threshold and the coefficient b is calculated to obtain the difference between the evisceration score threshold and the coefficient b; The target cutting speed is obtained by calculating the ratio of the difference between the evisceration score threshold and the coefficient b to the coefficient a.

9. The pretreatment process of eel food according to claim 8, characterized in that: Based on the target cutting speed, adjust the target power supply frequency of the equipment to achieve the required cutting speed, specifically: Based on the target cutting speed, the rated power frequency fr of the equipment motor and the pole pair number pd of the motor are obtained, and the synchronous speed ns of the equipment motor is obtained through the synchronous speed formula; The difference between the synchronous speed and the target cutting speed is calculated by ratio with the synchronous speed to obtain the slip rate s; Calculate the target power supply frequency of the equipment; Based on the target power supply frequency f of the device, the output frequency of the device is adjusted to achieve the required cutting speed.

10. The pretreatment process of eel food according to claim 9, characterized in that: The verification and optimization process is as follows: At the new speed, the evisceration score of each eel after evisceration was re-obtained; The new evisceration score was compared with the pre-adjustment evisceration score; If the new evisceration score is greater than the evisceration score before adjustment, the adjustment is stopped; If the new evisceration score is less than or equal to the evisceration score before adjustment, repeat all the above steps to readjust the device.

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