A production process and industrial production line for spicy fish strips

Abstract

The present invention discloses a production process and an industrial production line for spicy fish strips, belonging to the field of food processing, which includes a first frame and a second frame that are relatively movably arranged up and down. A plurality of flexible clamping members capable of clamping the fish to be cut are respectively rotatably arranged on the first frame and the second frame; intervals are arranged between the plurality of flexible clamping members, and a cutting member capable of cutting the clamped fish is arranged in the intervals. The cut fish strips are sent out through the intervals. By arranging the flexible clamping members, the fish can be clamped, and the flexible clamping members can change according to the surface shape of the fish, can adapt to fish of different sizes, can reduce the situation of fish slipping, and do not require manual feeding of fish, thus improving the safety during cutting.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a production process and industrial production line for spicy fish strips. Background Art

[0002] Flavored fish products are popular snack foods for many people. Currently, most of the flavored fish products sold on the market are small marine fish, such as spicy small fish fries. For large freshwater fish (black carp, grass carp, silver carp, bighead carp), they are often made into large dried fish by air-drying, smoking, etc. for sale. If large freshwater fish are processed into small-packaged snack foods, more complex processing techniques are required.

[0003] For large freshwater fish such as silver carp and grass carp, in the pre-treatment process of making spicy fish strips, they need to go through processes such as scaling, eviscerating, cutting into pieces / strips, etc. At present, when cutting fish, manual fish feeding is often used. Larger fish have more mucus on their surfaces compared to small fish. Although they have been scaled, the fish body surface is still very slippery and not easy to hold firmly. Since the fish body is irregular in shape, it is not easy to clamp firmly during cutting. Therefore, when cutting with manual fish feeding, there is a high risk of slipping, and it is very unsafe during cutting. In addition, different fish are of different sizes, and the finally cut fish strips of different sizes are mixed together, and later sorting is still required, which is very inconvenient. Summary of the Invention

[0004] The purpose of the present invention is to address the above problems and provide a production process and industrial production line for spicy fish strips, which is convenient for clamping the fish body, preventing slipping, and facilitating cutting.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is: an industrial production line for spicy fish strips, including a fish strip cutting device. The fish strip cutting device includes a first frame and a second frame that are relatively movable up and down. A plurality of flexible clamping members that can clamp the fish to be cut are respectively rotatably provided on the first frame and the second frame;

[0006] There is a gap between a plurality of the flexible clamping members, and a cutting member that can cut the clamped fish is provided in the gap. The cut fish strips are sent out through the gap.

[0007] As a further improvement of the above technical solution, a cover that covers the flexible clamping member and can elastically move in the up and down direction is provided on the outer side of the flexible clamping member;

[0008] One side surface of the upper and lower covers that faces each other is open, exposing a part of the flexible clamping member.

[0009] As a further improvement of the above technical solution, universal joints are provided on the rotating shafts at both ends of the flexible clamping member;

[0010] A pressure detector is provided at the rotational connection between the flexible clamping member and the first frame;

[0011] The rotation axis of the flexible clamping member passes through the second frame, and a driving source for driving the rotation of the flexible clamping member is provided on the second frame.

[0012] As a further improvement of the above technical solution, the flexible clamping member includes a first connection end connected to the universal joint, and springs are fixedly connected to each other between the first connection ends;

[0013] The outer side of the spring is wrapped with a first wrapping member, and a number of first convex ribs are provided on the first wrapping member.

[0014] As a further improvement of the above technical solution, the flexible clamping member includes a second connection end connected to the universal joint, and a flexible rod is connected between the second connection ends;

[0015] A sleeve is arranged on the outer side of the flexible rod, a second wrapping member is wrapped on the outer side of the sleeve, and a number of second convex ribs are provided on the second wrapping member;

[0016] A groove is provided on the sleeve.

[0017] As a further improvement of the above technical solution, the groove is spiral or straight groove-shaped.

[0018] As a further improvement of the above technical solution, a conveyor is provided on the first frame and the second frame near the inlet end, and spikes are provided on the outer surface of the conveyor.

[0019] As a further improvement of the above technical solution, a discharge hopper is provided below the second frame, a partition is arranged in the discharge hopper, and a guide plate for facilitating the falling of the cut fish strips is movably arranged on the partition;

[0020] A driving assembly for separately controlling the guide plate is provided on the discharge hopper, the driving assembly is connected to a controller, and the controller is in telecommunication connection with the pressure detector.

[0021] As a further improvement of the above technical solution, a pickling device is further included. The pickling device is arranged on the discharge side of the fish strip cutting equipment and is connected by a first elevator; a rinsing device is arranged behind the pickling device. A second elevator for connecting with the pickling device is arranged on the feeding side of the rinsing device, and a third elevator is connected to the discharging side. The third elevator transports the fish strips to the connected constant temperature hot air circulation dryer. A braising device is arranged on the discharging side of the constant temperature hot air circulation dryer, and a conveyor belt for automatically transporting the fish strips is arranged between the constant temperature hot air circulation dryer and the braising device;

[0022] It also includes a cooling device, a batching device, a filling / sealing device, a water-passing device, and a high-temperature sterilization device which are arranged in sequence along the processing flow; the cooling device is located after the processing flow of the marinating device;

[0023] A conveyor belt is used between the filling / sealing device and the water passing device for automatic transmission.

[0024] The production process of spicy fish strips produced by an industrial production line of spicy fish strips comprises the following steps:

[0025] Step A: Kill the fresh fish, remove the head, viscera and tail; cut the fresh fish (silver carp) in half, remove the viscera, and then remove the head and tail;

[0026] Step B: Cut the fish into strips: Cut the fish into strips 10-12 cm long and 2.5-3 cm wide;

[0027] Step C: marinating: marinate with 2.5% salt, control the temperature between 4-8℃, marinate for 36-48 hours;

[0028] Step D: Rinsing: desalting and washing away blood;

[0029] Step E: Constant temperature hot air circulation drying: 40-45 degrees, drying time 10-12 hours;

[0030] Step F: Braising: Add MSG, chili pepper, cinnamon and other spices and simmer for 1-2 hours to enhance the flavor and aroma;

[0031] Step G: Drain and cool;

[0032] Step H: Secondary batching: adding edible oil, dried ginger powder, etc. for secondary batching;

[0033] Step I: filling and vacuum sealing;

[0034] Step J: Water treatment: remove defective seals;

[0035] Step K: High temperature sterilization: temperature: 118 degrees, time: 30 minutes;

[0036] Step L: cleaning, drying, and outsourcing.

[0037] Beneficial effects of the present invention:

[0038] The present invention provides a spicy fish strip production process and an industrial production line. The fish can be clamped by a flexible clamping piece, and the flexible clamping piece can change according to the surface shape of the fish, can adapt to fish of different sizes, can reduce the occurrence of fish slipping, and does not require manual fish delivery, thereby improving safety during cutting.

[0039] A cutting member is arranged in the space between the flexible clamping members, so that the fish can be cut immediately after being clamped. During cutting, the position is stable and there is no deviation. A cover is arranged outside the flexible clamping members, which can protect the flexible clamping members, cover the flexible clamping members, prevent them from sliding to both sides when deforming during clamping, maintain stable clamping of the flexible clamping members, and can prevent the situation of tool collision with the cutting member when the cutting member cuts downward, improving safety.

[0040] By arranging universal joints at both ends of the flexible clamping members, it is convenient for the flexible clamping members to deform, and they can also rotate under the drive of the drive source to realize the transmission of the fish. The arranged pressure detector can detect whether the flexible clamping members deform. When the flexible clamping members deform, it indicates that the fish is clamped. The approximate length of the fish can be determined according to the pressure detectors at different positions. Furthermore, the controller can control the drive assembly, and the drive assembly can control the guide plate to move. When the cut fish strips fall, they can be screened according to the length of different fish, so that the fish strips at different positions enter different discharge hoppers, reducing the later sorting work. Brief Description of the Drawings

[0041] Figure 1 is a schematic structural diagram of the industrial production line of the present invention;

[0042] Figure 2 is a schematic diagram of the overall mechanism of the fish strip cutting equipment;

[0043] Figure 3 is Figure 2 a partial enlarged structural diagram at A in

[0044] Figure 4 is Figure 2 a partial enlarged structural diagram at B in

[0045] Figure 5 is Figure 2 a sectional view in the C-C direction in

[0046] Figure 6 is Figure 2 a sectional view in the D-D direction in

[0047] Figure 7 is Figure 5 a partial enlarged structural diagram at E in

[0048] Figure 8 is a schematic structural diagram of the first embodiment of the flexible clamping member;

[0049] Figure 9 is a schematic structural diagram of the second embodiment of the flexible clamping member;

[0050] Figure 10 is Figure 9 a schematic cross-sectional view along the central axis in

[0051] Figure 11 a schematic structural view of the third embodiment of the flexible clamping member.

[0052] The text markings in the figure are as follows: 10, the first frame; 101, the box body; 102, the guide rod; 11, the second frame; 12, the flexible clamping member; 121, the first connection end; 122, the spring; 123, the first wrapping member; 124, the first convex rib; 125, the second connection end; 126, the flexible rod; 127, the sleeve; 128, the groove; 129, the second wrapping member; 1210, the second convex rib; 13, the cutting member; 131, the support frame; 132, the side cutting saw blade; 14, the cover; 141, the column; 15, the pressure detector; 16, the universal joint; 17, the conveying member; 171, the spike; 18, the discharge hopper; 181, the partition; 182, the guide plate; 19, the controller; 20, the pickling device; 30, the rinsing device; 40, the constant temperature hot air circulation dryer; 50, the braising device; 60, the cooling device; 70, the batching device; 80, the filling / sealing device; 90, the water passing device; 100, the high-temperature sterilization device. Detailed implementation manners

[0053] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be described in detail below with reference to the accompanying drawings. The description of this part is only exemplary and explanatory, and should not have any restrictive effect on the protection scope of the present invention.

[0054] As shown in the attached Figure 1-11 description, as a specific embodiment of the present invention, the present invention specifically is: an industrial production line for spicy fish strips, including a fish strip cutting device, a pickling device 20, a rinsing device 30, a constant temperature hot air circulation dryer 40, a braising device 50, a cooling device 60, a batching device 70, a filling / sealing device 80, a water passing device 90, and a high-temperature sterilization device 100 arranged in sequence along the production process. After being disinfected and sterilized by the high-temperature sterilization device 100, the packaging bag is cleaned, and finally, outer packaging is carried out;

[0055] Specifically, the pickling device 20 is arranged on the discharge side of the fish strip cutting device and is connected by a first elevator; a rinsing device 30 is arranged behind the pickling device 20. A second elevator connected to the pickling device 20 is arranged on the feed side of the rinsing device 30, and a third elevator is connected to the discharge side. The third elevator transports the fish strips to the connected constant temperature hot air circulation dryer 40. A braising device 50 is arranged on the discharge side of the constant temperature hot air circulation dryer 40, and a conveyor belt for automatically transporting fish strips is arranged between the constant temperature hot air circulation dryer 40 and the braising device 50;

[0056] The cooling device 60 is located after the processing flow of the braising device 50. The fish strips are transported between the constant-temperature hot air circulation dryer 40 and the braising device 50 by manual transfer, and the transportation between the cooling device 60, the batching device 70, and the filling / sealing device 80 is also carried out by manual transfer;

[0057] An automatic transmission is carried out between the filling / sealing device 80 and the water-passing device 90 by conveyor belt II. The packaged fish strips after passing through the water-passing device can remove the packages that are not completely sealed and eliminate defective products. The bagged fish strips after passing through the water are manually fed into the high-temperature sterilization device 100, taken out manually after high-temperature sterilization, and are all manually processed during cleaning and outer packaging (some elevators or conveyor belts are not drawn in the drawings).

[0058] The fish strip cutting equipment includes a first frame 10 and a second frame 11 that are relatively movable up and down. The first frame 10 and the second frame 11 are arranged in the same box body 101, and a vertical guide rod 102 is fixedly arranged in the box body 101. The second frame 11 and the guide rod 102 are fixedly connected to each other, and the first frame 10 and the box body 101 are slidably arranged. A first cylinder for driving the first frame 10 to slide up and down is fixedly arranged on the first frame 10, and the first cylinder and the box body 101 are fixedly arranged. A number of flexible clamping members 12 capable of clamping the fish to be cut are respectively rotatably arranged on the first frame 10 and the second frame 11. An entrance for easily feeding the fish is arranged on the box body 101, and a conveying roller is rotatably arranged near the entrance. The conveying roller is located between the box body 101 and the first frame 10. The fish is fed between the first frame 10 and the second frame 11, and the fish can be driven to be conveyed into the box body 101 by the self-rotation of the flexible clamping member 12.

[0059] A conveying member 17 is arranged on the first frame 10 and the second frame 11 near the inlet end. The structure of the conveying member 17 is similar to that of the flexible clamping member 12 and can undergo elastic deformation to provide a clamping force to the fish body. However, spikes 171 are arranged on the outer surface of the conveying member 17, and the spikes 171 can play a better grasping role when conveying the fish. The driving source connected to the conveying member 17 is the same as that of the flexible clamping member 12, that is, when the motor drives the flexible clamping member 12 to rotate, the conveying member 17 will also be driven to rotate synchronously to provide a better conveying force when feeding the fish.

[0060] There is a gap between the first frame 10 and the second frame 11. A side cutting saw blade 132 is provided on the side of the first frame 10, and a second air cylinder for driving the side cutting saw blade 132 to move into the gap between the first frame 10 and the second frame 11 is also provided on the side cutting saw blade 132. When the fish just starts to be conveyed into the box body 101, the second air cylinder is controlled to start, and the side cutting saw blade 132 is extended into the gap between the first frame 10 and the second frame 11, so that the fish can be cut into two halves during the fish conveying process (refer to the attached Figure 5 ).

[0061] There are intervals between several of the flexible clamping members 12, and a cutting member 13 for cutting the clamped fish is provided in the interval. The cutting member 13 is specifically a cutting saw blade. Several cutting members 13 are driven by the same shaft. The rotating shaft is rotatably connected to the support frame 131, and a motor fixedly arranged on the support frame 131 is connected to the rotating shaft. The support frame 131 and the guide rod 102 are slidably arranged relative to each other, and a third air cylinder is also provided on the support frame 131. The end of the output shaft of the second air cylinder is fixedly arranged with the first frame 10. After the flexible clamping member 12 clamps the fish, by controlling the third air cylinder, the support frame 131 and the cutting member 13 move downward, and the motor connected to the cutting member 13 is started. The motor drives the cutting member 13 to rotate to cut the fish into strips. After the cutting is completed, the first air cylinder and the third air cylinder are synchronously controlled to lift the first frame 10 and the cutting member 13. The cut fish strips lose the clamping force and fall downward through the interval and are sent out.

[0062] As shown in the attached Figure 2 , 3, as shown in Figures 5, etc., on the basis of the above embodiments, further optimization is carried out: An enclosing cover 14 is arranged outside the flexible clamping member 12 to cover it and can elastically move in the up and down directions; the enclosing cover 14 is in a box shape, and upright columns 141 for guiding the up and down movement of the enclosing cover 14 are fixedly arranged on the first frame 10 and the second frame 11. A connecting rod is fixedly arranged on the enclosing cover 14, and the connecting rod and the upright columns 141 are slidably arranged relative to each other. Springs are arranged between the upright columns 141 and the connecting rod. One side surface of the upper and lower enclosing covers 14 facing each other is open, exposing a part of the flexible clamping member 12. The exposed part of the flexible clamping member 12 can ensure contact between the flexible clamping member 12 and the surface of the fish, enabling the fish to be clamped. Moreover, through the arranged upright columns 141 and springs, the enclosing cover 14 can elastically move in the up and down directions following the flexible clamping member 12, thereby ensuring that the flexible clamping member 12 is always within the enclosing cover 14, preventing the flexible clamping member 12 from jumping out of the enclosing cover 14. In this way, when the flexible clamping member 12 deforms, it will not slide to both sides after being blocked by the enclosing cover 14, ensuring the stability of clamping the fish. On the other hand, it can prevent the situation of tool collision between the cutting member 13 when cutting downward and the flexible clamping member 12, playing a protective role for both the flexible clamping member 12 and the cutting member 13.

[0063] As shown in the attached drawings of the specification Figure 5 , 7 , as shown in Figures 5, etc., on the basis of the above embodiments, further optimization is carried out: Universal joints 16 are arranged on the rotating shafts at both ends of the flexible clamping member 12; arranging the universal joints 16 can facilitate the free bending of the flexible clamping member 12 when it deforms and can also achieve rotational movements; A pressure detector 15 is arranged at the rotational connection between the flexible clamping member 12 and the first frame 10; when the flexible clamping member 12 contacts the fish and generates a clamping force on the fish, the pressure detector 15 will detect the pressure.

[0064] The rotating shaft of the flexible clamping member 12 passes through the second frame 11, and a driving source for driving the rotation of the flexible clamping member 12 is arranged on the second frame 11. The driving source is a driving motor fixedly arranged at the end of the second frame 11. The output shaft of the motor and the rotating shaft of the flexible clamping member 12 are driven by gears. When feeding the fish, controlling the driving motor to start can synchronously drive the rotation of the flexible clamping member 12 on the second frame 11. Therefore, the flexible clamping member 12 can convey the fish towards the middle position.

[0065] As shown in the attached drawings of the specification Figure 2 , 6As shown in the figure, on the basis of the above embodiments, further optimization is carried out: a discharge hopper 18 is arranged below the second frame 11, and the discharge hopper 18 is also arranged in the box body 101. A partition plate 181 is arranged in the discharge hopper 18. The partition plate 181 has two gears, dividing the discharge hopper 18 into three parts. A guide plate 182 facilitating the falling of the cut fish strips is movably arranged on the partition plate 181. A chute is arranged on the partition plate 181, and a sliding pin is arranged on the guide plate 182. The sliding pin slides in the chute. During the movement of the guide plate 182, the sliding pin and the chute can rotate and slide relative to each other;

[0066] A driving assembly for separately controlling the guide plate 182 is arranged on the discharge hopper 18. The driving assembly includes motors fixedly arranged at both ends of the discharge hopper 18. The output shafts of the motors respectively pass through the discharge hopper 18, and a sliding seat that can slide relative to the discharge hopper 18 is threadedly connected to the output shafts. The sliding seat is rotatably arranged with the guide plate 182. Therefore, during the startup of the motors, the sliding seat will be driven to perform a reciprocating linear motion along the discharge hopper 18, so that the swing angle of the guide plate 182 can be changed. Therefore, by changing the angular position of the guide plate 182, the cut fish strips falling from different positions above can be received, achieving the purpose of sorting the sizes of the fish strips.

[0067] In order to automatically adjust the swing angle of the guide plate 182 according to the length of the fish, a controller 19 is arranged on the box body 101. The driving assembly is electrically connected to the controller 19, and the controller 19 is electrically connected to the pressure detector 15; when the flexible clamping member 12 generates a clamping force on the fish, a pressure will be generated on the pressure detector 15. The pressure data generated by the pressure detector 15 is transmitted to the controller 19. The controller 19 judges the length of the fish according to the number of pressure detectors 15 generating pressure data, that is, the more the number of pressure detectors 15 generating data, the longer the fish. Therefore, the controller 19 controls the driving assembly to move, so that the guide plate 182 moves to the position of one-third of the length of the whole fish, so that the cut fish at different positions can finally fall into different discharge hoppers 18, realizing the automatic sorting of the cut fish strips and reducing the workload of subsequent manual sorting.

[0068] As shown in the specification appendix Figure 8 As shown in the figure, as the first embodiment of the flexible clamping member 12 of the present application, the specific structure is: the flexible clamping member 12 includes a first connection end 121 connected to the universal joint 16, and springs 122 are fixedly connected between the first connection ends 121;

[0069] The outer side surface of the spring 122 is wrapped with a first wrapping piece 123, and the first wrapping piece 123 is a wrapped rubber film. The first wrapping piece 123 is provided with a plurality of first ridges 124, and the first ridges 124 are straight strips. In this embodiment, when the spring 122 and the fish are in contact and clamped, the spring 122 generates an elastic clamping force on the fish, and under the action of the first ridges 124, the spring 122 can rotate to drive the fish to be transported.

[0070] As the instruction manual Figure 9 , 10 FIG. 1 is a second embodiment of the flexible clamping member 12 of the present application, and the specific structure is as follows: the flexible clamping member 12 includes a second connecting end 125 connected to the universal joint 16, and a flexible rod 126 is connected between the second connecting end 125. The flexible rod 126 can be made of an elastic rubber material, and the middle of the flexible rod 126 is hollow;

[0071] A sleeve 127 is disposed outside the flexible rod 126, and a second wrapping member 129 is wrapped outside the sleeve 127. A plurality of second ridges 1210 are disposed on the second wrapping member 129. The second ridges 1210 are also straight strip-shaped, and are mainly used to provide better conveying force when conveying fish.

[0072] The sleeve 127 is provided with a groove 128, which is spiral-shaped. The groove 128 is provided so that the sleeve 127 can be deformed when the fish is clamped.

[0073] As shown in the second frame 11 of the drawings of the specification, this is the third embodiment of the flexible clamping member 12 of the present application, which is further optimized on the basis of the second embodiment: the groove 128 is a straight groove, and the rest is the same as the solution in the second embodiment.

[0074] The process for producing spicy fish strips comprises the following steps:

[0075] Step A: Kill the fresh fish, remove the head, viscera and tail; cut the fresh fish (silver carp) in half, remove the viscera, and then remove the head and tail;

[0076] Step B: Cut the fish into strips: Cut the fish into strips 10-12 cm long and 2.5-3 cm wide;

[0077] Step C: marinating: marinate with 2.5% salt, control the temperature between 4-8℃, marinate for 36-48 hours;

[0078] Step D: Rinsing: desalting and washing away blood;

[0079] Step E: Constant temperature hot air circulation drying: 40-45 degrees, drying time 10-12 hours;

[0080] Step F: Braising: Add MSG, chili pepper, cinnamon and other spices and simmer for 1-2 hours to enhance the flavor and aroma;

[0081] Step G: Drain and cool;

[0082] Step H: Secondary batching: adding edible oil, dried ginger powder, etc. for secondary batching;

[0083] Step I: filling and vacuum sealing;

[0084] Step J: Water treatment: remove defective seals;

[0085] Step K: High temperature sterilization: temperature: 118 degrees, time: 30 minutes;

[0086] Step L: cleaning, drying, and outsourcing.

[0087] The specific use of the fish strip cutting device is as follows: first, the cut fish is fed into the box body 101 from the entrance, and the first cylinder connected to the first frame 10 is controlled to slide upward, so that a space is reserved between the first frame 10 and the second frame 11 for the fish to enter, and the driving motor connected to the flexible clamping member 12 on the second frame 11 is started, and the motor drives the flexible clamping member 12 to rotate, so that the conveying member 17 rotates synchronously, and when the fish contacts the conveying member 17, the spike 171 drives the fish to move between the first frame 10 and the second frame 11, and when the fish is conveyed, the upper and lower conveying members 17 and the flexible clamping member 12 are in contact with the fish, and have a small clamping force on the fish, but do not clamp the fish, and in the process of conveying the fish, the side cutting saw blade 132 is started, and the second cylinder connected to the side cutting saw blade 132 is started, and the second cylinder drives the side cutting saw blade 132 to enter the gap between the first frame 10 and the second frame 11, and in the process of conveying the fish, the fish is cut into upper and lower halves;

[0088] When the fish is transported to the other end of the second frame 11, it stops, and then the first cylinder connected to the first frame 10 is controlled to move downward, so that the first frame 10 drives the flexible clamping member 12 downward to clamp the fish, and then the third cylinder connected to the support frame 131 is controlled to start, driving the cutting member 13 downward to cut the fish longitudinally into fish strips. During the cutting process, the pressure data detected by the pressure detector 15 is transmitted to the controller 19, and the controller 19 controls the drive assembly connected to the guide plate 182 to start, so as to control the guide plate 182 to move to a suitable position. After the first cylinder connected to the first frame 10 is controlled to rise upward, the flexible clamping member 12 loses its clamping effect on the cut fish strips, and the fish strips fall downward from the gaps between the flexible clamping members 12. Fish strips at different positions fall on different guide plates 182. The cut fish strips are automatically sorted by the guidance of the guide plate 182, so as to facilitate other subsequent processing operations.

[0089] It should be noted that, in this article, the term "including", "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or device.

[0090] In this article, specific examples are used to elaborate on the principles and implementation manners of the present invention. The description of the above examples is only for helping to understand the method of the present invention and its core idea. The above is only the preferred implementation manner of the present invention. It should be noted that due to the limitation of literal expression and objectively infinite specific structures, for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements, retouches or changes can be made, or the above technical features can be combined in an appropriate manner; these improvements, retouches, changes or combinations, or directly applying the concept and technical solution of the invention to other occasions without improvement, shall all be regarded as the protection scope of the present invention.

Claims

1. An industrial production line for spicy fish strips, including fish strip cutting equipment, characterized in that: The fish strip cutting device includes a first frame (10) and a second frame (11) which are arranged to move relative to each other up and down. A plurality of flexible clamping members (12) which can clamp the fish to be cut are rotatably arranged on the first frame (10) and the second frame (11) respectively; There is a gap between a plurality of the flexible clamping members (12), and a cutting member (13) which can cut the clamped fish is arranged in the gap. The cut fish strips are sent out through the gap; Universal joints (16) are arranged on the rotating shafts at both ends of the flexible clamping member (12); A pressure detector (15) is arranged at the rotating connection between the flexible clamping member (12) and the first frame (10); The rotating shaft of the flexible clamping member (12) passes through the second frame (11), and a driving source for driving the flexible clamping member (12) to rotate is arranged on the second frame (11); A discharge hopper (18) is arranged below the second frame (11). A partition plate (181) is arranged in the discharge hopper (18), and a guide plate (182) which is convenient for the cut fish strips to fall is movably arranged on the partition plate (181); A driving assembly for separately controlling the guide plate (182) is arranged on the discharge hopper (18). The driving assembly is connected with a controller (19), and the controller (19) is in telecommunication connection with the pressure detector (15).

2. The industrial production line for spicy fish strips according to claim 1, wherein: A cover (14) which covers the flexible clamping member (12) and can elastically move in the up and down direction is arranged outside the flexible clamping member (12); One side surfaces of the upper and lower covers (14) which face each other are open, exposing a part of the flexible clamping member (12).

3. The industrial production line for spicy fish strips according to claim 1, wherein: The flexible clamping member (12) includes a first connection end (121) connected with the universal joint (16), and springs (122) are fixedly connected with each other between the first connection ends (121); The outer side of the spring (122) is wrapped with a first wrapping member (123), and a plurality of first ridges (124) are arranged on the first wrapping member (123).

4. The industrial production line for spicy fish strips according to claim 1, characterized in that: The flexible clamping member (12) includes a second connection end (125) connected with the universal joint (16), and a flexible rod (126) is connected between the second connection ends (125); A sleeve (127) is arranged on the outer side of the flexible rod (126), a second wrapping member (129) is wrapped on the outer side of the sleeve (127), and a plurality of second ridges (1210) are arranged on the second wrapping member (129); A groove (128) is arranged on the sleeve (127).

5. The industrial production line for spicy fish strips according to claim 4, wherein: The groove (128) is spiral or straight groove shaped.

6. The industrial production line for spicy fish strips according to claim 1, characterized in that: A conveying member (17) is arranged on the first frame (10) and the second frame (11) near the inlet end, and spikes (171) are arranged on the outer surface of the conveying member (17).

7. The industrial production line for spicy fish strips according to claim 1, characterized in that: It also includes a pickling device (20), which is arranged on the discharge side of the fish strip cutting device and is connected via a first elevator; a rinsing device (30) is arranged behind the pickling device (20), a second elevator connected to the pickling device (20) is arranged on the feeding side of the rinsing device (30), and a third elevator is connected to the discharge side, and the third elevator transports the fish strips to the connected constant temperature hot air circulation drying machine (40); a braising device (50) is arranged on the discharge side of the constant temperature hot air circulation drying machine (40), and a conveyor belt (1) for automatically conveying the fish strips is arranged between the constant temperature hot air circulation drying machine (40) and the braising device (50); It also includes a cooling device (60), a batching device (70), a filling / sealing device (80), a water-passing device (90), and a high-temperature sterilization device (100) which are sequentially arranged along the processing flow; the cooling device (60) is located after the processing flow of the braising device (50); A conveyor belt 2 is used between the filling / sealing device (80) and the water passing device (90) for automatic transmission.

8. The production process of spicy fish strips using the industrial production line for spicy fish strips as described in any one of claims 1-7, characterized in that: The steps include: Step A: slaughter the fresh fish, remove the head, viscera and tail; cut the fresh fish, remove the viscera, and then remove the head and tail; Step B: Cut the fish into strips: Cut the fish into strips 10-12 cm long and 2.5-3 cm wide; Step C: marinating: marinate with 2.5% salt, control the temperature between 4-8℃, marinate for 36-48 hours; Step D: Rinsing: desalting and washing away blood; Step E: Constant temperature hot air circulation drying: 40-45 degrees, drying time 10-12 hours; Step F: Braising: Add MSG, chili pepper, and cinnamon and simmer for 1-2 hours to enhance the flavor and aroma; Step G: Drain and cool; Step H: Secondary batching: adding edible oil and dried ginger powder for secondary batching; Step I: filling and vacuum sealing; Step J: Water treatment: remove defective seals; Step K: High temperature sterilization: temperature: 118 degrees, time: 30 minutes; Step L: cleaning, drying, and outsourcing.

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