Processing method of roasted eel

Abstract

The invention discloses a processing method of roasted eel, and the processing technology comprises the following steps: screening and classifying the eel, removing impurities, pre-roasting, spraying steam, sizing, drying at high temperature, and packaging, through the pre-roasting treatment, the fish meat part and the fish skin part of the eel can form thin protective layers; and the internal of the fish meat is not loosened during subsequent steam treatment, so that the internal of the fish meat can be well steamed, and slurry can be conveniently permeated into the fish meat. In the using process, the taste of a finished eel product can be improved, loss of nutritional ingredients in the eel can be reduced, paste is effectively and firmly wrapped on the surface of the eel and permeates into the eel, meanwhile, manual contact is reduced in the processing process, the operation procedure is more suitable for factorization and large-scale production, and food safety is effectively guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of eel production and processing, and in particular to a method for processing roasted eels. Background Art

[0002] Eel is a fish with high nutritional value and multiple functions, known as "ginseng in water". It is rich in nutrients such as protein, vitamin A, vitamin E, vitamin C, calcium, iron, etc. The meat of eel is delicious, tender, and has little fiber. It is a high-protein edible fish with the functions of nourishing yin, replenishing blood, and assisting in reducing fat. The breeding technology of eels has developed into an intelligent breeding system that can accurately control the changes in the growth environment of eels and the growth status of fish. The factory-scale circulating water eel breeding workshop is equipped with advanced equipment such as temperature control systems, sensors, cameras, etc., which can monitor and automatically adjust water temperature, water quality, oxygen content and other indicators in real time. The eel feed production line is also very important. It is necessary to use high-quality imported raw materials and implement single-line production to ensure the "cleanliness" of eel feed.

[0003] Eel is not only a delicious food, but also an ingredient with many health benefits. With the development of breeding technology and the growth of market demand, the eel industry is expected to usher in a broader development prospect. Since 2020, the export volume and price of domestic eels have soared, and the export of eels to Japan has given rise to a new climax in the eel sales market. In order to facilitate the storage and sale of eels, eels are often preserved by baking. However, most of the traditional baking eel processes commonly used in the market use traditional baking methods, that is, directly placing the eels in an oven or on a grill to bake, but this method can easily cause the eel's skin to be burnt while the inside is not cooked through, affecting the taste and food safety. At the same time, long-term high-temperature baking may also cause a large loss of nutrients inside the eel. In addition, there are other steps of baking eels through charcoal baking, which is to bake them with the last slurry for a period of time, and then turn them over and apply a layer of slurry to bake for a period of time, and repeat this cycle many times. However, it is easy for carbon ash to fall into the slurry when pouring the slurry, and the slurry is reused, which leads to unsafe and unhygienic conditions. At the same time, the behavior of repeated manual brushing and turning of the materials is inefficient and not suitable for factory-based mass production.

[0004] Therefore, in order to improve the production efficiency of roasted eels, increase the safety and hygiene during the roasting process, increase the taste of the finished roasted eels, ensure the nutritional value of the eels, and make the roasting process more suitable for various types of factory-based eel processing enterprises, and improve the quality and taste of the roasted eels, the present invention provides a method for processing roasted eels. Summary of the invention

[0005] (1) Technical issues to be solved

[0006] The purpose of the present invention is to provide a method for processing roasted eels, which overcomes the problems that the traditional roasting method of eels in the prior art easily causes the eel skin to burn while the inside is not cooked through, affecting the taste and food safety, and long-term high-temperature roasting may also cause a large amount of nutrients in the eel to be lost, and also overcomes the problems that the roasting process of eels requires manual repeated brushing, slow operation efficiency of loading and roasting, high labor costs, and easy contamination and reuse of slurry in the intermediate process. The method for processing roasted eels in the present invention can not only improve the taste of the finished eel, but also ensure that manual contact is reduced in the operation link, ensure food safety, and reduce the loss of nutrients in the eel.

[0007] (2) Technical solution

[0008] In order to solve the above technical problems, the present invention discloses a method for processing grilled eels, comprising the following steps:

[0009] 1) Screening and classification: Several fresh and good-looking eels are fished out from the breeding pond, and iced to make them stun the eels to reduce their activity. The eels with reduced activity are then spread out and placed on a measuring table for length measurement. Eels with a length of more than 50 cm and a weight of more than 250 g are selected for later use. It should be noted that the ice-stunning effect here is weaker than that in the following steps, and is only for reducing the activity of the eels, which is equivalent to the effect of "semi-ice-stunning". It only needs to facilitate manual measurement of the activity effect, and does not need to completely lose the activity, so as to avoid the adverse effects of the later recovery of activity on the eels;

[0010] The eels that do not meet the specifications are revitalized and put into the breeding pond for further breeding. The eels that meet the specifications are also revitalized and cultured on an empty stomach for 24-48 hours to clear the intestines and expel excess debris.

[0011] 2) Impurity removal: The fasting eels are once again stun-fed with ice water to reduce their activity, and then they are cut open and impurities removed. The eels are killed from the head, bled, cut open from the back or abdomen, the main spine of the eels is removed, the internal organs are removed, and the head of the eels is cut off. The whole body of the eels is retained and not sliced;

[0012] The eels with their heads cut off are placed in a flushing tank with flowing running water. The flushing tank is set obliquely. During the flushing process, the eels are washed off the blood on their bodies while falling obliquely. Then, they are directly sent down to the draining platform at the bottom of the flushing tank for draining. A scraper worker is arranged outside the draining platform. The scraper worker scrapes the eels on the draining platform to a temporary storage platform which is perpendicular to the flushing tank and at the same height as the draining platform. Then, the worker places the eels on the temporary storage platform on a rotary conveyor belt. A receiving tray for placing eels is arranged on the rotary conveyor belt. Each eel is placed with a receiving tray at intervals. An operating table is arranged in the middle section of the conveying direction of the rotary conveyor belt. At least one "marking" worker is arranged on the operating table. After the worker marks the black line on the edge of the eel on the operating table, the eel is put back into the rotary conveyor belt for continued conveying. A cleaning pool is arranged at the end of the conveying direction of the rotary conveyor belt. The cleaning worker cleans the eels. After cleaning, the eels are placed in a storage bucket with clean water and then sent to the next process.

[0013] 3) Pre-baking treatment: after shaking off the water droplets from the eels in the storage barrel, the eels are laid on the first-level straight-rod conveyor belt by the workers at the front and rear sides. When laying, it is necessary to pay attention to first facing the fish skin side upward and laying them crosswise at intervals. After the flattening is completed, the surface is smoothed by hand to wipe off the excess moisture. The first-level straight-rod conveyor belt is provided with a material leakage hole in the middle, and the eels can drip excess moisture through the material leakage hole. The first-level straight-rod conveyor belt passes through a non-enclosed flame baking device during the conveying process. The flame baking device includes an open flame inverted baking area arranged above the first-level straight-rod conveyor belt. The length of the open flame inverted baking area is set to be not shorter than 2m and not longer than 5m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the first-level straight-rod conveyor belt. The first-level straight-rod conveyor belt is also provided with a conveying length of at least 1.2m at the rear end of the flame baking device for drying the eels. After this step, the eel skin presents a golden effect in some areas;

[0014] The eels at the end of the first straight-rod conveyor belt are turned over by workers placing materials on both sides, and then transferred to and laid flat on the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with a material leakage hole in the middle. The eels also need to be laid crosswise at intervals during the laying process. The conveying process of the second straight-rod conveyor belt also passes through a non-enclosed flame baking device. The flame baking device includes an open flame inverted baking area arranged above the second straight-rod conveyor belt. The length of the open flame inverted baking area is set to be not less than 2m and not longer than 5m. After the eels pass through the open flame inverted baking area, they are continuously conveyed backward by the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel meat presents a golden effect in some areas.

[0015] 4) Spray steam treatment: The eels at the end of the secondary straight-rod conveyor belt are continuously conveyed backward to the tertiary straight-rod conveyor belt. A spray water pipe is arranged above the tertiary straight-rod conveyor belt. The spray water pipe is provided with a number of spray holes evenly distributed toward the direction of the tertiary straight-rod conveyor belt. The black film on the surface of the eel meat is removed during the spraying process. When the surface of the eel meat is wetted by the clean water in the spray holes, it is continuously conveyed backward to the steam dispersing chamber. The tertiary straight-rod conveyor belt is arranged in a manner of passing through a non-enclosed steam dispersing chamber. Hot steam dispersing pipes are arranged on both the upper and lower sides of the steam dispersing chamber. The tertiary straight-rod conveyor belt is also provided with a spray water pipe at the rear end of the steam dispersing chamber. The length of the steam dispersing chamber is at least 6m.

[0016] 5) Sizing operation: The end of the three-stage straight-rod conveyor belt is connected to a four-stage straight-rod conveyor belt. On the front and rear sides of the four-stage straight-rod conveyor belt, "membrane removal" workers are stationed to remove the black film that has not been washed off and attached to the eel meat. The burnt part of the eel meat is removed by manual clips. The eel is then sent to the first-stage sizing conveyor assembly through the four-stage straight-rod conveyor belt. The eel is clamped and sent to the sizing chamber through the first sizing conveyor assembly to carry out the first sizing process. The eel is sent to the second-stage straight-rod conveyor belt through the end of the first-stage sizing conveyor assembly. The eel covered with sizing is baked in the open flame inverted baking area above the second-stage straight-rod conveyor belt.

[0017] The baked eels are transferred from the second secondary straight-rod conveyor belt to the second primary sizing conveyor assembly at the rear end, and the eels are clamped and conveyed to the second sizing chamber by the second primary sizing conveyor assembly to carry out the second sizing process. The eels are transferred to the third secondary straight-rod conveyor belt through the end of the second primary sizing conveyor assembly, and the eels covered with sizing are baked in the open flame inverted baking area above the third secondary straight-rod conveyor belt;

[0018] After the baking is completed, the eel is conveyed backward to the five-stage straight-rod conveyor belt, and the eel passing through the five-stage straight-rod conveyor belt enters the secondary sizing conveyor assembly, and the eel is clamped and conveyed to the third sizing chamber by the secondary sizing conveyor assembly to carry out the third sizing process. The eel is conveyed to the fourth secondary straight-rod conveyor belt through the end of the secondary sizing conveyor assembly, and the eel covered with sizing is baked in the open flame inverted baking area above the fourth secondary straight-rod conveyor belt;

[0019] The baked eels are conveyed backwards to a stainless steel mesh conveyor belt. The conveying mode of the stainless steel mesh conveyor belt is that the head part conveys downwards, the middle part conveys horizontally, and the tail part conveys upwards. A roller with a conical protrusion is provided above the middle part of the stainless steel mesh conveyor belt. When the eels are conveyed to the middle part of the stainless steel mesh conveyor belt, they enter the fourth slurrying chamber to be immersed in the slurry to complete the fourth slurrying process, while being pressed and lifted by the roller with a conical protrusion. In this process, a straight line is formed on the surface of the eel meat, but there is no cutting effect. Then, the eels are conveyed to the fifth secondary straight-rod conveyor belt, and the eels covered with slurry are roasted in the open flame inverted baking area above the fifth secondary straight-rod conveyor belt.

[0020] 6) High-temperature drying treatment: the eels coated with slurry baked in step 5) are sent to the second four-stage straight-bar conveyor belt. A non-enclosed high-temperature drying chamber with a length of 8-10m is arranged in the middle of the second four-stage straight-bar conveyor belt. The temperature of the high-temperature drying chamber is 85-100°C, so that the eels can be dried while being transported. When the eels are sent to the rear end of the second four-stage straight-bar conveyor belt, the slurry is finally adhered to the outer surface of the eels and is transported to the packaging area through a stainless steel chain plate.

[0021] 7) Packaging: The eels in step 6) are weighed manually, and the eels within the weight error range are selected and set as grade A, and sent to the main conveyor line for vacuum packaging, sealed bagging and shipment; the eels that do not meet the specifications are classified into other grades, and are annotated as grade B, grade C, and grade D according to different classification standards, and then sent to different branch conveyors for vacuum packaging first.

[0022] Preferably, the first-level straight-rod conveyor belt, the second-level straight-rod conveyor belt, the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt have the same structure and are all high-temperature mesh belts resistant to high temperatures of tunnel furnaces. The second-level straight-rod conveyor belt is immediately connected to the end of the first-level straight-rod conveyor belt, and the height of the second-level straight-rod conveyor belt is lower than that of the first-level straight-rod conveyor belt, and the height difference ranges from 0.5 to 2 cm. The third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are at the same height.

[0023] Preferably, there are at least two steam dispersion chambers in the spray steam treatment step, and each of the steam dispersion chambers is arranged at an interval of 1m, which can fully and effectively cook the fish meat inside the eel. After the surface is lightly baked and shaped, the inside of the eel is steam-smoked. This solution can reduce the looseness after direct contact with hot steam, which may affect the appearance of the fish meat when feeding.

[0024] Preferably, during the sizing operation, the "membrane removal" workers on the front and rear sides of the four-stage straight-rod conveyor belt also adjust the positions of the eels, arranging them in rows of 5 with the front and rear eels staggered in a staggered manner, and rearranging the positions to facilitate equidistant eels, uniform baking and subsequent sizing.

[0025] Preferably, the five-level straight-rod conveyor belt is also a high-temperature mesh belt of a tunnel furnace and is arranged in an arc shape.

[0026] Preferably, in the high-temperature drying treatment step, "membrane removal" workers are also provided on both sides of the front end of the second four-stage straight-rod conveyor belt entering the high-temperature drying chamber to remove the black film attached to the eel meat that has not been washed away, and manually remove the burnt part of the eel meat with clamps to make the eel look better.

[0027] Preferably, in the sizing treatment operation step, the angle between the head and the middle part of the stainless steel mesh conveyor belt does not exceed 150° and is less than 170°, and the angle between the tail and the middle part of the stainless steel mesh conveyor belt does not exceed 150° and is less than 170°, so that the stainless steel mesh conveyor belt can drive the eel to immerse in the sizing chamber and achieve the sizing effect again.

[0028] Preferably, a plurality of equally spaced partition plates are provided in the conveying direction of the stainless steel chain plate used in the high-temperature drying treatment step to facilitate the separation and conveying of the eels.

[0029] Preferably, the first-level sizing conveying assembly and the second-level sizing conveying assembly have the same setting specifications.

[0030] The present invention also provides a primary sizing conveying assembly used in the above steps, comprising a primary sizing conveying assembly body, the primary sizing conveying assembly body comprising a feed conveyor belt arranged at the front end, the conveying end of the feed conveyor belt is connected to a transition receiving roller, an upper edge conveyor belt is arranged obliquely above the transition receiving roller, and a lower edge conveyor belt parallel to the transition receiving roller is arranged at the rear, and the eels are conveyed to the sizing chamber by the upper edge conveyor belt and the lower edge conveyor belt after passing through the feed conveyor belt and the transition receiving roller;

[0031] The transmission gear of the present invention is a gear selected from the group consisting of a gearbox and a gearbox, wherein the gearbox has a first end connected to the first gear and a second end connected to the first gearbox, the first end being connected to a gearbox having a first gear and a second gearbox having a first gear and a second gearbox having a first gear and a second gearbox.

[0032] The lower edge conveyor belt is U-shaped, including a feed section inclined downward, a receiving section horizontally arranged, and a discharging section inclined upward. The rear half of the feed section, the receiving section, and the front half of the discharging section are all immersed in the slurry. The angle between the feed section and the receiving section is an obtuse angle ranging between 150-170°. The angle between the receiving section and the discharging section is an obtuse angle ranging between 150-170°. After entering the sizing chamber for sizing, the eels are clamped and conveyed to the secondary straight-rod conveyor belt by the upper edge conveyor belt and the lower edge conveyor belt. A transition roller is also provided between the secondary straight-rod conveyor belt and the lower edge conveyor belt. The transition roller is flush with the end of the lower edge conveyor belt and the front end of the secondary straight-rod conveyor belt.

[0033] The upper conveyor belt is arranged in a straight line and cooperates with the lower conveyor belt to clamp the eels into and out of the two stages;

[0034] Alternatively, the upper conveyor belt is an isosceles trapezoidal shape that is longer at the top and shorter at the bottom, and cooperates with the lower conveyor belt to clamp the eels from the entire stage of entry to delivery.

[0035] Preferably, the five-stage straight-rod conveyor belt has the same design structure as the one-stage straight-rod conveyor belt, the two-stage straight-rod conveyor belt, the three-stage straight-rod conveyor belt and the four-stage straight-rod conveyor belt, but its setting direction is an arc direction.

[0036] Preferably, the structures of the first-level straight-rod conveyor belt, the second-level straight-rod conveyor belt, the third-level straight-rod conveyor belt, the fourth-level straight-rod conveyor belt and the fifth-level straight-rod conveyor belt can also be the same as the upper edge conveyor belt in the first-level sizing conveying assembly, all of which are driven by a pressure rod chain, but need to be made of high-temperature resistant materials to facilitate transportation and remove excess slurry, and convey and bake in an orderly manner.

[0037] Preferably, the open flame inverted baking area is set at the bottom of the flame baking device and also above the secondary straight rod conveyor belt conveying route, with a distance of 10-20 cm from the upper end of the eel. The open flame does not directly contact the eel, and the open flame is generally supplied by gas.

[0038] Preferably, since the battering step and the baking step are combined multiple times, multiple secondary straight-rod conveyor belts are provided in the present invention to facilitate step-by-step baking and battering, and this process is a smooth process of horizontal backward transmission rather than a reciprocating operation process.

[0039] Preferably, the stainless steel mesh conveyor belt is any conveyor belt with feeding, unloading and discharging functions available on the market.

[0040] Preferably, the conveyor belt and structures related to the conveyor belt for direct or indirect contact with the eels in the present solution are made of food-grade stainless steel, which can be 304 food-grade stainless steel or 316 food-grade stainless steel.

[0041] Preferably, the appearance of the stainless steel mesh conveyor is the same as that of the conveyor belt at the lower edge of the belt, and both are configured to be similar to a U-shaped open package.

[0042] (3) Beneficial effects

[0043] Compared with the prior art, the present invention overcomes the problem that the traditional eel roasting method in the prior art easily causes the eel's skin to burn while the inside is not fully cooked, affecting the taste and food safety. Long-term high-temperature roasting may also cause a large amount of nutrients in the eel to be lost. It also overcomes the problem that the roasting process of the eel requires manual repeated brushing, slow operation efficiency of loading and roasting, high labor costs, and the problem that the slurry in the intermediate process is easily contaminated and reused. The roasted eel processing method of the present invention first starts with the selection of eels, selects eels that meet the specifications and sizes for impurities removal, cuts off the head, bleeds, cuts from the back or abdomen, removes the main spine of the eel, scratches the black line on the edge of the eel, and sends it to the pre-baking treatment after cleaning. After the pre-treatment, golden areas are formed on the eel meat and skin, that is, a relatively stable protective film has been formed on the surface, which can prevent the fish meat from loosening during the subsequent steam treatment. The eel is then subjected to a spray steam treatment to make the inside fully cooked, avoiding the situation where the fish meat is not cooked during the eel processing, and then enters the sizing and blowing operation to carry out The eel surface is sizing and baking are repeated for finalizing, so that the slurry can be fully attached to the eel surface. During the sizing process, the eel meat part is pressed, so that the eel can be easily divided into blocks after being processed by consumers. After the sizing process is completed, a high-temperature drying process is performed, so that the slurry can be firmly wrapped on the surface of the eel, and then the eel is packaged by classification and grade. The eel meat part and the fish skin part are both able to form a thin protective layer through pre-baking treatment, so that the fish meat will not be loose when entering the steam treatment later, so that the inside of the fish meat is better steamed, and the slurry can also be conveniently infiltrated, so that the product is more flavorful. The present invention can not only improve the taste of the finished eel product during use, but also reduce the loss of nutrients in the eel, and effectively allow the slurry to be firmly wrapped on the surface of the eel and infiltrated into the inside, while reducing manual contact during processing, and the operation process is more suitable for factory production and scale, effectively ensuring food safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0045] Figure 1 It is a schematic cross-sectional structural diagram of a primary sizing conveying assembly in a first embodiment of the present invention.

[0046] Figure 2 It is a schematic cross-sectional structural diagram of the first-level sizing and conveying assembly in the second and third embodiments of the present invention.

[0047] Figure 3 It is a schematic diagram of the side structure of the upper edge conveyor belt in the present invention.

[0048] Figure 4 It is a schematic diagram of the top structure of the upper edge conveyor belt in the present invention.

[0049] Figure 5for Figure 3 Schematic diagram of the enlarged structure of A.

[0050] Figure 6 for Figure 4 Schematic diagram of the enlarged structure of B.

[0051] Figure 7 for Figure 4 Schematic diagram of the enlarged structure of C in the figure.

[0052] Reference numerals:

[0053] 100 a main body of the first-level sizing conveying assembly, 101 a feeding conveyor belt, 102 an upper edge conveyor belt, 1021 a pressure rod, 1022 a driving gear, 1023 a rotating shaft, 1024 a pulley, 1025 a motor, 1026 a belt, 1027 an edge chain, 103 a transition receiving roller, 104 a lower edge conveyor belt, 1041 a feeding section, 1042 a receiving section, 1043 a discharging section;

[0054] 200 sizing room;

[0055] 300 two-stage straight rod conveyor belt. DETAILED DESCRIPTION

[0056] The present invention is described in detail below using different production processes. The enumerated embodiments can enable technicians in this field to better understand the present invention, but do not limit the present invention in any form. For example, the present invention can be expanded to other fish or aquatic products for application in roasting processing.

[0057] Embodiment 1:

[0058] A method for processing grilled eels comprises the following steps:

[0059] 1) Screening and classification: Several fresh and good-looking eels are fished out from the breeding pond, and the eels are iced with ice water to reduce their activity. The eels with reduced activity are then laid flat on a measuring table for length measurement. The eels with a length of 50 cm and a weight of 250 g are selected and kept for later use;

[0060] The eels that do not meet the specifications are revitalized and put into the breeding pond for further breeding. The eels that meet the specifications are also revitalized and cultured on an empty stomach for 36 hours to clear the intestines and expel excess debris.

[0061] 2) Impurity removal: The fasting eels are once again stun-fed with ice water to reduce their activity, and then they are cut open and impurities removed. The eels are killed from the head, bled, cut open from the back or abdomen, the main spine of the eels is removed, the internal organs are removed, and the head of the eels is cut off. The whole body of the eels is retained and not sliced;

[0062] The eels with their heads cut off are placed in a flushing tank with flowing running water. The flushing tank is set obliquely. During the flushing process, the eels are washed off the blood on their bodies while falling obliquely. Then, they are directly sent down to the draining platform at the bottom of the flushing tank for draining. A scraper worker is arranged outside the draining platform. The scraper worker scrapes the eels on the draining platform to a temporary storage platform which is perpendicular to the flushing tank and at the same height as the draining platform. Then, the worker places the eels on the temporary storage platform on a rotary conveyor belt. A receiving tray for placing eels is arranged on the rotary conveyor belt. Each eel is placed with a receiving tray at intervals. An operating table is arranged in the middle section of the conveying direction of the rotary conveyor belt. At least one "marking" worker is arranged on the operating table. After the worker marks the black line on the edge of the eel on the operating table, the eel is put back into the rotary conveyor belt for continued conveying. A cleaning pool is arranged at the end of the conveying direction of the rotary conveyor belt. The cleaning worker cleans the eels. After cleaning, the eels are placed in a storage bucket with clean water and then sent to the next process.

[0063] 3) Pre-baking treatment: after shaking off the water droplets from the eels in the storage barrel, the eels are laid on the first-level straight-rod conveyor belt by the workers at the front and rear sides. When laying, it is necessary to pay attention to first facing the fish skin side upward and laying them crosswise at intervals. After the flattening is completed, the surface is smoothed by hand to wipe off the excess moisture. The first-level straight-rod conveyor belt is provided with a material leakage hole in the middle, and the eels can drip excess moisture through the material leakage hole. The first-level straight-rod conveyor belt passes through a non-enclosed flame baking device during the conveying process. The flame baking device includes an open flame inverted baking area arranged above the first-level straight-rod conveyor belt. The length of the open flame inverted baking area is set to 3.5m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the first-level straight-rod conveyor belt. The first-level straight-rod conveyor belt is also provided with a conveying length of at least 1.2m at the rear end of the flame baking device for drying the eels. After this step, the eel skin presents a golden effect in some areas;

[0064] The eels at the end of the first straight-rod conveyor belt are turned over by workers on both sides, and then transferred to and laid flat on the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with a material leakage hole in the middle. The eels also need to be laid crosswise at intervals during the laying process. The conveying process of the second straight-rod conveyor belt also passes through a non-enclosed flame baking device. The flame baking device includes an open flame inverted baking area arranged above the second straight-rod conveyor belt. The length of the open flame inverted baking area is set to 3.5m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel meat presents a golden effect in some areas;

[0065] 4) Spray steam treatment: The eels at the end of the secondary straight-rod conveyor belt are continuously conveyed backward to the tertiary straight-rod conveyor belt. A spray water pipe is arranged above the tertiary straight-rod conveyor belt. The spray water pipe is provided with a number of spray holes evenly distributed toward the direction of the tertiary straight-rod conveyor belt. The black film on the surface of the eel meat is removed during the spraying process. When the surface of the eel meat is wetted by the clean water in the spray holes, it is continuously conveyed backward to the steam dispersing chamber. The tertiary straight-rod conveyor belt is arranged in a manner of passing through a non-enclosed steam dispersing chamber. Hot steam dispersing pipes are arranged on both the upper and lower sides of the steam dispersing chamber. The tertiary straight-rod conveyor belt is also provided with a spray water pipe at the rear end of the steam dispersing chamber. The length of the steam dispersing chamber is at least 6m.

[0066] 5) Sizing operation: The end of the three-stage straight-rod conveyor belt is connected to a four-stage straight-rod conveyor belt. On the front and rear sides of the four-stage straight-rod conveyor belt, "membrane removal" workers are stationed to remove the black film that has not been washed off and attached to the eel meat. The burnt part of the eel meat is removed by manual clips. The eel is then sent to the first-stage sizing conveyor assembly through the four-stage straight-rod conveyor belt. The eel is clamped and sent to the sizing chamber through the first sizing conveyor assembly to carry out the first sizing process. The eel is sent to the second-stage straight-rod conveyor belt through the end of the first-stage sizing conveyor assembly. The eel covered with sizing is baked in the open flame inverted baking area above the second-stage straight-rod conveyor belt.

[0067] The baked eels are transferred from the second secondary straight-rod conveyor belt to the second primary sizing conveyor assembly at the rear end, and the eels are clamped and conveyed to the second sizing chamber by the second primary sizing conveyor assembly to carry out the second sizing process. The eels are transferred to the third secondary straight-rod conveyor belt through the end of the second primary sizing conveyor assembly, and the eels covered with sizing are baked in the open flame inverted baking area above the third secondary straight-rod conveyor belt;

[0068] After the baking is completed, the eel is conveyed backward to the five-stage straight-rod conveyor belt, and the eel passing through the five-stage straight-rod conveyor belt enters the secondary sizing conveyor assembly, and the eel is clamped and conveyed to the third sizing chamber by the secondary sizing conveyor assembly to carry out the third sizing process. The eel is conveyed to the fourth secondary straight-rod conveyor belt through the end of the secondary sizing conveyor assembly, and the eel covered with sizing is baked in the open flame inverted baking area above the fourth secondary straight-rod conveyor belt;

[0069] The baked eels are conveyed backwards to a stainless steel mesh conveyor belt. The conveying mode of the stainless steel mesh conveyor belt is that the head part conveys downwards, the middle part conveys horizontally, and the tail part conveys upwards. A roller with a conical protrusion is provided above the middle part of the stainless steel mesh conveyor belt. When the eels are conveyed to the middle part of the stainless steel mesh conveyor belt, they enter the fourth slurrying chamber to be immersed in the slurry to complete the fourth slurrying process, while being pressed and lifted by the roller with a conical protrusion. In this process, a straight line is formed on the surface of the eel meat, but there is no cutting effect. Then, the eels are conveyed to the fifth secondary straight-rod conveyor belt, and the eels covered with slurry are roasted in the open flame inverted baking area above the fifth secondary straight-rod conveyor belt.

[0070] It should be noted that the first-level sizing conveying assembly has the same setting specifications as the second-level sizing conveying assembly, and is specifically configured as follows: the first-level sizing conveying assembly includes a first-level sizing conveying assembly body 101, the first-level sizing conveying assembly body 101 includes a feed conveyor belt 101 arranged at the front end, the conveying end of the feed conveyor belt 101 is connected to a transition receiving roller 103, an upper edge conveyor belt 102 is arranged obliquely above the transition receiving roller 103, and a lower edge conveyor belt 104 which is highly parallel to the upper edge conveyor belt 102 is arranged at the rear of the transition receiving roller 103, and the eels are conveyed to the sizing chamber 200 by the upper edge conveyor belt 102 and the lower edge conveyor belt 104 after passing through the feed conveyor belt 101 and the transition receiving roller 103;

[0071] The upper edge conveyor belt 102 includes a rotating shaft 1023, which is installed on the warehouse wall above the sizing chamber 200. The front and rear ends of the rotating shaft 1023 are respectively sleeved with driving gears 1022. The warehouse wall is also provided with at least one rotating shaft 1023 with a driven gear. The number of teeth on the driving gear 1022 is consistent with the number of teeth on the driven gear. The rotating shaft 1023 with the driven gear and the rotating shaft 1023 with the driving gear 1022 are connected by a chain formed by a plurality of equally spaced pressure rods 1021. The edges of the pressure rods 1021 are connected by the same edge chain 1 027 is connected, a rotating shaft 1023 with a driving gear 1022 is connected to the motor 1025 toward the outside of the warehouse wall, and a pulley 1024 is provided on one end extending to the outside, the rotating shaft 1023 with a driven gear also extends toward the outside of the warehouse wall, and a pulley 1024 is also sleeved on the upper end, and the pulley 1024 of the rotating shaft 1023 with the driven gear is connected to the pulley 1024 of the rotating shaft 1023 with the driving gear 1022 through a belt 1026. When in use, the driving gear 1022 and the driven gear drive a pressure rod 1021 to move in the conveying direction every time they rotate one tooth position;

[0072] The lower conveyor belt 104 is U-shaped, including a feed section 1041 arranged obliquely downward, a receiving section 1042 arranged horizontally, and a discharge section 1043 arranged obliquely upward. The rear half of the feed section 1041, the receiving section 1042, and the front half of the discharge section 1043 are all immersed in the slurry. The angle between the feed section 1041 and the receiving section 1042 is an obtuse angle ranging from 150° to 170°. The angle between 43 is an obtuse angle, ranging from 150-170 degrees. After entering the sizing chamber 200 for sizing, the eels are clamped and conveyed to the secondary straight-rod conveyor belt 300 by the upper edge conveyor belt 102 and the lower edge conveyor belt 104. A transition roller 103 is provided between the secondary straight-rod conveyor belt 300 and the lower edge conveyor belt 104. The transition roller 103 is flush with the end of the lower edge conveyor belt 104 and the feeding front end of the secondary straight-rod conveyor belt 300.

[0073] The upper conveyor belt 102 is arranged in a straight line, and cooperates with the lower conveyor belt 104 to clamp the eels in and out in two stages; thereby, it can effectively clamp the eels in and out.

[0074] 6) High-temperature drying treatment: the eels coated with slurry baked in step 5) are sent to the second four-stage straight-bar conveyor belt. A non-enclosed high-temperature drying chamber with a length of 8m is arranged in the middle of the second four-stage straight-bar conveyor belt. The temperature of the high-temperature drying chamber is 90°C, so that the eels can be dried while being conveyed. When the eels are sent to the rear end of the second four-stage straight-bar conveyor belt, the slurry is finally adhered to the outer surface of the eels and is conveyed to the packaging area through a stainless steel chain plate.

[0075] 7) Packaging: The eels in step 6) are weighed manually, and the eels within the weight error range are selected and set as grade A, and sent to the main conveyor line for vacuum packaging, sealed bagging and shipment; the eels that do not meet the specifications are classified into other grades, and are annotated as grade B, grade C, and grade D according to different classification standards, and then sent to different branch conveyors for vacuum packaging first.

[0076] Among them, the structures of the first-level straight-rod conveyor belt, the second-level straight-rod conveyor belt, the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are the same, and they are all high-temperature mesh belts resistant to high temperatures of tunnel furnaces. The second-level straight-rod conveyor belt is immediately connected to the end of the first-level straight-rod conveyor belt, and the height of the second-level straight-rod conveyor belt is lower than that of the first-level straight-rod conveyor belt, with a height difference of 0.5 cm. The heights of the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are flush. There are at least two steam dispersion chambers in the spray steam treatment step, and each of the steam dispersion chambers is arranged at intervals of 1 m. In the sizing treatment operation, the "membrane removal" workers on the front and rear sides of the fourth-level straight-rod conveyor belt also adjust the position of the eels, staggering them in a row of 5 eels and with the front and rear eels staggered. Arrange the position of the eels. The five-level straight-rod conveyor belt is also a high-temperature mesh belt of the tunnel furnace and is arranged in an arc shape. In the high-temperature drying treatment step, "membrane removal" workers are also arranged on both sides of the front end of the second four-level straight-rod conveyor belt entering the high-temperature drying chamber to remove the black film attached to the eel meat that has not been washed off, and manually remove the burnt part of the eel meat with clamps. In the sizing treatment operation step, the angle between the head and the middle of the stainless steel mesh conveyor belt does not exceed more than 150° and is less than 170°, and the angle between the tail and the middle of the stainless steel mesh conveyor belt does not exceed more than 150° and is less than 170°. The stainless steel chain plate used in the high-temperature drying treatment step is provided with a number of equidistant partition plates in the transmission direction.

[0077] Embodiment 2:

[0078] A method for processing grilled eels comprises the following steps:

[0079] 1) Screening and classification: Several fresh and good-looking eels are fished out from the breeding pond, and the eels are iced with ice water to reduce their activity. The eels with reduced activity are then laid flat on a measuring table for length measurement. The eels with a length of 60 cm and a weight of 300 g are selected and kept for later use;

[0080] The eels that do not meet the specifications are revitalized and put into the breeding pond for further breeding. The eels that meet the specifications are also revitalized and cultured on an empty stomach for 48 hours to clear the intestines and expel excess debris.

[0081] 2) Impurity removal: The fasting eels are once again stun-fed with ice water to reduce their activity, and then they are cut open and impurities removed. The eels are killed from the head, bled, cut open from the back or abdomen, the main spine of the eels is removed, the internal organs are removed, and the head of the eels is cut off. The whole body of the eels is retained and not sliced;

[0082] The eels with their heads cut off are placed in a flushing tank with flowing running water. The flushing tank is set obliquely. During the flushing process, the eels are washed off the blood on their bodies while falling obliquely. Then, they are directly sent down to the draining platform at the bottom of the flushing tank for draining. A scraper worker is arranged outside the draining platform. The scraper worker scrapes the eels on the draining platform to a temporary storage platform which is perpendicular to the flushing tank and at the same height as the draining platform. Then, the worker places the eels on the temporary storage platform on a rotary conveyor belt. A receiving tray for placing eels is arranged on the rotary conveyor belt. Each eel is placed with a receiving tray at intervals. An operating table is arranged in the middle section of the conveying direction of the rotary conveyor belt. At least one "marking" worker is arranged on the operating table. After the worker marks the black line on the edge of the eel on the operating table, the eel is put back into the rotary conveyor belt for continued conveying. A cleaning pool is arranged at the end of the conveying direction of the rotary conveyor belt. The cleaning worker cleans the eels. After cleaning, the eels are placed in a storage bucket with clean water and then sent to the next process.

[0083] 3) Pre-baking treatment: after shaking off the water droplets from the eels in the storage barrel, the eels are laid on the first-level straight-rod conveyor belt by the workers at the front and rear sides. When laying, it is necessary to pay attention to first facing the fish skin side upward and laying them crosswise at intervals. After the flattening is completed, the surface is smoothed by hand to wipe off the excess moisture. The first-level straight-rod conveyor belt is provided with a material leakage hole in the middle, and the eels can drip excess moisture through the material leakage hole. The first-level straight-rod conveyor belt passes through a non-enclosed flame baking device during the conveying process. The flame baking device includes an open flame inverted baking area arranged above the first-level straight-rod conveyor belt. The length of the open flame inverted baking area is set to 5m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the first-level straight-rod conveyor belt. The first-level straight-rod conveyor belt is also provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel skin presents a golden effect in some areas;

[0084] The eels at the end of the first straight-rod conveyor belt are turned over by workers on both sides, and then transferred to and laid flat on the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with a material leakage hole in the middle. The eels also need to be laid crosswise at intervals during the laying process. The conveying process of the second straight-rod conveyor belt also passes through a non-enclosed flame baking device. The flame baking device includes an open flame inverted baking area arranged above the second straight-rod conveyor belt. The length of the open flame inverted baking area is set to 5m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel meat presents a golden effect in some areas;

[0085] 4) Spray steam treatment: The eels at the end of the secondary straight-rod conveyor belt are continuously conveyed backward to the tertiary straight-rod conveyor belt. A spray water pipe is arranged above the tertiary straight-rod conveyor belt. The spray water pipe is provided with a number of spray holes evenly distributed toward the direction of the tertiary straight-rod conveyor belt. The black film on the surface of the eel meat is removed during the spraying process. When the surface of the eel meat is wetted by the clean water in the spray holes, it is continuously conveyed backward to the steam dispersing chamber. The tertiary straight-rod conveyor belt is arranged in a manner of passing through a non-enclosed steam dispersing chamber. Hot steam dispersing pipes are arranged on both the upper and lower sides of the steam dispersing chamber. The tertiary straight-rod conveyor belt is also provided with a spray water pipe at the rear end of the steam dispersing chamber. The length of the steam dispersing chamber is at least 6m.

[0086] 5) Sizing operation: The end of the three-stage straight-rod conveyor belt is connected to a four-stage straight-rod conveyor belt. On the front and rear sides of the four-stage straight-rod conveyor belt, "membrane removal" workers are stationed to remove the black film that has not been washed off and attached to the eel meat. The burnt part of the eel meat is removed by manual clips. The eel is then sent to the first-stage sizing conveyor assembly through the four-stage straight-rod conveyor belt. The eel is clamped and sent to the sizing chamber through the first sizing conveyor assembly to carry out the first sizing process. The eel is sent to the second-stage straight-rod conveyor belt through the end of the first-stage sizing conveyor assembly. The eel covered with sizing is baked in the open flame inverted baking area above the second-stage straight-rod conveyor belt.

[0087] The baked eels are transferred from the second secondary straight-rod conveyor belt to the second primary sizing conveyor assembly at the rear end, and the eels are clamped and conveyed to the second sizing chamber by the second primary sizing conveyor assembly to carry out the second sizing process. The eels are transferred to the third secondary straight-rod conveyor belt through the end of the second primary sizing conveyor assembly, and the eels covered with sizing are baked in the open flame inverted baking area above the third secondary straight-rod conveyor belt;

[0088] After the baking is completed, the eel is conveyed backward to the five-stage straight-rod conveyor belt, and the eel passing through the five-stage straight-rod conveyor belt enters the secondary sizing conveyor assembly, and the eel is clamped and conveyed to the third sizing chamber by the secondary sizing conveyor assembly to carry out the third sizing process. The eel is conveyed to the fourth secondary straight-rod conveyor belt through the end of the secondary sizing conveyor assembly, and the eel covered with sizing is baked in the open flame inverted baking area above the fourth secondary straight-rod conveyor belt;

[0089] The baked eels are conveyed backwards to a stainless steel mesh conveyor belt. The conveying mode of the stainless steel mesh conveyor belt is that the head part conveys downwards, the middle part conveys horizontally, and the tail part conveys upwards. A roller with a conical protrusion is provided above the middle part of the stainless steel mesh conveyor belt. When the eels are conveyed to the middle part of the stainless steel mesh conveyor belt, they enter the fourth slurrying chamber to be immersed in the slurry to complete the fourth slurrying process, while being pressed and lifted by the roller with a conical protrusion. In this process, a straight line is formed on the surface of the eel meat, but there is no cutting effect. Then, the eels are conveyed to the fifth secondary straight-rod conveyor belt, and the eels covered with slurry are roasted in the open flame inverted baking area above the fifth secondary straight-rod conveyor belt.

[0090] It should be noted that the first-level sizing conveying assembly has the same setting specifications as the second-level sizing conveying assembly, and is specifically configured as follows: the first-level sizing conveying assembly includes a first-level sizing conveying assembly body 101, the first-level sizing conveying assembly body 101 includes a feed conveyor belt 101 arranged at the front end, the conveying end of the feed conveyor belt 101 is connected to a transition receiving roller 103, an upper edge conveyor belt 102 is arranged obliquely above the transition receiving roller 103, and a lower edge conveyor belt 104 which is highly parallel to the upper edge conveyor belt 102 is arranged at the rear of the transition receiving roller 103, and the eels are conveyed to the sizing chamber 200 by the upper edge conveyor belt 102 and the lower edge conveyor belt 104 after passing through the feed conveyor belt 101 and the transition receiving roller 103;

[0091] The upper edge conveyor belt 102 includes a rotating shaft 1023, which is installed on the warehouse wall above the sizing chamber 200. The front and rear ends of the rotating shaft 1023 are respectively sleeved with driving gears 1022. The warehouse wall is also provided with at least one rotating shaft 1023 with a driven gear. The number of teeth on the driving gear 1022 is consistent with the number of teeth on the driven gear. The rotating shaft 1023 with the driven gear and the rotating shaft 1023 with the driving gear 1022 are connected by a chain formed by a plurality of equally spaced pressure rods 1021. The edges of the pressure rods 1021 are connected by the same edge chain 1 027 is connected, a rotating shaft 1023 with a driving gear 1022 is connected to the motor 1025 toward the outside of the warehouse wall, and a pulley 1024 is provided on one end extending to the outside, the rotating shaft 1023 with a driven gear also extends toward the outside of the warehouse wall, and a pulley 1024 is also sleeved on the upper end, and the pulley 1024 of the rotating shaft 1023 with the driven gear is connected to the pulley 1024 of the rotating shaft 1023 with the driving gear 1022 through a belt 1026. When in use, the driving gear 1022 and the driven gear drive a pressure rod 1021 to move in the conveying direction every time they rotate one tooth position;

[0092] The lower conveyor belt 104 is U-shaped, including a feed section 1041 arranged obliquely downward, a receiving section 1042 arranged horizontally, and a discharge section 1043 arranged obliquely upward. The rear half of the feed section 1041, the receiving section 1042, and the front half of the discharge section 1043 are all immersed in the slurry. The angle between the feed section 1041 and the receiving section 1042 is an obtuse angle ranging from 150° to 170°. The angle between 43 is an obtuse angle, ranging from 150-170 degrees. After entering the sizing chamber 200 for sizing, the eels are clamped and conveyed to the secondary straight-rod conveyor belt 300 by the upper edge conveyor belt 102 and the lower edge conveyor belt 104. A transition roller 103 is provided between the secondary straight-rod conveyor belt 300 and the lower edge conveyor belt 104. The transition roller 103 is flush with the end of the lower edge conveyor belt 104 and the feeding front end of the secondary straight-rod conveyor belt 300.

[0093] The upper conveyor belt 102 is an isosceles trapezoidal shape that is longer at the top and shorter at the bottom, and cooperates with the lower conveyor belt 104 to clamp the eels from the entire stage of entry to delivery, so as to effectively clamp and transport the eels in the entire stage of transportation;

[0094] 6) High-temperature drying treatment: the eels coated with slurry baked in step 5) are sent to the second four-stage straight-bar conveyor belt. A non-enclosed high-temperature drying chamber with a length of 10m is arranged in the middle of the second four-stage straight-bar conveyor belt. The temperature of the high-temperature drying chamber is 100°C, so that the eels can be dried while being conveyed. When the eels are sent to the rear end of the second four-stage straight-bar conveyor belt, the slurry is finally adhered to the outer surface of the eels and is conveyed to the packaging area through a stainless steel chain plate.

[0095] 7) Packaging: The eels in step 6) are weighed manually, and the eels within the weight error range are selected and set as grade A, and sent to the main conveyor line for vacuum packaging, sealed bagging and shipment; the eels that do not meet the specifications are classified into other grades, and are annotated as grade B, grade C, and grade D according to different classification standards, and then sent to different branch conveyors for vacuum packaging first.

[0096] Among them, the structures of the first-level straight-rod conveyor belt, the second-level straight-rod conveyor belt, the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are the same, and they are all high-temperature mesh belts resistant to high temperatures of tunnel furnaces. The second-level straight-rod conveyor belt is immediately connected to the end of the first-level straight-rod conveyor belt, and the height of the second-level straight-rod conveyor belt is lower than that of the first-level straight-rod conveyor belt, with a height difference of 1.5 cm. The heights of the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are flush. There are at least two steam dispersion chambers in the spray steam treatment step, and each of the steam dispersion chambers is arranged at intervals of 1 m. In the sizing treatment operation, the "membrane removal" workers on the front and rear sides of the fourth-level straight-rod conveyor belt also adjust the position of the eels, staggering them in a row of 5 eels and with the front and rear eels staggered. Arrange the position of the eels. The five-level straight-rod conveyor belt is also a high-temperature mesh belt of the tunnel furnace and is arranged in an arc shape. In the high-temperature drying treatment step, "membrane removal" workers are also arranged on both sides of the front end of the second four-level straight-rod conveyor belt entering the high-temperature drying chamber to remove the black film attached to the eel meat that has not been washed off, and manually remove the burnt part of the eel meat with clamps. In the sizing treatment operation step, the angle between the head and the middle of the stainless steel mesh conveyor belt does not exceed more than 150° and is less than 170°, and the angle between the tail and the middle of the stainless steel mesh conveyor belt does not exceed more than 150° and is less than 170°. The stainless steel chain plate used in the high-temperature drying treatment step is provided with a number of equidistant partition plates in the transmission direction.

[0097] Embodiment 3:

[0098] A method for processing grilled eels comprises the following steps:

[0099] 1) Screening and classification: Several fresh and good-looking eels are fished out from the breeding pond, and the eels are iced with ice water to reduce their activity. The eels with reduced activity are then laid flat on a measuring table for length measurement, and eels with a length of 55 cm and a weight of 280 g are selected and kept for later use;

[0100] The eels that do not meet the specifications are revitalized and put into the breeding pond for further breeding. The eels that meet the specifications are also revitalized and cultured on an empty stomach for 24 hours to clear the intestines and expel excess debris.

[0101] 2) Impurity removal: The fasting eels are once again stun-fed with ice water to reduce their activity, and then they are cut open and impurities removed. The eels are killed from the head, bled, cut open from the back or abdomen, the main spine of the eels is removed, the internal organs are removed, and the head of the eels is cut off. The whole body of the eels is retained and not sliced;

[0102] The eels with their heads cut off are placed in a flushing tank with flowing running water. The flushing tank is set obliquely. During the flushing process, the eels are washed off the blood on their bodies while falling obliquely. Then, they are directly sent down to the draining platform at the bottom of the flushing tank for draining. A scraper worker is arranged outside the draining platform. The scraper worker scrapes the eels on the draining platform to a temporary storage platform which is perpendicular to the flushing tank and at the same height as the draining platform. Then, the worker places the eels on the temporary storage platform on a rotary conveyor belt. A receiving tray for placing eels is arranged on the rotary conveyor belt. Each eel is placed with a receiving tray at intervals. An operating table is arranged in the middle section of the conveying direction of the rotary conveyor belt. At least one "marking" worker is arranged on the operating table. After the worker marks the black line on the edge of the eel on the operating table, the eel is put back into the rotary conveyor belt for continued conveying. A cleaning pool is arranged at the end of the conveying direction of the rotary conveyor belt. The cleaning worker cleans the eels. After cleaning, the eels are placed in a storage bucket with clean water and then sent to the next process.

[0103] 3) Pre-baking treatment: after shaking off the water droplets from the eels in the storage barrel, the eels are laid on the first-level straight-rod conveyor belt by the workers at the front and rear sides. When laying, it is necessary to pay attention to first facing the fish skin side upward and laying them crosswise at intervals. After the flattening is completed, the surface is smoothed by hand to wipe off the excess moisture. The first-level straight-rod conveyor belt is provided with a material leakage hole in the middle, and the eels can drip excess moisture through the material leakage hole. The first-level straight-rod conveyor belt passes through a non-enclosed flame baking device during the conveying process. The flame baking device includes an open flame inverted baking area arranged above the first-level straight-rod conveyor belt. The length of the open flame inverted baking area is set to 2m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the first-level straight-rod conveyor belt. The first-level straight-rod conveyor belt is also provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel skin presents a golden effect in some areas;

[0104] The eels at the end of the first straight-rod conveyor belt are turned over by workers placing materials on both sides, and then transferred to and laid flat on the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with a material leakage hole in the middle. The eels also need to be laid crosswise at intervals during the laying process. The conveying process of the second straight-rod conveyor belt also passes through a non-enclosed flame baking device. The flame baking device includes an open flame inverted baking area arranged above the second straight-rod conveyor belt. The length of the open flame inverted baking area is set to 2m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel meat presents a golden effect in some areas;

[0105] 4) Spray steam treatment: The eels at the end of the secondary straight-rod conveyor belt are continuously conveyed backward to the tertiary straight-rod conveyor belt. A spray water pipe is arranged above the tertiary straight-rod conveyor belt. The spray water pipe is provided with a number of spray holes evenly distributed toward the direction of the tertiary straight-rod conveyor belt. The black film on the surface of the eel meat is removed during the spraying process. When the surface of the eel meat is wetted by the clean water in the spray holes, it is continuously conveyed backward to the steam dispersing chamber. The tertiary straight-rod conveyor belt is arranged in a manner of passing through a non-enclosed steam dispersing chamber. Hot steam dispersing pipes are arranged on both the upper and lower sides of the steam dispersing chamber. The tertiary straight-rod conveyor belt is also provided with a spray water pipe at the rear end of the steam dispersing chamber. The length of the steam dispersing chamber is at least 6m.

[0106] 5) Sizing operation: The end of the three-stage straight-rod conveyor belt is connected to a four-stage straight-rod conveyor belt. On the front and rear sides of the four-stage straight-rod conveyor belt, "membrane removal" workers are stationed to remove the black film that has not been washed off and attached to the eel meat. The burnt part of the eel meat is removed by manual clips. The eel is then sent to the first-stage sizing conveyor assembly through the four-stage straight-rod conveyor belt. The eel is clamped and sent to the sizing chamber through the first sizing conveyor assembly to carry out the first sizing process. The eel is sent to the second-stage straight-rod conveyor belt through the end of the first-stage sizing conveyor assembly. The eel covered with sizing is baked in the open flame inverted baking area above the second-stage straight-rod conveyor belt.

[0107] The baked eels are transferred from the second secondary straight-rod conveyor belt to the second primary sizing conveyor assembly at the rear end, and the eels are clamped and conveyed to the second sizing chamber by the second primary sizing conveyor assembly to carry out the second sizing process. The eels are transferred to the third secondary straight-rod conveyor belt through the end of the second primary sizing conveyor assembly, and the eels covered with sizing are baked in the open flame inverted baking area above the third secondary straight-rod conveyor belt;

[0108] After the baking is completed, the eel is conveyed backward to the five-stage straight-rod conveyor belt, and the eel passing through the five-stage straight-rod conveyor belt enters the secondary sizing conveyor assembly, and the eel is clamped and conveyed to the third sizing chamber by the secondary sizing conveyor assembly to carry out the third sizing process. The eel is conveyed to the fourth secondary straight-rod conveyor belt through the end of the secondary sizing conveyor assembly, and the eel covered with sizing is baked in the open flame inverted baking area above the fourth secondary straight-rod conveyor belt;

[0109] The baked eels are conveyed backwards to a stainless steel mesh conveyor belt. The conveying mode of the stainless steel mesh conveyor belt is that the head part conveys downwards, the middle part conveys horizontally, and the tail part conveys upwards. A roller with a conical protrusion is provided above the middle part of the stainless steel mesh conveyor belt. When the eels are conveyed to the middle part of the stainless steel mesh conveyor belt, they enter the fourth slurrying chamber to be immersed in the slurry to complete the fourth slurrying process, while being pressed and lifted by the roller with a conical protrusion. In this process, a straight line is formed on the surface of the eel meat, but there is no cutting effect. Then, the eels are conveyed to the fifth secondary straight-rod conveyor belt, and the eels covered with slurry are roasted in the open flame inverted baking area above the fifth secondary straight-rod conveyor belt.

[0110] It should be noted that the first-level sizing conveying assembly has the same setting specifications as the second-level sizing conveying assembly, and is specifically configured as follows: the first-level sizing conveying assembly includes a first-level sizing conveying assembly body 101, the first-level sizing conveying assembly body 101 includes a feed conveyor belt 101 arranged at the front end, the conveying end of the feed conveyor belt 101 is connected to a transition receiving roller 103, an upper edge conveyor belt 102 is arranged obliquely above the transition receiving roller 103, and a lower edge conveyor belt 104 which is highly parallel to the upper edge conveyor belt 102 is arranged at the rear of the transition receiving roller 103, and the eels are conveyed to the sizing chamber 200 by the upper edge conveyor belt 102 and the lower edge conveyor belt 104 after passing through the feed conveyor belt 101 and the transition receiving roller 103;

[0111] The upper edge conveyor belt 102 includes a rotating shaft 1023, which is installed on the warehouse wall above the sizing chamber 200. The front and rear ends of the rotating shaft 1023 are respectively sleeved with driving gears 1022. The warehouse wall is also provided with at least one rotating shaft 1023 with a driven gear. The number of teeth on the driving gear 1022 is consistent with the number of teeth on the driven gear. The rotating shaft 1023 with the driven gear and the rotating shaft 1023 with the driving gear 1022 are connected by a chain formed by a plurality of equally spaced pressure rods 1021. The edges of the pressure rods 1021 are connected by the same edge chain 1 027 is connected, a rotating shaft 1023 with a driving gear 1022 is connected to the motor 1025 toward the outside of the warehouse wall, and a pulley 1024 is provided on one end extending to the outside, the rotating shaft 1023 with a driven gear also extends toward the outside of the warehouse wall, and a pulley 1024 is also sleeved on the upper end, and the pulley 1024 of the rotating shaft 1023 with the driven gear is connected to the pulley 1024 of the rotating shaft 1023 with the driving gear 1022 through a belt 1026. When in use, the driving gear 1022 and the driven gear drive a pressure rod 1021 to move in the conveying direction every time they rotate one tooth position;

[0112] The lower conveyor belt 104 is U-shaped, including a feed section 1041 arranged obliquely downward, a receiving section 1042 arranged horizontally, and a discharge section 1043 arranged obliquely upward. The rear half of the feed section 1041, the receiving section 1042, and the front half of the discharge section 1043 are all immersed in the slurry. The angle between the feed section 1041 and the receiving section 1042 is an obtuse angle ranging from 150° to 170°. The angle between 43 is an obtuse angle, ranging from 150-170 degrees. After entering the sizing chamber 200 for sizing, the eels are clamped and conveyed to the secondary straight-rod conveyor belt 300 by the upper edge conveyor belt 102 and the lower edge conveyor belt 104. A transition roller 103 is provided between the secondary straight-rod conveyor belt 300 and the lower edge conveyor belt 104. The transition roller 103 is flush with the end of the lower edge conveyor belt 104 and the feeding front end of the secondary straight-rod conveyor belt 300.

[0113] The upper conveyor belt 102 is an isosceles trapezoidal shape that is longer at the top and shorter at the bottom, and cooperates with the lower conveyor belt 104 to clamp the eels from the entire stage of entry to delivery, so as to effectively clamp and transport the eels in the entire stage of transportation;

[0114] 6) High-temperature drying treatment: the eels coated with slurry baked in step 5) are sent to the second four-stage straight-bar conveyor belt. A non-enclosed high-temperature drying chamber with a length of 8.5 m is arranged in the middle of the second four-stage straight-bar conveyor belt. The temperature of the high-temperature drying chamber is 85° C., so that the eels can be dried while being conveyed. When the eels are sent to the rear end of the second four-stage straight-bar conveyor belt, the slurry is finally adhered to the outer surface of the eels and is conveyed to the packaging area through a stainless steel chain plate.

[0115] 7) Packaging: The eels in step 6) are weighed manually, and the eels within the weight error range are selected and set as grade A, and sent to the main conveyor line for vacuum packaging, sealed bagging and shipment; the eels that do not meet the specifications are classified into other grades, and are annotated as grade B, grade C, and grade D according to different classification standards, and then sent to different branch conveyors for vacuum packaging first.

[0116] Among them, the structures of the first-level straight-rod conveyor belt, the second-level straight-rod conveyor belt, the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are the same, and they are all high-temperature mesh belts resistant to high temperatures of tunnel furnaces. The second-level straight-rod conveyor belt is immediately connected to the end of the first-level straight-rod conveyor belt, and the height of the second-level straight-rod conveyor belt is lower than that of the first-level straight-rod conveyor belt, with a height difference of 2 cm. The heights of the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are flush. There are at least two steam dispersion chambers in the spray steam treatment step, and each of the steam dispersion chambers is arranged at intervals of 1 m. In the sizing treatment operation, the "membrane removal" workers on the front and rear sides of the fourth-level straight-rod conveyor belt also adjust the position of the eels, 5 eels per row, and the front and rear eels are staggered in a staggered manner. The position of arranging eels, the five-level straight-rod conveyor belt is also a high-temperature mesh belt of the tunnel furnace, and is arranged in an arc shape. In the high-temperature drying treatment step, "membrane removal" workers are also arranged on both sides of the front end of the second four-level straight-rod conveyor belt entering the high-temperature drying chamber to remove the black film attached to the eel meat that has not been washed away, and manually remove the burnt part of the eel meat with clamps. In the sizing treatment operation step, the angle between the head and the middle part of the stainless steel mesh conveyor belt does not exceed more than 150° and is less than 170°, and the angle between the tail and the middle part of the stainless steel mesh conveyor belt does not exceed more than 150° and is less than 170°. The stainless steel chain plate used in the high-temperature drying treatment step is provided with a number of equidistantly distributed partition plates in the transmission direction.

[0117] Table 1 Sensory evaluation results of different embodiments of the finished product of grilled eel

[0118]

[0119] 100 consumers were randomly selected to score the processed eel samples in the three embodiments, and the scores of the abalone in each embodiment were judged according to the scoring criteria and the average value was filled in Table 1;

[0120] The scoring standard is as follows: select eel samples from the three embodiments respectively, place them on a white dinner plate, and then put them into a microwave oven and heat them at a medium-high temperature (temperature of 60-100° C.) for 2-4 minutes, then take them out and observe the color of the eel samples. If the color is brown, score 8-10 points; if the color is light brown or dark brown, score 5-7 points; if the color is light yellow or dark brown, score 0-4 points;

[0121] Place the eel sample at the tip of your nose and take a light breath. If the eel has a strong aroma of juice, no fishy smell, and no other unpleasant smell, score it 8-10 points; if it has a slight aroma of juice, a light fishy smell, and no strong unpleasant smell, score it 5-7 points; if the juice aroma is not discernible, the fishy smell is strong, or other unpleasant smells are strong, score it 0-4 points;

[0122] Place the eel sample between the molars or between the tongue and the palate and chew evenly, and evaluate the force required to compress the food, with 8-10 points for moderate softness, 5-7 points for firmness, and 0-4 points for hardness;

[0123] After chewing the eel sample, feel the degree of fishy smell in the mouth, with light or no fishy smell scoring 8-10 points, slight fishy smell scoring 5-7 points, and strong fishy smell scoring 0-4 points.

[0124] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made according to the scope of the patent application of the present invention should fall within the scope of the present invention.

Claims

1. A method for processing grilled eel, characterized in that: The process includes the following steps: 1) Screening and classification: Several fresh and good-looking eels are fished out from the breeding pond, and the eels are stunned with ice water to reduce their activity. The eels with reduced activity are then laid flat on a measuring table for length measurement. The eels with a length of more than 50 cm and a weight of more than 250 g are selected and kept for later use; The eels that do not meet the specifications are revitalized and put into the breeding pond for further breeding. The eels that meet the specifications are also revitalized and cultured on an empty stomach for 24-48 hours to clear the intestines and expel excess debris. 2) Impurity removal: The fasting eels are once again stun-fed with ice water to reduce their activity, and then they are cut open and impurities removed. The eels are killed from the head, bled, cut open from the back or abdomen, the main spine of the eels is removed, the internal organs are removed, and the head of the eels is cut off. The whole body of the eels is retained and not sliced; The eels with their heads cut off are placed in a flushing tank with flowing running water. The flushing tank is set obliquely. During the flushing process, the eels are washed off the blood on their bodies while falling obliquely. Then, they are directly sent down to the draining platform at the bottom of the flushing tank for draining. A scraper worker is arranged outside the draining platform. The scraper worker scrapes the eels on the draining platform to a temporary storage platform which is perpendicular to the flushing tank and at the same height as the draining platform. Then, the worker places the eels on the temporary storage platform on a rotary conveyor belt. A receiving tray for placing eels is arranged on the rotary conveyor belt. Each eel is placed with a receiving tray at intervals. An operating table is arranged in the middle section of the conveying direction of the rotary conveyor belt. At least one "marking" worker is arranged on the operating table. After the worker marks the black line on the edge of the eel on the operating table, the eel is put back into the rotary conveyor belt for further conveying. A cleaning pool is arranged at the end of the conveying direction of the rotary conveyor belt. The cleaning worker cleans the eels. After cleaning, the eels are placed in a storage bucket with clean water and then sent to the next process. 3) Pre-baking treatment: after shaking off the water droplets from the eels in the storage barrel, the eels are laid on the first-level straight-rod conveyor belt by the workers at the front and rear sides. When laying, it is necessary to pay attention to first facing the fish skin side upward and laying them crosswise at intervals. After the flattening is completed, the surface is smoothed by hand to wipe off the excess moisture. The first-level straight-rod conveyor belt is provided with a material leakage hole in the middle, and the eels can drip excess moisture through the material leakage hole. The first-level straight-rod conveyor belt passes through a non-enclosed flame baking device during the conveying process. The flame baking device includes an open flame inverted baking area arranged above the first-level straight-rod conveyor belt. The length of the open flame inverted baking area is set to be not shorter than 2m and not longer than 5m. After the eels pass through the open flame inverted baking area, they continue to be conveyed backward by the first-level straight-rod conveyor belt. The first-level straight-rod conveyor belt is also provided with a conveying length of at least 1.2m at the rear end of the flame baking device for drying the eels. After this step, the eel skin presents a golden effect in some areas; The eels at the end of the first straight-rod conveyor belt are turned over by workers placing materials on both sides, and then transferred to and laid flat on the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with a material leakage hole in the middle. The eels also need to be laid crosswise at intervals during the laying process. The conveying process of the second straight-rod conveyor belt also passes through a non-enclosed flame baking device. The flame baking device includes an open flame inverted baking area arranged above the second straight-rod conveyor belt. The length of the open flame inverted baking area is set to be not less than 2m and not longer than 5m. After the eels pass through the open flame inverted baking area, they are continuously conveyed backward by the second straight-rod conveyor belt. The second straight-rod conveyor belt is provided with at least 1.2m of conveying length at the rear end of the flame baking device for drying the eels. After this step, the eel meat presents a golden effect in some areas. 4) Spray steam treatment: The eels at the end of the secondary straight-rod conveyor belt are continuously conveyed backward to the tertiary straight-rod conveyor belt. A spray water pipe is arranged above the tertiary straight-rod conveyor belt. The spray water pipe is provided with a number of spray holes evenly distributed toward the direction of the tertiary straight-rod conveyor belt. The black film on the surface of the eel meat is removed during the spraying process. When the surface of the eel meat is wetted by the clean water in the spray holes, it is continuously conveyed backward to the steam dispersing chamber. The tertiary straight-rod conveyor belt is arranged in a manner of passing through a non-enclosed steam dispersing chamber. Hot steam dispersing pipes are arranged on both the upper and lower sides of the steam dispersing chamber. The tertiary straight-rod conveyor belt is also provided with a spray water pipe at the rear end of the steam dispersing chamber. The length of the steam dispersing chamber is at least 6m. 5) Sizing operation: The end of the three-stage straight-rod conveyor belt is connected to the four-stage straight-rod conveyor belt. "De-filming" workers stand on both sides of the four-stage straight-rod conveyor belt to remove the black film that has not been washed off and to manually remove the burnt part of the eel meat with clips. Then, the eel meat is sent to the first-stage sizing conveyor assembly through the four-stage straight-rod conveyor belt. The eel is clamped and sent to the sizing chamber through the first sizing conveyor assembly to carry out the first sizing process. The eel is sent to the second-stage straight-rod conveyor belt through the end of the first-stage sizing conveyor assembly. The eel is baked in the open flame inverted baking area above the second-stage straight-rod conveyor belt. The baked eels are transferred from the second secondary straight-rod conveyor belt to the second primary sizing conveyor assembly at the rear end, and the eels are clamped and conveyed to the second sizing chamber by the second primary sizing conveyor assembly to carry out the second sizing process. The eels are transferred to the third secondary straight-rod conveyor belt through the end of the second primary sizing conveyor assembly, and the eels covered with sizing are baked in the open flame inverted baking area above the third secondary straight-rod conveyor belt; After the baking is completed, the eel is conveyed backward to the five-stage straight-rod conveyor belt, and the eel passing through the five-stage straight-rod conveyor belt enters the secondary sizing conveyor assembly, and the eel is clamped and conveyed to the third sizing chamber by the secondary sizing conveyor assembly to carry out the third sizing process. The eel is conveyed to the fourth secondary straight-rod conveyor belt through the end of the secondary sizing conveyor assembly, and the eel covered with sizing is baked in the open flame inverted baking area above the fourth secondary straight-rod conveyor belt; The baked eels are conveyed backwards to a stainless steel mesh conveyor belt. The conveying mode of the stainless steel mesh conveyor belt is that the head part conveys downwards, the middle part conveys horizontally, and the tail part conveys upwards. A roller with a conical protrusion is provided above the middle part of the stainless steel mesh conveyor belt. When the eels are conveyed to the middle part of the stainless steel mesh conveyor belt, they enter the fourth slurrying chamber to be immersed in the slurry to complete the fourth slurrying process, while being pressed and lifted by the roller with a conical protrusion. In this process, a straight line is formed on the surface of the eel meat, but there is no cutting effect. Then, the eels are conveyed to the fifth secondary straight-rod conveyor belt, and the eels covered with slurry are roasted in the open flame inverted baking area above the fifth secondary straight-rod conveyor belt. 6) High-temperature drying treatment: the eels coated with slurry baked in step 5) are sent to the second four-stage straight-bar conveyor belt. A non-enclosed high-temperature drying chamber with a length of 8-10m is arranged in the middle of the second four-stage straight-bar conveyor belt. The temperature of the high-temperature drying chamber is 85-100°C, so that the eels can be dried while being transported. When the eels are sent to the rear end of the second four-stage straight-bar conveyor belt, the slurry is finally adhered to the outer surface of the eels and is transported to the packaging area through a stainless steel chain plate. 7) Packaging: The eels in step 6) are weighed manually, and the eels within the weight error range are selected and set as grade A, and sent to the main conveyor line for vacuum packaging, sealed bagging and shipment; the eels that do not meet the specifications are classified into other grades, and are annotated as grade B, grade C, and grade D according to different classification standards, and then sent to different branch conveyors for vacuum packaging first.

2. The method for processing grilled eel according to claim 1, characterized in that: The first-level straight-rod conveyor belt, the second-level straight-rod conveyor belt, the third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt have the same structure and are all high-temperature mesh belts resistant to high temperatures of tunnel furnaces. The second-level straight-rod conveyor belt is immediately connected to the end of the first-level straight-rod conveyor belt. The height of the second-level straight-rod conveyor belt is lower than that of the first-level straight-rod conveyor belt, and the height difference ranges from 0.5 to 2 cm. The third-level straight-rod conveyor belt and the fourth-level straight-rod conveyor belt are at the same height.

3. The method for processing grilled eel according to claim 1, characterized in that: There are at least two steam diverging chambers in the spray steam treatment step, and each of the steam diverging chambers is arranged at an interval of 1m.

4. The method for processing grilled eel according to claim 1, characterized in that: During the sizing process, the "membrane removal" workers on both sides of the four-stage straight-rod conveyor belt also adjust the positions of the eels, arranging them in rows of 5 with the front and back eels staggered.

5. The method for processing grilled eel according to claim 1, characterized in that: The five-level straight-rod conveyor belt is also a high-temperature mesh belt of the tunnel furnace, and is arranged in an arc-shaped direction.

6. The method for processing grilled eel according to claim 1, characterized in that: In the high-temperature drying treatment step, "membrane removal" workers are also arranged on both sides of the front end of the second four-stage straight-bar conveyor belt entering the high-temperature drying chamber to remove the black film attached to the eel meat that has not been washed away, and manually remove the burnt part of the eel meat with clamps.

7. The method for processing grilled eel according to claim 1, characterized in that: In the sizing treatment operation step, the angle between the head and the middle of the stainless steel mesh conveyor belt does not exceed 150° and is less than 170°, and the angle between the tail and the middle of the stainless steel mesh conveyor belt does not exceed 150° and is less than 170°.

8. The method for processing grilled eel according to claim 1, characterized in that: A plurality of equally spaced partition plates are provided in the conveying direction of the stainless steel chain plate used in the high-temperature drying treatment step.

9. The method for processing grilled eel according to claim 1, characterized in that: The setting specifications of the primary sizing conveying component and the secondary sizing conveying component are consistent.

10. A primary sizing conveying assembly used in any one of claims 1 to 9, characterized in that: The invention comprises a primary sizing conveying component body (101), wherein the primary sizing conveying component body (101) comprises a feed conveyor belt (101) arranged at the front end, the conveying end of the feed conveyor belt (101) is connected to a transition receiving roller (103), an upper edge conveyor belt (102) is arranged obliquely above the transition receiving roller (103), and a lower edge conveyor belt (104) is arranged at the rear thereof and is highly parallel to the upper edge conveyor belt (102), and after the eels pass through the feed conveyor belt (101) and the transition receiving roller (103), they are clamped by the upper edge conveyor belt (102) and the lower edge conveyor belt (104) and conveyed to a sizing chamber (200); The upper edge conveyor belt (102) includes a rotating shaft (1023) installed on the warehouse wall above the sizing chamber (200), and the front and rear ends of the rotating shaft (1023) are respectively sleeved with driving gears (1022). The warehouse wall is also provided with at least one rotating shaft (1023) with a driven gear, and the number of teeth on the driving gear (1022) is consistent with the number of teeth on the driven gear. The rotating shaft (1023) with the driven gear and the rotating shaft (1023) with the driving gear (1022) are connected by a chain formed by a plurality of equally spaced pressure rods (1021), and the edges of the pressure rods (1021) are connected by the same edge chain (1021). 27), a rotating shaft (1023) with a driving gear (1022) is connected to a motor (1025) toward the outside of the warehouse wall, and a pulley (1024) is provided on one end extending to the outside, a rotating shaft (1023) with a driven gear also extends toward the outside of the warehouse wall, and a pulley (1024) is also sleeved on the upper end, and the pulley (1024) of the rotating shaft (1023) with the driven gear is connected to the pulley (1024) of the rotating shaft (1023) with the driving gear (1022) through a belt (1026), and when in use, each rotation of the driving gear (1022) and the driven gear by one tooth position drives a pressure rod (1021) to move in the transmission direction; The lower conveyor belt (104) is quasi-U-shaped, including a feed section (1041) arranged obliquely downward, a receiving section (1042) arranged horizontally, and a discharge section (1043) arranged obliquely upward. The rear half of the feed section (1041), the receiving section (1042), and the front half of the discharge section (1043) are all immersed in the slurry. The angle between the feed section (1041) and the receiving section (1042) is an obtuse angle in the range of 150-170°. The receiving section (1042) and the discharge section (1043) are arranged obliquely. 43) is an obtuse angle in the range of 150-170°. After the eels enter the sizing chamber (200) for sizing, they are clamped by the upper edge conveyor belt (102) and the lower edge conveyor belt (104) and conveyed to the secondary straight-rod conveyor belt (300). A transition roller (103) is provided between the secondary straight-rod conveyor belt (300) and the lower edge conveyor belt (104). The transition roller (103) is flush with the end of the lower edge conveyor belt (104) and the front end of the secondary straight-rod conveyor belt (300). The upper conveyor belt (102) is arranged in a straight line and cooperates with the lower conveyor belt (104) to clamp the eels into two stages of entry and delivery; Alternatively, the upper conveyor belt (102) is an isosceles trapezoidal shape that is longer at the top and shorter at the bottom, and cooperates with the lower conveyor belt (104) to clamp the eels from the entire stage of entry to delivery.

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