Ready-to-eat pricked fish and preparation process thereof

Abstract

The invention discloses instant pricked fish and a making technology, belongs to the technical field of instant pricked fish, and aims to solve the problems that when the instant pricked fish is eaten, the taste is single and greasy, and the eating experience of a user is poor. A first fish flesh layer, a second fish flesh layer, a third fish flesh layer, a fourth fish flesh layer, a fifth fish flesh layer, a sixth fish flesh layer, a seventh fish flesh layer, an eighth fish flesh layer and a ninth fish flesh layer are arranged in the storage pipe, a condiment sauce layer is arranged between the first fish flesh layer and the second fish flesh layer, and a fruit and vegetable layer is arranged between the second fish flesh layer and the third fish flesh layer; according to the invention, through the arrangement of the condiment sauce layer, the taste of the fish fillets is more special, through the arrangement of the fruit and vegetable layer, the taste can be increased when the fish fillets are eaten, through the arrangement of the pickled radish layer, the radish strips can be eaten when the fish fillets are eaten, and the radish strips are crisp, sour and sweet and unique in taste, so that the effect of cleansing the greasiness can be achieved; the richness of the taste when the fish meat is eaten is improved, so that the eating experience of a user is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of instant pierced fish, and in particular relates to instant pierced fish and a production process thereof. Background Art

[0002] Ready-to-eat sashimi is a special delicacy that is unforgettable. Ready-to-eat sashimi usually uses fresh grass carp as the main ingredient. Grass carp has tender meat and rich nutrition, which provides a high-quality taste basis for ready-to-eat sashimi. After careful processing, the grass carp is endowed with a unique flavor and taste. Ready-to-eat sashimi has an attractive appearance and color, showing a golden or reddish brown color, exuding a strong aroma. Its taste is rich and diverse, with both the firmness and freshness of fish meat and the unique flavor of various seasonings. When you take a bite, you first feel the toughness and chewiness of the fish meat, and then various aromas spread in your mouth, with a suitable salty and fragrant taste, a slight spicy taste and the taste of other spices intertwined, making people unable to stop. Ready-to-eat sashimi is not only delicious, but also has certain nutritional value. Fish meat is rich in high-quality protein, multiple vitamins and minerals, which are good for health. At the same time, the seasonings in ready-to-eat sashimi also add some special nutrients to it, such as perilla leaves, which have the effects of dispelling cold, promoting qi and stomach. As a ready-to-eat food, ready-to-eat sashimi is very convenient to carry and eat. Whether you are traveling, in the office, or relaxing at home, you can always open a pack of ready-to-eat sashimi and enjoy the delicious taste. It is also a great snack choice for gatherings with friends and family, where everyone can share this unique delicacy and add to the joyful atmosphere. Ready-to-eat sashimi can also be used as a special dish and eaten with other dishes. For example, you can cut the ready-to-eat sashimi into small pieces and stir-fry it with vegetables to increase the taste and flavor of the dish. Or you can use it as a side dish with staple foods such as rice and noodles to make an ordinary meal more colorful.

[0003] The existing ready-to-eat pierced fish is greasy and has a monotonous taste when eaten, resulting in a poor eating experience for users.

[0004] Therefore, a need exists for instant skewered fish and a production process to solve the problem in the prior art that the instant skewered fish has a single taste and is greasy when eaten, resulting in a poor eating experience for users. Summary of the invention

[0005] The object of the present invention is to provide a low-acid fruit juice fermentation liquid and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solutions: In the first aspect, the present invention proposes instant pierced fish, comprising a storage tank, wherein a first fish meat layer, a second fish meat layer, a third fish meat layer, a fourth fish meat layer, a fifth fish meat layer, a sixth fish meat layer, a seventh fish meat layer, an eighth fish meat layer and a ninth fish meat layer are arranged in the storage tube, a dipping sauce layer is arranged between the first fish meat layer and the second fish meat layer, a fruit and vegetable layer is arranged between the second fish meat layer and the third fish meat layer, a chili powder layer is arranged between the third fish meat layer and the fourth fish meat layer, a fat layer is arranged between the fourth fish meat layer and the fifth fish meat layer, a shallot layer is arranged between the fifth fish meat layer and the sixth fish meat layer, and a pickled radish layer is arranged between the sixth fish meat layer and the seventh fish meat layer.

[0007] Preferably, a lettuce layer is provided between the seventh fish meat layer and the eighth fish meat layer, and a salt layer is provided between the eighth fish meat layer and the ninth fish meat layer.

[0008] Preferably, the heights of the first fish meat layer, the second fish meat layer, the third fish meat layer, the fourth fish meat layer, the fifth fish meat layer, the sixth fish meat layer, the seventh fish meat layer, the eighth fish meat layer and the ninth fish meat layer decrease in sequence.

[0009] Preferably, a corresponding number of side holes are respectively opened on the sides of the first fish meat layer, the second fish meat layer, the third fish meat layer, the fourth fish meat layer, the fifth fish meat layer, the sixth fish meat layer, the seventh fish meat layer, the eighth fish meat layer and the ninth fish meat layer.

[0010] Preferably, a first external thread is formed on the top of the outer side wall of the storage tank, and a first threaded cover is movably connected to the top of the outer side wall of the storage tank.

[0011] Preferably, a second external thread is provided at the bottom of the outer side wall of the storage tube, and a second threaded cover is movably connected to the bottom of the outer side wall of the storage tank.

[0012] Preferably, a first snap ring is fixed to the inner side wall of the first threaded cover, a second snap ring is arranged in the first snap ring, a third snap ring is arranged in the second snap ring, a fourth snap ring is arranged in the third snap ring, a fifth snap ring is arranged in the fourth snap ring, a sixth snap ring is arranged in the fifth snap ring, a seventh snap ring is arranged in the sixth snap ring, an eighth snap ring is arranged in the seventh snap ring, a ninth snap ring is arranged in the eighth snap ring, and a chuck is arranged in the ninth snap ring, and a connecting frame is fixed to the first snap ring, the second snap ring, the third snap ring, the fourth snap ring, the fifth snap ring, the sixth snap ring, the seventh snap ring, the eighth snap ring, the ninth snap ring and the top surface of the chuck.

[0013] Preferably, the first clamping ring and the second clamping ring are movably engaged with a first clamping rod, the second clamping ring and the third clamping ring are movably engaged with a second clamping rod, the third clamping ring and the fourth clamping ring are movably engaged with a third clamping rod, the fourth clamping ring and the fifth clamping ring are movably engaged with a fourth clamping rod, the fifth clamping ring and the sixth clamping ring are movably engaged with a fifth clamping rod, the sixth clamping ring and the seventh clamping ring are movably engaged with a sixth clamping rod, the seventh clamping ring and the eighth clamping ring are movably engaged with a seventh clamping rod, the eighth clamping ring and the ninth clamping ring are movably engaged with an eighth clamping rod, and the ninth clamping ring and the chuck are movably engaged with a ninth clamping rod.

[0014] Preferably, the first clamping rod, the second clamping rod, the third clamping rod, the fourth clamping rod, the fifth clamping rod, the sixth clamping rod, the seventh clamping rod, the eighth clamping rod and the ninth clamping rod are detachably engaged with a docking tube at the bottom, a mixing rod is fixed to the bottom surface of the docking tube, and a plurality of evenly distributed triangular pyramids are fixed to one side surface of the mixing rod.

[0015] In a second aspect, the present invention provides a preparation process for instant pierced fish, comprising the following steps: S1. Clean the grass carp, cut it into nine long strips, cut the heights of the nine long strips of fish slices in sequence, and make the heights of the nine fish slices decrease in sequence. After a corresponding number of side holes are opened on the surface of the long strips of fish slices, roll them into a cylindrical shape, sew the two ends of the fish slices together with a thread, and then dry them to shape. S2. Put nine fish fillets into the storage tank in sequence and arrange them neatly so that the nine fish fillets are in a decreasing state from the outer wall to the inside, put nine mixed rods between two adjacent fish fillets in sequence, and then put the dipping layer, fruit and vegetable layer, chili powder layer, oil layer, shallot layer, pickled radish layer, lettuce layer, and salt layer between two adjacent fish layers in sequence. Before this, the specific gravity of each layer must be adjusted first, and then the second threaded cover is connected to the top of the outer wall of the storage tank, and sealed for h; S3. When eating, remove the second threaded cover, adjust the positions of the nine clamping rods to be in the same straight line, then place the first threaded cover on the storage tank, and make the butt joint tube engage with the corresponding bottom of the mixing rod, and then screw the first threaded cover on the top of the outer wall of the storage tank; S4, rotating nine clamping rods in sequence, so that the nine clamping rods respectively mix the dipping sauce layer, the fruit and vegetable layer, the chili powder layer, the grease layer, the shallot layer, the pickled radish layer, the lettuce layer, and the salt layer with the corresponding fish layers on both sides, so that the sides of the fish layers are coated, and when the clamping rods rotate, the triangular cones can scratch the sides of the fish layers, and then synchronously and quickly rotate the nine clamping rods to fully mix the nine fish layers with the dipping sauce layer, the fruit and vegetable layer, the chili powder layer, the grease layer, the shallot layer, the pickled radish layer, the lettuce layer, and the salt layer; S5. Remove the first threaded cover and the nine clamping rods, and then the fish meat can be eaten.

[0016] Compared with the prior art, the instant pierced fish and the production process provided by the present invention have at least the following beneficial effects: (1) The dipping sauce layer is provided to make the taste of the fish slices more special. The fruit and vegetable layer is provided to increase the taste of the fish slices. The sour radish layer is provided to allow radish strips to be eaten when the fish slices are eaten. The radish strips are crisp, sour and sweet, and have a unique taste, which can relieve greasiness and improve the richness of the taste of the fish, thereby improving the user's eating experience.

[0017] (2) The chili powder layer can increase the appetite and improve the desire to eat the fish fillet after preparation. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 It is a schematic diagram of the structure of the second threaded cover of the present invention; Figure 3 It is a schematic diagram of the structure of the mixing rod of the present invention; Figure 4 This is a schematic diagram of the structure of the connecting frame of the present invention; Figure 5 It is a schematic diagram of the triangular pyramid structure of the present invention; Figure 6 It is a schematic diagram of the planar structure of the first fish meat layer of the present invention.

[0019] In the figure: 100, storage tank; 101, first threaded cover; 102, first snap ring; 103, second snap ring; 104, third snap ring; 105, fourth snap ring; 106, fifth snap ring; 107, sixth snap ring; 108, seventh snap ring; 109, eighth snap ring; 110, ninth snap ring; 111, chuck; 200, connecting frame; 300, first clamping rod; 301, second clamping rod; 302, third clamping rod; 303, fourth clamping rod; 304, fifth clamping rod; 305, sixth clamping rod; 306, seventh clamping rod; 307, eighth clamping rod; 308, ninth clamping rod; 400, hybrid rod; 401, butt-jointed tube; 402, triangular cone; 500, first fish layer; 501, second fish layer; 502, third fish layer; 503, fourth fish layer; 504, fifth fish layer; 505, sixth fish layer; 506, seventh fish layer; 507, eighth fish layer; 508, ninth fish layer; 600, dipping sauce layer; 601, fruit and vegetable layer; 602, chili powder layer; 603, oil layer; 604, shallot layer; 605, pickled radish layer; 606, lettuce layer; 607, salt layer; 700. Second threaded cover. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be clearly and completely described in combination with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. It should be noted that, in the absence of conflict, the embodiments in the present disclosure and the features in the embodiments can be combined, separated, interchanged and / or rearranged with each other. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0021] In the accompanying drawings, the size and relative size of components may be exaggerated for clarity and / or descriptive purposes. When the exemplary embodiments may be implemented differently, a specific process sequence may be performed in a different order than described. For example, two successively described processes may be performed substantially simultaneously or in an order opposite to the order described. In addition, the same reference numerals represent the same components.

[0022] The terms used here are for the purpose of describing specific embodiments, and are not intended to be restrictive. As used here, unless the context clearly indicates otherwise, the singular forms "one (kind, person)" and "said (the)" are also intended to include plural forms. In addition, when the terms "comprise" and / or "include" and their variations are used in this specification, it is explained that there are stated features, integral bodies, steps, operations, parts, assemblies and / or their groups, but it is not excluded that there are or add one or more other features, integral bodies, steps, operations, parts, assemblies and / or their groups. It should also be noted that, as used here, the terms "substantially", "approximately" and other similar terms are used as approximate terms and not as degree terms, so that they are used to explain the inherent deviations of the measured values, calculated values ​​and / or the values ​​provided that will be recognized by those of ordinary skill in the art.

[0023] Embodiment 1: See also Figure 1-Figure 6Embodiment 1 provides instant stabbed fish, comprising a storage tank 100, wherein a first fish meat layer 500, a second fish meat layer 501, a third fish meat layer 502, a fourth fish meat layer 503, a fifth fish meat layer 504, a sixth fish meat layer 505, a seventh fish meat layer 506, an eighth fish meat layer 507 and a ninth fish meat layer 508 are arranged in the storage tube, a dipping sauce layer 600 is arranged between the first fish meat layer 500 and the second fish meat layer 501, and a dipping sauce layer 600 is arranged between the second fish meat layer 50 1 and the third fish meat layer 502 are provided with a fruit and vegetable layer 601, a chili powder layer 602 is provided between the third fish meat layer 502 and the fourth fish meat layer 503, a fat layer 603 is provided between the fourth fish meat layer 503 and the fifth fish meat layer 504, a shallot layer 604 is provided between the fifth fish meat layer 504 and the sixth fish meat layer 505, and a pickled radish layer 605 is provided between the sixth fish meat layer 505 and the seventh fish meat layer 506.

[0024] As a further solution of the present invention, a lettuce layer 606 is provided between the seventh fish meat layer 506 and the eighth fish meat layer 507 , and a salt layer 607 is provided between the eighth fish meat layer 507 and the ninth fish meat layer 508 .

[0025] The lettuce layer 606 is provided so that the mixed fish meat layer will not be greasy, and the salt layer 607 is provided so that the fish meat layer can be seasoned.

[0026] As a further solution of the present invention, the heights of the first fish meat layer 500, the second fish meat layer 501, the third fish meat layer 502, the fourth fish meat layer 503, the fifth fish meat layer 504, the sixth fish meat layer 505, the seventh fish meat layer 506, the eighth fish meat layer 507 and the ninth fish meat layer 508 decrease successively.

[0027] By setting the height of each fish meat layer to decrease in sequence, after the dipping sauce layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the fat layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607 are placed between the corresponding two fish meat layers, they can be moved to the next two adjacent fish meat layers by the driving of the mixing rod 400 and the triangular cone 402, so as to facilitate the preliminary mixing of the dipping sauce layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the fat layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607.

[0028] As a further solution of the present invention, the first fish meat layer 500, the second fish meat layer 501, the third fish meat layer 502, the fourth fish meat layer 503, the fifth fish meat layer 504, the sixth fish meat layer 505, the seventh fish meat layer 506, the eighth fish meat layer 507 and the ninth fish meat layer 508 are respectively provided with a corresponding number of side holes on their sides.

[0029] The side holes are provided so that the substances between the two fish meat layers can flow through the side holes, and at the same time, it is convenient for the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the oil layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607 to enter the fish meat layer.

[0030] As a further solution of the present invention, a first external thread is provided on the top of the outer wall of the storage tank 100 , and a first threaded cover 101 is movably connected to the top of the outer wall of the storage tank 100 .

[0031] By setting the first threaded cover 101 , the first snap ring 102 , the second snap ring 103 , the third snap ring 104 , the fourth snap ring 105 , the fifth snap ring 106 , the sixth snap ring 107 , the seventh snap ring 108 , the eighth snap ring 109 , the ninth snap ring 110 and the chuck 111 can be connected to the first threaded cover 101 .

[0032] As a further solution of the present invention, a second external thread is provided at the bottom of the outer side wall of the storage tube, and a second threaded cover 700 is movably connected to the bottom of the outer side wall of the storage tank 100 .

[0033] The storage tank 100 can be sealed by providing the second threaded cap 700 .

[0034] As a further solution of the present invention, a first snap ring 102 is fixed to the inner wall of the first threaded cover 101, a second snap ring 103 is arranged in the first snap ring 102, a third snap ring 104 is arranged in the second snap ring 103, a fourth snap ring 105 is arranged in the third snap ring 104, a fifth snap ring 106 is arranged in the fourth snap ring 105, a sixth snap ring 107 is arranged in the fifth snap ring 106, a seventh snap ring 107 is arranged in the sixth snap ring 107, and a fourth snap ring 105 is arranged in the third snap ring 104. Ring 108, an eighth snap ring 109 is arranged in the seventh snap ring 108, a ninth snap ring 110 is arranged in the eighth snap ring 109, a chuck 111 is arranged in the ninth snap ring 110, and a connecting frame 200 is fixed to the top surfaces of the first snap ring 102, the second snap ring 103, the third snap ring 104, the fourth snap ring 105, the fifth snap ring 106, the sixth snap ring 107, the seventh snap ring 108, the eighth snap ring 109, the ninth snap ring 110 and the chuck 111.

[0035] By providing the connecting frame 200 , the first clamp ring 102 , the second clamp ring 103 , the third clamp ring 104 , the fourth clamp ring 105 , the fifth clamp ring 106 , the sixth clamp ring 107 , the seventh clamp ring 108 , the eighth clamp ring 109 , the ninth clamp ring 110 and the chuck 111 can be connected together.

[0036] As a further solution of the present invention, a first clamping rod 300 is movably engaged between the first clamping ring 102 and the second clamping ring 103, a second clamping rod 301 is movably engaged between the second clamping ring 103 and the third clamping ring 104, a third clamping rod 302 is movably engaged between the third clamping ring 104 and the fourth clamping ring 105, a fourth clamping rod 303 is movably engaged between the fourth clamping ring 105 and the fifth clamping ring 106, a fifth clamping rod 304 is movably engaged between the fifth clamping ring 106 and the sixth clamping ring 107, a sixth clamping rod 305 is movably engaged between the sixth clamping ring 107 and the seventh clamping ring 108, a seventh clamping rod 306 is movably engaged between the seventh clamping ring 108 and the eighth clamping ring 109, an eighth clamping rod 307 is movably engaged between the eighth clamping ring 109 and the ninth clamping ring 110, and a ninth clamping rod 308 is movably engaged between the ninth clamping ring 110 and the chuck 111.

[0037] The nine clamping rods 400 can be rotated separately by providing the nine clamping rods.

[0038] As a further solution of the present invention, the first clamping rod 300, the second clamping rod 301, the third clamping rod 302, the fourth clamping rod 303, the fifth clamping rod 304, the sixth clamping rod 305, the seventh clamping rod 306, the eighth clamping rod 307 and the ninth clamping rod 308 are detachably engaged with a butt joint tube 401 at the bottom, a mixing rod 400 is fixed to the bottom surface of the butt joint tube 401, and a plurality of evenly distributed triangular cones 402 are fixed to one side of the mixing rod 400.

[0039] By providing the mixing rod 400 and the triangular cone 402, the dipping sauce layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the oil layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606 and the salt layer 607 can be better mixed with the fish layer.

[0040] Embodiment 2: Embodiment 2 proposes a preparation process of instant pierced fish, comprising the following steps: S1. Clean the grass carp, cut it into nine long strips, cut the heights of the nine long strips of fish slices in sequence, and make the heights of the nine fish slices decrease in sequence. After a corresponding number of side holes are opened on the surface of the long strips of fish slices, roll them into a cylindrical shape, sew the two ends of the fish slices together with a thread, and then dry them to shape. S2. Put nine fish fillets into the storage tank 100 in sequence and arrange them neatly so that the nine fish fillets are in a decreasing state from the outer wall to the inside. Put nine mixing rods 400 in sequence between two adjacent fish fillets. Then put the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the oil layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606 and the salt layer 607 in sequence between two adjacent fish layers. Before that, the specific gravity of each layer needs to be adjusted. Then, connect the second threaded cover 700 to the top of the outer wall of the storage tank 100 and seal it for 72 hours. S3. When eating, remove the second threaded cover 700, adjust the positions of the nine clamping rods to be on the same straight line, then place the first threaded cover 101 on the storage tank 100, and make the butt joint 401 engage with the bottom of the corresponding mixing rod 400, and then screw the first threaded cover 101 on the top of the outer wall of the storage tank 100; S4, rotating nine clamping rods in sequence, so that the nine clamping rods respectively mix the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the grease layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607 with the corresponding fish layers on both sides, so that the sides of the fish layers are coated, and when the clamping rods rotate, the triangular cone 402 can scratch the sides of the fish layers, and then the nine clamping rods are synchronously and quickly rotated to fully mix the nine fish layers with the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the grease layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607; S5. Remove the first threaded cover 101 and the nine clamping rods, and then the fish meat can be eaten.

[0041] The dipping layer 600 is provided to make the taste of the fish slices more special, the fruit and vegetable layer 601 is provided to increase the taste of the fish slices, and the pickled radish layer 605 is provided to allow radish strips to be eaten when the fish slices are eaten. The radish strips are crisp, sweet and sour and have a unique taste, which can relieve greasiness and increase the richness of the taste of the fish, thereby improving the user's eating experience.

[0042] The chili powder layer is provided to increase the appetite of the prepared fish fillets and enhance the desire to eat.

[0043] In summary, grass carp is cleaned and cut into nine long strips, and then the heights of the nine long strips are cut in sequence so that the heights of the nine strips are successively reduced, and after a corresponding number of side holes are opened on the surface of the long strips, they are rolled into a cylindrical shape, and the two ends of the strips are sewn together with thread, and then dried to shape; the nine strips are placed in a storage tank 100 in sequence, and are neatly stacked so that the nine strips are in a decreasing state from the outer wall to the inside, and the nine mixed rods 4 are placed in a storage tank 100 in sequence. 00 is placed between two adjacent fish fillets in sequence, and then the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the fat layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607 are placed between two adjacent fish layers in sequence. Prior to this, the specific gravity of each layer must be adjusted first, and then the second threaded cover 700 is connected to the top of the outer wall of the storage tank 100 and sealed for 72 hours; when eating, remove the second threaded cover 700, adjust the nine clamping rods The first threaded cover 101 is placed on the storage tank 100, and the butt joint 401 is engaged with the bottom of the corresponding mixing rod 400, and the first threaded cover 101 is screwed onto the top of the outer wall of the storage tank 100; the nine clamping rods are rotated in sequence, so that the nine clamping rods respectively connect the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the oil layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607. 07 is mixed with the corresponding fish meat layers on both sides so that the sides of the fish meat layers are coated. When the clamping rod is rotating, the triangular cone 402 can scratch the sides of the fish meat layer, and then the nine clamping rods are rotated synchronously and quickly to make the nine fish meat layers fully mixed with the dipping layer 600, the fruit and vegetable layer 601, the chili powder layer 602, the oil layer 603, the shallot layer 604, the pickled radish layer 605, the lettuce layer 606, and the salt layer 607; remove the first threaded cover 101 and the nine clamping rods, and the fish meat can be eaten.

[0044] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. Ready-to-eat pierced fish, comprising a storage tank (100), characterized in that: The storage tube is provided with a first fish meat layer (500), a second fish meat layer (501), a third fish meat layer (502), a fourth fish meat layer (503), a fifth fish meat layer (504), a sixth fish meat layer (505), a seventh fish meat layer (506), an eighth fish meat layer (507) and a ninth fish meat layer (508); a dipping sauce layer (600) is provided between the first fish meat layer (500) and the second fish meat layer (501); 2) a fruit and vegetable layer (601) is arranged between the third fish meat layer (502) and the fourth fish meat layer (503), a chili powder layer (602) is arranged between the fourth fish meat layer (503) and the fifth fish meat layer (504), a scallion layer (604) is arranged between the fifth fish meat layer (504) and the sixth fish meat layer (505), and a pickled radish layer (605) is arranged between the sixth fish meat layer (505) and the seventh fish meat layer (506).

2. The instant pierced fish according to claim 1, characterized in that: A lettuce layer (606) is provided between the seventh fish meat layer (506) and the eighth fish meat layer (507), and a salt layer (607) is provided between the eighth fish meat layer (507) and the ninth fish meat layer (508).

3. The instant pierced fish according to claim 2, characterized in that: The heights of the first fish meat layer (500), the second fish meat layer (501), the third fish meat layer (502), the fourth fish meat layer (503), the fifth fish meat layer (504), the sixth fish meat layer (505), the seventh fish meat layer (506), the eighth fish meat layer (507) and the ninth fish meat layer (508) decrease in sequence.

4. The instant pierced fish according to claim 3, characterized in that: A corresponding number of side holes are respectively provided on the sides of the first fish meat layer (500), the second fish meat layer (501), the third fish meat layer (502), the fourth fish meat layer (503), the fifth fish meat layer (504), the sixth fish meat layer (505), the seventh fish meat layer (506), the eighth fish meat layer (507) and the ninth fish meat layer (508).

5. The instant pierced fish according to claim 4, characterized in that: A first external thread is provided on the top of the outer wall of the storage tank (100), and a first threaded cover (101) is movably connected to the top of the outer wall of the storage tank (100).

6. The instant pierced fish according to claim 5, characterized in that: A second external thread is formed at the bottom of the outer wall of the storage tube, and a second threaded cover (700) is movably connected to the bottom of the outer wall of the storage tank (100).

7. The instant pierced fish according to claim 6, characterized in that: A first snap ring (102) is fixed to the inner side wall of the first threaded cover (101); a second snap ring (103) is arranged inside the first snap ring (102); a third snap ring (104) is arranged inside the second snap ring (103); a fourth snap ring (105) is arranged inside the third snap ring (104); a fifth snap ring (106) is arranged inside the fourth snap ring (105); a sixth snap ring (107) is arranged inside the fifth snap ring (106); a seventh snap ring (108) is arranged inside the sixth snap ring (107); and the seventh snap ring (109) is arranged inside the sixth snap ring (108). An eighth clamping ring (109) is arranged in the clamping ring (108), a ninth clamping ring (110) is arranged in the eighth clamping ring (109), a chuck (111) is arranged in the ninth clamping ring (110), and a connecting frame (200) is fixed to the top surfaces of the first clamping ring (102), the second clamping ring (103), the third clamping ring (104), the fourth clamping ring (105), the fifth clamping ring (106), the sixth clamping ring (107), the seventh clamping ring (108), the eighth clamping ring (109), the ninth clamping ring (110) and the chuck (111).

8. The instant pierced fish according to claim 7, characterized in that: A first clamping rod (300) is movably engaged between the first clamping ring (102) and the second clamping ring (103), a second clamping rod (301) is movably engaged between the second clamping ring (103) and the third clamping ring (104), a third clamping rod (302) is movably engaged between the third clamping ring (104) and the fourth clamping ring (105), a fourth clamping rod (303) is movably engaged between the fourth clamping ring (105) and the fifth clamping ring (106), and a fourth clamping rod (303) is movably engaged between the fifth clamping ring (106) and the sixth clamping ring A fifth clamping rod (304) is movably engaged between the sixth clamping ring (107) and the seventh clamping ring (108), a sixth clamping rod (305) is movably engaged between the sixth clamping ring (107) and the seventh clamping ring (108), a seventh clamping rod (306) is movably engaged between the seventh clamping ring (108) and the eighth clamping ring (109), an eighth clamping rod (307) is movably engaged between the eighth clamping ring (109) and the ninth clamping ring (110), and a ninth clamping rod (308) is movably engaged between the ninth clamping ring (110) and the chuck (111).

9. The instant pierced fish according to claim 8, characterized in that: The first clamping rod (300), the second clamping rod (301), the third clamping rod (302), the fourth clamping rod (303), the fifth clamping rod (304), the sixth clamping rod (305), the seventh clamping rod (306), the eighth clamping rod (307) and the ninth clamping rod (308) are detachably engaged with a butt joint tube (401) at the bottom, a mixing rod (400) is fixed to the bottom surface of the butt joint tube (401), and a plurality of evenly distributed triangular cones (402) are fixed to one side surface of the mixing rod (400).

10. A process for preparing instant pierced fish, characterized in that: The instant pierced fish according to any one of claims 1 to 9 comprises the following steps: S1. Clean the grass carp, cut it into nine long strips, cut the heights of the nine long strips of fish slices in sequence, and make the heights of the nine fish slices decrease in sequence. After a corresponding number of side holes are opened on the surface of the long strips of fish slices, roll them into a cylindrical shape, sew the two ends of the fish slices together with a thread, and then dry them to shape. S2. Place nine fish fillets in the storage tank (100) in sequence and arrange them neatly so that the nine fish fillets are arranged in descending order from the outer wall to the inside. Place nine mixing rods (400) in sequence between two adjacent fish fillets. Then place a dipping sauce layer (600), a fruit and vegetable layer (601), a chili powder layer (602), a fat layer (603), a shallot layer (604), a pickled radish layer (605), a lettuce layer (606), and a salt layer (607) in sequence between two adjacent fish layers. Prior to this, the specific gravity of each layer must be adjusted. Then, connect the second threaded cap (700) to the top of the outer wall of the storage tank (100) and seal for (72) hours. S3. When eating, remove the second threaded cover (700), adjust the positions of the nine clamping rods so that they are located on the same straight line, and then place the first threaded cover (101) on the storage tank (100), and make the butt joint tube (401) engage with the bottom of the corresponding mixing rod (400), and then screw the first threaded cover (101) onto the top of the outer wall of the storage tank (100); S4, rotating the nine clamping rods in sequence, so that the nine clamping rods respectively mix the dipping sauce layer (600), the fruit and vegetable layer (601), the chili powder layer (602), the grease layer (603), the shallot layer (604), the pickled radish layer (605), the lettuce layer (606), and the salt layer (607) with the corresponding fish meat layers on both sides, so that the sides of the fish meat layers are coated, and when the clamping rods rotate, the triangular cone (402) can scratch the sides of the fish meat layers, and then the nine clamping rods are synchronously and quickly rotated, so that the nine fish meat layers are fully mixed with the dipping sauce layer (600), the fruit and vegetable layer (601), the chili powder layer (602), the grease layer (603), the shallot layer (604), the pickled radish layer (605), the lettuce layer (606), and the salt layer (607); S5. Remove the first threaded cover (101) and the nine clamping rods, and the fish meat can be eaten.

Images