Processing technology of frozen snakehead fillets

Abstract

The invention relates to the technical field of fish processing, in particular to a processing technology of frozen snakehead filles.The processing technology comprises the following steps that S1, raw material treatment and acceptance check are conducted, specifically, purchased snakeheads are subjected to strict quality inspection, the freshness and pollution of the raw materials are ensured, the inspection content includes the activity, appearance and smell of the snakeheads and whether parasites exist or not, and the like; according to the method disclosed by the invention, through the processes of raw material treatment and acceptance inspection, pretreatment, slicing, soaking and rolling, rinsing, fixed-weight weighing and the like, the process flow is optimized, so that strict quality control, efficient production flow and comprehensive environmental protection measures are realized; meanwhile, the taste and the quality of the product are emphasized, and particularly, the soaking and rolling device can combine two procedures of soaking and rolling into a continuous technological process, so that the transfer times of the fillets among different devices are effectively reduced, the production efficiency is improved, and the labor intensity is also reduced.

Description

Technical Field

[0001] The invention relates to the technical field of fish processing, in particular to a processing technology of frozen black fish fillets. Background Art

[0002] Snakehead fish has tender meat, delicious taste, and is rich in nutrients such as protein, vitamins and minerals. It is a high-quality freshwater fish variety. In order to meet consumers' demand for convenient, safe and healthy food and enhance the market competitiveness of products, a processing technology is needed to process snakehead fish into frozen snakehead fish fillets.

[0003] In the existing processing technology of frozen black fish fillets, the soaking and tumbling steps are generally carried out separately. The soaking step is mainly to remove blood and impurities in the fish fillets, while the purpose of the tumbling step is to improve the tenderness and taste of the fish fillets. Since these two steps use different equipment, in actual operation, the soaked fish fillets need to be transferred to the tumbling equipment. This transfer process not only increases the complexity of the operation, but also increases the labor intensity and may cause the fish fillets to be contaminated or damaged during the transfer process. In addition, there are differences in processing technology among different manufacturers. In order to improve efficiency and production capacity, some companies may ignore quality safety and environmental protection measures, which may lead to deficiencies in quality safety and environmental protection measures. Therefore, based on the above problems, a processing technology of frozen black fish fillets is proposed. Summary of the invention

[0004] The purpose of the present invention is to provide a processing technology for frozen black fish fillets to solve the problem of inconvenient transfer of soaking and tumbling links in the traditional processing technology of frozen black fish fillets, and at the same time make up for the problems of insufficient quality safety and environmental protection measures that may exist in the entire process.

[0005] To achieve the above object, the present invention provides the following technical solutions: A processing technology for frozen black fish fillet comprises the following steps: S1. Raw material processing and acceptance. Strict quality inspection is carried out on the purchased snakehead fish to ensure the freshness and pollution-free of the raw materials. The inspection contents include the vitality, appearance, smell and the presence of parasites of the fish. The qualified snakehead fish are transferred to the temporary holding pond for temporary holding to adapt to the environment, reduce the stress caused by transportation, and facilitate the subsequent slaughtering and processing; S2. Pre-treatment: humanely slaughter the snakehead fish after temporary rearing, quickly bleed them to ensure that the meat is not affected by long-term soaking in blood, then remove the scales, clean the mucus and dirt on the fish body, ensure the integrity of the fish meat when taking the fish fillets, avoid damage, then trim the fish fillets, remove fish bones, fins and excess fat, and sort the specifications according to weight and size requirements to meet the processing needs of different products; S3, slicing, cutting the trimmed fish fillets into fillets of a specified thickness to ensure the uniformity of each piece of fish meat; S4, soaking and tumbling, placing the sliced ​​fish fillets in a soaking and tumbling device, soaking them in clean water or ice water to remove residual blood and impurities, reduce the fishy smell of the fish, and improve the whiteness and taste of the fish, and then adding food additives, auxiliary materials and seasonings and other ingredients, tumbling and kneading the fish to loosen the fish tissue, improve the fish's ability to absorb seasonings, and increase the tenderness and taste of the fish. During the tumbling and kneading process, control the time to avoid the fish from deteriorating. The tumbled fish fillets are left to stand for a period of time to allow the fish to fully absorb the seasonings; S5, rinsing and weighing, tumbling and marinating the fish fillets and rinsing them in running water to remove the residual seasonings and impurities on the surface to ensure the cleanliness of the fish fillets, and then weigh the fish fillets to ensure that the weight of each product is consistent according to the packaging specifications; S6. Packaging and quick freezing: the weighed fish fillets are packed into pre-sterilized packaging bags or boxes, and vacuum-sealed to remove air from the packaging to extend the shelf life of the product. The quick freezing process uses rapid freezing technology to allow the fish fillets to pass through the ice crystal formation zone in a short time to form small and uniform ice crystals, thereby preserving the texture and nutritional content of the fish meat to the greatest extent; S7. Quality inspection: metal detection is performed on the quick-frozen fish fillets to detect the presence of metal foreign matter to ensure product safety. The outer packaging is inspected to ensure the accuracy and completeness of the label information and compliance with relevant laws, regulations and standards. S8, Storage and Shipping: transfer qualified products to cold storage for storage, control the temperature and humidity of the cold storage to prevent product deterioration, arrange product shipment reasonably according to order requirements, ensure temperature control of products during transportation, and deliver them to customers in a timely and safe manner; Parallel steps: S9. Auxiliary preparation: During the processing, water required for production is prepared simultaneously, including ice making and ice water preparation, which is used for cooling, preserving and washing fish fillets to ensure the hygiene and safety of water; Auxiliary process: S10. Collection and treatment of waste and wastewater. Collect waste generated during the production process, including fish heads, fish bones, fish scales, etc., and classify and treat them to achieve resource recycling and reduce environmental pollution. Collect and treat production wastewater, use physical, chemical or biological methods to remove pollutants in the wastewater, and discharge it after it meets the discharge standards; S11. Material and additive management: inspect and accept packaging materials, auxiliary materials and food additives to ensure compliance with relevant standards and requirements, disinfect inner packaging materials to prevent microbial contamination, prepare the required food additives and auxiliary materials according to product formula requirements for soaking and tumbling, ensure the accuracy and uniformity of the added amount, and enhance the flavor and quality of the product.

[0006] Preferably, the amount of slicing in the slicing process should be increased or decreased according to the order requirements, the food additives and auxiliary materials will be used in the soaking and tumbling processes, and the auxiliary materials, food additives and packaging materials need to be properly stored after acceptance.

[0007] Preferably, the soaking and kneading device comprises an angular adjustment base, a support seat, a motor, an outer cylinder, an inner drum, a control box and a vacuum box, the upper side of the angular adjustment base is fixedly connected to the support seat, the motor is installed in the upper groove of the left pillar of the support seat, the outer cylinder is installed on the right side of the motor, the outer cylinder comprises a cylinder body fixedly connected to the end of the output shaft of the motor, a sealing cover is hingedly connected to the right side opening of the cylinder body, a vacuum valve pipe is installed on the right side of the sealing cover, a feeding valve pipe located on the lower side of the vacuum valve pipe is installed on the right side of the sealing cover, a drain valve pipe is installed on the lower left side of the cylinder body, the inner drum is installed on the inner side of the outer cylinder, the inner drum comprises a plurality of connecting rods fixedly connected to the inner wall of the left side of the inner drum, the right end of the connecting rod is fixedly connected to a grid cylinder, the inner side of the grid cylinder is fixedly connected to a blade group, the outer side of the grid cylinder is fixedly connected to a plurality of paddles arranged at equal angles, a control box is installed on the front side of the support seat, and a vacuum box is installed on the rear side of the support seat.

[0008] Preferably, the angle adjustment base is composed of a base plate, a swivel seat and an electric push rod, the swivel seat of the angle adjustment base is rotatably connected to the base plate, and the electric push rod of the angle adjustment base is located between the base plate and the swivel seat.

[0009] Preferably, an arc groove is opened on the upper side of the support seat, the cylinder is arranged at the arc groove of the support seat, the outer curved surface of the cylinder is fitted with the inner wall of the groove of the support seat, and the control box is electrically connected to the motor.

[0010] Preferably, the vacuum box consists of an outer protection box, an internal vacuum device and a vacuum pipe, the vacuum valve pipe and the feeding valve pipe are both composed of a through pipe, a connecting pipe and a regulating valve, and the drain valve pipe is composed of a drain pipe and a regulating valve.

[0011] Preferably, the right end of the grid tube fits with the left end surface of the sealing cover, the blade group consists of two types of blades, large and small, the small blade of the blade group is an inclined plate structure, and the large blade of the blade group is a straight plate structure.

[0012] Compared with the prior art, the present invention has the following beneficial effects: In the present invention, by setting up processes such as raw material processing and acceptance, pretreatment, slicing, soaking and rolling, rinsing and fixed weight weighing, packaging and quick freezing, quality inspection, etc., the process flow is optimized to achieve strict quality control, efficient production process and comprehensive environmental protection measures, while paying attention to the taste and quality of the product. In particular, the soaking and rolling device can combine the two processes of soaking and rolling into a continuous process flow, effectively reducing the number of times the fish fillets are transferred between different equipment, which not only improves production efficiency but also reduces labor intensity. This improvement solves the problem of inconvenient transfer of the soaking and rolling links in the traditional frozen black fish fillet processing technology, and at the same time makes up for the problems of insufficient quality safety and environmental protection measures that may exist in the entire process flow. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a schematic diagram of the process flow of the present invention; Figure 2 It is a structural schematic diagram of the soaking and tumbling device of the present invention; Figure 3 For the present invention Figure 2 Another perspective structural diagram of; Figure 4 It is a structural schematic diagram of the outer cylinder of the present invention; Figure 5 For the present invention Figure 4 A schematic cross-sectional structure diagram of ; Figure 6 It is a schematic structural diagram of the inner drum of the present invention.

[0014] In the figure: 1. Angle adjustment base; 2. Support seat; 3. Motor; 4. Outer cylinder; 41. Cylinder body; 42. Sealing cover; 43. Vacuum valve pipe; 44. Feeding valve pipe; 45. Drain valve pipe; 5. Inner drum; 51. Connecting rod; 52. Grid cylinder; 53. Paddle group; 54. Paddle; 6. Control box; 7. Vacuum box. DETAILED DESCRIPTION Example

[0015] See also Figure 1-6 , the present invention provides a technical solution: A processing technology for frozen black fish fillet comprises the following steps: S1. Raw material processing and acceptance. Strict quality inspection is carried out on the purchased snakehead fish to ensure the freshness and pollution-free of the raw materials. The inspection contents include the vitality, appearance, smell and the presence of parasites of the fish. The qualified snakehead fish are transferred to the temporary holding pond for temporary holding to adapt to the environment, reduce the stress caused by transportation, and facilitate the subsequent slaughtering and processing; S2. Pre-treatment: humanely slaughter the snakehead fish after temporary rearing, quickly bleed them to ensure that the meat is not affected by long-term soaking in blood, then remove the scales, clean the mucus and dirt on the fish body, ensure the integrity of the fish meat when taking the fish fillets, avoid damage, then trim the fish fillets, remove fish bones, fins and excess fat, and sort the specifications according to weight and size requirements to meet the processing needs of different products; S3, slicing, cutting the trimmed fish fillets into fillets of a specified thickness to ensure the uniformity of each piece of fish meat; S4, soaking and tumbling, placing the sliced ​​fish fillets in a soaking and tumbling device, soaking them in clean water or ice water to remove residual blood and impurities, reduce the fishy smell of the fish, and improve the whiteness and taste of the fish, and then adding food additives, auxiliary materials and seasonings and other ingredients, tumbling and kneading the fish to loosen the fish tissue, improve the fish's ability to absorb seasonings, and increase the tenderness and taste of the fish. During the tumbling and kneading process, control the time to avoid the fish from deteriorating. The tumbled fish fillets are left to stand for a period of time to allow the fish to fully absorb the seasonings; S5, rinsing and weighing, tumbling and marinating the fish fillets and rinsing them in running water to remove the residual seasonings and impurities on the surface to ensure the cleanliness of the fish fillets, and then weigh the fish fillets to ensure that the weight of each product is consistent according to the packaging specifications; S6. Packaging and quick freezing: the weighed fish fillets are packed into pre-sterilized packaging bags or boxes, and vacuum-sealed to remove air from the packaging to extend the shelf life of the product. The quick freezing process uses rapid freezing technology to allow the fish fillets to pass through the ice crystal formation zone in a short time to form small and uniform ice crystals, thereby preserving the texture and nutritional content of the fish meat to the greatest extent; S7. Quality inspection: metal detection is performed on the quick-frozen fish fillets to detect the presence of metal foreign matter to ensure product safety. The outer packaging is inspected to ensure the accuracy and completeness of the label information and compliance with relevant laws, regulations and standards. S8, Storage and Shipping: transfer qualified products to cold storage for storage, control the temperature and humidity of the cold storage to prevent product deterioration, arrange product shipment reasonably according to order requirements, ensure temperature control of products during transportation, and deliver them to customers in a timely and safe manner; Parallel steps: S9. Auxiliary preparation: During the processing, water required for production is prepared simultaneously, including ice making and ice water preparation, which is used for cooling, preserving and washing fish fillets to ensure the hygiene and safety of water; Auxiliary process: S10. Collection and treatment of waste and wastewater. Collect waste generated during the production process, including fish heads, fish bones, fish scales, etc., and classify and treat them to achieve resource recycling and reduce environmental pollution. Collect and treat production wastewater, use physical, chemical or biological methods to remove pollutants in the wastewater, and discharge it after it meets the discharge standards; S11. Material and additive management: inspect and accept packaging materials, auxiliary materials and food additives to ensure compliance with relevant standards and requirements, disinfect inner packaging materials to prevent microbial contamination, prepare the required food additives and auxiliary materials according to product formula requirements for soaking and tumbling, ensure the accuracy and uniformity of the added amount, and enhance the flavor and quality of the product.

[0016] The amount of slicing in the slicing process should be increased or decreased according to the requirements of the order. Food additives and auxiliary materials will be used in the soaking and tumbling processes. After the auxiliary materials, food additives and packaging materials are accepted, they need to be reasonably stored. This arrangement allows them to be used at any time when needed; the soaking and tumbling device includes an angular adjustment base 1, a support base 2, a motor 3, an outer cylinder 4, an inner cylinder 5, a control box 6 and a vacuum box 7. The upper side of the angular adjustment base 1 is fixedly connected to the support base 2, the motor 3 is installed in the upper groove of the left pillar of the support base 2, the outer cylinder 4 is installed on the right side of the motor 3, the outer cylinder 4 includes a cylinder body 41 fixedly connected to the end of the output shaft of the motor 3, a sealing cover 42 is hinged at the right opening of the cylinder body 41, and a sealing cover 42 is installed on the right side of the sealing cover 42. A vacuum valve tube 43 is installed on the right side of the sealing cover 42, and a feeding valve tube 44 is installed on the lower side of the vacuum valve tube 43. A drainage valve tube 45 is installed on the lower left side of the cylinder 41. An inner drum 5 is installed on the inner side of the outer drum 4. The inner drum 5 includes a plurality of connecting rods 51 fixedly connected to the inner wall of the left side of the inner drum 5. The right end of the connecting rod 51 is fixedly connected to a grid cylinder 52. The inner side of the grid cylinder 52 is fixedly connected to a paddle group 53. The outer side of the grid cylinder 52 is fixedly connected to a plurality of paddles 54 arranged at equal angles. A control box 6 is installed on the front side of the support 2, and a vacuum box 7 is installed on the rear side of the support 2. Through this arrangement, the two processes of soaking and tumbling can be combined into a continuous process flow, which effectively reduces the time between fish fillets in different equipment. The number of transfers not only improves production efficiency but also reduces labor intensity; the angle-adjusting base 1 is composed of a bottom plate, a swivel seat and an electric push rod, the swivel seat of the angle-adjusting base 1 is rotatably connected to the bottom plate, and the electric push rod of the angle-adjusting base 1 is located between the bottom plate and the swivel seat, through which the angle of the outer cylinder 4 can be adjusted, which is convenient for the outer cylinder 4 to receive or dump fish fillets; an arc groove is provided on the upper side of the support seat 2, and the cylinder body 41 is arranged at the arc groove of the support seat 2, and the outer curved surface of the cylinder body 41 is in contact with the inner wall of the groove of the support seat 2, and the stability of the cylinder body 41 during rotation is improved through this arrangement, and the control box 6 and the motor 3 are electrically connected, and through this arrangement the control box 6 can control the operation of the motor 3; the vacuum box 7 is composed of an outer protective box, an internal vacuum box, and a vacuum box. The vacuum device and the suction pipe are composed of a vacuum box 7, through which the vacuum box 7 can be used to vacuum the outer cylinder 4. The vacuum valve pipe 43 and the feeding valve pipe 44 are both composed of a through pipe, a connecting pipe and a regulating valve. The drain valve pipe 45 is composed of a drain pipe and a regulating valve. Through this arrangement, the vacuum valve pipe 43, the feeding valve pipe 44 and the drain valve pipe 45 can be opened or closed as needed; the right end of the grid cylinder 52 is in contact with the left end face of the sealing cover 42. Through this arrangement, the fish fillets are prevented from leaving the grid cylinder 52 when the inner drum 5 rotates. The paddle group 53 is composed of two large and small blades. The small blade of the paddle group 53 is an inclined plate structure, and the large blade of the paddle group 53 is a straight plate structure. Through this arrangement, the rolling effect of the fish fillets is improved.

[0017] Workflow: The operation flow of using the soaking and tumbling device is as follows. First, ensure that all equipment and electrical appliances are powered by an external power supply and controlled by the control box 6. During use, the vacuum valve tube 43, the feeding valve tube 44 and the drain valve tube 45 should be opened during operation and closed after use. At the beginning of the operation, the angle adjustment base 1 is started through the control box 6, and the electric push rod is retracted to rotate the swivel seat and tilt the outer cylinder 4, so that the staff can open the sealing cover 42 and pour the cut fish fillets into the grid cylinder 52 of the inner drum 5. After the sealing cover 42 is put on, the outer cylinder 4 is leveled by using the angle adjustment base 1, and the ice water pipeline is connected to the feeding valve pipe 44, and an appropriate amount of ice water is added to cover the fish fillets. Subsequently, the motor 3 is started through the control box 6, so that the outer cylinder 4 drives the inner drum 5 to rotate, and at the same time drives the ice water and the fish fillets to move, so as to effectively remove the blood and impurities in the fish fillets, reduce the fishy smell, and improve the whiteness and taste. After the soaking is completed, the motor 3 is stopped, the outer cylinder 4 stops rotating, and the staff connects the sewage pipe to the drain valve pipe 45 and opens it to discharge the ice water containing blood and impurities; During the soaking process, the food additives and auxiliary materials are mixed in ice water in advance to form a mixed liquid. The mixed liquid is input into the cylinder 41 through the feeding valve tube 44 and the external conveying pipeline, so that part of the mixed liquid enters the grid cylinder 52. Then, the vacuum box 7 is opened, and the suction tube is connected to the vacuum valve tube 43 to perform vacuum treatment. After the vacuum treatment is completed, the motor 3 is started to drive the outer cylinder 4 and the inner cylinder 5 to rotate, and the grid cylinder 52 drives the paddle group 53 and the paddle 54 to rotate. The rotation of the paddle 54 continuously guides the mixed liquid at the bottom to the inside of the grid cylinder 52. On the fish fillet, the ice water in the mixture will keep the fish fillet at a low temperature to prevent it from spoiling, and at the same time help the fish meat absorb more water to improve water retention and tenderness. The ingredients in the mixture will improve the quality and taste of the fish fillet and remove the fishy smell. The rotation of the paddle group 53 makes the fish fillet roll in the grid tube 52. Under the mechanical action, the fish fillet is subjected to periodic pressure and stretching, the muscle tissue is loosened, the tight connection of the fiber is broken, the tenderness is improved, and it is ensured that each fish fillet evenly absorbs water and seasonings to improve water retention and taste. Through these steps, the soaking and rolling operations are completed.

[0018] This article uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only used to help understand the method and core ideas of the present invention. The above are only preferred implementation methods of the present invention. It should be pointed out that due to the limitations of textual expression, there are objectively infinite specific structures. For ordinary technicians in this technical field, without departing from the principles of the present invention, they can make several improvements, modifications or changes, and can also combine the above technical features in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the inventive concept and technical solution to other occasions without improvement, should be regarded as the protection scope of the present invention.

Claims

1. A processing technology for frozen black fish fillet, characterized in that: The steps include: S1. Raw material processing and acceptance. Strict quality inspection is carried out on the purchased snakehead fish to ensure the freshness and pollution-free of the raw materials. The inspection contents include the vitality, appearance, smell and the presence of parasites of the fish. The qualified snakehead fish are transferred to the temporary holding pond for temporary holding to adapt to the environment, reduce the stress caused by transportation, and facilitate the subsequent slaughtering and processing; S2. Pre-treatment: humanely slaughter the snakehead fish after temporary rearing, quickly bleed them to ensure that the meat is not affected by long-term soaking in blood, then remove the scales, clean the mucus and dirt on the fish body, ensure the integrity of the fish meat when taking the fish fillets, avoid damage, then trim the fish fillets, remove fish bones, fins and excess fat, and sort the specifications according to weight and size requirements to meet the processing needs of different products; S3, slicing, cutting the trimmed fish fillets into fillets of a specified thickness to ensure the uniformity of each piece of fish meat; S4, soaking and tumbling, placing the sliced ​​fish fillets in a soaking and tumbling device, soaking them in clean water or ice water to remove residual blood and impurities, reduce the fishy smell of the fish, and improve the whiteness and taste of the fish, and then adding food additives, auxiliary materials and seasonings and other ingredients, tumbling and kneading the fish to loosen the fish tissue, improve the fish's ability to absorb seasonings, and increase the tenderness and taste of the fish. During the tumbling and kneading process, control the time to avoid the fish from deteriorating. The tumbled fish fillets are left to stand for a period of time to allow the fish to fully absorb the seasonings; S5, rinsing and weighing, tumbling and marinating the fish fillets and rinsing them in running water to remove the residual seasonings and impurities on the surface to ensure the cleanliness of the fish fillets, and then weigh the fish fillets to ensure that the weight of each product is consistent according to the packaging specifications; S6. Packaging and quick freezing: the weighed fish fillets are packed into pre-sterilized packaging bags or boxes, and vacuum-sealed to remove air from the packaging to extend the shelf life of the product. The quick freezing process uses rapid freezing technology to allow the fish fillets to pass through the ice crystal formation zone in a short time to form small and uniform ice crystals, thereby preserving the texture and nutritional content of the fish meat to the greatest extent; S7. Quality inspection: metal detection is performed on the quick-frozen fish fillets to detect the presence of metal foreign matter to ensure product safety. The outer packaging is inspected to ensure the accuracy and completeness of the label information and compliance with relevant laws, regulations and standards. S8, Storage and Shipping: transfer qualified products to cold storage for storage, control the temperature and humidity of the cold storage to prevent product deterioration, arrange product shipment reasonably according to order requirements, ensure temperature control of products during transportation, and deliver them to customers in a timely and safe manner; Parallel steps: S9. Auxiliary preparation: During the processing, water required for production is prepared simultaneously, including ice making and ice water preparation, which is used for cooling, preserving and washing fish fillets to ensure the hygiene and safety of water; Auxiliary process: S10. Collection and treatment of waste and wastewater. Collect waste generated during the production process, including fish heads, fish bones, fish scales, etc., and classify and treat them to achieve resource recycling and reduce environmental pollution. Collect and treat production wastewater, use physical, chemical or biological methods to remove pollutants in the wastewater, and discharge it after it meets the discharge standards; S11. Material and additive management: inspect and accept packaging materials, auxiliary materials and food additives to ensure compliance with relevant standards and requirements, disinfect inner packaging materials to prevent microbial contamination, prepare the required food additives and auxiliary materials according to product formula requirements for soaking and tumbling, ensure the accuracy and uniformity of the added amount, and enhance the flavor and quality of the product.

2. The processing technology of a frozen black fish fillet according to claim 1, characterized in that: The slicing quantity in the slicing process shall be increased or decreased according to the order requirements. The food additives and auxiliary materials will be used in the soaking and tumbling processes. The auxiliary materials, food additives and packaging materials need to be properly stored after acceptance.

3. The processing technology of a frozen black fish fillet according to claim 1, characterized in that: The soaking and tumbling device comprises an angle-adjustable base (1), a support base (2), a motor (3), an outer cylinder (4), an inner cylinder (5), a control box (6) and a vacuum box (7); the upper side of the angle-adjustable base (1) is fixedly connected to the support base (2); the motor (3) is installed in the upper groove of the left pillar of the support base (2); the outer cylinder (4) is installed on the right side of the motor (3); the outer cylinder (4) comprises a cylinder body (41) fixedly connected to the end of the output shaft of the motor (3); a sealing cover (42) is hingedly connected to the right opening of the cylinder body (41); a vacuum valve pipe (43) is installed on the right side of the sealing cover (42); A feeding valve tube (44) is provided at the lower side of the vacuum valve tube (43); a drainage valve tube (45) is provided at the lower left side of the cylinder body (41); an inner drum (5) is provided at the inner side of the outer drum (4); the inner drum (5) comprises a plurality of connecting rods (51) fixedly connected to the inner wall of the left side of the inner drum (5); a grille tube (52) is fixedly connected at the right end of the connecting rod (51); a paddle group (53) is fixedly connected to the inner side of the grille tube (52); a plurality of paddles (54) arranged at equal angles are fixedly connected to the outer side of the grille tube (52); a control box (6) is provided at the front side of the support seat (2); and a vacuum box (7) is provided at the rear side of the support seat (2).

4. The processing technology of a frozen black fish fillet according to claim 3, characterized in that: The angle adjustment base (1) is composed of a base plate, a rotating seat and an electric push rod. The rotating seat of the angle adjustment base (1) is rotatably connected to the base plate, and the electric push rod of the angle adjustment base (1) is located between the base plate and the rotating seat.

5. The processing technology of a frozen black fish fillet according to claim 3, characterized in that: An arc groove is provided on the upper side of the support seat (2), the cylinder (41) is arranged at the arc groove of the support seat (2), the outer curved surface of the cylinder (41) is in contact with the inner wall of the groove of the support seat (2), and the control box (6) is electrically connected to the motor (3).

6. The processing technology of a frozen black fish fillet according to claim 3, characterized in that: The vacuum box (7) is composed of an outer protection box, an internal vacuum device and a vacuum pipe. The vacuum valve pipe (43) and the feeding valve pipe (44) are both composed of a through pipe, a connecting pipe and a regulating valve. The drain valve pipe (45) is composed of a drain pipe and a regulating valve.

7. The processing technology of a frozen black fish fillet according to claim 3 is characterized in that: The right end of the grid tube (52) is fitted with the left end surface of the sealing cover (42), and the blade group (53) is composed of two types of blade plates, large and small. The small blade plate of the blade group (53) is an inclined plate structure, and the large blade plate of the blade group (53) is a straight plate structure.

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