Supercritical processing method of fresh pickled fish maw

Abstract

The invention relates to the field of supercritical technology, in particular to a supercritical processing method of fresh pickled fish maw. Comprising the following steps: S1, impurity removal and cleaning; s2, slitting and forming; s3, supercritical fluid drying; s4, performing low-temperature curing; s5, sterilization and preservation; and S6, sub-packaging and packaging. The supercritical fluid drying technology is adopted, the whole drying treatment only needs 0.4-1 h, the time of the whole processing flow is greatly shortened, the production efficiency of a factory is improved, rapid dehydration drying and structure modification of the fish maw are achieved, nutrient loss and taste deterioration caused by traditional hot air drying are avoided, the water absorption and reconstitution properties of the fish maw are enhanced, and the quality of the fish maw is improved. The finished fresh pickled fish maw can be soaked within 5 minutes, the fast-paced life requirement is met, nutrition and convenience are achieved, the modern consumption trend is met, the use feeling of a user is improved, and the market competitiveness can be obviously improved.

Description

Technical Field

[0001] The present invention relates to the field of supercritical technology, and particularly to a supercritical processing method for fresh bubble fish maw. Background Art

[0002] Fish maw, also known as fish bladder, flower maw, white swim bladder, fish swim bladder, etc., is mainly produced in the coastal areas of our country and the South Sea Islands, etc. It is made by cutting and drying in the sun. Moreover, fish maw has high nutritional value, containing rich protein and fat. The main nutritional components are viscous colloid high-grade protein and polysaccharide substances.

[0003] The existing fish maw generally needs to go through multiple steps for nearly 24 hours before steaming to be soaked well, which is rather cumbersome for people with a fast-paced life and tight time.

[0004] The existing patent CN202310858593.4 provides a preparation method for non-soaked dried fish maw, including the following steps: A. Material taking: Select fish swim bladder and clean it; B. Fish swim bladder treatment: After the water in the pot boils, place the fish swim bladder cleaned in step A on the steaming rack, steam it in boiling water for 8 - 12 minutes, immediately soak the steamed fish swim bladder in ice water, and then put it in a 4°C refrigerator for soaking for 8 - 12 hours; C. Solidification: Place the fish swim bladder processed in step B in a -40°C freezer for solidification; D. Vacuum freeze-drying to obtain the dried fish maw product. The dried fish maw prepared by the present invention can fully rehydrate the freeze-dried fish maw as long as twenty minutes before eating, thus greatly shortening the pretreatment time of the fish maw.

[0005] However, the overall time consumption of the above preparation method is too long and the production efficiency is relatively low.

[0006] In addition, the existing CN202223470993.8 provides a supercritical fluid drying device for lentinus edodes extract, including a supercritical fluid drying tank body and an externally driven threaded support rod. A number of lentinus edodes extract containing components are arranged in the supercritical fluid drying tank body, and a number of lentinus edodes extract adding components are arranged in the supercritical fluid drying tank body. The lentinus edodes extract adding component includes a hard adding pipe, an elastic folding connecting pipe and a connecting block; drying the lentinus edodes extract by the supercritical fluid in the supercritical fluid drying tank body, successively transporting the empty lentinus edodes extract containing components downward by the externally driven threaded support rod, and transporting the lentinus edodes extract to the lentinus edodes extract containing components that have been placed by the lentinus edodes extract adding component can facilitate the staff to place the lentinus edodes extract and avoid the escape and leakage of the liquid lentinus edodes extract from the lentinus edodes extract containing components during the placement process.

[0007] In the above-mentioned technology, the internally threaded connecting ear (22) is fixedly connected to the outer wall of the shiitake mushroom extract holding tray (21), and the internally threaded connecting ear (22) is threadedly connected to the externally driven threaded support rod (11). When actually placing the shiitake mushroom extract holding tray, since multiple internally threaded connecting ears need to be aligned with multiple externally driven threaded support rods, it generally takes multiple adjustments to align them simultaneously, which is time-consuming. Moreover, during this adjustment process, it is inevitable that the shiitake mushroom extract holding tray will be tilted, resulting in displacement or even overlap of the internal materials, thus affecting the subsequent drying effect. Summary of the Invention

[0008] The technical problem to be solved by the present invention is to provide a supercritical processing method for fresh soaked fish maw.

[0009] To solve the above technical problem, the technical solution of the present invention is: a supercritical processing method for fresh soaked fish maw, and its innovation lies in: including the following steps: S1. Impurity removal and cleaning: Use ultrasonic cleaning technology to remove impurities, blood stains and grease on the surface of fresh and intact high-quality fish maw to ensure the cleanliness of the raw materials; S2. Cutting and forming: Cut the cleaned fish maw into uniform strips or blocks for subsequent drying processing; S3. Supercritical fluid drying: Send the cut fish maw into a supercritical fluid processing device for drying treatment for 0.4 - 1 h, so that the moisture content of the fish maw is not more than 5%; S4. Low-temperature ripening: Perform low-temperature ripening treatment on the fish maw after supercritical fluid drying (90 - 100 °C, 10 - 15 minutes) to stabilize the tissue, form an elastic structure, and at the same time remove the odor of the fish maw, improve the user's sensory experience, and reduce nutrient loss; S5. Sterilization and preservation: Sterilize the fish maw after low-temperature ripening, which can use ultra-high pressure sterilization or irradiation sterilization to extend the shelf life, and then perform quick-freezing preservation. Quick-freeze the fish maw at -35 °C to -40 °C until the central temperature drops below -18 °C to lock in nutrients and taste; S6. Quantitative packaging: Quantitatively package and nitrogen-fill the quick-frozen and preserved fish maw to complete the production of fresh soaked fish maw.

[0010] Furthermore, the supercritical fluid processing device includes a CO2 storage tank, an entrainer tank, a high-pressure pump, a heater, and a reaction kettle; The CO2 storage tank and the entrainer tank are respectively connected to a high-pressure pump. After pressurizing the fluids inside the CO2 storage tank and the entrainer tank to the supercritical state through the high-pressure pump, they are sent into a mixer for mixing, and then heated by a heater until the critical temperature to form a supercritical fluid. Then, the supercritical fluid is sent into the reaction kettle carrying the cut fish maw for 0.4 - 1 h to achieve the drying treatment of the fish maw, and finally the dried fish maw is taken out.

[0011] Furthermore, the supercritical fluid processing device further includes a separator and a condenser. A separator and a condenser are also connected between the reaction kettle and the fluid storage tank. The supercritical CO2 in the supercritical fluid inside the reaction kettle is separated by the separator, and the supercritical CO2 is cooled and transformed into a liquid state by the condenser, and then sent into the fluid storage tank for recycling.

[0012] Furthermore, the supercritical fluid processing device further includes a cooler, which is connected between the heater and the reaction kettle and can cool the supercritical fluid to prevent the fluid from overheating and affecting the drying effect.

[0013] Furthermore, a temperature sensor and a pressure sensor are also installed on the reaction kettle to monitor the temperature and pressure parameters inside the kettle in real time to ensure the stability of the drying process.

[0014] Furthermore, the reaction kettle includes a kettle body, a bracket, and a plurality of loading trays; The bracket is installed inside the kettle body. The bracket includes a plurality of support columns that are circular and evenly distributed. The loading trays are detachably arranged between the plurality of support columns; A vertical chute and a plurality of limiting grooves are provided inside the support column. The plurality of limiting grooves are arranged at intervals up and down on the same side of the vertical chute, and each limiting groove communicates with the vertical chute; The loading tray is horizontally arranged. A plurality of sliders are evenly fixed on its peripheral side, and the number of sliders is equal to the number of support columns. The loading tray adjusts its height on the bracket through the sliders and the chute. After adjusting to the appropriate height, the loading tray is rotated so that the sliders move into the limiting grooves to complete the installation of the loading tray.

[0015] Furthermore, the limiting groove includes a vertically connected limiting groove and a horizontally connected limiting groove; The horizontal limiting groove is arranged inside the middle and lower part of the vertical limiting groove. The top area of the vertical limiting groove inside the horizontal limiting groove just accommodates the sliders to extend in. A horizontal moving block is provided in the horizontal limiting groove. A spring is provided between the inner side of the horizontal moving block and the bottom of the horizontal limiting groove. Its outer side extends into the vertical limiting groove and is provided with a first inclined surface. The outer side of the bottom of the slider is provided with a second inclined surface, and the first inclined surface and the second inclined surface are arranged parallel to each other. During the downward movement of the loading tray, the horizontal moving block will be pushed towards the inside of the horizontal limiting groove through the second inclined surface, and at the same time, it can play a buffering role in the downward movement of the loading tray to ensure the stability of the loading tray; A groove is also provided on the outer side of the slider. When the slider moves down to the bottom in the vertical limiting groove, the horizontal moving block pushed into the inside of the horizontal limiting groove under the action of the spring will just be pushed into the groove to realize the overall limitation of the loading tray.

[0016] Furthermore, an electromagnet is provided at the bottom of the horizontal limit groove, and a magnet is also provided inside the inner side of the horizontal moving block. When it is necessary to take out the loading tray, the electromagnet is energized to attract the magnet, so that the horizontal moving block is completely placed inside the horizontal limit groove, realizing the separation between the loading tray and the horizontal moving block, and then the loading tray can be taken out.

[0017] Furthermore, sliding blocks are provided at both the top and the bottom of the inner side of the horizontal moving block, and auxiliary limit grooves for accommodating the movement of the sliding blocks are provided in the horizontal limit groove. The horizontal movement of the horizontal moving block in the horizontal direction is limited by the sliding blocks and the auxiliary limit grooves, avoiding the complete detachment of the horizontal moving block from the horizontal limit groove. The advantages of the present invention are as follows: 1. The supercritical fluid drying technology is adopted in the present invention. The entire drying process only takes 0.4 - 1 h, greatly shortening the time used in the entire processing flow, improving the production efficiency of the factory, realizing the rapid dehydration drying and structural modification of fish maw, avoiding the nutrient loss and taste deterioration caused by traditional hot air drying, enhancing its water absorption and rehydration ability, enabling the finished fresh - soaked fish maw to be rehydrated within 5 minutes, meeting the needs of fast - paced life, combining nutrition and convenience, conforming to the modern consumption trend, improving the user experience, and significantly enhancing the market competitiveness.

[0018] 2. The loading tray in the present invention is detachably installed on the bracket through sliders. Compared with the threaded docking in the prior art, it can achieve alignment more quickly. Moreover, the cooperation between the horizontal moving block and the slider can prevent the loading tray from tilting during the positioning process, avoiding the displacement or overlap of the internal materials, and ensuring the subsequent drying effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic structural diagram of the supercritical fluid processing device of the present invention.

[0020] Figure 2 It is a structural diagram of the support column of the present invention.

[0021] Figure 3 It is a structural cross - sectional view of the support column of the present invention without the loading tray installed.

[0022] Figure 4 It is a top view of the adjustment of the loading tray slider of the present invention in the vertical chute.

[0023] Figure 5 It is a cross - section of the loading tray slider of the present invention just moving into the vertical limit groove Figure 1 .

[0024] Figure 6 It is a cross - section of the loading tray slider of the present invention just moving into the vertical limit groove Figure 2 .

[0025] Figure 7 Cross-sectional view of the slide block of the container plate of the present invention when it slides to the bottom in the vertical limiting groove Figure 1 .

[0026] Figure 8 Cross-sectional view of the slide block of the container plate of the present invention when it slides to the bottom in the vertical limiting groove Figure 2 . Specific embodiments

[0027] To further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following will, in conjunction with the accompanying drawings and preferred embodiments, describe in detail the specific embodiments, structures, features and their effects of the present invention as follows.

[0028] As Figure 1 shown, a supercritical processing method for fresh bubble fish maw includes the following steps: S1. Deburring and cleaning: Using ultrasonic cleaning technology to remove impurities, blood stains and grease on the surface of fresh and intact high-quality fish maw to ensure the cleanliness of raw materials.

[0029] S2. Cutting and forming: Cutting the cleaned fish maw into uniform strips or blocks for subsequent drying processing.

[0030] S3. Supercritical fluid drying: Feeding the cut fish maw into a supercritical fluid processing device for drying treatment for 0.4 - 1 h, so that the moisture content of the fish maw is not more than 5%.

[0031] S4. Low-temperature ripening: Performing low-temperature ripening treatment on the fish maw after supercritical fluid drying (90 - 100 °C, 10 - 15 minutes) to stabilize the tissue, form an elastic structure, and at the same time remove the odor of the fish maw, improve the user's sensory experience, and reduce nutrient loss.

[0032] S5. Sterilization and preservation: Sterilizing the fish maw after low-temperature ripening, which can adopt ultra-high pressure sterilization or irradiation sterilization to extend the shelf life, and then performing quick-freezing preservation by freezing the fish maw at -35 °C to -40 °C until the central temperature drops below -18 °C to lock in nutrients and taste.

[0033] S6. Sub-packaging and packing: Quantitatively sub-packaging and nitrogen-filling preservation of the quick-frozen and preserved fish maw to complete the production of fresh bubble fish maw.

[0034] The supercritical fluid processing device includes a CO2 storage tank 1, an entrainer tank 2, a high-pressure pump 3, a heater 4, and a reaction kettle 5.

[0035] The CO2 storage tank 1 and the entrainer tank 2 are respectively connected to a high-pressure pump 3. After the fluids inside the CO2 storage tank 1 and the entrainer tank 2 are pressurized to the supercritical state by the high-pressure pump 3, they are sent into the mixer 9 for mixing, and then heated by the heater 4 until the critical temperature to form a supercritical fluid. Then, the supercritical fluid is sent into the reaction kettle 5 containing the cut fish maw for 0.4 - 1 hour to achieve the drying treatment of the fish maw. Finally, the dried fish maw is taken out.

[0036] The supercritical fluid processing device further includes a separator 6 and a condenser 7. A separator 6 and a condenser 7 are also connected between the reaction kettle 5 and the fluid storage tank. The supercritical CO2 in the supercritical fluid inside the reaction kettle 5 is separated by the separator 6, and the supercritical state CO2 is cooled and converted into a liquid state by the condenser 7, and then sent into the fluid storage tank for recycling.

[0037] The supercritical fluid processing device further includes a cooler 8, which is connected between the heater 4 and the reaction kettle 5 and can cool the supercritical fluid to avoid overheating of the fluid and affecting the drying effect.

[0038] A temperature sensor and a pressure sensor are also installed on the reaction kettle 5 to monitor the temperature and pressure parameters inside the kettle in real time to ensure the stability of the drying process.

[0039] As Figure 2 - 8 shown, the reaction kettle 5 includes a kettle body, a bracket, and a plurality of holding trays 51.

[0040] The bracket is installed inside the kettle body. The bracket includes 3 support columns 52 that are circular and evenly distributed. The holding tray 51 is detachably arranged between the 3 support columns 52.

[0041] The support column 52 includes a rectangular structural column body, and the inner side of the rectangular structural column body is an inward concave arc surface. A vertical chute 521 and 3 limit grooves are provided on the inner side of the support column 52. The 3 limit grooves are arranged at intervals up and down on the right side of the vertical chute 521, and each limit groove communicates with the vertical chute 521.

[0042] The holding tray 51 is horizontally arranged, and 3 sliders 53 are evenly fixed on its circumference. The number of sliders 53 is equal to the number of support columns 52. The holding tray 51 adjusts its height on the bracket through the sliders 53 and the chute. When adjusted to the appropriate height, the holding tray 51 is rotated so that the sliders 53 move into the limit grooves to complete the installation of the holding tray 51.

[0043] The limit groove includes a vertical limit groove 522 and a horizontal limit groove 523 that communicate with each other.

[0044] The horizontal limiting groove 523 is arranged on the inner side of the middle and lower part of the vertical limiting groove 522. The top area of the vertical limiting groove 522 inside the horizontal limiting groove 523 just accommodates the slider 53 to extend in. A horizontal moving block 524 is arranged in the horizontal limiting groove 523. A spring is arranged between the inner side of the horizontal moving block 524 and the bottom of the horizontal limiting groove 523. Its outer side extends into the vertical limiting groove 522 and is provided with a first inclined surface. The outer side of the bottom of the slider 53 is provided with a second inclined surface, and the first inclined surface and the second inclined surface are arranged parallel to each other. During the downward movement of the dressing tray 51, the horizontal moving block 524 will be pushed towards the inside of the horizontal limiting groove 523 through the second inclined surface, and at the same time, it can play a buffering role in the downward movement of the dressing tray 51 to ensure the stability of the dressing tray 51.

[0045] A groove 525 that can just accommodate the horizontal movement of the horizontal moving block 524 is also arranged on the outer side of the slider 53. When the slider 53 moves down to the bottom in the vertical limiting groove 522, the horizontal moving block 524 pushed into the inside of the horizontal limiting groove 523 will be just pushed into the groove 525 under the action of the spring to realize the overall limit of the dressing tray 51.

[0046] An electromagnet 526 is also arranged at the bottom of the horizontal limiting groove 523. A magnet is arranged inside the inner side of the horizontal moving block 524. When the dressing tray 51 needs to be taken out, the electromagnet 526 is energized to attract the magnet, so as to completely place the horizontal moving block 524 inside the horizontal limiting groove 523, realize the separation between the dressing tray 51 and the horizontal moving block 524, and then the dressing tray 51 can be taken out.

[0047] Sliding blocks are arranged at both the top and bottom of the inner side of the horizontal moving block 524. A secondary limiting groove for accommodating the movement of the sliding block is arranged in the horizontal limiting groove 523. The horizontal movement of the horizontal moving block 524 in the horizontal direction is limited through the sliding block and the secondary limiting groove, so as to prevent the horizontal moving block 524 from completely separating from the horizontal limiting groove 523. The installation of the dressing tray 51 on the bracket is as Figure 4 - 8 shown: Spread the fish maw evenly on the dressing tray 51. After aligning the three sliders 53 of the dressing tray 51 with the tops of the 3 vertical sliding grooves 521 respectively and moving them down to the appropriate positions, rotate the dressing tray 51 to the inside of the corresponding horizontal limiting groove 523 to the right, and then loosen this dressing tray 51 to install the next dressing tray 51. After this dressing tray 51 is loosened, it will slide down to the bottom along the vertical limiting groove 522 under the action of gravity. During the sliding process, the horizontal moving block 524 will be squeezed into the vertical limiting groove 522, and at the same time, the horizontal moving block 524 can also provide a buffering effect. After reaching the bottom, the horizontal moving block 524 will extend into the groove 525 to realize the limit of the slider 53. The combination of the two not only avoids the dislocation or overlap of the fish maw inside the dressing tray 51 during the sliding process, but also limits the dressing tray 51 to prevent it from moving and dislocating in the horizontal direction.

[0048] In the present invention, the supercritical fluid drying technology is adopted. The entire drying process only takes 0.4 - 1 hour, greatly shortening the time required for the entire processing flow, improving the production efficiency of the factory, realizing the rapid dehydration drying and structural modification of fish maw, avoiding the nutrient loss and taste deterioration caused by traditional hot air drying, enhancing its water absorption and rehydration properties, enabling the finished product of fresh-soaked fish maw to be soaked in 5 minutes, meeting the needs of fast-paced life, combining nutrition and convenience, conforming to the modern consumption trend, improving the user experience, and significantly enhancing the market competitiveness.

[0049] The loading tray 51 in the present invention is detachably installed on the bracket through the slider 53. Compared with the threaded docking in the prior art, it can achieve alignment more quickly. Moreover, the cooperation between the horizontal moving block 524 and the slider 53 can prevent the loading tray 51 from tilting during positioning, avoiding the displacement or overlap of the internal materials, and ensuring the subsequent drying effect.

[0050] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments by using the disclosed technical content within the scope of the technical solution of the present invention. However, as long as it does not depart from the content of the technical solution of the present invention, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A supercritical processing method for fresh bubble fish maw, characterized in that: It includes the following steps: S1. Impurity removal and cleaning: The ultrasonic cleaning technology is adopted to remove impurities, blood stains and grease on the surface of fresh and intact high-quality fish maw to ensure the cleanliness of raw materials; S2. Slicing and forming: The cleaned fish maw is cut into uniform strips or blocks for subsequent drying processing; S3. Supercritical fluid drying: The sliced fish maw is sent into a supercritical fluid processing device for drying treatment for 0.4 - 1 h, so that the moisture content of the fish maw is not more than 5%; S4. Low-temperature ripening: The fish maw after supercritical fluid drying is subjected to low-temperature ripening treatment (90 - 100 °C, 10 - 15 minutes) to stabilize the tissue and form an elastic structure; S5. Sterilization and preservation: The fish maw after low-temperature ripening is sterilized and then quick-frozen for preservation; S6. Sub-packaging and packing: The quick-frozen and preserved fish maw is quantitatively sub-packaged and nitrogen-filled for preservation to complete the production of fresh-soaked fish maw.

2. The supercritical processing method of fresh bubble fish maw according to claim 1, wherein: The supercritical fluid processing device includes a CO2 storage tank, an entrainer tank, a high-pressure pump, a heater, and a reaction kettle; The CO2 storage tank and the entrainer tank are respectively connected to a high-pressure pump. After the fluids inside the CO2 storage tank and the entrainer tank are pressurized to the supercritical state by the high-pressure pump, they are sent into a mixer for mixing, and then heated by a heater until the critical temperature to form a supercritical fluid. Then the supercritical fluid is sent into the reaction kettle carrying the sliced fish maw for 0.4 - 1 h to realize the drying treatment of the fish maw, and finally the dried fish maw is taken out.

3. The supercritical processing method of fresh bubble fish maw according to claim 2, characterized in that: The supercritical fluid processing device further includes a separator and a condenser. A separator and a condenser are also connected between the reaction kettle and the fluid storage tank. The supercritical CO2 in the supercritical fluid inside the reaction kettle is separated by the separator, and the supercritical CO2 is cooled and transformed into a liquid state by the condenser and then sent into the fluid storage tank for recycling.

4. A supercritical processing method for fresh bubble fish maw according to claim 2, characterized in that: The supercritical fluid processing device further includes a cooler, which is connected between the heater and the reaction kettle and can cool the supercritical fluid to avoid overheating of the fluid and affecting the drying effect.

5. A supercritical processing method for fresh bubble fish maw according to claim 2, characterized in that: A temperature sensor and a pressure sensor are also installed on the reaction kettle to monitor the temperature and pressure parameters inside the kettle in real time to ensure the stability of the drying process.

6. The supercritical processing method of fresh bubble fish maw according to claim 2, characterized in that: The reaction kettle includes a kettle body, a bracket, and a plurality of loading trays; The bracket is installed inside the kettle body. The bracket includes a plurality of support columns that are circular and evenly distributed, and the loading trays are detachably arranged between the plurality of support columns; A vertical chute and a plurality of limiting grooves are provided inside the support column. The plurality of limiting grooves are arranged at intervals up and down on the same side of the vertical chute, and each limiting groove communicates with the vertical chute; The loading tray is horizontally arranged, and a plurality of sliders are evenly fixed on its peripheral side, and the number of sliders is equal to the number of support columns. The loading tray adjusts its height on the bracket through the sliders and the chute. When adjusted to the appropriate height, the loading tray is rotated so that the sliders move into the limiting grooves to complete the installation of the loading tray.

7. A supercritical processing method for fresh bubble fish maw according to claim 6, characterized in that: The limiting groove includes a connected vertical limiting groove and a horizontal limiting groove; The horizontal limiting groove is arranged on the inner side of the middle and lower part of the vertical limiting groove, and the top area of the vertical limiting groove located inside the horizontal limiting groove just accommodates the slider to extend in. A horizontal moving block is arranged in the horizontal limiting groove. A spring is arranged between the inner side of the horizontal moving block and the bottom of the horizontal limiting groove. Its outer side extends into the vertical limiting groove and is provided with a first inclined surface. The outer side of the bottom of the slider is provided with a second inclined surface, and the first inclined surface and the second inclined surface are arranged parallel to each other. During the downward movement of the dressing tray, the horizontal moving block will be pushed towards the inside of the horizontal limiting groove through the second inclined surface, and at the same time, it can play a buffering role in the downward movement of the dressing tray to ensure the stability of the dressing tray. A groove is further arranged on the outer side of the slider. When the slider moves down to the bottom in the vertical limiting groove, the horizontal moving block pushed into the inside of the horizontal limiting groove under the action of the spring will just be pushed into the groove to realize the overall limitation of the dressing tray.

8. A supercritical processing method for fresh bubble fish maw according to claim 7, characterized in that: An electromagnet is further arranged at the bottom of the horizontal limiting groove, and a magnet is arranged inside the inner side of the horizontal moving block. When it is necessary to take out the dressing tray, the electromagnet is energized to attract the magnet, so that the horizontal moving block is completely placed inside the horizontal limiting groove, realizing the separation between the dressing tray and the horizontal moving block, and then the dressing tray can be taken out.

9. A supercritical processing method for fresh bubble fish maw according to claim 7, characterized in that: Sliding blocks are further arranged at the top and bottom of the inner side of the horizontal moving block. Auxiliary limiting grooves for accommodating the movement of the sliding blocks are arranged in the horizontal limiting groove. The horizontal movement of the horizontal moving block in the horizontal direction is limited through the sliding blocks and the auxiliary limiting grooves, avoiding the complete separation of the horizontal moving block from the horizontal limiting groove.

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