An eel skinning device

Abstract

The utility model discloses a kind of eel peeling devices, belong to eel processing equipment technical field.The device is sequentially arranged conveying unit, low-temperature hardening unit, flexible vacuum adsorption platform, high-precision infrared laser array, high-speed galvanometer scanning system, real-time thermal imaging monitoring module, controllable pulse hot air knife, negative pressure adsorption recovery system, cooling spray unit and ultrasonic atomization permeation seasoning module along the processing flow direction.Its work flow is as follows: eel section is conveyed to low-temperature hardening unit by conveying unit and is subjected to micro-freezing treatment, then is positioned and adsorbed by flexible vacuum adsorption platform, forms micro-bubble stripping layer by laser array and galvanometer system coordination vaporization, is stripped fish skin by pulse hot air knife and is recycled, realizes accurate seasoning after cooling by ultrasonic atomization.The device can be adapted to different specifications eel, realizes integrated automatic processing, avoids flesh damage, improves peeling effect and processing efficiency, guarantees finished product quality and flavor consistency, and is suitable for large-scale eel processing scene.

Description

Technical Field

[0001] This utility model relates to the technical field of eel processing equipment, specifically an eel skinning device. Background Technology

[0002] Eel meat is tender and nutritious, making it a popular seafood ingredient. Skinning is a crucial step in its processing. Traditional eel skinning is mostly done manually or semi-mechanized. Manual skinning is inefficient, labor-intensive, and easily damages the fish meat, leading to food waste. Semi-mechanized skinning equipment often uses mechanical scraping structures, which suffer from incomplete skinning, poor separation of skin and meat, and easy damage to the meat due to compression. Furthermore, it is difficult to adapt to eel sizes, resulting in poor versatility.

[0003] In addition, existing skinning equipment lacks precise control over the eel processing. For example, the eel is not pre-treated before skinning, which increases the difficulty of peeling the skin. During the skinning process, laser parameters and hot air pressure cannot be dynamically adjusted according to the actual situation of the eel, which can easily lead to problems such as excessive vaporization of the skin damaging the flesh or insufficient vaporization preventing effective skin peeling. Furthermore, the lack of timely cooling, preservation, and seasoning after skinning affects the freshness and flavor consistency of the eel.

[0004] To address this problem, the present invention provides an eel skinning device. Utility Model Content

[0005] To address the shortcomings of existing technologies, this invention provides an eel skinning device that solves the aforementioned problems.

[0006] To achieve the above objectives, this utility model provides the following technical solution: an eel skinning device, comprising, arranged sequentially along the eel processing flow: a conveying unit for continuous conveying of eels between processing stations; a low-temperature hardening unit, a -5℃ cold air circulation tunnel for micro-freezing hardening treatment of eel segments with an adjustable duration of 30-60 seconds; a flexible vacuum adsorption platform equipped with a micropore array for activating the adsorption force of corresponding areas based on scanning data, stably adsorbing the eel and keeping the skin side facing upwards; and a high-precision infrared laser array composed of 4-6 independently controllable pulsed fiber lasers with a laser wavelength of 1064nm, used to vaporize the junction between the eel's epidermis and dermis to form microbubbles for skinning. Delamination; a high-speed galvanometer scanning system, with each laser equipped with a high-speed XY galvanometer for rapid and precise beam deflection on the fish skin surface; a real-time thermal imaging monitoring module for real-time monitoring of the eel skin vaporization process and feedback adjustment of laser parameters; a controllable pulsed hot air knife with an adjustable-width slit-type air outlet and a built-in high-frequency solenoid valve, capable of generating short-duration high-pressure hot air pulses of 0.1-0.5 seconds and adjustable temperatures of 150-200℃, used to rapidly expand microbubbles to push the fish skin off; a negative pressure adsorption and recovery system for adsorbing and recovering the detached fish skin; a cooling spray unit for rapidly cooling the exposed fish meat surface to below 40℃; and an ultrasonic atomization penetration seasoning module for seasoning the skinned eel.

[0007] Preferably, the ultrasonic atomization and flavoring module includes a multi-component sauce container, a dynamic proportioning system, an ultrasonic atomizing nozzle array, and an electrostatic field auxiliary device; the multi-component sauce container is an independent temperature-controlled storage tank used to store base sauces such as soy sauce, mirin, sugar, and sake; the dynamic proportioning system is used to mix the sauces in real time according to preset formulas or order requirements and heat them to 45°C; the ultrasonic atomizing nozzle array is located above the stripping and cooling station and is used to generate 5-10μm ultrafine sauce mist; the electrostatic field auxiliary device is used to apply a weak electrostatic field of less than 5kV between the eel surface and the nozzle.

[0008] Preferably, the flexible vacuum adsorption platform dynamically adjusts the adsorption area by scanning data to adapt to the shape correction needs of eels of different sizes, and the adsorption pressure can be adjusted in stages from 0.02 to 0.08 MPa according to the delicate characteristics of eel meat.

[0009] Preferably, the power of each laser in the high-precision infrared laser array can be independently adjusted within the range of 10-50W to meet the vaporization requirements of eel skin of different thicknesses, and the laser output pulse frequency is adjustable from 1-10kHz.

[0010] Preferably, the high-speed galvanometer scanning system has a scanning speed of 5000-10000 mm / s and a positioning accuracy of ≤ ±0.01 mm, ensuring full-coverage and precise scanning of the beam on the fish skin surface.

[0011] Preferably, the slit-type air outlet width of the controllable pulse hot air knife is adjustable from 5 to 20 mm, and the air pressure of the high-pressure hot air pulse is 0.3 to 0.8 MPa, which is suitable for the skin peeling needs of eels of different sizes.

[0012] Preferably, the cooling spray unit uses a high-pressure atomizing nozzle with a spray particle size of 10-30μm and a cooling rate of ≥5℃ / s, ensuring that the surface of the fish meat is quickly cooled to below 40℃ and kept in a semi-fresh state.

[0013] Preferably, the conveying unit includes multiple independently driven conveying rollers with an adjustable conveying speed of 0.5-2m / min. The surface of the conveying rollers is provided with a silicone anti-slip layer to prevent the eels from sliding or being damaged during the conveying process. Beneficial effects

[0014] This invention provides a device for skinning eels. Compared with the prior art, it has the following advantages: 1. This eel skinning device, through multi-unit collaborative operation, achieves integrated automated processing of eels from pretreatment, skinning, cooling to seasoning, requiring minimal manual intervention, significantly reducing labor intensity and avoiding quality fluctuations caused by manual operation. The parameters of each core unit are flexibly adjustable, such as laser power, hot air pressure, and adsorption pressure, precisely adapting to the processing needs of eels of different sizes and thicknesses. It is highly versatile, widely applicable, and effectively improves processing adaptability and overall production efficiency.

[0015] 2. This eel skinning device uses laser vaporization to form a microbubble peeling layer, combined with pulsed hot air peeling, to replace traditional mechanical scraping. This avoids damage from squeezing the fish meat, resulting in more thorough skinning, better fish meat integrity, and reduced food waste. Simultaneously, real-time thermal imaging monitoring enables dynamic adjustment of laser parameters, a cooling spray unit for rapid cooling and freshness preservation, and ultrasonic atomization for precise proportioning and uniform penetration of seasoning, comprehensively ensuring the consistency of eel processing quality and flavor, and improving the freshness of the ingredients and the taste of the finished product. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0017] Figure 1 This is a flowchart of the overall process of the eel skinning device of this utility model; Figure 2This is a flowchart of the positioning and correction process of the flexible vacuum adsorption platform of this utility model; Figure 3 This is the core processing flow chart of laser vaporization and hot air stripping of this utility model; Figure 4 This is a flowchart of the post-processing of cooling and ultrasonic atomization flavoring according to this utility model.

[0018] In the diagram: 1. Conveying unit; 2. Low-temperature hardening unit; 3. Flexible vacuum adsorption platform; 4. High-precision infrared laser array; 5. High-speed galvanometer scanning system; 6. Real-time thermal imaging monitoring module; 7. Controllable pulse hot air knife; 8. Negative pressure adsorption and recovery system; 9. Cooling spray unit; 10. Ultrasonic atomization and permeation flavoring module; 101. Multi-component sauce bin; 102. Dynamic proportioning system; 103. Ultrasonic atomization nozzle array; 104. Electrostatic field auxiliary device. Detailed Implementation

[0019] It should be noted that in the description of the embodiments of this application, the terms "front," "rear," "left," "right," "up," "down," etc., indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application. The terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication between two elements. For those skilled in the art, the specific meaning of the above terms in this application can be understood according to the specific circumstances.

[0020] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0021] Reference Figures 1 to 4 This application provides an eel skinning device, which includes a conveying unit 1, a low-temperature hardening unit 2, a flexible vacuum adsorption platform 3, a high-precision infrared laser array 4, a high-speed galvanometer scanning system 5, a real-time thermal imaging monitoring module 6, a controllable pulse hot air knife 7, a negative pressure adsorption and recovery system 8, a cooling spray unit 9, and an ultrasonic atomization penetration seasoning module 10 arranged sequentially along the eel processing flow. Each unit is fixedly connected by a bracket assembly to form an integrated processing production line. The electrical control system is connected to each unit to achieve coordinated control and complete the integrated processing of eels from pretreatment to skinning, cooling, and seasoning. The structural design and parameter settings of each unit are adapted to the special needs of eel processing to ensure a stable and reliable processing process.

[0022] The conveying unit 1 includes multiple independently driven conveying rollers. The two ends of the conveying rollers are fixed to the frame by bearing seats. Each set of conveying rollers is equipped with an independent stepper motor. The conveying speed can be infinitely adjusted from 0.5 to 2 m / min through the electrical control system. The surface of the conveying rollers is covered with a 3 mm thick food-grade silicone anti-slip layer. The surface of the silicone layer has fine anti-slip texture to increase the friction with the eel segments and effectively prevent the eels from sliding or being damaged by squeezing during the conveying process. The spacing between the conveying rollers is set to 2 cm to accommodate the conveying of eel segments of different lengths, ensuring continuous and stable conveying of eels between processing stations. The conveying path is precisely aligned with the processing stations of subsequent units to ensure processing continuity.

[0023] The low-temperature hardening unit 2 is a sealed -5℃ cold air circulation tunnel. The main body of the tunnel is made of heat-insulating panels, and the inner wall is equipped with air guide plates. The tunnel has automatically opening and closing sealed doors at both ends to prevent cold air leakage. Multiple sets of cold air generators and temperature sensors are installed inside the tunnel. The temperature sensors are connected to the electrical control system to monitor the temperature inside the tunnel in real time and ensure that the temperature is stable at -5℃±1℃. The cold air generators form a uniform circulating airflow through the air guide plates to perform micro-freezing hardening treatment on the eel segments entering the tunnel for an adjustable duration of 30-60 seconds. The treatment time can be preset by the electrical control system. After the set time is reached, the sealed doors open automatically, and the conveying unit 1 sends the eel segments to the next station. This treatment can moderately harden the connecting tissue between the eel's epidermis and dermis, reducing the difficulty of subsequent peeling, while avoiding meat denaturation caused by deep freezing, thus ensuring the quality of the eel.

[0024] The flexible vacuum adsorption platform 3 includes a flexible adsorption panel, a vacuum generator, a pressure regulating valve, and a scanning and positioning module. The flexible adsorption panel is made of food-grade silicone with a uniformly distributed array of micropores with a diameter of 0.5mm on its surface. The micropores are connected to the vacuum generator through internal air channels. The scanning and positioning module consists of a high-definition industrial camera and an image recognition system. The industrial camera is installed above the adsorption platform to collect real-time data on the shape of the eel segments and transmit it to the image recognition system. After analyzing and processing the data, the image recognition system controls the air channel control valve below the adsorption panel to open the air channels in the corresponding areas, dynamically adjusting the adsorption area to accurately adapt to the shape correction needs of eels of different sizes, ensuring that the eel segments fit the adsorption panel with the skin side facing upwards. The vacuum generator works in conjunction with the pressure regulating valve to achieve graded adjustment of the adsorption pressure from 0.02 to 0.08 MPa. Different adsorption pressures can be set for the different tenderness of the eel's head, middle, and tail, avoiding excessive local adsorption pressure that could damage the meat. This provides a precise positioning basis for subsequent laser processing. After adsorption is completed, a positioning confirmation signal is sent to the laser processing unit.

[0025] The high-precision infrared laser array 4 consists of 4-6 independently controllable pulsed fiber lasers. The lasers are fixed above the adsorption platform by a mounting bracket. Each laser group is equipped with an independent drive power supply and parameter adjustment module. The laser output wavelength is fixed at 1064nm. This wavelength of laser can accurately act on the junction of the eel's epidermis and dermis, achieving local vaporization without damaging the deeper fish meat. The power of each laser group can be independently adjusted within the range of 10-50W, and the output pulse frequency is adjustable from 1-10kHz. The parameter adjustment module is connected to the electrical control system signal and can automatically match the corresponding laser power and pulse frequency according to the eel thickness data obtained by the scanning and positioning module, adapting to the epidermal vaporization treatment requirements of eels with different thicknesses, ensuring the formation of a uniform microbubble peeling layer at the junction of the epidermis and dermis, laying the foundation for subsequent fish skin peeling.

[0026] The high-speed galvanometer scanning system 5 corresponds one-to-one with the high-precision infrared laser array 4. Each laser is equipped with a set of high-speed XY galvanometers. The galvanometers are driven by servo motors, with fast response speed and scanning speed adjustable within the range of 5000-10000mm / s. The positioning accuracy is ≤±0.01mm. The scanning path of the galvanometers is preset by the image recognition system. Based on the shape data of the eel segment, a full-coverage scanning trajectory is planned to ensure that the laser beam uniformly covers the entire surface of the fish skin without scanning dead corners. The galvanometer system works in conjunction with the laser array, starting scanning at the same time as the laser is activated, to achieve comprehensive vaporization treatment at the junction of the epidermis and dermis. With the dynamic adjustment of laser parameters, the uniformity of the vaporization effect is further improved.

[0027] The real-time thermal imaging monitoring module 6 includes a thermal imaging camera and a data processing unit. The thermal imaging camera is installed above the laser processing area to capture the temperature changes and vaporization state of the eel skin during the vaporization process in real time, generate thermal imaging images, and transmit them to the data processing unit. The data processing unit presets temperature thresholds and standard parameters for vaporization state, compares the real-time data with the standard parameters, and immediately sends a feedback signal to the electrical control system if it finds that the local temperature is too high (above 80°C) or the vaporization is insufficient. The electrical control system synchronously adjusts the power, pulse frequency, and galvanometer scanning speed of the laser in the corresponding area to avoid excessive vaporization that damages the fish flesh or insufficient vaporization that leads to peeling difficulties. This achieves closed-loop control of the laser processing process and improves processing accuracy.

[0028] The controllable pulse hot air knife 7 includes a hot air generator, a high-frequency solenoid valve, a slit-type air outlet, and a width adjustment mechanism. The hot air generator can heat air to 150-200℃, and the output air pressure is adjustable within the range of 0.3-0.8MPa through the air pressure regulating valve. The high-frequency solenoid valve is connected to the electrical control system and can precisely control the hot air output duration to 0.1-0.5 seconds, forming a short-duration high-pressure hot air pulse. The slit-type air outlet is located at the bottom of the hot air knife, and the width can be adjusted from 5-20mm through the width adjustment mechanism. The width adjustment mechanism adopts a gear and rack transmission structure, and the width of the air outlet can be adjusted manually or electrically to adapt to the skin peeling requirements of eels of different sizes. The hot air knife is installed behind the laser processing station, aimed at the surface of the eel skin. After the laser vaporizes and forms a microbubble peeling layer, a high-pressure hot air pulse is sprayed out in time, causing the microbubbles to expand rapidly and generate outward thrust, pushing the skin and flesh to separate quickly. The peeling process is gentle and without mechanical compression damage.

[0029] The negative pressure adsorption and recovery system 8 includes a negative pressure fan, an adsorption hood, and a recovery box. The adsorption hood is installed below the controllable pulse hot air knife 7 and has an arc-shaped structure with its opening facing the eel processing path to ensure complete coverage of the area where the fish skin is peeled off. The adsorption hood is connected to the negative pressure fan through a pipe. After the negative pressure fan is started, it generates negative pressure, adsorbing the detached fish skin into the recovery box. The recovery box is detachable, which facilitates regular cleaning of fish skin waste, achieving centralized waste treatment, while preventing fish skin waste from scattering and keeping the processing environment clean. The negative pressure intensity of the negative pressure fan can be adjusted according to the thickness of the fish skin to ensure that the fish skin can be stably adsorbed and recovered.

[0030] The cooling spray unit 9 includes a high-pressure water pump, a water tank, a high-pressure atomizing nozzle, and a temperature sensor. The high-pressure water pump pressurizes the cooling water in the water tank to 5-8 MPa and sprays it out through the high-pressure atomizing nozzle. The nozzle is made of stainless steel, and the spray particle size can be controlled within the range of 10-30 μm, forming a fine water mist that evenly covers the surface of the skinned eel. The temperature sensor is installed at the cooling station to monitor the surface temperature of the fish meat in real time and feeds it back to the electrical control system to adjust the pressure of the high-pressure water pump and the spray volume of the nozzle, ensuring a cooling rate of ≥5℃ / s. This quickly cools the exposed surface of the fish meat to below 40℃, preventing the fish meat from spoiling due to high temperatures, maintaining the fish meat in a semi-fresh state, and improving the freshness of the ingredients. The wastewater after cooling is collected through the water receiving tray below, filtered, and can be recycled, saving energy and protecting the environment.

[0031] The ultrasonic atomization and penetration flavoring module 10 includes a multi-component sauce container 101, a dynamic proportioning system 102, an ultrasonic atomizing nozzle array 103, and an electrostatic field auxiliary device 104. The multi-component sauce container 101 consists of multiple independent food-grade stainless steel temperature-controlled storage tanks, each equipped with a heating device and a temperature sensor. These tanks can maintain different base sauces (soy sauce, mirin, sugar, sake, etc.) at 40-50℃ to prevent solidification or spoilage. The dynamic proportioning system 102 comprises a metering pump, a mixing tank, and a stirring device. The metering pump is connected to each sauce container and accurately extracts different proportions of sauce according to preset formulas or order requirements, feeding them into the mixing tank. The stirring device mixes the sauces at high speed to ensure uniform mixing, while the heating device in the mixing tank heats the mixed sauces to 40℃. 5℃ enhances the penetration of the sauce; the ultrasonic atomizing nozzle array 103 consists of multiple ultrasonic atomizing nozzles, installed on a bracket behind the cooling station, above the eel conveying path. The nozzles use piezoelectric ceramic ultrasonic transducers to generate ultra-fine sauce mist of 5-10μm, which is evenly sprayed onto the eel surface; the electrostatic field auxiliary device 104 includes a high-voltage generator, a positive electrode plate, and a negative electrode plate. The positive electrode plate is installed above the nozzle array, and the negative electrode plate is installed below the conveying unit 1, forming a circuit with the eel surface. A weak electrostatic field of less than 5kV is applied, causing the sauce mist particles to become negatively charged and adsorbed onto the positively charged eel surface, improving the sauce mist adsorption effect, avoiding sauce mist waste, and achieving uniform sauce penetration and seasoning. The sauce thickness on the eel surface after seasoning is uniform, and the flavor is consistent.

[0032] Furthermore, all contents not described in detail in this specification are existing technologies known to those skilled in the art, and all electrical components mentioned in this document are powered by external power supply lines.

[0033] Working principle: First, the cut eel segments are continuously conveyed by conveyor unit 1. The silicone anti-slip layer on the surface of the conveyor rollers ensures stable transport of the eel without damaging the meat. The conveying speed can be flexibly adjusted according to processing requirements. After entering the low-temperature hardening unit 2, the eel segments undergo a 30-60 second micro-freeze-hardening treatment in a -5℃ cold air circulation tunnel, which moderately hardens the connecting tissue between the epidermis and dermis, preparing for subsequent peeling. Then, the eel segments are conveyed to the flexible vacuum adsorption platform 3. The platform scanning and positioning module collects the eel's shape data and dynamically adjusts the adsorption area and pressure to 0.02-0.08 MPa. The graded adsorption pressure stably adsorbs the eel, keeping its skin side facing upwards, while simultaneously sending a positioning signal to the laser processing unit. Upon receiving the signal, the high-precision infrared laser array 4 is activated, with 4-6 independently adjustable lasers outputting 1064nm wavelength laser light. This, combined with the precise scanning of the high-speed galvanometer scanning system 5 (scanning speed 5000-10000mm / s, positioning accuracy ≤±0.01mm), vaporizes the eel at the junction of the epidermis and dermis, forming a microbubble peeling layer. The real-time thermal imaging monitoring module 6 simultaneously monitors the vaporization state and adjusts the laser power accordingly. Parameters such as rate and pulse frequency are controlled to avoid excessive vaporization and damage to the fish meat. After laser vaporization, a controllable pulsed hot air knife 7 sprays short-duration high-pressure hot air pulses of 150-200℃ and 0.3-0.8MPa, causing microbubbles to expand rapidly and push the fish skin off. The width of the air outlet can be adjusted according to the size of the eel to meet the peeling requirements. The detached fish skin is adsorbed into the recycling box by the negative pressure adsorption and recycling system 8 for centralized waste treatment. The skinned eel is then transported to the cooling spray unit 9, where a high-pressure atomizing nozzle sprays water mist with a particle size of 10-30μm, cooling the surface of the fish meat at a rate of ≥5℃ / s. The eel is rapidly cooled to below 40°C to maintain a semi-fresh state. Finally, the eel enters the ultrasonic atomization and seasoning module 10. The multi-component sauce bin 101 supplies the base sauce, and the dynamic proportioning system 102 mixes and heats the sauce to 45°C according to the preset formula. The ultrasonic atomizing nozzle array 103 generates 5-10μm ultra-fine sauce mist. With the help of the weak electrostatic field applied by the electrostatic field auxiliary device 104, the sauce is evenly penetrated to the surface of the eel. After seasoning, the eel is transported to the finished product area by the conveying unit 1. The entire processing process is coordinated and linked by the electrical control system to ensure processing efficiency and quality.

[0034] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0035] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A device for skinning eels, characterized in that, The system includes, sequentially arranged along the eel processing flow: a conveying unit (1) for continuous conveying of eels between processing stations; a low-temperature hardening unit (2), a -5℃ cold air circulation tunnel for micro-freezing hardening of eel segments with an adjustable duration of 30-60 seconds; a flexible vacuum adsorption platform (3) equipped with a micropore array for activating the adsorption force of the corresponding area based on scanning data, stably adsorbing the eel and keeping the skin side facing upwards; a high-precision infrared laser array (4), composed of 4-6 independently controllable pulsed fiber lasers with a laser wavelength of 1064nm, for vaporizing the junction between the eel epidermis and dermis to form a microbubble peeling layer; and a high-speed galvanometer scanning system (5), where each laser... A high-speed XY galvanometer should be provided to achieve rapid and precise deflection of the beam on the fish skin surface; a real-time thermal imaging monitoring module (6) is used to monitor the vaporization process of the eel skin in real time and provide feedback to adjust the laser parameters; a controllable pulse hot air knife (7) is provided with a slit-type air outlet with adjustable width and a built-in high-frequency electromagnetic valve, which can generate short-term high-pressure hot air pulses of 0.1-0.5 seconds and adjustable temperature of 150-200℃ to make microbubbles expand rapidly to push the fish skin off; a negative pressure adsorption and recovery system (8) is used to adsorb and recover the detached fish skin; a cooling spray unit (9) is used to quickly cool the exposed fish meat surface to below 40℃; and an ultrasonic atomization penetration seasoning module (10) is used to season the skinned eel.

2. The eel skinning device according to claim 1, characterized in that, The ultrasonic atomization penetration seasoning module (10) includes a multi-component sauce tank (101), a dynamic proportioning system (102), an ultrasonic atomizing nozzle array (103), and an electrostatic field auxiliary device (104). The multi-component sauce tank (101) is an independent temperature-controlled storage tank used to store base sauces such as soy sauce, mirin, sugar, and sake. The dynamic proportioning system (102) is used to mix the sauces in real time according to the preset formula or order requirements and heat them to 45°C. The ultrasonic atomizing nozzle array (103) is located above the stripping and cooling station and is used to generate 5-10μm ultrafine sauce mist. The electrostatic field auxiliary device (104) is used to apply a weak electrostatic field of less than 5kV between the eel surface and the nozzle.

3. The eel skinning device according to claim 1, characterized in that, The flexible vacuum adsorption platform (3) dynamically adjusts the adsorption area by scanning data to adapt to the shape correction needs of eels of different sizes. The adsorption pressure can be adjusted in stages from 0.02 to 0.08 MPa according to the delicate characteristics of eel meat.

4. The eel skinning device according to claim 1, characterized in that, The power of each laser in the high-precision infrared laser array (4) can be independently adjusted within the range of 10-50W to meet the vaporization treatment requirements of eel skin of different thicknesses, and the laser output pulse frequency is adjustable from 1 to 10kHz.

5. The eel skinning device according to claim 1, characterized in that, The high-speed galvanometer scanning system (5) has a scanning speed of 5000-10000 mm / s and a positioning accuracy of ≤ ±0.01 mm, ensuring that the beam can perform a full-coverage and accurate scan on the fish skin surface.

6. The eel skinning device according to claim 1, characterized in that, The slit-type air outlet width of the controllable pulse hot air knife (7) is adjustable from 5 to 20 mm, and the air pressure of the high-pressure hot air pulse is 0.3 to 0.8 MPa, which is suitable for the skin peeling needs of eels of different sizes.

7. The eel skinning device according to claim 1, characterized in that, The cooling spray unit (9) uses a high-pressure atomizing nozzle with a spray particle size of 10-30μm and a cooling rate of ≥5℃ / s to ensure that the surface of the fish meat is quickly cooled to below 40℃ and kept in a semi-fresh state.

8. The eel skinning device according to claim 1, characterized in that, The conveying unit (1) includes multiple independently driven conveying rollers with an adjustable conveying speed of 0.5-2m / min. The surface of the conveying rollers is provided with a silicone anti-slip layer to prevent the eels from sliding or being damaged during the conveying process.

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