225 results about "Cleaner fish" patented technology

The invention discloses a high-purity fishy smell and foreign odor-free fish collagen protein peptide and a preparation method thereof. The preparation method comprises the following steps: cleaning fish skins, and then cutting into blocks and mincing; performing stirring treatment with NaCl solution; centrifugally degreasing to remove paraprotein; adding water to regulate the pH value of initial slurry to be 8.0-8.5; performing combined gradient enzymolysis on alkali protease and neutral protease; deactivating enzyme after the enzymolysis is ended; performing adsorption bleaching by activated carbon; and then performing rough filtration, fine filtration, evaporation concentration and spray drying to prepare the high-purity fishy smell and foreign odor-free fish collagen protein peptide. The high-purity fishy smell and foreign odor-free fish collagen protein peptide disclosed by the invention has a simple process and is easy to industrial production; fishy smell, foreign odor and non-collagen proteins are fully removed in production; the low-temperature biological enzymolysis technology is adopted, and other substances are not added, thereby, the product quality is improved; an obtained fish collagen protein peptide powder has the characteristics the content of amino acid hydroxyproline is not less than 9 percent, and the average molecular weight is lower than 1000Dal; no fishy smell or foreign odor cannot generated, and obvious fishy smell or foreign odor also cannot be generated through heating treatment under the acid conditions. The high-purity fishy smell and foreign odor-free fish collagen protein peptide can be widely applied to processing of various foods and cosmetics as a green functional ingredient.

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

The invention relates to a method for extracting collagen polypeptide and hydroxyapatite in fish scales by cooking hot extrusion, which comprises the following steps: (a) pulverizing clean fish scales by a pulverizer; (b) putting the pulverized fish scales and water into a feed inlet of a double-screw cooking heat extruder for hot extrusion for 0.5-1h under the action of steam pressure to obtain thick slurry, wherein the content of the fish scales is 90%-95%; (c) after the treatment of the step b, adding water of which the weight is 8-10 times of the weight of the thick slurry, extracting collagen by water immersion, and filtering residues; (d) adding enzymes of which the weight is 1%-3% of the weight of the fish scales into the water solution of the collagen extracted in the step c for enzymolysis for 2-3h at 45-60 DEG C, heating to 90 DEG C after enzymolysis, keeping for 10min, and then inactivating the enzymes; (e) decoloring the enzymolysis solution obtained in the step d, removing impurities with an ultrafiltration membrane, concentrating the solution with a nanofiltration membrane, and freeze-drying the solution to obtain the collagen polypeptide of the fish scales; and (f) drying and pulverizing the residues obtained in the step c, and then, putting the residues in a muffle furnace for calcining for 1-2h at 700-1000 DEG C to obtain nano-hydroxyapatite. The invention does not need acid-base pretreatment, has good separation and purification effects and can not influence the activity of the collagen polypeptide and the hydroxyapatite in the fish scales.

The invention relates to a processing method of aquatic products, in particular to a processing method of drunk round fish. The invention is characterized in that the processing method has the following technical processes of: (1) firstly descaling fish, cleaning fish viscera and washing and draining the fish; (2) pickling for 24 to 48 hours with pickled liquid, then taking out and cleaning, and conveying to a drying room after leachate; (3) dipping dried fish with baste for 24 to 48 hours and drying in the drying room; and (4) carrying out vacuum packaging, sterilizing in a high-pressure retort, taking out and drying water outside the packaging bag, and casing, warehousing and storing. The processing method is suitable for large-batch industrial production in four seasons, has short production period, safe product, good convenience, good quality of product and beneficial control of quality and taste of product. The drunk fish processed by the method has health care function, and has health care effects of being beneficial to preserving the essence, strengthening the bone, nourishing yin, invigorating the spleen and bone, moistening the lung, concentrating soul, nourishing five internal organs and seven impairments, promoting digestion, stimulating the appetite, improving the eyesight and the like.

Disclosed is a kind of pelletized feed for java tilapia clean fish whose constituents includes effective dose of animal meat meal, animal oil, material of vegetable origin, yeast powder, mixed vitamins, mixed minerals, garlicin and liquemine. The preparation process comprises the steps of, (1) weighing the coarse raw material by a predetermined proportion and disintegrating, (2) weighing other raw material by a predetermined proportion, mixing with the raw material of step (1), mixing sufficiently with a blender, (3) tableting the mixture of step (2) through steam tableting system, drying the pelletized feed in a refrigerator, gumming with grading sieves, finally inspecting and packaging.

A liquor-saturated dried fish with unique taste is prepared from fresh-water fish through killing and cleaning fish, salting, washing, baking, cutting to become blocks, low-temp storage, adding flavouring in liquor, immersing the dried fish blocks in it, vacuum packing, high-temp and-pressure sterilizing, and cooling.

The invention relates to a device for debonding and cleaning fish oosperm. The device for debonding and cleaning fish oosperm is characterized in that a debonding agent trough (19) is provided with a water inlet pipe (18); the bottom of the debonding agent trough (19) is provided with a discharging agent pipe (14) and an aerator (15); the bottom of the debonding and cleaning trough (19) is provided with a material discharging pipe (4) and an aeration ring (3); the upper edge of the debonding and cleaning trough (19) is provided with a screen ring (20) and the periphery thereof is provided with an overflow ring trough (22); the bottom of the overflow ring trough (22) is provided with a water inlet pipe (2); the upper opening of the screen ring (20) is provided with a oosperm inlet (21); an oosperm collecting internal trough (7) is provided with an arc-shaped bottom; the upper periphery is provided with a screen (5); an oosperm collecting external trough (6) is a provided with a conical bottom (10), the center of which is connected with a drainage pipe (11); a sieve pore shelf (9) is provided with the aeration ring pipe (8); and the discharging agent pipe (14) of the debonding agent trough (19) is connected with the debonding and cleaning trough (1) at high attitude by a water pump (13), and the lower part thereof is connected with the upper opening of the oosperm collecting trough by the material discharging pipe (4). In the invention, standardization of the debonding and cleaning procedure of the oosperm can be ensured, the automation can be realized, the damage rate of the oosperm can be reduced, the labor intensity can be decreased and the water can be saved.

The invention discloses a method for preparing stuffed fish for preventing freeze denaturation of proteins, which comprises the following steps: material selection, pretreatment, protection treatment for preventing freeze denaturation, mincing, flavoring, tray filling, quick-freezing, micro-unfreezing, slicing, sizing, coating of bread bran, deep fry, cooling and packaging into products. The method is characterized in that protection treatment for preventing freeze denaturation comprises the following steps: soaking clean fish after material selection and pretreatment into a mixed solution which contains 0.03 to 0.05 percent of citric acid and 0.2 to 0.3 percent of sodium citrate for 5 to 10 minutes, taking out soaked fish, adding high fructose syrup which is 2 to 3 percent of the weight of the fish for uniform mixing, and preparing products from the fish which is penetrated by the high fructose syrup, wherein the products have tender and plump flesh and fine and elastic mouthfeel. The method has strong practicality, does not need special equipment, is convenient to operate, and suitable for processing products such as the stuffed fish or fish steak.

The invention discloses an extraction method of deep-sea fish skin gelatin, and the method comprises the following steps of putting cleaned fish skin in conditioning fluid which is prepared from compound organic acid and stirring, cleaning the conditioned fish skin by water at room temperature, putting the cleaned fish skin in weakly acidic water solution at 30-60 DEG C for extraction, combining the extracting solution, filtering the extracting solution by 100-mesh filter cloth, and carrying out concentration and drying to obtain the gelatin. The method provided by the invention is gentler, and the prepared product is high in yield and purity, large in molecular weight, narrow in molecular weight distribution, shallow in color and light in fishy smell.

The invention belongs to the technical field of food processing, and in particular relates to a compound fish scale peptide and calcium compound chewable tablet for antioxidation and calcium supplementing and a preparation method thereof. The preparation method comprises the following steps: cleaning fish scales and stoving; pulverizing the dry fish scales; adding distilled water and alkaline protease to the pulverized fish scale powder for hydrolysis, heating for enzyme inactivation after the hydrolysis, filtering, concentrating and drying the filtrate to obtain fish scale antioxidant peptides, and collecting residue; and adding an aqueous citric acid solution to the residue, extracting, standing and filtering, recovering the resulting precipitate, and pulverizing to obtain fish scale calcium citrate. The products of the fish scale peptide and calcium compound chewable tablet of the invention is prepared by mixing fish scale antioxidant peptides, fish scale calcium citrate, whole milk powder, compressible starch, glucose, sucrose, citric acid, malic acid, food flavor, magnesium stearate, etc., crushing and sieving and tabletting forming. According to the present invention, the peptide extraction rate is 72.3-85.9% scale, and the calcium recycling rate is 67-78%. The preparation method of the invention is simple and practical, and the product of the invention has good taste and stability.

A method for producing gelatin peptide comprises the steps of cleaning fish skin with 0.1-5% salt water and fresh water, obtaining an extract from the fish skin using fresh water in neutral pH at 50-100° C., subjecting the water phase to enzymatic digestion, concentrating solution of the digest, activated carbon treatment of the concentrated solution of the digest, and drying the yield. The concentration of salt in the salt water used as cleaning water is preferably 0.5-2%. The fish skin is preferably from white meat fish. The fish skin from pollack such as Alaskan pollack or Pacific cod is particularly preferred. This method enables one to obtain, from fish skin, gelatin peptide from which fish odor is sufficiently eliminated by utilizing simplified processes to be executed under easily adjustable conditions.

The invention discloses a method for extracting fish oil from fish heads and fish skin. The method comprises the following steps: freezing, coarsely grinding and smashing the cleaned fish heads and fish skin; homogenizing to prepare homogenate; extracting by an organic solvent after enzymolysis; washing and purifying by using a sodium chloride solution after concentrating, so as to obtain the fish oil. By adopting the method, the fish heads and the fish skin are coarsely grinded and smashed after being frozen, and histocyte can be primarily destroyed, so that subsequent extraction of oil is facilitated. The histocyte is further destroyed by enzymolysis, so as to fully contact the organic solvent, and the extraction effect is good. In addition, the concentrated crude fish oil is washed by the sodium chloride solution, so that a few of soluble inorganic impurities can be removed, and the purity of the fish oil is improved.

The invention relates to a preparation method for baking Salmon food on slow fire, which comprises the following steps: selecting fresh Salmons as raw materials; soaking the Salmons in 3-5 percent salt water for 3-5 minutes; taking out, leaching and cutting the Salmons into fish sections; placing the cut fish sections in 3-5 percent salt water to clean for 1-3 minutes; taking out, leaching and putting the cleaned fish sections in sauce for impregnating and favoring for 2-3 hours, wherein the sauce comprises the following components in percentage by weight: 0.5-2 percent of monosodium glutamate, 1-3 percent of salt, 5-10 percent of sugar, 5-10 percent of sorbierite, 40-55 percent of chili sauce and 20-35 percent of water; putting the favored fish sections in an oven, controlling the temperature between 180 and 200 DEG C and baking for 3-5 minutes; and carrying out low-temperature quick cooling treatment on the baked fish sections till the central temperature reaches 0-5 DEG C, and packaging and sterilizing the treated fish sections to obtain finished products. The Salmon food baked on slow fire does not damage mostly of nutrient substances, is soft and tender fresh quality, strong baking favor, proper salt degree and delicious. The preparation method has simple and reasonable process, feasible operation and easy realization of industrial production.

The invention discloses fish protein. The preparation method of the fish protein comprises the following steps of cleaning fish byproducts, rubbing the fish byproducts, adding 5 to 10 times of water to homogenize the solution, adjusting the pH value of the solution to be 3 by utilizing acid or regulating the pH value of the solution to be 12 by utilizing alkali, centrifugally layering the solution, removing the upper-layer grease and the lower-layer insoluble substances, taking the intermediate layer to obtain the protein solution, regulating the pH value of the protein solution to be 5.5, stirring protein solution so as to enable the protein to be precipitated, and centrifuging and collecting the precipitate. The invention also discloses a piece of fish cake which is prepared by the fish protein. By adopting the fish protein and the fish cake, the byproducts such as fish bones, fish heads, fish skin, fish internal organs and the like in the processing of the fish product can be adequately utilized, the waste is converted into treasure, the resource waste is reduced, and the prepared fish cake is rich in nutrients, delicious in taste, good in resilience and color, low in cost and simple to process.

The invention discloses a method for reducing ice crystal formation in partially frozen storage fish products. The method comprises the specific steps of 1, cleaning, wherein fresh fish are selected and washed with water; 2, water leaching, wherein the cleaned fish are put into a basket, and standing is conducted for 2-3 min; 3, partially frozen storage achieved through a superimposed electrical field, wherein the fish with water leached are put into the electrical field composed of two parallel electrical plates connected with an electric field generator, the two parallel electrical plates are arranged on the two sides of a partially freezing room with the temperature ranging from minus 2 DEG C to minus 4 DEG C, and the fish are stored in the electrical field of 220-1,200 V / m all the time. The method has the advantage of significantly reducing ice crystal formation in partially frozen storage aquatic products, formed ice crystals are small, uniform and small in damage to muscle tissue of fish, the texture and the nutritional value of the fish are better kept, the quality guarantee period is prolonged, and the method is simple, easy to carry out and good in effect.

The invention discloses a clod dried fish processing method, which is characterized by comprising the following steps of: (1) cleaning fish; (2) salting; (3) baking; (4) coloring; (5) oil-frying; (6) packaging; and (7) sterilizing. The clod dried fish processing method has the advantages of high utilization rate of fish body, low production cost, long storage period, low salt content, no addition of chemical preservative, and well maintenance of flavor and nutrient of the fish.

The invention relates to a gel type fish soup product and a production process thereof, belonging to the technical field of aquatic product processing. The production process comprises the following steps: marinading a fish body in a marinading material and draining water, coating the surface of the fish body with starch by patting, frying the coated fish body, placing the fried fish body, ginger and shallot in hot stilled water for stewing; stewing cleaned fish scale at high pressure to obtain fish scale glue solution; and finally adding the fish scale glue solution in the stewed fish soup, heating the mixture, and uniformly mixing the fish scale glue solution and the fish soup, and cooling the mixture to form the final product. In the invention, collagen in fish meat, fish skin, swim bladders and the fish scale are sufficiently utilized, so that the product is in a solid gel state, and characteristics of original shape, original soup and original taste of traditional fish soup are retained. The gel type fish product can be preserved at 0-4 DEG C, and can be eaten quickly and conveniently at any time. Complete fish soup can be obtained when the gel type fish soup product is heated, and the gel type fish soup product can be directly eaten as a fish gel. The product contains complete amino acids and abundant nutrients, is strong white in color, and is delicious and smooth in taste without greasy taste. When the gel type fish soup product is heated, the obtained fish soup is mellow and delicious in taste.

The invention provides a self-cleaning fish tank which is mainly composed of a tank body, a filter bed, a water inlet pipe, a water pump, a circulating water pipe, a water pipe with a quick adapter and a water discharge pipe. The filter bed is located on the lower side of the tank body and divides the tank body into an upper part and a lower part. The water inlet pipe is disposed on the lower half of the tank body, and the water pump is connected with the water inlet pipe and the water pipe with the quick adapter. The water pipe with the quick adapter is connected with the water discharge pipe or the circulating water pipe, the circulating water pipe is located over the whole tank body, and the water discharge pipe extends out from the side face of the tank body. The self-cleaning fish tank is simple in structure and low in cost by combination of the siphon principle and the electrostatic spinning porous scaffold microorganism growing technique, realizes automatic old water replacement, solves the problem about self-cleaning of water therein and has broad market prospect.

The invention relates to a preparation method of a fish maw polypeptide. The preparation method comprises the following steps: 1) cleaning fish maw; 2) stirring and smashing the fish maw into uniform fish maw sauce; 3) adding the fish maw sauce into water with the weight 2-4 times that of the fish maw sauce, so that a fish maw serous fluid is obtained; 4) adjusting pH value of the fish maw serous fluid to be 2-5, cooking for 2-4 hours at the temperature of 60-90 DEG C, then cooling to 50 DEG C, adding papain and compound protease, stirring, and hydrolyzing; 5) heating mixed liquor of the papain, the compound protease and the fish maw serous fluid to be the temperature not lower than 100 DEG C, carrying out heat preservation at the temperature not lower than 100 DEG C for 20-30 minutes, and carrying out enzyme deactivation, so that a hydrolysate after the enzyme deactivation is obtained; 6) carrying out centrifugal separation on the hydrolysate, removing fat at the upper layer, and extracting supernatant; and 7) drying the supernatant into powder, so that the fish maw polypeptide product is obtained. By virtue of the preparation method provided by the invention, protein in the processed fish maw is difficult to be fully extracted, and the preparation method provided by the invention has great market application value.

The present invention discloses a device for removing fish scales and cleaning fish bellies and belongs to the field of fish processing and cleaning. The device for removing the fish scales and cleaning the fish bellies is composed of an expansion gripper, an upper top plate, a first baffle plate, a tightening ball, a second baffle plate, a tightening line, a water pipe, a water pump, a water tank, sliding blocks, a smooth shaft, knife blades, two synchronous belts, a first stepping motor, a first support seat, a coupling, a second support seat, a second stepping motor, a toothed rack box, a shaft connector, a connecting block, a connecting plate, a sliding shaft, an electromagnetic switch, a support plate, a knife set, a tooth-free toothed gear, a material outlet nozzle, a first lead screw, a second lead screw, a second lead screw nut, synchronous wheels, a sliding rail, a garbage plate, a box body, a first lead screw nut, a control board, a belly drawing-out spoon, a synchronous wheel stepping motor, a third support seat and two toothed racks. The device for removing the fish scales and cleaning the fish bellies solves a problem that device for fish scale removing and fish bellycleaning need a large amount of labor, realizes fully automatic fish scale removing and fish belly cleaning and washing, avoids troubles of fish blood contaminating people's clothes, and saves a lot of time and effort for people to remove the fish scales and clean and wash the fish bellies in the future.

The invention discloses a self-cleaning fish tank which comprises a fish tank body. A cavity is formed in the fish tank body. A water outlet pipe is arranged on the fish tank body. A cavity is formed in the right side wall of the fish tank body and forms a cavity part. A supporting block is arranged on the inner wall of the cavity part. A ball is arranged on the right side wall of the supporting block and connected with a push piece in a rotating mode. The lower end of the push piece extends into the water outlet pipe. A spring is arranged between the right side of the push piece and the inner wall of the cavity part. A gas bag is arranged on the upper side face of the supporting block. The gas bag and the push piece abut against each other. The upper end of the gas bag is connected with a gas inlet pipe. The left side of the gas bag is connected with a gas outlet pipe. A semicircular groove is formed in the gas outlet pipe. A rotating shaft is arranged on the inner wall of the gas outlet pipe and connected with fan blades. The lower end of the rotating shaft is fixedly connected with a circular connection plate. Bristles are arranged on the lower side face of the circular connection plate. Stop rods are arranged in the circumferential direction of the rotating shaft and provided with connection pieces. During water changing, the bottom face inside the fish tank is automatically swept.

The invention discloses a method for breeding a Nibea miichthioides industrial seeding variety and a ripe special fish energizing agent thereof. The method adopt the ripe fish energizing agent which contains fish protein concentrate, bean cake powder, yeast, wheat middling, anchovy oil, VE, sinkaline, Ca(H2PO4)2, complex vitamin and mixed inorganic salt, and combines a screen method of freezing germ cell to produce excellent seed variety. The method can effectively improve the quality and hatchability of the germ cell, is suitable to be applied to industry, can effectively improve the quality of the germ cell, screen poor germ cell formed by egg membrane defect or sperm cell membrane defect, and reduce the ration of the poor seed. The aberration rate of embryo is reduced through EDTA sodium salt combined with low temperature. The method and the energizing agent can breed large mass of Nibea miichthioides seed varieties suitable for artificial breeding and artificial stocking.

The invention relates to a medicine for preventing and curing the fish diseases, in particular to an ichthyosporidiumhoferi removal medicine. The invention is characterized in that the medicine is formed by preparing omphalias, flavescent sophora roots, roor of sessile stemonas, carpeium fruits, arecas, chinaberry fruits, abtipyretic dichroas, belamcandas, capillary artemisias, dyers woad roots, and peppers. The medicine consists of Chinese herbal medicines, the environment can not be polluted, the drug resistance is not caused, and the medicine accords with the requirements of environment-friendly food. The invention has the advantages that the cost is low and the curative effect is remarkable, the cost of the medicine added in the one ton feeding stuff is about 400 RMB, but the cost of the medicine which adopts the prior art and is added in the one ton feeding stuff in the market is about 800 RMB. Through the trial and verification, after the diseased fishes takes the medicines, the diseases caused by a variety of sporozoons are radically and effectively cured, and the recurrence does not exist after the speedy recovery. The invention has the universal use and promotion values.

The invention provides a process for producing seasoned fish eggs. The process comprises the following steps: (1) pretreating, namely cleaning fish eggs, adding carotene, and fully stirring, wherein a weight ratio of the carotene to the fish eggs is 3-8 percent; (2) weighing bechamel sauce, high fructose corn syrup, scallop powder, bonito powder, salt, super white seasoning liquid, monosodium glutamate and the balance of water in percentage by weight for preparing a seasoning base solution, and fully and uniformly stirring; (3) salting and seasoning, namely mixing the pretreated fish eggs and the seasoning base solution, and salting the mixture at the salting temperature of 10 DEG C below for over 12 hours, and periodically stirring; and (4) draining the salted and seasoned fish eggs, packaging, sealing and standing. The seasoned fish eggs produced by the process have the advantages of fullness, crispy chewing mouthfeel and high elasticity and are suitable to be eaten by mass consumers.

An apparatus for cleaning fish includes a scaling tool, a brushing device, rustproof scissors and a water nozzle. Each of the scaling tool the brush the rustproof scissors and the water nozzle have a water connection mechanism disposed at one end thereof for connecting them to a source of water. There is a water communication outlet port formed in each of them for allowing water to exit therefrom. Further there is at least one water communication channel connected at a first end thereof to the water connection device and at a second end thereof to the water communication outlet port for communicating water from the source to the outlet port.

The invention relates to an industrial production method for fish meat. The production method specifically comprises the following steps of 1 live fish treating, wherein live fishes are paunched to remove the viscera and surface scales; 2 cleaning and draining, wherein the treated fishes are cleaned up with clean water, and then the surface water is drained out; 3 flavoring smearing and pickling, wherein the surfaces of the drained fishes are smeared with cooking wine in a dipping mode, fresh ginger and green onions are chopped and mixed into table salt, the fish viscera are evenly smeared with mixed flavoring firstly, then the fish surfaces are smeared with the mixed flavoring after the viscera are smeared, and finally the fishes are pickled for 5-8 days under the low-temperature condition at 0 DEG C-6 DEG C until the fish meat is uniformly flavored; 4 fish finishing and air drying, wherein the pickled fishes are taken out and cleaned up with warm water with the temperature of 52 DEG C-58 DEG C, and the cleaned fishes are hung with iron hooks and aired at a ventilated and sunny place; 5 vacuum packaging, wherein vacuum packaging is performed on the air-dried fishes. The industrial production method for the fish meat has the advantages of being short in producing time and capable of completely achieving industrial production.

The invention provides instant fish maw and a processing method thereof. The processing method comprises the steps as follows: step 1, soaking dried fish maw: soaking the dried fish maw in water at the preset temperature or adjusting the temperature of water for soaking the dried fish maw to the preset temperature for soaking; step 2, cleaning the soaked fish maw; step 3, secondarily soaking the cleaned fish maw: soaking the cleaned fish maw in the water at the preset temperature or adjusting the temperature of water for soaking the cleaned fish maw to the preset temperature for secondary soaking; and step 4, centrifuging the secondarily soaked fish maw; step 5, preparing the centrifuged fish maw into the instant fish maw. Compared with the prior art, a physical method is adopted for processing, collagen of the fish maw cannot be damaged, nutrients cannot be lost, and the yield is high; the fishy smell removal effect is good, and the fish maw has crispy, tender and full taste, strong flavor and good color and appearance.

The invention discloses a method for operating a fishing net cleaning device. The method comprises a step S1 of placing a to-be-cleaned fishing net on a turntable; a step S2 of taking knotting ends ofsteel ropes on the two sides of the fishing net, and causing the knotting ends to sequentially penetrate a rope guide block (5), a grinding mechanism (6), a cleaning mechanism (7) and a traction mechanism (8); a step (3) of starting a transmission device (9); a step S4 of causing the fishing net to penetrate the rope guide block (5); a step S5 of: when marine products are on the fishing net, shutting down the transmission device (9), and controlling a chair (12) to move the corresponding positions of the marine products to perform manual stripping; a step S6 of causing the fishing net to penetrate the grinding mechanism (6), the cleaning mechanism (7) and the traction mechanism (8); a step S7 of causing the fishing net to reach a bearing mechanism (10); and a step S8 of recycling the fishing net that is cleaned and tidied. The method for operating the fishing net cleaning device is a fishing net cleaning device control method which is simple to operate, can prevent fishing net cleaning workers from bending over for operation and enables users to complete the net clearing, net washing and net gathering process in one time.