131 results about "Fish fillet" patented technology

The utility model discloses an automatic fish salting machine for air-dried fish processing, and relates to the technical field of automatic fish salting machines. The automatic fish salting machine for air-dried fish processing comprises a base, a supporting frame is fixed to the upper portion of the base, a salting barrel is slidably connected to the upper portion of the supporting frame, the discharging end of the salting barrel is open, and a cover body is movably installed at the discharging end of the salting barrel; the side plate is fixed above the base and located on one side of the supporting frame, and a driving assembly for driving the pickling cylinder to rotate is installed on the side plate; the inner cylinder is fixed on the inner wall of the pickling cylinder, and four net plates are symmetrically fixed on the outer wall of the inner cylinder; according to the fish slice pickling device, the detachable fish clamping assemblies are arranged, so that in the pickling process of the previous batch of fish slices, the other four groups of fish clamping assemblies can be used for clamping and preparing the fish slices, and when the previous batch of fish clamping assemblies are dismounted for discharging work, the fish clamping assemblies in the pickling barrel can be immediately replaced for quickly pickling the fish slices.

The invention discloses a fish body slicing and sorting integrated device, which relates to the technical field of food processing equipment, and comprises a rack, a claw bracket, a fish meat bracket, a blade bracket, a sorting air tap, a blanking air tap and a fish bone separation cutter. The invention further discloses a processing method of the fish body slicing processing and sorting integrated device. The processing method comprises the steps of feeding, separating bones from meat, slicing fish meat, sorting fish slices and discharging. By arranging the fishbone hooks, the fish meat bracket and the fishbone separation cutter, when a fish body is sliced, the upper and lower groups of fishbone hooks can be turned over and inserted into the end part of the fishbone in the fish body and clamp the forked part of the fishbone, so that the fishbone is hooked, and the fishbone hooks can horizontally drive the fish body to move; in the traction process of the fish body, the obliquely designed fishbone separation cutter can be inserted into the fish body and is attached to the surface of the fishbone, so that the fishbone and the fish meat are separated in the traction process of the fish body.

The invention discloses an intelligent and accurate fish fillet counterweight system which comprises an automatic box falling machine, a fish fillet pressing machine, a fish fillet coarse weighing and filling machine, a slurry pressing machine, a slurry fine weighing and filling machine, a sealing cleaning machine and a vacuum packaging machine which are sequentially arranged in the conveying direction. The fillet pressing machine and the slurry pressing machine are sequentially arranged on one side of the automatic box falling machine in the conveying direction, and the fillet coarse weighing and filling machine and the slurry fine weighing and filling machine are arranged on the automatic box falling machine and are connected with the fillet pressing machine and the slurry pressing machine respectively. Accurate and automatic weight balancing and combined packaging of the fish slices can be achieved, and the method is mainly applied to fish slice standardized production links of premade vegetable factories and aquatic product processing enterprises.

The utility model discloses a fillet tumbling machine with a self-cleaning tumbling piece, and relates to the technical field of fillet tumbling machines. An outer cylinder is rotationally connected to the top of the fixing frame, one end of the outer cylinder is connected with an external motor, and an inner cylinder is arranged on the inner wall of the outer cylinder. Honeycomb-shaped protrusions are arranged on the inner wall of the inner barrel, the collision frequency of fish slices and marinade is increased, meanwhile, directional flow guide grooves are formed through protruding textures, water flow generates vortexes in the texture trend during cleaning, surface adsorption is reduced, and the cleaning effect is improved; the inner cylinder is driven to rotate under the action of the gear ring, minced fillet remaining on the inner wall is thrown out through cooperation of centrifugal force and honeycomb protrusions, a fan-shaped water body is sprayed to the inner wall of the inner cylinder through a high-pressure spray head to flush the inner wall of the inner cylinder, primary cleaning of the inner wall of the inner cylinder is achieved, and secondary cleaning of the inner wall of the inner cylinder is achieved through a cleaning assembly after cleaning. The cleaning effect on the inner wall of the inner cylinder is improved.

The invention belongs to the technical field of fillet freezing, and particularly relates to a freezing method for improving the meat quality of tuna sashimi. The compound fresh-keeping liquid containing the mint extract and the citric acid is used for soaking the fillets, so that an anti-oxidation and antibacterial protection layer is formed on the surfaces of the fillets; through high-pressure freezing, first-time low-temperature freezing, green tea soaking and second-time low-temperature freezing, inhibition of microorganism and enzyme activity is facilitated, formation of ice crystals is reduced, the situation that in the freezing and unfreezing process of fish meat, due to the fact that cell walls are punctured by the ice crystals, the texture of the fish meat becomes poor is avoided, the elasticity and juiciness of the fish meat are kept, and the meat quality of the fish slices is improved. Therefore, according to the technical scheme, the quality guarantee period of the tuna sashimi can be prolonged, and the meat quality of the tuna sashimi can be improved.

The present invention relates to an apparatus (10) configured and adapted to remove the flank bones (11) of a headless, slaughtered, preferably opened abdominal cavity fish (12), wherein the fish is conveyed in a conveying direction T with its tail forward and its spine (13) placed on a conveying saddle (14), the apparatus comprising at least: an upper bone guide (15) configured and adapted to guide the spine (13) from the dorsal side of the fish (12) to be processed; and a lower bone guide (16) configured and adapted to guide the ventral radii (44) of the fish (12) to be processed, the ventral radii being formed in the region from the tail to the abdominal cavity. The invention relates to a separation unit (17) for detaching fillets from the flank bones (11) surrounding the abdominal cavity of the fish (12) to be processed, wherein the separation unit (17) includes a separation mechanism (18) having a corresponding opposing unit (19) and capable of moving from a standby position to a working position and vice versa. The device (10) is characterized in that a detachment device (20) is located within the area of ​​the upper bone guide (15) and is configured and adapted to at least loosen the bone connections (21) between the individual flank bones (11) and the vertebrae (13) of at least some of the flank bones (11). The invention also relates to a corresponding slicer (40) having such a device (10) and a corresponding method.

1. Name of the designed product: packing box (fish fillet). 2. Use of the designed product: for food packing. 3. Design points of the designed product: in shape. 4. Picture or photo showing the design points: design 1 perspective view. 5. Design 1 is specified as the basic design.

A machine for filleting fish includes a filleting station with two circular, rotating cutting blades arranged to perform plane cutting of the fish. To increase yield, the cutting blades are movable towards or away from each other by a linear actuator.

The invention relates to a knife arrangement (100) for at least partially trimming a region (12) in an abdominal cavity (13) of a fish (11), comprising: a transport device (21) for transporting the fish (11) in a transport plane (23) in a transport direction (24) with the tail (34) facing forward; at least one trimming element (41) arranged along the transport direction (24) and configured for at least partial immersion into the abdominal cavity (13), the at least one trimming element (41) being configured and adapted for at least partial trimming / cut release within the abdominal cavity (13), in particular a region (12) having a hypochondriac bone (18) and / or a fillet portion (19) protruding into the abdominal cavity (13), characterized in that the at least one trimming element (41) is arranged along the transport direction (24) and configured for at least partial immersion into the abdominal cavity (13), the at least one trimming element (41) being configured and adapted for at least partial trimming / cut release of the region (12), in particular a region (12) having a hypochondriac bone (18) and / or a fillet portion (19) protruding into the abdominal cavity (13). The knife arrangement (100) comprises a dressing element adjustment device (42) connected to the at least one dressing element (41), wherein the dressing element adjustment device (42) is configured and adapted to at least partially pivot the at least one dressing element (41) clockwise or counterclockwise (32, 33) about at least one pivot axis (43, 44). The invention further relates to a corresponding device (40) and to a corresponding method.

An arrangement for automatically removing a strip of dark meat from a fish fillet has a conveying unit for transporting the fish fillet from an inlet to an outlet area in a transport direction along a transport path. Starting from the inlet area, successively along the transport path, are provided: a detector for detecting dark meat; a first cutting apparatus for removing a middle partial strip of dark meat; an opener for opening up the fillet such that the cut surfaces of a ventral-side partial and of a dorsal-side partial strip of dark meat point upwards; a cutting unit for removing the partial strips, the cutting unit comprising second and third cutting apparatuses for removing the ventral and dorsal-side partial strips. A control device is connected to the detector and the cutting apparatus, and all cuts are based on information from the detector.

The utility model discloses a fillet powder scattering machine which comprises a vibrator and is characterized by comprising a machine table, a driving motor, a powder scattering table, a powder box and a transmission mechanism driven by the driving motor are arranged on the machine table, a plurality of push plates moving along the surface of the machine table are arranged on the transmission mechanism, and a vibration connecting assembly is arranged on the powder scattering table. The vibrator is installed on the vibration connecting assembly, the powder scattering table is provided with powder scattering holes, the powder box is provided with a plurality of first meshes used for leaking powder, the powder box is fixed to the vibration connecting assembly, the first meshes are located above the powder scattering holes, and the push plate can push the fillet box to the position below the powder scattering holes. Manual powder scattering is not needed in the process, powder scattering is uniform and efficient, and therefore the production cost is reduced.

The utility model relates to the field of food packaging, in particular to an anti-extrusion freshwater fish slice packaging box. The utility model provides an anti-extrusion freshwater fish slice packaging box which can be used for sub-packaging freshwater fish slices, simultaneously reduces the occupied space, is convenient to open according to the eating amount, and prolongs the shelf life of the residual freshwater fish slices. An anti-extrusion freshwater fish slice packaging box comprises a plurality of packaging boxes, rotating doors and the like, and the rotating doors are rotatably connected to the upper portions of the packaging boxes. Freshwater fish slices are subpackaged through the three packaging boxes, then the handle is held to be lifted upwards to drive the rotating sleeve to rotate, and then the handle is held to move downwards, so that the packaging boxes are stacked, the occupied space is reduced while the freshwater fish slices are subpackaged, the packaging boxes are convenient to open according to the eating amount, and the packaging efficiency is improved. And the shelf life of the remaining fillets is prolonged.

To provide a novel device for conveying an object to be sliced that can reliably convey a soft target object like a slice cut of fish, in particular, to the vicinity of a blade passage position line by adjusting the relative angle of the slice cut, and allows such an angle adjustment to be made without deforming the target object.SOLUTION: A device for conveying an object to be sliced is used when sequentially slicing with a blade 21, slice cuts A as target objects being conveyed on a conveyance passage 1, and cutting out, from the slice cuts A, a fillet (a) of a longitudinal size L along a blade length direction (X direction) of the blade 21. The device includes a slicing angle change part 4 for changing a slicing angle θ formed between the blade length direction (X direction) of the blade 21 and a direction (V) of the slice cut A as the target object. The slicing angle change part 4 is configured to allow change of a relative conveyance angle θ of a conveyance passage body 10 relative to a blade passing line CL through which the blade 21 passes while holding a predetermined interval Δ between the blade passing line CL and a terminating end 10a of the conveyance passage body 10 adjacent to the blade passing line CL.SELECTED DRAWING: Figure 2

The invention provides a fillet freshness detection method and device fusing vision and electrical impedance, and relates to the technical field of prefabricated aquatic product nondestructive testing, fillet fixation and temperature data detection are realized through a fixed detection device, fillet humidity detection is realized through a capacitance hygrometer, and the detection accuracy is improved. The electrical impedance detection device is used for measuring the electrical impedance of fish fillets, the lighting device is used for providing a stable light source to enable the image shooting device to complete image acquisition, the control unit is used for controlling the detection device to work through a preset instruction, and the acquired image and electrical impedance information are sent to the computer through the connecting line. After data acquisition and screening are completed, image features of fillets are extracted, then extracted electrical impedance features are added, the features are fused together, and finally, a prediction model is used for predicting the freshness of the fillets. According to the invention, high-efficiency and lossless fillet freshness detection can be realized.

The invention discloses a processing method of high-quality quick-frozen leiocassis longirostris fillets, which comprises the following steps: (1) selecting fresh leiocassis longirostris, slaughtering, cutting into fillets, cleaning and draining; (2) precooling the leiocassis longirostris slices in a dipping freezing liquid; and (3) putting the precooled fish slices into a mixed protective solution of quince seed mucus, fishing out the fish slices, immediately feeding the fish slices into a liquid nitrogen quick-freezing cabinet to freeze the fish slices, and then putting the fish slices into a refrigeration house to be frozen. According to the preparation method disclosed by the invention, a layer of gel coating which takes quince seed mucus as a base material and is added with citrus essential oil is constructed on the surface of the fillet, and the coating is used as a macroscopic physical barrier, so that juice loss of the fillet can be effectively reduced, lipid oxidation can be inhibited, microbial invasion can be blocked, and mechanical support can be provided to prevent freeze cracking. By adopting a dipping pre-cooling mode, the fish meat quality can be well maintained, and meanwhile, the consumption of liquid nitrogen during freezing is reduced.

This invention relates to a method for trimming the anal fin of rainbow trout fillets, comprising the following steps: S1: The conveyor belt of the trimming device transports the fillets at a predetermined speed. When the fillet reaches image acquisition point A, point cloud data of the fillet is acquired and converted to the coordinate system of the trimming device; S2: The converted point cloud data is preprocessed to obtain the fillet point cloud, and a fillet coordinate system following the fillet's posture is established based on the fillet point cloud; S3: The anal fin region point set is identified based on the geometric features of the point cloud, and the anal fin contour is extracted; S4: The extracted anal fin contour is curve-fitted, and a predetermined distance is offset along the normal vector direction of the fitted curve to generate a cutting path, and the mapping relationship between the cutting path parameters and the cutting time is determined; S5: The cutting path is converted to the coordinate system of the trimming device in real time, and the cutting device is controlled to cut the moving rainbow trout fillet at trimming station B. This method improves the consistency of trimming and the meat yield, and also significantly reduces labor costs and labor intensity.

1. Name of the designed product: packing bag (fish fillet). 2. Use of the designed product: used for food packing. 3. Design points of the designed product: in shape. 4. Picture or photo showing the design points: design 1 front view. 5. The designed product is thin, and the left view, right view, top view, bottom view and perspective view of designs 1-3 are omitted. 6. Design 1 is designated as the basic design. 7. Other circumstances needing explanation: the rear view A area of design 1, the rear view B area of design 2 and the rear view C area of design 3 are transparent.

The application discloses a cleaning device with a low-temperature thawing function for prefabricated fish slice production, and relates to the technical field of prefabricated fish slice production. The cleaning device comprises a bin body assembly, a cylinder body assembly and a detection assembly. The cylinder body assembly is arranged in the bin body assembly. The detection assembly is arranged at one end of the cylinder body assembly and is used for detecting the pressure borne by the one end of the cylinder body assembly. The bin body assembly is provided with a cleaning assembly at the bottom end. The cleaning assembly is used for cleaning impurities in water. A temperature control assembly is arranged in the cleaning assembly and is used for controlling the temperature of liquid in the pipeline. The bin body assembly comprises a storage bin.

The utility model discloses a fish slice processing is with sterilization sorting device relates to fish slice processing technical field, the utility model discloses a sterilization part is used for carrying out the sterilization treatment to fish slice, the blanking part is set up in the left side of sterilization part, and the sterilization part is stored and is blanked to fish slice, and the sorting part is set up in the right side of sterilization part. The utility model discloses through setting blanking assembly, specifically is through vibration motor and is convenient for the fish slice in the inside of hopper to slide, and then starts motor one and drives the rotation of the shaft, and a plurality of flexible fan blades will be driven to rotate in the process of the rotation of the shaft, and a plurality of flexible fan blades rotate and will even blanking to the fish slice that slides, through even blanking to fish slice, it is convenient for subsequent sterilization treatment, reduces the fish slice accumulation conveying condition, and the sterilization effect of fish slice has been improved greatly, and the quality of product has been improved, and the storage period of fish slice has also been reduced.

The utility model discloses prefabricated fish fillet packaging equipment, which relates to the technical field of prefabricated food packaging and comprises a base, a fixing block fixedly connected to the top of the base, a conveying mechanism arranged on the fixing block, a moving mechanism arranged above the conveying mechanism, a plurality of material bearing frames arranged on the conveying mechanism, and exhaust mechanisms arranged in the material bearing frames. The exhaust mechanism comprises a movable groove, the movable groove is located in one side of the material bearing frame, a sliding rod is slidably connected into the movable groove, a push plate is fixedly connected to the bottom of the sliding rod, a spring is fixedly connected to one side of the movable groove and fixedly connected with the movable groove, and a fixing plate used for pushing the sliding rod to move is fixedly connected to the top of the support. The sealing device has the beneficial effects that a silica gel block at the bottom of a fixing plate pushes a sliding rod, the sliding rod slides in a movable groove to drive a push plate to extrude a packaging bag to discharge excess air, a sealing opening is smoother, then the fixing plate deforms and breaks away from the sliding rod, and a spring recovers deformation to apply thrust to the sliding rod to reset the sliding rod.

The application discloses a kind of equipment and control method for automatically fish slice defect finishing.The equipment includes fish slice single piece loading unit, image acquisition and processing unit and finishing unit.Fish slice single piece loading unit utilizes the action of gravity to disperse and load the fish slice overlapping to image acquisition area;Image acquisition and processing unit, image acquisition and processing unit are used to collect fish slice defect image, and real-time picture information is transmitted to industrial computer, and the fish slice defect detection network based on YOLOv8 model improved in the middle part of industrial computer is used to identify defect area and plan defect finishing track;Finishing unit receives track and posture information from industrial computer, and accurately finishes fish slice, so as to complete the process of fish slice loading, detection and finishing.The application replaces traditional manual finishing mode by automatic processing, realizes real-time finishing of fish slice defect, effectively improves the operation efficiency and product quality of fish slice processing.

The invention discloses shewanella putrefaciens bacteriophage SpuP2 and application thereof. The preservation number of the shewanella putrefaciens bacteriophage SpuP2 is CCTCC (China Center For Type Culture Collection) NO: M 20251492. The method belongs to the brachycauda family. The titer of a lysate prepared based on the bacteriophage is 108-9PFU / mL, and the lysate can be stably applied under the conditions that the temperature is less than or equal to 50 DEG C and the pH is 5-10. The bacteriophage and the preparation thereof can efficiently inhibit the growth of shewanella putrefaciens, significantly inhibit the formation of a biofilm, remove a mature biofilm, and achieve a sterilization rate of 99-99.99% in aquatic products such as grass carp fillets and the like. The preparation is safe and residue-free, can replace a chemical antibacterial agent to be used for rot prevention and control in the food storage, transportation and processing processes, and has good safety and application prospects.

The utility model discloses a fillet processing conveyor with a self-screening structure, and relates to the technical field of fillet processing. A hopper is fixedly mounted at the top of the protective shell, a controller is fixedly mounted at one end of the protective shell, a screening plate is slidably connected into the protective shell and obliquely arranged in the vertical direction, the lower end of the screening plate extends to the outside of the protective shell, and a first spring is fixedly mounted at the bottom of the upper end of the screening plate. The bottoms of the first springs are fixedly connected with the protective shell, and second springs are fixedly installed at the bottom of the lower end of the screening plate. Through mutual cooperation of the guide box, the blowing box and other structures, air can penetrate through the air holes to be blown to fillets conveyed at the top of the conveying plate, the fillets can be separated from the surface of the conveying plate to a certain extent or cannot be excessively tightly attached to the surface of the conveying plate, and therefore the situation that the fillets adhere to the surface of the conveying plate is reduced, and the conveying efficiency is improved. Therefore, the fish fillets can be conveyed conveniently, and the conveying effect is improved.

The invention relates to a fillet quality detection system which comprises a first fixing seat arranged in an elevated mode and a control center, a first electric shaft is arranged on the first fixing seat, a light shielding plate is arranged on the side, away from the first electric shaft, of the first fixing seat in an elevated mode, the first electric shaft is connected with a first telescopic mechanism, the first telescopic mechanism is connected with a light shielding cover, and a first conveying belt is arranged below the light shielding cover. A near-infrared detector is arranged in the light shield, a plurality of first sliding grooves are formed in the side wall of the light shield at intervals, the bottoms of the first sliding grooves penetrate through the bottom of the light shield, rotating discs are arranged at the bottoms of the first sliding grooves, second telescopic mechanisms are arranged at the tops in the sliding grooves and connected with inserting rods, and barbs are arranged at the ends of the inserting rods. The inserting rod can penetrate through the rotating disc to extend out of the light shield or return into the first sliding groove, and the control center is electrically connected to the first conveying belt, the first telescopic mechanism, the second telescopic mechanism and the near-infrared detector. The water content, the fat content and the protein content of the fillets can be automatically and rapidly detected in the fillet conveying process, and the detection efficiency is high.

The application belongs to the field of food preservation technology, and relates to a chitosan-gelatin composite preservative solution based on plasma-activated water modification and a preparation method and application thereof. First, PAW is used to prepare chitosan solution and gelatin solution respectively, and the composite preservative solution is obtained after mixing and homogenizing. The coating is dehydrated to form a preservative film. The PAW is prepared by treating deionized water with low-temperature plasma, and is rich in active ingredients such as hydroxyl radicals and hydrogen peroxide, which can effectively modify chitosan and gelatin, enhance intermolecular crosslinking, and form a composite film with a dense network structure. The composite film can be applied to fish preservation through coating or immersion, can effectively inhibit the growth of microorganisms, and can improve the color of fish fillets. In addition, the composite film has the function of delaying protein degradation by inhibiting endogenous protease activity, thereby maintaining the muscle tissue structure and prolonging the shelf life of chilled fish fillets. The application has the advantages of simple process, green safety, remarkable preservation effect, and wide market application prospect.

The purpose of the present invention is to provide a method for manufacturing a roll-processed food, which is easy to handle, and which securely holds a food on a bar while holding both ends of the bar in a desired shape, and such a food. The present invention, which solves the above problem, is a method for manufacturing a wound processed food, comprising: a positioning step in which one end (21) of a fillet (2) is brought into contact with a bar (1) as a starting point for winding; a winding step in which the fillet (2) is wound into a spiral shape from one end (21) with the bar (1) as the axis to form a spiral portion (2A); and a holding step in which the other end of the fillet (2) is inserted and held in contact with the bar (1)-side surface of the spiral section (2A).

This invention belongs to the field of aquatic product preservation technology and discloses a method for preserving fresh fish fillets based on source-based sterilization and endogenous antibacterial action. The method includes: non-thermal sterilization of fresh fish fillets, followed by ultrasonic-ultra-high pressure synergistic treatment in a nano-antibacterial emulsion, then draining, packaging, and refrigeration. The nano-antibacterial emulsion is prepared by dissolving natural antibacterial active substances in anhydrous ethanol as the oil phase and using an aqueous solution of a natural polymer as the aqueous phase. The oil and aqueous phases are mixed, homogenized under microfluidic high pressure, and then microfiltered. This invention utilizes a dual-core synergistic process of source-based non-thermal targeted inactivation of spoilage bacteria and enhanced penetration of a natural antibacterial system to significantly extend the shelf life of fresh fish fillets under 0-4℃ refrigeration conditions from the conventional 3-5 days to over 18 days, while preserving the texture, flavor, and nutrition of the fish fillets to the greatest extent possible.