19 results about "Fish fillet" patented technology

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.

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.

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.

The present application relates to a kind of fish slice fresh-keeping toughening deployment method, which is sequentially prepared by fish slice pretreatment, composite fresh-keeping toughening deployment liquid, ultrasonic assisted infiltration, gradient wet heat protein shaping and vacuum deep cold storage process. The deployment liquid is compounded by edible salt, white granulated sugar, trehalose, composite phosphate, composite toughening regulator, crosslinking accelerator, natural antioxidant and bacteriostatic agent. After low-temperature ultrasonic infiltration of fish slice, wet heat pre-hardening, gradient cooling rearrangement, ice water quenching and repeated shaping are used in a step-by-step process, and protein structure solidification is completed under constant pressure. Through the synergistic effect of functional components and multiple processes, the present application can significantly reduce the thawing juice loss rate of fish slice, improve water holding capacity and texture toughness, inhibit fat oxidation and microbial reproduction, and keep the fish meat elastic and tough without being dry and tasteless. The present application effectively solves the technical defects of existing fish slice fresh-keeping and toughening.

The application provides a method and device for detecting geometric defects of a shaped fish fillet profile and a medium. The method comprises: acquiring an image of a shaped fish fillet to be detected and extracting an edge contour point set thereof; performing posture standardization processing on the edge contour point set to obtain a posture-corrected contour; determining at least three preset geometric feature points on the corrected contour; performing first geometric defect detection based on a first point set to determine whether there is an overall shape defect; fitting a first reference geometric curve based on a second point set, and performing second geometric defect detection by calculating the distance deviation of points on the corrected contour from the reference geometric curve to determine whether there is a local concave-convex defect. The application does not require a trained model, has low cost and high flexibility, and realizes comprehensive defect detection with high precision and high robustness through posture correction and accurate geometric calculation.

This invention relates to a method and trimming device for recognizing the anal fin contour of rainbow trout fillets. The method includes: S1: acquiring point cloud data of the fish fillet and transforming the point cloud data from the camera coordinate system to the trimming device coordinate system; S2: preprocessing the transformed point cloud data to obtain the fish fillet point cloud, calculating the principal axis direction of the fish fillet point cloud using principal component analysis, and establishing a fish fillet coordinate system that follows the fish fillet posture; S3: extracting the anal fin contour in the fish fillet coordinate system, which includes: calculating the normal vector and curvature of each point in the fish fillet point cloud; selecting a set of point clouds belonging to the anal fin region from the fish fillet point cloud according to preset curvature thresholds, height thresholds, and width thresholds; selecting seed points in the point cloud set, performing region growing based on the spatial distance and normal vector consistency of the point cloud, obtaining the anal fin region point set, and extracting the anal fin contour from it. This method can effectively overcome the influence of water stain reflection, blood stain interference, and uneven lighting on the fish fillet surface on the recognition results.

This invention discloses a drying fish fillet calendering machine, comprising a control assembly, an infeed / outfeed support assembly, a needle-piercing mechanism, a transmission component, a calendering mechanism, and an outfeeding processing mechanism. A first bolt base on the infeed / outfeed support assembly is bolted to one end of the main base of the control assembly. A top frame for the needle-piercing mechanism is mounted on the side of the feeding compartment section of the infeed / outfeed support assembly. A second bolt base on the transmission component is bolted to the middle of the main base. This invention primarily utilizes a reciprocating lifting mechanism consisting of a perforated block, a rotary motor, a turntable, a hinged telescopic rod, a lifting rod, and a lifting plate before calendering. The needles on the needle plate reciprocate to pierce the dried fish fillets, creating dense needle holes that expel air from the interior. This piercing of the fish fillet fascia and the expulsion of internal air results in firmer flesh, less bulging, and improved appearance for the finished product.

This application relates to the field of fish processing technology, and further to a method, apparatus, equipment, and control system for fishbone removal. The method includes: determining a first-scale feature image, a second-scale feature image, and a third-scale feature image based on the original fishbone image, an SPPF module, multiple convolutional modules, multiple C2f modules, and multiple offset C2f modules; determining a fused feature image based on a shared convolutional module, the first-scale feature image, the second-scale feature image, and the third-scale feature image; determining the fishbone identification position based on detection branches at different scales, a non-maximum suppression processing algorithm, and the fused feature image; and controlling the display system to display the fishbone identification position in the overall enhanced image, so that the user can remove fishbones from the fish fillets to be inspected based on the processed overall enhanced image. This method significantly improves the accuracy and efficiency of fishbone removal.

The application provides a processing technology of deodorization and tenderization fish slices, which comprises the following steps: S1. live fish slaughtering and pretreatment, S2. scale removing and slicing, S3. peeling, S4. deodorization liquid soaking, S5. tenderizer rolling, S6. vacuum packaging and ultra-high pressure sterilization, S7. quick freezing, shaping and refrigeration. The deodorization liquid is composed of guava leaf extract, noni fruit fermentation liquid and drinking water. The tenderizer is composed of sugarcane extract, moringa leaf fermentation extract, jackfruit seed starch, edible salt and drinking water. The application utilizes the synergistic effect of plant extracts, deodorizes efficiently through guava leaf polyphenols, noni fruit organic acids and protease, and simultaneously assists tenderization. The sugarcane extract containing GABA, combined with moringa leaf protease and jackfruit seed starch, significantly improves the tenderness. The obtained fish slices are odorless and tender, and in addition, the technology is safe and natural, suitable for industrial production and export.

This invention provides an EEO@ZIF-8 / CG composite film, its preparation method, and a preservation liner based on a preservation film, belonging to the field of preservation materials technology. The preparation method of this invention includes the following steps: adding a zinc salt aqueous solution to a 2-methylimidazole aqueous solution, sequentially allowing it to stand, centrifuging, and drying to obtain ZIF-8 particles; ultrasonically mixing the ZIF-8 particles and eucalyptus oil, then sequentially centrifuging and drying to obtain EEO@ZIF-8 particles; mixing gelatin solution, chitosan solution, glycerol, and EEO@ZIF-8 particles, then sequentially stirring, ultrasonicating, and drying to obtain the EEO@ZIF-8 / CG composite film. The EEO@ZIF-CG liner of this invention results in fish fillets with the lowest rate of increase in TVC, TVB-N, pH value, and TBA, effectively maintaining the muscle tissue structure of the fish fillets and delaying the deterioration of their appearance and color.

The application discloses a method for thawing frozen channel catfish fillets by using magnetoelectric coupling, and comprises the following steps: placing the frozen channel catfish fillets into a sealed bag and placing the sealed bag into a magnetoelectric coupling freezing and refrigerating box; inserting a thermocouple temperature probe into the center of the meat sample to monitor the temperature in real time; and stopping the magnetoelectric coupling when the temperature reaches a predetermined temperature, thereby completing the thawing. The method can reduce the damage of the channel catfish during thawing, improve the quality stability of the thawed channel catfish, and has high thawing efficiency.

The application discloses a processing method of fried white fish, and relates to the field of aquatic product processing, and comprises the following steps: S1, obtaining fish fillets with skin; S2, gradient pickling the fish fillets in pickling liquid; S3, rinsing the surface of the fish fillets with clean water, draining, and then carrying out dehydration treatment; S4, two-stage frying of the fish fillets after the dehydration treatment is carried out by taking vegetable oil as a medium; and S5, cooling the fried fish fillets to room temperature, vacuum packaging, and then carrying out ultrahigh pressure treatment. According to the method, endogenous calpain in fish meat is selectively activated, muscle fiber protein is moderately degraded, the pickling time is shortened, and a continuous natural protein film is formed. In the process of gradient temperature frying, the protein film forms a water-locking barrier and is converted into a crisp outer shell, and the internal fish meat is cooked in a nearly micro-steaming environment under the steam blocking effect of the film, so that water is retained, and finally, a texture level with a crisp outer layer and a tender internal layer is formed.

This utility model provides a quick-freezing device for marinated fish fillets, relating to the field of quick-freezing equipment. The quick-freezing device for marinated fish fillets includes a pre-cooling box and a quick-cooling box. A first, hollow, heat-insulating cover is fixedly installed on the side wall of the quick-cooling box. A vent pipe is connected to the top of the quick-cooling box, allowing air to pass into the quick-cooling box. A through pipe is fixedly installed near the bottom of the quick-cooling box, connecting the inner cavity of the quick-cooling box and the inner cavity of the first heat-insulating cover. A bent pipe is fixedly connected to the top of the first heat-insulating cover, connecting to the bottom of the pre-cooling box and communicating with the inner cavity of the pre-cooling box. A second, hollow, heat-insulating cover is fitted onto the side wall of the pre-cooling box. A guide pipe is fixedly connected to the top of the pre-cooling box, with its bottom end connected to the bottom of the second heat-insulating cover and communicating with the inner cavity of the second heat-insulating cover. This utility model reduces the subsequent quick-cooling time of the fish fillets by pre-cooling them.

The application belongs to the technical field of food processing, and discloses a pre-prepared gold soup pickled vegetable fish and a preparation method thereof. The pre-prepared gold soup pickled vegetable fish is obtained by combining a fish slice bag, a seasoning bag and a pickled vegetable bag. The preparation method of the fish slice bag is as follows: the fish slice is coated with a chitosan-millet oil composite solution, wrapped with starch, and then vacuum packaged. The preparation method of the chitosan-millet oil composite solution comprises the following steps: yellow millet and crushed corn are mixed and boiled, millet oil and millet slurry are separated, the millet oil is mixed with a chitosan solution, and then homogenized to obtain the chitosan-millet oil composite solution. The millet slurry is used for preparing the seasoning bag. The shelf life of the pre-prepared gold soup pickled vegetable fish under cold storage conditions of 2-4 DEG C can reach 15-20 days. After ripening, the fish slice still has a tender and smooth taste, is not loose and not dry, and the soup is yellow, bright, rich, uniform, delicate and smooth in taste. The food quality and shelf stability of the product are significantly improved.