摘要：【中文】本发明涉及一种饺子皮成形装置，该饺子皮成形装置，包括传送平台，所述传送平台能够实现间歇传送，所述传送平台的上方沿其传送方向依次设有第一撒粉机构、切片机构、第二撒粉机构和压皮机构，所述切片机构用于切出面片，所述第一撒粉机构用于导出面片下面所需面粉，所述第二撒粉机构用于导出面片上面所需面粉，所述压皮机构用于将面片压成中间厚边缘薄的饺子皮。该饺子皮成形装置，通过第一撒粉机构、切片机构、第二撒粉机构和压皮机构的相互配合，不仅可以实现饺子面的初次有效利用，保证饺子皮后期食用口感，节省加工成本，且避免了饺子皮加工过程中粘附设备现象，有利于饺子皮加工及加工成形后顺利收集。 【EN】The invention relates to a dumpling wrapper forming device which comprises a conveying platform, wherein the conveying platform can realize intermittent conveying, a first powder spreading mechanism, a slicing mechanism, a second powder spreading mechanism and a wrapper pressing mechanism are sequentially arranged above the conveying platform along the conveying direction, the slicing mechanism is used for cutting dough sheets, the first powder spreading mechanism is used for guiding out flour required below the dough sheets, the second powder spreading mechanism is used for guiding out flour required above the dough sheets, and the wrapper pressing mechanism is used for pressing the dough sheets into dumpling wrappers with thick middle and thin edges. This dumpling wrapper forming device through mutually supporting of first dusting mechanism, slicer mechanism, second dusting mechanism and pressure skin mechanism, not only can realize the first effective utilization of dumpling face, guarantees the edible taste in dumpling wrapper later stage, saves the processing cost, and has avoided adhesion equipment phenomenon in the dumpling wrapper course of working, is favorable to dumpling wrapper processing and the collection smoothly after the machine-shaping.

摘要：【中文】本发明属于水产品加工技术领域。为解决目前加工过程中存在的技术问题，本发明提供一种鱼加工用单体排队装置，包括用于运输、承载鱼体的运输板链，其包括输入端及输出端，其特征在于：在靠近输出端的运输板链上方设有左右导流板，所述的左右导流板呈“八”字形向输出端收拢，在左右导流板收拢的末端形成单体通道，单体通道两侧的导流板平行设置；在运输板链上方设有沿运输板链宽度走向的梳板，梳板上设有若干指向运输板链表面的梳齿，所述梳板在驱动装置的驱动下能够沿运输板链的宽度方向往返运动。该装置能够将初步加工的鱼集中投放到运输板链上，通过运输板链的输送，鱼体形成排队前行，从而省略了人工摆放的步骤，极大提高了鱼加工效率。 【EN】The invention belongs to the technical field of aquatic product processing. In order to solve the technical problems in the prior processing process, the invention provides a single queuing device for fish processing, which comprises a transport plate chain for transporting and bearing fish bodies, and the transport plate chain comprises an input end and an output end, and is characterized in that: a left guide plate and a right guide plate are arranged above the transport plate chain close to the output end, the left guide plate and the right guide plate are folded towards the output end in a splayed shape, a single channel is formed at the folded tail ends of the left guide plate and the right guide plate, and the guide plates on two sides of the single channel are arranged in parallel; the comb plate is arranged above the conveying plate chain and moves along the width direction of the conveying plate chain, a plurality of comb teeth pointing to the surface of the conveying plate chain are arranged on the comb plate, and the comb plate can move back and forth along the width direction of the conveying plate chain under the driving of the driving device. The device can concentrate the fish of preliminary working and put in the transport plate chain on, through the transport of transport plate chain, the fish body forms the antecedent of lining up to the step of artifical putting has been left out, has greatly improved fish machining efficiency.

摘要：【中文】本发明涉及油炸食品风味的改良及降低油炸用油脂劣化的制作方法。为解决目前油炸鱼肉馅料类食品在制作过程中存在的技术问题，本发明采用的技术方案为：一种油炸鱼肉馅料即食食品的制作方法，其特征在于：在0‑3℃的条件下，在馅料斩拌的过程中进行氧化处理，氧化值为0.5‑1.5％；或在鱼肉中加入氧化油脂或氧化风味改善物质，氧化油脂或氧化风味改善物质的氧化值为5‑10％，加入量为鱼肉重量的1‑6％；馅料斩拌完毕后立即装模成型，成型的模型表面粘满淀粉送入真空油炸机中完成油炸。该方法能充分保留馅料中的呈味成分，同时呈味成分不易溶出，防止炸油油脂的风味形成污染，炸油油脂可连续进行多种风味的馅料食品的油炸操作。 【EN】The present invention relates to a method for improving the flavor of fried food and reducing the deterioration of fat for frying. In order to solve the technical problems existing in the manufacturing process of the prior fried fish stuffing food, the invention adopts the technical scheme that: a method for preparing an instant food with fried fish stuffing is characterized by comprising the following steps: performing oxidation treatment in the stuffing chopping process at the temperature of 0-3 ℃, wherein the oxidation value is 0.5-1.5%; or adding oxidized oil or oxidized flavor improving substance into fish meat, wherein the oxidation value of the oxidized oil or oxidized flavor improving substance is 5-10%, and the addition amount is 1-6% of the weight of the fish meat; and (4) immediately filling the stuffing into a mold for molding after the stuffing is cut and mixed, and conveying the molded mold with the starch adhered to the surface into a vacuum frying machine to finish frying. The method can fully retain flavor components in the stuffing, simultaneously the flavor components are not easy to dissolve out, the flavor of the frying oil and fat is prevented from being polluted, and the frying oil and fat can continuously carry out frying operation of stuffing foods with various flavors.

摘要：【中文】本发明属于水产品加工技术领域。为解决目前在进行鱼鳞批量去除操作中存在的技术问题，本发明提供一种鱼鳞去除装置，包括鱼体滑道，其特征在于：所述鱼体滑道由两根滑轨构成，两滑轨之间的间隙形成滑鱼槽，所述的两根滑轨平行设置；在滑鱼槽的上方设有夹鱼板，所述的夹鱼板为两块，沿滑鱼槽的走向前后设置；在鱼体滑道一侧设有夹鱼气缸；还包括设置在两夹鱼板之间的刮鳞装置，刮鳞装置包括滑块，在滑鱼槽的上方及底部分别设有刮鳞刷，上下刮鳞刷通过升降装置分别与滑块连接固定。该装置能够对滑鱼槽上滑动的鱼体进行连续的除鳞操作，可适应大批量的鱼体除鳞操作，极大提高了操作效率。 【EN】The invention belongs to the technical field of aquatic product processing. In order to solve the technical problem existing in the prior fish scale batch removal operation, the invention provides a fish scale removal device, which comprises a fish body slideway and is characterized in that: the fish body slideway is composed of two slide rails, a fish sliding groove is formed in a gap between the two slide rails, and the two slide rails are arranged in parallel; two fish clamping plates are arranged above the fish sliding groove and are arranged forwards and backwards along the fish sliding groove; a fish clamping cylinder is arranged on one side of the fish body slideway; the fish scale scraping device comprises a sliding block, scale scraping brushes are respectively arranged above and at the bottom of the fish sliding groove, and the upper and lower scale scraping brushes are respectively connected and fixed with the sliding block through a lifting device. The device can carry out continuous descaling operation to gliding fish body on the smooth fish groove, and adaptable large batch fish body descaling operation has greatly improved operating efficiency.

摘要：【中文】本发明公开了海产品加工技术领域的一种用于海产品加工的解冻装置，包括解冻箱体，解冻箱体的顶部安装有密封端盖，密封端盖的底部竖向安装有支撑轴杆，且支撑轴杆的顶部贯穿密封端盖的顶部，支撑轴杆的外壁均匀通过螺栓固定有多组解冻支架，且多组解冻支架在支撑轴杆的两侧相互交错设置，本发明通过控制旋转电机的转转动带动支撑轴杆的转动，使放置在解冻支架内腔中的海产品能够在解冻箱体的内腔处于旋转解冻状态，且通过高压喷头能够将解冻水均匀的喷洒到解冻箱体的内腔中，使海产品的各个部位均处于解冻状态，同时解冻后的水能够通过过滤通孔回流到储水箱体的内腔中再次利用，减少对水资源的浪费现象。 【EN】The invention discloses a thawing device for seafood processing in the technical field of seafood processing, which comprises a thawing box body, wherein a sealing end cover is arranged at the top of the thawing box body, a supporting shaft rod is vertically arranged at the bottom of the sealing end cover, the top of the supporting shaft rod penetrates through the top of the sealing end cover, a plurality of groups of thawing supports are uniformly fixed on the outer wall of the supporting shaft rod through bolts, and the plurality of groups of thawing supports are arranged on two sides of the supporting shaft rod in a mutually staggered manner. The waste phenomenon of water resources is reduced.

摘要：【中文】本发明属于海产品技术领域。本发明的目的是提供一种风味淡干鱼的制作方法，其包含下列步骤：S1、原料准备；S2.涂覆包覆料；S3.晾晒；S4.烘干；S5.包覆料去除；S5.包装。采用该方法晾晒的淡干鱼肉质鲜美，充分保留鱼肉原有的鲜味，不存在常规晾晒产生的哈喇味，鱼体内不保留过多的盐分，食用时直接进行煮熟即可，晾晒时间较传统无盐渍的鱼个体晾晒时间上能够缩短1‑2天，提高了淡干鱼的加工效率。 【EN】The invention belongs to the technical field of marine products. The invention aims to provide a method for making light-flavor dried fish, which comprises the following steps: s1, preparing raw materials; s2, coating a coating material; s3, airing; s4, drying; s5, removing the coating material; and S5, packaging. The dried freshwater dried fish by the method is delicious in meat quality, the original delicate flavor of the fish meat is fully reserved, the rancid flavor generated by conventional drying is avoided, excessive salt is not reserved in the fish body, the fish is directly cooked when being eaten, the drying time can be shortened by 1-2 days compared with the drying time of traditional fish individuals without salt, and the processing efficiency of the dried freshwater fish is improved.