Sea cucumber pretreatment technology for mechanically processing and corresponding equipment thereof

Abstract

The invention relates to a sea cucumber pretreatment technology for mechanically processing and equipment thereof. The sea cucumber pretreatment technology for mechanically processing comprises the working procedures of pre-inspection impurity removal, flexible cleaning, dirty removal classification, grading measurement, high-temperature stewing, extrusion molding and low-temperature cooling; in the working procedure of the pre-inspection impurity removal, a sea cucumber is sprayed, wetted and washed by purified water and screened by taking a hole and a seam with a certain geometric dimensionas boundaries; in the cleaning working procedure, the sea cucumber is placed into a water storage container of which the bottom is input with pressure gas from bottom to top and transported by pressure water flow; in the working procedure of the high-temperature stewing, the sea cucumber is advanced at a certain speed in the boiling water of a stewing groove, and after being gathered, the scum ofthe water surface is dispelled out of the stewing groove in a guide gathering and / or draining way; and in the working procedure of the extrusion molding, the sea cucumber is sprayed and cooled by low-temperature water and extruded by elastic flexible force during drainage. A pre-inspection device, a cleaning device, a stewing device and a molding device are manufactured and provided according to the sea cucumber pretreatment technology for mechanically processing, thereby the high working efficiency is achieved and the high quality of a finished product is ensured.

Description

(1) Technical field [0001] The invention relates to an improved method of sea cucumber processing technology and corresponding equipment, in particular to an improved method of sea cucumber pretreatment technology suitable for mechanized processing and corresponding equipment. (2) Background technology [0002] Sea cucumber is the first of the eight treasures of seafood, and it is a precious food favored by the Chinese nation. There are more than 1,000 kinds of sea cucumbers in the world, and more than 40 kinds are edible. Among them, the sea cucumbers produced in the coast of Liaolu, my country are the best. Sea cucumbers like to grow in sea areas with high salt content at 39 degrees north latitude, so the Liaodong Peninsula and Shandong Peninsula are the most suitable areas for cultivating sea cucumbers in the world. [0003] With the improvement of people's living standards and the enhancement of health care awareness in our country, the sea cucumber breeding industry ha...

AI Technical Summary

Problems solved by technology

[0009] First of all, it is often found that dead sea cucumbers that have been transformed into skins and adulterated sea cucumber internal organs and body surface attachments are mixed with normal sea cucumbers, which will seriously affect the normal progress of subsequent processes when they enter the subsequent process, affecting the stage and quality of subsequent processing. The character and quality of the final product, therefore, it is necessary to add a process before cleaning

[0010] Secondly, in the cleaning process, the existing technology generally uses direct water for simple rinsing or rinsing in a water tank to complete. The main purpose of cleaning is to remove the sediment, mucus and other body surface attachments on the body surface of fresh sea cucumbers. The surface of live sea cucumbers has many wrinkles and the body is soft and easy to damage. Therefore, the traditional cleaning method is easy to damage the skin of sea cucumbers, which affects the appearance of sea cucumbers and is not conducive to continuous production. If the skin of sea cucumbers is not damaged by rinsing, it is often difficult Thoroughly remove the attachments in the skin folds of sea cucumbers, the cleaning effect is not ideal

[0011] Furthermore, in the cooking process, in the cooking stage after the existing manual evisceration process, the temperature and time control of the processing is completely dependent on manual experience, and standardized production cannot be realized. Steaming leads to a long waiting period for sea cucumbers after removing the internal organs, and the quality of raw materials of sea cucumbers is affected by factors such as environment and temperature and deteriorates.

During the traditional pot cooking process, continuous manual stirring is required to prevent the sea cucumbers from sticking to the wall. At the same time, it is necessary to remove the protein aggregates and foam that appear continuously during the cooking process in time. Not only is the labor intensity high, but the stirring is easy to damage the sea cucumber body surface. Decrease processing quality

[0012] Finally, in the traditional pre-treatment process of sea cucumbers, it is often found that some water remains in the body cavity of sea cucumbers after high-temperature cooking. When entering the next drying and freezing process, the water in the body cavity will freeze, seriously affecting subsequent processing and processing. Product quality, affecting the degree of quality assurance

In addition, after high-temperature cooking, the body surface of the sea cucumber is also in a loose state due to the skin folds absorbing water. When it is dried and frozen, it will be maintained in a loose and collapsed state and dried and frozen to shape, which will not only greatly affect the final processing of sea cucumbers. The appearance of the product, and the quality of loose sea cucumbers also affect the taste when eating and drinking, and even some data prove that some nutrients of sea cucumbers are partially damaged

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