Extrusion parts of fish bone separation device

Abstract

The invention discloses a squeezing component of fish and fishbone separating device. The squeezing component comprises a rack and a squeezing device arranged on the rack. The squeezing component is characterized by comprising a positioning bolt, an adjusting roller cylinder assembly, a driving roller cylinder, a middle roller cylinder assembly and a squeezing belt; the squeezing belt is annular; the adjusting roller cylinder assembly comprises a front bracket component, a back bracket component and a driven roller cylinder arranged between the front bracket component and the back bracket component; the front bracket component and the back bracket component are coaxially and rotatably arranged on the rack; an axis is a rotation axis of the adjusting roller cylinder assembly; and an axis of the driven roller cylinder is arranged along a front and back direction, and is eccentrically arranged relative to the rotation axis of the adjusting roller cylinder assembly. When the positioning bolt is located in a rotating state, the front bracket component is still in a fixed state that the entire adjusting roller cylinder assembly cannot be rotated; and when the positioning bolt is at a released state, the front bracket component and the back bracket component can rotate relative to a fixed component, so that a position of the driven roller cylinder relative to the fixed component can be adjusted.

Description

technical field [0001] The invention relates to the field of agricultural and by-product processing machinery, in particular to an extruding part used in a device for separating fish meat and fishbone in aquatic product processing. Background technique [0002] Fish food is tender, delicious, nutritious and easy to digest. It is a favorite food for people, especially suitable for the elderly, young children and patients. The protein content in fish is 15% to 20%, which is a high-quality protein. The muscle fibers of fish meat are short, the protein tissue structure is soft, the water content is high, the meat is fresh and tender, and it is easy to digest and absorb. There are nitrogen-containing compounds in fish tissue, mainly collagen and mucin. When boiled, it becomes a sol, and after cooling, it becomes a gel. This shows that the fish soup turns into a milky jelly after natural cooling. Fish contains a sulfur-containing amino acid called taurine, which can reduce blood ...

AI Technical Summary

Problems solved by technology

"It can be seen that this document adopts the form of sprocket transmission, which makes the structure more complicated, and there is crossing between the chains to generate noise.

This structure adopts the canvas belt as the component for extruding the fish body with the multi-roller 15. Since the canvas belt is usually soft, the extrusion effect is relatively poor, resulting in a low meat collection rate and being easily punctured by fishbone

Images