a squid fishing boat

Abstract

The invention provides a squid fishing ship, and belongs to the technical field of ships. The squid fishing ship comprises a ship body, a ventilating cowl is arranged over the ship body, a main engine, a fresh water tank and a refrigeration house are arranged in the ship body, and a processing workshop is also arranged in the ship body; a squid steaming machine and a packaging workbench are arranged in the processing workshop, the squid steaming machine comprises a steaming box with an opening formed in the upper end, a plurality of air nozzles are arranged at the upper end of the steaming box and communicated with an air outlet of a first fan through an air delivery pipe, and an air inlet of the first fan is communicated with the ventilating cowl through an air inlet pipe; a water supplementing pipe is arranged at the upper end of the steaming box, one end of the water supplementing pipe is located in the steaming box, a water spray nozzle is arranged at the end of the water supplementing pipe, the other end of the water supplementing pipe is communicated with one end of a second delivery pipe, one end of the second delivery pipe is communicated with a water outlet of a second water pump, a water inlet of the second water pump is communicated with the fresh water tank through a first delivery pipe, and an exhaust air heating pipe is arranged at the bottom of the steaming box. The squid fishing ship has the advantages of being high in working efficiency, capable of saving energy and the like.

Description

technical field [0001] The invention belongs to the technical field of ships and relates to a squid fishing boat. Background technique [0002] The water content of Peruvian squid is relatively high, generally about 85%, and the water content of other squid is about 75%. The meat is crispy and has an unwelcome "strange sour taste". Squids are usually cleaned, peeled, decontaminated, rinsed, steamed, and cooled on ocean-going squid fishing boats to ensure the freshness of large-scale raw materials and the quality of subsequent products, while reducing transportation costs. [0003] The purpose of cooking is to denature the protein in fish meat by heat, destroy its cell tissue, and let the water flow out, thereby reducing the water content and reducing transportation costs. Proper cooking can also inhibit the activity of microorganisms and enzymes in the fish body, and delay the spoilage of the product. At the same time reduce the "strange sour taste" of Peruvian squid itself...

AI Technical Summary

Problems solved by technology

[0004] At present, squid fishing boats still use manual stirring for the processing and cooking of Peruvian squid, so the labor intensity is high but the efficiency is low, and the product quality is difficult to control

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