A cold processing device for shellfish

Abstract

The invention relates to a shellfish cold-processing device, and solves the problem that the quality of dry shellfish is influenced by the fact that heating exists in the traditional shellfish drying and processing process. The shellfish cold-processing device comprises a freezing chamber, a slicing machine, a vacuum freeze-drying chamber and a packaging machine in sequence, wherein the freezing temperature of the freezing chamber maintains between -4 DEG C and 0 DEG C; the vacuum freeze-drying chamber is a vacuum environment with the temperature between -45 DEG C and -35 DEG C; a material preparing chamber is arranged on the inlet side of the vacuum freeze-drying chamber; a vacuum-pumping valve is arranged between the vacuum freeze-drying chamber and the material preparing chamber; the vacuum-pumping valve exhausts air from the vacuum freeze-drying chamber to the material preparing chamber. The shellfish cold-processing device finishes slicing cold processing on the shell fish by the forms of freezing, slicing, performing vacuum freeze-drying and packaging, so the original flavor of the shellfish can be maintained well; the materials are prepared layer by layer by multiple layers of material preparing frames and are vibrated and flattened, so that the stacking thickness of the shellfish meat in the vacuum freeze-drying process is reduced; air is exhausted from the vacuum freeze-drying chamber to the material preparing chamber to conduct precooling, so that the drying efficiency is improved and the drying effect is guaranteed.

Description

technical field [0001] The invention belongs to the field of food processing equipment, and relates to a shellfish processing device, in particular to a shellfish cold processing device. Background technique [0002] Shellfish is a product that is widely loved by consumers among seafood products. With the improvement of living standards, people's demand for seafood, including shellfish, is increasing. Fresh shellfish have a short storage period and cannot be stored for a long time. Therefore, a large part of shellfish needs to be dried and processed to form scallops for storage and sales. After drying and processing, the storage period of shellfish can be extended. [0003] During the traditional shellfish drying process, it may be boiled in boiling water, as described in the Chinese patent "A Preparation Method for Freeze-dried Seafood" with the publication number CN104770460A, before drying, boiled in boiling water for 2-3 minutes; Such as the Chinese patent whose publica...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that heating exists in the traditional shellfish drying process, which affects the quality of shellfish, and to provide a cold processing device for shellfish, which adopts low-temperature drying and maintains the original flavor of shellfish

After the shellfish are washed and separated from the meat shell, they are sent to the freezer and frozen in the freezer at a temperature of -4 to 0°C. In this state, the shellfish is slightly covered with ice slag, and the shellfish is supported by the ice slag. It is fixed, but it will not have high hardness, ensuring uniform thickness of shellfish slices and subsequent freeze-drying effect; it solves the problem that shellfish slices are easy to slide at room temperature and the quality of slices is difficult to guarantee

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