Shellfish freeze-drying processing device and method thereof

Abstract

The invention relates to a shellfish freeze drying processing device and a method thereof. According to the invention, the problem that dried shellfish quality is affected when shellfish is heated during the traditional shellfish drying processing is solved. The device successively comprises a freeing chamber, a slicer, a vacuum freeze-drying chamber, a temperature returning chamber and a packing machine. After standing and sand-spitting of shellfish, meat and shell are separated; after separation and cleaning of shellfish meat, the cleaned shellfish meat is put into the freezing chamber and frozen in the environment of minus 4 to 0 DEG C; frozen shellfish meat is sliced; after slicing of shellfish meat, the shellfish meat slices are put in layers in a stock rack and then sent into the vacuum freeze-drying chamber to be freeze-dried in a vacuum environment of minus 45 to minus 35 DEG C; after drying, shellfish meat is put into the temperature returning chamber to return to the temperature of minus 10 DEG C; and packaging is carried out finally. After drying processing, original flavor of shellfish can be better maintained. Before vacuum freeze-drying, the multi-layer stock rack is adopted for layered stock preparation, vibration and flattening, thus reducing stacking thickness of shellfish meat during the vacuum freeze-drying process, enhancing drying efficiency and guaranteeing the drying effect.

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 freeze-drying shellfish processing device and method. 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 ...

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 dried shellfish, and to provide a freeze-dried shellfish processing device and method, which adopts low-temperature drying to maintain the original flavor of dried shellfish

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