Shellfish drying and processing device

Abstract

The present invention relates to a drying and processing device of shellfish and solves the problem that during the traditional drying and processing processes of the shellfish, the heating affects the quality of the dried shellfish. The device successively comprises a freezing room, a slicing machine, a vacuum freeze-drying room, a temperature returning room and a packaging machine. The freezing temperature in the freezing room is kept to be -4 to 0 DEG C, the vacuum environment of the vacuum freezing-drying room is at the temperature of -45 to -35 DEG C, and the temperature returning room uses natural temperature returning and rare gas as a protective gas. The shellfish slicing and drying processes are finished in the forms of first freezing, then slicing, then vacuum freeze-drying, and then temperature returning and packaging, so that the dried and processed shellfish can keep the original flavor better. Before the vacuum freeze-drying, multi-layered material preparing racks are used to conduct layered material preparing and the shellfish is vibrated to be spread to be flat, the stacking thickness of the shellfish meat in the vacuum freeze-drying processes is reduced, the drying efficiency is omproved and the drying effects are ensured.

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 drying 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 publi...

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 and affect the quality of shellfish, and to provide a shellfish drying processing device that uses low-temperature drying to maintain 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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