Sleeve-fish steaming device for fishing boat

Abstract

The invention provides a sleeve-fish steaming device for a fishing boat, and belongs to the technical field of food processing equipment. The sleeve-fish steaming device for the fishing boat comprises a steaming box, a steaming cylinder is arranged in the steaming box, a connecting sleeve is mounted on the side wall of the steaming box, an open end of a cylinder body is rotatably connected onto the connecting sleeve, a driving mechanism is arranged between the steaming cylinder and the bottom of the steaming box, stirring vanes are arranged on the inner wall of the cylinder body, a push plate is arrange din the steaming cylinder, a power mechanism is arranged on the steaming box, a sealing door is hinged on the outer wall of the steaming box, a base is arranged on the lower portion of the steaming box, a middle water tank is arranged on the base, communicated with the bottom of the steaming box through a discharge pipe and communicated with the inside of the steaming box through a water return pipe, a plurality of spray nozzles are arranged at the upper end of the steaming box, air outlets of the spray nozzles face the steaming cylinder, a water supply pipe is arranged at the upper end of the steaming box, an exhaust gas heating pipe and a heater are arranged at the bottom of the steaming box, a discharging hopper is arranged on the outer wall of the steaming box, and conveying device for conveying sleeve-fishes is arranged on the base. The sleeve-fish steaming device has the advantages that the sleeve-fish steaming device is high in working efficiency, energy is saved and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing equipment and relates to a squid cooking device for fishing boats. 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 "stra...

AI Technical Summary

Problems solved by technology

[0004] At present, the processing and cooking process of Peruvian squid on board still adopts the manual stirring method, so the labor intensity is high but the efficiency is low, and the product quality is difficult to control

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