Structure improved squid steaming device

A technology for improving structure and cooking device, applied in food science and other directions, can solve the problems of high labor intensity, difficult to control product quality, low efficiency, etc., and achieve the effect of low labor intensity, high work efficiency, and prevention of resonance.

Active Publication Date: 2017-05-10
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 used

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  • Structure improved squid steaming device
  • Structure improved squid steaming device
  • Structure improved squid steaming device

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Embodiment Construction

[0041] The following are specific embodiments of the present invention and in conjunction with the accompanying drawings, the technical solutions of the present invention are further described, but the present invention is not limited to these embodiments.

[0042] Such as Figure 1 to Figure 10 Shown, a kind of squid cooking device of improved structure comprises the cooking case 1 that upper end has opening, and the upper end of described cooking case 1 is provided with box cover 2, and described cooking case 1 is provided with cooking tube 4, and described cooking tube 4 includes a cylinder 4b and a bottom plate 4a, the cross section of the cylinder 4b is circular and has an opening at one end, and a bottom plate 4a is provided at the other end, and several through holes—4g are provided on the cylinder 4b and the bottom plate 4a , the cylinder 4b is provided with a feed inlet 4e, and a detachable cover plate 4d is provided in the feed inlet 4e, the axis of the cylinder 4b i...

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Abstract

The invention provides a structure improved squid steaming device, and belongs to the technical field of food processing devices. The structure improved squid steaming device comprises a steaming box, wherein the steaming box is internally provided with a steaming barrel, a connecting sleeve is installed on the side wall of the steaming box, an opening end of a barrel body is rotationally connected onto the connecting sleeve, a drive mechanism and a limit support mechanism are arranged between the steaming barrel and the bottom of the steaming box, stirring wings are arranged on the inner wall of the barrel body, a push plate is arranged in the steaming barrel, a power mechanism is arranged on the steaming box, a sealing door is hinged to the outer wall of the steaming box, an opening and closing mechanism is arranged on the steaming box, a middle water tank is arranged below the steaming box, the middle water tank communicates with the bottom of the steaming box through a vent tube, a valve III is arranged on the vent tube, the middle water tank communicates with the interior of the steaming box through a water return tube, a filter and a water pump are arranged on the water return tube, an air nozzle I is arranged at the upper end of the steaming box, and a discharge hopper is arranged on the outer wall of the steaming box. The structure improved squid steaming device has the advantages of being high in working efficiency, energy-saving 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 with an improved structure. 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 ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L17/50
Inventor 陈小娥孙海燕方旭波罗春艳余辉
Owner ZHEJIANG OCEAN UNIV
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