Squid cooking machine provided with cooking drum

A cooking machine and squid technology, applied in the direction of food science, etc., can solve the problems of high labor intensity, low efficiency, and difficulty in product quality control, and achieve the effects of low labor intensity, prevention of resonance, and high work efficiency

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, so the labor intensity is high but the efficiency is low, and the product quality is difficult to control

Method used

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  • Squid cooking machine provided with cooking drum
  • Squid cooking machine provided with cooking drum
  • Squid cooking machine provided with cooking drum

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Embodiment Construction

[0033] 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.

[0034] Such as Figure 1 to Figure 12 Shown, a kind of squid cooking machine with cooking tube, comprises the cooking case 1 that upper end has opening, the upper end of described cooking case 1 is provided with box cover 2, is provided with cooking tube 4 in described cooking case 1, described cooking case 1 The cylinder 4 includes a cylinder body 4b and a bottom plate 4a, the cross section of the cylinder body 4b is circular and one end has an opening, and the other end is provided with a bottom plate 4a, and several through holes are provided on the cylinder body 4b and the bottom plate 4a. 4g, the cylinder 4b is provided with a feed inlet 4e, and a cover plate 4d is detachably arranged in the feed inlet 4e, the axis of...

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PUM

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Abstract

The invention provides a squid cooking machine provided with a cooking drum and belongs to the technical field of food processing equipment. The squid cooking machine provided with the cooking drum comprises a cooking box with an opening in the upper end, wherein a connecting sleeve is mounted on the cooking box, the cooking drum is arranged in the cooking box and comprises a drum body and a bottom plate, an opening is formed in one end of the drum body, the bottom plate is arranged at the other end of the drum body, a plurality of through holes I are formed in the drum body and the bottom plate, the opening end of the drum body is rotationally connected to one end, located in the cooking box, of the connecting sleeve, a driving mechanism and a limiting support mechanism are arranged between the cooking drum and the cooking box, a plurality of stirring wings with V-shaped cross sections are arranged on the inner wall of the drum body circumferentially, a plurality of through holes I are formed in the stirring wings, a push plate is arranged in the cooking drum in a rolling manner in the axial direction, a plurality of through holes I are formed in the push plate, and a power mechanism is further arranged on the cooking box. The squid cooking machine has the advantages that the work efficiency is high, small vibration is produced during work of the cooking drum, the cooking drum can be cleaned automatically and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing equipment, and relates to a squid cooking machine with a cooking cylinder. 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 t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/10
Inventor 方旭波陈小娥孙海燕修策罗春艳
Owner ZHEJIANG OCEAN UNIV
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