Automatic cleaning and fast partial cooling production line of aquatic products

Abstract

The invention discloses an automatic cleaning and fast partial cooling production line of aquatic products. The automatic cleaning and fast slight cooling production line comprises a cleaning region, a transferring region, a sorting region, a cooling water machine, a soaking tank and a refrigerator. The production line integrates full-automatic cleaning, vacuumizing, packaging, transferring, soaking and partial freezing for marine products; the marine products can be subjected to full-automatic cleaning, vacuumizing, packaging and recycling in a cleaning region; the marine products are fully automatically transferred into the soaking tank respectively for soaking and transferred into the cooling water machine for partial freezing; the marine products subjected to the partial freezing are fully automatically transferred into the sorting region from the transferring region; a locating clamp of the sorting region firstly clamps a transferring box entering the sorting region, and a turnover cylinder drives the locating clamp to turn an angle greater than 90 degrees, so that the transferring box can turn over along with the turning of the locating clamp to pour out the marine products subjected to the partial freezing; finally, the marine products are automatically sorted through a sorting machine and then transferred into the refrigerator. The automatic cleaning and fast partial cooling production line of the aquatic products is high in efficiency and yield, and the labor cost is greatly lowered.

Description

technical field [0001] The invention relates to an automatic cleaning and rapid micro-cooling production line for aquatic products. Background technique [0002] Traditionally, seafood such as fish, shrimp, and shellfish are cleaned by hand. After the seafood such as fish, shrimp, and shellfish are cleaned by hand, they are then transported to the soaking tank for soaking. Then, when the seafood is soaked, , and then manually transport the seafood to the chiller for micro-freezing. After the seafood is micro-frozen, manually move it out to the cold storage. The whole process is manually operated. At least 60 workers are required to complete the above series of operations. Labor intensity is high, labor cost is high and work efficiency is low. Therefore, in view of the shortcomings of the above-mentioned problems in the traditional operations of cleaning, soaking, and slightly freezing seafood such as fish, shrimp, and shellfish, it is indeed necessary for the applicant to d...

AI Technical Summary

Problems solved by technology

[0002] Traditionally, seafood such as fish, shrimp, and shellfish are cleaned by hand. After the seafood such as fish, shrimp, and shellfish are cleaned by hand, they are then transported to the soaking tank for soaking. Then, when the seafood is soaked, , and then manually transport the seaf

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