A shrimp preservation device

Abstract

The invention discloses a shrimp preservation device, and aims to provide the shrimp preservation device characterized in that the operation is convenient, a preservative can be sufficiently and uniformly dispersed over the surfaces of sea shrimps, and the problem of excessive use of the preservative is effectively avoided. The shrimp preservation device comprises a shrimp basket, a frame, a horizontal guide rail, a translation sliding table, a sliding table translation actuating mechanism, a lifting picking and placing device, a charging platform, a preservative solution tank and a conveying belt, wherein the shrimp basket is used for containing shrimps; the horizontal guide rail is arranged on the frame; the translation sliding table slides along the horizontal guide rail; the sliding table translation actuating mechanism is used for driving the translation sliding table to slide along the horizontal guide rail; the lifting picking and placing device is arranged on the translation sliding table; the charging platform, the preservative solution tank and the conveying belt are sequentially distributed in the slide direction of the translation sliding table; a handle is arranged at the upper end of the shrimp basket; and the lifting picking and placing device comprises a vertical guide rod, a lifting platform, a shrimp basket hooking device and a lifting movement actuating mechanism, wherein the vertical guide rod is arranged on the translation sliding table and positioned below the translation sliding table, the lifting platform is lifted along the vertical guide rod, the shrimp basket hooking device is arranged on the lifting platform and used for hooking the handle, and the lifting movement actuating mechanism is arranged on the translation sliding table and used for driving the lifting platform to move up and down.

Description

technical field [0001] The invention relates to a fresh-keeping device, in particular to a shrimp fresh-keeping device. Background technique [0002] Due to the high protein content of sea-caught shrimp (more than 20%), the muscle tissue is relatively soft, so it is susceptible to bacterial attack and spoilage. At the same time, sea-caught shrimp contains a large amount of enzymes and tyrosine, which is easily oxidized to produce melanin. Shrimp produces blackening, deterioration and blackening have seriously affected the quality of sea-caught shrimp, and reduced the commodity value of sea-caught shrimp; It plays an important role in earning foreign exchange through the export of products. [0003] Sodium metabisulfite is used in fresh or frozen seawater shrimp, crab primary products and their processed products because of its antiseptic and antioxidative effects. , Extend product shelf life. On August 8, 2016, the official website of the National Health and Family Planni...

AI Technical Summary

Problems solved by technology

Although this method is more convenient to operate, the uniformity of preservative powdering is not good, so it is often used in excess, resulting in a serious excess of sulfur dioxide residues in sea-caught shrimp, which is harmful to health

Images