A multi-station reciprocating circulation type scallop shell opening and meat taking machine

Abstract

The invention discloses a multi-station reciprocating circulation type scallop shell opening and meat harvesting machine, which comprises a scallop conveying guide device for guiding the scallops one by one, a scallop shell leveling tail for leveling the scallops and positioning the tail Positioning device, scallop gripping and conveying device for gripping scallops and transporting scallops, scallop tail cutting device for cutting scallop tails, shell and shell separation device for shoveling scallop meat, and a device for pushing out empty scallop shells Shell ejection device. The invention can clean, guide and level the scallops, accurately position the tails of the scallops, realize continuous transportation, accurately cut the tails of the scallops, completely take out the shellfish from the inside of the scallop shell, and clean the shellfish. The gizzard attached to the top is accurately cut, and then the skirt and shell of the scallop meat are separated, which saves labor, improves production efficiency, and effectively ensures the fresh taste of scallop meat.

Description

technical field [0001] The invention relates to the field of scallop processing equipment, in particular to a multi-station reciprocating circulation type scallop shelling and meat harvesting machine. Background technique [0002] Scallop is the synonym for the bivalve mollusk of the genus Scallop, and there are about 400 species. More than 60 species of this family are one of the important marine fishery resources all over the world. The shell, meat and nacre have extremely high utilization value. Many scallops are eaten as a delicacy. Scallop, also known as sea fan, has delicious meat and rich nutrition. After its adductor muscle (scallop pillar) is dried, it is "scallop", which is listed as one of the eight treasures. [0003] The interior of the scallop generally includes a gizzard composed of viscera, an edible shell skirt and a shell post. The gizzard is located at the tail of the scallop (ie near the connection between the upper shell and the lower shell of the sca...

AI Technical Summary

Problems solved by technology

Disadvantage: the scallop meat is steamed and cooked, it is no longer fresh scallop meat

Cons: Although the scallops are not fully cooked, this method still affects the freshness of the scallops

Disadvantages: This method solves the side effects caused by the previous shell opening, but because of the individual differences in the size and shape of the scallops, and the scallops need to be fixed when cutting, the relative position of the scallops cannot be guaranteed, and the position of the saw blade is fixed. It is easy to cause the gizzard to break, and the shell and skirt to be overcut, resulting in waste

Cons: This method works well, but is too inefficient to use during scallop harvesting season

Disadvantages: affect the taste of scallop meat, and the high-pressure water jet will destroy the scallop meat

[0011] Disadvantages of the unity of the above methods: there is no pre-treatment on the outer surface of scallops, and many scallops have attachments on the surface, that is, various parasitic residues

This situation directly leads to failure when processing such scallops; the individual differences of scallops cannot be satisfied by the current equipment.

For example, many equipments use specially designed conveyor belts, and reserve scallop-shaped holes on the conveyor belt to assist scallop positioning. However, this method is not conducive to subsequent shell opening, scallop meat shelling, and separation of gizzard and shellfish. Process requirements

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