Quick fish meat food thawing equipment adopting high-pressure thawing

Abstract

The invention discloses quick fish meat food thawing equipment adopting high-pressure thawing. The equipment structurally comprises a fish meat thawing and cutting device, a water guide pipeline, a water pump, an atmospheric pressure booster and a cover plate, wherein the upper surface of the fish meat thawing and cutting device is mechanically connected with the water guide pipeline. The atmospheric pressure booster performs atmospheric pressure boosting on the inside of the thawing equipment to realize quick thawing of the inside and the outside of frozen fish meat, besides, the boosted atmospheric pressure and an air bag form atmospheric pressure difference to push a fish meat thawing and cutting tool to move downwards, so that a fish meat thawing and cutting tool nose cuts fish meat, the cutting progress of the fish meat thawing and cutting tool nose is accelerated through saline water sprayed by a saline water spraying pipeline, and acceleration of thawing of fish meat and inhibition of bacterial breeding are realized through penetration of saline water to the fish meat. By the aid of the equipment, the inside and the outside are thawed simultaneously, and the fish meat cutting processing speed and the fish meat thawing speed are increased and bacterial breeding is inhibited through spraying of the saline water on the fish meat cutting tool and penetration of saline waterto the fish meat.

Description

technical field [0001] The invention relates to the technical field of seafood food processing equipment, more precisely, it relates to high-pressure thawing fish food rapid thawing equipment. Background technique [0002] When seafood and fish are processed in a food processing factory, the seafood and fish frozen food in the refrigerated truck, such as tuna, needs to be processed through thawing and fish meat cutting. Generally, tuna is thawed by putting it in water, but the thawing of tuna is carried out from the outside to the inside, resulting in the outer layer has been dissolved but the inside is still frozen, so that the inside of the fish is frozen when the fish is cut and processed, which affects the quality of the fish cut and processed. speed. The current technical considerations are not comprehensive and have the following disadvantages: [0003] After thawing the tuna in water, the outer layer of the tuna has been melted due to the water thawing method of tha...

AI Technical Summary

Problems solved by technology

[0003] After thawing the tuna in water, the outer layer of the tuna has been melted due to the water thawing method of thawing the tuna from the outside to the inside, but the inside is still ice, and the melting of the outer meat will hinder the melting of the inner meat, making the meat breed bacteria , so that the inside of the fish meat is frozen when the fish meat is cut and processed, and it is difficult for the knife for fish meat cutting to complete the cutting process, which affects the speed of fish meat cutting and processing

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