Aquatic product rapid ice-free freezing structure and method

Abstract

The invention discloses an aquatic product rapid ice-free freezing structure and method. The structure and method are aimed at overcoming the defect that after aquatic products are frozen for a long time, protein deterioration is easily caused and nutritional value is reduced. The aquatic product rapid ice-free freezing structure comprises a feed conveying belt, a film laminating mechanism, a discharge conveying belt and a refrigerating box. A plurality of cold air outlet pipes are installed on the upper side of the feed conveying belt. A support is installed between the feed conveying belt and the discharge conveying belt. The film laminating mechanism comprises a connecting base, an installing frame, an upper cover and a lower cover. The installing frame is arranged on the connecting base. A guide rod and a thread driving rod are installed on the support. The connecting base is connected between the guide rod and the thread driving rod. An unloading piston cylinder is hinged to the connecting base. The lower cover is hinged between the connecting base and a telescopic rod of the unloading piston cylinder. The upper end of the installing frame is connected with a film laminating piston cylinder. The upper cover is connected to the telescopic rod of the film laminating piston cylinder. An upper diaphragm is connected into the upper cover. A lower diaphragm is connected into thelower cover. A rapid cooling box is installed on the upper side of the support. Electrode plates are installed on the two sides of a shelf in the refrigerating box respectively.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, more specifically, it relates to a fast freezing structure and method for aquatic products without freezing. Background technique [0002] At present, low-temperature cold chain storage and transportation are usually used around the world to maintain good food quality. Generally, three types of refrigeration are selected: 0-4°C refrigeration, -1-4°C freezing and -18-40°C freezing storage. a temperature zone. Usually, the refrigerated shelf life above 0°C is only a few days, and the operation with crushed ice is carried out to the sea. When the fish is put into the warehouse, it is mixed with the crushed ice, which leads to inevitable mechanical damage to the fish body and uncontrollable microbial infection. Resupply is difficult. The central temperature of fish catches is generally higher than 0°C. Various endogenous degrading enzymes in the muscles cannot be effective...

AI Technical Summary

Problems solved by technology

Usually, the refrigerated shelf life above 0°C is only a few days, and the operation with crushed ice is carried out to the sea. When the fish is put into the warehouse, it is mixed with the crushed ice, which leads to inevitable mechanical damage to the fish body and uncontrollable microbial infection. Supply difficulties

The central temperature of fish catches is generally higher than 0°C. Various endogenous degrading enzymes in the muscles cannot be effectively inhibited, and exogenous microorganisms left on board due to improper preservation interact with each other, resulting in a sharp decline in quality, which often brings damage to the storage and transportation of aquatic products. very high pressure

The shelf life of deep-frozen aquatic products can be as long as several months or even more than a year. However, long-term freezing will lead to unpredictable protein denaturation, water-holding capacity decline, and juice loss after thawing.

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