Quantitative filling device for preparing prawn shrimp head sauce based on enzymatic hydrolysis method

A technology of filling equipment and seasoning sauce, which is applied in the field of quantitative filling equipment, can solve the problems of time-consuming, low processing efficiency, and long processing process, and achieve the effects of low production cost, flexible use, and convenient movement

Inactive Publication Date: 2020-07-17
安徽新之图科技发展有限公司
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Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that traditional processing equipment needs to transfer raw materials multiple times when processing shrimp head sauce, which tak

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  • Quantitative filling device for preparing prawn shrimp head sauce based on enzymatic hydrolysis method
  • Quantitative filling device for preparing prawn shrimp head sauce based on enzymatic hydrolysis method
  • Quantitative filling device for preparing prawn shrimp head sauce based on enzymatic hydrolysis method

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Embodiment Construction

[0029] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention.

[0030] refer to Figure 1-6, a quantitative filling device for preparing prawn and shrimp head sauce based on enzymatic hydrolysis, comprising a movable device main body 1 located on one side of an enzymatic hydrolysis pool 2, the device main body 1 includes a transfer mechanism 3, a material handling mechanism 4, and a filling mechanism 5. The driving mechanism 6, the retrieving mechanism 7, the transfer mechanism 3, the filling mechanism 5, the driving mechanism 6, and the retrieving mechanism 7 are all installed on the material processing mechanism 4, and the retrieving mechanism 7 is linked with the driving mechanism 6 for suction The juice in the enzymatic hydro...

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Abstract

The invention discloses a quantitative filling device for preparing a prawn shrimp head sauce based on an enzymatic hydrolysis method, and relates to the field of shrimp head sauce processing. The device comprises a movable device body located on one side of an enzymolysis pool, wherein the device body comprises a transferring mechanism, a material processing mechanism, a filling mechanism, a driving mechanism, and a material taking mechanism, the transferring mechanism, the filling mechanism, the driving mechanism and the material taking mechanism are all mounted on the material processing mechanism, the material taking mechanism is in linkage connection with the driving mechanism and is used for sucking juice in the enzymolysis tank and filtering the juice, and the filling mechanism is mounted on the right side of the material processing mechanism and is in linkage connection with the driving mechanism for quantitative filling work. The whole device can perform the quantitative filling work, can further automatically suck the juice in the enzymolysis tank out, carry out filtering and sterilization and disinfection, and automatically carry out filling and transferring on the processed juice.

Description

technical field [0001] The invention relates to the field of shrimp head sauce processing, in particular to a quantitative filling device for preparing shrimp head sauce based on an enzymatic hydrolysis method. Background technique [0002] Penaeus vannamei is one of the three largest fine varieties in the world with the largest farming scale, and its unit yield ranks first among prawns. The annual processing volume of Penaeus vannamei in my country is about 1 million tons, and the resulting discarded shrimp heads Up to more than 300,000 tons. At present, most of the shrimp heads are used for feed production, and a small part is used for preparing chitin, which greatly reduces the utilization value of shrimp head resources. At present, the sauce made from the head of Penaeus vannamei has the advantages of strong shrimp flavor and rich nutrition, so the sauce made from the head of the shrimp has broad prospects. [0003] At present, the enzymatic hydrolysis method is usually...

Claims

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Application Information

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IPC IPC(8): B67C3/26B67C3/28B67C3/22B67C3/24
CPCB67C3/22B67C3/24B67C3/26B67C3/28
Inventor 林元文
Owner 安徽新之图科技发展有限公司
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