Squid cooking device

Abstract

The invention provides a squid cooking device and belongs to the technical field of aquatic product processing equipment. The squid cooking device comprises a cooking cylinder, a cover plate, a rotating post, a mixing cylinder, a first motor, a water spray mechanism and a mixing mechanism, wherein the cover plate is hinged with the upper end of the cooking cylinder; a cooking cavity is arranged inthe cooking cylinder; heating pipes are arranged on an inner side wall of the cooking cavity in an enclosed manner; the rotating post is coaxially and rotationally arranged at the bottom of the cooking cavity; a blind hole is formed in the upper side surface of the rotating post; a mixing cavity is arranged in the mixing cylinder; a plurality of first through holes are formed in the side wall ofthe mixing cylinder; a first rotating shaft is rotationally arranged at the bottom of the mixing cavity; the lower end of the first rotating shaft extends out of the mixing cylinder and a connecting post is fixedly arranged at the end part of the first rotating shaft; when the connecting post is inserted into the blind hole, the mixing cylinder and the rotating post synchronously rotate and the rotating post is in transmission connection with the first motor; and when the cover plate covers the upper end of the cooking cylinder, the water spray mechanism sprays water into the cooking cavity and the mixing mechanism can carry out up-and-down rotating mixing on squid in the mixing cavity. According to the squid cooking device, the cooking efficiency of the squid can be improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing equipment, and relates to a squid cooking device. Background technique [0002] The water content of Peruvian squid is relatively high, generally about 85%, and the water content of other squid is about 75%, and the meat is crisp and loose. Squids are usually cleaned, peeled, decontaminated, rinsed, steamed, and cooled on ocean-going squid fishing boats to ensure the freshness of large-scale raw materials and the quality of subsequent products, while reducing transportation costs. [0003] The purpose of cooking is to denature the protein in fish meat by heat, destroy its cell tissue, and let the water flow out, thereby reducing the water content and reducing transportation costs. Proper cooking can also inhibit the activity of microorganisms and enzymes in the fish body and delay the spoilage of the product. In addition, cooking allows the fat in the carcass to flow into hot w...

AI Technical Summary

Problems solved by technology

[0004] During the cooking process of Peruvian squid, in order to make the squid evenly heated, manual stirring is required, which increases the work intensity. In addition, after the cooking is completed, the squid needs to be poured out to cool down and dehydrate, which is time-consuming and laborious

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