Rapid thawing method for frozen fish and frozen shrimps

Abstract

The invention discloses a rapid thawing method for frozen fish and frozen shrimps. The specific method comprises the following steps of: A, operating a soaking thawing tank and putting a frozen fish thawing cover net down; B, pouring to-be-thawed fish into the frozen fish thawing cover net; C, introducing thawing steam into the soaking thawing tank; D, observing the thawing effect of heavily frozen fish and putting the frozen fish thawing cover net down again; E, introducing compressed air into the soaking thawing tank; and F, taking out the frozen fish and frozen shrimps which are thawed andcleaning the soaking thawing tank. The device can assist enterprises of requiring rapid thawing of aquatic products in rapidly thawing the aquatic products, so that the original thawing time of multiple hours is shortened to tens of minutes; and meanwhile, the device can remove impurities attached to most seafood products, improve the cleanliness of the thawed aquatic products, and avoid deterioration of the aquatic products caused by too long waiting time in a traditional method.

Description

technical field [0001] The invention relates to the technical field of fish food processing equipment, in particular to a quick thawing method for frozen fish and shrimp. Background technique [0002] At present, the best way to preserve food and other organic items is to keep them fresh by freezing, and through various natural or unnatural conditions. The advantage of natural freezing is low energy consumption and simple operation. The disadvantage of natural freezing is that it is limited by the geographical environment. The advantage of freezing storage is that it is simple to store and is not affected by the environment. Can be large, the traditional freezing method of frozen fish and other seafood is preserved by completely freezing. This freezing method takes a long time to thaw, which makes buyers need to have enough patience to wait. So far there is no efficient thawing method , how to improve the thawing efficiency of frozen fish and other seafood, and reduce the w...

AI Technical Summary

Problems solved by technology

[0002] At present, the best way to preserve food and other organic items is to keep them fresh by freezing, and through various natural or unnatural conditions. The advantage of natural freezing is low energy consumption and simple operation. The disadvantage of natural freezing is that it is limited by the geographical environment. The advantage of freezing storage is that it is simple to store and is not affected by the environment. Can be large, the traditional freezing method of frozen fish and other seafood is preserved by completely freezing. This freezing method takes a long time to thaw, which makes buyers need to have enough patience to wait. So far there is no efficient thawing method , how to improve the thawing efficiency of frozen fish and other seafood, and reduce the waiting time of buyers, so there is an urgent need in the market for a method that can improve the thawing efficiency of frozen fish and shrimp

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