Device and method for preparing instant shrimps by microwave vacuum freeze drying

Abstract

The present invention belongs to the technical field of food processing, and specifically relates to a device and method for preparing instant shrimps by microwave vacuum freeze drying, comprising a frame, wherein the frame is fixedly composed of a workbench and a crossbeam, a microwave heating chamber and a freezing chamber are fixedly mounted on the bottom of the crossbeam, the bottoms of the microwave heating chamber and the freezing chamber are respectively provided with inlets, and a vacuum pump and a refrigeration device are fixedly mounted on the top of the crossbeam; a support seat, the top of the support seat can be sealed and clamped with the inlets at the bottom of the microwave heating chamber and the freezing chamber; a support frame, the support frame is fixedly mounted on the support seat, a tray for holding the shrimps is detachably mounted on the support frame; a driving component one, the driving component one comprising a hydraulic cylinder; the present invention adopts microwave and freeze drying in combination, and has the advantages of fast and high efficiency of microwave heating and unique flavor of the product, while making up for the disadvantages of freeze drying, which takes a long time, consumes a lot of energy and has poor flavor, thereby saving energy and improving the quality of the shrimps.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, in particular to a device and a method for preparing instant shrimp by microwave vacuum freeze drying. Background Art

[0002] Shrimp meat is the pure meat of live shrimp, minus the head, tail, and shell. It's rich in protein, zinc, iodine, and selenium, and low in calories and fat. Shrimp growth requires high temperatures and is highly influenced by the seasons. Generally, shrimp fry are stocked in May and June, with concentrated sales from August to October. The rest of the year, frozen shrimp are the main selling point. Deeply processed shrimp products, especially ready-to-eat shrimp, are relatively rare.

[0003] Chinese invention patent CN202010891786.6 discloses a method for producing ready-to-eat shrimps by hot air vacuum drying, which belongs to the field of food processing technology. This method first cleans fresh or thawed prawns, removes the shells, steams them, and then drains them. The drained shrimps are marinated in a seasoning solution, and the marinated shrimps are subjected to staged hot air drying and staged vacuum drying until the moisture content is less than 4% to obtain dried shrimps. The dried shrimps are vacuum packed and sterilized. The invention uses lactose instead of sucrose in the seasoning process to enhance the elasticity of the shrimps and reduce the hardness of the shrimps during the drying process; the method of vacuum hot air combined drying is used to solve the problem of nutrient loss or easy bacterial growth caused by excessive temperature during hot air drying of the shrimps.

[0004] However, the above technology often has the following defects: the dried shrimp obtained by this method has a very low moisture content, and the dried shrimp often has charred edges, shrinkage, dryness and hardness, and has a poor appearance.

[0005] To this end, the present invention provides a device and method for preparing instant shrimp by microwave vacuum freeze drying. Summary of the Invention

[0006] In order to make up for the deficiencies of the prior art, at least one technical problem raised in the background technology is solved.

[0007] The technical solution adopted by the present invention to solve the technical problem is: the device for preparing instant shrimp by microwave vacuum freeze drying of the present invention comprises:

[0008] A frame, the frame is composed of a workbench and a crossbeam, the bottom of the crossbeam is fixedly mounted with a microwave heating chamber and a freezing chamber, the bottom of the microwave heating chamber and the freezing chamber are respectively provided with an entrance, and the top of the crossbeam is fixedly mounted with a vacuum pump and a refrigeration device;

[0009] A support base, the top of which can be sealed and engaged with the bottom entrance of the microwave heating chamber and the freezing chamber;

[0010] A support frame, the support frame is fixedly mounted on the support base, and a tray for holding shrimps is detachably mounted on the support frame;

[0011] A driving component is installed on a workbench, and the driving component includes a hydraulic cylinder, which is rotatably installed in the workbench. A power device for driving the hydraulic cylinder to rotate is provided inside the workbench. A support plate is fixedly installed on the top of the telescopic end of the hydraulic cylinder, and the support seat is fixedly installed on one end of the top of the support plate. A counterweight block is provided at the other end of the support plate.

[0012] Preferably, the support frame includes a base plate, columns are fixedly installed around the base plate, the bottom ends of the columns are fixedly connected to the support seat, and limit blocks are provided around the top of the base plate, and the tray is engaged in the middle of the limit blocks.

[0013] Preferably, a plurality of cavities 1 are evenly opened on the tray, a flap is provided in the middle of the cavity 1, one side of the flap is rotatably connected to the inner wall of the cavity 1 by a mounting shaft, a driving component 2 is provided under the flap for driving the flap to rotate, and the driving component 2 includes a movable rod, and the tray is provided with a transverse groove in a direction perpendicular to the long side of the cavity 1, the movable rod is slidably arranged in the transverse groove, and the transverse groove passes through the plurality of cavities 1, and the bottom of the flip plate near the mounting shaft is fixedly connected to a connecting rod, and a push block is fixedly connected to the side wall of the movable rod, and the push block corresponds to the position of the connecting rod, one end of the movable rod extends to the outside of the tray, and a plurality of groups of teeth are evenly fixedly connected on the inner wall of the groove opened below the end of the movable rod, a gear is provided in the middle of the groove, the gear is meshed with the teeth, and a rotating rod is fixedly installed in the middle of the gear, and the bottom end of the rotating rod is connected to the power device 2 arranged inside the support seat.

[0014] Preferably, the end of the movable rod is configured to be U-shaped.

[0015] Preferably, a baffle is fixedly connected to a side of the flap surface close to the mounting shaft.

[0016] Preferably, the flap is provided with an arc shape on one side close to the mounting seat, and a plurality of slots are provided on the arc surface, a movable cavity is provided in the inner wall of the cavity one, a movable column is slidably installed in the movable cavity, a spring is provided inside the movable cavity, the end of the movable column extends into the cavity one, the end of the movable column is set to a round head shape, and the end of the movable column is adapted to the slot.

[0017] Preferably, the flap is made of silicone material.

[0018] Preferably, a second cavity is opened in the middle of the top of the flap, a breathable elastic membrane is sealed and fixed on the top of the second cavity, an elastic block is fixedly installed inside the second cavity, the elastic block is hollow, a pressure plate is slidingly provided on the side of the elastic block close to the installation axis, a pull rope is fixedly connected to the side of the pressure plate, the pull rope passes through the through slot provided in the middle of the elastic block, and the end of the pull rope passes through the through slot at the end of the flap and is fixedly connected to the side wall of the first cavity.

[0019] A method for preparing instant shrimp by microwave vacuum freeze drying, the method using the above-mentioned device for preparing instant shrimp by microwave vacuum freeze drying, comprising the following steps:

[0020] S1. Thawing: Take out the frozen shrimp and put them into the refrigerator to slowly thaw, remove the blackened, damaged and incomplete shrimp, and sort the shrimp into different sizes by weight;

[0021] S2. Blanching: After cleaning, blanch the shrimp in hot water, then immediately cool them in cold water.

[0022] S3, seasoning: ultrasonically soaking and seasoning the boiled and cooled shrimps with a seasoning solution;

[0023] S4, microwave: the shrimps are stacked on a tray, and the tray is sent into the microwave heating chamber by a hydraulic cylinder, and the shrimps are microwave-treated in the microwave heating chamber;

[0024] S5, pre-freezing: The shrimps after microwave treatment are taken out of the microwave heating chamber by a hydraulic cylinder, and the hydraulic cylinder is driven to rotate by a power device 1, so that the tray and the shrimps are moved to the bottom of the freezing chamber. The shrimps are then sent into the freezing chamber by the hydraulic cylinder, and the freezing chamber temperature is controlled at -20°C by a refrigeration device. The shrimps are pre-frozen for 4-6 hours;

[0025] S6. Vacuum freeze drying: The freezing chamber is evacuated by a vacuum pump to a vacuum degree of 20 Pa, and the temperature inside the freezing chamber is controlled at -50°C by a refrigeration device to dry the shrimp until the moisture content is less than 10%;

[0026] S7. Vacuum packaging: Use a vacuum packaging machine to vacuum-pack the vacuum-freeze-dried shrimp in time.

[0027] The beneficial effects of the present invention are as follows:

[0028] 1. The device and method for preparing instant shrimp by microwave vacuum freeze drying described in the present invention adopt microwave and freeze combined drying, which has the advantages of fast and efficient microwave heating and imparting a unique flavor to the product, and compensates for the disadvantages of freeze drying, which takes a long time, consumes a lot of energy and has a poor flavor, thereby saving energy and improving the quality of the shrimp.

[0029] 2. The device and method for preparing instant shrimp by microwave vacuum freeze-drying described in the present invention, by setting a second drive component to drive the flip plate to rotate, and then during the microwave treatment of the shrimp, the shrimp can be turned over, and the shrimp is heated more evenly, so that the instant shrimp product has a good taste and a better appearance. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The present invention will be further described below with reference to the accompanying drawings.

[0031] Figure 1 It is a perspective view of the present invention;

[0032] Figure 2 It is a partial structural schematic diagram of the present invention;

[0033] Figure 3 It is a schematic structural diagram of the mounting frame and tray of the present invention;

[0034] Figure 4 yes Figure 3 A partial enlarged view of the middle part;

[0035] Figure 5 It is a schematic diagram of the bottom of the movable rod of the present invention;

[0036] Figure 6 It is a schematic diagram of the movable column and the card slot of the present invention;

[0037] Figure 7 yes Figure 6 A partial enlarged view of point B in the middle;

[0038] Figure 8 It is a schematic flow chart of the method of the present invention.

[0039] In the figure: 1. frame; 2. hydraulic cylinder; 3. support plate; 4. support base; 5. microwave heating chamber; 6. freezing chamber; 7. vacuum pump; 8. support frame; 81. column; 82. bottom plate; 83. limit block; 9. tray; 10. flap; 11. baffle; 12. elastic membrane; 13. cavity one; 14. horizontal groove; 15. movable rod; 16. push block; 17. connecting rod; 18. rotating rod; 19. gear; 20. groove; 21. teeth; 22. movable chamber; 23. spring; 24. movable column; 25. slot; 26. pressure plate; 27. elastic block; 28. pull rope; 29. cavity two; 30. refrigeration device. DETAILED DESCRIPTION

[0040] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific implementation methods.

[0041] like Figures 1 to 7As shown, the device for preparing instant shrimp by microwave vacuum freeze drying according to the present invention comprises:

[0042] A frame 1 is composed of a workbench and a fixed crossbeam. A microwave heating chamber 5 and a freezing chamber 6 are fixedly installed at the bottom of the crossbeam. The bottoms of the microwave heating chamber 5 and the freezing chamber 6 are respectively provided with an inlet. A vacuum pump 7 and a refrigeration device 30 are fixedly installed on the top of the crossbeam.

[0043] A support base 4, the top of which can be sealed and engaged with the bottom entrances of the microwave heating chamber 5 and the freezing chamber 6;

[0044] A support frame 8, the support frame 8 is fixedly mounted on the support base 4, and a tray 9 for holding shrimps is detachably mounted on the support frame 8, and the support frame 8 and the tray 9 are both made of materials suitable for microwave heating;

[0045] A driving component 1 is installed on the workbench. The driving component 1 includes a hydraulic cylinder 2. The hydraulic cylinder 2 is rotatably installed in the workbench. A power device 1 for driving the hydraulic cylinder 2 to rotate is provided inside the workbench. A support plate 3 is fixedly installed on the top of the telescopic end of the hydraulic cylinder 2. The support seat 4 is fixedly installed on one end of the top of the support plate 3. A counterweight block is provided on the other end of the support plate 3.

[0046] During operation, the frozen shrimps are taken out and slowly thawed in a 4°C refrigerator for 24 hours. The blackened, damaged and incomplete shrimps are removed and classified into different sizes by weight. The shrimps are then washed and blanched in 90°C-100°C hot water (with 1%-3% NaCl, 3%-5% cooking wine and 1%-2% white vinegar) with a material-liquid ratio of 1:4-6. The shrimps are cooked for 60s-180s until the center temperature of the shrimps reaches 70°C. After being taken out, they are immediately placed in cold water for cooling. The blanched and cooled shrimps are then ultrasonically soaked and seasoned with a seasoning solution. The seasoning liquid is prepared by boiling and cooling 1.5% NaCl, 0.1% sodium citrate solution, 2% trehalose, 2% ginger, 0.1% monosodium glutamate, 5% liquor and a small amount of spices, with the remainder being water. The cooled seasoning liquid is mixed with shrimp at a material-liquid ratio of 1:3-5 and placed in a sealed bag. The mixture is ultrasonically sonicated at 40 kHz and 120 W for 20-30 minutes. After the ultrasonication, the water is drained and the seasoning is repeated. Seasoning can be added according to personal taste during the second seasoning.

[0047] The shrimps are then stacked on a tray 9, which is then fed into a microwave heating chamber 5 by a hydraulic cylinder 2. The support base 4 is sealed and engaged with the bottom entrance of the microwave heating chamber 5. The power of the microwave heating chamber 5 is adjusted to 280-480 W, and the shrimps are microwave-treated in the microwave heating chamber 5 for 120-180 seconds. The microwave pre-treatment not only removes some of the moisture from the shrimps in advance, greatly shortening the subsequent vacuum freeze-drying time, but also, as a thermal processing method, microwaves can provide the shrimps with good color and rich flavor. This method ensures that the developed instant shrimp product has a good taste, a good appearance, and a long storage period, meeting the requirements of modern instant foods.

[0048] The shrimps after microwave treatment are then taken out of the microwave heating chamber 5 by the hydraulic cylinder 2. The hydraulic cylinder 2 is driven to rotate by the power device 1, so that the tray 9 and the shrimps are rotated to the bottom of the freezing chamber 6. The shrimps are then sent into the freezing chamber 6 by the hydraulic cylinder 2. The temperature of the freezing chamber 6 is controlled to be -20°C by the refrigeration device 30, and the shrimps are pre-frozen for 4-6 hours. The freezing chamber 6 is then evacuated by the vacuum pump 7 to a vacuum degree of 20 Pa. The temperature inside the freezing chamber 6 is controlled to be -50°C by the refrigeration device 30. The low temperature environment helps to maintain the quality of the shrimps and simultaneously allows ice to directly sublime into water vapor, thereby achieving the purpose of drying. The shrimps are dried to a moisture content of less than 10%, thereby maintaining the flavor and nutrition of the shrimps.

[0049] The support frame 8 includes a base plate 82, and columns 81 are fixedly installed around the base plate 82. The bottom ends of the columns 81 are fixedly connected to the support seat 4. Limit blocks 83 are provided around the top of the base plate 82, and the tray 9 is engaged in the middle of the limit blocks 83. During operation, the base plate 82 is fixed above the support seat 4 by the columns 81, and the tray 9 is movably engaged in the middle position of the limit blocks 83 to quickly install and remove the tray 9. The tray 9 is limited by the limit blocks 83 so that the tray 9 is stably installed on the support frame 8.

[0050] The tray 9 is evenly provided with a plurality of cavities 13, a flap 10 is provided in the middle of the cavity 13, one side of the flap 10 is rotatably connected to the inner wall of the cavity 13 by a mounting shaft, a driving component 2 for driving the flap 10 to rotate is provided below the flap 10, the driving component 2 includes a movable rod 15, a transverse groove 14 is provided on the tray 9 in a direction perpendicular to the long side of the cavity 13, the movable rod 15 is slidably arranged in the transverse groove 14, the transverse groove 14 passes through the plurality of cavities 13, and the flap 10 is close to one side of the mounting shaft. A connecting rod 17 is fixedly connected to the bottom, and a push block 16 is fixedly connected to the side wall of the movable rod 15. The push block 16 corresponds to the position of the connecting rod 17. One end of the movable rod 15 extends to the outside of the tray 9, and a plurality of groups of teeth 21 are evenly fixedly connected on the inner wall of the groove 20 opened below the end of the movable rod 15. A gear 19 is provided in the middle of the groove 20, and the gear 19 is meshed with the teeth 21. A rotating rod 18 is fixedly installed in the middle of the gear 19, and the bottom end of the rotating rod 18 is connected to the second power device provided inside the support seat 4;

[0051] During operation, the shrimps are evenly stacked on the top of the flap 10 so that the surface of the shrimps is heated evenly. In addition, after heating for a period of time, the driving component 2 drives the rotating rod 18 to rotate, and the rotating rod 18 drives the gear 19 to rotate. The gear 19 engages with the teeth 21. When the gear 19 rotates, it drives the movable rod 15 to move horizontally, and the movable rod 15 drives the push block 16 to move. The push block 16 pushes the connecting rod 17, and then drives the flap 10 to rotate around the installation axis. The flap 10 drives the shrimps on the surface to rotate to one side, and can turn the shrimps over so that the side of the shrimps in contact with the flap 10 faces upward, so that the shrimps are heated more evenly.

[0052] The end of the movable rod 15 is set to be U-shaped; during operation, when installing a multi-layer tray, the rotating rod 18 can pass through the U-shaped groove at the end of the movable rod 15, and the gear 19 and the teeth 21 are engaged from above to quickly install the tray 9.

[0053] A baffle 11 is fixedly connected to one side of the flap 10 surface close to the mounting axis. During operation, the baffle 11 is provided to limit the shrimp placed on the surface of the flap 10. When the flap 10 rotates around the mounting axis, the baffle 11 prevents the shrimp from sliding downward along the flap 10, so that the shrimp rotates with the flap 10 until the shrimp is turned over by the rotation of the flap 10.

[0054] The end of the movable column 24 extends into the cavity 13, and the end of the movable column 24 is set in a round head shape, and the end of the movable column 24 is adapted to the slot 25; when working, the movable column 24 is pushed outward by the spring 23, and the end of the movable column 24 is inserted into the slot 25. When the flip plate 10 rotates, the side wall of the slot 25 squeezes the movable column 24 to move toward the inside of the movable cavity 22, and the spring 23 is compressed. In this way, as the flip plate 10 continues to rotate, the movable column 24 is pushed into the slot 25 by the spring 23 multiple times, and intermittent vibrations are generated during the process, so that the shrimp on the flip plate 10 shakes, preventing the shrimp from sticking to the flip plate 10 and facilitating the shrimp from falling off the flip plate 10.

[0055] Preferably, the flap 10 is made of silicone material; when working, the flap 10 has a certain hardness to support the shrimp, and also has elasticity to generate vibration to prevent the shrimp from sticking to the flap 10.

[0056] A second cavity 29 is provided in the middle of the top of the flap 10, and a breathable elastic membrane 12 is sealed and fixed on the top of the second cavity 29. An elastic block 27 is fixedly installed inside the second cavity 29. The elastic block 27 is hollow, and a pressure plate 26 is slidably provided on the side of the elastic block 27 close to the mounting axis. A pull rope 28 is fixedly connected to the side of the pressure plate 26. The pull rope 28 passes through the through groove provided in the middle of the elastic block 27, and the end of the pull rope 28 passes through the through groove at the end of the flap 10 and is fixedly connected to the side wall of the first cavity 13; when working, the shrimp is placed on the surface of the elastic membrane 12. When the flap 10 rotates around the mounting axis, the pull rope 28 pulls the pressure plate 26 to slide relatively along the second cavity 29 toward the side away from the mounting axis, and the elastic block 27 is squeezed by the pressure plate 26, causing the elastic block 27 to deform, and the elastic block 27 pushes the elastic membrane 12 upward to assist in pushing the shrimp to turn over, thereby improving the turning efficiency.

[0057] like Figure 8 As shown, a method for preparing instant shrimp by microwave vacuum freeze drying is provided. The method adopts the above-mentioned device for preparing instant shrimp by microwave vacuum freeze drying, and comprises the following steps:

[0058] S1. Thawing: Take out the frozen shrimp and put them into the refrigerator to slowly thaw, remove the blackened, damaged and incomplete shrimp, and sort the shrimp into different sizes by weight;

[0059] S2. Blanching: After cleaning, blanch the shrimp in hot water, then immediately cool them in cold water.

[0060] S3, seasoning: ultrasonically soaking and seasoning the boiled and cooled shrimps with a seasoning solution;

[0061] S4, microwave: the shrimps are stacked on the tray 9, and the tray 9 is sent into the microwave heating chamber 5 by the hydraulic cylinder 2, and the shrimps are microwave-treated by the microwave heating chamber 5;

[0062] S5, pre-freezing: The shrimps after microwave treatment are taken out from the microwave heating chamber 5 by the hydraulic cylinder 2, and the hydraulic cylinder 2 is driven to rotate by the power device 1, so that the tray 9 and the shrimps are moved to the bottom of the freezing chamber 6, and then the shrimps are sent into the freezing chamber 6 by the hydraulic cylinder 2. The temperature of the freezing chamber 6 is controlled to -20°C by the refrigeration device 30, and the shrimps are pre-frozen for 4-6 hours;

[0063] S6, vacuum freeze drying: vacuum the freezing chamber 6 by the vacuum pump 7, the vacuum degree is 20Pa, the internal temperature of the freezing chamber 6 is controlled to -50°C by the refrigeration device 30, and the shrimp is dried to a moisture content of less than 10%;

[0064] S7. Vacuum packaging: Use a vacuum packaging machine to vacuum-pack the vacuum-freeze-dried shrimp in time.

[0065] In the present invention, in order to evaluate the effects of different ratios on product performance, multiple groups of examples were studied.

[0066] Example 1: Thawed shrimp (weighing 10±2.5g) were blanched in a mixture of 1.5% NaCl, 1% white vinegar, 3% cooking wine and water at a material-liquid ratio of 1:4 at 80-85°C for 100-120s, and immediately cooled in cold water after being taken out; after cooling, the shrimp were placed in a mixture of 1.5% NaCl, 0.1% sodium citrate solution, 2% trehalose, 2% ginger, 0.1% monosodium glutamate, 5% white wine, a small amount of spices and water, and then boiled and cooled. The shrimp were then divided into sealed bags at a material-liquid ratio of 1:4 and ultrasonically ultrasonified at 40KHz and 120W. sonicating for 20-30 minutes; stirring and seasoning the shrimp after ultrasonic treatment for a second time, and then placing the shrimp into a microwave heating chamber for drying, the microwave power is 280W, the time is 100-120 seconds, and the ratio of the shrimp mass to the inner cavity area of the microwave heating chamber is 3-5g / cm2; the microwaved shrimp is placed in a freezing chamber, the temperature is adjusted to -20°C, and pre-frozen for 5-6 hours until the temperature of the shrimp reaches -20°C after pre-freezing, and then the vacuum degree is controlled at 20Pa, the cold trap temperature is -50°C, the heating program is set to automatic, and the shrimp is dried until the moisture content is below 10%, thereby obtaining the finished product.

[0067] Example 2: Thawed shrimp (weighing 10±2.5g) were blanched in a mixture of 2% NaCl, 1.5% white vinegar, 4% cooking wine and water at a material-liquid ratio of 1:4 at 90°C for 80-100s, and immediately cooled in cold water after being removed; after cooling, the shrimp were placed in a mixture of 1.5% NaCl, 0.1% sodium citrate solution, 2% trehalose, 2% ginger, 0.1% monosodium glutamate, 5% white wine, a small amount of spices and water, and then boiled and cooled. The mixture was then divided into sealed bags at a material-liquid ratio of 1:4 and ultrasonically sonicated at 40KHz and 120W. 10-20 minutes; the shrimps after ultrasonic treatment are stirred and seasoned for a second time, and then the shrimps are placed in a microwave heating chamber for drying, the microwave power is 280W, the time is 120-130 seconds, and the ratio of shrimp mass to microwave equipment cavity area is 3-5g / cm2; the microwaved shrimps are placed in a freezing chamber, the temperature is adjusted to -20°C, and pre-frozen for 5-6 hours. After pre-freezing, the temperature of the shrimps reaches -20°C, and then the vacuum degree is controlled at 20Pa, the cold trap temperature is -50°C, the heating program is set to automatic, and the shrimps are dried until the moisture content is below 10%, which is the finished product.

[0068] Example 3: Thawed shrimp (weighing 10±2.5g) were blanched in a mixture of 3% NaCl, 2% white vinegar, 5% cooking wine and water at a material-liquid ratio of 1:5 at 99°C for 60-80s, and immediately cooled in cold water after being removed; after cooling, the shrimp were placed in a mixture of 1.5% NaCl, 0.1% sodium citrate solution, 2% trehalose, 2% ginger, 0.1% monosodium glutamate, 5% white wine, a small amount of spices and water, and then boiled and cooled. The shrimp were then packed in sealed bags at a material-liquid ratio of 1:4 and ultrasonically sonicated at 40KHz, 120W for 20 -30min; the shrimps after ultrasonic treatment are stirred and seasoned for a second time, and then the shrimps are placed in a microwave heating chamber for drying, the microwave power is 280W, the time is 130-140s, and the ratio of the shrimp mass to the inner cavity area of the microwave equipment is 3-5g / cm2; the microwaved shrimps are placed in a freezing chamber, the temperature is adjusted to -20°C, and pre-frozen for 5-6 hours. After the pre-freezing, the temperature of the shrimps reaches -20°C, and then the vacuum degree is controlled at 20Pa, the cold trap temperature is -50°C, the heating program is set to automatic, and the shrimps are dried until the moisture content is below 10%, thereby obtaining the finished product.

[0069] The above-mentioned front, back, left, right, up and down are all based on the Figure 1 As a benchmark, according to the person's observation perspective, the side of the device facing the observer is defined as the front, the left side of the observer is defined as the left, and so on.

[0070] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the scope of protection of the present invention.

[0071] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A device for preparing instant shrimp by microwave vacuum freeze drying, characterized in that: include: A frame (1), the frame (1) is composed of a workbench and a fixed crossbeam, a microwave heating chamber (5) and a freezing chamber (6) are fixedly mounted on the bottom of the crossbeam, an inlet is provided at the bottom of the microwave heating chamber (5) and the freezing chamber (6), and a vacuum pump (7) and a refrigeration device (30) are fixedly mounted on the top of the crossbeam; A support base (4), wherein the top of the support base (4) can be sealed and snap-fitted to the bottom entrances of the microwave heating chamber (5) and the freezing chamber (6); A support frame (8), the support frame (8) is fixedly mounted on the support base (4), and a tray (9) for holding shrimps is detachably mounted on the support frame (8); A driving component 1 is installed on the workbench, and the driving component 1 includes a hydraulic cylinder (2), the hydraulic cylinder (2) is rotatably installed in the workbench, and a power device 1 for driving the hydraulic cylinder (2) to rotate is provided inside the workbench, a support plate (3) is fixedly installed on the top of the telescopic end of the hydraulic cylinder (2), a support seat (4) is fixedly installed on one end of the top of the support plate (3), and a counterweight block is provided at the other end of the support plate (3); A plurality of cavities (13) are evenly provided on the tray (9), a flap (10) is provided in the middle of the cavity (13), one side of the flap (10) is rotatably connected to the inner wall of the cavity (13) through a mounting shaft, a driving assembly 2 for driving the flap (10) to rotate is provided below the flap (10), the driving assembly 2 includes a movable rod (15), a transverse groove (14) is provided on the tray (9) in a direction perpendicular to the long side of the cavity (13), the movable rod (15) is slidably provided in the transverse groove (14), the transverse groove (14) passes through the plurality of cavities (13), and the bottom of the flap (10) close to the mounting shaft is fixed. A connecting rod (17) is fixedly connected, a push block (16) is fixedly connected to the side wall of the movable rod (15), and the push block (16) corresponds to the position of the connecting rod (17). One end of the movable rod (15) extends to the outside of the tray (9), and a plurality of groups of teeth (21) are evenly fixedly connected on the inner wall of the groove (20) opened below the end of the movable rod (15). A gear (19) is provided in the middle of the groove (20), and the gear (19) is meshed with the teeth (21). A rotating rod (18) is fixedly installed in the middle of the gear (19), and the bottom end of the rotating rod (18) is connected to the second power device provided inside the support seat (4); A second cavity (29) is provided in the middle of the top of the flap (10), and a breathable elastic membrane (12) is sealed and fixed on the top of the second cavity (29). An elastic block (27) is fixedly installed inside the second cavity (29), and the elastic block (27) is hollow. A pressure plate (26) is slidingly provided on one side of the elastic block (27) close to the installation axis, and a pull rope (28) is fixedly connected to the side of the pressure plate (26). The pull rope (28) passes through a through groove provided in the middle of the elastic block (27), and the end of the pull rope (28) passes through the through groove at the end of the flap (10) and is fixedly connected to the side wall of the first cavity (13).

2. A device for preparing instant shrimp by microwave vacuum freeze drying according to claim 1, characterized in that: The support frame (8) includes a bottom plate (82), and upright posts (81) are fixedly installed around the bottom plate (82). The bottom ends of the upright posts (81) are fixedly connected to the support seat (4). Limiting blocks (83) are provided around the top of the bottom plate (82), and the tray (9) is engaged in the middle of the limiting blocks (83).

3. A device for preparing instant shrimp by microwave vacuum freeze drying according to claim 2, characterized in that: The end of the movable rod (15) is arranged in a U shape.

4. A device for preparing instant shrimp by microwave vacuum freeze drying according to claim 3, characterized in that: A baffle (11) is fixedly connected to one side of the surface of the flap (10) close to the mounting shaft.

5. A device for preparing instant shrimp by microwave vacuum freeze drying according to claim 4, characterized in that: A side of the flap (10) close to the mounting seat is provided with an arc shape, and a plurality of groups of slots (25) are provided on the arc surface. A movable cavity (22) is provided in the inner wall of the cavity (13). A movable column (24) is slidably installed in the movable cavity (22). A spring (23) is provided inside the movable cavity (22). The end of the movable column (24) extends into the cavity (13). The end of the movable column (24) is set to a round head shape, and the end of the movable column (24) is adapted to the slot (25).

6. A device for preparing instant shrimp by microwave vacuum freeze drying according to claim 5, characterized in that: The flap (10) is made of silicone material.

7. A method for preparing instant shrimp by microwave vacuum freeze drying, the method using the microwave vacuum freeze drying device for preparing instant shrimp according to claim 6, characterized in that: The following steps are involved: S1. Thawing: Take out the frozen shrimp and put them into the refrigerator to slowly thaw, remove the blackened, damaged and incomplete shrimp, and sort the shrimp into different sizes by weight; S2. Blanching: After cleaning, blanch the shrimp in hot water, then immediately cool them in cold water. S3, seasoning: ultrasonically soaking and seasoning the boiled and cooled shrimps with a seasoning solution; S4, microwave: the shrimps are stacked on a tray (9), the tray (9) is sent into the microwave heating chamber (5) by a hydraulic cylinder (2), and the shrimps are microwave-treated in the microwave heating chamber (5); S5, pre-freezing: the shrimps after microwave treatment are taken out from the microwave heating chamber (5) by the hydraulic cylinder (2), the hydraulic cylinder (2) is driven to rotate by the power device 1, so that the tray (9) and the shrimps are rotated to the bottom of the freezing chamber (6), and the shrimps are then sent into the freezing chamber (6) by the hydraulic cylinder (2), and the temperature of the freezing chamber (6) is controlled to -20°C by the refrigeration device (30), and the shrimps are pre-frozen for 4-6 hours; S6, vacuum freeze drying: vacuuming the freezing chamber (6) by a vacuum pump (7) to a vacuum degree of 20 Pa, controlling the internal temperature of the freezing chamber (6) to -50°C by a refrigeration device (30), and drying the shrimp to a moisture content of less than 10%; S7. Vacuum packaging: Use a vacuum packaging machine to vacuum-pack the vacuum-freeze-dried shrimp in time.

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