Energy-saving and fast drying device and process for shrimp

Abstract

The invention belongs to the technical field of aquatic food processing, in particular to an energy-saving and fast drying device and process for shrimp, comprising the following steps: S1: thawing treatment: taking out frozen shrimp and slowly thawing them in a 4-degree-of-cold refrigerator for 24 hours, removing blackened and damaged and incomplete shrimp, and dividing the shrimp into different specifications and grades according to weight, specification 1: 10±2.5g; specification 2: 15±2.5g; specification 3: 20±2.5g; S2: placing the shrimp in a 2% NaCl solution (80-100°C, material-liquid ratio 1:4) for blanching for 90-210s until the center temperature reaches 70°C, cooling in cold water immediately after being taken out, draining the water and setting aside; S3: immersing the shrimp in a 1.5% NaCl solution at a material-liquid ratio of 1:4, and ultrasonically treating (20°C, 40kHz, 120W) for 10-30min; and no ultrasonic treatment is performed on the blank control group; the invention can maintain the texture of the shrimp, reduce the loss of nutrient components, shorten the drying time, and greatly reduce energy consumption.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic food processing, in particular to an energy-saving and fast drying device and process for shrimp. Background Art

[0002] Shrimp is an animal of the family Longibrian in the order Decapoda. It contains lung flukes and has a short and thick body with green and brown markings. Shrimp is nutritious and delicious and is loved worldwide. Fresh shrimps are extremely easy to spoil and need to be dried.

[0003] In the drying process of the shrimps in the prior art, the drying temperature, time and material thickness have a great influence on the drying effect. If a high-temperature drying method is used, a certain temperature is required for drying, but a higher drying temperature is easy to cause the shrimps to shrink and deform, resulting in a worse taste. If a single vacuum freeze-drying method is used, the drying process takes a long time and consumes high energy. Summary of the invention

[0004] In order to make up for the deficiencies of the prior art, at least one technical problem raised in the background technology is solved.

[0005] The technical solution adopted by the present invention to solve the technical problem is: the energy-saving and rapid drying process for shrimps described in the present invention comprises the following steps:

[0006] S1: Thawing treatment: After taking out the frozen shrimp, slowly thaw them in a 4℃ refrigerator for 24 hours, remove the blackened and damaged shrimps, and divide the shrimps into different specifications according to weight: Specification 1: 10±2.5g; Specification 2: 15±2.5g; Specification 3: 20±2.5g;

[0007] S2: blanching the shrimp in a 2% NaCl solution (80-100°C, material-liquid ratio 1:4) for 90-210s until the core temperature reaches 70°C, cooling the shrimp in cold water immediately after taking it out, draining the water and setting aside for later use;

[0008] S3: The shrimps were immersed in 1.5% NaCl solution at a material-liquid ratio of 1:4 and ultrasonically treated (20°C, 40kHz, 120W) for 10-30 min; the blank control group was not ultrasonically treated;

[0009] S4: Determine the optimal microwave drying time, pre-freeze the samples, and determine the optimal vacuum freeze-drying time.

[0010] Preferably, the specific operation steps of step S4 are:

[0011] W1: Determine the best microwave drying time, set different times, and perform microwave (280W) treatment on the shrimp samples after ultrasonic treatment for preliminary dehydration. The ratio of shrimp mass to the inner cavity area of ​​microwave equipment is 2-5g / cm2. The volume, appearance and moisture content of shrimp are measured. The microwave time with the smallest shrimp shrinkage and the highest freeze-drying efficiency is taken as the best microwave drying time; the control group is not subjected to microwave pre-dehydration treatment;

[0012] W2: Sample pre-freezing: pre-freeze the shrimp sample at -20℃ for 5-7h;

[0013] W3: Determine the optimal vacuum freeze-drying time, take shrimp samples for vacuum freeze-drying (freezing temperature -50°C, vacuum degree 20Pa, heating program is automatic), and dry until the moisture content of the shrimp drops below 10%.

[0014] A shrimp energy-saving and rapid drying device, which is applied to the above-mentioned shrimp energy-saving and rapid drying process, characterized in that: the vacuum freeze dryer in step W3 includes a vacuum freezer, a connecting pipe inserted at the top of the vacuum freezer, a support plate arranged in the inner cavity of the vacuum freezer, a plurality of storage buckets arranged at equal intervals and distributed around the top of the support plate, and a vibrating mechanism for preventing the shrimps in the storage buckets from being stacked too densely, and the bottom of the connecting pipe is fixed to the middle position of the top surface of the support plate;

[0015] The material vibrating mechanism comprises a movable component and a material blocking component.

[0016] Preferably, the movable component includes a plurality of spring telescopic rods fixed to the top surface of the support plate at the bottom position of the storage bucket, an interference block fixed to one side of the outer circumferential surface of the storage bucket, an interference seat fixed to one side of the inner wall of the vacuum freezer, and a motor arranged at the bottom of the support plate, the output end of the motor passes through the bottom of the vacuum freezer and is fixed to the middle position of the bottom surface of the support plate, the top of the spring telescopic rod is fixed to the surface of the bottom of the storage bucket at an adjacent position, the bottom of the interference block is arranged in an arc shape, and the top of the interference seat is arranged in an arc shape.

[0017] Preferably, the material blocking assembly includes a rotating shaft rotatably connected to the outer circumference of the storage barrel and located at the top of the interference block, a fixed block fixed to the outer circumference of the rotating shaft, a rotating shaft rotatably connected to the top of the fixed block, a first gear fixedly mounted on the bottom of the outer circumference of the rotating shaft, a baffle fixedly mounted on the top of the outer circumference of the rotating shaft, a gear seat fixed to one side of the inner wall of the vacuum freezer and located at both ends of the interference seat, and an air guide component acting on the baffle.

[0018] Preferably, the air guide component includes a plurality of openings extending through the inner surface of the baffle and a partition net fixed inside the openings.

[0019] Preferably, it also includes a directional exhaust component acting on the connecting pipe, the directional exhaust component includes an air supply pipe arranged at the top of the connecting pipe, a plurality of air guide pipes equidistantly distributed and connected to the outer peripheral surface of the connecting pipe, a discharge port opened at the bottom of the outer peripheral surface of the air guide pipe, and a sealing component arranged at the middle position between the connecting pipe and the air supply pipe, the sealing component includes a limit ring with a T-shaped cross-section opened on the top surface of the connecting pipe and an insert ring with a T-shaped cross-section inserted inside the limit ring, the top of the insert ring passes through the limit ring and is fixed to the surface of the bottom of the air supply pipe.

[0020] Preferably, the vacuum freezer also includes an anti-sticking mechanism that acts on the shrimp inside the storage bucket, and the anti-sticking mechanism includes a hollow elastic ring glued to the inner wall of the storage bucket, a connecting rod rotatably connected to the other side of the outer circumference of the storage bucket, a driving assembly acting on the connecting rod, a rotating disk fixed to the top of the connecting rod, a movable seat in a T shape arranged on the top of the rotating disk, a resistance groove opened at the bottom of the movable seat, a resistance rod inserted in the resistance groove, a plurality of ventilation pipes fixedly connected to the outer circumference of the storage bucket at the top of the connecting rod, a sliding rod slidably inserted in the middle position of the ventilation pipes, and a plug plate fixed to one side of the sliding rod.

[0021] Preferably, the bottom of the abutment rod is fixed to the surface of the top of the rotating disk, one side of the sliding rod passes through the ventilation pipe at the adjacent position and is fixed to the surface of the movable seat, the outer circumferential surface of the plug plate fits with the inner circumferential surface of the ventilation pipe, and one side of the ventilation pipe is connected to the interior of the hollow elastic ring.

[0022] Preferably, the driving assembly includes a fixed ring arranged on the outside of the motor output end, a second gear movably mounted on the outer circumferential surface of the fixed ring, a plurality of third gears equidistantly distributed and meshed with the second gear on the outside, a stopper fixed to the upper and lower ends of the outer circumferential surface of the second gear and equidistantly distributed, a limiting groove opened on both sides of the outer circumferential surface of the fixed ring, an embedded shaft fixed to the inner cavity surface of the limiting groove, and a limiting block mounted on the outer circumferential surface of the embedded shaft, the bottom of the fixed ring is fixed to the inner wall of the vacuum freezer, the bottom of the connecting rod passes through the support plate and is fixed to the inner wall of the third gear, and one side of the limiting block passes through the limiting groove at an adjacent position and is fixed to the inner circumferential surface of the second gear.

[0023] The beneficial effects of the present invention are as follows:

[0024] 1. The present invention skillfully combines two highly efficient processes through microwave-vacuum freezing combined drying technology. First, the rapid heating characteristics of microwaves are used to promote the initial dehydration of wet materials, significantly and quickly reducing their moisture content. Then, the materials are frozen into a solid state at a relatively low temperature. Finally, the materials are deeply dehydrated and dried under vacuum. This can not only maintain the texture of shrimps and reduce the loss of nutritional components, but also shorten the drying time and greatly reduce energy consumption.

[0025] 2. When the present invention uses a vacuum freezer to vacuum freeze-dry the shrimp, the shrimp is placed inside the storage bucket and the motor is started to rotate the support plate. Under the interference of the interference block and the interference seat and the connection of the spring telescopic rod, the storage bucket is reciprocated in the vertical direction, so that the shrimp piled inside the storage bucket can be moved to avoid over-crowding, thereby improving the cooling effect of the shrimp, so that when the shrimp material added to the storage bucket has a certain amount, the freezing effect of the shrimp will not be reduced due to the stacking of materials;

[0026] 3. The present invention allows the baffle to rotate to cover the top of the storage bucket before the storage bucket makes a reciprocating motion in the vertical direction, and allows the baffle to rotate again to expose the top of the storage bucket after the reciprocating motion, thereby preventing the shrimps placed inside the storage bucket from escaping from the storage bucket due to the motion trajectory of the storage bucket, and when the baffle covers the top of the storage bucket, cold air can enter the storage bucket from the opening and the partition net, thereby ensuring that cold air can always enter the storage bucket, thereby further ensuring the freezing effect of the shrimps;

[0027] 4. The present invention arranges a connecting pipe and an air duct so that the air duct makes a circular motion synchronously with the storage barrel, so that the cold air can fully enter the interior of the storage barrel from the discharge port to improve the utilization rate of the cold air, and in this process, the meshing action between the third gear and the second gear enables the rotating disk to rotate, so that the movable seat moves in the horizontal direction, so that the plug plate makes a reciprocating motion in the horizontal direction, so that the gas inside the hollow elastic ring enters the interior of the ventilation pipe or the gas enters the interior of the hollow elastic ring from the ventilation pipe, so that the surface of the hollow elastic ring produces peristalsis to reduce the probability of shrimps sticking to the inner wall of the hollow elastic ring, thereby ensuring the quality of the shrimps taken out from the storage barrel. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The present invention will be further described below in conjunction with the accompanying drawings.

[0029] Figure 1 It is a flow chart of the shrimp drying process of the present invention;

[0030] Figure 2 is a flow chart of the steps of the drying process in the present invention;

[0031] Figure 3 It is the overall process flow chart of the present invention;

[0032] Figure 4 is a schematic diagram of the three-dimensional structure of the vacuum freezer in the present invention in the front view direction;

[0033] Figure 5 is a schematic diagram of a three-dimensional cross-sectional structure of a vacuum freezer in the present invention in a front view direction;

[0034] Figure 6 yes Figure 5 A partial enlarged view of the middle part;

[0035] Figure 7 yes Figure 5 A partial enlarged view of point B in the middle;

[0036] Figure 8 yes Figure 5 A partial enlarged view of point C in the middle;

[0037] Fig. 9 It is a schematic cross-sectional view of the three-dimensional structure of the storage barrel in the present invention;

[0038] Fig.10 yes Fig. 9 A partial enlarged view of point D in the middle;

[0039] Fig.11 yes Fig. 9 A partial enlarged view of point E in the middle;

[0040] Fig.12 It is a schematic diagram of a three-dimensional cross-sectional structure of a local structure in the present invention;

[0041] Fig.13 It is a three-dimensional structural schematic diagram of the movable seat in the present invention.

[0042] In the figure: 1. vacuum freezer; 2. connecting pipe; 3. air pipe; 4. support plate; 5. storage barrel; 6. spring telescopic rod; 7. motor; 8. resistance block; 9. resistance seat; 10. gear seat; 11. rotating shaft; 12. fixed block; 13. first gear; 14. baffle; 15. air duct; 16. discharge port; 17. hollow elastic ring; 18. limit ring; 19. insert ring; 20. fixed ring; 21. second gear; 22. limit groove; 23. limit block; 24. connecting rod; 25. third gear; 26. block; 27. rotating disk; 28. movable seat; 29. ​​ventilation pipe; 30. resistance groove; 31. resistance rod; 32. sliding rod; 33. plug plate; 34. opening; 35. partition net; 36. embedded shaft. DETAILED DESCRIPTION

[0043] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0044] Embodiment 1

[0045] like Figures 1 to 3 As shown, an energy-saving and rapid drying process for shrimp according to an embodiment of the present invention comprises the following steps:

[0046] S1: Thawing treatment: After taking out the frozen shrimp, slowly thaw them in a 4℃ refrigerator for 24 hours, remove the blackened and damaged shrimps, and divide the shrimps into different specifications according to weight: Specification 1: 10±2.5g; Specification 2: 15±2.5g; Specification 3: 20±2.5g;

[0047] S2: blanching the shrimp in a 2% NaCl solution (80-100°C, material-liquid ratio 1:4) for 90-210s until the core temperature reaches 70°C, cooling the shrimp in cold water immediately after taking it out, draining the water and setting aside for later use;

[0048] S3: The shrimps were immersed in 1.5% NaCl solution at a material-liquid ratio of 1:4 and ultrasonically treated (20°C, 40kHz, 120W) for 10-30 min; the blank control group was not ultrasonically treated;

[0049] S4: Determine the optimal microwave drying time, pre-freeze the samples, and determine the optimal vacuum freeze-drying time.

[0050] The specific operation steps of step S4 are:

[0051] W1: Determine the best microwave drying time, set different times, and perform microwave (280W) treatment on the shrimp samples after ultrasonic treatment for preliminary dehydration. The ratio of shrimp mass to the inner cavity area of ​​microwave equipment is 2-5g / cm2. The volume, appearance and moisture content of shrimp are measured. The microwave time with the smallest shrimp shrinkage and the highest freeze-drying efficiency is taken as the best microwave drying time; the control group is not subjected to microwave pre-dehydration treatment;

[0052] W2: Sample pre-freezing: pre-freeze the shrimp sample at -20℃ for 5-7h;

[0053] W3: Determine the optimal vacuum freeze-drying time, take shrimp samples for vacuum freeze-drying (freezing temperature -50°C, vacuum degree 20Pa, heating program is automatic), and dry until the moisture content of the shrimp drops below 10%.

[0054] Thawing process in step S1: After the frozen shrimps are taken out, they are slowly thawed in a refrigerator at 4°C for 24 hours, and blackened, damaged and incomplete shrimps are removed, and shrimps of specification 1 are selected;

[0055] Blanching time in step S2: Place the shrimp of specification 1 in a 2% NaCl solution (90°C, material-liquid ratio 1:4) for 90, 100, 110, and 120 seconds, and measure the center temperature of the shrimp of specification 1. The results show that after blanching for 100 seconds, the center temperature of the shrimp of this grade reaches about 70°C. After blanching, remove the shrimp and immediately cool it in cold water, drain the water and set aside;

[0056] Ultrasonic treatment in step S3: immerse the shrimp of size 1 in a 1.5% NaCl solution at a material-liquid ratio of 1:4, and perform ultrasonic treatment (20° C., 40 kHz, 120 W) for 10-30 min; the blank control group is not subjected to ultrasonic treatment;

[0057] Microwave drying time in step S4: set 80, 100, 120, 140s, and perform microwave (280W) treatment on the shrimp sample of specification 1 after ultrasound for preliminary dehydration. The ratio of shrimp mass to the inner cavity area of ​​the microwave equipment is 2-5g / cm2. The volume, appearance and moisture content of the shrimp are measured, and the microwave time with the smallest shrimp shrinkage and the lowest moisture content is taken as the optimal microwave drying time; the control group does not undergo microwave pre-dehydration treatment. The results showed that after 100s of microwave drying, the shrimp of specification 1 had a small degree of shrinkage, and the moisture content of the shrimp was reduced from 85%-87% before drying to 73%-75% after drying. Compared with the control, the drying time was significantly reduced and the energy consumption was reduced. Therefore, the optimal microwave drying time for shrimp of specification 1 is determined to be 100s;

[0058] Place the microwaved shrimps in a -20℃ refrigerator for 5-6 hours to prefreeze until the shrimp temperature reaches -20℃;

[0059] Vacuum freeze-drying time: Take shrimp samples for vacuum freeze-drying (freezing temperature -50℃, vacuum degree 20Pa, heating program is automatic) for 12, 14, 16, 18, and 20 hours. The optimal drying time is determined by the moisture content of the shrimp. The results show that after drying for 14-15 hours, the moisture content of shrimp of specification 1 dropped to below 10%, which is 7%-8%. Therefore, the optimal freeze-drying time is determined to be 14-15 hours. The freeze-drying time of the non-ultrasound-non-microwave-freeze-drying group is 18-20 hours; the freeze-drying time of the ultrasound-non-microwave-freeze-drying group is 17-19 hours; the freeze-drying time of the non-ultrasound-microwave-freeze-drying group is 17-18 hours;

[0060] Comparison of energy consumption and quality: Taking specification 1 shrimp as an example (energy consumption and quality of the experimental group and the control group), the experimental group (ultrasound-microwave-freeze-drying group) consumed 12-13kW·h, the control group (non-ultrasound-microwave-freeze-drying group) consumed 15-17kW·h, and the ultrasonic-non-microwave-freeze-drying group consumed 14-16kW·h; compared with the control group, the experimental group can save 21%-29% of energy. In addition, although the ultrasonic-microwave-freeze-drying-microwave group greatly saves energy, the quality is poor, and the product is dry, hard, wrinkled, and has a poor taste.

[0061] Embodiment 2

[0062] like Figures 4 to 13 As shown, comparative example 1, wherein another embodiment of the present invention is: a shrimp energy-saving and rapid drying device, which is applied to the above-mentioned shrimp energy-saving and rapid drying process, in step W3, the vacuum freeze dryer comprises a vacuum freezer 1, a connecting pipe 2 inserted at the top of the vacuum freezer 1, a support plate 4 arranged in the inner cavity of the vacuum freezer 1, a plurality of storage barrels 5 arranged at equal intervals and distributed around the top of the support plate 4, and a vibrating material mechanism for preventing the shrimps in the storage barrels 5 from being stacked too densely, and the bottom of the connecting pipe 2 is fixed to the middle position of the top surface of the support plate 4;

[0063] The material vibrating mechanism includes a movable component and a material blocking component;

[0064] After the vacuum freezer 1 is evacuated, the storage bucket 5 can move in the vertical direction under the action of the movable component. The movement trajectory allows the shrimps stacked inside the storage bucket 5 to move to avoid over-crowding, thereby improving the cooling effect on the shrimps. The material blocking component can prevent the shrimps inside the storage bucket 5 from escaping from the storage bucket 5 when the storage bucket 5 moves.

[0065] like Figures 4 to 13 As shown, the movable assembly includes a plurality of spring telescopic rods 6 fixed to the top surface of the support plate 4 at the bottom position of the storage bucket 5, a resistance block 8 fixed to one side of the outer peripheral surface of the storage bucket 5, a resistance seat 9 fixed to one side of the inner wall of the vacuum freezer 1, and a motor 7 arranged at the bottom of the support plate 4, the output end of the motor 7 passes through the bottom of the vacuum freezer 1 and is fixed to the middle position of the bottom surface of the support plate 4, the top of the spring telescopic rod 6 is fixed to the surface of the bottom of the storage bucket 5 at an adjacent position, the bottom of the resistance block 8 is arranged in an arc shape, and the top of the resistance seat 9 is arranged in an arc shape;

[0066] By starting the motor 7, the support plate 4 is rotated, thereby driving the multiple spring telescopic rods 6 to make a circular motion, so that the resistance blocks 8 on the outer circumference of the storage bucket 5 can alternately resist the resistance seat 9, so that the storage bucket 5 can reciprocate in the vertical direction under the action of the spring telescopic rod 6 rebound force and the force of the resistance block 8 on the bottom of the resistance seat 9, so that the storage bucket 5 can move the shrimps placed inside the storage bucket 5 under the action of its movement trajectory, and reset under the action of the spring telescopic rod 6 when the storage bucket 5 is away from the resistance seat 9;

[0067] like Figures 4 to 13 As shown, the material blocking assembly includes a rotating shaft 11 rotatably connected to the outer circumference of the storage barrel 5 and located at the top of the abutment block 8, a fixed block 12 fixed to the outer circumference of the rotating shaft 11, the rotating shaft 11 rotatably connected to the top of the fixed block 12, a first gear 13 fixedly sleeved at the bottom of the outer circumference of the rotating shaft 11, a baffle 14 fixedly sleeved at the top of the outer circumference of the rotating shaft 11, a gear seat 10 fixed to one side of the inner wall of the vacuum freezer 1 and located at both ends of the abutment seat 9, and an air guide component acting on the baffle 14;

[0068] When the storage bucket 5 makes a circular motion with the support plate 4, when the storage bucket 5 moves to a position close to the abutment seat 9, the first gear 13 and the tooth seat 10 will first mesh with each other, and because the tooth block on the surface of the tooth seat 10 is half of the tooth block on the surface of the first gear 13, the rotating shaft 11 can rotate 180 degrees, so that the baffle 14 can rotate with the rotating shaft 11 and cover the top of the storage bucket 5, so that when the storage bucket 5 moves in the vertical direction, the shrimp inside it will be separated from the interior of the storage bucket 5, and when the storage bucket 5 is away from the abutment seat 9, it will mesh with another tooth seat 10 again, so that the baffle 14 will rotate 180 degrees again to expose the interior of the storage bucket 5, thereby ensuring the freezing effect of the shrimp, and under the action of the air guide component, part of the cold air can still enter the interior of the storage bucket 5 when the baffle 14 blocks the top of the storage bucket 5.

[0069] like Figures 4 to 13 As shown, the air guide component includes a plurality of openings 34 penetrating the inner surface of the baffle 14 and a partition 35 fixed inside the openings 34;

[0070] The opening 34 allows cold air to pass through the opening 34 and enter the interior of the storage bucket 5 when the baffle 14 blocks the top of the storage bucket 5, so that the cold air can fully contact the moving shrimps inside the storage bucket 5, thereby improving the utilization rate of the cold air. The partition net 35 can block the bottom of the opening 34 to prevent the shrimps from being stuck at the bottom of the inner cavity of the opening 34.

[0071] Since the cold air inside the existing vacuum freezer 1 cannot be transported toward the inside of the storage barrel 5 all the time, it is difficult for the shrimp inside the storage barrel 5 to always be in contact with the cold air.

[0072] like Figures 4 to 13 As shown, it also includes a directional exhaust component acting on the connecting pipe 2;

[0073] The directional exhaust assembly includes an air delivery pipe 3 arranged at the top of the connecting pipe 2, a plurality of air guide pipes 15 equidistantly distributed and connected to and fixed on the outer peripheral surface of the connecting pipe 2, a discharge port 16 opened at the bottom of the outer peripheral surface of the air guide pipe 15, and a sealing component arranged at a middle position between the connecting pipe 2 and the air delivery pipe 3;

[0074] The air delivery pipe 3 is connected to the cold air delivery pipeline of the vacuum freeze drying machine refrigeration system, and the sealing component prevents the cold air from overflowing, so that the cold air can smoothly enter the interior of the multiple air ducts 15 from the outside, and is discharged from the air ducts 15 into the interior of the storage barrel 5 to freeze the shrimp inside the storage barrel 5.

[0075] The sealing component includes a limiting ring 18 with a T-shaped cross section opened on the top surface of the connecting pipe 2 and an insert ring 19 with a T-shaped cross section inserted inside the limiting ring 18. The top of the insert ring 19 passes through the limiting ring 18 and is fixed to the surface of the bottom of the gas delivery pipe 3.

[0076] Since the air supply pipe 3 is limited by the external cold air pipeline and is in a fixed state, when the connecting pipe 2 rotates, the rotation trajectory of the connecting pipe 2 can be limited due to the interference between the inner cavity surface of the limiting ring 18 and the surface of the insert ring 19, and the cold air can be prevented from flowing out of the gap between the air supply pipe 3 and the connecting pipe 2.

[0077] Although the above method solves the problem that cold air cannot always be delivered to the interior of the storage bucket 5, resulting in the shrimp inside the storage bucket 5 being difficult to always be exposed to the cold air, from a practical point of view, the shrimp inside the storage bucket 5 is prone to sticking to the inner wall of the storage bucket 5 when subjected to the freeze-drying treatment of the cold air, and is prone to breakage when taken out of the storage bucket 5.

[0078] like Figures 4 to 13 As shown, the vacuum freezer 1 also includes an anti-sticking mechanism for the shrimps in the storage bucket 5;

[0079] The anti-adhesion mechanism includes a hollow elastic ring 17 glued to the inner wall of the storage bucket 5, a connecting rod 24 rotatably connected to the other side of the outer circumference of the storage bucket 5, a driving assembly acting on the connecting rod 24, a rotating disk 27 fixed to the top of the connecting rod 24, a movable seat 28 arranged in a T shape on the top of the rotating disk 27, a resistance groove 30 opened at the bottom of the movable seat 28, a resistance rod 31 inserted in the resistance groove 30, a plurality of ventilation pipes 29 fixedly connected to the outer circumference of the storage bucket 5 at the top of the connecting rod 24, a sliding rod 32 slidably inserted in the middle of the ventilation pipe 29, and a plug plate 33 fixed to one side of the sliding rod 32;

[0080] The bottom of the abutment rod 31 is fixed to the surface of the top of the rotating disk 27, one side of the sliding rod 32 passes through the adjacent vent pipe 29 and is fixed to the surface of the movable seat 28, the outer circumferential surface of the plug plate 33 fits with the inner circumferential surface of the vent pipe 29, and one side of the vent pipe 29 is connected to the interior of the hollow elastic ring 17.

[0081] The rotating disk 27 is rotated by the driving component, so that the interference rod 31 can make a circular motion, so that the interference rod 31 interferes with the adjacent position interference groove 30, so that the movable seat 28 can reciprocate in the horizontal direction, so that the sliding rod 32 drives the plug plate 33 to reciprocate in the horizontal direction in the inner cavity of the ventilation pipe 29. During this process, when the plug plate 33 moves in the direction away from the hollow elastic ring 17, the gas inside the hollow elastic ring 17 can enter the interior of the ventilation pipe 29; when the plug plate 33 moves toward the interior of the hollow elastic ring 17, the gas inside the ventilation pipe 29 can enter the interior of the hollow elastic ring 17, so that the surface of the hollow elastic ring 17 can continue to wriggle when the support plate 4 rotates, thereby reducing the probability that the shrimp placed in the storage bucket 5 can adhere to the surface of the hollow elastic ring 17.

[0082] like Figures 4 to 13 As shown, the driving assembly includes a fixed ring 20 arranged outside the output end of the motor 7, a second gear 21 movably sleeved on the outer circumference of the fixed ring 20, a plurality of third gears 25 equidistantly distributed and meshed on the outside of the second gear 21, a stopper 26 fixed to the upper and lower ends of the outer circumference of the second gear 21 and equidistantly distributed, a limiting groove 22 opened on both sides of the outer circumference of the fixed ring 20, an embedded shaft 36 fixed to the inner cavity surface of the limiting groove 22, and a limiting block 23 sleeved on the outer circumference of the embedded shaft 36;

[0083] The bottom of the fixing ring 20 is fixed to the inner wall of the vacuum freezer 1, the bottom of the connecting rod 24 passes through the supporting plate 4 and is fixed to the inner wall of the third gear 25, and one side of the limiting block 23 passes through the adjacent position limiting groove 22 and is fixed to the inner circumference of the second gear 21;

[0084] When the support plate 4 drives the connecting rod 24 to make a circular motion, the third gear 25 meshes with the second gear 21, so that the connecting rod 24 can rotate while making a circular motion, so that the rotating disk 27 can rotate while making a circular motion, and when the third gear 25 moves in the vertical direction with the storage barrel 5, under the interference between the third gear 25 and the stopper 26 and the limiting effect of the embedded shaft 36 and the limit block 23 on the second gear 21, the second gear 21 can reciprocate in the vertical direction with the third gear 25, so that the connecting rod 24 can continue to rotate when the support plate 4 rotates.

[0085] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. An energy-saving and quick drying device for shrimp, comprising a vacuum freezer (1), a connecting pipe (2) inserted at the top of the vacuum freezer (1), a support plate (4) arranged in the inner cavity of the vacuum freezer (1), and a plurality of storage buckets (5) arranged on the top of the support plate (4) and distributed in an equidistant manner, characterized in that: It also includes a material vibrating mechanism for preventing the shrimps in the storage bucket (5) from being stacked too densely, and the bottom of the connecting pipe (2) is fixed to the middle position of the top surface of the support plate (4); The material vibrating mechanism comprises a movable component and a material blocking component; The movable assembly comprises a plurality of spring telescopic rods (6) fixed to the top surface of the support plate (4) at the bottom position of the storage bucket (5), a resistance block (8) fixed to one side of the outer peripheral surface of the storage bucket (5), a resistance seat (9) fixed to one side of the inner wall of the vacuum freezer (1), and a motor (7) arranged at the bottom of the support plate (4), the output end of the motor (7) passes through the bottom of the vacuum freezer (1) and is fixed to the middle position of the bottom surface of the support plate (4), the top of the spring telescopic rod (6) is fixed to the surface of the bottom of the storage bucket (5) at an adjacent position, the bottom of the resistance block (8) is arranged in an arc shape, and the top of the resistance seat (9) is arranged in an arc shape; The material blocking assembly comprises a rotating shaft (11) rotatably connected to the outer circumference of the storage barrel (5) and located at the top of the abutment block (8), a fixed block (12) fixed to the outer circumference of the rotating shaft (11), a rotating shaft (11) rotatably connected to the top of the fixed block (12), a first gear (13) fixedly sleeved on the bottom of the outer circumference of the rotating shaft (11), a baffle (14) fixedly sleeved on the top of the outer circumference of the rotating shaft (11), a gear seat (10) fixed to one side of the inner wall of the vacuum freezer (1) and located at both ends above the abutment seat (9), and an air guide component acting on the baffle (14).

2. The shrimp energy-saving and rapid drying device according to claim 1 is characterized in that: The air guide component comprises a plurality of openings (34) penetrating the inner surface of the baffle (14) and a partition net (35) fixed inside the openings (34).

3. The shrimp peel energy-saving and rapid drying device according to claim 2 is characterized in that: It also comprises a directional exhaust component acting on the connecting pipe (2), the directional exhaust component comprising an air supply pipe (3) arranged at the top of the connecting pipe (2), a plurality of air guide pipes (15) equidistantly distributed and connected to and fixed on the outer peripheral surface of the connecting pipe (2), a discharge port (16) opened at the bottom of the outer peripheral surface of the air guide pipe (15), and a sealing component arranged at a position between the connecting pipe (2) and the air supply pipe (3), the sealing component comprising a limit ring (18) opened on the top surface of the connecting pipe (2) and having a T-shaped cross section, and an insert ring (19) inserted inside the limit ring (18) and having a T-shaped cross section, the top of the insert ring (19) passing through the limit ring (18) and being fixed to the surface of the bottom of the air supply pipe (3).

4. The shrimp peel energy-saving and rapid drying device according to claim 3 is characterized in that: The vacuum freezer (1) further comprises an anti-adhesion mechanism for the shrimps in the storage barrel (5), the anti-adhesion mechanism comprising a hollow elastic ring (17) glued to the inner wall of the storage barrel (5), a connecting rod (24) rotatably connected to the other side of the outer peripheral surface of the storage barrel (5), a driving assembly acting on the connecting rod (24), a rotating disk (27) fixed to the top of the connecting rod (24), a movable seat (28) arranged in a T-shape at the top of the rotating disk (27), a resistance groove (30) opened at the bottom of the movable seat (28), a resistance rod (31) inserted into the resistance groove (30), a plurality of ventilation pipes (29) fixedly connected to the outer peripheral surface of the storage barrel (5) at the top position of the connecting rod (24), a sliding rod (32) slidably inserted at the middle position of the ventilation pipe (29), and a plug plate (33) fixed to one side of the sliding rod (32).

5. The shrimp energy-saving and rapid drying device according to claim 4 is characterized in that: The bottom of the abutment rod (31) is fixed to the surface of the top of the rotating disk (27), one side of the sliding rod (32) passes through the adjacent vent pipe (29) and is fixed to the surface of the movable seat (28), the outer peripheral surface of the plug plate (33) is in contact with the inner peripheral surface of the vent pipe (29), and one side of the vent pipe (29) is connected to the interior of the hollow elastic ring (17).

6. The shrimp energy-saving and rapid drying device according to claim 4 is characterized in that: The driving assembly comprises a fixing ring (20) arranged outside the output end of the motor (7), a second gear (21) movably sleeved on the outer circumference of the fixing ring (20), a plurality of third gears (25) arranged outside the second gear (21) in an equidistantly distributed and meshed manner, a stopper (26) fixed to the upper and lower ends of the outer circumference of the second gear (21) and arranged in an equidistantly distributed manner, a limiting groove (22) provided on both sides of the outer circumference of the fixing ring (20), an embedded shaft (36) fixed to the inner cavity surface of the limiting groove (22), and a limiting block (23) sleeved on the outer circumference of the embedded shaft (36), the bottom of the fixing ring (20) is fixed to the inner wall of the vacuum freezer (1), the bottom of the connecting rod (24) passes through the support plate (4) and is fixed to the inner wall of the third gear (25), and one side of the limiting block (23) passes through the limiting groove (22) at an adjacent position and is fixed to the inner circumference of the second gear (21).

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