Processing equipment and method of fried rice with seafood

Abstract

The invention discloses processing equipment and method for fried rice with seafood, and relates to the technical field of instant food processing. The detection mechanism comprises a transversely-arranged strip-shaped detection box, a feeding pipe and a discharging pipe are arranged on the two sides of the detection box respectively, a conveying belt is arranged in the detection box, a plurality of cleaning doors are evenly formed in the detection box in the length direction of the conveying belt, and a plurality of cold air generating devices are evenly arranged at the top of the detection box in the length direction of the detection box. The cold air generating device provides cold air into the detection box, an ammonia gas sensor is arranged at the top of the detection box, a protective cover covers the periphery of the ammonia gas sensor, an air inlet fan and an air outlet fan are arranged at the bottom of the protective cover, the ammonia gas sensor is electrically connected with an alarm assembly, and the ammonia gas sensor is electrically connected with a control device of the conveying belt; according to the method, the condition that deteriorated seafood is mixed into the industrial finished seafood fried rice can be avoided, and the safety of industrial food is improved.

Description

Technical Field

[0001] The invention relates to the technical field of instant food processing, in particular to a processing device and method for seafood fried rice. Background Art

[0002] Seafood fried rice is a dish made with rice and seafood as the main ingredients. It has a variety of flavors and is rich in nutrition, making it popular among consumers. The main ingredients include rice, shrimp, cuttlefish, scallops, boneless fish and other seafood, as well as auxiliary ingredients such as green onions and eggs. The production process usually involves frying the seafood and auxiliary ingredients together, and finally mixing them evenly with the rice to form fried rice with good color, aroma and taste.

[0003] With the acceleration of the pace of modern life, consumers' demand for convenient, fast and delicious food is increasing, and the industrial processing of seafood fried rice has emerged. The industrial processing of seafood fried rice aims to improve production efficiency, ensure product quality and meet market demand through automated and standardized production methods.

[0004] When industrially processing seafood fried rice, the raw materials must first be strictly screened to ensure that the seafood is fresh and has no odor. At the same time, the seafood must be cut, marinated, and pre-processed according to the taste requirements of the fried rice. The cooking process usually uses automated cooking equipment, such as a fried rice machine, to control the cooking temperature, time, and stirring speed to ensure the taste and flavor of the fried rice. At the same time, industrial processing will also accurately control the amount of oil, seasoning, etc. used in the cooking process to ensure the stability of the quality of the fried rice. After cooking, the seafood fried rice needs to go through cooling, packaging, and other processes to ensure its freshness and hygienic safety. The packaging usually uses sealed, anti-oxidation materials to extend the shelf life of the product. At the same time, industrial processing will also store and transport the packaged fried rice to ensure its stable quality during circulation.

[0005] As the main ingredient of fried rice, the freshness and quality of seafood directly affect the taste and flavor of fried rice. Therefore, in the industrial processing, how to control the quality of raw materials in large-scale production is an important issue. At present, there is always a possibility of individual spoiled seafood in large-scale production. If such products flow into the market, it may not only endanger the health of consumers, but also damage the brand reputation. Summary of the invention

[0006] In view of the technical problem that spoiled seafood is prone to occur during the large-scale industrial production of the above-mentioned existing seafood fried rice, the present invention aims to develop a processing device and method for seafood fried rice to avoid the situation where spoiled seafood is mixed into the industrialized finished product of seafood fried rice, thereby improving the safety of industrialized food.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A seafood fried rice processing device, comprising a detection mechanism; the detection mechanism comprises a horizontally placed strip-shaped detection box, a feed pipe and a discharge pipe are respectively provided on both sides of the detection box, a conveyor belt is arranged in the detection box, a plurality of cleaning doors are evenly provided in the length direction of the conveyor belt, a plurality of cold air generating devices are evenly provided along the length direction of the detection box on the top of the detection box, the cold air generating devices provide cold air toward the detection box, an ammonia sensor is arranged on the top of the detection box, a protective cover is provided on the outer cover of the ammonia sensor, an intake fan and an exhaust fan are provided at the bottom of the protective cover, the ammonia sensor is electrically connected to an alarm component, and the ammonia sensor is electrically connected to a control device of the conveyor belt; when the ammonia sensor detects that the ammonia concentration exceeds a preset ammonia concentration, the ammonia sensor controls the conveyor belt to stop and controls the alarm component to alarm.

[0009] By adopting the above scheme, the ammonia sensor installed in the equipment can monitor the ammonia concentration in the detection box in real time; ammonia is a typical gas produced when seafood is spoiled, so this design can directly reflect the freshness of seafood; when the ammonia concentration exceeds the preset value, the sensor can quickly trigger the alarm component and stop the conveyor belt; this instant response mechanism can effectively prevent spoiled seafood from continuing to enter the production process, thereby avoiding spoiled seafood from being mixed into the final product; the multiple cleaning doors evenly opened along the length of the conveyor belt in the detection box provide a means of physical isolation and rapid cleaning of spoiled seafood; once spoiled seafood is found, the staff can quickly open the corresponding cleaning door to remove the problematic seafood from the production line; this design not only improves the cleaning efficiency, but also reduces the risk of shutdown of the entire production line due to spoiled seafood; the cold air generator installed on the top of the detection box can provide cold air into the box, which helps to maintain Maintain the freshness of seafood and extend its shelf life; the cold air environment can also inhibit the growth of microorganisms to a certain extent, further reducing the risk of seafood spoilage; through real-time monitoring and rapid response mechanism, the equipment can significantly reduce the food safety risks caused by raw material spoilage in the process of industrialized food production; this improvement is not only reflected in the safety of the final product, but also in the monitoring and management of the entire production process, which helps to establish a more stringent and complete food safety management system; in summary, the seafood fried rice processing equipment realizes real-time monitoring and rapid response to seafood raw materials by integrating advanced technologies such as ammonia sensors, real-time alarm systems, cold air preservation technology and physical cleaning mechanisms, effectively avoiding the mixing of spoiled seafood into industrialized finished products, thereby significantly improving the safety of industrialized food; this technical solution is of great significance to improving the quality control level and market competitiveness of food production enterprises.

[0010] Preferably, a smoothing mechanism is provided in the detection box, and the smoothing mechanism is arranged above the side of the conveyor belt away from the ammonia sensor. The smoothing mechanism is configured as a smoothing plate, and the smoothing plate is arranged vertically, and the setting direction of the smoothing plate is perpendicular to the traveling direction of the conveyor belt.

[0011] Preferably, both sides of the smoothing plate are connected to the detection box via a lifting assembly, and the lifting assembly is configured as an electric slide.

[0012] Preferably, the inlet of the feed pipe and the outlet top of the discharge pipe are both hingedly connected to a closing cover.

[0013] Preferably, a hydrogen sulfide sensor is provided in the protective cover, and the hydrogen sulfide sensor is electrically connected to the alarm component and the control device of the conveyor belt.

[0014] Preferably, the alarm component includes an audible and visual alarm and a wireless alarm.

[0015] A method for processing seafood fried rice comprises the following steps:

[0016] Step 1: pre-process the seafood for seafood fried rice to obtain spare raw materials;

[0017] Step 2: start the detection mechanism and pour the spare raw material into the feed pipe for detection;

[0018] Step 3: when the ammonia sensor does not detect that the ammonia concentration exceeds the preset ammonia concentration, the semi-finished product after quick freezing is obtained at the discharge pipe, and the semi-finished product is packaged and stored;

[0019] Step 4: When the ammonia sensor detects that the ammonia concentration exceeds the preset ammonia concentration, the alarm component alarms and the conveyor belt is suspended. The staff removes the spoiled seafood through the cleaning door, closes the cleaning door again and starts the detection mechanism.

[0020] The present invention has the following beneficial effects:

[0021] 1. Real-time monitoring and rapid response: The ammonia sensor in the equipment can monitor the ammonia concentration in the detection box in real time. When the concentration exceeds the preset value, it can immediately trigger an alarm and stop the conveyor belt, effectively preventing spoiled seafood from continuing to enter the production process. This real-time monitoring and rapid response mechanism helps to ensure product quality and food safety.

[0022] 2. Physical smoothing and arranging: The smoothing mechanism (smoothing plate) can smooth the seafood on the conveyor belt and arrange them neatly, which is helpful for subsequent processing and the appearance quality of the finished product. The smoothing mechanism is raised and lowered by an electric slide, and the height can be adjusted as needed to accommodate seafood of different sizes or shapes.

[0023] 3. Environmental control and preservation: The air conditioner on the top of the test box provides cold air, which helps to maintain the freshness of seafood and extend its shelf life. The cold air environment can also inhibit the growth of microorganisms, further reducing the risk of seafood spoilage.

[0024] 4. Multi-gas monitoring and safety improvement: In addition to the ammonia sensor, a hydrogen sulfide sensor is also added to monitor another harmful gas that may be produced when seafood spoils. This multi-gas monitoring mechanism improves the equipment's ability to identify seafood spoilage and further enhances food safety. Sealing and hygiene: The top of the inlet and outlet of the feed pipe and the discharge pipe are equipped with closed covers, which help maintain a stable environment in the test box and prevent the entry of external pollutants. It also facilitates the cleaning and maintenance of the equipment.

[0025] 5. Improvement of the alarm system: The alarm components include sound and light alarms and wireless alarms, which can promptly notify operators when abnormal situations occur, ensuring that they can take prompt measures. The wireless alarm can also send alarm information to the remote monitoring center to achieve more comprehensive monitoring and management.

[0026] 6. Flexibility and scalability: The design of the equipment allows for adjustment and expansion according to actual conditions. For example, the introduction of the lifting component (electric slide) makes the height of the smoothing mechanism adjustable, which is convenient for adapting to different types of seafood. In addition, other sensors or detection devices can be further added to deal with more types of food safety issues.

[0027] 7. In summary, the seafood fried rice processing equipment realizes efficient, safe and reliable processing of seafood raw materials by integrating real-time monitoring, physical smoothing, environmental control, multi-gas monitoring, sealing design, perfect alarm system, flexibility and scalability, and other technical means, which significantly improves the production quality and safety of industrialized food. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 It is a front cross-sectional view of embodiment 1 of the present invention.

[0030] Figure 2 It is a front view of embodiment 1 of the present invention.

[0031] In the figure: 1. detection box; 101. feed pipe; 102. discharge pipe; 103. conveyor belt; 104. cleaning door; 105. cold air generating device; 201. ammonia sensor; 202. protective cover; 203. intake fan; 204. exhaust fan; 205. alarm component; 206. hydrogen sulfide sensor; 301. smoothing plate; 302. lifting component; 4. closing cover. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0033] A processing device for seafood fried rice, such as Figures 1 to 2 As shown, it includes a detection mechanism; the detection mechanism includes a horizontally placed bar-shaped detection box 1, a feed pipe 101 and a discharge pipe 102 are respectively opened on both sides of the detection box 1, a conveyor belt 103 is arranged in the detection box 1, and a plurality of cleaning doors 104 are evenly opened in the length direction of the conveyor belt 103. A plurality of cold air generating devices 105 are evenly arranged along the length direction of the detection box 1 on the top, and the cold air generating device 105 provides cold air toward the detection box 1, an ammonia sensor 201 is arranged on the top of the detection box 1, a protective cover 202 is provided on the outer cover of the ammonia sensor 201, an air intake fan 203 and an air outlet fan 204 are arranged at the bottom of the protective cover 202, the ammonia sensor 201 is electrically connected to an alarm component 205, and the ammonia sensor 201 is electrically connected to the control device of the conveyor belt 103; when the ammonia sensor 201 detects that the ammonia concentration exceeds the preset ammonia concentration, the ammonia sensor 201 controls the conveyor belt 103 to stop and controls the alarm component 205 to alarm.

[0034] like Figures 1 to 2 As shown, the working principle of this embodiment is to set up a detection mechanism, which is composed of a horizontally placed bar-shaped detection box 1, with a feed pipe 101 and a discharge pipe 102 on both sides of the detection box 1, a conveyor belt 103 is installed inside, and a plurality of cleaning doors 104 are evenly distributed in the length direction of the conveyor belt 103. A plurality of cold air generating devices 105 are evenly arranged along the length direction on the top of the detection box 1 to provide cold air in the box, and an ammonia sensor 201 is also installed on the top. A protective cover 202 is provided outside the ammonia sensor 201, and an air intake fan 203 and an air outlet fan 204 are installed at the bottom of the protective cover 202. The ammonia sensor 201 is electrically connected to the alarm component 205 and the conveyor belt 103 control device; when the ammonia sensor 201 detects that the ammonia concentration exceeds the preset value, it will automatically control the conveyor belt 103 to stop running and trigger the alarm component 205 to alarm.

[0035] like Figures 1 to 2 As shown, the ammonia sensor 201 provided in the device can monitor the ammonia concentration in the detection box 1 in real time; ammonia is a typical gas produced when seafood deteriorates, so this design can directly reflect the freshness of seafood; when the ammonia concentration exceeds the preset value, the sensor can quickly trigger the alarm component 205 and stop the conveyor belt 103; this instant response mechanism can effectively prevent the deteriorated seafood from continuing to enter the production process, thereby preventing the deteriorated seafood from being mixed into the final product; the multiple cleaning doors 104 evenly opened along the length direction of the conveyor belt 103 in the detection box 1 provide a means of physical isolation and rapid cleaning of deteriorated seafood; once deteriorated seafood is found, the staff can quickly open the corresponding cleaning door 104 to remove the problematic seafood from the production line; this design not only improves the cleaning efficiency, but also reduces the risk of the entire production line being shut down due to deteriorated seafood; the cold air generating device 105 provided on the top of the detection box 1 can provide a cooling air supply to the box. Supplying cold air helps to maintain the freshness of seafood and extend its shelf life; the cold air environment can also inhibit the growth of microorganisms to a certain extent, further reducing the risk of seafood spoilage; through real-time monitoring and rapid response mechanisms, the equipment can significantly reduce the food safety risks caused by raw material spoilage in the industrial food production process; this improvement is not only reflected in the safety of the final product, but also in the monitoring and management of the entire production process, which helps to establish a more stringent and complete food safety management system; in summary, the seafood fried rice processing equipment realizes real-time monitoring and rapid response to seafood raw materials by integrating advanced technologies such as ammonia sensor 201, real-time alarm system, cold air preservation technology and physical cleaning mechanism, effectively avoiding the situation where spoiled seafood is mixed into industrial finished products, thereby significantly improving the safety of industrial food; this technical solution is of great significance to improving the quality control level and market competitiveness of food production enterprises.

[0036] like Figures 1 to 2As shown, a smoothing mechanism is provided in the detection box 1, and the smoothing mechanism is arranged above the side of the conveyor belt 103 away from the ammonia sensor 201. The smoothing mechanism is set as a smoothing plate 301, and the smoothing plate 301 is arranged vertically. The setting direction of the smoothing plate 301 is perpendicular to the traveling direction of the conveyor belt 103; the smoothing mechanism is cleverly arranged above the side of the conveyor belt 103 away from the ammonia sensor 201, and its main component is a vertically arranged smoothing plate 301. The setting direction of this smoothing plate 301 is perpendicular to the traveling direction of the conveyor belt 103, which means that when the seafood moves on the conveyor belt 103, they will pass under the smoothing plate 301 one by one. The design purpose of the smoothing plate 301 is to physically smooth or arrange the seafood on the conveyor belt 103, ensuring that they can remain neat and orderly during the subsequent processing or packaging process, while exposing the spoiled seafood, so that the ammonia generated by the spoilage can leak out and be detected by the ammonia sensor 201.

[0037] like Figures 1 to 2 As shown, both sides of the smoothing plate 301 are connected to the detection box 1 through the lifting components 302, and the lifting components 302 are set as electric slides; both sides of the smoothing plate 301 are connected to the detection box 1 through the lifting components 302 (here, the electric slides). This design allows the operator to adjust the height of the smoothing plate 301 according to actual needs. Since the size, shape and weight of seafood may vary, by adjusting the height of the smoothing plate 301, it can be ensured that it always maintains proper contact with the seafood on the conveyor belt 103, so as to achieve the best smoothing effect. At the same time, the use of the electric slide also provides sufficient flexibility and precision, making the adjustment process both fast and accurate.

[0038] like Figures 1 to 2 As shown, the inlet of the feed pipe 101 and the outlet top of the discharge pipe 102 are both hinged with a closed cover 4; the inlet of the feed pipe 101 and the outlet top of the discharge pipe 102 are both hinged with a closed cover 4. The main function of this design is to ensure the relative closedness of the internal environment of the detection box 1. During the processing of seafood fried rice, it is very important to keep the internal environment of the detection box 1 clean and stable. The presence of the closed cover 4 can effectively prevent external pollutants (such as dust, insects, etc.) from entering the detection box 1, and can also reduce the leakage of internal gas, thereby ensuring that the ammonia sensor 201 and the newly added hydrogen sulfide sensor 206 can be accurately monitored in a relatively stable environment.

[0039] like Figures 1 to 2 As shown, a hydrogen sulfide sensor 206 is disposed in the protective cover 202, and the hydrogen sulfide sensor 206 is electrically connected to the alarm component 205 and the control device of the conveyor belt 103;

[0040] like Figures 1 to 2As shown, the alarm component 205 includes an audible and visual alarm and a wireless alarm; a hydrogen sulfide sensor 206 is added inside the protective cover 202, and is electrically connected to the alarm component 205 and the control device of the conveyor belt 103. The core purpose of this design is to improve the equipment's ability to monitor seafood spoilage. Hydrogen sulfide is another harmful gas that may be produced during seafood spoilage. An increase in its concentration often means that the freshness of the seafood has seriously decreased. By monitoring the concentration of hydrogen sulfide in real time, the equipment can promptly detect and respond to seafood spoilage, thereby preventing spoiled seafood from continuing to enter the production process. When the hydrogen sulfide sensor 206 detects that the concentration exceeds the preset value, it will immediately trigger the alarm component 205 to sound an alarm and control the conveyor belt 103 to stop running to ensure that the spoiled seafood will not further contaminate subsequent products.

[0041] A method for processing seafood fried rice comprises the following steps:

[0042] Step 1: Pre-process the seafood for seafood fried rice to obtain the spare raw materials; this step may include cleaning, cutting, seasoning, etc., aiming to improve the hygiene and taste of the seafood and lay the foundation for subsequent processing.

[0043] Step 2: Start the detection mechanism and pour the spare raw materials into the feed pipe 101 for detection: Start the detection mechanism and pour the spare raw materials into the detection box 1 through the feed pipe 101. At this time, the seafood moves on the conveyor belt 103 and passes through the monitoring area of ​​the ammonia sensor 201. The key to this step is to use the ammonia sensor 201 to monitor the freshness of the seafood in real time, because ammonia is a typical gas released when seafood deteriorates.

[0044] Step 3: When the ammonia sensor 201 does not detect that the ammonia concentration exceeds the preset ammonia concentration, the semi-finished product after quick freezing is obtained at the discharge pipe 102, and the semi-finished product is packaged and stored; if the ammonia sensor 201 does not detect that the ammonia concentration exceeds the preset value, it means that the seafood is in a fresh state and can continue to be processed. At this time, the seafood continues to move on the conveyor belt 103, and after subsequent quick freezing treatment, it becomes a semi-finished product. Quick freezing can effectively lock in the freshness and nutrition of seafood, while extending the shelf life. Subsequently, the semi-finished product is packaged and stored for subsequent use.

[0045] Step 4: When the ammonia sensor 201 detects that the ammonia concentration exceeds the preset ammonia concentration, the alarm component 205 alarms and the conveyor belt 103 is suspended. After the staff removes the spoiled seafood through the cleaning door 104, the cleaning door 104 is closed again and the detection mechanism is started; if the ammonia sensor 201 detects that the ammonia concentration exceeds the preset value in step 4, it indicates that there is spoiled seafood. At this time, the alarm component 205 will sound an alarm, and the conveyor belt 103 will suspend operation to prevent spoiled seafood from continuing to enter the production process. After hearing the alarm, the staff can quickly locate and remove the spoiled seafood through the cleaning door 104 opened on the detection box 1. After cleaning, close the cleaning door 104 again, start the detection mechanism, and continue to detect the remaining seafood.

[0046] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like indicate orientations or positional relationships based on the orientations or positional relationships 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 referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0047] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be connected, detachably connected, or integrated; it can be mechanically connected or electrically connected; it can be directly connected or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0048] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent replacements or modifications made based on the present invention to solve basically the same technical problems and achieve basically the same technical effects are all within the scope of protection of the present invention.

Claims

1. A seafood fried rice processing equipment, characterized by: The invention comprises a detection mechanism; the detection mechanism comprises a horizontally arranged strip-shaped detection box (1); a feeding pipe (101) and a discharging pipe (102) are respectively provided on both sides of the detection box (1); a conveyor belt (103) is arranged inside the detection box (1); a plurality of cleaning doors (104) are evenly provided on the detection box (1) in the length direction of the conveyor belt (103); a plurality of cold air generating devices (105) are evenly provided on the top of the detection box (1) in the length direction thereof; the cold air generating devices (105) are The device (105) provides cold air toward the inside of the detection box (1); an ammonia sensor (201) is arranged on the top of the detection box (1); a protective cover (202) is arranged on the outer cover of the ammonia sensor (201); an air intake fan (203) and an air outlet fan (204) are arranged on the bottom of the protective cover (202); the ammonia sensor (201) is electrically connected to an alarm component (205); and the ammonia sensor (201) is electrically connected to a control device of a conveyor belt (103); When the ammonia sensor (201) detects that the ammonia concentration exceeds a preset ammonia concentration, the ammonia sensor (201) controls the conveyor belt (103) to stop and controls the alarm component (205) to sound an alarm.

2. The seafood fried rice processing equipment according to claim 1, characterized in that: The detection box (1) is provided with a smoothing mechanism, which is arranged above the side of the conveyor belt (103) away from the ammonia sensor (201). The smoothing mechanism is configured as a smoothing plate (301), which is arranged vertically. The setting direction of the smoothing plate (301) is perpendicular to the moving direction of the conveyor belt (103).

3. The seafood fried rice processing equipment according to claim 2, characterized in that: Both sides of the smoothing plate (301) are connected to the detection box (1) via a lifting assembly (302), and the lifting assembly (302) is configured as an electric slide.

4. The seafood fried rice processing equipment according to claim 1, characterized in that: The inlet of the feed pipe (101) and the outlet top of the discharge pipe (102) are both hingedly connected to a closing cover (4).

5. The seafood fried rice processing equipment according to claim 1, characterized in that: A hydrogen sulfide sensor (206) is arranged in the protective cover (202), and the hydrogen sulfide sensor (206) is electrically connected to the alarm component (205) and the control device of the conveyor belt (103).

6. The seafood fried rice processing equipment according to claim 1, characterized in that: The alarm component (205) comprises an audible and visual alarm and a wireless alarm.

7. A method for processing seafood fried rice, using the seafood fried rice processing equipment according to any one of claims 1 to 6, characterized in that: The following steps are involved: Step 1: pre-process the seafood for seafood fried rice to obtain spare raw materials; Step 2: start the detection mechanism and pour the spare raw material into the feed pipe (101) for detection; Step 3: when the ammonia sensor (201) does not detect that the ammonia concentration exceeds the preset ammonia concentration, the semi-finished product after quick freezing is obtained at the discharge pipe (102), and the semi-finished product is packaged and stored; Step 4: When the ammonia sensor (201) detects that the ammonia concentration exceeds a preset ammonia concentration, the alarm component (205) sounds an alarm and the conveyor belt (103) is suspended. After the staff removes the spoiled seafood through the cleaning door (104), the cleaning door (104) is closed again and the detection mechanism is started.

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