A penetrating deep-flavored shrimp meat stripping device and working method

Abstract

The application discloses a penetrating deep-flavor peeled shrimp stripping device and a working method, which comprises a shrimp tail package clamping unit, a head cutting knife and a flavoring puncture and kernel pulling unit. The shrimp tail package clamping unit can clamp the shrimp tail shell of a shrimp in a lying posture. When the shrimp tail shell of the shrimp is clamped by the shrimp tail package clamping unit, the up-down displacement cutting action of the head cutting knife can cut off the connection between the shrimp tail shell and the shrimp head, so that the shrimp head freely falls, and the front end of the peeled shrimp in the shrimp tail shell is exposed. On the basis of the falling of the shrimp head, the linear displacement device can drive the flavoring puncture and kernel pulling unit to displace along the length direction of the clamped shrimp tail shell and penetrate the peeled shrimp in the shrimp tail shell. The reverse displacement of the flavoring puncture and kernel pulling unit can pull out the peeled shrimp in the shrimp tail shell. The peeled shrimp can be immersed in a flavoring agent, so that the deep-flavor purpose is achieved.

Description

Technical Field

[0001] This invention belongs to the field of aquatic food processing. Background Technology

[0002] Shrimp is rich in protein, low in fat, and contains abundant minerals such as zinc and selenium, making it suitable for a healthy diet. Shrimp can be stir-fried, steamed, or used in soups, such as "stir-fried shrimp" and "steamed shrimp with egg".

[0003] Because shrimp have a tight protein membrane on their surface and a smooth texture, large molecules such as soy sauce and other sauces have difficulty penetrating into the shrimp. As a result, shrimp in this intact form are difficult to flavor during cooking, leading to a bland taste that cannot meet the diverse taste requirements. Summary of the Invention

[0004] Purpose of the invention: In order to overcome the shortcomings of the existing technology, the present invention provides a penetrating deep-infusion shrimp peeling device and working method, which enables the shrimp to be immersed in seasoning, thereby achieving the purpose of deep flavoring.

[0005] Technical Solution: To achieve the above objectives, the present invention provides a penetrating, deep-flavoring shrimp peeling device, comprising a shrimp tail clamping unit, a head-cutting knife, and a flavoring piercing and shrimp-pulling unit; the shrimp tail clamping unit can clamp the shrimp tail shell of a shrimp in a lying position; while the shrimp tail clamping unit is clamping the shrimp tail shell, the up-and-down cutting action of the head-cutting knife can sever the connection between the shrimp tail shell and the shrimp head, allowing the shrimp head to fall freely and exposing the front end of the shrimp meat inside the shrimp tail shell; based on the shrimp head falling, the linear displacement device can drive the flavoring piercing and shrimp-pulling unit to move along the length direction of the clamped shrimp tail shell and penetrate through the shrimp meat inside the shrimp tail shell; the reverse displacement of the flavoring piercing and shrimp-pulling unit can pull out the shrimp meat inside the shrimp tail shell.

[0006] Furthermore, the kernel extraction unit includes a straight kernel extraction rod, and a displacement device can drive the straight kernel extraction rod to move along its own length direction; the front end of the straight kernel extraction rod is coaxially provided with a preliminary piercing rod, the end of the preliminary piercing rod is a sharp piercing cone, and a section of the kernel extraction unit that is initially arrow-shaped is provided on the rod body of the straight kernel extraction rod.

[0007] Furthermore, a seasoning injector is installed diagonally above the arrow-shaped kernel-pulling unit. In the initial state, the nozzle of the seasoning injector is aimed at the tail of the arrow-shaped kernel-pulling unit.

[0008] Furthermore, the arrow-shaped kernel-pulling unit includes oblique blades integrally connected to the side wall of the straight kernel-pulling rod in a circumferential array.

[0009] Furthermore, a central channel is coaxially arranged along the length direction inside the straight piercing rod, with the front end of the central channel open and the rear end closed; a central piston is integrally arranged at the tail end of the pilot piercing rod, and the central piston moves in the central channel. A piston limiting inner edge is coaxially arranged on the inner wall at the front end of the central channel. A thrust spring is arranged along the length direction in the central channel, and the thrust spring generates a forward thrust on the central piston, so that the central piston in the initial state is limited to match the piston limiting inner edge; a piston limiting step is provided in the central channel;

[0010] Each oblique blade body has an oblique channel extending along its own long oblique side. Each oblique channel has at least one set of kernel-pulling pistons. The kernel-pulling pistons divide the oblique channel into a hydraulic chamber and a seasoning chamber. The hydraulic chamber is connected to the central channel. Each hydraulic chamber and the central channel are filled with a non-toxic liquid.

[0011] The seasoning compartment is connected to the outside at the tail end of the inclined blade; a piston limiting post is provided on the inner wall of the end of the seasoning compartment; strip-shaped kernel strips are provided in each seasoning compartment along the length direction, and the root of the strip-shaped kernel strips is fixed to the kernel strip drive piston. When the pressure in the hydraulic compartment increases, it will push the kernel strip drive piston outward, so that the strip-shaped kernel strips extend outward from the seasoning compartment.

[0012] Furthermore, a leading rod constraint sleeve is provided on the side of the shrimp tail clamping unit away from the straight through rod. The leading rod constraint sleeve is fixed on the displacement arm, and the linear displacement device can drive the leading rod constraint sleeve to move along the axis through the displacement arm.

[0013] Furthermore, the shrimp tail clamping unit includes a first clamping strip and a second clamping strip that are parallel to each other. The first clamping strip and the second clamping strip move closer to each other and further away from each other under the drive of the first set of telescopic devices and the second set of telescopic devices, respectively. Several elastic and shaped clamping springs are arranged in an array along the length direction on the lower side between the first clamping strip and the second clamping strip. Each shaped clamping spring is adapted to the shrimp back contour of the shrimp tail shell.

[0014] Furthermore, the working method of a penetrating, deep-flavoring shrimp peeling device:

[0015] Step 1: Place the shrimp tail shell inside the shrimp tail clamping unit;

[0016] Step two: Use a head cutter to remove the shrimp heads;

[0017] Step 3: Aim the nozzle at the tail of the arrow-shaped kernel-pulling unit and spray the seasoning.

[0018] Step 4: The straight-line piercing rod moves forward until the sharp piercing cone at the end of the leading piercing rod is inserted into the leading rod constraint sleeve;

[0019] Step 5: While keeping the straight piercing rod stationary, control the leading rod constraint sleeve to push the leading piercing rod backward gradually, so that each strip of piercing strips extends outward from each seasoning compartment and pierces into the shrimp meat, so that several strips of piercing strips form multiple "barb" structures that pierce into the shrimp meat on the outer periphery of the piercing unit.

[0020] Step 6: Control the straight-line shrimp-piercing rod to move backward quickly, so that the shrimp meat separates from the shrimp tail shell;

[0021] Step 7: Remove the remaining shrimp tail shells from the shrimp tail clamping unit;

[0022] Step 8: The straight-line threading rod moves the already pulled-out shrimp forward until the shrimp moves forward into the shrimp tail clamping unit, and then controls the shrimp tail clamping unit to clamp the shrimp.

[0023] Step nine: Move the straight-through skewer backward until it separates from the shrimp meat that is being held in place, and finally remove the shrimp meat that has been thoroughly seasoned from the shrimp tail holding unit.

[0024] Beneficial effects: In step five of this invention, each strip of shrimp-pulling slice extends outward from its respective seasoning compartment and pierces the shrimp meat. This causes several strips of shrimp-pulling slices to form multiple "barb" structures piercing the shrimp meat on the outer periphery of the shrimp-pulling unit, which facilitates the pulling process in the next step. At the same time, as each shrimp-pulling slice drives the piston to push outward, it also squeezes the liquid seasoning pre-stored in each seasoning compartment at the tail of the shrimp-pulling unit into the shrimp meat, thereby allowing the shrimp meat to be immersed in the seasoning and achieving the purpose of deep flavoring. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the overall structure of this solution;

[0026] Figure 2 This is a schematic diagram of the leading rod constraint sleeve structure;

[0027] Figure 3 This is an enlarged schematic diagram of the kernel extraction unit;

[0028] Figure 4 This is a sectional view of the kernel-pulling unit;

[0029] Figure 5 The diagrams are for steps one through three.

[0030] Figure 6 The diagrams are for steps four through six.

[0031] Figure 7 The diagram shows steps seven through nine. Detailed Implementation

[0032] The invention will now be further described with reference to the accompanying drawings.

[0033] As attached Figures 1 to 4 The device shown is a penetrating, deep-flavoring shrimp peeling device, including a shrimp tail clamping unit 90, a head-cutting knife 13, and a flavoring piercing and shrimp-pulling unit. The shrimp tail clamping unit 90 can clamp the shrimp tail shell 7 of a shrimp lying down. When the shrimp tail clamping unit 90 clamps the shrimp tail shell 7, the cutting action of the head-cutting knife 13 can cut off the connection between the shrimp tail shell 7 and the shrimp head 6, allowing the shrimp head 6 to fall freely and exposing the front end of the shrimp meat 16 inside the shrimp tail shell 7. After the shrimp head 6 falls, the linear displacement device can drive the flavoring piercing and shrimp-pulling unit to move along the length of the clamped shrimp tail shell 7 and penetrate through the shrimp meat 16 inside the shrimp tail shell 7. The reverse displacement of the flavoring piercing and shrimp-pulling unit can pull out the shrimp meat 16 inside the shrimp tail shell 7.

[0034] The kernel extraction unit includes a straight kernel extraction rod 4, and a displacement device can drive the straight kernel extraction rod 4 to move along its own length direction; a pilot piercing rod 2 is coaxially arranged at the front end of the straight kernel extraction rod 4, and the end of the pilot piercing rod 2 is a sharp piercing cone 3. A section of kernel extraction unit 5 that is initially arrow-shaped is provided on the rod body of the straight kernel extraction rod 4.

[0035] A seasoning injector 1 is provided diagonally above the arrow-shaped kernel-pulling unit 5. In the initial state, the nozzle 1a of the seasoning injector 1 is aligned with the tail of the arrow-shaped kernel-pulling unit 5.

[0036] The arrow-shaped kernel-pulling unit 5 includes oblique blades 20 integrally connected to the side wall of the straight kernel-pulling rod 4 in a circumferential array.

[0037] A central channel 28 is coaxially arranged along the length direction inside the straight piercing rod 4, with the front end of the central channel 28 open and the rear end closed; a central piston 30 is integrally arranged at the tail end of the pilot piercing rod 2, and the central piston 30 moves in the central channel 28. A piston limiting inner edge 4a is coaxially arranged on the inner wall of the front end of the central channel 28. A thrust spring 29 is arranged along the length direction in the central channel 28, and the thrust spring 29 exerts a forward thrust on the central piston 30, so that the central piston 30 is initially limited to the piston limiting inner edge 4a; a piston limiting step 27 is provided in the central channel 28.

[0038] Each inclined blade 20 has an inclined channel 21 extending along its long inclined side. Each inclined channel 21 has at least one set of kernel-pulling driving pistons 18. In this case, to ensure stability, each inclined channel 21 has two kernel-pulling driving pistons 18 that are fixedly connected to each other. The kernel-pulling driving pistons 18 divide the inclined channel 21 into a hydraulic chamber 21b and a seasoning chamber 21a. The hydraulic chamber 21b is connected to the central channel 28. Each hydraulic chamber 21b and the central channel 28 are filled with non-toxic liquids, such as vegetable oil and water, which are replaced periodically as needed.

[0039] like Figure 3 and 4 As shown, the seasoning chamber 21a is connected to the outside at the tail end of the oblique blade 20; a piston limiting post 22 is provided on the inner wall of the end of the seasoning chamber 21a; a strip-shaped kernel strip 17 is provided in each seasoning chamber 21a along the length direction, and the root of the strip-shaped kernel strip 17 is fixed to the kernel strip driving piston 18. When the pressure in the hydraulic chamber 21b increases, it will push the kernel strip driving piston 18 outward, so that the strip-shaped kernel strip 17 extends outward from the seasoning chamber 21a and pierces into the shrimp meat 16.

[0040] The shrimp tail clamping unit 90 is provided with a leading rod constraint sleeve 14 on the side away from the straight through rod 4. The leading rod constraint sleeve 14 is fixed on the displacement arm 12. The linear displacement device can drive the leading rod constraint sleeve 14 to move along the axis through the displacement arm 12.

[0041] The leading rod constraint sleeve 14 is coaxial with the leading piercing rod 2. The inner ring of the leading rod constraint sleeve 14 is a conical insertion channel 24. A conical constraint hole 26 with an inner diameter smaller than that of the straight piercing rod 4 is coaxially provided in the conical insertion channel 24.

[0042] The shrimp tail clamping unit 90 includes a first clamping bar 10 and a second clamping bar 11 that are parallel to each other. The first clamping bar 10 and the second clamping bar 11 are respectively vertically connected to the sides of the first clamping bar 10 and the second clamping bar 11 that are far apart from each other. The first clamping bar 10 and the second clamping bar 11 move closer to each other and further away from each other under the drive of the first set of telescopic devices 8 and the second set of telescopic devices 90, respectively. Several elastic and U-shaped clamping spring pieces 15 are arranged in an array along the length direction on the lower side between the first clamping bar 10 and the second clamping bar 11.

[0043] The two ends of each U-shaped clamping spring 15 are fixedly connected to the lower side of the first clamping strip 10 and the second clamping strip 11, respectively; each U-shaped clamping spring 15 is adapted to the shrimp back contour of the shrimp tail shell 7; the main body of the U-shaped clamping spring 15 is an elastic stainless steel sheet; the inner wall of the U-shaped clamping spring 15 is designed with a process to increase friction, such as adding uniformly discrete protrusions or setting a high friction coefficient inner wall material such as silicone inner wall.

[0044] like Figures 5 to 7The working method of the penetrating, deep-flavoring shrimp peeling device shown:

[0045] Step 1: Using a robotic arm or manually, the tail shell 7 of a whole shrimp is placed in a lying position within several U-shaped clamping springs 15 of the shrimp tail clamping unit 90. The first clamping bar 10 and the second clamping bar 11 are controlled to move closer to each other under the drive of the first set of telescopic devices 8 and the second set of telescopic devices 9, respectively. This causes the several U-shaped clamping springs 15 to deform inward and clamp the tail shell 7 of the whole shrimp. The inner wall of the U-shaped clamping springs 15 is designed with a process to increase friction, such as adding uniformly dispersed protrusions or using a high-friction inner wall material such as silicone.

[0046] Step 2: Controlling the upward movement of the head-cutting blade 13 can sever the connection between the shrimp tail shell 7 and the shrimp head 6, allowing the shrimp head 6 to fall freely.

[0047] Step 3: Control the head cutter 13 to move downwards to the initial position, so that the front end of the shrimp meat 16 inside the shrimp tail shell 7 is exposed. At this time, the nozzle 1a of the seasoning sprayer 1 sprays liquid seasonings such as soy sauce, salt water, and monosodium glutamate solution at the tail of the arrow-shaped shrimp meat extraction unit 5; thereby, a certain amount of liquid seasoning is pre-accumulated on the surface of the arrow-shaped shrimp meat extraction unit 5 and in each seasoning compartment 21a inside the tail of the shrimp meat extraction unit 5.

[0048] Step 4: The linear displacement device drives the linear piercing rod 4 forward, so that the first piercing rod 2 moves first to pierce and pass through the shrimp meat 16 and the shrimp tail shell 7, until the sharp piercing cone 3 at the end of the first piercing rod 2 is inserted into the first rod constraint sleeve 14 and is rigidly constrained by the first rod constraint sleeve 14 in the axial direction. At this time, the arrow-shaped kernel-pulling unit 5 on the linear piercing rod 4 just drills into the middle position of the shrimp meat 16 along the length direction.

[0049] Step 5: While keeping the straight piercing rod 4 stationary, control the leading rod constraint sleeve 14 to push the leading piercing rod 2 backward, gradually displacing it. This causes the central piston 30 to move backward against the elastic force of the thrust spring 29, thereby squeezing the liquid in the central channel 28. This increases the pressure in each hydraulic chamber 21b of the piercing unit 5, thereby pushing each piercing blade drive piston 18. This causes each strip-shaped piercing blade 17 to extend outward from each seasoning chamber 21a and pierce into the shrimp meat 16. This results in several strip-shaped piercing blades 17 forming multiple "barb" structures piercing into the shrimp meat 16 on the outer periphery of the piercing unit 5, facilitating the extraction process in the next step. At the same time, as each piercing blade drives the piston 18 outward, it also squeezes the pre-stored liquid seasoning in each seasoning chamber 21a at the tail of the piercing unit 5 into the shrimp meat 16, allowing the shrimp meat 16 to be immersed in the seasoning, thus achieving deep flavor penetration.

[0050] Step six: Control the straight kernel-piercing rod 4 to move backward quickly. In the previous step, several strip-shaped kernel-pulling pieces 17 formed multiple "barb" structures that pierced into the shrimp kernel 16 on the outer periphery of the kernel-pulling unit 5 (the strip-shaped kernel-pulling pieces 17 in this scheme are sheet-like structures with a certain width and a high force-bearing area in the direction of force). This makes the kernel-pulling unit 5 and the shrimp kernel 16 synchronized. The straight kernel-piercing rod 4 moves backward quickly, causing the shrimp kernel 16 to move backward synchronously with the kernel-pulling unit 5, thereby separating the shrimp kernel 16 from the shrimp tail shell 7.

[0051] Subsequently, the central piston 30 gradually returns to its initial position under the thrust of the thrust spring 29, and each kernel-pulling blade drives the piston 18 to gradually return to its initial position. Each strip-shaped kernel-pulling blade 17 retracts back into the seasoning chamber 21a, causing the "barb" structure that was originally inserted into the shrimp kernel 16 to disappear. At the same time, the control lead rod constraint sleeve 14 returns to its initial position.

[0052] Step 7: Remove the remaining shrimp tail shell 7 from the shrimp tail clamping unit 90 using a robotic arm or manually.

[0053] Step 8: Control the straight through rod 4 to move the already pulled-out shrimp meat 16 forward until the shrimp meat 16 moves forward and reaches the shrimp tail clamping unit 90. Then control the shrimp tail clamping unit 90 to clamp the shrimp meat 16, thereby fixing the shrimp meat 16.

[0054] Step nine: Control the straight threading rod 4 to move backward until it separates from the shrimp meat 16 that is being clamped, so that the shrimp meat 16 is independently retained on the shrimp tail clamping unit 90. Finally, the robot or manual removes the shrimp meat 16 that has been deeply marinated in the shrimp tail clamping unit 90, thus completing one work cycle.

[0055] This method is suitable for live shrimp; after completion, the shrimp can be cooked directly or frozen for preservation.

[0056] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A penetrating, deep-flavoring shrimp peeling device, characterized in that: It includes a shrimp tail clamping unit (90), a head-cutting knife (13), and a flavoring and piercing unit; the shrimp tail clamping unit (90) can clamp the shrimp tail shell (7) of a shrimp lying down. When the shrimp tail clamping unit (90) clamps the shrimp tail shell (7), the cutting action of the head-cutting knife (13) can cut off the connection between the shrimp tail shell (7) and the shrimp head (6), so that the shrimp head (6) falls freely and the front end of the shrimp meat (16) inside the shrimp tail shell (7) is exposed. On the basis of the shrimp head (6) falling, the linear displacement device can drive the flavoring and piercing unit to move along the length direction of the clamped shrimp tail shell (7) and pass through the shrimp meat (16) inside the shrimp tail shell (7). The reverse displacement of the flavoring and piercing unit can pull out the shrimp meat (16) inside the shrimp tail shell (7). The kernel extraction unit includes a straight kernel extraction rod (4), and a displacement device can drive the straight kernel extraction rod (4) to move along its own length direction; a pre-piercing rod (2) is coaxially arranged at the front end of the straight kernel extraction rod (4), and the end of the pre-piercing rod (2) is a sharp piercing cone (3); a section of kernel extraction unit (5) that is initially arrow-shaped is arranged on the rod body of the straight kernel extraction rod (4). A seasoning injector (1) is provided diagonally above the arrow-shaped kernel-pulling unit (5). In the initial state, the nozzle (1a) of the seasoning injector (1) is aligned with the tail of the arrow-shaped kernel-pulling unit (5). The arrow-shaped kernel-pulling unit (5) includes oblique blades (20) integrally connected to the side wall of the straight kernel-pulling rod (4) in a circular array. A central channel (28) is coaxially arranged along the length direction inside the straight piercing rod (4), with the front end of the central channel (28) open and the rear end closed; a central piston (30) is integrally arranged at the tail of the pilot piercing rod (2), and the central piston (30) moves in the central channel (28). A piston limiting inner edge (4a) is coaxially arranged on the inner wall of the front end of the central channel (28). A thrust spring (29) is arranged extending along the length direction in the central channel (28), and the thrust spring (29) forms a forward thrust on the central piston (30), so that the central piston (30) in the initial state is limited to the piston limiting inner edge (4a); a piston limiting step (27) is arranged in the central channel (28). Each oblique blade (20) has an oblique channel (21) extending along its own long oblique side. Each oblique channel (21) has at least one set of kernel-pulling pistons (18). The kernel-pulling pistons (18) divide the oblique channel (21) into a hydraulic chamber (21b) and a seasoning chamber (21a). The hydraulic chamber (21b) is connected to the central channel (28). Each hydraulic chamber (21b) and the central channel (28) are filled with a non-toxic liquid. The seasoning compartment (21a) is connected to the outside at the tail end of the inclined blade (20); a piston limiting post (22) is provided on the inner wall of the end of the seasoning compartment (21a); ​​a strip-shaped kernel strip (17) is provided in each seasoning compartment (21a) along the length direction, and the root of the strip-shaped kernel strip (17) is fixed to the kernel strip driving piston (18). When the pressure in the hydraulic compartment (21b) increases, it will push the kernel strip driving piston (18) outward, so that the strip-shaped kernel strip (17) extends outward from the seasoning compartment (21a).

2. The shrimp peeling device for penetrating deep flavoring according to claim 1, characterized in that: The shrimp tail clamping unit (90) is provided with a lead rod constraint sleeve (14) on the side away from the straight through rod (4). The lead rod constraint sleeve (14) is fixed on the displacement arm (12). The linear displacement device can drive the lead rod constraint sleeve (14) to move along the axis through the displacement arm (12).

3. The shrimp peeling device for penetrating deep flavoring according to claim 2, characterized in that: The shrimp tail clamping unit (90) includes a first clamping strip (10) and a second clamping strip (11) that are parallel to each other. The first clamping strip (10) and the second clamping strip (11) move closer to each other and further away from each other under the drive of the first set of telescopic devices (8) and the second set of telescopic devices (8), respectively. Several elastic and U-shaped clamping springs (15) are arranged in an array along the length direction on the lower side between the first clamping strip (10) and the second clamping strip (11). Each U-shaped clamping spring (15) is adapted to the shrimp back contour of the shrimp tail shell (7).

4. The working method of the penetrating deep-flavoring shrimp peeling device according to claim 3, characterized in that: Step 1: The shrimp tail shell (7) lies flat inside the shrimp tail clamping unit (90); Step 2, use a head cutter (13) to cut the shrimp head (6); Step 3: Spray the seasoning into the tail of the arrow-shaped kernel-pulling unit (5); Step 4: The straight piercing rod (4) moves forward until the sharp piercing cone (3) at the end of the pilot piercing rod (2) is inserted into the pilot rod constraint sleeve (14); Step 5: While keeping the straight piercing rod (4) stationary, control the leading rod constraint sleeve (14) to push the leading piercing rod (2) backward gradually, so that each strip-shaped piercing piece (17) extends outward from each seasoning compartment (21a) and pierces into the shrimp meat (16), so that several strip-shaped piercing pieces (17) form multiple "barb" structures that pierce into the shrimp meat (16) on the outer periphery of the piercing unit (5); Step 6: Control the straight-line shrimp-piercing rod (4) to move backward quickly, so that the shrimp meat (16) separates from the shrimp tail shell (7); Step 7: Remove the remaining shrimp tail shell (7) from the shrimp tail clamping unit (90). Step 8: The straight threading rod (4) moves forward with the already pulled-out shrimp meat (16) until the shrimp meat (16) moves forward and reaches the shrimp tail clamping unit (90). Then, the shrimp tail clamping unit (90) is controlled to clamp the shrimp meat (16). Step 9: Move the straight-through piercing rod (4) backward until it separates from the shrimp meat (16) that is being sandwiched, and finally remove the shrimp meat (16) that has been deeply flavored from the shrimp tail sandwiching unit (90).

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