Marine product processing flavor improvement device and process thereof

Abstract

The invention relates to a seafood processing flavor improving device and a seafood processing flavor improving process, and relates to the technical field of seafood processing equipment.The seafood processing flavor improving device comprises a vacuum impregnation chamber, a temperature control system, a pressure control system and a flavor substance injection system, and a temperature sensor and a pressure sensor are arranged on the inner wall of the vacuum impregnation chamber; the temperature control system comprises a heating element and a cooling element, the heating element is fixedly connected to the inner wall of the vacuum impregnation chamber, the cooling element is fixedly connected to the top end in the vacuum impregnation chamber, the pressure control system comprises a vacuum pump and a pressure regulating valve, the vacuum pump is located outside the vacuum impregnation chamber, and a vacuum pipe is connected between the vacuum pump and the vacuum impregnation chamber; the pressure regulating valve is fixedly connected to the vacuum pipe, the flavor substance injection system comprises a flavor substance storage tank and an injection pump, and the injection pump is located between the vacuum impregnation chamber and the flavor substance storage tank. The method has the effect of improving the processing flavor of the marine products.

Description

Technical Field

[0001] This application relates to the technical field of seafood processing equipment, and in particular, to a device and process for improving the flavor of seafood processing. Background Art

[0002] Currently, the seafood processing industry is facing the problems of serious product homogenization and difficulty in breaking through the taste and quality. In order to increase the added value of seafood, various flavoring and pickling methods are generally used in the industry to improve the flavor, but the effects of these methods are limited and the processes are complex.

[0003] Existing methods for improving the flavor of seafood mostly rely on the use of additives such as flavors and seasonings. Although these additives can improve the flavor to a certain extent, they may affect the natural properties of the product and are not beneficial to human health in the long term. In addition, there are traditional flavoring and pickling methods, which mainly improve the flavor of seafood through physical means, but also have the problem of complex processes.

[0004] Traditional methods fail to fully utilize the flavor potential of seafood itself and are prone to loss of nutrients during the processing, affecting the overall quality of the product. Summary of the Invention

[0005] In order to improve the flavor of seafood processing, this application provides a device and process for improving the flavor of seafood processing.

[0006] In the first aspect, this application provides a device for improving the flavor of seafood processing, adopting the following technical solutions: A device for improving the flavor of seafood processing includes a vacuum impregnation chamber, a temperature control system, a pressure control system, and a flavor substance injection system. Temperature sensors and pressure sensors are provided on the inner wall of the vacuum impregnation chamber. The temperature control system includes a heating element and a cooling element. The heating element is fixedly connected to the inner wall of the vacuum impregnation chamber, and the cooling element is fixedly connected to the top inside the vacuum impregnation chamber. The pressure control system includes a vacuum pump and a pressure regulating valve. The vacuum pump is located outside the vacuum impregnation chamber, and a vacuum tube is connected between the vacuum pump and the vacuum impregnation chamber. The pressure regulating valve is fixedly connected to the vacuum tube. The flavor substance injection system includes a flavor substance storage tank and an injection pump. The injection pump is located between the vacuum impregnation chamber and the flavor substance storage tank.

[0007] By adopting the above technical solutions, through the coordinated operation of the vacuum impregnation chamber, the temperature control system, and the pressure control system, the temperature and pressure conditions can be precisely controlled, and specific flavor substances can be injected into the seafood by using the flavor substance injection system. Without adding or adding less chemical flavoring agents, the flavor quality of seafood is significantly improved, its original nutrients are retained, the market acceptance and added value of the product are increased, and at the same time, under the vacuum low-pressure state, the time for flavor substances to penetrate into the seafood can be reduced.

[0008] Optionally, an ultrasonic generator is provided on the upper end face of the vacuum impregnation chamber. The ultrasonic generator 13 is connected with a probe, and the probe is located inside the vacuum impregnation chamber. A pushing cylinder is fixedly connected to the outer wall of the vacuum impregnation chamber, and the telescopic end of the pushing cylinder passes through the side wall of the vacuum impregnation chamber in an inclined downward direction and is fixedly connected to the probe.

[0009] By adopting the above technical solution, the pushing cylinder sends the probe of the ultrasonic generator to the tray containing the seafood products. The setting of the ultrasonic generator enhances the penetration and diffusion ability of the flavor substances inside the seafood products, thereby further improving the flavor improvement effect.

[0010] Optionally, an indoor conveyor belt is provided at the lower end inside the vacuum impregnation chamber. The vacuum impregnation chamber is provided with a feed inlet and a discharge outlet, and the feed inlet and the discharge outlet are respectively located at both ends of the indoor conveyor belt along the conveying direction. An inlet conveyor belt is provided on one side of the outside of the vacuum impregnation chamber close to the feed inlet, and a discharge conveyor belt is provided on one side of the outside of the vacuum impregnation chamber close to the discharge outlet. Sealing devices are provided at the feed inlet and the discharge outlet of the vacuum impregnation chamber, and the upper end faces of the indoor conveyor belt, the inlet conveyor belt and the discharge conveyor belt are flush.

[0011] By adopting the above technical solution, the indoor conveyor belt at the lower end inside the vacuum impregnation chamber is provided, and the feed inlet and the discharge outlet are opened on the vacuum impregnation chamber, so that the seafood products can move smoothly on the conveyor belt, thereby realizing continuous production and improving the processing efficiency. The feed inlet and the discharge outlet are respectively located at both ends of the indoor conveyor belt along the conveying direction, ensuring that the seafood products can enter and leave the vacuum impregnation chamber smoothly. The inlet conveyor belt and the discharge conveyor belt provided outside the vacuum impregnation chamber further realize the continuous entry and exit of the seafood products, improving the degree of automation. The sealing devices provided at the feed inlet and the discharge outlet effectively prevent the outside air from entering the vacuum impregnation chamber and ensure the stability of the vacuum condition during the impregnation process.

[0012] Optionally, the sealing device includes a sealing plate, a first sealing strip, a mounting frame and a hydraulic cylinder. The sealing plate is hinged to the vacuum impregnation chamber, the outer side wall of the mounting frame is fixedly connected to the vacuum impregnation chamber, one end of the first sealing strip away from the sealing plate is inserted into one end of the mounting frame close to the sealing plate, and the first sealing strip is used for sealing the gap between the sealing plate and the vacuum impregnation chamber. The cylinder body of the hydraulic cylinder is rotatably connected to the outer side wall of the vacuum impregnation chamber, and the telescopic end of the hydraulic cylinder is rotatably connected to the sealing plate. The lower frames of both the mounting frame and the first sealing strip are lower than the upper end face of the indoor conveyor belt.

[0013] By adopting the above technical solutions, the sealing device includes a sealing plate, a first sealing strip and a hydraulic cylinder, achieving effective sealing of the inlet and outlet of the vacuum impregnation chamber. The sealing plate is hinged to the vacuum impregnation chamber, the first sealing strip is fixedly connected to the vacuum impregnation chamber and fits with the sealing plate. The first sealing strip is used to block the gap between the sealing plate and the vacuum impregnation chamber, ensuring the stability and tightness of the internal environment of the vacuum impregnation chamber. The cylinder body of the hydraulic cylinder is rotatably connected to the outer side wall of the vacuum impregnation chamber, and the telescopic end of the hydraulic cylinder is rotatably connected to the sealing plate, enabling the sealing plate to be flexibly opened and closed, ensuring the convenience and tightness during the process of seafood entering and leaving. The lower edges of both the installation frame and the first sealing strip are lower than the upper end surface of the indoor conveyor belt, allowing the tray loaded with seafood to pass smoothly above the lower edges of both the installation frame and the first sealing strip. Optionally, the sealing plate includes an upper plate and a lower plate. The upper end of the upper plate is hinged to the vacuum impregnation chamber, the upper end of the lower plate is hinged to the lower end of the upper plate, the telescopic end of the hydraulic cylinder is rotatably connected to the lower plate, a cross bar is fixedly provided on the installation frame, and a second sealing strip is inserted at one end of the cross bar close to the sealing plate. The second sealing strip is used to seal the gap between the upper plate and the lower plate.

[0014] By adopting the above technical solutions, high-efficiency sealing during the feeding and discharging processes of the vacuum impregnation chamber is achieved, preventing external air from entering and ensuring that the vacuum state inside the vacuum impregnation chamber is not damaged. The structural design of the upper plate and the lower plate enables only the lower plate to be opened during feeding, reducing the diffusion of flavor substances inside the vacuum impregnation chamber to the outside; the hydraulic cylinder drives the lower plate to act, ensuring the tight fit of the sealing plate and the first sealing strip to avoid leakage. The application of the second sealing strip further enhances the sealing effect, ensuring the stability of the vacuum degree inside the vacuum impregnation chamber and the effectiveness of the process.

[0015] Optionally, the flavor substance injection system further includes a stirring device. The stirring device includes stirring blades and a driving motor. The driving motor is fixedly connected to the upper end of the flavor substance storage tank, and the stirring blades are located inside the flavor substance storage tank. The driving motor drives the stirring blades to rotate coaxially.

[0016] By adopting the above technical solutions, the driving motor drives the stirring blades to rotate coaxially, achieving uniform mixing of various flavor substances during the injection process, thereby endowing the seafood with richer layers and taste variations.

[0017] Optionally, a connecting pipe is provided on the side wall of the flavor substance storage tank, a discharge valve is provided on the connecting pipe, a feed pipe is provided at the feed end of the injection pump, a discharge pipe is connected to the discharge end of the injection pump, a quick-connect buckle is provided at one end of the feed pipe away from the injection pump, the quick-connect buckle is connected to one end of the connecting pipe away from the flavor substance storage tank, and one end of the discharge pipe away from the injection pump extends into the interior of the vacuum impregnation chamber.

[0018] By adopting the above technical solutions, the setting of the quick-connect buckle enables the quick installation and disassembly of the flavor substance storage tank, greatly improving the work efficiency.

[0019] Optionally, the feed pipe includes a main pipe and a plurality of branch pipes. One end of the main pipe is connected to the injection pump, the end of the main pipe away from the injection pump is connected to the branch pipes, the end of the branch pipe away from the main pipe is connected to a quick-connect buckle, and a feed valve is provided on the branch pipe.

[0020] By adopting the above technical solution, the setting of the branch pipes realizes the quick replacement of the flavor substance storage tank without stopping the machine, improving the production efficiency and flexibility.

[0021] In a second aspect, the present application provides a seafood processing flavor improvement process, including the following steps: S1 Transport the tray containing seafood to the vacuum impregnation chamber; S2 Start the flavor substance injection system and inject the flavor substance into the tray; S3 Set the parameters of the temperature control system and the pressure control system; S4 Take out the seafood after the process treatment is completed.

[0022] In summary, the present application includes at least one of the following beneficial technical effects: 1. Through the coordinated operation of the vacuum impregnation chamber, the temperature control system and the pressure control system, the temperature and pressure conditions can be accurately controlled, and specific flavor substances can be injected into the interior of the seafood by using the flavor substance injection system, achieving significant improvement in the flavor quality of the seafood without adding or reducing the addition of chemical flavoring agents, retaining its original nutritional components, improving the market acceptance and added value of the product. At the same time, under the vacuum and low-pressure state, the time for flavor substances to penetrate into the interior of the seafood can be reduced; 2. The driving cylinder sends the probe of the ultrasonic generator to the tray containing the seafood. The setting of the ultrasonic generator enhances the penetration and diffusion ability of the flavor substances in the interior of the seafood, thereby further improving the flavor improvement effect; 3. An indoor conveyor belt is provided at the lower end of the vacuum impregnation chamber, and a feed port and a discharge port are opened on the vacuum impregnation chamber, enabling the seafood to move smoothly on the conveyor belt, thereby realizing continuous production and improving the processing efficiency. The feed port and the discharge port are respectively located at both ends of the indoor conveyor belt along the conveying direction, ensuring that the seafood can enter and leave the vacuum impregnation chamber smoothly. The feed conveyor belt and the discharge conveyor belt provided outside the vacuum impregnation chamber further realize the continuous entry and exit of the seafood, improving the degree of automation. The sealing devices provided at the feed port and the discharge port effectively prevent external air from entering the vacuum impregnation chamber, ensuring the stability of the vacuum condition during the impregnation process. Description of the Drawings Description of the Drawings

[0023] Figure 1 is an overall structural schematic diagram of a seafood processing flavor improvement device.

[0024] Figure 2 It is a schematic cross-sectional view inside the vacuum impregnation chamber.

[0025] Figure 3 is Figure 2 an enlarged schematic view of part A in

[0026] Figure 4 It is a schematic structural view of the stirring device.

[0027] Explanation of reference numerals: 1, vacuum impregnation chamber; 11, temperature sensor; 12, pressure sensor; 13, ultrasonic generator; 131, probe; 14, indoor conveyor belt; 15, feeding conveyor belt; 16, discharging conveyor belt; 17, pushing cylinder; 2, temperature control system; 21, heating element; 22, cooling element; 3, pressure control system; 31, vacuum pump; 32, pressure regulating valve; 33, vacuum tube; 4, flavoring substance injection system; 41, flavoring substance storage tank; 411, connecting pipe; 412, discharging valve; 42, injection pump; 421, feeding pipe; 4211, main pipe; 4212, branch pipe; 4213, feeding valve; 422, discharging pipe; 423, quick-connect buckle; 43, stirring device; 431, stirring blade; 432, driving motor; 5, sealing device; 51, sealing plate; 511, upper plate; 512, lower plate; 52, first sealing strip; 521, second sealing strip; 53, hydraulic cylinder; 54, installation frame; 541, cross bar. Detailed implementation manners

[0028] The following further elaborates on this application in detail in conjunction with all the drawings.

[0029] In a first aspect, an embodiment of this application discloses a flavor improvement device for seafood processing.

[0030] Referring to Figure 1 and Figure 2 , a flavor improvement device for seafood processing includes a vacuum impregnation chamber 1, a temperature control system 2, a pressure control system 3, and a flavoring substance injection system 4. The temperature control system can precisely control the temperature inside the vacuum impregnation chamber to ensure that seafood fully absorbs flavoring substances within an appropriate temperature range, avoiding nutrient loss caused by high temperature and insufficient penetration of flavoring substances caused by low temperature. The pressure control system adjusts the pressure inside the vacuum impregnation chamber to create a vacuum environment, accelerating the penetration process of flavoring substances into the seafood, further improving the flavor improvement effect. The two work together, enabling seafood to efficiently absorb flavoring substances under the optimal temperature and pressure conditions, significantly enhancing its flavor quality and retaining its original nutrients.

[0031] In a vacuum impregnation chamber, by reducing the pressure, the penetration of flavor substances into the interior of seafood can be accelerated. When the pressure in the vacuum impregnation chamber decreases, the gas and moisture inside the seafood will expand due to the reduction of the external pressure, generating tiny voids. These voids provide channels for the penetration of flavor substances. At the same time, due to the reduction of the external pressure, flavor substances are more likely to penetrate into the voids inside the seafood in a vacuum environment. In a vacuum environment, the movement speed of flavor substance molecules increases, and the collision frequency between molecules increases, which promotes the diffusion of flavor substance molecules from the region with a high concentration of flavor substances to the region with a low concentration, that is, from the external environment to the interior of the seafood, thereby reducing the time for flavor substances to penetrate into the interior of the seafood. At the same time, the increase in temperature will increase the thermal movement of molecules, which means that the movement speed of flavor substance molecules increases and the collision frequency between molecules increases. This promotes the diffusion of flavor substance molecules from the region with a high concentration of flavor substances to the region with a low concentration, that is, from the external environment to the interior of the seafood. The increase in temperature can accelerate this process, enabling flavor substances to penetrate into the seafood faster. Although high temperature can accelerate the penetration process, excessively high temperature may cause the destruction of certain nutrients in the seafood, such as vitamins and certain proteins. Therefore, temperature control needs to find a balance between accelerating penetration and protecting nutrients. Different flavor substances have different sensitivities to temperature. Some flavor substances may decompose or deteriorate at high temperatures, affecting the flavor of the final product. Therefore, temperature control also needs to consider the stability of flavor substances to avoid destroying their flavor characteristics during the penetration process.

[0032] Refer to Figure 2 , the vacuum impregnation chamber 1 is used for flavor improvement processing of seafood. A temperature sensor 11 and a pressure sensor 12 are provided inside the vacuum impregnation chamber 1. The temperature sensor 11 is used to monitor the change in temperature inside the impregnation chamber, and the pressure sensor 12 is used to monitor the change in pressure inside the impregnation chamber. The vacuum impregnation chamber 1 is made of stainless steel material and has good corrosion resistance.

[0033] Refer to Figure 2 , the temperature control system 2 includes a resistance wire and a cooling element 22. The resistance wire is fixedly installed on the inner wall of the impregnation chamber and is connected to the temperature control element, and can automatically adjust the heating power according to the set temperature range. The resistance wire can be replaced with an electric heating tube or a heating plate, etc., and precise temperature control can be achieved. The cooling element 22 is installed at the top of the impregnation chamber to ensure that the temperature drops rapidly to achieve precise temperature control. The cooling element 22 can adopt a form combining a fan and a heat sink, and perform cooling operation through air cooling. The cooling element 22 can also adopt methods such as refrigeration machine cooling to improve the accuracy and effect of temperature control. For example, the refrigeration machine can be a water-cooled refrigeration machine or a dry ice refrigeration machine to ensure a more stable temperature control effect.

[0034] Refer to Figure 2, an ultrasonic generator 13 is also installed on the inner wall of the vacuum impregnation chamber 1. The ultrasonic generator 13 converts electrical energy into ultrasonic waves. The seafood to be processed, such as fresh fish, is placed on a tray after being cleaned and cut into pieces. At the same time, an appropriate amount of ice brine is added to the tray to preserve the seafood. The seafood to be processed is immersed in the ice brine, and then the tray is placed on the conveying device and enters the vacuum impregnation chamber 1. An ultrasonic generator 13 is provided on the upper end face of the vacuum impregnation chamber 1. The ultrasonic generator 13 is connected with a probe 131 through a transducer. The probe 131 is located inside the vacuum impregnation chamber 1. A push cylinder 17 is fixedly connected to the outer wall of the vacuum impregnation chamber 1. The telescopic end of the push cylinder 17 passes through the side wall of the vacuum impregnation chamber 1 along the inclined downward direction and is fixedly connected with the probe 131. The push cylinder 17 sends the probe into the tray containing the seafood. The ultrasonic waves generated by the ultrasonic generator 13 can cause cavitation in the liquid, forming a large number of tiny bubbles. During the continuous growth and rupture of these bubbles, strong local impact force and micro-jet effect will be generated, and the flavor substance solution in the tray enters the seafood, thereby improving the flavor improvement effect.

[0035] Refer to Figure 1 , the pressure control system 3 includes a vacuum pump 31 and a pressure regulating valve 32. The vacuum pump 31 can use water circulation as the pumping power source and form a negative pressure environment through a sealed cavity. The vacuum pump 31 is fixedly installed outside the vacuum impregnation chamber 1 and is connected to the sealed cavity of the impregnation chamber through a vacuum tube 33. The pressure regulating valve 32 is installed on the pipeline to adjust the pressure inside the vacuum impregnation chamber 1. The vacuum pump 31 can also be an electric vacuum pump 31 or a pneumatic vacuum pump 31, and the pressure regulating valve 32 can also select an appropriate model and specification according to the specific application scenario. For example, the vacuum pump 31 can be a rotary vane vacuum pump 31 or a screw vacuum pump 31 to meet different vacuum degree requirements.

[0036] Refer to Figure 1 , the flavor substance injection system 4 includes a flavor substance storage tank 41 and an injection pump 42. The injection pump 42 is located between the vacuum impregnation chamber 1 and the flavor substance storage tank 41. The flavor substance storage tank 41 is used to store different types and concentrations of flavor substances, such as solid powders like seafood extracts and plant essences, to meet the taste preferences of different consumers. The injection pump 42 is connected to the flavor substance storage tank 41 through a pipeline to inject specific flavor substances into the seafood during the vacuum impregnation process. The injection pump 42 can be a plunger pump or a diaphragm pump, etc., and an appropriate model is selected according to actual needs.

[0037] Refer to Figure 3, the feeding end of the injection pump 42 is provided with a feed pipe 421, the discharging end of the injection pump 42 is connected with a discharge pipe 422, and one end of the discharge pipe 422 far away from the injection pump 42 extends into the internal part of the vacuum impregnation chamber 1. The flavoring substances fall into the tray through the discharge pipe 422. By setting appropriate temperature and pressure, the ultrasonic waves generated by the ultrasonic generator 13 are used to mix the solution formed by the flavoring substances and the ice brine into the seafood, so as to improve the flavor quality of the seafood.

[0038] Refer to Figure 1 , in order to facilitate the quick installation and disassembly of the flavoring substance storage tank 41, a quick-connect buckle 423 is designed at the connection end. Specifically, a connecting pipe 411 is provided on the side wall of the flavoring substance storage tank 41. The feed pipe 421 includes a main pipe 4211 and a number of branch pipes 4212. One end of the main pipe 4211 is connected with the injection pump 42, the end of the main pipe 4211 far away from the injection pump 42 is connected with the branch pipes 4212, and the end of the branch pipe 4212 far away from the main pipe 4211 is connected with the connecting pipe 411 through the quick-connect buckle 423. A discharge valve 412 is provided on the connecting pipe 411 to prevent the flavoring substances in the pipe from leaking when the flavoring substance storage tank 41 is not connected with the injection pump 42. A feed valve 4213 is provided on the branch pipe 4212 to control the flavoring substances in the connected flavoring substance storage tank 41 to enter the vacuum impregnation chamber 1. The settings of the branch pipes 4212, the discharge valve 412 and the feed valve 4213 realize the quick replacement of the flavoring substance storage tank 41 without stopping the machine, improving the production efficiency and flexibility. The specific replacement method is as follows: First, connect a new flavoring substance storage tank 41 to one of the branch pipes 4212. At this time, the discharge valve 412 and the corresponding feed valve 4213 of this new flavoring substance storage tank 41 are closed. When the flavoring substances in the old flavoring substance storage tank 41 are used up, open the discharge valve 412 on the new flavoring substance storage tank 41 and the feed valve 4213 of the corresponding branch pipe 4212, then close the discharge valve 412 on the old flavoring substance storage tank 41 and the feed valve 4213 on the corresponding branch pipe 4212, open the quick-connect buckle 423, and remove the old flavoring substance storage tank 41. It is also possible to use the injection pump 42 to extract multiple flavoring substance storage tanks 41 at the same time, and different flavoring substances are placed in each flavoring substance storage tank 41.

[0039] Refer to Figure 4 , the flavoring substance injection system 4 further includes a stirring device 43 for realizing the uniform mixing between different flavoring substances. The stirring device 43 includes a stirring blade 431 and a driving motor 432. The driving motor 432 is fixedly connected to the upper end of the flavoring substance storage tank 41. The stirring blade 431 is located inside the flavoring substance storage tank 41. The driving motor 432 drives the stirring blade 431 to rotate coaxially through a rotating shaft. The stirring blade 431 can adopt various stirring methods such as spiral ribbon type and paddle type to ensure the uniform mixing of the flavoring substances, so as to endow the seafood with richer layering and taste changes.

[0040] Reference Figure 1 and Figure 2 Figure 2

[0041] Reference Figure 2 and Figure 3 Figure 3

[0042] When transporting seafood, the hydraulic cylinder 53 drives the lower plate 512 to turn upward, allowing the seafood to pass through. At this time, the upper plate 511 remains stationary, reducing the diffusion of flavor substances inside the vacuum impregnation chamber 1 to the outside. When it is necessary to check or clean the inside of the vacuum impregnation chamber 1, etc., the hydraulic cylinder 53 continues to work, and the lower plate 512 continues to rise, driving the upper plate 511 to turn upward. The lower edges of both the mounting frame 54 and the first sealing strip 52 are lower than the upper end surface of the indoor conveyor belt 14, and the height of the upper plate 511 is greater than the height of the tray with seafood, so that when the upper plate 511 is opened, the tray with seafood passes through smoothly above the lower edges of both the mounting frame 54 and the first sealing strip 52 for transportation, facilitating the entry of seafood into the vacuum impregnation chamber 1. One end of the discharge pipe 422 extending into the interior of the vacuum impregnation chamber 1 is slightly higher than the height of the cross bar 541, so that when the tray with seafood is transported from the feed conveyor belt 15 to the indoor conveyor belt 14, the discharge pipe 422 drops the flavor substances into the tray. By controlling and reducing the height difference between the outlet of the discharge pipe 422 and the tray, the flavor substances can completely fall into the tray, avoiding the dispersion of flavor substances in the vacuum impregnation chamber 1 and reducing the waste of raw materials.

[0043] The implementation principle of a seafood processing flavor improvement device according to an embodiment of the present application is as follows: Through the coordinated operation of the vacuum impregnation chamber 1, the temperature control system 2, the pressure control system 3, and the flavor substance injection system 4, the flavor of seafood can be effectively improved under precisely controlled temperature and pressure conditions, and more natural aromas can be introduced during the injection process. The role of the ultrasonic generator 13 further enhances the absorption efficiency of flavor substances, ensuring that the improved seafood not only has a full flavor but also retains its natural nutritional components. This greatly improves the market competitiveness of seafood and the acceptance of consumers in actual production applications. In addition, the unique replaceable flavor substance storage tank 41 system in this embodiment can freely adjust the flavor types according to needs, which not only adapts to the diverse market demands but also improves production efficiency and saves costs. The advantage of the entire system lies in its high degree of automation and precise control ability, significantly improving the flavor quality of seafood.

[0044] On the other hand, an embodiment of the present application discloses a seafood processing flavor improvement process, including the following steps: S1 Transport the tray with seafood into the vacuum impregnation chamber 1 through the feed conveyor belt 15, and the upper plate 511 at the entrance seals the entrance; S2 Start the flavor substance injection system 4 and inject the required flavor substances into the tray; S3 Set the parameters of the temperature control system 2 and the pressure control system 3 according to the characteristics of different flavor substances; S4 Push the cylinder 17 to place the probe into the liquid in the tray, and use the ultrasonic waves generated by the ultrasonic generator 13 to accelerate the fusion of flavor substances and seafood; After the S5 process is completed, the upper plate 511 at the outlet is opened, and the indoor conveyor belt 14 conveys the seafood products onto the discharge conveyor belt 16. After the seafood products are taken out, the upper plate 511 at the outlet seals the outlet, and the upper plate 511 at the inlet is opened, and the above steps are repeated.

[0045] The above are all preferred embodiments of this application, and the protection scope of this application is not limited accordingly. Therefore, all equivalent changes made according to the structure, shape, and principle of this application shall be covered within the protection scope of this application.

Claims

1. A device for improving the flavor of seafood processing, characterized in that: The invention comprises a vacuum impregnation chamber (1), a temperature control system (2), a pressure control system (3) and a flavor substance injection system (4). The inner wall of the vacuum impregnation chamber (1) is provided with a temperature sensor (11) and a pressure sensor (12). The temperature control system (2) comprises a heating element (21) and a cooling element (22). The heating element (21) is fixedly connected to the inner wall of the vacuum impregnation chamber (1). The cooling element (22) is fixedly connected to the top of the vacuum impregnation chamber (1). The pressure control system (3) comprises a vacuum pump (31) and a pressure regulating valve (32). The vacuum pump (31) is located outside the vacuum impregnation chamber (1). A vacuum tube (33) is connected between the vacuum pump (31) and the vacuum impregnation chamber (1). The pressure regulating valve (32) is fixedly connected to the vacuum tube (33). The flavor substance injection system (4) comprises a flavor substance storage tank (41) and an injection pump (42). The injection pump (42) is located between the vacuum impregnation chamber (1) and the flavor substance storage tank (41).

2. The device for improving the flavor of seafood processing according to claim 1, characterized in that: An ultrasonic generator (13) is provided on the upper end surface of the vacuum impregnation chamber (1), the ultrasonic generator (13) is connected to a probe (131), the probe (131) is located in the vacuum impregnation chamber (1), and a push cylinder (17) is fixedly connected to the outer wall of the vacuum impregnation chamber (1), the telescopic end of the push cylinder (17) passes through the side wall of the vacuum impregnation chamber (1) in an inclined downward direction and is fixedly connected to the probe (131).

3. The seafood processing flavor improvement device according to claim 1, characterized in that: An indoor conveyor belt (14) is provided at the lower end of the vacuum impregnation chamber (1). The vacuum impregnation chamber (1) is provided with a feed port and a discharge port, which are respectively located at two ends of the indoor conveyor belt (14) along the conveying direction. A feed conveyor belt (15) is provided on the side of the vacuum impregnation chamber (1) outside close to the feed port. A discharge conveyor belt (16) is provided on the side of the vacuum impregnation chamber (1) outside close to the discharge port. The vacuum impregnation chamber (1) is provided with a sealing device (5) at both the feed port and the discharge port. The upper end surfaces of the indoor conveyor belt (14), the feed conveyor belt (15) and the discharge conveyor belt (16) are flush.

4. The device for improving the flavor of seafood processing according to claim 3, characterized in that: The sealing device (5) comprises a sealing plate (51), a first sealing strip (52), a mounting frame (54) and a hydraulic cylinder (53); the sealing plate (51) is hinged to the vacuum impregnation chamber (1); the outer wall of the mounting frame (54) is fixedly connected to the vacuum impregnation chamber (1); an end of the first sealing strip (52) away from the sealing plate (51) is inserted into an end of the mounting frame (54) close to the sealing plate (51); the first sealing strip (52) is used to seal the gap between the sealing plate (51) and the vacuum impregnation chamber (1); a cylinder body of the hydraulic cylinder (53) is rotatably connected to the outer wall of the vacuum impregnation chamber (1); a telescopic end of the hydraulic cylinder (53) is rotatably connected to the sealing plate (51); and lower frames of both the mounting frame (54) and the first sealing strip (52) are lower than the upper end surface of the indoor conveyor belt (14).

5. The device for improving the flavor of seafood processing according to claim 4, characterized in that: The sealing plate (51) comprises an upper plate (511) and a lower plate (512); the upper end of the upper plate (511) is hinged to the vacuum impregnation chamber (1); the upper end of the lower plate (512) is hinged to the lower end of the upper plate (511); the telescopic end of the hydraulic cylinder (53) is rotatably connected to the lower plate (512); a cross bar (541) is fixedly provided on the mounting frame (54); a second sealing strip (521) is inserted at one end of the cross bar (541) close to the sealing plate (51); the second sealing strip (521) is used to seal a gap between the upper plate (511) and the lower plate (512).

6. The device for improving the flavor of seafood processing according to claim 1, characterized in that: The flavor substance injection system (4) further comprises a stirring device (43), wherein the stirring device (43) comprises a stirring blade (431) and a driving motor (432), wherein the driving motor (432) is fixedly connected to the upper end of the flavor substance storage tank (41), the stirring blade (431) is located inside the flavor substance storage tank (41), and the driving motor (432) drives the stirring blade (431) to rotate coaxially.

7. The device for improving the flavor of seafood processing according to claim 1, characterized in that: A connecting pipe (411) is provided on the side wall of the flavor substance storage tank (41), a discharge valve (412) is provided on the connecting pipe (411), a feed pipe (421) is provided at the feed end of the injection pump (42), a discharge pipe (422) is connected to the discharge end of the injection pump (42), a quick-connect buckle (423) is provided at one end of the feed pipe (421) away from the injection pump (42), the quick-connect buckle (423) is connected to one end of the connecting pipe (411) away from the flavor substance storage tank (41), and one end of the discharge pipe (422) away from the injection pump (42) extends into the interior of the vacuum impregnation chamber (1).

8. The device for improving the flavor of seafood processing according to claim 7, characterized in that: The feed pipe (421) comprises a main pipe (4211) and a plurality of branch pipes (4212); one end of the main pipe (4211) is connected to the injection pump (42); one end of the main pipe (4211) away from the injection pump (42) is connected to the branch pipe (4212); one end of the branch pipe (4212) away from the main pipe (4211) is connected to a quick-connect buckle (423); and a feed valve (4213) is provided on the branch pipe (4212).

9. A seafood processing flavor improvement process, applied to a seafood processing flavor improvement device as claimed in claims 1-8, characterized in that: The steps include: S1 transports the tray containing seafood into the vacuum impregnation chamber (1); S2 starts the flavor substance injection system (4) to inject the flavor substance into the tray; S3 sets parameters of the temperature control system (2) and the pressure control system (3); S4 takes out the seafood after completing the process.

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