A packaging apparatus and method for a salmon fillet

Abstract

This invention belongs to the field of food packaging technology, specifically disclosing a packaging device and method for grilled sea bass. It includes a main structure and an upper shell distributed above the main structure. A dragging structure is arranged on the upper part of the main structure, and an extrusion structure is arranged on the lower part of the upper shell. The dragging structure includes a dragging frame fixed above the main structure and a connecting frame fixed to the inner wall of the dragging frame. Packaging slots are evenly distributed on the connecting frame. In use, the lower packaging material is pre-placed on the connecting frame, then the grilled fish is placed on the lower packaging material, and then the upper packaging material is placed below the extrusion structure. When the extrusion structure abuts against the connecting frame, the upper packaging material cooperates with the lower packaging material to package the grilled fish. This invention achieves fully automated operation from packaging material positioning to finished product output through integrated automatic material laying, vacuum sealing, integrated cutting, and automatic separation and unloading mechanisms.

Description

Technical Field

[0001] This invention belongs to the field of food packaging technology, and specifically discloses a packaging equipment and method for grilled sea bass. Background Technology

[0002] In the food processing industry, especially in the packaging of cooked aquatic products, achieving efficient, hygienic, and airtight packaging has always been a key focus for those skilled in the art. Grilled fish products such as sea bass, due to their soft texture, irregular shape, and oil content, place even higher demands on packaging equipment.

[0003] Traditional packaging methods often involve manual labor or semi-automatic equipment. The lower packaging material is first spread out, the grilled fish is placed on it manually, and then the upper packaging material is placed on top. Packaging is then completed through heat pressing or vacuum sealing. However, this method has the following technical problems: The automation level is low, and there are many manual intervention steps. In the process of placing the grilled fish and positioning and covering the upper and lower packaging materials, manual operation or simple mechanical assistance is often relied upon. This not only results in low production efficiency, but also makes it difficult to ensure the consistency of packaging position, which can easily lead to problems such as packaging tilt and poor sealing, affecting the product's appearance and shelf life.

[0004] Secondly, the sealing and negative pressure environment of vacuum packaging are difficult to control precisely. Existing packaging equipment usually relies on the simple pressing of upper and lower molds during vacuuming, lacking an effective isolation and negative pressure maintenance structure for the gas environment inside the packaging cavity. This results in incomplete vacuuming or the re-entry of external air before heat sealing, reducing the vacuum level of the packaging and thus affecting the freshness and shelf life of the grilled fish.

[0005] Third, separating post-packaging processing steps increases equipment complexity and labor costs. After heat sealing, the packaged products usually need to be transferred to separate cutting or slitting equipment for separation. This not only increases the handling between processes, which can easily cause product contamination or packaging damage, but also increases the space required and equipment investment costs due to the collaborative operation of multiple machines.

[0006] Fourth, there is a lack of coordinated design between the internal support structure and heating elements of the packaging cavity. Existing equipment often features fixed heating and sealing structures, making it difficult to dynamically adapt to the packaging material at different stages such as vacuum suction, pressing, and heat sealing. This can easily lead to uneven heating or damage to the packaging material. Furthermore, the separation of the product from the pallet after packaging is mostly done manually, which is labor-intensive and prone to tearing the packaging bag.

[0007] In summary, existing packaging equipment for cooked foods such as grilled fish still has shortcomings in terms of automation, vacuum sealing effect, process integration, and ease of operation. There is an urgent need to provide a packaging equipment that is compact, highly automated, and capable of precise vacuum packaging and integrated cutting and unloading to improve the quality and efficiency of grilled fish packaging. Summary of the Invention

[0008] In view of this, the purpose of the present invention is to provide a packaging device and method for grilling sea bass, so as to solve the problems mentioned above.

[0009] To achieve the above objectives, the present invention provides a packaging device for grilled sea bass, comprising a main structure and an upper shell distributed above the main structure. The upper part of the main structure is provided with a dragging structure, and the lower part of the upper shell is provided with a squeezing structure. The dragging structure includes a dragging frame fixed above the main structure and a connecting frame fixed to the inner wall of the dragging frame. Packaging slots are evenly distributed on the connecting frame. In use, the lower packaging material is placed on the connecting frame beforehand, and then the grilled fish is placed on the lower packaging material. The upper packaging material is then placed below the extrusion structure. When the extrusion structure abuts against the connecting frame, the upper packaging material can cooperate with the lower packaging material to package the grilled fish. At the same time, a sealed cavity is formed inside the packaging groove, thereby sealing the grilled fish inside the packaging groove.

[0010] In the above technical solution, the packaging slot further includes a tray fixed at equal intervals on a connecting frame, an electric heating coil fixed on the top surface of the connecting frame at the outer edge of the tray, a support plate movably provided on the bottom wall of the inner cavity of the tray, and a groove opened on the top surface of the connecting frame.

[0011] In the above technical solution, further, the receiving end of the connecting frame is fixed with an external plate, the discharge end of the connecting frame is fixed with a discharge plate, a rodless cylinder is fixed on one side of the inner wall of the drag frame, a frame-shaped cutter is detachably connected to the inner wall of the drag frame, a pusher is fixed to the output end of the rodless cylinder, and the end of the pusher away from the rodless cylinder slides on the drag frame.

[0012] In the above technical solution, furthermore, the upper and lower parts of the pushing member are fixed with adsorption members, and there is a gap between the bottom surface of the adsorption member and the connecting frame. The rodless cylinder drives the pushing member to move above the connecting frame.

[0013] In the above technical solution, the main structure is a cavity structure with an open top. A support frame is fixed to the bottom surface of the connecting frame. Lifting cylinders and lifting telescopic rods are fixed at equal intervals inside the support frame below the support plate. The output ends of the lifting cylinders and lifting telescopic rods pass through the connecting frame and are fixed to the support plate.

[0014] In the above technical solution, further, the inner wall of the main structure is fixed with a support telescopic rod and a support cylinder below the support frame. The output ends of the support telescopic rod and the support cylinder are fixed to the support frame. An air ring is embedded in the main structure. The cross-section of the air ring is L-shaped. An extrusion head is fixed at both the upper and lower ends of the air ring. The extrusion head at the upper end of the air ring abuts against an extrusion plate, and the extrusion head at the lower end of the air ring abuts against the connecting frame.

[0015] In the above technical solution, the extrusion structure further includes pressure cavities fixed at equal intervals on the bottom surface of the upper shell, the upper shell is a cavity structure with an opening at the bottom, and an electric push rod and an auxiliary telescopic rod are connected between the bottom surface of the upper shell and the drag frame.

[0016] In the above technical solution, further, a compression ring is fixed on the bottom surface of the upper shell at the outer edge of the opening, a through hole is provided between the compression ring and the pressure chamber, a pull cutter passes through the through hole, two pull rods are fixed on the upper part of the pull cutter, a pull cylinder and a pull telescopic rod are fixed between each pull rod and the pressure chamber, and the pull telescopic rods are distributed on one side of the pull cylinder.

[0017] In the above technical solution, the pressure chamber is further described as a cavity structure with an opening at the bottom. A diaphragm is fixed to the opening at the bottom of the pressure chamber. The diaphragm is elastic. A suction head is connected to the upper part of the inner wall of the upper shell.

[0018] A method for packaging baked sea bass includes the following steps: Step 1, Installation: Move the upper shell upwards using the electric push rod and auxiliary telescopic rod. Then, place one end of the lower packaging material below the suction element at the bottom of the pusher. The suction element then moves the lower packaging material onto the tray. The worker uses external equipment to place the grilled sea bass on the lower packaging material above the tray. Then, place one end of the upper packaging material on the suction element at the top of the pusher. The suction element then moves the upper packaging material onto the grilled fish above the tray. Step 2, vacuum suction: The electric push rod and auxiliary telescopic rod drive the upper shell to move down, so that the diaphragm carries the upper packaging material to cover the grilled fish, and then the upper packaging material cooperates with the lower packaging material to wrap the grilled fish. Then, the discharge end of the suction head is connected to an external negative pressure pump, and the external negative pressure pump can use the suction head to suction the cavity between the upper shell and the main structure. Step 3, pressing: After the negative pressure suction in the cavity between the upper shell and the main structure, the electric push rod and the auxiliary telescopic rod continue to drive the pressure chamber to press against the upper and lower packaging materials. Then the electric heating coil is turned on. After being heated, the electric heating coil can cause the upper and lower packaging materials to stick together, thereby realizing the vacuum packaging of the grilled fish by the upper packaging material and the lower packaging material. Step 4, re-pressurization: After the upper packaging material and the lower packaging material vacuum-pack the grilled fish, the external air pump delivers air to the cavity between the upper shell and the main structure, which can return the cavity between the upper shell and the main structure to normal pressure. Step 5, cutting: When the cavity formed by the upper shell and the main structure is under normal pressure, the pulling cylinder and the pulling telescopic rod drive the pulling cutter to move down through the pulling rod, thereby realizing the cutting of the vacuum-packed roasted fish by the pulling cutter; Step Six, Separation: After the vacuum-packed grilled fish is cut, the electric push rod and the auxiliary telescopic rod move the upper shell upward. Then, the staff activates the lifting cylinder and the lifting telescopic rod to separate the vacuum-packed grilled fish from the tray. At this time, the upper surface of the support plate rises to be flush with the upper surface of the discharge plate under the action of the lifting cylinder. Step 7, unloading: After the cut grilled fish is separated from the tray, the controller starts the rodless cylinder. At this time, the rodless cylinder drives the pusher to move horizontally along the upper surface of the connecting frame towards the discharge plate. Since the upper surface of the support plate is flush with the upper surface of the discharge plate, when the pusher moves, its lower end face sweeps over the support plate, pushing the vacuum-packed grilled fish from the support plate to the discharge plate. The packaged grilled fish then slides off the discharge plate, completing the unloading.

[0019] Compared with the prior art, the present invention has the following beneficial effects: 1. This invention achieves automatic laying and positioning of the lower and upper packaging materials by setting up a drag structure that cooperates with the tray on the connecting frame. The suction component is connected to a negative pressure pump, which can move precisely under the drive of a rodless cylinder, flatly covering the packaging material on the tray and the grilled fish. This solves the problems of easy tilting and inaccurate positioning caused by manual placement in traditional equipment, reduces manual intervention, ensures the consistency of packaging position, and provides a foundation for subsequent vacuum sealing.

[0020] 2. This invention, through the cooperation of the main structure, upper shell, extrusion ring, and gas ring, forms a well-sealed cavity structure during vacuuming. Specifically, as the upper shell moves downward, the extrusion ring abuts against the connecting frame, forming a sealed cavity with the inner cavity of the main structure. The suction head draws air from the cavity, and the abutment design between the gas ring and the extrusion head ensures the stability of the negative pressure environment. The heating ring performs heat sealing under negative pressure, effectively preventing external air from seeping in before sealing, significantly improving the airtightness of the vacuum packaging, and thus extending the shelf life of the roasted fish.

[0021] 3. This invention integrates a pull cutter, a pull cylinder, and a through-hole design into the extrusion structure of the upper shell. After vacuum heat sealing, there is no need to transfer the product to other equipment; the pull cutter can be driven downwards by the pull cylinder at the same workstation to cut the packaged grilled fish. This integrated design of vacuum packaging and cutting processes eliminates intermediate handling steps, avoids the risk of product contamination or packaging damage, and reduces equipment footprint and investment costs.

[0022] 4. This invention achieves dynamic support for the tray and heating coil by setting a support frame lifting cylinder and lifting telescopic rod below the connecting frame. On the one hand, the support structure provides stable pressure during heat sealing, ensuring that the heating coil is evenly attached to the upper and lower packaging materials; on the other hand, after packaging, the lifting cylinder, through the support plate, drives the vacuum-packed grilled fish to separate from the tray, solving the problems of difficult product removal and easy damage to packaging bags in traditional equipment. Finally, in conjunction with the rodless cylinder, the pusher moves towards the discharge plate, realizing the automatic sliding and unloading of the packaged finished product, further improving the automation level and ease of operation of the equipment. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the structure of the present invention; Figure 2 This is a schematic diagram showing the distribution of the frame-shaped cutter and the drag frame in this invention; Figure 3 for Figure 1 Cross-sectional structural diagram; Figure 4 for Figure 2 Cross-sectional structural diagram; Figure 5 This is a schematic diagram showing the distribution of the pressure chamber and the extrusion ring in this invention; Figure 6 This is a diagram showing the connection structure between the tray and the connecting frame in this invention; Figure 7 This is a diagram showing the connection structure between the suction head and the upper shell in this invention; Figure 8 for Figure 3 Enlarged view of A in the middle; Figure 9 This is a schematic diagram showing the distribution of the tympanic membrane and compression ring in this invention.

[0024] 1. Main structure; 11. Discharge plate; 12. Electric push rod; 13. Upper shell; 14. Auxiliary telescopic rod; 15. Pushing component; 16. Rodless cylinder; 17. Driving frame; 18. Support cylinder; 19. Support telescopic rod; 2. Frame-shaped cutter; 21. Tray; 22. Support plate; 23. Support frame; 24. Lifting cylinder; 25. Lifting telescopic rod; 26. Heating coil; 27. Connecting frame; 28. Cutting groove; 3. Pressure chamber; 31. Pulling cylinder; 32. Pulling rod; 33. Pulling telescopic rod; 34. Pulling cutter; 35. Drum; 36. Through hole; 37. Suction head; 38. Extrusion ring; 4. Air ring; 41. Extrusion plate; 42. Extrusion head; 5. Adsorption component. Detailed Implementation

[0025] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0026] Numerous specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the invention is not limited to the specific embodiments disclosed below.

[0027] Example 1: Please refer to Figures 1-9 As shown, the present invention provides a technical solution: The present invention is a packaging device for grilled sea bass, comprising a main structure 1 and an upper shell 13 distributed above the main structure 1. The upper part of the main structure 1 is provided with a dragging structure, and the lower part of the upper shell 13 is provided with a squeezing structure. The dragging structure includes a dragging frame 17 fixed above the main structure 1 and a connecting frame 27 fixed to the inner wall of the dragging frame 17. Packaging slots are evenly distributed on the connecting frame 27. In use, the lower packaging material is placed on the connecting frame 27 beforehand, and then the grilled fish made from sea bass is placed on the lower packaging material. Then the upper packaging material is placed below the extrusion structure. When the extrusion structure abuts against the connecting frame 27, the upper packaging material can cooperate with the lower packaging material to package the grilled fish. At the same time, a sealed cavity is formed inside the packaging trough, so that the grilled fish is sealed and packaged inside the packaging trough.

[0028] The packaging trough includes a tray 21 fixed at equal intervals on a connecting frame 27. A heating coil 26 is fixed on the top surface of the connecting frame 27 at the outer edge of the tray 21. A support plate 22 is movably provided on the bottom wall of the inner cavity of the tray 21. A groove 28 is provided on the top surface of the connecting frame 27.

[0029] An external plate is fixed to the storage end of the connecting frame 27, and a discharge plate 11 is fixed to the discharge end of the connecting frame 27. A rodless cylinder 16 is fixed to one side of the inner wall of the drag frame 17. A frame-shaped cutter 2 is detachably connected to the inner wall of the drag frame 17. The frame-shaped cutter 2 cuts the excess upper and lower packaging materials. A pusher 15 is fixed to the output end of the rodless cylinder 16. The end of the pusher 15 facing away from the rodless cylinder 16 slides on the drag frame 17.

[0030] The upper and lower parts of the pusher 15 are fixed with adsorption components 5. There is a gap between the bottom surface of the adsorption component 5 and the connecting frame 27. The rodless cylinder 16 drives the pusher 15 to move above the connecting frame 27.

[0031] The main structure 1 is a cavity structure with an open top. A support frame 23 is fixed to the bottom surface of the connecting frame 27. Inside the support frame 23, below the support plate 22, there are lifting cylinders 24 and lifting telescopic rods 25 fixed at equal intervals. The output ends of the lifting cylinders 24 and lifting telescopic rods 25 pass through the connecting frame 27 and are fixed to the support plate 22.

[0032] The inner wall of the main structure 1 is fixed with a support telescopic rod 19 and a support cylinder 18 below the support frame 23. The output ends of the support telescopic rod 19 and the support cylinder 18 are fixed to the support frame 23. During the packaging process of grilled fish, the lower packaging material is a box for storing grilled fish, and the upper packaging material is a sealing film covering the grilled fish. According to the existing grilled fish production process, the amount of grilled fish ingredients added inside the packaging cavity will vary for different batches of grilled fish. At this time, the depth of the lower packaging material will also vary. In order to facilitate the upper packaging material to seal the grilled fish inside the lower packaging material, the output ends of the support telescopic rod 19 and the support cylinder 18 can drive the support frame 23 to move down. An air ring 4 is embedded in the main structure 1. The air ring 4 has an L-shaped cross-section. An extrusion head 42 is fixed at both the upper and lower ends of the air ring 4. The extrusion head 42 at the upper end of the air ring 4 abuts against an extrusion plate 41. The operator can adjust the strength of the extrusion head 42 at the lower end of the air ring 4 against the connecting frame 27 according to the extrusion depth of the extrusion head 42 at the upper end of the air ring 4 by the extrusion plate 41.

[0033] The extrusion structure includes pressure cavities 3 fixed at equal intervals on the bottom surface of the upper shell 13. The upper shell 13 is a cavity structure with an opening at the bottom. An electric push rod 12 and an auxiliary telescopic rod 14 are connected between the bottom surface of the upper shell 13 and the drag frame 17.

[0034] An extrusion ring 38 is fixed on the bottom surface of the upper shell 13 at the outer edge of the opening. A through hole 36 is provided between the extrusion ring 38 and the pressure chamber 3. A pull cutter 34 passes through the through hole 36. Two pull rods 32 are fixed on the upper part of the pull cutter 34. A pull cylinder 31 and a pull telescopic rod 33 are fixed between each pull rod 32 and the pressure chamber 3. The pull telescopic rods 33 are distributed on one side of the pull cylinder 31.

[0035] The pressure chamber 3 is a cavity structure with an opening at the bottom. A tympanic membrane 35 is fixed at the opening at the bottom of the pressure chamber 3. The tympanic membrane 35 is elastic. A suction head 37 is connected to the upper part of the inner wall of the upper shell 13. In actual use, the main structure 1 is equipped with a controller, which is a type of PLC controller. The staff pre-loads the PLC control program into the controller, places the lower packaging material under the suction element 5 below the pusher 15, and then the output end of the rodless cylinder 16 drives the suction element 5 below the pusher 15 to move through the pusher 15. The suction element 5 drives the lower packaging material to be laid on the tray 21. Then the suction element 5 stops working, and the rodless cylinder 16 drives the suction element 5 to reset. The staff uses external equipment to place the grilled sea bass on the lower packaging material above the tray 21, and then places one end of the upper packaging material on the suction element 5 above the pusher 15. The rodless cylinder 16 drives the suction element 5 on the pusher 15 to move, and the suction element 5 can drive the upper packaging material to be laid on the grilled fish above the tray 21. Then the suction element 5 stops working, and the rodless cylinder 16 drives the suction element 5 to reset. The suction element 5 is a negative pressure suction cup that can be purchased on the market. The suction element 5 is connected to a negative pressure pump. After the upper packaging material and the lower packaging material wrap the sea bass for grilling, the staff will move the electric push rod 12 and the auxiliary telescopic rod 14 to move the upper shell 13 down, so that the diaphragm 35 will carry the upper packaging material to cover the grilled fish. The diaphragm 35 can deform. At this time, the diaphragm 35 squeezes the grilled fish, and the air pressure in the pressure chamber 3 increases. Then, the air in the pressure chamber 3 can be squeezed by the diaphragm 35 to wrap the upper packaging material. Then, the frame-shaped cutter 2 will squeeze the excess upper and lower packaging materials into the interior of the through hole 36. The through hole 36 is a rectangular groove distributed between the pressure chamber 3 and the extrusion ring 38. The frame-shaped cutter 2 will cut the upper and lower packaging materials. When the upper packaging material and the lower packaging material wrap the grilled fish, the extrusion ring 38 can abut against the connecting frame 27, so that the inner cavity of the upper shell 13 and the main body structure 1 form a sealed cavity structure, thereby preventing external air from entering the sealed cavity formed by the upper shell 13 and the main body structure 1. Then connect the discharge end of the suction head 37 to the external negative pressure pump. The external negative pressure pump can use the suction head 37 to draw air from the cavity composed of the upper shell 13 and the main structure 1, so that the grilled fish can be in a negative pressure environment. When the cavity formed by the upper shell 13 and the main structure 1 is under negative pressure, the electric push rod 12 and the auxiliary telescopic rod 14 drive the upper shell 13 to move down again. Then the staff turns on the electric heating coil 26. The heated electric heating coil 26 can cause the upper packaging material and the lower packaging material to stick together, thereby realizing the vacuum packaging of the grilled fish by the upper packaging material and the lower packaging material. After the upper and lower packaging materials vacuum-pack the grilled fish, the external air pump delivers air to the cavity between the upper shell 13 and the main structure 1, which allows the cavity between the upper shell 13 and the main structure 1 to return to normal pressure. When the cavity formed by the upper shell 13 and the main structure 1 is under normal pressure, the pulling cylinder 31 and the pulling telescopic rod 33 drive the pulling cutter 34 to move down through the pulling rod 32. At this time, the pulling cutter 34 passes through the through hole 36 to cut the upper packaging material and the fixed part of the lower packaging material. The pulling cutter 34 consists of a horizontal strip cutter and multiple vertical strip cutters. The vertical strip cutters are fixed on the horizontal strip cutters, thereby realizing the pulling cutter 34 to cut the vacuum-packed roasted fish. After the vacuum-packed grilled fish is cut, the electric push rod 12 and the auxiliary telescopic rod 14 drive the upper shell 13 to move upward. At this time, the diaphragm 35 does not squeeze the grilled fish. The air in the inner cavity of the pressure chamber 3 can drive the shape of the diaphragm 35 to return to the shape between the grilled fish. Then, the staff opens the lifting cylinder 24 and the lifting telescopic rod 25 to work, so that the support plate 22 can separate the vacuum-packed grilled fish from the tray 21. When the extended end of the lifting cylinder 24 is fully extended, the upper surface of the support plate 22 is flush with the upper surface of the discharge plate 11, so that the support plate 22 and the drag frame 17 form a track structure for conveying grilled fish, which makes it easy for the pusher 15 to carry the packaged grilled fish towards the discharge plate 11. It should be noted that during the setting process of two adjacent support plates 22, the grilled fish cannot pass between the two support plates 22. After the cut grilled fish is separated from the tray 21, the controller starts the rodless cylinder 16. At this time, the rodless cylinder 16 can drive the pusher 15 to move towards the discharge plate 11, thereby causing the pusher 15 to slide the packaged grilled fish off the discharge plate 11. It should be noted that when the pusher 15 is reset, it will not affect the compression ring 38 abutting against the connecting frame 27. Subsequently, the pusher 15 continues to drive the upper and lower packaging materials to be conveyed between the upper shell 13 and the connecting frame 27 through the suction 5. When the suction 5 drives the upper and lower packaging materials to be conveyed between the upper shell 13 and the connecting frame 27, the external equipment drives the grilled fish to be placed between the upper and lower packaging materials, which facilitates the subsequent vacuum packaging of the grilled fish by the upper and lower packaging materials.

[0036] Example 2: Please refer to Figures 1-9As shown, a packaging method for baked sea bass includes the following steps: Step 1, Installation: Move the electric push rod 12 and auxiliary telescopic rod 14 to move the upper shell 13 upward. Then, place one end of the lower packaging material under the suction member 5 at the bottom of the pusher 15. Then, the suction member 5 moves the lower packaging material onto the tray 21. The staff uses external equipment to place the grilled sea bass on the lower packaging material above the tray 21. Then, place one end of the upper packaging material on the suction member 5 at the top of the pusher 15. The suction member 5 moves the upper packaging material onto the grilled fish above the tray 21. Step 2, vacuum suction: the electric push rod 12 and the auxiliary telescopic rod 14 drive the upper shell 13 to move down, so that the diaphragm 35 drives the upper packaging material to cover the grilled fish, and then the upper packaging material cooperates with the lower packaging material to wrap the grilled fish. Then, the discharge end of the suction head 37 is connected to the external negative pressure pump. The external negative pressure pump can use the suction head 37 to suction the cavity between the upper shell 13 and the main structure 1. Step 3, pressing: After the negative pressure suction in the cavity between the upper shell 13 and the main structure 1, the electric push rod 12 and the auxiliary telescopic rod 14 continue to drive the pressure chamber 3 to press against the upper packaging material and the lower packaging material. Then the electric heating coil 26 is turned on. After being heated, the electric heating coil 26 can drive the upper packaging material and the lower packaging material to stick together, thereby realizing the vacuum packaging of the grilled fish by the upper packaging material and the lower packaging material. Step 4, re-pressurization: After the upper packaging material and the lower packaging material vacuum-pack the grilled fish, the external air pump delivers air to the cavity between the upper shell 13 and the main structure 1, which can make the cavity between the upper shell 13 and the main structure 1 return to the normal pressure state. Step 5, cutting: When the cavity formed by the upper shell 13 and the main structure 1 is under normal pressure, the pulling cylinder 31 and the pulling telescopic rod 33 drive the pulling cutter 34 to move down through the pulling rod 32, thereby realizing the cutting of the vacuum-packed roasted fish by the pulling cutter 34. Step 6, separation: After the vacuum-packed grilled fish is cut, the electric push rod 12 and the auxiliary telescopic rod 14 drive the upper shell 13 to move upward. Then, the staff activates the lifting cylinder 24 and the lifting telescopic rod 25 to achieve the separation of the vacuum-packed grilled fish from the tray 21 by the support plate 22. At this time, the upper surface of the support plate 22 rises to be flush with the upper surface of the discharge plate 11 under the action of the lifting cylinder 24. Step 7, unloading: After the cut grilled fish is separated from the tray 21, the controller starts the rodless cylinder 16. At this time, the rodless cylinder 16 drives the pusher 15 to move horizontally along the upper surface of the connecting frame 27 toward the discharge plate 11. Since the upper surface of the support plate 22 is flush with the upper surface of the discharge plate 11, when the pusher 15 moves, its lower end face sweeps over the support plate 22, pushing the vacuum-packed grilled fish from the support plate 22 onto the discharge plate 11. The packaged grilled fish then slides off the discharge plate 11, completing the unloading.

[0037] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A packaging device for grilled sea bass, comprising a main structure (1) and an upper shell (13) distributed above the main structure (1), characterized in that, The upper part of the main structure (1) is provided with a dragging structure, and the lower part of the upper shell (13) is provided with a squeezing structure. The dragging structure includes a dragging frame (17) fixed above the main structure (1) and a connecting frame (27) fixed on the inner wall of the dragging frame (17). Packaging slots are evenly distributed on the connecting frame (27). The packaging trough includes a tray (21) fixed at equal intervals on a connecting frame (27). A heating coil (26) is fixed to the top surface of the connecting frame (27) along the outer edge of the tray (21). A support plate (22) is movably installed on the bottom wall of the inner cavity of the tray (21). A groove (28) is opened on the top surface of the connecting frame (27). The main structure (1) is a cavity structure with an open top. A support frame (23) is fixed to the bottom surface of the connecting frame (27). Lifting cylinders (24) and lifting telescopic rods (25) are fixed at equal intervals inside the support frame (23) below the support plate (22). The lifting cylinders (24) and lifting telescopic rods (25) are... 5) The output end of the connecting frame (27) is fixed on the support plate (22). The inner wall of the main structure (1) is fixed with a support telescopic rod (19) and a support cylinder (18) below the support frame (23). The output ends of the support telescopic rod (19) and the support cylinder (18) are fixed to the support frame (23). An air ring (4) is embedded in the main structure (1). The cross-section of the air ring (4) is L-shaped. An extrusion head (42) is fixed at both the upper and lower ends of the air ring (4). The extrusion head (42) at the upper end of the air ring (4) abuts against the extrusion plate (41). The extrusion head (42) at the lower end of the air ring (4) abuts against the connecting frame (27).

2. The packaging equipment for grilled sea bass according to claim 1, characterized in that, The receiving end of the connecting frame (27) is fixed with an external plate, the discharge end of the connecting frame (27) is fixed with a discharge plate (11), a rodless cylinder (16) is fixed on one side of the inner wall of the drag frame (17), a frame-shaped cutter (2) is detachably connected to the inner wall of the drag frame (17), a pusher (15) is fixed to the output end of the rodless cylinder (16), and the end of the pusher (15) away from the rodless cylinder (16) slides on the drag frame (17).

3. The packaging equipment for grilled sea bass according to claim 2, characterized in that, The upper and lower parts of the pusher (15) are fixed with adsorption components (5), and there is a gap between the bottom surface of the adsorption component (5) and the connecting frame (27). The rodless cylinder (16) drives the pusher (15) to move above the connecting frame (27).

4. The packaging equipment for grilled sea bass according to claim 3, characterized in that, The extrusion structure includes pressure cavities (3) fixed at equal intervals on the bottom surface of the upper shell (13). The upper shell (13) is a cavity structure with an opening at the bottom. An electric push rod (12) and an auxiliary telescopic rod (14) are connected between the bottom surface of the upper shell (13) and the drag frame (17).

5. The packaging equipment for grilled sea bass according to claim 4, characterized in that, An extrusion ring (38) is fixed on the bottom surface of the upper shell (13) at the outer edge of the opening. A through hole (36) is provided between the extrusion ring (38) and the pressure chamber (3). A pull cutter (34) passes through the through hole (36). Two pull rods (32) are fixed on the upper part of the pull cutter (34). A pull cylinder (31) and a pull telescopic rod (33) are fixed between each pull rod (32) and the pressure chamber (3). The pull telescopic rods (33) are distributed on one side of the pull cylinder (31).

6. The packaging equipment for grilled sea bass according to claim 5, characterized in that, The pressure chamber (3) is a cavity structure with an opening at the bottom. A diaphragm (35) is fixed at the opening at the bottom of the pressure chamber (3). The diaphragm (35) is elastic. A suction head (37) is connected to the upper part of the inner wall of the upper shell (13).

7. A packaging method for grilled sea bass, the method being applicable to the packaging equipment for grilled sea bass as described in claim 6, characterized in that, Includes the following steps: Step 1, installation: The electric push rod (12) and the auxiliary telescopic rod (14) drive the upper shell (13) to move upward. Then, place one end of the lower packaging material under the suction member (5) at the bottom of the pusher (15). Then, the suction member (5) drives the lower packaging material to be laid on the tray (21). The staff uses external equipment to place the grilled fish after the sea bass is cooked on the lower packaging material above the tray (21). Then, place one end of the upper packaging material on the suction member (5) at the top of the pusher (15). The suction member (5) drives the upper packaging material to be laid on the grilled fish above the tray (21). Step 2, vacuum suction: the electric push rod (12) and the auxiliary telescopic rod (14) drive the upper shell (13) to move down, so that the diaphragm (35) drives the upper packaging material to cover the grilled fish, and then the upper packaging material cooperates with the lower packaging material to wrap the grilled fish. Then the discharge end of the suction head (37) is connected to the external negative pressure pump. The external negative pressure pump can use the suction head (37) to suction the cavity between the upper shell (13) and the main structure (1). Step 3, pressing: After the negative pressure is drawn into the cavity between the upper shell (13) and the main structure (1), the electric push rod (12) and the auxiliary telescopic rod (14) continue to drive the pressure chamber (3) to press against the upper packaging material and the lower packaging material. Then the electric heating coil (26) is turned on. After being heated, the electric heating coil (26) can drive the upper packaging material and the lower packaging material to stick together, thereby realizing the vacuum packaging of the grilled fish by the upper packaging material and the lower packaging material. Step 4, repressurization: After the upper packaging material and the lower packaging material vacuum package the grilled fish, the external air pump delivers air to the cavity between the upper shell (13) and the main structure (1), which can realize that the cavity between the upper shell (13) and the main structure (1) returns to the normal pressure state. Step 5, cutting: When the cavity formed by the upper shell (13) and the main structure (1) is under normal pressure, the pulling cylinder (31) and the pulling telescopic rod (33) drive the pulling cutter (34) to move down through the pulling rod (32), thereby realizing the cutting of the vacuum-packed roasted fish by the pulling cutter (34); Step 6, separation. After the vacuum-packed roasted fish is cut, the electric push rod (12) and the auxiliary telescopic rod (14) drive the upper shell (13) to move upward. Then, the staff starts the lifting cylinder (24) and the lifting telescopic rod (25) to work, so that the support plate (22) can separate the vacuum-packed roasted fish from the tray (21). At this time, the upper surface of the support plate (22) rises to be flush with the upper surface of the discharge plate (11) under the action of the lifting cylinder (24). Step 7, unloading: After the cut grilled fish is separated from the tray (21), the controller starts the rodless cylinder (16). At this time, the rodless cylinder (16) drives the pusher (15) to move horizontally along the upper surface of the connecting frame (27) toward the discharge plate (11). Since the upper surface of the support plate (22) is flush with the upper surface of the discharge plate (11), when the pusher (15) moves, its lower end face sweeps over the support plate (22), pushing the vacuum-packed grilled fish from the support plate (22) onto the discharge plate (11). The packaged grilled fish then slides off the discharge plate (11), completing the unloading.

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