Processing technology and matching device of instant jellyfish

Abstract

This disclosure discloses a processing technology and supporting device for ready-to-eat jellyfish, belonging to the field of jellyfish processing technology. It includes a soaking tank for soaking jellyfish, a driving assembly installed on the side wall of the soaking tank, and a placement assembly movably installed inside the soaking tank. The placement assembly consists of two sets, namely placement assembly one and placement assembly two, both movably installed on the inner side wall of the soaking tank. The upper ends of placement assembly one and placement assembly two are movably connected to the lower end of the driving assembly. The jellyfish can be slowly and repeatedly tilted alternately. During the tilting process, a rotating fan can drive water or air to move slowly. The flowing water or air can repeatedly impact the surface of the tilted jellyfish. The impacting water flow accelerates the expulsion of salt and alum from the surface of the jellyfish, and the impacting airflow accelerates the draining of water from the jellyfish while avoiding damage caused by forceful stirring.

Description

Technical Field

[0001] This invention belongs to the field of jellyfish processing technology, and particularly relates to a processing technology and supporting equipment for ready-to-eat jellyfish. Background Technology

[0002] Jellyfish are marine coelenterate mollusks belonging to the large jellyfish class. They have an extremely high water content and are rich in protein, fat, riboflavin, thiamine, as well as iodine, calcium, iron, and phosphorus. Jellyfish are more common in summer and autumn and are a common aquatic product in coastal areas. During processing, they need to be salted and cured with alum to dehydrate, solidify, and inhibit spoilage. However, salted jellyfish usually contain high levels of salt and alum residue. If consumed directly, the excessive salt and aluminum residue will affect the taste and pose a food safety risk. Therefore, desalting and alum removal are key steps in jellyfish processing that determine product quality and safety.

[0003] Currently, jellyfish desalination and desulfurization can be divided into two categories: static treatment and dynamic treatment.

[0004] Static treatment is the most common method in traditional processes. Generally, salted jellyfish are placed in a container and soaked in clean or running water. The salt and alum are dissolved by natural diffusion due to osmotic pressure. The water needs to be changed regularly to maintain the concentration gradient. However, in this treatment method, the jellyfish tend to stack or remain at the bottom of the container due to their own weight. The jellyfish at the bottom are squeezed by the ones above, making it difficult for water to fully penetrate into the tissue. This results in uneven removal of salt and alum, with some areas having excessively high residual amounts. At the same time, static soaking relies on natural diffusion, which has a slow removal rate and seriously affects processing efficiency.

[0005] Dynamic treatment methods involve agitating the soaking solution with a stirring device or rinsing the surface of the jellyfish with water. However, existing dynamic treatment methods still have certain drawbacks. On the one hand, because jellyfish are fragile, when the stirring paddle directly contacts or agitates the jellyfish at close range, excessive mechanical force can easily damage the jellyfish tissue, causing it to break or become soft and mushy, thus losing its crisp and tender texture. On the other hand, existing dynamic devices can only rinse horizontally and the jellyfish are placed at a fixed angle, preventing the upper and lower surfaces of the jellyfish from being alternately exposed to the water flow. In particular, the water flow cannot penetrate deeply into the gaps between stacked jellyfish, resulting in incomplete desalination and alum removal in some areas.

[0006] Moreover, after desalting and dealing, the jellyfish also needs to be drained. Traditional draining methods often involve letting it sit to drain or simply turning it over. The water on the surface and between the tissues of the jellyfish drips off naturally due to gravity, which takes a long time. Some equipment uses a fan to blow airflow to accelerate the draining process, but because the jellyfish are stacked or at a fixed angle, the airflow can only act on the surface and cannot penetrate the interior or act alternately on the upper and lower surfaces of the jellyfish. This results in insufficient draining, and too much residual water will affect the stability of subsequent cutting, seasoning and other processes. Summary of the Invention

[0007] In view of the above situation and to overcome the defects of the prior art, the present invention provides a processing technology and supporting device for ready-to-eat jellyfish, which at least partially solves the above technical problems.

[0008] The technical solution adopted in this invention is as follows:

[0009] In the first aspect, the present invention proposes a supporting device for processing ready-to-eat jellyfish, including a soaking tank for soaking jellyfish, a driving component installed on the side wall of the soaking tank, and a placement component movably installed inside the soaking tank. The placement component is provided in two sets, namely placement component one and placement component two. Placement component one and placement component two are movably installed on the inner side wall of the soaking tank. The upper ends of placement component one and placement component two are respectively movably connected to the lower ends of the driving component. Jellyfish that need to be desalted and dealuminated are laid flat in placement component one and placement component two. The driving component drives placement component one and placement component two to move, thereby improving the speed of desalting and dealumination.

[0010] The drive assembly includes a support plate three, the lower end of which is located on the upper side wall of the soaking tank. A threaded rod is movably installed on the bottom wall of the upper end of the support plate three, and a sleeve is movably sleeved on the threaded rod. A limit plate is also installed on the bottom wall of the upper end of the support plate three, and the sleeve is movably engaged in the limit plate, which limits the movement of the sleeve.

[0011] The placement components one and two have the same structure. Placement component one includes a placement plate with a mounting seat at its upper end. A connecting plate is installed on the side wall of the sleeve. There are two sets of connecting plates, namely connecting plate one and connecting plate two. Connecting plate one and connecting plate two are placed symmetrically about the vertical center line of the sleeve. Both connecting plate one and connecting plate two are movably engaged in the limiting plate. Connecting plate one is placed close to the mounting seat in placement component one, and connecting plate two is placed close to the mounting seat in placement component two. A driving plate one is movably installed between connecting plate one and the mounting seat in placement component one, and a driving plate two is movably installed between connecting plate two and the mounting seat in placement component two.

[0012] The placement plate has a mounting plate on its bottom wall, and multiple sets of support frames are mounted on the mounting plate. The multiple sets of support frames are evenly spaced from bottom to top on the side wall of the mounting plate. An installation net is laid on each set of support frames. The side wall of the placement plate is equipped with a fixing plate. There are two sets of fixing plates, which are symmetrically arranged on both sides of the placement plate. The fixing plates are provided with through holes. The fixing plate on the second placement component can be movably placed inside the fixing plate of the first placement component. At this time, the through holes of the fixing plate on the first placement component and the fixing plate on the second placement component are connected.

[0013] The inner wall of the soaking tank is equipped with a support plate one and a support plate two, which are placed opposite each other, and both support plates one and two are provided with threaded holes.

[0014] Furthermore, a drive rod is installed at the lower end of the threaded rod. The drive rod is located between the placement component one and the placement component two. A rotating fan is installed on the drive rod. When the threaded rod rotates, it can drive the drive rod to rotate. The drive rod drives the rotating fan to rotate, which can promote the flow of water or air, facilitate the cleaning of salt and alum on the surface of the jellyfish, and also accelerate the drainage of the jellyfish.

[0015] The placement plate and support frame are both fan-shaped structures.

[0016] Furthermore, a motor is installed on the upper wall of the support plate. The motor is a two-rotation motor, and the output shaft of the motor is connected to the upper end of the threaded rod. When the motor works, it can drive the threaded rod to rotate. The motor is equipped with a corresponding reduction transmission mechanism to achieve low frequency speed.

[0017] Furthermore, the soaking tank has an inlet pipe and an outlet pipe on its side wall, and both the inlet pipe and the outlet pipe are equipped with control valves to control the entry and exit of water in the soaking tank; the soaking tank also has an opening and closing door on its side wall to facilitate the retrieval and installation of component one and component two.

[0018] In a second aspect, the present invention also proposes a processing technology adapted to the supporting equipment for processing ready-to-eat jellyfish, comprising the following steps:

[0019] Step 1: Raw material selection and cleaning:

[0020] Select fresh, whole jellyfish and rinse them with clean water 3-4 times to remove surface impurities.

[0021] Step 2, Salting treatment:

[0022] First salting: Jellyfish: salt: alum = 100:20:3. Layer the jellyfish, salt, and alum, then press them down to encourage moisture to seep out and initially solidify the gel.

[0023] Second salting and alum treatment: Remove the jellyfish from the first salting process, drain the water, and then salt and press them again in a ratio of jellyfish: salt: alum = 100:15:2 to further dehydrate and stabilize the texture.

[0024] Third salting and alum treatment: Repeat the above steps, reducing the salt ratio to 10-12% and the alum to 0.5-1%. The final moisture content of the jellyfish is reduced to below 60%, making it brittle and easy to store.

[0025] Step 3: Desalting and dealing:

[0026] Soaking for desalination and alum removal: Install placement components one and two. Cut the salted jellyfish into large pieces and place them on a sieve. Then insert the sieve into the installation mesh inside the placement components. Fill the soaking tank with clean water. During the soaking process, rotate the fan to drive the water flow in the soaking tank. At the same time, placement components one and two rotate and tilt continuously to adjust the rinsing surface of the jellyfish. Change the water 2-3 times a day until the salt content drops to 2-3%. If the alum residue is high, a small amount of white vinegar (or citric acid) can be added during soaking to promote the dissolution of aluminum ions. After soaking, rinse with clean water until the pH is neutral. Then drain the water from the soaking tank, tilt the desalinated jellyfish, and use the rotating fan to promote air flow and accelerate drainage.

[0027] Step 4: Cutting and Cleaning

[0028] Cut into strips, slices, or chunks according to product requirements, ensuring uniform size; after cutting, rinse quickly with clean water to remove debris and residual salt, and drain.

[0029] Step 5: Blanching:

[0030] After dehydration, blanch the jellyfish in water at 80-90℃ for 10-15 seconds, then immediately remove it and cool it in ice water. After draining, the number of microorganisms can be reduced while maintaining its crispness.

[0031] Step Six: Seasoning

[0032] Add seasonings according to taste. Common recipe (per 100g of jellyfish):

[0033] Basic flavor: 1-2g salt, 3-5g sugar, 5-8g white vinegar, 1-2g sesame oil;

[0034] Flavor extension: Mix minced garlic, chopped chili peppers, cilantro, sesame seeds, Sichuan peppercorn oil, light soy sauce, etc., and let stand for 10-15 minutes to allow the flavors to penetrate.

[0035] Step 7: Packaging and Sterilization

[0036] Seasoned jellyfish are packaged in aseptic composite bags and vacuum-sealed; pasteurization is used to kill pathogenic and spoilage bacteria, thus extending shelf life.

[0037] Step 8: Inspection and Storage

[0038] Sensory, microbial, salinity, pH and other indicators are tested, and only those that pass the tests can be shipped out of the factory;

[0039] Store in a cool, dry place at room temperature. Shelf life is usually 3-6 months. Refrigeration can extend it to 6-12 months. Once opened, refrigerate and consume as soon as possible.

[0040] The beneficial effects of the present invention after adopting the above structure are as follows:

[0041] (1) Soaking jellyfish in placement component one and placement component two can play the role of isolation and soaking protection. This overcomes the defects of the prior art, where jellyfish are easily stacked or placed at the bottom of the container due to their own weight, and water is difficult to fully penetrate into the tissue, resulting in uneven removal of salt and alum and excessive residual amount in some areas.

[0042] (2) During soaking, the jellyfish can be slowly and repeatedly tilted. During the tilting process, the rotating fan can drive the water flow to move slowly. The flowing water can repeatedly impact the surface of the tilted jellyfish, accelerating the discharge of salt and alum from the top and bottom of the jellyfish, while avoiding damage to the jellyfish caused by vigorous stirring.

[0043] (3) During the draining process, the jellyfish can be tilted repeatedly in an alternating manner. During the tilting process, the rotating device can drive the airflow. The flowing gas can repeatedly impact the surface of the tilted jellyfish, promoting the discharge of water from the upper and lower parts of the jellyfish. This solves the problem in the prior art where the jellyfish are stacked or the angle is fixed, and the airflow can only act on the surface, resulting in insufficient draining. Attached Figure Description

[0044] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof.

[0045] Figure 1 This is a schematic diagram of the supporting device for a processing technology of ready-to-eat jellyfish proposed in this invention;

[0046] Figure 2 This is a partial structural diagram of the supporting device for a processing technology of ready-to-eat jellyfish proposed in this invention. Figure 1 ;

[0047] Figure 3 for Figure 2 A magnified view of a portion at point A;

[0048] Figure 4 for Figure 2 A magnified view of a portion at point B;

[0049] Figure 5 This is a partial structural diagram of the supporting device for a processing technology of ready-to-eat jellyfish proposed in this invention. Figure 2 ;

[0050] Figure 6 This is a schematic diagram of the structure of the driving component proposed in this invention.

[0051] In the attached diagram: 1. Soaking tank; 2. Drive assembly; 3. Placement assembly one; 4. Placement assembly two; 5. Support plate three; 6. Threaded rod; 7. Sleeve; 8. Limiting plate; 9. Placement plate; 10. Mounting base; 11. Connecting plate one; 12. Connecting plate two; 13. Drive plate one; 14. Drive plate two; 15. Mounting plate; 16. Support frame; 17. Mounting net; 18. Fixing plate; 19. Drive rod; 20. Support plate one; 21. Support plate two; 22. Rotating fan; 23. Motor; 24. Inlet pipe; 25. Outlet pipe; 26. Opening / closing door. Detailed Implementation

[0052] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0053] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0054] Example 1

[0055] like Figures 1-6 As shown, this invention proposes a supporting device for processing ready-to-eat jellyfish, including a soaking tank 1 for soaking jellyfish. A driving component 2 is installed on the side wall of the soaking tank 1. A placement component is movably installed inside the soaking tank 1. The placement component is provided in two sets, namely placement component one 3 and placement component two 4. Placement component one 3 and placement component two 4 are both movably installed on the inner side wall of the soaking tank 1. The upper ends of placement component one 3 and placement component two 4 are respectively movably connected to the lower ends of the driving component 2. The jellyfish that needs to be desalted and dealuminated is laid flat in placement component one 3 and placement component two 4. The driving component 2 drives placement component one 3 and placement component two 4 to move, thereby improving the speed of desalting and dealumination.

[0056] The drive assembly 2 includes a support plate 3 5. The lower end of the support plate 3 5 is located on the upper side wall of the soaking tank 1. A threaded rod 6 is movably installed on the bottom wall of the upper end of the support plate 3 5. A motor 23 is installed on the upper wall of the support plate 3 5. The motor 23 is a two-rotation motor. The output shaft end of the motor 23 is connected to the upper end of the threaded rod 6. When the motor 23 works, it can drive the threaded rod 6 to rotate. A sleeve 7 is movably sleeved on the threaded rod 6. A limit plate 8 is also installed on the bottom wall of the upper end of the support plate 3 5. The sleeve 7 is movably engaged in the limit plate 8. The limit plate 8 limits the movement of the sleeve 7.

[0057] The placement component 3 and placement component 4 have the same structure. The placement component 3 includes a placement plate 9, and a mounting seat 10 is provided at the upper end of the placement plate 9. A connecting plate is installed on the side wall of the sleeve 7. There are two sets of connecting plates, namely connecting plate 11 and connecting plate 12. The connecting plate 11 and connecting plate 12 are symmetrically placed with the vertical center line of the sleeve 7 as the axis of symmetry. Both connecting plate 11 and connecting plate 12 are movably engaged in the limiting plate 8. The connecting plate 11 is placed close to the mounting seat 10 in the placement component 3, and the connecting plate 12 is placed close to the mounting seat 10 in the placement component 4. A driving plate 13 is movably installed between the connecting plate 11 and the mounting seat 10 in the placement component 3, and a driving plate 14 is movably installed between the connecting plate 12 and the mounting seat 10 in the placement component 4.

[0058] It should be noted that, since the movement of the sleeve 7 is restricted by the limiting plate 8, it can only move up and down along the limiting plate 8. When the threaded rod 6 rotates, the sleeve 7 can rise along the threaded rod 6. When the sleeve 7 rises, it drives the drive plate 13 and drive plate 24 to rise. The drive plate 13 drives the connection with the placement component 3 to rise, and the drive plate 24 drives the connection with the placement component 4 to rise. The placement component 3 and the placement component 4 both rotate around the connection with the side wall of the soaking tank 1 as the rotation center. The jellyfish in the placement component 3 and the placement component 24 are placed at an angle. At this time, the lower end of the placement component 3 and the lower end of the placement component 2 are far apart from each other.

[0059] When the threaded rod 6 rotates in the reverse direction, the sleeve 7 can descend along the threaded rod 6. When the sleeve 7 descends, it drives the drive plate 13 and drive plate 24 to descend. The drive plate 13 drives the connection with the placement component 3 to descend, and the drive plate 24 drives the connection with the placement component 4 to descend. The placement components 13 and 24 both rotate in the opposite direction with the connection with the side wall of the soaking tank 1 as the rotation center. The jellyfish in the placement components 13 and 24 are placed at an angle. At this time, the lower end of the placement component 13 and the lower end of the placement component 24 are close to each other.

[0060] The bottom wall of the placement plate 9 is provided with an installation plate 15. Multiple sets of support frames 16 are installed on the installation plate 15. The multiple sets of support frames 16 are evenly spaced from bottom to top on the side wall of the installation plate 15. The placement plate 9 and the support frames 16 are both fan-shaped structures. An installation net 17 is laid on each set of support frames 16. The side wall of the placement plate 9 is provided with a fixing plate 18. There are two sets of fixing plates 18. The two sets of fixing plates 18 are symmetrically arranged on both sides of the placement plate 9. The fixing plates 18 are provided with through holes. The fixing plate 18 on the second placement component 4 can be movably placed inside the fixing plate 18 of the first placement component 3. At this time, the through holes of the fixing plate 18 on the first placement component 3 and the through holes of the fixing plate 18 on the second placement component 4 are connected.

[0061] The inner wall of the soaking tank 1 is equipped with a support plate 20 and a support plate 21. The support plate 20 and the support plate 21 are placed opposite each other, and both the support plate 20 and the support plate 21 are provided with threaded holes.

[0062] It should be noted that when installing the first component 3 and the second component 4, the fixing plate 18 on the second component 4 is movably snapped into the inner side of the fixing plate 18 on the first component 3. At this time, the through holes of the fixing plate 18 on the first component 3 and the fixing plate 18 on the second component 4 are connected. After the external fixing bolts pass through the through holes on the fixing plate 18, they are screwed into the support plate 20 and the support plate 21 respectively to fix the first component 3 and the second component 4.

[0063] A drive rod 19 is installed at the lower end of the threaded rod 6. The drive rod 19 is located between the placement component 3 and the placement component 4. A rotating fan 22 is installed on the drive rod 19. When the threaded rod 6 rotates, it can drive the drive rod 19 to rotate. The drive rod 19 drives the rotating fan 22 to rotate, which can promote the flow of water or air, facilitate the cleaning of salt and alum on the surface of jellyfish, and also accelerate the drainage of jellyfish.

[0064] The soaking tank 1 has an inlet pipe 24 and an outlet pipe 25 on its side wall. Both the inlet pipe 24 and the outlet pipe 25 are equipped with control valves to control the entry and exit of water in the soaking tank 1. The soaking tank 1 has an opening and closing door 26 on its side wall to facilitate the removal and installation of the first component 3 and the second component 4.

[0065] Example 2

[0066] This invention also proposes a processing technology adapted to the supporting equipment for processing ready-to-eat jellyfish, including the following steps:

[0067] Step 1: Raw material selection and cleaning:

[0068] Select fresh, whole jellyfish and rinse them with clean water 3-4 times to remove surface impurities.

[0069] Step 2, Salting treatment:

[0070] First salting: Jellyfish: salt: alum = 100:20:3. Layer the jellyfish, salt, and alum, then press them down to encourage moisture to seep out and initially solidify the gel.

[0071] Second salting and alum treatment: Remove the jellyfish from the first salting process, drain the water, and then salt and press them again in a ratio of jellyfish: salt: alum = 100:15:2 to further dehydrate and stabilize the texture.

[0072] Third salting and alum treatment: Repeat the above steps, reducing the salt ratio to 10-12% and the alum to 0.5-1%. The final moisture content of the jellyfish is reduced to below 60%, making it brittle and easy to store.

[0073] Step 3: Desalting and dealing:

[0074] Soaking for desalination and alum removal: Install placement components 1 (3) and 2 (4), cut the salted jellyfish into large pieces, place them on a sieve, and then insert the sieve into the installation net 17 inside the placement components. Fill the soaking tank 1 with clean water. During the soaking process, the rotating fan 22 rotates, causing the water in the soaking tank 1 to flow. At the same time, placement components 1 (3) and 2 (4) rotate and tilt continuously to adjust the rinsing surface of the jellyfish. Change the water 2-3 times a day until the salt content drops to 2-3%. If the alum residue is high, a small amount of white vinegar (or citric acid) can be added during soaking to promote the dissolution of aluminum ions. After soaking, rinse with clean water until the pH is neutral. Then drain the water from the soaking tank 1, tilt the desalted jellyfish, and use the rotating fan 22 to promote gas flow and accelerate drainage.

[0075] Step 4: Cutting and Cleaning

[0076] Cut into strips, slices, or chunks according to product requirements, ensuring uniform size; after cutting, rinse quickly with clean water to remove debris and residual salt, and drain.

[0077] Step 5: Blanching:

[0078] After dehydration, blanch the jellyfish in water at 80-90℃ for 10-15 seconds, then immediately remove it and cool it in ice water. After draining, the number of microorganisms can be reduced while maintaining its crispness.

[0079] Step Six: Seasoning

[0080] Add seasonings according to taste. Common recipe (per 100g of jellyfish):

[0081] Basic flavor: 1-2g salt, 3-5g sugar, 5-8g white vinegar, 1-2g sesame oil;

[0082] Flavor extension: Mix minced garlic, chopped chili peppers, cilantro, sesame seeds, Sichuan peppercorn oil, light soy sauce, etc., and let stand for 10-15 minutes to allow the flavors to penetrate.

[0083] Step 7: Packaging and Sterilization

[0084] Seasoned jellyfish are packaged in aseptic composite bags and vacuum-sealed; pasteurization is used to kill pathogenic and spoilage bacteria, thus extending shelf life.

[0085] Step 8: Inspection and Storage

[0086] Sensory, microbial, salinity, pH and other indicators are tested, and only those that pass the tests can be shipped out of the factory;

[0087] Store in a cool, dry place at room temperature. Shelf life is usually 3-6 months. Refrigeration can extend it to 6-12 months. Once opened, refrigerate and consume as soon as possible.

[0088] All of the above steps strictly control hygiene conditions to avoid cross-contamination.

[0089] The specific usage of the supporting equipment for processing ready-to-eat jellyfish is as follows:

[0090] First, install the first placement component 3 and the second placement component 4. Movably attach the fixing plate 18 on the second placement component 4 to the inside of the fixing plate 18 on the first placement component 3. At this time, the through holes of the fixing plate 18 on the first placement component 3 and the fixing plate 18 on the second placement component 4 are connected. After passing through the through holes on the fixing plate 18, screw the external fixing bolts into the support plate 20 and the support plate 21 respectively to fix the first placement component 3 and the second placement component 4. Then, connect the lower end of the first drive plate 13 to the mounting base 10 on the first placement component 3 with bolts, and connect the lower end of the second drive plate 14 to the mounting base 10 on the first placement component 3 with bolts.

[0091] After installing placement component 3 and placement component 4, cut the salted jellyfish into large pieces and place them on the sieve. Then insert the sieve into the installation net 17 inside placement component 3 and placement component 4. Fill the soaking tank 1 with clean water through the water inlet pipe 24 to soak the jellyfish. The specific operation is as follows:

[0092] During the soaking process, the motor 23 drives the threaded rod 6 to rotate slowly. When the threaded rod 6 rotates, it can drive the drive rod 19 to rotate, and the drive rod 19 drives the rotating fan 22 to rotate.

[0093] Since the movement of the sleeve 7 is restricted by the limiting plate 8, it can only move up and down along the limiting plate 8. When the threaded rod 6 rotates, the sleeve 7 can rise along the threaded rod 6. When the sleeve 7 rises, it drives the drive plate 13 and drive plate 24 to rise. The drive plate 13 drives the connection with the placement component 3 to rise, and the drive plate 24 drives the connection with the placement component 4 to rise. The placement component 3 and the placement component 4 both rotate around the connection with the side wall of the soaking tank 1 as the rotation center. The jellyfish in the placement component 3 and the placement component 24 are placed at an angle. At this time, the lower end of the placement component 3 and the lower end of the placement component 24 are far apart from each other. When the rotating fan 22 rotates, it can promote the flow of water and facilitate the cleaning of salt and alum on the surface of the jellyfish.

[0094] When the threaded rod 6 rotates in the reverse direction, the sleeve 7 can descend along the threaded rod 6. When the sleeve 7 descends, it drives the drive plate 13 and drive plate 24 to descend. The drive plate 13 drives the connection with the placement component 3 to descend, and the drive plate 24 drives the connection with the placement component 4 to descend. The placement components 13 and 24 both rotate in the opposite direction with the connection with the side wall of the soaking tank 1 as the rotation center. The jellyfish in the placement components 13 and 24 are placed at an angle. At this time, the lower end of the placement component 13 and the lower end of the placement component 24 are close to each other. At this time, the water flows under the action of the rotating fan 22, which facilitates the cleaning of salt and alum on the lower surface of the jellyfish.

[0095] The placement components 3 and 4 rotate and tilt continuously to adjust the jellyfish washing surface and accelerate the removal of salt and alum.

[0096] After one round of soaking, when it is necessary to change the water in soaking tank 1, drain the water from soaking tank 1, and then drain the jellyfish. The specific operation is as follows:

[0097] The motor 23 drives the threaded rod 6 to rotate slowly. When the threaded rod 6 rotates, it can drive the drive rod 19 to rotate, and the drive rod 19 drives the rotating fan 22 to rotate.

[0098] The threaded rod 6 rotates in the opposite direction, causing the sleeve 7 to descend along the threaded rod 6. When the sleeve 7 descends, it causes the drive plate 13 and drive plate 24 to descend. The drive plate 13 causes the connection with the placement component 3 to descend, and the drive plate 24 causes the connection with the placement component 4 to descend. The placement components 13 and 24 both rotate in opposite directions with the connection with the side wall of the soaking tank 1 as the rotation center. The jellyfish in the placement components 13 and 24 are placed at an angle. At this time, the lower end of the placement component 13 and the lower end of the placement component 24 are close to each other. The angled jellyfish makes it easier for water to flow out. At the same time, under the action of the rotating fan 22, the air flows, which facilitates the drainage of water from the lower surface of the jellyfish.

[0099] The sleeve 7 can rise along the threaded rod 6. When the sleeve 7 rises, it drives the drive plate 13 and drive plate 24 to rise. The drive plate 13 drives the connection with the placement component 3 to rise, and the drive plate 24 drives the connection with the placement component 4 to rise. The placement component 3 and the placement component 4 both rotate around the connection with the side wall of the soaking tank 1 as the rotation center. The jellyfish in the placement component 3 and the placement component 24 are placed horizontally. When the rotating fan 22 rotates, it can promote the flow of air and facilitate the cleaning of water on the surface of the jellyfish.

[0100] Then the auger rotates in the opposite direction, repeating the above draining process until some of the water on the jellyfish is drained.

[0101] Fill the soaking tank 1 with clean water again through the water inlet pipe 24 and soak the jellyfish. Repeat the above soaking and draining steps until the salt content in the jellyfish drops to 2-3%. If the alum residue is high, a small amount of white vinegar (or citric acid) can be added during soaking to promote the dissolution of aluminum ions. After soaking in the above manner, rinse with clean water until the pH is neutral.

[0102] After desalination and alum removal are completed, drain the water from soaking tank 1, drain the jellyfish according to the above-mentioned draining method, and then take out the jellyfish.

[0103] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents. In conclusion, if those skilled in the art, inspired by this description, design similar structural methods and embodiments without departing from the inventive spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A complete set of device for processing instant jellyfish, characterized in that: The device includes a soaking tank for soaking jellyfish. A drive assembly is installed on the side wall of the soaking tank. A placement assembly is movably installed inside the soaking tank. There are two sets of placement assemblies, namely placement assembly one and placement assembly two. Placement assembly one and placement assembly two are movably installed on the inner side wall of the soaking tank. The upper ends of placement assembly one and placement assembly two are respectively movably connected to the lower end of the drive assembly.

2. The ready-to-eat jellyfish processing kit according to claim 1, wherein: The drive assembly includes a support plate three. The lower end of the support plate three is located on the upper end of the side wall of the soaking tank. A threaded rod is movably installed on the bottom wall of the upper end of the support plate three. A sleeve is movably sleeved on the threaded rod. A limit plate is also installed on the bottom wall of the upper end of the support plate three. The sleeve is movably engaged in the limit plate.

3. The ready-to-eat jellyfish processing kit according to claim 2, wherein: The placement components one and two have the same structure. The placement component one includes a placement plate with a mounting seat at its upper end. A connecting plate is installed on the side wall of the sleeve. There are two sets of connecting plates, namely connecting plate one and connecting plate two. Connecting plate one and connecting plate two are placed symmetrically about the vertical center line of the sleeve. Both connecting plate one and connecting plate two are movably engaged in the limiting plate. Connecting plate one is placed close to the mounting seat in placement component one, and connecting plate two is placed close to the mounting seat in placement component two. A driving plate one is movably installed between connecting plate one and the mounting seat in placement component one, and a driving plate two is movably installed between connecting plate two and the mounting seat in placement component two.

4. The ready-to-use jellyfish processing kit according to claim 3, wherein: The bottom wall of the placement plate is provided with an installation plate, on which multiple sets of support frames are installed. The multiple sets of support frames are evenly spaced from bottom to top on the side wall of the installation plate. An installation net is laid on each set of support frames. The side wall of the placement plate is provided with a fixing plate. There are two sets of fixing plates, which are symmetrically arranged on both sides of the placement plate. The fixing plates are provided with through holes. The fixing plate on the second placement component can be movably placed inside the fixing plate of the first placement component. At this time, the through holes of the fixing plate on the first placement component and the through holes of the fixing plate on the second placement component are connected.

5. The ready-to-use jellyfish processing kit according to claim 4, wherein: The inner wall of the soaking tank is equipped with a support plate one and a support plate two, which are placed opposite each other, and both support plates one and two are provided with threaded holes.

6. The ready-to-use jellyfish processing kit according to claim 5, wherein: A drive rod is installed at the lower end of the threaded rod. The drive rod is located between placement component one and placement component two. A rotating fan is installed on the drive rod.

7. The supporting device for processing ready-to-eat jellyfish according to claim 6, characterized in that: Both the placement plate and the support frame are fan-shaped structures.

8. The ready-to-use jellyfish processing kit according to claim 7, wherein: A motor is installed on the upper wall of the support plate. The motor is a two-rotation motor, and the output shaft of the motor is connected to the upper end of the threaded rod.

9. The ready-to-use jellyfish processing kit according to claim 8, wherein: The soaking tank has an inlet pipe and an outlet pipe on its side wall; the soaking tank also has an opening and closing door on its side wall.

10. A processing technology adapted to the supporting equipment for processing ready-to-eat jellyfish according to claim 9, comprising the following steps: Step 1: Raw material selection and cleaning: Select fresh, whole jellyfish and rinse them with clean water 3-4 times to remove surface impurities. Step 2, Salting treatment: First salting: Jellyfish: salt: alum = 100:20:

3. Layer the jellyfish, salt, and alum, then press them down to encourage moisture to seep out and initially solidify the gel. Second salting and alum treatment: Remove the jellyfish from the first salting process, drain the water, and then salt and press them again in a ratio of jellyfish: salt: alum = 100:15:2 to further dehydrate and stabilize the texture. Third salting and alum treatment: Repeat the above steps, reducing the salt ratio to 10-12% and the alum to 0.5-1%. The final moisture content of the jellyfish is reduced to below 60%, making it brittle and easy to store. Step 3: Desalination and dealing: Soaking for desalination and alum removal: Install placement components one and two. Cut the salted jellyfish into large pieces and place them on a sieve. Then insert the sieve into the installation net inside the placement components. Fill the soaking tank with clean water. During the soaking process, rotate the fan to circulate the water in the soaking tank. At the same time, placement components one and two rotate and tilt continuously to adjust the rinsing surface of the jellyfish. Change the water 2-3 times a day until the salt content drops to 2-3%. If the alum residue is high, a small amount of white vinegar can be added during soaking to promote the dissolution of aluminum ions. After soaking, rinse with clean water until the pH is neutral. Then drain the water from the soaking tank, tilt the desalinated jellyfish, and use the rotating fan to promote air flow and accelerate drainage. Step 4: Cutting and Cleaning Cut into strips, slices, or chunks according to product requirements, ensuring uniform size; after cutting, rinse quickly with clean water to remove debris and residual salt, and drain. Step 5: Blanching: After dehydration, blanch the jellyfish in water at 80-90℃ for 10-15 seconds, then immediately remove it and cool it in ice water. After draining, the number of microorganisms can be reduced while maintaining its crispness. Step Six: Seasoning Add seasonings according to your taste preferences. Step 7: Packaging and Sterilization Seasoned jellyfish are packaged in aseptic composite bags and vacuum-sealed; pasteurization is used to kill pathogenic and spoilage bacteria, thus extending shelf life. Step 8: Inspection and Storage Only products that pass inspection can leave the factory; Store in a cool, dry place at room temperature. Shelf life is usually 3-6 months. Refrigeration can extend it to 6-12 months. Once opened, refrigerate and consume as soon as possible.

Images