A circulating infiltration type material juice homogenization and flavoring pickling process suitable for deep processing of stink catfish

Abstract

The application relates to a circulating permeation type material juice homogenization taste adding pickling process suitable for deep processing of stink carp, which comprises the following steps: loading and limiting: unscrewing a rotating column of a pickling device, and the application relates to the technical field of stink carp deep processing. The circulating permeation type material juice homogenization taste adding pickling process suitable for deep processing of stink carp constructs a liquid surface follow-up control system, ensures complete fish block immersion: in the rotating process, an arc surface extrusion contact ball head pushes a jack and a lifting plate to descend, and a floating ball is pulled to descend along a buoyancy tank through a pull rope. The floating ball descends to discharge liquid, the liquid surface rises, the whole rotating frame is immersed in material juice, the linkage mechanism does not need additional sensors and electric control elements, and the dynamic adjustment of the liquid surface can be realized by using mechanical energy generated by rotation, the fish blocks are always completely immersed in the material juice during the pickling process, and the problem of incomplete immersion caused by liquid surface fluctuation or fish block floating is avoided.

Description

Technical Field

[0001] This invention relates to the field of deep processing technology for stinky mandarin fish, specifically a circulating permeation-type homogenization and marinating process for deep processing of stinky mandarin fish. Background Technology

[0002] Traditional methods of pickling stinky mandarin fish often employ static salting or simple stacking in vats, which suffers from the following technical drawbacks: First, the marinade lacks flow and penetration during pickling, relying solely on natural diffusion, resulting in slow flavor absorption, a long pickling cycle, and hindering large-scale production. Second, static pickling easily causes the marinade concentration to stratify within the container, leading to uneven concentrations of marinade on different parts of the mandarin fish, resulting in significant differences in saltiness, flavor, and quality consistency. Third, under traditional pickling methods, some water is released from the fish tissue during the pickling process; this water, when mixed with the marinade, dilutes the concentration, further reducing penetration efficiency. Additionally, existing equipment lacks control over the relative movement of the fish pieces and the marinade, causing the fish pieces to easily stack and stick together, affecting sufficient contact between the marinade and the fish surface. Therefore, there is an urgent need in this field for a homogeneous pickling process and equipment for stinky mandarin fish that enables cyclical flow and dynamic penetration of the marinade, and automatically adjusts the liquid level to ensure complete immersion of the fish pieces.

[0003] The industrial-scale pickling equipment and method for fermented mandarin fish described in patent number CN115104643A employs a mechanical transmission structure with a pull rope linking a material tray. The motor-driven flipping assembly, linked to the pull rope, raises and lowers the material tray to adjust the brine level. This structure has significant drawbacks: First, it involves numerous and complex transmission components, requiring high precision in mechanical coordination, leading to a high equipment failure rate. Second, the metal pull and transmission components, in prolonged contact with high-salt brine, are prone to corrosion and rust, affecting not only the equipment's lifespan but also contaminating the pickling liquid and impacting product quality. Third, the mechanical linkage transmission suffers from poor stability, making it difficult to control the accuracy of liquid level adjustments, potentially resulting in insufficient or excessive soaking of the fish. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a circulating permeation marinating process for homogenizing and flavoring stinky mandarin fish, which solves the problem of xxxx.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a circulating permeation marinating process for homogenizing and flavoring stinky mandarin fish, comprising the following steps: Loading limit: Loosen the rotating column of the pickling equipment, open the movable filter screen, place the pre-treated stinky mandarin fish stably inside the rotating frame, reset the movable filter screen, and lock it to the rotating column through the limit plate to make the fish stably limited between the two filter screens without loosening or shifting. Initial liquid level adaptive control: Start the drive motor to drive the rotating frame to rotate at a constant speed around the horizontal axis in the soaking tank. During the rotation, the convex arc surface on the outer side of the fixed filter screen plate and the movable filter screen plate periodically contacts and squeezes the contact ball head at the top of the top rod. After being squeezed, the top rod moves downward, pushing the lifting plate to slide down in the lifting groove in a sealed manner. At the same time, the pull rope pulls the floats on both sides to slide vertically downward along the buoyancy groove. As the floats move down, the volume of the marinade immersed in them continues to increase, displacing more marinade and causing the liquid level inside the soaking tank to rise adaptively until the rotating frame and the fish inside are completely submerged, completing the preparation for full-area soaking.

[0006] Forward-flipping marinating: Start the drive motor to drive the rotating frame to rotate forward at a constant speed. During the rotation, the raised arc surface of the filter screen plate continuously presses against the contact ball head to maintain the liquid surface submerged. The fish body slowly flips with the frame, and the marinade continuously penetrates the surface and inner cavity of the fish body through the micropores of the filter screen. Reverse Flipping for Draining and Homogenization: After a preset marinating time, the motor reverses, driving the rotating frame to rotate in the opposite direction. The curved surface of the filter screen is released from the pressure on the contact ball head, the top rod and lifting plate return to their original positions, and the float automatically slides back to its original position under buoyancy, causing the marinade level to drop. The fish body flips over with the frame, and excess marinade on the surface of the fish body is quickly drained under gravity, thoroughly removing residual liquid from the fish cavity and preventing local over-marinating and souring. At the same time, the marinade is further penetrated and infused into the backlit surface and inside the cavity of the fish body that has not been fully marinated, achieving homogeneous marinating throughout the entire area.

[0007] Cyclic marinating and shaping: Repeat the process of forward rotation, squeezing and lifting the liquid surface to immerse and marinate, and reverse rotation to release pressure and fall back to the liquid surface to drain 3-5 times. By rotating the frame and alternating forward and reverse operations, the liquid immersion and draining states are dynamically switched to ensure that the fish's front and back surfaces and internal tissues are evenly marinated, and to completely eliminate marinating dead corners and liquid residue problems.

[0008] Finishing step: After the pickling process is completed, turn off the drive motor, stop the rotating frame, fully reset the float, and allow the liquid level to drop back to the initial low level. Stop the circulation pump, open the movable filter screen, and take out the pickled mandarin fish to enter the subsequent sealed fermentation process.

[0009] As a further aspect of the present invention: during the sliding process of the float, the positioning plate slides vertically along the guide block to prevent lateral deviation and ensure the stability of the liquid adjustment.

[0010] As a further aspect of the present invention: when the rotating frame rotates, the circulation pump is activated to circulate the sauce, maintain the concentration and temperature of the sauce in a homogeneous and stable manner, and achieve all-round penetration and marinating of the fish.

[0011] As a further aspect of the present invention: the pickling equipment includes a soaking tank and a rotating frame that is driven to rotate within the soaking tank by a motor. A fixed filter screen is fixedly connected to one side of the rotating frame, and a movable filter screen is movably connected to the other side of the rotating frame. A rotating column is threadedly connected to one side of the rotating frame, and a limiting plate for limiting the movable filter screen is fixedly connected to one side of the rotating column. A lifting groove is provided at the bottom of the inner cavity of the soaking tank located directly below the rotating frame. A lifting plate is slidably connected to the inner cavity of the lifting groove. A top rod is fixedly connected to the top of the lifting plate, and a contact ball is fixedly connected to the top of the top rod. Both the movable and fixed filter screens are provided with raised arc surfaces. Buoyancy grooves are provided on both sides of the soaking tank. A float is placed in the inner cavity of the buoyancy groove. A pull rope is fixedly connected to one side of the top rod, and one end of the pull rope is fixedly connected to the surface of the float. A positioning plate is fixedly connected to the side of the float. A guide block is fixedly connected to the inner cavity of the buoyancy groove, and the side of the positioning plate is slidably connected to the guide block.

[0012] Compared with the prior art, the present invention has the following advantages: This system achieves dynamic circulation and penetration of the marinade, significantly shortening the marinating time: by driving the rotating frame inside the soaking tank to rotate, the fish pieces are repeatedly turned over in the marinade, breaking the static liquid film on the surface of the fish pieces and allowing the fresh marinade to continuously contact the surface of the fish. This dynamic circulation and penetration mode accelerates the migration of salt and flavor substances into the interior of the fish tissue, significantly shortening the marinating cycle and improving production efficiency compared to traditional static marinating.

[0013] A liquid level control system was constructed to ensure complete immersion of the fish pieces: When the rotating frame drives the fish pieces to rotate, the fish pieces, during rotation, press against the ball head through the curved surface, pushing the top rod and lifting plate downwards. This, in turn, pulls a float down along the buoyancy groove via a rope. The descending float displaces the liquid, causing the liquid level to rise and immersing the entire rotating frame in the marinade. This linkage mechanism requires no additional sensors or electronic control components; it utilizes the mechanical energy generated by rotation to dynamically adjust the liquid level, ensuring that the fish pieces are always completely submerged in the marinade during the marinating process, avoiding incomplete immersion caused by liquid level fluctuations or the fish pieces floating.

[0014] The fish piece fixing and releasing structure has been optimized for easier loading and unloading: a fixed filter screen is fixed on one side of the rotating frame, and a movable filter screen is movably connected to the other side, locked by a limiting plate. This structure allows operators to quickly load or remove fish pieces, while the pores of the filter screen allow the juice to pass through freely without affecting the contact between the juice and the fish pieces, and effectively prevents the fish pieces from falling off the frame during rotation.

[0015] This system improves the uniformity of the marinade concentration, ensuring consistent product quality: the rotating frame causes the fish pieces to rotate continuously, while the marinade is agitated by the movement of the fish pieces and the float, effectively inhibiting the sedimentation or stratification of salt and flavor substances in the marinade due to gravity. The marinade concentration tends to be uniform throughout the entire marinating system, ensuring that fish pieces in different locations receive the same concentration of marinade, thus guaranteeing a high degree of consistency in flavor and saltiness across batches of products. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the pickling equipment of the present invention; Figure 2 This is a cross-sectional view of the pickling equipment of the present invention; Figure 3 This is a top view of the structure of the pickling equipment of the present invention; Figure 4 This is a schematic diagram of the rotating frame of the present invention.

[0017] In the diagram: 1. Soaking tank; 2. Air pump; 3. Lifting tank; 4. Rotating frame; 5. Fixed filter screen; 6. Limiting plate; 7. Movable filter screen; 8. Lifting plate; 9. Top rod; 10. Contact ball head; 11. Buoyancy tank; 12. Positioning plate; 13. Float; 14. Air guide pipe; 15. Guide block; 16. Pull rope. Detailed Implementation

[0018] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0019] Please see Figure 1-4 This invention provides a technical solution: a circulating permeation marinating process for homogenizing and flavoring stinky mandarin fish, suitable for deep processing, comprising the following steps: Loading limit: Loosen the rotating column of the pickling equipment, open the movable filter screen 7, place the pre-treated stinky mandarin fish stably inside the rotating frame 4, reset the movable filter screen 7, and lock it to the rotating column through the limit plate 6, so that the fish is stably limited between the two filter screens without loosening or shifting. Initial liquid level adaptive control: Start the drive motor to drive the rotating frame 4 to rotate at a constant speed around the horizontal axis in the soaking tank 1. During the rotation, the convex arc surface on the outer side of the fixed filter screen 5 and the movable filter screen 7 periodically contacts and squeezes the contact ball head 10 at the top of the top rod 9. After being squeezed, the top rod 9 moves downward, pushing the lifting plate 8 to slide down in the lifting groove 3 in a sealed manner. At the same time, the pull rope 16 pulls the floats 13 on both sides to slide vertically downward along the buoyancy groove 11. During the downward movement of the floats 13, the volume of the marinade immersed in it continues to increase, displacing more marinade and causing the liquid level inside the soaking tank 1 to rise adaptively until the rotating frame 4 and the fish inside are completely submerged, completing the preparation for full-area soaking.

[0020] Forward-flipping marinating: Start the drive motor to drive the rotating frame 4 to rotate forward at a constant speed. During the rotation, the raised arc surface of the filter screen plate continuously presses against the ball head 10 to maintain the liquid surface submerged. The fish body slowly flips with the frame, and the marinating juice continuously penetrates the surface and inner cavity of the fish body through the micropores of the filter screen. Reverse flipping and draining homogenization: After a preset marinating time, the motor is reversed, driving the rotating frame 4 to rotate in the opposite direction. The arc surface of the filter screen plate is released from the pressure on the contact ball head 10. The top rod 9 and the lifting plate 8 return to their original positions and move upward. The float ball 13 automatically slides upward and returns to its original position under the action of buoyancy, and the liquid level of the marinade falls back. The fish body flips over with the frame, and the excess marinade on the surface of the fish body is quickly drained under the action of gravity, completely removing the residual liquid in the fish cavity and avoiding local over-marinating and sourness. At the same time, the backlit surface and the inside of the cavity of the fish body that have not been fully marinated are penetrated and flavored again, so as to achieve homogenized marinating throughout the entire area.

[0021] Cyclic marinating and shaping: Repeat the process of forward rotation, squeezing and lifting the liquid surface to immerse and marinate, and reverse rotation to release pressure and fall back to the liquid surface to drain 3-5 times. By rotating the frame 4 in both forward and reverse directions, the liquid immersion and draining states are dynamically switched to ensure that the fish's front and back surfaces and internal tissues are evenly marinated, and to completely eliminate marinating dead corners and liquid residue problems.

[0022] Finishing the process: After the pickling process is completed, turn off the drive motor, stop the rotating frame 4, fully reset the float 13, and the liquid level drops back to the initial low level. Stop the circulation pump, open the movable filter screen 7, take out the pickled mandarin fish, and proceed to the subsequent sealed fermentation process.

[0023] During the sliding process of the float 13, the positioning plate 12 slides vertically along the guide block 15 to prevent lateral displacement and ensure the stability of the liquid adjustment.

[0024] When the rotating frame 4 rotates, the circulation pump is activated to circulate the sauce, maintain the concentration and temperature of the sauce, and achieve all-round penetration and marinating of the fish.

[0025] The pickling equipment includes a soaking tank 1 and a rotating frame 4 that is driven to rotate within the soaking tank 1 by a motor. A fixed filter screen 5 is fixedly connected to one side of the rotating frame 4, and a movable filter screen 7 is movably connected to the other side of the rotating frame 4. A rotating column is threadedly connected to one side of the rotating frame 4, and a limiting plate 6 for limiting the movable filter screen 7 is fixedly connected to one side of the rotating column. A lifting groove 3 is provided at the bottom of the inner cavity of the soaking tank 1, directly below the rotating frame 4. A lifting plate 8 is slidably connected to the inner cavity of the lifting groove 3. The top of the lifting plate 8... A top rod 9 is fixedly connected, and a contact ball head 10 is fixedly connected to the top of the top rod 9. Both the movable filter plate 7 and the fixed filter plate 5 are provided with raised arc surfaces. Buoyancy grooves 11 are provided on both sides of the soaking tank 1. A float ball 13 is placed in the inner cavity of the buoyancy groove 11. A pull rope 16 is fixedly connected to one side of the top rod 9. One end of the pull rope 16 is fixedly connected to the surface of the float ball 13. A positioning plate 12 is fixedly connected to the side of the float ball 13. A guide block 15 is fixedly connected to the inner cavity of the buoyancy groove 11. The side of the positioning plate 12 is slidably connected to the guide block 15.

[0026] The pickling equipment includes a soaking tank 1 and a rotating frame 4 driven by a motor to rotate inside the soaking tank 1. A fixed filter screen 5 is fixedly connected to one side of the rotating frame 4, and a movable filter screen 7 is movably connected to the other side of the rotating frame 4. A rotating column is threadedly connected to one side of the rotating frame 4, and a limiting plate 6 for limiting the movable filter screen 7 is fixedly connected to one side of the rotating column. A lifting groove 3 is provided at the bottom of the inner cavity of the soaking tank 1 directly below the rotating frame 4. A lifting plate 8 is slidably connected to the inner cavity of the lifting groove 3. A top rod 9 is fixedly connected to the top of the lifting plate 8, and a contact ball head 10 is fixedly connected to the top of the top rod 9. Both the movable filter screen 7 and the fixed filter screen 5 are provided with raised arc surfaces. Buoyancy grooves 11 are provided on both sides of the soaking tank 1. Float balls 13 are placed in the inner cavity of the buoyancy grooves 11. A limiting plate 6 for limiting the movable filter screen 7 is threadedly connected to one side of the top rod 9. A pull rope 16 is fixedly connected, with one end of the pull rope 16 fixedly connected to the surface of the float 13. A positioning plate 12 is fixedly connected to the side of the float 13. A guide block 15 is fixedly connected to the inner cavity of the buoyancy tank 11. The side of the positioning plate 12 is slidably connected to the guide block 15. An air pump 2 is fixedly connected to the top of the soaking tank 1. The air pump 2 is connected to the inner cavity of the float 13 through an air guide pipe 14. The stinky mandarin fish is placed in the rotating frame 4 and then limited by the movable filter plate 7. The rotating frame 4 is then driven to rotate, causing the stinky mandarin fish inside to rotate. During rotation, the arc surface presses the contact ball head 10 on the surface of the top rod 9, causing the top rod 9 to descend and push the lifting plate 8 to descend in the lifting tank 3. The pull rope 16 pulls the float 13 down, and the float 13 squeezes the soaking liquid. The soaking liquid rises and soaks the entire rotating frame 4.

[0027] In use, the first stage of this invention is: loading and initial wetting. The operator places the processed mandarin fish pieces into the rotating frame 4 one by one, then closes the movable filter screen 7 and locks it in place using the limiting plate 6 on the rotating column to prevent the fish pieces from falling out during rotation. The assembled rotating frame is then placed in the soaking tank 1, and a marinating sauce of a predetermined concentration is injected into the soaking tank 1. At this time, the float 13 is positioned high in the buoyancy tank 11 under the action of buoyancy, and the liquid level has not yet completely submerged the rotating frame.

[0028] Phase Two: Dynamic Rotation and Liquid Level Rise The drive motor is started, causing the rotating frame 4 to rotate around a horizontal axis within the soaking tank 1. Both the fixed filter plate 5 and the movable filter plate 7 are equipped with outwardly convex arc surfaces. During rotation, these arc surfaces periodically contact and press the contact ball head 10 at the top of the push rod 9. Under this force, the push rod moves downward, pushing the lifting plate 8 down within the lifting groove 3. As the lifting plate descends, the pull rope 16 pulls the float 13 downward along the buoyancy groove 11. As the volume of the float immersed in the liquid increases, more liquid is displaced, raising the liquid level in the soaking tank until the entire rotating frame and the fish pieces inside are completely submerged in the broth. The positioning plate 12 on the side of the float slides into the guide block 15, ensuring the stability of the float's up-and-down movement.

[0029] Phase 3: Continuous turning and homogenization As the rotating frame 4 continues to rotate, the fish pieces are repeatedly turned over within the frame, constantly changing their relative positions to the marinade. Driven by a concentration gradient, the salt and flavor compounds in the marinade continuously penetrate into the fish meat. Simultaneously, the disturbance caused by the turning of the fish pieces creates flow in the marinade, and the fluctuations in liquid level caused by the rise and fall of the float effectively prevent stratification of the marinade concentration. The air pump 2 can inject or release gas into the inner cavity of the float 13 through the air pipe 14, adjusting the buoyancy of the float and thus fine-tuning the rise and fall of the liquid level to adapt to the marinating needs of different loading volumes or different fish piece volumes.

[0030] Phase 4: Completing marinating and unloading After the preset marinating time, the rotating frame stops rotating. Float 13 naturally returns to its original position under buoyancy, and the liquid level drops to the initial level. The movable filter screen 7 is opened, and the marinated mandarin fish pieces are removed for subsequent processing. Throughout the marinating process, the fish pieces are constantly immersed in a dynamic environment of absorbing the marinade, resulting in even and rapid flavor absorption and consistent product quality.

[0031] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A circulating permeation-type homogenization and marinating process for deep processing of stinky mandarin fish, characterized by: Includes the following steps: Loading limit: Loosen the rotating column of the pickling equipment, open the movable filter screen (7), place the pre-treated stinky mandarin fish stably inside the rotating frame (4), reset the movable filter screen (7), and lock it to the rotating column through the limit plate (6) so that the fish body is stably limited between the two filter screens; Initial liquid level adaptive control: Start the drive motor to drive the rotating frame (4) to rotate at a constant speed around the horizontal axis in the soaking tank (1). During the rotation, the fixed filter screen (5) and the raised arc surface on the outside of the movable filter screen (7) periodically contact and squeeze the contact ball head (10) at the top of the top rod (9). After being squeezed, the top rod (9) moves downward, pushing the lifting plate (8) to slide down in the lifting groove (3) in a sealed manner. At the same time, the pull rope (16) pulls the floats (13) on both sides to slide vertically downward along the buoyancy groove (11). During the downward movement of the floats (13), the volume of the marinade immersed in it continues to increase, displacing more marinade. The liquid level inside the soaking tank (1) rises adaptively until the rotating frame (4) and the fish inside are completely submerged. Forward turning and marinating: Start the drive motor to drive the rotating frame (4) to rotate in a forward uniform speed. During the rotation, the raised arc surface of the filter screen plate continuously presses against the contact ball head (10) to maintain the liquid surface submerged. The fish body slowly turns over with the frame, and the marinade continuously penetrates the surface and inner cavity of the fish body through the micropores of the filter screen. Reverse flipping and draining homogenization: After a preset marinating time, the motor is reversed, driving the rotating frame (4) to rotate in the opposite direction. The arc surface of the filter screen plate is released from the pressure on the contact ball head (10). The top rod (9) and the lifting plate (8) are reset and moved upward. The float (13) slides up and resets automatically under the action of buoyancy, and the liquid level of the broth falls back. The fish body flips over with the frame in the opposite direction, and the excess broth on the surface of the fish body is quickly drained under the action of gravity. Circular marinating and shaping: Repeat the process of rotating forward to squeeze and lift the liquid surface to marinate, and rotating in reverse to release pressure and fall back to the liquid surface to drain 3-5 times. By rotating the frame (4) to alternate between forward and reverse operation, the state of liquid immersion and draining is dynamically switched. Finishing the process: After the pickling process is completed, turn off the drive motor, rotate the frame (4) to stop the operation, the float (13) is fully reset, the liquid level drops back to the initial low level, stop the circulation pump, open the movable filter screen (7), take out the pickled mandarin fish, and enter the subsequent sealed fermentation process.

2. The cyclic infiltration type material juice homogenization and flavoring pickling process suitable for deep processing of stink catfish according to claim 1, characterized in that: During the sliding process of the float (13), the positioning plate (12) slides vertically along the guide block (15).

3. The cyclic infiltration type material juice homogenization and flavoring pickling process suitable for deep processing of stink catfish according to claim 1, characterized in that: When the rotating frame (4) is rotating, start the circulation pump to make the juice circulate.

4. The cyclic infiltration type material juice homogenization and flavoring pickling process suitable for deep processing of stink catfish according to claim 1, characterized in that: The pickling equipment includes a soaking tank (1) and a rotating frame (4) that is driven to rotate inside the soaking tank (1) by a motor. A fixed filter screen plate (5) is fixedly connected to one side of the rotating frame (4), and a movable filter screen plate (7) is movably connected to the other side of the rotating frame (4). A rotating column is threadedly connected to one side of the rotating frame (4), and a limiting plate (6) for limiting the movable filter screen plate (7) is fixedly connected to one side of the rotating column. A lifting groove (3) is provided at the bottom of the inner cavity of the soaking tank (1) directly below the rotating frame (4). A lifting plate (8) is slidably connected to the inner cavity of the lifting groove (3), and a top plate (8) is fixedly connected to the top of the lifting plate (8). The top of the rod (9) is fixedly connected to a contact ball head (10). The movable filter screen plate (7) and the fixed filter screen plate (5) are both provided with a raised arc surface. The soaking tank (1) is provided with buoyancy grooves (11) on both sides. A float ball (13) is placed in the inner cavity of the buoyancy groove (11). A pull rope (16) is fixedly connected to one side of the top rod (9). One end of the pull rope (16) is fixedly connected to the surface of the float ball (13). A positioning plate (12) is fixedly connected to the side of the float ball (13). A guide block (15) is fixedly connected to the inner cavity of the buoyancy groove (11). The side of the positioning plate (12) is slidably connected to the guide block (15).

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