A low-salt soaking device for mandarin fish

Abstract

The utility model discloses a low-salt soaking device for mandarin fish, which includes a soaking bin body, in which a plurality of groups of pressing plates distributed up and down are slidably arranged. The spacing between adjacent pressing plates is equal, and the pressing plates are connected to a driving unit for adjusting the spacing. The driving unit includes a plurality of groups of cross-hinged connecting rods, a guide rod is arranged at the hinge of the end of the connecting rod, and a guide groove adapted to slide with the guide rod is arranged on the pressing plate. The driving cylinder is connected to the hinge of the middle part of the connecting rod through the cylinder body and the piston rod respectively, so as to adjust the spacing between the pressing plates. The equipment also includes a lifting ring fixed to the cylinder body through a U-shaped plate, which is convenient for overall lifting and transportation. The pressing plate is provided with a guide hole and a guide rod to ensure its stable sliding, and is provided with a plurality of circular through holes to ensure uniform soaking of the fish meat. The soaking bin body has an arc-shaped extension part and a cover body, a drain port is arranged at the bottom, and a transparent window is arranged on the side. The utility model can evenly apply pressure to the mandarin fish, prevent the fish meat from being damaged, improve the soaking efficiency, and is suitable for mass production.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to low-salt soaking equipment for mandarin fish. Background Art

[0002] Mandarin fish (also known as mandarin fish) is a delicious freshwater fish with tender meat and rich nutrition, and it occupies an important position in Asian food culture. In order to keep the freshness and nutrition of mandarin fish, low-salt soaking and pickling is a good processing method.

[0003] During the soaking process, the water in the mandarin fish needs to be separated out so that the fish meat can be fully fermented. The traditional soaking method is to stack the mandarin fish and heavy objects in layers, and after soaking, they need to be picked out layer by layer from top to bottom, which is inconvenient. In addition, the mandarin fish at the top is subjected to less squeezing force during soaking, and the water in the fish meat is not easy to separate out, while the mandarin fish at the bottom is subjected to greater squeezing and is easily damaged. Utility Model Content

[0004] The utility model aims to provide a low-salt soaking device for mandarin fish, which can effectively solve the problems existing in the traditional soaking method.

[0005] The technical solution adopted by the utility model to solve the above-mentioned problem is: a low-salt soaking device for mandarin fish, including a soaking chamber body, in which a plurality of groups of pressing plates distributed up and down are slidably arranged, the spacing between adjacent pressing plates is equal and the pressing plates are connected and adapted to be equipped with a driving unit for adjusting the spacing.

[0006] Preferably: the driving unit comprises a plurality of groups of cross-hinged connecting rods, guide rods are provided at the end hinges of the connecting rods, and the pressure plate is provided with guide grooves slidably adapted to the guide rods, wherein the middle hinges of two groups of connecting rods are connected through a driving cylinder, the cylinder body of the driving cylinder is movably connected to one middle hinge, and the end of the piston rod of the driving cylinder is movably connected to another middle hinge.

[0007] Preferably, the driving unit is further provided with a lifting ring, which is fixed to the cylinder body of the driving cylinder via a U-shaped plate.

[0008] Preferably, the connecting rod is hinged by a pin, a connecting seat is rotatably provided at the pin at the middle hinge of the connecting rod, and the cylinder body and the piston rod of the driving cylinder are respectively installed on the connecting seat.

[0009] Preferably, the pressing plate is provided with a guide hole, a guide rod is passed through the guide hole, and the guide rod is fixed on the lowermost pressing plate.

[0010] Preferably: the pressing plate is provided with a plurality of circular through holes.

[0011] Preferably: the upper outer side of the soaking bin body is provided with a bin body extension part, the bin body extension part is arc-shaped, the soaking bin body is adapted to be equipped with a cover body, the edge of the cover body is provided on the upper inner side of the bin body extension part, and a handle is provided on the cover body.

[0012] Preferably, a drain port is provided at the bottom of the soaking bin body, the soaking bin body adopts a square structure design, a support column is provided below the soaking bin body, and a transparent window is also provided on one side of the soaking bin body.

[0013] Compared with the prior art, the utility model has the following advantages and effects:

[0014] The utility model drives the pressing plate to squeeze the fish meat through the driving unit. Since the spacing between the pressing plates is equal, the squeezing force is relatively close when the size of the mandarin fish is not much different, ensuring that the pressure on each layer of fish meat is similar. This design ensures that the fish meat is subjected to uniform pressure during the entire soaking process. It effectively avoids the problem that the water content of the fish meat cannot be fully discharged due to insufficient pressure on the top in traditional low-salt soaking, and the fish meat at the bottom is damaged due to excessive pressure.

[0015] In addition, the mandarin fish are placed in layers, and after soaking, the pressure plates are driven to move by the driving components, so that the distance between adjacent pressure plates is increased. Therefore, the mandarin fish in each layer can be picked at the same time. This is more efficient than the traditional low-salt soaking method which requires picking layer by layer starting from the top. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a cross-sectional view of a low-salt soaking device for mandarin fish according to an embodiment of the utility model.

[0017] Figure 2 It is a front view of a low-salt soaking device for mandarin fish according to an embodiment of the utility model.

[0018] Figure 3 It is a structural explosion diagram of a low-salt soaking device for mandarin fish according to an embodiment of the utility model.

[0019] Figure 4 It is a structural schematic diagram of a pressing plate and a driving unit thereof according to an embodiment of the utility model.

[0020] Figure 5 It is a structural schematic diagram of a pressing plate according to an embodiment of the utility model.

[0021] Figure 6 It is a schematic diagram of the structure when pressure plates are arranged on both sides of the driving unit of the embodiment of the utility model.

[0022] Figure numbers: soaking bin body 1, bin body extension 11, drain port 12, support column 13, transparent window 14, pressure plate 2, guide groove 21, guide rod 22, guide hole 23, circular through hole 24, drive unit 3, connecting rod 31, guide rod 32, drive cylinder 33, cylinder body 331, piston rod 332, pin shaft 34, connecting seat 35, lifting ring 36, U-shaped plate 37, cover body 4, edge 41, handle 42. DETAILED DESCRIPTION

[0023] The present invention will be further described in detail below with reference to the accompanying drawings and through examples. The following examples are provided to explain the present invention, but the present invention is not limited to the following examples.

[0024] Example: See Figure 1 - Figure 5 In the present embodiment, a low-salt soaking device for mandarin fish is involved, which is specifically used to more effectively process mandarin fish during the low-salt soaking process to maintain its freshness and nutrition, and specifically includes: a soaking bin 1, in which a plurality of groups of pressing plates 2 distributed vertically are slidably arranged, and the adjacent pressing plates 2 are equidistant and connected to the pressing plates 2 and are adapted to be equipped with a driving unit 3 for adjusting the spacing.

[0025] Specifically, in the present embodiment, the fish meat needs to be placed in layers between the pressing plates 2 before low-salt soaking. The utility model drives the pressing plates 2 to squeeze the fish meat through the driving unit 3. Since the spacing between the pressing plates 2 is equal, the squeezing force is relatively close when the size of the mandarin fish is not much different, ensuring that the pressure on each layer of fish meat is similar. Such a design ensures that the fish meat is subjected to uniform pressure during the entire soaking process. It effectively avoids the problem of insufficient pressure on the top in the traditional low-salt soaking, which causes the moisture in the fish meat to fail to be fully discharged, and the bottom fish meat is damaged due to excessive pressure. In addition, the mandarin fish is placed in layers, and after the soaking is completed, the pressing plates 2 are driven to move by the driving component, so that the spacing between adjacent pressing plates 2 is increased, so that the mandarin fish in each layer can be picked at the same time, which is more efficient than the traditional low-salt soaking, which requires picking from the top layer by layer.

[0026] See also Figure 4The driving unit 3 includes a plurality of groups of cross-hinged connecting rods 31, the end hinges of the connecting rods 31 are provided with guide rods 32, and the pressure plate 2 is provided with guide grooves 21 slidably adapted to the guide rods 32, wherein the middle hinges of the two groups of connecting rods 31 are connected by a driving cylinder 33, the cylinder body 331 of the driving cylinder 33 is movably connected to one middle hinge, and the end of the piston rod 332 of the driving cylinder 33 is movably connected to another middle hinge. The pressure plate 2 and the guide rod 32 in this embodiment are at the same height, and when the piston rod 332 of the driving cylinder 33 is extended or retracted, the distance between the middle hinge connected to the cylinder body 331 and the middle hinge connected to the end of the piston rod 332 changes accordingly, so that the spacing between the upper and lower adjacent guide rods 32 also changes synchronously, thereby realizing the spacing adjustment between the pressure plates 2.

[0027] See also Figure 4 The driving unit 3 is also provided with a lifting ring 36, which is fixed to the cylinder body 331 of the driving cylinder 33 through a U-shaped plate 37. After the soaking of the mandarin fish is completed, the driving unit 3 is hoisted by a crane and transported to the next process (cleaning, drying, packaging, etc.) together with the pressing plate 2, so as to achieve a batch handling effect, which is suitable for batch low-salt soaking of mandarin fish. The soaking bin 1 of this embodiment is provided with different specifications and can accommodate different numbers of pressing plates 2. Figure 6 For example, a pressure plate 2 is provided on both sides of the driving unit 3 so that its center of gravity is located on the driving unit 3, which facilitates stability during lifting.

[0028] The connecting rod 31 is hinged by a pin 34. The pin 34 at the middle hinge of the connecting rod 31 is rotatably provided with a connecting seat 35. The cylinder body 331 and the piston rod 332 of the driving cylinder 33 are respectively installed on the connecting seat 35. The pressing plate 2 is provided with a guide hole 23. The guide hole 23 is penetrated by a guide rod 22. The guide rod 22 is fixed to the bottom pressing plate 2, ensuring that the pressing plate 2 moves stably along the direction of the guide rod 22, so that each group of pressing plates 2 remains parallel, so that the pressure of the pressing plate 2 on the fish meat is more uniform during the squeezing process of the mandarin fish. Figure 5 The pressing plate 2 is provided with a plurality of circular through holes 24, so that the side of the mandarin fish in contact with the pressing plate 2 can also be fully immersed and marinated.

[0029] See also Figure 1 - Figure 3The upper outer side of the soaking bin body 1 is provided with a bin extension 11, which is arc-shaped. The soaking bin body 1 is adapted to be equipped with a cover body 4, and the edge 41 of the cover body 4 is provided on the inner side of the bin extension 11. A handle 42 is provided on the top of the cover body 4. The edge 41 of the cover body 4 is placed on the upper end of the soaking bin body 1, and the junction between the edge 41 of the cover body 4 and the bin extension 11 is sealed with clean water to ensure a sealed environment in the soaking bin body 1. A drain port 12 is provided at the bottom of the soaking bin body 1. The soaking bin body 1 adopts a square structure design, and a support column 13 is provided below it, and a transparent window 14 is also provided on one side of the soaking bin body 1 to facilitate the discharge of liquid inside the soaking bin body 1.

[0030] The above contents described in this specification are merely examples of the present utility model. Those skilled in the art of the present utility model may make various modifications or additions to the specific embodiments described, or replace them in similar ways, as long as they do not deviate from the contents of the present utility model specification or exceed the scope defined in the claims, they shall all fall within the protection scope of the present utility model.

Claims

1. A low-salt soaking device for mandarin fish, comprising a soaking chamber, characterized in that: A plurality of groups of pressing plates distributed up and down are slidably arranged in the soaking bin body, the spacing between adjacent pressing plates is equal, and the pressing plates are connected with a driving unit adapted to adjust the spacing; the driving unit comprises a plurality of groups of cross-hinged connecting rods, guide rods are arranged at the end hinges of the connecting rods, and the pressing plates are provided with guide grooves adapted to slide with the guide rods, wherein the middle hinges of two groups of connecting rods are connected through a driving cylinder, the cylinder body of the driving cylinder is movably connected to one middle hinge, and the end of the piston rod of the driving cylinder is movably connected to another middle hinge.

2. The low-salt soaking device for mandarin fish according to claim 1, characterized in that: The driving unit is also provided with a lifting ring, which is fixed to the cylinder body of the driving cylinder through a U-shaped plate.

3. The low-salt soaking device for mandarin fish according to claim 1, characterized in that: The connecting rod is hinged by a pin shaft, and a connecting seat is rotatably provided at the pin shaft at the middle hinge of the connecting rod, and the cylinder body and the piston rod of the driving cylinder are respectively installed on the connecting seat.

4. The low-salt soaking device for mandarin fish according to claim 1, characterized in that: The pressing plate is provided with a guide hole, a guide rod is passed through the guide hole, and the guide rod is fixed on the lowest pressing plate.

5. The low-salt soaking device for mandarin fish according to claim 1, characterized in that: The pressing plate is provided with a plurality of circular through holes.

6. The low-salt soaking device for mandarin fish according to claim 1, characterized in that: The upper outer side of the soaking bin is provided with a bin extension part, which is arc-shaped. The soaking bin is adapted to be equipped with a cover body, the edge of the cover body is arranged on the inner side of the bin extension part, and a handle is provided on the cover body.

7. The low-salt soaking device for mandarin fish according to claim 5, characterized in that: A liquid drain port is arranged at the bottom of the soaking bin body, and the soaking bin body adopts a square structure design, a support column is arranged below the soaking bin body, and a transparent window is also arranged on one side of the soaking bin body.

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