A low-temperature refrigeration preservation box for live tilapia fish

Abstract

This utility model relates to the technical field of raw food refrigeration and preservation boxes, and more particularly to a low-temperature refrigeration and preservation box for raw red-eyed trout products. The box includes a preservation box with a low-temperature shelf at the bottom, and placement shelves stacked on top of the low-temperature shelf. Symmetrical guide grooves are formed on the inner walls of both sides of the preservation box. Guide strips adapted to the guide grooves are installed on both sides of the low-temperature shelf and the placement shelves. A flow channel is formed from the center to both sides on the bottom wall of the placement shelves, and a collection channel corresponding to the flow channel is formed on the inner walls of both sides of the preservation box. A refrigerant is placed inside the low-temperature shelf, and a temperature equalization mechanism is provided on the low-temperature shelf to transfer the low temperature from the bottom layer to the top layer. When the refrigerant cools and produces condensation, the condensation flows through the guide grooves into the collection channel and then to the bottom of the preservation box. The condensation is absorbed by highly absorbent cotton, thus preventing condensation from accumulating in the placement shelves and causing the raw fish to spoil.

Description

Technical Field

[0001] This utility model relates to the technical field of raw food refrigeration and preservation boxes, and in particular to a low-temperature refrigeration and preservation box for raw red-eyed trout products. Background Technology

[0002] With the changing dietary habits of people, raw fish products are becoming increasingly popular among consumers due to their unique taste and rich nutrition. Red-eyed trout, with its tender flesh, few bones, and rich content of high-quality protein, unsaturated fatty acids, and various trace elements, is gradually emerging in the raw food market.

[0003] However, most food storage containers on the market are general-purpose designs and not optimized for the characteristics of raw red-eye trout, resulting in several shortcomings: First, they lack a condensation management mechanism. During refrigeration, the temperature difference between the inside and outside of the container generates a large amount of condensation. Traditional containers lack internal drainage structures, causing moisture to accumulate at the bottom and soak the fish, leading to mushy texture, loss of flavor, and a breeding ground for pathogens such as Listeria and Vibrio parahaemolyticus, significantly shortening the shelf life. Second, the stacked layers cause temperature imbalances. To improve storage efficiency, multi-layered storage containers are often used. However, traditional containers rely on ice or refrigerants at the bottom to maintain low temperatures, with temperature transfer occurring passively through the container material. Due to the high density and poor flow of cold air, a temperature gradient easily forms in the upper layers of the multi-layered structure. The temperature of the raw fish at the top often exceeds the safe threshold of 4°C, especially after refrigeration for more than 12 hours, causing the upper fish to darken, lose elasticity, and exhibit other signs of spoilage. Utility Model Content

[0004] To address the shortcomings of existing technologies, this utility model provides a low-temperature refrigerated preservation box for raw red-eyed trout products, which solves the technical problems of the lack of a condensation treatment mechanism in existing preservation boxes, temperature imbalance when multiple layers are stacked, and easy spoilage of the raw fish slices on top.

[0005] To solve the above-mentioned technical problems, this utility model provides the following technical solution: a low-temperature refrigerated preservation box for raw red-eyed trout products, including a preservation box, a low-temperature shelf placed at the bottom of the preservation box, and placement shelves stacked on top of the low-temperature shelf. Symmetrical guide grooves are provided on the inner walls of both sides of the preservation box. Guide strips adapted to the guide grooves are installed on both sides of the low-temperature shelf and the placement shelves. A flow channel is provided on the bottom wall of the placement shelves from the center to both sides. A confluence channel corresponding to the flow channel is provided on the inner walls of both sides of the preservation box. A refrigerant is placed inside the low-temperature shelf, and a temperature equalization mechanism is provided on the low-temperature shelf to transfer the low temperature of the bottom layer to the top layer.

[0006] A further improvement is that the guide channel has an inclined structure with a high center and a low outer side, and the top of the guide channel has an arc-shaped chamfered structure.

[0007] A further improvement is that the bottom of the food storage container is equipped with highly absorbent cotton, and hypochlorous acid water antibacterial ice cubes are preferred as the refrigerant.

[0008] A further improvement is that the temperature equalization mechanism includes a temperature equalization rod fixed to the center of the low-temperature shelf, and a through hole adapted to the temperature equalization rod is opened in the center of each shelf. The temperature equalization rod has a hollow structure inside and an air inlet groove is opened at its bottom. Multiple sets of exhaust holes are opened vertically and equidistantly on the outside of the temperature equalization rod, and a water-blocking ring is installed on the outside of the through hole in the center of each shelf.

[0009] A further improvement is that the top of the food storage container is fitted with a sealing cap, a rubber sealing strip is installed at the connection between the sealing cap and the food storage container, and the outside of the sealing cap is coated with a thermosensitive color-changing ink layer.

[0010] A further improvement is that a ventilation hole is provided through the center of the top of the sealing cover, and a dustproof net is installed inside the ventilation hole.

[0011] By employing the above technical solution, this utility model provides a low-temperature refrigeration and preservation box for raw red-eyed trout products, which has at least the following beneficial effects:

[0012] 1. When the refrigerant generates condensate during cooling, the condensate flows into the collection channel through the guide channel and then to the bottom of the food storage container. The condensate is absorbed by the highly absorbent cotton, thus preventing the condensate from accumulating in the shelf and causing the raw fish slices on it to become soaked and spoiled.

[0013] 2. In this invention, the cold air emitted by the refrigerant enters the hollow temperature equalization rod through the air inlet slot. During the upward floating process, it is emitted to the space between the multiple layers of placement plates through the exhaust hole, thereby achieving uniform temperature refrigeration of the sashimi on the upper and lower placement plates and preventing the sashimi on the top layer from heating up and spoiling.

[0014] 3. This utility model allows for real-time monitoring of the temperature inside the food storage container through a temperature-sensitive color-changing ink layer. If the temperature rises above the set value of the temperature-sensitive color-changing ink layer, the ink layer will change color, reminding people to replace the refrigerant or consume the food in time. This avoids repeatedly opening the container to check the internal temperature and extends the refrigeration time.

[0015] 4. This utility model improves the space utilization of the food storage container by adopting a layered stacking method, and makes it easier to take out and put in raw fish slices, and also allows for cleaning of the stacking layers and the inside of the food storage container. Attached Figure Description

[0016] The accompanying drawings, which are provided to further illustrate this application and form part of this application, illustrate exemplary embodiments of this application and are used to explain this application, but do not constitute an undue limitation of this application.

[0017] In the attached diagram:

[0018] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0019] Figure 2 This is a top-view schematic diagram of the internal structure of the food storage container of this utility model;

[0020] Figure 3 This is a schematic diagram of the disassembled shelf structure of this utility model;

[0021] Figure 4 This is a cross-sectional view of the internal structure of the food storage container of this utility model;

[0022] Figure 5 This is a schematic diagram of the independent style structure of the sealing cap of this utility model.

[0023] In the diagram: 1. Food storage container; 2. Low-temperature shelf; 3. Placement shelf; 4. Guide groove; 5. Guide strip; 6. Flow channel; 7. Manifold; 8. Refrigerant;

[0024] 9. Temperature equalization mechanism; 91. Temperature equalization rod; 92. Through hole; 93. Air inlet groove; 94. Exhaust hole; 95. Water-blocking ring;

[0025] 10. Highly absorbent cotton;

[0026] 11. Sealing cap; 12. Rubber sealing strip; 13. Thermosensitive color-changing ink layer;

[0027] 14. Ventilation vent; 15. Dustproof net. Detailed Implementation

[0028] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0029] Example 1

[0030] Addressing the shortcomings of existing food storage containers in handling condensation, and the tendency for temperature imbalances and spoilage of top-layered sashimi when stacked in multiple layers, this embodiment provides a low-temperature refrigerated food storage container for red-eye trout sashimi. This container effectively guides and absorbs condensation, preventing the sashimi from becoming waterlogged and spoiling. Furthermore, a temperature equalization mechanism ensures even temperature distribution across multiple layers of stacked sashimi, preventing spoilage of the top layer. Please refer to... Figures 1-5The low-temperature refrigerated storage box for raw red-eyed trout products includes a storage box 1, a low-temperature shelf 2 at the bottom of the storage box 1, and a placement shelf 3 stacked on top of the low-temperature shelf 2. The inner walls of both sides of the storage box 1 are symmetrically provided with guide grooves 4. Guide strips 5, compatible with the guide grooves 4, are installed on both sides of the low-temperature shelf 2 and the placement shelf 3. The bottom wall of the placement shelf 3 has flow channels 6 extending from the center to both sides. The inner walls of both sides of the storage box 1 have converging channels 7 corresponding to the flow channels 6. A refrigerant 8 is placed inside the low-temperature shelf 2, and a temperature equalization mechanism is provided on the low-temperature shelf 2 to transfer the low temperature from the bottom layer to the top layer. 9. Place the refrigerant 8 on the low-temperature shelf 2, then place the guide strips 5 on both sides of the low-temperature shelf 2 into the food storage box 1 along the guide groove 4. Then place the sashimi on the placement shelf 3, and then slide the placement shelf 3 into the guide groove 4 one by one through the guide strips 5 on both sides. The layered stacking method improves the space utilization of the food storage box 1 and makes it easy to take out, put in and clean. When the refrigerant 8 cools and produces condensate, the condensate flows into the collection groove 7 through the guide groove 6 and flows to the bottom of the food storage box 1, thereby avoiding the condensate sludge in the placement shelf 3, which would cause the sashimi to be soaked and spoiled.

[0031] Furthermore, the guide channel 6 has an inclined structure with a high center and a low outer side, and the top of the guide channel 6 has an arc-shaped chamfered structure, which facilitates the condensate to flow into the guide channel 6. The inclined guide channel 6 also facilitates the flow of condensate into the confluence channel 7.

[0032] Furthermore, a highly absorbent cotton 10 is placed at the bottom of the food storage container 1 to absorb condensation, preventing the food storage container 1 from shaking during handling and causing the condensation to flow back and spoil the sashimi. The refrigerant 8 preferentially uses hypochlorous acid water antibacterial ice cubes. Hypochlorous acid water antibacterial ice cubes not only have the low-temperature advantage of ordinary ice, but also combine the characteristics of hypochlorous acid water to quickly and broadly kill microorganisms and have good preservation ability. After the hypochlorous acid water ice has been used, it can be completely reduced to non-toxic, residue-free ordinary water, which does not pollute the environment.

[0033] Furthermore, a sealing lid 11 is fastened to the top of the food storage container 1. A rubber sealing strip 12 is installed at the connection between the sealing lid 11 and the food storage container 1. The outer side of the sealing lid 11 is coated with a thermosensitive color-changing ink layer 13. The rubber sealing strip 12 enhances the sealing and heat preservation properties of the food storage container 1. The temperature inside the food storage container 1 can be observed in real time through the thermosensitive color-changing ink layer 13. If the temperature rises above the set value of the thermosensitive color-changing ink layer 13, the thermosensitive color-changing ink layer 13 will change color, reminding people to replace the refrigerant 8 in time or to consume the food in time. This avoids repeatedly opening the lid to feel the internal temperature of the food storage container 1 and prolongs the refrigeration time.

[0034] Furthermore, a ventilation hole 14 is provided through the center of the top of the sealing cover 11, and a dustproof net 15 is installed inside the ventilation hole 14. The cold air inside the food storage container 1 is discharged through the ventilation hole 14, so that the food storage container 1 can interact with the outside air in a small amount to regulate the gas environment inside the food storage container 1, inhibit the growth of anaerobic bacteria, and prevent excessive pressure inside the food storage container 1 due to temperature changes. The dustproof net 15 is set to prevent external dust from entering the inside of the food storage container 1.

[0035] Example 2

[0036] Because existing food storage containers 1 are prone to temperature imbalance when stacked in multiple layers, the sashimi on top is easily spoiled. Therefore, based on Example 1, as follows... Figures 1-5 As shown, the device is also equipped with a temperature equalization mechanism 9, which includes a temperature equalization rod 91 fixed to the center of the low-temperature shelf 2. Each of the placement shelves 3 has a through hole 92 adapted to the temperature equalization rod 91. The temperature equalization rod 91 has a hollow structure inside and an air inlet groove 93 at its bottom. Multiple sets of exhaust holes 94 are vertically and equidistantly opened on the outside of the temperature equalization rod 91. Water-blocking rings 95 are installed on the outside of the through holes 92 in the center of the placement shelves 3. The cold air emitted by the refrigerant 8 enters the hollow temperature equalization rod 91 through the air inlet groove 93. During the upward floating process, it is emitted to the space between the multiple placement shelves 3 through the exhaust holes 94, thereby achieving uniform temperature refrigeration of the sashimi on the upper and lower placement shelves 3 and preventing the top layer of sashimi from heating up and spoiling. The water-blocking rings 95 are set to prevent condensate from dripping down the through holes 92 onto the lower layer of sashimi and affecting the taste of the sashimi.

[0037] It should be noted that, in this document, 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.

[0038] 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 alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A low-temperature refrigerated preservation box for raw red-eyed trout products, comprising a preservation box (1), characterized in that: The food storage box (1) has a low-temperature shelf (2) at the bottom and a placement shelf (3) stacked on top of the low-temperature shelf (2). The inner walls of the food storage box (1) are symmetrically provided with guide grooves (4). The low-temperature shelf (2) and the placement shelf (3) are both provided with guide strips (5) that are compatible with the guide grooves (4). The bottom wall of the placement shelf (3) is provided with a flow channel (6) from the center to both sides. The inner walls of the food storage box (1) are provided with a confluence channel (7) corresponding to the flow channel (6). The low-temperature shelf (2) contains a refrigerant (8) and a temperature equalization mechanism (9) is provided on the low-temperature shelf (2) to transfer the low temperature of the bottom layer to the top layer.

2. The low-temperature refrigerated preservation box for raw red-eyed trout products according to claim 1, characterized in that: The guide channel (6) is an inclined structure with a high center and a low outer side, and the top of the guide channel (6) is an arc-shaped chamfered structure.

3. The low-temperature refrigerated preservation box for raw red-eyed trout products according to claim 1, characterized in that: The bottom of the food storage box (1) is filled with highly absorbent cotton (10), and the refrigerant (8) is preferably hypochlorous acid water antibacterial ice cubes.

4. The low-temperature refrigerated preservation box for raw red-eyed trout products according to claim 1, characterized in that: The temperature equalization mechanism (9) includes a temperature equalization rod (91) fixed to the center of the low temperature plate (2). The center of each placement plate (3) is provided with a through hole (92) that matches the temperature equalization rod (91). The temperature equalization rod (91) has a hollow structure inside and an air inlet groove (93) is provided at its bottom. Multiple sets of exhaust holes (94) are vertically and equidistantly provided on the outside of the temperature equalization rod (91). Water-blocking rings (95) are installed on the outside of the through hole (92) in the center of the placement plate (3).

5. A low-temperature refrigerated preservation box for raw red-eyed trout products according to claim 1, characterized in that: The top of the food storage box (1) is fastened with a sealing cap (11), and a rubber sealing strip (12) is installed at the connection between the sealing cap (11) and the food storage box (1). The outer side of the sealing cap (11) is coated with a thermosensitive color-changing ink layer (13).

6. A low-temperature refrigerated preservation box for raw red-eyed trout products according to claim 5, characterized in that: The sealing cover (11) has a ventilation hole (14) through the center of the top, and a dustproof net (15) is installed inside the ventilation hole (14).

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