A shrimp steaming device for a shrimp processing ship
By installing a circulating steaming channel and a circulating propulsion device on the shrimp processing vessel, the problems of uneven heating of shrimp and high energy consumption were solved, achieving a highly efficient and uniform steaming process, and improving shrimp quality and production efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- LIANJIANG COUNTY ZHONGCHENG FISHERY TECHNOLOGY CO LTD
- Filing Date
- 2025-07-07
- Publication Date
- 2026-06-05
AI Technical Summary
Existing shrimp processing equipment suffers from uneven heating of shrimp during the steaming process, resulting in damage due to localized overheating. It also has high energy consumption and low efficiency, making it difficult to meet the needs of large-scale production.
It adopts a circulating steaming channel and a circulating propulsion device. The high-temperature steam nozzles and side pipe nozzles in the circulating steaming channel heat the water, and the thrust and suction devices form a circulating water flow to avoid direct contact between the high temperature and the shrimp body. It maintains a dynamic balance of 100-105 degrees Celsius, so as to achieve uniform heating and rapid steaming.
This method achieves uniform heating of the shrimp, reduces damage, improves product quality and production efficiency, reduces energy consumption, and is suitable for continuous production.
Smart Images
Figure CN224320155U_ABST
Abstract
Description
[Technical Field]
[0001] This utility model relates to a shrimp processing vessel, specifically, a fresh shrimp steaming and cooking device for a shrimp processing vessel. [Background Technology]
[0002] Dried shrimp, as an important processed aquatic product, has a large market demand, and traditional processing methods mostly rely on land-based factories. Fishing boats transfer raw shrimp to the shore, and then vehicles transport them to fixed processing plants. In the fixed processing plants, dried shrimp undergoes multiple processes such as grading, cleaning, steaming, and drying on the shrimp processing production line. The advantages are mature technology and large production capacity, but the disadvantages are high transportation costs, a long cycle from fishing to finished product, and serious loss of freshness, which greatly affects the quality of the finished product.
[0003] In recent years, some companies have tried to add simple processing equipment to fishing boats, but due to space and energy constraints, the processing efficiency is low and the process is incomplete (such as only being able to complete steaming or preliminary drying).
[0004] Steaming and cooking fresh shrimp is a crucial step in seafood processing. Traditional methods often involve direct steam heating or soaking in hot water, but these methods can easily lead to uneven heating of the shrimp, resulting in localized overheating or undercooking, which affects the shrimp's taste and quality. As consumers' demands for food quality increase, achieving rapid and uniform steaming and cooking has become a technical challenge. In recent years, some improved steaming and cooking equipment has begun to use circulating water systems or segmented heating, but problems such as high energy consumption and equipment complexity still exist.
[0005] Common methods for steaming or boiling fresh shrimp in existing technologies include:
[0006] Direct steam heating method: Steam is directly introduced into the steamer to heat the shrimp through high-temperature steam. The advantage is rapid heating, but the disadvantage is that direct contact between the steam and the shrimp can easily cause localized overheating, leading to damage to the shrimp meat.
[0007] Hot water soaking method: Soak the shrimp in preheated boiling water. The advantage is that it is simple to operate, but the disadvantages are that it is difficult to keep the water temperature constant, the shrimp are not heated evenly, and the efficiency is low.
[0008] Circulating water system method: Hot water is circulated by a water pump to improve the uniformity of heating. The advantage is good heating uniformity, but the disadvantages are complex equipment and high energy consumption.
[0009] The main drawback of existing technologies is that they cannot achieve rapid and uniform steaming simultaneously, and the shrimp are easily damaged by direct contact with high-temperature steam or fluctuations in water temperature, affecting product quality. In addition, traditional equipment is energy-intensive and inefficient, making it difficult to meet the needs of large-scale production.
[0010] Chinese utility model CN215455096U discloses a shipborne shrimp cooking device, including a cooking device mounted on a support and multiple agitating devices. The cooking device includes a base plate, a partition plate, and electric heating tubes. The partition plate forms a cooking tank, and a discharge port is located on the base plate within the cooking tank. The electric heating tubes are mounted on the partition plate. The agitating devices include a stirring plate and a driving cylinder. The stirring plate is located within the cooking tank, and the piston rod of the driving cylinder passes through the base plate and connects to the stirring plate. While the electric heating tubes on the partition plate heat the water in the cooking tank, the driving cylinder of the agitating devices controls the stirring plate to continuously agitate the water in the cooking tank, causing the heated water near the electric heating tubes to spread rapidly. Because the water in the cooking tank is agitated by the stirring plate, the shrimp stay in the cooking tank for a longer period, thereby rapidly dissipating the heat generated by the electric heating tubes and improving the effective cooking rate of the shrimp. Although the shrimp cooking device of this utility model is a shipborne device, it has the following disadvantages:
[0011] 1. Because the heating element is directly installed on the partition to heat the water in the steaming tank, the shrimp can easily come into direct contact with the heating element when they move in the steaming tank, causing the temperature to be too high and resulting in damage.
[0012] 2. Due to the limited agitation range of the agitator 2, multiple devices need to be installed, resulting in a complex mechanism and potential interference between them. Water in the cooking tank cannot flow towards the production line, which is detrimental to the overall operation of the production line and leads to high energy consumption. Furthermore, its agitator plate is directly installed inside the cooking tank, which can easily damage the shrimp during agitation. [Utility Model Content]
[0013] Therefore, the technical problem to be solved by this utility model is to provide a fresh shrimp steaming device for a shrimp processing ship, which is suitable for installation in the production line of the shrimp processing ship, avoiding the problem of damage to the shrimp caused by direct heating of the shrimp by high-temperature steam or direct stirring of water, and has high steaming efficiency and low energy consumption.
[0014] To achieve the aforementioned novel objective, the technical solution adopted in this utility model embodiment is: a fresh shrimp steaming device for a shrimp processing boat, comprising a steaming pot, a steam generator, and a circulation propulsion device;
[0015] The cooking pot is equipped with multiple circulating cooking channels. The feed end of the circulating cooking channel is connected to a feed conveyor belt, and the discharge end is connected to a discharge conveyor belt. A circulating water inlet is located at the bottom of the feed end, and a circulating water outlet is located at the bottom of the discharge end. Filter screens are installed at the circulating water inlet and the circulating water outlet. At least one bottom pipe is laid close to the bottom of the circulating cooking channel. The bottom pipe is connected to the steam generator and has downward-facing steam nozzles. The steam nozzles spray high-temperature steam to heat the fresh water in the cooking pot.
[0016] The circulation propulsion device includes a return pipe, a thrust device, and a suction device. The return pipe is located outside the cooking pot and its two ends are connected to the circulation outlet and the circulation inlet. The thrust device is located inside the return pipe and close to the circulation inlet. The suction device is located inside the return pipe and close to the circulation outlet. The thrust device generates thrust to push the water in the return pipe toward the circulating cooking channel. The suction device generates suction to draw the water in the circulating cooking channel toward the return pipe, thereby forming a circulating water flow from the feed end to the discharge end in the circulating cooking channel.
[0017] Furthermore, the steam nozzles emit high-temperature steam to heat the fresh water in the cooking pot and maintain a dynamic equilibrium state of 100-105 degrees Celsius, and the circulating water flows in the circulating cooking channel for 38-42 seconds.
[0018] Furthermore, both the thrust device and the suction device include a blade and a motor, respectively. The motor is located outside the return pipe, and the blade is located inside the return pipe and driven by the motor.
[0019] Furthermore, the rotation diameter of the blade is exactly matched with the inner diameter of the return pipe.
[0020] Furthermore, it also includes a supplementary water pipe, the outlet of which is located at the feed end of the circulating cooking channel.
[0021] Furthermore, the width of the circulating cooking channel is 15-25 cm.
[0022] Furthermore, the cooking pot is connected to a widened buffer section at the discharge end of the circulating cooking channel, and the bottom of the widened buffer section is connected to the discharge conveyor belt.
[0023] Furthermore, at least one side pipe is laid along both sides of the circulating cooking channel. The side pipe is connected to the steam generator and is provided with steam nozzles facing downwards. The steam nozzles spray high-temperature steam onto the lower side wall to heat the fresh water in the cooking pot.
[0024] The advantages of this utility model are:
[0025] 1) By setting up a circulating cooking channel to connect the feed conveyor belt and the discharge conveyor belt, it is easy to form a production line and realize continuous production;
[0026] 2) The bottom and side pipes of the circulating steaming channel spray high-temperature steam downwards, avoiding direct contact between the steam and the shrimp body and reducing damage to the shrimp meat.
[0027] 3) The circulation device ensures that the hot water flows evenly, which ensures that the shrimp are heated evenly and improves the product quality. In addition, the circulation device is not located in the circulating steaming channel but in the return pipe, so it will not hit the shrimp and cause damage to the shrimp.
[0028] 4) The steaming temperature is maintained in a dynamic equilibrium state of 100-105 degrees Celsius, and the steaming time is only 38-42 seconds, which can achieve efficient steaming, improve production efficiency, and maintain the quality of shrimp to the greatest extent.
[0029] 5) The equipment has a simple structure and low energy consumption. The circulation drive device is located inside the return pipe, which is an external setting and is easier to maintain. [Attached Image Description]
[0030] The present invention will be further described below with reference to the accompanying drawings and embodiments.
[0031] Figure 1 This is a side view schematic diagram of the overall structure of the shrimp steaming and cooking device of this utility model.
[0032] Figure 2 This is a top view of the steaming pot of this utility model.
[0033] Figure 3 This is a schematic diagram of the structure of the cyclic propulsion device of this utility model.
Detailed Implementation Methods
[0034] To better understand the above technical solutions, the following will provide a detailed explanation of the technical solutions in conjunction with the accompanying drawings and specific implementation methods.
[0035] Please see Figure 1 and Figure 2 As shown, the shrimp cooking device for the shrimp processing boat of this utility model includes a cooking pot 1, a steam generator 2, and a circulation propulsion device 3. The steam generator 2 is used to heat the cooking water in the cooking pot 1, and the circulation propulsion device 3 is used to circulate the cooking water. On the one hand, the cooking water is heated evenly, and on the other hand, the cooked shrimp can be discharged in time, ensuring the quality of the shrimp and production efficiency, and is suitable for continuous operation of the production line.
[0036] The cooking pot 1 has multiple concentric circulating cooking channels 11. The feed end 111 of the circulating cooking channel 11 is connected to the feed conveyor belt 4, and the discharge end 112 is connected to the discharge conveyor belt 5. The bottom of the feed end 111 is provided with a circulating water inlet 113, and the bottom of the discharge end is provided with a circulating water outlet 114. Filter screens (not shown) are provided at the circulating water inlet 113 and the circulating water outlet 114. At least one bottom pipe 115 is laid close to the bottom of the circulating cooking channel 11. The bottom pipe 115 is connected to the steam generator 2 and is provided with downward-facing steam nozzles. The steam nozzles spray high-temperature steam to heat the fresh water in the cooking pot. The bottom pipe 115 is laid close to the bottom and sprays steam downward. The steam diffuses along the bottom of the circulating cooking channel 11 and is more evenly mixed into the cooking water. This can avoid the high-temperature steam directly heating the fresh shrimp and causing damage, thus ensuring the quality of the shrimp.
[0037] Furthermore, the circulating steaming channel 11 is also provided with at least one side pipe 116 along each of its two side walls. The side pipe 116 is also connected to the steam generator 2 and has downward-facing steam nozzles. These nozzles spray high-temperature steam onto the lower side wall to heat the fresh water in the steaming pot. The high-temperature steam sprayed from the nozzles diffuses along the side wall to the surrounding area, allowing it to be more evenly mixed into the steaming water. This avoids direct heating of the shrimp by the high-temperature steam, thus preventing damage and ensuring the quality of the shrimp.
[0038] The circulation driving device 3 includes a return pipe 31, a thrust device 32, and a suction device 33. The return pipe 31 is located outside the cooking pot 1 and its two ends are connected to the circulation outlet 114 and the circulation inlet 113. The thrust device is located inside the return pipe 31 and close to the circulation inlet 113. The suction device 33 is located inside the return pipe 31 and close to the circulation outlet 114. The thrust device 32 generates thrust to push the water in the return pipe 31 toward the circulating cooking channel 11. The suction device 33 generates suction to draw the water in the circulating cooking channel 11 toward the return pipe 31, thereby forming a circulating water flow from the feed end 111 to the discharge end 112 in the circulating cooking channel 11. The circulating water flow ensures that the cooking water is heated evenly and that the cooked shrimp are delivered to the discharge end 112 in a timely manner, effectively controlling the cooking time, ensuring the quality of the shrimp and production efficiency, and is suitable for continuous operation of the production line.
[0039] The steam nozzles emit high-temperature steam, heating the fresh water in the cooking pot 1 and maintaining a dynamic equilibrium of 100-105 degrees Celsius. The circulating water flows through the cooking channel for 38-42 seconds. Experiments have shown that steaming fresh shrimp at 100-105 degrees Celsius for approximately 40 seconds optimizes the luster and brightness of the shrimp shells, significantly improving shrimp quality. Furthermore, the 38-42 second steaming time greatly increases production efficiency and facilitates continuous operation.
[0040] like Figure 3 As shown, the thrust device 32 includes a blade 321 and a motor 322, and the suction device 33 includes a blade 321 and a motor 322. The blade 321 is located inside the return pipe 31 and is driven by the motor 322. The motors 322 and 332 are located outside the return pipe 31, and the blade 331 is located inside the return pipe 31 and is driven by the motor 332.
[0041] The rotation diameter of the blades 331 and 321 is exactly matched with the inner diameter of the return pipe 31, so as to maximize the agitation of the water in the return pipe 31 and provide greater thrust or suction.
[0042] The cooking temperature is maintained in a dynamic balance of 100-105 degrees Celsius, resulting in significant moisture loss. Therefore, a water replenishment pipe 6 is required. The outlet of the water replenishment pipe 6 is located at the feed end 111 of the circulating cooking channel 11. The amount of water replenished by the water replenishment pipe 6 can be controlled according to the rate of moisture loss, thereby enabling continuous production.
[0043] The width of the circulating cooking channel is 15-25cm, which facilitates the control of water flow speed.
[0044] The cooking pot 1 is connected to a widened buffer section 12 at the discharge end 112 of the circulating cooking channel 11. The bottom of the widened buffer section 12 is connected to an inclined discharge conveyor belt 5, which is a filter screen. When the cooked shrimp are carried to the widened buffer section 12 by the water flow, the discharge conveyor belt 5, running at an upward angle, can transport the cooked shrimp to the next process, thus achieving continuous production.
[0045] The working principle and process of this utility model are as follows:
[0046] 1. The shrimp processing vessel sails to the shrimp fishing area. Once the fishing begins, the production line can be turned on. The steam generator 2 continuously supplies high-temperature steam to maintain the temperature of the circulating cooking channel of the cooking pot 1 at a dynamic balance of 100-105 degrees Celsius. The circulation driving device 3 drives the water in the circulating cooking channel to circulate, which not only makes the temperature of the cooking water more uniform, but also controls the shrimp to flow in a single direction, thereby ensuring a more uniform cooking time.
[0047] 2. Fresh shrimp are immediately sent to the shrimp processing ship after being caught. After the first seawater washing process, they are fed into the feed end 111 of the cooking pot 1 by the feed conveyor belt 4 at a certain speed.
[0048] 3. Under the action of the circulating push device 3, the shrimp smoothly enters the circulating steaming channel 11 from the feed end 111 for steaming. After about 40 seconds, the shrimp will be carried by the water flow to the discharge end 112 and reach the widened buffer section 12. The discharge conveyor belt 5 tilts upward from the bottom of the widened buffer section 12 to carry the shrimp to the next process.
[0049] While specific embodiments of the present invention have been described above, those skilled in the art should understand that the specific embodiments described are merely illustrative and not intended to limit the scope of the present invention. Equivalent modifications and variations made by those skilled in the art in accordance with the spirit of the present invention should be covered within the scope of protection of the claims of the present invention.
Claims
1. A fresh shrimp steaming device for a shrimp processing vessel, characterized in that: Includes a cooking pot, a steam generator, and a circulation drive device; The cooking pot is equipped with multiple circulating cooking channels. The feed end of the circulating cooking channel is connected to a feed conveyor belt, and the discharge end is connected to a discharge conveyor belt. A circulating water inlet is located at the bottom of the feed end, and a circulating water outlet is located at the bottom of the discharge end. Filter screens are installed at the circulating water inlet and the circulating water outlet. At least one bottom pipe is laid close to the bottom of the circulating cooking channel. The bottom pipe is connected to the steam generator and has downward-facing steam nozzles. Steam is ejected from the steam nozzles to heat the fresh water in the cooking pot. The circulation propulsion device includes a return pipe, a thrust device, and a suction device. The return pipe is located outside the cooking pot and its two ends are connected to the circulation outlet and the circulation inlet. The thrust device is located inside the return pipe and close to the circulation inlet. The suction device is located inside the return pipe and close to the circulation outlet. The thrust device generates thrust to push the water in the return pipe toward the circulating cooking channel. The suction device generates suction to draw the water in the circulating cooking channel toward the return pipe, thereby forming a circulating water flow from the feed end to the discharge end in the circulating cooking channel.
2. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 1, characterized in that: Steam is ejected from the steam nozzles to heat the fresh water in the cooking pot and maintain a dynamic equilibrium of 100-105 degrees Celsius. The circulating water flows in the circulating cooking channel for 38-42 seconds.
3. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 1, characterized in that: Both the thrust device and the suction device include a blade and a motor. The motor is located outside the return pipe, and the blade is located inside the return pipe and driven by the motor.
4. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 3, characterized in that: The rotation diameter of the blade is exactly matched with the inner diameter of the return pipe.
5. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 1, characterized in that: It also includes a supplementary water pipe, the outlet of which is located at the feed end of the circulating cooking channel.
6. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 1, characterized in that: The width of the circulating cooking channel is 15-25cm.
7. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 1, characterized in that: The cooking pot is also connected to a widened buffer section at the discharge end of the circulating cooking channel, and the bottom of the widened buffer section is connected to the discharge conveyor belt.
8. The shrimp steaming and cooking device for a shrimp processing vessel according to claim 1, characterized in that: The circulating cooking channel is also provided with at least one side pipe along both side walls. The side pipe is connected to the steam generator and is provided with steam nozzles facing downwards. The steam nozzles spray high-temperature steam onto the lower side wall to heat the fresh water in the cooking pot.