A shrimp body secondary cleaning device of a shrimp processing ship

Abstract

The utility model provides a shrimp body second washing device of shrimp processing ship, including cleaning tank, elbow pipe shower nozzle array, bottom pipe array, steam generator, shower array, feed conveyor belt and discharge conveyor belt, the bottom surface of cleaning tank is set to the setting of low head end high tail end, the last end of feed conveyor belt is suspended in the top of cleaning tank, elbow pipe shower nozzle array is established on the end wall of cleaning tank head, bottom pipe array is laid in the bottom surface of cleaning tank transversely closely, and has the downward steam blast hole, elbow pipe shower nozzle array and bottom pipe array all are connected steam generator and spray steam downward, discharge conveyor belt is closely arranged in the tail end of cleaning tank, shower array is established in the top of discharge conveyor belt, and sprays clean water to discharge conveyor belt. The utility model is suitable for being arranged in the production line on the shrimp processing ship, avoids the problem that shrimp body is damaged by high temperature steam direct heating or direct stirring water, and high cooking efficiency, low energy consumption.

Description

[Technical Field]

[0001] This utility model relates to a shrimp processing vessel, specifically, a two-stage shrimp cleaning 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 fresh shrimp is a crucial step in seafood processing. However, foam easily forms during steaming and adheres to the shrimp's surface. This foam not only affects the appearance of the shrimp but may also carry impurities, lowering the product's hygiene standards. Traditional processes typically do not wash the shrimp after steaming before drying. Washing is usually done before steaming, and pre-steaming washing methods usually involve simple rinsing with water or soaking. Applying these methods directly to washing shrimp after steaming presents the following problems:

[0005] Single water flow rinsing: The cooked shrimp are rinsed directly with high-pressure water flow. The advantage is that it is easy to operate, but the disadvantage is that the water flow has a strong impact force, which can easily damage the shrimp and cannot completely remove the foam.

[0006] Soaking and cleaning: Soak cooked shrimp in a static water tank. The advantage is that it is gentle, but the disadvantage is that the cleaning efficiency is low and the foam is difficult to completely remove.

[0007] Mechanical stirring and cleaning: Cooked shrimp are cleaned by mechanically stirring the water in the tank. The advantage is that the cleaning effect is better, but the disadvantage is that the shrimp are easily damaged during the stirring process and the energy consumption is high.

[0008] More importantly, all existing cleaning methods lack strict temperature control, easily leading to a sudden drop in shrimp temperature, affecting their gloss, shrinkage, and spreading, resulting in a significant decline in the quality of the finished product. As consumers' demands for shrimp quality increase, there is an urgent need for a highly efficient and gentle cleaning device to solve this problem. [Utility Model Content]

[0009] Therefore, the technical problem to be solved by this utility model is to provide a two-stage cleaning device for shrimp bodies on a shrimp processing boat, which is used to clean the shrimp bodies after steaming and cooking. It can not only completely remove the foam attached to the shrimp bodies, but also ensure the quality of the finished product, and has high cleaning efficiency and low energy consumption.

[0010] To achieve the aforementioned objective, the technical solution adopted in this utility model embodiment is: a two-stage shrimp cleaning device for a shrimp processing boat, comprising a cleaning tank, a curved nozzle array, a bottom pipe array, a steam generator, a shower array, a feeding conveyor belt, and a discharging conveyor belt;

[0011] The bottom of the cleaning tank is designed with a lower front end and a higher rear end; the end of the feeding conveyor belt is suspended above the cleaning tank; the curved nozzle array is located on the end wall at the front end of the cleaning tank; the bottom pipe array is laid horizontally adjacent to the bottom of the cleaning tank and has downward steam nozzles; both the curved nozzle array and the bottom pipe array are connected to the steam generator and spray steam downwards; the discharge conveyor belt is located close to the rear end of the cleaning tank, and the shower array is located above the discharge conveyor belt and sprays clean water onto the discharge conveyor belt.

[0012] Furthermore, when the curved nozzle array sprays steam at the beginning of the cleaning tank, it forms a water wall at the beginning of the cleaning tank. This water wall exerts a thrust on the end of the cleaning tank, sending the shrimp to the top of the discharge conveyor belt before releasing the force and slowly flowing back, thus forming circulating water inside the cleaning tank. The bottom pipe array sprays steam downwards, which bounces off the bottom surface of the cleaning tank, uniformly heating the fresh water inside the cleaning tank.

[0013] Furthermore, the water wall conveys the shrimp in the cleaning tank to the top of the discharge conveyor belt in 20-25 seconds.

[0014] Furthermore, the steam ejected from the curved nozzle array and the steam jets heats the fresh water in the cleaning tank, maintaining the fresh water in the cleaning tank at a temperature of 40-50 degrees Celsius.

[0015] Furthermore, the present invention also includes an inlet pipe and an outlet pipe, wherein the flow rates of the inlet pipe and the outlet pipe are the same.

[0016] The advantages of this utility model are:

[0017] 1) The shrimp body two-stage cleaning device of this utility model is installed in the shrimp production line to clean the cooked shrimp body a second time, thereby removing the foam generated by the fresh shrimp during the steaming process.

[0018] 2) The bottom pipe array of the cleaning tank sprays steam downwards, which bounces off the bottom surface of the cleaning tank. This not only heats the fresh water in the cleaning tank evenly, but also prevents the steam from directly contacting the shrimp, thus reducing damage to the shrimp meat.

[0019] 3) A water wall is formed by the curved nozzle array. The water wall generates thrust, which sends the shrimp to the top of the discharge conveyor belt, where it is unloaded and then slowly flows back, ensuring that the shrimp have a short and stable cleaning time, thus improving product quality.

[0020] 4) The fresh water in the cleaning tank is maintained at 40-50 degrees Celsius. This cleaning temperature keeps the shrimp's luster, shrinkage, and spread-out properties at their optimal levels, thus maximizing the preservation of the shrimp's quality. This is because the shrimp's temperature after the previous steaming process is 70-80 degrees Celsius before being sent to the cleaning tank. If the temperature drops suddenly, it will affect the shrimp's luster, shrinkage, and spread-out properties. Maintaining the fresh water in the cleaning tank at 40-50 degrees Celsius keeps these properties at their optimal levels, improving the quality of the finished product.

[0021] 5) The water wall sends the shrimp in the cleaning tank to the top of the discharge conveyor belt in 20-25 seconds, achieving efficient cleaning and improving production efficiency.

[0022] 6) The equipment has a simple structure and cleverly utilizes the array of curved nozzles to form a water wall to generate thrust, resulting in low energy consumption and easy maintenance. [Attached Image Description]

[0023] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0024] Figure 1 This is a side view of the shrimp body two-stage cleaning device of this utility model.

[0025] Figure 2 This is a top view schematic diagram of the shrimp body two-stage cleaning device of this utility model.

Detailed Implementation Methods

[0026] 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.

[0027] Please see Figure 1 and Figure 2 As shown, the present invention provides a two-stage cleaning device for shrimp bodies on a shrimp processing boat, comprising a cleaning tank 1, a curved nozzle array 2, a bottom pipe array 3, a steam generator 4, a shower array 5, a feeding conveyor belt 6, and a discharging conveyor belt 7.

[0028] The bottom surface of the cleaning tank 1 is set with a lower end and a higher end; the end of the feeding conveyor belt 6 is suspended above the cleaning tank 1; the curved nozzle array 2 is set on the end wall of the first end 11 of the cleaning tank 1; the bottom pipe array 3 is laid horizontally adjacent to the bottom surface of the cleaning tank 1 and has downward steam spray holes; both the curved nozzle array 2 and the bottom pipe array 3 are connected to the steam generator 4 and spray steam downward; the discharge conveyor belt 7 is set close to the tail end 12 of the cleaning tank 1, and the shower array 5 is set above the discharge conveyor belt 7 and sprays clean water onto the discharge conveyor belt 7.

[0029] When the curved nozzle array 2 sprays steam into the first end 11 of the cleaning tank 1, it forms a water wall at the first end 11 of the cleaning tank. This water wall exerts a thrust on the tail end 12 of the cleaning tank 1, sending the shrimp to the top of the discharge conveyor belt 7 and then releasing the force, allowing it to flow back slowly, thus forming circulating water inside the cleaning tank 1. The bottom pipe array 3 sprays steam downwards, which bounces off the bottom surface of the cleaning tank 1. On the one hand, it evenly heats the fresh water in the cleaning tank 1, and on the other hand, it disturbs the surrounding clean water, increasing the cleaning effect on the shrimp.

[0030] The steam jets from the steam nozzles on the bottom pipe array 3 and the curved nozzle array 2 heat the fresh water in the cleaning tank, maintaining the water temperature at 40-50 degrees Celsius. When the shrimp, cooked in the previous steaming process, are placed in the cleaning tank at a temperature of 70-80 degrees Celsius, a sudden temperature drop would affect the shrimp's gloss, shrinkage, and spreading. Maintaining the fresh water in the cleaning tank at 40-50 degrees Celsius ensures optimal gloss (bright, vibrant surface color, characteristic shrimp red or the color of the species, with transparency or semi-transparency, and no obvious dullness, whitening, or graying areas), shrinkage (full shape, maintaining its original form, naturally curved, without excessive shrinkage, curling, or twisting, and with clear muscle texture), and spreading (90-120 degrees of spreading is optimal), thus improving the quality of the finished product.

[0031] The water wall transports the shrimp in the cleaning tank 1 to the top of the discharge conveyor belt 7 in 20-25 seconds, thereby achieving efficient cleaning and improving production efficiency.

[0032] The cleaning device of this utility model also includes a water inlet pipe and a water outlet pipe, with the same flow rate in both pipes. The inlet and outlet pipes allow for the replacement of the water in the cleaning tank 1, maintaining a certain level of cleanliness.

[0033] The working principle and process of this utility model are as follows:

[0034] 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 4 continuously supplies high-temperature steam, causing the bottom pipe array 3 and the curved nozzle array 2 to continuously spray steam, maintaining the temperature of the washing tank 1 at 40-50 degrees Celsius and creating a water wall.

[0035] 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 steaming pot at a certain speed and cooked. Then they are carried out by the feeding conveyor belt 6 and sent to the top of the first end 11 of the washing tank 1. At this time, the temperature reaches 70-80 degrees. Then they slowly fall to the water surface at the first end 11 of the washing tank 1. Under the action of the water wall, the shrimp are pushed towards the tail end 12 of the washing tank 1. When passing over the bottom pipe array 3, they can also roll up and down to increase the washing effect.

[0036] 3. After the shrimp reach the tail end 12 of the cleaning tank 1, the shrimp are scooped out and tilted upwards during the operation of the discharge conveyor belt 5, and then taken out of the water surface. They are then rinsed under the shower array 5 to remove residual foam before being sent to the next process.

[0037] 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 two-stage shrimp cleaning device for a shrimp processing vessel, characterized in that: It includes a cleaning tank, a curved nozzle array, a bottom pipe array, a steam generator, a shower array, a feeding conveyor belt, and a discharging conveyor belt; The bottom of the cleaning tank is designed with a lower front end and a higher rear end; the end of the feeding conveyor belt is suspended above the cleaning tank; the curved nozzle array is located on the end wall at the front end of the cleaning tank; the bottom pipe array is laid horizontally adjacent to the bottom of the cleaning tank and has downward steam nozzles; both the curved nozzle array and the bottom pipe array are connected to the steam generator and spray steam downwards; the discharge conveyor belt is located close to the rear end of the cleaning tank, and the shower array is located above the discharge conveyor belt and sprays clean water onto the discharge conveyor belt.

2. The shrimp body two-stage cleaning device for a shrimp processing vessel according to claim 1, characterized in that: When the curved nozzle array sprays steam at the beginning of the cleaning tank, it forms a water wall at the beginning of the cleaning tank. This water wall exerts a thrust on the end of the cleaning tank, sending the shrimp to the top of the discharge conveyor belt where the force is released and the water slowly flows back, thus forming circulating water inside the cleaning tank. The bottom pipe array sprays steam downwards, which bounces off the bottom surface of the cleaning tank. On the one hand, it evenly heats the fresh water in the cleaning tank, and on the other hand, it disturbs the surrounding clean water vertically.

3. The shrimp body two-stage cleaning device for a shrimp processing vessel according to claim 2, characterized in that: The water wall transports the shrimp in the cleaning tank to the top of the discharge conveyor belt in 20-25 seconds.

4. The shrimp body two-stage cleaning device for a shrimp processing vessel according to claim 1, characterized in that: The steam emitted from the curved nozzle array and the steam jets heats the fresh water in the cleaning tank, maintaining the fresh water in the cleaning tank at a temperature of 40-50 degrees Celsius.

5. The shrimp body two-stage cleaning device for a shrimp processing vessel according to claim 1, characterized in that: It also includes an inlet pipe and an outlet pipe, with the same flow rate in both pipes.

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