Efficient shrimp processing ship

Abstract

This utility model provides a high-efficiency shrimp processing vessel, including a hull and a production line consisting of a fresh shrimp cleaning device, a fresh shrimp steaming device, a cooked shrimp cleaning device, a water absorption device, a drying device, a de-hairing device, a cooling device, a color sorting and impurity removal device, a screening and de-hairing device, and a packaging device. The fresh shrimp cleaning device, fresh shrimp steaming device, cooked shrimp cleaning device, water absorption device, drying device, de-hairing device, cooling device, color sorting and impurity removal device, screening and de-hairing device, and packaging device are distributed in each deck of the ship and connected by conveyor belts. The entire production line can achieve high-efficiency processing. For Grade 1 dried shrimp, the time from fresh shrimp being caught and loaded onto the ship to finished product packaging is only 28 minutes, thus achieving high-efficiency, low-energy consumption, and high-quality production.

Description

[Technical Field]

[0001] This utility model relates to a seafood processing vessel, specifically a high-efficiency shrimp processing vessel. [Background Technology]

[0002] Dried shrimp, also known as sea shrimp, golden hook, or dried shrimp, is a cooked and dried product made from various types of shrimp, including mantis shrimp, white shrimp, woolly shrimp, and prawns. Dried shrimp is a well-known seafood product with high nutritional value.

[0003] 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.

[0004] In recent years, some companies have tried to add simple processing equipment to fishing boats, but due to space and energy constraints, the process is incomplete (e.g., only steaming or preliminary drying steps can be completed, without secondary cleaning and pre-drying steps), making it impossible to process continuously and complete all processing steps. Furthermore, the temperature and duration of the steaming process are not precisely controlled, resulting in low processing efficiency, high energy consumption, long processing cycles (consisting of onboard processing time and land processing time), and a certain impact on freshness, leading to poor quality of finished products. [Utility Model Content]

[0005] Therefore, the technical problem to be solved by this utility model is to provide a high-efficiency shrimp processing vessel that can realize continuous processing and complete all processing steps, and accurately control the temperature and duration of each key process, resulting in low shrimp damage, maintaining the best appearance, high finished product quality, high processing efficiency, and low energy consumption.

[0006] To achieve the aforementioned novel objective, the technical solution adopted in this utility model embodiment is: a high-efficiency shrimp processing vessel, characterized in that: it includes a hull and a production line consisting of a fresh shrimp cleaning device, a fresh shrimp steaming device, a cooked shrimp cleaning device, a water absorption device, a drying device, a dehairing device, a cooling device, a color sorting and impurity removal device, a screening and dehairing device, and a packaging device.

[0007] The hull has multiple cargo holds, and the first cargo hold has at least one feeding area, which is equipped with a feeding gate for docking with a shrimp fishing vessel.

[0008] The shrimp cleaning device is located in the first-level ship's hold and is adjacent to the feeding area.

[0009] The shrimp steaming and cooking device is located in the second-level ship cabin and is connected to the shrimp cleaning device via the first conveyor belt.

[0010] The cooked shrimp cleaning device is located in the second-level cabin and is connected to the fresh shrimp steaming device via a second conveyor belt.

[0011] The water absorption device is installed in the second-level ship cabin and connected to the cooked shrimp cleaning device via a third conveyor belt.

[0012] The drying device is located in the second-level ship hold and is connected to the water absorption device via a fourth conveyor belt.

[0013] The dehairing device is located in the second-level ship's hold and is connected to the drying device via a fifth conveyor belt.

[0014] The cooling device is located in the second-level ship's hold and is connected to the dehairing device via a sixth conveyor belt.

[0015] The color sorting and impurity removal device is located in the first-level ship hold and is connected to the cooling device via the seventh conveyor belt;

[0016] The screening and hair removal device is located in the first-level ship's hold and is connected to the color sorting and impurity removal device via the eighth conveyor belt.

[0017] The packaging device is connected to the screening and hair-collecting device via a ninth conveyor belt and is located inside the first-level ship hold.

[0018] Furthermore, the shrimp steaming device includes a steaming pot, a first steam generator, and a circulation propulsion device;

[0019] The cooking pot is equipped with multiple circulating cooking channels. The feed end of the circulating cooking channel is connected to the first conveyor belt, and the discharge end is connected to the second conveyor belt. A circulating water inlet is provided at the bottom of the feed end, and a circulating water outlet is provided at the bottom of the discharge end. Filter screens are provided 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. Both the bottom pipe and the side pipe are connected to the first steam generator and are provided with downward-facing steam nozzles. The steam nozzles spray high-temperature steam to heat the fresh water in the cooking pot.

[0020] 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 adjacent to the circulation inlet. The suction device is located inside the return pipe and adjacent 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.

[0021] The steam nozzles emit high-temperature steam 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.

[0022] The thrust device and the suction device each include a blade and a motor. The motor is located outside the return pipe, and the blade is located inside the return pipe and is driven by the motor.

[0023] 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 a second conveyor belt.

[0024] Furthermore, the cooked shrimp cleaning device includes a cleaning tank, a curved nozzle array, a bottom pipe array, a second steam generator, and a shower array;

[0025] The bottom surface of the cleaning tank is designed to be lower at the beginning and higher at the end; the end of the second conveyor belt is suspended above the cleaning tank; the curved nozzle array is located on the end wall at the beginning of the cleaning tank; the bottom pipe array is laid horizontally adjacent to the bottom surface of the cleaning tank and has downward steam nozzles; both the curved nozzle array and the bottom pipe array are connected to the second steam generator and spray steam downwards; the third conveyor belt is located close to the end of the cleaning tank, and the shower array is located above the third conveyor belt and sprays clean water onto the third conveyor belt;

[0026] 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 third 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.

[0027] 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; the water wall transports the shrimp in the cleaning tank to the top of the third conveyor belt in 20-25 seconds.

[0028] Furthermore, the water suction device includes a suction fan, multiple suction pipes, a collection pipe, a water collection tank, and an exhaust vent.

[0029] The suction fan is connected to the suction pipe and the collection pipe respectively;

[0030] Multiple suction pipes are arranged horizontally side by side above the fourth conveyor belt at a set interval, and a suction port is opened at the bottom of each suction pipe.

[0031] The middle section of the collection pipe is equipped with a condensate screen, which divides the collection pipe into two sections: one section connected to the suction fan is the collection section, and the other section is the discharge section.

[0032] The water collection tank is connected to the collection pipe and is located below the condensate net;

[0033] The exhaust vent is connected to the end of the discharge section.

[0034] Furthermore, the drying device includes a baking oven, a multi-layer conveyor belt, a third steam generator, a radiator, a steam pipe, a dehumidification duct, a blower, a suction fan, and a main control cabinet;

[0035] The baking oven has a raw material inlet at the feeding end and a finished product outlet at the discharging end, and also has an air inlet at the top and an air outlet at the bottom.

[0036] The radiator is connected to a third steam generator. The radiator is located inside the baking oven and below the air inlet. The radiator has a hollow steam channel, which is connected to the third steam generator.

[0037] The multi-layer conveyor belts are arranged in a Z-shape inside the baking oven, with the ends connected, and are located below the heat sink. The uppermost conveyor belt is the fourth conveyor belt, which extends from the raw material inlet, and the bottommost conveyor belt is the fifth conveyor belt, which extends from the finished product outlet.

[0038] The steam pipe is located between any two adjacent conveyor belt layers and is connected to a third steam generator;

[0039] The blower is located at the air inlet and blows the heat radiated outward from the radiator and steam channel from top to bottom onto the multi-layer conveyor belt.

[0040] The dehumidification duct is located outside the baking oven, with one end connected to the air outlet and the other end connected to an exhaust vent.

[0041] The suction fan is located at the air outlet and draws air from the bottom of the baking oven into the dehumidification duct.

[0042] The main control cabinet has the function of setting baking temperature and baking time.

[0043] Furthermore, the dehairing device includes a shrimp whisker removal device; the shrimp whisker removal device includes a blower array, a suction hood, a suction pipe, a first suction fan, and a shrimp whisker collection chamber;

[0044] The fifth conveyor belt includes an upper conveyor belt and a lower conveyor belt;

[0045] The blower array is positioned below the upper conveyor belt, spanning the entire width of the upper conveyor belt, and is used to blow the shrimp whiskers on the upper conveyor belt to float.

[0046] The suction hood is positioned above the upper conveyor belt and corresponding to the position of the blower array, and is used to collect the shrimp whiskers that are blown up.

[0047] The suction hood, the suction pipe, and the shrimp whisker collection chamber are connected in sequence; and the shrimp whisker collection chamber has a top side exhaust port.

[0048] The first suction fan is installed inside the suction pipe. It generates negative pressure to suck the shrimp whiskers inside the suction hood into the suction pipe and then into the shrimp whisker collection chamber.

[0049] Furthermore, it also includes a shrimp head removal device; the shrimp head removal device includes a collection box, a second suction fan array, an exhaust pipe, and a shrimp head collection chamber;

[0050] The lower conveyor belt is located below the upper conveyor belt, the conveying direction of the lower conveyor belt is opposite to that of the upper conveyor belt, and there is a longitudinal drop between the beginning of the lower conveyor belt and the end of the upper conveyor belt.

[0051] The collecting box is located in front of the end of the upper conveyor belt, and the front of the collecting box is provided with a second suction fan array, and the back is provided with an air outlet. The second suction fan array is directly opposite the longitudinal drop position; the air outlet is connected to the shrimp head collecting bin through the exhaust pipe.

[0052] The shrimp head collection chamber and the shrimp whisker collection chamber are connected by a connecting port at the top.

[0053] The advantages of this utility model are:

[0054] 1) The shrimp processing boat of this utility model can realize continuous processing and complete all processing steps, and accurately control the temperature and duration of each key process, resulting in low shrimp damage, maintaining the best appearance, high finished product quality, high processing efficiency, and low energy consumption. In one embodiment, fresh shrimp can be processed from catching to being sent to the shrimp processing boat and going through all the processes of the entire production line, and the dried shrimp product can be obtained in just 28 minutes, and the product grade is Grade 1.

[0055] 2) The bottom and side pipes of the circulating steaming channel of the steaming device spray high-temperature steam downwards, avoiding direct contact between the steam and the shrimp, thus reducing damage to the shrimp meat. The circulating propulsion device ensures that the hot water flows evenly, guaranteeing uniform heating of the shrimp and improving product quality. Moreover, the circulating propulsion device is not located inside the circulating steaming channel but is located in the return pipe, so it will not hit the shrimp and cause damage. 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 the shrimp to the greatest extent. The equipment has a simple structure, low energy consumption, and the circulating propulsion device is located in the return pipe, which is an external setting and is easier to maintain.

[0056] 3) The bottom pipe array of the shrimp cleaning tank in the cooking shrimp cleaning device sprays steam downwards. The steam bounces off the bottom surface of the tank, evenly heating the freshwater while preventing direct contact between the steam and the shrimp, reducing damage to the shrimp meat. A water wall is formed by the curved nozzle array, generating thrust that propels the shrimp above the discharge conveyor belt before releasing the pressure and slowly returning to the surface. This ensures a short and stable cleaning time for the shrimp, improving product quality. The freshwater in the cleaning tank is maintained at 40-50 degrees Celsius. This temperature maintains the shrimp's gloss, shrinkage, and spread at their optimal levels, maximizing quality. This is because the shrimp, after being cooked in the previous steaming process, reach a temperature of 70-80 degrees Celsius before entering the cleaning tank. A sudden temperature drop would affect the shrimp's gloss, shrinkage, and spread, while maintaining the freshwater at 40-50 degrees Celsius ensures these optimal conditions, improving the quality of the finished product. The water wall elevates 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. The cooked shrimp cleaning device has a simple structure and cleverly utilizes an array of curved nozzles to form a water wall that generates thrust, resulting in low energy consumption and easy maintenance.

[0057] 4) The suction device generates negative pressure through a suction fan, drawing air from the area surrounding the shrimp on the conveyor belt. This creates airflow, rapidly evaporating moisture from the conveyor belt and shrimp, reducing their moisture content to approximately 30%. The moisture is then collected by a condensate filter for water-air separation. Moisture is collected in a collection tank and discharged outside the ship, while air is exhausted through the exhaust vent. This process significantly reduces the moisture content of the conveyor belt and shrimp, greatly decreasing energy consumption in subsequent drying processes. The shrimp remain relatively stationary with respect to the conveyor belt, preventing damage, and pre-drying occurs simultaneously with material transport, eliminating the need for dedicated dwell time and resulting in high efficiency.

[0058] 5) The drying device generates high-temperature steam through a third steam generator, which radiates heat through a radiator and steam pipes. Combined with a blower and a suction fan, it enhances the vertical airflow. The multi-layer conveyor belt also drives the airflow back and forth during operation, establishing a more stable three-dimensional air circulation system. This makes the shrimp more evenly heated, effectively improving the qualification rate of the finished product, and the quality of the finished product between batches is extremely stable (the difference is less than 5%). The preheating air duct exchanges heat between the humid and hot air in the exhaust air duct and the air newly introduced into the drying oven, realizing the preheating of the intake air. This greatly improves the heating efficiency of the radiator and greatly reduces energy consumption (about 30%). It also facilitates the condensation of water droplets in the humid and hot air in the exhaust air duct, achieving cooling and dehumidification before being discharged from the ship's body through the exhaust port. The multi-layer conveyor belt design (at least three layers, five layers preferred) is suitable for continuous production on the production line, significantly improving drying efficiency (the conveyor belt is distributed in a Z-shape, requiring at least three layers to increase the throughput per unit time by at least 3 times), and greatly reducing the equipment footprint, making it suitable for processing ships with limited space; precise control of baking temperature and baking time is achieved through the main control cabinet, improving drying uniformity and greatly increasing the product qualification rate.

[0059] 6) The de-hair removal device efficiently removes shrimp whiskers and broken heads by incorporating shrimp whisker and head removal devices, improving the quality and appearance of the shrimp product. Appropriate wind force is used to act on the shrimp heads and whiskers, without affecting the intact shrimp body or causing unnecessary movement, greatly preventing shrimp damage and maintaining product integrity. The entire process is automated, reducing labor costs and increasing production efficiency. Shrimp heads and whiskers are collected separately in a head collection bin and a whisker collection bin, respectively. These bins are connected by a connecting port, allowing floating whiskers in the head collection bin to be further sorted, recycled, and reused, for example, in feed production, thus improving efficiency. [Attached Image Description]

[0060] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0061] Figure 1This is a schematic diagram of the connection structure of each device in the entire shrimp processing ship of this utility model.

[0062] Figure 2 This is a schematic diagram of the layout structure of the first-level ship compartment of the shrimp processing vessel of this utility model.

[0063] Figure 3 This is a side view schematic diagram of the overall structure of the shrimp steaming and cooking device of this utility model.

[0064] Figure 4 This is a top view of the steaming pot in the shrimp steaming device of this utility model.

[0065] Figure 5 This is a side view of the cooked shrimp cleaning device of this utility model.

[0066] Figure 6 This is a top view schematic diagram of the cooked shrimp cleaning device of this utility model.

[0067] Figure 7 This is a side view of the water absorption device of this utility model.

[0068] Figure 8 This is a top view of the water absorption device of this utility model.

[0069] Figure 9 This is a side view schematic diagram of the overall structure of the shrimp drying device of this utility model.

[0070] Figure 10 This is a schematic diagram of the preheating air duct in the shrimp drying device of this utility model.

[0071] Figure 11 This is a side view of the overall structure of the hair removal device of this utility model.

[0072] Figure 12 This is a top view schematic diagram of the shrimp whisker removal device of this utility model.

[0073] Figure 13 This is a top view schematic diagram of the shrimp head removal device of this utility model.

Detailed Implementation Methods

[0074] 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.

[0075] Please see Figures 1 to 13As shown, the shrimp processing boat of this utility model includes a hull 1 and a production line consisting of a fresh shrimp cleaning device 2, a fresh shrimp steaming device 3, a cooked shrimp cleaning device 4, a water absorption device 5, a drying device 6, a dehairing device 7, a cooling device 81, a color sorting and impurity removal device 82, a screening and dehairing device 83, and a packaging device 84.

[0076] like Figure 2 As shown, the hull 1 has multiple cargo holds, and the first cargo hold is provided with at least one feeding area 11, which is provided with a feeding gate 111 for docking with a shrimp fishing vessel.

[0077] The shrimp cleaning device 2 is located in the first-level ship cabin and is adjacent to the feeding area 11;

[0078] The shrimp steaming device 3 is located in the second-level ship cabin and is connected to the shrimp cleaning device 2 via the first conveyor belt 91.

[0079] The cooked shrimp cleaning device 4 is located in the second-level ship cabin and is connected to the fresh shrimp steaming device 3 via the second conveyor belt 92.

[0080] The water absorption device 5 is installed in the second-level ship cabin and connected to the cooked shrimp cleaning device 4 via the third conveyor belt 93.

[0081] The drying device 6 is located in the second-level ship hold and is connected to the water absorption device 5 via the fourth conveyor belt 94;

[0082] The dehairing device 7 is located in the second-level ship's hold and is connected to the drying device 6 via the fifth conveyor belt 95.

[0083] The cooling device 81 is located in the second-level ship's hold and is connected to the dehairing device 7 via the sixth conveyor belt 96.

[0084] The color sorting and impurity removal device 82 is installed in the first-level ship hold and is connected to the cooling device 83 via the seventh conveyor belt 97;

[0085] The screening and hair removal device 84 is located in the first layer of the ship's hold and is connected to the color sorting and impurity removal device via the eighth conveyor belt 98.

[0086] The packaging device 85 is connected to the screening and hair-collecting device 94 via a ninth conveyor belt 99 and is located in the first-level ship hold.

[0087] All conveyor belts, including the first conveyor belt 91, the second conveyor belt 92, ... the ninth conveyor belt 99, are made of filter mesh.

[0088] Furthermore, the shrimp cleaning device 2 is a cleaning tank containing clean seawater. One end of the first conveyor belt 91 extends into the cleaning tank to carry the cleaned shrimp to the shrimp steaming device 3.

[0089] like Figure 3 and Figure 4 As shown, the shrimp steaming device 3 includes a steaming pot 31, a first steam generator 32, and a circulation driving device 33;

[0090] The cooking pot 31 has multiple concentric circulating cooking channels 34. The feed end 341 of the circulating cooking channel 34 is connected to the first conveyor belt 91, and the discharge end 342 is connected to the second conveyor belt 92. A circulating water inlet 351 is located at the bottom of the feed end 341, and a circulating water outlet 352 is located at the bottom of the discharge end. Filter screens (not shown) are installed at the circulating water inlet 351 and the circulating water outlet 352. The circulating cooking channels 34 are laid close to the bottom... The steam generator 32 has a bottom pipe 361 and at least one side pipe 362 laid along both side walls. Both the bottom pipe 361 and the side pipe 362 are connected to the first steam generator 32 and have downward-facing steam nozzles. The steam nozzles spray high-temperature steam to heat the fresh water in the cooking pot 31. The steam sprayed downward from the bottom pipe 361 diffuses along the bottom of the circulating cooking channel 11, mixing more evenly into the cooking water. This avoids direct heating of the fresh shrimp by the high-temperature steam, thus ensuring the quality of the shrimp. The high-temperature steam sprayed downward from the side pipe 362 diffuses along the side wall to the surrounding area, also mixing more evenly into the cooking water. This avoids direct heating of the fresh shrimp by the high-temperature steam, thus ensuring the quality of the shrimp.

[0091] The circulation driving device 33 includes a return pipe 331, a thrust device 332, and a suction device 333. The return pipe 331 is located outside the cooking pot 31 and its two ends are connected to the circulation outlet 352 and the circulation inlet 351. The thrust device 332 is located inside the return pipe 331 and adjacent to the circulation inlet 351. The suction device 333 is located inside the return pipe 331 and adjacent to the circulation outlet 352. The thrust device 332 generates a thrust to push the return pipe... The water in channel 331 is pushed towards the circulating cooking channel 34, and the suction device 333 generates suction to draw the water in the circulating cooking channel 34 into the return pipe 331, thereby forming a circulating water flow from the feed end 341 to the discharge end 342 in the circulating cooking channel 34. The circulating water flow can make the cooking water heat evenly on the one hand, and can also deliver the cooked fresh shrimp to the discharge end 342 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.

[0092] The steam nozzles emit high-temperature steam, heating the fresh water in the cooking pot 31 and maintaining a dynamic balance of 100-105 degrees Celsius. The circulating water flows through the circulating cooking channel 34 for 38-42 seconds. Experiments have shown that steaming fresh shrimp at 100-105 degrees Celsius for about 40 seconds will bring the shrimp shells to their optimal gloss and brightness, greatly improving the quality of the shrimp. Furthermore, the 38-42 second steaming time significantly improves production efficiency and facilitates continuous operation.

[0093] Both the thrust device 332 and the suction device 333 include a blade and a motor. The motor is located outside the return pipe, and the blade is located inside the return pipe 331 and is driven by the motor. The rotation diameter of the blade is exactly matched with the inner diameter of the return pipe 331, so as to maximize the agitation of the water in the return pipe 331 and provide a large thrust or suction.

[0094] The cooking pot 31 is connected to a widened buffer section 343 at the discharge end 342 of the circulating cooking channel 34. The bottom of the widened buffer section 343 is connected to an inclined second conveyor belt 92. When the cooked shrimp are carried to the widened buffer section 343 by the water flow, the second conveyor belt 92 moves upward at an angle, thus transporting the cooked shrimp to the next process to achieve continuous production.

[0095] In addition, the cooking temperature is maintained in a dynamic equilibrium between 100-105 degrees Celsius, resulting in significant water loss. Therefore, a supplementary water pipe can be installed. The outlet of the supplementary water pipe is located at the feed end 341 of the circulating cooking channel 34. The amount of water supplied through the supplementary water pipe 6 can be controlled according to the rate of water loss, thereby enabling continuous production. The width of the circulating cooking channel is 15-25 cm, which facilitates the control of water flow velocity.

[0096] The working principle of the fresh shrimp cooking device 3 is as follows: After the fresh shrimp are caught, they are immediately sent to the shrimp processing ship. After the fresh shrimp washing device 2 performs the first seawater washing process, they are fed into the feeding end 341 of the cooking pot 31 at a certain speed by the first feeding conveyor belt 91. The first steam generator 32 continuously supplies high-temperature steam to maintain the temperature of the circulating cooking channel 34 of the cooking pot 31 at a dynamic balance of 100-105 degrees. The circulation driving device 33 drives the water in the circulating cooking channel 34 to circulate, which can make the temperature of the cooking water more uniform and control the shrimp to flow in a single direction, thereby ensuring a more uniform cooking time.

[0097] Furthermore, such as Figure 5 and Figure 6 As shown, the cooked shrimp cleaning device 4 includes a cleaning tank 41, a curved nozzle array 42, a bottom pipe array 43, a second steam generator 44, and a shower array 45.

[0098] The bottom surface of the cleaning tank 41 is set with a lower front end and a higher rear end; the end of the second conveyor belt 92 is suspended above the cleaning tank 41; the curved nozzle array 42 is set on the end wall of the front end of the cleaning tank 41; the bottom pipe array 43 is laid horizontally adjacent to the bottom surface of the cleaning tank 41 and has downward steam spray holes; both the curved nozzle array 42 and the bottom pipe array 43 are connected to the second steam generator 44 and spray steam downward; the third conveyor belt 93 is set close to the rear end of the cleaning tank 41, and the shower array 45 is set above the third conveyor belt 93 and sprays clean water onto the third conveyor belt 93;

[0099] When the curved nozzle array 42 sprays steam into the front end of the cleaning tank 41, it forms a water wall at the front end of the cleaning tank 41. This water wall exerts a thrust on the rear end of the cleaning tank 41, sending the shrimp to the top of the third conveyor belt 93 before releasing the force and slowly flowing back, thus forming circulating water inside the cleaning tank 41. The bottom pipe array 43 sprays steam downwards, which bounces off the bottom surface of the cleaning tank 41. On the one hand, it evenly heats the fresh water in the cleaning tank 41, and on the other hand, it disturbs the surrounding fresh water, increasing the cleaning effect on the shrimp.

[0100] The steam emitted from the curved nozzle array 42 and the steam nozzles heats the fresh water in the cleaning tank 41, maintaining the fresh water in the cleaning tank 41 at a temperature of 40-50 degrees Celsius. When the shrimp, after being cooked in the previous steaming process, are sent into the cleaning tank at a temperature of 70-80 degrees Celsius, a sudden drop in temperature will affect the gloss, shrinkage, and spread of the shrimp. Maintaining the fresh water in the cleaning tank at a temperature of 40-50 degrees Celsius allows the shrimp to maintain their gloss, shrinkage, and spread at their optimal levels, thus improving the quality of the finished product.

[0101] The water wall transports the shrimp in the cleaning tank to the top of the third conveyor belt 93 in 20-25 seconds, thereby achieving efficient cleaning and improving production efficiency.

[0102] In addition, the cleaning device 4 also includes a water inlet pipe and a water outlet pipe, with the same flow rate in both pipes. This inlet and outlet system allows for the replacement of the water in the cleaning tank 41, maintaining a certain level of cleanliness.

[0103] The working principle of the cooked shrimp cleaning device 4 is as follows: Fresh shrimp are fed into the steaming pot at a certain speed and cooked. After being cooked, the second conveyor belt 92 sends them to the top of the first end of the cleaning tank 41. At this time, the temperature reaches 70-80 degrees Celsius. Then, they slowly fall to the water surface at the first end of the cleaning tank 41. Under the action of the water wall, the shrimp are pushed to the tail end of the cleaning tank 41. When passing above the bottom pipe array 43, they can also roll up and down to increase the cleaning effect. After the shrimp reach the tail end of the cleaning tank 41, the third conveyor belt 93 picks up the shrimp and tilts them upward to take them out of the water. They are then rinsed under the shower array 45 to wash away the residual foam before being sent to the next process.

[0104] Furthermore, such as Figure 7 and Figure 8 As shown, the water suction device 5 includes a suction fan 51, multiple suction pipes 52, a collection pipe 53, a water collection tank 54, and an exhaust vent 55.

[0105] The suction fan 51 is connected to the suction pipe 52 and the collection pipe 53 respectively;

[0106] Multiple suction pipes 52 are arranged horizontally side by side above the fourth conveyor belt 94 at a set interval, and each suction pipe 52 has a suction port at its bottom; the suction port is located inside a trumpet-shaped air guide shroud 56.

[0107] The middle section of the collection pipe 53 is provided with a condensate net 57, which divides the collection pipe 53 into two sections. One section connected to the suction fan 51 is the collection section 531, and the other section is the discharge section 532.

[0108] The water collection tank 54 is connected to the collection pipe 53 and is located below the condensate net 57;

[0109] The exhaust port 55 is connected to the end of the discharge section 532.

[0110] In one specific embodiment, the number of suction pipes 52 is four, with a diameter of 6-8 cm and a spacing of 20-30 cm. The diameter of the suction inlet is 5-6 mm and the spacing is 8-10 mm. This can reduce the moisture content of the fourth conveyor belt 94 and the shrimp body to about 30%.

[0111] The working principle of the water absorption device 5 is as follows: The water absorption device 5 is used for the pre-drying process before the shrimp drying process. During pre-drying, the suction fan 51 generates negative pressure, and the air around the shrimp on the material conveyor belt is sucked away through the suction port of the suction pipe 52, generating wind force to make the moisture on the fourth conveyor belt 94 and the shrimp evaporate quickly; then the moisture is collected by the collection pipe 53 and separated into water and air through the condensation net 57. The moisture condenses into water droplets on the condensation net 57 and is collected into the water collection tank 54 and discharged outside the ship. The air is discharged outside the ship through the exhaust port 55, thereby reducing the moisture content of the shrimp on the fourth conveyor belt 94, and then sending them to the next drying process for drying.

[0112] Furthermore, such as Figure 9 and Figure 10 As shown, the drying device 6 includes a baking oven 61, a multi-layer conveyor belt 62, a third steam generator 63, a radiator 64, a steam pipe 65, a dehumidification duct 66, a blower 67, a suction fan 68, and a main control cabinet.

[0113] The baking oven 61 has a raw material inlet 611 at the feeding end and a finished product outlet 612 at the discharging end. It also has an air inlet 613 at the top and an air outlet 614 at the bottom.

[0114] The radiator 64 is connected to the third steam generator 63. The radiator 64 is located inside the baking oven 61 and below the air inlet 613. The radiator 64 has a hollow steam channel, which is connected to the third steam generator 63.

[0115] The multi-layer conveyor belts 62 are arranged end to end in the baking oven 61 in a Z-shape and are located below the heat sink 64. The uppermost conveyor belt is the fourth conveyor belt 94, which extends from the raw material inlet 611, and the bottommost conveyor belt is the fifth conveyor belt 95, which extends from the finished product outlet 612.

[0116] The steam pipe 65 is located between any two adjacent layers of the multi-layer conveyor belt 62 and is connected to the third steam generator 63. It is mainly used to directly heat the space between adjacent conveyor belts. Multiple steam pipes 65 can be arranged side by side to improve heating efficiency and make the heating more uniform.

[0117] The blower 67 is located at the air inlet and blows the heat radiated outward by the radiator 64 and the steam channel 65 from top to bottom to the multi-layer conveyor belt 62.

[0118] The dehumidification duct 66 is located outside the baking oven 61, with one end connected to the air outlet 614 and the other end connected to an air outlet 662.

[0119] The suction fan 68 is located at the air outlet 614, which draws air from the bottom of the baking oven 61 into the dehumidification duct 66, so that the air inside the baking oven 61 circulates up and down.

[0120] The main control cabinet has the function of setting baking temperature and baking time. The main control cabinet enables precise control of baking temperature and baking time, improves drying uniformity, and greatly enhances the product qualification rate.

[0121] The multi-layer conveyor belt 62 consists of five layers arranged in a Z-shape, meaning the tail end of one conveyor belt is above the head end of the next, ensuring smooth transport of shrimp to the next layer. Adjacent conveyor belts operate in opposite directions, promoting air circulation. This increases the processing capacity per unit time by at least three times, making it suitable for processing vessels with limited space.

[0122] The air inside the baking oven 61 can circulate both vertically and horizontally, thus establishing a stable three-dimensional air circulation system, which makes the shrimp more evenly heated and effectively improves the pass rate of the finished product.

[0123] In one embodiment, the baking oven 61 is 30 meters long and is composed of multiple connected sections. Each section has an air inlet 613 at the top and an air outlet 614 at the bottom. Multiple radiators 64 are arranged below each air inlet 613, and each air outlet 614 is connected to a dehumidification duct 66 and equipped with a suction fan 68. This segmented design ensures the baking oven 61 has sufficient length to extend the heating time of the shrimp, reducing the baking temperature to the range of 110-125 degrees Celsius, thus guaranteeing shrimp quality. It also greatly facilitates the installation and maintenance of the baking oven 61.

[0124] The drying device 6 may further include a preheating air duct 691 and a preheating chamber 692. The preheating air duct 691 is located inside the preheating chamber 692 and connects to the external air and the air inlet 613. The preheating chamber 692 is connected to the exhaust air duct 66. The humid air in the exhaust air duct 6 heats the wall of the preheating air duct 691, preheating the air inside the preheating air duct 691. The preheating air duct exchanges heat between the humid air in the exhaust air duct and the air newly introduced into the baking oven 61, achieving intake preheating, which greatly improves the heating efficiency of the radiator 64, greatly reduces energy consumption, and also facilitates the condensation of water droplets in the humid air in the exhaust air duct 66. These droplets are collected by the water collector 693 at the bottom of the exhaust air duct 66 and finally discharged from the hull through the exhaust port after cooling and dehumidification.

[0125] The working principle of the drying device 6 is as follows: high-temperature steam is generated by the steam generator 63 and radiates heat through the radiator 64 and steam pipe 65. Combined with the blower 67 and the suction fan 68, the air flow is enhanced. In addition, the multi-layer conveyor belt 62 will also drive the air to flow back and forth when it is running, thus establishing a more stable three-dimensional air circulation system. This makes the shrimp body heat more evenly, effectively improving the qualification rate of the finished product, and the quality of the finished product between batches is extremely stable (the difference is less than 5%).

[0126] Furthermore, the dehairing device 7 includes a shrimp whisker removal device 71; the shrimp whisker removal device 71 includes a blower array 711, a suction hood 712, a suction pipe 713, a first suction fan 714, and a shrimp whisker collection chamber 715.

[0127] The fifth conveyor belt 95 includes an upper conveyor belt 951 and a lower conveyor belt 952;

[0128] The blower array 711 is located below the upper conveyor belt 951, spanning the entire width of the upper conveyor belt 951, and is used to blow the shrimp whiskers on the upper conveyor belt 951 so that the shrimp whiskers float above the first conveyor belt.

[0129] The suction hood 712 is positioned above the upper conveyor belt 951 and corresponding to the position of the blower array 711, and is used to collect the blown shrimp whiskers and confine them within a certain space.

[0130] The suction hood 712, the suction pipe 713, and the shrimp whisker collection chamber 715 are connected in sequence; and the shrimp whisker collection chamber has a top side exhaust port.

[0131] The first suction fan 714 is located inside the suction pipe 713. By generating negative pressure, it draws the shrimp whiskers floating in or near the suction hood 712 into the suction pipe 713 and then into the shrimp whisker collection chamber 715. The shrimp whiskers that enter the shrimp whisker collection chamber 715 slowly settle to the bottom of the shrimp whisker collection chamber 715, while the air is directly discharged from the top exhaust port.

[0132] Furthermore, the dehairing device 7 also includes a shrimp head removal device 72; the shrimp head removal device 72 includes a collection box 721, a second suction fan array 722, an exhaust pipe 723, and a shrimp head collection chamber 724.

[0133] The lower conveyor belt 952 is located below the upper conveyor belt 951. The conveying direction of the lower conveyor belt 952 is opposite to that of the upper conveyor belt 951, and there is a longitudinal drop between the beginning of the lower conveyor belt 952 and the end of the upper conveyor belt 951.

[0134] The collection box 721 is located in front of the end of the upper conveyor belt 951, and the front of the collection box 721 is provided with a second suction fan array 722, and the back is provided with an air outlet. The second suction fan array is directly opposite the longitudinal drop position. The air outlet is connected to the shrimp head collection chamber 724 through the exhaust pipe 723. When the shrimp body moves to the end with the upper conveyor belt 951, it will naturally fall from the longitudinal drop to the beginning of the lower conveyor belt 952. During the falling process, the remaining shrimp whiskers and broken shrimp heads are in a similar "floating" state. The second suction fan array 722 in front of the longitudinal drop can generate negative pressure to suck away the remaining shrimp whiskers and broken shrimp heads, while the complete shrimp body can be sent to the next process by the lower conveyor belt 952.

[0135] The shrimp head collection chamber 724 and the shrimp whisker collection chamber 715 are connected by a connecting port 725 at the top. Since the shrimp head collection chamber 724 also receives some remaining shrimp whiskers when collecting broken shrimp heads, and the whiskers, upon entering the shrimp head collection chamber 724, remain floating due to wind, they can then enter the shrimp whisker collection chamber 715 through the connecting port 725, thus achieving the separation of shrimp heads and whiskers.

[0136] The power of the blower array 711, the first suction fan 714, and the second suction fan array 722 is adjusted based on the size of the shrimp. Generally speaking, based on the size of shrimp products currently on the market, the wind speed range of the blower array 722 is 5-10m / s; the suction range of the first suction fan 714 and the second suction fan array 722 is 1000-2000Pa.

[0137] The working principle of the shrimp whisker removal device 7 is as follows: the wind speed of the blower array 711 and the suction power of the first suction fan 714 in the shrimp whisker removal device 71 are adjusted to ensure that the shrimp whiskers are effectively blown and sucked in, and sent into the shrimp whisker collection chamber 715 through the suction pipe 713. The shrimp whiskers entering the shrimp whisker collection chamber 715 slowly settle to the bottom of the shrimp whisker collection chamber 715, while the air is directly discharged from the top side exhaust port; the shrimp body continues to be conveyed to the end of the upper conveyor belt 951 and falls naturally onto the lower conveyor belt 952; during the falling process, the suction power of the second suction fan array 722 in the shrimp head removal device 72 is adjusted to suck away the remaining shrimp whiskers and broken shrimp heads; and sent into the shrimp head collection chamber 724 through the exhaust pipe 723. The shrimp head is heavier than the shrimp whiskers and sinks in a short time, while the shrimp whiskers enter the shrimp whisker collection chamber 715 through the connecting port 725 under the action of wind, realizing the classification of shrimp heads and shrimp whiskers.

[0138] After the shrimp whiskers and broken heads are removed by the de-hair removal device 7, the intact shrimp are conveyed to the cooling device 81 via the sixth conveyor belt 96. After being cooled by the cooling device 81, when the shrimp body temperature reaches room temperature of about 20 degrees Celsius, they are then conveyed to the color sorting and impurity removal device 82 via the seventh conveyor belt 97. The color sorting and impurity removal device 82 removes impurities. The shrimp will produce new shrimp hairs after color sorting, which need to be further removed by the screening and hair removal device before being sent to the packaging device 85 for packaging to obtain the final product. The entire process from fresh shrimp harvesting to packaged finished product (first-grade dried shrimp) takes only 28 minutes.

[0139] The working principle and process of this utility model are as follows:

[0140] 1. The shrimp processing vessel sails to the shrimp fishing area and the production line can be started after the fishing begins. The first deck of the processing vessel is equipped with a docking and unloading port. A shrimp cleaning device 2 is set up near the docking and unloading port for the first cleaning process, which takes about 40 seconds.

[0141] 2. Fresh shrimp washed with seawater are sent to the shrimp steaming device on the second floor of the processing ship via the first conveyor belt. The shrimp are steamed in circulating fresh water at 105 degrees Celsius for about 40 seconds to become cooked shrimp.

[0142] 3. As fresh shrimp will produce foam during the steaming process, it is sent to the cooked shrimp washing device via the second conveyor belt for secondary washing. When the cooked shrimp are sent to the cooked shrimp washing device via the second conveyor belt, the temperature is about 70-80 degrees Celsius. The fresh water in the washing tank of the cooked shrimp washing device is heated to 40-50 degrees Celsius to maintain the quality of the cooked shrimp and keep the gloss, shrinkage and unfolding of the cooked shrimp in the best state.

[0143] 4. After the second washing, the cooked shrimp are sent to the water absorption device via the third conveyor belt. The water absorption device generates negative pressure to suck away the air around the cooked shrimp on the third conveyor belt, creating wind that causes the moisture in the cooked shrimp on the third conveyor belt to evaporate rapidly, reducing the moisture content of the cooked shrimp to 30%. The two washing processes and the water absorption process take about 30 seconds in total.

[0144] 5. Cooked shrimp with a moisture content of only 30% are conveyed to the drying device via the fourth conveyor belt for drying. The drying device uses circulating air to drive the heat of steam radiation to dry the shrimp, ensuring the quality of the shrimp. For lightly dried shrimp, the drying time is approximately 2 minutes.

[0145] 6. After drying, the shrimp are de-haired to remove the whiskers and broken heads, further improving product quality. The removal of whiskers and broken heads uses a two-step method, which facilitates airflow control and waste sorting and recycling. This process takes approximately 40 seconds.

[0146] 7. After the shrimp whiskers and head are removed by the dehairing device, the whole shrimp body is sent to the cooling device via the sixth conveyor belt; after being cooled by the cooling device for about 8 minutes, the shrimp body temperature reaches room temperature of about 20 degrees Celsius.

[0147] 8. After cooling, the shrimp are conveyed to the color sorting and impurity removal device via the seventh conveyor belt; impurities are removed by the color sorting and impurity removal device. This process takes approximately 50 seconds.

[0148] 9. After color sorting, the shrimp will produce new shrimp hairs, which need to be further removed by a screening and hair-removing device. This process takes approximately 40 seconds.

[0149] 10. The shrimp are then sent to the packaging device for packaging to obtain the final product. This process takes approximately 40 seconds. The total time for the shrimp to complete the entire production line is approximately 15 minutes, and the shrimp harvesting time is approximately 13 minutes. Therefore, the entire process from shrimp harvesting to packaged finished product takes a maximum of only 28 minutes. Compared to the production time of existing land-based factories, this significantly reduces time consumption and improves quality.

[0150] 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 high efficiency prawn processing vessel characterised in that: The system includes the hull and a production line consisting of a shrimp cleaning device, a shrimp steaming device, a cooked shrimp cleaning device, a water absorption device, a drying device, a dehairing device, a cooling device, a color sorting and impurity removal device, a screening and dehairing device, and a packaging device. The hull has multiple cargo holds, and the first cargo hold has at least one feeding area, which is equipped with a feeding gate for docking with a shrimp fishing vessel. The shrimp cleaning device is located in the first-level ship's hold and is adjacent to the feeding area. The shrimp steaming and cooking device is located in the second-level ship cabin and is connected to the shrimp cleaning device via the first conveyor belt. The cooked shrimp cleaning device is located in the second-level cabin and is connected to the fresh shrimp steaming device via a second conveyor belt. The water absorption device is installed in the second-level ship cabin and connected to the cooked shrimp cleaning device via a third conveyor belt. The drying device is located in the second-level ship hold and is connected to the water absorption device via a fourth conveyor belt. The dehairing device is located in the second-level ship's hold and is connected to the drying device via a fifth conveyor belt. The cooling device is located in the second-level ship's hold and is connected to the dehairing device via a sixth conveyor belt. The color sorting and impurity removal device is located in the first-level ship hold and is connected to the cooling device via the seventh conveyor belt; The screening and hair removal device is located in the first-level ship's hold and is connected to the color sorting and impurity removal device via the eighth conveyor belt. The packaging device is connected to the screening and hair-collecting device via a ninth conveyor belt and is located inside the first-level ship hold.

2. A high efficiency prawn processing vessel as claimed in claim 1 wherein: The shrimp steaming device includes a steaming pot, a first steam generator, and a circulation propulsion device; The cooking pot is equipped with multiple circulating cooking channels. The feed end of the circulating cooking channel is connected to the first conveyor belt, and the discharge end is connected to the second conveyor belt. A circulating water inlet is provided at the bottom of the feed end, and a circulating water outlet is provided at the bottom of the discharge end. Filter screens are provided 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, and at least one side pipe is laid close to each of the two side walls. Both the bottom pipe and the side pipe are connected to the first steam generator and are provided with downward-facing steam nozzles. 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 adjacent to the circulation inlet. The suction device is located inside the return pipe and adjacent 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. Steam is ejected from the steam nozzle to heat the fresh water in the cooking pot and maintain a dynamic balance of 100-105 degrees Celsius. The circulating water flows in the circulating cooking channel for 38-42 seconds. The thrust device and the suction device each include a blade and a motor. The motor is located outside the return pipe, and the blade is located inside the return pipe and is driven by the motor. 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 a second conveyor belt.

3. The high-efficiency shrimp processing vessel according to claim 1, characterized in that: The cooked shrimp cleaning device includes a cleaning tank, an array of curved nozzles, an array of bottom pipes, a second steam generator, and an array of shower heads; The bottom surface of the cleaning tank is designed to be lower at the beginning and higher at the end; the end of the second conveyor belt is suspended above the cleaning tank; the curved nozzle array is located on the end wall at the beginning of the cleaning tank; the bottom pipe array is laid horizontally adjacent to the bottom surface of the cleaning tank and has downward steam nozzles; both the curved nozzle array and the bottom pipe array are connected to the second steam generator and spray steam downwards; the third conveyor belt is located close to the end of the cleaning tank, and the shower array is located above the third conveyor belt and sprays clean water onto the third conveyor belt; 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 third 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. 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; the water wall transports the shrimp in the cleaning tank to the top of the third conveyor belt in 20-25 seconds.

4. The high-efficiency shrimp processing vessel of claim 1, wherein: The water suction device includes a suction fan, multiple suction pipes, a collection pipe, a water collection tank, and an exhaust outlet; The suction fan is connected to the suction pipe and the collection pipe respectively; Multiple suction pipes are arranged horizontally side by side above the fourth conveyor belt at a set interval, and a suction port is opened at the bottom of each suction pipe. The middle section of the collection pipe is equipped with a condensate screen, which divides the collection pipe into two sections: one section connected to the suction fan is the collection section, and the other section is the discharge section. The water collection tank is connected to the collection pipe and is located below the condensate net; The exhaust vent is connected to the end of the discharge section.

5. The high efficiency prawn processing vessel as claimed in claim 1 wherein: The drying device includes a baking oven, a multi-layer conveyor belt, a third steam generator, a radiator, steam pipes, a dehumidification duct, a blower, a suction fan, and a main control cabinet; The baking oven has a raw material inlet at the feeding end and a finished product outlet at the discharging end, and also has an air inlet at the top and an air outlet at the bottom. The radiator is connected to a third steam generator. The radiator is located inside the baking oven and below the air inlet. The radiator has a hollow steam channel, which is connected to the third steam generator. The multi-layer conveyor belts are arranged in a Z-shape inside the baking oven, with the ends connected, and are located below the heat sink. The uppermost conveyor belt is the fourth conveyor belt, which extends from the raw material inlet, and the bottommost conveyor belt is the fifth conveyor belt, which extends from the finished product outlet. The steam pipe is located between any two adjacent conveyor belt layers and is connected to a third steam generator; The blower is located at the air inlet and blows the heat radiated outward from the radiator and steam channel from top to bottom onto the multi-layer conveyor belt. The dehumidification duct is located outside the baking oven, with one end connected to the air outlet and the other end connected to an exhaust vent. The suction fan is located at the air outlet and draws air from the bottom of the baking oven into the dehumidification duct. The main control cabinet has the function of setting baking temperature and baking time.

6. The high efficiency prawn processing vessel as claimed in claim 1 wherein: The dehairing device includes a shrimp whisker removal device; the shrimp whisker removal device includes a blower array, a suction hood, a suction pipe, a first suction fan, and a shrimp whisker collection chamber; The fifth conveyor belt includes an upper conveyor belt and a lower conveyor belt; The blower array is positioned below the upper conveyor belt, spanning the entire width of the upper conveyor belt, and is used to blow the shrimp whiskers on the upper conveyor belt to float. The suction hood is positioned above the upper conveyor belt and corresponding to the position of the blower array, and is used to collect the shrimp whiskers that are blown up. The suction hood, the suction pipe, and the shrimp whisker collection chamber are connected in sequence; and the shrimp whisker collection chamber has a top side exhaust port. The first suction fan is installed inside the suction pipe. It generates negative pressure to suck the shrimp whiskers inside the suction hood into the suction pipe and then into the shrimp whisker collection chamber.

7. A high efficiency prawn processing vessel as claimed in claim 6 wherein: It also includes a shrimp head removal device; the shrimp head removal device includes a collection box, a second suction fan array, an exhaust pipe, and a shrimp head collection chamber. The lower conveyor belt is located below the upper conveyor belt, the conveying direction of the lower conveyor belt is opposite to that of the upper conveyor belt, and there is a longitudinal drop between the beginning of the lower conveyor belt and the end of the upper conveyor belt. The collecting box is located in front of the end of the upper conveyor belt, and the front of the collecting box is provided with a second suction fan array, and the back is provided with an air outlet. The second suction fan array is directly opposite the longitudinal drop position; the air outlet is connected to the shrimp head collecting bin through the exhaust pipe. The shrimp head collection chamber and the shrimp whisker collection chamber are connected by a connecting port at the top.

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