17 results about "Dried prawns" patented technology

1.The name of the design product: packaging box (nest three fresh spicy shrimp sauce). 2.The use of the design product: packaging box. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best indicates the design points: perspective view. 5.The design for which protection is sought contains colors.

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.

The utility model provides a kind of shrimp processing ship's hair removal device, including first conveyor belt and shrimp whisk removal device;Shrimp whisk removal device includes blower array, suction hood, suction pipe, first air suction machine and shrimp whisk collection bin;Blower array is set below first conveyor belt, straddles the width of entire first conveyor belt, for the shrimp whisk on first conveyor belt is blown float;Suction hood is set above first conveyor belt and corresponds to the position of blower array, for collecting the shrimp whisk that is blown float;Suction hood, suction pipe and shrimp whisk collection bin are sequentially connected;And shrimp whisk collection bin has a top side air outlet;First air suction machine is arranged in suction pipe, and shrimp whisk in suction hood is sucked into suction pipe by generating negative pressure and then sent into shrimp whisk collection bin.The utility model can efficiently and completely remove shrimp whisk and broken shrimp head in shrimp processing process, while avoiding the damage of shrimp, improving product quality and production efficiency.

The walnut chili sauce comprises the following components by weight: 5800 g of walnut kernels, 3300 g of dry red peppers, 8300 g of cooked soybeans, 2300 g of cooked crushed peanuts, 1300 g of white sesame seeds, 530 g of dried shrimps, 130 g of garlic, 60 g of green Chinese onions, 45 g of fresh ginger, 45 g of coriander, 25 g of star anise, 25 g of fennel, 15 g of cinnamon, 15 g of Chinese prickly ash, 630 g of sweet soybean sauce, 45 g of Baijiu, 230 g of white granulated sugar, 550 g of edible salt and 1900 g of soybean oil. According to the walnut chili sauce and the preparation process thereof disclosed by the invention, the walnut kernels rich in protein and unsaturated fatty acid are added into the chili sauce, and the dried shrimps are added, so that the delicate flavor is improved, the taste of the chili sauce is improved, and polyphenol and flavone components with health-care functions of reducing blood fat, reducing cholesterol, delaying senescence and the like in the walnut kernels are provided for a human body; the preparation process is simple, the eating is convenient, the cost is low, and the taste is good.

The mushroom soup flavored hotpot condiment comprises the following components in parts by weight: 350 parts of beef tallow; 50 parts of dried mushroom; 40 parts of chicken oil; 30 parts of lard oil; 15 parts of onions; 9 parts of garlic; 15 parts of ginger; 42 parts of edible salt; 15 parts of monosodium glutamate; 2 parts of red dates; 1.5 parts of fructus lycii; 5 parts of dried shrimps; 12 parts of preserved szechuan pickles; 22 parts of chicken essence seasoning; and 10 parts of spices. The mushroom soup flavored hotpot condiment provided by the invention is wide in raw material source and stable in quality, the production cost can be effectively reduced, and the characteristics of delicious taste and rich nutrition are reserved.

The utility model provides a shrimp body water absorption device of shrimp processing ship, including a material conveyer belt, a suction fan, a plurality of suction pipes, a collecting pipe, a water collecting tank and an air outlet, the suction fan is connected with the suction pipe and the collecting pipe respectively, a plurality of the suction pipe is arranged in parallel transversely in the above of material conveyer belt according to the set spacing, and the bottom of each suction pipe is provided with the air inlet, the middle section of collecting pipe is equipped with the condensation net, and the condensation net divides the collecting pipe into two sections, one section connected with the suction fan is the collection section, and the other section is the discharge section, the water collecting tank is connected with the collecting pipe and is located below the condensation net, and the air outlet is connected with the end of discharge section. The utility model is suitable for being arranged in the production line on the shrimp processing ship, can carry out the pre-drying after the shrimp body secondary cleaning and before the drying, greatly reduces the water content of shrimp body, greatly reduces the energy consumption of drying procedure, and is efficient and low damage.

The invention belongs to the technical field of food processing, and discloses seafood duck zongzi and a preparation method thereof. According to the seafood duck zongzi disclosed by the invention, sea red rice, piper sarmentosum leaves and sea grass which are specific in the Zhanjiang region are added into sticky rice, seafood such as abalone, dried shrimps and dried scallops are added into stuffing, and the preferable formula of the seafood duck zongzi is as follows: (1) for a rice part, the ratio of sticky rice to sea red rice is 3: 1, 20g of piper sarmentosum leaves and 30g of sea grass are cut into the length of about 5cm, and the sea grass is added into the sticky rice; (2) a stuffing part: 20g of plum head meat, 6g of dried shrimps, 12g of dried scallops and 4g of abalones; according to the raw material ratio, the fragrance, taste, texture and the like can be improved, the overall quality of the rice dumplings is improved, the bitter aftertaste of the pure glutinous rice can be reduced, and digestion of the duck rice dumplings is facilitated. Through detection, the seafood duck zongzi is high in protein content and low in fat content, and meets the standard of modern healthy diet.

The utility model provides a kind of fresh shrimp cooking device of shrimp processing ship, including cooking pot, steam generator and circulation pushing device;Multiple turns of circulating cooking path are arranged in cooking pot, connect feed and discharge conveyor, bottom is equipped with circulating water inlet and circulating water outlet, the bottom pipe connected with steam generator is laid in the bottom of cooking path, and the bottom pipe is equipped with downward steam nozzle;Circulation pushing device includes reflux pipeline, thrust device and suction device, reflux pipeline is arranged outside cooking pot, and two ends are communicated with circulating water inlet and circulating water outlet, thrust device and suction device are arranged in reflux pipeline to generate thrust and suction, so that circulating cooking path forms circulating water flow from feed end to discharge end.The utility model is suitable for being arranged in the production line on shrimp processing ship, avoids the damage problem of shrimp body caused by high-temperature steam directly heating shrimp body or directly stirring water, and has high cooking efficiency and low energy consumption.

The invention provides an efficient dried shrimp processing ship. The efficient dried shrimp processing ship comprises a ship body and a production line composed of a fresh shrimp cleaning device, a fresh shrimp cooking device, a cooked shrimp cleaning device, a water sucking device, a drying device, a hair removing device, a cooling device, a color sorting and impurity removing device, a hair screening and sucking device and a packaging device. Wherein the fresh shrimp cleaning device, the fresh shrimp cooking device, the cooked shrimp cleaning device, the water absorption device, the drying device, the unhairing device, the cooling device, the color sorting and impurity removing device, the screening and unhairing device and the packaging device are distributed in each layer of cabin and are connected through a conveying belt, and the whole production line can realize efficient processing; only 28 minutes are consumed from fresh shrimp catching and boarding to finished product packaging, and therefore high-efficiency, low-energy-consumption and high-quality production is achieved.

1. Name of the designed product: packing bag (Luxian rice and rice shrimp I). 2. Use of the designed product: for packing articles. 3. Design points of the designed product: in the shape, pattern and their combination of the product. 4. Picture or photo best indicating the design points: front view. 5. The designed product is a thin product, and other views are omitted.

1. Name of the designed product: packing bag (Luxian rice and rice shrimp II). 2. Use of the designed product: for packing articles. 3. Design points of the designed product: in the shape, pattern and their combination of the product. 4. Picture or photo best indicating the design points: front view. 5. The designed product is a thin product, and other views are omitted.

To provide soup that sticks easily to noodles, and a method for producing the soup.SOLUTION: A soup that contains components from at least one type of ingredients selected from fushis such as bonito, so-dabushi, niboshis such as sardines and mackerel, kelp, lentinus edodesu, dried lentinus edodes, dried scallops, and dried shrimp, as well as vegetables like onions, green onions, ginger, carrots, and potatoes, along with the components of funori. A method of producing that involves boiling at least one type of ingredients such as bonito, so-dabushi, niboshi like sardines and mackerel, kelp, lentinus edodes, dried lentinus edodes, dried scallops, and dried shrimp, as well as vegetables like onions, green onions, ginger, carrots, and potatoes, with funori and incorporating the components of those ingredients along with the components of funori into the soup.SELECTED DRAWING: None

1. The name of the product of this design: Packaging bottle (dried shrimp chili sauce). 2. Purpose of this design product: for packaging. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

This invention provides a shrimp drying device for a shrimp processing vessel, comprising a baking oven, a multi-layer conveyor belt, a steam generator, a radiator, steam pipes, a dehumidification duct, a blower, and a suction fan. The baking oven has a raw material inlet, a finished product outlet, an air inlet, and an air outlet. The radiator is located inside the baking oven below the air inlet, and its steam channel is connected to the steam generator. The multi-layer conveyor belt is arranged end-to-end inside the baking oven, below the radiator. The steam pipe is located between any two adjacent conveyor belt layers and connected to the steam generator. The blower is located at the air inlet, blowing the heat radiated outward from the radiator and steam channel from top to bottom onto the multi-layer conveyor belt. The suction fan is located at the air outlet, drawing air from the bottom of the baking oven into the dehumidification duct for discharge outside the vessel. This invention offers high drying efficiency, low energy consumption, consistent drying effect, and small space occupation, making it suitable for installation in limited spaces on processing vessels.

1. Name of the designed product: rice bag (three-rimmed rice shrimp). 2. Use of the designed product: rice bag for packing rice. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: front view. 5. The designed product is a thin product, and other views are omitted.

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.

The utility model relates to the field of split charging equipment, and discloses intelligent split charging equipment for rice shrimps, which comprises three core components, namely a supporting base, a conveying base and a hopper bin, the supporting base is in sliding connection with a clamping block of the hopper bin through a vertical plate, the position of the hopper bin is flexibly adjusted, and the hopper bin adopts a prismatic table structure. A built-in stirring mechanism prevents material caking, a hydraulically-driven opening and closing mechanism is arranged at the bottom to accurately control the discharging amount, a conveying base is integrated with an innovative conveying mechanism, the distance between sliding plates is adjusted through a two-way lead screw to adapt to different packaging containers, efficient conveying is achieved in cooperation with belt wheels, belts and rollers, and the automatic conveying system remarkably improves the sub-packaging efficiency; the device is simple in structure and convenient to operate, reduces labor cost, ensures uniform split charging quality through stirring and accurate discharging control, effectively solves the problems that traditional split charging equipment is low in efficiency, easy to block, poor in adaptability and the like, and is suitable for large-scale intelligent split charging operation of agricultural products such as rice and dried shrimps.