54 results about "Fish paste" patented technology

According to the high-gel-quality minced fillet gel and the preparation method thereof, frozen minced silver carp is unfrozen and then subjected to ice-temperature vacuum dehydration and ultrahigh-pressure homogenization treatment, a myofibrillar protein molecular chain is promoted to stretch through mild shearing force, and a TG enzyme acting site is fully exposed; then chopping and mixing with table salt, starch, TG enzyme coated porous starch-curdlan / sodium alginate oligosaccharide nanosphere dispersion liquid and ice water at low temperature, shielding TG enzyme by nanospheres through a core-shell structure at low temperature so as to avoid advanced activation, and accurately releasing during heating so as to catalyze crosslinking; finally, step-by-step heating gelation is performed, so that the strength and uniformity of minced fillet gel are remarkably improved, the flavor is improved, and the method is suitable for industrial production.

The utility model relates to the technical field of food processing, and provides an imitated lobster steak forming machine which comprises a rack, a raw material supply device, a stripe processing device and a finished product extrusion device, the raw material supply device comprises a raw material storage tank, a raw material conveying pipe, a feeding blade, a transmission shaft, a feeding driving assembly and a mixing tank; the stripe processing device comprises a processing pipe and a rotary driving assembly, the processing pipe is rotationally arranged on the rack, an upper pipe opening of the processing pipe is aligned with a bottom outlet of the mixing tank, and the rotary driving assembly is in transmission connection with the processing pipe; the finished product extrusion device comprises a supporting seat, a left extrusion roller, a right extrusion roller, a left rotating shaft, a right rotating shaft, an extrusion driving assembly and an extension driving assembly. The utility model has the advantages and beneficial effects that the color paste is mixed into the outer-layer fish pulp wrapper and spiral lines are formed on the surface at intervals, so that the lines of the body of the lobster can be better simulated; the long-strip-shaped materials directly fall into the finished product extrusion device, small-block-shaped lobster-imitating finished products are automatically obtained, and the production efficiency is improved.

The invention provides a method for recovering liquid-phase phosphorus and preparing solid fuel through co-hydro-thermal treatment of fish mud and PVC, and provides an optimized hydro-thermal reaction process aiming at the problems that the recovery rate of the liquid-phase phosphorus is low and the performance of hydro-thermal carbon fuel is poor in the hydro-thermal treatment process of the fish mud (namely aquaculture bottom mud). The method specifically comprises the following steps: (1) pretreating fish paste; (2) mixing the treated fish paste and polyvinyl chloride (PVC) according to a certain proportion; and (3) carrying out hydrothermal carbonization treatment on the mixture obtained in the step (2). And (4) carrying out solid-liquid separation on the carbonized product in the step (3). And (5) a liquid-phase product can be directly used for phosphorus recovery. And (6) the solid-phase product can be used as solid fuel. The method has the advantages of being easy and convenient to operate, high in resource utilization rate, environmentally friendly and the like, and is suitable for efficient treatment and energy utilization of organic waste.

The invention discloses a frozen surimi antifreeze agent, a preparation method thereof and an application of the frozen surimi antifreeze agent in improving the quality of frozen surimi. The antifreeze agent is prepared from soybean oligosaccharide and konjac glucomannan. According to the present invention, the compound ultrasonic condition is used for surimi freezing, such that the surimi freezing resistance can be significantly improved, the storage quality index of surimi can be well controlled, the surimi protein freezing denaturation can be effectively prevented, and the surimi gel property and the freezing quality can be improved; in the freezing storage process, the quality of the minced fillet treated by the antifreeze agent is obviously better than that of a blank control group. And the freezing deformation of protein in the surimi can be effectively retarded by adding the antifreeze agent and adopting a compound ultrasonic method, the quality of the surimi is ensured, and the shelf life is effectively prolonged. The method disclosed by the invention is convenient to apply, relatively simple in process steps, low in production cost, low in equipment requirement, high in operability and suitable for large-scale industrial application.

The invention discloses a compound probiotic fermented fish sauce and a preparation method thereof. The method comprises the following steps: cleaning fish and leftovers, adding distilled water, pulping to obtain fish cream, adding beta-D-glucose, glucose oxidase and catalase into the fish cream, and carrying out primary enzymolysis under stirring; adjusting the pH value of the primary enzymatic hydrolysate to be neutral, adding a compound enzyme to carry out secondary enzymatic hydrolysis, and carrying out enzyme deactivation to obtain a secondary enzymatic hydrolysate; adding table salt to obtain enzymatic hydrolysate; soybean meal, green beans, bran and water are mixed to obtain a koji material, the koji material is cooled to the room temperature after high-pressure sterilization, compound probiotics are inoculated for koji making, mold koji is added into the enzymatic hydrolysate for fermentation, electrodialysis desalination is conducted on fermentation liquor, then high-pressure sterilization is conducted, and the fish sauce is obtained. The fishy smell in the leftovers is removed by adding beta-D-glucose, glucose oxidase and catalase, and then the fishy smell is further degraded through fermentation; the green beans are added into the koji to prepare the koji, so that the fish sauce obtained by fermentation can keep specific fragrance, and the fish sauce product with good flavor and low fishy smell is obtained.

The present application belongs to the technical field of meat pickling, and particularly relates to a fish meat sauce pickling processing device. When the device is used, fish meat is first sent to a sauce smearing mechanism in a shell. In this process, a conveying assembly conveys the fish meat, and a sauce smearing assembly smears sauce on the fish meat. Then, the fish meat smeared with the sauce is sent into a vacuum bin. The fish meat is clamped by a fish meat clamping assembly, and the fish meat clamping assembly is driven to move by a driving assembly, so that different fish meat clamping assemblies clamp fish meat respectively. Then, the vacuum bin is closed, and sauce penetration is accelerated by means of pulse vacuum. The device reduces manual contact and reduces the labor intensity of workers during pickling. Meanwhile, the device accelerates sauce penetration by means of pulse vacuum, and shortens the pickling time.

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention discloses a method for preparing a high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide. The method comprises the following steps: modifying the low-molecular-weight tremella polysaccharide; dissolving the modified low-molecular-weight tremella polysaccharide in water to obtain tremella homogenate; and preparing the minced fillet: mixing fish meat with the modified low-molecular-weight tremella polysaccharide, adding table salt and auxiliary materials, and heating and curing to obtain the high-fiber gel minced fillet product. According to the tremella polysaccharide surimi composite product prepared by the preparation method disclosed by the invention, the modified tremella polysaccharide slurry is added in the surimi processing process, so that the gel performance of surimi can be well improved, the surimi has high fiber property, the smooth and elastic mouth feel of the surimi product can be enhanced, and the taste bud experience is richer. Meanwhile, as the tremella polysaccharide has rich biological activity, such as antioxidation, intestinal immunity regulation, blood sugar and blood fat reduction and the like, the tremella polysaccharide can be added into the surimi product as one of the raw materials, and additional functional characteristics can be endowed to the surimi product.

1. Name of the designed product: packing jar (sea fish paste). 2. Use of the designed product: for product packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: perspective view.

The present invention relates to a chickpea protein high internal phase emulsion with high freeze-thaw stability based on interface regulation and its preparation method and application, which belongs to the technical field of emulsion preparation. The preparation of the high internal phase emulsion of the present invention includes: adjusting the pH of the chickpea protein solution to 8-9, ultrasonic treatment, then adding a polysaccharide solution and uniformly mixing, heating the reaction in a water bath, centrifuging the reaction product after the reaction is completed, taking the supernatant and freeze-drying to obtain a protein-polysaccharide conjugate; dissolving the obtained protein-polysaccharide conjugate in water as an aqueous phase; mixing flavor oil and vegetable oil, stirring evenly, as an oil phase; mixing the aqueous phase and the oil phase, and shearing at high speed to obtain a high internal phase emulsion with high freeze-thaw stability. The chickpea protein high internal phase emulsion not only has good freeze-thaw stability, but also has the characteristics of significant gelation, can give fish paste products good freeze-thaw stability, and has broad application prospects.

A foliar fertilizer rich in selenium and amino acids, a preparation method therefor, and the use thereof. The main components are: composite probiotics, cooked fish paste, urea, potassium sulfate, molasses, and sodium selenite. The parts by weight of the raw materials are, respectively: 1000 parts of composite probiotics, 200 parts of cooked fish paste, 25 parts of urea, 50 parts of potassium sulfate, 100 parts of molasses, and 1.0 part of sodium selenite. The foliar fertilizer has a certain effect on promoting the absorption of selenium by crops, increasing the selenium content in crops, promoting the growth of crops, and enhancing the yield of crops.

The present invention relates to the technical field of fish paste processing, specifically an automated fish paste processing device, comprising a bottom plate and a support rod. A collecting component is provided on the upper surface of the bottom plate, and the cooling and cleaning component also comprises a fixing frame, a processing cylinder, a hollow shaft and a partition. The inner wall of the hollow shaft is formed with a connecting port through the partition, the bottom end of the hollow shaft is fixedly connected to a connecting seat, and the surface of the hollow shaft and the lower surface of the connecting seat are both fixedly connected to a plurality of water spray pipes. The present invention can reduce the internal temperature of the equipment during fish paste processing by providing the cooling and cleaning component, and can clean the equipment in time after the fish paste processing, thereby improving the quality of the fish paste product, solving the problem that mechanical friction may generate heat during the fish paste processing process, thereby causing the fish paste temperature to rise, protein denaturation, and affecting the product quality, and at the same time, the fish paste cannot be cleaned in time after processing, and residual materials are prone to breed bacteria, affecting the product quality of the fish paste.

The invention discloses an aquatic product phagostimulant based on yeast synergistic enzymolysis soybean meal and enzymolysis fish cream and a preparation method of the aquatic product phagostimulant. The preparation method comprises the following steps: mixing whole soybean meal with high-density yeast liquid, adding a compound enzyme preparation for constant-temperature enzymolysis, and drying after solid-liquid separation to obtain semi-finished soybean meal; adding compound protease into the anchovy fish paste for enzymolysis to obtain enzymolysis fish paste rich in small peptides; and uniformly mixing the two components according to a ratio, and drying at low temperature to obtain the aquatic product phagostimulant. The yeast synergistic enzymolysis and directional proteolysis process is adopted, so that the flavor synergistic effect and the nutritional quality of the product are remarkably improved, and the final product is high in crude protein content, excellent in digestibility, rich in active substances such as flavor nucleotides, small peptides and free amino acids, excellent in food calling effect on aquatic animals and high in quality. The traditional phagostimulant can be replaced, and the feeding enthusiasm is improved.

1. Name of the designed product: packaging box (Sichuan fish paste). 2. Use of the designed product: for packaging. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best indicates the design points: front view.

The utility model belongs to the field of filtering equipment, and particularly relates to surimi filtering equipment for processing whitefish, which comprises a tank body, the lower end of the tank body is fixedly connected with a plurality of support rods which are uniformly distributed, the bottom of the tank body is fixedly connected with a feed opening, the inside of the tank body is fixedly connected with a fixed seat, and the fixed seat is fixedly connected with the bottom of the tank body. And a filter cylinder is rotationally sleeved in the fixed seat through a bearing. Through the effect of the motor, the output end of the motor can drive the rotating shaft to rotate, rotation of the filter cartridge can be achieved through meshing of the first gear and the second gear, minced fillet can be centrifugally filtered, in the rotating process of the rotating shaft, the rotating shaft can drive the driving wheel to rotate, and then rotation of the belt and the transmission wheel can be achieved; the transmission wheel can drive the rotating rod to rotate, the rotating rod can drive the bristles to rotate, the rotating directions of the bristles and the filter cylinder are opposite, the interior of the filter cylinder can be scraped, brushed and cleaned during centrifugal filtration, minced fillet is prevented from being attached to the interior of the filter cylinder to cause blockage, and the filtering efficiency is higher.

This invention discloses a fermented mandarin fish lion's head and its preparation method, belonging to the field of food processing technology, specifically involving the standardized preparation of Chinese dishes and the industrial production technology of pre-prepared dishes. This invention aims to solve the technical problems of severe homogenization of existing pork lion's head products, the tendency of fermented mandarin fish lion's head to crumble and crack, the difficulty in precisely controlling fermentation odors, and the inability to adapt to standardized industrial production. The fermented mandarin fish lion's head of this invention adopts a layered heterogeneous structure with an outer layer of fish paste base wrapping an inner filling, using fermented mandarin fish as the core ingredient, and is prepared with a full-process gradient shaping process and a triple odor neutralization system. This invention effectively improves the morphological stability of the product throughout the entire process of processing, storage, and reheating, achieves precise control of fermentation flavor, produces a low-fat and healthy product, and has quantifiable and controllable process parameters. It is suitable for standardized production in catering establishments and large-scale production of pre-prepared dishes, broadening the product's application scenarios.

The application discloses a kind of fish paste production automatic water adding equipment and method, it is related to fish paste production technical field, including stirring drum, the bottom end of stirring drum is fixedly connected with bottom disc, stirring drum is equipped with stirring mixing mechanism, the side of stirring drum is equipped with fish paste moisture content detection mechanism, and the top of stirring drum is equipped with water adding mechanism;The fish paste moisture content detection mechanism includes the side cover of fixedly arranged in the side of stirring drum, detection channel is equipped in side cover, pressure sleeve is slidably connected in detection channel, and pressure sleeve penetrates the top of side cover;The application can mix fish paste raw materials and water fully by setting stirring mixing mechanism in stirring drum, can sample after mixing fish paste by setting fish paste moisture content detection mechanism, and detect the moisture content of fish paste, according to the moisture content of fish paste, do not add water or automatically add water, in fish paste production process, fish paste can keep good moisture content, to ensure product quality.

The invention provides paste slurry type pellet feed for eriocheir sinensis and a production method and device of the paste slurry type pellet feed. According to the invention, compounded cuttlefish paste, shrimp paste and enzymolysis fish paste form external spraying paste, base material particles are put into a rotating cylinder to form dynamic rolling, and the external spraying paste is sprayed to the surfaces of the rolling base material particles through a nozzle of a spraying pipe, so that the external spraying paste uniformly coats the base material particles and is prevented from caking and falling off; finally, collaborative optimization of food calling enhancement and structural stability is achieved, and the technical defects that traditional pellet feed is insufficient in food calling, poor in water resistance and low in production efficiency are systematically overcome, so that the pellet feed has the chilled fish-grade food calling performance and the stability of commercial feed; an industrial feed solution with efficient ingestion promotion and lasting water resistance is provided for sustainable development of large-scale culture of the eriocheir sinensis.

The application relates to a method for recovering liquid-phase phosphorus and acetic acid by co-hydrothermal carbonization of fish paste and cellulose acetate, and belongs to the technical field of waste resource utilization and clean energy preparation. The method comprises the following steps: (1) mixing fish paste and cellulose acetate according to a mass ratio of 1:3-3:1, and carrying out hydrothermal carbonization at 200-240 DEG C for 0.5-2 h; (2) carrying out solid-liquid separation on the hydrothermal carbonization product to obtain liquid products and solid products; (3) recovering liquid-phase phosphorus and acetic acid from the liquid products; and (4) using the dried solid products as clean solid fuel. The application realizes the collaborative treatment of fish paste and cellulose acetate through a single process, simultaneously completes the recovery of phosphorus and acetic acid and the preparation of solid fuel, does not need to add chemicals, and has the advantages of simple process flow, low cost and environmental friendliness.

A preparation method for fish tofu suitable for people with dysphagia, which comprises the following steps: S1, taking fish paste, adding soybean milk according to 80-110% of the mass of the fish paste, and chopping and mixing same to obtain a fish paste slurry; S2, adding table salt, edible oil, cassava starch and xanthan gum to the fish paste slurry described above, and sequentially chopping and mixing same to obtain a fish paste premix, wherein on the basis of the mass of the fish paste, the mass of the table salt is 1.5-2.5%, the mass of the edible oil is 5-7%, the mass of the cassava starch is 5-7%, and the mass of the xanthan gum is no more than 1.2%; and S3, vacuumizing the fish paste premix described above to remove air, and carrying out a water bath for gelation, cooling and storing to obtain the fish tofu.

This application discloses a multi-stage fish paste grinding device, relating to the technical field of fish paste processing equipment. It includes several grinding devices and several conveying devices. The conveying devices include a drive unit, a rotating shaft, spiral blades, and a conveying pipe. The conveying pipe is inclined and has a conveying channel inside. The rotating shaft is located in the conveying channel and rotatably connected to the conveying pipe. The spiral blades are disposed on the rotating shaft. The drive unit can drive the rotating shaft to rotate, and the rotation of the spiral blades can drive the raw materials to move. Several drainage holes are provided on the spiral blades. A water collection frame is also provided at the inclined lower end of the conveying pipe. The water collection frame has a water collection trough inside, and the water collection trough communicates with the conveying channel. This application can reduce the impact of high moisture content in frozen raw materials on the conveying equipment, while improving the grinding efficiency of the fish paste and the quality of the final fish paste product.

The utility model discloses a fermentation workshop air draft device in the technical field of fish paste acid processing, which comprises a workshop and further comprises an air draft device fixed at the top of the workshop, the air draft device comprises an air draft pipeline and an exhaust fan connected to the air draft pipeline, one end of the air draft pipeline is located outside the workshop, and the other end of the air draft pipeline is located outside the workshop. The other end of the air draft pipeline is communicated with an adsorption cover swinging above the interior of the workshop; the adsorption cover is arranged above the inner cavity of the workshop, so that the space below the workshop is not occupied, and the adsorption cover is not easily damaged; the adjusting structure can drive the adsorption pipeline to swing back and forth above the inner cavity of the workshop in the rotating process of the driving shaft, so that the adsorption cover below adsorbs peculiar smells in a large area, air in the workshop is cleaner, and workers in the workshop do not smell the peculiar smells such as fishy smell easily.

The utility model discloses a pickling device for acid processing of fish paste in the technical field of acid processing of fish paste, which comprises a pickling tank and a tank cover, an outer ring and an inner ring are arranged at the top of the pickling tank, the lower edge of the tank cover is positioned between the outer ring and the inner ring, and the pickling device further comprises a liquid drainage assembly for replacing sealing water between the outer ring and the inner ring, the liquid discharging assembly is detachably connected to the outer ring. The liquid drainage assembly is detachably connected to the outer ring of the pickling tank, the pickling tank does not need to be transformed, the pickling tank cannot be damaged, water in the water sealing groove can be drained through the liquid drainage assembly when the water in the water sealing groove needs to be replaced, the pickling tank does not need to be poured out, and time and labor are saved.

The invention provides a Chinese yam composite fish sausage, which comprises minced fillet, 35% of pork, 35% of fat, 15% of Chinese yam, 10% of ice water, 6% of soybean protein isolate, 6% of egg, 5% of potato starch, 3% of salt, 0.5% of five-spice seasoning, 0.4% of pepper powder, 0.3% of ginger, 0.2% of composite phosphate and 0.2% of carrageenan based on the mass of the minced fillet. Therefore, the prepared fish sausages are rich in taste, distinct in gradation, balanced in nutritional structure and good in slicing property and texture stability, and the market acceptability and nutritional and healthy value of products are remarkably improved.

The utility model belongs to the technical field of wastewater recovery treatment, and particularly relates to a surimi processing wastewater recovery treatment device which comprises a treatment tank, a draining box and a recovery box, a carrier is fixedly mounted at the top of the recovery box, the treatment tank is fixedly mounted at the top end of the carrier, and the draining box is movably mounted at an opening of the treatment tank. The treatment tank communicates with the recycling box through a conveying assembly, and overflow plates are detachably installed on the two side walls of the treatment tank. According to the device disclosed by the utility model, when surimi processed objects without waste water are cleaned, the electric push rod works to drive the draining box to move upwards through the upper connecting seat until the cleaning opening is exposed out of the treatment tank, so that the surimi processed objects can be taken out through the cleaning opening, and when the draining box is completely moved out of the treatment tank, the residual surimi processed objects on the overflow plate can be cleaned; and the overflow plate is detachably mounted on the supporting strips through the positioning pins, so that the overflow plate is convenient to disassemble and assemble, and subsequent cleaning and other operations are convenient.

The present invention belongs to the field of food technology, and in particular to a method for recovering protein in fish paste rinsing waste liquid based on low-temperature plasma technology. First, fish meat is taken and fish paste is obtained by chopping and mixing; the fish paste is added to water for mixing and rinsing, and the supernatant obtained by centrifugation is the fish paste rinsing liquid; then the input power of the plasma device is adjusted to 300-800W, the muzzle of the plasma device is placed below the liquid level of the fish paste rinsing liquid, the power is turned on, and air is used as the gas source to excite the plasma so that the plasma acts evenly on the fish paste rinsing liquid, and the processing time is 2-6min; the treated rinsing liquid is centrifuged to obtain a precipitate after standing in an environment with a temperature of less than 10°C, i.e., the recovery of protein in the fish paste rinsing liquid is realized. The present invention utilizes low-temperature plasma to treat the fish paste rinsing liquid, improves the recovery rate of protein, reduces the process flow of protein recovery, and avoids secondary pollution in the recovery process, with broad application prospects.

The utility model discloses a surimi impurity removal device for food processing, which belongs to the technical field of food processing, and comprises a charging barrel, a material guide pipe connected to the side wall of the charging barrel in a conducting and inserting manner, and a charging hopper connected to the tail end of the material guide pipe in a conducting manner, a supporting assembly is mounted at the bottom of the charging barrel, and an extrusion assembly is erected above the charging barrel. The side wall of the charging barrel is communicated and connected with a feeding hopper through a material guide pipe, a supporting assembly is installed at the bottom of the charging barrel, an extrusion assembly is erected above the charging barrel, the charging barrel is fixedly installed on the surface of the workbench, the opening position of the bottom of the charging barrel corresponds to a filter screen plate of the workbench, and surimi materials are added into the charging barrel through the feeding hopper; the electric push rod is started, the pressing plate longitudinally slides down relative to the charging barrel, materials in the charging barrel are directionally extruded and pushed, minced fillet materials are filtered through the filter screen plate, impurities such as fishbone mingled in the minced fillet materials are effectively removed, and the working efficiency and the product quality are improved.

To provide a coloration-preventive agent for fishery paste products containing phosphorous-free pasted meat as main ingredient, a method for preventing coloration of fishery paste product containing phosphorus-free pasted meat as main ingredient, and a fishery paste product whose main ingredient is phosphorous-free pasted meat in which coloration is prevented.SOLUTION: Provided are a coloration-preventive agent for fishery paste product containing phosphorous-free pasted meat as main ingredient in which a soybean powder is contained as active ingredient, a method for preventing coloration of fishery paste product containing phosphorous-free pasted meat as main ingredient in which a soybean powder is contained by 0.3 to 5 pts.mass for 100 pts.mass of phosphorous-free pasted meat, and a fishery paste product that contains phosphorous-free pasted meat as main ingredient, and contains a soybean powder by 0.3 to 5 pts.mass for 100 pts.mass of the phosphorous-free pasted meat.SELECTED DRAWING: None

The utility model discloses drying equipment for fish meal feed processing, which comprises a paddle drying machine body and a discharging barrel, the discharging barrel is arranged on the front side of the paddle drying machine body, and a device groove is formed in the discharging barrel. Through cooperative use of a fixing device, a fixing clamping block, an outer pipe, an inner pipe and a spring, the problem that drying is one of key production links in existing fish meal feed processing is solved, and the drying device is responsible for removing redundant water from wet fish meal or fish cream through heating, so that the drying efficiency is improved. A paddle dryer is a device for drying fish meal feed by stirring in the device through paddles, the fish meal feed can be discharged from a discharging barrel after drying is completed, the fish meal feed is light in weight, is powdery, is easily blown away by wind and even floats in the air in the discharging process, not only pollutes the environment, but also causes waste of the fish meal feed. However, an existing paddle dryer used for fish meal feed processing is not provided with a component for collecting the dried fish meal feed in a sealed mode.

The utility model relates to the field of marine product processing equipment, and discloses fish paste packaging vacuumizing equipment which comprises a workbench, a supporting plate is fixedly connected to the upper surface of the workbench, a support is fixedly connected to one side of the outer wall of the supporting plate, a fixing plate is fixedly connected to the upper surface of the support, and a motor is fixedly connected to one side of the outer wall of the fixing plate. A transmission roller is fixedly connected to the output end of the motor, a conveying belt is arranged on the outer wall of the transmission roller, a partition plate is fixedly connected to the outer wall of the conveying belt, an electric push rod is fixedly connected to the interior of the fixing plate, a push plate is fixedly connected to the output end of the electric push rod, and a rolling assembly is arranged in the fixing plate. According to the utility model, the motor starts the transmission roller to push the conveyor belt to convey packaging bags. The packaging bag moves along the rotating rollers to be prevented from being clamped, and the electric push rod enables the push plate to convey the packaging bag to vacuumizing equipment. The problem that manual feeding consumes time is solved, and the production efficiency is improved.