CN111480767A

CN111480767A - Cooking method for marine shipborne processing of aquatic products

Info

Publication number: CN111480767A
Application number: CN201910077697.5A
Authority: CN
Inventors: 林招永
Original assignee: Yuhuan Donghai Yucang Modern Fishery Co ltd
Current assignee: Yuhuan Donghai Yucang Modern Fishery Co ltd
Priority date: 2019-01-28
Filing date: 2019-01-28
Publication date: 2020-08-04

Abstract

The invention discloses a cooking method for marine shipborne processing of aquatic products, which comprises the steps of feeding the aquatic products into a cooking pot, arranging a punched chain plate type conveying belt in the cooking pot, distributing the aquatic products on the conveying belt, and adjusting cooking time through the change of the conveying speed of the conveying belt. An aeration pipe is arranged below the conveying belt, and the steam enters the cooking machine through the aeration pipe to be heated and cooked. The cooking method of the invention ensures that the whole cooking process is convenient and controllable, and adopts high-temperature short-time cooking, so that the obtained product has better color and taste, and the processing efficiency is obviously improved.

Description

Cooking method for marine shipborne processing of aquatic products

Technical Field

The invention belongs to the technical field of aquatic product processing, and particularly relates to a cooking method for marine shipborne processing of aquatic products.

Background

The freshness is an important quality index of marine fishery products, and aquatic products are easy to decay due to rich fat and protein contents, so that most of the aquatic products need to be preserved and processed by adopting effective means except less fresh selling. At present, after marine fishing, the aquatic products are generally processed in a traditional processing mode of freezing and transporting the aquatic products to land. In the process, the refrigerated transportation not only leads to the increase of the production cost, but also leads to the difficulty in ensuring the freshness of the raw materials and the quality of the products of the stored and transported aquatic products due to the long sailing and the long back-and-forth time. In addition, after being frozen and stored for a long time, aquatic products in vivo have serious degradation of macromolecular substances such as proteins and the like and serious fluorine transfer, so that the nutritional value and the edible safety of the aquatic products are reduced, and the aquatic products are processed after being thawed, so that the taste and the color of final products are poor, and the comprehensive quality of the aquatic products is seriously influenced.

In recent years, marine shipborne processing mode of aquatic products becomes a better approach to solve the problem. The marine shipborne processing comprises a processing ship and a plurality of catching ships working around the processing ship, aquatic products caught by the catching ships are processed in a fresh and alive state in time, so that the freshness and the quality of the products are guaranteed, and meanwhile, the energy consumption and the time are saved. Compared with the traditional land processing mode, the marine shipborne processing is a great innovative breakthrough of the traditional processing mode of aquatic products, and the additional value of the aquatic products can be greatly improved. However, the automation level of the current offshore shipborne processing production line still needs to be improved, and the material loss is easily caused by overlong or improper production line and processing time. In addition, due to the relatively limited cabin space, the hull is susceptible to wave motions up, down, left and right during offshore mooring, which puts relatively higher demands on the layout and process control of the production line on the ship.

The preparation process of the dried aquatic products generally comprises the steps of feeding → cleaning → cooking → drying → cooling → sorting → packaging and warehousing and the like, wherein the cooking is one of the key technologies for producing the dried aquatic products, and the temperature and the time of the cooking directly influence the sensory performance and the texture characteristics of the products. Chinese patent publication No. CN107136198A discloses a marine shipborne continuous processing method after aquatic product capture, which is characterized in that after aquatic product raw materials are captured and cleaned, the raw materials are cooked in cooking soup containing a quality modifier for 2-8 min, and dried aquatic products are prepared through drying and cooling. The cooking soup used in the method comprises 0-6 w.% of salt, 0.1-3 w.% of edible alcohol, 0.05-0.5 w.% of gluconolactone, 0.02-0.20 w.% of tea polyphenol, 0.01-0.1 w.% of perilla juice, 0.05-0.25 w.% of sodium hexametaphosphate and the balance of water. The sodium hexametaphosphate is mainly used as a water retention agent, so that the loss of water and nutrient components in the processing, transportation and storage processes of the shelled shrimps can be reduced, but the calcium-phosphorus ratio of the body is unbalanced due to long-term consumption of food added with excessive sodium hexametaphosphate by consumers, and the adverse effect on the health of human bodies is generated. Chinese patent with publication number CN105077383A discloses a production method of dried euphausia superba products, which comprises the following process flows of cleaning, cooking, drying and packaging, wherein the cooking temperature is 75-95 ℃, and the cooking time is 1-15 minutes. However, low-temperature short-time cooking can cause the product to meet the requirements of cooked products, complete sterilization and enzyme inactivation cannot be realized, and the krill protein entering the drying equipment is not completely denatured, so that great pressure is applied to the drying process; and the long cooking time not only affects the appearance, taste and nutritional value of the product, but also reduces the processing efficiency and causes material loss.

Disclosure of Invention

The invention aims to provide a cooking method for marine product shipborne processing.

Preferably, the cooking method comprises the steps of feeding the aquatic products into a cooking pot, arranging a punched chain plate type conveying belt in the cooking pot, distributing the aquatic products on the conveying belt, and adjusting cooking time through the change of the conveying speed of the conveying belt.

Preferably, an aeration pipe is arranged below the conveying belt, and the steam enters the cooking machine through the aeration pipe to be heated and cooked.

In view of the safety of the on-board process, some embodiments employ indirect heating of the water with steam, by passing steam through the water for cooking. The steaming and boiling pot is provided with a temperature monitoring system, and when the temperature is lower than a standard value, the pneumatic valve of the steam pipeline is automatically opened to increase the steam introduction amount.

Preferably, when the aquatic products are cooked, the water level in the cooking pot is higher than the conveying belt, the aquatic products are contacted with water, the water is heated by the steam, and the aquatic products are cooked by hot water; or the water level in the cooking pot is lower than the conveying belt, so that the aquatic products are not contacted with water, or no water is added into the cooking pot, and the aquatic products are cooked by steam.

The steam steaming can effectively reduce the generation of the waste cooking liquor, and is more favorable for environmental protection.

Preferably, the conveying belt is provided with baffles, and every two adjacent baffles and the conveying belt form a sub-area, so that the aquatic products are uniformly distributed on each sub-area for cooking.

Preferably, the cooking pot is horizontally arranged, an overflow pipe is arranged on the cooking pot, and excess water in the cooking pot is discharged from the overflow pipe in the cooking process.

Specifically, the cleaned raw material may contain partially incompletely drained water, or condensed water generated by steam condensation may increase the cooking water in the cooking pot, and when the water level of the cooking water in the cooking pot exceeds a certain upper limit, the overflow pipe automatically discharges a part of the cooking water to save the steam consumption.

Preferably, a discharging blocking strip is arranged in the middle of the feeding port of the digester, and aquatic products entering the digester are dispersed through the discharging blocking strip.

Preferably, the cooking process further comprises a step of adding salt, wherein the salinity of the cooking water is 3-5 ℃, and the salt content of the cooking water is monitored in real time by the cooking pot through a concentration sensor.

Preferably, the step of adding salt is performed by an automatic intermittent salt addition by a screw feeder installed at a feed port of the digester.

Preferably, the outlet of the cooking discharging part is higher than the inlet, so that the cooked aquatic products are discharged obliquely upwards.

Preferably, the cooking temperature is 150-160 ℃, and the cooking time is 2-4 min.

Has the advantages that:

(1) the cooking method adopts the punched chain plate type conveying belt to adjust the cooking time, so that the whole cooking process is convenient and controllable, and the cooking is carried out at high temperature for a short time, so that the obtained product has better color and taste, and the processing efficiency is obviously improved.

(2) The cooking method only adds the salt for cooking, and does not additionally add any preservative or food modifier, so that the product is safe and reliable, and the original taste is kept.

Drawings

Fig. 1 is a schematic diagram of a negative pressure pump.

FIG. 2 is a schematic view of a floating ball arranged on the material suction pipe.

FIG. 3 is a schematic view of the suction pipe with a protective layer and a wear resistant member.

Figure 4 is a schematic view of the suction pipe passing through the side of the ship.

Fig. 5 is a schematic diagram of the feeding process.

FIG. 6 is a schematic diagram of a feed-water separator.

Fig. 7 is a schematic of a single stage purge lift unit.

Fig. 8 is a schematic view of a punched flight conveyor belt.

Fig. 9 is a schematic view of a rinsing pot.

Fig. 10 is a schematic view of a digester.

FIG. 11 is a schematic view of a cooking inlet.

Fig. 12 is a schematic view of a single stage oven.

Fig. 13 is a schematic illustration of a single stage oven discharge.

FIG. 14 is a schematic view of a flattening mechanism.

Fig. 15 is a first oven combination.

Fig. 16 is a second oven combination.

Fig. 17 shows a third oven combination.

Fig. 18 is a fourth oven combination.

Fig. 19 is a fifth oven combination.

FIG. 20 is a schematic view of the oven discharge into the distributor.

FIG. 21 is a schematic view of a dispenser.

Fig. 22 is a schematic view of the feed channel entering the huller.

Fig. 23 is a schematic view of a chiller.

FIG. 24 is a schematic view of a feedwell.

FIG. 25 is a flow chart of a dried shrimp preparation process.

FIG. 26 is a flow chart of a shrimp meat preparation process.

Reference numerals: carrier A, 1 negative pressure pump, 2 material suction pipe, 11 negative pressure pump inlet, 12 negative pressure pump outlet, 13 feeding channel, 21 guide rope, 22 reinforcing sleeve, 23 protective layer, 24 wear-resisting frame, 25 valve, 26 floating component, positioning groove A2, delivery boat B, feeding pool B1, 3 material water separator, 13 feeding channel, 321 inlet, 32 partition, 31 separating bin, 322 outlet, 331 water outlet, 33 material water separator, C1 conveying baffle, C2 conveying belt, C3 baffle, 44 spray pipe, 411 material receiving part, 415 baffle, 416 baffle, air pump 423, 422 air pipe, 421 box, 42 flushing pot, 41 lifting unit, 43 conveying belt, 52 screw feeder, 53 boiling pot conveying belt, 55 overflow pipe, 54 discharging baffle, 57 steam inlet, 511 boiling pot inlet, 61 oven, 63 air outlet, 611 feeding conveying mechanism, 62 flattening mechanism, 621 scraping plate, rotating shaft 622, scraping strip, e impurity removing device, 431 longitudinal conveying part, 432 first conveying part, 433 second conveying part, 66 selective conveying section, D1 first group of drying oven, D2 second group of drying oven, 7 distributor, 71 receiving part, 72 distributing channel, 73 distributing channel, 8 huller, 81 hulling conveying belt, 9 cooler and 91 air outlet.

Detailed Description

For the purpose of clearly illustrating the invention, the technical solutions of the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

In the present invention, the above-mentioned ratio and ratio are mass ratios unless otherwise specified.

It is to be understood that the terms "top," "front," "back," and the like are used in an orientation or positional relationship indicated in the drawings for convenience in describing the present invention and for simplicity in description, and are not intended to indicate or imply that the referenced devices or elements must be in a particular orientation to operate in a particular orientation and are not to be construed as limiting the present invention.

Aquatic product and dried product thereof

The aquatic product in the invention refers to fish, shrimps and other fishery products caught from the ocean. The dried aquatic product is a product which is obtained by drying fresh aquatic products and has unique flavor and long storage life, such as dried fish, dried shrimps with shells, shelled shrimps and the like.

Common preservative and quality improver for aquatic products

The common preservatives for aquatic products include chemical preservatives, such as benzoic acid and salts thereof, sorbic acid and salts thereof, propionic acid and salts thereof, p-hydroxybenzoate esters, nitrates, nitrites, sulfites, peroxides, chlorine preparations and the like, and biological preservatives, such as tea polyphenols, chitosan, nisin, lysozyme, organic acids, various composite biological preservatives and the like.

Commonly used quality modifiers include gluconolactone, polyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, starch, gelatin, carrageenan, and various composite quality modifiers containing the above substances.

Feeding process

The feeding, also called feeding, refers to conveying the raw materials to be processed into a processing workshop or a production line, and in the invention, refers to conveying the caught aquatic products such as shrimps or fish into a carrier, or into the processing workshop or the production line arranged on the carrier. On one hand, the aquatic products can be directly conveyed to the carrier A from a fishing boat for implementing the first-line fishing operation; on the other hand, when the carrier is anchored on the sea surface at a certain distance from the fishing area, aquatic products caught by a plurality of fishing boats can be collected uniformly by the transporting boat implementing the transporting operation, and then the aquatic products are conveyed to the carrier A for fresh keeping by the transporting boat. The aquatic products enter a processing workshop or a production line of the carrier from the fishing boat or the transport boat to finish the feeding of the raw materials. Hereinafter, the fishing vessel and the carrier vessel for supplying the raw material will be collectively referred to as a delivery vessel B.

The traditional method adopted by loading in the shipborne processing technology is manual carrying, and one method is to directly carry aquatic products from a delivery ship to a carrier and enter a production line; the other method is to basket aquatic products, connect a delivery ship and a carrier through a rail, and convey the bagged aquatic products to the carrier through the rail and enter a production line. The two modes completely depend on manual operation, the labor intensity is high, and the feeding continuity is poor.

In some preferred embodiments, the invention adopts negative pressure transportation for feeding, so as to realize automatic and continuous feeding.

The method specifically comprises the following steps: a negative pressure pump 1 is arranged on the carrier A, and the aquatic product-water mixture is conveyed to the carrier A by utilizing a material suction pipe 2 correspondingly arranged on the negative pressure pump 1. Wherein, inhale material pipe 2 and have two corresponding ports, inhale the first end of material pipe 2 and be connected with the entry 11 of negative pressure pump, inhale the second end of material pipe 2 and be used for absorbing the raw materials. The second end of the material suction pipe 2 is in contact with the aquatic product-water mixture, and the second end of the material suction pipe 2 is sealed by the aquatic product-water mixture, so that a sealed environment is formed inside the material suction pipe 2, and negative pressure is generated (figure 1).

Furthermore, aquatic product raw materials come from a delivery ship B, when the loading operation is carried out, the delivery ship B and a carrier A need to be stopped at a certain safe distance, then a suction pipe 2 is pulled to the delivery ship B from the carrier A, and the suction pipe 2 is connected with the carrier A and the delivery ship B to carry out the loading operation. In the process, a part of the suction pipe 2 needs to contact with seawater, and the floating assembly 26 is connected to the suction pipe 2, so that the part of the suction pipe 2 contacting with the seawater can float or suspend on the seawater in the feeding process, and any assembly capable of playing a role of a floating body can be used as the floating assembly 26, such as a floating ball.

Further, a positioning groove A2 is arranged on the carrier, and the material suction pipe 2 is fixed in the positioning groove A2 in the feeding process, so that the material suction pipe 2 is prevented from moving under the action of sea wind and sea waves (figure 4).

Further, the second end of the suction pipe 2 is provided with a valve 25, and the valve 25 has two functions: (1) before loading, the material suction pipe 2 needs to be pulled from the carrier A to the cargo delivery ship B, and the material suction pipe 2 can fall into the sea when being pulled because the two ships have a certain distance, and the valve 25 is ensured to be closed so as to prevent seawater from entering the material suction pipe 2; (2) after the feeding is finished, namely the aquatic product-water mixture is sucked, the valve 25 needs to be closed at this time to enable the suction pipe 2 to be sealed continuously to form negative pressure, so that the raw material remained in the suction pipe 2 can be conveyed to the carrier a completely.

Furthermore, a feeding pool B1 is arranged on the delivery ship B, aquatic products are fed into the feeding pool B1 to form an aquatic product-water mixture, the delivery ship B and the carrier A are connected through a suction pipe 2, and the second end of the suction pipe 2 enters the feeding pool B1 to be fed.

In a preferred embodiment, the carrier is provided with a material-water separator 3, the material-water separator 3 is used for preliminarily draining water from the raw material due to the aquatic product-water mixture pumped by the negative pressure pump 1, and the material-water separator 3 is communicated with an outlet 12 of the negative pressure pump through a feeding channel 13, namely, the material-water separator 3 is connected to the other end of the feeding channel 13 and is arranged before the next process, for example, before the cleaning process.

In a preferred embodiment, the material-water separator 3 comprises a separation bin 31, a partition plate 32 with a sieve hole is arranged in the separation bin, the partition plate 32 divides the separation bin into a feeding cavity and a water filtering cavity, and the sieve hole is communicated with the feeding cavity and the water filtering cavity; the feeding chamber has an inlet 321 and an outlet 322, the filtering chamber has a drain 331, and the drain 331 is connected to the drain. The aquatic product-water mixture enters the feeding cavity from the inlet 321, the flowing aquatic product-water mixture passes through the partition plate 32, part of water enters the water filtering cavity from the sieve holes, the water in the water filtering cavity is discharged from the water outlet 331 and the water discharging pipeline, and the rest of the aquatic product-water mixture is discharged from the outlet 322. Preferably, the separation chamber is an inclined chamber with an inlet higher than an outlet. After the mixture enters the separation bin, the mixture is superposed with a weight action on the basis of the movement inertia of the mixture, and continuous feeding is kept, namely the feeding mode of the material-water separator is upward feeding and downward discharging (figure 6).

In a preferred embodiment, the ratio of water in the seafood-water mixture is 50% or more. On the one hand, the aquatic products can smoothly pass through the material suction pipe 2 to prevent the material suction pipe 2 from being blocked due to overlarge quantity of the aquatic products, and on the other hand, the aquatic products are prevented from being mechanically damaged due to extrusion and collision in the feeding process. In addition, the aquatic products and the water realize the pre-cleaning of the aquatic products in the process of material suction.

As a preferred embodiment, the method further comprises the step of suspending and recovering the suction pipe 2 through a lifting appliance after the feeding is finished. Specifically, the carrier A is provided with a lifting appliance for lifting and fixing the material suction pipe 2, such as a lifting hook, a lifting belt, a lifting ring, a lifting sucker, a clamp, a pallet fork and the like, the lifting appliance is detachably connected with the material suction pipe 2, and the lifting appliance can provide power in a manual or electric or mechanical motion mode, so that the material suction pipe 2 can be absorbed and released.

As a preferred embodiment, one end of the suction pipe has a guide rope 21 for pulling the suction pipe 2 from the carrier a to the delivery ship B.

As a preferred embodiment, an anti-abrasion assembly for preventing the suction pipe 2 from being worn and deformed is arranged around the outside of the suction pipe 2, the anti-abrasion assembly includes a protective layer 23, the protective layer 23 is a rope spirally wound on the outside of the suction pipe 2, or the anti-abrasion device further includes an abrasion-resistant frame 24 movably mounted on the outside of the suction pipe 2 (fig. 2 and 3).

The wear-resistant assembly is used for preventing the suction pipe 2 from being worn in the use process and preventing the suction pipe 2 from being deformed in the suction process.

The feeding method comprises the specific steps of ① enabling a delivery ship B and a carrier A to stop mutually and keep a safe distance, ② feeding aquatic products into a feeding pool B1, adding water to form an aquatic product-water mixture, ③ drawing the second end of a suction pipe 2 from the carrier A to the delivery ship B and placing the second end of the suction pipe in a feeding pool B1, ④ starting a negative pressure pump 1, pumping the aquatic product-water mixture through the negative pressure pump 1, conveying the aquatic product-water mixture to a material-water separator 3 through the suction pipe 2, enabling water to flow back to the sea through a water outlet 331 and a water drainage pipe of the material-water separator 3, conveying the aquatic products into the carrier A, and continuously feeding the whole feeding operation process, so that continuous automatic feeding is achieved (fig. 5).

In a preferred embodiment, the carrier a is a ship moored on the sea surface, or a processing ship.

Cleaning process

Cleaning is a very important link in food processing technology, and whether the food is cleaned or not directly affects the hygienic index and the edible safety of the food. In the industrial processing process, common cleaning modes include high-temperature steam cleaning, ultrasonic cleaning, high-pressure water jet cleaning, bubble cleaning and the like. In the present invention, bubble washing is preferably used to prevent mechanical damage to the aquatic product from washing. The adopted cleaning device comprises a horizontally arranged flushing pot 42, an aeration pipe and a conveying belt C2 are arranged in a box 421 of the flushing pot 42, the aeration pipe is positioned below the conveying belt C2, and the aeration pipe is provided with an air inlet connected with an air source. The air source is an air pump 423, and the air pump 423 is connected with the air inlet hole through an air pipe 422. Air in the environment is pumped into the aeration pipe by the air pump, and the air is diffused and escaped in the form of bubbles, so that the water in the washing pot is disturbed, and the aquatic products are washed (fig. 7 to 9).

On the other hand, the cleaning process comprises the step of cleaning the aquatic products on a conveyor belt C2, the conveyor belt is provided with water filtering holes, spray pipes 44 are uniformly arranged on the conveyor belt at intervals, and the materials are conveyed and cleaned in a spraying mode in the conveying process. In the present invention, the material is lifted and conveyed by the conveyor C2 in order to drain the cleaning water out of the draining holes of the conveyor under the action of gravity, so as to achieve the purpose of draining the water from the raw material (fig. 7).

As a preferable scheme, the cleaning device comprises at least one stage of cleaning and lifting unit, each stage of cleaning and lifting unit comprises a material receiving part 411, a lifting track, a conveying belt C2 with water filtering holes, a spraying pipe 44 and a discharging part; the material receiving part 411 is communicated with the lifting track, the conveying belt C2 is used as a bottom plate of the material receiving part 411 and the lifting track, the material receiving part 411 is positioned at the starting point of the lifting track, and the material discharging part is positioned at the end point of the lifting track; the periphery of the material receiving part 411 is provided with a rib 416, a flexible blocking piece 415 is arranged between the rib 416 and a conveying belt C2, a plurality of baffle plates C3 are arranged on the conveying belt, and the baffle plates C3 are distributed at intervals.

Steaming step

Cooking is an important heat treatment process in the drying process of aquatic products, and means that raw materials are cooked through water cooking or steaming or other heating modes so as to achieve the effects of killing microorganisms and reducing the enzyme activity of the aquatic products, such as reducing the activity of polyphenol oxidase and protease. Key factors influencing the cooking process comprise cooking time and temperature, proper cooking is helpful for improving the color, flavor and taste of the aquatic products, but excessive heat treatment can deteriorate the quality and reduce the product value.

In consideration of the environmental specificity and safety of shipborne processing, the cooking process adopts a steam heating cooking mode. The boiling pan is provided with a punched chain plate type conveyer belt 53, and the bottom of the conveyer belt 53 is boiling water. The punched holes on the conveying belt 53 are used for exchanging water or steam in the cooking machine, a plurality of partition plates are transversely arranged on the punched chain plate type conveying belt 53, every two adjacent partition plates and the conveying belt form a plurality of sub-areas, and the aquatic products are uniformly distributed in the sub-areas. An aeration pipe is located below the conveyor belt, and steam enters the aeration pipe through a steam inlet 57 to heat the cooking water in the cooking pot. During cooking, the aquatic products are flatly distributed on the conveying belt 53, the conveying belt passes through the cooking pot at a constant speed to be continuously cooked, materials are dispersed and turned under steam impact, the cooking time and the cooking temperature are controlled by taking the cooking time and the cooking temperature as key factors, the cooking time can be adjusted by adjusting the conveying speed of the conveying belt, the cooking temperature can be adjusted by adjusting the steam introduction amount, the number of steam aeration pipes, the number and the size of steam spray holes and the like, for example, a temperature monitoring system is arranged on the cooking machine, when the temperature is lower than a set standard value, a pneumatic valve of a steam pipeline is automatically opened, the steam introduction amount is increased, the preferred cooking temperature is 150-160 ℃, and the cooking time is 2-4 min.

A cooking method for marine shipborne processing of aquatic products is characterized in that the cooking method comprises the steps of feeding the aquatic products into a cooking pot, arranging a punched chain plate type conveying belt 53 in the cooking pot, distributing the aquatic products on the conveying belt 53, and adjusting cooking time through the change of the conveying speed of the conveying belt 53.

In some embodiments, when cooking takes place, the water level in the boiler is higher than the conveyor belt 53, the product is contacted with water, and the steam heats the water to cook the product with hot water; in other embodiments, the water level in the boiler is lower than the belt 53 to allow the seafood to be cooked with steam without contacting water, or without adding water to the boiler.

Preferably, the washing pot and the cooking pot are connected through a conveyor belt 43, a conveying barrier strip is arranged around the conveyor belt 43, the discharge port of the washing pot is aligned with the material receiving section of the conveyor belt 43, the discharge section of the conveyor belt 43 is aligned with the feed port 511 of the cooking pot, and the discharge section of the conveyor belt 43 is provided with a discharge barrier strip 54. Aquatic products are conveyed to the discharging section from the receiving section by the conveying belt 43, meet the blockage of the discharging barrier strip 54 at the discharging section, and fall into the feed inlet 511 of the digester under the action of the pushing force of the continuous forward movement of the conveying belt 43. Preferably, there is a gap between the exit bar 54 and the transfer bar, which gap forms the exit of the conveyor. Preferably, the discharge bar 54 is located in the area of the feed opening 511 of the digester. Optimally, the discharge bar 54 is aligned with the middle of the boiler feed 511. Therefore, when the aquatic products fall into the cooking pot, the aquatic products can be dispersed according to the motion inertia and can not be concentrated on the edge.

In the present invention, the cooking pan is horizontally disposed, the overflow pipe 55 is provided on the cooking pan, and excess water in the cooking pan is discharged from the overflow pipe 55 during the cooking process, so as to save the amount of steam (fig. 10 and 11).

On the other hand, when the aquatic products are cooked and discharged, the outlet of the cooking discharging part is higher than the inlet, so that the cooked aquatic products are discharged obliquely upwards, the moisture is drained in the discharging process, and the pressure of the drying process is reduced.

In the invention, salt is added into the aquatic products for cooking, so that the effects of sterilizing, inactivating enzymes and preventing the aquatic products from turning black can be exerted, and the taste of the aquatic products is more delicious. The addition of salt is performed by the screw feeder 52 in the present invention to further improve the automation level. The spiral feeder 52 is arranged at a feed inlet 511 of the cooking machine, salt is added intermittently in the cooking process, a concentration sensor is further arranged to monitor the salt content of the cooking water in real time, and the salinity of the cooking water is preferably 3-5 degrees.

The cooking process only adds salt into the raw materials for cooking, and does not add other additives or modifying agents, so that the product is safe and reliable and the original taste is kept, and on the other hand, the cooking waste liquid generated by the processing method does not contain chemical components and does not pollute the environment.

Drying step

Drying is another important process of drying aquatic products, the moisture content of the products is reduced through drying, and the breeding of bacteria and enzyme bacteria can be effectively inhibited, and the enzyme activity of the products can be passivated, so that the effect of prolonging the storage period is achieved. In industrial production, corresponding drying equipment is generally adopted to promote material dehydration under manual control conditions, the main drying modes include hot air drying, microwave drying, vacuum drying, freeze drying and the like, and the common drying equipment mainly includes a hot air drying box, a fluidized bed dryer, a vibrating fluidized bed dryer, a vacuum dryer and the like.

In the invention, in order to adapt to a marine environment and avoid the condition that the oven cannot exhaust air due to monsoon, sea wind, waves and the like, the air exhaust mode of the oven is improved, the multi-stage series-connected ovens are adopted for drying treatment, aquatic products sequentially pass through the feeding conveying mechanism 611 to enter the ovens at all stages for drying, wherein the oven 61 is provided with an air outlet 63 arranged at the top, the air outlet 63 is communicated with an air exhaust channel extending upwards, the oven 61 exhausts air upwards in the drying process, and therefore, waste gas in the oven 61 can be discharged in time, and the drying is continuously operated (figure 12).

In a preferred scheme, an impurity removal device E is arranged at a discharge hole of the oven, and fine shells, impurities and the like are removed through a fan (figure 13).

In the invention, the drying process comprises the step of sorting aquatic products according to body sizes, the sorting is a process of sorting the aquatic products according to the body sizes, a sorting machine is adopted for sorting, a plurality of vibrating sieves with different meshes are arranged on the sorting machine, and the aquatic products with different sizes are separated through the vibration of the vibrating sieves. The main reasons for taking drying and sorting into consideration are that: because the sizes of the water products in the same batch of products are different, the water products mixed together for drying are likely to cause over-drying of small aquatic products, so that the small aquatic products are subjected to Maillard reaction or fat oxidation, the color and the taste are deteriorated, while the water of the large aquatic products possibly cannot be completely dehydrated at the outlet of the last-stage oven, the drying degrees of the products in the same batch are different, and the product quality is unstable.

Preferably, the aquatic products with the smallest heads are sorted out at the outlet of the first-stage oven, and the aquatic products with the largest heads are sorted out at the outlet of the penultimate second-stage oven.

The multi-stage series ovens used in the invention are preferably ovens with an even number of stages in series, said even number of stages being divided into two groups of ovens symmetrically distributed, a first group of ovens D1 and a second group of ovens D2. The number of the drying ovens in each group of drying ovens is the same, and the inlet directions of the drying ovens in each group of drying ovens are the same.

The optimal sorting machine can be arranged at the outlet of any one-level oven, so that the aquatic products enter the sorting machine arranged at the outlet of any one-level oven to be sorted. More preferably, the sorter is disposed between the first stage oven and the second stage oven of each set of ovens.

Preferably, the inlets of all the ovens in the two oven groups face the same direction, the first-stage ovens in the two oven groups are symmetrically arranged, and the discharge of the last-stage oven in one oven group is conveyed to the inlet of the first-stage oven in the other oven group through a transfer conveyor belt. Therefore, no matter which oven group is selected as the initial oven, the series connection drying of the two oven groups can be completed through the transfer conveyor belt.

Preferably, the transfer conveyor belt comprises a transverse conveying part and a longitudinal conveying part 431, the arrangement trend of the ovens in the oven group is vertical, the material receiving part of the transverse conveying part is connected with the discharge of the ovens, the material receiving part of the longitudinal conveying part is connected with the discharge of the transverse conveying part, and the discharge of the longitudinal conveying part is conveyed to the first-stage oven inlet of the oven group. In the same group, the trend formed by the front-stage drying oven and the rear-stage drying oven is the arrangement trend of the drying ovens, but the aquatic products in the drying oven group are sent into the rear-stage drying oven from the front-stage drying oven, but in the longitudinal conveying part, the aquatic products are conveyed from back to front.

Preferably, the cross conveyor includes a first conveyor 432 that conveys the discharge of the last oven in the oven group and a second conveyor 433 that conveys the discharge of the longitudinal conveyor to the entrance of the first oven in the oven group.

In some embodiments, a selective conveying section 66 is arranged in the path of the longitudinal conveying part, the selective conveying section 66 is arranged along the transverse direction, the inlets of the other ovens except the first-stage oven in the oven group correspond to the respective selective conveying belts 66, and the selective conveying section 66 is detachably connected with the longitudinal conveying belt 431. The arrangement of the conveying section 66 is selected, so that the drying stage number can be flexibly arranged according to different aquatic products. The series arrangement of the multi-stage ovens is shown in figures 15 to 19.

In the drying process, the drying time and the drying temperature of the aquatic product in the drying ovens at all levels are kept the same, namely the aquatic product passes through the drying ovens at all levels at the same speed, and the temperatures of the drying ovens at all levels are kept consistent.

In the drying process, the drying time and the drying temperature for drying the aquatic product in the at least one-stage oven are different from those in other ovens, and the drying time and the drying temperature are flexibly adjusted according to actual conditions.

The drying time and the drying temperature are key factors influencing the drying process, and the color, the flavor and the taste of the aquatic product are closely related to the drying time and the drying temperature. In the invention, the drying temperature can be adjusted by adjusting the steam introduction amount in the drying oven, the drying time is adjusted by changing the time of the aquatic products passing through the drying ovens at all levels, the drying temperature of each hot air drying oven is preferably controlled to be 125-135 ℃, the drying time is preferably controlled to be 2-4 min, and the standard for reaching the drying requirement is that the moisture content of the final product is below 30%.

Shelling procedure

Shelling refers to the removal of the shell of an aquatic product, such as a shrimp, in a manner that achieves shell-meat separation. In industrial production, mechanical hulling is generally adopted, and there are sand tray hullers, scraper hullers, roller gravure hullers, pneumatic roller hullers, differential roller hullers, and the like, and any huller capable of realizing separation of hull and meat can be applied to the present invention. The dried fish products or dried shrimps with shells do not need to be subjected to shelling treatment, and the dried fish products or dried shrimps with shells directly enter a cooling process after being dried.

Preferably, the shelling device of the present invention comprises a distributor 7 and shellers 8, wherein the distributor 7 comprises a receiving portion 71 and a plurality of distribution channels 72 (fig. 20 and 21), the receiving portion 71 communicates with all the distribution channels 72, each distribution channel 72 corresponds to one sheller 8, for example, the distribution channels 72 are directly aligned with the feeding opening of one sheller 8, or the distribution channels 72 correspond to respective shelling conveyors 81, and each shelling conveyor 81 is connected with one sheller 8. Incoming materials needing to be hulled are divided into a plurality of parts, so that the processing pressure of a single huller is reduced, the quantity of aquatic products distributed to the single huller is reduced, and the hulling rate is improved. And a plurality of hullers simultaneously hulle, so that the hulling time is shortened.

Preferably, the distributor 7 has two

distribution channels

72 and 73, which are arranged symmetrically, wherein one distribution channel 72 corresponds to the inlet of one huller and the other distribution channel 73 is connected to the other huller 8 by a hulling conveyor 81 (fig. 22).

Cooling Process

And (3) if the temperature of the dried aquatic product is not reduced below the room temperature, hermetically packaging or warehousing the aquatic product, wherein the aquatic product is actually in a heated state, the water in the aquatic product is continuously volatilized outwards, and the volatilized water is condensed when meeting cold, so that the aquatic product is remoistened and is easy to rot and deteriorate. The cooling in the aquatic product drying process can adopt a vacuum cooling mode, a cold air cooling mode or a combination mode of the vacuum cooling mode and the cold air cooling mode, and the cooling requirement can be met when the temperature is cooled to be below room temperature (generally 25 ℃).

The invention adopts the cooler 9 to carry out cold air cooling treatment, and in consideration of the particularity of sea surface environment, the air inlet of the cooler is arranged at the bottom of the cooler, the air outlet 91 is arranged at the top of the cooler, the air outlet 91 is connected with the exhaust pipeline, and the outlet of the exhaust pipeline is upward, thereby realizing upward exhaust, and adopting the exhaust mode not only can prevent sea wind and sea wave from flowing backward into the exhaust pipeline, but also reduces the exhaust resistance and is beneficial to the exhaust of the cooler (figure 23).

In the scheme, the air inlet is connected with an air blower arranged on an open deck of the carrier through an air inlet pipeline, and air in the marine environment is introduced into a cooling machine through the air blower for cooling treatment. The air temperature in a marine environment is often below room temperature, sufficient to cool the dried aquatic product. The cooling device adopted by the cooling process is adaptively adjusted according to the marine environment, the marine environment is fully utilized, and energy and consumption are saved.

Preferably, the cooling system of the present invention further includes a distributor 7, the distributor 7 includes a receiving portion 71 and a plurality of distribution channels 72, the receiving portion 71 communicates with all the distribution channels 72, and each distribution channel 72 corresponds to one cooling machine 9. In some preferred embodiments, for example, when preparing unhulled dried shrimps or dried fish, incoming materials needing cooling are divided into a plurality of parts, so that the processing pressure of a single cooling machine is reduced, the cooling efficiency is improved, and the cooling time is shortened.

Preferably, the distributor 7 has two distributing

channels

72 and 73, and the two coolers are symmetrically arranged, wherein one distributing channel 72 corresponds to the feeding hole of one cooler 9, and the other distributing channel 73 is connected with the other cooler 8 through a cooling conveyer belt (fig. 21).

Classification procedure

Introducing the cooled aquatic products into a sorting machine, arranging a plurality of vibrating screens with different meshes in the sorting machine from top to bottom, classifying the aquatic products into different grades according to the body sizes through vibration, and respectively packaging and warehousing the products with different grades.

Flattening process

In some embodiments, the seafood is transported by a conveyor belt into a drying system after being discharged from the digester. The aquatic products are dispersed and turned over under the action of steam, so that the discharged aquatic products are stacked together, and the stacked aquatic products directly enter a drying system to cause uneven and incomplete drying, so that the materials are required to be dispersed or flattened between a cooking process and a drying process. In the invention, the feeding and conveying mechanism 611 of the drying device is provided with a flattening mechanism 62, the flattening mechanism 62 comprises a rotating shaft 622, a scraping plate 621 and a scraping strip 623, the rotating shaft 622 and the scraping plate 621 are fixed, the outer end of the scraping strip 623 is in a sawtooth shape, and the inner end of the scraping strip 623 is fixed with the scraping plate 621. When the rotating shaft 622 rotates, the scraping plates 621 sweep the piled aquatic products, and the serrated scraping strips 623 pass through the aquatic products like rakes to disperse and flatten the aquatic products.

Preferably, the rotating shaft 622 is provided with a plurality of scrapers 621, and the plurality of scrapers 621 are distributed along the central circumference of the rotating shaft 622. One or more flattening mechanisms 62 may be disposed on the feeding conveying mechanism 611 of the drying device, and the flattening mechanisms 62 are sequentially arranged along the feeding direction of the feeding conveying mechanism 611. In the process that the aquatic products are conveyed from the cooking pot to the drying device through the feeding conveying mechanism 611, the aquatic products are dispersedly flattened once through one flattening mechanism 62, so that the phenomenon that the aquatic products are stacked and enter the drying system to cause uneven and incomplete drying is avoided.

Example 1

Cleaning fresh shrimps, removing impurities, feeding into a cooking pot, adding salt into the cooking pot by using a spiral feeder, and introducing steam for water cooking. Wherein the cooking temperature is 140 ℃, the cooking time is 8min, and the salinity of the cooking water is controlled to be 2 ℃.

Example 2

Cleaning fresh shrimps, removing impurities, feeding into a cooking pot, adding salt into the cooking pot by using a spiral feeder, and introducing steam for water cooking. Wherein the cooking temperature is 150 ℃, the cooking time is 2 min, and the salinity of the cooking water is controlled to be 3 ℃.

Example 3

Cleaning fresh shrimps, removing impurities, feeding into a cooking pot, adding salt into the cooking pot by using a spiral feeder, and introducing steam for water cooking. Wherein the cooking temperature is 160 ℃, the cooking time is 2 min, and the salinity of the cooking water is controlled to be 4 ℃.

Example 4

Cleaning fresh shrimps, removing impurities, feeding into a cooking pot, adding salt into the cooking pot by using a spiral feeder, and introducing steam for water cooking. Wherein the cooking temperature is 160 ℃, the cooking time is 3 min, and the salinity of the cooking liquor is controlled to be 4 ℃.

Example 5

Cleaning fresh shrimps, removing impurities, feeding the shrimps into a cooking pot, adding salt into the cooking pot by using a spiral feeder, and introducing steam for cooking. Wherein the cooking temperature is 160 ℃, the cooking time is 4min, and the salinity of the cooking liquor is controlled to be 5 ℃.

Example 6

Cleaning fresh shrimps, removing impurities, feeding the shrimps into a cooking pot, adding salt into the cooking pot by using a spiral feeder, and introducing steam for cooking. Wherein the cooking temperature is 170 ℃, the cooking time is 5 min, and the salinity of the cooking liquor is controlled to be 6 ℃.

The following indices were measured for each of the samples of examples 1 to 6:

1. loss rate of cooking

Sampling before and after the cooking of the fresh shrimps, respectively absorbing the water on the surfaces of the dried shrimps by using filter paper, weighing, calculating the cooking loss rate according to the following formula, repeating the sampling for three times, and calculating the average value.

Cooking loss (%) = (mass before cooking-mass after cooking)/mass before cooking × 100%

2. Soluble protein content

Before and after the fresh shrimps are cooked, the fresh shrimps are respectively sampled, the soluble protein content is determined according to a Coomassie brilliant blue method, the sampling is repeated for three times, and the average value is calculated.

3. Sensory evaluation

The samples of the examples were subjected to sensory evaluation by 20 professionals, and the taste, color, shape, etc. of the cooked shrimps were evaluated, respectively, with the evaluation criteria shown in the following table.

TABLE 1 sensory evaluation criteria

The experimental results are as follows:

1. loss rate of cooking

Experimental group	Example 1	Example 2	Example 3	Example 4	Examples5	Example 6
							Loss rate of cooking	32.6%	22.3%	24.1%	25.8%	27.0%	35.9%

2. Soluble protein content

Experimental group

Example 1

Example 2

Example 3

Example 4

Example 5

Example 6

Soluble protein content

9.5mg/g

14.2mg/g

13.9mg/g

13.4mg/g

11.2mg/g

5.7mg/g

3. Sensory evaluation

	Example 1	Example 2	Example 3	Example 4	Example 5	Example 6
							Chewiness of the product	9.2	18.4	17.5	18.1	17.6	12.3
Color and luster	10.3	18.9	18.3	17.4	16.9	14.1
							Smell(s)	18.5	18.4	19.0	19.2	17.9	18.4
Tissue state	14.5	18.5	17.9	18.3	19.0	16.3
							Taste of the product	13.9	17.8	18.2	18.7	17.6	12.6
Total score	66.4	92.0	90.9	91.7	89.0	73.7

The above results indicate that the cooking loss rate increases with the increase in cooking temperature and cooking time, and that the soluble protein content decreases with the increase in cooking temperature and cooking time. Too long cooking time or too high cooking temperature can affect the organoleptic properties of the shrimp, especially the chewiness, color and texture.

The salt is added for cooking, so that the effects of sterilizing, inactivating enzyme and preventing the shrimp bodies from becoming black can be exerted, and the taste of the shrimps can be more delicious. However, the salt concentration is too low, the freshness-enhancing effect is not obvious, and the obtained dried shrimp product is easy to deteriorate and has short shelf life; the salt concentration is too high, the external osmotic pressure is high, water and flavor substances in the shrimp body are easy to seep out, the original flavor and nutritional value are lost, and the product is easy to get damp.

Comprehensively, the preferable cooking temperature is 150-160 ℃, the cooking time is 2-4 min, and the salinity of the cooking water is 3-5 ℃.

While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. A cooking method for marine shipborne processing of aquatic products is characterized in that the cooking method comprises the steps of feeding the aquatic products into a cooking pot, arranging a punched chain plate type conveying belt in the cooking pot, distributing the aquatic products on the conveying belt, and adjusting cooking time through the change of the conveying speed of the conveying belt.

2. The method of claim 1, wherein an aeration pipe is provided under the conveyor belt, and the steam is introduced into the cooking machine through the aeration pipe to be heated and cooked.

3. The method of claim 2, wherein the water level in the cooking pot is higher than the conveyor belt when cooking, the aquatic product is contacted with water, and the water is heated by the steam to cook the aquatic product with hot water; or the water level in the cooking pot is lower than the conveying belt, so that the aquatic products are not contacted with water, or no water is added into the cooking pot, and the aquatic products are cooked by steam.

4. The method of claim 1, wherein the conveyor belt has baffles, and each adjacent two baffles and the conveyor belt form one sub-area, so that the aquatic products are uniformly distributed on each sub-area for cooking.

5. The method of claim 1, wherein the digester is horizontally disposed and includes an overflow pipe for allowing excess water in the digester to drain from the overflow pipe during cooking.

6. The method of claim 1, wherein a discharge barrier is provided at a central location of the digester feed port, through which the aquatic product entering the digester is dispersed.

7. The method according to claim 1, further comprising a step of adding common salt during the cooking process, wherein the salinity of the cooking water is 3 to 5 degrees.

8. The method of claim 7, wherein the salt adding step is performed by intermittently adding salt by a screw feeder provided at a feed port of the digester.

9. The method of claim 1, wherein the outlet of the cooking outlet is higher than the inlet to allow the cooked seafood to be discharged obliquely upward.

10. The method according to claim 1, wherein the cooking temperature is 150-160 ℃ and the cooking time is 2-4 min.