Structure improved squid steaming device

Abstract

The invention provides a structure improved squid steaming device, and belongs to the technical field of food processing devices. The structure improved squid steaming device comprises a steaming box, wherein the steaming box is internally provided with a steaming barrel, a connecting sleeve is installed on the side wall of the steaming box, an opening end of a barrel body is rotationally connected onto the connecting sleeve, a drive mechanism and a limit support mechanism are arranged between the steaming barrel and the bottom of the steaming box, stirring wings are arranged on the inner wall of the barrel body, a push plate is arranged in the steaming barrel, a power mechanism is arranged on the steaming box, a sealing door is hinged to the outer wall of the steaming box, an opening and closing mechanism is arranged on the steaming box, a middle water tank is arranged below the steaming box, the middle water tank communicates with the bottom of the steaming box through a vent tube, a valve III is arranged on the vent tube, the middle water tank communicates with the interior of the steaming box through a water return tube, a filter and a water pump are arranged on the water return tube, an air nozzle I is arranged at the upper end of the steaming box, and a discharge hopper is arranged on the outer wall of the steaming box. The structure improved squid steaming device has the advantages of being high in working efficiency, energy-saving and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing equipment and relates to a squid cooking device with an improved structure. Background technique [0002] The water content of Peruvian squid is relatively high, generally about 85%, and the water content of other squid is about 75%. The meat is crispy and has an unwelcome "strange sour taste". Squids are usually cleaned, peeled, decontaminated, rinsed, steamed, and cooled on ocean-going squid fishing boats to ensure the freshness of large-scale raw materials and the quality of subsequent products, while reducing transportation costs. [0003] The purpose of cooking is to denature the protein in fish meat by heat, destroy its cell tissue, and let the water flow out, thereby reducing the water content and reducing transportation costs. Proper cooking can also inhibit the activity of microorganisms and enzymes in the fish body, and delay the spoilage of the product. At the same time reduce ...

AI Technical Summary

Problems solved by technology

[0004] At present, the processing and cooking process of Peruvian squid on board still adopts the manual stirring method, so the labor intensity is high but the efficiency is low, and the product quality is difficult to control

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