Device for quickly cooking euphausia superba

Abstract

The invention relates to aquatic product processing equipment, in particular to a device for quickly cooking euphausia superb. The device comprises a feeding system, a preheating system, a coagulating system, a discharging system and a control system. The feeding system comprises a flesh separator, a regulating machine, a buffer tank and a feeding pump. The preheating system comprises a steam sleeve, a preheating spindle, a spindle motor, a scraper and a temperature sensor. The coagulating system comprises a steam sleeve, a steam direct injection spindle, a scraper motor, a screw scraper and a temperature sensor. The discharging system comprises a buffer tank, a pipeline grinder and a delivery pump. The device has advantages that by arrangement of the external heating sleeve and the steam heating spindle with a self-cleaning function and adoption of hermetical pipeline type pumping of materials, quickness and high efficiency in cooking are realized; by adoption of the device, efficiency in cooking of euphausia superb can be improved, euphausia superb cooking time is shortened, recovery of myogen in euphausia superb is improved, and yield and quality of euphausia superb powder are increased.

Description

technical field [0001] The invention relates to ship-borne aquatic product processing equipment, in particular to a device for fast cooking of Antarctic krill. Background technique [0002] Antarctic krill (Euphausia superba Dana) is a small crustacean living in the Antarctic waters, with a biological resource of about 125 to 750 million tons, which has not yet been fully developed and utilized. Antarctic krill is currently mainly processed directly on board into Antarctic krill meal or frozen Antarctic krill. [0003] Antarctic krill powder has high protein and fat content, and reasonable amino acid composition; research on products developed with Antarctic krill powder as raw material has also made positive progress. However, the quality of Antarctic krill powder is generally poor at present. The study found that the factors affecting the nutritional and quality characteristics of Antarctic krill powder mainly include: the time, location and conditions of capture, the qua...

AI Technical Summary

Problems solved by technology

However, at present, the cooking equipment used by most shipboard equipment is a spiral cooking machine. The cooking time experienced by Antarctic krill after entering the cooking pot is about 15-30 minutes, which is a long time. Although the temperature in the pot is controlled at 90°C, krill During the process of heating up from entering the cooking pot until the temperature reaches 90°C and leaving the pot, a large amount of water-soluble protein will dissolve into the cooking liquid

However, a large amount of water-soluble protein continues to heat up in the pot and begins to condense. It will gather on the inner wall of the cooking pot to form a layer of protein adhesion layer, and the steam pressure of the interlayer is generally around 0.5MPa. At this time, the protein adhesion layer will appear " The "paste pot" leads to a decrease in the heat transfer efficiency of the digester. At the same time, it causes the protein burnt smell in the cooking liquid, which affects the quality of krill meal. The high-temperature cooking cannot be completed during the cooking process, and the protein denaturation of the krill that finally enters the dehydration equipment is not complete, and its water holding capacity is still good, which brings difficulties to centrifugation or pressing, causing huge pressure to the drying process, and at the same time reduces shrimp. powder quality

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