CN106234550B - A kind of the shellfish processing unit (plant) and method of freeze-drying - Google Patents
A kind of the shellfish processing unit (plant) and method of freeze-drying Download PDFInfo
- Publication number
- CN106234550B CN106234550B CN201610610907.9A CN201610610907A CN106234550B CN 106234550 B CN106234550 B CN 106234550B CN 201610610907 A CN201610610907 A CN 201610610907A CN 106234550 B CN106234550 B CN 106234550B
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- stock
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- 235000015170 shellfish Nutrition 0.000 title claims abstract description 102
- 238000004108 freeze drying Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 63
- 239000000463 material Substances 0.000 claims abstract description 42
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 38
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000000926 separation method Methods 0.000 claims abstract description 10
- 230000000630 rising effect Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 5
- 230000000284 resting effect Effects 0.000 claims abstract description 4
- 239000004576 sand Substances 0.000 claims abstract description 4
- 238000005192 partition Methods 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000003032 molecular docking Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The present invention relates to the shellfish processing unit (plant)s and method of a kind of freeze-drying, solve the problem of there is heating in the dry process of traditional shellfish, influence shellfish dry product matter.The present apparatus successively includes freezing chamber, slicer, vacuum freeze drying room, room of rising again, packing machine, shellfish is after resting and spitting sand, carry out the separation of meat shell, after shellfish meat separation cleaning, it is put into freezing chamber, is freezed under -4~0 DEG C of environment, shellfish meat after freezing is sliced, layering is put into material preparing rack after shellfish meat slice, is then fed into vacuum freeze drying room and is freeze-dried under -45~-35 DEG C of vacuum environment, complete it is dry after shellfish meat be put into the room of rising again and rise again to -10 DEG C or more and packed.Shellfish after the dry processing of the present invention can preferably keep original flavor；Before vacuum freeze drying, stocks up and vibrate using the material preparing rack layering of multilayer and shakeout, reduce stack thickness of shellfish meat during vacuum freeze drying, improve drying efficiency, guarantee drying effect.
Description
Technical field
The invention belongs to food processing equipment fields, are related to a kind of shellfish processing unit (plant), in particular to a kind of freeze-drying
Shellfish processing unit (plant) and method.
Background technique
Shellfish is the product being widely appreciated by consumers in marine product, with the improvement of living standards, people are to marine product packet
The demand for including shellfish is increasing.Fresh shellfish retention cycle is short, can not long-term storage, therefore, a big chunk shellfish need
After dry processing, form that shellfish is dry to be saved and sold, shellfish can extend Storage Period of Time after dry processing.
In the dry process of traditional shellfish or pass through boiling water boiling, the China such as Publication No. CN104770460A is special
It is recorded in benefit " a kind of preparation method that seafood is lyophilized ", pass through boiling water boiling 2-3 minutes before dry；Or use hot air drying
Dry, such as the Chinese patent of Publication No. CN104247968A, a kind of spouted drying means of shellfish hot wind assisted microwave synthesis, shellfish is dry
Process uses heated-air drying.Hot environment in the dry process of shellfish can make it is protein-modified, to influence shellfish sheet
The delicate flavour of body causes shellfish to be made and is not able to maintain original sea food flavor, quality variation when Bei Ganhou re-works edible.
Summary of the invention
It is an object of the invention to solve to there is heating in the dry process of traditional shellfish, asking for shellfish dry product matter is influenced
Topic, provides the shellfish processing unit (plant) and method of a kind of freeze-drying, using low temperature drying, shellfish is kept to do original flavor.
The technical solution adopted by the present invention to solve the technical problems is: a kind of shellfish processing unit (plant) of freeze-drying, according to
Secondary includes freezing chamber, slicer, vacuum freeze drying room, room of rising again, packing machine, and the inlet side of the vacuum freeze drying room is set
There is stock room, stock is indoor to be equipped with material preparing rack, and stocking up to be equipped between room and vacuum freeze drying room is mutually aligned for material preparing rack
The track of sliding stocks up and is equipped with stock partition door between room and vacuum freeze drying room；The top of stock room is feed inlet, charging
Mouth is the feeding gate of retractable sealing.Shellfish meat after slice can be placed on material preparing rack by stock interior, dry in vacuum refrigeration
Dry room after the drying of a collection of shellfish meat, is directly fed before completing, and shortens convergence time, energy saving.When stock, feeding gate is opened,
Partition door of stocking up is closed, and is fed toward material preparing rack；Material preparing rack is opened toward partition door of when feeding of vacuum freeze drying room, only stocking up, standby
It includes that feeding gate is turned off and keeps sealing that material room, which is respectively imported and exported, and material preparing rack enters vacuum freeze drying room by track, reduces
Influence to vacuum freeze drying chamber interior temperature and pressure environment, energy saving accelerate drying efficiency.
Preferably, the outlet side of the vacuum freeze drying room is equipped with discharge chamber, discharge chamber and vacuum freeze drying room
Between be equipped be mutually aligned for material preparing rack sliding track, between vacuum drying cabinet and discharge chamber be equipped with discharging partition door.Out
Expect that the energy loss of vacuum freeze drying, energy saving by discharging partition door partition, are reduced in room and vacuum freeze drying room.
Preferably, being equipped with the circular orbit of material preparing rack revolution, the stock of discharge chamber between the discharge chamber and stock room
Frame exit is equipped with discharging closing door；The material preparing rack revolution entrance of stock room is equipped with stock closing door.
Preferably, the material preparing rack includes chassis, opposite two sides upwardly extend setting side plate, two sides respectively on chassis
Multilayer board is set between plate, the side plate use of the board side and wherein side, which can be spun upside down, to be swingingly articulated and connected,
By the bracket support on another side plate, bracket is equipped with the spring of support board for the board other side, is additionally provided with touch-control on bracket
Switch, the height when height of touch switch is uncompressed less than spring, lower layer's board correspond to the control of the touch switch on bracket
Adjacent upper layer board downwardly turns over.During vacuum freeze drying, the thickness that material stacks has biggish shadow to drying efficiency
It rings, therefore, in the present apparatus, material preparing rack divides multilayer board to be arranged.When charging, in two layers neighbouring of board, lower layer's board is put
Flat, corresponding upper layer board, which is flipped up, to be holded up.Shellfish meat weight on lower layer's board is constantly accumulated, when reaching constant weight, bullet
Spring is compressed up to board triggering touch switch, and the reversion downwards under touch switch control of corresponding upper layer board is laid flat.Each layer
Board is repeated in the above process from top to bottom, and each layer board is made successively to stack shellfish meat from top to bottom, makes every layer of board shellfish meat heap
Folded thickness will not be very big, improves drying efficiency.
Preferably, the indoor material preparing rack original state of stock are as follows: lowest level board is to downwardly turn over minimum point
Horizontality, all boards in top are the vertical state being flipped up to highest point.The board of material preparing rack is from top to bottom successively
Stack shellfish meat.
Preferably, the neighbouring board is oppositely arranged, neighbouring board is alternately cut with scissors with the side plate of two sides
It connects in succession.Reduce interfering with each other when upper and lower level board is flipped up.
Preferably, the bottom surface of the board is equipped with vibrating motor, the vibrating motor corresponds to bracket by this layer of board
Touch switch control is opened, and is closed using timer timing.When the shellfish meat that the board of this layer stacks reaches constant weight, touching
Dynamic touch switch, above one layer of laminate invert downwards, meanwhile, the vibrating motor starting of this layer of board bottom surface drives board vibration
It is dynamic, the shellfish meat on board is shakeout, stack thickness of making thinner.After vibrating motor starting, after a certain period of time by timer setting work
Stop.
Preferably, being equipped with feed hopper above the feed inlet on the stock room top, the feed opening of feed hopper is aligned stock
Indoor material preparing rack board center.
A kind of shellfish processing method of freeze-drying, shellfish carry out the separation of meat shell after resting and spitting sand, and shellfish meat separation is clear
After washing, it is put into freezing chamber, is freezed under -4~0 DEG C of environment, the shellfish meat after freezing is sliced, and is layered and is put into after shellfish meat slice
Material preparing rack is then fed into vacuum freeze drying room and is freeze-dried under -45~-35 DEG C of vacuum environment, after completing drying
Shellfish meat be put into the room of rising again and rise again to -10 DEG C or more and packed.Shellfish is sent into frost after cleaning, completing the separation of meat shell
Room freezes in freezing chamber, and the state of cryogenic temperature shellfish meat slightly ice slag under -4~0 DEG C, this state, shellfish meat obtains ice
The support of slag is fixed, but will not have very high hardness again, is guaranteed that shellfish meat slice thickness is uniform, is guaranteed subsequent freeze-drying
Effect；It solves shellfish meat and is sliced under normal temperature state and be easy sliding, the problem of chipping qualities is difficult to ensure.Shellfish meat after slice is sent
Into vacuum freeze drying room, under -40 DEG C or so of vacuum environment, moisture directly distils, since shellfish meat has been cut into thickness
Uniform thin slice is spent, the shellfish meat surface area of phase homogenous quantities is big, and drying efficiency greatly improves.Shellfish meat after vacuum freeze drying is sent into
It rises again room, temperature is replied under the protection of rare gas, is then packed.There is no heated in present apparatus drying process
Journey, the original local flavor after the dry processing of shellfish can be retained to greatest extent.
It is put into material preparing rack preferably, being layered after shellfish meat slice, in two layers neighbouring of board of material preparing rack, upper layer board
It is flipped up and holds up, lower layer's board is laid flat, and after lower layer's board has accumulated the shellfish meat of setting weight, triggering touch switch controls upper layer
Board, which downwardly turns over, to be laid flat, and so from top to bottom, realizes that board successively accumulates shellfish meat, touch switch controls the board of this layer simultaneously
Shellfish meat is shakeout by vibrating, reduces ulking thickness.
The present invention is sliced using first frost, again, again vacuum freeze drying, rise again complete the slice of shellfish in the form of packaging again
Dry processing, the shellfish after enabling dry process preferably keep original flavor；Before vacuum freeze drying, using the standby of multilayer
Material frame layering, which is stocked up and vibrated, shakeouts, and reduces stack thickness of shellfish meat during vacuum freeze drying, improves dry effect
Rate guarantees drying effect.
Detailed description of the invention
Fig. 1 is a kind of structural schematic diagram of the present invention.
Fig. 2 is present invention stock frame structural schematic diagram.
Fig. 3 is the board support construction schematic diagram of present invention stock frame.
In figure: 1. freezing chamber, 2. slicers, 3. feed hoppers, 4. stock rooms, 5. vacuum freeze drying rooms, 6. discharge chambers, 7.
It rises again room, 8. packing machines, 9. material preparing racks, 10. stock closing doors, 11. feeding gates, 12. stock partition doors, 13. discharging partition doors,
14. discharge closing door, 15. tracks, 16. side plates, 17. boards, 18. brackets, 19. springs, 20. touch switches, 21. vibration electricity
Machine.
Specific embodiment
Below by specific embodiment and in conjunction with attached drawing, the present invention is further described.
Embodiment: a kind of shellfish processing unit (plant) of freeze-drying, as shown in Figure 1.The shellfish of the present apparatus separates by meat shell
Afterwards, the shellfish meat cleaned successively passes through freezing chamber 1, slicer 2, vacuum freeze drying room 5, room 7 of rising again, packing machine 8.
The shellfish processing method of freeze-drying, shellfish carry out the separation of meat shell, shellfish meat separation cleaning after resting and spitting sand
Afterwards, it is put into freezing chamber, is freezed under -4~0 DEG C of environment, the shellfish meat after freezing is sliced, and layering is put into standby after shellfish meat slice
Expect frame, be then fed into vacuum freeze drying room and be freeze-dried under -45~-35 DEG C of vacuum environment, after completing drying
Shellfish meat, which is put into the room of rising again, rises again to -10 DEG C or more and is packed.Shellfish is sent into freezing chamber after cleaning, completing the separation of meat shell,
It is freezed in freezing chamber, the state of cryogenic temperature shellfish meat slightly ice slag under -4~0 DEG C, this state, shellfish meat obtains ice slag
Support is fixed, but will not have very high hardness again, guarantees that shellfish meat slice thickness is uniform, guarantees subsequent freeze-drying effect
Fruit；It solves shellfish meat and is sliced under normal temperature state and be easy sliding, the problem of chipping qualities is difficult to ensure.Shellfish meat after slice is sent to
In vacuum freeze drying room, under -40 DEG C or so of vacuum environment, moisture directly distils, since shellfish meat has been cut into thickness
The shellfish meat surface area of uniform thin slice, phase homogenous quantities is big, and drying efficiency greatly improves.Shellfish meat after vacuum freeze drying is sent into back
Greenhouse, temperature is replied under the protection of rare gas, is then packed.
As shown in Figure 1, the inlet side of vacuum freeze drying room 5 is equipped with stock room 4, the outlet side of vacuum freeze drying room 5
Equipped with discharge chamber 6, room of stocking up, vacuum freeze drying room are equipped with track 15 of the head and the tail alignment rings around docking, track between discharge chamber
It is equipped with the material preparing rack 9 of operating.The top of stock room is feed inlet, and feed hopper 3 is equipped with above feed inlet, what slicer 2 was sliced
Shellfish meat enters stock room from feed hopper 3.Feed inlet is the feeding gate 11 of retractable sealing.The track entrance of stock room 4 is equipped with
The openable stock closing door 10 entered for material preparing rack 9, stocking up to be equipped between room 4 and vacuum freeze drying room 5 turns for material preparing rack
The stock partition door 12 of shifting；It is corresponding, discharging partition door 13 is equipped between vacuum freeze drying room 5 and discharge chamber 6, discharge chamber
Track export is equipped with discharging closing door 14.
Material preparing rack structure is as shown in Figure 2 and Figure 3, and material preparing rack 9 includes chassis, and opposite two sides upwardly extend respectively on chassis
Side plate 16 is set, multilayer board 17 is set between both side plate.For the board of bottom, the left side of bottom board and left side
Side plate use, which can be spun upside down, to be swingingly articulated and connected, and the right side of bottom board is supported by the bracket 18 on the side plate of right side,
The spring 19 of board is supported there are two setting on bracket 18, is additionally provided with touch switch 20 on the bracket among two springs, touch-control is opened
The height when height of pass is uncompressed less than spring.For second layer board from the bottom up, with undermost board direction
On the contrary, it is hinged with right side side plate on the right side of second layer board, by bracket support is arranged on the side plate of left side on the left of second layer board.According to this
Analogize, the board of adjacent layer is contrary, is arranged alternately.Stock up indoor material preparing rack original state are as follows: lowest level board be to
Under be turned to the horizontality of minimum point, all boards in top are the vertical state being flipped up to highest point.In every layer of board
Bottom surface be sticked the vibrating motor 17 individually controlled.When the touch switch of this layer of board is touched, upper one layer of board is controlled
It downwardly turns over and is laid flat, while controlling the starting of this layer of vibrating motor, vibrating motor is equipped with timer, stops after running setting time
Only.When material preparing rack is located at stock interior, feed hopper is aligned the center of board.
When charging, in two layers neighbouring of board, lower layer's board is laid flat, and corresponding upper layer board, which is flipped up, to be holded up.
Shellfish meat weight on lower layer's board is constantly accumulated, and when reaching constant weight, spring is compressed up to board triggering touch switch, right
The upper layer board answered reversion downwards under touch switch control is laid flat, while shellfish meat is shakeout in this layer of board vibration.Each layer board
It repeats the above process from top to bottom, each layer board is made successively to stack shellfish meat from top to bottom, make every layer of board shellfish meat stack thickness not
Can be very big, improve drying efficiency.
Claims (8)
1. a kind of shellfish processing unit (plant) of freeze-drying, which is characterized in that successively dry including freezing chamber, slicer, vacuum refrigeration
Dry room, room of rising again, packing machine, the inlet side of the vacuum freeze drying room are equipped with stock room, and stock is indoor equipped with material preparing rack, standby
The track being mutually aligned for material preparing rack sliding is equipped between material room and vacuum freeze drying room, stock up room and vacuum freeze drying
Stock partition door is equipped between room；The top of stock room is feed inlet, and feed inlet is the feeding gate of retractable sealing, the stock
Frame includes chassis, and opposite two sides upwardly extend setting side plate respectively on chassis, and multilayer board is arranged between both side plate, described to hold
The side plate use of plate side and wherein side, which can be spun upside down, to be swingingly articulated and connected, and the board other side passes through on another side plate
Bracket support, bracket are equipped with the spring of support board, and touch switch is additionally provided on bracket, and the height of touch switch is less than spring
Height when being uncompressed, lower layer's board, which corresponds to the touch switch on bracket and controls adjacent upper layer board, to be downwardly turned over.
2. a kind of shellfish processing unit (plant) of freeze-drying according to claim 1, it is characterised in that: the vacuum refrigeration is dry
The outlet side of dry room is equipped with discharge chamber, is equipped with and is mutually aligned for material preparing rack sliding between discharge chamber and vacuum freeze drying room
Track is equipped with discharging partition door between vacuum freeze drying room and discharge chamber.
3. a kind of shellfish processing unit (plant) of freeze-drying according to claim 2, it is characterised in that: the discharge chamber and standby
Expect the circular orbit that material preparing rack revolution is equipped between room, the material preparing rack exit of discharge chamber is equipped with discharging closing door；Stock room
Material preparing rack turns round entrance and is equipped with stock closing door.
4. a kind of shellfish processing unit (plant) of freeze-drying according to claim 1, it is characterised in that: the stock is indoor
Material preparing rack original state are as follows: lowest level board is the horizontality for downwardly turning over minimum point, and all boards in top are to turning over
Go to the vertical state of highest point.
5. a kind of shellfish processing unit (plant) of freeze-drying according to claim 1, it is characterised in that: neighbouring board
Oppositely arranged, neighbouring board is alternately articulated and connected with the side plate of two sides.
6. a kind of shellfish processing unit (plant) of freeze-drying according to claim 1, it is characterised in that: the bottom surface of the board
Equipped with vibrating motor, the vibrating motor is opened by the touch switch control that this layer of board corresponds to bracket, and fixed using timer
When close.
7. a kind of shellfish processing unit (plant) of freeze-drying according to claim 1, it is characterised in that: the stock room top
Feed inlet above be equipped with feed hopper, feed hopper feed opening alignment stock indoor material preparing rack board center.
8. a kind of shellfish processing method of freeze-drying, which is characterized in that shellfish carries out the separation of meat shell after resting and spitting sand,
After shellfish meat separation cleaning, it is put into freezing chamber, is freezed under -4~0 DEG C of environment, the shellfish meat after freezing is sliced, shellfish meat slice
Layering is put into material preparing rack afterwards, is then fed into vacuum freeze drying room and is freeze-dried under -45~-35 DEG C of vacuum environment,
Complete it is dry after shellfish meat be put into the room of rising again and rise again to -10 DEG C or more and packed, layering is put into material preparing rack after shellfish meat slice,
In two layers neighbouring of board of material preparing rack, upper layer board, which is flipped up, to be holded up, and lower layer's board is laid flat, and lower layer's board, which has been accumulated, to be set
After the shellfish meat for determining weight, triggering touch switch control upper layer board, which downwardly turns over, to be laid flat, and so from top to bottom, realizes that board is layer-by-layer
Shellfish meat is accumulated, the board that touch switch controls this layer simultaneously shakeouts shellfish meat by vibrating, and reduces ulking thickness.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610610907.9A CN106234550B (en) | 2016-07-29 | 2016-07-29 | A kind of the shellfish processing unit (plant) and method of freeze-drying |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610610907.9A CN106234550B (en) | 2016-07-29 | 2016-07-29 | A kind of the shellfish processing unit (plant) and method of freeze-drying |
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| CN106234550B true CN106234550B (en) | 2019-04-05 |
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| CN109170495A (en) * | 2018-08-27 | 2019-01-11 | 阜阳市雪伟食品有限公司 | Cooking cage for roasted food |
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| CN105053163A (en) * | 2015-08-31 | 2015-11-18 | 新疆农业科学院农产品贮藏加工研究所 | All-nutritive dried saimaiti apricot and preparation method thereof |
| CN105285774A (en) * | 2015-09-11 | 2016-02-03 | 郭小川 | Treatment production line for testacean marine products |
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