| 摘要 |
The fish, which can be boxed or loose, is loaded into carrier trays which are pivotally attached to a continuous conveyor band on its way into a processing chamber. Within the chamber the fish is conveyed, in succession, as follows:- (1) through a washing tank of running water; (2) through a two-stage cooking zone comprising a cooking tank in which the fish is submerged in water/brine at 90 degrees C, and then through a steaming space at 80 degrees to 100 degrees C; (3) through a drying and draining tunnel to meet a current of air blown in at 75 degrees-85 degrees C; (4) through a cooling tunnel where the temp. of the prod. is reduced progressively to about 50 degrees before reaching the discharge/loading station. All exposed parts of the machine should be made in corrosion-resistant material. The steaming space is pref. thermally insulated and provided with an exhaust duct. The cooking tank is pref. equipped with means for flotation sepn. of extracted fat. Used in continuous processing of fish, i.e. washing, cooking, drying and cooling. |
