Compared with traditional fresh fish sterilization, LD1910 microwave fish sterilization and curing equipment has many advantages, such as low sterilization temperature (80 ~ 85 ° C); good sterilization effect, fast sterilization speed, energy saving, low cost, small equipment footprint, environmental protection and no pollution.
Microwave Fish Sterilization and Curing Equipment LD1910
Microwave ready-to-eat marine fish sterilization equipment can be sterilized for 20 minutes under the condition of 80-85 °C and with 2450MHz, 10KW. the taste is good, and the damage of nutrients is small. Sterilize food fish with microwave, fast speed, energy saving, low cost, small equipment footprint, environmental protection, no pollution.
The method of preserving fish is to treat the fresh fish, boil it with boiling water (killing the autolyzed mold), or sterilize it with high-pressure equipment at 120 ° C for 40 minutes before it is qualified and then dried into dried fish for storage. The taste is terrible, and the nutritional is destoryed seriously such as collagen. When eating, it is very inconvenient and not practical.
The microwave fish sterilization and sterilizing equipment provides microwave heat to penetrate the food fish, and the food fish is first preheated. Due to the microwave power is low, the microwave density is uniform, and the preheating time is long, which is beneficial to the heat transfer inside the fish, so that the heat transfer of the fish is facilitated. The temperature inside and outside the fish tends to be uniform.The overall processing time is effectively shortened in second microwave curing. The LD1910 microwave fish sterilization equipment effectively maintains nutrients in food fish while avoiding coke or pinching of fish.The LD1910 microwave fish sterilization and curing equipment can evenly heat food fish. The edible fish prepared by the microwave equipment was stored at room temperature for 6 months.The colony group, the peroxide value is less, and the protein content is higher.
The related parameters of LD1910 fish sterilization and curing equipment:
| Model | LD1910 |
| Microwave frequency | 2450/915MHz |
| Microwave frequency | 30 KW |
| Transmission speed (adjustable) | 0-5m/min |
| Leakage value | ≤3mw/cubic meter |
| Size（mm） | 10500x840x1800 |
| Production capacity | 300-400kg/h |
Microwave fish sterilization and curing equipment other models
Microwave fish sterilization and curing equipment structure sketch
1.Belt conveyor 2. Microwave device 3. Water tank 4. Microwave source 11 conveyor belt 21 box 22 microwave source
LD1910 microwave fish sterilization and curing equipment processing technology, including the following steps:
1) Pretreatment.Scale the food fish with a weight of 300~500g, remove the sputum, wash it, and then put it into the seasoning liquid.
The food fish is immersed in the seasoning liquid for 2 to 4 minutes under the condition of a vacuum degree of 0.075 to 0.085 MPa，wherein the mass ratio of the seasoning liquid to the food fish is 1:4 to 7，The fish is placed in the tray and the seasoning liquid is added again. The seasoning liquid is composed of the following mass percentages of raw materials: salt 2%~4%, mushroom essence 0.5%~1.5%, cooking wine 0.6%~1.5%, steamed fish soybean oil 1% ~2%, ginger 4% ~ 8%, onions 5% ~ 7%, the rest for water.
2) Microwave preheating, put the tray containing food fish into the microwave heating equipment for the first microwave preheating, the microwave frequency is 2450MHz, the power is 3~5kW, and the preheating time is 10~15 minutes.
3) Microwave curing,The tray containing the preheated edible fish is placed in a microwave heating device for second microwave curing, the microwave frequency is 2450 MHz, the power is 8 to 10 kW, and the aging time is 10 to 15 minutes. The suitable microwave curing temperature can make the puffed fish yellowish, full-bodied and crisp on the basis of maintaining natural color. If the temperature is too high, the color of the product will become darker and even burnt. If the temperature is too low, the fish will be poorly cooked and mature.
Fish ripening effect.The temperature below 110 is the same, the degree of puffing is low, and the individual unmaturing temperature is 110-150—the color is yellowish, the degree of puffing is high, the shape is full, and the taste is crisp.
The temperature is above 150—-the color becomes red, the degree of expansion is high, and the individual roasting black becomes the final temperature of microwave treatment from 110 to 150 °C, which can obtain uniform expansion, light yellow color and crispy taste.
The temperature is higher than 150 °C—-the color of the puffed fish head begins to turn red, and some focus occurs.
4) Post-treatment of cooked fish.
A tray (a polypropylene material, a tray having a size of 29×15×5 cm) containing cooked food fish is stored at -20 ° C to -18 ° C.
LD1910 microwave sterilization and curing equipment has low cost, simple processing technology and easy operation.
The ready-to-eat of bombay duck has good color, aroma and taste, good brittleness, low water content, long product shelf life, can be kept at room temperature for more than half a year, and overcome the shortcomings of traditional salted dried fish with high salt and deep fried fish. That is, ready-to-eat fish products with uniform puffing, light yellow color and crispy mouthfeel, ready to eat.
Our company has strong technical force, advanced production equipment. We have strong product development design and production capacity and professional equipment installation team, which have won the praise of investors.
Our company is committed to providing you with high-quality and practical equipment (such as microwave fish sterilization and curing equipment and solid microwave sterilization equipment) and fast service:We have prepared a complete test facility, which can design a site plan for microwave fish sterilization and curing equipment, install equipment mainframes, auxiliary machines, guide and train employees. The entire program is highly targeted and can save you a lot of time and effort.You are always welcome to come to the belt test and discuss cooperation!
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