CN106690091A - Production device of simmered pig feet - Google Patents
Production device of simmered pig feet Download PDFInfo
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- CN106690091A CN106690091A CN201611090077.8A CN201611090077A CN106690091A CN 106690091 A CN106690091 A CN 106690091A CN 201611090077 A CN201611090077 A CN 201611090077A CN 106690091 A CN106690091 A CN 106690091A
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- stew
- soy sauce
- feet
- pig
- injection tube
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Abstract
The invention relates to simmered meat making equipment, and in particular relates to a production device of simmered pig feet. A simmering soup tank and an injection cylinder are sequentially arranged between a defrosting tank and a pickling tank; the immersing soup tank is connected with the defrosting tank and a first conveyer belt; the injection cylinder is arranged in an inclined manner; the inlet of the injection cylinder is higher than the outlet of the injection cylinder; injection needles are arranged at the upper half part of the inner wall of the injection cylinder; a high-concentration immersing soup tank is arranged above the injection cylinder; a simmering soup storage tank is communicated with the injection needles; and a spiral guide groove is formed in the inner wall of the injection cylinder in an axial direction. The invention aims to provide a device for making simmered pig feet sufficiently tasty when pig feet are simmered.
Description
Technical field
The present invention relates to halogen meat making apparatus, and in particular to a kind of process units of simmered pig feet.
Background technology
Spiced and stewed food is, with poultry, the meat of domestic animal and internal organ and game, part aquatic products, vegetables as primary raw material, to be put into tune
In the thick gravy for making, very hot oven is boiled, small fire digestion, thick gravy flavour is slowly penetrated raw material skin texture, and it is aromatic delicious halogen to become
Product.Spiced and stewed food belongs to general cooked meat product, and it protrudes the original taste of raw material, color and luster, and flavouring mainly uses salt and a small amount of sauce
Oil, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy for mixing up can long-term use, and
More Chen Yuexiang.
Disclose a kind of marinated food quantity-produced method and apparatus in the prior art, publication number CN103610223B,
Scheme makes marinated food realize continuous production, but when using program stew in soy sauce pig's feet, because pig's feet contains more colloid
Composition, thick gravy is weak to the penetrating power of colloid, causes the pig's feet surface local flavor of normal stew in soy sauce preferably, and the inside of pig's feet is light and nothing
Taste, causes the local flavor overrich on pig's feet surface if denseer thick gravy stew in soy sauce pig's feet is used and some are bitter.
The content of the invention
It is an object of the invention to provide a kind of device fully tasty in stew in soy sauce pig's feet.
The present invention provides base case：The process units of simmered pig feet, successively including pond of thawing, the first conveyer belt, pickle
Pond, the second conveyer belt, stew in soy sauce groove, bucket elevator, airing vibratory sieve, vacuum packing machine, sterilizing installation, screw cleaning machine, baking
Dry machine, there is saltwater brine pot beside stew in soy sauce groove, there is stainless (steel) wire conveyer belt in stew in soy sauce groove, and the both sides of stew in soy sauce groove and bottom are folder
Layer, stew in soy sauce groove is provided with lid, and the steam pipe that leads to interlayer is disposed with along stew in soy sauce groove is longitudinally uniform, and there is saltwater brine stew in soy sauce groove top
Pipe, stew in soy sauce trench bottom has row's saltwater brine pipe, and stainless steel wire net conveyor, stainless steel wire net conveyor top are provided with the middle of stew in soy sauce groove
Stew in soy sauce food materials are placed, stainless steel wire net conveyor and stew in soy sauce food materials are immersed in saltwater brine, and stainless steel wire net conveyor is connected with
Transmission mechanism, the driving shaft of transmission mechanism is connected by reductor with servomotor, and TEMP is provided with stew in soy sauce groove
Device, bucket elevator is provided with the end of stew in soy sauce groove, and the base plate of bucket elevator is sieve-like；Spreading for cooling vibratory sieve is arranged on bucket type
The discharging opening of elevator, spreading for cooling vibratory sieve includes vibration platen, and sieve aperture has been evenly arranged on vibration platen, fixed under vibration platen
There is vibrating motor, vibration platen is mounted below oil-containing groove, and vibration platen is mounted obliquely on branch by the spring of corner bottom
On frame, dust cover is arranged at 10~20 degree of inclination angle, vibration platen top, and cool air hose is provided with the upper and lower part of vibration platen, shakes
Dynamic platen lower end is provided with spreading for cooling conveyer belt, and there is receiver spreading for cooling conveyer belt both sides, it is characterised in that it is described thaw pond with pickle
Sequentially it is provided between pond and quick-boils pond and injection tube, quick-boiled pond and connect thaw pond and the first conveyer belt, the injection tube is obliquely installed, institute
The outlet of the import higher than injection tube of injection tube is stated, the first half of the inwall of the injection tube is arranged with injection needle, the injection
The top of cylinder is provided with high concentration thick gravy storage pool, and the thick gravy storage pool connects injection needle, and the inwall of the injection tube is vertically
It is provided with spiral guide slot.~
The effect for quick-boiling pond is, for pig's feet is tentatively heated, the collagen of pig's feet and the tissue of the class of blood vessel one is swollen, but not
As for thoroughly pig's feet is cooked, it is to avoid the later stage is by the easy well-done not easy-formation of pig's feet after prolonged stew in soy sauce.Injection tube is inclined
Set, there is certain speed when pig's feet is slided in injection tube, spiral guide slot is that the speed for sliding pig's feet turns
Turn to pig's feet and prolong the kinetic energy rolled to cylinder top in injection tube, pig's feet rolls injection needle at the top of during top by the halogen of high concentration
Inside the pig's feet that juice injection has been swollen, and can be spread in pig's feet.Then pig's feet departs from injection needle under gravity, under
Fall and then roll, injection needle is collided through the another side of the pig's feet after rolling and then is injected, on the one hand injection needle is to roll
The pig's feet injection for coming up, is on the other hand also the resistance during pig's feet is rolled, and can fall and then coordinate spiral guide slot to make
It is rolled, and just pig's feet can so can comprehensively be injected everywhere.The high concentration referred in this programme is relative to using high
Concentration thick gravy storage pool will turn into normal because normal stew in soy sauce pig's feet is difficult tasty in the pig's feet of high concentration after diffusion
The value of concentration.
When using：After pig's feet is thawed through pond of thawing, entered by the first conveyer belt in quick-boiling pond, water was quick-boiled by 15 minutes
Afterwards, the collagen in pig's feet is swollen after superheated water, and subsequently into injection tube, pig's feet enters the entrance of injection tube, in note
Prolong spiral guide slot rotation in shooting cylinder to glide, rotated with pig's feet after certain speed to the top half of the inwall of injection tube, and
With injection needle collision, injection needle connection high concentration thick gravy storage pool, injection is needled into the pig's feet swollen and injects thereto highly concentrated
The thick gravy of degree, then pig's feet fall in the presence of the resistance of gravity and injection needle, under to drop down onto continue after injection tube inwall and roll
Rotation, until being collided with injection needle again, then injection needle injection rubs projection to pig's feet during pig's feet rotary rolling
Surface carry out rubbing massage, then pig's feet enter pickling pool in, the temperature of pickling pool is relatively low, enter pickling pool after, pig's feet
The pin hole on skin and flesh surface is caught a cold closure, is then conveyed into stew in soy sauce groove by the second conveyer belt, and stew in soy sauce groove is connected with thick gravy pot,
Thick gravy in thick gravy pot is typical concentrations, pig's feet in stew in soy sauce groove during stew in soy sauce, the surface of pig's feet by typical concentrations thick gravy stew in soy sauce,
Its internal realization has been injected into the thick gravy of a part of high concentration, then enters the inside of pig's feet by the thick gravy of least a portion of typical concentrations,
So just can realize that the mouthfeel inside and outside pig's feet reaches unanimity, all with preferably local flavor.Then pig's feet is by bucket elevator
It is lifted on airing vibratory sieve, by being cleaned through vacuum packing machine packaging, sterilizing installation sterilizing, screw cleaning machine after airing,
Can transport sale after drying machine drying.
Compared with prior art, the advantage of this programme is：1. pig's feet, by once quick-boiling water, makes before stew in soy sauce groove is entered
Pig's feet is swollen, and injects high concentration thick gravy to the inside of pig's feet, high concentration thick gravy was just expanded inside pig's feet before stew in soy sauce
Dissipate, so that pig's feet is sufficiently tasty by that can be obtained after normal stew in soy sauce.
2. injection tube in this programme, using gravity, makes pig's feet be injected cylinder and back and forth injects, while also making pig's feet using gravity
Depart from syringe needle after being injected, structure is efficiently simply realized as pig's feet injects high concentration thick gravy, and injection tube is manufactured also more
Simply.
3., due to being to quick-boil the injection carried out after water is swollen, pig's feet surface does not have too obvious pin after pig's feet cooling
Eye, therefore pinprick can be avoided to destroy the appearance of pig's feet.
Scheme two：Based on scheme it is preferred, the length in the injection tube near the injection needle at top is longer than the bottom of near
The length of the injection needle in portion.Beneficial effect：After being arranged such the needle point of injection needle can be distributed length in more gentle mode,
When pig's feet can be made to be rolled in injection tube, injection needle is more readily pierced into pig's feet meat.
Scheme three：Preferred for scheme two, the syringe needle of the injection needle is vertically downwards.Beneficial effect：Straight down
Syringe needle can be such that pig's feet kinetic energy easily deviates from after being exhausted, it is to avoid pig's feet is hung on syringe needle.
Scheme four：It is preferred for scheme three, it is provided with the spiral guide slot and rubs projection.Beneficial effect：In high concentration
After thick gravy injection pig's feet, in order that thick gravy more can quickly spread, setting is rubbed projection and can utilize pig in spiral guide slot
The kinetic energy that pin is rolled enables thick gravy quickly to be spread in pig's feet meat to rub on pig's feet surface.
Scheme five：It is preferred for scheme four, there is high-pressure pump with heating part in the high concentration thick gravy storage pool.Beneficial effect
Really：In order that high concentration thick gravy can quickly spread, heating part is set for high concentration thick gravy is heated, high temperature is more conducive to the expansion of thick gravy
Dissipate, in order that thick gravy is more injected in pig's feet, setting high-pressure pump enables high concentration thick gravy quickly to spray syringe needle injection pig
In pin.
Scheme six：Preferred for scheme five, the pickling pool has cooling piece.Beneficial effect：In order that high concentration thick gravy
Longer time can be detained in pig's feet, cooling piece is set in pickling pool, pig's feet into after pickling pool due to catching a cold, pig's feet
Skin shrinkage, the pinprick of epidermal surface is shunk, and thick gravy is closed in pig's feet.
Brief description of the drawings
The present invention is further detailed explanation with reference to the accompanying drawings and detailed description：
Fig. 1 is the structural representation of the process units embodiment of structure simmered pig feet of the present invention.
Fig. 2 is the structural representation of injection tube in Fig. 1.
Fig. 3 is the structural representation of injection tube in Fig. 1.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Thaw pond 10, the first conveyer belt 12, quick-boil pond 20, injection tube 30, high concentration
Thick gravy storage pool 31, injection needle 32, spiral guide slot 33, pickling pool 34, the second conveyer belt 43, stew in soy sauce groove 40, stainless steel cloth
Conveyer belt 41, saltwater brine pot 42, bucket elevator 51, airing vibratory sieve 50, vacuum packing machine 60, sterilizing installation 70, spiral cleaning
Machine 80, dryer 90.
The process units of simmered pig feet as shown in Figure 1, successively including pond 10 of thawing, the first conveyer belt 12, pickling pool 34,
Two conveyer belts 43, stew in soy sauce groove 40, bucket elevator 51, airing vibratory sieve 50, vacuum packing machine 60, sterilizing installation 70, spiral are clear
Washing machine 80, dryer 90, to thaw sequentially be provided between pond 10 and pickling pool 34 and quick-boil pond 20 and injection tube 30, quick-boil the connectionization of pond 20
Freeze the conveyer belt 12 of pond 10 and first, injection tube 30 is obliquely installed, as shown in Figure 2 and Figure 3, the import of injection tube 30 is higher than injection tube
30 outlet, the first half of the inwall of injection tube 30 is arranged with injection needle 32, and the top of injection tube 30 is provided with the storage of high concentration thick gravy
Pond 31 is deposited, thick gravy storage pool connection injection needle 32, the inwall of injection tube 30 is provided with spiral guide slot 33 vertically.In injection tube 30
Injection needle 32 be distributed with being close to the relatively low mode in top close bottom more long.The syringe needle of injection needle 32 is straight down.Spiral
It is provided with gathering sill 33 and rubs projection.There is high-pressure pump with heating part in high concentration thick gravy storage pool 31.34 have in pickling pool
Cooling piece.There is saltwater brine pot 42 on the side of stew in soy sauce groove 40, there is stainless (steel) wire conveyer belt in stew in soy sauce groove 40, both sides and bottom are folder
There is upper lid layer, the top of stew in soy sauce groove 40, and the steam pipe that leads to interlayer, the top of stew in soy sauce groove 40 are disposed with along stew in soy sauce groove 40 is longitudinally uniform
There is saltwater brine pipe, there is row's saltwater brine pipe the bottom of stew in soy sauce groove 40, stainless steel wire net conveyor 41, stainless steel wire are provided with the middle of stew in soy sauce groove 40
Stew in soy sauce food materials are placed on the top of net conveyor 41, and stainless steel wire net conveyor 41 and stew in soy sauce food materials are immersed in saltwater brine, stainless steel
The driving shaft of mesh conveyor belt 41 is connected by reductor with servomotor, and servomotor can adjust stainless steel wire net conveyor
41 speed of service, is used to control the time of stew in soy sauce food materials stew in soy sauce, temperature sensor is provided with stew in soy sauce groove 40, in stew in soy sauce groove
40 end is provided with bucket elevator 51, and the base plate of bucket elevator is sieve-like；Spreading for cooling vibratory sieve is arranged on bucket elevator
51 discharging opening, spreading for cooling vibratory sieve includes vibration platen, and sieve aperture has been evenly arranged on vibration platen, is fixed with vibration platen and shaken
Dynamic motor, vibration platen is mounted below oil-containing groove, and vibration platen is mounted obliquely on support by the spring of corner bottom,
Dust cover is arranged at 10~20 degree of inclination angle, vibration platen top, and cool air hose is provided with the upper and lower part of vibration platen, vibrates platen
Lower end is provided with spreading for cooling conveyer belt, and there is receiver spreading for cooling conveyer belt both sides.
When using：After pig's feet as shown in Figure 1 is thawed through pond 10 of thawing, entered by the first conveyer belt 12 in quick-boiling pond 20,
By 15 minutes quick-boil water after, the collagen in pig's feet is swollen after superheated water, subsequently into injection tube 30 in, such as Fig. 2 with
Shown in Fig. 3, pig's feet enters the entrance of injection tube 30, the rotation of spiral guide slot 33 is prolonged in injection tube 30 and is glided, with a constant speed
Pig's feet rotates the top half of the inwall to injection tube 30 after degree, and is collided with injection needle 32, the connection high concentration halogen of injection needle 32
Juice storage pool 31, injection needle 32 is pierced into the pig's feet swollen and the thick gravy for injecting high concentration thereto, and then pig's feet is in gravity and note
Fall in the presence of the resistance for penetrating pin 32, under to drop down onto continue after the inwall of injection tube 30 and roll rotation, until being touched with injection needle 32 again
Hit, then injection needle 32 is injected, the raised surface to pig's feet is rubbed during pig's feet rotary rolling to carry out rubbing massage, so
Pig's feet enters in pickling pool 34 afterwards, and now, due to having cooling piece in pickling pool 34, the temperature of pickling pool 34 is relatively low, by quick-boiling
The pig's feet swollen in pond 20 by injection tube 30 injection and rubbing, the inside of pig's feet has the thick gravy of high concentration, is entering
After entering pickling pool 34, pig's feet surface is cooled, and pig's feet is injected the pin hole that pin 32 gets and is closed in the presence of low temperature, then
Stew in soy sauce groove 40 is conveyed into by the second conveyer belt 43, stew in soy sauce groove 40 is connected with thick gravy pot, and the thick gravy in thick gravy pot is conventional
Concentration, pig's feet in stew in soy sauce groove 40 during stew in soy sauce, by the thick gravy stew in soy sauce of typical concentrations realized having been injected into one inside it by the surface of pig's feet
The thick gravy of part high concentration, then enter the inside of pig's feet by the thick gravy of least a portion of typical concentrations, just can so realize in pig's feet
Outer mouthfeel reaches unanimity, all with preferably local flavor.Then pig's feet is vibrated by the airing that is lifted into of bucket elevator 51
On sieve 50, by being packed through vacuum packing machine 60 after airing, sterilizing installation 70 is sterilized, screw cleaning machine 80 is cleaned, dryer 90
Can transport sale after drying.
Claims (6)
1. the process units of simmered pig feet, successively including pond of thawing, the first conveyer belt, pickling pool, the second conveyer belt, stew in soy sauce groove, bucket
Formula elevator, airing vibratory sieve, vacuum packing machine, sterilizing installation, screw cleaning machine, dryer, have halogen beside stew in soy sauce groove
Liquid pot, there is stainless (steel) wire conveyer belt in stew in soy sauce groove, and the both sides of stew in soy sauce groove and bottom are interlayer, and stew in soy sauce groove is provided with lid, along halogen
Groove processed is longitudinally uniform to be disposed with the steam pipe for leading to interlayer, and there is saltwater brine pipe stew in soy sauce groove top, and stew in soy sauce trench bottom has row's saltwater brine pipe,
Stainless steel wire net conveyor is installed, stew in soy sauce food materials, stainless steel cloth are placed in stainless steel wire net conveyor top in the middle of stew in soy sauce groove
Conveyer belt and stew in soy sauce food materials are immersed in saltwater brine, and stainless steel wire net conveyor is connected with transmission mechanism, the active of transmission mechanism
Axle is connected by reductor with servomotor, and temperature sensor is provided with stew in soy sauce groove, and bucket is provided with the end of stew in soy sauce groove
Formula elevator, the base plate of bucket elevator is sieve-like；Spreading for cooling vibratory sieve is arranged on the discharging opening of bucket elevator, spreading for cooling vibratory sieve
Including vibration platen, sieve aperture is evenly arranged on vibration platen, vibrating motor has been fixed with vibration platen, pacified below vibration platen
Equipped with oil-containing groove, vibration platen is mounted obliquely on support by the spring of corner bottom, and 10~20 degree of inclination angle vibrates platen
Dust cover is arranged at top, and cool air hose is provided with the upper and lower part of vibration platen, and vibration platen lower end is provided with spreading for cooling conveyer belt,
There is receiver spreading for cooling conveyer belt both sides, it is characterised in that it is described thaw sequentially to be provided between pond and pickling pool quick-boil pond and injection tube,
Quick-boil pond and connect thaw pond and the first conveyer belt, the injection tube is obliquely installed, the import of the injection tube is higher than injection tube
Outlet, the first half of the inwall of the injection tube is arranged with injection needle, and the storage of high concentration thick gravy is provided with above the injection tube
Pond, the thick gravy storage pool connects injection needle, and the inwall of the injection tube is provided with spiral guide slot vertically.
2. the process units of simmered pig feet according to claim 1, it is characterised in that：Near the note at top in the injection tube
The length for penetrating pin is longer than the length of the injection needle near bottom.
3. the process units of simmered pig feet according to claim 2, it is characterised in that：The syringe needle of the injection needle vertically to
Under.
4. the process units of simmered pig feet according to claim 3, it is characterised in that：It is provided with the spiral guide slot and is rubbed
It is raised.
5. the process units of simmered pig feet according to claim 4, it is characterised in that：Have in the high concentration thick gravy storage pool
There is high-pressure pump with heating part.
6. the process units of simmered pig feet according to claim 5, it is characterised in that：The pickling pool has cooling piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611090077.8A CN106690091A (en) | 2016-12-01 | 2016-12-01 | Production device of simmered pig feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611090077.8A CN106690091A (en) | 2016-12-01 | 2016-12-01 | Production device of simmered pig feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690091A true CN106690091A (en) | 2017-05-24 |
Family
ID=58934459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611090077.8A Pending CN106690091A (en) | 2016-12-01 | 2016-12-01 | Production device of simmered pig feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690091A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326747A (en) * | 2019-06-27 | 2019-10-15 | 长沙理工大学 | A kind of sauce spiced and stewed food process equipment and processing method |
| CN113068819A (en) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | Preparation method and processing equipment of mutton chili sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773220A (en) * | 2010-01-12 | 2010-07-14 | 湖南绝味食品股份有限公司 | Mechanized production complete equipment of marinated foods |
| CN103610223A (en) * | 2013-12-07 | 2014-03-05 | 湖南省蜀中情食品有限公司 | Method and equipment for continuously producing marinated food |
| CN104664426A (en) * | 2015-03-17 | 2015-06-03 | 云南农业大学 | Quantitative spicing method for spiced beef |
| CN105105188A (en) * | 2015-08-31 | 2015-12-02 | 张滨 | Roasted Peking duck and preparation process thereof |
| CN105747116A (en) * | 2016-03-10 | 2016-07-13 | 中国农业科学院农产品加工研究所 | Quantitative meat marinating production line |
-
2016
- 2016-12-01 CN CN201611090077.8A patent/CN106690091A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773220A (en) * | 2010-01-12 | 2010-07-14 | 湖南绝味食品股份有限公司 | Mechanized production complete equipment of marinated foods |
| CN103610223A (en) * | 2013-12-07 | 2014-03-05 | 湖南省蜀中情食品有限公司 | Method and equipment for continuously producing marinated food |
| CN104664426A (en) * | 2015-03-17 | 2015-06-03 | 云南农业大学 | Quantitative spicing method for spiced beef |
| CN105105188A (en) * | 2015-08-31 | 2015-12-02 | 张滨 | Roasted Peking duck and preparation process thereof |
| CN105747116A (en) * | 2016-03-10 | 2016-07-13 | 中国农业科学院农产品加工研究所 | Quantitative meat marinating production line |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326747A (en) * | 2019-06-27 | 2019-10-15 | 长沙理工大学 | A kind of sauce spiced and stewed food process equipment and processing method |
| CN110326747B (en) * | 2019-06-27 | 2022-03-08 | 长沙理工大学 | Sauce marinated product processing equipment and processing method |
| CN113068819A (en) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | Preparation method and processing equipment of mutton chili sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |