CN107616471A - A kind of preparation method of manual beef tallow basic flavouring for chafing dish - Google Patents
A kind of preparation method of manual beef tallow basic flavouring for chafing dish Download PDFInfo
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- CN107616471A CN107616471A CN201710936490.XA CN201710936490A CN107616471A CN 107616471 A CN107616471 A CN 107616471A CN 201710936490 A CN201710936490 A CN 201710936490A CN 107616471 A CN107616471 A CN 107616471A
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- chafing dish
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Abstract
The invention discloses a kind of preparation method of manual beef tallow basic flavouring for chafing dish, comprise the following steps：Step 1: filling charge：With the filling manual beef tallow basic flavouring for chafing dish of bottle placer.Step 2: it is cooled and shaped：Canned chafing dish bottom flavorings are put to pipeline, cooling room is conveyed through by conveying line front end, is cooled and shaped.Step 3: mould recovery conveying：Chafing dish bottom flavorings after shaping are stripped, the mould taken off is back at bottle placer by pipeline.Step 4: automatic vacuum is sealed：Product after the demoulding is vacuum-packed by automatic vaccum packager.Step 5: thermal contraction：Vacuum-packed product is crossed into a thermal contraction machine, by heating of the thermal contraction machine to product surface, makes product surface bright-coloured bright, more gloss, improves product face value.This production line patent of the invention mainly improves block production of hot-pot flavoring food efficiency, reduces cost of labor, forms standardization, industrialized production, changes the drawbacks of conventional handwork efficiency is low, the cycle is long.
Description
Technical field
The invention belongs to technical field of food production, more particularly to a kind of preparation method of manual beef tallow basic flavouring for chafing dish.
Background technology
In manual beef tallow basic flavouring for chafing dish manufacturing process at this stage, after mainly completing frying operation by frying pan, by material
Deposited with temporary cylinder, then hand is carried out by worker and scoops pack.During weight be all to be measured by people's work order bag,
Efficiency is very low.Complete it is filling after be cooled and shaped again by cooling down room, carried out again by artificial release after cooling and shaping
Stripping process.Pack operation by hand is carried out again after completing the demoulding, while the mould for having completed to be stripped again by manually pushing back
Filling operation is carried out to filling place.The labor intensity of worker is also very big while so will result in bigger workload.It is complete
By carrying out vacuumizing operation by hand after into pack operation, it is hidden also to there is certain safety while so not only efficiency is low
Suffer from.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of efficiency high, safe and reliable manual butter
The preparation method of chafing dish bottom flavorings.
What the present invention was realized in：
The preparation method of manual beef tallow basic flavouring for chafing dish, comprises the following steps：
Step 1: filling charge
With the filling manual beef tallow basic flavouring for chafing dish of bottle placer.
The present invention artificial will contain material filling, bottle placer filling about 30 box per minute, it is only necessary to which 1 sets of using bottle placer instead
Standby operating personnel, each filling weight is stable, standard；Everyone is per minute at most to contain 6 boxes, at least needs 5 could manually reach
To the efficiency of bottle placer, and it is filling more than equipment per box weight of material deviation；
Step 2: it is cooled and shaped
Canned chafing dish bottom flavorings are put to pipeline, cooling room is conveyed through by conveying line front end, is cooled and shaped.
The present invention will manually be put originally, airing, and natural cooling shaping is changed to cooling line cooling and shaping.Cooling line is by cooling down
Room and pipeline composition, it is filling after material put to pipeline, by convey line front end be conveyed through cooling room, transferring out cooling
It has been cooled and shaped behind room.Natural cooling about 4 hours of cycle each time, and need to take substantial amounts of site area and substantial amounts of
It is artificial to put.Cooling line is a continuous process, it is only necessary to which 1 people is put into front end, and the people of rear end 1 collects, average every
Hour can collect 1300 boxes or so shaped article, and 4 hours can collect 5200 boxes, and natural cooling a cycle will reach
5200 boxes, occupied ground is at least cooling down four times of pipeline area, and lay-by time is grown, and at least needs 6 manual works.
Step 3: mould recovery conveying
Chafing dish bottom flavorings after shaping are stripped, the mould taken off is back at bottle placer by pipeline.
Need to be stripped after formed product, then by the mould taken off send back to bottle placer carry out it is filling, originally using by people
Work collects transhipment, needs 1 within average every 10 minutes and is manually transported through, and is delivered to from cooling back segment at leading portion bottle placer, back and forth about
55 meters, not only efficiency is low for man-handling of materials, and labor intensity is also big.So present invention design uses pipeline, to filling at the demoulding
The pipeline of mould recovery is formed at installation, mould is directly put in pipeline after the demoulding, mould can be endlessly back to
At bottle placer, transit staff is directly eliminated, reduces the labor intensity of worker.
Step 4: automatic vacuum is sealed
Product after the demoulding is vacuum-packed by automatic vaccum packager.
Original semi-automatic vacuum packing machine is changed to automatic vaccum packager by the present invention.Semi-automatic vacuum packaging originally
Machine need two personnel carry out placement material, manual depression vacuum cover, take out material operation, and change after vacuum packing machine
A personnel are only needed to place material, vacuum cover starts operation on equipment meeting automatic cover, automatically that material is defeated after operation is complete
Equipment is sent out, is reduced manually, simplifies operating process, lifts operating efficiency.
Step 5: thermal contraction
Vacuum-packed product is crossed into a thermal contraction machine, by heating of the thermal contraction machine to product surface, makes product table
Face is bright-coloured bright, more gloss, improves product face value.
Further scheme is：
The cooling line is collectively constituted by cooling room and pipeline, and cooling room is built using insulation material, wherein there is refrigeration
Unit constantly manufactures cold wind, thus make in room formed a consecutive low temperature environment, and product by pipeline from cooling room
Leading portion enters, and with pipeline through supercooling room, within the time through supercooling room, under the influence of low temperature environment, product can be with
Type is quickly cooled to, has been just to be cooled and shaped to complete when product goes out to cool down room with pipeline.
The present invention solves following problem：
1. solve the problems, such as that artificial charge efficiency is low, recruitment is big, product weight difference is big；
2. solving in man-handling of materials, balance, natural cooling forming process, the amount of labour used is big, labor intensity is high, cooling and shaping are all
The problem of phase is long；
3. after solving the demoulding, artificially collect in transhipment mold process, the problem of efficiency is low, labor intensity is big；
4. solving semi-automatic vacuum seal, operation picks and places the problem of material is cumbersome, efficiency is low.
5. reducing the potential safety hazard of production process, go to replace manual work to greatest extent using equipment, reduce worker and exist
The security risk in post.
This production line patent of the invention mainly improves block production of hot-pot flavoring food efficiency, reduces cost of labor, forms mark
Standardization, industrialized production, change the drawbacks of conventional handwork efficiency is low, the cycle is long.
Brief description of the drawings
Fig. 1 is the inventive method schematic flow sheet；
Fig. 2 is present invention cooling, recovery section structural representation.
Embodiment
The present invention is further illustrated with specific embodiment below in conjunction with the accompanying drawings.
As shown in accompanying drawing 1,2, the preparation method of manual beef tallow basic flavouring for chafing dish, comprise the following steps：
Step 1: filling charge
With the filling manual beef tallow basic flavouring for chafing dish of bottle placer 1.
The present invention artificial will contain material filling, bottle placer filling about 30 box per minute, it is only necessary to which 1 sets of using bottle placer instead
Standby operating personnel, each filling weight is stable, standard；Everyone is per minute at most to contain 6 boxes, at least needs 5 could manually reach
To the efficiency of bottle placer, and it is filling more than equipment per box weight of material deviation；
Step 2: it is cooled and shaped
Canned chafing dish bottom flavorings are put to pipeline, cooling room is conveyed through by conveying line front end, is cooled and shaped.
The present invention will manually be put originally, airing, and natural cooling shaping is changed to cooling line cooling and shaping.Cooling line 2 is by cold
But room and pipeline composition, it is filling after material put to pipeline, by convey line front end be conveyed through cooling room, it is cold transferring out
But it has been cooled and shaped behind room.Natural cooling about 4 hours of cycle each time, and need to take substantial amounts of site area and a large amount of
Artificial put.Cooling line is a continuous process, it is only necessary to which 1 people is put into front end, and the people of rear end 1 collects, average
1300 boxes or so shaped article can be collected per hour, and 4 hours can collect 5200 boxes, and natural cooling a cycle will reach
5200 boxes, occupied ground is at least cooling down four times of pipeline area, and lay-by time is grown, and at least needs 6 manual works.
Step 3: mould recovery conveying
On feeding platform 3, the chafing dish bottom flavorings after shaping are stripped, the mould taken off is back to filling by pipeline 4
At installation.
Need to be stripped after formed product, then by the mould taken off send back to bottle placer carry out it is filling, originally using by people
Work collects transhipment, needs 1 within average every 10 minutes and is manually transported through, and is delivered to from cooling back segment at leading portion bottle placer, back and forth about
55 meters, not only efficiency is low for man-handling of materials, and labor intensity is also big.So present invention design uses pipeline, to filling at the demoulding
The pipeline of mould recovery is formed at installation, mould is directly put in pipeline after the demoulding, mould can be endlessly back to
At bottle placer, transit staff is directly eliminated, reduces the labor intensity of worker.
Step 4: automatic vacuum is sealed
Product after the demoulding is vacuum-packed by automatic vaccum packager.
Original semi-automatic vacuum packing machine is changed to automatic vaccum packager by the present invention.Semi-automatic vacuum packaging originally
Machine need two personnel carry out placement material, manual depression vacuum cover, take out material operation, and change after vacuum packing machine
A personnel are only needed to place material, vacuum cover starts operation on equipment meeting automatic cover, automatically that material is defeated after operation is complete
Equipment is sent out, is reduced manually, simplifies operating process, lifts operating efficiency.
Step 5: thermal contraction
Vacuum-packed product is crossed into a thermal contraction machine, by heating of the thermal contraction machine to product surface, makes product table
Face is bright-coloured bright, more gloss, improves product face value.
Cooling line 2 is collectively constituted by cooling room and pipeline, and cooling room is built using insulation material, wherein there is refrigeration unit
Constantly manufacture cold wind, thus make in the room in formed a consecutive low temperature environment, and product by pipeline from cool down room leading portion
Into with pipeline through supercooling room, within the time through supercooling room, under the influence of low temperature environment, product can be rapid
It is cooled and shaped, has been just to be cooled and shaped to complete when product goes out to cool down room with pipeline.
The present invention has the advantage such as following table compared with prior art handwork.
| Project | People's number | Annual production |
| Former handwork | 23 people | 28800000kg |
| The inventive method | 14 people | 30000000kg |
| Contrast | Reduce by 9 people | Increase 1200000kg |
Although reference be made herein to invention has been described for explanatory embodiment of the invention, and above-described embodiment is only this hair
Bright preferable embodiment, embodiments of the present invention are simultaneously not restricted to the described embodiments, it should be appreciated that people in the art
Member can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in principle disclosed in the present application
Within scope and spirit.
Claims (2)
1. a kind of preparation method of manual beef tallow basic flavouring for chafing dish, it is characterised in that comprise the following steps：
Step 1: filling charge
With the filling manual beef tallow basic flavouring for chafing dish of bottle placer；
Step 2: it is cooled and shaped
Canned chafing dish bottom flavorings are put to pipeline, cooling room is conveyed through by conveying line front end, is cooled and shaped；
Step 3: mould recovery conveying
Chafing dish bottom flavorings after shaping are stripped, the mould taken off is back at bottle placer by pipeline；
Step 4: automatic vacuum is sealed
Product after the demoulding is vacuum-packed by automatic vaccum packager；
Step 5: thermal contraction
Vacuum-packed product is crossed into a thermal contraction machine.
2. the preparation method of manual beef tallow basic flavouring for chafing dish according to claim 1, it is characterised in that：
The cooling line is collectively constituted by cooling room and pipeline, and cooling room is built using insulation material, wherein there is refrigeration unit
Constantly manufacture cold wind, thus make in the room in formed a consecutive low temperature environment, and product by pipeline from cool down room leading portion
Into with pipeline through supercooling room, within the time through supercooling room, under the influence of low temperature environment, product can be rapid
It is cooled and shaped, has been just to be cooled and shaped to complete when product goes out to cool down room with pipeline.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710936490.XA CN107616471A (en) | 2017-10-10 | 2017-10-10 | A kind of preparation method of manual beef tallow basic flavouring for chafing dish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710936490.XA CN107616471A (en) | 2017-10-10 | 2017-10-10 | A kind of preparation method of manual beef tallow basic flavouring for chafing dish |
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| CN107616471A true CN107616471A (en) | 2018-01-23 |
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| CN201710936490.XA Pending CN107616471A (en) | 2017-10-10 | 2017-10-10 | A kind of preparation method of manual beef tallow basic flavouring for chafing dish |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112849609A (en) * | 2020-12-30 | 2021-05-28 | 重庆桥头食品有限公司 | Automatic hot pot seasoning box removing device and method thereof |
| CN113331386A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Preparation method of blocky manual spicy beef tallow hotpot condiment |
| CN113383936A (en) * | 2021-06-21 | 2021-09-14 | 四川省阳家私坊食品开发有限公司 | Hotpot condiment with soup base and preparation method thereof |
Citations (4)
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| CN201667960U (en) * | 2010-05-21 | 2010-12-15 | 重庆德庄实业（集团）有限公司 | Production line for condiments |
| CN201761094U (en) * | 2010-04-15 | 2011-03-16 | 兴宁市华雨金属制造有限公司 | Bidirectional material conveying device for pressing die equipment |
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN106719979A (en) * | 2016-12-28 | 2017-05-31 | 广州浩胜食品机械有限公司 | A kind of food demoulding device |
-
2017
- 2017-10-10 CN CN201710936490.XA patent/CN107616471A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201761094U (en) * | 2010-04-15 | 2011-03-16 | 兴宁市华雨金属制造有限公司 | Bidirectional material conveying device for pressing die equipment |
| CN201667960U (en) * | 2010-05-21 | 2010-12-15 | 重庆德庄实业（集团）有限公司 | Production line for condiments |
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN106719979A (en) * | 2016-12-28 | 2017-05-31 | 广州浩胜食品机械有限公司 | A kind of food demoulding device |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112849609A (en) * | 2020-12-30 | 2021-05-28 | 重庆桥头食品有限公司 | Automatic hot pot seasoning box removing device and method thereof |
| CN113331386A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Preparation method of blocky manual spicy beef tallow hotpot condiment |
| CN113383936A (en) * | 2021-06-21 | 2021-09-14 | 四川省阳家私坊食品开发有限公司 | Hotpot condiment with soup base and preparation method thereof |
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Application publication date: 20180123 |
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