CN110024970B

CN110024970B - Production process of sauced pressed salted duck capable of being shaped quickly

Info

Publication number: CN110024970B
Application number: CN201910368298.4A
Authority: CN
Inventors: 崔尧
Original assignee: Jiangxi Anan Food Co ltd
Current assignee: Jiangxi Anan Food Co ltd
Priority date: 2019-05-05
Filing date: 2019-05-05
Publication date: 2021-12-21
Anticipated expiration: 2039-05-05
Also published as: CN110024970A

Abstract

The invention discloses a production process of a sauced pressed duck capable of being shaped quickly, which comprises the working procedures of unfreezing, cleaning and trimming a salted duck, pickling, quickly shaping, baking in a high-temperature oven, marinating and packaging, and is characterized in that a shaping clamp is adopted to open and shape the duck, the shaping clamp consists of a cross and four support rods, the support rods are provided with hooks, the shaping clamp is clamped in a shaping pressing plate, the bottom of the shaping pressing plate is provided with a shaping clamp groove, and the center of the shaping pressing plate is provided with a push rod; the duck is placed in a shaping station, a shaping pressing plate is pressed downwards to flatten and expand the duck, a push rod enables a shaping clamp to move downwards, a hook penetrates into the duck to shape the duck, and after the shaping clamp is completely separated from a shaping clamp groove, a support rod enables the hook to tightly buckle the duck due to the elasticity of a spring to complete shaping. According to the invention, the duck is quickly shaped by the shaping clamp and the shaping pressing plate, so that the mechanization level of production of the sauced pressed duck is improved, and the production efficiency is improved.

Description

Production process of sauced pressed salted duck capable of being shaped quickly

Technical Field

The invention belongs to the technical field of meat food processing, particularly relates to a production process of a salted duck with soy sauce capable of being shaped quickly, and particularly relates to a shaping clamp for shaping the salted duck with soy sauce.

Background

Duck foods sold in the existing market in China are very numerous, various duck foods are more and more popular with people, such as roast ducks, boiled salted ducks, sauced salted ducks and the like, and companies with larger duck products at present have dead foods, Brilliant and Duck. Part of the technology is reported in patent documents, for example, CN103462059B discloses a processing technology of pressed salted duck, comprising the following steps: A. raw material treatment: selecting a meat duck, slaughtering the meat duck, cleaning, taking internal organs, and preparing into the required raw material duck; B. pickling: putting the raw material duck into a pickling vat, and adding spices for pickling, wherein the spices are as follows: 10-20% of white granulated sugar, 10-20% of salt, 7-16% of pepper, 1-6% of ginger and the balance of water; C. shaping: spreading the pickled raw material duck with bamboo blocks, and draining to form a plate shape; D. baking: baking the shaped raw duck to golden yellow with naked fire, wherein the fuel is one or two of green barberry or bitter bamboo; E. rinsing: putting the roasted raw material duck into a cleaning jar, injecting clear water for cleaning at least two times, and then draining; F. marinating: putting the raw material duck into brine for marinating for 1-2 hours, taking out, and draining water, wherein the weight of the marinating material added into the brine is 0.9-3% of the weight of the raw material duck; G. packaging: vacuum packaging raw material duck; H. and (3) sterilization: and (5) placing the packaged pressed salted duck in a sterilization pot for sterilization. The process adopts open fire baking, and although green barberry or bitter bamboo is used as fuel to provide unique smell of the green barberry or bitter bamboo, the process has high requirement on the skills of baking workers and is difficult to ensure uniform and stable quality.

CN108244521A discloses a production process of a sauced pressed duck, which comprises the production links of processing, rolling and kneading, baking, quality inspection, re-baking, packaging and the like of the slaughtered duck, and specifically comprises the following steps: 1. slaughtering sheldrake, removing feather, removing viscera, cleaning, cutting off tail fat gland, cleaning residual broken tissue in abdomen, bleeding, removing oil film, and making duck embryo; 2. pickling, 3, the thick gravy is prepared, 4, pickle in adopting the cylinder and pickle 10 hours, 5, set the duck of pickling with the thin bamboo strips used for weaving, require to strut the duck embryo and level, place the duck in the roaster, hang full and arrange in order, cover the apron immediately, make the temperature keep between 120 ℃ -135 ℃, toast to 8 ~ 10 hours after, humidity in by 100% reduce to 40% stove-out, carry out the second and toast, toast 8 ~ 10 hours equally, dry the duck until, quality inspection: sampling, smelling the flavor and looking color; 6. and (7) marinating, hanging in a marinated duck shelf, cooling, naturally drying and packaging the product.

CN105077331A discloses a processing method of salted duck with soy sauce, which comprises the steps of rolling and pickling raw materials by taking compound seasoning and fried sauce as pickling materials, drying with cold air, baking, detecting metal foreign matters and the like, wherein the baking process comprises the following steps: and (3) baking the air-dried sauced pressed salted duck for 0.5-6 hours in a cooking, smoking and baking chamber at the temperature of 60-95 ℃.

The sauced pressed salted duck in the prior art is mainly prepared by processing, pickling and baking raw materials, wherein the pickling process is generally to add seasonings for flavoring, the baking process is generally to bake with open fire, smoke or bake in an oven or a baking oven, and how to bake uniformly and stably in quality in the baking process and how to make the seasonings flavor is a technical difficulty in the production of the sauced pressed salted duck. Before the roast of the salted duck, the duck needs to be shaped, and the traditional shaping mode generally adopts two rods to stretch the duck, for example, the shaping mode adopted in CN103462059B is as follows: spreading the pickled raw material duck with bamboo blocks, and draining to form a plate shape; in CN201610883767.2, a stainless steel clip is used for spreading the duck to realize the shaping. The shaping operation efficiency is low by adopting two bamboo strips or stainless steel clamps, and hands of operators are easy to be injured due to slight carelessness. The applicant is a super food under the flag company, specially engaged in the development and production of duck food, and develops a production process of sauced pressed salted duck capable of being shaped quickly after long-term practice summary.

Disclosure of Invention

Based on the above situation of the prior art, the invention provides a production process of sauced pressed salted duck capable of being shaped quickly, the invention enables the duck to be shaped quickly through the shaping clamp and the shaping pressing plate, overcomes the problems that the traditional method is low in shaping operation efficiency, careless and easy to hurt hands of operators, improves the mechanization level of sauced pressed salted duck production, and improves the production efficiency.

The automatic oven is adopted, the temperature is automatically controlled, the temperature in the oven is uniform, and the baking quality is stable.

The invention is realized by the following technical scheme. A production process of sauced pressed salted duck capable of being rapidly shaped comprises the working procedures of unfreezing, cleaning and trimming, pickling, rapidly shaping, baking in a high-temperature oven, marinating and packaging of the salted duck, and is characterized by comprising the following steps:

unfreezing the white duck: taking out the duck in the refrigerating chamber, and conveying the duck in the frozen state to a thawing tank through a conveying belt for thawing;

cleaning and trimming: after unfreezing, cleaning with clear water and trimming to remove foreign matters and impurities in the white duck;

pickling: preparing the pickling sauce, and pickling the duck in a pickling tank;

and (3) rapid setting: the duck is unfolded and shaped by adopting a shaping clamp, the shaping clamp comprises a cross and four support rods, the support rods are arranged on the cross, a hanging ring is further arranged on the cross, the hanging ring is far away from the center of the cross, a baffle ring is arranged in the middle of each support rod, the support rods are connected with the cross in a telescopic manner, springs are arranged between the support rods and the cross, so that the support rods have outward elasticity and can stretch out and draw back, each support rod is provided with a hook extending in the direction far away from the cross, the end part of the hook does not exceed the end part of the support rod, when the duck is rapidly shaped, the shaping clamp is clamped in a shaping press plate, a shaping clamp groove is arranged at the bottom of the shaping press plate and consists of a square groove in the center and support rod grooves in four corners, the direction far away from the center of the shaping press plate is a sliding inclined surface, a ball is arranged at the intersection of the sliding inclined surface and the top surface of the support rod groove, and a smooth transition arc groove are arranged between the ball and the top surface of the support rod groove, the outer end of the supporting rod is spherical, the outer end of the supporting rod is clamped in the arc-shaped wire groove due to the elasticity of the spring, so that the fixing of the shaping clamp and the shaping pressing plate is realized, a push rod is arranged at the center of the shaping pressing plate, a reset spring is sleeved on the push rod, a reset spring baffle plate is arranged on the push rod, the lower end of the push rod penetrates through the shaping pressing plate and extends into the square groove and is connected with the push plate, and a pressing plate is arranged at the upper end of the push rod; placing the duck in a shaping station, pressing a shaping pressing plate downwards to flatten and expand the duck, then pressing a pressing plate, pushing a plate to push a cross, enabling a supporting rod to move downwards and slightly contract, enabling the outer end of the supporting rod to be separated from an arc-shaped groove and cross over a ball along with the rolling of the ball, enabling the outer end of the supporting rod to move along a sliding inclined plane, enabling the supporting rod to move downwards and extend due to the action of a spring, enabling a hook to penetrate into the duck to shape the duck, properly ejecting the supporting rod outwards due to the elastic action of the spring after a shaping clamp is completely separated from a shaping clamp groove, and tightly buckling the duck to finish shaping;

baking in a high-temperature oven: comprises the steps of putting on a shelf, baking, cooling in a furnace, and putting down the shelf, wherein the step of putting on the shelf is as follows: a hanging ring on the shaping clamp is hooked by a hook, and the hook is hung on the baking frame; baking: pushing the baking rack full of ducks into a high-temperature oven for baking; discharging and spreading for cooling: opening the oven, pushing out the baking rack, and spreading for cooling; a step of putting down: after spreading for cooling, taking down the duck from the baking rack, arranging a blocking ring on a shaping clamp for spreading the duck, pushing the blocking ring to retract a supporting rod of the shaping clamp, separating a hook from the duck, and taking down the shaping clamp;

marinating: putting the pickled duck into a marinating pot, adding a marinating agent for marinating, taking out the marinated duck and draining;

packaging: and sterilizing the marinated salted duck with the sauce, and performing vacuum packaging after sterilization to obtain a finished product of the salted duck with the sauce.

Preferably, inner holes are formed in the four arms of the cross, springs are arranged in the inner holes, internal threads are arranged at the outer ends of the inner holes, hollow screws are sleeved on the supporting rods, the anti-falling plate is mounted at the end, close to the cross, of the supporting rod and in threaded connection with the supporting rods, after the anti-falling plate is mounted, the supporting rods extend into the inner holes of the cross and extrude the springs, and the hollow screws are screwed and fixed with the cross through threads.

Preferably, the length of the supporting rod groove is such that when the shaping clamp is fixed in the shaping pressing plate, the hook is always positioned in the supporting rod groove and cannot be retracted into the square groove.

Preferably, the baking temperature is 85 ℃ and the baking time is 16 hours.

Preferably, during rapid shaping, a clamp station and a shaping station are arranged on the working platform, a clamp seat is fixed on the clamp station, a clamp table is arranged on the clamp seat, a cross groove matched with the cross is arranged on the clamp table, the cross is fixed through the cross groove, so that the shaping clamp is fixed, and the height of the clamp table is higher than that of the hook; the duck shaping device is characterized in that the shaping pressing plate is connected with the lifting mechanism, the lifting mechanism is installed on the horizontal movement linear guide rail mechanism, the lifting mechanism can be driven by a motor or hydraulically, the push rod is connected with the telescopic cylinder, the horizontal movement linear guide rail mechanism moves the shaping pressing plate to be above a clamp station, the lifting mechanism drives the shaping pressing plate to be pressed downwards, in the pressing process, the shaping clamp enters a shaping clamp groove of the shaping pressing plate and is finally clamped together, then the lifting mechanism ascends, the horizontal movement linear guide rail mechanism moves the shaping pressing plate to be above the shaping station, ducks are placed on the shaping station, the shaping pressing plate presses the ducks to be pressed downwards, after the duck is in place, the telescopic cylinder drives the push rod to move, the push plate ejects out the shaping clamp, and a hook of the shaping clamp penetrates into the ducks to shape the ducks.

The invention has the beneficial effects that: the duck fixing device has the advantages that the duck can be directly unfolded by pressing the shaping pressing plate through the matching of the shaping clamp and the shaping pressing plate, the shaping clamp is ejected through the push rod and the push plate, a hook of the shaping clamp can be directly buckled into the duck to complete shaping, a supporting rod of the shaping clamp has the elasticity of a spring, the duck can be better unfolded, the hanging ring is arranged, the duck can be conveniently and quickly placed on and taken off the shaping clamp after being baked, and the shaping clamp is convenient to take off after being baked. According to the invention, the sliding inclined plane and the ball are arranged in the supporting rod groove, the arc-shaped groove in smooth transition is arranged between the ball and the top surface of the supporting rod groove, and the outer end of the supporting rod is clamped in the arc-shaped groove due to the elasticity of the spring, so that the fixing of the shaping clamp and the shaping pressing plate is realized, the ball plays a buffer transition role, and compared with a convex transition arc, the outer end of the supporting rod is conveniently clamped in the arc-shaped groove, and the outer end of the supporting rod is conveniently separated from the arc-shaped groove when the shaping clamp is pressed down. If the shaping clamp needs to be manually and manually installed in the shaping pressing plate, so that the shaping pressing plate cannot be mechanically driven, and the hand can be pressed because the hand is possibly carelessly, the clamp station and the shaping station are arranged on the working platform, the clamp seat is fixed on the clamp station, the shaping clamp only needs to be manually placed on the clamp seat, or the shaping clamp can be placed on the clamp seat by a manipulator, and the shaping clamp is installed in the shaping pressing plate by the clamp seat in a mechanical mode, so that the mechanical shaping operation is realized. The invention improves the mechanization level of production of the sauced pressed salted duck and improves the production efficiency.

Drawings

FIG. 1 is a process flow diagram of the present invention.

FIG. 2 is a top view of the sizing jig of the present invention;

FIG. 3 is a bottom view of the sizing jig of the present invention;

FIG. 4 is a sectional view taken along line A-A of the setting jig of the present invention.

FIG. 5 is a bottom view of the sizing jig of the present invention assembled with the sizing press plate;

fig. 6 is a sectional view B-B of fig. 5.

FIG. 7 is a top view of the sizing jig positioning socket;

fig. 8 is a view in the direction C of fig. 7.

Detailed Description

The invention is explained in more detail below with reference to the figures and examples.

Example 1

The production process of the sauced pressed duck is shown in figure 1, and comprises the working procedures of unfreezing, cleaning and trimming the salted duck, pickling, quickly shaping, baking in a high-temperature oven, marinating and packaging, and the specific process comprises the following steps:

unfreezing the white duck: and taking the duck in the blanched state out of the refrigerating chamber, and conveying the duck in the frozen state to a thawing tank through a conveying belt for thawing.

Cleaning and trimming: after thawing, cleaning with clear water and trimming to remove foreign matters and impurities in the white duck.

Pickling: preparing a pickling sauce, wherein the pickling sauce consists of 6 parts of edible salt, 4 parts of white granulated sugar and 1 part of maltose in parts by mass, the pickling sauce is put into 35 parts of clear water and is put into a pickling tank for pickling for 18 hours, and the duck is tasty and has tight and chewy meat quality in the pickling process;

and (3) rapid setting: the duck is opened and shaped by adopting a shaping clamp as shown in figures 2-4, the shaping clamp is composed of a cross 1 and four support rods 2, the support rods 2 are arranged on the cross 1, a hanging ring 5 is also arranged on the cross 1, the hanging ring 5 is far away from the center of the cross 1, inner holes are arranged in four arms of the cross 1, springs 8 are arranged in the inner holes, inner threads are arranged at the outer ends of the inner holes, a baffle ring 4 is arranged at the middle part of the support rod 2, hollow screws 3 are sleeved on the support rods 2, a release-preventing plate 7 is arranged at the end, close to the cross, of the support rod 2, the release-preventing plate 7 is in threaded connection with the support rods 2, after the release-preventing plate 7 is arranged, the support rods 2 extend into the inner holes of the cross 1 and extrude the springs 8, the hollow screws 3 are screwed with the cross 1 through threads, the springs 8 are arranged between the support rods 2 and the cross 1, so that the support rods 2 have outward elasticity and can stretch out and stretch out, the bracing piece 2 is equipped with the hook 6 that stretches out to keeping away from the cross direction and the tip of this hook 6 does not surpass the bracing piece tip, during quick design, the design anchor clamps card is in design clamp plate 9 as shown in fig. 5 and fig. 6, design clamp plate 9 bottom is equipped with the design anchor clamps groove, the design anchor clamps groove comprises the square groove at center and the bracing piece groove 10 in four corners, the length in bracing piece groove 10 should satisfy when the design anchor clamps are fixed in design clamp plate 9, hook 6 is located bracing piece groove 10 all the time and can not contract to the square groove, such purpose makes bracing piece groove 10 can play the guide effect to hook 6, ensure to push down the in-process that breaks away from design clamp plate 9 at the design anchor clamps, the angle of hook 6 is downwards, hook 6 inserts in the duck. The 9 central directions of keeping away from design clamp plate of bracing piece groove 10 are slip inclined plane 11, slip inclined plane 11 with, the intersection of bracing piece groove 10 top surface sets up ball 12, set up smooth transition's arc wire casing between ball 12 and the 10 top surfaces of bracing piece groove, the outer end of bracing piece 2 is the sphere form, 2 outer end cards of bracing piece are in the arc wire casing to spring 8's elasticity, thereby realize design anchor clamps and design clamp plate 9's fixed, ball 12's effect plays the buffering transition effect, because ball 12 can roll, compare in adopting bellied transition circular arc, conveniently with 2 outer end cards of bracing piece in the arc wire casing and 2 outer ends of bracing piece break away from with the arc wire casing when conveniently pushing down design anchor clamps. A push rod 14 is arranged at the center of the shaping pressing plate, a return spring 15 is sleeved on the push rod 14, a return spring baffle 16 is arranged on the push rod 14, the return spring baffle 16 is positioned above the return spring 15, the return spring 15 is positioned between the return spring baffle 16 and the shaping pressing plate 9, the lower end of the push rod 14 penetrates through the shaping pressing plate 9 and extends into the square groove and is connected with a push plate 13, and a pressing plate 17 is arranged at the upper end of the push rod 14; put the duck in the design station, design clamp plate 9 pushes down and flattens the duck and expand, then press pressing plate 17, push pedal 13 top cross 1, bracing piece 2 moves down and slightly contracts, roll along with

ball

12, 2 outer ends of bracing piece break away from the arc wall and

stride ball

12, 2 outer ends of bracing piece move along slip inclined plane 11, bracing piece 2 moves down and extends because of spring 8's effect, hook 6 pierces and makes the duck design in the duck, the design anchor clamps break away from the design anchor clamps groove completely after, bracing piece 2 stretches out because spring 8's elasticity effect is suitable again outward, hook 6 tightly detains the duck, accomplish the design.

Baking in a high-temperature oven: comprises the steps of putting on a shelf, baking, cooling in a furnace, and putting down the shelf, wherein the step of putting on the shelf is as follows: compared with the traditional mode of hooking ducks on the rack by using hooks, the hook type duck roaster has the advantages that the hooks are used for hooking the hanging rings 5 on the shaping clamp, and the hanging rings 5 are used for hanging the ducks on the rack, so that the duck roaster is more convenient, higher in working efficiency and free from falling off (a few hooks are directly hooked and can fall off in the long-time hanging process); baking: pushing the baking rack full of ducks into a high-temperature baking oven for baking at 85 ℃ for 16 hours; discharging and spreading for cooling: opening the oven, pushing out the baking rack, and spreading for cooling; a step of putting down: after the duck is spread and cooled, the duck is taken down from the baking frame, a blocking ring 4 is arranged on the shaping clamp for opening the duck, the blocking ring is pushed to enable the supporting rod 2 of the shaping clamp to retract, the hook 6 is separated from the duck, and the shaping clamp is taken down. The high-temperature oven adopts automatic temperature control equipment to control the temperature, keeps the temperature stable, and is internally provided with a hot air circulating device, so that the temperature of each part in the oven is relatively uniform through the flow of hot air, and the relatively stable duck roasting level of each area is ensured.

Marinating: putting the pickled duck into a marinating pot, and adding a marinating agent, wherein the formula of the marinating agent is as follows: 2 parts of edible salt, 3 parts of white granulated sugar, 5 parts of monosodium glutamate, 9 parts of vegetable oil, 3 parts of white spirit and 8 parts of hot pepper, boiling and marinating for 20 minutes, and fishing out and draining the marinated duck;

Example 2

Pickling: preparing a pickling sauce, wherein the pickling sauce consists of 7 parts by mass of edible salt, 3 parts by mass of white granulated sugar and 2 parts by mass of maltose, the pickling sauce is put into 30 parts by mass of clear water and is put into a pickling tank for pickling for 12 hours, and the duck is tasty and has tight and chewy meat quality in the pickling process;

and (3) rapid setting: expanding and shaping the duck by using a shaping clamp shown in figures 2-4, wherein the shaping clamp is arranged in a shaping pressing plate 9; put the duck in the design station, design clamp plate 9 pushes down and flattens the duck and expand, then press pressing plate 17, push pedal 13 top cross 1, bracing piece 2 moves down and slightly contracts, roll along with

ball

12, 2 outer ends of bracing piece break away from the arc wall and

stride ball

Baking in a high-temperature oven: comprises the steps of putting on a shelf, baking, cooling in a furnace, and putting down the shelf, wherein the step of putting on the shelf is as follows: compared with the traditional mode of hooking ducks on the rack by using hooks, the hook type duck roaster has the advantages that the hooks are used for hooking the hanging rings 5 on the shaping clamp, and the hanging rings 5 are used for hanging the ducks on the rack, so that the duck roaster is more convenient, higher in working efficiency and free from falling off (a few hooks are directly hooked and can fall off in the long-time hanging process); baking: pushing the baking rack full of ducks into a high-temperature baking oven for baking at 85 ℃ for 16 hours; discharging and spreading for cooling: opening the oven, pushing out the baking rack, and spreading for cooling; a step of putting down: after the duck is spread and cooled, the duck is taken down from the baking frame, a blocking ring 4 is arranged on the shaping clamp for opening the duck, the blocking ring is pushed to enable the supporting rod 2 of the shaping clamp to retract, the hook 6 is separated from the duck, and the shaping clamp is taken down.

Example 3

Pickling: preparing a pickling sauce, wherein the pickling sauce consists of 6 parts of edible salt, 4 parts of white granulated sugar and 2 parts of maltose in parts by mass, the pickling sauce is put into 30-35 parts of clear water and is put into a pickling tank for pickling for 24 hours, and the duck is tasty and has tight and chewy meat quality in the pickling process;

ball

12, 2 outer ends of bracing piece break away from the arc wall and

stride ball

Baking in a high-temperature oven: comprises the steps of putting on a shelf, baking, cooling in a furnace, and putting down the shelf, wherein the step of putting on the shelf is as follows: compared with the traditional mode of hooking ducks on the rack by using hooks, the hook type duck roaster has the advantages that the hooks are used for hooking the hanging rings 5 on the shaping clamp, and the hanging rings 5 are used for hanging the ducks on the rack, so that the duck roaster is more convenient, higher in working efficiency and free from falling off (a few hooks are directly hooked and can fall off in the long-time hanging process); baking: pushing the baking rack full of ducks into a high-temperature baking furnace for baking at 90 ℃ for 13 hours; discharging and spreading for cooling: opening the oven, pushing out the baking rack, and spreading for cooling; a step of putting down: after the duck is spread and cooled, the duck is taken down from the baking frame, a blocking ring 4 is arranged on the shaping clamp for opening the duck, the blocking ring is pushed to enable the supporting rod 2 of the shaping clamp to retract, the hook 6 is separated from the duck, and the shaping clamp is taken down.

Marinating: putting the pickled duck into a marinating pot, and adding a marinating agent, wherein the formula of the marinating agent is as follows: 2 parts of edible salt, 3 parts of white granulated sugar, 5 parts of monosodium glutamate, 9 parts of vegetable oil, 4 parts of white spirit and 9 parts of hot pepper, boiling and marinating for 20 minutes, and fishing out and draining the marinated duck;

Example 4

Pickling: preparing a pickling sauce, wherein the pickling sauce consists of 7 parts by mass of edible salt, 4 parts by mass of white granulated sugar and 2 parts by mass of maltose, the pickling sauce is put into 33 parts by mass of clear water and is put into a pickling tank for pickling for 20 hours, and the duck is tasty and has tight and chewy meat quality in the pickling process;

ball

12, 2 outer ends of bracing piece break away from the arc wall and

stride ball

Baking in a high-temperature oven: comprises the steps of putting on a shelf, baking, cooling in a furnace, and putting down the shelf, wherein the step of putting on the shelf is as follows: compared with the traditional mode of hooking ducks on the rack by using hooks, the hook type duck roaster has the advantages that the hooks are used for hooking the hanging rings 5 on the shaping clamp, and the hanging rings 5 are used for hanging the ducks on the rack, so that the duck roaster is more convenient, higher in working efficiency and free from falling off (a few hooks are directly hooked and can fall off in the long-time hanging process); baking: pushing the baking rack full of ducks into a high-temperature baking oven for baking at the temperature of 80 ℃ for 20 hours; discharging and spreading for cooling: opening the oven, pushing out the baking rack, and spreading for cooling; a step of putting down: after the duck is spread and cooled, the duck is taken down from the baking frame, a blocking ring 4 is arranged on the shaping clamp for opening the duck, the blocking ring is pushed to enable the supporting rod 2 of the shaping clamp to retract, the hook 6 is separated from the duck, and the shaping clamp is taken down.

Marinating: putting the pickled duck into a marinating pot, and adding a marinating agent, wherein the formula of the marinating agent is as follows: 1 part of edible salt, 4 parts of white granulated sugar, 6 parts of monosodium glutamate, 10 parts of vegetable oil, 3 parts of white spirit and 8 parts of hot pepper, boiling and marinating for 20 minutes, and fishing out and draining the marinated duck;

Example 5

and (3) rapid setting: different from the previous embodiment, in order to realize mechanized assembly of the shaping fixture and the shaping pressing plate 9, the fixture base 18 shown in fig. 7 and 8 is designed, the fixture base 18 is provided with the fixture table 19, the fixture table 19 is provided with the cross groove 20 matched with the cross 1, the cross 1 is fixed through the cross groove 20, so as to fix the shaping fixture, the height of the fixture table 19 is higher than that of the hook 6, the center of the fixture table 19 is provided with the counter bore groove 21 deeper than the cross groove 20, and the shaping fixture is conveniently placed on the fixture base 18 by hand. A working platform is provided with a clamp station and a shaping station, a clamp seat 18 is fixed on the clamp station, a shaping press plate 9 is connected with a lifting mechanism, the lifting mechanism is arranged on a horizontal movement linear guide rail mechanism, the lifting mechanism can be driven by a motor or hydraulically, a push rod 14 is connected with a telescopic cylinder, when the lifting mechanism works, the horizontal movement linear guide rail mechanism moves horizontally to enable the shaping press plate 9 to move to the position above the clamp station, the lifting mechanism drives the shaping press plate 9 to press downwards, the shaping clamp enters a shaping clamp groove of the shaping press plate 9 in the pressing process and is finally clamped together, then the lifting mechanism ascends, the horizontal movement linear guide rail mechanism enables the shaping press plate 9 to move to the position above the shaping station, ducks are placed on the shaping station, the shaping press plate 9 presses downwards to flatten the ducks, after the shaping press plate is in place, the telescopic cylinder drives the push rod 14 to move, the push plate 13 pushes against a cross 1, a support rod 2 moves downwards and slightly contracts, along with the roll of ball 12, 2 outer ends of bracing piece break away from the arc wall and stride across ball 12, and 2 outer ends of bracing piece move along slip inclined plane 11, and bracing piece 2 downstream extends owing to the effect of spring 8, and hook 6 pierces the duck and makes the duck design, and after the design anchor clamps broke away from the design anchor clamps groove completely, bracing piece 2 was because spring 8's elastic force effect was suitable again outwards popped out, and the duck is buckled tightly to hook 6, accomplishes the design.

According to the invention, the duck is quickly shaped by the shaping clamp and the shaping pressing plate, the clamp station and the shaping station are arranged on the working platform, the clamp seat is fixed on the clamp station, the shaping clamp is manually placed on the clamp seat, and the shaping clamp is mechanically installed in the shaping pressing plate by using the clamp seat, so that the mechanical shaping operation is realized, or the shaping clamp can be placed on the clamp seat by using a manipulator, or the shaping clamp is directly installed in the shaping pressing plate by using the manipulator, but the requirement on the design level of the manipulator is higher. The invention improves the mechanization level of production of the sauced pressed salted duck and improves the production efficiency.

The above-mentioned embodiments are preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, so that the changes in the principle and shape of the present invention should be covered by the protection scope of the present invention.

Claims

1. A production process of sauced pressed salted duck capable of being rapidly shaped comprises the working procedures of unfreezing, cleaning and trimming, pickling, rapidly shaping, baking in a high-temperature oven, marinating and packaging of the salted duck, and is characterized by comprising the following steps:

and (3) rapid setting: the duck is unfolded and shaped by adopting a shaping clamp, the shaping clamp comprises a cross and four support rods, the support rods are arranged on the cross, a hanging ring is further arranged on the cross, the hanging ring is far away from the center of the cross, a baffle ring is arranged in the middle of each support rod, the support rods are connected with the cross in a telescopic manner, springs are arranged between the support rods and the cross, so that the support rods have outward elasticity and can stretch out and draw back, each support rod is provided with a hook extending in the direction far away from the cross, the end part of the hook does not exceed the end part of the support rod, when the duck is rapidly shaped, the shaping clamp is clamped in a shaping press plate, a shaping clamp groove is arranged at the bottom of the shaping press plate and consists of a square groove in the center and support rod grooves in four corners, the direction far away from the center of the shaping press plate is a sliding inclined surface, a ball is arranged at the intersection of the sliding inclined surface and the top surface of the support rod groove, and a smooth transition arc groove are arranged between the ball and the top surface of the support rod groove, the outer end of the supporting rod is spherical, the outer end of the supporting rod is clamped in the arc-shaped wire groove due to the elasticity of the spring, so that the fixing of the shaping clamp and the shaping pressing plate is realized, a push rod is arranged at the center of the shaping pressing plate, a reset spring is sleeved on the push rod, a reset spring baffle plate is arranged on the push rod, the lower end of the push rod penetrates through the shaping pressing plate and extends into the square groove and is connected with the push plate, and a pressing plate is arranged at the upper end of the push rod; a fixture station and a shaping station are arranged on the working platform, a fixture seat is fixed on the fixture station, a fixture table is arranged on the fixture seat, a cross groove matched with the cross is arranged on the fixture table, the cross is fixed through the cross groove, so that the shaping fixture is fixed, and the height of the fixture table is higher than that of the hook; placing the duck in a shaping station, pressing a shaping pressing plate downwards to flatten and expand the duck, then pressing a pressing plate, pushing a plate to push a cross, enabling a supporting rod to move downwards and slightly contract, enabling the outer end of the supporting rod to be separated from an arc-shaped groove and cross over a ball along with the rolling of the ball, enabling the outer end of the supporting rod to move along a sliding inclined plane, enabling the supporting rod to move downwards and extend due to the action of a spring, enabling a hook to penetrate into the duck to shape the duck, properly ejecting the supporting rod outwards due to the elastic action of the spring after a shaping clamp is completely separated from a shaping clamp groove, and tightly buckling the duck to finish shaping;

2. The process for producing the sauced pressed salted duck capable of being rapidly shaped as claimed in claim 1, which is characterized in that: the inner holes are formed in four arms of the cross, springs are arranged in the inner holes, inner threads are arranged at the outer ends of the inner holes, hollow screws are sleeved on the supporting rods, the supporting rods are provided with the anti-release plates by the cross ends, the anti-release plates are in threaded connection with the supporting rods, after the anti-release plates are installed, the supporting rods stretch into the inner holes of the cross and extrude the springs, and the hollow screws are screwed and fixed with the cross through threads.

3. The process for producing the sauced pressed salted duck capable of being rapidly shaped as claimed in claim 1, which is characterized in that: the length of the supporting rod groove is required to meet the requirement that when the shaping clamp is fixed in the shaping pressing plate, the hook is always positioned in the supporting rod groove and cannot be retracted into the square groove.

4. The process for producing the sauced pressed salted duck capable of being rapidly shaped as claimed in claim 1, which is characterized in that: baking at 85 deg.C for 16 hr.

5. The process for producing the sauced pressed salted duck capable of being rapidly shaped as claimed in claim 1, which is characterized in that: during rapid setting, the setting pressing plate is connected with the lifting mechanism, the lifting mechanism is installed on the horizontal movement linear guide rail mechanism, the lifting mechanism can be driven by a motor or driven by hydraulic pressure, the push rod is connected with the telescopic cylinder, the horizontal movement of the horizontal movement linear guide rail mechanism enables the setting pressing plate to move to the position above the clamp station, the lifting mechanism drives the setting pressing plate to press downwards, in the pressing process, the setting clamp enters the setting clamp groove of the setting pressing plate and is finally clamped together, then the lifting mechanism rises, the horizontal movement linear guide rail mechanism enables the setting pressing plate to move to the position above the setting station, ducks are placed on the setting station, the setting pressing plate presses downwards to flatten the ducks, after the duck is in place, the telescopic cylinder drives the push rod to move, the push plate ejects the setting clamp, and hooks of the setting clamp penetrate into the ducks to set the ducks.