CN111567578A - Roasted eel production line - Google Patents
Roasted eel production line Download PDFInfo
- Publication number
- CN111567578A CN111567578A CN202010421536.6A CN202010421536A CN111567578A CN 111567578 A CN111567578 A CN 111567578A CN 202010421536 A CN202010421536 A CN 202010421536A CN 111567578 A CN111567578 A CN 111567578A
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- eel
- conveying chain
- conveying
- roasting
- production line
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 230000007246 mechanism Effects 0.000 claims abstract description 98
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 230000007704 transition Effects 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 238000007664 blowing Methods 0.000 claims abstract description 9
- 241000252073 Anguilliformes Species 0.000 claims abstract description 7
- 230000017525 heat dissipation Effects 0.000 claims description 15
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 210000001503 joint Anatomy 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 240000005002 Erythronium dens canis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000015067 sauces Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 230000007306 turnover Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 230000002452 interceptive effect Effects 0.000 abstract description 2
- 239000007921 spray Substances 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 230000002441 reversible effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000003763 carbonization Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- -1 EPA and DHA Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an eel roasting production line, which is provided with a skin roasting mechanism, a meat roasting mechanism, a transition mechanism, a cooking mechanism and a plurality of groups of oil applying mechanisms which are arranged in sequence, wherein each mechanism is provided with corresponding conveying mechanisms which are mutually connected to convey eels; the oil applying mechanism specifically comprises a redrying section and a sauce tank, wherein a conveying net belt is arranged in the sauce tank, and a roller and an air blowing pipeline are arranged above the sauce tank. The invention adopts an interactive conveying connection mode, can automatically turn over the eel slices in the baking process, improves the processing efficiency, can effectively improve the flavor and taste of the eel through repeated baking and oil application, and has better product quality.
Description
Technical Field
The invention belongs to the technical field of food processing equipment, and particularly relates to a roasted eel production line.
Background
The roasted eel is one of well-known gourmets, the roasted eel keeps attractive mouthfeel and fragrance, is a high-protein gourmet, is rich in vitamin A, vitamin B and vitamin C, particularly contains unsaturated fatty acids such as EPA and DHA, can effectively reduce cholesterol index, and also contains rich calcium. The roasted eel is scorched outside and tender inside, and has fragrance in the mouth.
At present, food processing enterprises have eel roasting equipment for processing roasted eels in batches, and eel roasting molding and seasoning can enter eel slices mainly through roasting, cooking and oil immersion to form the roasted eels with rich flavor. However, at present, the eel roasting equipment is not perfect, and places which need manual operation, such as eel skin roasting and eel meat turning over are also needed, the manual operation is not only complicated, but also an operator is positioned between two ovens, and heat radiation has adverse effects on human health; in addition, if the soy sauce soaked after cooking is not repeatedly baked, the crispy taste is reduced, and the taste and flavor of the soy sauce after being baked by hand cannot be achieved.
Disclosure of Invention
In view of the above-mentioned deficiencies of the prior art, the present invention aims to provide a eel roasting production line which can automatically roast eel fillets, improve the processing efficiency, and make the taste and flavor thereof not inferior to manual roasting.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the invention relates to an eel roasting production line, which is provided with a skin roasting mechanism, a meat roasting mechanism, a transition mechanism, a cooking mechanism and a plurality of groups of oil applying mechanisms which are arranged in sequence, wherein each mechanism is provided with corresponding conveying mechanisms which are mutually connected to convey eels; the oil applying mechanism specifically comprises a redrying section and a sauce tank, wherein a conveying net belt is arranged in the sauce tank, and a roller and an air blowing pipeline are arranged above the sauce tank.
The first conveying chain is composed of chains on two sides and a plurality of metal rods which are connected with the chains on the two sides and are uniformly distributed, the material ejecting mechanism is specifically an ejecting wheel, a plurality of uniformly distributed convex teeth are arranged on the surface of the ejecting wheel, and the width of each convex tooth is smaller than the width of each two adjacent metal rods.
The material ejecting wheel is provided with a motor drive, and the material ejecting wheel is meshed and linked with the lower surface of the tail end of the first conveying chain.
The surface of the roller is uniformly distributed with a plurality of pressing sheets, the conveying mesh belt is V-shaped, the roller is positioned above the middle part of the conveying mesh belt, and the roller is provided with a motor for driving.
The skin roasting mechanism, the meat roasting mechanism and the re-roasting section are all ovens with a plurality of furnace ends inside, and smoke exhaust pipelines are arranged above all the ovens.
The transition mechanism is an arc-shaped conveying chain, a cleaning tank is arranged below the transition mechanism, a plurality of spray heads are arranged in the cleaning tank, and the direction of the spray heads faces the transition mechanism.
The cooking mechanism is specifically a cooking box, the cooking mechanism is provided with a third conveying chain, and the cooking mechanism is connected with a steam pipeline.
The redrying section of the invention is provided with a fourth conveying chain, the third conveying chain is in butt joint with the fourth conveying chain, and the fourth conveying chain is in butt joint with a conveying mesh belt.
The advancing direction of the conveying mesh belt of the invention needs to pass through the roller and then the air blowing pipeline.
The invention also comprises a heat dissipation mechanism, wherein a fifth conveying chain is arranged in the heat dissipation mechanism and is butted with the last oil applying mechanism, the fifth conveying chain obliquely and upwards extends to penetrate through the heat dissipation mechanism, the heat dissipation mechanism is a dustproof channel, and an exhaust pipeline is connected above the heat dissipation mechanism.
The invention has the advantages that: according to the invention, an interactive conveying connection mode is adopted, the eel slices turn over and fall into the second conveying chain in the descending process of the first conveying chain, so that the eel slices can automatically turn over in the baking process, the processing efficiency is improved, in addition, the flavor and the taste of the eel can be effectively improved through repeated baking and oil application, and the product quality is better.
Description of the drawings:
fig. 1 is a schematic view of the structure relating to the present invention.
The specific implementation mode is as follows:
the invention will be further described with reference to the accompanying drawings.
Referring to fig. 1, a roasted eel production line comprises a skin roasting mechanism 1, a meat roasting mechanism 2, a transition mechanism 3, a cooking mechanism 4 and a plurality of groups of oil applying mechanisms which are arranged in sequence, wherein each mechanism is provided with corresponding conveying mechanisms which are mutually connected to convey eels, as is well known, the conveying mechanism of the roasted eel equipment penetrates through each functional mechanism to be used for conveying eels to realize automatic processing, at present, the existing conveying mechanism comprises a conveying belt, a conveying chain, a conveying mesh belt and the like and is a reciprocating type circulating conveying mechanism, namely, each section of conveying mechanism conveys products in the front, and then the tail end reversely descends to the initial end through a guide wheel, and the circulation is carried out. Wherein, roast skin mechanism 1 disposes first conveying chain 11, roast skin mechanism 2 disposes second conveying chain 21, first conveying chain 11 end is located the top of second conveying chain 21 front end, first conveying chain 11 end disposes liftout mechanism, the eel piece is accomplished the baking in roast skin mechanism 1, the eel piece can be because meat contraction pastes tightly on first conveying chain 11, when first conveying chain 11 backward descends, the eel piece can be attached to first conveying chain 11 and turn over, then fall the eel piece through liftout mechanism, make its reverse side fall on second conveying chain 21, accomplish the turn-over.
Specifically, first conveying chain 21 comprises both sides chain and a plurality of metal pole of connecting both sides chain and evenly distributed, and liftout mechanism specifically is liftout wheel 7, liftout wheel 7 surface has a plurality of even convex teeth 71 of distribution, and convex teeth 71 width is less than the width of two adjacent metal poles, and liftout wheel 7 disposes motor drive, and liftout wheel 7 links with the terminal downstream meshing of first conveying chain 21, and liftout wheel 7 links with first conveying chain 21 is synchronous promptly, and when the eel piece of adhesion was gone up along with it is reverse down on first conveying chain 21, can be pushed down by convex teeth 71 when going up the liftout wheel 7 to reverse falling into on second conveying chain 21.
The transition mechanism 3 is an arc-shaped conveying chain, is mainly a transition section and divides the baking mechanism, the cooking mechanism and the oil applying mechanism into two parallel lines, so that the occupied land length is effectively reduced. Transition mechanism 3 can be convenient for the manual work to carry out the edulcoration to the eel that the baking was accomplished, because eel is at the baking in-process, has cortex or meat carbonization and adhesion on the conveying chain, and in time, the impurity after the easy adhesion carbonization of new eel piece in the baking in-process, consequently, the operation workman can observe the eel piece that passes through on transition mechanism 3 to adopt instruments such as tweezers in time to choose impurity, the impurity of choosing can directly throw into in transition mechanism 3 below washing tank 31. In addition, a plurality of spray heads 32 are arranged in the cleaning tank 31, the direction of the spray heads 32 faces the transition mechanism 3, when the equipment stops processing and production, the transition mechanism 3 is cleaned through the spray heads 32, and the spray heads 32 are preferably cleaned by being connected with purified water, so that the cleaning tank is more sanitary.
The oil applying mechanism specifically comprises a redrying section 5 and a soy sauce groove 6, wherein a conveying mesh belt 60 is arranged in the soy sauce groove 6, a roller 61 and an air blowing pipeline 62 are arranged above the soy sauce groove 6, and the advancing direction of the conveying mesh belt 60 needs to pass through the roller 61 and then pass through the air blowing pipeline 62. Wherein, roller 61 surface evenly distributed has a plurality of preforming 611, conveying mesh belt 60 is the V type, roller 61 is located the top at conveying mesh belt 60 middle part, roller 61 disposes motor drive, have a certain amount of soy sauce in the soy sauce groove 6, when eel piece gets into conveying mesh belt 60, can soak in the soy sauce, under the suppression of roller 61, especially under the squeezing of preforming 611, the soy sauce can more easily infiltrate in the eel meat, then eel piece is carried through conveying mesh belt 60 and is gone upward when leaving the soy sauce liquid face, evenly distributed has a plurality of gas blowing holes on the gas blowing pipeline 62, can blow down the subsidiary soy sauce pearl on eel skin surface, avoid the eel to go up the surface after applying oil excessively moist, just can redrying, eel piece surface soy sauce is favorable to avoiding when redrying the weather coagulation and influences the quality.
The cooking mechanism 4 is specifically a cooking box, the cooking mechanism 4 is provided with a third conveying chain 41, the cooking mechanism 4 is connected with a steam pipeline 42, boiler steam can be introduced into the cooking mechanism 4 through the steam pipeline 42 to cook eel slices so as to be thoroughly cooked and softened, and subsequent oil application is facilitated to improve the flavor.
The re-roasting section 5 is provided with a fourth conveying chain 51, the third conveying chain 41 is in butt joint with the fourth conveying chain 51, the fourth conveying chain 51 is in butt joint with a conveying net belt 60, eel slices are completely cooked and softened after passing through the cooking mechanism 4, oil application needs to be carried out after re-roasting and then enters a sauce oil groove, and therefore taste can be better achieved.
The skin roasting mechanism 1, the meat roasting mechanism 2 and the re-roasting section 5 are all ovens with a plurality of burners, smoke exhaust pipelines 8 are arranged above all the ovens, the parts are the same as the prior art, most of the existing eel roasting equipment adopts the structure, and on the eel roasting production line, all the burners adopt liquefied gas burners, and the product flavor is better through roasting with open fire.
The invention also comprises a heat dissipation mechanism 9, wherein a fifth conveying chain 91 is arranged in the heat dissipation mechanism 9 and is in butt joint with the last oil applying mechanism, the fifth conveying chain 91 obliquely and upwardly extends to penetrate through the heat dissipation mechanism 9, the heat dissipation mechanism 9 is a dustproof channel, and an exhaust pipeline 90 is connected above the heat dissipation mechanism 9. After the eel is subjected to oil application and redrying for multiple times, the product is completely tasty to form a finished product, and then the eel climbs upwards through the fifth conveying chain 91 to dissipate heat in the climbing process, and then the eel can directly enter a packaging line to be packaged into the finished product.
It is to be understood that the technical scope of the present invention is not limited to the contents of the specification, and that modifications or changes may be made by those skilled in the art based on the above description, and all such modifications and changes are intended to fall within the scope of the appended claims.
Claims (10)
1. The utility model provides a roast eel production line which characterized in that: the eel skin roasting machine is provided with a skin roasting mechanism (1), a meat roasting mechanism (2), a transition mechanism (3), a cooking mechanism (4) and a plurality of groups of oil applying mechanisms which are sequentially arranged, wherein corresponding conveying mechanisms are arranged in each mechanism and are mutually connected to convey eels, the skin roasting mechanism (1) is provided with a first conveying chain (11), the meat roasting mechanism (2) is provided with a second conveying chain (21), the tail end of the first conveying chain (11) is positioned above the front end of the second conveying chain (21), and the tail end of the first conveying chain (11) is provided with a material ejecting mechanism; the oil applying mechanism specifically comprises a redrying section (5) and a soy sauce groove (6), wherein a conveying mesh belt (60) is arranged in the soy sauce groove (6), and a roller (61) and an air blowing pipeline (62) are arranged above the soy sauce groove (6).
2. The eel roasting production line of claim 1, wherein: first conveying chain (21) comprise both sides chain and connect both sides chain and evenly distributed's a plurality of metal poles, and ejection mechanism specifically is ejection wheel (7), ejection wheel (7) surface has a plurality of evenly distributed dogteeth (71), and dogtooth (71) width is less than the width of two adjacent metal poles.
3. The eel roasting production line of claim 2, wherein: the material pushing wheel (7) is provided with a motor for driving, and the material pushing wheel (7) is meshed and linked with a lower face at the tail end of the first conveying chain (21).
4. The eel roasting production line according to claim 1, 2 or 3, wherein: a plurality of pressing sheets (611) are uniformly distributed on the surface of the roller (61), the conveying mesh belt (60) is V-shaped, the roller (61) is located above the middle of the conveying mesh belt (60), and the roller (61) is configured with a motor drive.
5. The eel roasting production line according to claim 1, 2 or 3, wherein: roast skin mechanism (1), roast meat mechanism (2) and redrying section (5) are the inside oven that is equipped with a plurality of furnace ends, and all have exhaust pipe (8) above each oven.
6. The eel roasting production line of claim 1, wherein: transition mechanism (3) are arc conveying chain, and transition mechanism (3) below has washing tank (31), and is equipped with a plurality of shower heads (32) in washing tank (31), and shower head (32) direction is towards transition mechanism (3).
7. The eel roasting production line of claim 1, wherein: the cooking mechanism (4) is specifically a cooking box, the cooking mechanism (4) is provided with a third conveying chain (41), and the cooking mechanism (4) is connected with a steam pipeline (42).
8. The eel roasting production line of claim 7, wherein: the redrying section (5) is provided with a fourth conveying chain (51), the third conveying chain (41) is in butt joint with the fourth conveying chain (51), and the fourth conveying chain (51) is in butt joint with a conveying mesh belt (60).
9. The eel roasting production line of claim 4, wherein: the advancing direction of the conveying mesh belt (60) needs to pass through the roller (61) and then the air blowing pipeline (62).
10. The eel roasting production line of claim 1, wherein: the oil applying machine is characterized by further comprising a heat dissipation mechanism (9), a fifth conveying chain (91) is arranged in the heat dissipation mechanism (9) and is in butt joint with the last oil applying mechanism, the fifth conveying chain (91) obliquely and upwards extends to penetrate through the heat dissipation mechanism (9), the heat dissipation mechanism (9) is a dustproof channel, and an exhaust pipeline (90) is connected above the heat dissipation mechanism (9).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010421536.6A CN111567578A (en) | 2020-05-18 | 2020-05-18 | Roasted eel production line |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010421536.6A CN111567578A (en) | 2020-05-18 | 2020-05-18 | Roasted eel production line |
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| Publication Number | Publication Date |
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| CN111567578A true CN111567578A (en) | 2020-08-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010421536.6A Pending CN111567578A (en) | 2020-05-18 | 2020-05-18 | Roasted eel production line |
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| CN (1) | CN111567578A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080476A (en) * | 1992-06-23 | 1994-01-12 | 株式会社村田 | The conveyer of continuous broiler |
| KR20020091380A (en) * | 2001-05-30 | 2002-12-06 | 이재정 | A manufacturing method for a broiled eels and the installation |
| CN202396357U (en) * | 2011-12-28 | 2012-08-29 | 王凯新 | Continuous-type automatic overturn double-sided pancake machine |
| CN203015731U (en) * | 2012-12-28 | 2013-06-26 | 浙江青莲食品股份有限公司 | Electric oven capable of automatically turning over |
| CN204599136U (en) * | 2015-04-30 | 2015-09-02 | 安徽中乐食品机械有限公司 | A kind of multifunctional circulation flapjack continuous tunnel furnace |
| CN106942307A (en) * | 2017-03-10 | 2017-07-14 | 佛山市顺德区兴顺烤鳗有限公司 | Roast eel apparatus for baking and its application method |
| CN109007647A (en) * | 2018-07-26 | 2018-12-18 | 福建福铭食品有限公司 | Roast eel Continuous maching line production system, roast eel processing method |
| CN109601819A (en) * | 2018-12-12 | 2019-04-12 | 福建福铭食品有限公司 | A kind of roast eel processing method |
| CN212488205U (en) * | 2020-05-18 | 2021-02-09 | 广东健源匠心食品有限公司 | Roasted eel production line |
-
2020
- 2020-05-18 CN CN202010421536.6A patent/CN111567578A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080476A (en) * | 1992-06-23 | 1994-01-12 | 株式会社村田 | The conveyer of continuous broiler |
| KR20020091380A (en) * | 2001-05-30 | 2002-12-06 | 이재정 | A manufacturing method for a broiled eels and the installation |
| CN202396357U (en) * | 2011-12-28 | 2012-08-29 | 王凯新 | Continuous-type automatic overturn double-sided pancake machine |
| CN203015731U (en) * | 2012-12-28 | 2013-06-26 | 浙江青莲食品股份有限公司 | Electric oven capable of automatically turning over |
| CN204599136U (en) * | 2015-04-30 | 2015-09-02 | 安徽中乐食品机械有限公司 | A kind of multifunctional circulation flapjack continuous tunnel furnace |
| CN106942307A (en) * | 2017-03-10 | 2017-07-14 | 佛山市顺德区兴顺烤鳗有限公司 | Roast eel apparatus for baking and its application method |
| CN109007647A (en) * | 2018-07-26 | 2018-12-18 | 福建福铭食品有限公司 | Roast eel Continuous maching line production system, roast eel processing method |
| CN109601819A (en) * | 2018-12-12 | 2019-04-12 | 福建福铭食品有限公司 | A kind of roast eel processing method |
| CN212488205U (en) * | 2020-05-18 | 2021-02-09 | 广东健源匠心食品有限公司 | Roasted eel production line |
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