CN112568312A - Auxiliary tool for production of candied ginger and use method of auxiliary tool - Google Patents
Auxiliary tool for production of candied ginger and use method of auxiliary tool Download PDFInfo
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- CN112568312A CN112568312A CN202011441091.4A CN202011441091A CN112568312A CN 112568312 A CN112568312 A CN 112568312A CN 202011441091 A CN202011441091 A CN 202011441091A CN 112568312 A CN112568312 A CN 112568312A
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- ginger
- slapping
- die cavity
- auxiliary tool
- adjusting mechanism
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- 241000234314 Zingiber Species 0.000 title claims abstract description 130
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 130
- 235000008397 ginger Nutrition 0.000 title claims abstract description 130
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims description 22
- 235000020357 syrup Nutrition 0.000 claims description 22
- 238000012544 monitoring process Methods 0.000 claims description 6
- 238000009923 sugaring Methods 0.000 claims description 6
- 238000002425 crystallisation Methods 0.000 claims description 4
- 230000008025 crystallization Effects 0.000 claims description 4
- 238000009495 sugar coating Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012466 permeate Substances 0.000 claims description 3
- 238000010586 diagram Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/22—Apparatus for coating by casting of liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides an auxiliary tool for producing ginger preserved fruits and a using method thereof, wherein the auxiliary tool comprises a main plate, a template and a slapping structure; the front surface of the main board is provided with a lifting adjusting mechanism; the flapping structure is arranged on the lifting adjusting mechanism and moves up and down along with the lifting adjusting mechanism; the template is arranged at the lower end of the front surface of the main board and is positioned right below the slapping mechanism; a clapper is adjustably arranged in the clapper structure; a mold cavity is arranged in the template; the size of the slapping plate is matched with the die cavity, and the slapping structure drives the slapping plate to slap the ginger in the die cavity and slap out certain water in the ginger. Through the structure, the water in the ginger can not be completely discharged, and the taste of the ginger preserved fruit can not be influenced because of being too crisp after being prepared.
Description
Technical Field
The invention belongs to the technical field of production of ginger preserved fruits, and particularly relates to an auxiliary tool for production of ginger preserved fruits and a using method thereof.
Background
The ginger preserves are simple home sweets and are usually subjected to steps of baking, sugaring, crystallizing and the like, but the ginger preserves produced by the steps have a very big defect, and the moisture of the ginger is completely baked directly in the baking process, so that the ginger is too crisp and the taste is influenced.
Disclosure of Invention
The invention provides an auxiliary tool for producing preserved ginger, which realizes the sub-round slapping of the ginger by adjusting the descending speed of a lifting adjusting mechanism and the slapping height of a slapping plate, and ensures that the ginger cannot lose water completely, so that the ginger is too crisp and the taste is influenced.
An auxiliary tool for producing ginger preserved fruits comprises a main plate, a template and a slapping structure; the front surface of the main board is provided with a lifting adjusting mechanism; the flapping structure is arranged on the lifting adjusting mechanism and moves up and down along with the lifting adjusting mechanism; the template is arranged at the lower end of the front surface of the main board and is positioned right below the slapping mechanism; a clapper is adjustably arranged in the clapper structure; a mold cavity is arranged in the template; the size of the slapping plate is matched with the die cavity, and the slapping structure drives the slapping plate to slap the ginger in the die cavity and slap out certain water in the ginger.
Preferably, two ends of the interior of the flapping structure are respectively provided with a rotating gear, and the rotating gears are rotatably connected in the flapping structure through rotating shafts; the motor is connected to the outside of the rotating shaft, and the rotating shaft can be driven to rotate through the motor, so that the rotating gear is driven to rotate.
Preferably, the two ends of the slapping plate are provided with adjusting racks in the vertical direction; the adjusting rack is meshed with the rotating gear; the rotary gear and the adjusting rack are matched to drive the slapping plate to move up and down, and the slapping height of the ginger in the die cavity is adjusted.
Preferably, the left end of the die cavity is provided with an infrared emitter; an infrared receiver is arranged at the right end of the die cavity; the infrared receiver can receive an infrared light signal sent by the infrared transmitter; the infrared light signals are irradiated on the ginger, so that the average thickness of the ginger can be determined; the maximum height of the slap was determined by the average thickness of the ginger.
Preferably, the flapping height of the flapping plate extending into the die cavity is adjusted through the meshing relationship of the rotating gear and the adjusting rack; the maximum flap height set is 30% of the average thickness of the ginger; the adjustment is carried out in three times, and the height of the slap of each adjustment is 10 percent.
Preferably, the lower end of the die cavity is provided with a weight sensor; the weight sensor monitors the total weight of the ginger in the die cavity and feeds the total weight back to the external controller, and the external controller is electrically connected with the lifting adjusting mechanism and controls the descending speed of the lifting adjusting mechanism.
Preferably, the descending speed of the lifting adjusting mechanism is related to the feedback total weight of the weight sensor, and the height of the lifting adjusting mechanism is 5 m; the total weight is G, and the descending speed is S;
g is more than or equal to 0.5kg and less than or equal to kg, and S is set to be 3-4 m/S;
g is more than 1kg and less than or equal to 1.5kg, and S is set to be 4-5 m/S;
g > 1.5kg and S is set to 6 m/S.
A use method of an auxiliary tool for producing ginger preserves comprises the following steps:
s1, selecting fresh ginger, peeling and uniformly paving the ginger in a mold cavity, wherein the phenomenon of stacking is not allowed to occur;
s2, monitoring the total weight of the ginger in the die cavity through the weight sensor, and adjusting the descending speed of the lifting adjusting mechanism by the controller according to the relation between the weight and the speed;
s3, monitoring the average thickness of the ginger through an infrared emitter and an infrared receiver, controlling the rotation of the rotating gear through the controller according to the adjustment relation between the average thickness and the slapping height, and driving the adjusting rack to control the slapping height of each wheel, wherein three slapping wheels are performed in total, and each slapping wheel is slapped for 10 times;
s4, the ginger processed in the step S3 is taken out and preserved.
Preferably, the infrared transmitter is provided with a plurality of areas, and each area is provided with a corresponding infrared receiver; the infrared receiver of each area receives the parameters of the corresponding infrared transmitter to obtain the maximum thickness of the ginger of the corresponding area; and adding the maximum thicknesses of the gingers in all the areas to obtain the average thickness of the gingers.
A production method of ginger preserved fruit is characterized by comprising the following steps:
s11, boiling the syrup, and controlling the temperature of the syrup at 80-90 ℃;
s21, taking out the flapped ginger, and putting the ginger into the syrup obtained in the step S11 for sugaring;
s31, when the syrup is uniformly coated on the ginger, taking the ginger out, putting the ginger into an environment with the temperature of 60-70 ℃ and allowing the syrup to fully permeate into the ginger, wherein the time of the step lasts for minutes;
s41, the ginger processed in the step S31 is moved to a room temperature environment, so that the crystallization of the syrup is facilitated, and a layer of uniform sugar coating is formed on the surface of the ginger.
Has the advantages that:
according to the invention, the weight of the ginger in the die cavity is monitored by the weight sensor to determine the descending speed of the lifting adjusting mechanism, the slapping force to the ginger is controlled by the descending speed, and meanwhile, the maximum descending speed is set to be 6m/s, so that the ginger can be prevented from being slapped and the integrity of the ginger can be ensured.
According to the invention, the average thickness of the ginger is monitored by the infrared transmitter and the infrared receiver, the maximum flapping height is set to be 30% of the average thickness, the flapping is carried out in three rounds, the depth of each round of flapping is adjusted to be 10%, and the gradient flapping method can ensure that part of water in the ginger can be removed, but the excessive water cannot be removed. Through three-wheel slapping, each round of slapping is performed for 10 times, the slapping speed and the slapping height are well controlled, certain moisture of the ginger is ensured, and the ginger is prevented from influencing the taste due to over crispness.
Through the staged sugaring mode, the first sugaring is carried out in the syrup of 80-90 ℃, the syrup can be covered on the ginger, the second time of the sugared ginger is carried to the environment of 60-70 ℃ for 3 minutes, the syrup is fully permeated and soaked into the ginger, and the third time of the sugared ginger is carried to the room temperature environment, so that the crystallization of the syrup is facilitated, and a layer of uniform sugar coating is formed on the surface of the ginger.
Drawings
FIG. 1 is a structural diagram of an auxiliary tool for producing preserved ginger;
FIG. 2 is a left side view of the auxiliary tool for producing preserved ginger;
FIG. 3 is a sectional view of a slapping structure of the auxiliary tool for producing preserved ginger;
FIG. 4 is a structural diagram of an auxiliary tool template for producing ginger preserves.
The attached drawings are marked as follows:
1. a main board; 11. a lifting adjusting mechanism; 2. a template; 21. a mold cavity; 22. an infrared emitter; 23. an infrared receiver; 24. a weight sensor; 3. a slapping structure; 31. a rotating gear; 32. a rotating shaft; 4. slapping the plate; 41. and adjusting the rack.
Detailed Description
Embodiments of the present invention are further described below with reference to the accompanying drawings.
An auxiliary tool for producing ginger preserved fruits comprises a main board 1, a template 2 and a slapping structure 3; the front surface of the main board 1 is provided with a lifting adjusting mechanism 11; the flapping structure 3 is arranged on the lifting adjusting mechanism 11 and moves up and down along with the lifting adjusting mechanism 11; the template 2 is arranged at the lower end of the front surface of the main plate 1, and the template 2 is positioned right below the slapping mechanism 3; a clapper 4 is adjustably arranged in the clapper structure 3; a mold cavity 21 is arranged in the mold plate 2; the size of the slapping plate 4 is matched with that of the die cavity 21, and the slapping structure 3 drives the slapping plate 4 to slap the ginger in the die cavity 21 and slap out certain water in the ginger.
Two ends of the interior of the flapping structure 3 are respectively provided with a rotating gear 31, and the rotating gear 31 is rotatably connected in the flapping structure 3 through a rotating shaft 32; the rotating shaft 32 is externally connected with a motor, and the rotating shaft 32 can be driven to rotate by the motor, so that the rotating gear 31 is driven to rotate.
Two ends of the slapping plate 4 are provided with adjusting racks 41 in the vertical direction; the adjusting rack 41 is meshed with the rotating gear 31; the rotation gear 31 and the adjusting rack 41 are matched to drive the slapping plate 4 to move up and down, and the slapping height of the ginger in the die cavity 21 is adjusted.
The left end of the die cavity 21 is provided with an infrared emitter 22; the right end of the die cavity 21 is provided with an infrared receiver 23; the infrared receiver 23 can receive the infrared light signal sent by the infrared transmitter 22; the infrared light signals are irradiated on the ginger, so that the average thickness of the ginger can be determined; the maximum height of the slap 4 is determined by the average thickness of the ginger.
The flapping height of the flapping plate 4 extending into the die cavity 21 is adjusted through the meshing relationship of the rotating gear 31 and the adjusting rack 41; the maximum flap height set is 30% of the average thickness of the ginger; the adjustment is carried out in three times, and the height of the slap of each adjustment is 10 percent.
The lower end of the die cavity 21 is provided with a weight inductor 24; the weight sensor 24 monitors the total weight of the ginger in the cavity and feeds the weight back to the external controller, and the external controller is electrically connected to the lifting adjusting mechanism 11 and controls the descending speed of the lifting adjusting mechanism 11.
The descending speed of the lifting adjusting mechanism 11 is related to the feedback total weight of the weight sensor 24, and the height of the lifting adjusting mechanism 11 is 1.5 m; the total weight is G, and the descending speed is S;
g is more than or equal to 0.5kg and less than or equal to 1kg, and S is set to be 3-4 m/S;
g is more than 1kg and less than or equal to 1.5kg, and S is set to be 4-5 m/S;
g > 1.5kg and S is set to 6 m/S.
A use method of an auxiliary tool for producing ginger preserves comprises the following steps:
s1, selecting fresh ginger, peeling and uniformly paving the ginger in the die cavity 21, wherein the phenomenon of stacking is not allowed to occur;
s2, monitoring the total weight of the ginger in the die cavity 21 through the weight sensor 24, and adjusting the descending speed of the lifting adjusting mechanism by the controller according to the relation between the weight and the speed;
s3, monitoring the average thickness of the ginger through the infrared emitter 22 and the infrared receiver 23, controlling the rotation of the rotating gear 31 by the controller through the adjustment relation between the average thickness and the slapping height, and driving the adjusting rack 41 to control the slapping height of each wheel, wherein three-wheel slapping is carried out for 10 times in total;
s4, the ginger processed in the step S3 is taken out and preserved.
The infrared emitter 22 is provided with a plurality of areas, and each area is provided with a corresponding infrared receiver 23; the infrared receiver 23 of each area receives the parameters of the corresponding infrared transmitter 22 to obtain the maximum thickness of the ginger of the corresponding area; and adding the maximum thicknesses of the gingers in all the areas to obtain the average thickness of the gingers.
According to the invention, the weight of the ginger in the die cavity 21 is monitored by the weight sensor 24 to determine the descending speed S of the lifting adjusting mechanism 11, the slapping force to the ginger is controlled by the descending speed S, and meanwhile, the maximum descending speed is set to be 6m/S, so that the ginger can not be slapped and broken at the descending speed, and the integrity of the ginger is ensured.
The present invention monitors the average thickness of the ginger through the infrared emitter 22 and the infrared receiver 23, sets the maximum slapping height as 30% of the average thickness, and slaps in three rounds, the depth of each round of slap is adjusted to 10%, and such a gradient slap method can ensure that a part of the water in the ginger can be removed, but not too much. Through three-wheel slapping, each round of slapping is performed for 10 times, the slapping speed and the slapping height are well controlled, certain moisture of the ginger is ensured, and the ginger is prevented from influencing the taste due to over crispness.
A production method of ginger preserved fruit is characterized by comprising the following steps:
s11, boiling the syrup, and controlling the temperature of the syrup at 80-90 ℃;
s21, taking out the flapped ginger, and putting the ginger into the syrup obtained in the step S1 for sugaring;
s31, when the syrup is uniformly coated on the ginger, taking the ginger out, putting the ginger into an environment with the temperature of 60-70 ℃ and allowing the syrup to fully permeate into the ginger, wherein the time of the step lasts for 3 minutes;
s41, the ginger processed in the step S31 is moved to a room temperature environment, so that the crystallization of the syrup is facilitated, and a layer of uniform sugar coating is formed on the surface of the ginger.
Claims (10)
1. The utility model provides a ginger preserved fruit production auxiliary fixtures which characterized in that:
comprises a main board (1), a template (2) and a slapping structure (3);
the front surface of the main board (1) is provided with a lifting adjusting mechanism (11);
the flapping structure (3) is arranged on the lifting adjusting mechanism (11) and moves up and down along with the lifting adjusting mechanism (11);
the template (2) is arranged at the lower end of the front surface of the main board (1), and the template (2) is positioned under the slapping mechanism (3);
a clapper (4) is adjustably arranged in the clapper structure (3);
a die cavity (21) is arranged in the template (2);
the size of the slapping plate (4) is matched with that of the die cavity (21), and the slapping structure (3) drives the slapping plate (4) to slap the ginger in the die cavity (21) and slap out certain water in the ginger.
2. The ginger preserved fruit production auxiliary tool according to claim 1, characterized in that:
two ends of the interior of the flapping structure (3) are respectively provided with a rotating gear (31), and the rotating gear (31) is rotatably connected in the flapping structure (3) through a rotating shaft (32);
the motor is connected to the outside of the rotating shaft (32), and the rotating shaft (32) can be driven to rotate through the motor, so that the rotating gear (31) is driven to rotate.
3. The ginger preserved fruit production auxiliary tool according to claim 2, characterized in that:
adjusting racks (41) are arranged at the two ends of the slapping plate (4) in the vertical direction;
the adjusting rack (41) is meshed with the rotating gear (31);
the rotation gear (31) and the adjusting rack (41) are matched to drive the slapping plate (4) to move up and down, and the slapping height of the ginger in the die cavity (21) is adjusted.
4. The ginger preserved fruit production auxiliary tool according to claim 3, characterized in that:
an infrared emitter (22) is arranged at the left end of the mold cavity (21);
an infrared receiver (23) is arranged at the right end of the die cavity (21);
the infrared receiver (23) can receive an infrared light signal sent by the infrared transmitter (22);
the infrared light signals are irradiated on the ginger, so that the average thickness of the ginger can be determined;
the maximum height of the flap (4) is determined by the average thickness of the ginger.
5. The ginger preserved fruit production auxiliary tool according to claim 4, wherein the tool comprises:
the flapping height of the flapping plate (4) extending into the die cavity (21) is adjusted through the meshing relation of the rotating gear (31) and the adjusting rack (41);
the maximum flap height set is 30% of the average thickness of the ginger;
the adjustment is carried out in three times, and the height of the slap of each adjustment is 10 percent.
6. The ginger preserved fruit production auxiliary tool according to claim 1, characterized in that:
the lower end of the die cavity (21) is provided with a weight inductor (24);
the weight sensor (24) monitors the total weight of the ginger in the die cavity and feeds the total weight back to the external controller, and the external controller is electrically connected with the lifting adjusting mechanism (11) and controls the descending speed of the lifting adjusting mechanism (11).
7. The ginger preserved fruit production auxiliary tool according to claim 7, wherein the tool comprises:
the descending speed of the lifting adjusting mechanism (11) is related to the feedback total weight of the weight sensor (24), and the height of the lifting adjusting mechanism (11) is 1.5 m;
the total weight is G, and the descending speed is S;
g is more than or equal to 0.5kg and less than or equal to 1kg, and S is set to be 3-4 m/S;
g is more than 1kg and less than or equal to 1.5kg, and S is set to be 4-5 m/S;
g > 1.5kg and S is set to 6 m/S.
8. The use method of the auxiliary tool for producing the ginger preserved fruits is characterized by comprising the following steps of:
s1, selecting fresh ginger, peeling and uniformly paving the ginger in the die cavity (21), wherein the phenomenon of stacking is not allowed to occur;
s2, monitoring the total weight of the ginger in the die cavity (21) through the weight sensor (24), and adjusting the descending speed of the lifting adjusting mechanism by the controller according to the relation between the weight and the speed;
s3, monitoring the average thickness of the ginger through an infrared emitter (22) and an infrared receiver (23), controlling the rotation of the rotating gear (31) and driving the adjusting rack (41) to control the slapping height of each wheel through the adjusting relation between the average thickness and the slapping height by the controller, and carrying out three-wheel slapping for 10 times in total;
s4, the ginger processed in the step S3 is taken out and preserved.
9. The use method of the auxiliary tool for producing the preserved ginger, according to claim 8, is characterized in that:
the infrared transmitter (22) is provided with a plurality of areas, and each area is provided with a corresponding infrared receiver (23);
the infrared receiver (23) of each area receives the parameters of the corresponding infrared transmitter (22) to obtain the maximum thickness of the ginger of the corresponding area;
and adding the maximum thicknesses of the gingers in all the areas to obtain the average thickness of the gingers.
10. A production method of ginger preserved fruit is characterized by comprising the following steps:
s11, boiling the syrup, and controlling the temperature of the syrup at 80-90 ℃;
s21, taking out the flapped ginger, and putting the ginger into the syrup obtained in the step S1 for sugaring;
s31, when the syrup is uniformly coated on the ginger, taking the ginger out, putting the ginger into an environment with the temperature of 60-70 ℃ and allowing the syrup to fully permeate into the ginger, wherein the time of the step lasts for 3 minutes;
s41, the ginger processed in the step S31 is moved to a room temperature environment, so that the crystallization of the syrup is facilitated, and a layer of uniform sugar coating is formed on the surface of the ginger.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011441091.4A CN112568312A (en) | 2020-12-08 | 2020-12-08 | Auxiliary tool for production of candied ginger and use method of auxiliary tool |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011441091.4A CN112568312A (en) | 2020-12-08 | 2020-12-08 | Auxiliary tool for production of candied ginger and use method of auxiliary tool |
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| CN112568312A true CN112568312A (en) | 2021-03-30 |
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Application publication date: 20210330 |
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