CN113208067A - Tumbling treatment method for processing incense coil of knife board - Google Patents
Tumbling treatment method for processing incense coil of knife board Download PDFInfo
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- CN113208067A CN113208067A CN202110508392.2A CN202110508392A CN113208067A CN 113208067 A CN113208067 A CN 113208067A CN 202110508392 A CN202110508392 A CN 202110508392A CN 113208067 A CN113208067 A CN 113208067A
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- mixing
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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Abstract
The invention discloses a tumbling treatment method for processing a sword-shaped incense, which comprises a material scattering component and a mixing component, wherein the material scattering component is positioned above one side of the mixing component, a connecting shaft drives a first mixing and kneading frame, a second mixing and kneading plate and a first mixing and kneading plate to rotate through a control fixing shaft, a motor five is arranged above a first rotating plate provided with the second mixing and kneading frame, the motor five is rotatably connected with the second mixing and kneading frame through a rotating shaft, the motor five drives the second mixing and kneading frame to rotate, and in the rotating process of the first mixing and kneading frame, the second mixing and kneading plate, the first mixing and kneading plate and the second mixing and kneading frame, rear leg meat can rotate along all directions along with the first mixing and kneading frame, the second mixing and kneading plate, the first mixing and kneading plate and the second mixing and kneading frame to rub with each other, so that the friction between each piece of rear leg meat can achieve the effect of manual tumbling through mutual friction, and the rear leg meat can be more fused with seasonings, the back leg meat is more tasty.
Description
Technical Field
The invention relates to the technical field of stinky mandarin fish pickling, in particular to a tumbling treatment method for processing radix clematidis.
Background
The sword-shaped incense is a famous pickled food of Anhui, is made of pork, is fat but not greasy when being eaten hot, is the most delicious when being eaten on the sword-shaped incense, and is limited by seasons because the manufacture of the sword-shaped incense is greatly limited by the environment.
Before the cut sheet incense is cured, rolling treatment is needed to be carried out, so that the pork and seasonings are fused more thoroughly, and the existing rolling treatment method for processing the cut sheet incense has the defects of great dependence on workers and high labor cost and cannot ensure the sanitation of the cut sheet incense in the use process; in the use process of the existing tumbling treatment method for processing the fragrant cut-off blades, a single pork block is required to be spread, the efficiency is extremely low, and the uneven spreading is easily caused; the existing kneading treatment method for processing the cut leaf incense is to knead pork in the same direction in the using process, and the kneading effect is poor.
Disclosure of Invention
The invention aims to solve the problems that the existing tumbling treatment method for processing the fragrant cut-off blades has great dependence on workers and higher labor cost in the using process and can not ensure the sanitation of the fragrant cut-off blades; in the use process of the existing tumbling treatment method for processing the fragrant cut-off blades, a single pork block is required to be spread, the efficiency is extremely low, and the uneven spreading is easily caused; the prior tumbling treatment method for processing the fragrant cut-off blades has the problem that the tumbling effect is poor because the pork is tumbled in the same direction in the using process, and the tumbling treatment method for processing the fragrant cut-off blades is provided.
The purpose of the invention can be realized by the following technical scheme:
a tumbling treatment method for processing a fragrant cut-off blade comprises the steps of meat selection, precooling, cleaning, material scattering and tumbling, and comprises the following specific steps:
s1, selecting meat, namely selecting rear leg meat with glossy and elastic surface, wherein the rear leg meat is taken from high-quality farm native pigs, the farm native pigs have long marketing time and are mostly fed by pure cooked food, the meat quality is tender, the meat flavor is strong, the rear leg meat is compact, and the taste of the back leg meat made of the farm native pigs is better;
s2, precooling, cutting the back leg meat into large pieces, flatly paving the large pieces, paving a layer of ginger slices on the outer surface of the back leg meat, and placing the back leg meat at the temperature of 8-12 ℃ for 6-10 h, wherein the ginger slices can primarily remove the fishy smell of the back leg meat, so that the back leg meat is closer to the environment in winter when being prepared, and the back leg meat is not easy to deteriorate in the pickling process;
s3, cleaning, namely, putting the ham meat into a container, pouring white spirit which submerges the ham meat into the container, standing for 5 minutes, wherein the white spirit is high-degree edible white spirit which can perform disinfection and sterilization, soaking the ham meat in the high-degree edible white spirit to kill bacteria in the ham meat and ensure the cleanliness of the ham meat, adding a little cooking wine into clear water which is more than 10 times of the volume of the ham meat after soaking, uniformly mixing, putting the ham meat into the uniformly mixed cooking wine for cleaning, hanging the cleaned ham meat for draining, adding the cooking wine to remove the smell of the ham meat comprehensively in the process of cleaning the pork, and having no peculiar smell after the preparation of the cut board incense;
s4, spreading materials, namely taking a clean oil-free and water-free container, pouring seasonings into the container, uniformly stirring, carrying the drained ham and the seasonings to the side of a mixing device, placing the seasonings in a material placing box in the mixing device, placing the ham into a storage tank piece by piece, wherein a plurality of small holes are formed in the bottom of the material placing box;
s5, rolling, controlling the roller to drive the upper material sheet on the conveyor belt to move up and down by the motor II, driving the rear leg meat which is initially sprinkled in the storage tank to move up to the transfer tank, then the rear leg meat falls into the mixing tank in the mixing and kneading component from the transfer tank, when the rear leg meat is transferred into the mixing tank from the storage tank, transferring by the upper material sheet on the conveyor belt, avoiding the situation that the rear leg meat is manually contacted in the transferring process, and the rear leg meat falls into the mixing tank in the mixing and kneading component from the transfer tank, driving the roller II of the first end of the belt, which is far away from the first end of the roller, by the motor III, driving the roller II of the first end of the belt, driving the bevel gear I of the third end, which is far away from the second end of the roller, to rotate, meshing with the bevel gear II, driving the bevel gear II to rotate by the motor IV, driving the roller III to rotate by the motor IV, driving the bevel gear III and the rotating plate I of the connecting shaft, which is far away from the second end of the bevel gear, the rotating plate drives the first mixing and kneading frame, the first mixing and kneading plate and the second mixing and kneading plate below the rotating plate to rotate, the motor five drives the second mixing and kneading frame to rotate, the rear leg meat with seasonings spread in the mixing grooves of the first rotating mixing and kneading frame, the first mixing and kneading plate, the second mixing and kneading plate and the first mixing and kneading plate are driven to rotate by the connecting shaft through the control fixing shaft, the second mixing and kneading frame is driven to rotate by the motor five, the first mixing and kneading frame, the second mixing and kneading plate and the second mixing and kneading frame can rotate in all directions in the rotating process of the first mixing and kneading frame, the second mixing and kneading plate, the first mixing and kneading plate and the second mixing and kneading frame, the friction between each rear leg meat is increased, and the effect of manually kneading each rear leg meat can be achieved through mutual friction, make back leg meat and condiment more merge, back leg meat is tasty more, rolls and rubs the back of accomplishing, and the hydraulic cylinder control hydraulic shaft drives the board rotation of sealing, rolls the back leg meat of accomplishing and unloads out through going out the meat board from the mixing tank, does not need the manual work to unload the back leg meat of accomplishing of mixing and rubbing and has not further avoided the manual work to contact back leg meat.
The invention has further technical improvements that: s2, a layer of ginger slices is laid on the outer surface of the back leg meat, the back leg meat is placed in an environment of 9 ℃ for 8 hours, the making time of the back leg meat is closer to the winter environment, and the back leg meat is not easy to deteriorate in the pickling process.
The invention has further technical improvements that: the seasonings in S4 are salt, crushed aniseed and crushed pricklyash peel, and the weight ratio of the added salt, crushed pricklyash peel and crushed aniseed is 10:1:1, so that the seasoning taste is better.
The invention has further technical improvements that: the mixing device in the S1 comprises a material scattering component and a mixing and kneading component, wherein the material scattering component is positioned above one side of the mixing and kneading component;
wherein, the material scattering component comprises a storage tank, a material placing box and a support frame, the material placing box is positioned above the storage tank, the support frame is positioned at one side of the material placing box, a second roller is arranged inside the material placing box, a plurality of material stirring sheets are arranged on the outer surface of the second roller, a first motor is arranged at one side of the material placing box, a rotating shaft is rotatably connected at one end of the first motor, one end of the rotating shaft, which is far away from the first motor, is fixedly connected with the second roller, the first motor is driven to enable the plurality of material stirring sheets to rotate inside the material placing box at a constant speed, seasoning is scattered on back leg meat through small holes at the bottom of the material placing box under the constant-speed rotation of the material stirring sheets, the material scattering operation is carried out when the back leg meat is placed in the storage tank by an operator, the first rollers are arranged at both ends of the support frame, a conveyor belt is sleeved outside the first roller, a plurality of material feeding sheets are welded on the outer surface of the conveyor belt, when the back leg meat is transferred into a mixing tank from the storage tank, the upper material sheet on the conveyor belt is used for transferring, so that the phenomenon that the back leg meat is manually contacted in the transferring process is avoided;
wherein, the mixing and kneading component comprises a mixing tank, a motor III, a motor IV and a connecting shaft, the connecting shaft rotates in the middle of the mixing tank, the motor III and the motor IV are both positioned below the mixing tank, the motor III is positioned on one side of the motor IV, the bottom of the connecting shaft is fixedly connected with a bevel gear I and a roller III, one end of the motor III is rotatably connected with the roller I through a rotating shaft, one side of the motor III is provided with a connecting column III, the connecting column III is fixedly connected with a chassis III through a bearing seat, the connecting column III is rotatably connected in the middle of the bearing seat, two ends of the connecting column III are respectively fixedly connected with a roller II and a bevel gear II, a belt I is sleeved on the outer surfaces of the roller I and the roller II, the bevel gear I is meshed with the bevel gear II, the motor III controls the roller to drive the roller II which is far away from, the first bevel gear is meshed with the second bevel gear, the first rotating bevel gear drives the second bevel gear to rotate, one end of the fourth motor is rotatably connected with a fourth roller through a rotating shaft, a second belt is sleeved on the outer surfaces of the third roller and the fourth roller, the fourth roller is controlled by the fourth motor to drive the third roller to rotate, the third rotating roller and the second rotating bevel gear provide dual power for the connecting shaft, when a mixing and kneading component of the mixing and stirring device is used for mixing and kneading rear leg meat in a mixing tank, higher power can be provided, when the mixing and kneading component is used for mixing and kneading the rear leg meat, the situation that the rear leg meat in the mixing tank is not enough in rolling and kneading power is avoided, and the rear leg meat is not thoroughly rolled and kneaded in the mixing and kneading process;
the top end of the connecting shaft is fixedly connected with a fixed shaft, the outer surface of the fixed shaft is fixedly connected with a plurality of first rotating plates, the bottoms of the plurality of first rotating plates are respectively provided with a first mixing and kneading frame, a second mixing and kneading frame and two first mixing and kneading plates, the bottoms of two ends of the first rotating plate provided with the first mixing and kneading plates are fixedly connected with fixed columns, the two first mixing and kneading plates are respectively and fixedly connected with the first rotating plates through the fixed columns, one side of the first rotating plate provided with the first mixing and kneading plate is welded with a second rotating plate, one side of the second rotating plate far away from the first rotating plate is fixedly connected with a second mixing and kneading plate, the connecting shaft drives the first mixing and kneading frame, the second mixing and kneading plate and the two first mixing and kneading plates to rotate through the control fixed shaft, a motor five is arranged above the first rotating plate provided with the second mixing and kneading frame, the motor five is rotatably connected with the second mixing and kneading frame through the rotating shaft, the motor five drives the second mixing and kneading frame to rotate, and kneading frame can be used for mixing and kneading the first mixing and kneading plate, the second mixing and kneading plate, the first mixing and kneading frame, the second mixing and kneading plate, the first mixing and kneading plate, the second plate, the first mixing and kneading plate and the second plate and kneading plate are arranged on the first mixing and kneading plate and the mixing and kneading plate are arranged in a mixing and kneading device, Two mix and rub board one and mix and rub the in-process that the frame two rotated, back leg meat is followed the rotation of the frame one of rubbing, is mixed and rubbed board two, two and is mixed and rub board one and mix and rub frame two and carry out the rotation of all directions and rub each other in the mixing tank, and then increases the friction between every back leg meat, makes between every back leg meat can reach the effect of manual roll rubbing through the friction each other, makes back leg meat and condiment more merge, and back leg meat is tasty more.
The invention has further technical improvements that: the first storage tank is welded at one end of the first storage tank, the support frame is welded at one end, far away from the first storage tank, of the first storage tank, the material discharging box and the motor are both mounted at the top end of the support frame, and the support frame provides a fulcrum for the motor and the material discharging box.
The invention has further technical improvements that: roller two and group material piece all are located the inside of blowing box, have seted up a plurality of aperture in blowing box bottom, and one side and the carriage fixed connection of chassis one are kept away from to the storage tank, and it has chassis two to weld in the bottom of carriage, and group material piece is continuous rotates in the blowing box, can avoid spilling the material in-process, and the inside condiment caking of blowing box causes the aperture jam's of blowing box bottom the condition.
The invention has further technical improvements that: the upper material sheet is of a V-shaped structure, the upper material sheet can drag the back leg meat in the transferring process of the back leg meat, so that the back leg meat cannot fall off from the upper material sheet, the safety of the back leg meat in the transferring process is ensured, the first roller is rotated at the two ends of the supporting frame through the rotating shaft, a base is arranged on one side of the supporting frame, a second motor is arranged on the base, one end of the second motor is rotatably connected with a rotating shaft arranged on the supporting frame, a transit groove is welded at one end of the supporting frame close to the mixing and kneading component, the second motor controls the roller to drive an upper material sheet on the conveyor belt to move up and down, the upper material sheet drives the back leg meat which is preliminarily spread in the storage tank to move up to the transit groove, and then the back leg meat falls into a mixing groove in the mixing and kneading component from the transit groove, when back leg meat is transported to the mixing tank in from the holding tank, transport through last tablet on the conveyer belt, avoided the artifical back leg meat that contacts in the transportation.
The invention has further technical improvements that: the mixing tank is the cylinder structure, is equipped with the opening in the bottom of mixing tank, and the opening is fan-shaped structure, opening and sealing board adaptation, install out the meat board at the opening part of mixing tank bottom portion, and motor three is installed on chassis three, and motor four is installed in one side of chassis three, and the one end that the mixing tank was kept away from to the connecting axle is rotated in chassis three bottom, rolls to rub the back leg meat of completion and unloads out through going out the meat board from the mixing tank, does not need the manual work to unload out to mix the back leg meat of rubbing the completion and has not further avoided the artificial contact back leg meat.
The invention has further technical improvements that: a protection box is arranged on the top of a rotating plate I provided with a motor V and a fixed shaft, a mixing and kneading frame I is in a 'mouth' shaped structure, a mixing and kneading plate II is in a 'T' shaped structure which is vertically arranged, two mixing and kneading plates I are in an 'eight' shaped structure, a mixing and kneading frame II is in a horizontal 'day' shaped structure, the mixing and kneading frame I in the mixing and kneading device is in the 'mouth' shaped structure, the mixing and kneading plate II is in the 'T' shaped structure which is vertically arranged, the two mixing and kneading plates I are in the 'eight' shaped structure, the mixing and kneading frame II is in the horizontal 'day' shaped structure, the rear leg meat rotates along with the rotating mixing and kneading frame I, the mixing and kneading plate II, the two mixing and kneading plates I and the mixing and kneading frame II in all directions to be mutually kneaded, further, the friction between each piece of rear leg meat is increased, the effect of manual rolling and kneading between each piece of rear leg meat can be achieved through mutual friction, and the rear leg meat is more fused with seasonings, the back leg meat is more tasty.
The invention has further technical improvements that: the outer surface mounting of mixing tank has mount one and mount two, install the pneumatic cylinder in one side of mount one, the bottom and the mount one of pneumatic cylinder are articulated, it has the hydraulic shaft to run through in the one end of pneumatic cylinder, it has spliced pole one to run through in the one end that the pneumatic cylinder was kept away from to the hydraulic shaft, be connected with the board of sealing in the bottom of spliced pole one, spliced pole one and hydraulic shaft normal running fit, spliced pole one with seal board fixed connection, be connected with spliced pole two between mount two and the board of sealing, the both ends of spliced pole two respectively with mount two with seal board normal running fit, roll and rub the completion back, pneumatic cylinder control hydraulic shaft drives and seals the board and rotate, roll and rub the back leg meat of completion and unload through going out the meat board from the mixing tank, do not need the manual work to unload the back leg meat of kneading the completion and have not further avoided the artificial contact back leg meat.
The invention has the beneficial effects that:
compared with the traditional mixing device, the mixing device adopted in the invention has the following advantages:
1. the material piece is dialled through a plurality of that the blowing box inside in spilling the material subassembly sets up to the device that mixes, can make a plurality of group material piece at the uniform velocity rotate in blowing box inside under the drive of motor one, spill the back leg meat through the aperture of blowing box bottom with condiment under the rotation at the uniform velocity of dialling the material piece, spill the material operation when operating personnel places back leg meat in the storage tank, can improve the material scattering efficiency of the device that mixes, improve the fragrant preparation speed of cutting board when guaranteeing the fragrant taste of cutting board.
2. Mix in the device at the uniform velocity pivoted plectrum can help condiment evenly spill the back leg meat in the storage tank on, the artifical uneven condition of spilling the material of spilling has been avoided, the homogeneity of spilling the material has been guaranteed, and the plectrum is continuous to rotate in the blowing box, can avoid spilling the material in-process, the inside condiment caking of blowing box causes the condition of the aperture jam of blowing box bottom, the patency of blowing box bottom aperture has been guaranteed and the efficiency of spilling the material of mixing device is further improved, guarantee back leg meat and spill the even preparation speed that further improves the cutting board when salt.
3. The third rotating roller and the second rotating bevel gear in the mixing and stirring device provide dual power for the connecting shaft, when the mixing and kneading component of the mixing and stirring device rolls and kneads the back leg meat in the mixing tank, larger power can be provided, so that when the mixing and kneading component rolls and kneads the back leg meat, the situation that the back leg meat in the mixing tank is insufficient due to rolling and kneading power is avoided, the back leg meat is not rolled and kneaded thoroughly in the rolling and kneading process, the power supply between the back leg meat and seasonings during rolling and kneading operation is ensured, the back leg meat and the seasonings are mixed more thoroughly while manpower is saved in the manufacturing of the cut board incense, and the cut board incense is enabled to be more tasty.
4. The first mixing and kneading frame in the mixing and stirring device is arranged to be of a 'square' structure, the second mixing and kneading plate is arranged to be of a 'T' structure, the first mixing and kneading plate is arranged to be of a 'V' structure, the second mixing and kneading frame is arranged to be of a horizontal 'Z' structure, the connecting shaft drives the first mixing and kneading frame, the second mixing and kneading plate and the first mixing and kneading plate to rotate through the control fixing shaft, the motor five drives the second mixing and kneading frame to rotate, and in the rotating process of the first mixing and kneading frame, the second mixing and kneading plate, the first mixing and kneading plate and the second mixing and kneading frame, the rear leg meat can rotate in all directions along with the first mixing and kneading frame, the second mixing and kneading plate, the two mixing and kneading plates and the second mixing and kneading frame to be mutually kneaded in all directions, so that the friction between each piece of rear leg meat is increased, the effect of manual rolling and kneading can be achieved through the mutual friction between each piece of rear leg meat, the rear leg meat is more blended with seasonings, and the rear leg meat is more tasty, the fragrant taste of the knife board is better.
5. Spill the material subassembly through setting up and can realize automatic spilling the material, do not need the manual work to spill the material, the homogeneity of spilling the material has been guaranteed, mix through the setting and rub the subassembly, can be to further kneading the integration of back leg meat and condiment, make on the back leg meat condiment can be quick melt into back leg meat in, spill the material subassembly with mix and rub the subassembly and can make operating personnel not intervene the manufacture process in the manufacture process, avoided because of operating personnel health discomfort or clean not in place when the preparation the condition that causes the pollution to food, the health of environment and the security of food in the fragrant manufacture process of cutting board have been guaranteed.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic perspective view of the mixing device in S4 according to the present invention.
Fig. 2 is a schematic structural view of the material spreading assembly shown in fig. 1 according to the present invention.
Fig. 3 is a schematic view of the matching operation of the material pulling sheet and the second roller in fig. 2.
Fig. 4 is a schematic structural view of the material discharging box in fig. 2.
FIG. 5 is a schematic structural diagram of a first roller in FIG. 2.
Fig. 6 is a schematic structural view of the kneading unit of fig. 1 according to the present invention.
FIG. 7 is an enlarged view of the area A in FIG. 6 according to the present invention.
Fig. 8 is a side view of the kneading unit of fig. 6 according to the present invention.
FIG. 9 is a bottom structure view of the mixing tank of FIG. 6 according to the present invention.
Fig. 10 is a schematic structural diagram of the first transfer plate of fig. 6 according to the present invention.
FIG. 11 is a schematic view of the sealing plate of FIG. 6 according to the present invention
The figure is marked with: 1. a material spreading assembly; 101. a first underframe; 102. a storage tank; 103. a support frame; 104. a first motor; 105. stirring the material sheet; 106. placing a material box; 107. a support frame; 108. a base; 109. a second motor; 110. a conveyor belt; 111. feeding a material sheet; 112. a roller; 113. a transit trough; 114. a second underframe; 2. a mixing and kneading component; 201. a third underframe; 202. a mixing tank; 203. a third motor; 204. a first roller; 205. a second roller; 206. a first belt; 207. a first bevel gear; 208. a connecting shaft; 209. a third roller; 210. a fourth motor; 211. a fourth roller; 212. a second belt; 213. a second bevel gear; 214. a fixed shaft; 215. rotating the first plate; 216. a first mixing and kneading frame; 217. fixing a column; 218. a first mixing and kneading plate; 220. rotating a second plate; 221. a second mixing and kneading plate; 222. a fifth motor; 223. a second mixing and kneading frame; 224. a first fixing frame; 225. a hydraulic cylinder; 226. a hydraulic shaft; 227. connecting a column I; 228. a sealing plate; 229. connecting a second column; 230. a second fixing frame; 231. a meat outlet; 232. a protection box; 233. connecting a column III; 234. and (4) fixing the ring.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A tumbling treatment method for processing a fragrant cut-off blade comprises the steps of meat selection, precooling, cleaning, material scattering and tumbling, and comprises the following specific steps:
s1, selecting meat, namely selecting rear leg meat with glossy and elastic surface, wherein the rear leg meat is taken from high-quality farm native pigs, the farm native pigs have long marketing time and are mostly fed by pure cooked food, the meat quality is tender, the meat flavor is strong, the rear leg meat is compact, and the taste of the back leg meat made of the farm native pigs is better;
s2, precooling, cutting the back leg meat into large pieces, flatly paving, paving a layer of ginger slices on the outer surface of the back leg meat, placing the back leg meat in an environment of 9 ℃ for 8 hours, and primarily removing the fishy smell of the back leg meat by the ginger slices, so that the back leg meat is closer to the environment in winter when being manufactured, the back leg meat is not easy to deteriorate in the pickling process, and the quality of the knife board fragrance is ensured;
s3, cleaning, namely putting the back leg meat into a container, pouring white spirit which submerges the back leg meat into the container, standing for 5 minutes, wherein the white spirit is high-degree edible white spirit which can perform disinfection and sterilization, soaking the back leg meat in the high-degree edible white spirit to kill bacteria in the back leg meat and ensure the cleanness of the back leg meat, adding a little cooking wine into clear water which is 10 times of the volume of the back leg meat after soaking, uniformly mixing, putting the back leg meat into the uniformly mixed cooking wine for cleaning, hanging the cleaned back leg meat for draining, adding the cooking wine to remove fishy smell of the back leg meat comprehensively in the pork cleaning process, and further ensuring the quality of the back leg meat, so that the prepared back leg meat has better fragrance;
s4, spreading materials, namely taking a clean oil-free and water-free container, pouring the seasonings into the container, uniformly stirring, carrying the drained ham and the seasonings to the side of a mixing device, placing the seasonings in a material placing box 106 in the mixing device, placing the ham into a storage tank 102 block by block, wherein a plurality of small holes are formed in the bottom of the material placing box 106, a first motor 104 drives a material shifting sheet 105 to rotate, the seasonings are spread onto the ham in the storage tank 102 from the small holes, the plurality of material shifting sheets 105 arranged in the material placing box 106 can enable the plurality of material shifting sheets 105 to rotate in the material placing box 106 at a constant speed under the driving of the first motor 104, the seasonings are spread onto the ham through the small holes in the bottom of the material placing box 106 under the constant speed rotation of the material shifting sheets 105, and spreading operations are carried out when an operator places the ham in the storage tank 102, so that the spreading efficiency of the mixing device can be improved;
s5, kneading, controlling the roller 112 to drive the upper material sheet 111 on the conveyor belt 110 to move up and down by the motor II 109, driving the rear leg meat primarily sprinkled in the storage tank 102 to move up to the transfer tank 113 by the upper material sheet 111, then the rear leg meat falls into the mixing tank 202 in the kneading assembly 2 from the transfer tank 113, when the rear leg meat is transferred into the mixing tank 202 from the storage tank 102, the rear leg meat is transferred by the upper material sheet 111 on the conveyor belt 110, thereby avoiding the artificial contact with the rear leg meat in the transferring process, ensuring the sanitation of the manufacturing process, controlling the roller I204 by the motor III 203 to drive the roller II 205 at one end of the belt I206 far away from the roller I204 to rotate by the rotating roller II 205 to drive the bevel gear I207 at one end of the connecting column III 233 far away from the roller II 205 to rotate, meshing the bevel gear I207 with the bevel gear II 213, driving the bevel gear II 213 to rotate by the rotating bevel gear I207, the motor IV 210 controls the roller IV 211 to drive the roller III 209 to rotate, the rotating roller III 209 and the rotating bevel gear II 213 drive the connecting shaft 208 to rotate by the rotating plate I215 at one end far away from the bevel gear II 213, the rotating plate I215 drives the mixing and kneading frame I216, the mixing and kneading plate I218 and the mixing and kneading plate II 221 below the rotating plate 213 to rotate, the motor V222 drives the mixing and kneading frame II 223 to rotate, the rotating mixing and kneading frame I216, the mixing and kneading plate I218, the mixing and kneading plate II 221 and the mixing and kneading frame II 223 roll and knead the rear leg meat with seasonings spread in the mixing tank 202, the back and forth kneading of the rear leg meat is carried out by the knife-plate incense processing, the connecting shaft 208 drives the mixing and kneading frame I216, the mixing and kneading plate II 221 and the mixing and kneading plate I218 to rotate by controlling the fixed shaft 214, the motor V222 drives the mixing and kneading frame II 223 to rotate, and the mixing and kneading frame I216, the mixing and kneading plate II 221, the mixing and kneading frame II 223 can rotate in the rotating process of the mixing and kneading frame I216, the mixing and kneading plate II 221, the back leg meat is rotated along with the rotating mixing and kneading frame I216, the mixing and kneading plate II 221, the two mixing and kneading plates I218 and the mixing and kneading frame II 223 in the mixing tank 202 in all directions to be kneaded mutually, so that the friction between each piece of back leg meat is increased, the effect of manually rolling and kneading each piece of back leg meat can be achieved through mutual friction, the back leg meat is more integrated with seasonings, the back leg meat is more tasty, the mixing and kneading effect of the mixing and kneading device is ensured, after the rolling and kneading are completed, the hydraulic cylinder 225 controls the hydraulic shaft 226 to drive the sealing plate 228 to rotate, the rolled and kneaded back leg meat is discharged from the mixing tank 202 through the meat discharge plate 231, the situation that the back leg meat which is subjected to mixing and kneading is manually discharged is not needed, manual contact of the back leg meat is further avoided, and the sanitation of the manufacturing process is further ensured.
S2, a layer of ginger slices is laid on the outer surface of the back leg meat, the back leg meat is placed in an environment of 9 ℃ for 8 hours, the making time of the back leg meat is closer to the winter environment, and the back leg meat is not easy to deteriorate in the pickling process.
The seasonings in S4 are salt, crushed anise and crushed pricklyash peel, and the ratio of the added salt, crushed pricklyash peel and crushed anise is 10:1:1, so that the seasoning taste is better.
Example 2
A tumbling treatment method for processing a fragrant cut-off blade comprises the steps of meat selection, precooling, cleaning, material scattering and tumbling, and comprises the following specific steps:
s1, selecting meat, namely selecting rear leg meat with glossy and elastic surface, wherein the rear leg meat is taken from high-quality farm native pigs, the farm native pigs have long marketing time and are mostly fed by pure cooked food, the meat quality is tender, the meat flavor is strong, the rear leg meat is compact, and the taste of the back leg meat made of the farm native pigs is better;
s2, precooling, cutting the back leg meat into large pieces, flatly paving, paving a layer of ginger slices on the outer surface of the back leg meat, placing the back leg meat in an environment of 10 ℃ for 9 hours, wherein the ginger slices can primarily remove the fishy smell of the back leg meat, the back leg meat can be closer to the environment in winter when being manufactured, the back leg meat is not easy to deteriorate in the pickling process, and the quality of the knife board fragrance is ensured;
s3, cleaning, namely putting the back leg meat into a container, pouring white spirit which submerges the back leg meat into the container, standing for 7 minutes, wherein the white spirit is high-degree edible white spirit which can perform disinfection and sterilization, soaking the back leg meat in the high-degree edible white spirit to kill bacteria in the back leg meat and ensure the cleanness of the back leg meat, adding a little cooking wine into clear water which is 10 times of the volume of the back leg meat after soaking, uniformly mixing, putting the back leg meat into the uniformly mixed cooking wine for cleaning, hanging the cleaned back leg meat for draining, adding the cooking wine to remove fishy smell of the back leg meat comprehensively in the pork cleaning process, and further ensuring the quality of the back leg meat, so that the prepared back leg meat has better fragrance;
s4, spreading materials, namely taking a clean oil-free and water-free container, pouring the seasonings into the container, uniformly stirring, carrying the drained ham and the seasonings to the side of a mixing device, placing the seasonings in a material placing box 106 in the mixing device, placing the ham into a storage tank 102 block by block, wherein a plurality of small holes are formed in the bottom of the material placing box 106, a first motor 104 drives a material shifting sheet 105 to rotate, the seasonings are spread onto the ham in the storage tank 102 from the small holes, the plurality of material shifting sheets 105 arranged in the material placing box 106 can enable the plurality of material shifting sheets 105 to rotate in the material placing box 106 at a constant speed under the driving of the first motor 104, the seasonings are spread onto the ham through the small holes in the bottom of the material placing box 106 under the constant speed rotation of the material shifting sheets 105, and spreading operations are carried out when an operator places the ham in the storage tank 102, so that the spreading efficiency of the mixing device can be improved;
s5, kneading, controlling the roller 112 to drive the upper material sheet 111 on the conveyor belt 110 to move up and down by the motor II 109, driving the rear leg meat primarily sprinkled in the storage tank 102 to move up to the transfer tank 113 by the upper material sheet 111, then the rear leg meat falls into the mixing tank 202 in the kneading assembly 2 from the transfer tank 113, when the rear leg meat is transferred into the mixing tank 202 from the storage tank 102, the rear leg meat is transferred by the upper material sheet 111 on the conveyor belt 110, thereby avoiding the artificial contact with the rear leg meat in the transferring process, ensuring the sanitation of the manufacturing process, controlling the roller I204 by the motor III 203 to drive the roller II 205 at one end of the belt I206 far away from the roller I204 to rotate by the rotating roller II 205 to drive the bevel gear I207 at one end of the connecting column III 233 far away from the roller II 205 to rotate, meshing the bevel gear I207 with the bevel gear II 213, driving the bevel gear II 213 to rotate by the rotating bevel gear I207, the motor IV 210 controls the roller IV 211 to drive the roller III 209 to rotate, the rotating roller III 209 and the rotating bevel gear II 213 drive the connecting shaft 208 to rotate by the rotating plate I215 at one end far away from the bevel gear II 213, the rotating plate I215 drives the mixing and kneading frame I216, the mixing and kneading plate I218 and the mixing and kneading plate II 221 below the rotating plate 213 to rotate, the motor V222 drives the mixing and kneading frame II 223 to rotate, the rotating mixing and kneading frame I216, the mixing and kneading plate I218, the mixing and kneading plate II 221 and the mixing and kneading frame II 223 roll and knead the rear leg meat with seasonings spread in the mixing tank 202, the back and forth kneading of the rear leg meat is carried out by the knife-plate incense processing, the connecting shaft 208 drives the mixing and kneading frame I216, the mixing and kneading plate II 221 and the mixing and kneading plate I218 to rotate by controlling the fixed shaft 214, the motor V222 drives the mixing and kneading frame II 223 to rotate, and the mixing and kneading frame I216, the mixing and kneading plate II 221, the mixing and kneading frame II 223 can rotate in the rotating process of the mixing and kneading frame I216, the mixing and kneading plate II 221, the back leg meat is rotated along with the rotating mixing and kneading frame I216, the mixing and kneading plate II 221, the two mixing and kneading plates I218 and the mixing and kneading frame II 223 in the mixing tank 202 in all directions to be kneaded mutually, so that the friction between each piece of back leg meat is increased, the effect of manually rolling and kneading each piece of back leg meat can be achieved through mutual friction, the back leg meat is more integrated with seasonings, the back leg meat is more tasty, the mixing and kneading effect of the mixing and kneading device is ensured, after the rolling and kneading are completed, the hydraulic cylinder 225 controls the hydraulic shaft 226 to drive the sealing plate 228 to rotate, the rolled and kneaded back leg meat is discharged from the mixing tank 202 through the meat discharge plate 231, the situation that the back leg meat which is subjected to mixing and kneading is manually discharged is not needed, manual contact of the back leg meat is further avoided, and the sanitation of the manufacturing process is further ensured.
The seasonings of S4 in examples 1 and 2 were table salt, crushed aniseed, crushed chinese prickly ash, and the weight ratio of the added table salt, crushed chinese prickly ash, and crushed aniseed was 10:1:1, which made the seasonings taste better.
As shown in fig. 1 to 11, as a technical optimization of the present invention, the mixing device in S1 includes a spreading assembly 1 and a kneading assembly 2, wherein the spreading assembly 1 is located above one side of the kneading assembly 2;
wherein, the spreading component 1 comprises a storage tank 102, a material placing box 106 and a supporting frame 107, the material placing box 106 is positioned above the storage tank 102, the supporting frame 107 is positioned at one side of the material placing box 106, a roller II 115 is arranged inside the material placing box 106, a plurality of material shifting sheets 105 are arranged on the outer surface of the roller II 115, a motor I104 is arranged at one side of the material placing box 106, one end of the motor I104 is rotatably connected with a rotating shaft, one end of the rotating shaft far away from the motor I104 is fixedly connected with the roller II 115, the plurality of material shifting sheets 105 are driven by the motor I104 to uniformly rotate inside the material placing box 106, seasonings are spread on back leg meat through small holes at the bottom of the material placing box 106 under the uniform rotation of the material shifting sheets 105, the spreading operation is carried out when an operator places the back leg meat in the storage tank 102, the spreading efficiency of the mixing device can be improved, the roller I112 is arranged at both ends of the supporting frame 107, the conveyor belt 110 is sleeved outside the first roller 112, the outer surface of the conveyor belt 110 is welded with the plurality of upper material sheets 111, and when the back leg meat is transferred into the mixing tank 202 from the storage tank 102, the back leg meat is transferred through the upper material sheets 111 on the conveyor belt 110, so that the back leg meat is prevented from being manually contacted in the transferring process, and the sanitation of the manufacturing process is ensured;
wherein, the mixing and kneading component 2 comprises a mixing tank 202, a motor III 203, a motor IV 210 and a connecting shaft 208, the connecting shaft 208 rotates in the middle of the mixing tank 202, the motor III 203 and the motor IV 210 are both positioned below the mixing tank 202, the motor III 203 is positioned on one side of the motor IV 210, a bevel gear I207 and a roller III 209 are fixedly connected to the bottom of the connecting shaft 208, a roller I204 is rotatably connected to one end of the motor III 203 through a rotating shaft, a connecting column III 233 is arranged on one side of the motor III 203, the connecting column III 233 is fixedly connected to the chassis III 201 through a bearing seat 234, the connecting column III 233 is rotatably connected to the middle of the bearing seat 234, a roller II 205 and a bevel gear II 213 are respectively and fixedly connected to two ends of the connecting column III 233, a belt I206 is sleeved on the outer surfaces of the roller I204 and the roller II 205, the bevel gear I207 is meshed with the bevel gear II 213, the motor III 203 controls the roller I204 to drive the belt I206 to rotate away from the roller II 205 at one end of the roller I204, the rotating second roller 205 drives the first bevel gear 207 at one end of the connecting column III 233 far away from the second roller 205 to rotate, the first bevel gear 207 is meshed with the second bevel gear 213, the rotating first bevel gear 207 drives the second bevel gear 213 to rotate, one end of the motor IV 210 is rotationally connected with a fourth roller 211 through a rotating shaft, a second belt 212 is sleeved on the outer surfaces of the third roller 209 and the fourth roller 211, the fourth motor 210 controls the fourth roller 211 to drive the third roller 209 to rotate, the third rotating roller 209 and the second rotating bevel gear 213 provide double power for the connecting shaft 208, when the mixing and kneading component 2 of the mixing and kneading device rolls and kneads the back leg meat in the mixing tank 202, larger power can be provided, so that when the mixing and kneading component 2 rolls and kneads the back leg meat, the back leg meat in the mixing tank 202 is prevented from being insufficient due to rolling and kneading power, the back leg meat is not rolled thoroughly in the rolling process, so that the power supply between the back leg meat and the seasonings during the rolling operation is ensured;
wherein, a fixed shaft 214 is fixedly connected at the top end of the connecting shaft 208, a plurality of first rotating plates 215 are fixedly connected on the outer surface of the fixed shaft 214, a first mixing and kneading frame 216, a second mixing and kneading frame 223 and two first mixing and kneading plates 218 are respectively arranged at the bottoms of the plurality of first rotating plates 215, fixed columns 217 are respectively fixedly connected at the bottoms of the two ends of the first rotating plates 215 provided with the first mixing and kneading plates 218, the two first mixing and kneading plates 218 are respectively and fixedly connected with the first rotating plates 215 through the fixed columns 217, a second rotating plate 220 is welded at one side of the first rotating plates 215 provided with the first mixing and kneading plates 218, a second mixing and kneading plate 221 is fixedly connected at one side of the second rotating plates 220 far away from the first rotating plates 215, the connecting shaft 208 drives the first mixing and kneading frame 216, the second mixing and kneading plate 221 and the two first mixing and kneading plates 218 to rotate through the control fixed shaft 214, a fifth motor 222 is arranged above the first rotating plates 215 provided with the second mixing and kneading frame 223, and the second mixing and kneading frame 223 is rotatably connected with the fifth motor 222 through a rotating shaft, the five motors 222 drive the second mixing and kneading frame 223 to rotate, and in the rotating process of the first mixing and kneading frame 216, the second mixing and kneading plate 221, the first two mixing and kneading plates 218 and the second mixing and kneading frame 223, the back leg meat rotates along with the first rotating mixing and kneading frame 216, the second mixing and kneading plate 221, the first two mixing and kneading plates 218 and the second mixing and kneading frame 223 in all directions to be kneaded mutually, so that friction among each piece of back leg meat is increased, the manual rolling and kneading effect can be achieved through mutual friction among each piece of back leg meat, the back leg meat and seasonings are more fused, the back leg meat is more tasty, and the mixing and kneading effect of the mixing and kneading device is ensured.
The first underframe 101 is welded at one end of the storage tank 102, the support frame 103 is welded at one end, far away from the first underframe 101, of the storage tank 102, the first discharge box 106 and the first motor 104 are both installed at the top end of the support frame 103, and the support frame 103 provides supporting points for the first motor 104 and the first discharge box 106, so that stability of the first motor 104 and the first discharge box 106 is guaranteed.
The second roller 115 and the material stirring sheet 105 are located inside the material placing box 106, a plurality of small holes are formed in the bottom of the material placing box 106, one side, far away from the first base frame 101, of the storage tank 102 is fixedly connected with the supporting frame 107, the second base frame 114 is welded at the bottom of the supporting frame 107, the material stirring sheet 105 continuously rotates in the material placing box 106, the situation that the small holes in the bottom of the material placing box 106 are blocked due to seasoning caking inside the material placing box 106 can be avoided in the material scattering process, and the smoothness of the small holes in the bottom of the material placing box 106 and the material scattering efficiency of the mixing device are guaranteed and further improved.
The upper material sheet 111 is of a V-shaped structure, so that in the transferring process of the back leg meat, the back leg meat is dragged by the upper material sheet 111, the back leg meat cannot fall off from the upper material sheet 111, the safety of the back leg meat in the transferring process is ensured, the first rollers 112 rotate at two ends of the supporting frame 107 through rotating shafts, a base 108 is arranged on one side of the supporting frame 107, a second motor 109 is mounted on the base 108, one end of the second motor 109 is rotatably connected with the rotating shafts mounted on the supporting frame 107, a middle rotating groove 113 is welded at one end, close to the mixing and kneading component 2, of the supporting frame 107, the second motor 109 controls the rollers 112 to drive the upper material sheet 111 on the conveying belt 110 to move up and down, after the back leg meat which is primarily scattered in the storage groove 102 is driven by the upper material sheet 111 to move up to the middle rotating groove 113, the back leg meat falls into the mixing groove 202 in the mixing and is transferred from the storage groove 102 to the mixing groove 202, the upper material sheet 111 on the conveying belt 110 is used for conveying, so that the situation that the back leg meat is manually contacted in the conveying process is avoided, and the sanitation of the manufacturing process is guaranteed.
The top of the rotating plate 215 provided with the motor five 222 and the fixed shaft 214 is provided with a protection box 232, the mixing and kneading frame I216 is in a square structure, the mixing and kneading plate II 221 is in a vertically arranged T-shaped structure, the mixing and kneading plate I218 is in a V-shaped structure, the mixing and kneading frame II 223 is in a horizontally arranged Z-shaped structure, the mixing and kneading frame I216 in the mixing and kneading device is in a square structure, the mixing and kneading plate II 221 is in a vertically arranged T-shaped structure, the mixing and kneading plate I218 is in a V-shaped structure, the mixing and kneading frame II 223 is in a horizontally arranged Z-shaped structure, the mixing and kneading frame I216, the mixing and kneading plate II 221, the mixing and kneading plate I218 and the mixing and kneading frame II 223 which rotate along with one another in each direction in the mixing groove 202, and the friction between each piece of back leg meat is increased, so that the effect of manual rolling and kneading can be achieved through the mutual friction between each piece of back leg meat, the back leg meat and the seasoning are more integrated, the back leg meat is more tasty, and the effect of mixing and kneading by the mixing and stirring device is ensured.
A first fixing frame 224 and a second fixing frame 230 are arranged on the outer surface of the mixing tank 202, a hydraulic cylinder 225 is arranged on one side of the first fixing frame 224, the bottom of the hydraulic cylinder 225 is hinged with the first fixing frame 224, a hydraulic shaft 226 penetrates through one end of the hydraulic cylinder 225, a first connecting column 227 penetrates through one end, far away from the hydraulic cylinder 225, of the hydraulic shaft 226, a sealing plate 228 is connected to the bottom of the first connecting column 227, the first connecting column 227 is in rotating fit with the hydraulic shaft 226, the first connecting column 227 is fixedly connected with the sealing plate 228, a second connecting column 229 is connected between the second fixing frame 230 and the sealing plate 228, two ends of the second connecting column 229 are respectively in rotating fit with the second fixing frame 230 and the sealing plate 228, after the kneading is completed, the hydraulic cylinder 225 controls the hydraulic shaft 226 to drive the sealing plate 228 to rotate, the kneaded ham is discharged from the mixing tank 202 through the ham plate 231, the kneaded ham without manually discharging the kneaded ham which further avoids the ham from being manually contacted, further ensuring the sanitation of the manufacturing process.
The invention discloses a kneading device in a tumbling treatment method for processing a fragrant cut-off board, which has the working principle that: firstly, taking a clean oil-free and water-free container, pouring seasonings into the container, uniformly stirring, carrying the drained ham and the seasonings to the side of a mixing device, placing the seasonings into a material placing box 106 in the mixing device, placing the ham into a storage tank 102 piece by piece, wherein the bottom of the material placing box is provided with a plurality of small holes, a first motor 104 drives a material stirring sheet 105 to rotate, the seasonings are scattered onto the ham in the storage tank 102 from the small holes, the plurality of material stirring sheets 105 arranged in the material placing box 106 can enable the plurality of material stirring sheets 105 to rotate in the material placing box 106 at a constant speed under the driving of the first motor 104, the seasonings are scattered onto the ham through the small holes in the bottom of the material placing box 106 under the constant-speed rotation of the material stirring sheets 105, and an operator performs material scattering operation while placing the ham in the storage tank 102;
secondly, the second motor 109 controls the roller 112 to drive the upper material sheet 111 on the conveyor belt 110 to move up and down, the upper material sheet 111 drives the back leg meat which is primarily scattered in the storage tank 102 to move up to the transfer tank 113, the back leg meat falls into the mixing tank 202 in the mixing and kneading assembly 2 from the transfer tank 113, and when the back leg meat is transferred into the mixing tank 202 from the storage tank 102, the back leg meat is transferred through the upper material sheet 111 on the conveyor belt 110, so that the back leg meat is prevented from being manually contacted in the transferring process, and the sanitation of the manufacturing process is ensured;
then, after the back-leg meat falls into the mixing tank 202 in the mixing and kneading assembly 2 from the middle rotating tank 113, the motor three 203 controls the roller one 204 to drive the belt one 206 to rotate away from the roller two 205 at one end of the roller one 204, the rotating roller two 205 drives the connecting column three 233 to rotate away from the bevel gear one 207 at one end of the roller two 205, the bevel gear one 207 is meshed with the bevel gear two 213, the rotating bevel gear one 207 drives the bevel gear two 213 to rotate, the motor four 210 controls the roller four 211 to drive the roller three 209 to rotate, the rotating roller three 209 and the rotating bevel gear two 213 drive the rotating plate one 215 at one end of the connecting shaft 208 away from the bevel gear two 213 to rotate, the rotating plate one 215 drives the mixing and kneading frame one 216, the mixing and kneading plate one 218 and the mixing and kneading plate two 221 below the rotating plate 213 to rotate, the motor five 222 drives the mixing and kneading frame two 223 to rotate, and the rotating mixing and kneading frame one 216, the mixing and kneading plate one 218, the mixing and kneading plate two 223 scatter the seasoning on the back-leg meat on the mixing tank 202, the kneading of the processing of the incense of the blade is carried out by back and forth kneading between the back leg meat, the connecting shaft 208 drives the first mixing and kneading frame 216, the second mixing and kneading plate 221 and the first two mixing and kneading plates 218 to rotate through the control fixing shaft 214, the motor five 222 drives the second mixing and kneading frame 223 to rotate, the back leg meat can rotate and be kneaded mutually in various directions in the mixing groove 202 along with the first rotating mixing and kneading frame 216, the second mixing and kneading plate 221, the first two mixing and kneading plates 218 and the second mixing and kneading frame 223 in the rotating process of the first mixing and kneading frame 216, the second mixing and kneading plate 221, the first two mixing and kneading plates 218 and the second mixing and kneading frame 223, and further friction between each piece of back leg meat is increased, so that the manual kneading effect can be achieved through mutual friction between each piece of back leg meat, the back leg meat is more integrated with seasonings, the back leg meat is more tasty, and the mixing and kneading effect of the mixing and stirring device is ensured;
finally, after the kneading is finished, the hydraulic cylinder 225 controls the hydraulic shaft 226 to drive 228 the sealing plate to rotate, the kneaded back leg meat is discharged from the mixing tank 202 through the meat discharging plate 231, the kneaded back leg meat does not need to be manually discharged, the manual contact of the back leg meat is not further avoided, and the sanitation of the manufacturing process is further ensured.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (10)
1. A tumbling treatment method for processing a fragrant cut-off blade is characterized by comprising the following steps: the method comprises the following steps of meat selection, precooling, cleaning, material scattering and rolling and kneading:
s1: selecting meat, namely selecting rear leg meat with glossy and elastic surface, wherein the rear leg meat is taken from farm pigs;
s2, pre-cooling, cutting the back leg meat into large pieces, spreading the large pieces, spreading a layer of ginger slices on the outer surface of the back leg meat, and placing the back leg meat for 6-10 h at the temperature of 8-12 ℃;
s3, cleaning, namely putting the ham meat into a container, pouring white spirit which is over the ham meat, standing for 5-8 minutes, soaking, adding cooking wine into clear water which is 10 times of the volume of the ham meat, uniformly mixing, putting the ham meat into the uniformly mixed cooking wine for cleaning, and hanging the cleaned ham meat for draining;
s4, scattering materials, namely taking a clean oil-free and water-free container, pouring the seasonings into the container, uniformly stirring, carrying the drained ham and the seasonings to the side of a mixing device, placing the seasonings into a material placing box (106) in the mixing device, placing the ham into a storage tank (102) piece by piece, arranging a plurality of small holes at the bottom of the material placing box (106), driving a stirring sheet (105) to rotate by a motor I (104), and scattering the seasonings onto the ham in the storage tank (102) from the small holes;
s5, kneading, controlling the upper material sheet (111) on the conveyor belt (110) to move up and down by the second motor (109), driving the rear leg meat which is primarily scattered in the storage tank (102) to move up and down in the transfer tank (113) by the upper material sheet (111), dropping the rear leg meat from the transfer tank (113) into the mixing tank (202) in the kneading assembly (2), controlling the roller I (204) by the third motor (203) to drive the belt I (206) to rotate by the second roller (205) far away from one end of the roller I (204), driving the bevel gear I (207) far away from one end of the roller II (205) by the second rotating roller (205), meshing the bevel gear I (207) with the second bevel gear (213), driving the bevel gear II (213) to rotate by the rotating bevel gear I (207), driving the roller III (209) to rotate by the fourth motor (210), driving the bevel gear II (208) far away from the bevel gear II (213) by the rotating bevel gear II (213), and driving the bevel gear (209) to rotate by the fourth motor (210) ) The first rotating plate (215) at one end rotates, the first rotating plate (215) drives the first mixing and kneading frame (216), the first mixing and kneading plate (218) and the second mixing and kneading plate (221) below the rotating plate (213) to rotate, the fifth motor (222) drives the second mixing and kneading frame (223) to rotate, the first rotating mixing and kneading frame (216), the first mixing and kneading plate (218), the second mixing and kneading plate (221) and the second mixing and kneading frame (223) roll and knead the rear leg meat with seasonings spread in the mixing tank (202), rolling and kneading of knife-plate incense processing are carried out through back and forth kneading among the rear leg meat, after the rolling and kneading are finished, the hydraulic cylinder (225) controls the hydraulic shaft (226) to drive (228) the sealing plate to rotate, and the rolled and kneaded rear leg meat is discharged from the mixing tank (202) through the meat outlet plate (231).
2. The tumbling process for a incense stick processing according to claim 1, wherein: s2, spreading a layer of ginger slices on the outer surface of the back leg meat, and placing the back leg meat in an environment at 9 ℃ for 8 hours.
3. The tumbling process for a incense stick processing according to claim 1, wherein: the seasonings in S4 are salt, crushed aniseed and crushed pricklyash peel, and the weight ratio of the added salt, crushed pricklyash peel and crushed aniseed is 10:1: 1.
4. The tumbling process for a incense stick processing according to claim 1, wherein: the mixing device in the S1 comprises a material scattering component (1) and a mixing and kneading component (2), wherein the material scattering component (1) is positioned above one side of the mixing and kneading component (2);
the material scattering assembly (1) comprises a storage groove (102), a material placing box (106) and a supporting frame (107), the material placing box (106) is located above the storage groove (102), the supporting frame (107) is located on one side of the material placing box (106), a second roller (115) is arranged inside the material placing box (106), a plurality of material stirring sheets (105) are mounted on the outer surface of the second roller (115), a first motor (104) is mounted on one side of the material placing box (106), one end of the first motor (104) is rotatably connected with a rotating shaft, one end, far away from the first motor (104), of the rotating shaft is fixedly connected with the second roller (115), first rollers (112) are arranged at two ends of the supporting frame (107), a conveying belt (110) is sleeved outside the first rollers (112), and a plurality of upper material sheets (111) are welded on the outer surface of the conveying belt (110);
wherein, the mixing and kneading component (2) comprises a mixing tank (202), a motor III (203), a motor IV (210) and a connecting shaft (208), the connecting shaft (208) rotates at the middle part of the mixing tank (202), the motor III (203) and the motor IV (210) are both positioned below the mixing tank (202), the motor III (203) is positioned at one side of the motor IV (210), the bottom of the connecting shaft (208) is fixedly connected with a bevel gear I (207) and a roller III (209), one end of the motor III (203) is rotatably connected with the roller I (204) through a rotating shaft, one side of the motor III (203) is provided with a connecting column III (233), the connecting column III (233) is fixedly connected with the chassis III (201) through a bearing seat (234), the connecting column III (233) is rotatably connected at the middle part of the bearing seat (234), two ends of the connecting column III (233) are respectively fixedly connected with a roller II (205) and a bevel gear II (213), a first belt (206) is sleeved on the outer surfaces of the first roller (204) and the second roller (205), the first bevel gear (207) is meshed with the second bevel gear (213), one end of the fourth motor (210) is rotatably connected with a fourth roller (211) through a rotating shaft, a second belt (212) is sleeved on the outer surfaces of the third roller (209) and the fourth roller (211),
wherein the top end of the connecting shaft (208) is fixedly connected with a fixed shaft (214), the outer surface of the fixed shaft (214) is fixedly connected with a plurality of first rotating plates (215), the bottoms of the plurality of first rotating plates (215) are respectively provided with a first mixing and kneading frame (216), a second mixing and kneading frame (223) and two first mixing and kneading plates (218), the bottoms of the two ends of the first rotating plates (215) provided with the first mixing and kneading plates (218) are respectively fixedly connected with fixed columns (217), the two first mixing and kneading plates (218) are respectively fixedly connected with the first rotating plates (215) through the fixed columns (217), one side of the first rotating plates (215) provided with the first mixing and kneading plates (218) is welded with a second rotating plate (220), one side of the second rotating plates (220) far away from the first rotating plates (215) is fixedly connected with a second mixing and kneading plate (221), and a fifth motor (222) is arranged above the first rotating plates (215) provided with the second mixing and kneading frame (223), and the motor five (222) is rotationally connected with the mixing and kneading frame two (223) through a rotating shaft.
5. The tumbling process for a incense stick processing according to claim 3, wherein: one end of the storage groove (102) is welded with the first underframe (101), one end, far away from the first underframe (101), of the storage groove (102) is welded with the support frame (103), and the material discharging box (106) and the first motor (104) are both mounted at the top end of the support frame (103).
6. The tumbling process for a incense stick processing according to claim 4, wherein: the second roller (115) and the material stirring sheet (105) are both located inside the material placing box (106), a plurality of small holes are formed in the bottom of the material placing box (106), one side, far away from the first underframe (101), of the storage groove (102) is fixedly connected with the supporting frame (107), and the second underframe (114) is welded at the bottom of the supporting frame (107).
7. The tumbling process for a incense stick processing according to claim 3, wherein: go up tablet (111) and be "V" type structure, roller (112) all rotate the both ends at carriage (107) through the pivot, and one side of carriage (107) is equipped with base (108), installs motor two (109) on base (108), and the one end of motor two (109) is rotated with the pivot of installing on carriage (107) and is connected, and the one end welding that carriage (107) are close to and mix subassembly (2) has transfer groove (113).
8. The tumbling process for a incense stick processing according to claim 6, wherein: mixing tank (202) is the cylinder structure, and the bottom of mixing tank (202) is equipped with the opening, and the opening is fan-shaped structure, opening and sealing board (228) adaptation, and meat board (231) are installed out to the opening part of mixing tank (202) bottom, and motor three (203) are installed on chassis three (201), and one side at chassis three (201) is installed in motor four (210), and the one end that mixing tank (202) were kept away from in connecting axle (208) rotates the bottom at chassis three (201).
9. The tumbling process for a incense stick processing according to claim 7, wherein: the top of a rotating plate I (215) provided with a motor V (222) and a fixed shaft (214) is provided with a protection box (232), a mixing and kneading frame I (216) is in a square structure, a mixing and kneading plate II (221) is in a vertically arranged T-shaped structure, two mixing and kneading plates I (218) are in an eight-shaped structure, and a mixing and kneading frame II (223) is in a horizontally arranged Z-shaped structure.
10. The tumbling process for a incense stick processing according to claim 8, wherein: the outer surface mounting of hybrid tank (202) has mount one (224) and mount two (230), pneumatic cylinder (225) are installed to one side of mount one (224), the bottom and mount one (224) of pneumatic cylinder (225) are articulated, hydraulic shaft (226) have been run through to the one end of pneumatic cylinder (225), the one end that pneumatic cylinder (225) were kept away from in hydraulic shaft (226) has run through spliced pole one (227), the bottom of spliced pole one (227) is connected with seals board (228), spliced pole one (227) and hydraulic shaft (226) normal running fit, spliced pole one (227) and seal board (228) fixed connection, be connected with spliced pole two (229) between mount two (230) and the board (228), the both ends of spliced pole two (229) respectively with mount two (230) and seal board (228) normal running fit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110508392.2A CN113208067A (en) | 2021-05-11 | 2021-05-11 | Tumbling treatment method for processing incense coil of knife board |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110508392.2A CN113208067A (en) | 2021-05-11 | 2021-05-11 | Tumbling treatment method for processing incense coil of knife board |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113208067A true CN113208067A (en) | 2021-08-06 |
Family
ID=77094545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110508392.2A Withdrawn CN113208067A (en) | 2021-05-11 | 2021-05-11 | Tumbling treatment method for processing incense coil of knife board |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113208067A (en) |
-
2021
- 2021-05-11 CN CN202110508392.2A patent/CN113208067A/en not_active Withdrawn
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Application publication date: 20210806 |