CN113632944A

CN113632944A - Automatic food processing method

Info

Publication number: CN113632944A
Application number: CN202110970667.4A
Authority: CN
Inventors: 张利英
Original assignee: Individual
Current assignee: Hubei Mengshiyuan Technology Co ltd
Priority date: 2021-08-23
Filing date: 2021-08-23
Publication date: 2021-11-12
Anticipated expiration: 2041-08-23
Also published as: CN113632944B

Abstract

The invention belongs to the field of food processing, and particularly relates to an automatic food processing method. The invention carries out opening treatment on the shellfish through the steel wires distributed on the peeling frame, improves the processing efficiency of the shellfish, combines the opening processing and the cooking processing of the shellfish together, and extrudes the shellfish in the peeling frame through the cover plate by utilizing the reduction of the liquid level in the cooking process, thereby being beneficial to the opening of the shellfish.

Description

Automatic food processing method

Technical Field

The invention belongs to the field of food processing, and particularly relates to an automatic food processing method.

Background

In the food processing process, particularly, the automation degree is low in the processing of seafood shellfish such as oysters and fresh oysters, a large amount of manpower is needed to participate in opening operation of the oysters and the fresh oysters, the oysters and the fresh oysters need to be knocked by hands with a sharp tool, then shells of the oysters and the fresh oysters are pried open forcibly, meat in the shells is taken out and collected so as to carry out subsequent operations such as cooking, and the process is easy to hurt hands and consume a large amount of time.

Disclosure of Invention

In order to solve the problems of the prior art, the invention provides an automatic food processing method.

In order to achieve the purpose, the invention adopts the following technical scheme: an automated food processing method comprising the steps of:

injecting water into the steam box to enable the water level to be flush with the blocking rod; at the moment, water enters the buoyancy tank and the water level is flush with the water level in the steam tank;

sequentially inserting shellfish seafood such as fresh oyster or oyster into the insertion gap between the adjacent leather strips;

the slit of the fresh oyster or oyster is downward and vertically arranged, and a row of fresh oysters or oysters are longitudinally arranged side by side in one insertion gap;

orderly stacking fresh oysters or oysters in a stripping frame; a steel wire inserted into the bottom of the gap enters the seam of the fresh oyster or the oyster;

then inserting the stripping frame into the steam box through the notch;

the cover wall I, the cover wall II, the cover wall III and the cover wall IV are inserted into the insertion holes in an aligned mode, and meanwhile, the floating plate enters the floating cavity;

heating water in the steam box, wherein most of rising steam in the steam box is blocked by the gland, and meanwhile, most of steam generated in the floating cavity is blocked by the floating plate; meanwhile, a part of steam overflows from a gap between the gland and the insertion hole and a gap between the floating plate and the floating cavity;

the water level in the steam box is gradually reduced along with the water level in the steam box in the steaming process, the water level in the floating cavity is reduced along with the water level in the floating cavity, the floating plate is gradually moved downwards along with the reduction of the water level in the floating cavity, the floating plate drives the pressing cover to move downwards, the pressing plate in the pressing cover downwards extrudes the gradually cooked oysters or oysters in the peeling frame, and the seams of the oysters or oysters are opened by steel wires along with the cooking of the oysters or oysters under the action of steam cooking and the pressure under the pressing plate, so that the opening operation is completed;

and opening the gland after cooking, and pulling the stripping frame out of the notch.

Compared with the prior art, the invention has the beneficial effects that: the invention has high processing efficiency, avoids the trouble of opening the shellfish by manpower, improves the processing efficiency of the shellfish by opening the shellfish through the steel wires distributed on the peeling frame, combines the shellfish opening processing and the stewing processing together, and extrudes the shellfish in the peeling frame through the cover plate by utilizing the reduction of the liquid level in the stewing process so as to be beneficial to the opening of the shellfish.

Drawings

Other features, objects and advantages of the present invention will become more apparent upon reading of the following detailed description of non-limiting embodiments thereof, with reference to the accompanying drawings.

FIG. 1 is a schematic top view of the present invention.

FIG. 2 is a schematic sectional view A-A of FIG. 1.

FIG. 3 is a first perspective view of a stripping frame according to the present invention.

FIG. 4 is a schematic perspective view of a second stripping frame according to the present invention.

Fig. 5 is a schematic view of the steam box of the present invention.

FIG. 6 is a schematic view of the combination of the stripping frame and the steam box of the present invention.

Fig. 7 is a schematic view of the overall structure of the present invention.

Fig. 8 is a schematic perspective view of the first gland of the present invention.

Fig. 9 is a schematic perspective view of the second embodiment of the gland of the present invention.

Fig. 10 is an exploded view of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.

An automated food processing method as shown in fig. 1-10, comprising the steps of: water is injected into the steam box 1 to enable the water level to be flush with the stop lever 16; at the moment, water enters the buoyancy tank 4 and the water level is flush with the water level in the steam box 1;

sequentially inserting shellfish seafood such as fresh oyster or oyster into the insertion gap 221 between the adjacent leather strips 22;

the slit of the fresh oyster or oyster is downward and vertically arranged, and a row of fresh oysters or oysters are longitudinally arranged side by side in one insertion gap 221;

putting fresh oysters or oysters in the stripping frame 2 in order; a steel wire 24 inserted into the bottom of the gap 221 enters the slit of the fresh oyster or oyster;

then the stripping frame 2 is inserted into the steam box 1 through the gap 131;

the cover wall I31, the cover wall II 32, the cover wall III 33 and the cover wall IV 34 are inserted into the insertion hole 17 in alignment, and the floating plate 37 enters the floating cavity 45;

heating the water in the steam box 1, wherein most of the ascending steam in the steam box 1 is blocked by the gland 3, and meanwhile, most of the steam generated in the floating cavity 45 is blocked by the floating plate 37; while a part of the steam escapes from the gap between the gland 3 and the insertion hole 17 and the gap between the floating plate 37 and the floating chamber 45; note that a pressure reducing valve (not shown) may be provided on the gland 3.

The water level in the steam box 1 is gradually reduced along with the water level in the steam box in the steaming process, the water level in the floating cavity 45 is reduced along with the water level in the floating cavity 45, the floating plate 17 drives the pressing cover 3 to move downwards, the pressing plate 3511 in the pressing cover 3 downwards extrudes the gradually cooked oysters or oysters in the peeling frame 2, and the seams of the oysters or oysters are opened by the steel wires 24 along with the cooked oysters or oysters under the action of steam cooking and the pressing force of the pressing plate 3511, so that the opening operation is completed;

after the boiling is finished, the gland 3 is opened, the peeling frame 2 is pulled out from the gap 131, and the boiled oyster or oyster after the shell opening can be taken out or poured out from the peeling frame 2.

The stripping frame 2 is lapped on the upper part of the steam box 1, the gland 3 is buckled on the upper part of the steam box 1, and the orthographic projection of the gland 3 covers the stripping frame 2; the steam box 1 both sides set up flotation tank 4, and steam box 1 is linked together with flotation tank 4, and gland 3 relies on the buoyancy that flotation tank 4 provided to reciprocate, and gland 3 reciprocates the object on the in-process extrusion peeling frame 2 simultaneously.

The stripping frame 2 comprises a frame 21, leather strips 22, bottom tubes 23 and steel wires 24, the main body of the frame 21 is of a rectangular frame-shaped structure, the leather strips 22 are fixed between the inner parts of the frame 21, the leather strips 22 are made of high-temperature resistant elastic rubber materials, the leather strips 22 have certain elasticity, the leather strips 22 are longitudinally arranged and are parallel to the adjacent leather strips 22, meanwhile, insertion gaps 221 are formed between the adjacent leather strips 22, when the stripping frame is used, seafood such as oysters or fresh oysters are put in through the insertion gaps 221, the seafood put in the stripping frame is clamped directly and does not deflect by the elasticity of the leather strips 22, meanwhile, the insertion gaps 22 are put in, the seafood can be clamped by the leather strips 22 in any size, the use universality is improved, the bottom tubes 23 are fixed at the edges of the frame 21, the main body of the bottom tubes 23 is of a rectangular shape, the steel wires 24 are fixed in the bottom tubes 23, the arrangement directions of the steel wires 24 and the leather strips 22 are consistent, and the steel wires 24 play a role of segmenting oyster shells, the number of the steel wires 24 is a plurality of, the steel wires 24 are evenly and longitudinally fixed between the inner walls of the bottom tube 23, an entering gap 241 is formed between the steel wires 24, the width of the entering gap 241 is smaller than the minimum width of the inserting gap 221, the steel wires 24 are densely distributed at the lower part of the leather strip 22, the steel wires 24 are thin steel wires, the shell of seafood such as oysters or oysters is firstly clamped by the leather strip 22, namely the shell is not displaced left and right and back and forth in the inserting gap 221 but can be vertically displaced downwards under the action of external force, when the seafood such as the oysters or the oysters moves downwards from the inserting gap 221, the shell gap is certainly touched with one of the densely distributed steel wires 24, namely the seam of the shell enters the steel wires 24, the seafood is gradually steamed with steam at the later stage, the steel wires 24 entering the shell seam gradually and further enter the shell gap, the oysters or the oyster shell are gradually divided into two petals by the steel wires 24 along the shell gap along with the extrusion of the gland 3, the cut seafood shells respectively enter the entering gaps 241; note that the closely spaced and gapped arrangement of the wires 24 also facilitates the passage of steam therethrough so that the steam cooks the seafood therein.

Please refer to fig. 1 and 5, the steam box 1 includes a first side wall 11, a second side wall 12, a third side wall 13, a fourth side wall 14 and a bottom wall 15, wherein the first side wall 11, the second side wall 12, the third side wall 13 and the fourth side wall 14 are vertically and fixedly connected end to end, and the bottom wall 15 is fixed at the bottom of the first side wall 11, the second side wall 12, the third side wall 13 and the fourth side wall 14; the bottom parts of the two sides of the frame 21 are respectively lapped on the upper end surfaces of the second side wall 12 and the fourth side wall 14, and the bottom barrel 23 extends into the steam box 1.

The first side wall 11, the second side wall 12, the third side wall 13, the fourth side wall 14 and the bottom wall 15 form a steam heating chamber 150; water is filled in the steam heating chamber 150 and then the water is heated through the heating pipe 151, the seafood in the stripping frame 2 is boiled upwards by the steam generated by heating, meanwhile, the gland 3 covers the stripping frame 2 to avoid the overflow of the steam generated from the steam heating chamber 150, and the steam is limited in the area between the gland 3 and the steam box 1 to be beneficial to the boiling of the seafood in the stripping frame 2 in the area.

The heating pipe 151 is fixed on the bottom wall 15; the heating pipe 151 is used to heat water in the steam heating chamber 150.

The upper part of the side wall three 13 is provided with a notch 131, the notch 131 is shaped like a U, and the height of the notch 131 is slightly larger than that of the stripping frame 2. After cooking, the gland 3 can be directly taken out, and the stripping frame 2 (especially the bottom barrel 23) is directly pulled out from the gap 131, so that the frame 21 and the bottom barrel 23 are separated from the steam box 1, and then the cracked and cooked seafood shells are separated from the stripping frame 2.

A plurality of baffle rods 16 are fixed between the inner walls of the second side wall 12 and the fourth side wall 14, the baffle rods 16 are round rod-shaped, and the adjacent baffle rods 16 are arranged in parallel; the stop lever 16 is transversely arranged, and the stop lever 16 is vertically arranged with the steel wire 24. Steam passing gaps 161 are arranged between the stop levers 16, and the width of the gaps 161 is 30-50 mm. The bar 16 facilitates the passage of steam in the steam heating chamber 150 on the one hand and prevents the seafood shells falling from the peeling frame 2 from entering the steam heating chamber 150 on the other hand.

The first side wall 11, the second side wall 12, the third side wall 13 and the fourth side wall 14 are all provided with insertion holes 17, the main bodies of the insertion holes 17 are rectangular hollow and extend downwards into the first side wall 11, the second side wall 12, the third side wall 13 and the fourth side wall 14, the adjacent insertion holes 17 are communicated, the bottom ends of the insertion holes 17 are located at the upper parts of the bottom ends of the first side wall 11, the second side wall 12, the third side wall 13 and the fourth side wall 14, and the gland 3 is inserted into the insertion holes 17 in a matched mode.

Referring to fig. 2, 8 and 9, the pressing cover 3 includes a first cover wall 31, a second cover wall 32, a third cover wall 33, a fourth cover wall 34 and a top wall 35, the first cover wall 31, the second cover wall 32, the third cover wall 33 and the fourth cover wall 34 are vertically fixed end to end, and one end of the first cover wall 31, the second cover wall 32, the third cover wall 33 and the fourth cover wall 34 is fixed on the top wall 35; the cover walls I31, II 32, III 33 and IV 34 are matched with the insertion hole 17, and the heights of the cover walls I31, II 32, III 33 and IV 34 are smaller than the depth of the insertion hole 17. Along with gland 3 moves down in patchhole 17, gland 3 accomplishes the sealed to peeling off frame 2 upper portion, and the steam in steam chest 1 can be sealed in steam chest 1 by gland 3 like this to avoid influencing the effect of cooking of the interior seafood shell of peeling off frame 2, and patchhole 17 avoids gland 3 to produce the skew at the in-process that reciprocates as the spacing hole to gland 3 simultaneously.

Roof 35 inner wall and spring 351 one end fixed connection, spring 351 other end and clamp plate 3511 fixed connection, 3511 are rectangle platelike structure, and clamp plate 3511 corresponds the setting with frame 21, peels off 2 ascending orthographic projections of frame and covers clamp plate 3511, guarantees like this that clamp plate 3511 can guarantee that the seafood shell is opened the shell more thoroughly with the position assurance seafood shell below the downward suppression strip of leather 22. The press plate 3511 may press the seafood shell placed between the strips 22 downward while the spring 351 imparts a cushioning force to the press plate 3511 making the pressing process softer.

The buoyancy tank 4 comprises a first buoyancy tank 401 and a second buoyancy tank 402, and the first buoyancy tank 401 and the second buoyancy tank 402 are symmetrically arranged.

The first floating box 401 comprises a first floating box side wall 41, a second floating box side wall 42, a third floating box side wall 43 and a bottom wall 44 of the floating box, the first floating box side wall 41, the second floating box side wall 42 and the third floating box side wall 43 are vertically and fixedly connected end to end, the first floating box side wall 41, the second floating box side wall 42 and the third floating box side wall 43 are U-shaped, the first floating box side wall 41 and the third floating box side wall 43 are fixedly connected with a fourth side wall 14, and a floating cavity 45 is formed among the first floating box side wall 41, the second floating box side wall 42, the third floating box side wall 43, the bottom wall 44 and the fourth side wall 14; the floating cavity 45 is communicated with the steam heating chamber 150 through a communication hole 451, the communication hole 451 is communicated with the middle position of the bottom of the side wall two 12 and the side wall four 14 (see figure 2), the communication hole 451 is n-shaped, the structures of the floating box one 401 and the floating box two 402 are consistent and not repeated, one side of the upper part of the outer wall of the wall two 32 and the cover wall four 34 is fixedly connected with one end of a connecting rod 36, the connecting rod 36 is n-shaped, the other end of the connecting rod 36 is connected with a floating plate 37, the floating plate 37 is in a rectangular plate structure, the plate 37 is matched with the floating cavity 45, the floating plate 37 moves up and down along with the water level change in the floating cavity 45, the water level in the floating cavity 45 is consistent with the water level of the steam heating chamber 150, the water level in the steam heating chamber 150 gradually decreases along with the steaming process, the water level in the floating cavity 45 simultaneously decreases, the floating plate 37 automatically moves down under the action of the self gravity, thereby driving the gland 3 to move down so that the pressure plate 3511 presses down the seafood shell between the inner skin strips 22 of the stripping frame 2, thereby making the seafood shell move downwards and further completing the operation of separating the opening of the seafood shell.

In the description herein, references to the description of "one embodiment," "an illustrated embodiment," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

Claims

1. An automated food processing method, comprising the steps of:

then inserting the stripping frame into the steam box through the notch;