CN113826830A - Processing method of short fiber decorative dried meat floss - Google Patents
Processing method of short fiber decorative dried meat floss Download PDFInfo
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- CN113826830A CN113826830A CN202111113405.2A CN202111113405A CN113826830A CN 113826830 A CN113826830 A CN 113826830A CN 202111113405 A CN202111113405 A CN 202111113405A CN 113826830 A CN113826830 A CN 113826830A
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- meat floss
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- 241000628997 Flos Species 0.000 title claims abstract description 59
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 59
- 239000000835 fiber Substances 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 26
- 241000287828 Gallus gallus Species 0.000 claims abstract description 44
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 44
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 29
- 238000005491 wire drawing Methods 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000003068 static effect Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 49
- 230000000903 blocking effect Effects 0.000 claims description 14
- 238000007599 discharging Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 230000035939 shock Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 244000126211 Hericium coralloides Species 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 210000001520 comb Anatomy 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
The invention discloses a processing method of short fiber decorative dried meat floss, which comprises the following processing steps: s1, selecting raw materials: selecting chickens with a growth cycle of 41-50 days, and taking chicken breast as a raw material; s2, primary meat cooking: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1; s4, performing primary wire drawing; s5, quick-freezing and unfreezing; s6, cooking meat for the second time; s7, secondary drawing: performing multi-pass multilayer wire drawing on the chicken shreds again to obtain the chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm; s8, baking: static baking, wherein the baking temperature is 98-102 ℃, and the baking time is 18-22 min; s9, blending and mixing; s10, frying. The invention has the characteristics of reducing the loss of nutrient components and improving the decorative effect and the taste.
Description
Technical Field
The invention relates to a processing method of dried meat floss, in particular to a processing method of short fiber decorative dried meat floss.
Background
The dried meat floss is a famous special product in China, has the advantages of rich nutrition, delicious taste, convenient carrying and the like, is a nutritional instant cooked product which is suitable for people of all ages and is suitable for daily eating and traveling. The dried meat floss has a long history in China, can be traced back to the Yuanzhu at the earliest time, can be divided into decorative dried meat floss, crisp dried meat floss, dried meat floss and the like according to different production processes of the dried meat floss, and is prepared by adding ingredients such as edible oil and the like into raw meat and frying the raw meat into granules or short fibers. For the production of the decorative dried meat floss, the prior art needs to boil and bake for a long time, so that a large amount of nutrient components in the decorative dried meat floss are lost, and the nutrient value of the decorative dried meat floss is greatly reduced; the chicken is easy to be damaged and broken and fractured after being subjected to multiple times of wire drawing and baking treatment, so that the decorative effect of the decorative dried meat floss is influenced, and the taste of the decorative dried meat floss is also influenced. Therefore, the existing processing method of the decorative dried meat floss has the problems that the nutrient components are easy to lose, and the decorative effect and the mouthfeel are not ideal enough.
Disclosure of Invention
The invention aims to provide a processing method of short fiber decorated dried meat floss. The invention has the characteristics of reducing the loss of nutrient components and improving the decorative effect and the taste.
The technical scheme of the invention is as follows: a processing method of short fiber decorated dried meat floss comprises the following processing steps:
s1, selecting raw materials: selecting chickens with a growth cycle of 41-50 days, and taking chicken breast as a raw material;
s2, primary meat cooking: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s4, performing primary wire drawing;
s5, quick-freezing and unfreezing;
s6, cooking meat for the second time: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s7, secondary drawing: performing multi-pass multilayer wire drawing on the chicken shreds again to obtain the chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm;
s8, baking: static baking, wherein the baking temperature is 98-102 ℃, and the baking time is 18-22 min;
s9, blending and mixing;
s10, stir-frying: the frying temperature is 100-110 ℃, the frying time is 18-25 minutes, the rotating speed of the frying pan is 13-15 circles/min, and the distance between the rotating knife and the bottom of the pan is 2-4 mm.
In the processing method of the short fiber decorated dried meat floss, in both steps S2 and S5, the chicken breast is boiled at 92 ℃ for 40min, and the weight ratio of water to the chicken breast is controlled to be 2: 1.
in the processing method of the short fiber decorated dried meat floss, in the step S8, the baking temperature is 100 ℃ and the baking time is 20 min.
In the processing method of the short fiber decorated dried meat floss, in the step S10, the frying temperature is 105 ℃, the frying time is 20min, the rotating speed of the frying pan is 14 circles/min, and the distance between the rotating knife and the bottom of the frying pan is 3 mm.
In the aforementioned processing method of dried meat floss is decorated to short-staple, after the secondary wire drawing of step S7, through the edulcoration processing of reciprocating sieve, the reciprocating sieve includes the mount, installs the vibrations frame through supporting spring on the mount, installs vibrations sieve and shock dynamo on the vibrations frame, the top of vibrations sieve is equipped with the roller comb, and the axis of roller comb is mutually perpendicular with the length direction of vibrations sieve, is connected with the straight line slip table module that the drive roller comb pivoted rotated motor and drive roller comb removed along the length direction of vibrations sieve on the roller comb.
In the processing method of the short fiber decorative dried meat floss, the roller comb comprises a rotating shaft fixedly connected with a rotating motor, mounting plates are arranged at two ends of the rotating shaft, a plurality of comb tooth groups which take the axis of the rotating shaft as the central line are arranged on the circumference between the two mounting plates, each comb tooth group comprises a first connecting plate located on the inner side and a second connecting plate located on the outer side, a first comb tooth row is arranged between the first connecting plate and the second connecting plate, and a second comb tooth row is arranged on the outer side of the second connecting plate.
In the processing method of the short-fiber decorative dried meat floss, a crawler frame is arranged on one side, located on a rotating motor, of a vibrating rack, a hollow crawler is paved on the crawler frame, a cable connected with the rotating motor penetrates through the hollow crawler, the rotating motor is connected with a moving sliding table of a linear sliding table module through a mounting frame, a cable frame is arranged on the mounting frame, two long screw rods penetrate through the cable frame, a limiting gap for the cable frame to pass through is formed between the two long screw rods, nuts are arranged at the upper end and the lower end of each long screw rod, the long screw rods are fixedly connected with one end of the crawler frame through the nuts at the lower end, the other end of the crawler frame is fixedly connected with the crawler frame, and the long screw rods fix the cable through the nuts at the upper end.
In the processing method of the short fiber-decorated dried meat floss, automatic feeding equipment is arranged above the frying pan in the step S10, the automatic feeding equipment comprises a feeding support positioned above the frying pan, and a feeding trolley is arranged above the feeding support; the feeding trolley comprises an outer frame body, a hollow feeding barrel is arranged in the outer frame body, a movable baffle is arranged at the bottom of the feeding barrel, and a driving cylinder for driving the movable baffle to rotate so as to open or close the feeding barrel is arranged at the bottom of the outer frame body; and a feeding conveyor belt is arranged on one side of the feeding support, and the outlet end of the feeding conveyor belt is positioned above the feeding trolley.
In the processing method of the short fiber decorative dried meat floss, the material receiving box is arranged below the feeding support, the two sides of the material receiving box are connected with the side baffles through the connecting shafts, the two side baffles are connected through the driving shaft, one end of the driving shaft is fixedly connected with the driving motor, and the driving motor drives the material receiving box to overturn to dump materials into the frying pan.
In the processing method of the short fiber decorative dried meat floss, the automatic feeding equipment further comprises a vacuum material sucking device, a feeding hole of the vacuum material sucking device is connected with a feeding pipeline, a discharging hole of the vacuum material sucking device is connected with a corrugated telescopic pipe, a blocking support is arranged below the vacuum material sucking device, the blocking support is rotatably connected with a rotating frame, and a blocking head used for blocking the discharging hole of the vacuum material sucking device is arranged on the rotating frame.
Compared with the prior art, the white-feather chicken with the growth cycle of more than 42 days is selected, the chicken breast is full and compact in meat quality and good in taste, and the quality of the chicken can be prevented from being damaged due to multiple times of cutting processing on the chicken; through the setting of the meat boiling parameters, microorganisms in chicken can be effectively killed, the chicken fibers and the fibers are naturally separated, the length of the chicken can be stretched by about one time of the original length, and the elasticity is high; the chicken silks can be uniform in size through multiple times of multilayer wire drawing, and the effects of uniformity and clear root are achieved; static baking is adopted, the dried meat floss cannot be damaged and broken when high-temperature sterilization is carried out and the moisture content in the dried meat floss is controlled, and the baking time of the next procedure can be shortened through baking, so that the damage of the dried meat floss is reduced, and the loss of the nutritional value is reduced; the stir-fry parameter that sets up can effectual control the moisture in the short-staple decoration dried meat floss, kills the bacterium in the short-staple decoration dried meat floss through high temperature, lets product quality control in national standard within range, can not produce great damage to the dried meat floss fibre in addition, reduces nutritive value's loss.
Therefore, the invention has the characteristics of reducing the loss of nutrient components and improving the decorative effect and the mouthfeel.
Drawings
FIG. 1 is a schematic view of the exterior of the shaker of the present invention;
FIG. 2 is a top view of the shaker;
FIG. 3 is a schematic view of a roller comb structure;
FIG. 4 is a schematic structural view of a cable rack;
FIG. 5 is a schematic view of the structure of the automatic feeding apparatus of the present invention;
fig. 6 is a schematic structural view of the feeding cart.
The labels in the figures are: 1. a fixed mount; 11. a support spring; 12. vibrating the frame; 13. vibrating the sieve plate; 131. filtering the pores; 14. vibrating a motor; 15. a feeding plate; 16. a discharge hopper; 2. roller combing; 21. rotating the motor; 22. a linear sliding table module; 23. a rotating shaft; 24. mounting a plate; 241. a long slot; 242. a bolt; 25. a first connecting plate; 26. a second connecting plate; 27. a first row of combs; 28. a second row of combs; 29. a mounting frame; 3. a track frame; 31. a hollow crawler belt; 32. a cable; 33. a cable rack; 34. a long screw; 35. a nut; 4. a feed support; 41. a slide bar; 5. a feeding trolley; 51. a moving wheel; 52. an outer frame body; 53. a feed cylinder; 54. a movable baffle; 55. a driving cylinder; 6. a feeding conveyor belt; 7. a material receiving box; 71. a drive motor; 72. a connecting shaft; 73. a side dam; 74. a drive shaft; 75. an arc-shaped slot; 76. a stabilizer frame; 77. a slider; 78. a support frame; 8. a vacuum material suction device; 81. a feed conduit; 82. a corrugated expansion pipe; 83. blocking the stent; 84. a rotating frame; 85. and (6) plugging the plug.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example (b):
a processing method of short fiber decorated dried meat floss comprises the following processing steps:
s1, selecting raw materials: selecting chickens with a growth cycle of 41-50 days, and taking chicken breast as a raw material; the chicken with the growth cycle of 41-50 days is selected, white-feather chickens are preferred, the chicken breast meat of the white-feather chickens with the growth cycle is full and compact in meat quality, chicken breasts with the gram weight larger than 50g are preferably adopted, the chicken breasts are short and fine in fiber, the problem that the quality of the chicken is damaged due to the fact that the chicken is cut for multiple times is avoided, and the chicken breasts with the weight larger than 50g are optimal in taste.
S2, primary meat cooking: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s4, performing primary wire drawing;
s5, quick-freezing and unfreezing;
s6, cooking meat for the second time: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s7, secondary drawing: performing multi-pass multilayer wire drawing on the chicken shreds again to obtain the chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm; specifically, the chicken shreds are continuously subjected to two-layer multilayer wire drawing, the first layer is subjected to 3-layer wire drawing to obtain the chicken shreds with the length of 19-21 mm and the diameter of 3-4 mm, then the chicken shreds are conveyed to a second wire drawing line, and the second layer is subjected to 5-layer wire drawing to obtain the chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm. The chicken silks can be uniform in size through continuous multi-pass multi-layer wire drawing, and the effects of uniformity and clear root are achieved.
S7, batching and mixing: the ingredients comprise, by weight, 20-30 parts of chicken shreds, 0.5-2 parts of chili oil, 3-5 parts of glycerol, 5-9 parts of white granulated sugar, 0.1-1 part of beef extract and 1-5 parts of small materials.
S8, stir-frying: the frying temperature is 100-110 ℃, the frying time is 18-25 minutes, the rotating speed of the frying pan is 13-15 circles/min, and the distance between the rotating knife and the bottom of the pan is 2-4 mm.
In the steps S2 and S5, the chicken breast is boiled at the temperature of 92 ℃ for 40min, and the weight ratio of water to the chicken breast is controlled to be 2: 1. through the setting of the boiling parameters, microorganisms in chicken can be effectively killed, the chicken fibers and the fibers are naturally separated, the length of the chicken can be stretched by about one time of the original length, and the elasticity is high.
In the step S8, the baking temperature is 100 ℃ and the baking time is 20 min. Because short fiber decorative dried meat floss is short and thin, the dried meat floss is easy to damage in the processing process and affects the product appearance, static baking is adopted, the dried meat floss cannot be damaged and broken when high-temperature sterilization is carried out and the moisture content in the dried meat floss is controlled, and the frying time of the next procedure can be shortened through baking, so that the damage of the dried meat floss is reduced.
The step S10 is specifically that the frying temperature is 105 ℃, the frying time is 20min, the rotating speed of the frying pan is 14 circles/min, and the distance between the rotating knife and the bottom of the pan is 3 mm. Repeated experiments prove that the frying parameters can effectively control the moisture in the short-fiber decorative dried meat floss, and the bacteria in the short-fiber decorative dried meat floss is killed at high temperature, so that the product quality is controlled within the national standard range, and the fiber of the dried meat floss cannot be greatly damaged.
Step S7 secondary wire drawing back, through the edulcoration processing of reciprocating sieve, as shown in fig. 1-4, the reciprocating sieve includes mount 1, installs vibrations frame 12 through supporting spring 11 on the mount 1, installs vibrations sieve 13 and shock dynamo 14 on the vibrations frame 12, the top of vibrations sieve 13 is equipped with roller comb 2, and the axis of roller comb 2 is mutually perpendicular with the length direction of vibrations sieve 13, is connected with the straight line slip table module 22 that drive roller comb 2 pivoted rotates motor 21 and drive roller comb 2 and remove along the length direction of vibrations sieve 13 on the roller comb 2.
The roller comb 2 comprises a rotating shaft 23 fixedly connected with a rotating motor 21, mounting plates 24 are arranged at two ends of the rotating shaft 23, a plurality of comb tooth groups which use the axis of the rotating shaft 23 as the central line are arranged between the two mounting plates 24 in a circumferential mode, each comb tooth group comprises a first connecting plate 25 located on the inner side and a second connecting plate 26 located on the outer side, a first comb tooth row 27 is arranged between the first connecting plate 25 and the second connecting plate 26, and a second comb tooth row 28 is arranged on the outer side of the second connecting plate 26.
The mounting plate 24 is provided with a plurality of long grooves 241 on the circumference by taking the center of the mounting plate 24 as the circle center, the length direction of the long grooves 241 is consistent with the diameter direction of the mounting plate 24, and bolts 242 connected with the comb teeth group penetrate through the long grooves 241. The comb set is connected in the long-shaped groove 241 through the bolt 242, and the distance between the comb set and the vibration sieve plate 13 can be adjusted through the position of the adjusting bolt 242 in the long-shaped groove 241, so that the laying thickness of the chicken shreds on the vibration sieve plate 13 is adjusted, the vibrating impurity removing device is applicable to the chicken shreds with different thicknesses, and the universality is wide.
One side that lies in rotating motor 21 on vibrations frame 12 is equipped with track frame 3, track frame 3 upper berth is equipped with hollow track 31, wear to be equipped with the cable 32 of being connected with rotation motor 21 in the hollow track 31, it is connected with the removal slip table of sharp slip table module 22 through mounting bracket 29 to rotate motor 21, be equipped with cable frame 33 on the mounting bracket 29, wear to be equipped with two long screw rods 34 on the cable frame 33, form the restriction space that supplies cable frame 33 to pass through between two long screw rods 34, long screw rod 34's upper and lower both ends all are equipped with nut 35, long screw rod 34 is through the nut 35 of lower extreme and track frame 3's one end fixed connection, track frame 3's the other end and track frame 3 fixed connection, long screw rod 34 is through the fixed cable 32 of nut 35 of upper end. The cable 32 is protected and limited by the hollow crawler 31, the cable 32 moves along with the movement of the rotating motor 21, and meanwhile, the hollow crawler 31 and the fixed cable 32 are effectively connected through the setting of the two long screw rods 34 and the four nuts 35, so that the cable 32 is prevented from deviating, and the safety of the cable is improved.
When the vibrating screen works, a large amount of chicken shreds are guided into the vibrating screen plate 13 from the feeding plate 15, the vibrating motor 14 drives the vibrating screen plate 13 to vibrate to screen the chicken shreds, the rotating motor 21 drives the roller comb 2 to rotate above the vibrating screen plate 13, meanwhile, the linear sliding table module 22 drives the roller comb 2 to move along the length direction of the vibrating screen plate 13, the first comb-tooth row 27 and the second comb-tooth row 28 are matched to separate and comb the sticky and piled chicken shreds neatly, the second comb-tooth row 28 further evenly tiles the chicken shreds on the surface of the vibrating screen plate 13 in the moving process, the qualified chicken shreds fall into the material receiving cavity through the filtering holes 131 and are discharged through the discharging hopper 16, chicken skins and chicken tendons are isolated above the vibrating screen plate 13, so that the qualified chicken shreds and impurities are effectively separated, and the filtering effect and the impurity removing speed are improved.
As shown in fig. 5 to 6, the automatic feeding device is disposed above the wok in the step S10, and includes a feeding support 4 located above the wok, a feeding cart 5 is disposed above the feeding support 4, specifically, a sliding rod 41 is disposed at the top of the feeding support 4, a moving wheel 51 moving along the sliding rod 41 is disposed at the bottom of the feeding cart 5, and a moving motor for driving the moving wheel 51 to rotate is disposed inside the feeding cart 5.
The feeding trolley 5 comprises an outer frame body 52, a hollow feeding barrel 53 is arranged inside the outer frame body 52, and specifically, a through hole is formed in the position, corresponding to the feeding barrel 53, of the bottom of the outer frame body 52, so that the materials can fall conveniently. The bottom of the feeding barrel 53 is provided with a movable baffle 54, and the bottom of the outer frame 52 is provided with a driving cylinder 55 which drives the movable baffle 54 to rotate so as to open or close the feeding barrel 53; a feeding conveyor belt 6 is arranged on one side of the feeding support 4, and the outlet end of the feeding conveyor belt 6 is positioned above the feeding trolley 5. In this embodiment, the feeding conveyor belt 6 is an inclined feeding conveyor belt 6, and the upper end of the feeding conveyor belt 6 is located above the feeding trolley 5, so that the materials at the lower part can smoothly fall into the feeding trolley 5 after being conveyed by the feeding conveyor belt 6.
The feed receiving box 7 is arranged below the feed support 4, two sides of the feed receiving box 7 are connected with side baffles 73 through connecting shafts 72, the two side baffles 73 are connected through driving shafts 74, one end of each driving shaft 74 is fixedly connected with a driving motor 71, and the driving motors 71 drive the feed receiving box 7 to turn over and tilt materials into the frying pan. The side baffle 73 is provided with an arc-shaped groove 75, the feeding support 4 is provided with a stabilizing frame 76, and the stabilizing frame 76 is provided with a sliding block 77 which is slidably connected with the arc-shaped groove 75. This design makes the rotation of side shield 73 and material receiving box 7 more stable, and difficult skew prevents to leak the material.
The amount of the materials poured into the frying pan can be controlled by controlling the turning angle of the material receiving box 7.
A supporting frame 78 is arranged below the material receiving box 7, and an anti-collision mute pad is arranged at the top of the supporting frame 78. The supporting frame 78 is used for supporting the material receiving box 7, so that the material receiving box 7 is in a horizontal state when receiving materials, and the material receiving is convenient; the anti-collision mute pad is arranged to reduce the sound when the material receiving box 7 collides with the supporting frame 78 when returning.
The automatic feeding equipment further comprises a vacuum material sucking device 8, a feeding hole of the vacuum material sucking device 8 is connected with a feeding pipeline 81, a discharging hole of the vacuum material sucking device 8 is connected with a corrugated expansion pipe 82, a blocking support 83 is arranged below the vacuum material sucking device 8, a rotating frame 84 is rotatably connected onto the blocking support 83, and a blocking head 85 used for blocking the discharging hole of the vacuum material sucking device 8 is arranged on the rotating frame 84. When the vacuum material suction device 8 is not used, the corrugated expansion pipe 82 is in a contracted shape, and the rotating frame 84 rotates until the blocking head 85 extends into the discharge port of the vacuum material suction device 8 to block the vacuum material suction device 8, so that accidental discharge is prevented, and the vacuum material suction device 8 is prevented from being polluted.
When the automatic feeding equipment feeds materials, the feeding trolley 5 firstly moves along the slide rod 41 to the position right below the outlet end of the feeding conveyor belt 6 under the driving of the moving motor, the dried meat floss main material is conveyed into the feeding barrel 53 of the feeding trolley 5 through the feeding conveyor belt 6, and at the moment, the driving cylinder 55 drives the movable baffle 54 to seal the bottom of the feeding barrel 53; then the feeding trolley 5 moves to the position right above the material receiving box 7 at the wok to be worked along the slide rod 41 under the driving of the moving motor, and then the driving cylinder 55 drives the movable baffle plate 54 to open the bottom of the feeding barrel 53, so that the main material of the dried meat floss falls into the material receiving box 7 smoothly. In an actual production workshop, a plurality of woks and a plurality of corresponding material receiving boxes 7 are arranged, and one feeding trolley 5 can move to the material receiving boxes 7 at different positions along a sliding rod 41, so that materials can be conveniently guided into the material receiving boxes 7 at different positions. Then, the driving motor 71 is started, the material receiving box 7 is driven to rotate through the side baffle 73, the material receiving box 7 is inclined, and therefore the main material of the dried meat floss is poured into the frying pan. In addition, the corrugated expansion pipe 82 of the vacuum suction device 8 is pulled, so that the outlet of the corrugated expansion pipe 82 is aligned with the frying pan, the dried meat floss auxiliary material is sucked by the vacuum suction device 8 and sprayed into the frying pan through the corrugated expansion pipe 82, and different dried meat floss raw materials are respectively and automatically fed when the dried meat floss is fried.
Claims (10)
1. A processing method of short fiber decorative dried meat floss is characterized in that: the method comprises the following processing steps:
s1, selecting raw materials: selecting chickens with a growth cycle of 41-50 days, and taking chicken breast as a raw material;
s2, primary meat cooking: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s4, performing primary wire drawing;
s5, quick-freezing and unfreezing;
s6, cooking meat for the second time: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s7, secondary drawing: performing multi-pass multilayer wire drawing on the chicken shreds again to obtain the chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm;
s8, baking: static baking, wherein the baking temperature is 98-102 ℃, and the baking time is 18-22 min;
s9, blending and mixing;
s10, stir-frying: the frying temperature is 100-110 ℃, the frying time is 18-25 minutes, the rotating speed of the frying pan is 13-15 circles/min, and the distance between the rotating knife and the bottom of the pan is 2-4 mm.
2. The processing method of short fiber decorated dried meat floss according to claim 1, characterized in that: in the steps S2 and S5, the chicken breast is boiled at the temperature of 92 ℃ for 40min, and the weight ratio of water to the chicken breast is controlled to be 2: 1.
3. the processing method of short fiber decorated dried meat floss according to claim 1, characterized in that: in the step S8, the baking temperature is 100 ℃ and the baking time is 20 min.
4. The processing method of short fiber decorated dried meat floss according to claim 1, characterized in that: the step S10 is specifically that the frying temperature is 105 ℃, the frying time is 20min, the rotating speed of the frying pan is 14 circles/min, and the distance between the rotating knife and the bottom of the pan is 3 mm.
5. The processing method of short fiber decorated dried meat floss according to claim 1, characterized in that: step S7 secondary wire drawing back, through the edulcoration processing of reciprocating sieve, the reciprocating sieve includes mount (1), installs vibrations frame (12) through supporting spring (11) on mount (1), installs vibrations sieve (13) and shock dynamo (14) on vibrations frame (12), the top of vibrations sieve (13) is equipped with roller comb (2), and the axis of roller comb (2) is mutually perpendicular with the length direction of vibrations sieve (13), is connected with on roller comb (2) straight line slip table module (22) that drive roller comb (2) pivoted rotation motor (21) and drive roller comb (2) removed along the length direction of vibrations sieve (13).
6. The processing method of short fiber decorated dried meat floss according to claim 5, characterized by that: roller comb (2) including with rotation motor (21) fixed connection's axis of rotation (23), the both ends of axis of rotation (23) all are equipped with mounting panel (24), and the circumference is equipped with a plurality of comb teeth group that use the axis of rotation (23) as the central line between two mounting panels (24), comb teeth group is equipped with first broach row (27) including first connecting plate (25) that are located the inboard and second connecting plate (26) that are located the outside between first connecting plate (25) and second connecting plate (26), and the outside of second connecting plate (26) is equipped with second broach row (28).
7. The processing method of short fiber decorated dried meat floss according to claim 5, characterized by that: one side that lies in rotation motor (21) on vibrations frame (12) is equipped with track frame (3), track frame (3) upper berth is equipped with hollow track (31), wear to be equipped with in hollow track (31) and rotate cable (32) that motor (21) are connected, it is connected with the removal slip table of sharp slip table module (22) to rotate motor (21) through mounting bracket (29), be equipped with cable frame (33) on mounting bracket (29), wear to be equipped with two long screw (34) on cable frame (33), form the restriction space that supplies cable frame (33) to pass through between two long screw (34), the upper and lower both ends of long screw (34) all are equipped with nut (35), the one end fixed connection of nut (35) and track frame (3) of lower extreme is passed through in long screw (34), the other end and track frame (3) fixed connection, the fixed cable (32) of nut (35) through the upper end in long screw (34).
8. The processing method of short fiber decorated dried meat floss according to claim 1, characterized in that: an automatic feeding device is arranged above the frying pan in the step S10, the automatic feeding device comprises a feeding support (4) positioned above the frying pan, and a feeding trolley (5) is arranged above the feeding support (4); the feeding trolley (5) comprises an outer frame body (52), a hollow feeding barrel (53) is arranged in the outer frame body (52), a movable baffle (54) is arranged at the bottom of the feeding barrel (53), and a driving cylinder (55) for driving the movable baffle (54) to rotate to open or close the feeding barrel (53) is arranged at the bottom of the outer frame body (52); one side of the feeding support (4) is provided with a feeding conveyor belt (6), and the outlet end of the feeding conveyor belt (6) is positioned above the feeding trolley (5).
9. The method for processing short fiber decorated dried meat floss according to claim 8, characterized in that: the feed bin (7) is arranged below the feed support (4), the two sides of the feed bin (7) are connected with side baffles (73) through connecting shafts (72), the two side baffles (73) are connected through driving shafts (74), one end of each driving shaft (74) is fixedly connected with a driving motor (71), and the driving motors (71) drive the feed bin (7) to overturn to dump materials in the frying pan.
10. The method for processing short fiber decorated dried meat floss according to claim 8, characterized in that: the automatic feeding equipment further comprises a vacuum suction device (8), a feeding hole of the vacuum suction device (8) is connected with a feeding pipeline (81), a discharging hole of the vacuum suction device (8) is connected with a corrugated expansion pipe (82), a blocking support (83) is arranged below the vacuum suction device (8), the blocking support (83) is rotatably connected with a rotating frame (84), and a blocking head (85) used for blocking the discharging hole of the vacuum suction device (8) is arranged on the rotating frame (84).
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