CN115281302B - Method for making food fried egg and its frying device - Google Patents

Method for making food fried egg and its frying device Download PDF

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Publication number
CN115281302B
CN115281302B CN202211050644.2A CN202211050644A CN115281302B CN 115281302 B CN115281302 B CN 115281302B CN 202211050644 A CN202211050644 A CN 202211050644A CN 115281302 B CN115281302 B CN 115281302B
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frying
rod
stir
rotating
cleaning
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CN115281302A (en
Inventor
靳锋
王莹
李福强
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Houde Food Co Ltd
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Houde Food Co Ltd
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B08—CLEANING
    • B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
    • B08B1/00—Cleaning by methods involving the use of tools
    • B08B1/30—Cleaning by methods involving the use of tools by movement of cleaning members over a surface
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention discloses a method for manufacturing a food fried egg and a frying device thereof, wherein the frying device for the food fried egg comprises a stabilizing frame, a frying pan and a linear motor I, wherein a swinging type frying mechanism is arranged at the end of the stabilizing frame, a self-cleaning mechanism is arranged at the lower end of the swinging type frying mechanism, the self-cleaning mechanism comprises a frying rod, a frying part and a cleaning part, the hollow rod swings to drive the frying rod to move, the cleaning part comprises a scraping plate, the cleaning part drives the scraping plate and the frying rod to slide relatively, and the scraping plate moves to change the angle between the frying rod and the scraping plate; the preparation method of the dietary fried egg comprises the steps of firstly, proportioning raw materials; step two, solution preparation; step three, integrally manufacturing, the beneficial effects of the invention are that; the automatic cleaning device has the advantages that the automatic cleaning device can automatically clean the stir-fried sticks through the action of the self-cleaning mechanism, so that manual cleaning is avoided, cleaning time is greatly saved, automatic cleaning is realized, meanwhile, the egg liquid can be compressed during stir-frying, and the formation of egg clusters is promoted.

Description

Method for making food fried egg and its frying device
Technical Field
The invention relates to the technical field of preparation of dietary fried eggs, in particular to a preparation method of dietary fried eggs and a frying device thereof.
Background
The existing dietary fried eggs are basically prepared by stir-frying starch and phosphate ingredients, and are not suitable for people sensitive to blood sugar; a frying pan is needed in the frying process, and the existing frying device, for example, a patent with the patent number of CN201921245037.5 is called an egg frying device for stirring, feeding and frying eggs, and the reference patent can perform basic frying operation but has the following defects; 1. the egg liquid which is adhered more is fried by the turner, so that the egg liquid needs to be manually cleaned for a long time and cannot be automatically cleaned; 2. the moving path of the turner is approximate to a circle, and the stir-frying range and the stir-frying quality are low.
Disclosure of Invention
The invention provides a method for manufacturing a food fried egg and a frying device thereof, aiming at the defects, and solving the problems.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
the preparation method of the food fried egg and the frying device thereof, wherein the frying device of the food fried egg comprises a stabilizing frame, a frying pan, a first linear motor, wherein the frying pan is connected with the stabilizing frame through the first linear motor, a drainage port is arranged at the upper end of the frying pan, a swinging type frying mechanism is arranged at the end of the stabilizing frame, and a self-cleaning mechanism is arranged at the lower end of the swinging type frying mechanism;
the swing type stir-frying mechanism comprises a stepping motor, a rotating box, a hollow rod, a rotating assembly and a swinging assembly, wherein the hollow rod is arranged at the lower end of the swinging assembly, the rotating box is arranged on the rotating assembly, the swinging assembly is arranged on the rotating box, the stepping motor drives the rotating box to rotate through the rotating assembly, the rotating box and the stabilizing frame relatively rotate, the rotating assembly drives the hollow rod to revolve, the relative rotation of the rotating box and the stabilizing frame drives the hollow rod to swing, and the swinging path of the swinging rod is S-shaped;
the self-cleaning mechanism comprises a stir-frying rod, a stir-frying part and a cleaning part, wherein the stir-frying part is arranged at the lower end of a hollow rod, the stir-frying rod is arranged at the lower end of the stir-frying part, the hollow rod swings to drive the stir-frying rod to move, the stir-frying rod is provided with a plurality of cleaning parts, the cleaning part comprises scraping plates, the cleaning part drives the scraping plates to slide relative to the stir-frying rod, and the movement of the scraping plates changes the angle between the stir-frying rod and the scraping plates;
the preparation method of the dietary fried egg comprises the following steps of;
step one, proportioning raw materials
1.1 percent, 8 to 10 percent of vegetable oil, 65 to 75 percent of whole egg liquid, 10 to 13 percent of dietary fiber, 0.01 to 0.5 percent of xanthan gum, 0.01 to 0.3 percent of beta-carotene, 7 to 10 percent of drinking water, 0.01 to 0.05 percent of beta-carotene, and edible salt: 0.3-0.6%, and yeast extract 0.2-0.5%;
step two, solution preparation
2.1, oil phase solution preparation: mixing dietary fiber, xanthan gum, yeast extract, and stirring to remove granule with about 10% vegetable oil;
2.2, preparing aqueous phase solution: stirring the beta-carotene and salt with about 5% potable water in the ingredients to form a particle-free mixture;
2.3, emulsifying: adding whole egg liquid in the formula into an emulsifying tank, adding the prepared aqueous phase solution and residual drinking water into the tank, and adding the prepared oil phase material; starting the emulsification function, wherein the time is set to be 600-700s, and the stirring frequency is as follows: the temperature of the emulsified feed liquid is kept below 10 ℃ at 60r/min, and the emulsified feed liquid is led into a temporary storage tank for storage for standby;
2.4, filtering and magnetically separating: the feed liquid in the temporary storage tank is sequentially conveyed to a boiling room through a filter and a magnetic separator, wherein the aperture of a filter screen is less than or equal to 1.0mm, and the magnetic force of the magnetic separator is more than or equal to 6000 gauss;
step three, integrally manufacturing
3.1, feeding the magnetically separated feed liquid into a frying pan: the feeding amount is as follows: 7kg;
3.2, stir-frying parameters: stirring frequency: 40r/min, frying temperature setting: frying for 7min at 150 ℃;
3.3, packaging: 500 g/bag;
3.4, quick-freezing; quick-freezing time: 2-4 grades, the quick-freezing line temperature is less than or equal to minus 30 ℃, and the product center temperature is less than or equal to minus 18 ℃. Quick-freezing time: setting the quick-action line temperature to be not less than 35 min: the temperature is less than or equal to 30 ℃;
3.5, gold inspection: performing gold inspection on the product, wherein the gold inspection requirement is that Fephi is less than or equal to 1.5mm, non-Fephi is less than or equal to 2.0mm, and 316 stainless steel phi is less than or equal to 2.5mm;
3.6, boxing and warehousing; specification of: 12 bags/boxes; net content per box: 7kg;
and 3.7, placing the materials into a refrigeration house for storage, wherein the storage temperature is less than or equal to-18 ℃, and the environment is clean and sanitary.
Further, the rotating assembly comprises a first bearing arranged at the center of the upper end of the stabilizing frame, a connecting shaft is arranged on an inner ring of the first bearing, a first gear is arranged at the upper end of the rotating end of the connecting shaft, the stepping motor is arranged at the upper end of the stabilizing frame, a second gear meshed with the first gear is arranged at the rotating end of the stepping motor, and the rotating box is arranged at the lower end of the connecting shaft.
Further, the swinging assembly comprises a second bearing arranged at two sides of the rotating box, a rotating shaft is arranged at the inner ring of the second bearing, a solid shaft is arranged at the center of the rotating shaft, the solid shaft is concentric with the rotating shaft, a guide groove is formed in the side surface of the solid shaft, the guide groove is closed, the unfolded view of the guide groove is V-shaped, a rectangular opening is formed in the lower surface of the rotating box, two sides of the hollow rod are hinged with the rectangular opening, a thimble spring is arranged at the upper end of the hollow rod, a universal ball is arranged at the telescopic end of the thimble spring, and the universal ball is inserted into the guide groove; one end of the rotating shaft is provided with a gear III, and the lower surface of the stabilizing frame is provided with a toothed ring meshed with the gear III.
Further, the frying part comprises a rectangular plate arranged at the lower end of the hollow rod, and the rectangular plate is fixedly connected with the hollow rod.
Further, the stir-frying rod is arranged on the lower surface of the rectangular plate, and the stir-frying rod is fixedly connected with the rectangular plate.
Further, the stir-frying rod is spherically hinged with the rectangular plate, the cleaning part comprises a circular hole formed in the center of the rectangular plate, the circular hole is communicated with the hollow rod, a sliding rod is installed in the hollow rod, a limiting plate is installed at the lower end of the sliding rod, the limiting plate is fixedly connected with the sliding rod, a spherical hole is formed in the surface of the limiting plate, a rotating hemisphere is installed in the spherical hole, the rotating hemisphere is slidingly connected with the spherical hole, a circular through hole is formed in the center of the rotating hemisphere, the stir-frying rod penetrates through the circular through hole, a long hole is formed in one side of the upper surface of the hollow rod, a linkage rod is installed at the upper end of the sliding rod, the linkage rod extends out of the long hole, a pulley is installed at one end of the linkage rod, a second linear motor is installed at the lower end of the rotating box, an interference ring is installed at the second telescopic end of the linear motor, and the pulley is in contact with the interference ring; a connecting plate is arranged on one side of the hollow rod, an extension spring is arranged between the connecting plate and the limiting plate, a rectangular hole is formed in the upper surface of the rectangular plate, and the extension spring penetrates through the rectangular hole.
Further, a connecting line between a hinging point at the upper end of the frying rod and the center of the rotary hemisphere inclines with the axial lead of the sliding rod; the limiting plate is arranged at 90 degrees with the sliding rod.
Further, the inclination angle of the stir-frying rod at the edge of the limiting plate is larger than the angle of the stir-frying rod at the center of the limiting plate.
Further, a material blocking ring is arranged at the lower end of the rotating hemisphere.
As an improvement of the above technical scheme, in the third step, the frying temperature is set: 140 ℃.
The beneficial effects of the invention are as follows: the product produced by the preparation method has golden color, stable taste, good stability and is resistant to the initial taste and state after freezing and thawing;
the swing type stir-frying rod swings while revolving under the action of the swing type stir-frying mechanism, the moving path is in a closed S shape under the premise of circular motion, the stirring of egg liquid is increased, the stir-frying range is enlarged, and the stir-frying quality is improved;
the automatic cleaning device has the advantages that the automatic cleaning device can automatically clean the stir-fried sticks through the action of the self-cleaning mechanism, so that manual cleaning is avoided, cleaning time is greatly saved, automatic cleaning is realized, meanwhile, the egg liquid can be compressed during stir-frying, and the formation of egg clusters is promoted.
Drawings
FIG. 1 is a schematic diagram of a method for producing a food fried egg and a frying device thereof according to the present invention;
FIG. 2 is a schematic view of a swing-type frying mechanism;
FIG. 3 is a schematic view of a self-cleaning mechanism;
FIG. 4 is a schematic diagram of a first state of a fry bar;
FIG. 5 is a second schematic diagram of the state of the cooking bar;
FIG. 6 is an enlarged schematic view of a rotating hemisphere;
FIG. 7 is a schematic top view of a stop plate;
FIG. 8 is a schematic top view of a vent;
FIG. 9 is a schematic top view of a rectangular port;
FIG. 10 is a third schematic illustration of the state of the cooking bar;
in the figure, 1, a stabilizing frame; 2. frying pan; 3. a first linear motor; 4. a drainage port; 5. a stepping motor; 6. a rotating box; 7. a hollow rod; 8. a rotating assembly; 9. a swing assembly; 10. parching the stick; 11. a stir-frying part; 12. a cleaning part; 13. a scraper; 14. a first bearing; 15. a connecting shaft; 16. a first gear; 17. a second gear; 18. a second bearing; 19. a rotating shaft; 20. a solid shaft; 21. a guide groove; 22. a rectangular opening; 23. a thimble spring; 24. a universal ball; 25. a third gear; 26. a toothed ring; 27. a rectangular plate; 28. a circular hole; 29. a slide bar; 30. a limiting plate; 31. a spherical hole; 32. rotating the hemisphere; 33. a circular through hole; 34. a long hole; 35. a linkage rod; 36. a pulley; 37. a second linear motor; 38. an interference ring; 39. a connecting plate; 40. a tension spring; 41. a rectangular hole; 42. and a material blocking ring.
Detailed Description
The present invention will be further described in detail with reference to the drawings and the detailed description, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the detailed description and specific examples are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The preparation method of the food fried egg comprises the following steps of;
step one, proportioning raw materials
1.1 percent, 8 to 10 percent of vegetable oil, 65 to 75 percent of whole egg liquid, 10 to 13 percent of dietary fiber, 0.01 to 0.5 percent of xanthan gum, 0.01 to 0.3 percent of beta-carotene, 7 to 10 percent of drinking water, 0.01 to 0.05 percent of beta-carotene, and edible salt: 0.3-0.6%, and yeast extract 0.2-0.5%;
step two, solution preparation
2.1, oil phase solution preparation: mixing dietary fiber, xanthan gum, yeast extract, and stirring to remove granule with about 10% vegetable oil;
2.2, preparing aqueous phase solution: stirring the beta-carotene and salt with about 5% potable water in the ingredients to form a particle-free mixture;
2.3, emulsifying: adding whole egg liquid in the formula into an emulsifying tank, adding the prepared aqueous phase solution and residual drinking water into the tank, and adding the prepared oil phase material; starting the emulsification function, wherein the time is set to be 600-700s, and the stirring frequency is as follows: the temperature of the emulsified feed liquid is kept below 10 ℃ at 60r/min, and the emulsified feed liquid is led into a temporary storage tank for storage for standby;
2.4, filtering and magnetically separating: the feed liquid in the temporary storage tank is sequentially conveyed to a boiling room through a filter and a magnetic separator, wherein the aperture of a filter screen is less than or equal to 1.0mm, and the magnetic force of the magnetic separator is more than or equal to 6000 gauss;
step three, integrally manufacturing
3.1, feeding the magnetically separated feed liquid into a frying pan: the feeding amount is as follows: 7kg;
3.2, stir-frying parameters: stirring frequency: 40r/min, frying temperature setting: frying for 7min at 150 ℃;
3.3, packaging: 500 g/bag;
3.4, quick-freezing; quick-freezing time (quick-freezing line setting parameters): 2-4 grades, the quick-freezing line temperature is less than or equal to minus 30 ℃, and the product center temperature is less than or equal to minus 18 ℃. Quick-freezing time: setting the quick-action line temperature to be not less than 35 min: the temperature is less than or equal to 30 ℃;
3.5, gold inspection: performing gold inspection on the product, wherein the gold inspection requirement is that Fephi is less than or equal to 1.5mm, non-Fephi is less than or equal to 2.0mm, and 316 stainless steel phi is less than or equal to 2.5mm;
3.6, boxing and warehousing; specification of: 12 bags/boxes; net content per box: 7kg;
3.7, placing the materials into a refrigeration house for storage, wherein the storage temperature is less than or equal to-18 ℃, and the environment is clean and sanitary;
as an improvement of the above technical scheme, in the third step, the frying temperature is set: 140 ℃.
The first preferred step is entirely: the method specifically comprises the following steps of;
step one, proportioning raw materials
1.1 percent of vegetable oil, 8 percent of whole egg liquid, 74.47 percent of dietary fiber, 0.01 percent of xanthan gum, 0.01 percent of beta-carotene, 7 percent of drinking water, 0.01 percent of beta-carotene and edible salt: 0.3%, yeast extract 0.2%;
step two, solution preparation
2.1, oil phase solution preparation: mixing dietary fiber, xanthan gum, yeast extract, and stirring to remove granule with about 10% vegetable oil;
2.2, preparing aqueous phase solution: stirring the beta-carotene and salt with about 5% potable water in the ingredients to form a particle-free mixture;
2.3, emulsifying: adding whole egg liquid in the formula into an emulsifying tank, adding the prepared aqueous phase solution and residual drinking water into the tank, and adding the prepared oil phase material; starting the emulsification function, setting the time to be 600s, and stirring the mixture at the frequency: the temperature of the emulsified feed liquid is kept below 10 ℃ at 60r/min, and the emulsified feed liquid is led into a temporary storage tank for storage for standby;
2.4, filtering and magnetically separating: the feed liquid in the temporary storage tank is sequentially conveyed to a boiling room through a filter and a magnetic separator, wherein the aperture of a filter screen is less than or equal to 1.0mm, and the magnetic force of the magnetic separator is more than or equal to 6000 gauss;
step three, integrally manufacturing
3.1, feeding the magnetically separated feed liquid into a frying pan: the feeding amount is as follows: 7kg;
3.2, stir-frying parameters: stirring frequency: 40r/min, frying temperature setting: frying for 7min at 150 ℃;
3.3, packaging: 500 g/bag;
3.4, quick-freezing; quick-freezing time (quick-freezing line setting parameters): 2 steps, the temperature of quick-freezing lines is less than or equal to minus 30 ℃, and the temperature of the center of the product is less than or equal to minus 18 ℃. Quick-freezing time: setting the quick-action line temperature to be not less than 35 min: the temperature is less than or equal to 30 ℃;
3.5, gold inspection: performing gold inspection on the product, wherein the gold inspection requirement is that Fephi is less than or equal to 1.5mm, non-Fephi is less than or equal to 2.0mm, and 316 stainless steel phi is less than or equal to 2.5mm;
3.6, boxing and warehousing; specification of: 12 bags/boxes; net content per box: 7kg;
3.7, placing the materials into a refrigeration house for storage, wherein the storage temperature is less than or equal to-18 ℃, and the environment is clean and sanitary;
as an improvement of the above technical scheme, in the third step, the frying temperature is set: 140 ℃.
The second preferred step is entirely: the method specifically comprises the following steps of;
step one, proportioning raw materials
1.1 percent of vegetable oil, 10 percent of whole egg liquid, 65.05 percent of dietary fiber, 0.5 percent of xanthan gum, 0.3 percent of beta-carotene, 10 percent of drinking water, 0.05 percent of beta-carotene and edible salt: 0.6%, yeast extract 0.5%;
step two, solution preparation
2.1, oil phase solution preparation: mixing dietary fiber, xanthan gum, yeast extract, and stirring to remove granule with about 10% vegetable oil;
2.2, preparing aqueous phase solution: stirring the beta-carotene and salt with about 5% potable water in the ingredients to form a particle-free mixture;
2.3, emulsifying: adding whole egg liquid in the formula into an emulsifying tank, adding the prepared aqueous phase solution and residual drinking water into the tank, and adding the prepared oil phase material; starting the emulsification function, wherein the time is set to be 700s, and the stirring frequency is as follows: the temperature of the emulsified feed liquid is kept below 10 ℃ at 60r/min, and the emulsified feed liquid is led into a temporary storage tank for storage for standby;
2.4, filtering and magnetically separating: the feed liquid in the temporary storage tank is sequentially conveyed to a boiling room through a filter and a magnetic separator, wherein the aperture of a filter screen is less than or equal to 1.0mm, and the magnetic force of the magnetic separator is more than or equal to 6000 gauss;
step three, integrally manufacturing
3.1, feeding the magnetically separated feed liquid into a frying pan: the feeding amount is as follows: 7kg;
3.2, stir-frying parameters: stirring frequency: 40r/min, frying temperature setting: frying for 7min at 150 ℃;
3.3, packaging: 500 g/bag;
3.4, quick-freezing; quick-freezing time (quick-freezing line setting parameters): 4 grades, the temperature of quick-freezing lines is less than or equal to minus 30 ℃, and the temperature of the center of the product is less than or equal to minus 18 ℃. Quick-freezing time: setting the quick-action line temperature to be not less than 35 min: the temperature is less than or equal to 30 ℃;
3.5, gold inspection: performing gold inspection on the product, wherein the gold inspection requirement is that Fephi is less than or equal to 1.5mm, non-Fephi is less than or equal to 2.0mm, and 316 stainless steel phi is less than or equal to 2.5mm;
3.6, boxing and warehousing; specification of: 12 bags/boxes; net content per box: 7kg;
3.7, placing the materials into a refrigeration house for storage, wherein the storage temperature is less than or equal to-18 ℃, and the environment is clean and sanitary;
as an improvement of the above technical scheme, in the third step, the frying temperature is set: 140 ℃.
The invention is specifically described below with reference to the accompanying drawings, as shown in fig. 1-10, the frying device for the food fried eggs comprises a stabilizing frame 1, a frying pan 2, a linear motor I3, wherein the frying pan 2 is connected with the stabilizing frame 1 through the linear motor I3, and a drainage port 4 is arranged at the upper end of the frying pan 2, and the frying device is characterized in that a swinging type frying mechanism is arranged at the end of the stabilizing frame 1, and a self-cleaning mechanism is arranged at the lower end of the swinging type frying mechanism;
the swing type stir-frying mechanism comprises a stepping motor 5, a rotating box 6, a hollow rod 7, a rotating assembly 8 and a swinging assembly 9, wherein the hollow rod 7 is arranged at the lower end of the swinging assembly 9, the rotating box 6 is arranged on the rotating assembly 8, the swinging assembly 9 is arranged on the rotating box 6, the stepping motor 5 drives the rotating box 6 to rotate through the rotating assembly 8, the rotating box 6 and the stabilizing frame 1 relatively rotate, the rotating assembly 8 drives the hollow rod 7 to revolve, the rotating box 6 and the stabilizing frame 1 relatively rotate to drive the hollow rod 7 to swing, and the swinging path of the swinging rod is S-shaped;
the self-cleaning mechanism comprises a stir-frying rod 10, a stir-frying part 11 and a cleaning part 12, wherein the stir-frying part 11 is arranged at the lower end of the hollow rod 7, the stir-frying rod 10 is arranged at the lower end of the stir-frying part 11, the hollow rod 7 swings to drive the stir-frying rod 10 to move, the stir-frying rod 10 is provided with a plurality of cleaning parts 12, the cleaning part 12 comprises a scraping plate 13, the cleaning part 12 drives the scraping plate 13 to slide relative to the stir-frying rod 10, and the scraping plate 13 moves to change the angle between the stir-frying rod 10 and the scraping plate 13.
In practical application, the frying pan 2 can be heated in an electric heating mode, the prepared feed liquid is poured into the frying pan 2, the frying pan 2 can be moved downwards by simultaneously extending the two linear motors I3, the pouring of the feed liquid is facilitated, and the fried feed liquid can be poured out by extending the linear motors I3 on one side; the step motor 5 is controlled to rotate during the frying process, the step motor 5 drives the rotating assembly 8 and the swinging assembly 9 to rotate, the swinging assembly 9 and the stabilizing frame 1 are relatively rotated, the swinging assembly 9 can be driven to work by utilizing the rotation between the rotating assembly 9 and the stabilizing frame, the hollow rod 7 is driven to reciprocate to swing by the work of the swinging assembly 9, and the hollow rod 7 swings while revolving, so that the frying process of the feed liquid is realized;
after discharging, the cleaning part 12 is controlled to work, the cleaning part 12 drives the scraping plate 13 to slide on one side of the stir-frying rod 10, the residue on one side of the stir-frying rod 10 is removed, the purpose of quick cleaning is realized,
the cleaning part 12 also has the function of changing the angle between the stir-frying rod 10 and the scraping plate 13 by moving the scraping plate 13, controls the expansion and contraction of the cleaning part 12 during stir-frying, can control the distance between adjacent stir-frying rods 10, realizes the extrusion and release of feed liquid, and is convenient for forming the bulk egg grains.
Referring to fig. 1 and 2 of the specification, the rotating assembly 8 comprises a first bearing 14 installed at the center of the upper end of the stabilizing frame 1, a connecting shaft 15 is installed on the inner ring of the first bearing 14, a first gear 16 is installed at the upper end of the rotating end of the connecting shaft 15, a stepping motor 5 is installed at the upper end of the stabilizing frame 1, a second gear 17 meshed with the first gear 16 is installed at the rotating end of the stepping motor 5, and a rotating box 6 is installed at the lower end of the connecting shaft 15.
In practical application, the stepper motor 5 rotates to drive the gear two 17 to rotate, the gear two 17 drives the gear one 16 and the connecting shaft 15 to rotate, the connecting shaft 15 is enabled to rotate stably under the action of the bearing one 14, and the connecting shaft 15 drives the rotating box 6 below to rotate.
Referring to fig. 1 of the specification and fig. 2 of the specification, the swinging assembly 9 comprises a second bearing 18 arranged at two sides of the rotating box 6, a rotating shaft 19 is arranged at the inner ring of the second bearing 18, a solid shaft 20 is arranged at the center of the rotating shaft 19, the solid shaft 20 is concentric with the rotating shaft 19, a guide groove 21 is formed in the side surface of the solid shaft 20, the guide groove 21 is a closed loop, the guide groove 21 is unfolded to be V-shaped, a rectangular opening 22 is formed in the lower surface of the rotating box 6, two sides of the hollow rod 7 are hinged with the rectangular opening 22, a thimble spring 23 is arranged at the upper end of the hollow rod 7, a universal ball 24 is arranged at the telescopic end of the thimble spring 23, and the universal ball 24 is inserted into the guide groove 21; one end of the rotating shaft 19 is provided with a gear III 25, and the lower surface of the stabilizing frame 1 is provided with a toothed ring 26 meshed with the gear III 25.
In practical application, the universal ball 24 is conveniently driven to swing through the arrangement of the guide groove 21 in a V-shaped unfolded view, the rotating box 6 rotates to drive the rotating shaft 19 to rotate, one end of the rotating shaft 19 drives the gear III 25 and the toothed ring 26 to perform relative motion, the toothed ring 26 is in a static state, the gear III 25 rotates to drive the rotating shaft 19 and the solid shaft 20 to rotate, the guide groove 21 on the solid shaft 20 rotates to drive the universal ball 24 to swing left and right, the hollow rod 7 is hinged with the rectangular opening 22, the lower end of the hollow rod 7 moves in the opposite direction, the hollow rod 7 reciprocates through the action of the guide groove 21, the universal ball 24 stably slides in the guide groove 21 through the action of the thimble spring 23, and the lower end of the hollow rod 7 drives the stir-frying part 11 and the cleaning part 12 to swing while performing circular motion.
The frying part 11 comprises a rectangular plate 27 arranged at the lower end of the hollow rod 7, and the rectangular plate 27 is fixedly connected with the hollow rod 7.
In the first embodiment, referring to fig. 10 of the specification, a stir-frying rod 10 is mounted on the lower surface of a rectangular plate 27, and the stir-frying rod 10 is fixedly connected with the rectangular plate 27.
In practical application, the stir-frying rod 10 is convenient to stir-fry by the left and right sides of the fixed connection of the stir-frying rod 10 and the rectangular plate 27.
In the second embodiment, referring to fig. 1, fig. 3, fig. 4, fig. 5, fig. 6, fig. 7, the stir-frying rod 10 is spherically hinged with the rectangular plate 27, the cleaning part 12 comprises a circular hole 28 opened at the center of the rectangular plate 27, the circular hole 28 is communicated with the hollow rod 7, a sliding rod 29 is installed in the hollow rod 7, a limiting plate 30 is installed at the lower end of the sliding rod 29, the limiting plate 30 is fixedly connected with the sliding rod 29, a spherical hole 31 is opened on the surface of the limiting plate 30, a rotating hemisphere 32 is installed in the spherical hole 31, the rotating hemisphere 32 is slidably connected with the spherical hole 31, a circular through hole 33 is opened at the center of the rotating hemisphere 32, the stir-frying rod 10 passes through the circular through hole 33, a long hole 34 is opened at one side of the upper surface of the hollow rod 7, a linkage rod 35 is installed at the upper end of the sliding rod 29, the linkage rod 35 extends out of the long hole 34, a pulley 36 is installed at one end of the linkage rod 35, a second linear motor 37 is installed at the lower end of the rotating box 6, an interference ring 38 is installed at the telescopic end of the second linear motor 37, and the pulley 36 is contacted with the ring 38; a connecting plate 39 is arranged on one side of the hollow rod 7, a tension spring 40 is arranged between the connecting plate 39 and the limiting plate 30, a rectangular hole 41 is formed in the upper surface of the rectangular plate 27, and the tension spring 40 penetrates through the rectangular hole 41.
Specifically, in practical application, when the residues on the surface of the stir-frying rod 10 need to be cleaned after the stir-frying is completed, the second linear motor 37 is controlled to be shortened, the second linear motor 37 shortens to drive the interference ring 38 to move downwards, the interference ring 38 presses the pulley 36 and the linkage rod 35 downwards, the linkage rod 35 drives the sliding rod 29 and the scraping plate 13 to move downwards, the scraping plate 13 drives the rotating hemisphere 32 to move, and the rotating hemisphere 32 moves to smooth down the residues on the surface of the stir-frying rod 10, so that the cleaning purpose is realized; and then the linear motor II 37 is controlled to stretch, and the sliding rod 29 is moved upwards under the action of the extension spring 40, so that the purpose of automatic reset is realized.
Referring to fig. 3 and 4 of the specification, the connecting line between the hinging point of the upper end of the stir-frying rod 10 and the center of the rotary hemisphere 32 inclines with the axis of the sliding rod 29; the limiting plate 30 is arranged at 90 with the sliding rod 29.
In practical application, when the rotary hemisphere 32 moves downwards, the rotary hemisphere 32 gradually drives the included angle between the stir-frying rod 10 and the rectangular plate 27 to approach 90 degrees, so that the included angle between the stir-frying rod 10 and the rectangular plate 27 is changed;
when the cleaning part 12 is used for cleaning, the second linear motor 37 can repeatedly stretch and retract in a small range during frying, so that the frying rods 10 are in a state of being close to and far away from each other, and when the frying rods 10 are close to each other, heated feed liquid can be extruded, and egg particle formation is promoted.
Referring to fig. 3 of the drawings, the angle of inclination of the cooking rod 10 at the edge of the limiting plate 30 is greater than the angle of the cooking rod 10 at the center of the limiting plate 30.
In practical application, the angle of inclination of the stir-frying rod 10 at the edge of the limiting plate 30 is larger than the angle of the stir-frying rod 10 at the center of the limiting plate 30, so that the stir-frying rod 10 is arranged in a radial shape, and the contact range of the stir-frying rod 10 is indirectly increased.
Referring to fig. 1, 2, 3 and 4 of the specification, a material blocking ring 42 is mounted at the lower end of the rotary hemisphere 32.
In practical application, the stroked residues are conveniently pushed into the frying pan 2 by the action of the baffle ring 42.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a specific orientation, be configured and operated in a specific orientation, and therefore should not be construed as limiting the present invention.
Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
In the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly, through intermediaries, or both, may be in communication with each other or in interaction with each other, unless expressly defined otherwise. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In the present invention, unless expressly stated or limited otherwise, a first feature "up" or "down" a second feature may be the first and second features in direct contact, or the first and second features in indirect contact via an intervening medium. Moreover, a first feature being "above," "over" and "on" a second feature may be a first feature being directly above or obliquely above the second feature, or simply indicating that the first feature is level higher than the second feature. The first feature being "under", "below" and "beneath" the second feature may be the first feature being directly under or obliquely below the second feature, or simply indicating that the first feature is less level than the second feature.
It will be understood that when an element is referred to as being "fixed" or "disposed" on another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and the like are used herein for illustrative purposes only and are not meant to be the only embodiment.

Claims (6)

1. The frying device for the food fried eggs comprises a stabilizing frame (1), a frying pan (2), a first linear motor (3) and a second linear motor (3), wherein the frying pan (2) is connected with the stabilizing frame (1) through the first linear motor (3), a drainage port (4) is arranged at the upper end of the frying pan (2), and the frying device is characterized in that a swinging type frying mechanism is arranged at the end of the stabilizing frame (1), and a self-cleaning mechanism is arranged at the lower end of the swinging type frying mechanism;
the swing type stir-frying mechanism comprises a stepping motor (5), a rotating box (6), a hollow rod (7), a rotating assembly (8) and a swinging assembly (9), wherein the hollow rod (7) is arranged at the lower end of the swinging assembly (9), the rotating box (6) is arranged on the rotating assembly (8), the swinging assembly (9) is arranged on the rotating box (6), the stepping motor (5) drives the rotating box (6) to rotate through the rotating assembly (8), the rotating box (6) and the stabilizing frame (1) relatively rotate, the rotating assembly (8) drives the hollow rod (7) to revolve, the rotating box (6) and the stabilizing frame (1) relatively rotate to drive the hollow rod (7) to swing, and the swinging path of the swinging rod is S-shaped;
the self-cleaning mechanism comprises a stir-frying rod (10), a stir-frying part (11) and a cleaning part (12), wherein the stir-frying part (11) is arranged at the lower end of a hollow rod (7), the stir-frying rod (10) is arranged at the lower end of the stir-frying part (11), the hollow rod (7) swings to drive the stir-frying rod (10) to move, the stir-frying rod (10) is provided with a plurality of cleaning parts (12) comprising scraping plates (13), the cleaning part (12) drives the scraping plates (13) to slide relatively with the stir-frying rod (10), and the scraping plates (13) move to change the angle between the stir-frying rod (10) and the scraping plates (13);
the rotating assembly (8) comprises a first bearing (14) arranged at the center of the upper end of the stabilizing frame (1), a connecting shaft (15) is arranged on the inner ring of the first bearing (14), a first gear (16) is arranged at the upper end of the rotating end of the connecting shaft (15), the stepping motor (5) is arranged at the upper end of the stabilizing frame (1), a second gear (17) meshed with the first gear (16) is arranged at the rotating end of the stepping motor (5), and the rotating box (6) is arranged at the lower end of the connecting shaft (15);
the swinging assembly (9) comprises a bearing II (18) arranged on two sides of the rotating box (6), a rotating shaft (19) is arranged on the inner ring of the bearing II (18), a solid shaft (20) is arranged at the center of the rotating shaft (19), the solid shaft (20) is concentric with the rotating shaft (19), a guide groove (21) is formed in the side surface of the solid shaft (20), the guide groove (21) is a closed loop, the unfolded view of the guide groove (21) is V-shaped, a rectangular opening (22) is formed in the lower surface of the rotating box (6), two sides of the hollow rod (7) are hinged with the rectangular opening (22), a thimble spring (23) is arranged at the upper end of the hollow rod (7), a universal ball (24) is arranged at the telescopic end of the thimble spring (23), and the universal ball (24) is inserted into the guide groove (21); one end of the rotating shaft (19) is provided with a gear III (25), and the lower surface of the stabilizing frame (1) is provided with a toothed ring (26) meshed with the gear III (25);
the frying part (11) comprises a rectangular plate (27) arranged at the lower end of the hollow rod (7), and the rectangular plate (27) is fixedly connected with the hollow rod (7).
2. The stir-frying device for the dietary stir-fried eggs according to claim 1, wherein the stir-frying rod (10) is arranged on the lower surface of the rectangular plate (27), and the stir-frying rod (10) is fixedly connected with the rectangular plate (27).
3. The frying device for the food fried eggs according to claim 1, characterized in that the frying rod (10) is spherically hinged with the rectangular plate (27), the cleaning part (12) comprises a circular hole (28) formed in the center of the rectangular plate (27), the circular hole (28) is communicated with the hollow rod (7), a sliding rod (29) is arranged in the hollow rod (7), a limiting plate (30) is arranged at the lower end of the sliding rod (29), the limiting plate (30) is fixedly connected with the sliding rod (29), a spherical hole (31) is formed in the surface of the limiting plate (30), a rotary hemisphere (32) is arranged in the spherical hole (31), the rotary hemisphere (32) is slidably connected with the spherical hole (31), a circular through hole (33) is formed in the center of the rotary hemisphere (32), the frying rod (10) penetrates through the circular through hole (33), a long hole (34) is formed in one side of the upper surface of the hollow rod (7), a linkage rod (35) is arranged at the upper end of the sliding rod (29), the linkage rod (35) extends out of the long hole (34), a motor (35) and a linear expansion link (37) is arranged at one end of the linear expansion link (37), the pulley (36) is in contact with the interference ring (38); a connecting plate (39) is arranged on one side of the hollow rod (7), an extension spring (40) is arranged between the connecting plate (39) and the limiting plate (30), a rectangular hole (41) is formed in the upper surface of the rectangular plate (27), and the extension spring (40) penetrates through the rectangular hole (41).
4. A frying device for fried eggs according to claim 3, characterized in that the connecting line of the hinging point at the upper end of the frying rod (10) and the center of the rotary hemisphere (32) inclines with the axial line of the sliding rod (29); the limiting plate (30) and the sliding rod (29) are arranged at 90 degrees.
5. The stir-frying device for food fried eggs according to claim 4, characterized in that the angle of inclination of the stir-frying rod (10) at the edge of the limiting plate (30) is larger than the angle of the stir-frying rod (10) at the center of the limiting plate (30).
6. A device for frying dietary omelette according to any one of claims 3 to 4, characterised in that the lower end of the rotating hemisphere (32) is provided with a retaining ring (42).
CN202211050644.2A 2022-08-31 2022-08-31 Method for making food fried egg and its frying device Active CN115281302B (en)

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JP2805180B2 (en) * 1992-05-15 1998-09-30 株式会社タニグチ商店 Pottery food reversing device
CN104026964B (en) * 2014-05-26 2017-01-25 李夏 Stir-frying control method and stir-frying mechanism of automatic cooking equipment
CN110432454A (en) * 2019-09-01 2019-11-12 厚德食品股份有限公司 The production method and egg liquid spreading out device that a kind of beautiful son of thick egg of Baconic's grain is burnt
CN212279848U (en) * 2020-04-28 2021-01-05 万德福(苏州)食品科技有限公司 Stuffing frying device for processing quick-frozen rice dumplings
CN112042876A (en) * 2020-08-16 2020-12-08 厚德食品股份有限公司 Frozen bacon-fried egg processing method and product quick-freezing device
CN111972968A (en) * 2020-09-15 2020-11-24 巢湖旺角食品有限公司 Automatic change strong frying pan device of mechanization
CN113017119A (en) * 2021-03-03 2021-06-25 付宸羲 Reciprocating swing mechanism and full-automatic nut roasting machine
CN216441334U (en) * 2021-11-19 2022-05-06 江西沐康中药饮片有限公司 Herbal pieces-fries system device

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