CN115969011B - Production process of fried meat product - Google Patents
Production process of fried meat product Download PDFInfo
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- CN115969011B CN115969011B CN202211555940.8A CN202211555940A CN115969011B CN 115969011 B CN115969011 B CN 115969011B CN 202211555940 A CN202211555940 A CN 202211555940A CN 115969011 B CN115969011 B CN 115969011B
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Abstract
The invention belongs to the field of food processing, and particularly relates to a production process of fried meat products, which comprises the steps of device inspection, food material preparation, device starting, primary frying, temperature controller temperature adjustment, low temperature oil draining of the meat products, secondary frying, rejection of unqualified products, cooling, bagging and the like. Compared with the traditional fried meat product process, the scheme can effectively improve the qualification rate of the first batch of fried meat products when the special production device for the fried meat products is started every time.
Description
Technical Field
The scheme belongs to the field of food processing, and particularly relates to a production process of fried meat products.
Background
The meat product is processed by frying, boiling, smoking, etc., wherein the frying method can shorten the cooking time of the meat product and promote the fragrance of the meat product. In frying meat products, the initial frying is typically performed at an oil temperature generally controlled between 150 ℃ and 180 ℃. The primary frying aims mainly to enable the meat product to be fried, the paste is easy to fry at too high temperature, the interior of the meat product is not easy to fry at too short frying time, the meat is aged due to too long frying time, and therefore the control of the oil temperature and the frying time is particularly important. After the primary frying, the meat product is fished out of the oil, cooled slightly, and prepared for secondary frying, which is called re-frying. The frying temperature is generally controlled between 220 ℃ and 240 ℃, and the frying time is short. The purpose of re-frying is mainly to make the surface of the meat product heated for the second time, so that the surface of the meat product is crisp, and the effects of being burnt outside and tender inside are achieved. The traditional fried meat products are generally put into an oil pot directly, the meat products are fished out by using tools such as a strainer after frying, the fished-out process often causes incapability of fished-out once, and the meat quality of the fished-out meat products is easy to be aged due to overlong frying time.
The special production device for the fried meat product comprises a storage basket, an oil tank and a support, wherein the oil tank is fixedly connected to the support, the special production device also comprises a rail, the rail is spirally arranged, the number of spiral turns is at least 2, the rail is fixedly connected to the support, the rail comprises a sliding block and a power traction mechanism for driving the sliding block to move on the rail, and the sliding block is arranged on the rail in a sliding manner; the storage basket is provided with an oil filtering hole and a connecting rod, and the connecting rod is fixedly connected with the sliding block; the oil tank is arranged above the track, and comprises a spray head, a valve and a heating pipe capable of heating oil in the oil tank, wherein the spray head is arranged above the track and is communicated with the oil tank. The heating pipe is also provided with a temperature controller.
The principle of the special production device for fried meat products is that the power traction mechanism is used for applying thrust to the sliding block to enable the sliding block to move in the track, the meat products are placed in the storage basket, the storage basket moves on the track through the sliding block and the power traction mechanism, the track is spiral, the storage basket moves spirally from bottom to top, oil is heated to a certain temperature in the oil tank through the heating pipe, the valve is opened, hot oil is continuously sprayed out through the spray head, the hot oil is firstly sprayed on the meat products to be fried, the oil temperature is reduced after the hot oil is contacted with the meat products for the first time, the hot oil flows out from the oil filtering holes of the storage basket, vertically flows into the storage basket below, and is contacted with the meat products again.
The special production device for the fried meat product can well solve the problem that the fried meat product cannot be quickly separated from hot oil after the fried meat product is fried. However, when the special production device for fried meat products is started every time, as the basket starts to move from the bottom of the track spiral, when the first basket moves to the hot oil dripping area of the bottom layer of the track spiral, the basket does not exist on the top layer of the track spiral, hot oil directly drips on the meat products in the first basket, at the moment, the oil temperature is higher, and when the first basket continues to move to the hot oil dripping area of the top layer of the track spiral, the hot oil drips on the meat products in the basket again, so that the meat products are unqualified. Therefore, the qualification rate of the first batch of fried meat products is lower when the special production device for the fried meat products is started every time.
Disclosure of Invention
The patent provides a production process of fried meat products, in order to solve the problem that the qualification rate of the first batch of fried meat products is lower when the special production device of fried meat products is started every time.
In order to achieve the above purpose, the present solution provides a process for producing a fried meat product, comprising the steps of:
step S10, device inspection: checking the special production device for the fried meat product to ensure that the device is in a normal working state;
step S20, food material preparation: cutting meat products into the same size, carrying out flavoring curing treatment on the meat products, coating the meat products with paste and bran after curing, and uniformly placing the meat products coated with paste and bran in a storage basket;
step S30, starting the device: pouring oil into an oil tank, opening a heating pipe switch, setting a temperature controller on the heating pipe to 150-180 ℃, opening a valve after oil heating is completed, spraying hot oil from a spray head, and starting a power traction mechanism;
step S40, primary frying: the storage basket enters the track to run below the lowest spray head of the track spiral, hot oil drops on the meat products to start primary frying, the storage basket continues to move and leaves the hot oil drop area, and hot oil flows out of the oil filtering holes of the storage basket to finish primary frying;
step S50, adjusting a temperature controller: the temperature controller on the heating tube was set to 180-230 ℃.
Step S60, cooling and oil draining of the meat product: the storage basket moves on the track to perform natural cooling and oil draining;
step S70, re-frying: the basket moves continuously to the lower part of the spray head at the uppermost layer of the track spiral, hot oil contacts with meat products, re-frying is started, the basket moves continuously to leave a hot oil dripping area, and hot oil flows out from the oil filtering hole of the basket to finish re-frying;
step S80, discarding unqualified products: selecting unqualified products and discarding the unqualified products;
step S90, cooling and bagging: and naturally cooling and bagging the mixture.
The principle of the scheme is as follows: and the temperature controller on the heating pipe is regulated down in the step S30, and when the first batch basket moves to the hot oil dripping area of the bottom layer of the track spiral, the hot oil is directly dripped on the meat product, so that the temperature of the hot oil is not too high. Meanwhile, the temperature controller on the heating pipe is adjusted to be high in temperature through the step S50, and when the first batch basket moves to the hot oil dripping area on the spiral top layer of the track, the oil temperature meets the re-frying requirement.
The beneficial effect of this scheme lies in: compared with the traditional fried meat product process, the scheme can effectively improve the qualification rate of the first batch of fried meat products when the special production device for the fried meat products is started every time.
Further, the special production device for the fried meat product comprises a storage basket, an oil tank and a support, wherein the oil tank is fixedly connected to the support, the special production device also comprises a rail, the rail is spirally arranged, the number of spiral turns is at least 2, the rail is fixedly connected to the support, the rail comprises a sliding block and a power traction mechanism for driving the sliding block to move on the rail, and the sliding block is arranged on the rail in a sliding manner; the storage basket is provided with an oil filtering hole and a connecting rod, and the connecting rod is fixedly connected with the sliding block; the oil tank is arranged above the rail, and comprises a spray head, a valve and a heating pipe capable of heating oil in the oil tank, wherein the spray head is arranged above the rail and is communicated with the oil tank; the storage basket also comprises a rotating shaft bracket, a rotating shaft, a waterwheel mechanism, a lever, a stirring plate, a stress plate and a dowel bar; the rotating shaft support is fixed on the storage basket, a rotating shaft seat is arranged on the rotating shaft support, and the rotating shaft seat is in rotating connection with the rotating shaft; the rotating shaft is fixedly connected with the waterwheel mechanism, and a bump is arranged on the rotating shaft; an air supply mechanism is arranged above the track; a temperature controller is arranged on the heating pipe; the spray head is provided with a flow controller; the air supply mechanism is provided with an air speed controller; the power traction mechanism is provided with a speed controller.
Further, in step S20, the meat product is cut into cubes having a side length of 0.5-1.5 cm. The size and shape facilitates frying and stirring.
Further, in step S30, the temperature controller on the heating pipe is set to 175 ℃. When the special production device for fried meat products is started each time, the object placing basket starts to move from the bottom layer of the spiral track, hot oil directly falls on the primary fried meat products, and the temperature is not too high.
Further, in step S50, the temperature controller temperature on the heating pipe is set to 230 ℃. When the special production device for fried meat products is started each time, the first batch of basket is re-fried after being primarily fried, and the re-frying requires higher oil temperature.
In step S30, a flow controller is disposed on the nozzle, and the flow of hot oil is set to 8-35L/min before the valve is opened. The flow rate of the hot oil can influence the rotating speed of the fan blades of the waterwheel mechanism, and the waterwheel mechanism drives the rotating shaft to drive the stirring plate to move up and down, so that the stirring frequency is influenced, and meanwhile, the flow rate of the hot oil also directly influences the temperature of the hot oil after the hot oil contacts with meat products.
In step S30, a speed controller is provided on the power traction mechanism, and the speed controller is adjusted before the power traction mechanism is started, so that the speed of the sliding block of the power traction mechanism is set to be 0.5-3m/min. The sliding block speed is high or low, and the moving speed of the storage basket on the track is directly influenced, so that the contact time of hot oil and meat products and the air supply time of the air supply mechanism to the meat products are influenced.
In step S30, the air supply device further comprises an air supply mechanism, wherein the air supply mechanism is provided with an air speed controller, and after the power traction mechanism is started, the air supply mechanism is started and the air speed controller is regulated, so that the air speed sent out by the air supply mechanism is set to be 5-20m/S. The wind speed can directly influence the temperature and oil draining effect of the meat product.
Further, step S41 is added after step S40, and the process is performed: the basket continues to move to the lower part of the middle layer spray head of the track spiral, the hot oil is contacted with the meat product, the meat product starts to be fried in the middle, the basket continues to move to leave the hot oil dripping area, the hot oil flows out from the oil filtering hole of the basket, and the middle frying is finished. The intermediate frying can further heat the meat product, increasing the contact time and contact times of the meat product with the hot oil.
Drawings
FIG. 1 is a flow chart of an embodiment of the invention
Fig. 2 is a schematic structural diagram of an embodiment of the present invention.
Fig. 3 is a front view of an embodiment of the present invention.
FIG. 4 is a schematic view of a basket according to an embodiment of the present invention.
FIG. 5 is a left side view of a basket according to an embodiment of the present invention.
Detailed Description
The following is a further detailed description of the embodiments:
reference numerals in the drawings of the specification include: the device comprises a track 10, a bracket 11, a storage basket 20, a connecting rod 21, a water wheel mechanism 22, a rotating shaft 23, a convex block 231, a rotating shaft bracket 24, a rotating shaft seat 241, a stirring plate 27, a lever 28, a lever fulcrum 281, a force bearing plate 29, a force transfer rod 291, a spray head 40, an oil receiving box 41, an oil pump 43, an oil tank 50, a hot oil temperature sensing mechanism A71, a hot oil temperature sensing mechanism B72, a sliding block 80 and an air supply mechanism 90.
The technical scheme provides a production process of fried meat products, which is completed on the basis of a special production device of the fried meat products, wherein the device is shown in fig. 2 and 3: the special production device for the fried meat product comprises a track 10, a bracket 11, an oil tank 50, a hot oil temperature sensing mechanism A71, a hot oil temperature sensing mechanism B72, an air supply mechanism 90, an oil receiving box 41, an oil pump 43, a storage basket 20 and a sliding block 80. The track 10 is spirally upwards arranged, the number of spiral turns is 3, the length of a single spiral turn is 3 meters, and the first turn, the second turn and the third turn are respectively arranged from bottom to top. The track 10 is formed by splicing a plurality of detachable sub-tracks, the number of spiral turns of the track 10 can be increased or decreased according to the type and size of meat products, and the contact time and the contact times of the meat with hot oil can be increased by increasing the number of spiral turns of the track, so that the taste of the meat products after frying can be adjusted. The track 10 comprises a slider 80 and a power traction mechanism, the slider 80 is slidably arranged in the track 10, the slider 80 is matched with the power traction mechanism, and the slider 80 can slide on the track 10. The power traction mechanism adopts a belt conveyor, and a speed controller is arranged on the belt conveyor, wherein the speed controller can control the sliding speed of the sliding block 80 on the track 10. The oil tank 50 is arranged above the track, the oil tank 50 further comprises a spray head 40, a valve and a heating pipe capable of heating oil in the oil tank, a temperature controller is arranged on the heating pipe and can control the heating temperature of the hot oil, the spray head 40 is arranged above the track 10, a flow controller is arranged on the spray head 40 and can control the flow of the hot oil sprayed out of the spray head, the spray head 40 can spray the hot oil vertically on the ground, the spray head 40 is fixedly communicated with the oil tank 50 through a hard oil pipe, and the valve is arranged on the hard oil pipe. The first thermal oil temperature sensing mechanism 71 and the second thermal oil temperature sensing mechanism 72 are respectively arranged below the spray head 40, the first thermal oil temperature sensing mechanism 71 is located between the second circle and the third circle of the track 10, and the second thermal oil temperature sensing mechanism 72 is located between the first circle and the second circle of the track 10. The oil receiving box 41 is arranged below the hot oil temperature sensing mechanism B72, and the spray head 40, the hot oil temperature sensing mechanism A71, the hot oil temperature sensing mechanism B72 and the oil receiving box 41 are arranged on the same vertical axis from top to bottom in sequence. The two ends of the oil pump 43 are respectively communicated with the oil receiving box 41 and the oil tank 50 through oil pipes. The air supply mechanism 90 is arranged above the track 10, the air port is downward, and the air speed controller is arranged on the air supply mechanism 90 and can control the air supply speed. The rail 10, the oil tank 50, the hot oil temperature sensing mechanism A71, the hot oil temperature sensing mechanism B72 and the air supply mechanism 90 are fixedly connected to a bracket which is fixedly arranged on the ground or the wall surface.
As shown in fig. 4 and 5, the length and width dimensions of the basket 20 are 20cm, the basket 20 is provided with oil filtering holes, hot oil can flow out through the oil filtering holes, meat products can not leak out from the oil filtering holes, the basket 20 is provided with a connecting rod 21, the connecting rod 21 is made of memory alloy and is arranged vertically on the ground, and the connecting rod 21 is fixedly connected with the sliding block 80. The basket 20 further includes a spindle bracket 24, a spindle 23, a waterwheel mechanism 22, a lever 28, an agitator plate 27, a force plate 29, and a dowel bar 291. The rotating shaft support 24 is fixed on the storage basket, the rotating shaft support 24 is provided with a rotating shaft seat 241, the rotating shaft seat 241 is rotationally connected with the rotating shaft 23, the rotating shaft 23 is fixed with the axle center of the waterwheel mechanism 22, and the rotating shaft 23 is provided with a bump 231. The lever 28 is provided with a lever fulcrum 281, and the lever fulcrum 281 is hinged with the basket 20. The stirring plate 27 is provided with oil filtering holes, hot oil can flow out through the oil filtering holes, meat products cannot leak out from the oil filtering holes, the stirring plate 27 is placed in the basket 20 and is not contacted with the bottom plate of the basket 20, the size of the stirring plate is smaller than that of the basket 20, and the stirring plate 27 is fixedly connected with the dowel bar 291 through the lever 28. The force transmission rod 291 is fixedly connected with the force receiving plate 29, and the force receiving plate 29 and the convex block 231 are abutted against each other. The main function of the first and second hot oil temperature sensing mechanisms 71 and 72 is to know the temperature of the second and third hot oils contacting the meat product in real time, and to change the temperature of the second and third hot oils contacting the meat product by adjusting the quantity of meat products in the basket 20 or the flow of hot oils sprayed from the spray head 40.
The steps of the scheme are shown in fig. 1, and the specific operation is as follows:
step S10 device checks: checking the special production device for the fried meat product, and ensuring that the device is in a normal working state.
Step S20, food material preparation: fresh pork fillet is selected as food material, pork is cut into square blocks with a side length of 1cm, and chopped green onion, ginger, cooking wine, refined salt, white granulated sugar, pepper particles, white pepper powder, rattan pepper oil, soy sauce and spice are added for uniformly stirring and pickling for 1 hour. And after the pickling is finished, taking out the shredded green onion, shredded ginger and pepper particles, mixing wheat flour with egg liquid and peanut oil, smearing the mixture on the pickled pork, wherein the pork is a paste, and finally wrapping the breadcrumbs on the surface of the pork after the paste is finished, wherein the breadcrumbs are the wrapping bran. A little oil is coated on the surface of the stirring plate 27 to prevent pork from sticking, pork wrapped with bread crumbs is evenly placed in the stirring plate 27 of the basket 20, and 100 grams of pork in each basket 20 is spread and placed, so that the pork cannot be overlapped up and down.
Step S30, starting the device: pouring sufficient oil into the oil tank 50, adjusting a temperature controller on the heating pipe, setting the temperature to 175 ℃, adjusting a flow controller on the spray head after the oil temperature is heated, setting the flow of the hot oil to 20L/min, starting a power traction mechanism for spraying the hot oil from the spray head 40 at the moment for opening the valve, adjusting a speed controller, setting the moving speed of the basket 20 to 1m/min, uniformly moving the basket 20 filled with breadcrumbs from the first spiral starting position of the track 10, and separating the two baskets 20 by 1.5 m.
Step S40, primary frying: when the basket 20 moves to the first spiral turn of the track 10 to enter the hot oil drip area, the meat product on the basket 20 contacts the hot oil for the first time and begins to fry, and the hot oil drips onto the connecting rod 21 and the blades of the waterwheel mechanism 22 on the basket 20. The connecting rod 21 is made of memory alloy, when the temperature of the hot oil is higher, the connecting rod 21 stretches, the basket 20 moves downwards, the dripping distance and time of the hot oil from the nozzle 40 are increased, the heat loss in the hot oil is increased, and therefore the temperature of the hot oil when the hot oil contacts with meat products is reduced. When the oil temperature is low, the connecting rod 21 is shortened, the basket 20 moves upwards, the distance and time for the hot oil to drop from the spray head 40 are shortened, and the loss of heat in the hot oil is reduced, so that the temperature of the hot oil when the hot oil contacts with meat products is increased, and the temperature of the hot oil is further finely adjusted. The hot oil drops on the blades of the waterwheel mechanism 22, the waterwheel mechanism 22 is driven to rotate, the waterwheel mechanism 22 rotates to drive the rotating shaft 23 to rotate, the rotating shaft 23 is constrained by the rotating shaft seat 241 on the rotating shaft support 24 and can only rotate around the axis of the waterwheel mechanism 22, the rotating shaft 23 rotates to drive the protruding block 231 to rotate, when the protruding block 231 rotates to be in contact with the stress plate 29, the protruding block 231 applies downward pressure to the stress plate 29, the stress plate 29 moves downwards, the pressure is transmitted to one side of the lever 28 through the dowel bar 291, the lever 28 is matched with the lever fulcrum 281, and the stirring plate 27 on the other side of the lever 28 is pried to move upwards. The waterwheel mechanism 22 continuously rotates to drive the rotating shaft 23 to continuously rotate, when the convex block 231 rotates to be separated from the contact of the stressed plate 29, the stirring plate 27 moves downwards under the gravity of the meat product in the basket 20, the lever 28 is matched with the lever fulcrum 281, the prying force transfer rod 291 moves upwards, and the force transfer rod 291 drives the stressed plate 29 to move upwards. The waterwheel mechanism 22 continuously rotates, and the stirring plate 27 continuously moves up and down, so that the overturning and stirring of the meat products are achieved, and the meat products are uniformly heated. The basket 20 continues to move away from the hot oil drip area and the hot oil flows out of the oil filtering holes of the basket 20 to finish the initial frying. The initial frying time was 30 seconds. The frying time can be determined by adjusting the moving speed of the rack and changing the size of the oil outlet of the spray head through the speed controller.
Step S41, middle frying: the basket 20 continues to move under the second spiral spray of the track 10 and the hot oil contacts the meat product, which begins to fry. The hot oil drives the waterwheel mechanism 22 to rotate, and the working principle of the stirring plate 27 is consistent with that of the basket 20 when the first spiral turn of the track 10 is contacted with the hot oil. The basket 20 continues to move away from the hot oil drip area and the hot oil flows out of the oil filter holes of the basket 20 to finish the middle frying. The middle frying time was 30 seconds.
Step S50, adjusting a temperature controller: the temperature controller temperature on the heating tube was set to 230 ℃.
Step S60, cooling and oil leaching of the meat product: when the basket 20 moves to the third circle of the track 10 and enters the air supply area, the air supply mechanism 90 supplies air downwards, the air blows the waterwheel mechanism 22 on the basket 20 to rotate, the waterwheel mechanism 22 rotates to drive the rotating shaft 23 to rotate, the rotating shaft 23 is restrained by the rotating shaft seat 241 on the rotating shaft support 24 and can only rotate around the axis of the waterwheel mechanism 22, the rotating shaft 23 rotates to drive the protruding block 231 to rotate, when the protruding block 231 rotates to be in contact with the force-bearing plate 29, the protruding block 231 applies downward pressure to the force-bearing plate 29, the force-bearing plate 29 moves downwards, the pressure is transmitted to one side of the lever 28 through the force-transmitting rod 291, the lever 28 is matched with the lever pivot 281, and the stirring plate 27 on the other side of the lever 28 is pried to move upwards. The waterwheel mechanism 22 continuously rotates to drive the rotating shaft 23 to continuously rotate, when the convex block 231 rotates to be separated from the contact of the stressed plate 29, the stirring plate 27 moves downwards under the gravity of the meat product in the basket 20, the lever 28 is matched with the lever fulcrum 281, the prying force transfer rod 291 moves upwards, and the force transfer rod 291 drives the stressed plate 29 to move upwards. The waterwheel mechanism 22 continuously rotates, and the stirring plate 27 continuously moves up and down, so that the overturning and stirring of the meat product are achieved, the meat product is uniformly contacted with wind, and the purpose of uniform heat dissipation is achieved. The time to cold and oil drain at this stage was 30 seconds. The cooling and oil draining time can be determined by adjusting the moving speed of the rack and changing the size of the air outlet of the air supply device through the speed controller.
Step S70, re-frying: the basket 20 continues to move in the track 10, and when the basket 20 moves to the third spiral turn of the track 10 to enter the hot oil dripping area, the sprayed hot oil contacts meat products in the basket 20 for the third time, and re-frying is started. The hot oil drives the waterwheel mechanism 22 to rotate, and the working principle of the stirring plate 27 is consistent with that of the basket 20 when the first spiral turn of the track 10 is contacted with the hot oil. The re-frying requires a higher oil temperature, so that the hot oil sprayed from the spray head 40 is firstly contacted with the meat product moving to the third spiral turn of the track 10 and entering the hot oil dripping area, the temperature of the hot oil is reduced after the hot oil is contacted with the meat product, and the hot oil flows out of the oil filtering holes of the basket 20 and drips on the hot oil temperature sensing mechanism A71, and the temperature of the hot oil at the moment can be known by the hot oil temperature sensing mechanism A71. The hot oil continuously drops and contacts with meat products in the hot oil drop area in the second circle of the spiral, the temperature of the hot oil is reduced after the hot oil contacts with the meat products for the second time, and the hot oil flows out of the oil filtering holes of the basket 20 and drops on the hot oil temperature sensing mechanism B72, and the temperature of the hot oil at the moment can be known through the hot oil temperature sensing mechanism B72. The hot oil continues to drip and contacts the meat product in the first turn of the spiral into the hot oil drip area, this time the third time the hot oil contacts the meat product, and finally the hot oil drips into the oil receiving box 41 through the oil filtering holes of the basket 20. The hot oil in the oil receiving box 41 can enter the oil tank 50 again through the matching of the oil pipe 42 and the oil pump 43, so that the recycling of the hot oil is achieved. The re-frying time was 30 seconds.
S80, rejecting unqualified products: and selecting out unqualified products and discarding the unqualified products.
S90, cooling and bagging: the meat product in the basket 20 is naturally cooled to room temperature and then bagged.
In the scheme, when the rail 10 is used for running, the plurality of storage baskets 20 and the matched sliding blocks 80 are arranged, the running speeds of all storage baskets 20 are consistent, and the storage baskets 20 with different spiral turns are all on the same axis, so that the thermal oil dropped from the storage basket 20 above the rail 10 can be just dropped onto meat products of the storage basket 20 below. According to the need, the basket 20 can be continuously and tightly arranged under the condition of not affecting the normal operation, so as to improve the utilization rate of the hot oil.
According to the scheme, multiple tests show that the temperature of the hot oil and the temperature of equipment are related to the ambient temperature and the temperature of the equipment when the hot oil is contacted with the meat product, but the temperature control range can be within 10 ℃, the heating of the meat product is not affected by the temperature fluctuation range, and the influence on the mouthfeel of the heated meat product is not great.
The foregoing is merely exemplary embodiments of the present invention, and specific structures and features that are well known in the art are not described in detail herein. It should be noted that variations and modifications can be made by those skilled in the art without departing from the structure of the present invention, which should also be considered as the scope of the present invention, and which does not affect the effect of the implementation of the invention and the utility of the patent. The protection scope of the present application shall be subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.
Claims (9)
1. A process for producing a fried meat product comprising the steps of:
step S10, device inspection: checking the special production device for the fried meat product to ensure that the device is in a normal working state;
step S20, food material preparation: cutting meat products into the same size, carrying out flavoring curing treatment on the meat products, coating the meat products with paste and bran after curing, and uniformly placing the meat products coated with paste and bran in a storage basket;
step S30, starting the device: pouring oil into an oil tank, opening a heating pipe switch, setting a temperature controller on the heating pipe to 150-180 ℃, opening a valve after oil heating is completed, spraying hot oil from a spray head, and starting a power traction mechanism;
step S40, primary frying: the storage basket enters the track to run below the lowest spray head of the track spiral, hot oil drops on the meat products to start primary frying, the storage basket continues to move and leaves the hot oil drop area, and hot oil flows out of the oil filtering holes of the storage basket to finish primary frying;
step S50, adjusting a temperature controller: setting the temperature of a temperature controller on the heating pipe to be 180-230 ℃;
step S60, cooling and oil draining of the meat product: the storage basket moves on the track to perform natural cooling and oil draining;
step S70, re-frying: the basket moves continuously to the lower part of the spray head at the uppermost layer of the track spiral, hot oil contacts with meat products, re-frying is started, the basket moves continuously to leave a hot oil dripping area, and hot oil flows out from the oil filtering hole of the basket to finish re-frying;
step S80, discarding unqualified products: selecting unqualified products and discarding the unqualified products;
step S90, cooling and bagging: and naturally cooling and bagging the mixture.
2. The process for producing a fried meat product according to claim 1, characterized in that: the special production device for the fried meat product comprises a storage basket, an oil tank and a support, wherein the oil tank is fixedly connected to the support, the special production device also comprises a track, the track is spirally arranged, the number of spiral turns is at least 2, the track is fixedly connected to the support, the track comprises a sliding block and a power traction mechanism for driving the sliding block to move on the track, and the sliding block is arranged on the track in a sliding manner; the storage basket is provided with an oil filtering hole and a connecting rod, and the connecting rod is fixedly connected with the sliding block; the oil tank is arranged above the rail, and comprises a spray head, a valve and a heating pipe capable of heating oil in the oil tank, wherein the spray head is arranged above the rail and is communicated with the oil tank; the storage basket also comprises a rotating shaft bracket, a rotating shaft, a waterwheel mechanism, a lever, a stirring plate, a stress plate and a dowel bar; the rotating shaft support is fixed on the storage basket, a rotating shaft seat is arranged on the rotating shaft support, and the rotating shaft seat is in rotating connection with the rotating shaft; the rotating shaft is fixedly connected with the waterwheel mechanism, and a bump is arranged on the rotating shaft; an air supply mechanism is arranged above the track; a temperature controller is arranged on the heating pipe; the spray head is provided with a flow controller; the air supply mechanism is provided with an air speed controller; the power traction mechanism is provided with a speed controller.
3. The process for producing a fried meat product according to claim 1, characterized in that: in step S20, the cut meat product has a square with a side length of 0.5-1.5 cm.
4. The process for producing a fried meat product according to claim 1, characterized in that: in step S30, the temperature controller on the heating pipe is set to 170 ℃.
5. The process for producing a fried meat product according to claim 1, characterized in that: in step S50, the temperature controller temperature on the heating pipe is set to 230 ℃.
6. The process for producing a fried meat product according to claim 1, characterized in that: in step S30, a flow controller is arranged on the spray head, and the flow of the hot oil is set to be 8-35L/min before the valve is opened.
7. The process for producing a fried meat product according to claim 1, characterized in that: in step S30, a speed controller is arranged on the power traction mechanism, and the speed controller is adjusted before the power traction mechanism is started, so that the speed of a sliding block of the power traction mechanism is set to be 0.5-3m/min.
8. The process for producing a fried meat product according to claim 1, characterized in that: in step S30, the air supply mechanism is further provided with an air speed controller, and after the power traction mechanism is started, the air supply mechanism is started and the air speed controller is regulated, so that the air speed sent by the air supply mechanism is set to be 5-20m/S.
9. The process for producing a fried meat product according to claim 1, characterized in that: step S41 is added after step S40, and the method is used for frying in the middle: the basket continues to move to the lower part of the middle layer spray head of the track spiral, the hot oil is contacted with the meat product, the meat product starts to be fried in the middle, the basket continues to move to leave the hot oil dripping area, the hot oil flows out from the oil filtering hole of the basket, and the middle frying is finished.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824490A (en) * | 2015-05-28 | 2015-08-12 | 罗义云 | Implementing method of automatic production |
| CN205933904U (en) * | 2016-08-25 | 2017-02-08 | 中建材宁国新马耐磨材料有限公司 | Oil draining device for wear proof balls |
| KR101987765B1 (en) * | 2018-10-02 | 2019-06-12 | (주)길테크 엔지니어링 | Apparatus for fry laver |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060075904A1 (en) * | 2004-10-12 | 2006-04-13 | Jim Vadevoulis | Automatic frying apparatus for foodstuffs |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824490A (en) * | 2015-05-28 | 2015-08-12 | 罗义云 | Implementing method of automatic production |
| CN205933904U (en) * | 2016-08-25 | 2017-02-08 | 中建材宁国新马耐磨材料有限公司 | Oil draining device for wear proof balls |
| KR101987765B1 (en) * | 2018-10-02 | 2019-06-12 | (주)길테크 엔지니어링 | Apparatus for fry laver |
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