CN210173664U

CN210173664U - Fish bean curd dicing device

Info

Publication number: CN210173664U
Application number: CN201920299082.2U
Authority: CN
Inventors: Fuhao Shi; 史复浩; Yingbin Bi; 毕迎斌; Fengying Bi; 毕凤颖
Original assignee: Rongcheng Tai Xiang Food Limited-Liability Co
Current assignee: Rongcheng Tai Xiang Food Limited-Liability Co
Priority date: 2019-03-08
Filing date: 2019-03-08
Publication date: 2020-03-24
Anticipated expiration: 2029-03-08

Abstract

The application provides a fish bean curd dicing device, wherein the fish bean curd dicing device comprises a transmission mechanism and a cutting mechanism, and the cutting mechanism is arranged above the transmission mechanism; the cutting mechanism comprises a cutting frame, one side of the cutting frame, which is close to the transmission mechanism, is provided with a cutting part, and one side of the cutting frame, which is far away from the cutting part, is provided with a control part which is matched with the cutting part. This application fish tofu stripping and slicing device utilizes the control part to realize the extrusion design to fish tofu, improves the elasticity of fish tofu, and utilizes the control part, avoids taking place the fish tofu and cuts the condition on the back being stained with the cutting member after having. The production method of the fish tofu utilizes the fish tofu dicing device to realize the production steps of cutting and shaping, and reduces the damage to the fish tofu.

Description

Fish bean curd dicing device

Technical Field

The application belongs to the food processing field, concretely relates to fish tofu stripping and slicing device.

Background

The surimi product has a long history in China, is widely applied in the food industry, can be used as a raw material auxiliary material in the food manufacturing industry and also can be used as a food raw material directly processed in the catering industry, the fish tofu is one of the well-received surimi products, and the device and the process for preparing the fish tofu are researched at present.

CN105380154A discloses a fish bean curd and its preparation method, which comprises placing fish paste, protein meat, emulsified slurry, egg white, potato powder, corn flour, ice water, phosphate, salt, white sugar and monosodium glutamate into a pulping machine, stirring uniformly to obtain slurry; the mixed slurry is put into a chopping mixer for uniform chopping; conveying the chopped and mixed slurry into a steam box, steaming and baking the slurry by the steam box to form fish bean curd strips, conveying the fish bean curd strips to a cutting machine by a tractor, and cutting into blocks and shaping to obtain fish bean curd semi-finished products; conveying the shaped fish tofu to a frying machine through a conveyor belt, and frying and forming into a fish tofu finished product; draining oil from the fried and molded fish bean curd product by an oil control machine; after air cooling, the fish tofu after oil draining is sent to a quick cooling machine for quick freezing, and finally packaged and put in storage; the fish bean curd is obtained by shaping, cutting and frying, the process flow is complex, the fish bean curd is possibly damaged by cutting after shaping, and the fried food is not suitable for all people to eat.

CN207432304U discloses a continuous cutting device for fish bean curd production, which comprises a frame, wherein the upper end of the frame is provided with a base; the upper end of the machine base is provided with a bracket; the frame is provided with a conveyor belt; a fish bean curd forming and cutting mechanism is arranged right above the conveyor belt; the fish bean curd forming and cutting mechanism comprises an air cylinder, a lifting block, a main knife and a secondary knife assembly, wherein the lifting block is connected with an extending end at the lower end of the air cylinder; the left end and the right end of the main cutter are provided with connecting rods which are fixed on guide rods, and the guide rods are movably inserted into guide holes in the base; a linear guide rail is arranged on the main cutter; a plurality of secondary knife assemblies with adjustable intervals are arranged on the linear guide rail. The utility model discloses can carry out the automatic stripping and slicing in succession to the fish tofu after the low temperature shaping, and the stripping and slicing size can be adjusted as required, has adapted to the demand of production, has improved production efficiency simultaneously. In the fish-bean-curd dicing apparatus, the cut fish-bean curd may be stuck to the knife to affect the yield of the fish-bean curd and may affect the next dicing process, affecting the fish-bean-curd preparation efficiency.

SUMMERY OF THE UTILITY MODEL

In order to solve the above problems, in one aspect, the present application provides a fish tofu dicer, which includes a conveying mechanism and a cutting mechanism, wherein the cutting mechanism is disposed above the conveying mechanism; the cutting mechanism comprises a cutting frame, one side of the cutting frame, which is close to the transmission mechanism, is provided with a cutting part, and one side of the cutting frame, which is far away from the cutting part, is provided with a control part which is matched with the cutting part. Conveying mechanism in this application is used for realizing automatic transmission, cutting mechanism is used for accomplishing the stripping and slicing work of fish tofu in this application, this application makes when accomplishing the cutting through control portion, when cutting portion rises and leaves fish tofu, restrict the cutting portion and make the fish tofu that is stained with on the cutting portion leave the blade and fall conveying mechanism, on the other hand adds man-hour at fish tofu, control portion plays and presses extruded effect, more do benefit to the design of fish tofu and make the fish tofu that obtains more rich in elasticity.

Preferably, the cutting part comprises a connecting part connected with the cutting frame and a cutting part used for cutting fish tofu, the cutting part is connected with the cutting frame through the connecting part, the control part is matched with the cutting part, and an extrusion part is arranged at one end, close to the transmission mechanism, of the control part. Connecting portion in this application cutting part play the effect that is connected cutting member and cutting frame, cutting member is used for cutting fish tofu, and the effect through the control part after cutting member accomplishes the cutting can be scraped off the fish tofu that is stained with on the cutting member. The effect of extrusion portion is, when the cutting member entered into the fish tofu bottommost, the extrusion portion just reaches the fish tofu topmost, plays the effect of extrusion design, and the fish tofu surface after the cutting is more level and more smooth like this.

Preferably, the cutting machine further comprises a rack, and a sliding rail matched with the cutting rack is arranged on the rack; the conveying mechanism is a conveying belt, and small holes are formed in the conveying belt; the cutting piece is a plurality of blades which are arranged in a staggered mode, and a plurality of cutting holes are formed among the blades. Thereby cutting frame can realize elevating movement in the slide rail and drive cutting member up-and-down motion and realize the cutting to fish tofu, sets up the aperture on the transmission band for fish tofu is more ventilative on the transmission band, and cutting member sets to the blade of cross connection, makes the blade fall and cuts fish tofu, adjusts the shaping shape that can change fish tofu to the shape and the distance of blade in advance.

Preferably, the control part comprises a connecting frame, one side of the connecting frame, which is close to the transmission band, is provided with a plurality of extrusion columns which are matched with the cutting holes, one end of the connecting frame, which is far away from the extrusion columns, is provided with a piston cylinder which is used for the connecting frame to perform lifting motion, one end of the piston cylinder is connected with the connecting frame, the other end of the piston cylinder is connected with the cutting frame, and the cutting frame is further provided with a slide way which is matched with the connecting frame. The link in this application realizes elevating movement under the cooperation of piston cylinder and slide, and the extrusion post passes the cutting hole and extrudees fish tofu for fish tofu is compacter and more rich in elasticity, and after fish tofu processing, the cutting piece rises, and the extrusion post is to fish tofu, so fish tofu can not glue on the cutting piece.

Preferably, still include and be used for heating cutting part and be close to the heating mechanism of the transmission band of cutting part one end, still be provided with the heat preservation that sets up with heating mechanism cooperation in the frame. This application can set up heating portion for fish tofu adds man-hour and directly accomplishes cutting, the step of heating shaping in transmitting to, heating portion sets up around cutting portion and transmission band, makes ability thermally equivalent around the fish tofu.

On the other hand, the application also discloses a production method of the fish bean curd using the fish bean curd dicing device, wherein the steps of preparing slurry, charging, cutting, sizing and post-processing are sequentially included in sequence, the steps of cutting and sizing are realized through the fish bean curd dicing device, and the sizing step comprises the steps of internal curing and surface sizing. The fish bean curd production method comprises the steps of pulping fish, corn flour and other ingredients under a vacuum condition, putting slurry into a fixed container after preparing the slurry, extruding and cutting the slurry through a fish bean curd dicing device in the application, and heating a cutting part and a transmission mechanism by using a heating device, so that the slurry can be cured on a transmission belt, wherein the heating and the shaping comprise the steps of performing internal curing at a lower temperature and performing surface shaping on the fish bean curd through rapid temperature rise, and the fish bean curd is prepared through a post-treatment process after shaping. Utilize the fish tofu stripping and slicing device of this application to make the preparation fish tofu break through original preparation technology, the thick liquids that will adorn are the curing after cutting earlier, have avoided cutting the damage to fish tofu after the curing again, also avoided using the produced harm that probably causes the human body of traditional fish tofu fried design when carrying out the surface design at last.

Preferably, the preparation of the slurry comprises the steps of putting the fishbone-removed fish meat into a vacuum stirrer for stirring, wherein the stirring speed is 200-300r/min, and the stirring time is 10-20 min; continuously putting the slurry containing the corn flour into a vacuum stirrer for mixing and stirring, wherein the stirring speed during mixing and stirring is as follows: 150 ℃ and 200r/min, and the stirring time is 15-30 min. This application stirs thick liquids in vacuum mixer, has avoided introducing too much gas at the stirring in-process, and the fish tofu of avoiding preparing is inside to contain too many gas pockets, the condition of surface unevenness appears after the cutting.

Preferably, the charging step is to put the prepared slurry into a material tray coated with edible oil, and convey the material tray to the position below the cutting mechanism through the conveying mechanism. Before the fish tofu is loaded, the edible oil is coated on the material tray, so that the fish tofu is more easily separated from the material tray after being cured and cannot be stuck on the material tray.

Preferably, the cutting step is a step of cutting the slurry on the tray by using a cutting part in the cutting mechanism and shaping after extruding and fixing the slurry by using a control mechanism, wherein the heating temperature in the internal curing process during shaping is 80-90 ℃, the heating time is 20-30min, the heating temperature during surface shaping is 180-200 ℃, and the heating time is 10-15 s. The slurry is cured at low temperature, and then the surface is baked and shaped by rapid heating.

Preferably, the post-treatment comprises the steps of unloading, bagging and sterilizing, wherein the sterilization utilizes an electronic irradiation device to perform irradiation treatment on the packaged fish tofu, and the irradiation conditions are as follows: the irradiation dose is 6-15kGy, and the beam energy flux is 8-10 MeV. The application adopts electron irradiation to sterilize the fish tofu, and the inside protein nutrition of the fish tofu is not destroyed while the fish tofu is effectively sterilized.

This application can bring following beneficial effect:

1. this application utilizes the control part to realize the extrusion design to fish tofu, improves fish tofu's elasticity.

2. This application utilizes control portion, avoids taking place the condition that the fish tofu is stained with on the cutting member after cutting.

3. This application utilizes fish tofu stripping and slicing device to realize the production step of cutting earlier the back design, reduces the damage to fish tofu.

4. According to the production method of the fish bean curd, the fish bean curd is not shaped in a frying mode, so that the content of grease is effectively reduced;

5. the application has the characteristics of simple operation, strong safety, strong practicability and suitability for popularization and use.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

FIG. 1 is a schematic structural view of a fish bean curd cutting device according to the present application;

FIG. 2 is a schematic structural diagram of another control portion of the present application;

FIG. 3 is a schematic view of the construction of a cutting element of the present application;

fig. 4 is a schematic view of the structure of the extrusion column of the present application.

The specific implementation mode is as follows:

example 1: a fish bean curd dicing device:

as shown in fig. 1-4, the fish bean curd dicing device of the present embodiment includes a conveying mechanism 1 and a cutting mechanism 2, wherein the cutting mechanism 2 is disposed above the conveying mechanism 1; the cutting mechanism 2 comprises a cutting frame 21, the cutting frame 21 is close to one side of the transmission mechanism 1 and is provided with a cutting part 22, and one side of the cutting frame 21, which is far away from the cutting part 22, is provided with a control part 3 which is matched with the cutting part 22. Cutting portion 22 includes connecting portion 23 that is connected with cutting frame 21 in, still includes cutting member 24 that is used for cutting the fish tofu, cutting member 24 passes through connecting portion 23 with cutting frame 21 links to each other, control portion 3 with cutting member 24 cooperation sets up control portion 3 is close to the one end of transmission mechanism 1 is provided with extrusion portion 311. The cutting machine also comprises a rack 4, wherein a sliding rail 41 matched with the cutting frame 21 is arranged on the rack 4; the conveying mechanism 1 is a conveying belt, and small holes are formed in the conveying belt; as shown in fig. 3, the cutting element 24 is a plurality of blades 241 alternately arranged, and a plurality of cutting holes 242 are formed between the blades 241. As shown in fig. 2, the control portion 3 includes a connecting frame 32, one side of the connecting frame 32 close to the transmission belt is provided with a plurality of extrusion columns 31 which are matched with the cutting holes 242, one end of the connecting frame 32 far away from the extrusion columns 31 is provided with a piston cylinder 33 which is used for the connecting frame 32 to perform lifting movement, one end of the piston cylinder 33 is connected with the connecting frame 32, the other end of the piston cylinder 33 is connected with the cutting frame 21, and the cutting frame 21 is further provided with a slide 211 which is matched with the connecting frame 32. Still including being used for heating cutting portion 22 and being close to heating mechanism 5 of the transmission band of cutting portion 22 one end, still be provided with the heat preservation that sets up with heating mechanism 5 cooperation on the frame 4.

The heating mechanism 5 can be provided with heating equipment such as heating wires and electric heating plates in the device, and can also be provided with a heating furnace on the frame 4.

As shown in FIG. 2, the piston cylinder 33 in the present application can also be arranged as a connecting rod, as shown in FIG. 4, chamfers are arranged at two ends of the extrusion part 311 in the present application, so as to avoid scratching the fish tofu.

The fish tofu stripping and slicing device in this embodiment is when using, the charging tray of dress ground paste passes through the transmission band and transmits under cutting portion 22, the transmission band stops and fixes the back to the charging tray, cutting frame 21 moves down and makes cutting member 24 reach the ground paste bottommost and cut the ground paste, extrusion post 31 in the control portion 3 moves down and arrives the ground paste top suitable position, extrusion portion 311 extrudes fixedly on ground paste upper portion, ground paste after the cutting all surrounds by smooth surface all around, heating portion heats the ground paste being utilized, because extruded effect, make each piece of fish tofu inside combination that arrives inseparabler, overall structure is more firm. After the heating is completed, the cutting frame 21 moves upwards, and during the process that the cutting member 24 moves upwards, the fish tofu which may be stuck on the cutting member 24 is scraped off onto the conveyor belt due to the presence of the pressing column 31, and the conveyor belt continues to move to complete the discharging of the fish tofu.

Example 2: a production method of fish bean curd comprises:

s1: preparing slurry: stirring the fishbone-removed fish meat in a vacuum stirrer at the stirring speed of 200-300r/min for 10-20 min; continuously adding the slurry containing the corn flour into a vacuum stirrer for mixing and stirring, wherein the stirring speed is as follows: 150-200r/min, and the stirring time is 15-30 min; the slurry comprises, by mass, 30-35 parts of fish meat, 10-15 parts of corn flour, 3-6 parts of seasoning and a proper amount of water.

S2: charging: putting the slurry prepared in the step S1 into a tray coated with edible oil;

s3: cutting: cutting the slurry on the material tray by using a cutting part in the cutting mechanism;

s4: shaping: the heating temperature in the internal curing process is 80-90 ℃, the heating time is 20-30min, the heating temperature in the surface shaping process is 180-200 ℃, and the heating time is 10-15 s.

S5: and (3) post-treatment: the post-treatment comprises the steps of unloading, bagging and sterilizing, wherein the sterilization utilizes electronic irradiation equipment to perform irradiation treatment on the packaged fish tofu, and the irradiation conditions are as follows: the irradiation dose is 6-15kGy, and the beam energy flux is 8-10 MeV.

The specific implementation conditions are as follows:

characterization of

Fish tofu prepared using the example of example 2 and the production method of comparative example was characterized, wherein the elasticity was characterized by: a2 cm-diameter block of fish bean curd was subjected to elasticity measurement using an elasticity tester (model: RHEO-TEXSD-700).

The method for testing the TVB-N value comprises the following steps: after 5 days of storage at normal temperature, the TVB-N value is measured according to the method of GB5009.228-2016 (determination of volatile basic nitrogen in national food safety standards).

Sensory evaluation (shape and mouthfeel of fish tofu): the fish tofu prepared in the examples and the comparative examples was tasted by a sensory evaluation panel consisting of 3 food professionals, and the taste, mouthfeel and texture of the fish tofu were evaluated by a "blind method".

According to the characterization results, the fish tofu prepared by the method has the advantages of long preservation period, no air holes on the surface of the fish tofu, smooth surface, high elasticity and delicious taste. Compared with the example 1 according to the comparative example 1, the fish meat and the starch are stirred together, and are not separately stirred and then mixed, so that the obtained fish bean curd has a few pores on the surface, uneven surface and common mouthfeel; compared with the example 1 according to the comparative example 2, the slurry is not stirred in a vacuum environment, so that the obtained fish tofu has a large number of pores on the surface and uneven surface, and the taste is influenced; compared with example 1, according to comparative example 3, the fish bean curd processed by the sterilization method of high temperature sterilization may cause deterioration of the internal protein of the fish bean curd and off-flavor; compared with example 1 according to comparative example 4, the conventional fish bean curd production method, i.e., cutting, frying and shaping the cooked slurry, is adopted, and the obtained fish bean curd has damaged surface and high oil content.

The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.

The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the scope of the claims of the present application.

Claims

1. A fish tofu dicer is characterized by comprising a transmission mechanism and a cutting mechanism, wherein the cutting mechanism is arranged above the transmission mechanism; the cutting mechanism comprises a cutting frame, a cutting part is arranged on one side of the cutting frame close to the transmission mechanism, a control part which is matched with the cutting part is arranged on one side of the cutting frame far away from the cutting part, a connecting part which is connected with the cutting frame is arranged in the cutting part, a cutting part for cutting fish tofu is also arranged in the cutting part, the cutting part is connected with the cutting frame through the connecting part, and the control part is matched with the cutting part;

the cutting machine also comprises a rack, wherein a sliding rail matched with the cutting frame is arranged on the rack; the conveying mechanism is a conveying belt, and small holes are formed in the conveying belt; the cutting piece is a plurality of blades which are arranged in a staggered mode, and a plurality of cutting holes are formed among the blades;

the control part comprises a connecting frame, one side of the transmission band, close to the transmission band, is provided with a plurality of extrusion columns matched with the cutting holes, the extrusion columns are close to one end of the transmission mechanism and are provided with extrusion parts, one end, far away from the extrusion columns, of the connecting frame is provided with a piston cylinder used for the connecting frame to perform lifting motion, one end of the piston cylinder is connected with the connecting frame, the other end of the piston cylinder is connected with the cutting frame, and the cutting frame is further provided with a slide matched with the connecting frame to be arranged.

2. The fish bean curd dicing apparatus according to claim 1, wherein: still including being used for heating cutting portion and being close to the heating mechanism of the transmission band of cutting portion one end, still be provided with the heat preservation that sets up with the cooperation of heating mechanism in the frame.