CN216753426U

CN216753426U - Novel processing of eel is smoked to liquid device

Info

Publication number: CN216753426U
Application number: CN202220417568.3U
Authority: CN
Inventors: 王贵
Original assignee: Zhangzhou Hanlong Food Co ltd
Current assignee: Zhangzhou Hanlong Food Co ltd
Priority date: 2022-02-28
Filing date: 2022-02-28
Publication date: 2022-06-17
Anticipated expiration: 2032-02-28

Abstract

The utility model relates to the technical field of eel processing, and provides a novel liquid smoked eel processing device which comprises a rack, a skin baking mechanism, a meat roasting mechanism and a steaming mechanism, wherein the skin baking mechanism, the meat roasting mechanism and the steaming mechanism are arranged on the rack according to a processing sequence for pickled eels, the novel liquid smoked eel processing device further comprises a drying mechanism, a first upper liquid smoking mechanism, a second upper liquid smoking mechanism and a puncturing mechanism, the drying mechanism is arranged at an initial position and used for drying the surface of the pickled eels, the puncturing mechanism comprises an eel conveying chain, a lifting mechanism, a positioning seat, a fixing plate and a plurality of needles arranged on the lower surface of the fixing plate, the first upper liquid smoking mechanism is arranged on the skin baking mechanism and located at the front section of an inlet and used for spraying liquid smoking on the eels with slightly dried surfaces, and the second upper liquid smoking mechanism is arranged on the skin roasting mechanism and located at the front section of the inlet and used for spraying liquid smoking on the eels after the skin baking. The utility model solves the problem that polycyclic aromatic hydrocarbon compounds with carcinogenic effect can be generated in the prior smoke curing process of the smoke curing eel.

Description

Novel processing of eel is smoked to liquid device

Technical Field

The utility model relates to the technical field of eel processing, in particular to a novel processing device for liquid smoked eels.

Background

The eel is rich in various nutrient components, has the effects of tonifying deficiency, nourishing blood, eliminating dampness, resisting tuberculosis and the like, and is a good nutrient for patients with long-term illness, weakness, anemia, pulmonary tuberculosis and the like. Eel contains rich high-quality protein and various amino acids essential to human body, especially eel contains a rare xihelog protein, has good effects of strengthening essence and invigorating kidney, and is health food for young couple, middle aged and elderly people. The liver of eel is rich in vitamin A, and is a good food for people with night blindness. The eel is rich in other vitamins such as vitamin B1 and vitamin B2. Eel also contains abundant 'good' fat, and phospholipid, which is an indispensable nutrient for brain cells. In addition, eel also contains DHA and EPA which are called brain gold, the content of DHA and EPA is higher than that of other seafood and meat, and DHA and EPA are proved to have important functions of preventing cardiovascular diseases. In addition, eel also contains a large amount of calcium, and has certain effect of preventing osteoporosis. Most of all, the skin and meat of the eel are rich in collagen, so that the eel can maintain beauty and keep young and delay aging, and is called as an eatable cosmetic. Therefore, the eel has high nutritive value and is called as 'ginseng in water'.

However, in China, eel processed products are mainly roasted eels, and the export market is mainly oriented to Japan, so that the eel processed products are single, single in market and limited by people for a long time. In 2006, 5, a strict 'positive list system' is implemented in Japan, more than 110 monitored items of eel products exported in China are realized, the implementation of the system greatly increases the cost and the operational risk of the Japanese roasted eel, and simultaneously delays the inspection period and the clearance speed of the roasted eel.

It is known that most countries in europe and america prefer smoked foods, and eels are sold in the form of smoked products in developed countries in europe and america, and are high-grade processed marine products. At present, the eel in China is exported to Japan in the form of roasted eel, and is exported to Europe in the form of frozen eel as a raw material of the roasted eel, and the added value of the product is low, so that the method for transporting the smoked eel to the European and American countries is an ideal method. Meanwhile, the smoked food is also a traditional food in China, a high-quality smoked eel product is developed, the domestic high-end consumption market is expanded, the smoked eel is also an important development direction in the post epidemic situation era, and great potential and market are provided.

The traditional smoked food can generate carcinogenic polycyclic aromatic hydrocarbon compounds in the smoking and roasting process, the polycyclic aromatic hydrocarbon and derivatives thereof are various and can be more than two hundred, wherein 3, 4-benzopyrene (a) pyrene, Bap) has strong carcinogenicity and most pollution and is a typical representative of the substances. China and European Union food hygiene regulations limit the residual quantity of benzopyrene in smoked fish products to be below 5 mug/kg, so that people have long sought for a smoking method which can not only keep the smoking flavor favored by people, but also reduce the harm of 3, 4-benzopyrene, and produce smoked foods which are safe to eat.

SUMMERY OF THE UTILITY MODEL

Therefore, aiming at the problems, the utility model provides the novel liquid-smoked eel processing device which is simple and reasonable in structure, keeps the smoked flavor, improves the edible safety of eel smoked products and reduces the environmental pollution.

In order to solve the technical problem, the utility model adopts the following scheme: a novel processing device for liquid smoked eels comprises a rack, a skin roasting mechanism, a meat roasting mechanism and a cooking mechanism which are arranged on the rack according to a processing sequence for pickled eels, and further comprises a drying mechanism, a first smoke liquid feeding mechanism, a second smoke liquid feeding mechanism and a puncture mechanism, wherein the drying mechanism is arranged at an initial position for carrying out surface drying on the pickled eels, the drying mechanism, the skin roasting mechanism, the meat roasting mechanism and the cooking mechanism which are arranged on the rack are respectively provided with corresponding conveying mechanisms for mutually linking and conveying the eels, the puncture mechanism comprises an eel conveying chain, a lifting mechanism, a positioning seat, a fixing plate and a plurality of roots arranged on the lower surface of the fixing plate, the eel conveying chain conveying inlet of the puncture mechanism is linked with the outlet of the drying mechanism, the eel conveying chain conveying outlet of the puncture mechanism is linked with the eel conveying chain conveying inlet of the skin roasting mechanism, each felting needle is cut open the molding interval according to the eel body and is arranged and leave corresponding blank space to the locating lever department of positioning seat, but the fixed plate oscilaltion locate the lower part of positioning seat and be located the locating lever top of positioning seat, elevating system connects and drives the fixed plate oscilaltion and then the felting needle that drives the fixed plate lower surface strides across the locating lever and carries out the penetrability thorn hole to the eel body, smoke liquid mechanism locates to be located the import anterior segment and carry out the smoke liquid spraying to the slight dry eel of surface in roast skin mechanism in the first, smoke liquid mechanism locates to carry out the smoke liquid spraying to the eel behind the roast skin in the roast skin mechanism in the second.

Further improvement, smoke liquid mechanism all includes suction pump, shower head and smoke liquid storage barrel on smoke liquid mechanism and the second on the first, and the suction pump import is linked together with smoke liquid storage barrel and the suction pump export links to each other with the shower head import, and the eel spraying smoke liquid on the conveying chain is located the conveying chain top of roast skin mechanism or roast meat mechanism to the shower head.

The further improvement is that the interval of each felting needle is 2mm-4mm, and the felting needles of the hole pricking mechanism are arranged in a splayed interval.

Further improvement, drying mechanism includes the box, locates temperature sensor, second elevating system and the hot plate in the box, second elevating system connects and drives the hot plate oscilaltion and carries out the surface drying to the eel body moisture content after pickling on the conveying chain of frame, temperature sensor detects the temperature in the box and will detect ground temperature information and send the controller to roast eel production line, and second elevating system and hot plate all are connected and are controlled by the controller of roast eel production line.

By adopting the technical scheme, the utility model has the beneficial effects that: the pickled roasted eel is lightly dried by adopting a drying mechanism to remove the surface moisture of the eel body, so that the energy consumption of a skin roasting mechanism can be effectively reduced, the efficiency of roasting the eel by using barbecue grease after perforation can be improved, the eel body is perforated by the perforation mechanism, the eel body is sprayed with smoke liquid by a first upper smoke liquid mechanism and is roasted to skin, so that the smoke liquid and the fragrance components of the smoke liquid are endowed to the eel, the fragrance is uniform, the eel body is sprayed with the smoke liquid by a second upper smoke liquid mechanism during the meat roasting mechanism, so that two sides of the eel are fully combined with the smoke liquid, the integral flavor of the eel is better and more uniform, then the eel is sent to a cooking mechanism for cooking and curing, the cooling cost is obtained, the eel is packaged and warehoused, the smoke liquid is kept, the flavor is improved, the eel smoking product is safe to eat, the environmental pollution is reduced, and further arrangement is adopted, through set up heat-conducting layer and heat preservation on cooking mechanism promptly to carry each heating pipe of drying mechanism with the heat that the heat-conducting layer was collected, make cooking mechanism's heat effective cycle to drying mechanism recycle, improve roasted eel's machining efficiency, reduce roasted eel production line's energy resource consumption, reduce roasted eel manufacturing cost, can extensively popularize and apply.

Drawings

FIG. 1 is a schematic structural view of a first seasoning applying mechanism according to an embodiment of the present invention;

FIG. 2 is a schematic view of the arrangement of the needles on the fixed plate according to the embodiment of the present invention.

Detailed Description

The present invention will be further described with reference to the accompanying drawings and specific embodiments, wherein the skin roasting mechanism, the meat roasting mechanism and the cooking mechanism are the existing mechanisms, and in the Chinese patent documents: CN 202010421536.6A roasted eel production line, CN 201810831780.2A roasted eel continuous processing production line system, CN 202121382584.5A barbecue device for reducing fat roasted eel, etc. are disclosed, therefore, the following description is not provided for detailed description.

Referring to fig. 1 and 2, a preferred novel liquid smoked eel processing device of the utility model comprises a frame 1, a drying mechanism 2, a perforation mechanism 3, a first upper smoking liquid mechanism 4, a skin roasting mechanism 5, a second upper smoking liquid mechanism 6, a meat roasting mechanism 7 and a cooking mechanism 8 which are arranged on the frame 1 according to a processing sequence for pickled eels, wherein the drying mechanism 2 is arranged at an initial position for drying the surface of the pickled eels, the drying mechanism 2 comprises a box body 21, a temperature sensor arranged in the box body 21, a second lifting mechanism 22 and a heating plate 23, the second lifting mechanism 22 is connected with and drives the heating plate 23 to lift up and down for drying the surface of the water of the pickled eels on a conveying chain of the frame 1, the temperature sensor detects the temperature in the box body 21 and sends the detected temperature information to a controller of an eel production line, the second lifting mechanism 22 and the heating plate 23 are both connected with and controlled by the controller of the eel production line, the rack 1 is provided with corresponding conveying mechanisms 11 which are mutually connected to convey eels, the drying mechanism 2, the skin roasting mechanism 5, the meat roasting mechanism 7 and the cooking mechanism 8 are respectively provided with corresponding conveying mechanisms 11 which are mutually connected to convey eels, the puncture mechanism 3 comprises an eel conveying chain 31, a lifting mechanism 32, a positioning seat 33, a fixing plate 34 and a plurality of puncture needles 35 which are arranged on the lower surface of the fixing plate 34, a conveying inlet of the eel conveying chain 31 of the puncture mechanism 3 is connected with an outlet of the drying mechanism 2, a conveying outlet of the eel conveying chain 31 of the puncture mechanism 3 is connected with a conveying inlet of the eel conveying chain of the skin roasting mechanism 5, the puncture needles 35 are arranged at intervals according to an eel splitting shape, corresponding blank spaces are reserved at the positioning rods of the positioning seat 33, the intervals of the puncture needles 35 are 3mm, the puncture needles 35 of the puncture mechanism 3 are arranged at splayed intervals, the fixing plate 34 can be arranged at the lower part of the positioning seat 33 in an up-and-down lifting manner and above the positioning rods of the positioning seat 33, elevating system 32 connects and drives 34 oscilaltion of fixed plate and then drive the felting needle 35 of 34 lower surfaces of fixed plate and stride across the locating lever and carry out penetrability thorn hole to the eel body, smoke liquid mechanism 6 all includes suction pump, shower head and smoke liquid storage bucket on first last smoke liquid mechanism 4 and the second, and the suction pump import is linked together with smoke liquid storage bucket and the suction pump export links to each other with the shower head import, and the eel spray smoke liquid on the conveying chain is located in the conveying chain top of roast skin mechanism 5 or roast skin mechanism 7 to the shower head, smoke liquid mechanism 4 locates to be located in the import anterior segment on roast skin mechanism 5 and carries out the smoke liquid spraying to the eel of slight drying of surface, smoke liquid mechanism 6 is located on the second and is carried out the smoke liquid spraying to the eel behind the roast skin on roast skin mechanism 7 in the import anterior segment.

In the utility model, the spacing between the positioning rod arranged on the lower surface of the positioning seat and the eel body is preferably 0.5cm-1.5cm, the outer diameter of each pricking pin of the pricking hole mechanism is preferably 1-2mm, and the spacing between each pricking pin is preferably 2mm-4 mm.

The utility model adopts the drying mechanism to slightly dry the skin of the cured eel, removes the water on the surface of the eel body, can effectively reduce the energy consumption of the skin-curing mechanism, can improve the efficiency of baking the eel with the barbecue grease after perforation, then carries out perforation on the eel body through the perforation mechanism, sprays the smoke liquid on the eel body through the first upper smoke liquid mechanism and carries out skin-curing to endow the smoke liquid and the fragrance components thereof to the eel with uniform fragrance, adopts the second upper smoke liquid mechanism to spray the smoke liquid on the eel body when the skin-curing mechanism is used, leads the two sides of the eel to be fully combined with the smoke liquid, leads the overall flavor of the eel to be better and more uniform, then sends the eel to the cooking mechanism for cooking and curing, can be packaged and warehoused after the cooling cost is obtained, keeps the flavor of the smoke liquid, improves the edible safety of the eel smoking products, reduces the environmental pollution, and further sets, through set up heat-conducting layer and heat preservation on cooking mechanism promptly to carry each heating pipe of drying mechanism with the heat that the heat-conducting layer was collected, make cooking mechanism's heat effective cycle to drying mechanism recycle, improve roasted eel's machining efficiency, reduce roasted eel production line's energy resource consumption, reduce roasted eel manufacturing cost, can extensively popularize and apply.

While the utility model has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the utility model as defined by the appended claims.

Claims

1. The utility model provides a novel eel processingequipment is smoked to liquid, includes the frame, sets up roast skin mechanism, roast meat mechanism and the mechanism of cooking in the frame according to the processing order to the eel after pickling, its characterized in that: the device also comprises a drying mechanism, a first upper smoking liquid mechanism, a second upper smoking liquid mechanism and a puncture mechanism, wherein the drying mechanism is arranged at an initial position to dry the surface of the pickled eel, the drying mechanism, the skin roasting mechanism, the meat roasting mechanism and the cooking mechanism which are arranged on the rack are respectively provided with corresponding conveying mechanisms which are mutually connected to convey the eel, the puncture mechanism comprises an eel conveying chain, a lifting mechanism, a positioning seat, a fixing plate and a plurality of puncture needles which are arranged on the lower surface of the fixing plate, the eel conveying chain conveying inlet of the puncture mechanism is connected with the outlet of the drying mechanism, the eel conveying chain conveying outlet of the puncture mechanism is connected with the eel conveying chain conveying inlet of the skin roasting mechanism, the puncture needles are arranged at intervals according to the splitting shape of the eel body and leave corresponding blank spaces for the positioning rods of the positioning seat, and the fixing plate can be arranged at the lower part of the positioning seat in an up-and-down lifting way and is arranged above the positioning rods of the positioning seat, elevating system connects and drives the fixed plate oscilaltion and then drives the felting needle of fixed plate lower surface and stride across the pilot bar and carry out the penetrability thorn hole to the eel body, smoke liquid mechanism locates to be located the import anterior segment in the roast skin mechanism and carries out the smoke liquid spraying to the slightly dry eel of surface in the roast skin mechanism in the first, smoke liquid mechanism locates to be located the import anterior segment in the roast skin mechanism and carries out the smoke liquid spraying to the eel behind the roast skin.

2. The novel processing device of liquid smoked eel of claim 1, characterized in that: smoked liquid mechanism all includes suction pump, shower head and smoked liquid storage bucket on first smoked liquid mechanism of going up and the second, and the suction pump import is linked together with smoked liquid storage bucket and the suction pump export links to each other with the shower head import, and the eel spraying smoked liquid on the conveying chain is located the conveying chain top of roast skin mechanism or roast meat mechanism to the conveying chain to the shower head.

3. The novel processing device of liquid smoked eel of claim 1, characterized in that: the interval of each felting needle is 2mm-4mm, and the felting needles of the hole pricking mechanism are arranged in a splayed shape.

4. The novel processing device of liquid smoked eel of claim 1, characterized in that: drying mechanism includes the box, locates temperature sensor, second elevating system and the hot plate in the box, second elevating system connects and drives the hot plate oscilaltion and carries out the surface drying to the eel body moisture content after pickling on the conveying chain of frame, temperature sensor detects the temperature in the box and will detect ground temperature information and send the controller to roast eel production line, and second elevating system and hot plate all connect and are controlled by the controller of roast eel production line.