CN107173422A - A kind of tuna boiling method and system - Google Patents
A kind of tuna boiling method and system Download PDFInfo
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- CN107173422A CN107173422A CN201710234225.7A CN201710234225A CN107173422A CN 107173422 A CN107173422 A CN 107173422A CN 201710234225 A CN201710234225 A CN 201710234225A CN 107173422 A CN107173422 A CN 107173422A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0428—Safety, monitoring
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
- G05D23/32—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. a function of time
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- 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
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Commercial Cooking Devices (AREA)
Abstract
The invention discloses a kind of tuna boiling method and system, method comprises the following steps：Tuna is put in boiling case by layer, insertion flesh of fish thermometer；According to the tuna specification being put into, corresponding boiling pattern is selected；According to selected boiling pattern, valve initial opening when setting boiling starts；The temperature that first thermometer is detected reaches after the target equilibrium temperature of selected boiling pattern that valve is adjusted into valve starts action；The temperature of flesh of fish thermometer detection is designated as oppressing central temperature, when flesh of fish central temperature reaches the flesh of fish central temperature minimum of selected boiling pattern, into the lasting boiling stage, valve opening is kept, a length of selected boiling pattern corresponding continuation digestion time during holding, subsequently into holding stage, close valve, continue to be incubated using steam waste heat, when the corresponding soaking time of a length of selected boiling pattern, digestion process terminates.This programme quickly and accurately can carry out boiling to tuna.
Description
Technical field
The present invention relates to marine products processing field, more particularly, to a kind of higher tuna boiling method of automaticity
And system.
Background technology
Tuna is a kind of large-scale pelagic important goods food fish, by quick preparatory processing, can extend and guarantee the quality
Phase.
What State Intellectual Property Office of the People's Republic of China disclosed title on 02 22nd, 2017 is《A kind of fishing boat is used
Squid steaming plant》Patent document（Publication number CN106418296A）, it is included provided with boiling cylinder in boiling case, boiling case,
Adapter sleeve is installed, the openend of cylinder is rotatably connected on adapter sleeve on the wall of boiling case side, the bottom of boiling cylinder and boiling case
Between be additionally provided with drive mechanism, the inwall of cylinder be provided with agitator, boiling cylinder be provided with push pedal, boiling case be additionally provided with it is dynamic
Hermatic door is hinged with force mechanisms, the outer wall of boiling case, the lower section of boiling case is provided with pedestal, and pedestal is provided with intermediate water tank, in
Between water tank connected by bleeder pipe with the bottom of boiling case, intermediate water tank is connected by return pipe with the inside of boiling case, boiling
The upper end of case is provided with several air nozzles, and the gas outlet of air nozzle is and boiling cylinder is just right, and the upper end of boiling case is provided with moisturizing
Pipe, the bottom of boiling case is additionally provided with waste gas heating tube and heater, and the outer wall of boiling case, which is provided with discharge bucket, pedestal, to be set
There is the conveying device for conveying squid.This scheme is not suitable for the boiling processing of tuna.
The content of the invention
The present invention mainly solves the technology for lacking suitable tuna boiling method and device present in prior art
There is provided the tuna boiling method that a kind of stability is good, degree of intelligence is high, controllability is strong and system for problem.
The present invention is mainly what is be addressed by following technical proposals for above-mentioned technical problem：A kind of tuna boiling
Method, comprises the following steps：
S01, tuna put in boiling case by layer, insertion flesh of fish thermometer；
S02, according to the tuna specification being put into, select corresponding boiling pattern；
S03, according to selected boiling pattern, valve initial opening when setting the boiling to start；Valve is electromagnetic valve；
The temperature that S04, first thermometer are detected is reached after the target equilibrium temperature of selected boiling pattern, and valve is adjusted to
Valve starts action；Valve starts percentage of the action for initial opening；
S05, the temperature of flesh of fish thermometer detection are designated as oppressing central temperature, when flesh of fish central temperature reaches selected boiling pattern
When oppressing central temperature minimum, into step S06；
S06, into the lasting boiling stage, keep valve opening, a length of selected boiling pattern is corresponding during holding when continuing boiling
Between, subsequently into step S07；
S07, into holding stage, close valve, continue to be incubated using steam waste heat, when a length of selected boiling pattern is corresponding protects
The warm time, subsequently into step S08；
S08, digestion process terminate.
The specification of tuna is the weight of every tuna, each time during boiling by the tuna Weight control in case one
Determine in scope, so that the convenient suitable boiling pattern of selection.Initial opening, target equilibrium temperature, valve under each pattern start
Action, flesh of fish central temperature minimum, continuation digestion time and soaking time are obtained by empirical data or carried out by administrative staff
Setting adjustment.
Preferably, first thermometer is arranged on upper strata vapor (steam) temperature in top in boiling case, detection boiling case；The flesh of fish
Temperature is designated as second thermometer, the 3rd thermometer, the 4th thermometer and the 5th thermometer respectively in respect of four；Fish
Meat temperature meter, which is inserted into tuna in the flesh of fish center of different tuna back, boiling case, 7 layers, and second thermometer is inserted
Tuna be located at the 3rd layer of centre position, the gold that the tuna and the 4th thermometer that the 3rd thermometer is inserted are inserted
Marlin is located at the 4th layer of centre position, and the tuna that the 5th thermometer is inserted is located at the 5th layer of centre position.
Preferably, flesh of fish central temperature is the minimum temperature detected by four flesh of fish thermometers.
Preferably, in step S04, if valve is adjusted to valve and started after action, detected by first thermometer
Temperature do not rise, then valve is adjusted to the 100% of initial opening.
If preferably, to start temperature that rear first thermometer detect unchanged always or more than 5 minutes not for boiling
Rise, then judge magnetic valve or boiling case failure and alarmed；If temperature measured by all flesh of fish thermometers is above fish
More than 5 degree of meat maximum temperature, then judge that flesh of fish central temperature transfinites and alarmed；If first thermometric steam
Temperature reaches more than 2 degree of the steam maximum temperature of setting, then judges steam over-temperature and alarmed.
Set in a kind of tuna decoction system, including host computer, controller, electromagnetic valve and boiling case, the boiling case
There are several thermometers, first thermometer is arranged on top in boiling case, and remaining thermometer is inserted into different tuna back
Flesh of fish center, electromagnetic valve and all thermometers be all electrically connected with the controller, the first end connection steam boiler of electromagnetic valve,
Second end of electromagnetic valve connects the steam inlet of boiling case.
Preferably, the temperature is in respect of 5, tuna has 7 layers, the golden rifle that second thermometer is inserted in boiling case
Fish is located at the 3rd layer of centre position, the tuna position that the tuna and the 4th thermometer that the 3rd thermometer is inserted are inserted
In the 4th layer of centre position, the tuna that the 5th thermometer is inserted is located at the 5th layer of centre position.
The system can also realize manual control, set the parameters such as valve opening, boiling duration in real time by administrative staff, and
Real time temperature curve can be checked on the display screen that host computer or controller are connected.
The substantial effect that the present invention is brought is that boiling can be quickly and accurately carried out to tuna, good product consistency,
Capacity usage ratio is high, saves the time, improves efficiency；System has good controllability and security.
Brief description of the drawings
Fig. 1 is a kind of decoction system Organization Chart of the present invention；
Fig. 2 is a kind of system manipulation processing procedure figure of the present invention；
Fig. 3 is a kind of control system login interface of the present invention；
Fig. 4 is a kind of control system main interface of the present invention；
A kind of system that Fig. 5 is the present invention automatically controls interface；
One kind that Fig. 6 is the present invention automatically controls heating curve interface；
Fig. 7 is a kind of automatic boiling control process data maintenance log-in interface of the present invention；
Fig. 8 is a kind of automatic boiling control process data maintenance interface of the present invention；
Fig. 9 is a kind of system manual control interface of the present invention；
One kind that Figure 10 is the present invention controls heating curve interface manually；
Figure 11 is a kind of system alarm interface of the present invention.
Embodiment
Below by embodiment, and with reference to accompanying drawing, technical scheme is described in further detail.
Embodiment：A kind of tuna boiling method of the present embodiment, comprises the following steps：
S01, tuna put in boiling case by layer, insertion flesh of fish thermometer；
S02, according to the tuna specification being put into, select corresponding boiling pattern；
S03, according to selected boiling pattern, valve initial opening when setting the boiling to start；Valve is electromagnetic valve；
The temperature that S04, first thermometer are detected is reached after the target equilibrium temperature of selected boiling pattern, and valve is adjusted to
Valve starts action；Valve starts percentage of the action for initial opening, and such as initial opening is 50%, and valve starts action and is
45%, then actual opening valve degree is 22.5%；
S05, the temperature of flesh of fish thermometer detection are designated as oppressing central temperature, when flesh of fish central temperature reaches selected boiling pattern
When oppressing central temperature minimum, into step S06；
S06, into the lasting boiling stage, keep valve opening, a length of selected boiling pattern is corresponding during holding when continuing boiling
Between, subsequently into step S07；
S07, into holding stage, close valve, continue to be incubated using steam waste heat, when a length of selected boiling pattern is corresponding protects
The warm time, subsequently into step S08；
S08, digestion process terminate.
The specification of tuna is the weight of every tuna, each time during boiling by the tuna Weight control in case one
Determine in scope, so that the convenient suitable boiling pattern of selection.Initial opening, target equilibrium temperature, valve under each pattern start
Action, flesh of fish central temperature minimum, continuation digestion time and soaking time are obtained by empirical data or carried out by administrative staff
Setting adjustment.
First thermometer is arranged on upper strata vapor (steam) temperature in top in boiling case, detection boiling case；Oppress temperature in respect of
Four, second thermometer, the 3rd thermometer, the 4th thermometer and the 5th thermometer are designated as respectively；Oppress thermometer
Being inserted into tuna in the flesh of fish center of different tuna back, boiling case has 7 layers, the tuna that second thermometer is inserted
Positioned at the 3rd layer of centre position, the tuna that the tuna and the 4th thermometer that the 3rd thermometer is inserted are inserted is located at
4th layer of centre position, the tuna that the 5th thermometer is inserted is located at the 5th layer of centre position.
It is the minimum temperature detected by four flesh of fish thermometers to oppress central temperature.
In step S04, if valve is adjusted to valve and started after action, the temperature detected by first thermometer does not have
Rise, then valve is adjusted to the 100% of initial opening.
If it is unchanged always or do not raised more than 5 minutes that boiling starts temperature that rear first thermometer detect, sentence
Determine magnetic valve or boiling case failure and alarmed；If temperature measured by all flesh of fish thermometers is above flesh of fish maximum temperature
More than 5 degree, then judge that flesh of fish central temperature transfinites and alarmed；If first thermometric vapor (steam) temperature reaches and set
More than 2 degree of fixed steam maximum temperature, then judge steam over-temperature and alarmed.
Set in a kind of tuna decoction system, including host computer, controller, electromagnetic valve and boiling case, the boiling case
There are several thermometers, first thermometer is arranged on top in boiling case, and remaining thermometer is inserted into different tuna back
Flesh of fish center, electromagnetic valve and all thermometers be all electrically connected with the controller, the first end connection steam boiler of electromagnetic valve,
Second end of electromagnetic valve connects the steam inlet of boiling case.
The temperature is in respect of 5, and tuna has 7 layers in boiling case, and the tuna that second thermometer is inserted is located at the 3rd
Layer centre position, the tuna that the tuna and the 4th thermometer that the 3rd thermometer is inserted are inserted is located in the 4th layer
Between position, the tuna that the 5th thermometer is inserted is located at the 5th layer of centre position.
System is by computer（Host computer）, controller, temperature sensor and digital solenoid valve block into etc. part constitute（As schemed
Shown in 1）.
Wherein：1. computer is connected with controller, and temperature signal is obtained at controller, and the opening amount signal of magnetic valve is anti-
Feed controller, opening amount signal is sent to magnetic valve by controller, control is completed；2. when computer and controller do not link, control
Device processed can individually complete the collection of temperature signal, and complete the calculating of magnetic valve opening amount signal according to instruction and algorithm, complete
Control to magnetic valve；3. controller carries touch screen LCD, and the behaviour of system can be individually completed on the display
The work such as work and maintenance；4. controller carries touch screen LCD as the display content on computer monitor；5. control
The temperature of device processed collection has 5, and wherein T1 is that upper strata vapor (steam) temperature, T2 are that No. 1 fish flesh of fish central temperature, T3 are No. 2 fishes flesh of fish
Central temperature, T4 are that No. 3 fishes flesh of fish central temperatures, T5 are No. 4 fishes flesh of fish central temperatures.
Fig. 2 show system manipulation processing procedure figure.
Preparation is before system operation：1-5 thermometers are placed in upper strata vapor (steam) temperature, No. 1 fish flesh of fish respectively
The heart, No. 2 fish flesh of fish centers, No. 3 fish flesh of fish centers and No. 4 fish flesh of fish centers.
Fig. 3 show the login interface of control system, and user can pass through user name and code entry system in the interface
System；When clicking on " closing power supply " button, system is completely closed.
Fig. 4 show control system main interface, and automatic control mode and MANUAL CONTROL mode are selected in main interface
When want turn colors and font（All non-selected, then the font on both sides is as color）, user is known present system in real time
Working condition.System alarm refers to that the lamp when system is normal on the right side of it is green, and the lamp in system exception on the right side of it is red
Color（Alarm lamp flicker simultaneously, the tinkle of bells sounds）, alert interface can be entered by clicking on button system, check specifically failure.It is all
The button such as " return main interface ", " closing system " confirming button will be jumped out, prevent maloperation.In the interface in input magazine
The average weight of fish body.
Fig. 5 show system and automatically controls interface, clicks on " automatically controlling " button in main interface, then into " automatic control
Interface processed ", the interface is mainly observation：The real-time shape of the information such as the flesh of fish central temperature of digestion time, vapor (steam) temperature and 4 fishes
State.User clicks on " starting automatic boiling " button, then system starts boiling, clicks on " terminating automatic boiling " button, then terminates certainly
Dynamic digestion process.There are two states " in boiling " and " boiling terminates " in " working condition ", when " boiling terminates ", on boiling case
Corresponding lamp is bright, while the tinkle of bells sounds, the process is mainly controlled by control system according to the control strategy in system.Certainly
Homepage can be returned in dynamic digestion process, after homepage is returned, automatic digestion process continues.Click on " closing system ", then
The process of all automatically and manually boilings is wholly off.Click on " automatically controlling heating curve ", into corresponding interface.The boundary
" maintenance automatically controls relevant parameter " is clicked in face, into related interfaces, control parameter is modified.
Fig. 6, which is shown, automatically controls heating curve interface, by the interface, can real-time rendering go out vapor (steam) temperature, No. 1-4
The heating curve of the flesh of fish central temperature of fish, overall soaking condition is grasped for help system control and operating personnel in real time,
According to final cooking effect, Automatic parameter is adjusted.
Fig. 7 is automatic boiling control process data maintenance log-in interface, and automatic boiling control process data maintenance is as being
The important operation of system, separately needs username and password just to log in, so prevents user misoperation.
Fig. 8 is automatic boiling control process data maintenance interface, and this interface has following design requirement：1. worked out in system
When, the parameters in automatic digestion process data maintenance all have to be modified at special data maintenance interface.2. tuna
Weight be all >=lower limit, the ＜ upper limits.3. generally, the weight of fish should not change, if to change really, it is noted that
The continuity of data, and limit in a program its up and down data must be continuous.4. all valve openings that are related in form
Place, its open range is 0%~100%, otherwise data invalid.5. after " target equilibrium temperature " refers to that boiling starts, in case on
The vapor (steam) temperature target temperature to be reached of side（The probe of thermometer is fixed on top in case）.6. " valve starts action " is
Refer to the temperature inside the box and reach after " target equilibrium temperature " that valve opening is opened to the percentage of initial opening.7. " boiling terminates bar
The lowest temperature specified that the flesh of fish central temperature in No. 1 to No. 4 fish that part " refers to all is arrived, and continue digestion time and soaking time
All reach after requiring, terminate boiling.8. when boiling is not up to " boiling termination condition ", boiling continues.9. judge that " 6 " are set
Valve event it is whether reasonable, in a few minutes after valve event, see whether vapor (steam) temperature rises or falls, if on not
Rise or decline, then valve opening is transferred to the 100% and 0% of initial opening, after this boiling is completed, remind staff, valve
The aperture of door is set not enough, it is necessary to adjust related data.10. the aperture of " valve initial opening when boiling starts " is total according to boiling
The requirement of the factors such as time is adjusted.Continue digestion time and refer to that after flesh of fish central temperature reaches minimum valve is not
In the case of closing, continue the time of digestion process.Soaking time is after valve closing, to continue to be incubated using steam waste heat
Time.After soaking time is reached, whole digestion process terminates, and completes boiling.
Fig. 9 is system manual control interface, and user clicks on the button of yellow, then system starts boiling, when aperture is 0%,
Terminate digestion process.Homepage can be returned in manual digestion process, return homepage after, manual digestion process after
It is continuous.Click on " closing system ", then the process of all automatically and manually boilings is wholly off.In manual interface, pass through adjustment
The aperture of steam valve（Between 0%-100%）, control to enter the amount of the steam of steam box, click on " controlling heating curve manually ", then
Real-time temperature curve is watched into related interfaces.
Figure 10 is control heating curve interface manually, by the interface, can real-time rendering go out vapor (steam) temperature, 1-4 fishes
Flesh of fish central temperature heating curve.It is used to help system control and operating personnel grasps overall soaking condition in real time, it is right
Valve opening is adjusted.
Figure 11 is system alarm interface, and design requirement is as follows：1. each parameter has individual scope, if transfiniting before
Lamp reddens.2. there is a requirement that being the alarm condition expected in book, in system development and debugging process according to actual conditions voluntarily
Increase and decrease.3. alarm illustrates, solenoid valve failure：It is unchanged always that boiling starts rear vapor (steam) temperature, or does not raise (5min) for a long time；
Boiling case is poorly sealed：It is unchanged always that boiling starts rear vapor (steam) temperature, or does not raise for a long time；Flesh of fish central temperature transfinites：
When automatically controlling, the central temperature of all measured fishes, which exceedes, determines temperature more than 5 degree；Steam over-temperature：Steam temperature
Degree reach setting maximum temperature twice more than.4. add to this suggestion of type fish in terms of parameter is automatically controlled.
The technical indicator of the system is as follows：
1）Temperature accuracy≤1 DEG C；
2）System response time≤2s；
3）System controls error rate≤5%;
4）Fault rate is less than 1%.
The present invention can quickly and accurately carry out boiling to tuna, and good product consistency, capacity usage ratio is high, during saving
Between, improve efficiency；System has good controllability and security.
Specific embodiment described herein is only to spirit explanation for example of the invention.Technology neck belonging to of the invention
The technical staff in domain can be made various modifications or supplement to described specific embodiment or be replaced using similar mode
Generation, but without departing from the spiritual of the present invention or surmount scope defined in appended claims.
Although more having used the terms such as electromagnetic valve, flesh of fish temperature herein, it is not precluded from using other terms
Possibility.It is used for the purpose of more easily describing and explaining the essence of the present invention using these terms；It is construed as any
A kind of additional limitation is all disagreed with spirit of the present invention.
Claims (7)
1. a kind of tuna boiling method, it is characterised in that comprise the following steps：
S01, tuna put in boiling case by layer, insertion flesh of fish thermometer；
S02, according to the tuna specification being put into, select corresponding boiling pattern；
S03, according to selected boiling pattern, valve initial opening when setting the boiling to start；
The temperature that S04, first thermometer are detected is reached after the target equilibrium temperature of selected boiling pattern, and valve is adjusted to
Valve starts action；
S05, the temperature of flesh of fish thermometer detection are designated as oppressing central temperature, when flesh of fish central temperature reaches selected boiling pattern
When oppressing central temperature minimum, into step S06；
S06, into the lasting boiling stage, keep valve opening, a length of selected boiling pattern is corresponding during holding when continuing boiling
Between, subsequently into step S07；
S07, into holding stage, close valve, continue to be incubated using steam waste heat, when a length of selected boiling pattern is corresponding protects
The warm time, subsequently into step S08；
S08, digestion process terminate.
2. a kind of tuna boiling method according to claim 1, it is characterised in that first thermometer is arranged on boiling
Upper strata vapor (steam) temperature in top in case, detection boiling case；Temperature is oppressed in respect of four, second thermometer, the 3rd are designated as respectively
Individual thermometer, the 4th thermometer and the 5th thermometer；Flesh of fish thermometer is inserted into the flesh of fish center of different tuna back,
Tuna has 7 layers in boiling case, and the tuna that second thermometer is inserted is located at the 3rd layer of centre position, the 3rd thermometer
The tuna that the tuna inserted and the 4th thermometer are inserted is located at the 4th layer of centre position, and the 5th thermometer is inserted
The tuna entered is located at the 5th layer of centre position.
3. a kind of tuna boiling method according to claim 2, it is characterised in that flesh of fish central temperature is four flesh of fish
Minimum temperature detected by thermometer.
4. a kind of tuna boiling method according to claim 1 or 2 or 3, it is characterised in that in step S04, if valve
Door is adjusted to valve and started after action, and the temperature detected by first thermometer does not rise, then valve is adjusted into initial
The 100% of aperture.
5. a kind of tuna boiling method according to Claims 2 or 3, it is characterised in that if boiling starts rear first
The temperature that individual thermometer is detected is unchanged always or is not raised more than 5 minutes, then judges magnetic valve or boiling case failure and carry out
Alarm；If temperature measured by all flesh of fish thermometers is above flesh of fish maximum temperature more than 5 degree, flesh of fish central temperature is judged
Transfinite and alarmed；If first thermometric vapor (steam) temperature reaches more than 2 degree of the steam maximum temperature of setting,
Judge steam over-temperature and alarmed.
6. a kind of tuna decoction system, it is characterised in that including host computer, controller, electromagnetic valve and boiling case, the steaming
Boil and several thermometers are provided with case, first thermometer is arranged on top in boiling case, remaining thermometer is inserted into different gold
The flesh of fish center of marlin back, electromagnetic valve and all thermometers are all electrically connected with the controller, the first end connection of electromagnetic valve
Steam boiler, the second end of electromagnetic valve connects the steam inlet of boiling case.
7. a kind of tuna decoction system according to claim 6, it is characterised in that the temperature is in respect of 5, boiling case
Interior tuna has 7 layers, and the tuna that second thermometer is inserted is located at the 3rd layer of centre position, and the 3rd thermometer is inserted
Tuna and the tuna that is inserted of the 4th thermometer be located at the 4th layer of centre position, the gold that the 5th thermometer is inserted
Marlin is located at the 5th layer of centre position.
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| CN201710234225.7A CN107173422A (en) | 2017-04-11 | 2017-04-11 | A kind of tuna boiling method and system |
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| CN201710234225.7A CN107173422A (en) | 2017-04-11 | 2017-04-11 | A kind of tuna boiling method and system |
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| CN201710234225.7A Pending CN107173422A (en) | 2017-04-11 | 2017-04-11 | A kind of tuna boiling method and system |
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| CN103610103A (en) * | 2013-12-10 | 2014-03-05 | 山东莘县恒信食品有限公司 | Production method of roast pigeon |
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| CN106418296A (en) * | 2016-09-23 | 2017-02-22 | 浙江海洋大学 | Sleeve-fish steaming device for fishing boat |
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Application publication date: 20170919 |