CN117339908A - Crab fillet production equipment and crab fillet production process - Google Patents
Crab fillet production equipment and crab fillet production process Download PDFInfo
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- CN117339908A CN117339908A CN202311644827.1A CN202311644827A CN117339908A CN 117339908 A CN117339908 A CN 117339908A CN 202311644827 A CN202311644827 A CN 202311644827A CN 117339908 A CN117339908 A CN 117339908A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 24
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- 238000001816 cooling Methods 0.000 claims description 25
- 238000004806 packaging method and process Methods 0.000 claims description 19
- 238000003860 storage Methods 0.000 claims description 19
- 238000005520 cutting process Methods 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 229910052751 metal Inorganic materials 0.000 claims description 18
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- 238000010438 heat treatment Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
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- 238000010257 thawing Methods 0.000 claims description 6
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
- B07C5/34—Sorting according to other particular properties
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
- B07C5/02—Measures preceding sorting, e.g. arranging articles in a stream orientating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
- B07C5/36—Sorting apparatus characterised by the means used for distribution
- B07C5/361—Processing or control devices therefor, e.g. escort memory
- B07C5/362—Separating or distributor mechanisms
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G17/00—Conveyors having an endless traction element, e.g. a chain, transmitting movement to a continuous or substantially-continuous load-carrying surface or to a series of individual load-carriers; Endless-chain conveyors in which the chains form the load-carrying surface
- B65G17/12—Conveyors having an endless traction element, e.g. a chain, transmitting movement to a continuous or substantially-continuous load-carrying surface or to a series of individual load-carriers; Endless-chain conveyors in which the chains form the load-carrying surface comprising a series of individual load-carriers fixed, or normally fixed, relative to traction element
- B65G17/123—Conveyors having an endless traction element, e.g. a chain, transmitting movement to a continuous or substantially-continuous load-carrying surface or to a series of individual load-carriers; Endless-chain conveyors in which the chains form the load-carrying surface comprising a series of individual load-carriers fixed, or normally fixed, relative to traction element arranged to keep the load-carriers horizontally during at least a part of the conveyor run
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G47/00—Article or material-handling devices associated with conveyors; Methods employing such devices
- B65G47/22—Devices influencing the relative position or the attitude of articles during transit by conveyors
- B65G47/24—Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles
- B65G47/248—Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning over or inverting them
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to crab fillet production equipment and a crab fillet production process, wherein the crab fillet production equipment comprises a sorting machine, the sorting machine comprises a material guiding device, a conveying device and a detecting device, the material guiding device is positioned above the input end of the conveying device, the detecting device is positioned right above the middle part of the conveying device, the material guiding device comprises a belt conveying mechanism and a material guiding box, the material guiding box is arranged at the output end of the belt conveying mechanism, the top of the material guiding box is provided with a material inlet, the bottom of the material guiding box is provided with a material outlet, and the material outlet is provided with a material outlet baffle plate through motor control. The crab fillet production equipment effectively improves the production efficiency of the crab fillet and effectively improves the yield of the crab fillet during the output.
Description
Technical Field
The invention relates to the technical field of crab fillet production, in particular to equipment and a crab fillet production process for producing the crab fillet.
Background
Crab meat is a processed food made of minced fish meat, although the name is crab meat, and the real component is fish meat. The willow is a noun of Chinese diet, is used for forming meat blocks or meat slices, can see clear lines, and is a long-strip semi-finished food which is prepared from meat left after bones are removed. Crab sticks are commonly called as crab sticks because the crab sticks are generally shaped like long columns and are like crab meat in red and white alternate color. The crab fillet food is produced by coating minced fillet into slices, steaming, baking, rolling strips, rolling into rolls, and tearing the fish meat into thin strips along the strips after the product is unfolded, which is also called roll crab fillet. In the actual processing process of the crab sticks sold in the market at present, the prepared crab Liu Rouzhi is loose and has poor taste due to the single preparation method. So the prior crab sticks can not meet the requirements of people with various tastes. Therefore, the development of the crab fillet processing technology has very important significance.
Disclosure of Invention
In view of the defects of the prior art, the technical problem to be solved by the invention is to provide equipment for producing crab sticks and a crab stick production process.
In order to solve the technical problems, the invention adopts the technical scheme that the crab stick production process comprises the following steps: the method comprises the steps of minced fillet flaking, chopping, batching, film coating, primary steaming, electric baking, primary cooling, shredding, slurry coating, coiling, film wrapping, cutting, secondary steaming, secondary cooling, quick freezing, primary metal detection, primary sorting, primary warehousing and storage, semi-finished product delivery, film dismantling, seasoning preparation, seasoning mixing, vacuum packaging, sterilizing and cooling, cleaning and air drying, secondary metal detection, secondary sorting and secondary warehousing and storage; wherein the crab stick comprises the following components in parts by weight: 60 parts of minced fillet, 20 parts of ice water, 5 parts of acetylated distarch phosphate (potato starch), 4 parts of phosphate distarch (tapioca starch), 2 parts of corn starch, 2 parts of white granulated sugar, 1.5 parts of edible salt, 1.2 parts of soybean oil, 1 part of a compound thickener, 1 part of crab meat, 0.8 part of local flavor, 0.6 part of monosodium glutamate, 0.5 part of chilli, 0.25 part of a compound water retention agent, 0.1 part of edible essence and 0.05 part of sodium erythorbate.
Preferably, the specific steps are as follows: (1) minced fillet flaking: slicing the frozen minced fillet;
(2) Chopping, mixing and proportioning: the minced fillet and the ingredients are fed into a high-speed chopper in sequence for chopping and grinding, so that the salt-soluble protein is fully dissolved out, and various ingredients can be fully and uniformly stirred;
(3) Coating a film sheet: the chopped minced fillet is sent into a storage hopper of a filling film coating machine, ice water is placed in the inner layer of the storage hopper to prevent the temperature of the minced fillet from being increased, the temperature is controlled below 10 ℃, and the minced fillet is conveyed by a stainless steel sheet conveying belt;
(4) First steaming: the flaky minced fillet is sent into a steam box along with a conveyor belt to be subjected to wet-heat heating and glue promotion treatment at the temperature of 94 ℃ for 30 seconds, the minced fillet is preliminarily shaped, and the set cooking temperature of a plate-belt type cooking machine is automatically controlled by equipment;
(5) Electric baking: the flake minced fillet is sent into an electric oven along with a conveyor belt after being steamed, the heat source is an electric heating tube, the electric baking time is 10 seconds, and the electric baking temperature is controlled by adjusting the current;
(6) Primary cooling: naturally cooling the minced fillet slices along with the conveying of the conveying belt for 2 minutes at the cooling temperature of 35-40 ℃ and the moisture of the minced fillet smear of 76-78%;
(7) Shredding: extruding with a roller with stripes and a smear to form stripes with the depth of 1 mm x 1 mm and the spacing of 1.2mm, and spraying clear water on a shredder before shredding;
(8) And (3) coating: coating the minced fillet slices with the minced fillet through a roller, and increasing viscosity;
(9) And (3) coiling: rolling the sheet product into a bundle shape by a roller;
(10) And (3) film wrapping: packaging the film by a film sealing machine;
(11) Cutting: cutting the film-wrapped article into sections;
(12) Secondary steaming: placing into a fixed steaming cabinet at 85 ℃ for 16 minutes;
(13) And (5) secondary cooling: adopting an industrial fan or an air conditioner to carry out cold cutting, and carrying out cold cutting until the temperature of the product is 35-40 ℃;
(14) Quick-freezing: directly feeding the product into a quick-freezing warehouse after cold cutting, and freezing for 4 hours at the temperature of minus 38 ℃ until the temperature of the center of the product reaches minus 18 ℃;
(15) Primary metal detection: pouring the quick-frozen semi-finished product into a frame and passing through a metal detector;
(16) And (3) primary sorting: sorting and packaging by a sorting machine, placing finished products into a packaging box, and marking the names, the quality, the production enterprises and the production days of the products outside the box;
(17) And (5) warehousing and storing: the temperature of the refrigeration house is below-18 ℃;
(18) Delivering the semi-finished product out of the warehouse: sorting according to time, and arranging the semi-finished products which are put in storage first for delivery;
(19) Film disassembly: thawing the raw materials for 1 hour after leaving the warehouse, removing the plastic film on the crab sticks, and continuing thawing for 1 hour;
(20) Mixing with seasoning and stirring: adding the crab sticks with the films removed into a stirring pot, adding oily seasonings into the stirring pot to stir uniformly, and then scattering and stirring powdery seasonings for 5 minutes to stir uniformly;
(21) Vacuum packaging: after the aluminum-plastic composite bag is coded by a coding machine, weighing the stirred and flavored semi-finished product, manually loading the weighed semi-finished product into the aluminum-plastic composite bag, and placing the aluminum-plastic composite bag into a vacuum packaging machine, wherein the vacuum pumping time is 40+/-2S, and the internal and external heating time is 2-3S, and the vacuum degree is 0.1MPa;
(22) Sterilizing and cooling: sterilizing by adopting a horizontal sterilizing kettle, setting parameters of a controller, setting a sterilizing temperature of 115 ℃ and sterilizing time of 18 minutes;
(23) Cleaning and air-drying: timely putting the sterilized product after being taken out of the pot into an automatic cleaning dryer, and drying by an automatic cleaning and air drying assembly line;
(24) And (3) secondary metal detection: pouring the finished product into an in-frame metal detector and then sending the finished product into a packaging room;
(25) And (3) secondary sorting: sorting and packaging by a sorting machine, placing finished products into a packaging box, and marking the names, the quality, the production enterprises and the production days of the products outside the box;
(26) And (5) warehousing and storing: after the finished products are packaged, the finished products are transported to a finished product warehouse for storage by special vehicles in time.
Preferably, soybean oil is smeared on the surface of the stainless steel sheet conveyor belt in the step (3).
Preferably, the ingredients in step (2) include oil and powder, wherein the oil is salad oil or mirin, and the powder is potato starch, tapioca starch and corn starch.
The utility model provides a crab stick production is with equipment, includes the sorting machine, the sorting machine includes guider, conveyor and detection device, guider is located conveyor's input top, detection device is located the middle part directly over the conveyor.
Preferably, the material guiding device comprises a belt conveying mechanism and a material guiding box, the material guiding box is arranged at the output end of the belt conveying mechanism, the top of the material guiding box is provided with a feeding hole, the bottom of the material guiding box is provided with a discharging hole, and the discharging hole is provided with a discharging baffle plate through motor control.
Preferably, the conveying device comprises a conveying frame, a transmission chain is arranged on the conveying frame, the transmission chain is sleeved on a first driven gear and a second driven gear, supporting seats are respectively arranged on a plurality of chain wheels of the transmission chain, two supporting plates are symmetrically arranged on the supporting seats, two rotating shafts are rotatably arranged between the two supporting plates, a gap is formed between the two rotating shafts, and a rotating motor for driving one rotating shaft is arranged on the supporting plates.
Preferably, guide partition plates are arranged on two sides of the top of the belt conveying mechanism.
Preferably, a bracket for installing the detection device is arranged on one side of the conveying device.
Preferably, the conveying device is characterized in that a pushing manipulator is arranged at the output end of the conveying rack, and a recovery box is arranged at the front side of the pushing manipulator.
Compared with the prior art, the invention has the following beneficial effects:
1. the crab stick production equipment can completely detect whether the crab stick plate surface is defective or not and whether the package is broken or not through the uniform rotation of the crab stick passing through the lower part of the detection device, so that the production efficiency is effectively improved, and the yield in production is increased.
2. According to the production process of the crab sticks, the production of the crab sticks is carried out in warehouse storage for two times, so that the freshness of the production of the crab sticks is ensured, the specific details of the production of the crab sticks can be better controlled, the crab sticks are divided into two products with seasoning and without seasoning for separate sales, the non-seasoning crab sticks can be made into food to be cooked, the seasoned crab sticks can be used as instant products, the production efficiency of the crab sticks is effectively improved, the quality of the crab sticks is effectively improved, and the crab sticks with good color and luster, good elasticity and good freshness are produced.
Drawings
Fig. 1 is a schematic structural diagram of an embodiment of the present invention.
Fig. 2 is a schematic structural diagram of a conveying device according to an embodiment of the present invention.
The marks in the figure: 1. a belt conveying mechanism; 2. a guide box; 3. a motor; 4. a conveyor frame; 5. a drive chain; 6. a support base; 7. a support plate; 8. a rotation shaft; 9. a rotary motor; 10. and a detection device.
Detailed Description
In order to make the above features and advantages of the present invention more comprehensible, embodiments accompanied with figures are described in detail below.
Referring to fig. 1-2, a crab fillet production process comprises the following steps: the method comprises the steps of minced fillet flaking, chopping, batching, film coating, primary steaming, electric baking, primary cooling, shredding, slurry coating, coiling, film wrapping, cutting, secondary steaming, secondary cooling, quick freezing, primary metal detection, primary sorting, primary warehousing and storage, semi-finished product delivery, film dismantling, seasoning preparation, seasoning mixing, vacuum packaging, sterilizing and cooling, cleaning and air drying, secondary metal detection, secondary sorting and secondary warehousing and storage.
In this embodiment, the specific steps are: (1) minced fillet flaking: slicing the frozen minced fillet;
(2) Chopping, mixing and proportioning: the minced fillet and the ingredients are fed into a high-speed chopper in sequence for chopping and grinding, so that the salt-soluble protein is fully dissolved out, and various ingredients can be fully and uniformly stirred; firstly, regulating the chopping speed to 1 grade, slowly pouring minced fillet raw materials into a chopper, then regulating to a high-speed grade for chopping for 3 minutes, regulating the chopping speed to 1 grade after the minced fillet is chopped and refined, adding composite phosphate (a compound water retaining agent), adding ice water according to the temperature in a pot, and chopping for 3 minutes in the high-speed grade; adjusting the chopping speed to 1 grade, adding egg white, and chopping for 5 minutes at a high speed; adding oil, and continuously chopping for 5 minutes; adjusting the chopping speed to 1 level, adding powder, sequentially adding potato starch, tapioca starch and corn starch, and covering a pot cover of a chopper; the chopper mixer starts to vacuumize, and the vacuum degree is-0.07 MPA; discharging after releasing vacuum, and finishing chopping;
(3) Coating a film sheet: the chopped minced fillet is sent into a storage hopper of a filling film coating machine, ice water is placed in the inner layer of the storage hopper to prevent the temperature of the minced fillet from being increased, the temperature is controlled below 10 ℃, and the minced fillet is conveyed by a stainless steel sheet conveying belt;
(4) First steaming: the flaky minced fillet is sent into a steam box along with a conveyor belt to be subjected to wet-heat heating and glue promotion treatment at the temperature of 94 ℃ for 30 seconds, the minced fillet is preliminarily shaped, and the set cooking temperature of a plate-belt type cooking machine is automatically controlled by equipment;
(5) Electric baking: the flake minced fillet is sent into an electric oven along with a conveyor belt after being steamed, the heat source is an electric heating tube, the electric baking time is 10 seconds, and the electric baking temperature is controlled by adjusting the current;
(6) Primary cooling: naturally cooling the minced fillet slices along with the conveying of the conveying belt for 2 minutes at the cooling temperature of 35-40 ℃ and the moisture of the minced fillet smear of 76-78%, wherein the smear is elastic after cooling;
(7) Shredding: extruding with a roller with stripes and a smear to form stripes with the depth of 1 mm x 1 mm and the interval of 1.2mm, so that the surfaces of the products are close to the stripes on the surfaces of crab leg meat, and spraying clear water on a shredder before shredding to prevent adhesion with minced fillet and the shredder;
(8) And (3) coating: coating the minced fillet slices with the minced fillet through a roller to increase viscosity, so that the minced fillet slices are not easy to scatter;
(9) And (3) coiling: rolling the sheet product into a bundle shape by a roller;
(10) And (3) film wrapping: packaging the film by a film sealing machine;
(11) Cutting: cutting the film-wrapped article into sections; for 16 g of product, a length of 6.5cm to 7cm is required. When 9 grams of the product is made, the length is required to be 5.5cm to 6cm;
(12) Secondary steaming: placing into a fixed steaming cabinet at 85 ℃ for 16 minutes;
(13) And (5) secondary cooling: adopting an industrial fan or an air conditioner to carry out cold cutting, and carrying out cold cutting until the temperature of the product is 35-40 ℃;
(14) Quick-freezing: directly feeding the product into a quick-freezing warehouse after cold cutting, and freezing for 4 hours at the temperature of minus 38 ℃ until the temperature of the center of the product reaches minus 18 ℃;
(15) Primary metal detection: pouring the quick-frozen semi-finished product into a frame and passing through a metal detector;
(16) And (3) primary sorting: sorting and packaging by a sorting machine, placing finished products into a packaging box, and marking the names, the quality, the production enterprises and the production days of the products outside the box;
(17) And (5) warehousing and storing: the temperature of the refrigeration house is below-18 ℃;
(18) Delivering the semi-finished product out of the warehouse: sorting according to time, and arranging the semi-finished products which are put in storage first for delivery;
(19) Film disassembly: thawing the raw materials for 1 hour after leaving the warehouse, removing the plastic film on the crab sticks, and continuing thawing for 1 hour;
(20) Mixing with seasoning and stirring: adding the crab sticks with the films removed into a stirring pot, adding oily seasonings into the stirring pot to stir uniformly, and then scattering and stirring powdery seasonings for 5 minutes to stir uniformly;
(21) Vacuum packaging: after the aluminum-plastic composite bag is coded by a coding machine, weighing the stirred and flavored semi-finished product, manually loading the weighed semi-finished product into the aluminum-plastic composite bag, and placing the aluminum-plastic composite bag into a vacuum packaging machine, wherein the vacuum pumping time is 40+/-2S, and the internal and external heating time is 2-3S, and the vacuum degree is 0.1MPa;
(22) Sterilizing and cooling: sterilizing by adopting a horizontal sterilizing kettle, setting parameters of a controller, setting a sterilizing temperature of 115 ℃ and sterilizing time of 18 minutes;
(23) Cleaning and air-drying: timely putting the sterilized product after being taken out of the pot into an automatic cleaning dryer, and drying by an automatic cleaning and air drying assembly line; in the operation process, picking up defective products such as loose seal, empty bags, hot broken bags, insufficient vacuum and the like;
(24) And (3) secondary metal detection: pouring the finished product into an in-frame metal detector and then sending the finished product into a packaging room;
(25) And (3) secondary sorting: sorting and packaging by a sorting machine, placing finished products into a packaging box, and marking the names, the quality, the production enterprises and the production days of the products outside the box;
(26) And (5) warehousing and storing: after the finished products are packaged, the finished products are transported to a finished product warehouse for storage by special vehicles in time.
In this embodiment, soybean oil is smeared on the surface of the stainless steel sheet conveyor belt in the step (3), and minced fillet is prevented from adhering to the stainless steel sheet.
In this embodiment, the ingredients in step (2) include oil and powder, the oil is salad oil or mirin, and the powder is potato starch, tapioca starch and corn starch.
Please refer to fig. 1-2, a crab fillet production is with equipment, including the sorting machine, the sorting machine includes guider, conveyor and detection device, guider is located conveyor's input top, detection device 10 is located conveyor's middle part directly over, detection device is cylinder or class cylinder surface defect detection device, detection device can be fixed through the support, and the support can be fixed in conveyor's one side, cylinder surface detection device has included a plurality of image scanning cameras and has shone the light source (image scanning camera and shone the light source and be the prior art and not be detailed herein).
In this embodiment, the material guiding device includes belt conveyor 1 and guide case 2, guide case 2 sets up the output at belt conveyor 1, and belt conveyor 1's top both sides can set up the guide baffle, and the guide crab fillet gets into in guide case 2, the feed inlet has been seted up at guide case 2's top, the discharge gate has been seted up to guide case 2's bottom, discharge gate department is provided with the discharge baffle through motor 3 control, motor 3 is connected through the pivot transmission to the one end of discharge baffle.
In this embodiment, the conveying device includes conveying frame 4, and conveying frame's 4 output is provided with conveying mechanism, is provided with propelling movement manipulator 11 on the conveying mechanism, be provided with drive chain 5 on the conveying frame 4, drive chain 5 cover is established on a first driven gear and a second driven gear, be provided with the pivoted conveying motor of drive first driven gear on the conveying frame 4, be provided with supporting seat 6 on a plurality of sprockets of drive chain 5 respectively, the symmetry is provided with two backup pads 7 on the supporting seat 6, rotates between two backup pads 7 and installs two rotation axis 8, is formed with the space between two rotation axis 8, installs the rotary motor 9 that is used for driving one of them rotation axis 8 on the backup pad 7. During detection, crab sticks are conveyed into the guide box 2 through the belt conveying mechanism 1, then the guide box 2 is used for controlling discharging, each crab stick is respectively placed on the same group of rotating shafts 8, a rotating motor is used for controlling one rotating shaft to rotate, so that the crab sticks are driven to rotate between the two rotating shafts 8, whether the surfaces of the crab sticks are defective or not can be completely detected through the fact that crabs Liu Bang uniformly rotate under the detection device, whether the surfaces of the crab sticks are broken or not is completely detected, a pushing manipulator 11 is arranged at the output end of the conveying device, a recovery box is arranged at the front side of the pushing manipulator 11, data of the detection device are transmitted to the pushing manipulator 11, the detection device is delayed (delay setting can be achieved through a conventional sensor and a controller in the prior art, and detailed description is omitted here), and the pushing manipulator 11 pushes defective products into the recovery box, and how other finished products are conveyed to a packaging area through the conveying mechanism.
The present invention is not limited to the above embodiments, but can be modified, equivalent, and modified in any way by those skilled in the art without departing from the scope of the present invention.
Claims (6)
1. The crab fillet production equipment is characterized in that: the sorting machine comprises a material guiding device, a conveying device and a detecting device, wherein the material guiding device is positioned above an input end of the conveying device, the detecting device is positioned right above the middle part of the conveying device, the material guiding device comprises a belt conveying mechanism and a material guiding box, the material guiding box is arranged at an output end of the belt conveying mechanism, a feeding hole is formed in the top of the material guiding box, a discharging hole is formed in the bottom of the material guiding box, and a discharging baffle is arranged at the discharging hole through motor control;
the conveying device comprises a conveying frame, a transmission chain is arranged on the conveying frame, the transmission chain is sleeved on a first driven gear and a second driven gear, supporting seats are respectively arranged on a plurality of chain wheels of the transmission chain, two supporting plates are symmetrically arranged on the supporting seats, two rotating shafts are rotatably arranged between the two supporting plates, a gap is formed between the two rotating shafts, and a rotating motor for driving one rotating shaft is arranged on the supporting plate.
2. The apparatus for producing crab sticks according to claim 1, wherein: guide partition boards are arranged on two sides of the top of the belt conveying mechanism.
3. The apparatus for producing crab sticks according to claim 1, wherein: one side of the conveying device is provided with a bracket for installing the detection device.
4. The apparatus for producing crab sticks according to claim 1, wherein: the conveying device is characterized in that a pushing manipulator is arranged at the output end of the conveying rack, and a recovery box is arranged at the front side of the pushing manipulator.
5. The crab fillet production process adopting the equipment for producing the crab fillet according to any one of claims 1 to 4, which is characterized by comprising the following steps: the method comprises the steps of minced fillet flaking, chopping, batching, film coating, primary steaming, electric baking, primary cooling, shredding, slurry coating, coiling, film wrapping, cutting, secondary steaming, secondary cooling, quick freezing, primary metal detection, primary sorting, primary warehousing and storage, semi-finished product delivery, film dismantling, seasoning preparation, seasoning mixing, vacuum packaging, sterilizing and cooling, cleaning and air drying, secondary metal detection, secondary sorting and secondary warehousing and storage.
6. The crab stick production process according to claim 5, comprising the specific steps of:
(1) Minced fillet flaking: slicing the frozen minced fillet;
(2) Chopping, mixing and proportioning: the minced fillet and the ingredients are fed into a high-speed chopper in sequence for chopping and grinding, so that the salt-soluble protein is fully dissolved out, and various ingredients can be fully and uniformly stirred;
(3) Coating a film sheet: the chopped minced fillet is sent into a storage hopper of a filling film coating machine, ice water is placed in the inner layer of the storage hopper to prevent the temperature of the minced fillet from being increased, the temperature is controlled below 10 ℃, and the minced fillet is conveyed by a stainless steel sheet conveying belt;
(4) First steaming: the flaky minced fillet is sent into a steam box along with a conveyor belt to be subjected to wet-heat heating and glue promotion treatment at the temperature of 94 ℃ for 30 seconds, the minced fillet is preliminarily shaped, and the set cooking temperature of a plate-belt type cooking machine is automatically controlled by equipment;
(5) Electric baking: the flake minced fillet is sent into an electric oven along with a conveyor belt after being steamed, the heat source is an electric heating tube, the electric baking time is 10 seconds, and the electric baking temperature is controlled by adjusting the current;
(6) Primary cooling: naturally cooling the minced fillet slices along with the conveying of the conveying belt for 2 minutes at the cooling temperature of 35-40 ℃ and the moisture of the minced fillet smear of 76-78%;
(7) Shredding: extruding with a roller with stripes and a smear to form stripes with the depth of 1 mm x 1 mm and the interval of 1.2mm, and spraying clear water on a shredder before shredding;
(8) And (3) coating: coating the minced fillet slices with the minced fillet through a roller, and increasing viscosity;
(9) And (3) coiling: rolling the sheet product into a bundle shape by a roller;
(10) And (3) film wrapping: packaging the film by a film sealing machine;
(11) Cutting: cutting the film-wrapped article into sections;
(12) Secondary steaming: placing into a fixed steaming cabinet at 85 ℃ for 16 minutes;
(13) And (5) secondary cooling: adopting an industrial fan or an air conditioner to carry out cold cutting, and carrying out cold cutting until the temperature of the product is 35-40 ℃;
(14) Quick-freezing: directly feeding the product into a quick-freezing warehouse after cold cutting, and freezing for 4 hours at the temperature of minus 38 ℃ until the temperature of the center of the product reaches minus 18 ℃;
(15) Primary metal detection: pouring the quick-frozen semi-finished product into a frame and passing through a metal detector;
(16) And (3) primary sorting: sorting and packaging by a sorting machine, placing finished products into a packaging box, and marking the names, the quality, the production enterprises and the production days of the products outside the box;
(17) And (5) warehousing and storing: the temperature of the refrigeration house is below-18 ℃;
(18) Delivering the semi-finished product out of the warehouse: sorting according to time, and arranging the semi-finished products which are put in storage first for delivery;
(19) Film disassembly: thawing the raw materials for 1 hour after leaving the warehouse, removing the plastic film on the crab sticks, and continuing thawing for 1 hour;
(20) Mixing with seasoning and stirring: adding the crab sticks with the films removed into a stirring pot, adding oily seasonings into the stirring pot to stir uniformly, and then scattering and stirring powdery seasonings for 5 minutes to stir uniformly;
(21) Vacuum packaging: after the aluminum-plastic composite bag is coded by a coding machine, weighing the stirred and flavored semi-finished product, manually loading the weighed semi-finished product into the aluminum-plastic composite bag, and placing the aluminum-plastic composite bag into a vacuum packaging machine, wherein the vacuum pumping time is 40+/-2S, and the internal and external heating time is 2-3S, and the vacuum degree is 0.1MPa;
(22) Sterilizing and cooling: sterilizing by adopting a horizontal sterilizing kettle, setting parameters of a controller, setting a sterilizing temperature of 115 ℃ and sterilizing time of 18 minutes;
(23) Cleaning and air-drying: timely putting the sterilized product after being taken out of the pot into an automatic cleaning dryer, and drying by an automatic cleaning and air drying assembly line;
(24) And (3) secondary metal detection: pouring the finished product into an in-frame metal detector and then sending the finished product into a packaging room;
(25) And (3) secondary sorting: sorting and packaging by a sorting machine, placing finished products into a packaging box, and marking the names, the quality, the production enterprises and the production days of the products outside the box;
(26) And (5) warehousing and storing: after the finished products are packaged, the finished products are transported to a finished product warehouse for storage by special vehicles in time.
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