WO2023123562A1 - 一种牛肉制品的混合加工设备 - Google Patents

一种牛肉制品的混合加工设备 Download PDF

Info

Publication number
WO2023123562A1
WO2023123562A1 PCT/CN2022/071519 CN2022071519W WO2023123562A1 WO 2023123562 A1 WO2023123562 A1 WO 2023123562A1 CN 2022071519 W CN2022071519 W CN 2022071519W WO 2023123562 A1 WO2023123562 A1 WO 2023123562A1
Authority
WO
WIPO (PCT)
Prior art keywords
beef
component
plate
nuts
containing component
Prior art date
Application number
PCT/CN2022/071519
Other languages
English (en)
French (fr)
Inventor
望正光
望月�
张文泉
Original Assignee
安徽光正食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 安徽光正食品有限公司 filed Critical 安徽光正食品有限公司
Publication of WO2023123562A1 publication Critical patent/WO2023123562A1/zh

Links

Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention relates to the technical field of beef processing, in particular to a mixing processing equipment for beef products.
  • Beef is rich in protein, amino acids, vitamins and other mineral elements, which can improve the body's disease resistance, promote growth and development, and delay aging. Nuts are one of the common snack foods. In order to be able to mix the flavor of nuts with beef grains, the manufacturer can further To promote the taste of beef, the existing mixing method generally packs the nuts and beef after boiling the finished product.
  • Chinese patent 201711409628.7 discloses a flavored nut beef, which is made from the following raw materials: almond kernels, cashew nuts, walnut kernels, almonds, peanuts, raisins, melon seeds, and beef granules; the raw materials are rich, the nutrition is balanced, the nuts are fragrant and crispy, and the beef is delicate Strong, without any additives, avoiding the high salt and high fat of traditional nuts and beef cubes, increasing the variety of snack foods on the market, and meeting the nutritional and health needs of consumers; the beef is marinated and baked after fermentation by lactic acid bacteria, and the taste is delicate , strong aroma, avoid adding fat, easy to digest and absorb, avoid traditional deep-frying, and retain more nutrients; nuts are cooked successively to increase flavor, maintain crispy taste, avoid deep-processing of traditional nut deep-frying methods, and reduce nuts.
  • the fat content is high to ensure human health; all raw materials are boiled and then added with auxiliary materials for low-temperature marinating to increase the flavor of nut beef and meet the nutritional and taste needs of
  • the finished beef and nuts are mixed together for packaging to further improve the taste.
  • This method cannot fully integrate the taste of beef into the nuts, and can only achieve the taste emitted from the surface for mixing. , the mixing is not sufficient, and at the same time, the process of boiling beef and nuts is scattered during the process of boiling beef and nuts, resulting in a large number of manpower, equipment occupying a large space, and high energy consumption, which is not conducive to the same batch of beef and nuts in the same batch. Package.
  • the purpose of the present invention is to address the deficiencies of the prior art and provide a beef product mixing and processing equipment, which first mixes the flavors of beef and nuts by adopting concentrated layered boiling, and combines the nut cooking process with the beef blanching process.
  • the integration makes the taste of the beef fully integrated into the nuts, fully mixed, designed according to the actual boiling time of beef and nuts, and can switch the cooked beef in an orderly manner after the cooking is completed.
  • the overall equipment simplifies the processing of beef and nuts.
  • the processing technology is convenient for the same batch of boiled beef and nuts to be packed in the same batch of pre-packaged products, and the process is centralized.
  • the present invention provides the following technical solutions:
  • a mixed processing equipment for beef products characterized in that it comprises:
  • the holding unit is arranged at the discharge end of the boiling vessel
  • the flushing unit is arranged on the side of the holding unit;
  • control unit located above the boiling vessel
  • the first containing assembly moves the beef into the boiling container in an orderly manner along the conveying assembly at linear intervals;
  • the second containing component is suspended above the first containing component in the boiling container;
  • the second containing component pours the cooked nuts into the holding unit and is rinsed synchronously by the washing unit, and the control unit is opened synchronously during this process , the first accommodating component carries out loading and unloading work on the beef.
  • the boiling container also includes:
  • the overturning component is arranged at the lower part of the first containing component
  • the switch assembly is arranged at the lower part of the control unit
  • the pot body is arranged outside the first containing component and the second containing component.
  • the first containing component includes a beef tray, and the bottom of the beef tray is provided with multiple groups of seepage holes;
  • Ejection holes are provided at the bottom of the beef dish and between the water seepage holes;
  • Both the ejection holes and the water seepage holes are uniformly distributed in a ring shape, and the diameter of the ejection holes is larger than that of the water seepage holes.
  • the turning assembly includes:
  • the overturning mechanism is connected to the upper part of the lifting mechanism
  • the overturning mechanism is arranged in a ring shape, and the spacing of the overturning mechanism matches the position of the ejection hole.
  • the second containing component includes:
  • Nut plate the lower part of the nut plate is provided with multiple groups of air holes
  • a steering mechanism, the steering mechanism used to switch the angle of the nut disk is connected to the side of the nut disk.
  • the holding unit includes:
  • a diversion mechanism, the diversion mechanism is arranged at the lower part of the draining mechanism
  • the draining mechanism includes an enclosure, and the lower part of the enclosure is provided with evenly distributed drainage holes.
  • the flow guiding mechanism includes an oil holding plate
  • the lower end of the oil holding plate is connected with a return pipe connected with the boiling container;
  • Both the oil holding plate and the enclosure are arranged in an inclined manner
  • Both sides inside the flow guide mechanism are provided with guide rails for sliding enclosures.
  • the flushing unit includes:
  • the support plate is arranged on the side of the water spray mechanism
  • linkage shaft is rotatably connected to the support plate
  • the water tank is connected under the support plate;
  • the inside of the support plate is provided with a water guide hole
  • a water stop hole is provided at the intersection of the linkage shaft and the support plate.
  • control unit includes:
  • the baffle is slidably connected to the inside of the bracket;
  • the elastic member is sleeved on the outside of the baffle
  • the baffle is in a "Y" shape.
  • the switching component includes:
  • the transmission component is slidably connected to the upper part of the telescopic member
  • the transmission component is in the shape of a "T" and its lower part is slidably connected with the telescopic element;
  • the lower part of the telescopic member is connected with the first containing component.
  • the nut plate and the beef plate are superimposed, so that the aroma of the beef enters the inside of the nut plate along the ventilation holes.
  • the nuts will also be heated and fluffy during the boiling process of the beef, ensuring that the aroma of the beef can be integrated into the nuts Inside, the scent blends more evenly.
  • the invention drives the turning mechanism to reciprocate up and down through the lifting mechanism to turn over the beef gathered at the bottom of the beef plate, so that the taste of the beef is quickly transferred to the inside of the nut plate, further speeding up the mixing of the aroma of beef and nuts, and preventing the beef from being overheated. Concentration leads to nutrient loss.
  • the water spray mechanism starts to spray, and cooperates with the nuts to roll down along the inclined enclosure, so as to realize rolling while cleaning and ensure the oil attached to the surface of the nuts It can be washed in all directions to prevent the appearance and taste of the nuts from being coked by the oil attached to the surface of the nuts during subsequent frying.
  • the oil-water mixture after rinsing the nuts slides into the oil holding plate along the drain hole, and then continues to flow into the beef plate along the return pipe to realize secondary mixed utilization with the beef, so as to avoid the loss of nutrients contained in the nuts.
  • the lower end of the baffle is detached from the telescopic part, and the telescopic part drives the beef plate to move upwards through the internal driving element until the beef plate is separated from the pot body, and then the telescopic part is moved out along the transmission assembly, and the next beef plate is fed forward. And move down to the pot body to realize automatic feeding.
  • the second drive mechanism drives the linkage shaft to rotate in reverse, so that the nut plate is reset, the water spray mechanism stops spraying, and the baffle plate positions the telescopic parts, thereby realizing the process concentrated effect.
  • the present invention extracts the fence containing nuts from the oil holding plate by pulling the extraction plate, so that the same batch of boiled beef and nuts can be packed in the same batch of prepackaged products.
  • the present invention can fully integrate the taste of beef into nuts, mix well, and can switch cooked beef in an orderly manner after cooking, so that the same batch of boiled beef and nuts can be packed In the same prepackaged product, there are advantages such as process concentration.
  • Fig. 1 is a schematic diagram of the overall front structure of the present invention
  • Fig. 2 is a schematic diagram of the overall rear structure of the present invention.
  • Fig. 3 is a connection relation diagram between the boiling container and the holding unit of the present invention.
  • Fig. 4 is the full sectional view of front view of boiling container of the present invention.
  • Fig. 5 is the enlarged view of the present invention at place A in Fig. 4;
  • Fig. 6 is a working state diagram of the flushing unit of the present invention.
  • Fig. 7 is the internal structure diagram of the flushing unit of the present invention.
  • Fig. 8 is a connection relationship diagram between the boiling container and the flushing unit of the present invention.
  • FIG. 9 is a schematic diagram of the switching process of the first containing component of the present invention.
  • Fig. 10 is a schematic diagram of the discharge state of the second containing component of the present invention.
  • Fig. 11 is a schematic diagram of the reset process of the first containing component and the second containing component in the present invention.
  • Fig. 12 is a diagram showing the cooperation relationship between the driving roller and the conveying assembly in the present invention.
  • Boiling container 2. Loading unit; 3. Washing unit; 4. Control unit; 101. First containing component; 1011. Beef plate; 1012. Water seepage hole; 1013. Ejection hole; Components; 1021, lifting mechanism; 1022, turning mechanism; 1023, thrust mechanism; 1024, first cam; 1025, first driving mechanism; 103, switching component; 104. Second containing component; 1041. Nut plate; 10411. Air vent; 1042. Steering mechanism; 105. Pot body; 201. Draining mechanism; 2011. Enclosure; 2012.
  • first and second are used for descriptive purposes only, and cannot be interpreted as indicating or implying relative importance or implicitly specifying the quantity of indicated technical features. Thus, a feature defined as “first” and “second” may explicitly or implicitly include one or more of these features.
  • “plurality” means two or more, unless otherwise specifically defined.
  • a mixed processing equipment for beef products including:
  • the holding unit 2 is arranged at the discharge end of the boiling vessel 1;
  • a flushing unit 3, the flushing unit 3 is arranged on the side of the holding unit 2;
  • control unit 4 the control unit 4 is located above the boiling vessel 1;
  • the first containing assembly 101 moves the beef into the boiling container 1 in an orderly manner along the conveying assembly 1032 at linear intervals;
  • the second accommodating component 104 is suspended above the first accommodating component 101 in the boiling container 1;
  • the second containing component 104 pours the cooked nuts into the holding unit 2 and is rinsed synchronously by the washing unit 3, and the process is synchronized Realize that the control unit 4 is opened, and the first receiving component 101 performs loading and unloading work on the beef.
  • the boiling vessel 1 also includes:
  • the overturning component 102 is arranged at the lower part of the first containing component 101;
  • the switch assembly 103 is arranged at the lower part of the control unit 4.
  • the pot body 105 is arranged outside the first containing component 101 and the second containing component 104;
  • the first receiving component 101 is below the second receiving component 104 .
  • the first containing component 101 includes a beef tray 1011, and the bottom of the beef tray 1011 is provided with multiple groups of water seepage holes 1012;
  • the bottom of the beef dish 1011 is provided with an ejection hole 1013 between the seepage holes 1012;
  • the ejection holes 1013 and the water seepage holes 1012 are evenly distributed in a ring shape, and the diameter of the ejection holes 1013 is larger than the diameter of the water seepage holes 1012 .
  • the turning assembly 102 includes:
  • Turning mechanism 1022 the turning mechanism 1022 is connected to the upper part of the lifting mechanism 1021;
  • the overturning mechanism 1022 is arranged in a ring shape, and the spacing of the overturning mechanism 1022 matches the position of the ejection hole 1013 .
  • the second containing component 104 includes:
  • Nut plate 1041 the lower part of the nut plate 1041 is provided with multiple groups of air holes 10411;
  • the steering mechanism 1042 is connected to the side of the nut disk 1041 for switching the angle of the nut disk 1041 .
  • a thrust mechanism 1023 is connected to the lower part of the turning mechanism 1022, and the thrust mechanism 1023 runs through the bottom of the pot body 105; the lower end of the thrust mechanism 1023 is slidably connected with a first cam 1024, and the first cam The side of 1024 is connected with a first driving mechanism 1025;
  • the first driving assembly 1025 drives the thrust mechanism 1023 to move up and down through the first cam 1024, and the thrust mechanism 1023 drives the turning mechanism 1022 to reciprocate up and down through the lifting mechanism 1021
  • the beef gathered at the bottom of the beef plate is turned over, so that the taste of the beef is quickly transferred to the inside of the nut plate 1041, further speeding up the mixing of the flavors of the beef and nuts, and also preventing the loss of nutrients caused by excessive heating of the beef.
  • the holding unit 2 includes:
  • a diversion mechanism 202, the diversion mechanism 202 is arranged at the bottom of the draining mechanism 201;
  • the draining mechanism 201 includes an enclosure 2011, and the lower part of the enclosure 2011 is provided with evenly distributed drainage holes 2012.
  • the flow guiding mechanism 202 includes an oil holding plate 2021;
  • the lower end of the oil holding plate 2021 is connected with a return pipe 2022 connected with the boiling vessel 1;
  • the oil holding plate 2021 and the enclosure 2011 are arranged obliquely;
  • Two sides inside the flow guiding mechanism 202 are provided with guide rails 20211 for sliding the enclosure 2011 .
  • the steaming of beef in the technical solution of the present invention involves a blanching process. After the boiling time is 12-14 minutes, remove it and move it to the stewed soup for stewing.
  • the general cooking time of nuts is controlled to 10-12 minutes, for details, please refer to Patent No.
  • the present invention is preferably between the first driving mechanism 1025 and the second driving mechanism 305
  • a timing device is installed to ensure that the first driving mechanism 1025 can change the start-stop state and the telescopic member 1031 drives the first containing assembly 104 to move out of the pot body 105 when the driving mechanism 305 rotates and turns over the nut plate 1041 for 1-2 minutes, and Driven by the driving roller 10311, it moves one unit along the conveying assembly 1032 for loading and unloading.
  • the flushing unit 3 includes:
  • a support plate 302, the support plate 302 is arranged on the side of the water spray mechanism 301;
  • a linkage shaft 303, the linkage shaft 303 is rotatably connected to the support plate;
  • a water tank 304 the water tank 304 is connected below the support plate 302;
  • the inside of the support plate 302 is provided with a water guide hole 3021;
  • a water stop hole 3031 is provided at the intersection of the linkage shaft 303 and the support plate 302;
  • a second cam 3032 is sleeved on the outside of the linkage shaft 303 and located at the lower end of the connecting rod 404 .
  • the second driving mechanism 305 drives the linkage shaft 303 to rotate, and the linkage shaft 303 drives the nut plate 1041 to rotate through the steering mechanism 1042, so that the nuts in the nut plate 1041 are poured into the Inside the enclosure 2011, at this time, the water stop hole 3031 located in the linkage shaft 303 communicates with the water guide hole 3021, and the water pump arranged in the water tank 304 guides the water flow to the water spray mechanism 301 along the water guide hole 3021, and the water spray The mechanism 301 sprays water to the nuts in the enclosure 3011, so that the oil attached to the surface of the nuts is cleaned, and the appearance and taste of the nuts are prevented from being coked by the oil attached to the surface of the nuts during subsequent frying;
  • the oil-water mixture slides into the oil holding plate 2021 along the drain hole 2011, and then continues to flow into the beef plate 1011 along the return pipe 2022 to realize secondary mixing with the beef to avoid the loss of nutrients contained in the nuts.
  • control unit 4 includes:
  • baffle 402 the baffle 402 is slidably connected to the inside of the bracket 401;
  • an elastic member 403 the elastic member 403 is sleeved on the outside of the baffle plate 402;
  • the baffle 402 is in a "Y" shape
  • a connecting rod 404 is connected to the side of the baffle plate 402 .
  • the switching component 103 includes:
  • the transmission component 1032, the transmission component 1032 is slidably connected to the upper part of the telescopic member 1031;
  • the transmission component 1032 is in the shape of a "T" and its lower part is slidingly connected with the telescopic element;
  • the lower part of the telescopic member 1031 is connected with the first receiving component 101 .
  • the second driving mechanism 305 drives the linkage shaft 303 to rotate in the opposite direction, so that the nut plate 1041 is reset, the water spray mechanism 301 stops spraying, and the baffle plate 402 positions the telescopic member 1031, thereby The effect of process concentration has been realized.
  • the present invention installs the enclosure 2011 and the oil storage plate 2021 through the guide rail 20211, and sets the extraction plate 2013 on the side of the enclosure 2011.
  • the nuts in the enclosure 2011 When the nuts in the enclosure 2011 are cleaned, the nuts in the enclosure 2011 will be pulled out by pulling the extraction plate 2013.
  • the enclosure 2011 with nuts is drawn out from the oil holding plate 2021, which is convenient for packing the same batch of cooked nuts and beef together.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Basic Packing Technique (AREA)

Abstract

一种牛肉制品的混合加工设备，其特征在于，包括：煮沸容器；盛载单元，所述盛载单元设于所述煮沸容器的出料端；冲洗单元，所述冲洗单元设于盛载单元侧部；以及控制单元，所述控制单元位于煮沸容器上方；所述煮沸容器包括用于盛装牛肉的第一容纳组件和用于盛装坚果的第二容纳组件；煮沸容器将牛肉与坚果的香味进行充分渗透后，第二容纳组件将坚果倒入至盛载单元处并被冲洗单元同步冲洗，控制单元打开，第一容纳组件对牛肉进行上下料工作。

Description

一种牛肉制品的混合加工设备 技术领域
本发明涉及牛肉加工技术领域，尤其涉及一种牛肉制品的混合加工设备。
 背景技术
牛肉中含有丰富的蛋白质、氨基酸、维生素等矿质元素，能提高机体抗病能力，促进生长发育，延缓衰老，坚果是常见休闲食品之一，厂家为了能够将坚果的风味与牛肉粒混合，以进一步促进牛肉的口感，现有的混合法一般都是将煮沸成品后的坚果与牛肉包装在一起。
中国专利201711409628.7公开了一种风味坚果牛肉，由以下原料制成：扁桃仁、腰果、核桃仁、杏仁、花生、葡萄干、瓜子仁、牛肉粒；原料丰富，营养均衡，坚果香浓酥脆，牛肉细腻劲道，不含任何添加剂，避免传统坚果和牛肉粒的高盐高脂，增加市场上的休闲食品种类，满足消费者的营养和健康需求；牛肉经乳酸菌发酵后进行卤制和烘烤，口感细腻，香味浓郁，避免脂肪加入，易于消化吸收，避免传统的油炸，保留更多的营养成分；坚果先后进行煮制，增加风味，保持酥脆口感，避免传统坚果深加工的油炸方法，减少坚果中的脂肪含量，保障人体健康；所有原料进行煮制后加入辅料进行低温腌制，增加坚果牛肉的风味，满足消费者的营养和口感需求。
但是该技术方案中，采用将成品后的牛肉与坚果混合在一起进行包装的方式来进一步改善口味，这种方式不能够将牛肉的味道完全融入到坚果中，仅能够实现表面散发的味道进行混合，混合不充分，同时，该方案在对牛肉与坚果进行煮沸过程中工序分散，导致配置人工数量多，设备占用场地大，能耗高，不利于同一批次的牛肉和坚果在在同一批次包装。
 技术问题
本发明的目的是针对现有技术的不足之处，提供一种牛肉制品的混合加工设备，通过采用集中分层煮沸的方式先对牛肉与坚果进行口味混合，将坚果蒸煮工序与牛肉淡煮工序集成一体使得牛肉内的口味完全融入到坚果中，混合充分，根据实际的牛肉与坚果的煮沸时间进行设计，能够在蒸煮完成后对煮熟的牛肉进行有序切换，整体设备简化了牛肉坚果的加工工艺，便于同一批次煮沸的牛肉与坚果能够被装在同一批次的预包装产品中，工序集中。
为实现上述目的，本发明提供如下技术方案：
一种牛肉制品的混合加工设备，其特征在于，包括：
煮沸容器；
盛载单元，所述盛载单元设于所述煮沸容器的出料端；
冲洗单元，所述冲洗单元设于盛载单元侧部；以及
控制单元，所述控制单元位于煮沸容器上方；
用于盛装牛肉的第一容纳组件和用于盛装坚果的第二容纳组件；
该第一容纳组件线性间隔的沿着传送组件将牛肉有序的移动至煮沸容器内；
第二容纳组件在煮沸容器内悬空的置于所述第一容纳组件上方；
煮沸容器将牛肉与坚果的香味进行充分渗透后，第二容纳组件将坚果煮熟完成后倒入至盛载单元处并被冲洗单元进行同步控制对其冲洗，且在此过程同步实现控制单元打开，第一容纳组件对牛肉进行上下料工作。
作为改进，所述煮沸容器还包括：
翻转组件，所述翻转组件设于所述第一容纳组件下部；
切换组件，所述切换组件设于所述控制单元下部；以及
锅体，所述锅体设于第一容纳组件与第二容纳组件外部。
作为改进，所述第一容纳组件包括牛肉盘，所述牛肉盘底部设有多组渗水孔；
所述牛肉盘底部且位于渗水孔之间设有顶出孔；
所述顶出孔与渗水孔均呈环形均匀分布且顶出孔的直径大于渗水孔的直径。
作为改进，所述翻转组件包括：
升降机构；
翻转机构，所述翻转机构连接在所述升降机构上部；
所述翻转机构呈环状布置，且翻转机构设置的间距与顶出孔的位置相匹配。
作为改进，所述第二容纳组件包括：
坚果盘，所述坚果盘下部设有多组透气孔；
转向机构，用于将坚果盘进行角度切换的所述转向机构连接在所述坚果盘侧部。
作为改进，所述盛载单元包括：
沥干机构；
导流机构，所述导流机构设于所述沥干机构下部；
所述沥干机构包括围挡，所述围挡下部设有呈均匀分布的沥水孔。
作为改进，所述导流机构包括盛油板；
所述盛油板下端连接有与煮沸容器贯通的回流管；
所述盛油板与所述围挡均呈倾斜布置；
所述导流机构内部的两侧设有用于滑动围挡的导轨。
作为改进，所述冲洗单元包括：
喷水机构；
支撑板，所述支撑板设于所述喷水机构侧部；
联动轴，所述联动轴转动连接在所述支撑板；
水箱，所述水箱连接在所述支撑板下方；
所述支撑板内部设有导水孔；
所述联动轴与所述支撑板相交处设有止水孔。
作为改进，所述控制单元包括：
支架；
挡板，所述挡板滑动连接于所述支架内部；
弹性件，所述弹性件套设于所述挡板外部；
所述挡板呈“Y”状。
作为改进，所述切换组件包括：
伸缩件；
传送组件，所述传送组件滑动连接在所述伸缩件上部；
所述传送组件呈“T”形状且其下部与所述伸缩件滑动连接；
所述伸缩件下部与所述第一容纳组件连接。
本发明的有益效果在于：
1、本发明通过将坚果盘与牛肉盘叠加设置，使得牛肉的香味沿着透气孔进入至坚果盘内部，同时，坚果在牛肉的煮沸过程中也会受热蓬松，确保牛肉的香味能够融入到坚果内部，香味混合更加均匀。
2、本发明通过升降机构带动翻转机构上下往复运动将聚集在牛肉盘底部的牛肉进行翻转，使得牛肉的味道迅速的转移至坚果盘内部，进一步加快牛肉与坚果的香味混合，也防止牛肉受热过于集中导致营养流失。
3、本发明通过坚果盘内的坚果倒入围挡内时，喷水机构即开始喷射，配合着坚果沿着倾斜设置的围挡向下滚动，实现边清洗边滚动，确保坚果表面附着的油液能够被全方位的洗净，避免后续油炸时因坚果表面附着的油脂焦化影响其外观和口感。
4、本发明通过冲洗坚果后的油水混合物沿着沥水孔滑入盛油板中，随后继续沿着回流管流入到牛肉盘内与牛肉实现二次混合利用，避免坚果里含有的营养物质流失。
5、本发明通过使得挡板下端脱离伸缩件，伸缩件通过内部的驱动元件带动牛肉盘向上移动至牛肉盘脱离锅体，随后伸缩件沿着传送组件移出，且下一个牛肉盘向前进给，并向下移动至锅体中，实现自动进料。
6、本发明通过切换后的牛肉盘装入锅体后，第二驱动机构带动联动轴反向转动，使得坚果盘复位，喷水机构停止喷射，且挡板将伸缩件定位，从而实现了工序集中的效果。
7、本发明通过通过拉动抽取板将装有坚果的围挡从盛油板内抽出，便于同一批次煮沸的牛肉与坚果能够被装在同一批次的预包装产品中。
综上所述，本发明具有能够将牛肉内的口味完全融入到坚果中，混合充分，能够在蒸煮完成后对煮熟的牛肉进行有序切换，便于同一批次煮沸的牛肉与坚果能够被装在同一预包装产品中，工序集中等优点。
附图说明
图1为本发明整体靠前结构示意图；
图2为本发明整体靠后结构示意图；
图3为本发明煮沸容器与盛载单元的连接关系图；
图4为本发明煮沸容器的正视全剖视图；
图5为本发明在图4中A处的放大图；
图6为本发明冲洗单元的工作状态图；
图7为本发明冲洗单元内部结构图；
图8为本发明煮沸容器与冲洗单元的连接关系图；
图9为本发明第一容纳组件切换过程的示意图；
图10为本发明第二容纳组件的出料状态示意图；
图11为本发明第一容纳组件与第二容纳组件的复位过程示意图；
图12为本发明驱动辊子与传送组件的配合关系图。
图中、1、煮沸容器；2、盛载单元；3、冲洗单元；4、控制单元；101、第一容纳组件；1011、牛肉盘；1012、渗水孔；1013、顶出孔；102、翻转组件；1021、升降机构；1022、翻转机构；1023、推力机构；1024、第一凸轮；1025、第一驱动机构；103、切换组件；1031、伸缩件；10311、驱动辊子；1032、传送组件；104、第二容纳组件；1041、坚果盘；10411、透气孔；1042、转向机构；105、锅体；201、沥干机构；2011、围挡；2012、沥水孔；2013、抽取板；202、导流机构；2021、盛油板；20211、导轨；2022、回流管；301、喷水机构；302、支撑板；3021、导水孔；303、联动轴；3031、止水孔；3032、第二凸轮；304、水箱；305、第二驱动机构；401、支架；402、挡板；403、弹性件；404、连杆。
具体实施方式
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
在本发明的描述中，需要理解的是，术语“中心”、“纵向”、“横向”、“长度”、“宽度”、“厚度”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”、“ 顺时针”、“逆时针”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的设备或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。此外，术语“第一”、“第二”仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者更多个该特征。在本发明的描述中，“多个”的含义是两个或两个以上，除非另有明确具体的限定。
实施例一
如图1-3所示，一种牛肉制品的混合加工设备，包括：
煮沸容器1；
盛载单元2，所述盛载单元2设于所述煮沸容器1的出料端；
冲洗单元3，所述冲洗单元3设于盛载单元2侧部；以及
控制单元4，所述控制单元4位于煮沸容器1上方；
用于盛装牛肉的第一容纳组件101和用于盛装坚果的第二容纳组件104；
该第一容纳组件101线性间隔的沿着传送组件1032将牛肉有序的移动至煮沸容器1内；
第二容纳组件104在煮沸容器1内悬空的置于所述第一容纳组件101上方；
煮沸容器1将牛肉与坚果的香味进行充分渗透后，第二容纳组件104将坚果煮熟完成后倒入至盛载单元2处并被冲洗单元3进行同步控制对其冲洗，且在此过程同步实现控制单元4打开，第一容纳组件101对牛肉进行上下料工作。
作为改进，所述煮沸容器1还包括：
翻转组件102，所述翻转组件102设于所述第一容纳组件101下部；
切换组件103，所述切换组件103设于所述控制单元4下部；以及
锅体105，所述锅体105设于第一容纳组件101与第二容纳组件104外部；
所述第一容纳组件101在第二容纳组件104下方。
进一步的，如图3-5所示，所述第一容纳组件101包括牛肉盘1011，所述牛肉盘1011底部设有多组渗水孔1012；
所述牛肉盘1011底部且位于渗水孔1012之间设有顶出孔1013；
所述顶出孔1013与渗水孔1012均呈环形均匀分布且顶出孔1013的直径大于渗水孔1012的直径。
更进一步的，如图8所示，所述翻转组件102包括：
升降机构1021；
翻转机构1022，所述翻转机构1022连接在所述升降机构1021上部；
所述翻转机构1022呈环状布置，且翻转机构1022设置的间距与顶出孔1013的位置相匹配。
其中，其特征在于，所述第二容纳组件104包括：
坚果盘1041，所述坚果盘1041下部设有多组透气孔10411；
转向机构1042，用于将坚果盘1041进行角度切换的所述转向机构1042连接在所述坚果盘1041侧部。
需要补充的是，所述翻转机构1022下部连接有推力机构1023，所述推力机构1023贯穿与所述锅体105底部；所述推力机构1023下端滑动连接有第一凸轮1024，所述第一凸轮1024侧部连接有第一驱动机构1025；
需要说明的是，如图9所示，装有牛肉的牛肉盘1011被伸缩件1031向下进给至锅体105内时，牛肉盘1011下部的渗水孔将锅里的水渗入到肉中且翻转机构1022***至与之对应的顶出孔1013内，随后第二驱动机构305带动装有坚果的坚果盘1041转动至牛肉盘1011的正上方，此时，启动第一驱动组件1025并加热锅体105，使得锅体105内的牛肉被煮沸，牛肉的香味沿着透气孔10411进入至坚果盘1041内部，与此同时，坚果在牛肉的煮沸过程中也会受热蓬松，确保牛肉的香味能够融入到坚果内部，香味混合更加均匀；
如图4-5所示，在第一驱动组件1025转动的过程中，第一驱动组件1025通过第一凸轮1024带动推力机构1023上下移动，推力机构1023通过升降机构1021带动翻转机构1022上下往复运动将聚集在牛肉盘底部的牛肉进行翻转，使得牛肉的味道迅速的转移至坚果盘1041内部，进一步加快牛肉与坚果的香味混合，也防止牛肉受热过于集中导致营养流失。
作为改进，如图4-6所示，所述盛载单元2包括：
沥干机构201；
导流机构202，所述导流机构202设于所述沥干机构201下部；
所述沥干机构201包括围挡2011，所述围挡2011下部设有呈均匀分布的沥水孔2012。
进一步的，所述导流机构202包括盛油板2021；
所述盛油板2021下端连接有与煮沸容器1贯通的回流管2022；
所述盛油板2021与所述围挡2011均呈倾斜布置；
所述导流机构202内部的两侧设有用于滑动围挡2011的导轨20211。
需要补充的是，本发明技术方案中的牛肉蒸煮涉及的是淡煮工序，其煮沸时间为12-14分钟后，捞出并移至卤煮汤中进行卤煮，具体可参考专利号为2012103930287的工艺；而坚果一般的蒸煮时间控制为10-12分钟，具体可参考专利号201910323427 8中的工艺，其中，牛肉的淡煮时间和坚果的蒸煮时间可根据食物相应尺寸进行适应性调整，如图12所示，本发明优选在第一驱动机构1025与第二驱动机构305之间安装定时装置，确保在驱动机构305转动将坚果盘1041翻转后的1-2分钟时，第一驱动机构1025会改变启停状态且伸缩件1031带动第一容纳组件104移出锅体105内，并在驱动辊子10311的带动下沿着传送组件1032移动一个单位进行上下料。
更进一步的，如图6-7所示，所述冲洗单元3包括：
喷水机构301；
支撑板302，所述支撑板302设于所述喷水机构301侧部；
联动轴303，所述联动轴303转动连接在所述支撑板；
水箱304，所述水箱304连接在所述支撑板302下方；
所述支撑板302内部设有导水孔3021；
所述联动轴303与所述支撑板302相交处设有止水孔3031；
所述联动轴303外部且位于连杆404下端套设有第二凸轮3032。
需要说明的是，如图10所示，坚果煮熟后，第二驱动机构305带动联动轴303转动，联动轴303通过转向机构1042带动坚果盘1041转动，使得坚果盘1041内的坚果倒入至围挡2011内部，此时，位于联动轴303内的止水孔3031与导水孔3021相通，设置在水箱304内的水泵将水流沿着导水孔3021导入到喷水机构301处，喷水机构301将水向围挡3011中的坚果喷射，使得附着在坚果表面的油脂被清理，避免后续油炸时因坚果表面附着的油脂焦化影响其外观和口感；
如图11所示，本发明在坚果盘1041内的坚果倒入围挡2011内时，喷水机构301即开始喷射，配合着坚果沿着倾斜设置的围挡2011向下滚动，实现边清洗边滚动，确保坚果表面附着的油液能够被全方位的洗净；
冲洗坚果后的油水混合物沿着沥水孔2011滑入盛油板2021中，随后继续沿着回流管2022流入到牛肉盘1011内与牛肉实现二次混合利用，避免坚果里含有的营养物质流失。
实施例二
如图9所示，其中与实施例一中相同或相应的部件采用与实施例一相应的附图标记，为简便起见，下文仅描述与实施例一的区别点。该实施例二与实施例一的不同之处在于：所述控制单元4包括：
支架401；
挡板402，所述挡板402滑动连接于所述支架401内部；
弹性件403，所述弹性件403套设于所述挡板402外部；
所述挡板402呈“Y”状；
所述挡板402侧部连接有连杆404。
进一步的，所述切换组件103包括：
伸缩件1031；
传送组件1032，所述传送组件1032滑动连接在所述伸缩件1031上部；
所述传送组件1032呈“T”形状且其下部与所述伸缩件滑动连接；
所述伸缩件1031下部与所述第一容纳组件101连接。
需要说明的是，如图10所示，在联动轴303带动坚果盘1041转动卸料过程时，联动轴303通过第二凸轮3032带动连杆404向上移动，连杆404带动挡板402沿着支架401并压缩弹性件403向上移动，使得挡板402下端脱离伸缩件1031，伸缩件1031通过内部的驱动元件带动牛肉盘1011向上移动至牛肉盘1011脱离锅体105，随后伸缩件1031沿着传送组件1032移出，且下一个牛肉盘1011向前进给，并向下移动至锅体1中，实现自动进料；
在新的牛肉盘1011装入锅体1后，第二驱动机构305带动联动轴303反向转动，使得坚果盘1041复位，喷水机构301停止喷射，且挡板402将伸缩件1031定位，从而实现了工序集中的效果。
此外，本发明将围挡2011与盛油板2021通过导轨20211进行安装，且在围挡2011侧部设置抽取板2013，当围挡2011内的坚果被洗净时，通过拉动抽取板2013将装有坚果的围挡2011从盛油板2021内抽出，便于将同一批次煮熟的坚果与牛肉包装在一起。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种牛肉制品的混合加工设备，其特征在于，包括：
    煮沸容器（1）；
    盛载单元（2），所述盛载单元（2）设于所述煮沸容器（1）的出料端；
    冲洗单元（3），所述冲洗单元（3）设于盛载单元（2）侧部；以及
    控制单元（4），所述控制单元（4）位于煮沸容器（1）上方；
    用于盛装牛肉的第一容纳组件（101）和用于盛装坚果的第二容纳组件（104）；
    该第一容纳组件（101）线性间隔的沿着传送组件（1032）将牛肉有序的移动至煮沸容器（1）内；
    第二容纳组件（104）在煮沸容器（1）内悬空的置于所述第一容纳组件（101）上方；
    煮沸容器（1）将牛肉与坚果的香味进行充分渗透后，第二容纳组件（104）将坚果煮熟完成后倒入至盛载单元（2）处并被冲洗单元（3）进行同步控制对其冲洗，且在此过程同步实现控制单元（4）打开，第一容纳组件（101）对牛肉进行上下料工作。
  2. 根据权利要求1所述的一种牛肉制品的混合加工设备，其特征在于，所述煮沸容器（1）还包括：
    翻转组件（102），所述翻转组件（102）设于所述第一容纳组件（101）下部；
    切换组件（103），所述切换组件（103）设于所述控制单元（4）下部；以及
    锅体（105），所述锅体（105）设于第一容纳组件（101）与第二容纳组件（104）外部。
  3. 根据权利要求2所述的一种牛肉制品的混合加工设备，其特征在于，所述第一容纳组件（101）包括牛肉盘（1011），所述牛肉盘（1011）底部设有多组渗水孔（1012）；
    所述牛肉盘（1011）底部且位于渗水孔（1012）之间设有顶出孔（1013）；
    所述顶出孔（1013）与渗水孔（1012）均呈环形均匀分布且顶出孔（1013）的直径大于渗水孔（1012）的直径。
  4. 根据权利要求3所述的一种牛肉制品的混合加工设备，其特征在于，所述翻转组件（102）包括：
    升降机构（1021）；
    翻转机构（1022），所述翻转机构（1022）连接在所述升降机构（1021）上部；
    所述翻转机构（1022）呈环状布置，且翻转机构（1022）设置的间距与顶出孔（1013）的位置相匹配。
  5. 根据权利要求1所述的一种牛肉制品的混合加工设备，其特征在于，所述第二容纳组件（104）包括：
    坚果盘（1041），所述坚果盘（1041）下部设有多组透气孔（10411）；
    转向机构（1042），用于将坚果盘（1041）进行角度切换的所述转向机构（1042）连接在所述坚果盘（1041）侧部。
  6. 根据权利要求1所述的一种牛肉制品的混合加工设备，其特征在于，所述盛载单元（2）包括：
    沥干机构（201）；
    导流机构（202），所述导流机构（202）设于所述沥干机构（201）下部；
    所述沥干机构（201）包括围挡（2011），所述围挡（2011）下部设有呈均匀分布的沥水孔（2012）。
  7. 根据权利要求6所述的一种牛肉制品的混合加工设备，其特征在于，所述导流机构（202）包括盛油板（2021）；
    所述盛油板（2021）下端连接有与煮沸容器（1）贯通的回流管（2022）；
    所述盛油板（2021）与所述围挡（2011）均呈倾斜布置；
    所述导流机构（202）内部的两侧设有用于滑动围挡（2011）的导轨（20211）。
  8. 根据权利要求1所述的一种牛肉制品的混合加工设备，其特征在于，所述冲洗单元（3）包括：
    喷水机构（301）；
    支撑板（302），所述支撑板（302）设于所述喷水机构（301）侧部；
    联动轴（303），所述联动轴（303）转动连接在所述支撑板；
    水箱（304），所述水箱（304）连接在所述支撑板（302）下方；
    所述支撑板（302）内部设有导水孔（3021）；
    所述联动轴（303）与所述支撑板（302）相交处设有止水孔（3031）。
  9. 根据权利要求2所述的一种牛肉制品的混合加工设备，其特征在于，所述控制单元（4）包括：
    支架（401）；
    挡板（402），所述挡板（402）滑动连接于所述支架（401）内部；
    弹性件（403），所述弹性件（403）套设于所述挡板（402）外部；
    所述挡板（402）呈“Y”状。
  10. 根据权利要求9所述的一种牛肉制品的混合加工设备，其特征在于，所述切换组件（103）包括：
    伸缩件（1031）；
    传送组件（1032），所述传送组件（1032）滑动连接在所述伸缩件（1031）上部；
    所述传送组件（1032）呈“T”形状且其下部与所述伸缩件滑动连接；
    所述伸缩件（1031）下部与所述第一容纳组件（101）连接。
PCT/CN2022/071519 2021-12-31 2022-01-12 一种牛肉制品的混合加工设备 WO2023123562A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202111654418.0A CN114223853B (zh) 2021-12-31 2021-12-31 一种牛肉制品的混合加工设备
CN202111654418.0 2021-12-31

Publications (1)

Publication Number Publication Date
WO2023123562A1 true WO2023123562A1 (zh) 2023-07-06

Family

ID=80847116

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2022/071519 WO2023123562A1 (zh) 2021-12-31 2022-01-12 一种牛肉制品的混合加工设备

Country Status (2)

Country Link
CN (1) CN114223853B (zh)
WO (1) WO2023123562A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117547048A (zh) * 2023-12-13 2024-02-13 广州金立昌智能装备有限公司 一种肉类卤煮设备

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011234633A (ja) * 2010-05-06 2011-11-24 Aono Meat Kk カマンベール風味の熟成乾燥牛肉とカマンベール風味の熟成乾燥牛肉の製造方法
CN104187836A (zh) * 2014-08-27 2014-12-10 无锡财富古运河酒店有限公司 卤制肉类食品的生产加工设备
CN104664440A (zh) * 2013-11-30 2015-06-03 颜洪岭 一种风味牛肉的制作方法
CN107897731A (zh) * 2017-12-23 2018-04-13 安徽光正食品有限公司 一种风味坚果牛肉
CN208875373U (zh) * 2018-05-12 2019-05-21 湖南旭鸿达土特产有限公司 一种开心果加工用预热烘干入味设备
CN112056516A (zh) * 2020-10-29 2020-12-11 广西春江食品有限公司 一种鸡鸭爪翅卤制品的生产方法
CN112106971A (zh) * 2020-08-05 2020-12-22 长沙理工大学 一种卤肉酱料及卤肉的制作方法与设备

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102060167B1 (ko) * 2019-08-20 2020-02-20 김현식 소갈비 제조방법
CN111758917A (zh) * 2020-06-12 2020-10-13 北京瀚林源科技有限公司 一种煨牛肉的制作装置及其制作方法
CN113598317A (zh) * 2021-07-27 2021-11-05 重庆龙悦食品有限公司 一种五香牛肉干的生产工艺及其生产装置

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011234633A (ja) * 2010-05-06 2011-11-24 Aono Meat Kk カマンベール風味の熟成乾燥牛肉とカマンベール風味の熟成乾燥牛肉の製造方法
CN104664440A (zh) * 2013-11-30 2015-06-03 颜洪岭 一种风味牛肉的制作方法
CN104187836A (zh) * 2014-08-27 2014-12-10 无锡财富古运河酒店有限公司 卤制肉类食品的生产加工设备
CN107897731A (zh) * 2017-12-23 2018-04-13 安徽光正食品有限公司 一种风味坚果牛肉
CN208875373U (zh) * 2018-05-12 2019-05-21 湖南旭鸿达土特产有限公司 一种开心果加工用预热烘干入味设备
CN112106971A (zh) * 2020-08-05 2020-12-22 长沙理工大学 一种卤肉酱料及卤肉的制作方法与设备
CN112056516A (zh) * 2020-10-29 2020-12-11 广西春江食品有限公司 一种鸡鸭爪翅卤制品的生产方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117547048A (zh) * 2023-12-13 2024-02-13 广州金立昌智能装备有限公司 一种肉类卤煮设备
CN117547048B (zh) * 2023-12-13 2024-05-14 广州金立昌智能装备有限公司 一种肉类卤煮设备

Also Published As

Publication number Publication date
CN114223853B (zh) 2023-03-28
CN114223853A (zh) 2022-03-25

Similar Documents

Publication Publication Date Title
CN107393176A (zh) 现制面食自动贩卖机及其工作方法
CN102342544B (zh) 一种速冻熟制龙虾的制作方法及其使用的装置
WO2023123562A1 (zh) 一种牛肉制品的混合加工设备
CN105615609A (zh) 厨房机器人
CN109527415A (zh) 一种汽锅及汽锅甲鱼的蒸制方法
CN109820428A (zh) 一种先腌制调味再烹调的自动烹饪方法
CN205697138U (zh) 自动配料烹饪机
CN200997863Y (zh) 半自动鲜拉皮机
KR200278016Y1 (ko) 튀김 조리장치
JP2002504358A (ja) 調理済み食品及び半調理食品を製造するための方法と対応する機械
CN215777303U (zh) 一种用于自动化煮面机的出货装置
KR101790099B1 (ko) 김치양념 조성물로 이용하기 위한 굴액기스 생산시스템
CN107969910A (zh) 意大利面料理装置
CN215777302U (zh) 一种用于自动化煮面机的储料盘结构
CN107927571A (zh) 意大利肉酱面料理装置
CN108125560A (zh) 意式番茄肉酱面料理机
CN217852485U (zh) 用于菜肴勾芡的淀粉循环喷射装置以及烹饪设备
TWI646903B (zh) Automatic cooking mechanism for dumplings
CN107898309A (zh) 一种意大利面料理机
CN108685078A (zh) 一种袋装营养坚果混合物及其制备方法、制备装置
CN108113460A (zh) 一种意大利肉酱面料理装置
CN111619430B (zh) 一种餐车内部的分餐方式
CN116671617A (zh) 一种紫菜蛋花汤块及其生产流水线
CN214433846U (zh) 粉面自动烹饪机存取蛋装置
CN108095542A (zh) 一种意式肉酱面料理器

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22912870

Country of ref document: EP

Kind code of ref document: A1