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CN-122004344-A - Production equipment and production method of dried meat floss with pure vegetable

CN122004344ACN 122004344 ACN122004344 ACN 122004344ACN-122004344-A

Abstract

The invention belongs to the technical field of food processing, and particularly discloses a production device and a production method of dried meat floss, wherein the production device comprises a stirring structure and a pot body structure, the pot body structure comprises an inner pot body and an outer pot body sleeved outside the inner pot body, a vortex ring is fixed on the outer wall of the inner pot body and used for driving a heat conducting medium to heat the inner pot body, the inner wall of the outer pot body is fixed with a heat preservation layer, a heat return pipe is embedded between the heat preservation layer and the outer pot body, the upper part of the inner pot body is provided with an air extraction structure, the discharge end of the air extraction structure is connected with the air inlet end of the heat return pipe, and then the stirring structure can fry materials in the inner pot body. According to the invention, the manual thread rolling action is simulated by the double screw stirring paddles to improve the fibrous texture of the dried meat floss, and the scraping anti-sticking, steam waste heat recovery, accurate temperature control and filtering anti-blocking structure are combined, so that the high-efficiency uniform mixing and energy-saving heat preservation are realized, and meanwhile, the stability of system operation and the accuracy of process control are ensured.

Inventors

  • CHEN HUIQING
  • CHEN ZHONGQING

Assignees

  • 福州日日有食品有限公司

Dates

Publication Date
20260512
Application Date
20260316

Claims (10)

  1. 1. The production equipment of the pure dried meat floss comprises a stirring structure and a pot body structure and is characterized in that the pot body structure comprises an inner pot body (21) and an outer pot body (28) sleeved outside the inner pot body (21), and a vortex-shaped ring (26) is fixed on the outer wall of the inner pot body (21) and used for driving a heat conducting medium to heat the inner pot body (21); The inner wall of the outer pot body (28) is fixedly provided with a heat preservation layer (27), a heat return pipe (29) is embedded between the heat preservation layer (27) and the outer pot body (28), the upper portion of the inner pot body (21) is provided with an air extraction structure, the discharge end of the air extraction structure is connected with the air inlet end of the heat return pipe (29), and then the stirring structure can fry materials in the inner pot body (21), steam in the inner pot body (21) can be discharged into the heat return pipe (29) under the guidance of the air extraction structure, and meanwhile heat in the steam is transferred to the inner pot body (21) through the heat preservation layer (27).
  2. 2. The production equipment of the dried meat floss with the net effect according to claim 1, wherein a mounting seat (11) is fixed on the outer portion of the outer pot body (28), a frame body (1) is fixed on the mounting seat (11), and the stirring structure is connected to the frame body (1).
  3. 3. The production equipment of the dried meat floss with the net effect according to claim 2, wherein a detection piece (12) is fixed at the lower part of the mounting seat (11), a transfusion tube (24) penetrates through the detection piece (12), the discharge end of the transfusion tube (24) is connected with the containing end of the vortex-shaped ring (26), a controller (13) is connected to the detection piece (12), and the controller (13) is fixed on the frame body (1).
  4. 4. A dried meat floss production apparatus according to claim 3, wherein the air extraction structure comprises a fixing ring (25) fixed at the upper ends of the inner pot body (21) and the outer pot body (28), a net ring (22) is fixed on the top surface of the fixing ring (25), a shaking ring (2) is fixed on the top surface of the net ring (22), and a discharge hopper (23) is fixed on the shaking ring (2).
  5. 5. The production equipment of the dried meat floss with net as set forth in claim 4, wherein the top surface of the mounting seat (11) is provided with a suction ring (31) in a sleeved mode outside the net ring (22), vibration-guiding rings (3) are distributed at the upper ends of the suction rings (31), flexible rings are fixed between the vibration-guiding rings (3) and the suction rings (31), a vibration motor (32) is fixed on one side of the vibration-guiding rings (3), and the vibration motor (32) is fixed on the frame body (1).
  6. 6. The production equipment of the dried pork floss according to claim 5, wherein the discharge end of the suction ring (31) is connected with the containing end of the regenerative tube (29), an air pump is connected between the containing end of the regenerative tube (29) and the suction ring (31), and the suction ring (31) is used for sucking steam inside the inner pot body (21).
  7. 7. The production equipment of the dried meat floss with the net effect according to claim 6, wherein the stirring structure comprises a transmission structure (14) fixed on the frame body (1), a stirring rod (15) is fixed at the output end of the transmission structure (14), and a double screw propeller (17) is fixed at the lower part of the stirring rod (15).
  8. 8. The production equipment of the dried meat floss with the net vegetable flavor as claimed in claim 7, wherein the stirring rod (15) penetrates through the frame body (1) and extends into the inner pot body (21), the double screw propeller (17) is a double screw propeller with a large upper screw pitch and a small lower screw pitch, and the stirring rod (15) drives the double screw propeller (17) to rotate in the inner pot body (21).
  9. 9. The production equipment of the dried meat floss for cleaning according to claim 8, wherein an auxiliary rod (16) is fixed on the outer wall of the stirring rod (15) at equal intervals, scraping blades (18) are fixed on the lower end of the auxiliary rod (16), the scraping blades (18) are abutted against the inner wall of the inner pot body (21), and meanwhile, the scraping blades (18) are distributed on the periphery of the double propellers (17).
  10. 10. A process for producing dried pork floss, which is suitable for use in the apparatus for producing dried pork floss according to claim 9, comprising the steps of: Firstly, preheating, namely putting ingredients required by stir-frying the dried pork floss and the dried pork floss into the inner pot body (21), and then connecting the containing end of the infusion tube (24) with an external pump, wherein the external pump can convey required liquid heated by the inner pot body (21) into the vortex-shaped ring (26), so that the vortex-shaped ring (26) transfers heat to the inner pot body (21) to preheat the dried pork floss and the ingredients; Step two, mixing, namely, after the dried pork floss and ingredients in the inner pot body (21) are preheated, water in the dried pork floss and the ingredients can be boiled, so that the viscosity of the dried pork floss and the ingredients can be reduced, and then the transmission structure (14) drives the double propellers (17) and the scraping blades (18) to rotate in the inner pot body (21) through the stirring rod (15), so that the internal mixing of the dried pork floss and the ingredients in the inner pot body (21) can be realized; Step three, screw processing, after the dried meat floss and ingredients are mixed in the inner pot body (21), along with continuous heating of the dried meat floss and the ingredients in the inner pot body (21), water in the dried meat floss and the ingredients can be evaporated, at the moment, the dried meat floss and the ingredients can be dried, and as the double screw (17) is a double screw stirring paddle with large upper screw pitch and small lower screw pitch, when the double screw (17) stirs the dried meat floss mixed with the ingredients, the double screw (17) can simulate manual action of workers on the screw rolling of the dried meat floss; Fourthly, moisturizing, wherein when the dried meat floss is processed by thread rolling in the inner pot body (21), a fiber structure separated from the dried meat floss floats in the inner pot body (21), and at the moment, the liquid conveying pipe (24) stops conveying liquid in the vortex-shaped ring (26), so that the dried meat floss after thread rolling can be prevented from being excessively dried; And fifthly, preserving heat, when the dried meat floss is processed by the internal thread rolling of the inner pot body (21), starting the air pump by a worker to work, and conveying steam inside the inner pot body (21) to the inside of the heat recovery pipe (29) through the suction ring (31), so that heat in the steam can be transferred to the inner pot body (21) through the heat preservation layer (27), and the double screw propeller (17) can be used for thread rolling of the dried meat floss.

Description

Production equipment and production method of dried meat floss with pure vegetable Technical Field The invention belongs to the technical field of food processing, and particularly discloses production equipment and a production method of dried meat floss with clean essence. Background The dried meat floss is a vegetarian product which is processed by plant raw materials such as soybean tissue protein, soybean powder and the like and has a meat fibrous feel, and is an important choice for consumers to pursue healthy diet due to the characteristics of being rich in protein, low in fat, free of cholesterol and the like. At present, the preparation process of the dried pork floss generally comprises the procedures of raw material rehydration, silk removal treatment, seasoning stir-frying, drying and the like, wherein the silk removal procedure is a key link for determining the fibrous texture of the dried pork floss. In the prior art, the silk disassembling treatment mainly adopts a stirring type or drum type silk disassembling machine, and soybean tissue protein forms a filiform structure through the mechanical stirring effect. However, the prior production equipment of the dried meat floss has the following technical problems in practical application: First, there is a gap between the wire-dismantling effect and the manual wire-rolling effect. The conventional stirring structure mostly adopts common stirring paddles, has single motion trail, is difficult to simulate the kneading and stretching composite action of materials in the manual thread rolling process, and causes uneven fiber thickness, insufficient fluffiness and difference between taste and real dried meat floss. Secondly, heating uniformity and heat utilization rate are to be improved. The raw dried meat floss is required to be heated in the stir-frying process to remove water and promote the fusion of seasonings, but the existing pot body structure adopts a bottom or side wall single-point heating mode, so that the local temperature is easily too high to cause the burning of the materials, and meanwhile, the heat loss is larger and the energy consumption is higher. Thirdly, the water control and heat preservation cooperativity is insufficient. The screw-rolling treatment stage of the dried meat floss needs proper humidity and temperature conditions, the fiber is easy to adhere due to the excessive moisture, and the fiber is brittle, hard and easy to break due to the excessive moisture. The prior equipment usually directly stops heating after the preheating stage is finished, the temperature of the pot body is quickly reduced, the thread rolling process is not facilitated, and steam generated by material evaporation in the thread rolling process is directly discharged, so that heat energy waste is caused, and the pot body is difficult to keep warm by utilizing steam waste heat. Fourth, material adhesion and fiber floating problems. The dried meat floss is easy to adhere to the inner wall of the pot body to influence the heat transfer efficiency and the mixing uniformity of materials because of the viscosity generated by boiling water in the frying process, and the fine fibers generated in the thread rolling stage are easy to float and enter an exhaust system along with steam to cause pipeline blockage and equipment pollution. Aiming at the problems, it is necessary to develop a production device which can simulate the manual thread rolling action, realize uniform heating and effectively utilize waste heat so as to improve the product quality and the production efficiency of the dried meat floss. Disclosure of Invention Accordingly, the present invention is directed to a production device for producing dried meat floss, which solves the above-mentioned problems. In order to achieve the above purpose, the invention provides a production device of dried meat floss, which comprises a stirring structure and a pot body structure, wherein the pot body structure comprises an inner pot body and an outer pot body sleeved outside the inner pot body, and a vortex ring is fixed on the outer wall of the inner pot body and used for driving a heat conducting medium to heat the inner pot body; The inner wall of the outer pot body is fixed with the heat preservation, the heat return pipe is embedded between the heat preservation and the outer pot body, the upper portion of the inner pot body is provided with the structure of bleeding, the discharge end of the structure of bleeding is connected with the inlet end of the heat return pipe, and then can realize the stirring structure is to the material stir-fry of the inner pot body inside, the inside steam of the inner pot body can be discharged into the inside of the heat return pipe under the guide of the structure of bleeding, passes through the heat in the steam simultaneously the heat transfer of the inner pot body is carried out to the heat preservation. In the above technical scheme, further, the outside of out