Stir-frying part of fish meat floss frying machine

Abstract

The present invention discloses a stir-frying part of a fish meat floss frying machine. The stir-frying part comprises a frying pot, and is characterized in that the stir-frying part further comprises a stir-frying device, wherein the frying pot is a saucepan with an upward opening, and comprises a pot bottom plate and a pot side plate, the pot bottom plate is a stepped round plate having a small upper portion and a large lower portion, the axis line of the pot bottom plate is vertically arranged, the center position on the lower side surface of the pot bottom plate rotates along with a coaxially-arranged supporting device under fixed support of the supporting device during use, the stir-frying device comprises a spatula cutter, a cutter handle, a cutter holder, a compression spring and a cover cap, the cutter holder lower connection position positioned on the lower side and toward the right is the position fixedly arranged on a fixation member during use, one side of the cutter back of the spatula cutter is fixedly connected on the cutter handle from the lower portion to form an integrated member, and the cutter edge of the spatula cutter is downward, and is at a mutual resilient contact state with the upper side surface of the pot bottom of the frying pot through the cutter holder, the compression spring and the cover cap with the integrated member.

Description

technical field [0001] The invention relates to the field of agricultural and by-product processing machinery, in particular to a frying part of a fish frying machine used for frying granular fish in aquatic product processing and turning it into meat floss. Background technique [0002] Fish food is tender, delicious, nutritious and easy to digest. It is a favorite food for people, especially suitable for the elderly, young children and patients. The protein content in fish is 15% to 20%, which is a high-quality protein. The muscle fibers of fish meat are short, the protein tissue structure is soft, the water content is high, the meat is fresh and tender, and it is easy to digest and absorb. There are nitrogen-containing compounds in fish tissue, mainly collagen and mucin. When boiled, it becomes a sol, and after cooling, it becomes a gel. This shows that the fish soup turns into a milky jelly after natural cooling. Fish contains a sulfur-containing amino acid called tauri...

AI Technical Summary

Problems solved by technology

"It can be seen that the structure of the automatic frying machine in this document is relatively complicated, and its electric heating device is arranged in the interlayer between the cylinder body 2 and the inner tank 3, which makes maintenance troublesome.

Because the rotary shaft is basically arranged horizontally, when frying meat floss or fish floss, the raw materials such as pork, beef or fish will fall with the rotation of the inner tank 3 under the action of gravity. Because the meat contains a lot of water, it is easy to stick to the inner tank 3, resulting in burning and affecting the processing quality

The axes of cylinder body 2 and liner 3 are basically set horizontally, and the opening faces to the left, so that the processing capacity is limited, and it is inconvenient when loading raw materials and taking out finished products, and it is also not conducive to cleaning the liner

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