System and method for controlling oil content in fried food products

Abstract

The present invention discloses a system for controlling the oil content in fried food products, comprising a shell, a dehydration structure, a cutting structure, a transportation structure, a frying structure and a filling structure. The dehydration structure cooperates with the transportation structure, and the cutting structure is rotatably connected with the transportation structure. The cutting structure comprises a matching plate, a cutting edge, a movable base and a sliding track. The matching plate is rotatably connected with the sliding track, and the cutting edge is rotatably connected with the movable base and is arranged on the upper side of the movable base. The movable base is slidably connected with the sliding track and is arranged on the upper side of the sliding track. The present invention also discloses a method for using the system for controlling the oil content in fried food products, comprising the following steps: dehydration, transportation, cutting and frying. On the basis of the prior art, the structure of the system for controlling the oil content is improved, and the matching of the cutting edge, the movable base and the sliding track is utilized to realize the control of the thickness of the raw material, thereby realizing the control of the oil content of the fried food.

Description

Technical Field

[0001] The present invention relates to the technical field of fried food, and in particular to a system and method for controlling the oil content in fried food products. Background Art

[0002] Frying food pieces causes the water in the food pieces to boil. The boiling water causes the cell walls to be damaged and delaminated. The damage and delamination of the cell walls are manifested as holes or cavities. These holes or cavities absorb the frying oil during the frying process. When the fried food pieces begin to cool after the frying process, the excessive oil content will affect the sensory perception of the food to consumers, causing consumers to refuse to buy fried food. However, the prior art lacks a system for controlling the oil content of fried food. Summary of the invention

[0003] In order to solve the problem that there is a lack of a system for controlling the oil content of fried food in the prior art, the present invention proposes a system and method for controlling the oil content in fried food products.

[0004] A system for controlling the oil content in fried food products comprises an outer shell, a dehydration structure, a cutting structure, a transport structure, a frying structure and a filling structure, wherein the dehydration structure is arranged inside the outer shell and cooperates with the transport structure, the cutting structure is arranged on the upper side of the transport structure and is rotatably connected to the transport structure, the filling structure is arranged on the upper side of the transport structure, the cutting structure comprises a matching plate, a cutting edge, a movable base and a sliding track, the matching plate is rotatably connected to the sliding track, the cutting edge is rotatably connected to the movable base and is arranged on the upper side of the movable base, and the movable base is slidably connected to the sliding track and is arranged on the upper side of the sliding track.

[0005] Among them, the sliding track includes a plurality of rotating rollers, a protective shell with a movable groove and a bracket. The plurality of rotating rollers are arranged in the movable groove along the length extension direction of the protective shell and are all rotatably connected to the protective shell. The bracket is arranged on the lower side of the protective shell and is fixedly connected to the protective shell. The protective shell is fixedly connected to the transport structure and is arranged on one side of the transport structure.

[0006] Among them, several of the rotating rollers each include a rotating switch, a rotating roller and a motor, the motor is electrically connected to the rotating roller, and the rotating switch is arranged at the connection between the motor and the rotating roller.

[0007] Wherein, the movable base includes a rotating seat and a rolling seat, the rolling seat abuts against a plurality of the rotating rollers and is arranged in a movable groove, and the rotating seat is arranged on the upper side of the rolling seat and is rotatably connected to the rolling seat.

[0008] Among them, the frying structure includes an oil storage bin, a timer, a telescopic arm and a support plate with a through hole, the telescopic arm is fixedly connected to the support plate and is arranged on the upper side of the support plate, the support plate fits with the oil storage bin and is arranged on the upper side of the oil storage bin, the timer is electrically connected to the telescopic arm and is arranged on the outside of the telescopic arm, and the through hole passes through the support plate.

[0009] Wherein, the telescopic arm includes a telescopic rod and two connecting rods, the telescopic rod is arranged at the center of the support plate, the two connecting rods are respectively arranged on both sides of the telescopic rod, and the two ends of each connecting rod are respectively connected to the telescopic rod and the support plate.

[0010] Wherein, the dehydration structure includes a weight detector, a heater, a support shell and a push plate, the weight detector is arranged on the lower side of the support shell, and the heater is arranged on the upper side of the support shell. The support shell is fixedly connected to the transport structure and arranged on the upper side of the transport structure.

[0011] The present invention also provides a method for using the system for controlling the oil content in fried food products as described above, comprising the following steps:

[0012] The raw material is sent to the dehydration structure, and the required water is removed according to the weight change of the weight detector to obtain the dehydrated raw material;

[0013] The dehydrated raw materials are sent to the transport structure through the push plate, and then sent to the cutting structure by the transport structure;

[0014] The dehydrated raw material is cut into a preset thickness in the cutting structure as required;

[0015] The cut raw materials are transported to the frying structure by the transport structure, the frying time is set according to the needs, and the support plate is picked up by the telescopic arm, so as to complete the control of the oil content of the fried food.

[0016] The beneficial effects of the present invention are as follows: on the basis of the prior art, the structure of the system for controlling the oil content is improved, and the thickness of the raw material is controlled by utilizing the cooperation of the cutting edge, the movable base and the sliding track, thereby realizing the control of the oil content of the fried food. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0018] Figure 1 Schematic diagram of the system for controlling the oil content in fried food products according to the present invention.

[0019] Figure 2 1 is a schematic front view of the cutting edge of the system for controlling the oil content in fried food products according to the present invention.

[0020] Figure 3 It is a partial top view of the structure of the sliding track of the system for controlling the oil content in fried food products of the present invention.

[0021] Figure 4 Schematic diagram of the operating steps of the system and method for controlling the oil content in fried food products of the present invention.

[0022] 10-housing, 20-dehydration structure, 30-cutting structure, 40-transportation structure, 50-frying structure, 60-filling structure, 21-weight detector, 22-heater, 23-support shell, 24-pushing plate, 31-matching plate, 32-cutting edge, 33-movable base, 34-sliding track, 51-oil storage bin, 52-timer, 53-telescopic arm, 54-support plate, 61-storage bin, 62-switch valve, 231-support shaft, 232-tilting plate, 233-fixed plate, 331-rotating seat, 332-rolling seat, 341-rotating roller, 342-protective shell, 343-bracket, 344-movable groove, 345-rotating roller, 346-rotating switch, 347-motor, 531-telescopic rod, 532-connecting rod, 541-through hole. DETAILED DESCRIPTION

[0023] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0024] In the description of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, in the description of the present invention, "multiple" means two or more, unless otherwise clearly and specifically defined.

[0025] See also Figures 1 to 4 , the present invention provides a technical solution:

[0026] A system for controlling the oil content in fried food products includes a shell 10, a dehydration structure 20, a cutting structure 30, a transport structure 40, a frying structure 50 and a filling structure 60, wherein the dehydration structure 20 is arranged inside the shell 10 and cooperates with the transport structure 40, the cutting structure 30 is arranged on the upper side of the transport structure 40 and is rotatably connected to the transport structure 40, the filling structure 60 is arranged on the upper side of the transport structure 40, the cutting structure 30 includes a matching plate 31, a cutting edge 32, a movable base 33 and a sliding track 34, the matching plate 31 is rotatably connected to the sliding track 34, the cutting edge 32 is rotatably connected to the movable base 33 and is arranged on the upper side of the movable base 33, and the movable base 33 is slidably connected to the sliding track 34 and is arranged on the upper side of the sliding track 34.

[0027] In this embodiment, the shell 10 is used to protect each component, the dehydration structure 20 is used to remove moisture from the raw material, and the cutting structure 30 is used to control the thickness of the raw material. The transportation structure 40 is used to transport the raw material, and the frying structure 50 fries the raw material and controls the frying time. The filling structure 60 is used to add additives. The matching plate 31 is rotatably connected to the transportation structure 40. When the thickness of the raw material needs to be controlled, the matching plate 31 is driven to rotate so that it fits with the transportation structure 40 until the raw material abuts against the matching plate 31, and the transportation structure 40 is stopped, and the cutting edge 32 is started to cut the raw material, and the movable base 33 cooperates with the sliding rail 34 to control the thickness of the raw material by adjusting the position of the cutting edge 32 and the matching plate 31.

[0028] Furthermore, the sliding track 34 includes a plurality of rotating rollers 341, a protective shell 342 provided with a movable groove 344, and a bracket 343. The plurality of rotating rollers 341 are arranged in the movable groove 344 along the length extension direction of the protective shell 342, and are all rotatably connected to the protective shell 342. The bracket 343 is arranged on the lower side of the protective shell 342 and is fixedly connected to the protective shell 342. The protective shell 342 is fixedly connected to the transport structure 40 and is arranged on one side of the transport structure 40.

[0029] In this embodiment, the rotating roller 341 drives the movable base 33 to move by rotating itself, and the protective shell 342 is used to protect the rotating roller 341. The movable groove 344 fits with the movable base 33 in the width direction, so that the displacement path of the movable base 33 is limited, and the bracket 343 is used to support the protective shell 342.

[0030] Furthermore, each of the rotating rollers 341 includes a rotating switch 346 , a rotating roller 345 and a motor 347 . The motor 347 is electrically connected to the rotating roller 345 , and the rotating switch 346 is disposed at the connection between the motor 347 and the rotating roller 345 .

[0031] In this embodiment, the rotating switch 346 controls the electrical connection between the rotating roller 345 and the motor 347. The rotating switches 346 are all externally connected to a controller. Since they belong to the prior art, this application does not provide a detailed description of their specific circuit structures. The motor 347 is used to drive the rotating roller 345 to rotate, and the rotation of the rotating roller 345 is used to achieve the movement of the position of the movable base 33. When the movable base 33 reaches the required position, the motor 347 can be stopped, thereby achieving the determination of the position of the cutting edge 32.

[0032] Furthermore, the movable base 33 includes a rotating seat 331 and a rolling seat 332 . The rolling seat 332 abuts against a plurality of the rotating rollers 341 and is disposed in a movable groove 344 . The rotating seat 331 is disposed on the upper side of the rolling seat 332 and is rotationally connected to the rolling seat 332 .

[0033] In this embodiment, the rotating seat 331 is used to cooperate with the cutting edge 32, so that the cutting edge 32 can be rotatably connected to the rotating seat 331, and the rolling seat 332 is used to cooperate with a plurality of the rotating rollers 341, so that the rotation of the plurality of the rotating rollers 341 drives the movement of the rolling seat 332.

[0034] Furthermore, the frying structure 50 includes an oil storage bin 51, a timer 52, a telescopic arm 53 and a support plate 54 provided with a through hole 541, the telescopic arm 53 is fixedly connected to the support plate 54 and is arranged on the upper side of the support plate 54, the support plate 54 fits with the oil storage bin 51 and is arranged on the upper side of the oil storage bin 51, the timer 52 is electrically connected to the telescopic arm 53 and is arranged on the outer side of the telescopic arm 53, and the through hole 541 passes through the support plate 54.

[0035] In this embodiment, the oil storage bin 51 is a groove structure with an opening at the top, and oil and heating materials are placed in the oil storage bin 51. The output end of the transport structure 40 cooperates with the oil outlet bin. The timer 52 controls the telescopic interval of the telescopic arm 53. The support plate 54 is used to scoop out the fried raw materials. By controlling the frying time of the raw materials, the oil content of the fried food is controlled. The through hole 541 is used to allow oil to pass through for frying.

[0036] Furthermore, the telescopic arm 53 includes a telescopic rod 531 and two connecting rods 532. The telescopic rod 531 is arranged at the center of the support plate 54, and the two connecting rods 532 are respectively arranged on both sides of the telescopic rod 531. The two ends of each connecting rod 532 are respectively connected to the telescopic rod 531 and the support plate 54.

[0037] In this embodiment, the telescopic rod 531 is used to control the up and down movement of the support plate 54, and the two connecting rods 532 are used to cooperate with the telescopic rod 531 and the support plate 54 to improve the stability of the support plate 54 during the up and down movement, so that the raw materials can be fried evenly to avoid uneven frying.

[0038] Furthermore, the dehydration structure 20 includes a weight detector 21, a heater 22, a support shell 23 and a push plate 24, the weight detector 21 is arranged on the lower side of the support shell 23, and the heater 22 is arranged on the upper side of the support shell 23, and the support shell 23 is fixedly connected to the transport structure 40 and arranged on the upper side of the transport structure 40.

[0039] In this embodiment, the weight detector 21 cooperates with the heater 22 to utilize the change in the weight of the raw materials to control the moisture content in the raw materials. The support shell 23 is used to support each component, and the push plate 24 is used to push the raw materials, so that the dehydrated raw materials can enter the transport structure 40.

[0040] Furthermore, the support shell 23 includes a support shaft 231, an inclined plate 232 and a fixed plate 233, and both ends of the support shaft 231 are fixedly connected to the fixed plate 233 and the transport structure 40 respectively. One end of the inclined plate 232 is fixedly connected to the fixed plate 233, and the other end abuts against the transport structure 40.

[0041] In this embodiment, the support shaft 231 is used to support the fixed plate 233, and the inclined plate 232 is used to allow the raw materials to enter the transport structure 40 from the fixed plate 233. The fixed plate 233 is used to support the raw materials to facilitate the dehydration of the raw materials.

[0042] Furthermore, the packing structure 60 includes a storage bin 61 and a switch valve 62 . The storage bin 61 is disposed on the lower side of the shell, and the switch valve 62 is disposed on the lower side of the storage bin 61 and fits with the storage bin 61 .

[0043] In this embodiment, the storage bin 61 is used to store sodium alginate, which can reduce the oil content. Sodium alginate is added to the raw materials through the switch valve 62, so that after the raw materials are dehydrated, whether to add additives is controlled to control the oil content of the final fried food.

[0044] The present invention also provides a method for using the system for controlling the oil content in fried food products as described above, comprising the following steps:

[0045] S101: The raw material is sent to the dehydration structure 20, and the required water is removed according to the weight change of the weight detector 21 to obtain a dehydrated raw material;

[0046] S102: The dehydrated raw material is sent to the transport structure 40 via the push plate 24, and then sent to the cutting structure 30 by the transport structure 40;

[0047] S103: the dehydrated raw material is cut into a preset thickness in the cutting structure 30 as required;

[0048] S104: The cut raw materials are transported to the frying structure 50 by the transport structure 40, the frying time is set as required, and the support plate 54 is lifted up by the telescopic arm 53, thereby completing the control of the oil content of the fried food.

[0049] The beneficial effects of the present invention are as follows: on the basis of the prior art, the structure of the system for controlling the oil content is improved, and the thickness of the raw material is controlled by utilizing the cooperation of the cutting edge 32, the movable base 33 and the sliding track 34, thereby realizing the control of the oil content of the fried food.

[0050] What is disclosed above is only a preferred embodiment of the present invention, and it certainly cannot be used to limit the scope of rights of the present invention. Ordinary technicians in this field can understand that all or part of the processes of the above embodiment and equivalent changes made according to the claims of the present invention still fall within the scope of the invention.

Claims

1. A system for controlling the oil content in fried food products, characterized in that It comprises a shell, a dehydration structure, a cutting structure, a transport structure, a frying structure and a filling structure, wherein the dehydration structure is arranged inside the shell and matched with the transport structure, the cutting structure is arranged on the upper side of the transport structure and is rotatably connected with the transport structure, the filling structure is arranged on the upper side of the transport structure, the cutting structure comprises a matching plate, a cutting edge, a movable base and a sliding track, the matching plate is rotatably connected with the sliding track, the cutting edge is rotatably connected with the movable base and is arranged on the upper side of the movable base, the movable base is slidably connected with the sliding track and is arranged on the upper side of the sliding track; The dehydration structure includes a weight detector, a heater, a support shell and a push plate, wherein the weight detector is arranged on the lower side of the support shell, and the heater is arranged on the upper side of the support shell. The support shell is fixedly connected to the transport structure and arranged on the upper side of the transport structure. The support shell includes a support shaft, an inclined plate and a fixed plate. Both ends of the support shaft are fixedly connected to the fixed plate and the transport structure respectively. One end of the inclined plate is fixedly connected to the fixed plate, and the other end abuts against the transport structure.

2. The system for controlling the oil content in fried food products of claim 1, wherein: The sliding track includes a plurality of rotating rollers, a protective shell with a movable groove and a bracket. The plurality of rotating rollers are arranged in the movable groove along the length extension direction of the protective shell and are rotatably connected to the protective shell. The bracket is arranged on the lower side of the protective shell and is fixedly connected to the protective shell. The protective shell is fixedly connected to the transport structure and is arranged on one side of the transport structure.

3. The system for controlling the oil content in fried food products of claim 2, wherein: Several of the rotating rollers include a rotating switch, a rotating roller and a motor. The motor is electrically connected to the rotating roller, and the rotating switch is arranged at the connection between the motor and the rotating roller.

4. The system for controlling the oil content in fried food products of claim 3, wherein: The movable base comprises a rotating seat and a rolling seat. The rolling seat abuts against a plurality of rotating rollers and is arranged in a movable groove. The rotating seat is arranged on the upper side of the rolling seat and is rotatably connected with the rolling seat.

5. The system for controlling the oil content in fried food products of claim 1, wherein: The frying structure includes an oil storage bin, a timer, a telescopic arm and a support plate with a through hole, the telescopic arm is fixedly connected to the support plate and is arranged on the upper side of the support plate, the support plate fits with the oil storage bin and is arranged on the upper side of the oil storage bin, the timer is electrically connected to the telescopic arm and is arranged on the outer side of the telescopic arm, and the through hole passes through the support plate.

6. The system for controlling the oil content in fried food products of claim 5, wherein: The telescopic arm comprises a telescopic rod and two connecting rods, wherein the telescopic rod is arranged at the center of the support plate, and the two connecting rods are respectively arranged on both sides of the telescopic rod, and both ends of each connecting rod are respectively connected to the telescopic rod and the support plate.

7. A method of using the system for controlling oil content in fried food products as claimed in claim 6, characterized in that: The steps include: The raw material is sent to the dehydration structure, and the required water is removed according to the weight change of the weight detector to obtain the dehydrated raw material; The dehydrated raw materials are sent to the transport structure through the push plate, and then sent to the cutting structure by the transport structure; The dehydrated raw material is cut into a preset thickness in the cutting structure as required; The cut raw materials are transported to the frying structure by the transport structure, the frying time is set according to the needs, and the support plate is picked up by the telescopic arm, so as to complete the control of the oil content of the fried food.

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