A method for using a continuous roasting device for smoky and fragrant asparagus

Abstract

The application discloses a kind of continuous baking device of smoky asparagus, belongs to baking equipment technical field, it is characterized in that including chain group for transferring material, the top of chain group is provided with a preset number of baking unit, hollow baking box is provided with for baking upper heating pipe and lower heating pipe;The upper heating pipe is fixed with the top of hollow baking box by single-cylinder spring shock absorber;The lower heating pipe can be used for the lifting and heating of material.The beneficial effects of the application are: the lower heating pipe that can be lifted is used to lift and clamp the material, and the roasted asparagus is almost equivalent to the effect of charcoal-baked food.The use of the lower heating pipe and the lifting structure realizes the transmission of the material without affecting the baking process, truly realizes the continuous baking of circulation, saves the waiting time of material transfer, and has high baking efficiency.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of roasting equipment, and more particularly to a method for using a continuous roasting device for smoky asparagus. BACKGROUND

[0002] Asparagus cans are a high-end canned vegetable. Fresh asparagus is used as raw material, and is canned in a glass bottle or a tin can after high-temperature sterilization. Asparagus cans are rich in amino acids, plant proteins, minerals and trace elements necessary for the human body, and can enhance the body's immunity. Modern medicine has proved that asparagus cans also have the effect of resisting and treating cancer. China's asparagus can production is the largest in the world. The main production areas are Heze in Shandong, Yongji and Hejin in Shanxi, and Weinan in Shaanxi. The annual output accounts for three-quarters of the world's total output. China has become the world's center for asparagus cultivation, production, processing, trade and research and development. In the next 30 years, the world's asparagus industry will be led by China.

[0003] Although there are asparagus roasting machines on the market at present, they are almost drying machines that only dry the water in asparagus bodies, but not really roast them. Moreover, such drying machines are very troublesome in actual production and operation in production enterprises. Fresh asparagus contains a lot of water, so the asparagus needs to be dried first. The asparagus in the pot needs to be frequently turned over while being heated from below. It takes about four to five hours to dry a pot, which is time-consuming and labor-intensive. The labor intensity of the operator is high, the energy consumption is high, and the efficiency is very low.

[0004] In particular, the existing roasting equipment is intermittent, that is, the material is loaded at the same time and unloaded at the same time. In addition to the time for loading and unloading the material, the hollow roasting box also needs the transfer time for complete transfer of the same batch of material, that is, the time for transferring the first batch of material to the first roasting unit. This results in waste of energy consumption and instability of product quality, a long production cycle, and low production efficiency. SUMMARY

[0005] To solve the above problems and overcome the shortcomings of the prior art, the present application provides a method for using a continuous roasting device for smoky asparagus, which can effectively solve the problems of poor taste and low efficiency of drying machines and low production efficiency of intermittent roasting.

[0006] The specific technical solution of the present application to solve the above technical problems is: a method for using a continuous roasting device for smoky asparagus, characterized by using a continuous roasting device for smoky asparagus, which comprises a chain group for transferring materials, a plurality of roasting units are arranged above the chain group,

[0007] The baking unit comprises a hollow baking box body with both ends open, and an upper heating pipe and a lower heating pipe are arranged in the hollow baking box body for baking; the upper heating pipe is fixed to the top of the hollow baking box body through a single-cylinder spring type shock absorber; and the lower heating pipe can be used for lifting and heating the materials.

[0008] Further, the lower heating pipe is connected through a connecting sheet, the middle part of the connecting sheet is symmetrically provided with a convex structure matched with the chain of the chain set, and the two ends of the connecting sheet are provided with synchronous piston rods for pulling the connecting sheet to lift.

[0009] Further, the chain set comprises a chain, a driven gear and a driving gear, and the driving gear is connected with the motor through a speed changer.

[0010] Further, the front end of the hollow baking box body is further provided with an infrared sensing detector for sensing the position of the materials.

[0011] Further, the outer side of the chain is further symmetrically provided with an adjusting plate for arranging the materials.

[0012] Further, the outer side of the chain set is further provided with a protective baffle, and the adjusting plate is fixedly arranged on the protective baffle.

[0013] Further, the adjusting plate is arranged in an L shape, the bottom surface of the adjusting plate is provided with a slot, and the adjusting plate is fixed to the protective baffle through an adjusting nut penetrating the slot.

[0014] Further, the upper heating pipe and the lower heating pipe are alternately arranged.

[0015] Further, the lower part of the chain set is further provided with a lifting structure for lifting the materials, the lifting structure comprises an inclined lifting plate and a power structure for lifting the lifting plate, and one end of the lifting plate is matched with the inner side of the connecting sheet.

[0016] The present application has the following advantages:

[0017] The present method utilizes the lower heating pipe capable of lifting to realize the lifting and clamping baking of the materials, and the baked asparagus is almost equivalent to the effect of charcoal baking food, which can maximize the good form and product appearance of asparagus and has a unique and pleasant smoky flavor.

[0018] The upper heating pipe is fixed to the top of the hollow baking box body through a single-cylinder spring type shock absorber, which greatly absorbs the residual kinetic energy of asparagus when it is clamped by the upper and lower heating pipes, thereby avoiding the fragmentation of asparagus due to excessive kinetic energy and affecting the product appearance and product quality.

[0019] The method for using the continuous roasting device of smoky and fragrant asparagus can realize the lifting and roasting functions of the roasting unit at the front end, the lifting of asparagus in the roasting process is realized through the lower heating pipe, the lifting and roasting functions are realized, the transmission of the material is not affected in the roasting process through the use of the lower heating pipe and the lifting structure, the continuous roasting in a circulation mode is truly realized, the waiting time for material transfer is saved, and the roasting efficiency is high. BRIEF DESCRIPTION OF DRAWINGS

[0020] ATTACHED Figure 1 It is a schematic view of the front view structure of the present application.

[0021] ATTACHED Figure 2 It is a schematic view of the side view structure of the present application.

[0022] ATTACHED Figure 3 It is a schematic view of the lifting plate structure of the present application.

[0023] ATTACHED Figure 4 It is a schematic view of the embodiment of the present application.

[0024] 1. driven gear, 2. chain, 3. power structure, 4. lifting plate, 5. infrared induction detector, 6. hollow roasting box, 7. upper heating pipe, 8. synchronous piston rod, 9. lower heating pipe, 10. driving gear, 11. single cylinder spring type shock absorber, 12. adjusting plate, 13. protective baffle, 14. connecting plate. DETAILED DESCRIPTION

[0025] In the description of the present application, specific details are only for the purpose of fully understanding the embodiments of the present application, but as a person skilled in the art should know that the implementation of the present application is not limited to these details. In addition, well-known structures and functions are not described or shown in detail to avoid obscuring the key points of the embodiments of the present application. For those skilled in the art, the specific meaning of the above terms in the present application can be understood in specific circumstances.

[0026] DETAILED DESCRIPTION

[0027] The continuous roasting device of smoky and fragrant asparagus, characterized by comprising a chain group for transferring materials, a plurality of roasting units are arranged above the chain group,

[0028] The roasting unit comprises a hollow roasting box 6 which is open at both ends, and an upper heating pipe 7 and a lower heating pipe 9 are arranged in the hollow roasting box 6 for roasting; the upper heating pipe 7 is fixed to the top of the hollow roasting box 6 through a single cylinder spring type shock absorber 11; the lower heating pipe 9 can be used for lifting and heating the material.

[0029] Furthermore, the lower heating tube 9 is connected by a connecting piece 14. The connecting piece 14 has symmetrically arranged protruding structures in the middle, which cooperate with the chain 2 of the chain assembly. The two ends of the connecting piece 14 are provided with synchronous piston rods 8 for pulling the connecting piece 14 up and down.

[0030] Furthermore, the chain assembly includes a chain 2, a driven gear 1, and a driving gear 10, wherein the driving gear 10 is connected to the motor via a gearbox.

[0031] Furthermore, the front end of the hollow baking oven 6 is also equipped with an infrared sensor 5 for sensing the position of the material.

[0032] Furthermore, the outer side of the chain 2 is symmetrically provided with adjusting plates 12 for arranging materials.

[0033] Furthermore, a protective baffle 13 is provided on the outer side of the chain assembly, and the adjusting plate 12 is fixedly mounted on the protective baffle 13.

[0034] Furthermore, the adjusting plate 12 is L-shaped, and the bottom surface of the adjusting plate 12 is provided with a slot. The adjusting plate 12 is fixed to the protective baffle 13 by adjusting nuts passing through the slot.

[0035] Furthermore, the upper heating tube 7 and the lower heating tube 9 are arranged alternately, one above the other.

[0036] Furthermore, a lifting structure for lifting materials is provided below the chain assembly. The lifting structure includes a lifting plate 4 with an inclined surface and a power structure 3 for lifting the lifting plate 4. One end of the lifting plate 4 is engaged with the inner side of the connecting piece 14.

[0037] A method of using a continuous roasting device for caramelized asparagus achieves the following effect: During the roasting process, the asparagus in the roasting unit located at the front end is lifted by the lower heating pipe 9, thus realizing both lifting and roasting functions.

[0038] The later batches of asparagus can pass through the chain 2 under the roasting asparagus, which does not affect the material transfer during the roasting process. This achieves continuous roasting, high roasting efficiency, and short waiting time. It eliminates the need for dryers to pre-dry fresh asparagus due to its high moisture content. The asparagus in the pot needs to be frequently turned while being heated at the bottom, and it takes about four or five hours to dry one batch. This is time-consuming, labor-intensive, energy-intensive, and very inefficient.

[0039] Because the lifting rod restricts the transfer of materials during the baking process for a single batch, especially the waiting time of the baking heating tubes, including loading and unloading time, and the transfer time between raw and cooked asparagus (i.e., the transfer time of raw material from the last heating furnace to the first heating furnace and / or the transfer time of cooked asparagus from the first heating furnace to the last heating furnace),

[0040] A method of using a continuous roasting device for caramelized asparagus, characterized in that, using the aforementioned continuous roasting device for caramelized asparagus, fresh asparagus is roasted in batches, adjacent batches of asparagus are spaced at a preset interval, and each batch of asparagus includes multiple roasting groups, the number of roasting groups being consistent with the number of roasting units, the steps of which include:

[0041] 1. The asparagus in the front-end roasting unit is lifted by the lower heating tube 9 and the synchronous piston rod 8, and then roasted by the upper heating tube 7 and the lower heating tube 9.

[0042] 2. The asparagus in the rear roasting group passes through chain 2 below the asparagus in the front roasting group and enters the corresponding roasting unit for roasting;

[0043] 3. After the asparagus in the front roasting group is roasted, it falls down by the lower heating tube 9 and the synchronous piston rod 8, is transported by the chain 2, and passes through the connecting plate 14 with the help of the lifting structure, passes under the asparagus in the rear roasting group to transfer and unload the material;

[0044] 4. The asparagus is roasted at a temperature of 150-250℃. The upper heating element 7 is fixed to the top of the hollow roasting chamber 6 by a single-tube spring shock absorber 11, which greatly absorbs the residual kinetic energy of the asparagus when it is sandwiched between the upper and lower heating elements. This prevents the asparagus from breaking due to excessive kinetic energy, thus affecting the product's appearance and quality.

[0045] 5. The roasting time for the asparagus is set between 10-60 seconds using both the upper and lower heating elements. The resulting asparagus is almost identical to charcoal-grilled food, preserving its shape and appearance to the greatest extent possible. It also imparts a unique and pleasantly charred flavor. After roasting, the asparagus is conveyed out of the left rear roasting box by a linked chain assembly. This discharge system utilizes a material separation device from the conveyor belt for continuous, automated discharge and unloading.

[0046] The baking cycle for each baking unit only includes the loading, unloading, and baking time of the asparagus, saving the waiting time for asparagus transfer, resulting in high baking efficiency and high heat energy utilization.

[0047] As a specific example: taking a baking unit with two baking units located above the chain assembly as an example:

[0048] 1. The first batch of fresh asparagus is set up with two roasting groups, the number of which matches the number of roasting units. The fresh asparagus from the first roasting group of the first batch enters the first roasting unit, is lifted by the lower heating tube 9 and the synchronous piston rod 8, and then is roasted by the upper heating tube 7 and the lower heating tube 9, as shown in the attached diagram. Figure 4 ;

[0049] 2. Fresh asparagus from the first batch, passing below the asparagus from the first batch via chain 2, enters the corresponding second roasting unit for roasting. A preset distance is set between the first and second batches of asparagus; this preset distance can be adjusted by the roasting time according to different processes, as shown in the attached diagram. Figure 4 ;

[0050] 3. After the asparagus in the first batch of roasting is finished, the lower heating tube 9 and the synchronous piston rod 8 fall and are placed on the chain 2. At this time, with the help of the lifting structure, the material is transferred and unloaded by passing under the asparagus roasting in the next batch; as shown in the attached... Figure 4 ;

[0051] 4. The asparagus from the first batch of the first roasting group passes under the asparagus from the second batch of the first batch located in the second roasting unit for material transfer and feeding; simultaneously, the first roasting group of the second batch enters the first roasting unit, is lifted by the lower heating pipe 9 and the synchronous piston rod 8, and then is held and roasted by the upper heating pipe 7 and the lower heating pipe 9, as shown in the attached diagram. Figure 4 ;

[0052] 5. After the asparagus in the second roasting group of the first batch is roasted, the lower heating tube 9 and the synchronous piston rod 8 fall and are placed on the chain 2. At this time, with the help of the lifting structure, the connecting plate 14 is crossed, and the material is transferred and unloaded under the asparagus roasted in the next roasting group, as shown in the attached diagram. Figure 4 ;

[0053] 6. Fresh asparagus from the second roasting group of the second batch passes under the roasted asparagus from the first roasting group of the second batch via chain 2 and enters the corresponding second roasting unit for roasting. After the asparagus from the first roasting group of the second batch is roasted, the lower heating tube 9 and the synchronous piston rod 8 fall and are placed on chain 2. At this time, with the help of the lifting structure, it crosses the connecting piece 14 and passes under the roasted asparagus of the next roasting group for material transfer and feeding. At the same time, the first roasting group of the third batch starts a new roasting cycle, as shown in the attached diagram. Figure 4 and attached Figure 4 .

[0054] Furthermore, the adjusting plate 12 is L-shaped, and the bottom surface of the adjusting plate 12 is provided with a slot. The adjusting plate 12 is fixed to the protective baffle by adjusting nuts passing through the slot. Taking the adjusting plate 12 on one side as a reference, it can be used for pre-positioning of materials.

[0055] Furthermore, the alternating placement of the upper and lower heating elements ensures more even baking.

[0056] In summary: The use of a liftable lower heating element enables the lifting and clamping of the material for roasting, resulting in asparagus that is almost identical to charcoal-grilled food. This method not only preserves the asparagus's shape and appearance to the greatest extent but also produces a unique and pleasantly caramelized flavor.

[0057] The upper heating tube is fixed to the top of the hollow baking box through a single-tube spring shock absorber, which greatly absorbs the residual kinetic energy of the asparagus when it is sandwiched between the upper and lower heating tubes, thus preventing the asparagus from breaking due to excessive kinetic energy, which would affect the product appearance and quality.

[0058] The use of the lower heating element in conjunction with the lifting structure ensures that the material transfer is not affected during the baking process, achieving truly continuous baking in a circulating manner, eliminating the waiting time for material transfer, and resulting in high baking efficiency.

Claims

1. A method of using a continuous roasting device for caramelized asparagus, comprising the continuous roasting device for caramelized asparagus, characterized in that... The continuous roasting device for caramelized asparagus includes a chain assembly for transferring materials. A predetermined number of baking units are arranged above the chain assembly. Each baking unit includes a hollow baking box (6) with open ends. The hollow baking box (6) contains an upper heating pipe (7) and a lower heating pipe (9) for baking. The upper heating pipe (7) is fixed to the top of the hollow baking box (6) via a single-tube spring shock absorber (11). The lower heating pipe (9) is used for lifting and heating materials. The lower heating pipe (9) is connected via a connecting piece (14). The connecting piece (14) has a symmetrically arranged protruding structure in the middle, which cooperates with the chain (2) of the chain group. Both ends of the connecting piece (14) are provided with synchronous piston rods (8) for pulling the connecting piece (14) up and down. Below the chain group, there is also a lifting structure for lifting materials. The lifting structure includes a lifting plate (4) set as an inclined plane and a power structure (3) for lifting the lifting plate (4). One end of the lifting plate (4) cooperates with the inner side of the connecting piece (14). The method of using the continuous roasting device for caramelized asparagus involves roasting fresh asparagus in batches, with a preset spacing between adjacent batches. Each batch of asparagus includes multiple roasting groups, the number of which matches the number of roasting units. The steps include:

1. The asparagus in the front-end roasting unit is lifted by the lower heating tube (9) and the synchronous piston rod (8), and then roasted by the upper heating tube (7) and the lower heating tube (9).

2. The asparagus in the rear roasting group passes through the chain (2) below the asparagus in the front roasting group and enters the corresponding roasting unit for roasting; 3. After the asparagus in the front roasting group is roasted, it falls down by the lower heating tube (9) and the synchronous piston rod (8), is transported by the chain (2), and passes through the connecting piece (14) with the help of the lifting structure to transfer and unload the material under the asparagus roasted in the rear roasting group; IV. Set the baking temperature to 150°C when roasting asparagus. At 250℃, the upper heating tube (7) is fixed to the top of the hollow baking oven (6) via a single-tube spring shock absorber (11).

5. Set the baking time for the asparagus to 10 minutes using both the top and bottom heating elements. 60 seconds.

2. The method of using the continuous roasting device for caramelized asparagus according to claim 1, characterized in that... The chain assembly includes a chain (2), a driven gear (1) and a driving gear (10), wherein the driving gear (10) is connected to the motor via a gearbox.

3. The method of using the continuous roasting device for caramelized asparagus according to claim 1, characterized in that... The front end of the hollow baking box (6) is also equipped with an infrared sensor (5) for sensing the position of the material.

4. The method of using the continuous roasting device for caramelized asparagus according to claim 2, characterized in that... The outer side of the chain (2) is also symmetrically provided with adjusting plates (12) for arranging materials.

5. The method of using the continuous roasting device for caramelized asparagus according to claim 4, characterized in that... A protective baffle (13) is also provided on the outside of the chain assembly, and the adjusting plate (12) is fixedly installed on the protective baffle (13).

6. The method of using the continuous roasting device for caramelized asparagus according to claim 5, characterized in that... The adjusting plate (12) is L-shaped, and the bottom surface of the adjusting plate (12) is provided with a slot. The adjusting plate (12) is fixed to the protective baffle (13) by an adjusting nut through the slot.

7. The method of using the continuous roasting device for caramelized asparagus according to claim 1, characterized in that... The upper heating tube (7) and the lower heating tube (9) are arranged alternately.

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