A process for frying petals with cooked sauce

Abstract

The invention discloses a process for frying a flank sauce, which belongs to the technical field of food processing, and comprises the following steps: step one: pretreatment of raw materials; step two: automatic mixing and frying using a flank sauce frying device; step three: fine grinding the flank sauce obtained in step two; step four: sterilizing the sauce; step five: mixing and packaging. In the frying process using the flank sauce frying device, the temperature control timing of the pan for adding auxiliary materials in each period of the latter stage can be automatically controlled to avoid human errors and realize the control of the quality of the flank sauce frying stage; and the process is simple, which is suitable for mass production of flank sauce.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a process for frying petals with cooked sauce. Background Art

[0002] Banbanjiang is a rice sauce made from red oil bean paste as the main ingredient and other food additives. In order to achieve mass industrial production and higher taste quality, during the processing, in addition to controlling the amount of the main and side ingredients, it is also necessary to control the timing of adding each component of the ingredients during the frying process.

[0003] During the frying process, first add decolorized rapeseed oil to the industrial wok and heat it. When the decolorized rapeseed oil is heated until ripples appear on the surface and bubbles appear inside, add red oil bean paste, ginger pieces and garlic pieces to the heated decolorized rapeseed oil and stir-fry for 23 minutes. Then turn off the heat, and when the pot temperature drops to 98 degrees Celsius, mix water and hydroxypropyl distarch phosphate and add them. Heat the wok to 140°C and keep it for 5 minutes; turn off the heat again, and when the pot temperature drops to 95°C, add the mixed xanthan gum, fried chili noodles, chicken essence, monosodium glutamate, white sugar and spices, and stir. When the pot temperature drops to 90°C, add food flavors, stir for 11 minutes and serve. In this way, the sauce with the back petal is excellent in taste and the viscosity of the sauce is balanced.

[0004] However, for the stir-fry workers, it is relatively easy to control the heating of decolorized rapeseed oil in advance, as well as the timing of adding red oil bean paste, ginger granules and garlic granules, and the stir-frying time. However, it is more difficult to control the following: the timing of controlling the pan temperature when adding water and hydroxypropyl distarch phosphate after mixing; the timing of controlling the pan temperature when adding the mixed xanthan gum, stir-fried chili powder, chicken essence, monosodium glutamate, white sugar and spices after turning off the heat; and the timing of controlling the pan temperature when continuing to add food flavors. Especially when the pan temperature is unevenly controlled, the addition of the mixed xanthan gum, stir-fried chili powder, chicken essence, monosodium glutamate, white sugar, spices, and the food flavors added later will cause certain changes in the taste and viscosity of the bean paste after stir-frying, resulting in certain differences in the quality of the bean paste. Summary of the invention

[0005] The invention aims to provide a process for frying scallops with cooked sauce to solve the problems existing in the prior art.

[0006] To achieve the above object, the present invention provides the following technical solution: a process for frying cooked scallion with sauce, characterized in that it comprises the following steps:

[0007] Step 1: pretreatment of raw materials; according to weight percentage, prepare 36.43% red oil bean paste, 3% monosodium glutamate, 0.05% xanthan gum, 0.17% hydroxypropyl distarch phosphate, 4.6% bleached rapeseed oil, 2% white sugar, 2.4% chicken essence, 3.8% chili powder, 0.52% spices, 3.64% ginger, 2.42% garlic, 36.4% water, and 4.34% food flavor;

[0008] In the step 1, the spices include star anise, cinnamon, fennel, cardamom, bay leaves, dried ginger, coriander seeds, tsaoko, nutmeg, monk fruit, lemongrass, ginger, angelica root slices, black pepper, galangal, amomum, tangerine peel, gardenia, costus root, thyme, liquorice and cumin; the weight ratio is 15:10:6:5:9:3:7:10:2:4:7:10:3:15:3:11:4:21:8:7:17:9:20;

[0009] Chop ginger and garlic into small pieces and set aside, crush spices and set aside, stir-fry chili powder and grind the stir-fried chili powder and set aside, mix xanthan gum with stir-fried chili powder, chicken powder, monosodium glutamate, white sugar and spices in advance and set aside;

[0010] In the step 1, ginger and garlic are cut into 3-5 mm uniform particles by a slicer; spices are crushed into powder by a grinder with a φ2 mm screen; chili powder is fried in a rotating pan and then ground into powder by a grinder;

[0011] Step 2: Automatically stir-fry the mixture using a stir-frying device for the cooked petals and sauce;

[0012] Add decolorized rapeseed oil to the device for frying the sauce with petals, and heat the decolorized rapeseed oil; add red oil bean paste, crushed ginger and crushed garlic to the heated decolorized rapeseed oil in sequence, and fry them through the device for frying the sauce with petals; turn off the fire of the device for frying the sauce with petals, mix water and hydroxypropyl distarch phosphate and add them, and continue to heat the device for frying the sauce with petals until boiling; turn off the fire of the device for frying the sauce with petals, add evenly mixed xanthan gum, fried chili powder, chicken essence, monosodium glutamate, white sugar and spices, and stir them through the device for frying the sauce with petals; add food flavoring, stir them through the device for frying the sauce with petals, and obtain the first product of the sauce with petals;

[0013] The device for frying cooked petal sauce comprises a platform plate, a support plate 1 is symmetrically arranged on one side of the platform plate, a driving and turning mechanism 1 is arranged on the support plate 1, and an electromagnetic heating mechanism is arranged between the support plates 1, a frying pan is installed on the electromagnetic heating mechanism, a nozzle is arranged on one side of the port of the frying pan, a temperature sensor is arranged at the bottom of the frying pan, the electromagnetic heating mechanism is used to heat the frying pan, and the driving and turning mechanism 1 is used to drive the frying pan to turn;

[0014] A second supporting plate is symmetrically arranged at the rear of the platform plate, a second driving flipping mechanism is arranged on the second supporting plate, a flipping frame is arranged between the second supporting plates, the second driving flipping mechanism is used to drive the flipping frame to flip, a rotating frying mechanism is arranged on the flipping frame, and the rotating frying mechanism is used to stir-fry the materials in the wok;

[0015] The turning frame is provided with a stirring and discharging mechanism, which is used to add water and hydroxypropyl distarch phosphate, and stir and discharge them into the wok;

[0016] A feeding mechanism is provided on the turning frame and on both sides of the stirring and discharging mechanism. The feeding mechanism on the left is used to load the mixed xanthan gum, stir-fried chili powder, chicken essence, monosodium glutamate, white sugar, and spices and discharge them into the wok. The feeding mechanism on the right is used to load food flavors and discharge them into the wok.

[0017] A control mechanism is provided on the other side of the platform plate, and the control mechanism is used to control the operation of the feeding mechanism and the stirring and discharging mechanism according to the temperature signal input in real time by the temperature sensor;

[0018] Step 3: finely grinding the first product of the bean paste obtained in step 2; grinding the first product of the bean paste into a paste-like state by a colloid mill;

[0019] Step 4: Sterilizing the sauce. In the step 4, the semi-finished flank sauce ground in step 3 is put into a pasteurization device for sterilization. The semi-finished flank sauce is first heated to 95° C., heated for 35 minutes, and then rapidly cooled to 4° C. for 8 minutes.

[0020] Step 5: Mix and package. In the step 5, the finished product of the pesto sauce sterilized in step 4 is first added into a mixing drum and mixed evenly. After completion, it is added into a filling drum in a full-automatic sauce filling machine for packaging. The packaging specification is: 200g / bag.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The process for frying the cooked jiaoban sauce can automatically control the temperature of the pan when adding auxiliary materials in each period of the latter stage, avoid human errors, and realize the control of the quality of the jiaoban sauce frying stage; and the process is simple, which is suitable for mass production of jiaoban sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a partial cutaway schematic diagram of the main view of the device for frying the petal and cooked sauce in the present invention;

[0024] Figure 2 It is a right side schematic diagram of the device for frying the petal and cooked sauce of the present invention;

[0025] Figure 3 It is a top view schematic diagram of the device for frying the petal and cooked sauce of the present invention;

[0026] Figure 4 It is an enlarged structural schematic diagram of the stirring and discharging mechanism in the device for frying cooked petal sauce of the present invention;

[0027] Figure 5 It is an enlarged structural schematic diagram of the feeding mechanism in the device for frying the petal-cooked sauce of the present invention;

[0028] Figure 6 It is a schematic diagram of the process flow of the present invention;

[0029] Figure 7 It is a schematic diagram of the connection of various modules in the development board of the device for frying cooked petal sauce of the present invention.

[0030] In the figure: 1 platform plate, 2 support plate one, 3 rotary shaft, 4 connecting shaft, 5 motor one, 6 frame, 7 insulation layer, 8 electromagnetic heating plate, 9 guide ring, 10 frying pan, 11 support plate two, 12 support shaft, 13 motor two, 14 turning frame, 15 motor three, 16 connecting rod, 17 connecting rod, 18 stir-frying plate, 19 feeding barrel, 20 support plate, 21 motor four, 22 rotary rod, 23 stirring rod, 24 row pipe, 25 butterfly valve, 26 row inlet pipe, 27 baffle, 28 row port, 29 electric telescopic rod, 30 fixed plate, 31 push-pull guide plate, 32 loading box, 33 support column, 34 control box, 35 driver group, 36 protection box, 37 development board, 38 integrated relay, 39 industrial computer, 101 row nozzle, 102 temperature sensor. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0032] Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 and Figure 7 A process for frying garlic petals with cooked sauce comprises the following steps:

[0033] Step 1: pretreatment of raw materials; according to weight percentage, prepare 36.43% red oil bean paste, 3% monosodium glutamate, 0.05% xanthan gum, 0.17% hydroxypropyl distarch phosphate, 4.6% bleached rapeseed oil, 2% white sugar, 2.4% chicken essence, 3.8% chili powder, 0.52% spices, 3.64% ginger, 2.42% garlic, 36.4% water, and 4.34% food flavor;

[0034] The spices include star anise, cinnamon, fennel, white cardamom, bay leaves, dried ginger, coriander seeds, grass fruit, nutmeg, monk fruit, lemongrass, galangal, angelica root slices, black pepper, galangal, cloves, amomum villosum, tangerine peel, gardenia, costus root, thyme, licorice and cumin; the weight ratio is 15:10:6:5:9:3:7:10:2:4:7:10:3:15:3:11:4:21:8:7:17:9:20.

[0035] The model used for edible flavor is R4Q5; the red oil bean paste is made from the red oil Pixian bean paste (BP) produced by Sichuan Dandan Pixian Bean Paste Group Co., Ltd.; the chicken essence is made from Dandan red chicken essence (B) produced by Sichuan Dandan Pixian Bean Paste Group Co., Ltd.

[0036] Chop ginger and garlic into small pieces and set aside, crush spices and set aside, stir-fry chili powder and grind the stir-fried chili powder and set aside, mix xanthan gum with stir-fried chili powder, chicken powder, monosodium glutamate, white sugar and spices in advance and set aside;

[0037] Among them, ginger and garlic are cut into 3-5mm uniform particles by a slicer; spices are crushed into powder by a crusher with a φ2mm screen; chili powder is fried in a rotating pan and then ground into powder by a crusher.

[0038] See also Figure 1 , Figure 2 , Figure 3 and Figure 6 , step 2: using a device for frying the petals and cooked sauce to automatically stir-fry;

[0039] Add decolorized rapeseed oil to the fried sauce with petals, and heat the decolorized rapeseed oil; add red oil bean paste, ginger pieces and garlic pieces to the heated decolorized rapeseed oil in turn, and fry them through the fried sauce with petals; turn off the fire of the fried sauce with petals, mix water and hydroxypropyl distarch phosphate and add them, and continue to heat the fried sauce with petals until boiling; turn off the fire of the fried sauce with petals, add evenly mixed xanthan gum, fried chili powder, chicken essence, monosodium glutamate, white sugar and spices, and stir them through the fried sauce with petals; add food flavor, sauce flavor and hot pot flavoring paste flavor, stir them through the fried sauce with petals, and obtain the first product of fried sauce with petals;

[0040] See also Figure 1 , Figure 2 and Figure 3In step 2, the fried sauce frying device includes a platform plate 1, two left-right symmetrical support plates 2 are fixed by bolts on the left side of the platform plate 1, a driving and turning mechanism 1 is installed on the support plate 2, and an electromagnetic heating mechanism is installed between the support plates 2, a frying pan 10 is installed on the electromagnetic heating mechanism, a discharge nozzle 101 is provided on the front side of the port of the frying pan 10, a temperature sensor 102 is installed at the bottom of the frying pan 10, and the temperature sensor 102 is an optical fiber temperature sensor. The temperature measuring optical fiber is sealed at the outer edge of the frying pan 10 3 cm away from the bottom by plastic steel mud, and the temperature measuring optical fiber is connected to the signal access end of the external optical fiber temperature transmitter. The size of the frying pan 10 is a 2.5m stainless steel pot, the electromagnetic heating mechanism is used to heat the frying pan 10, and the driving and turning mechanism 1 is used to drive the frying pan 10 to turn over;

[0041] The rear part of the platform plate 1 is fixed with two left-right symmetrical support plates 11 by bolts, and a second driving and flipping mechanism is installed on the second support plate 11. A flipping frame 14 is rotatably installed between the second support plates 11. The second driving and flipping mechanism is used to drive the flipping frame 14 to flip. The flipping frame 14 is provided with a rotary frying mechanism, which is used to stir-fry the materials in the wok 10;

[0042] A stirring and discharging mechanism is installed on the turning frame 14, and the stirring and discharging mechanism is used to add water and hydroxypropyl distarch phosphate, and stir and discharge them into the wok;

[0043] A feeding mechanism is provided on the turning frame 14 and on both sides of the stirring and discharging mechanism. The feeding mechanism on the left side is used to load the mixed xanthan gum, stir-fried chili powder, chicken essence, monosodium glutamate, white sugar, and spices, and discharge them into the wok 10. The feeding mechanism on the right side is used to load food flavors and discharge them into the wok 10.

[0044] A control mechanism is provided on the other side of the platform plate 1 , and the control mechanism is used to control the operation of the unloading mechanism and the stirring and discharging mechanism in a timely manner according to the temperature signal input in real time by the temperature sensor 102 .

[0045] See also Figure 1 , Figure 2 and Figure 3 The driving and flipping mechanism 1 includes a rotating shaft 3 and a connecting shaft 4 which are rotatably supported on the left and right support plates 2 respectively through bearings. A motor 5 is fixed to the left support plate 2 by bolts. The motor 5 is a magnetic brake stepping motor. The rotor of the motor 5 is connected to the left end center position of the rotating shaft 3 by an interference key. The rotating shaft 3 and the connecting shaft 4 are flange-connected to the two sides of the electromagnetic heating mechanism respectively.

[0046] See also Figure 1 , Figure 2 and Figure 3The electromagnetic heating mechanism includes a table frame 6 connected by a flange between the rotating shaft 3 and the connecting shaft 4, an insulating layer 7 is fixed to the inner wall of the table frame 6 by screws, the insulating layer 7 is made of alumina ceramic insulating material, and heat dissipation holes are provided on the front and rear sides of the insulating layer 7 and the bottom of the table frame 6. The inner bottom of the table frame 6 is screwed to fix an electromagnetic heating plate 8, and the electromagnetic heating plate 8 is an industrial 380V type with a rated power of 40 kilowatts; the end edge of the frying pan 10 is screwed to the top of the insulating layer 7, and a guide ring 9 is evenly and integrally arranged at the bottom of the frying pan 10, and the bottom of the guide ring 9 contacts the electromagnetic heating surface of the electromagnetic heating plate 8. Under such a setting, each layer of the frying pan 10 is heated evenly.

[0047] Under the action of the turning-over mechanism 1, the turning-over and straightening operations of the frying pan 10 are realized.

[0048] See also Figure 1 , Figure 2 and Figure 3 The second driving flipping mechanism includes a support shaft 12 rotatably supported by a bearing on a left support plate 11, and a motor 13 is fixed to the right support plate 11 by screws. The motor 13 is a magnetic brake stepping motor. The support shaft 12 and the rotor shaft of the motor 13 are flange-connected to the left and right sides of the bottom of the flip frame 14 respectively.

[0049] Under the action of the second driving and flipping mechanism, the rotary frying mechanism is driven to flip out of the wok 10 or flip into the wok 10 .

[0050] See also Figure 1 , Figure 2 and Figure 3 The frying mechanism includes a motor 3 15 bolted to the top of the flip frame 14. The motor 3 15 is an explosion-proof vertical reduction motor. The rotor shaft of the motor 3 15 slides through the flip frame 14 and is flange-connected to a connecting rod 16. The bottom flange of the connecting rod 16 is a connecting rod 17. A frying plate 18 is welded to the bottom of the connecting rod 17. There are two connecting rods 17 and frying plates 18. The frying plates 18 are responsible for frying the sauces in the middle and upper layers and the lower layers of the wok 10 respectively. The frying plate 18 is an L-shaped stainless steel plate with an arc-shaped bottom.

[0051] See also Figure 1 , Figure 2 , Figure 3 and Figure 4 The stirring and discharging mechanism includes a feeding cylinder 19 fixed by bolts to the rear side of the turning frame 14, the top screw of the feeding cylinder 19 fixes the support plate 20, the top screw of the support plate 20 fixes the motor 4 21, the motor 4 21 is a stepping motor, the rotor shaft of the motor 4 21 slides through the support plate 20 and is flange-connected to the rotating rod 22, and the rotating rod 22 is uniformly and integrally provided with a stirring rod 23 in an annular direction;

[0052] After the water and hydroxypropyl distarch phosphate mixture is added from the upper port of the feeding barrel 19, the motor 4 21 is operated to rotate the rotary rod 22 and the stirring rod 23, thereby further stirring the water and hydroxypropyl distarch phosphate mixture in the feeding barrel 19 so that the two are effectively mixed.

[0053] A discharge pipe 24 is seamlessly welded to the front bottom of the feeding cylinder 19, and the feeding cylinder 19 is flush with the inner bottom of the discharge pipe 24, and the two are interconnected; the discharge pipe 24 passes through the flip frame 14 and is flange-connected to a butterfly valve 25, which is an electric butterfly valve, and the discharge end of the butterfly valve 25 is flange-connected to a discharge pipe 26, which is an L-shaped pipe.

[0054] When the butterfly valve 25 is opened, the water and hydroxypropyl distarch phosphate mixture in the feeding cylinder 19 is discharged into the wok 10, and is effectively mixed into the stir-fried ingredients that have been added to the stir-frying under the left and right rotation of the stir-frying mechanism.

[0055] See also Figure 1 , Figure 2 , Figure 3 and Figure 5 The unloading mechanism includes a baffle 27 which is screwed on the turning frame 14 and located on the left and right sides of the discharge pipe 24. The front part of the baffle 27 is provided with a discharge port 28, wherein the discharge port 28 is aligned with the upper port of the frying pan 10; the rear part of the turning frame 14 and the front and rear sides of the feeding cylinder 19 are screwed to fix the electric telescopic rod 29, the electric telescopic rod 29 is a stepper motor driven electric telescopic rod, the top rod of the electric telescopic rod 29 is fixed to the fixing plate 30 by bolts, and the top of the fixing plate 30 is integrally provided with a push-pull guide plate 31, the push-pull guide plate 31 slides through the turning frame 14 and is screwed to fix the loading box 32, and the bottom of the loading box 32 slides and contacts the top of the baffle 27, wherein the loading box 32 is a square box with upper and lower openings, and the inner left and right width of the loading box 32 is the same as the left and right width of the discharge port 28.

[0056] When the loading box 32 of the left feeding mechanism is loaded with mixed xanthan gum, fried chili powder, chicken essence, monosodium glutamate, white sugar and spices, and the loading box 32 of the right feeding mechanism is loaded with food flavoring, the top rod of the electric telescopic rod 29 is retracted, so that the lower opening of the loading box 32 can be effectively aligned with the discharge opening 28, so that the materials are discharged into the wok 10.

[0057] See also Figure 1 , Figure 2 , Figure 3 and Figure 7The control mechanism includes a support column 33 fixed to the right side of the platform plate 1 by bolts, and the top bolts of the support column 33 are fixed to the control box 34. The Z-shaped bracket is fixed to the inner bottom of the control box 34 by screws, and the driver group 35 is pressed by the Z-shaped bracket. The driver group 35 consists of five drivers. The main power input ends of the drivers are connected to the external power supply through cables, and the power control output ends of the five drivers are respectively connected to the power controlled ends of motor 1 5, motor 2 13, motor 3 15, motor 4 21 and electric telescopic rod 29 through cables; the protection box 36 is fixed by screws on the upper left side of the control box 34, and the development board 37 is fixed by screws in the protection box 36. The integrated relay 38 is fixed by screws on the rear side of the control box 34. The power connection upper pile of the integrated relay 38 is connected to the external power supply through cables, and the power connection lower pile of the integrated relay 38 is connected to the control terminal of the butterfly valve 25 through cables. The industrial computer 39 is fixed by screws on the box cover fixed by screws on the right side of the control box 34;

[0058] The development board 37 includes a temperature signal acquisition module and a control signal receiving module. The signal access pin of the temperature signal acquisition module is connected to the signal output end of the optical fiber temperature transmitter through a signal line. The temperature signal acquisition module is used to receive the temperature signal emitted by the temperature sensor 102 in real time, and convert the temperature signal into temperature data information; the signal output end of the industrial computer 39 is connected to the signal input pin of the control signal receiving module through a transmission line. The industrial computer 39 reaches a program input agreement with the control signal receiving module, and the driver control program, temperature control program and relay signal control program are loaded in the industrial computer 39. The control signal receiving module is used to receive the control signal emitted by the industrial computer 39; the temperature signal acquisition module is connected to the analysis and processing module, and the analysis and processing module is connected to the control signal relay module. The analysis and processing module is used to receive the temperature value, and time the duration of the temperature value, and send a control signal to the control signal receiving module. The relay module issues a command output threshold; the control signal receiving module is connected to the control signal relay module, and the control signal relay module is connected to the steering rotation numerical control input module one, the steering rotation numerical control input module two, the steering rotation speed control module three, the steering rotation speed control module four, the steering rotation speed control module five, the temperature control signal output module and the relay signal output module. The control signal relay module is used to receive the command output threshold input by the analysis and processing module, and then send a self-running control command to the steering rotation speed control module three, the steering rotation speed control module four, the steering rotation speed control module five, the temperature control signal output module and the relay signal output module. It is also used to directly receive the control command input by the control signal receiving module, and send a temporary control command to the steering rotation numerical control input module one, the steering rotation numerical control input module two, the steering rotation speed control module three, the steering rotation speed control module four, the steering rotation speed control module five, the temperature control signal output module and the relay signal output module;

[0059] The signal output pins of steering speed control input module 1, steering speed control input module 2, steering speed control module 3, steering speed control module 4 and steering speed control module 5 are respectively connected to the signal input ends of each driver in the driver group 35 through signal lines; the signal output pin of the temperature control signal output module is connected to the signal access end of the external electromagnetic heating controller through a signal line, the main power access end of the electromagnetic heating controller is connected to the external power supply through a cable, and the power control input end of the electromagnetic heating controller is connected to the power access end of the electromagnetic heating plate 8 through a cable; the signal output pin of the relay signal output module is connected to the signal input end of the integrated relay 38 through a cable.

[0060] The steering to numerical control input module 1 is used to control the operation of the motor 1 5 of the driving and flipping mechanism 1, the steering to numerical control input module 2 is used to control the operation of the motor 2 13 of the driving and flipping mechanism 2, the steering to numerical control input module 3 is used to control the operation of the motor 3 15 of the frying mechanism, the steering to numerical control input module 4 is used to control the operation of the electric telescopic rod 29 of the discharging mechanism, the steering to numerical control input module 5 and the relay signal output module are used to control the operation of the motor 4 21 of the stirring and discharging mechanism and the opening and closing of the butterfly valve 25 respectively, and the temperature control signal output module is used to control the operation of the electromagnetic heating plate 8 of the electromagnetic heating mechanism.

[0061] When heating the decolorized rapeseed oil, the industrial control computer 39 is manually operated to control the electromagnetic heating mechanism to heat the wok 10 to 180° C.; when the oil surface fluctuates and bubbles appear in the oil, red oil bean paste, ginger granules and garlic granules are manually added in sequence, and the industrial control computer 39 is manually operated to control the electromagnetic heating mechanism to heat the wok 10 to 210° C. When the analysis and processing module receives that the temperature value reaches 210° C., the control signal relay module is turned on to input the control signal threshold into the steering speed control module three, and the steering speed control module three controls the motor three 15 to transfer the oil in the forward direction. The analysis and processing module starts timing. After 23 minutes, the control signal relay module sends a stop command to the steering speed control module 3, and the frying mechanism stops running. After the steering speed control module 3 executes the stop command, the analysis and processing module opens the control signal relay module to input the control signal threshold to the temperature control signal output module. The temperature control signal output module sends a fire-off command to the electromagnetic heating controller. When the electromagnetic heating mechanism turns off and the temperature of the frying pan 10 drops to 98°C, the analysis and processing module starts the analysis and processing control operation. The operation logic is:

[0062] The analysis and processing module opens the threshold of the control signal input from the control signal relay module to the steering speed control module five and the relay signal output module, and the stirring and discharging mechanism further stirs the evenly mixed water and hydroxypropyl distarch phosphate mixture and discharges it into the wok 10. The control signal relay module then sends an operation instruction to the steering speed control module three, and the frying mechanism continues to stir-fry; at the same time, the control signal relay module sends a control instruction to the temperature control signal output module, so that the electromagnetic heating mechanism turns on and heats the wok 10 to 140°C and continues for 5 minutes, and then the electromagnetic heating mechanism turns off; when the temperature of the wok 10 is as low as 95°C, the analysis and processing module opens the threshold of the control signal relay module to input the control signal to the steering speed control module four, and the steering speed is turned off. The control module 4 controls the top rod of the electric telescopic rod 29 on the left to retract, the lower opening of the loading box 32 is aligned with the discharge port 28, and the mixed xanthan gum, fried chili powder, chicken essence, monosodium glutamate, white sugar, and spices are discharged into the wok 10 through the feeding mechanism on the left. After completing the action, the steering speed control module 4 controls the top rod of the electric telescopic rod 29 on the left to extend and reset; when the temperature of the wok 10 is as low as 90°C, the steering speed control module 4 controls the top rod of the electric telescopic rod 29 on the right to retract, the lower opening of the loading box 32 is aligned with the discharge port 28, and the food flavor is discharged into the wok 10 through the feeding mechanism on the right. After 11 minutes of the action, the control signal relay module sends a stop operation instruction to the steering speed control module 3, and the frying mechanism stops running. It is worth noting that after the analysis and processing module starts the analysis and processing control operation, the steering speed control module 5 keeps controlling the motor 4 21 to run, and after the final action is completed, the steering speed control module 5 controls the motor 4 21 to stop running.

[0063] The industrial computer 39 can be used to control the second driving and flipping mechanism to drive the rotary frying mechanism to flip backward and away from the wok 10; when the barrel is placed on the ground at a position aligned with the discharge nozzle 101, the industrial computer 39 can be used to control the first driving and flipping mechanism to drive the wok 10 to flip forward, and the initial product of the petal sauce can be poured into the barrel with the help of manual cleaning.

[0064] Step 3: finely grinding the first product of the bean paste obtained in step 2; grinding the first product of the bean paste into a paste-like state by a colloid mill;

[0065] Step 4: Sterilize the sauce; put the semi-finished sauce ground in step 3 into the pasteurization equipment for sterilization. Heat the semi-finished sauce to 95°C first, heat for 35 minutes, and then rapidly cool to 4°C for 8 minutes.

[0066] Step 5: Mix and package; add the sterilized finished sauce in step 4 into the mixing drum and mix well. After completion, add it into the filling drum of the automatic sauce filling machine for packaging. The packaging specification is: 200g / bag.

[0067] The above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention.

Claims

1. A device for frying cooked garlic sauce, characterized in that: The invention comprises a platform plate (1), a support plate (2) being symmetrically arranged on one side of the platform plate (1), a driving and turning mechanism (1) being arranged on the support plate (2), and an electromagnetic heating mechanism being arranged between the support plates (2), a frying pan (10) being mounted on the electromagnetic heating mechanism, a discharge nozzle (101) being arranged on one side of the port of the frying pan (10), a temperature sensor (102) being arranged at the bottom of the frying pan (10), the electromagnetic heating mechanism being used for heating the frying pan (10), and the driving and turning mechanism (1) being used for driving the frying pan (10) to turn over; A second support plate (11) is symmetrically arranged at the rear of the platform plate (1), a second driving flipping mechanism is arranged on the second support plate (11), a flipping frame (14) is arranged between the second support plates (11), the second driving flipping mechanism is used to drive the flipping frame (14) to flip, and a rotary frying mechanism is arranged on the flipping frame (14), and the rotary frying mechanism is used to stir-fry the materials in the wok (10); The turning frame (14) is provided with a stirring and discharging mechanism, which is used to add water and hydroxypropyl distarch phosphate, and stir and discharge them into the wok; A feeding mechanism is provided on the turning frame (14) and on both sides of the stirring and discharging mechanism. The feeding mechanism on the left side is used to load the mixed xanthan gum, stir-fried chili powder, chicken essence, monosodium glutamate, white sugar, and spices and discharge them into the wok (10). The feeding mechanism on the right side is used to load food flavoring and discharge them into the wok (10). A control mechanism is provided on the other side of the platform plate (1), and the control mechanism is used to control the operation of the unloading mechanism and the stirring and discharging mechanism in a timely manner according to a temperature signal input in real time by a temperature sensor (102); The stirring and discharging mechanism comprises a feeding cylinder (19) arranged on one side of the turning frame (14), a support plate (20) being arranged on the top of the feeding cylinder (19), a motor four (21) being arranged on the top of the support plate (20), a rotor shaft of the motor four (21) passing through the support plate (20) and connected to a rotating rod (22), stirring rods (23) being evenly arranged in an annular direction on the rotating rod (22); A discharge pipe (24) is provided on one side of the bottom of the feeding cylinder (19), the discharge pipe (24) passes through the tilting frame (14) and is connected to a butterfly valve (25), and a discharge end of the butterfly valve (25) is connected to a discharge pipe (26); The unloading mechanism comprises a baffle (27) fixedly arranged on the turning frame (14) and located at both sides of the discharge pipe (24), a discharge port (28) being arranged at the front of the baffle (27), an electric telescopic rod (29) being fixedly arranged at the rear of the turning frame (14) and located at both sides of the feeding cylinder (19), a top rod of the electric telescopic rod (29) being connected to a fixed plate (30), a top of the fixed plate (30) being connected to a push-pull guide plate (31), the push-pull guide plate (31) penetrating the turning frame (14) and being connected to a loading box (32), the loading box (32) being slidably arranged on the baffle (27); The control mechanism comprises a support column (33) arranged on the other side of the platform plate (1); the top of the support column (33) is connected to a control box (34); a driver group (35) is arranged on the bottom of the control box (34); a protection box (36) is arranged on one side of the control box (34); a development board (37) is arranged in the protection box (36); an integrated relay (38) is arranged in the control box (34); and an industrial computer (39) is arranged on one side of the control box (34); The development board (37) includes a temperature signal acquisition module and a control signal receiving module. The temperature signal acquisition module is used to receive the temperature signal sent by the temperature sensor (102) in real time and convert the temperature signal into temperature data information; the control signal receiving module is used to receive the control signal sent by the industrial computer (39); the temperature signal acquisition module is connected to the analysis and processing module, and the analysis and processing module is connected to the control signal relay module. The analysis and processing module is used to receive the temperature value, time the duration of the temperature value, and send an instruction output threshold to the control signal relay module; the control signal receiving module is connected to the control signal relay module, and the control signal relay module is connected to the steering control input module.

1. Steering speed control input module 2, steering speed control module 3, steering speed control module 4, steering speed control module 5, temperature control signal output module and relay signal output module. The control signal relay module is used to send self-running control instructions to steering speed control module 3, steering speed control module 4, steering speed control module 5, temperature control signal output module and relay signal output module after receiving the instruction output threshold input by the analysis and processing module. It is also used to directly receive the control instructions input by the control signal receiving module, and send temporary control instructions to steering speed control input module 1, steering speed control input module 2, steering speed control module 3, steering speed control module 4, steering speed control module 5, temperature control signal output module and relay signal output module; The steering to numerical control input module one is used to control the operation of the driving and turning mechanism one, the steering to numerical control input module two is used to control the operation of the driving and turning mechanism two, the steering to numerical control input module three is used to control the operation of the frying mechanism, the steering to numerical control input module four is used to control the operation of the discharging mechanism, the steering to numerical control input module five and the relay signal output module are used to control the operation of the stirring and discharging mechanism, and the temperature control signal output module is used to control the operation of the electromagnetic heating mechanism.

2. The device for frying cooked pork clove sauce according to claim 1, characterized in that: The driving mechanism comprises a rotating shaft (3) and a connecting shaft (4) which are rotatably arranged on the supporting plates (2) on both sides, wherein a motor (5) is arranged on the supporting plate (2) on one side, and a rotor shaft of the motor (5) is connected to the center position of one end of the rotating shaft (3), and the rotating shaft (3) and the connecting shaft (4) are respectively connected to the two sides of the electromagnetic heating mechanism.

3. The device for frying cooked garlic sauce according to claim 2, characterized in that: The electromagnetic heating mechanism comprises a table frame (6) installed between a rotating shaft (3) and a connecting shaft (4); a heat insulating layer (7) is arranged inside the table frame (6); an electromagnetic heating plate (8) is arranged at the inner bottom of the table frame (6); the end edge of the frying pan (10) is installed on the top of the heat insulating layer (7); guide rings (9) are evenly arranged at the bottom of the frying pan (10), and the bottom of the guide rings (9) contacts the electromagnetic heating surface of the electromagnetic heating plate (8).

4. The device for frying cooked garlic sauce according to claim 3, characterized in that: The second driving flipping mechanism comprises a support shaft (12) rotatably arranged on one of the second support plates (11); a second motor (13) is arranged on the other second support plate (11); and a flipping frame (14) is connected between the support shaft (12) and the rotor shaft of the second motor (13).

5. The device for frying cooked garlic sauce according to claim 4, characterized in that: The stir-fry mechanism comprises a third motor (15) arranged on the top of the turning frame (14); a rotor shaft of the third motor (15) passes through the turning frame (14) and is connected to a connecting rod (16); a connecting rod (17) is connected to the bottom of the connecting rod (16); and a stir-fry plate (18) is connected to the bottom of the connecting rod (17).

Images