Automatic processing equipment and process of tea meat product
By designing automated tea and meat processing equipment, using multi-layer bacon pieces and rotating bacon components, the problem of long and poor effect of tea fragrance penetrates into the meat is solved, and the rapid infiltration of tea fragrance and smoke effect is improved.
Patent Information
- Application Number
- CN202411548191.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-01
- Publication Date
- 2025-02-25
AI Technical Summary
In the existing tea and meat processing technology, the tea aroma has been consumed for a long time to penetrate into the meat, and the penetration effect is poor, which affects the taste of the meat products.
An automated processing equipment is designed, including multi-layer bacon pieces and rotary bacon components, to achieve uniform smoke and roast tea aroma and meat by controlling the smoke temperature and rotating flipped meat products.
The tea aroma quickly penetrates into the meat, improves the smoke effect, improves the taste and fragrance of the meat products, and shortens the production time.
Smart Images
Figure CN119498390A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of tea meat product processing, in particular to automated processing equipment and a process for tea meat products. Background Art
[0002] Tea meat products are innovative foods that combine tea with meat. They not only combine the natural aroma and healthy ingredients of tea, but also give traditional meat new flavors and nutritional value. The emergence of this type of food is based on modern consumers' pursuit of healthy diets and demand for food diversity. Tea contains a variety of functional nutrients, including both water-soluble and fat-soluble ones, while the traditional way of brewing can only ingest water-soluble nutrients.
[0003] At present, for the processing of tea meat products, tea polyphenols in tea are mostly extracted, and then mixed with meat products, and various seasonings are added during the mixing and stirring process. In this case, the tea polyphenols are mixed with wet meat, which is easy to cause its loss, the cost of tea is high, the mixing effect of tea aroma is not good, and it will affect the taste of meat products, especially when the meat is first marinated to remove the fishy smell. Therefore, in view of the above problems, the present invention provides an automated processing equipment and process for tea meat products. Summary of the invention
[0004] In view of the shortcomings of the prior art, the present invention provides an automated processing equipment and process for tea meat products, which has the advantages of being able to quickly penetrate the tea aroma into the meat and being able to adaptively adjust the smoking temperature, thereby solving a series of problems such as the long time it takes for the tea aroma to mix into the meat and the poor penetration effect.
[0005] To achieve the above object, the present invention provides the following technical solution: an automated processing equipment and process for tea meat products, comprising:
[0006] A bottom plate, and a bottom frame fixedly arranged in the middle of its upper end surface, a plurality of smoking material boxes are arranged around the bottom frame, the smoking material boxes are used to place tea smoking material, the smoking material boxes are fixed to the upper end of the bottom plate, a vertical pipe is fixedly connected in the middle of the upper end surface of the bottom plate, a smoke inlet pipe is connected between the vertical pipe and the smoking material boxes around it, a first smoked meat piece, a second smoked meat piece and a third smoked meat piece are arranged in sequence above the bottom frame, the first smoked meat piece, the second smoked meat piece and the third smoked meat piece, the upper end of the third smoked meat piece is fixedly arranged with a lifting plate, the upper end of the lifting plate is connected with a smoke exhaust pipe;
[0007] The first smoked meat piece, the second smoked meat piece and the third smoked meat piece all include a smoked meat frame, a perforated plate is fixedly arranged at the bottom of the smoked meat frame, a rotating smoked meat assembly is installed on the outer surface of the vertical pipe in the smoked meat frame of the first smoked meat piece, the second smoked meat piece and the third smoked meat piece, and a rotating drive assembly is installed on the upper end of the bottom plate;
[0008] The rotary drive assembly comprises a drive motor mounted on the upper end of the bottom plate, the output end of the drive motor is fixedly connected to a drive shaft via a coupling, the outer surface of the drive shaft is provided with a plurality of drive gears, the outer surfaces of the bacon frames in the first bacon piece, the second bacon piece and the third bacon piece are provided with annular gear rings, and the drive gears are meshed with the corresponding annular gear rings;
[0009] The rotating smoked meat assembly includes a rod sleeve slidably sleeved on the outer surface of a vertical tube, an outer fixed sleeve of the vertical tube is provided with an active bevel gear, and the active bevel gear is rotatably installed on the upper surface of the perforated plate, the outer surface of the rod sleeve is rotatably connected to a plurality of smoke pipes, the outer surface of the smoke pipe is fixedly sleeved with a driven bevel gear, the driven bevel gear and the active bevel gear are meshed, the end of the smoke pipe is rotatably connected to the inner wall of the smoked meat frame, the outer surface of the smoke pipe is fixedly connected to a plurality of meat stirring shovels, a plurality of smoke holes are pierced on the surface of the smoke pipe on one side of the meat stirring shovel, the surface of the vertical tube is pierced with an internal connection hole, the surface of the rod sleeve is pierced with an external connection hole, and the smoke holes, the external connection holes and the internal connection holes are connected to each other.
[0010] Preferably, a cylinder is installed at the upper end of the vertical pipe, and the output end of the cylinder is fixedly connected to the bottom end of the lifting plate. A plurality of lifting rods are connected to the outer surface of the lifting plate, and the middle and ends of the lifting rods are respectively fixedly connected with auxiliary lifting rods, and the auxiliary lifting rods in the middle and ends of the lifting rods are respectively placed below the third smoked meat piece and the second smoked meat piece.
[0011] Preferably, three groups of smoking material boxes are installed on the upper end of the bottom plate, and the three groups of smoking material boxes are evenly surrounded on four sides of the bottom frame.
[0012] Preferably, the drive shaft and the drive gear are connected via a spline.
[0013] Preferably, the upper end of the bacon frame in the second bacon piece is sleeved on the outer surface of the perforated plate in the third bacon piece, the upper end of the bacon frame in the first bacon piece is sleeved on the outer surface of the perforated plate in the second bacon piece, and the upper end of the bottom frame is sleeved on the outer surface of the perforated plate in the first bacon piece.
[0014] Preferably, the bottom end surfaces of the bacon frames of the first, second and third bacon pieces are fixedly connected with a plurality of hydraulic rods, a hydraulic cavity is provided below the inner side wall of the bacon frame, and a heat-conducting metal plate is integrated with the inner wall of the bacon frame where the hydraulic cavity is located.
[0015] Preferably, a roller is installed at the telescopic end of the hydraulic rod.
[0016] An automated processing technology for tea meat products comprises the following steps:
[0017] S1: first, the pork is cut into thin slices, and then marinated, the marinade includes ginger, green onion, cooking wine, salt, and sugar. After marinating for a period of time, the upper ends of the bacon frames in the first bacon piece, the second bacon piece, and the third bacon piece are opened, and then the pork is laid on the perforated plates in the first bacon piece, the second bacon piece, and the third bacon piece, and then the upper ends of the bacon frames are sealed;
[0018] S2: Put the tea leaves to be used into a smoking material box, add a certain amount of water to wet the tea leaves, put other dry materials, including star anise, pepper, bay leaves, cinnamon, tangerine peel, etc., into other smoking material boxes, add a certain amount of water to wet them, and roast the tea leaves and dry materials in the smoking material boxes. The smoke generated by roasting flows into the vertical pipe through the smoke inlet pipe, and then flows into the first smoked meat piece, the second smoked meat piece and the third smoked meat piece, and smokes the meat in the first smoked meat piece, the second smoked meat piece and the third smoked meat piece;
[0019] S3: During the smoking process, the driving motor is turned on, and the driving motor drives the driving shaft and the driving gear on its outer surface to rotate, and the annular gear ring meshing with the driving gear rotates, and the annular gear ring rotates synchronously with the first smoking piece, the second smoking piece and the third smoking piece. During the rotation of the smoking frames in the first smoking piece, the second smoking piece and the third smoking piece, the smoking pipe connected to the smoking pipe rotates synchronously, and the smoking pipe rotates along the rod sleeve. In this process, because the active bevel gear on the outer surface of the vertical pipe is fixed, the driven bevel gear on the surface of the smoking pipe rotates with the smoking frame, and the active bevel gear rotates with the active bevel gear. Under the action of the driven bevel gear itself rotates, and the smoke pipe fixedly connected to the driven bevel gear rotates synchronously. In this process, the smoke pipe continuously turns over the meat products on the perforated plate, and the smoke flows upward from the vertical pipe and flows out along the inner hole, the outer hole and the smoke hole. The smoke flowing out of the smoke hole continuously smokes the turned meat products. The smoke flowing into the first smoked meat piece will flow upward and smoke the meat in the second smoked meat piece at the same time. Similarly, the smoke in the second smoked meat piece will also flow upward to smoke the meat in the third smoked meat piece. Finally, the smoke is discharged from the exhaust pipe.
[0020] S4: The temperature inside the first smoked meat piece, the second smoked meat piece and the third smoked meat piece will be transmitted to the liquid in the hydraulic cavity through the heat-conducting metal plate. The volume of the liquid increases with the temperature change, and the higher the temperature, the larger the volume. The volume change will directly lift up the telescopic end of the hydraulic rod, thereby lifting up the first smoked meat piece, the second smoked meat piece and the third smoked meat piece themselves. In the process of the first smoked meat piece, the second smoked meat piece and the third smoked meat piece being lifted up, the rod sleeve moves up accordingly, which makes the external connection hole on the surface of the rod sleeve gradually staggered with the internal connection hole on the surface of the vertical pipe until they are completely staggered. At this time, the smoke will not be discharged through the smoke hole until the temperature drops to a suitable temperature.
[0021] Compared with the prior art, the present invention provides an automated processing device and process for tea meat products, which has the following beneficial effects:
[0022] 1. There are three groups of smoking boxes, which can hold not only one type of tea, but also other types of tea for preparing various tea-flavored meat products.
[0023] 2. It can realize the continuous fusion of meat products and tea aroma fumigation. Compared with the traditional method of directly mixing meat and tea, it can avoid tea residues from mixing into the meat and affecting the taste. In addition, compared with mixing, smoke fumigation can directly change the taste and aroma of the meat, and the marinating can be more in-depth, shortening the production process of tea aroma meat products.
[0024] 3. The most important thing for smoking meat products is temperature control. Therefore, during the smoking process, the temperature inside the first, second and third smoked meat pieces continues to rise. However, too high a temperature will cause the meat to cook too quickly, and the tea aroma will not penetrate into the meat. Therefore, we set a hydraulic cavity at the bottom of the side wall of the smoked meat frame. The hydraulic cavity is filled with a liquid that is sensitive to temperature and will change in volume, such as kerosene. The temperature inside the first, second and third smoked meat pieces will be transferred to the liquid in the hydraulic cavity through the heat-conducting metal plate. The volume of the liquid increases with the change in temperature, and the higher the temperature, the larger the volume. The change in volume will directly push the hydraulic rod The telescopic end of the hydraulic rod is lifted up, thereby lifting the first smoked meat piece, the second smoked meat piece and the third smoked meat piece themselves. During the process of the first smoked meat piece, the second smoked meat piece and the third smoked meat piece being lifted up, the rod sleeve moves up accordingly, which makes the external connection holes on the surface of the rod sleeve gradually staggered with the internal connection holes on the surface of the vertical pipe until they are completely staggered. At this time, the smoke will not be discharged through the smoke holes until the temperature drops to a suitable temperature, so that the degree of smoke can be adaptively controlled according to the temperature to avoid poor smoking quality. Before smoking, the extension of the telescopic end of the hydraulic rod is adjusted to achieve the control of different smoking threshold temperatures. In this case, smoking in different types of meat can be achieved. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 It is a schematic diagram of the isometric three-dimensional structure of the present invention;
[0026] Figure 2 This is a schematic diagram of the isometric three-dimensional structure of the present invention when feeding;
[0027] Figure 3 This is a schematic diagram of the internal structure of the bottom frame of the present invention;
[0028] Figure 4 This is a schematic diagram of the structure of the rotary drive assembly of the present invention;
[0029] Figure 5 This is a schematic diagram of the smoked meat frame and its internal structure of the present invention;
[0030] Figure 6 This is a schematic diagram of the installation structure of the rotary smoked meat assembly of the present invention;
[0031] Figure 7 It is a schematic diagram of the connection structure between the vertical pipe and the rod sleeve of the present invention;
[0032] Figure 8 This is a schematic diagram of the cylinder installation structure of the present invention;
[0033] Fig. 9 It is a schematic diagram of the structure of the main view of the present invention;
[0034] Fig.10 It is a schematic diagram of the enlarged structure of point A of the present invention.
[0035] In the figure: 1. bottom frame; 2. bottom plate; 3. smoking material box; 4. first smoked meat piece; 5. second smoked meat piece; 6. third smoked meat piece; 7. lifting rod; 8. lifting plate; 9. cylinder; 10. exhaust pipe; 11. auxiliary lifting rod; 12. smoke inlet pipe; 13. vertical pipe; 14. smoked meat frame; 15. perforated plate; 16. meat stirring shovel; 17. smoked hole; 18. smoked pipe; 19. driven bevel gear; 20. rod sleeve; 21. driving bevel gear; 22. external hole; 23. internal hole; 24. hydraulic rod; 25. hydraulic chamber; 26. heat-conducting metal plate; 27. driving motor; 28. annular gear ring; 29. driving shaft; 30. driving gear. DETAILED DESCRIPTION
[0036] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0037] As introduced in the background technology, there are deficiencies in the prior art. In order to solve the above technical problems, this application proposes an automated processing equipment and process for tea meat products.
[0038] Embodiment 1
[0039] like Figure 1-8 As shown, an automated processing equipment and process for tea meat products, comprising:
[0040] The bottom plate 2 and the bottom frame 1 are fixedly arranged in the middle of its upper end surface, and a plurality of smoking material boxes 3 are arranged around the bottom frame 1, and the smoking material boxes 3 are used to place tea smoking materials. The smoking material boxes 3 are fixed to the upper end of the bottom plate 2, and a vertical pipe 13 is fixedly connected in the middle of the upper end surface of the bottom plate 2, and a smoke inlet pipe 12 is connected between the vertical pipe 13 and the smoking material boxes 3 around it. The first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6 are arranged in sequence above the bottom frame 1, and the upper end of the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6, and the upper end of the third smoked meat piece 6 is fixedly arranged with a lifting plate 8, and the upper end of the lifting plate 8 is connected with a smoke exhaust pipe 10. There are three groups of smoking material boxes 3 installed on the upper end of the bottom plate 2, and the three groups of smoking material boxes 3 are evenly surrounded by the bottom frame 1. Compared with the traditional method of making tea-flavored meat, we use the method of smoking meat to integrate the tea fragrance into the meat;
[0041] Before making tea-flavored meat, first cut the pork into thin slices and then marinate it with ginger, onion, cooking wine, salt and sugar. Figure 1 As shown, the upper end of the bacon frame 14 in the first bacon piece 4, the second bacon piece 5 and the third bacon piece 6 is opened, and then the pork is laid on the perforated plate 15 in the first bacon piece 4, the second bacon piece 5 and the third bacon piece 6, and then the upper end of the bacon frame 14 is sealed. Figure 2 As shown, the tea leaves to be used are put into the smoking material box 3, a certain amount of water is added to wet the tea leaves, and other dry materials, including star anise, pepper, bay leaves, cinnamon, tangerine peel, etc., are put into other smoking material boxes 3, a certain amount of water is added to wet them, and the tea leaves and dry materials in the smoking material boxes 3 are roasted. The roasting method adopts an electric heating method with accurately controlled temperature, which can avoid burning and accurately control the temperature. The smoke generated by the roasting flows into the vertical pipe 13 through the smoke inlet pipe 12, and then flows into the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6, and the meat in the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6 is smoked;
[0042] The above-mentioned smoking material box 3 is provided with three groups, which can not only hold one type of tea, but also other types of tea for preparing various tea-flavored meat products.
[0043] The meat products are placed in the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6. In order to ensure the uniformity of the smoked meat and the depth of the smoked meat, we need to continuously turn the meat products during the smoking process. Specifically, the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6 all include a smoked meat frame 14, a perforated plate 15 is fixedly arranged at the bottom of the smoked meat frame 14, and a rotating smoked meat assembly is installed on the outer surface of the vertical pipe 13 in the smoked meat frame 14 of the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6. The upper end of the bottom plate 2 is installed with a rotating drive assembly, and the rotating drive assembly includes a driving motor 27 installed at the upper end of the bottom plate 2, and the output end of the driving motor 27 is fixedly connected to a driving shaft 29 through a coupling, and the outer surface of the driving shaft 29 is covered with a plurality of driving gears 30. The outer surfaces of the smoked meat frames 14 of the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6 The rotating smoked meat assembly comprises a rod sleeve 20 which is slidably sleeved on the outer surface of the vertical tube 13, and the outer periphery of the vertical tube 13 is sleeved with an active bevel gear 21, which is rotatably mounted on the upper surface of the perforated plate 15. The outer surface of the rod sleeve 20 is rotatably connected with a plurality of smoke pipes 18, and the outer surface of the smoke pipe 18 is fixedly sleeved with a driven bevel gear 19, which is meshed with the active bevel gear 21. The end of the smoke pipe 18 is rotatably connected with the inner wall of the smoked meat frame 14, and the outer surface of the smoke pipe 18 is fixedly connected with a plurality of meat stirring shovels 16, and the surface of the smoke pipe 18 on one side of the meat stirring shovel 16 is penetrated with a plurality of smoke holes 17, the surface of the vertical tube 13 is penetrated with an inner hole 23, and the surface of the rod sleeve 20 is penetrated with an outer hole 22, and the smoke holes 17, the outer hole 22 and the inner hole 23 are connected with each other.
[0044] During the process of smoking meat, the driving motor 27 is turned on, and the driving motor 27 drives the driving shaft 29 and the driving gear 30 on its outer surface to rotate, and the annular gear ring 28 meshing with the driving gear 30 rotates, and the annular gear ring 28 rotates synchronously with the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6. During the rotation of the smoked meat frame 14 in the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6, the smoked smoke pipe 18 connected thereto rotates synchronously, and the smoked smoke pipe 18 rotates along the rod sleeve 20. In this process, because the active bevel gear 21 on the outer surface of the vertical pipe 13 is fixed, the driven bevel gear 19 on the surface of the smoked smoke pipe 18 rotates with the smoked meat frame 14 during the rotation of the active bevel gear 21. Under the action, the driven bevel gear 19 rotates itself, and the smoke pipe 18 fixedly connected to the driven bevel gear 19 rotates synchronously. In this process, the smoke pipe 18 continuously turns over the meat product on the perforated plate 15, and the smoke flows upward from the vertical pipe 13 and flows out along the inner hole 23, the outer hole 22 and the smoke hole 17. The smoke flowing out of the smoke hole 17 continuously smokes the turned meat product, marinates the aroma of tea and various spices into the meat, and the smoke flowing into the first smoked meat piece 4 will flow upward and smoke the meat in the second smoked meat piece 5 at the same time. Similarly, the smoke in the second smoked meat piece 5 will also flow upward to smoke the meat in the third smoked meat piece 6, and finally the smoke is discharged from the exhaust pipe 10;
[0045] The above process can achieve the continuous fusion of meat products and tea-flavored smoke. Compared with the traditional method of directly mixing meat and tea, it can avoid tea residues from mixing into the meat and affecting the taste. In addition, compared with mixing, smoke fumigation can directly change the taste and aroma of the meat, and the marinating can be more in-depth, shortening the production process of tea-flavored meat products.
[0046] Before and after smoking the meat, it is necessary to take out and discharge the material. Therefore, we install a cylinder 9 at the upper end of the vertical pipe 13. The output end of the cylinder 9 is fixedly connected to the bottom end of the lifting plate 8. A number of lifting rods 7 are connected to the outer surface of the lifting plate 8. The middle and end parts of the lifting rods 7 are respectively fixedly connected with auxiliary lifting rods 11. The auxiliary lifting rods 11 in the middle and end parts of the lifting rods 7 are respectively placed under the third smoked meat piece 6 and the second smoked meat piece 5. The driving shaft 29 and the driving gear 30 are connected by splines.
[0047] Specifically, the cylinder 9 is turned on, and the cylinder 9 pushes the lifting plate 8 to rise. In this process, the lifting rod 7 connected to the lifting plate 8 rises synchronously, and the auxiliary lifting rod 11 connected to the middle of the lifting rod 7 first lifts the third bacon piece 6, and then the auxiliary lifting rod 11 connected to the end of the lifting rod 7 lifts the second bacon piece 5, so that the upper ends of the first bacon piece 4, the second bacon piece 5 and the third bacon piece 6 can be opened to facilitate taking and placing;
[0048] In addition, the upper end of the bacon frame 14 in the second bacon piece 5 is sleeved on the outer surface of the perforated plate 15 in the third bacon piece 6, the upper end of the bacon frame 14 in the first bacon piece 4 is sleeved on the outer surface of the perforated plate 15 in the second bacon piece 5, and the upper end of the bottom frame 1 is sleeved on the outer surface of the perforated plate 15 in the first bacon piece 4, so that the first bacon piece 4, the second bacon piece 5 and the third bacon piece 6 can be driven to rotate by the rotating drive assembly.
[0049] Embodiment 2
[0050] like Fig. 9 and Fig.10 As shown, the difference between this embodiment and the first embodiment is that a plurality of hydraulic rods 24 are fixedly connected to the periphery of the bottom end surface of the bacon frame 14 in the first bacon piece 4, the second bacon piece 5 and the third bacon piece 6, a hydraulic cavity 25 is provided at the lower part of the inner part of the side wall of the bacon frame 14, a heat-conducting metal plate 26 is integrally provided on the inner wall of the bacon frame 14 where the hydraulic cavity 25 is located, and a roller is installed at the telescopic end of the hydraulic rod 24.
[0051] The most important thing for smoking meat products is temperature control. Therefore, during the smoking process, the temperature inside the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6 is constantly rising. However, too high a temperature will cause the meat to cook too quickly, resulting in the tea aroma not being able to penetrate into the meat. Therefore, a hydraulic chamber 25 is provided at the lower inner side wall of the smoked meat frame 14. The hydraulic chamber 25 is filled with a liquid that is sensitive to temperature and will change in volume, such as kerosene. The temperature inside the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6 will be transmitted to the liquid in the hydraulic chamber 25 through the heat-conducting metal plate 26. The volume of the liquid changes with the temperature. The volume of the hydraulic rod 24 is large, and the higher the temperature, the larger the volume. The change in volume will directly lift up the telescopic end of the hydraulic rod 24, thereby lifting up the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6. During the lifting of the first smoked meat piece 4, the second smoked meat piece 5 and the third smoked meat piece 6, the rod sleeve 20 moves up accordingly, which makes the external connection hole 22 on the surface of the rod sleeve 20 gradually staggered with the internal connection hole 23 on the surface of the vertical pipe 13 until they are completely staggered. At this time, the smoke will not be discharged through the smoke hole 17 until the temperature drops to a suitable temperature, so that the smoke degree can be adaptively controlled according to the temperature to avoid poor smoke quality.
[0052] It is worth mentioning that, before smoking, by adjusting the extension of the telescopic end of the hydraulic rod 24, different smoking threshold temperatures can be adjusted. In this case, different types of meat can be smoked.
[0053] Embodiment 3
[0054] The present invention provides an automated processing technology for tea meat products, comprising the following steps:
[0055] Step 1: first, the pork is cut into thin slices and then marinated. The marinade includes ginger, green onion, cooking wine, salt and sugar. After marinating for a period of time, the upper ends of the bacon frames (14) in the first bacon pieces (4), the second bacon pieces (5) and the third bacon pieces (6) are opened, and then the pork is laid on the perforated plates (15) in the first bacon pieces (4), the second bacon pieces (5) and the third bacon pieces (6), and then the upper ends of the bacon frames (14) are sealed;
[0056] Step 2: Put the tea leaves to be used into a smoking material box (3), add a certain amount of water to wet the tea leaves, put other dry materials, including star anise, pepper, bay leaves, cinnamon, tangerine peel, etc., into other smoking material boxes (3), add a certain amount of water to wet them, and roast the tea leaves and dry materials in the smoking material boxes (3). The smoke generated by roasting flows into the vertical pipe (13) through the smoke inlet pipe (12), and then flows into the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6), and smokes the meat in the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6);
[0057] Step 3: During the smoking process, the driving motor ((27)) is turned on, and the driving motor ((27)) drives the driving shaft ((29)) and the driving gear (30) on its outer surface to rotate, and the annular gear ring (28) meshing with the driving gear (30) rotates, and the annular gear ring (28) rotates synchronously with the first smoking piece (4), the second smoking piece (5) and the third smoking piece (6). During the rotation process, the smoking frame (14) in the first smoking piece (4), the second smoking piece (5) and the third smoking piece (6) rotate synchronously with the smoking pipe (18) connected thereto, and the smoking pipe (18) rotates along the rod sleeve (20). In this process, because the active bevel gear (21) on the outer surface of the vertical pipe (13) is fixed, the driven bevel gear (19) on the surface of the smoking pipe (18) rotates along with the smoking frame (14). ) During the rotation process, under the action of the active bevel gear (21), the driven bevel gear (19) rotates itself, and the smoke pipe (18) fixedly connected to the driven bevel gear (19) rotates synchronously. During this process, the smoke pipe (18) continuously turns over the meat product on the perforated plate (15), and the smoke flows upward from the vertical pipe (13) and flows out along the internal hole (23), the external hole (22) and the smoke hole (17). The smoke flowing out from the smoke hole (17) continuously smokes the turned meat product. The smoke flowing into the first smoked meat piece (4) will flow upward and smoke the meat in the second smoked meat piece (5). Similarly, the smoke in the second smoked meat piece (5) will also flow upward and smoke the meat in the third smoked meat piece (6). Finally, the smoke is discharged from the smoke exhaust pipe (10);
[0058] Step 4: The temperature inside the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) is transferred to the liquid in the hydraulic chamber (25) through the heat-conducting metal plate (26). The volume of the liquid increases as the temperature changes, and the higher the temperature, the larger the volume. The volume change will directly lift up the telescopic end of the hydraulic rod (24), thereby lifting up the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6). In the process of the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) being lifted up, the rod sleeve (20) moves upward accordingly, which makes the external connection hole (22) on the surface of the rod sleeve (20) gradually staggered with the internal connection hole (23) on the surface of the vertical pipe (13) until they are completely staggered. At this time, the smoke will not be discharged through the smoke hole (17) until the temperature drops to a suitable temperature.
[0059] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. An automated processing equipment for tea meat products, characterized in that: include, A bottom plate (2), and a bottom frame (1) fixedly arranged in the middle of its upper end surface, a plurality of smoking material boxes (3) are arranged around the bottom frame (1), the smoking material boxes (3) are used to place tea smoking material, the smoking material boxes (3) are fixed to the upper end of the bottom plate (2), a vertical pipe (13) is fixedly connected in the middle of the upper end surface of the bottom plate (2), a smoke inlet pipe (12) is connected between the vertical pipe (13) and the smoking material boxes (3) around it, a first smoked meat piece (4), a second smoked meat piece (5) and a third smoked meat piece (6) are arranged in sequence above the bottom frame (1), the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6), a lifting plate (8) is fixedly arranged on the upper end of the third smoked meat piece (6), and a smoke exhaust pipe (10) is connected to the upper end of the lifting plate (8); The first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) all comprise a smoked meat frame (14), a perforated plate (15) is fixedly arranged at the bottom of the smoked meat frame (14), the outer surface of the vertical pipe (13) in the smoked meat frame (14) of the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) is installed with a rotating smoked meat assembly, and the upper end of the bottom plate (2) is installed with a rotating drive assembly; The rotary drive assembly comprises a drive motor (27) mounted on the upper end of the base plate (2); the output end of the drive motor (27) is fixedly connected to a drive shaft (29) via a coupling; the outer surface of the drive shaft (29) is provided with a plurality of drive gears (30); the outer surfaces of the bacon frames (14) in the first bacon piece (4), the second bacon piece (5) and the third bacon piece (6) are provided with annular gear rings (28); the drive gears (30) are meshed with the corresponding annular gear rings (28); The rotating meat smoking assembly comprises a rod sleeve (20) which is slidably sleeved on the outer surface of a vertical tube (13); a driving bevel gear (21) is fixedly sleeved on the outer periphery of the vertical tube (13); the driving bevel gear (21) is rotatably mounted on the upper surface of a perforated plate (15); a plurality of smoke pipes (18) are rotatably connected to the outer surface of the rod sleeve (20); a driven bevel gear (19) is fixedly sleeved on the outer surface of the smoke pipe (18); the driven bevel gear (19) and the driving bevel gear (21) are rotatably mounted on the upper surface of a perforated plate (15); The end of the smoke pipe (18) is rotatably connected to the inner wall of the smoked meat frame (14); a plurality of meat stirring shovels (16) are fixedly connected to the outer surface of the smoke pipe (18); a plurality of smoke holes (17) are formed on the surface of the smoke pipe (18) on one side of the meat stirring shovel (16); an inner connection hole (23) is formed on the surface of the vertical pipe (13); an outer connection hole (22) is formed on the surface of the rod sleeve (20); and the smoke holes (17), the outer connection hole (22) and the inner connection hole (23) are connected to each other.
2. The automated processing equipment for tea meat products according to claim 1, characterized in that: A cylinder (9) is installed at the upper end of the vertical pipe (13), and the output end of the cylinder (9) is fixedly connected to the bottom end of the lifting plate (8). The outer surface of the lifting plate (8) is connected to a plurality of lifting rods (7), and the middle and end parts of the lifting rods (7) are respectively fixedly connected to auxiliary lifting rods (11). The auxiliary lifting rods (11) in the middle and end parts of the lifting rods (7) are respectively placed below the third smoked meat piece (6) and the second smoked meat piece (5).
3. The automated processing equipment for tea meat products according to claim 2, characterized in that: There are three groups of smoking material boxes (3) installed on the upper end of the bottom plate (2), and the three groups of smoking material boxes (3) are evenly surrounded on the four sides of the bottom frame (1).
4. The automated processing equipment for tea meat products according to claim 3, characterized in that: The driving shaft (29) and the driving gear (30) are connected via a spline.
5. The automated processing equipment for tea meat products according to claim 4, characterized in that: The upper end of the bacon frame (14) in the second bacon piece (5) is sleeved on the outer surface of the perforated plate (15) in the third bacon piece (6); the upper end of the bacon frame (14) in the first bacon piece (4) is sleeved on the outer surface of the perforated plate (15) in the second bacon piece (5); and the upper end of the bottom frame (1) is sleeved on the outer surface of the perforated plate (15) in the first bacon piece (4).
6. The automated processing equipment for tea meat products according to claim 5, characterized in that: A plurality of hydraulic rods (24) are fixedly connected to the periphery of the bottom end surface of the bacon frame (14) in the first bacon piece (4), the second bacon piece (5) and the third bacon piece (6); a hydraulic cavity (25) is arranged at the lower part of the inner side wall of the bacon frame (14); and a heat-conducting metal plate (26) is integrally arranged on the inner wall of the bacon frame (14) where the hydraulic cavity (25) is located.
7. The automated processing equipment for tea meat products according to claim 6, characterized in that: The telescopic end of the hydraulic rod (24) is equipped with a roller.
8. An automated processing technology for tea meat products, used for an automated processing equipment for tea meat products according to any one of claims 1 to 7, characterized in that: The following steps are involved: S1: first, the pork is cut into thin slices and then marinated. The marinade includes ginger, green onion, cooking wine, salt and sugar. After marinating for a period of time, the upper ends of the bacon frames (14) in the first bacon pieces (4), the second bacon pieces (5) and the third bacon pieces (6) are opened, and then the pork is laid on the perforated plates (15) in the first bacon pieces (4), the second bacon pieces (5) and the third bacon pieces (6), and then the upper ends of the bacon frames (14) are sealed; S2: tea leaves to be used are placed into a smoking material box (3), a certain amount of water is added to wet the tea leaves, other dry materials, including star anise, pepper, bay leaves, cinnamon, tangerine peel, etc. are placed into other smoking material boxes (3), a certain amount of water is added to wet them, and the tea leaves and dry materials in the smoking material boxes (3) are roasted. The smoke generated by the roasting flows into the vertical pipe (13) through the smoke inlet pipe (12), and then flows into the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6), and the meat in the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) is smoked; S3: During the process of smoking meat, the driving motor ((27)) is turned on, and the driving motor ((27)) drives the driving shaft ((29)) and the driving gear (30) on its outer surface to rotate, and the annular gear ring (28) meshing with the driving gear (30) rotates, and the annular gear ring (28) rotates synchronously with the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6). During the rotation process, the smoked meat frame (14) in the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) rotates synchronously with the smoked meat pipe (18) connected thereto, and the smoked meat pipe (18) rotates along the rod sleeve (20). In this process, because the active bevel gear (21) on the outer surface of the vertical pipe (13) is fixed, the driven bevel gear (19) on the surface of the smoked meat pipe (18) rotates along with the smoked meat frame (14). During the rotation process, under the action of the active bevel gear (21), the driven bevel gear (19) rotates itself, and the smoke pipe (18) fixedly connected to the driven bevel gear (19) rotates synchronously. During this process, the smoke pipe (18) continuously turns over the meat product on the perforated plate (15), and the smoke flows upward from the vertical pipe (13) and flows out along the internal hole (23), the external hole (22) and the smoke hole (17). The smoke flowing out from the smoke hole (17) continuously smokes the turned meat product. The smoke flowing into the first smoked meat piece (4) will flow upward and smoke the meat in the second smoked meat piece (5). Similarly, the smoke in the second smoked meat piece (5) will also flow upward and smoke the meat in the third smoked meat piece (6). Finally, the smoke is discharged from the smoke exhaust pipe (10). S4: The temperature inside the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) is transmitted to the liquid in the hydraulic chamber (25) through the heat-conducting metal plate (26). The volume of the liquid increases with the temperature change, and the higher the temperature, the larger the volume. The volume change will directly lift up the telescopic end of the hydraulic rod (24), thereby lifting up the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6). In the process of the first smoked meat piece (4), the second smoked meat piece (5) and the third smoked meat piece (6) being lifted up, the rod sleeve (20) moves upward accordingly, which makes the external connection hole (22) on the surface of the rod sleeve (20) gradually staggered with the internal connection hole (23) on the surface of the vertical pipe (13) until they are completely staggered. At this time, the smoke will not be discharged through the smoke hole (17) until the temperature drops to a suitable temperature.