Drying equipment for food production and processing
By designing drying equipment with multiple drying bins and conveying mechanisms, using the alternating effect of air pressure and temperature, the problems of uneven drying and low efficiency in existing equipment are solved, and uniform drying and efficient production of duck meat are achieved.
Patent Information
- Application Number
- CN202411483128.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-23
- Publication Date
- 2025-02-25
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing drying equipment has problems such as complex operation, low efficiency and uneven drying when drying braised duck meat, resulting in reduced production efficiency and inconsistent product taste.
A drying equipment including a plurality of drying chambers arranged in parallel is designed. The air pressure is adjusted through the blower and the exhaust fan, and the duck meat is moved back and forth between the inlet and the air outlet, so as to achieve uniform blowing of the air flow and alternating temperature.
By adjusting the alternating effect of air pressure and temperature, the rapid moisture discharge and skin brittlement of duck meat is achieved, which improves drying efficiency and uniformity, and improves the firmness and taste of the product.
Smart Images
Figure CN119509154A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of food processing equipment, in particular to drying equipment for food production and processing. Background Art
[0002] Fresh duck meat is difficult to apply to mass production due to its high moisture content and soft meat fibers. Especially for braised duck meat, its moisture content is further increased after being marinated, and the meat becomes even softer under the effect of the marinating process, which is a disadvantage both in terms of taste and production and packaging. In order to solve this problem, the braised duck meat is generally dried to enhance the hardness and firmness of the meat.
[0003] However, due to the limitation of duck meat itself, only low-temperature drying can be used, and the whole drying process has multiple steps, which makes the drying time long, often taking 10 to 12 hours, which undoubtedly leads to reduced production efficiency. At the same time, the existing drying equipment may not be able to heat all parts of the duck meat evenly, causing some duck meat to be too dry or too wet, affecting the consistency of taste. Moreover, if the temperature, wind speed and other conditions are not properly controlled during the drying process, the flavor of the braised duck meat may be damaged, reducing the product quality. Summary of the invention
[0004] In view of the deficiencies in the prior art, the present invention provides a drying device for food production and processing, which solves the problems of complex drying operation, low efficiency and uneven drying of current braised duck meat drying equipment.
[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: a drying equipment for food production and processing, comprising a plurality of drying bins arranged in parallel, an air inlet being provided at one end of the drying bin, which is connected with the air outlet end of a blower through an air inlet pipe, and a gas flow control valve 1 for adjusting the air flow rate in the pipe is provided on the air inlet pipe body, the gas heated by the heat pump is pumped into the drying bin through the air inlet pipe by the blower, an air outlet being provided at the other end of the drying bin, which is connected with the air inlet end of an exhaust fan through an exhaust pipe, and a gas flow control valve 2 for adjusting the air flow rate in the pipe is provided on the exhaust pipe body, the gas in the drying bin is discharged to the outside through the exhaust pipe by the exhaust fan, and a conveying mechanism is provided in the drying bin, which is used to load braised duck meat and drive the braised duck meat to move back and forth between the air inlet and the air outlet of the drying bin.
[0006] Preferably, the conveying mechanism includes a plurality of annular guide rails stacked up and down, a plurality of synchronously moving slides are provided on the annular guide rails, the slides are located on the side walls outside the annular guide rails and are fixedly connected to outwardly extending hangers, and a plurality of separated whole ducks are hoisted on each hanger.
[0007] Preferably, an oil collecting hopper is provided between each two adjacent layers of annular guide rails for collecting grease dripping during the drying process of the braised duck.
[0008] Preferably, the height of the upper surface of the oil collecting hopper decreases step by step from the periphery to the middle to form a concave curved surface, and a through hole is opened at the lowest point in the middle, and a grease recovery box is provided below the through hole of the bottom oil collecting hopper.
[0009] Preferably, a wall tube is passed through and fixedly connected to the through hole of the oil collecting hopper, the upper opening of the wall tube is connected to the through hole of the oil collecting hopper at the top, and the lower opening is connected to the grease recovery box, and an overflow port is opened at the contact between the wall tube and the through hole, so that the grease in the oil collecting hopper enters the wall tube through the overflow port.
[0010] Preferably, a storage plate is clamped and fixed on the upper surface of the slide, and the upper wall of the storage plate is provided with evenly distributed protrusions, and a plurality of protrusions form a corrugated structure, and the block-shaped duck meat is placed on the top of the corrugated structure.
[0011] Preferably, oil collecting troughs are fixedly connected on both sides of the storage plate, and the bottom wall of the oil collecting trough is arranged as an inclined surface, and the lower end of the inclined surface faces and extends to the outside of the annular guide rail. The upper wall of the storage plate adopts a setting with a high middle part and low two sides, and its two low sides face the oil collecting troughs on both sides respectively.
[0012] Preferably, a diverter is also provided in the drying bin, and the diverter has a gas input end and a plurality of gas output ends evenly arranged up and down, wherein the gas input end is connected with the air inlet of the drying bin, and the gas output end faces the conveying mechanism, so that the airflow entering from the air inlet of the drying bin is evenly blown toward the duck meat on each layer of the annular guide rail.
[0013] The present invention provides a drying device for food production and processing, which has the following beneficial effects:
[0014] The present invention, through the arrangement of the drying bin, the gas flow control valve 1 and the gas flow control valve 2, cooperates with the blower and the exhaust fan, so that the operator can regulate the air pressure in the drying bin, thereby achieving the effect of changing the boiling point of the water in the duck meat by changing the air pressure, so that the water in the duck meat is quickly vaporized and discharged at a lower temperature and low pressure, and the duck skin is quickly brittle at a higher temperature and high pressure, thereby greatly improving the drying efficiency while achieving a better taste. At the same time, the whole duck is hoisted by the conveying mechanism, and it is driven to move back and forth between the air inlet and the air outlet of the drying bin, thereby making the duck meat move alternately between a higher temperature and a lower temperature. On the one hand, the reciprocating movement makes the duck meat more evenly dried, and at the same time, the swinging of the duck meat during movement makes each side of the duck meat have the opportunity to directly face the drying hot air, so as to further improve the uniformity of its drying. On the other hand, since the duck meat is in a hot and cold alternating state during the drying process, the compactness of the duck meat after drying is further improved, making its taste more chewy. At the same time, the corrugated structure on the storage plate allows the cut duck meat to be dried during the production process, which improves the applicability of the device to meet the needs of different processes. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 It is a partial stereogram of a drying device for food production and processing of the present invention;
[0016] Figure 2 This is a schematic diagram of the internal structure of the drying bin in the present invention;
[0017] Figure 3 It is a three-dimensional schematic diagram of the drying bin in the present invention;
[0018] Figure 4 It is a three-dimensional schematic diagram of the conveying mechanism in the present invention;
[0019] Figure 5 for Figure 4 Enlarged view of point A in the middle;
[0020] Figure 6 It is a cross-sectional schematic diagram of the oil collecting bucket in the present invention;
[0021] Figure 7 It is a three-dimensional schematic diagram of the corrugated structure in the present invention.
[0022] Among them, 1. Drying chamber; 2. Air inlet pipe; 3. Gas flow control valve 1; 4. Exhaust pipe; 5. Gas flow control valve 2; 6. Annular guide rail; 7. Slide; 8. Hanging rack; 9. Oil collecting hopper; 10. Grease recovery box; 11. Wall pipe; 12. Overflow port; 13. Storage plate; 14. Bump; 15. Oil collecting trough; 16. Diverter. DETAILED DESCRIPTION
[0023] 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.
[0024] Please refer to the attached Figure 1 -Attached Figure 7 The embodiment of the present invention provides a drying device for food production and processing, comprising a plurality of drying chambers 1 arranged in parallel, an air inlet is provided at one end of the drying chamber 1, which is connected with the air outlet of a blower through an air inlet pipe 2, and a gas flow control valve 3 for adjusting the air flow in the pipe is provided on the body of the air inlet pipe 2, the gas heated by the heat pump is pumped into the drying chamber 1 through the air inlet pipe 2 by the blower, an air outlet is provided at the other end of the drying chamber 1, which is connected with the air inlet end of an exhaust fan through an exhaust pipe 4, and a gas flow control valve 5 for adjusting the air flow in the pipe is provided on the body of the exhaust pipe 4, the gas in the drying chamber 1 is discharged to the outside through the exhaust pipe 4 by the exhaust fan, and a conveying mechanism is provided in the drying chamber 1, which is used to load braised duck meat and drive the braised duck meat to move back and forth between the air inlet and the air outlet of the drying chamber 1.
[0025] It should be noted that the drying chamber adopts a sealed structure with a side-opening sliding door. When the sliding door is closed, a closed space is formed in the drying chamber, and gas can only enter through the air inlet and be discharged through the air outlet. The heat pump drying process is used during drying to reduce energy consumption and make the whole process more environmentally friendly and efficient.
[0026] Through the setting of the drying chamber 1, the gas flow control valve 1 3, and the gas flow control valve 2 5, in cooperation with the blower and the exhaust fan, the operator can adjust the air pressure in the drying chamber 1. That is, reduce the amount of gas entering the drying chamber 1 and increase the amount of gas discharged to achieve the purpose of reducing the air pressure in the drying chamber 1; increase the amount of gas entering the drying chamber 1 and reduce the amount of gas discharged to achieve the purpose of increasing the air pressure in the drying chamber 1. The above air pressure adjustment steps require the gas flow control valve 1 3, the gas flow control valve 2 5, the blower and the exhaust fan to cooperate with each other to achieve the effect of precise air pressure adjustment.
[0027] By changing the air pressure to change the boiling point of the water in the duck meat, the water in the duck meat can be quickly vaporized and discharged at a lower temperature and low pressure. At the same time, since a lower drying temperature can be used at this time, the influence of high temperature and long-term drying on the duck meat is avoided, the fault tolerance of the drying step is improved, and the quality of the dried duck meat is greatly improved; at the same time, high temperature and high pressure accelerate the movement speed of water molecules, so that the duck skin is quickly brittle at a higher temperature and high pressure, thereby greatly improving the drying efficiency while achieving a better taste. At the same time, the whole duck is hoisted by the conveying mechanism, and it is driven to move back and forth between the air inlet and the air outlet of the drying bin, so that the duck meat is alternately moved between a higher temperature and a lower temperature. On the one hand, the reciprocating movement makes the duck meat more evenly dried, and at the same time, the swing of the duck meat during movement allows each side of it to have the opportunity to face the drying hot air directly, so as to further improve its drying uniformity. On the other hand, since the duck meat is in a state of alternating hot and cold during the drying process, the compactness of the duck meat after drying is further improved, making its taste more chewy.
[0028] The conveying mechanism includes a plurality of annular guide rails 6 stacked up and down, on which a plurality of synchronously moving slides 7 are arranged, and the slides 7 are located on the side walls outside the annular guide rails 6 and are fixedly connected to outwardly extending hangers 8, and each hanger 8 is hoisted with a plurality of separated whole ducks.
[0029] Since the whole duck is hoisted on the hanger 8, the whole duck produces a swinging effect when moving along the annular guide rail 6, so that each side of the whole duck has the opportunity to face the drying hot air directly, so as to further improve the uniformity of its drying. At the same time, in order to cooperate with this design, the movement mode of the annular guide rail 6 can be adjusted to make it move in a step-by-step manner, that is, alternate between moving and stopping, so as to increase the swing amplitude of the whole duck.
[0030] An oil collecting hopper 9 is provided between each two adjacent layers of annular guide rails 6 to collect the grease dripping during the drying process of the marinated duck. The height of the upper surface of the oil collecting hopper 9 decreases step by step from the periphery to the middle, forming a concave curved surface, and a through hole is provided at the lowest point in the middle, and a grease recovery box 10 is provided below the through hole of the bottom oil collecting hopper 9. A wall tube 11 is passed through and fixedly connected in the through hole of the oil collecting hopper 9, the upper opening of the wall tube 11 is connected to the through hole of the topmost oil collecting hopper 9, and the lower opening is connected to the grease recovery box 10, and an overflow port 12 is provided at the contact point between the wall tube 11 and the through hole, so that the grease in the oil collecting hopper 9 enters the wall tube 11 through the overflow port 12.
[0031] Since duck meat contains grease and marinade, it is inevitable that grease and marinade will drip during the drying process. Through the cooperation between the oil collecting hopper 9 and the wall tube 11, the fallen grease and marinade are collected by the oil collecting hopper 9, flow into the wall tube 11 under the action of gravity, and finally discharged into the grease recovery box 10 for recovery.
[0032] A storage plate 13 is fixedly connected to the upper surface of the slide 7, and evenly distributed protrusions 14 are arranged on the upper wall of the storage plate 13. Multiple protrusions 14 form a corrugated structure, and the block duck meat is placed on the top of the corrugated structure. Oil collecting grooves 15 are fixedly connected to both sides of the storage plate 13, and the bottom wall of the oil collecting groove 15 is set as an inclined surface, and the lower end of the inclined surface faces and extends to the outside of the annular guide rail 6. The upper wall of the storage plate 13 adopts a setting of high in the middle and low on both sides, and its two low sides face the oil collecting grooves 15 on both sides respectively.
[0033] The corrugated structure on the placement plate 13 allows airflow to flow through both sides of the duck meat placed thereon, so that the cut duck meat can also be dried during the production process, improving the applicability of the device to meet the needs of different processes. At the same time, the grease and marinade produced by the cut duck meat during the drying process fall onto the placement plate 13, and flow into the oil collecting tank 15 along the slope of the placement plate 13, and flow out on the outside of the annular guide rail 6 under the action of the inclined surface, and finally fall into the oil collecting hopper 9 to be recovered.
[0034] A diverter 16 is also provided in the drying bin 1. The diverter 16 is provided with a gas input end and a plurality of gas output ends evenly arranged up and down. The gas input end is connected to the air inlet of the drying bin 1, and the gas output end faces the conveying mechanism, so that the airflow entering from the air inlet of the drying bin 1 is evenly blown to the duck meat on each layer of the annular guide rail 6.
[0035] In order to further improve the uniformity of the drying airflow and enable multiple layers of duck meat to directly face the drying airflow, a diverter 16 is arranged at the air inlet inside the drying chamber 1, so that the drying airflow is blown out from multiple gas output ends evenly arranged above and below under the action of the diverter 16, so that the blowing surface of the drying airflow covers the duck meat on each layer of the annular guide rail 6.
[0036] 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. A drying device for food production and processing, comprising a plurality of drying chambers (1) arranged in parallel, characterized in that: The drying chamber (1) is provided with an air inlet at one end, which is connected to the air outlet of the blower through an air inlet pipe (2), and a gas flow control valve (3) for regulating the air flow in the pipe is provided on the body of the air inlet pipe (2). The gas heated by the heat pump is pumped into the drying chamber (1) through the air inlet pipe (2) by the blower. The drying chamber (1) is provided with an air outlet at the other end, which is connected to the air inlet of the exhaust fan through an exhaust pipe (4), and a gas flow control valve (5) for regulating the air flow in the pipe is provided on the body of the exhaust pipe (4). The gas in the drying chamber (1) is discharged to the outside through the exhaust pipe (4) by the exhaust fan. The drying chamber (1) is provided with a conveying mechanism for loading the braised duck meat and driving the braised duck meat to move back and forth between the air inlet and the air outlet of the drying chamber (1).
2. A drying equipment for food production and processing according to claim 1, characterized in that: The conveying mechanism comprises a plurality of annular guide rails (6) stacked up and down, a plurality of synchronously movable slides (7) are arranged on the annular guide rails (6), the slides (7) are located on the side walls outside the annular guide rails (6) and are fixedly connected to outwardly extending hangers (8), and a plurality of separated whole ducks are hoisted on each hanger (8).
3. A drying equipment for food production and processing according to claim 2, characterized in that: An oil collecting hopper (9) is arranged between each two adjacent layers of annular guide rails (6) to collect the oil dripping during the drying process of the marinated duck.
4. A drying equipment for food production and processing according to claim 3, characterized in that: The height of the upper surface of the oil collecting hopper (9) gradually decreases from the periphery to the middle to form a concave curved surface, and a through hole is provided at the lowest point in the middle. A grease recovery box (10) is provided below the through hole of the oil collecting hopper (9) at the bottom.
5. A drying equipment for food production and processing according to claim 4, characterized in that: A wall tube (11) is inserted into and fixedly connected to the through hole of the oil collecting hopper (9); the upper opening of the wall tube (11) is connected to the through hole of the oil collecting hopper (9) at the top, and the lower opening is connected to the grease recovery box (10); and an overflow port (12) is provided at the contact point between the wall tube (11) and the through hole, so that the grease in the oil collecting hopper (9) enters the wall tube (11) through the overflow port (12).
6. A drying equipment for food production and processing according to claim 5, characterized in that: A storage plate (13) is fixedly connected to the upper surface of the slide (7), and the upper wall of the storage plate (13) is provided with evenly distributed protrusions (14), and a plurality of protrusions (14) form a corrugated structure, and the block-shaped duck meat is placed on the top of the corrugated structure.
7. A drying equipment for food production and processing according to claim 6, characterized in that: The two sides of the storage plate (13) are respectively fixedly connected with oil collecting grooves (15); the bottom wall of the oil collecting groove (15) is arranged as an inclined surface, and the lower end of the inclined surface faces and extends to the outside of the annular guide rail (6); the upper wall of the storage plate (13) is arranged with a high middle part and low two sides, and the two low sides face the oil collecting grooves (15) on the two sides respectively.
8. The drying equipment for food production and processing according to claim 1, characterized in that: A flow diverter (16) is also provided in the drying bin (1), and the flow diverter (16) is provided with a gas input end and a plurality of gas output ends evenly arranged up and down, wherein the gas input end is connected to the air inlet of the drying bin (1), and the gas output end faces the conveying mechanism, so that the airflow entering from the air inlet of the drying bin (1) is evenly blown toward the duck meat on each layer of the annular guide rail (6).