Method and device for hanging light-operated fermented ham

Abstract

The invention relates to the technical field of ham preparation, and discloses a light-operated fermented ham hanging method which comprises the following steps: a slope type slide rail is arranged in a closed ham production workshop with controllable illumination conditions, and one end of the slope type slide rail is inclined to the other end; the treated legs are hung on the hanging frame, and then the hanging frame on which the legs are hung is hung on the slope type sliding rail; the hanging frame slowly slides from the high end to the bottom end of the slope type sliding rail, and returns to the high end of the slope type sliding rail after reaching the bottommost end, so that circulating movement is formed; in the leg moving process, the illumination environment in the ham production workshop is controlled to illuminate the legs; a plurality of detection assemblies are arranged in a ham production workshop, legs in a circulating state are marked and observed, and the dehydration and fermentation conditions of the legs are detected and recorded. The ham production line is simple in mechanism and high in automation degree, improves the quality of finished ham products, improves the production efficiency, reduces the production and input cost, and has the advantage of low energy consumption compared with a western ham production technology.

Description

Technical Field

[0001] The invention relates to the technical field of ham preparation, and in particular to a hanging method and a device for light-controlled fermented ham. Background Art

[0002] Ham fermentation is a key step in ham production, which directly affects the taste and quality of the finished ham. During the drying and fermentation shaping process, the ham must be repeatedly put on and taken off the shelves to inspect the fermenting ham.

[0003] In traditional processes, ham legs are often hung on hanging brackets. In order to increase production and increase the utilization rate of workshop space, they are usually hung in multiple layers, and the upper legs are often hung at a height of 4 to 5 meters or even 8 to 9 meters. The traditional hanging bracket hanging method requires manual hanging (or unloading) of the legs one by one, which is not only labor-intensive and has low production efficiency, but also prone to production safety accidents in which workers fall from high-rise hanging racks and get injured. At the same time, the existing traditional and Western technologies for ham production all use a method of letting the legs hang and ferment only in the hanging position. This method of hanging and fermenting in the hanging position either causes too large a difference in the quality of mass-produced hams due to uneven process parameters in the production workshop, or requires huge investments to improve the uniformity of process parameters in the workshop.

[0004] The current hanging method requires production workers to enter the cold hanging and fermentation workshops for inspections, and a passage must be left for inspectors to walk, which makes it difficult to fully utilize the space for ham production, affecting the utilization rate of the workshop. In addition, frequent entry by inspectors can easily bring pathogens into the workshop and contaminate the ham. Manual inspections are also difficult to avoid missed inspections, because there are blind spots due to angles and distances, and it is difficult to remove problematic hams. The current hanging method in the hanging position makes it difficult to ensure the same detailed inspection of each ham, and it is also difficult to make traceable and detailed records of the production process for each ham.

[0005] Aiming at the problem that ham legs are only hung for fermentation in the existing ham production process, the present invention provides a hanging method and device for light-controlled fermented ham to solve the above technical problems. Summary of the invention

[0006] The purpose of the present invention is to provide a method and device for hanging light-controlled fermented ham, so as to realize the closed-loop movement and detection of the dehydration and fermentation process of the ham.

[0007] To achieve the above object, the present invention provides the following solution: The present invention provides a method for hanging light-controlled fermented ham, comprising the following steps:

[0008] A sloped slide rail is arranged in a closed ham production workshop with controllable lighting conditions, wherein one end of the sloped slide rail is inclined toward the other end;

[0009] Hang the processed legs on the hanging rack, and then hang the hanging rack with the legs on the slope slide rail;

[0010] The hanging frame slowly slides from the high end to the bottom end of the sloped slide rail, and then returns to the high end of the sloped slide rail after reaching the bottom end, forming a circular movement;

[0011] When the legs are moving, the lighting environment in the ham production workshop is controlled to illuminate the legs;

[0012] Several detection components are set up in the ham production workshop to mark and observe the ham legs in circulation, and to detect and record the dehydration and fermentation conditions of the ham legs.

[0013] Preferably, during the sliding process of the hanging frame, when the hanging frame slides to the lower end of the sloped slide rail, it is lifted back to the high end of the sloped slide rail again to complete the cyclic movement of the legs.

[0014] The present invention also discloses a light-controlled fermented ham hanging method for real-time light-controlled fermented ham, and a light-controlled fermented ham hanging device, which is preferably arranged in a closed ham production workshop and comprises:

[0015] A sloped slide rail, which is arranged in the ham production workshop and is tilted from one end of the ham production workshop to the other end;

[0016] A hanging frame, the hanging frame is used to hang the legs; the hanging frame is movably arranged on the slope slide rail, carrying the legs to move cyclically on the slope slide rail;

[0017] A plurality of light sources, which are arranged in the ham production workshop and can be flexibly controlled to illuminate and ferment the ham legs in motion in the ham production workshop;

[0018] The detection component includes a plurality of high-definition camera devices arranged in the ham production workshop, which are used to photograph and mark the ham in circulation, and detect and record the fermentation status of the ham.

[0019] Preferably, the side walls of the ham production workshop are provided with a plurality of observation windows for manually observing the status of the hams in the ham production workshop.

[0020] Preferably, the lower end of the sloped slide rail is connected to an exit slide rail, and the hanging rack is controlled to slide into the exit slide rail through an exit switch arranged at the lower end of the sloped slide rail, and slide out through an exit door arranged on the ham production workshop.

[0021] Preferably, a circulating sliding lifting device is connected between the lower end and the upper end of the slope slide rail, and the circulating sliding lifting device is arranged in parallel with the exit slide rail, and the direction of the hanging rack is controlled by the exit switch.

[0022] Preferably, a plurality of high-definition camera devices are arranged in the ham production workshop at positions corresponding to the lower end of the sloped slide rail to respectively capture high-definition images of the negative and positive sides of the legs on the front and back sides of the hanging rack.

[0023] Preferably, the high end of the sloped slide rail is connected to an import lifting device, and the import lifting device passes through a feed door arranged on the side wall of the ham production workshop, and is used to deliver the hanging rack to the high end of the sloped slide rail.

[0024] Preferably, the hanging frame includes a universal pulley set slidably arranged on the slope-type slide rail, a frame body is arranged on the universal pulley set, and a plurality of the legs are only hung and installed on the frame body.

[0025] Preferably, the frame is provided with a plurality of layers of cross bars arranged at equal intervals, and a plurality of legs are hung on the cross bars at equal intervals.

[0026] The invention provides a hanging method and device for light-controlled fermented ham, which adopts a slope-sliding closed-loop and detection component detection method to realize closed-loop self-detection of the ham dehydration and fermentation process, detect the state of the ham, and ensure the fermentation quality; at the same time, while meeting the inspection needs of the ham, the ham production workshop with controllable illumination also ensures the illumination requirements of the light-controlled fermentation process, solves the problems of traditional technology hanging on a hanging hanger, high labor intensity and low efficiency, high labor intensity and easy missed inspection in naked eye inspection, and the need to reserve inspection channels, and low utilization rate of workshop space, while reducing labor intensity, improving production efficiency, and increasing workshop production capacity, it also avoids the risk of inspection personnel bringing pathogens into the hanging workshop to contaminate the ham, and through the cyclic movement of the hanging ham, the condition parameters of the dehydration and fermentation process are cumulatively uniformed, avoiding the problem of large product quality differences caused by uneven condition parameters in different parts of the workshop in the existing hanging technology, or the need to spend huge amounts of money to improve the uniformity of workshop process parameters.

[0027] The invention has a simple structure and a high degree of automation. While improving the quality of the finished ham product, it also improves production efficiency and reduces production and input costs. Moreover, compared with the production technology that requires Western ham, it also has the advantage of less energy consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The drawings constituting a part of the present application are used to provide a further understanding of the present application. The illustrative embodiments and descriptions of the present application are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0029] Figure 1 It is a schematic structural diagram of the hanging device of the light-controlled fermented ham of the present invention;

[0030] Figure 2 This is a schematic diagram of the internal structure of a ham production workshop of the present invention;

[0031] In the figure: 1. Slope slide rail; 2. Light source; 3. Export switch; 4. Export slide rail; 5. Circular sliding lifting device; 6. Import slide rail; 7. Import lifting device; 8. Universal pulley block; 9. High-definition camera device; 10. Export door; 11. Observation window; 12. Hanging rack; 13. Legs; 14. Import door; 15. Feed door. DETAILED DESCRIPTION

[0032] 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.

[0033] Ham is a kind of meat product made from the hind legs of pigs through pickling and fermentation. The most famous ham in my country is Jinhua ham, which is known as one of the three famous hams in my country along with Xuanwei ham in Yunnan and Rugao ham in Jiangsu. Famous hams abroad include Iberian ham and Solana ham in Spain, Parma ham in Italy, and country ham in the United States.

[0034] In the existing technology, the production of ham is a complex and delicate process involving multiple steps and links.

[0035] 1. Raw material selection and processing

[0036] Raw material selection: The production of high-quality ham begins with carefully selected raw materials. Usually, fresh and healthy pig hind legs are selected as raw materials, which have tender meat, thin skin and evenly distributed fat. The raw pig breeds of Jinhua ham include Liangtouwu and Huazhu, which have well-developed hind legs and full legs, which are suitable for making ham.

[0037] Raw material processing: trimming the fresh pig hind legs, including scraping off the fine hair and black skin on the leg skin, flattening the pubic bone of the leg, trimming the hip joint, and removing the coccyx and spine. The purpose of this step is to make the ham more beautiful in appearance and facilitate subsequent pickling and processing.

[0038] 2. Pickling

[0039] Curing method: Jinhua ham is usually cured by stacking, that is, the salt and sodium nitrate mixture is sprinkled on the legs several times, and then the legs are stacked on the "leg bed" to allow the marinade to slowly soak in. The curing process requires multiple turning and salting to ensure even penetration of the salt.

[0040] Curing time and conditions: Curing time depends on the temperature and the size of the ham, and generally takes about 30 days. During the curing process, temperature, humidity and salinity need to be strictly controlled to ensure the quality of the ham.

[0041] 3. Washing and drying legs

[0042] Washing the legs: After pickling, use clean water to wash away the greasy dirt and salt on the legs to keep them clean. Be careful not to damage the leg skin when washing the legs.

[0043] Drying the ham: Hang the washed ham on a drying rack and dry it in the sun and wind. The purpose of drying the ham is to further dehydrate the ham and increase its flavor and color.

[0044] 4. Fermentation and Storage

[0045] Fermentation: The dried ham is placed in the fermentation room for fermentation. The temperature and humidity in the fermentation room need to be strictly controlled to ensure that the ham can ferment normally and produce a unique flavor.

[0046] Storage: During the fermentation process, the quality of the ham needs to be checked regularly and necessary treatments need to be carried out, such as dry knife repair, pest inspection, etc. After fermentation is completed, the ham can be stacked and graded.

[0047] 5. Stacking and Grading

[0048] Stacking: The fermented hams are stacked according to size, weight and dryness to further mature and keep them moist. When stacking, make sure the leg meat is facing up and the leg skin is facing down, and turn the pile regularly.

[0049] Grading: The ham is graded according to its appearance, quality, taste and other indicators to ensure product quality consistency and market competitiveness.

[0050] 6. Finished product

[0051] After the above steps, the ham can be finished. These finished hams not only have unique flavor and color, but also have fine texture and delicious taste, and are one of the favorite delicacies of consumers.

[0052] In general, the production of ham is a tedious and delicate process, which requires strict control of the conditions and parameters of each link. Only in this way can high-quality ham products be produced.

[0053] In the existing technology, the fermentation of ham is a crucial link in the ham production process, which determines the final flavor, color and texture of the ham.

[0054] 1. Purpose of Fermentation

[0055] The main purpose of ham fermentation is to further break down the protein in the muscle through the action of microorganisms, produce unique flavor substances, and at the same time improve the color and texture of the ham, making it more delicious, soft and easy to digest.

[0056] 2. Fermentation conditions

[0057] Temperature: Ham fermentation requires a suitable temperature, generally between 15-25°C. This temperature range is conducive to the growth and reproduction of microorganisms, thereby accelerating the fermentation process of ham.

[0058] Humidity: Humidity is also an important factor affecting ham fermentation. Relative humidity is generally controlled at around 70% to keep the surface of the ham moist, which is conducive to the growth and fermentation of microorganisms.

[0059] Ventilation: Good ventilation conditions ensure that the ham gets enough oxygen during the fermentation process, and also help regulate the temperature and humidity in the fermentation room.

[0060] 3. Fermentation process

[0061] Early fermentation: In the early stage of ham fermentation, microorganisms such as lactic acid bacteria and yeast grow and multiply on the surface of the ham. They decompose substances such as sugars and amino acids on the surface of the ham to produce organic acids such as lactic acid and acetic acid, making the surface of the ham slightly acidic, which is beneficial to inhibit the growth of harmful microorganisms.

[0062] Mid-term fermentation: As fermentation progresses, the microorganisms inside the ham become active, breaking down the protein and fat in the muscle to produce unique flavor substances and aroma. At the same time, the color of the ham gradually becomes brighter and the texture becomes softer.

[0063] Late fermentation: In the late stage of ham fermentation, mainly the metabolites of microorganisms accumulate inside the ham, further improving the flavor and texture of the ham. At this time, the color, aroma and taste of the ham are at their best.

[0064] 4. Precautions for fermentation

[0065] Strictly controlled conditions: Temperature, humidity, ventilation and other conditions need to be strictly controlled during the ham fermentation process to ensure the normal growth and reproduction of microorganisms.

[0066] Regular inspection: During the fermentation process, the quality of the ham needs to be checked regularly, including color, aroma, texture, etc., to ensure that the fermentation process of the ham proceeds normally.

[0067] Prevent contamination: During the fermentation process of ham, attention should be paid to preventing contamination, including preventing the invasion of harmful microorganisms and preventing the adhesion of impurities such as dust.

[0068] 5. Fermentation time

[0069] The fermentation time of ham is generally 2-3 months, but the specific time depends on factors such as the type, size and production area of ​​the ham. During the fermentation process, it is necessary to pay close attention to the changes of the ham and make adjustments and treatments according to the actual situation.

[0070] In summary, the fermentation of ham is a complex and delicate process that requires strict control of the conditions and parameters of each link. Only in this way can high-quality ham products be produced.

[0071] The existing patent number CN201911160086.3 discloses a circulating track drying device for making ham and sausage, including a track plate, a conveyor belt is movably installed inside the track plate, a drying box is fixedly installed outside the top of the track plate, a fan is fixedly installed on the top of the drying box, the fan is an existing device, and the model of the fan is suitable for the CZR-LY series, the bottom of the fan is fixedly connected to an air supply pipe, the bottom end of the air supply pipe passes through the drying box and extends to the inside of the drying box and is fixedly connected to a heating box, the inside of the heating box is fixedly installed with a vertical rod, the outer surface of the vertical rod is wound with a resistance wire, the top of the heating box is fixedly installed with fixed rods located on both sides of the air supply pipe, the top of the fixed rod is fixedly connected to the top of the inner cavity of the drying box, and the number of fans is Three, the distances between the three fans are equal, the inner wall on the left side of the track plate is provided with drainage outlets located on both sides of the top of the guide block and below the arc block, the drainage outlet is located above the conveyor belt, a fixed plate is fixedly installed on the top of the left side of the track plate, a third pneumatic cylinder is fixedly installed on the top of the fixed plate, the bottom end of the third pneumatic cylinder penetrates the fixed plate and extends to the back of the fixed plate and is fixedly installed with an arc block, both sides of the arc block are adapted to the inner wall on the left side of the track plate, a guide block is fixedly installed on the bottom of the arc block, the backs of the arc block and the guide block are movably connected to the front side of the conveyor belt, a cleaning box is fixedly installed on the outside of the bottom end of the track plate, a first pneumatic cylinder is fixedly installed on the left side of the top of the cleaning box, the first pneumatic cylinder, the second pneumatic cylinder and the third pneumatic cylinder are existing devices, and the first pneumatic cylinder, The models of the second and third pneumatic cylinders are both applicable to the SAT-DCFT-GCJSD series. The top of the cleaning box is fixedly installed with a first protective box located on the right side of the first pneumatic cylinder. The top of the cleaning box is fixedly installed with a second pneumatic cylinder located on the right side of the first protective box. The right side of the top of the cleaning box is fixedly installed with a second protective box. The top of the cleaning box is respectively fixedly installed with a first water pump and a second water pump located inside the second protective box and the first protective box. Both the first water pump and the second water pump are existing devices, and the models of the first water pump and the second water pump are both applicable to the OSM-DN series. The first water pump extracts cleaning fluid, while the second water pump extracts water source. The tops of the first water pump and the second water pump are fixedly connected with extraction pipes. There are two extraction pipes, and the two extraction pipes are The top ends respectively penetrate the second protection box and the first protection box and extend to the top of the second protection box and the first protection box. The front sides of the first water pump and the second water pump are fixedly connected with vertical pipes. There are two vertical pipes. The bottom ends of the two vertical pipes penetrate the cleaning box and extend to the inside of the cleaning box and are fixedly connected with through pipes. There are two through pipes. The bottom ends of the two through pipes are respectively fixedly connected with the first discharge port and the second discharge port located directly below the first water pump and the second water pump. The bottom ends of the first pneumatic cylinder and the second pneumatic cylinder penetrate the cleaning box and extend to the inside of the cleaning box and are fixedly installed with drive boxes. There are two drive boxes. The first drive motor and the second drive motor are respectively fixedly installed inside the two drive boxes. The first drive motor and the second drive motor are both existing devices.The models of the first drive motor and the second drive motor are both suitable for the YS-series. The other ends of the output shafts of the first drive motor and the second drive motor are fixedly sleeved with a rotating shaft. There are two rotating shafts. The bottom ends of the two rotating shafts are respectively fixedly installed with a first cleaning brush disc and a second cleaning brush disc located directly below the first drive motor and the second drive motor. The first cleaning brush disc and the second cleaning brush disc are composed of soft bristles.

[0072] When working, the operator first puts the ham and sausage into the conveying surface of the conveyor belt, then starts the fan and makes the resistance wire conduct electricity to make it heat up. The operation of the fan will generate airflow, and when the airflow is introduced into the interior of the heating box through the air pipe, it will be converted into hot airflow and ejected from the bottom of the heating box;

[0073] Thereby, the ham and sausage transported by the conveyor belt are dried. When the conveying surface of the conveyor belt is adhered to the oil stains penetrated from the inside of the ham and sausage, the operator starts the first pneumatic cylinder, the second pneumatic cylinder, the first water pump and the second water pump respectively. The operation of the first water pump and the second water pump will respectively extract the cleaning liquid and the water source through the two extraction pipes, and discharge the cleaning liquid and the water source from the first discharge port and the second discharge port through the vertical pipe and the through pipe respectively; and the operation of the first pneumatic cylinder and the second pneumatic cylinder will cause the two drive boxes to drive the first cleaning brush disc and the second cleaning brush disc to move downward respectively; finally, the bottom of the first cleaning brush disc and the second cleaning brush disc will be connected to the conveying surface of the conveyor belt; then the operator starts the first drive motor and the second drive motor respectively, and the operation of the second drive motor will The second cleaning brush disc will rotate, and then the second cleaning brush disc and the cleaning liquid will cooperate to remove the oil stains on the conveying surface of the conveyor belt; and because the operation of the first driving motor will cause the first cleaning brush disc to rotate and cooperate with the water source, the conveying surface of the conveyor belt will be cleaned for the second time, and the operation of the third pneumatic cylinder will cause the arc block to drive the guide block to move downward, and finally the back of the arc block and the guide block will contact the conveying surface of the conveyor belt; at this time, the conveyor belt will drive the water source on its top to continuously transport, and due to the guiding effect of the guide block, the water source on the conveying surface of the conveyor belt will be discharged through the drain port, and then will enter the interior of the drying box along with the conveying of the conveyor belt, and the hot air flow discharged by the heating box will accelerate the drying process of the conveying surface of the conveyor belt.

[0074] Another existing patent with patent number CN202222554377.4 discloses a ham fermentation chamber, which includes a fermentation chamber body, a top control component installed on the fermentation chamber body, and an atomizing humidification component connected to the top control component; a cooling component is arranged on the outside of the top control component, an electromagnetic heating device is arranged inside the top control component, a regular external exhaust device is arranged inside the fermentation chamber body, a horizontal thermal insulation and protective top plate is arranged inside the fermentation chamber body, and a movable process frame is arranged inside the fermentation chamber body.

[0075] The fermentation room body includes side protection insulation wall panels, polyurethane foam panels are arranged inside the side protection insulation wall panels, pressure-bearing protection bottom panels are arranged outside the side protection insulation wall panels, a heat-locking insulation inner layer is arranged inside the fermentation room body, a sealing reinforcement inner layer is arranged inside the heat-locking insulation inner layer, a stainless steel plate surface is arranged inside the side protection insulation wall panels, a stainless steel anti-slip steel plate is arranged inside the pressure-bearing protection bottom panel, and a stainless steel plate is arranged inside the insulation protection top panel. The specifications of the fermentation room body can also be adjusted accordingly according to the needs of use.

[0076] In addition, a circular dust-free dead corner is arranged inside the fermentation chamber body, an ultrasonic atomization device is included inside the atomization and humidification component, a spray port is arranged outside the ultrasonic atomization device, a temperature sensor is arranged inside the fermentation chamber body, a low-temperature variable frequency air-cooled condensing unit is included inside the cooling and cooling component, an exhaust temperature control valve is arranged outside the low-temperature variable frequency air-cooled condensing unit, a spray hole is arranged outside the exhaust temperature control valve, a circulating return air port is arranged inside the fermentation chamber body, an ultraviolet sterilization lamp is arranged inside the thermal insulation protection top plate, a cold exchange device used in conjunction with the circulating return air port is arranged inside the top control component, moving wheels are arranged inside the process frame cart, and a ham hook is arranged inside the process frame cart.

[0077] The number and position of ultraviolet sterilization lamps can be adjusted and set accordingly according to actual needs.

[0078] When using the fermentation room of the present technical solution, firstly, the side protection insulation wall panels can play a role in side insulation, and the pressure-bearing protection bottom plate can play a bottom pressure protection effect, the heat-locking insulation inner layer can play a cooperative insulation role, and the sealing reinforcement inner layer can play a sealing protection effect, the stainless steel anti-skid steel plate can increase the service life of the pressure-bearing protection bottom plate and play a role in anti-slip use, the arc dust-free dead corner can play a dust-proof protection effect, and the ultrasonic atomization equipment and the spray nozzle can play a role in atomization and humidification, and then the low-temperature variable frequency air-cooled condensing unit and the exhaust temperature control valve can play a cooling control and temperature reduction effect, the temperature sensor can timely sense the internal temperature, and finally the circulating return air port can play a return air circulation effect to protect the formation of a stable environmental microbial flora. Since waste gas containing biogenic amines will be generated during fermentation, it can be discharged through a regular external exhaust device.

[0079] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0080] Reference Figure 1-Figure 2 As shown, this embodiment provides a method for hanging light-controlled fermented ham, comprising the following steps:

[0081] A sloped slide rail 1 is arranged in a closed ham production workshop with controllable light conditions, and one end of the sloped slide rail 1 is inclined toward the other end;

[0082] Hang the processed legs 13 on the hanging frame 12, and then hang the hanging frame 12 with the legs 13 on the slope slide rail 1;

[0083] The hanging frame 12 slowly slides from the high end to the bottom end of the slope type slide rail 1, and then returns to the high end of the slope type slide rail 1 after reaching the bottom end, forming a circular movement;

[0084] During the movement of the legs 13, the lighting environment in the ham production workshop is controlled to illuminate the legs 13;

[0085] A number of detection components are arranged in the ham production workshop to mark and observe the ham 13 in the circulation state, and to detect and record the fermentation conditions of the ham 13.

[0086] The present invention provides a hanging method and device for light-controlled fermented ham, which adopts a slope-sliding closed-loop and detection component detection method to realize closed-loop self-detection of the dehydration and fermentation process of the ham 13, detect the state of the ham, and ensure the fermentation quality; at the same time, while meeting the inspection requirements of the ham 13, the ham production workshop with controllable illumination also ensures the illumination requirements of the light-controlled fermentation process, solves the problems of traditional technology hanging on a hanging hanger 12, high labor intensity and low efficiency, high labor intensity and easy missed inspection in naked eye inspection, and the need to reserve inspection channels, and low utilization rate of workshop space, while reducing labor intensity, improving production efficiency, and increasing workshop production capacity, it also avoids the risk of inspection personnel bringing pathogens into the hanging workshop to contaminate the ham 13, and through the cyclic movement of the hanging ham 13, the condition parameters of the dehydration and fermentation process are cumulatively uniformed, avoiding the problem that the existing hanging technology has large product quality differences due to uneven condition parameters in different parts of the workshop, or that huge amounts of money are needed to improve the uniformity of workshop process parameters. The invention has a simple structure and a high degree of automation. While improving the quality of the finished ham product, it also increases production efficiency and reduces production and input costs. Moreover, compared with the Western ham production technology, it also has the advantage of less energy consumption.

[0087] In one embodiment of the present application, an entrance door 14 is provided on the side wall of the ham production workshop, which can facilitate staff to enter the ham production workshop for operation.

[0088] A further optimized solution is that during the sliding process of the hanging frame 12 , when the hanging frame 12 slides to the lower end of the sloped slide rail 1 , it is lifted back to the higher end of the sloped slide rail 1 again, completing the cyclic movement of the legs 13 .

[0089] The present invention also discloses a light-controlled fermented ham hanging device used in a real-time light-controlled fermented ham hanging method, which is arranged in a closed ham production workshop and comprises:

[0090] The sloped slide rail 1 is arranged in the ham production workshop, and the sloped slide rail 1 is arranged obliquely from one end of the ham production workshop to the other end;

[0091] A hanging frame 12, the hanging frame 12 is used to hang the legs 13; the hanging frame 12 is movably arranged on the slope slide rail 1, and the legs 13 are carried to move cyclically on the slope slide rail 1;

[0092] A plurality of light sources 2 are arranged in the ham production workshop and can be flexibly controlled to illuminate and ferment the moving ham 13;

[0093] The detection component includes a plurality of high-definition camera devices 9 arranged in the ham production workshop, which are used to photograph and mark the legs 13 in circulation, and detect and record the dehydration and fermentation status of the legs 13.

[0094] The inclined slope slide 1 has a certain slope, and the legs 13 are suspended on the slope slide 1 by the hanging frame 12. The legs 13 can move on the sloped slope slide 1 by their own gravity, and can slide from one end of the ham production workshop to the other end of the ham production workshop by themselves, and then slide to the position of the detection component in sequence according to the inspection progress, and after being inspected by several high-definition camera devices 9 of the inspection component, they return to the highest point of the slope track, and then slide to the detection position in the closed-loop slope slide 1 by their own weight again to receive the next inspection. , realizing circulation; secondly, the slope slide rail 1 on which the leg 13 is suspended is a closed-loop guide rail. The leg 13 suspended on the slope slide rail 1, when the exit switch 3 is closed, the sliding trajectory of the leg 13 forms a closed loop, and it slides in a closed loop; the slope sliding closed-loop guide rail is provided with an inlet slide rail 6 and an outlet slide rail 4 for the leg 13 to enter and exit the closed loop. The leg 13 enters the closed-loop track through the inlet slide rail 6, and then slides in a closed loop on the closed-loop track. Only when the exit switch 3 is opened, the leg 13 leaves the closed-loop track through the outlet slide rail 4 and leaves the hanging workshop.

[0095] In one embodiment of the present application, the illumination light source 2 is an ultraviolet light source, which is arranged every 2 meters in the ham production workshop to irradiate the ham 13 in the ham production workshop; at the same time, a timing device for automatically controlling the illumination is also provided to control the illumination of the illumination light source 2.

[0096] In one embodiment of the present application, a strong ultraviolet disinfection device is installed at the entrance of the ham production workshop for disinfection to prevent the ham materials or personnel entering the ham production workshop from carrying pathogens and contaminating the ham 13.

[0097] Further optimizing the scheme, the side wall of the ham production workshop has been provided with a plurality of observation windows 11 for manually observing the state of the ham 13 in the ham production workshop. The plurality of observation windows 11 are provided on the side wall of the ham production workshop, so that the staff can observe the state of the ham 13 without entering the ham production workshop, thereby avoiding the pollution caused by entering the ham production workshop for observation.

[0098] Further optimization scheme, the lower end of the slope slide 1 is connected with the exit slide 4, and the exit switch 3 set at the lower end of the slope slide 1 controls the hanging frame 12 to slide into the exit slide 4, and slide out through the exit door 10 set in the ham production workshop. The slope track is a closed-loop guide rail, and its high end is provided with the inlet slide 6 for the leg 13 to enter and the exit slide 4 for the leg 13 to slide out; the lower end of the slope slide 1 is provided with the exit switch 3, when the exit switch 3 is closed, the leg 13 can only slide in a loop on the closed-loop slope track and cannot be separated from the closed-loop circulation; when the exit switch 3 is opened, the leg 13 slides out of the closed-loop track through the exit slide 4 and separates from the closed-loop circulation on the slope slide 1, so that the selected leg 13 can be taken out for processing.

[0099] In one embodiment of the present application, the so-called exit switch 3 is closed, that is, the exit slide rail 4 at the exit position is connected in a closed loop with the slope slide rail 1; the so-called exit switch 3 is opened, that is, the exit slide rail 4 at the exit position is disconnected from the slope slide rail 1.

[0100] Further optimization scheme, a circulating sliding lifting device 5 is connected between the lower end and the upper end of the slope slide 1, and the circulating sliding lifting device 5 is arranged in parallel with the exit slide 4, and the direction of the hanging frame 12 is controlled by the exit switch 3. The circulating sliding lifting device 5 is arranged in parallel with the exit slide 4, and its lower end is connected with the lower end of the slope slide 1, and the upper end is connected with the entrance slide 6. It automatically slides to the lower end of the slope slide 1 by gravity, enters the circulating sliding lifting device 5 when the exit switch 3 is closed, and returns to the high end of the slope slide 1 again through the entrance slide 6 under the lifting of the circulating sliding lifting device 5, forming a closed cycle of the legs 13.

[0101] To further optimize the solution, a plurality of high-definition camera devices 9 are arranged at positions corresponding to the lower end of the sloped slide rail 1 in the ham production workshop, and high-definition images of the negative and positive sides of the legs 13 on the front and back sides of the hanging rack 12 are taken respectively. The detection point of the ham production workshop is arranged at both ends of the last section of the rotary guide rail before the exit switch 3 at the lowest point of the sloped slide rail 1, and two high-definition cameras are used to take high-definition images of the negative and positive sides of the legs 13 on the front and back sides of the hanging rack 12, and the taken images are encoded and stored, and the quality of the legs 13 is judged based on the high-definition images. The judgment of the quality of the legs 13 can be completed by an experienced technician, or it can be automatically completed by a computer in combination with AI technology.

[0102] Further optimization scheme, the high end of the slope slide 1 is connected with the import lifting device 7, and the import lifting device 7 passes through the feed door 15 set on the side wall of the ham production workshop, and is used to send the hanging rack 12 to the high end of the slope slide 1. The import lifting device 7 is set outside the ham production workshop, and its high end is connected with the import slide 6, and the import slide 6 passes through the feed door 15 on the side wall of the ham production workshop and is connected with the high end of the slope slide 1; when in use, the legs 13 are hung on the hanging rack 12, lifted by the import lifting device 7, and then slid onto the import slide 6, and the end of the import slide 6 facing the import lifting device 7 is higher than the side of the import slide 6 facing the high end of the slope slide 1, so that the hanging rack 12 with the legs 13 can automatically slide into the circulation of the slope slide 1.

[0103] A further optimized solution is that the hanging frame 12 includes a universal pulley group 8 slidably set on the sloped slide rail 1, a frame is set on the universal pulley group 8, and a plurality of legs 13 are hung and installed on the frame; a plurality of layers of cross bars arranged at equal intervals are set on the frame, and a plurality of legs 13 are hung on the cross bars at equal intervals. The universal pulley block 8 slides on the sloped slide rail 1, and the universal pulley block 8 is installed in the slide groove of the sloped slide rail 1, so that the frame below it can move freely on the sloped slide rail 1; the legs 13 are hung on the row-type frame, and the frame is evenly spaced with several cross bars. Several legs are hung on a cross bar at equal intervals in a row, and several rows are hung on several cross bars. The number of legs 13 hanging in each row and the number of rows of each hanger are determined according to the space size of the cooling workshop. The longitudinal spacing between rows is 40-60 cm, and the number of legs 13 hanging in each row is determined according to the width of the hanger, with an interval of 40-50 cm, and the legs 13 in the upper and lower rows are arranged alternately and staggered.

[0104] In one embodiment of the application, the spacing between the hanging racks 12 during the sliding process is achieved by a limiting cross bar set on the upper end cross bar of the hanging rack 12 and the universal wheel connecting plate. The spacing between the hanging racks 12, that is, the horizontal spacing between the hanging leg rows, is generally 30-60cm, which is determined based on the overall optimization results of production, ventilation and lighting requirements.

[0105] In one embodiment of the present application, the legs 13 are hung on the hanging racks 12, and each hanging rack 12 generally has 1-30 rows, preferably 3-15 rows, and optimally 5-12 rows; the vertical spacing between rows is 40-80cm, preferably 45-70cm, and optimally 50-60cm; the number of legs 13 hung in each row is determined according to the spacing between the slide rails, the width of the hanging racks 12 and the size of the legs 13, and the spacing between the legs 13 in a row is generally 30-70cm, preferably 35-60cm, and optimally 45-55cm; the legs 13 in the upper and lower rows are arranged alternately and staggered.

[0106] Specific Example 1

[0107] The sloped slide rail 1 is installed at an angle of 5-10 degrees to the horizontal line, the spacing between the S-shaped rotary slide rails is 2m, and the turning radius at the turning track is 1m.

[0108] The hanging frame 12 is made of a stainless steel square tube with a thickness of 1mm and a side length of 3cm. The hanging frame 12 has a width of 1.5m and a length of 3.6m. Seven horizontal bars are evenly spaced, and vertical reinforcement bars are staggered at intervals of 50cm between the upper and lower horizontal bars. The horizontal bar spacing is 60cm, and hanging nails are evenly spaced at intervals of 45cm on the plane of the horizontal bar. The hanging nails on the upper and lower adjacent horizontal bars are staggered, that is, the hanging nails on the next horizontal bar are directly opposite to the middle position of the two adjacent hanging nails on the previous horizontal bar. The number of hanging nails on the horizontal bars is set in the order of 4, 3, 4, 3, 4, 3 from top to bottom, that is, 4 hanging nails are set on the first horizontal bar, 3 hanging nails are set on the second horizontal bar, 4 hanging nails are set on the third horizontal bar, 3 hanging nails are set on the fourth horizontal bar, 4 hanging nails are set on the fifth horizontal bar, and 3 hanging nails are set on the sixth horizontal bar, and so on alternately.

[0109] Use 4 universal pulleys 8 to determine the position according to the size of the slide rail and hang it on the steel plate, then connect the steel plate to the middle position of the first horizontal bar of the hanging frame 12 with a connecting piece, and put the universal pulleys 8 into the slide groove of the slide rail to realize the installation of the hanging frame 12, and then hang the legs 13 on the hanging nails with a hanging rope to realize the hanging of the ham legs 13, as shown in the figure. Figure 2 shown.

[0110] The hanging rack 12 with the legs 13 hanging thereon automatically slides to the lower position on the sloped slide rail 1 due to its own gravity, and the hanging racks 12 with the legs 13 hanging thereon are arranged neatly from low to high on the slide rail under the action of the limit rod. When the hanging rack 12 at the lowest position is pushed to the highest position by the hoist, it will automatically slide to the lower position of the guide rail under the action of its own gravity until it is supported by the limit rod of the hanging rack 12 in front. At the same time, as the hoist pushes the hanging rack 12 at the lowest position away from the lowest position of the slide rail, the hanging racks 12 behind will automatically fill in, forming a cycle.

[0111] During the process of the hanging frame 12 on which the legs 13 are hung sliding on the slide rail in a cycle, the legs 13 are irradiated with ultraviolet light. When the legs 13 slide to the detection position, the high-definition camera takes a high-definition image of the positive and negative sides of the legs 13, and the legs are tested and the test results are recorded. If an unqualified leg 13 is detected, the outlet switch 3 is opened, and the unqualified leg 13 is sent out of the closed-loop slide rail for separate processing. Of course, when the legs 13 meet the finished product requirements and meet the factory requirements, the outlet switch 3 can also be opened to send the legs out of the output guide rail.

[0112] Specific Example 2-6 discloses a method and device for hanging light-controlled fermented ham. The specific steps are the same as those of Specific Example 1. The only difference between it and Specific Example 1 is that different production capacities and production effects are obtained by adjusting the width of the hanging rack 12, the number of rows of hanging legs and the hanging index of each row. See Table 1 for details.

[0113] Table 1: Parameters of different embodiments

[0114] Specific Example 1 Specific Example 2 Specific Example 3 Specific Example 4 Specific Example 5 Specific Example 6 Hanging rack 12 width 1.5m 1.5m 1.5m 1.5m 2.0m 1.1m Each row of legs only 13 7 7 7 7 9 5 Number of rows per rack 6 4 10 16 6 6 Hanging rack 12 length 3.6m 2.4m 6.0m 9.6m 3.6m 3.6m Capacity / hanger 21 14 35 56 27 15 Production capacity / square meter 21 14 35 56 21 18

[0115] Comparative Example 1

[0116] The legs 13 are hung on a fixed frame, and the legs 13 are hung on a horizontal bar in a row with an interval of 45 cm between rows, and 6 layers are hung vertically with an interval of 80 cm between layers. In order to provide an outflow channel for inspection, an 80 cm channel is provided for every 4 rows to provide for inspection personnel to move around. No lighting is configured during the fermentation process. As a result, the production capacity per square workshop is 15, which is 8 less than the similar specific example 1 of the present invention. In addition, when the salt dosage is 5% higher than that of the present invention, 20% of the legs are rotten, while the embodiment of the present invention has no rot when the salt dosage is lower.

[0117] Comparative Example 2

[0118] The legs 13 are fixed by the slide rails of western ham technology. The hanging frame 12 is the same as that in Example 1. However, the slide rails are installed horizontally. The hanging frame 12 will not slide by itself and needs to be pushed and pulled manually to slide. For inspection, an 80cm inspection channel is required. No lighting is configured. As a result, the production capacity per square workshop is 15, which is 8 less than that in Example 1 of the present invention. 25% of the legs are rotten, while the embodiment of the present invention has no rot when the salt dosage is lower.

[0119] In the description of the present invention, it should be understood that the terms "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside" and "outside" etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0120] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for hanging light-controlled fermented ham, characterized in that: The following steps are involved: A sloped slide rail (1) is arranged in a closed ham production workshop with controllable lighting conditions, wherein one end of the sloped slide rail (1) is inclined toward the other end; Hang the processed legs (13) on the hanging frame (12), and then hang the hanging frame (12) with the legs (13) on the sloped slide rail (1); The hanging frame (12) slowly slides from the upper end to the lower end of the sloped slide rail (1), and after reaching the lower end, returns to the upper end of the sloped slide rail (1), forming a circular movement; During the movement of the leg (13), the lighting environment in the ham production workshop is controlled to illuminate the leg (13); Several detection components are arranged in the ham production workshop to mark and observe the legs (13) in the circulation state, and detect and record the dehydration and fermentation conditions of the legs (13).

2. The method for hanging light-controlled fermented ham according to claim 1, characterized in that: During the sliding process of the hanging frame (12), when the hanging frame (12) slides to the lower end of the sloped slide rail (1), it is lifted back to the higher end of the sloped slide rail (1), completing the cyclic movement of the legs (13).

3. A hanging device for light-controlled fermented ham, which is arranged in a closed ham production workshop, according to any one of claims 1-2, wherein the hanging method for light-controlled fermented ham is characterized in that: include: A sloped slide rail (1), the sloped slide rail (1) being arranged in the ham production workshop, the sloped slide rail (1) being arranged obliquely from one end of the ham production workshop to the other end; A hanging frame (12), the hanging frame (12) being used for hanging the legs (13); the hanging frame (12) is movably arranged on the slope slide rail (1) and carries the legs (13) to move cyclically on the slope slide rail (1); A plurality of light sources (2), wherein the plurality of light sources (2) are arranged in the ham production workshop and can be flexibly controlled to irradiate, dehydrate and ferment the ham (13) in motion; The detection component includes a plurality of high-definition camera devices (9) arranged in the ham production workshop, which are used to photograph and mark the legs (13) in circulation, and detect and record the dehydration and fermentation status of the legs (13).

4. The hanging device for light-controlled fermented ham according to claim 3, characterized in that: The side walls of the fermentation and drying chamber are provided with a plurality of observation windows (11) for manually observing the status of the ham (13) in the ham production workshop.

5. The hanging device for light-controlled fermented ham according to claim 3, characterized in that: The lower end of the sloped slide rail (1) is connected to an exit slide rail (4), and the hanging rack (12) is controlled to slide into the exit slide rail (4) through an exit switch (3) arranged at the lower end of the sloped slide rail (1), and to slide out through an exit door (10) arranged on the ham production workshop.

6. The hanging device for light-controlled fermented ham according to claim 5, characterized in that: A circulating sliding lifting device (5) is connected between the lower end and the upper end of the slope slide rail (1); the circulating sliding lifting device (5) is arranged in parallel with the exit slide rail (4); and the direction of the hanging frame (12) is controlled by the exit switch (3).

7. The hanging device for light-controlled fermented ham according to claim 3, characterized in that: A plurality of high-definition camera devices (9) are arranged in the ham production workshop at positions corresponding to the lower end of the sloped slide rail (1) to respectively capture high-definition images of the positive and negative sides of the legs (13) on the front and back sides of the hanging rack (12).

8. The hanging device for light-controlled fermented ham according to claim 3, characterized in that: The high end of the sloped slide rail (1) is connected to an inlet lifting device (7), and the inlet lifting device (7) passes through a feed door (15) arranged on the side wall of the ham production workshop, and is used to deliver the hanging rack (12) to the high end of the sloped slide rail (1).

9. The hanging device for light-controlled fermented ham according to claim 3, characterized in that: The hanging frame (12) comprises a universal pulley block (8) slidably arranged on the slope slide rail (1), a frame body is arranged on the universal pulley block (8), and a plurality of legs (13) are hung and installed on the frame body.

10. The hanging device for light-controlled fermented ham according to claim 9, characterized in that: The frame is provided with a plurality of layers of cross bars arranged at equal intervals, and a plurality of legs (13) are hung on the cross bars at equal intervals.

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