Automatic processing equipment for processing spicy chicken and processing technology

Abstract

The invention relates to the technical field of food processing, in particular to automatic processing equipment for processing peppery chicken and a processing technology, and the automatic processing equipment comprises a pickling barrel, a fixing frame, a DD motor, an electric push rod, a rotating rod and the like; a fixing frame is fixedly connected to the pickling barrel; a DD motor is arranged on the fixing frame; the output end of the DD motor is rotationally connected with an electric push rod; rotating rods are mounted at the output ends of the electric push rods. Stirring blades are driven by a rotating rod to rotate clockwise and anticlockwise from top to bottom, when the stirring blades rotate clockwise, the operation that a wiping strip is aligned with a water absorption sponge and the wiping strip adsorbs water drops remaining on the surfaces of chicken pieces is achieved, when the stirring blades rotate anticlockwise, the operation that pickling seasoning and the chicken pieces are evenly stirred is achieved, and the pickling efficiency is improved. In addition, the stirring blades are annularly distributed and rotate anticlockwise, so that the speed of discharging the chicken blocks from the discharging opening is increased.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to automated processing equipment and a processing technology for spicy chicken processing. Background Art

[0002] The existing spicy chicken is usually fried on-site by a small processing workshop, vacuum-packed, and shipped to various places through a cold chain. However, the production scale is limited, and a large amount of manpower and stoves are required, which makes it difficult to mass produce. Therefore, large-scale cooking equipment is designed for spicy chicken. Manual workers only need to pour the raw materials into the cooking equipment, and the spicy chicken can be automatically fried by the cooking equipment, so that large-scale spicy chicken frying operations can be achieved, which is conducive to realizing automated production, so that each piece of spicy chicken is evenly heated, and the phenomenon of insufficient cooking of some chicken pieces due to large-scale frying of spicy chicken is avoided, thereby ensuring the cooking effect of automated cooking.

[0003] However, before frying, the chicken needs to be marinated. At present, the marinating process of chicken pieces is usually carried out in a barrel and requires manual stirring, which is not only inefficient but also labor-intensive. At the same time, in order to ensure the taste of the chicken, it is usually necessary to wash the chicken pieces first, then put the washed chicken into the marinating barrel, add seasonings and marinate. However, there is often residual moisture on the washed chicken pieces, which not only affects the marinating effect, but also when the chicken pieces are poured into the cooking equipment, the moisture may cause hot oil to splash, increasing the risk of injury to the staff. Summary of the invention

[0004] In order to overcome the disadvantage that moisture often remains on the chicken pieces after washing, which not only affects the marinating effect, but also may cause hot oil to splash when the chicken pieces are poured into the cooking equipment, increasing the risk of injury to workers, the present invention provides an automated processing equipment and processing technology for spicy chicken.

[0005] The technical implementation scheme of the present invention is: an automated processing equipment for spicy chicken processing, including a pickling barrel; also including a fixed frame, a DD motor, an electric push rod, a rotating rod, stirring blades, a supporting tray and a blocking block; the pickling barrel is fixedly connected to the fixed frame; the fixed frame is provided with a DD motor; the output end of the DD motor is rotatably connected to the electric push rod; the output end of the electric push rod is installed with a rotating rod; a slip ring is provided on the rotating rod, and a plurality of stirring blades for stirring the chicken are provided on the slip ring; each stirring blade is provided with a wiping system for cleaning residual water droplets on the chicken pieces; a supporting tray is fixedly connected to the bottom of the pickling barrel; a discharge outlet is opened on the supporting tray; and a blocking block for blocking the discharge outlet is fixedly connected to the rotating rod.

[0006] More preferably, the blocking block is in a truncated cone shape.

[0007] More preferably, it further comprises a partition bar; a plurality of partition bars for dispersing the chicken pieces are arranged on the blocking block.

[0008] More preferably, it further comprises a rotating ring and an electric telescopic rod; the fixed frame is rotatably connected to the rotating ring, and a plurality of electric telescopic rods are annularly distributed on the rotating ring; and the common telescopic ends of all the electric telescopic rods are fixedly connected to the slip ring.

[0009] More preferably, the wiping system includes a wiping strip, a limiting block, a fixed rod and an absorbent sponge; a plurality of fixed rods, the same number as the stirring blades, are installed on the slip ring; the stirring blades and the fixed rods are connected by torsion springs; a plurality of wiping strips are arranged on the blade surface of each stirring blade; a limiting block is fixedly connected to each stirring blade; a limiting groove is opened on each fixed rod, and the limiting block is located in the limiting groove; an absorbent sponge for absorbing residual water droplets on the chicken pieces is arranged on the fixed rod.

[0010] More preferably, the stirring blades are distributed in a circular array.

[0011] More preferably, the supporting tray is designed to be in an inverted cone shape.

[0012] More preferably, the partition strip is in an arc shape.

[0013] More preferably, the water-absorbing sponge is detachable.

[0014] More preferably, a spicy chicken processing technology is characterized in that: the method uses the automatic processing equipment for spicy chicken processing described in the claim, and comprises the following steps: Step 1: Clean and cut into pieces. Inspect the white-striped chicken, clean, sort, divide and cut into pieces. Cut the chicken into small pieces of 1.5-2 cm square. Step 2: marinate, put the chicken pieces into the marinating bucket, wipe the water droplets on the surface of the chicken with the wiping strip on the stirring blade, put in the marinating seasoning, stir evenly with the stirring blade, and marinate the chicken pieces; Step 3: Fry the chicken in oil. Pour enough oil into the cooking equipment to cover the chicken pieces. After heating, lift the marinade barrel above the cooking equipment. The chicken pieces will fall out from the outlet and be separated by the sealing blocks. Fry the chicken pieces until they are turmeric yellow, and then place them aside for later use. Step 4: Stir-fry. Pour a little oil into the cooking device, heat it up, add shredded ginger, shredded green onion, and sauce, sauté until fragrant, then add the fried chicken and stir-fry until the chicken is evenly coated with sauce. After 2-3 minutes, add dried chili peppers and Sichuan peppercorns. After 2 minutes, turn to medium heat and stir-fry continuously. Remove from the pan when the oil in the cooking device is almost absorbed and the chili peppers and Sichuan peppercorns are burnt and fragrant, then spread out and cool to room temperature. Step 5: Packaging and sterilization: After the product is cooled, it is measured and packed into a sealed packaging bag, and then sterilized at high temperature and high pressure for 20 minutes, and then cooled; Step 6: Inspection and packing.

[0015] Compared with the prior art, the present invention has the following advantages: the present invention, driven by the rotating rod, makes the stirring blades rotate clockwise and counterclockwise when viewed from above, and when rotating clockwise, the wiping strip is aligned with the water-absorbing sponge, and the wiping strip absorbs the residual water droplets on the surface of the chicken pieces, and when rotating counterclockwise, the marinating seasoning and the chicken pieces are uniformly stirred, and when the stirring blades are distributed in a ring shape, the counterclockwise rotation speeds up the discharge speed of the chicken pieces from the discharge port; The output end of the electric push rod drives the rotating rod to move downward, and then drives the blocking block to move downward, so that the chicken pieces can be directly discharged into the cooking equipment from the bottom. The support tray can prevent the hot oil from splashing and scalding the staff when the chicken pieces are put into the hot oil. With the blocking block located below the discharge port, the chicken pieces fall along the surface of the blocking block, and are directly separated by the dividing strips, and further driven by the DD motor, the chicken pieces are dispersed and fall into the cooking equipment. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the three-dimensional structure of the automatic processing equipment for processing spicy chicken of the present invention; Figure 2 It is a cross-sectional view of the automatic processing equipment for processing spicy chicken of the present invention; Figure 3 It is a schematic diagram of the three-dimensional structure of the rotating rod, stirring blade, sliding ring and blocking block combination of the present invention; Figure 4 It is a schematic diagram of the three-dimensional structure of the stirring blade, the sliding ring and the discharge port combination of the present invention; Figure 5 It is a schematic diagram of the combined three-dimensional structure of the discharge outlet, the blocking block and the separation strip of the present invention; Figure 6 It is a schematic diagram of the three-dimensional structure of the stirring blade and the sliding ring combination of the present invention; Figure 7 It is a schematic diagram of the combined three-dimensional structure of the wiping strip, the limiting block, the fixing rod and the limiting groove of the present invention; Figure 8 It is a schematic diagram of the three-dimensional structure of the combination of the limiting block and the water-absorbing sponge of the present invention.

[0017] Among them, the above-mentioned drawings include the following figure marks: 1-pickle barrel, 101-fixed frame, 102-DD motor, 103-electric push rod, 104-rotating rod, 105-stirring blade, 106-slip ring, 107-support tray, 10701-discharge outlet, 108-sealing block, 109-dividing bar, 11-wiping bar, 12-limiting block, 13-fixed rod, 1301-limiting groove, 14-absorbent sponge. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. 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.

[0019] Example 1 like Figure 1-Figure 8 As shown, an automated processing device for spicy chicken processing includes a pickling barrel 1; It also includes a fixing frame 101, a DD motor 102, an electric push rod 103, a rotating rod 104, a stirring blade 105, a tray 107 and a blocking block 108; the fixing frame 101 is fixedly connected to the pickling barrel 1; the DD motor 102 is arranged on the fixing frame 101; the output end of the DD motor 102 is rotatably connected to the electric push rod 103; the output end of the electric push rod 103 is installed with a rotating rod 104; a slip ring 106 is arranged on the rotating rod 104, and a plurality of stirring blades 105 are arranged on the slip ring 106; each stirring blade 105 is provided with a wiping system for cleaning residual water droplets on chicken pieces; a tray 107 is fixedly connected to the bottom of the pickling barrel 1; a discharge port 10701 is opened on the tray 107; and a blocking block 108 is fixedly connected to the rotating rod 104.

[0020] The blocking block 108 is in the shape of a truncated cone. The chicken pieces falling from the discharge outlet 10701 fall onto the truncated cone-shaped blocking block 108 , and the chicken pieces that stick together after being marinated are dispersed by the blocking block 108 .

[0021] It also includes a separator bar 109; a plurality of separator bars 109 distributed in a ring array are arranged on the blocking block 108.

[0022] It also includes a rotating ring and an electric telescopic rod; the fixed frame 101 is rotatably connected to the rotating ring, and three electric telescopic rods are distributed in an annular manner on the rotating ring; the common telescopic ends of all the electric telescopic rods are fixedly connected to the slip ring 106.

[0023] The wiping system includes a wiping strip 11, a limiting block 12, a fixing rod 13 and a water-absorbing sponge 14; a plurality of fixing rods 13, the same number as the stirring blades 105, are installed on the slip ring 106; the stirring blades 105 are connected to the fixing rods 13 by torsion springs; two wiping strips 11 are arranged on the blade surface of each stirring blade 105; a limiting block 12 is fixedly connected to each stirring blade 105; a limiting groove 1301 is opened on each fixing rod 13, and the limiting block 12 is located in the limiting groove 1301; a water-absorbing sponge 14 is arranged on the fixing rod 13.

[0024] The partition bar 109 is arc-shaped to prevent the chicken from hanging on the partition bar 109. The support tray 107 is designed in an inverted cone shape to facilitate the gathering of water drops remaining on the chicken pieces.

[0025] The partition bar 109 is in an arc shape to prevent the partition bar 109 from hanging the chicken pieces when the chicken pieces are dispersed.

[0026] The water-absorbing sponge 14 is detachably connected to the fixing rod 13, so that the water-absorbing sponge 14 can be replaced after being fully absorbed by the water, thereby preventing the water absorbed by the water-absorbing sponge 14 from deteriorating and affecting the marinating of the chicken pieces.

[0027] A spicy chicken processing technology comprises the following steps: Step 1: Clean and cut into pieces. Inspect the white-striped chicken, clean, sort, divide and cut into pieces. Cut the chicken into small pieces of 1.5-2 cm square. Step 2: marinate, put the chicken pieces into the marinating barrel 1, wipe the water droplets on the surface of the chicken with the wiping strip 11 on the stirring blade 105, put in the marinating seasoning, stir evenly with the stirring blade 105, and marinate the chicken pieces; Step 3: Fry the chicken pieces in oil. Pour oil into the cooking device until the oil can cover the chicken pieces. After heating, lift the marinating barrel 1 above the cooking device. The chicken pieces fall out from the discharge port 10701 and are dispersed by the blocking block 108. Fry the chicken pieces until they are turmeric yellow and place them aside for later use. Step 4: Stir-fry. Pour a little oil into the cooking device, heat it up, add shredded ginger, shredded green onion, and sauce, sauté until fragrant, then add the fried chicken and stir-fry until the chicken is evenly coated with sauce. After 2-3 minutes, add dried chili peppers and Sichuan peppercorns. After 2 minutes, turn to medium heat and stir-fry continuously. Remove from the pan when the oil in the cooking device is almost absorbed and the chili peppers and Sichuan peppercorns are burnt and fragrant, then spread out and cool to room temperature. Step 5: Packaging and sterilization: After the product is cooled, it is measured and packed into a sealed packaging bag, and then sterilized at high temperature and high pressure for 20 minutes, and then cooled; Step 6: Check and pack.

[0028] When the existing spicy chicken is made, it is usually fried on site by a small processing workshop, and vacuum-packed, and sent to various places by cold chain, but the production scale is limited, requiring a large amount of manpower and stoves, and it is not easy to mass produce. Therefore, large-scale cooking equipment is designed for spicy chicken. Artificially, only the raw materials need to be poured into the cooking equipment, and the spicy chicken can be automatically fried by the cooking equipment, so that a large number of spicy chicken frying operations can be realized, which is conducive to realizing automated production, so that each piece of spicy chicken is evenly heated, and the phenomenon of insufficient cooking of some chicken pieces due to large-scale frying of spicy chicken is avoided, thereby ensuring the cooking effect of automated cooking. However, before frying, the chicken needs to be marinated. At present, the marinating process of chicken pieces is usually carried out in a barrel, and manual stirring is required, which is not only inefficient, but also labor-intensive. In order to ensure the cleanliness of the chicken, it is usually necessary to clean the chicken pieces first, and then put the cleaned chicken into the marinating barrel 1, and add seasoning for marinating. However, there is often residual moisture on the chicken pieces after washing, which not only affects the marinating effect, but also may cause hot oil to splash when the chicken pieces are poured into the cooking equipment, increasing the risk of injury to workers.

[0029] Therefore, after the chicken pieces are cleaned, the staff puts the chicken pieces into the present invention. At this time, the blocking block 108 is located in the discharge port 10701, and the discharge port 10701 is blocked. After the chicken pieces are put in, the chicken pieces are located between the upper stirring blade 105 and the electric push rod 103. The DD motor 102 drives the electric push rod 103 to rotate clockwise from top to bottom, and the electric push rod 103 drives the rotating rod 104 to rotate, and the rotating rod 104 drives the stirring blade 105 to rotate. At the same time, the slip ring 106 of the present invention drives the lower stirring blade 105 to move downward, from Figure 6 Move the displayed position to Figure 3 In the position shown, when the stirring blade 105 at the lower layer rotates clockwise when viewed from above, the chicken pieces hinder the stirring blade 105 from rotating, and the chicken pieces cause the stirring blade 105 to rotate around the fixed rod 13. Figure 3 In the state shown, one end of the limiting block 12 fixed to the stirring blade 105 is located in the limiting groove 1301, so that the stirring blade 105 is limited by the limiting groove 1301 and rotates to Figure 3 In the state shown, the wiping strip 11 is aligned with the absorbent sponge 14. The wiping strip 11 can absorb water droplets when aligned with the absorbent sponge 14, and stir the chicken pieces in this state. The wiping strip 11 absorbs the water droplets remaining on the chicken pieces under the action of the absorbent sponge 14. At this time, the wiping strip 11 is located on the upper side of the receiving tray 107, and absorbs the water flowing to the center of the receiving tray 107, so as to avoid the water droplets remaining on the chicken pieces and affecting the marinating of the chicken pieces.

[0030] After the stirring blade 105 near the tray 107 has wiped the chicken pieces in this state, the stirring blade 105 is driven by the slip ring 106 to move upward, and at the same time the DD motor 102 stops rotating, the stirring blade 105 stops rotating, and there is no chicken piece to hinder the stirring blade 105, and the stirring blade 105 resumes its original shape. Figure 6 In the state shown, the wiping strip 11 is not aligned with the absorbent sponge 14, and the wiping strip 11 does not have an adsorption effect. Then, the marinating seasoning is added to the present invention to marinate the chicken pieces. During the marinating process, the DD motor 102 is controlled to rotate counterclockwise from top to bottom, driving the electric push rod 103 and the rotating rod 104 to rotate counterclockwise, thereby driving the stirring blade 105 to rotate counterclockwise. At this time, the stirring blade 105 is blocked by the chicken pieces, and the limiting block 12 on the rotating stirring blade 105 slides in the limiting groove 1301. The length of the limiting groove 1301 limits the rotation angle of the limiting block 12, so that the stirring blade 105 returns to the state shown. Figure 4 After the chicken pieces are pushed to rotate, they will remain in the state shown. Figure 4 In the state shown, the wiping strip 11 is driven to rotate and is not aligned with the absorbent sponge 14, so it cannot absorb the moisture in the seasoning. After the stirring blade 105 returns to its original state, it can no longer rotate, thereby pushing the chicken pieces to stir, and evenly mixing the chicken pieces and the marinating seasoning, ensuring that the chicken pieces and the marinating seasoning are evenly mixed, and on the basis of being able to absorb the residual water droplets on the surface of the chicken pieces, it also has an auxiliary effect on the marinating of the chicken pieces.

[0031] Further, after the pickling is completed, the staff lifts the present invention above the cooking device, controls the output end of the electric push rod 103 to extend downward, pushes the rotating rod 104 to move downward, and the stirring blade 105 is driven by the rotating rod 104 to move downward, and the rotating rod 104 located below is attached to the supporting tray 107, and the rotating rod 104 drives the blocking block 108 to extend from the discharge port 10701, forming Figure 5 As shown, the marinated chicken pieces fall out from the discharge port 10701, and under the action of the blocking block 108, the marinated chicken pieces fall in a ring shape along the surface of the blocking block 108. At the same time, the DD motor 102 drives the rotating rod 104 and the stirring blade 105 to rotate counterclockwise when viewed from top to bottom, and the blocking block 108 is driven to rotate counterclockwise together. The dividing strips 109 on the surface of the blocking block 108 separate the chicken pieces, and under the rotation of the blocking block 108, the chicken pieces on its surface are thrown out. At the same time, the hot oil splashed by the chicken falling into the hot oil is blocked by the present invention, thereby avoiding the risk of staff being scalded by the splashed hot oil.

[0032] It should be noted that the stirring blades 105 are distributed in a circular spiral. When the stirring blades 105 rotate counterclockwise, the marinated chicken pieces can be quickly collected to the discharge outlet 10701. At the same time, the design of the inverted conical bottom surface of the supporting tray 107 greatly speeds up the speed at which the marinated chicken pieces fall into the cooking equipment.

[0033] Although the present disclosure has been shown and described with reference to specific exemplary embodiments of the present disclosure, it should be understood by those skilled in the art that various changes in form and details may be made to the present disclosure without departing from the spirit and scope of the present disclosure as defined by the appended claims and their equivalents. Therefore, the scope of the present disclosure should not be limited to the above-mentioned embodiments, but should be determined not only by the appended claims, but also by the equivalents of the appended claims.

Claims

1. An automated processing device for spicy chicken processing, comprising a pickling barrel (1); wherein: It also includes a fixing frame (101), a DD motor (102), an electric push rod (103), a rotating rod (104), a stirring blade (105), a supporting tray (107) and a blocking block (108); the fixing frame (101) is fixedly connected to the pickling barrel (1); the DD motor (102) is arranged on the fixing frame (101); the output end of the DD motor (102) is rotatably connected to the electric push rod (103); the output end of the electric push rod (103) is installed with the rotating rod (104) The rotating rod (104) is provided with a sliding ring (106), and the sliding ring (106) is provided with a plurality of stirring blades (105) for stirring the chicken; each stirring blade (105) is provided with a wiping system for cleaning residual water droplets on the chicken pieces; a supporting tray (107) is fixedly connected to the bottom of the pickling barrel (1); a discharge outlet (10701) is provided on the supporting tray (107); and a blocking block (108) for blocking the discharge outlet (10701) is fixedly connected to the rotating rod (104).

2. The automatic processing equipment for processing spicy chicken according to claim 1 is characterized in that: The blocking block (108) is in the shape of a truncated cone.

3. The automatic processing equipment for processing spicy chicken according to claim 2 is characterized in that: It also includes a separation strip (109); a plurality of separation strips (109) for dispersing the chicken pieces are arranged on the blocking block (108).

4. The automatic processing equipment for processing spicy chicken according to claim 1 is characterized in that: It also includes a rotating ring and an electric telescopic rod; the fixed frame (101) is rotatably connected to the rotating ring, and a plurality of electric telescopic rods are annularly distributed on the rotating ring; the common telescopic ends of all the electric telescopic rods are fixedly connected to the slip ring (106).

5. The automatic processing equipment for processing spicy chicken according to claim 1 is characterized in that: The wiping system comprises a wiping strip (11), a limiting block (12), a fixing rod (13) and a water-absorbing sponge (14); a plurality of fixing rods (13) equal in number to the number of stirring blades (105) are mounted on the sliding ring (106); the stirring blades (105) and the fixing rods (13) are connected via torsion springs; a plurality of wiping strips (11) are arranged on the blade surface of each stirring blade (105); a limiting block (12) is fixedly connected to each stirring blade (105); a limiting groove (1301) is formed on each fixing rod (13), and the limiting block (12) is located in the limiting groove (1301); and a water-absorbing sponge (14) for absorbing residual water droplets on the chicken pieces is arranged on the fixing rod (13).

6. The automatic processing equipment for processing spicy chicken according to claim 4 is characterized in that: The dividing strip (109) is arc-shaped to prevent the chicken from hanging on the dividing strip (109).

7. The automatic processing equipment for processing spicy chicken according to claim 1 is characterized in that: The support tray (107) is designed in an inverted cone shape.

8. The automatic processing equipment for processing spicy chicken according to claim 7 is characterized in that: The separation bar (109) is in the shape of an arc.

9. The automatic processing equipment for processing spicy chicken according to claim 5 is characterized in that: The water-absorbing sponge (14) is detachable.

10. A spicy chicken processing technology, characterized by: The method uses the automated processing equipment for spicy chicken processing as described in claim 9, comprising the following steps: Step 1: Clean and cut into pieces. Inspect the white-striped chicken, clean, sort, divide and cut into pieces. Cut the chicken into small pieces of 1.5-2 cm square. Step 2: marinating, putting the chicken pieces into the marinating barrel (1), wiping the water droplets on the surface of the chicken with the wiping strip (11) on the stirring blade (105), adding the marinating seasoning, stirring evenly with the stirring blade (105), and marinating the chicken pieces; Step 3: deep-frying. Pour oil into the cooking device until the oil can cover the chicken pieces. After heating, lift the marinating barrel (1) above the cooking device. The chicken pieces fall out from the outlet (10701) and are separated by the sealing block (108). The chicken pieces are deep-fried until they turn ginger yellow and are placed aside for later use. Step 4: Stir-fry. Pour a little oil into the cooking device, heat it up, add shredded ginger, shredded green onion, and sauce, sauté until fragrant, then add the fried chicken and stir-fry until the chicken is evenly coated with sauce. After 2-3 minutes, add dried chili peppers and Sichuan peppercorns. After 2 minutes, turn to medium heat and stir-fry continuously. Remove from the pan when the oil in the cooking device is almost absorbed and the chili peppers and Sichuan peppercorns are burnt and fragrant, then spread out and cool to room temperature. Step 5: Packaging and sterilization: After the product is cooled, it is measured and packed into a sealed packaging bag, and then sterilized at high temperature and high pressure for 20 minutes, and then cooled; Step 6: Check and pack.

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