Chicken leg production equipment beneficial to rapid flavoring of spices

Abstract

The invention provides chicken leg production equipment beneficial to rapid flavoring of spices, and the equipment comprises a conveying mechanism which is used for conveying chicken legs so as to facilitate batch processing of the chicken legs; the cutter mechanism is arranged below the conveying mechanism and is used for cutting the chicken legs to enable the interiors of the chicken legs to be tasty; the pretreatment mechanism is arranged below the conveying mechanism and is used for carrying out unfreezing and kneading pretreatment work on the chicken legs before pickling; the soaking mechanism is arranged below the conveying mechanism and is used for accelerating spices to enter the chicken legs in a frequent alternate pickling manner; chicken legs can be automatically conveyed in batches through the conveying mechanism, the chicken legs are stably cut through the cutter mechanism, flavoring of spices is accelerated, unfreezing, soaking and kneading assemblies are used for assisting in unfreezing and tenderizing meat through the pretreatment mechanism, and finally the chicken legs are mixed with various flavors through the soaking mechanism, and spice permeation is accelerated.

Description

Technical Field

[0001] The invention relates to the technical field of chicken leg processing, in particular to chicken leg production equipment which is conducive to the rapid flavoring of spices. Background Art

[0002] Marinating chicken legs with spices can add rich and unique flavor to meet diverse taste needs, and can also neutralize and mask the meaty smell and bad odors. Its acidic components and special substances can decompose protein, increase water retention, and make the meat more tender. At the same time, the antibacterial and antioxidant properties of spices can inhibit the growth of microorganisms, reduce the oxidation rate, and extend the shelf life of chicken legs.

[0003] Chinese patent CN217986632U discloses a marinating device for making chicken legs, including a box, the bottom inner wall of the box is rotatably connected to a rotating shaft, the outer array of the rotating shaft is provided with a plurality of stirring rods, the top of the rotating shaft is fixedly connected to a placement plate, the placement plate is provided with a plurality of material spreading holes in an array, a seasoning frame fixedly connected to the placement plate is provided above the material spreading holes, one side of the seasoning frame is provided with a plurality of elastic ropes, the bottom end of the elastic rope is connected to a connecting plate, the bottom of the connecting plate is provided with a baffle, the inner side of the connecting plate is provided with a screw, the outer fixed sleeve of the screw is provided with a driven bevel gear, and one side of the driven bevel gear is provided with a driving steering assembly. The utility model is convenient for marinating large quantities of chicken legs, and the seasoning is automatically scattered during marinating, which does not require a large amount of manpower, improves the efficiency of marinating, and is beneficial to enterprises to reduce costs and increase efficiency.

[0004] However, in actual use, it is found that most of the existing chicken legs are frozen chicken legs. Before batch pickling, the chicken legs are generally required to be thawed naturally. However, the thawing time is relatively long, which affects the production speed of the chicken legs. Secondly, during pickling, it is difficult for spices to penetrate into the chicken legs, resulting in a too long pickling time. Summary of the invention

[0005] The purpose of the present invention is to address the deficiencies in the prior art and provide a chicken leg production device that is conducive to the rapid incorporation of spices into the chicken legs. The cutting mechanism structure is coordinated with the soaking mechanism structure to accelerate the immersion of spices into the chicken legs, and the chicken legs are thawed by a pretreatment mechanism, thereby accelerating the production speed of the chicken legs.

[0006] To achieve the above object, the present invention provides the following technical solutions: A chicken leg production device that is conducive to the rapid flavoring of spices, comprising: A conveying mechanism, the conveying mechanism is used to convey the chicken legs to facilitate batch processing of the chicken legs; A cutting mechanism, which is arranged below the conveying mechanism and is used to cut the chicken legs so that the inside of the chicken legs can be flavored; A pre-treatment mechanism, which is arranged below the conveying mechanism and is used to thaw and knead the chicken legs before pickling; A soaking mechanism, which is arranged below the conveying mechanism and is used to accelerate the entry of spices into the chicken legs by frequently alternating marination; The immersion mechanism comprises: A position-changing soaking component, which accelerates the entry of spices into the chicken legs by frequently changing the soaking liquid in which the chicken legs are soaked; The blood removal component removes blood attached to the surface of the soaking liquid when the chicken legs are soaked.

[0007] Preferably, the transmission mechanism comprises: A support seat, two of which are symmetrically arranged; A first motor, wherein the first motor is mounted on the support base; A pulley, the pulley is rotatably disposed on the support seat and is drivingly connected to the output end of the first motor; A belt, wherein the belt is sleeved on the pulley and grooves are formed on both sides of the belt; A support plate, the support plate is disposed on the support seat and is used to provide support for the belt; A fixing block, wherein the fixing block is symmetrically arranged in a plurality of groups on both sides of the supporting plate; A rotating wheel, which is rotatably disposed on the fixed block and fits in the groove on the belt; Hooks are evenly arranged in a plurality of groups on the belt.

[0008] Preferably, the cutting mechanism comprises: A fixing assembly, wherein the fixing assembly is used to fix the chicken leg so as to cut the chicken leg; A cutting assembly is arranged on the fixing assembly and is used for cutting the chicken leg to allow spices to better enter the chicken leg.

[0009] Preferably, the fixing assembly comprises: Base; a second motor, the second motor being mounted on the base; A first bidirectional screw rod, the first bidirectional screw rod is drivingly connected to an output shaft of the second motor; A first sliding bar, wherein the first sliding bar is disposed on the base; A clamping block, wherein the clamping block is sleeved on the first sliding rod and the first bidirectional screw rod; A rubber block is arranged on the clamping block.

[0010] Preferably, the cutting assembly comprises: a first cylinder, the first cylinder being disposed on the clamping block; A scraper is arranged on the top rod of the first cylinder.

[0011] Preferably, the pretreatment mechanism comprises: A thawing component, which can thaw chicken legs in batches; A kneading component, which helps the chicken legs to thaw better and allows spices to initially enter the chicken legs by kneading; The liquid collecting component sends the collected pickling liquid into the pre-treatment mechanism for reuse.

[0012] Preferably, the thawing component comprises: Pads; Fixed rods, wherein four groups of fixed rods are arranged on the pad; A sliding seat, the sliding seat being slidably disposed on the fixing rod; a thawing box connected to the sliding seat; a second cylinder, the second cylinder being disposed on the backing plate; a first connecting block, the first connecting block being arranged on the thawing box and connected to the top rod of the second cylinder; A heating pipe, the heating pipe is arranged at the inner bottom end of the thawing box; A filter screen is arranged inside the thawing box and is used for collecting the minced meat dropped from the chicken legs.

[0013] Preferably, the kneading component comprises: A mounting plate, the mounting plate being arranged on the thawing box; a third motor, the third motor being mounted on the mounting plate; a second bidirectional screw rod, the second bidirectional screw rod being drivingly connected to an output shaft of the third motor; An adjustment plate, the adjustment plate is sleeved on the second bidirectional screw rod and is symmetrically arranged; A first fixing plate, wherein the first fixing plate is arranged on the thawing box; a second sliding rod, the second sliding rod being disposed on the first fixing plate and passing through the adjusting plate; A clamping plate, wherein the clamping plate is sleeved on the second sliding rod; A spring, the spring is sleeved on the second slide bar and is located between the adjustment plate and the clamping plate; A rotating rod, the rotating rod being arranged on the clamping plate; A plurality of sleeves are rotatably arranged on the rotating rod.

[0014] Preferably, the liquid collection component comprises: Liquid collection tank; a first water pump, wherein the first water pump is disposed at the bottom of the liquid collecting tank; A hose, one end of which is connected to the water outlet of the first water pump; A first telescopic tube is connected to the other end of the hose.

[0015] Preferably, the transposition immersion component comprises: Pads; A slide rail, wherein the slide rail is arranged on the cushion block; A slide seat, the slide seat being slidably disposed on the slide rail; A bottom plate, the bottom plate is arranged on the slide seat; Fourth motor; A third screw rod, the third screw rod is drivingly connected to the output shaft of the fourth motor; A lead screw, the lead screw being arranged at the bottom of the immersion box and cooperating with the third lead screw; A third cylinder, the third cylinder is arranged on the bottom plate; a second connecting block, the second connecting block being disposed on the soaking tank and connected to the ejector rod of the third cylinder; The soaking box is provided with two cavities for storing different pickling liquids.

[0016] Preferably, the blood-removing water component comprises: a second fixing plate, the second fixing plate being arranged on the soaking box; a fifth motor, the fifth motor being mounted on the second fixing plate; a third sliding bar, the third sliding bar being arranged on the second fixing plate; A fourth screw rod, the fourth screw rod is drivingly connected to the output shaft of the fifth motor; A slider, wherein the slider is sleeved on the third slide rod and the fourth screw rod; A scraper, the scraper being arranged on the slider; a second water pump, the second water pump being disposed on the soaking tank; a connecting pipe, the connecting pipe being in communication with a water inlet of the second water pump; a second telescopic tube, the second telescopic tube being in communication with the connecting tube; A liquid extraction box, the liquid extraction box is connected to the second telescopic tube and is provided with a plurality of groups of water absorption holes; A float box, the float box is arranged on one side of the liquid extraction box; A stabilizing seat, which is disposed on the soaking box and is used to fix the connecting pipe; A liquid collecting box is arranged on one side of the immersion box and is used for collecting blood.

[0017] The beneficial effects of the present invention are: (1) The present invention can automatically transport chicken legs in batches by setting up a conveying mechanism, assisting other mechanisms in processing the chicken legs, and can quickly bind the chicken legs to the conveying mechanism through hooks to complete the batch transmission of chicken legs.

[0018] (2) The present invention uses a cutting mechanism to fix the chicken leg through a fixing component, and then cuts the chicken leg part through a cutting component, thereby ensuring the stability of the cutting process. The chicken leg is cut through a special scraper to allow the meat inside the chicken leg to leak out, allowing spices to enter the chicken leg faster, thereby speeding up the production speed of the chicken leg.

[0019] (3) The present invention can thaw the chicken legs and soak the chicken legs simply by providing a pretreatment mechanism, so that part of the spices can penetrate into the chicken legs. The kneading component can thaw the frozen chicken legs better by kneading, and can also destroy part of the cell structure of the chicken legs by kneading, so that spices and other seasonings can penetrate into the chicken legs more easily. Secondly, after kneading the chicken legs, the muscle fibers of the chicken legs are stretched and disrupted, becoming looser and tenderizing the meat.

[0020] (4) The present invention provides a soaking mechanism to allow the chicken legs to be exposed to a variety of marinade flavors in a rapid and multiple alternating manner. On the one hand, the spices, seasonings and flavor substances in different marinade liquids quickly interact inside and on the surface of the chicken legs to form a deeply integrated complex flavor. On the other hand, each time the marinade liquid is changed, a new concentration gradient is formed inside and outside the chicken legs. Frequent changes of the marinade liquid keep the chicken legs in an environment of high concentration difference. This is like continuously applying power, which greatly speeds up the penetration of spices and seasonings into the chicken legs.

[0021] In summary, the present invention has the advantages of high automation, fast flavoring speed, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 It is a schematic diagram of the top view structure of the present invention; Figure 3 It is a schematic diagram of the main structure of the present invention; Figure 4 for Figure 1 The enlarged structural diagram at A in the middle; Figure 5 This is a schematic diagram of the hook structure of the present invention; Figure 6 It is a cross-sectional view of the belt of the present invention; Figure 7 It is a schematic diagram of the structure of the cutter mechanism of the present invention; Figure 8 It is a schematic diagram of the first bidirectional screw structure of the present invention; Fig. 9 This is a schematic diagram of the structure of the cutting assembly of the present invention; Fig.10 It is a schematic diagram of the structure of the pretreatment mechanism of the present invention; Fig.11 This is a schematic diagram of the internal structure of the thawing box of the present invention; Fig.12 This is a schematic diagram of the structure of the kneading component of the present invention; Fig.13 This is a schematic diagram of the soaking mechanism structure of the present invention; Fig.14 This is a schematic diagram of the structure of the soaking box of the present invention; Fig.15 This is a schematic diagram of the scraper structure of the present invention; Fig.16 This is a schematic diagram of the structure of the second water pump of the present invention.

[0023] In the figure: 1. Transmission mechanism; 101. Support seat; 102. First motor; 103. Pulley; 104. Belt; 105. Support plate; 106. Fixed block; 107. Rotating wheel; 108. Hook; 2. Cutter mechanism; 21. Fixing assembly; 211. Base; 212. Second motor; 213. First bidirectional screw rod; 214. First slide rod; 215. Clamping block; 216. Rubber block; 22. Cutting assembly; 221. First cylinder; 222. Scraper; 3. Pretreatment mechanism; 31. Thawing assembly; 311. Pad; 312. Fixed rod; 313. Sliding seat; 314. Thawing box; 315. Second cylinder; 316. First connecting block; 317. Heating pipe; 318. Filter; 32. Kneading assembly; 321. Mounting plate; 322. Third motor; 323. Second bidirectional screw rod; 324. Adjusting plate; 325. First fixed plate; 326. Second sliding rod; 327. Clamping plate; 328. Spring; 329. Rotating rod; 3210. Sleeve; 33. Liquid collecting assembly; 331. Liquid collecting box; 332. First water pump; 333. Hose; 334. First telescopic tube; 4. Soaking mechanism; 41. Transposition soaking assembly; 411. Pad; 412. Slide rail; 413. Slide seat; 414. Bottom plate; 415. Fourth motor; 416. Third screw rod; 417. Lead screw; 418. Third cylinder; 419. Second connecting block; 4110. Soaking box; 42. Blood removal water assembly; 421. Second fixed plate; 422. Fifth motor; 423. Third slide rod; 424. Fourth screw rod; 425. Sliding block; 426. Scraper; 427. Second water pump; 428. Connecting pipe; 429. Second telescopic pipe; 4210. Liquid extraction box; 4211. Float box; 4212. Steady seat; 4213. Liquid collecting box. DETAILED DESCRIPTION

[0024] 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.

[0025] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0026] Embodiment 1 like Figures 1 to 3 As shown, this embodiment provides a chicken leg production device that is conducive to the rapid flavoring of spices. A chicken leg production device that is conducive to the rapid flavoring of spices, comprising: A conveying mechanism 1, wherein the conveying mechanism 1 is used to convey the chicken legs to facilitate batch processing of the chicken legs; A cutting mechanism 2, which is disposed below the conveying mechanism 1 and is used to cut the chicken legs so that the inside of the chicken legs can be flavored; A pre-treatment mechanism 3, which is arranged below the conveying mechanism 1 and is used for thawing and kneading the chicken legs before marinating; A soaking mechanism 4, which is disposed below the conveying mechanism 1 and is used to accelerate the entry of spices into the chicken legs by frequently alternating marination; The soaking mechanism 4 comprises: A transposition soaking component 41, wherein the transposition soaking component 41 accelerates the entry of spices into the chicken legs by frequently changing the soaking liquid for soaking the chicken legs; The blood removal component 42 removes blood attached to the surface of the soaking liquid when the chicken legs are soaked.

[0027] In this embodiment, a conveying mechanism 1 is provided to drive the chicken legs to move in various mechanisms to assist in the processing of the chicken legs, and a portion of the meat of the chicken legs is cut open by a cutting mechanism 2 to allow the meat inside the chicken legs to leak out, allowing the spices to better penetrate into the chicken legs. The pretreatment mechanism 3 not only thaws the chicken legs, but also pre-marinates and kneads the chicken legs to speed up the speed at which the chicken legs absorb flavor. Finally, the replacement immersion component 41 in the immersion mechanism 4 speeds up the penetration of spices into the chicken legs by rapidly and multiple times changing the marinade that the chicken legs are in contact with, thereby increasing the production speed of the chicken legs. The blood removal component 42 ensures the purity of the marinade by removing the blood floating on the surface of the marinade, thereby preventing the chicken legs from producing a fishy smell.

[0028] Further, if Figures 2 to 6 As shown, the transmission mechanism 1 comprises: A support base 101, wherein two support bases 101 are symmetrically arranged; A first motor 102, wherein the first motor 102 is mounted on the support base 101; A pulley 103, the pulley 103 is rotatably disposed on the support base 101 and is drivingly connected to an output end of the first motor 102; A belt 104, wherein the belt 104 is sleeved on the pulley 103 and grooves are formed on both sides of the belt 104; A support plate 105, wherein the support plate 105 is disposed on the support seat 101 and is used to provide support for the belt 104; A fixing block 106, wherein the fixing block 106 is symmetrically arranged in a plurality of groups on both sides of the supporting plate 105; A rotating wheel 107, wherein the rotating wheel 107 is rotatably disposed on the fixing block 106 and fits in a groove on the belt 104; The hooks 108 are evenly arranged in a plurality of groups on the belt 104 .

[0029] In this embodiment, the transmission mechanism 1 realizes the automated batch transmission of chicken legs, delivers the chicken legs to various mechanisms for processing, and can quickly bind the chicken legs to the transmission mechanism 1 through the hook 108 .

[0030] In detail, the first motor 102 is used as a power source, which drives the pulley 103 to rotate after startup. Since the belt 104 is sleeved on the pulley 103, the belt 104 starts to circulate, and the chicken leg is suspended on the belt through the hook 108, and the bottom of the belt 104 is supported by the fixed block 106 and the rotating wheel 107 on the support plate 105 to ensure that the chicken leg is stably suspended on the belt 104. As the belt moves, the chicken leg can pass through the cutting mechanism 2, the pretreatment mechanism 3 and the soaking mechanism 4 in sequence to complete a series of processing steps, thereby greatly improving the production efficiency.

[0031] Further, if Figures 7 to 9 As shown, the cutting mechanism 2 comprises: A fixing component 21, wherein the fixing component 21 is used to fix the chicken leg so as to cut the chicken leg; The cutting component 22 is arranged on the fixing component 21 and is used to cut the chicken leg to allow the spices to better enter the chicken leg.

[0032] In this embodiment, through the coordinated operation of the fixing component 21 and the cutting component 22, the fixing component 21 provides a stable basis for the cutting operation, ensuring that the chicken leg will not shake during the cutting process, so that the cutting position is accurate, and the cutting component 22 directly acts on the chicken leg, cutting part of the chicken leg tissue, opening up a channel for the spices to penetrate into the chicken leg faster, speeding up the seasoning speed, thereby improving the marinating effect and production efficiency of the chicken leg.

[0033] Further, if Figures 7 and 8 As shown, the fixing assembly 21 includes: Base 211; A second motor 212, wherein the second motor 212 is mounted on the base 211; A first bidirectional screw rod 213, wherein the first bidirectional screw rod 213 is drivingly connected to an output shaft of the second motor 212; A first sliding bar 214, wherein the first sliding bar 214 is disposed on the base 211; A clamping block 215, wherein the clamping block 215 is sleeved on the first sliding rod 214 and the first bidirectional screw rod 213; The rubber block 216 is disposed on the clamping block 215 .

[0034] In this embodiment, the fixing component 21 works closely with the cutting component 22 in the entire chicken leg processing process, and plays a key role in improving the flavoring effect of the spices. It can accurately fix the chicken legs, allowing the cutting component 22 to stably cut the chicken legs, ensuring that the spices can smoothly enter the chicken legs, ensuring the consistency of product quality, and improving overall production efficiency.

[0035] In detail, when the conveying mechanism 1 conveys the chicken leg to the top of the fixed component 21 of the cutting mechanism 2, the second motor 212 is started, driving the first bidirectional screw rod 213 to rotate synchronously. The rotation of the first bidirectional screw rod 213 will drive the clamping block 215 sleeved thereon to move, and the two clamping blocks 215 will move toward each other along the screw rod, and the first slide bar 214 provides a stable guiding effect for the movement of the clamping block 215, so that the clamping block 215 can only move in a straight line along the direction of the slide bar without deviation. As the clamping blocks 215 move toward each other, the rubber block 216 arranged on the clamping block 215 gradually approaches the chicken leg. The rubber block 216 is soft in texture and has a certain friction. After contacting the chicken leg, it can not only tightly fix the chicken leg to prevent it from shaking during cutting, but also avoid damage to the chicken leg caused by excessive clamping. When the cutting assembly 22 completes the cutting operation, the second motor 212 reverses, and the first bidirectional screw rod 213 also rotates in the opposite direction, and the clamping block 215 moves in the opposite direction along the first slide rod 214 to release the chicken leg, so that the chicken leg can continue to enter the subsequent processing link along with the conveying mechanism 1.

[0036] Further, if Fig. 9 As shown, the cutting assembly 22 includes: A first cylinder 221, wherein the first cylinder 221 is disposed on the clamping block 215; The scraper 222 is disposed on the top rod of the first cylinder 221 .

[0037] In this embodiment, the cutting component 22 works closely with the fixing component 21. After the fixing component 21 stably fixes the chicken leg, the cutting component 22 responds quickly and accurately cuts the chicken leg. By cutting the chicken leg, the meat inside the chicken leg is exposed without separating the meat from the bone. This increases the contact area between the spices and the inside of the chicken leg, increases the penetration rate of the spices, and effectively shortens the marinating time, thereby improving the efficiency of the entire chicken leg production, while ensuring that the flavor and taste of the product are richer and more uniform.

[0038] In detail, when the chicken leg is firmly fixed in the specified position by the fixing component 21, the first cylinder 221 starts to drive the scraper 222 to move downward. The scraper 222 contacts the chicken leg at a set speed and force, and cuts into the inside of the chicken leg according to a preset cutting trajectory to cut part of the chicken leg tissue.

[0039] Further, if Figures 10 to 12 As shown, the pre-processing mechanism 3 includes: A thawing component 31, wherein the thawing component 31 can thaw chicken legs in batches; A kneading component 32, wherein the kneading component 32 helps the chicken legs to be better thawed by kneading and allows the spices to initially enter the chicken legs; The liquid collecting component 33 sends the collected pickling liquid to the pre-treatment mechanism 3 for reuse.

[0040] In this embodiment, the pretreatment mechanism 3 plays a key role in connecting the entire chicken leg processing process. The thawing component 31 quickly thaws the chicken legs, saving time for subsequent processing. At the same time, the kneading component 32 assists in thawing while promoting the initial flavoring of the spices and improving the taste of the chicken legs. Finally, the liquid collection component 33 collects and reuses the marinade, reducing production costs and improving resource utilization.

[0041] Further, if Figure 10 to Figure 11 As shown, the thawing component 31 includes: Pad 311; Fixed rods 312, wherein four groups of the fixed rods 312 are arranged on the pad 311; A sliding seat 313, wherein the sliding seat 313 is slidably disposed on the fixing rod 312; a thawing box 314, wherein the thawing box 314 is connected to the sliding seat 313; A second cylinder 315, wherein the second cylinder 315 is disposed on the backing plate 311; A first connecting block 316, wherein the first connecting block 316 is disposed on the thawing box 314 and connected to a top rod of the second cylinder 315; A heating pipe 317, wherein the heating pipe 317 is disposed at the inner bottom end of the thawing box 314; The filter net 318 is arranged inside the thawing box 314 and is used to collect the minced meat falling from the chicken legs.

[0042] In this embodiment, the thawing component 31 works closely with the conveying mechanism 1 and the subsequent kneading component 32, etc., and can efficiently thaw batches of chicken legs, ensure the stability and controllability of the thawing process, and effectively avoid the problem of uneven thawing or excessive thawing of the chicken legs. At the same time, the setting of the filter net 318 can collect minced meat, keep the thawing environment clean, and recycle the minced meat.

[0043] In detail, when the conveying mechanism 1 conveys the chicken legs to the top of the thawing component 31, the second cylinder 315 is started, and its top rod pushes the first connecting block 316 connected to the thawing box 314, so that the thawing box 314 rises to a suitable position along the fixed rod 312 through the sliding seat 313, and the chicken legs are accommodated in the thawing box 314. Then, the heating tube 317 is energized to generate heat, and the pickling liquid and water collected from elsewhere in the thawing box 314 are heated to thaw the chicken legs in the thawing box 314. During the thawing and kneading process, minced meat may fall from the chicken legs, and these minced meat will be collected by the filter net 318 arranged inside the thawing box 314. When the thawing is completed, the top rod of the second cylinder 315 retracts, driving the thawing box 314 to return to its initial position, so that the conveying mechanism 1 can convey the thawed chicken legs to the next mechanism for processing.

[0044] Further, if Fig.12 As shown, the kneading component 32 includes: A mounting plate 321, wherein the mounting plate 321 is disposed on the thawing box 314; A third motor 322, wherein the third motor 322 is mounted on the mounting plate 321; A second bidirectional screw rod 323, which is drivingly connected to an output shaft of the third motor 322; An adjusting plate 324, wherein the adjusting plate 324 is sleeved on the second bidirectional screw rod 323 and is symmetrically arranged; A first fixing plate 325, wherein the first fixing plate 325 is disposed on the thawing box 314; A second sliding rod 326, which is disposed on the first fixing plate 325 and passes through the adjusting plate 324; A clamping plate 327, wherein the clamping plate 327 is sleeved on the second sliding rod 326; a spring 328, wherein the spring 328 is sleeved on the second sliding rod 326 and is located between the adjusting plate 324 and the clamping plate 327; A rotating rod 329, wherein the rotating rod 329 is disposed on the clamping plate 327; The sleeve 3210 is rotatably arranged in several groups on the rotating rod 329 .

[0045] In this embodiment, the kneading component 32 works in coordination with the thawing component 31. While the chicken legs are thawing, kneading not only speeds up the thawing process, but also destroys the cell structure of the chicken legs, thereby facilitating the initial penetration of spices and laying a good foundation for subsequent marinating, thereby significantly improving the flavor and taste of the chicken legs and enhancing product quality.

[0046] In detail, when the thawing component 31 thaws the chicken leg to a certain extent, the third motor 322 on the mounting plate 321 starts to drive the second bidirectional screw rod 323 to rotate. Since the adjustment plate 324 is sleeved on the second bidirectional screw rod 323 and the second bidirectional screw rod 323 has a bidirectional threaded structure, the symmetrically arranged adjustment plates 324 move toward each other along the second sliding rod 326. The second sliding rod 326 is arranged on the first fixed plate 325 to play a guiding role to ensure that the adjustment plate 324 moves smoothly.

[0047] As the adjusting plates 324 move toward each other, the clamping plates 327 gradually approach the chicken legs and clamp them under the action of the springs 328. The springs 328 provide a certain buffering force, which can not only ensure that the clamping plates 327 firmly clamp the chicken legs, but also avoid damaging the chicken legs due to excessive clamping force. The rotating rod 329 is arranged on the clamping plates 327. Several groups of sleeves 3210 rotatably arranged on the rotating rod 329 contact the surface of the chicken legs. During the continuous operation of the third motor 322, the clamping plates 327 drive the rotating rod 329 and the sleeves 3210 to make relative movements around the chicken legs. The sleeves 3210 continuously roll to rub the chicken legs in all directions. The second cylinder 315 in the thawing component 31 can also be used to rub the chicken legs in the vertical direction. On the one hand, this rubbing action accelerates the melting of ice crystals inside the chicken legs and speeds up the thawing process; on the other hand, it destroys part of the cell structure of the chicken legs, making it easier for spices to enter the chicken legs, thereby initially achieving a flavoring effect.

[0048] Embodiment 2 like Figure 13 to Figure 14 As shown, the components identical or corresponding to those in the first embodiment are marked with the corresponding reference numerals in the first embodiment. For the sake of simplicity, only the differences from the first embodiment are described below. The second embodiment differs from the first embodiment in that: The transposition soaking assembly 41 comprises: Pad 411; A slide rail 412, wherein the slide rail 412 is disposed on the cushion block 411; A slide seat 413, wherein the slide seat 413 is slidably disposed on the slide rail 412; A bottom plate 414, wherein the bottom plate 414 is disposed on the slide seat 413; A fourth motor 415; A third screw rod 416, the third screw rod 416 is drivingly connected to the output shaft of the fourth motor 415; A lead screw 417, the lead screw 417 is disposed at the bottom of the immersion box 4110 and cooperates with the third lead screw 416; A third cylinder 418, wherein the third cylinder 418 is disposed on the bottom plate 414; A second connecting block 419, the second connecting block 419 is disposed on the soaking box 4110 and connected to the top rod of the third cylinder 418; The soaking box 4110 is provided with two cavities for storing different pickling liquids.

[0049] In this embodiment, the transposition soaking component 41 frequently changes the soaking liquid for soaking the chicken legs. Each time the marinating liquid is changed, a new concentration gradient will be formed inside and outside the chicken legs. Frequent changes in the marinating liquid keep the chicken legs in a high concentration difference environment, which is like continuously applying power, greatly accelerating the speed of spices and seasonings penetrating into the chicken legs. Moreover, rapid and multiple alternations can reduce the uneven flavoring caused by differences in the structure of the chicken legs themselves, allowing the chicken legs to quickly absorb spices and seasonings of various flavors to form a unique and rich flavor. This design accelerates the penetration of spices into the chicken legs, significantly shortens the marinating time, improves production efficiency, and also improves the taste and quality of the product.

[0050] In detail, after the conveying mechanism 1 transports the chicken legs that have passed the pretreatment mechanism 3 to a suitable position above the soaking box 4110, the fourth motor 415 starts to drive the third screw rod 416 to rotate, and the soaking box 4110 will move horizontally on the slide seat 413 along the slide rail 412 under the action of the screw rod 417. The slide rail 412 and the slide seat 413 provide stable guidance and support for the movement of the soaking box 4110, ensuring its smooth movement process.

[0051] When the immersion box 4110 moves to the corresponding position under the chicken leg, the third cylinder 418 pushes the second connecting block 419 connected to the immersion box 4110 to make the immersion box 4110 rise and immerse the chicken leg in one of the cavities filled with marinating liquid. After the chicken leg is soaked in the marinating liquid for a short period of time, the push rod of the third cylinder 418 retracts and the immersion box 4110 descends. Then, the fourth motor 415 starts again, driving the third screw rod 416 to rotate in the opposite direction, so that the immersion box 4110 moves to the corresponding position under another cavity filled with different marinating liquid. Then the third cylinder 418 extends the push rod again to immerse the chicken leg in the new marinating liquid. This cycle is repeated to achieve frequent alternating immersion of the chicken leg in different marinating liquids.

[0052] Further, if Figure 15 to Figure 16 As shown, the blood removal water component 42 includes: A second fixing plate 421, wherein the second fixing plate 421 is disposed on the soaking box 4110; a fifth motor 422 , wherein the fifth motor 422 is mounted on the second fixing plate 421 ; A third sliding bar 423, wherein the third sliding bar 423 is disposed on the second fixing plate 421; A fourth screw rod 424, wherein the fourth screw rod 424 is drivingly connected to the output shaft of the fifth motor 422; A slider 425, wherein the slider 425 is sleeved on the third slider 423 and the fourth screw rod 424; A scraper 426, wherein the scraper 426 is disposed on the slider 425; A second water pump 427, wherein the second water pump 427 is disposed on the soaking tank 4110; A connecting pipe 428, wherein the connecting pipe 428 is connected to a water inlet of the second water pump 427; A second telescopic tube 429, the second telescopic tube 429 is connected to the connecting tube 428; A liquid extraction box 4210, wherein the liquid extraction box 4210 is connected to the second telescopic tube 429 and is provided with a plurality of water absorption holes; A float box 4211, wherein the float box 4211 is disposed on one side of the liquid extraction box 4210; A stabilizing seat 4212, the stabilizing seat 4212 is disposed on the immersion box 4110 and is used to fix the connecting pipe 428; The liquid collecting box 4213 is arranged at one side of the immersion box 4110 to collect blood.

[0053] In this embodiment, the blood removal component 42 plays a key role in ensuring the purity of the marinade and improving the flavor of the product during the chicken leg marinating process. It removes the blood on the surface of the marinade in a timely and effective manner, avoiding the long-term residual blood that causes the chicken legs to produce a fishy smell, thereby ensuring the quality of the marinade and further improving the taste and flavor of the chicken legs.

[0054] In detail, when the chicken legs are soaked and marinated in the soaking box 4110, the blood will gradually float to the surface of the marinade. At this time, the fifth motor 422 drives the fourth screw rod 424 to rotate. The rotation of the fourth screw rod 424 will cause the slider 425 to move in a straight line along the third slide bar 423. The scraper 426 arranged on the slider 425 moves accordingly, scraping the blood floating on the surface of the marinade to the area where the liquid extraction box 4210 is located.

[0055] The float box 4211 on one side of the liquid extraction box 4210 enables the liquid extraction box 4210 to float on the surface of the pickling liquid and always be in contact with the blood water. At the same time, the second water pump 427 is started to generate suction, and the blood water enters the liquid extraction box 4210 through the water suction hole on the liquid extraction box 4210, and then passes through the second telescopic tube 429 and the connecting tube 428 in sequence, and is finally transported to the liquid collection box 4213 for collection, wherein the stabilizing seat 4212 fixes the connecting tube 428, thereby ensuring the stability of the connecting tube 428 during operation and preventing its shaking from affecting the blood extraction effect.

[0056] Embodiment 3 like Figure 3 and Fig.10 As shown, the components identical or corresponding to those in the first embodiment are marked with the corresponding reference numerals in the first embodiment. For the sake of simplicity, only the differences from the first embodiment are described below. The differences between the third embodiment and the first embodiment are as follows: The liquid collecting component 33 comprises: Liquid collection tank 331; a first water pump 332 , which is disposed at the bottom of the liquid collecting box 331 ; A hose 333, one end of which is connected to the water outlet of the first water pump 332; The first telescopic tube 334 is connected to the other end of the hose 333 .

[0057] In this embodiment, the liquid collecting component 33 realizes the collection and recycling of the marinating liquid, and optimizes the working process of the pretreatment mechanism 3. It works closely with the thawing component 31 and the kneading component 32, which not only reduces the production cost, but also keeps the concentration of spices in the pretreatment process relatively stable, which helps to improve the marinating effect of the chicken legs and ensure the consistency of the product flavor.

[0058] In detail, after the chicken legs are soaked in the replacement soaking component 41, the marinade will still be adhered to the surface of the chicken legs, and the marinade on the chicken legs will drip into the liquid collecting box 331 for collection and storage. When the marinade needs to be reused, the first water pump 332 at the bottom of the liquid collecting box 331 is started to pump out the marinade in the box, and the marinade flows out from the outlet of the first water pump 332 through the hose 333, and is then transported back to the pretreatment mechanism 3 through the first telescopic tube 334. The length of the first telescopic tube 334 can be flexibly adjusted according to the actual usage scenario, so as to facilitate the accurate transportation of the marinade to the thawing box 314, so that the marinade can participate in the thawing and preliminary pickling process of the chicken legs again.

[0059] Working process Hang the frozen chicken legs on the hook of the conveying mechanism 1, start the first motor 102 to drive the pulley 103 and the belt 104, and convey the chicken legs to the cutting mechanism 2. The fixing component 21 fixes the chicken legs, and the cutting component 22 cuts the chicken legs for easy seasoning. Then, the chicken legs are sent to the pretreatment mechanism 3, the thawing component 31 thaws the chicken legs and preliminarily seasons the chicken legs, the kneading component 32 assists in thawing and promotes the initial penetration of spices, and then the pretreated chicken legs enter the soaking mechanism 4, the replacement soaking component 41 allows the chicken legs to be alternately soaked in different marinating liquids to accelerate the penetration of spices. At the same time, the blood removal component 42 removes blood on the surface of the marinating liquid to ensure its purity. Finally, the marinating liquid attached to the surface of the chicken legs is recycled through the liquid collecting component 33.

[0060] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A chicken leg production device that is conducive to the rapid flavoring of spices, characterized in that: include: A conveying mechanism, the conveying mechanism is used to convey the chicken legs to facilitate batch processing of the chicken legs; A cutting mechanism, which is arranged below the conveying mechanism and is used to cut the chicken legs so that the inside of the chicken legs can be flavored; A pre-treatment mechanism, which is arranged below the conveying mechanism and is used to thaw and knead the chicken legs before pickling; A soaking mechanism, which is arranged below the conveying mechanism and is used to accelerate the entry of spices into the chicken legs by frequently alternating marination; The immersion mechanism comprises: A position-changing soaking component, which accelerates the entry of spices into the chicken legs by frequently changing the soaking liquid in which the chicken legs are soaked; The blood removal component removes blood attached to the surface of the soaking liquid when the chicken legs are soaked.

2. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 1 is characterized in that: The transmission mechanism comprises: A support seat, two of which are symmetrically arranged; A first motor, wherein the first motor is mounted on the support base; A pulley, the pulley is rotatably disposed on the support seat and is drivingly connected to the output end of the first motor; A belt, wherein the belt is sleeved on the pulley and grooves are formed on both sides of the belt; A support plate, the support plate is disposed on the support seat and is used to provide support for the belt; A fixing block, wherein the fixing block is symmetrically arranged in a plurality of groups on both sides of the supporting plate; A rotating wheel, which is rotatably disposed on the fixed block and fits in the groove on the belt; Hooks are evenly arranged in a plurality of groups on the belt.

3. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 1 is characterized in that: The cutter mechanism comprises: A fixing assembly, wherein the fixing assembly is used to fix the chicken leg so as to cut the chicken leg; A cutting assembly is arranged on the fixing assembly and is used for cutting the chicken leg to allow spices to better enter the chicken leg.

4. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 3 is characterized in that: The fixing assembly comprises: Base; a second motor, the second motor being mounted on the base; A first bidirectional screw rod, the first bidirectional screw rod is drivingly connected to an output shaft of the second motor; A first sliding bar, wherein the first sliding bar is disposed on the base; A clamping block, wherein the clamping block is sleeved on the first sliding rod and the first bidirectional screw rod; A rubber block is arranged on the clamping block.

5. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 4 is characterized in that: The cutting assembly comprises: a first cylinder, the first cylinder being disposed on the clamping block; A scraper is arranged on the top rod of the first cylinder.

6. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 1 is characterized in that: The pre-processing mechanism comprises: A thawing component, which can thaw chicken legs in batches; A kneading component, which helps the chicken legs to thaw better and allows spices to initially enter the chicken legs by kneading; The liquid collecting component is used to send the collected pickling liquid into the pre-treatment mechanism for reuse.

7. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 6 is characterized in that: The thawing component comprises: Pads; Fixed rods, wherein four groups of fixed rods are arranged on the pad; A sliding seat, the sliding seat being slidably disposed on the fixing rod; a thawing box connected to the sliding seat; a second cylinder, the second cylinder being disposed on the backing plate; a first connecting block, the first connecting block being arranged on the thawing box and connected to the top rod of the second cylinder; A heating pipe, the heating pipe is arranged at the inner bottom end of the thawing box; A filter screen is arranged inside the thawing box and is used for collecting the minced meat dropped from the chicken legs.

8. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 7 is characterized in that: The kneading component comprises: A mounting plate, the mounting plate being arranged on the thawing box; a third motor, the third motor being mounted on the mounting plate; a second bidirectional screw rod, the second bidirectional screw rod being drivingly connected to an output shaft of the third motor; An adjusting plate, the adjusting plate is sleeved on the second bidirectional screw rod and is symmetrically arranged; A first fixing plate, wherein the first fixing plate is arranged on the thawing box; a second sliding rod, the second sliding rod being disposed on the first fixing plate and passing through the adjusting plate; A clamping plate, wherein the clamping plate is sleeved on the second sliding rod; A spring, the spring is sleeved on the second slide bar and is located between the adjustment plate and the clamping plate; A rotating rod, the rotating rod being arranged on the clamping plate; A sleeve is provided in a plurality of groups for rotation on the rotating rod.

9. The chicken leg production equipment that facilitates the rapid flavoring of spices according to claim 1 is characterized in that: The transposition immersion component comprises: Pads; A slide rail, wherein the slide rail is arranged on the cushion block; A slide seat, the slide seat being slidably disposed on the slide rail; A bottom plate, the bottom plate is arranged on the slide seat; Fourth motor; A third screw rod, the third screw rod is drivingly connected to the output shaft of the fourth motor; A lead screw, the lead screw being arranged at the bottom of the immersion box and cooperating with the third lead screw; A third cylinder, the third cylinder is arranged on the bottom plate; a second connecting block, the second connecting block being disposed on the soaking tank and connected to the ejector rod of the third cylinder; The soaking box is provided with two cavities for storing different pickling liquids.

10. The chicken leg production equipment that facilitates the quick flavoring of spices according to claim 9 is characterized in that: The blood-removing water component comprises: a second fixing plate, the second fixing plate being arranged on the soaking box; a fifth motor, the fifth motor being mounted on the second fixing plate; a third sliding bar, the third sliding bar being arranged on the second fixing plate; A fourth screw rod, the fourth screw rod is drivingly connected to the output shaft of the fifth motor; A slider, wherein the slider is sleeved on the third slide rod and the fourth screw rod; A scraper, the scraper being arranged on the slider; a second water pump, the second water pump being disposed on the soaking tank; a connecting pipe, the connecting pipe being in communication with a water inlet of the second water pump; a second telescopic tube, the second telescopic tube being in communication with the connecting tube; A liquid extraction box, the liquid extraction box is connected to the second telescopic tube and is provided with a plurality of groups of water absorption holes; A float box, the float box is arranged on one side of the liquid extraction box; A stabilizing seat, which is disposed on the soaking box and is used to fix the connecting pipe; A liquid collecting box is arranged on one side of the immersion box and is used for collecting blood.

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