A high-temperature baking and conveying device for pork jerky processing

Abstract

The present invention belongs to the technical field of pork jerky baking and conveying, and in particular relates to a high-temperature baking and conveying device for pork jerky processing, including a base, a humidity detection tray, a circular conveying mechanism and a baking device fixedly arranged on the top of the base. Symmetrically fixed on both sides of the circular conveying mechanism are linkage flipping mechanisms. The moisture content of the pork slices laid flat on the surface of the humidity detection tray can be detected by the humidity sensors arranged in a matrix on the humidity detection tray. When the moisture content of the detected meat slices is less and the moisture content rate is less than the lowest program value set in the computer, the computer will control the matrix LED lights and the atomizing humidifying device to turn on. The matrix LED lights can project area markings on the pork slices in the area with less moisture content laid flat on the surface of the humidity detection tray by adjusting the switching of different lamp beads and the light colors. The less the moisture content rate of the pork slices, the darker the light color in this area, which is convenient for workers to perform water replenishment and humidification operations subsequently.

Description

Technical Field

[0001] The present invention belongs to the technical field of pork jerky baking and conveying, and specifically relates to a high-temperature baking and conveying device for pork jerky processing. Background Art

[0002] Pork jerky is a kind of dried and cooked, thin-sliced meat product made from pork through processes such as slicing, seasoning, pickling, spreading on a sieve, drying, and baking. It is a traditional delicacy in our country, with characteristics such as high protein, low fat, unique flavor, rich aroma, endless aftertaste, and convenient consumption. There are many processes and steps in the production and processing of pork jerky. When high-temperature drying pork jerky, it is necessary to place the pork jerky on a conveying device and transport it through a high-temperature baking and conveying device. The existing high-temperature baking and conveying devices have deficiencies in actual use: First, the existing high-temperature baking and conveying devices have a single function and cannot detect the water content in the conveyed meat slices. When the water content rates of meat slices in different batches are different, the meat slices with less water content and the meat slices with more water content are transported into the drying equipment through the baking and conveying device together for drying. Under the condition of ensuring that the meat slices with more water content are dried, the meat slices with less water content will be over-dried, easily resulting in the pork jerky being burnt; Second, the existing high-temperature baking and conveying devices do not have an automatic turning function. When drying pork jerky, manual intervention is required for turning, which not only has a high labor intensity but also has a risk of introducing pollution in manual operation.

[0003] To solve the above problems, a high-temperature baking and conveying device for pork jerky processing is proposed in this application. Summary of the Invention

[0004] The present invention provides a high-temperature baking and conveying device for pork jerky processing, which can effectively solve the problems raised in the above background art.

[0005] To achieve the above purpose, the present invention provides the following technical solution: A high-temperature baking and conveying device for pork jerky processing, including a base, a humidity detection tray, and an annular conveying mechanism and a baking device fixedly arranged on the top of the base. Symmetrically fixed on both sides of the annular conveying mechanism are linkage turning mechanisms. Connected to the linkage turning mechanisms are multiple groups of rotary clamping units, and multiple groups of the rotary clamping units are equidistantly and fixedly arranged on the surface of the annular conveying mechanism. Fixed on the top of one end of the base is an atomizing humidifying device. Fixedly connected to the top of the atomizing humidifying device through a bracket is a matrix LED lamp. Symmetrically fixed on both sides of the matrix LED lamp are information collection cameras. Respectively arranged on the outer surface and the top surface of the atomizing humidifying device are a computer and a detection platform. Fixed at one end of the base away from the atomizing humidifying device is a drum-type conveying table and a blanking mechanism.

[0006] Preferably, the annular conveying mechanism includes four groups of support plates fixedly arranged on the top of the base and a driving motor installed on the outside of one group of support plates, active conveying rollers and driven conveying rollers are rotatably arranged between the support plates, and a metal conveying belt is arranged between the active conveying rollers and the driven conveying rollers.

[0007] Preferably, the humidity detection tray comprises a first grid plate and humidity sensors arranged in an array on the first grid plate, a positioning hole and a rectangular groove are provided on the bottom surface of the first grid plate, and two groups of first electrical contacts are fixedly provided on the top of the inner cavity of the rectangular groove;

[0008] The humidity sensor is a high temperature humidity sensor, and a puncture tip is provided at the end of the probe rod of the humidity sensor.

[0009] Preferably, the linkage flipping mechanism includes an elliptical plate fixedly mounted on the support plate, a supporting boss fixedly mounted on the inner side of the elliptical plate, flipping grooves equidistantly formed on the upper side of the supporting boss, and flipping toggle columns equidistantly fixedly mounted on the outer side of the elliptical plate above the flipping grooves.

[0010] Preferably, the rotating clamping unit includes a mounting frame fixedly arranged on the surface of the metal conveyor belt and a rectangular frame rotatably arranged inside the mounting frame, a clamping assembly is provided in the inner cavity of the rectangular frame, toothed flip parts are fixedly connected at both ends of the rectangular frame through an axle rod, and a clamping mechanism is symmetrically inserted on the outer side of the rectangular frame.

[0011] Preferably, the clamping assembly comprises mounting cavities opened on both sides of the inner cavity of the rectangular frame and a second grid plate slidably mounted in the rectangular frame, and a spring member is provided between the top of the second grid plate and the mounting cavity.

[0012] Preferably, the fastening mechanism comprises an L-shaped fastening member slidably inserted into the outer side of the rectangular frame, a return spring is fixedly connected between the L-shaped fastening member and the rectangular frame, and arc slopes are provided at both ends of the L-shaped fastening member.

[0013] Preferably, the atomizing humidification device includes a water tank fixedly arranged on the top of one end of the base and a sleeve fixedly arranged on one side of the top of the water tank, a water pump is fixedly arranged on the outside of the water tank, the water inlet end of the water pump is connected to the water tank through a pipe, the water outlet end of the water pump is connected to a spring-type hose, the top of the spring-type hose is fixedly connected to a handheld humidification nozzle, and a control button is provided on the outside of the handle of the handheld humidification nozzle.

[0014] Preferably, the detection platform includes a platform fixedly arranged on the top of the water tank, and the platform is located directly below the matrix LED lamp, a positioning boss and a power connection block are fixedly arranged on the top of the platform, and two sets of second power connection contacts are fixedly arranged on the top of the power connection block.

[0015] Preferably, the blanking mechanism includes an electric telescopic rod fixedly inserted through the base and a storage groove formed in the base. The bottom end of the electric telescopic rod is fixedly connected with a connecting piece. The top of the connecting piece is symmetrically and fixedly provided with lifting rods. The top ends of the lifting rods are fixedly connected with a top plate. The top of the top plate is symmetrically and fixedly provided with pressing pieces. Between the two top plates, support rods are fixedly arranged at equal intervals.

[0016] Both the support rods and the storage groove are located at the gaps between the rollers on the roller conveyor table.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0018] When processing pork jerky, the pork slices to be dried are laid flat on the surface of the humidity detection tray, and then the humidity detection tray is placed on the top of the detection platform. After the humidity detection tray is placed on the top of the detection platform, the first electrical contact on the humidity detection tray will be docked with the second electrical contact on the detection platform. At this time, the humidity detection tray is powered on. The moisture content in the pork slices laid flat on the surface of the humidity detection tray can be detected through the humidity sensors arranged in a matrix on the humidity detection tray. When the detected moisture content of the meat slices is small and the moisture content is less than the lowest program value set in the data processing program in the computer, the computer will control the matrix LED lights to turn on through the control program. The matrix LED lights can project area markings on the pork slices in the area with less moisture content on the surface of the humidity detection tray by adjusting the on / off of different lamp beads and the light colors. The less the moisture content of the pork slices, the darker the light color in this area, which is convenient for workers to perform water replenishment and humidification operations later.

[0019] The information collection camera can detect the water replenishment position where the handheld humidifying nozzle is located. By setting up a computer, the computer can accurately control the water spraying amount of the atomizing humidifying device according to the moisture content of the meat slices detected by the humidity sensor. Specifically, when in use, the worker holds the handheld humidifying nozzle on the atomizing humidifying device and aims the handheld humidifying nozzle at the area marked by the matrix LED lights, and then presses the control button on the handheld humidifying nozzle. At this time, the computer can accurately control the handheld humidifying nozzle on the atomizing humidifying device to spray an appropriate amount of water according to the moisture content of the meat slices in this area detected by the humidity sensor through the control program, so as to accurately replenish water to the meat slices, avoid over-drying of the meat slices with less moisture content, and after the atomizing humidification of the meat slices in this area is completed, the information collection camera can collect the water replenishment operation information and transmit the collected information to the computer. After being processed and analyzed by the data processing program, the computer can control the matrix LED lights in the corresponding area to turn off and stop marking, with a high degree of intelligence and can avoid the occurrence of repeated humidification and water replenishment situations.

[0020] By setting the rotary clamping unit, the humidity detection tray together with the meat slices laid flat on the surface of the humidity detection tray can be quickly clamped and fixed. During operation, hold the humidity detection tray by hand, align the humidity detection tray with the rotary clamping unit at the left feeding end, and then lift the humidity detection tray upward. When the humidity detection tray is lifted to a certain extent, the clamping mechanism on the rotary clamping unit can automatically and quickly clamp and fix the humidity detection tray. After the clamping mechanism quickly clamps and fixes the humidity detection tray, the clamping assembly can clamp and fix the meat slices laid flat on the surface of the humidity detection tray, which can prevent the meat slices from warping during baking and affecting the baking effect. By setting the annular conveying mechanism, the annular conveying mechanism can intermittently and circularly convey multiple groups of rotary clamping units. The feeding and discharging operations can be completed by using the intermittent time during the circular conveying process. During the process of intermittently and circularly conveying the rotary clamping unit, the toothed flipping parts at both ends of the rotary clamping unit can drive the rectangular frame to flip 180 degrees under the linkage cooperation of the flipping driving posts on the linkage flipping mechanism. Five flipping driving posts are set as a group at equal intervals in multiple groups, which can turn the meat slices over multiple times while conveying, effectively preventing the surface of the pork jerky from being burnt due to uneven heating. And by designing the number of flips, the clamping mechanism on the rotary clamping unit conveyed to the feeding end rotates to be located below the clamping assembly. When the rotary clamping unit moves to above the discharging mechanism after multiple flips, the clamping mechanism on the rotary clamping unit is still located below the clamping assembly, which is convenient for subsequent discharging.

[0021] After the annular conveying mechanism intermittently and circularly conveys the baked rotary clamping unit to above the discharging mechanism, control the electric telescopic rod on the discharging mechanism to contract. When the electric telescopic rod contracts, the top plate and the extrusion part can be driven to rise through the connecting piece and the lifting rod. During the rising process of the extrusion part, it can link and extrude the clamping mechanism on the rotary clamping unit. At this time, the L-shaped clamping part on the clamping mechanism slides outward. When the L-shaped clamping part slides to a certain extent, it will stop clamping the humidity detection tray. At this time, the humidity detection tray together with the pork jerky will fall onto the support rod part. Then control the electric telescopic rod to extend to control the humidity detection tray supported by the top of the support rod part together with the pork jerky to descend. When the humidity detection tray descends to a certain extent, the support rod part retracts into the storage groove. At this time, the humidity detection tray together with the pork jerky can be automatically transferred to the roller conveyor table, and the roller conveyor table can convey the humidity detection tray together with the pork jerky to the next process, which is convenient for the next-step processing of the pork jerky. Description of the Drawings

[0022] The drawings are used to provide a further understanding of the present invention and constitute a part of the specification. They are used together with the embodiments of the present invention to explain the present invention and do not constitute a limitation to the present invention. In the drawings:

[0023] Figure 1Schematic structural diagram of a high-temperature baking and conveying device for processing pork jerky according to the present invention;

[0024] Figure 2 Schematic structural diagram of the connection between the annular conveying mechanism and the rotating clamping unit in the present invention;

[0025] Figure 3 For the present invention Figure 2 Enlarged structural diagram at position A in;

[0026] Figure 4 For the present invention Figure 3 Enlarged structural diagram at position B in;

[0027] Figure 5 Schematic structural diagram of the connection between the annular conveying mechanism, the linkage flipping mechanism and the rotating clamping unit in the present invention;

[0028] Figure 6 For the present invention Figure 5 Enlarged structural diagram at position C in;

[0029] Figure 7 Partial sectional structural diagram of a high-temperature baking and conveying device for processing pork jerky according to the present invention;

[0030] Figure 8 First perspective structural diagram of the rotating clamping unit in the present invention;

[0031] Figure 9 Second perspective sectional structural diagram of the rotating clamping unit in the present invention;

[0032] Figure 10 For the present invention Figure 9 Enlarged structural diagram at position D in;

[0033] Figure 11 Schematic structural diagram of the connection between the drum-type conveying table and the blanking mechanism in the present invention.

[0034] In the figure: 1, base;

[0035] 2, annular conveying mechanism; 201, support plate; 202, drive motor; 203, driving conveying roller; 204, driven conveying roller; 205, metal conveyor belt;

[0036] 3, baking device;

[0037] 4, humidity detection tray; 401, first grid plate; 402, humidity sensor; 403, positioning hole; 404, rectangular groove; 405, first electrical contact;

[0038] 5, linkage flipping mechanism; 501, oval plate member; 502, support boss; 503, flipping groove; 504, flipping dialing column;

[0039] 6. Rotating clamping unit; 601. Mounting frame; 602. Rectangular frame; 603. Clamping assembly; 6031. Mounting cavity; 6032. Second grid plate; 6033. Spring member; 604. Tooth-shaped flipping member; 605. Fixing mechanism; 6051. L-shaped fixing member; 6052. Return spring; 6053. Arc-shaped slope;

[0040] 7. Atomizing humidifying device; 701. Water tank; 702. Ferrule; 703. Water pump; 704. Spring-type hose; 705. Handheld humidifying nozzle; 706. Control button;

[0041] 8. Matrix LED lamp;

[0042] 9. Information collection camera;

[0043] 10. Computer;

[0044] 11. Detection platform; 1101. Table body; 1102. Positioning convex column; 1103. Power connection convex block; 1104. Second power connection contact;

[0045] 12. Drum-type conveying table;

[0046] 13. Unloading mechanism; 1301. Electric telescopic rod; 1302. Connector; 1303. Lifting rod member; 1304. Top plate; 1305. Extrusion member; 1306. Storage groove; 1307. Support rod member. Detailed implementation manners

[0047] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0048] Embodiment, as Figure 1-11As shown in the figure, a high-temperature baking and conveying device for pork jerky processing includes a base 1, a humidity detection tray 4, a ring conveying mechanism 2 and a baking device 3 fixedly arranged on the top of the base 1. Linkage turning mechanisms 5 are symmetrically and fixedly arranged on both sides of the ring conveying mechanism 2. A plurality of rotary clamping units 6 are connected to the linkage turning mechanisms 5, and the plurality of rotary clamping units 6 are equidistantly and fixedly arranged on the surface of the ring conveying mechanism 2. A fog humidifying device 7 is fixedly arranged on the top of one end of the base 1. A matrix LED lamp 8 is fixedly connected to the top of the fog humidifying device 7 through a bracket. Information collection cameras 9 are symmetrically and fixedly arranged on both sides of the matrix LED lamp 8. The information collection cameras 9 can detect the water replenishment position where the handheld humidifying nozzle 705 is located. The computer 10 can accurately control the water spraying amount of the fog humidifying device 7 according to the moisture content of the meat slices detected by the humidity sensor 402. During specific use, the worker holds the handheld humidifying nozzle 705 on the fog humidifying device 7 and points the handheld humidifying nozzle 705 at the area marked by the matrix LED lamp 8, and then presses the control button 706 on the handheld humidifying nozzle 705. At this time, the computer 10 can accurately control the handheld humidifying nozzle 705 on the fog humidifying device 7 to spray a corresponding amount of water according to the moisture content of the meat slices in this area detected by the humidity sensor 402, so as to accurately replenish water to the meat slices, make the moisture content of the meat slices not vary much, and avoid the meat slices with less moisture content from being over-dried. After the water replenishment of the meat slices in this area is completed, the information collection cameras 9 can also collect the water replenishment operation information and transmit the collected information to the computer 10. After the computer 10 processes and analyzes it, it can control the matrix LED lamp 8 in the corresponding area to turn off and stop marking. The degree of intelligence is high, and the situation of repeated humidification and water replenishment can be avoided. A computer 10 and a detection platform 11 are respectively arranged on the outer surface and the top surface of the fog humidifying device 7. When processing pork jerky, the pork slices to be dried are laid flat on the surface of the humidity detection tray 4, and then the humidity detection tray 4 is placed on the top of the detection platform 11. After the humidity detection tray 4 is placed on the top of the detection platform 11, the first power connection contact 405 on the humidity detection tray 4 will be docked with the second power connection contact 1104 on the detection platform 11. At this time, the humidity detection tray 4 is powered on. The moisture content inside the pork slices laid flat on the surface of the humidity detection tray 4 can be detected through the humidity sensors 402 arranged in a matrix on the humidity detection tray 4. When the detected moisture content of the meat slices is less and the moisture content is less than the lowest program value set in the computer 10, the computer 10 will control the matrix LED lamp 8 to turn on. The matrix LED lamp 8 can project area markings on the pork slices in the area with less moisture content laid flat on the surface of the humidity detection tray 4 by adjusting the on-off and light colors of different lamp beads, and the darker the light color in the area where the moisture content of the pork slices is less. This is convenient for the worker to perform subsequent water replenishment and humidification operations. A drum-type conveying table 12 and a blanking mechanism 13 are fixedly arranged at one end of the base 1 away from the fog humidifying device 7.

[0049] As a further embodiment of the above invention: The annular conveying mechanism 2 includes four groups of support plates 201 fixedly arranged on the top of the base 1 and a driving motor 202 installed outside one group of support plates 201. A driving conveying roller 203 and a driven conveying roller 204 are rotatably arranged between the support plates 201. A metal conveyor belt 205 is arranged between the driving conveying roller 203 and the driven conveying roller 204. By controlling the intermittent rotation of the driving motor 202 on the annular conveying mechanism 2, intermittent cyclic conveying can be performed on multiple groups of rotary clamping units 6. The feeding and discharging operations can be completed by using the intermittent time during the cyclic conveying process. During the process of intermittent cyclic conveying of the rotary clamping unit 6, the toothed flipping members 604 at both ends of the rotary clamping unit 6 can drive the rectangular frame 602 to flip 180 degrees under the linkage cooperation of the flipping driving columns 504 on the linkage flipping mechanism 5.

[0050] As a further embodiment of the above invention: The humidity detection tray 4 includes a first grid plate 401 and humidity sensors 402 arranged in an array on the first grid plate 401. Positioning holes 403 and rectangular grooves 404 are formed on the bottom surface of the first grid plate 401. Two groups of first electrical contact points 405 are fixedly arranged at the top of the inner cavity of the rectangular groove 404. After the humidity detection tray 4 is placed on the top of the detection platform 11, the first electrical contact points 405 on the humidity detection tray 4 will be docked with the second electrical contact points 1104 on the detection platform 11. At this time, the humidity detection tray 4 is powered on. The water content inside the pork slices laid flat on the surface of the humidity detection tray 4 can be detected by the humidity sensors 402 arranged in a matrix on the humidity detection tray 4;

[0051] The humidity sensors 402 adopt high-temperature humidity sensors, and a puncture tip is arranged at the end of the probe rod on the humidity sensors 402. By arranging the puncture tip, not only is it convenient for the probe rod on the humidity sensors 402 to penetrate into the meat slices to detect the moisture content of the meat slices, but also the probe rod on the humidity sensors 402 can avoid the curling and deformation of the meat slices during baking.

[0052] As a further implementation scheme of the above invention: the linkage flipping mechanism 5 includes an elliptical plate 501 fixedly arranged on the support plate 201, a supporting boss 502 is fixedly arranged on the inner side of the elliptical plate 501, and flip grooves 503 are equidistantly opened on the upper part of the support boss 502, and flip toggle columns 504 are equidistantly fixedly arranged on the outer side of the elliptical plate 501 above the flip grooves 503. The flip toggle columns 504 are arranged in multiple groups with five flipping columns 504 at equal intervals, so that the meat slices can be turned over multiple times while being conveyed, which can effectively prevent the surface of the pork jerky from being burnt due to uneven heating, and by designing the number of groups of flip toggle columns 504, the number of flipping times can be designed, so that the clamping mechanism 605 on the rotating clamping unit 6 that is rotated and conveyed to the loading end can be located below the clamping assembly 603, and when the rotating clamping unit 6 is moved to the top of the unloading mechanism 13 after multiple flips, the clamping mechanism 605 on the rotating clamping unit 6 is still located below the clamping assembly 603, which is convenient for loading and unloading operations.

[0053] As a further implementation scheme of the above invention: the rotating clamping unit 6 includes a mounting frame 601 fixedly arranged on the surface of the metal conveyor belt 205 and a rectangular frame 602 rotatably arranged inside the mounting frame 601, a clamping assembly 603 is arranged in the inner cavity of the rectangular frame 602, toothed flipping members 604 are fixedly connected at both ends of the rectangular frame 602 through an axle rod, and a clamping mechanism 605 is symmetrically inserted on the outer side of the rectangular frame 602, which has the function of holding the humidity detection tray 4 in hand during operation, aligning the humidity detection tray 4 with the rotating clamping unit 6 at the left feeding end, and then lifting the humidity detection tray upwards Plate 4, when the humidity detection tray 4 moves up, it will squeeze the fixing mechanism 605 outward. When the humidity detection tray 4 moves up to a certain extent, the fixing mechanism 605 is reset under the action of the reset spring 6052. At this time, the humidity detection tray 4 can be automatically and quickly clamped and fixed by the fixing mechanism 605. After the humidity detection tray 4 is quickly clamped and fixed by the fixing mechanism 605, the meat slices spread on the surface of the humidity detection tray 4 can be clamped and fixed in cooperation with the clamping assembly 603 without affecting the baking, so as to avoid the warping of the meat slices during baking and affecting the baking effect.

[0054] As a further implementation scheme of the above invention: the clamping assembly 603 includes installation cavities 6031 opened on both sides of the inner cavity of the rectangular frame 602 and a second grid plate 6032 slidably installed in the rectangular frame 602, and a spring member 6033 is provided between the top of the second grid plate 6032 and the installation cavity 6031. By providing the spring member 6033, the second grid plate 6032 can slide up and down, so that meat slices of different thicknesses can be clamped and fixed.

[0055] As a further embodiment of the above invention: The clamping mechanism 605 includes an L-shaped clamping member 6051 slidably inserted outside the rectangular frame 602. A return spring 6052 is fixedly connected between the L-shaped clamping member 6051 and the rectangular frame 602. Arc-shaped slopes 6053 are provided at both ends of the L-shaped clamping member 6051.

[0056] As a further embodiment of the above invention: The atomizing humidifying device 7 includes a water tank 701 fixedly arranged at the top of one end of the base 1 and a socket 702 fixedly arranged on one side of the top of the water tank 701. A water pump 703 is fixedly arranged outside the water tank 701. The water inlet end of the water pump 703 is connected to the water tank 701 through a pipe. The water outlet end of the water pump 703 is connected to a spring-type hose 704. The top of the spring-type hose 704 is fixedly connected to a hand-held humidifying nozzle 705. Control buttons 706 are arranged on the outer side of the handle of the hand-held humidifying nozzle 705. During specific use, a worker holds the hand-held humidifying nozzle 705 of the atomizing humidifying device 7, aims the hand-held humidifying nozzle 705 at the area marked by the matrix LED lamp 8, and then presses the control button 706 on the hand-held humidifying nozzle 705. At this time, the computer 10 can accurately control the hand-held humidifying nozzle 705 of the atomizing humidifying device 7 to spray an appropriate amount of water according to the moisture content of the meat slices in this area detected by the humidity sensor 402, so as to accurately replenish water to the meat slices, make the moisture content of the meat slices not vary much, and avoid over-drying of the meat slices with less moisture content.

[0057] As a further embodiment of the above invention: The detection platform 11 includes a platform body 1101 fixedly arranged on the top of the water tank 701, and the platform body 1101 is located directly below the matrix LED lamp 8. A positioning convex column 1102 and a power connection convex block 1103 are fixedly arranged on the top of the platform body 1101. Two groups of second power connection contacts 1104 are fixedly arranged on the top of the power connection convex block 1103.

[0058] As a further embodiment of the above invention: The blanking mechanism 13 includes an electric telescopic rod 1301 fixedly inserted through the base 1 and a storage groove 1306 opened on the base 1. The bottom end of the electric telescopic rod 1301 is fixedly connected with a connecting piece 1302. Symmetrically fixed on the top of the connecting piece 1302 are lifting rods 1303. The top ends of the lifting rods 1303 are fixedly connected with a top plate 1304. Symmetrically fixed on the top of the top plate 1304 are pressing pieces 1305. Equally spaced between the two top plates 1304 are fixedly arranged support rods 1307. After the baked pork jerky is intermittently and circularly conveyed above the blanking mechanism 13 between the annular conveying mechanism 2 and the rotary clamping unit 6, the electric telescopic rod 1301 on the blanking mechanism 13 is controlled to contract. When the electric telescopic rod 1301 contracts, the top plate 1304 and the pressing piece 1305 can be driven to rise through the connecting piece 1302 and the lifting rods 1303. During the rising process of the pressing piece 1305, the clamping mechanism 605 on the rotary clamping unit 6 can be linked and pressed. At this time, the L-shaped clamping piece 6051 on the clamping mechanism 605 slides outward. When the L-shaped clamping piece 6051 slides to a certain extent, it will stop clamping the humidity detection tray 4. At this time, the humidity detection tray 4 together with the pork jerky will fall onto the support rods 1307. Then, the electric telescopic rod 1301 is controlled to extend to control the humidity detection tray 4 together with the pork jerky supported on the top of the support rods 1307 to descend. When the humidity detection tray 4 descends to a certain extent, the support rods 1307 retract into the storage groove 1306. At this time, the humidity detection tray 4 together with the pork jerky can be automatically transferred to the drum-type conveying table 12. Through the drum-type conveying table 12, the humidity detection tray 4 together with the pork jerky can be conveyed to the next process, facilitating the next processing of the pork jerky;

[0059] Both the support rods 1307 and the storage groove 1306 are located at the gap between the drums on the drum-type conveying table 12.

[0060] During specific implementation: The pork slices to be dried are laid flat on the surface of the humidity detection tray 4, and then the humidity detection tray 4 is placed on the top of the detection platform 11. After the humidity detection tray 4 is placed on the top of the detection platform 11, the first electrical connection contact 405 on the humidity detection tray 4 will be docked with the second electrical connection contact 1104 on the detection platform 11. At this time, the humidity detection tray 4 is powered on. Through the humidity sensors 402 arranged in a matrix on the humidity detection tray 4, the water content inside the pork slices laid flat on the surface of the humidity detection tray 4 can be detected. When the detected water content of the meat slices is less and the water content rate is less than the lowest program value set in the computer 10, the computer 10 will control the matrix LED lamp 8 to turn on. The matrix LED lamp 8 can project area markings on the pork slices in the area with less water content rate laid flat on the surface of the humidity detection tray 4 by adjusting the on / off of different lamp beads and the light colors. And the darker the light color in the area where the water content rate of the pork slices is less;

[0061] The water replenishment position of the handheld humidifying nozzle 705 can be detected by the information collection camera 9, and the computer 10 can accurately control the water spraying amount of the atomizing humidifying device 7 according to the moisture content of the meat slices detected by the humidity sensor 402. When in use, the worker holds the handheld humidifying nozzle 705 on the atomizing humidifying device 7, and points the handheld humidifying nozzle 705 toward the area marked by the matrix LED light 8, and then presses the control button 706 on the handheld humidifying nozzle 705. At this time, the computer 10 can detect the moisture content of the meat slices in the area detected by the humidity sensor 402. The size of the handheld humidifying nozzle 705 on the atomizing humidifying device 7 is precisely controlled to spray a corresponding amount of water, which can accurately replenish the water for the meat slices, so that the water content of the meat slices is not much different, and the meat slices with low water content can be prevented from being over-dried. The water replenishment of the meat slices in the area is completed, and the water replenishment operation information can also be collected through the information collection camera 9, and the collected information is transmitted to the computer 10. After processing and analysis, the computer 10 can control the matrix LED lights 8 in the corresponding area to turn off and stop marking. It has a high degree of intelligence and can avoid repeated humidification and water replenishment.

[0062] By controlling the intermittent rotation of the driving motor 202 on the annular conveying mechanism 2, multiple groups of rotating clamping units 6 can be intermittently cyclically conveyed, and the intermittent time during the cyclic conveying process can be used to complete the loading and unloading operations. During the intermittent cyclic conveying of the rotating clamping unit 6, the toothed turning pieces 604 at both ends of the rotating clamping unit 6 can drive the rectangular frame 602 to flip 180 degrees under the linkage cooperation of the flipping and toggling columns 504 on the linkage flipping mechanism 5. The flipping and toggling columns 504 are arranged in multiple groups with five as a group and at equal intervals. The meat slices can be turned over multiple times while being conveyed, which can effectively prevent the surface of the pork jerky from being burnt due to uneven heating. In addition, by designing the number of groups of flipping and toggling columns 504, the number of flipping times can be designed, so that the clamping mechanism 605 on the rotating clamping unit 6 that is rotated and conveyed to the loading end can be located below the clamping assembly 603. When the rotating clamping unit 6 is moved to the top of the unloading mechanism 13 after multiple flips, the clamping mechanism 605 on the rotating clamping unit 6 is still located below the clamping assembly 603, which is convenient for loading and unloading operations.

[0063] After the baked pork jerky is intermittently and circularly conveyed between the annular conveying mechanism 2 and the rotary clamping unit 6 and placed above the blanking mechanism 13, the electric telescopic rod 1301 on the blanking mechanism 13 is controlled to contract. When the electric telescopic rod 1301 contracts, the connecting piece 1302 and the lifting rod member 1303 can drive the top plate 1304 and the pressing member 1305 to rise. During the rising process of the pressing member 1305, the clamping mechanism 605 on the rotary clamping unit 6 can be linked. At this time, the L-shaped clamping member 6051 on the clamping mechanism 605 slides outward. When the L-shaped clamping member 6051 slides to a certain extent, it will stop clamping the humidity detection tray 4. At this time, the humidity detection tray 4 together with the pork jerky will fall onto the support rod member 1307. Then, the electric telescopic rod 1301 is controlled to extend to control the humidity detection tray 4 supported by the top of the support rod member 1307 together with the pork jerky to descend. When the humidity detection tray 4 descends to a certain extent, the support rod member 1307 retracts into the storage groove 1306. At this time, the humidity detection tray 4 together with the pork jerky can be automatically transferred to the drum-type conveying table 12. Through the drum-type conveying table 12, the humidity detection tray 4 together with the pork jerky can be conveyed to the next process, facilitating the next processing of the pork jerky.

[0064] It should be noted that when the moisture content of the meat slices detected is relatively low and less than the lowest program value set in the computer 10, the computer 10 will control the matrix LED lamp 8 to turn on. The matrix LED lamp 8 can project area markings on the pork slices in the area with a relatively low moisture content laid flat on the surface of the humidity detection tray 4 by adjusting the on / off of different lamp beads and the light colors. Moreover, the less the moisture content of the pork slices, the darker the light color in this area. The computer 10 can accurately control the atomizing humidifying device 7 to spray an appropriate amount of water according to the moisture content of the meat slices in the area that needs to be replenished with water. The information acquisition camera 9 can collect the information of the water replenishment operation and transmit the collected information to the computer 10. After the computer 10 processes and analyzes it, it can control the matrix LED lamp 8 in the area where the corresponding water replenishment is completed to turn off and stop marking.

[0065] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not used to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A high-temperature baking and conveying device for pork jerky processing, comprising a base (1), a humidity detection tray (4), a ring-shaped conveying mechanism (2) and a baking device (3) fixedly arranged on the top of the base (1), and is characterized in that: The annular conveying mechanism (2) is symmetrically fixed with a linkage turning mechanism (5) on both sides, the linkage turning mechanism (5) is connected to a plurality of groups of rotating clamping units (6), and the plurality of groups of rotating clamping units (6) are equidistantly fixedly arranged on the surface of the annular conveying mechanism (2), an atomizing humidifying device (7) is fixedly arranged on the top of one end of the base (1), a matrix LED lamp (8) is fixedly connected to the top of the atomizing humidifying device (7) via a bracket, information collection cameras (9) are symmetrically fixedly arranged on both sides of the matrix LED lamp (8), and the outer surface and the top surface of the atomizing humidifying device (7) are respectively provided with A computer (10) and a detection platform (11) are provided. When the moisture content of the meat slices is less than the minimum program value set in the computer (10), the computer (10) controls the matrix LED light (8) to turn on. The matrix LED light (8) can project partition marks on the pork slices in the area with low moisture content laid on the surface of the humidity detection tray (4) by adjusting the switches and light colors of different lamp beads. The lower the moisture content of the pork slices, the darker the light color of the area. A roller conveyor (12) and a material discharge mechanism (13) are fixedly provided at one end of the base (1) away from the atomizing humidification device (7).

2. The high-temperature baking and conveying device for pork jerky processing according to claim 1, wherein: The annular conveying mechanism (2) comprises four groups of support plates (201) fixedly arranged on the top of the base (1) and a driving motor (202) installed on the outside of one group of support plates (201); active conveying rollers (203) and driven conveying rollers (204) are rotatably arranged between the support plates (201); and a metal conveying belt (205) is arranged between the active conveying rollers (203) and the driven conveying rollers (204).

3. A high-temperature baking and conveying device for pork jerky processing according to claim 1, characterized in that: The humidity detection tray (4) comprises a first grid plate (401) and humidity sensors (402) arranged in an array on the first grid plate (401); a positioning hole (403) and a rectangular groove (404) are provided on the bottom surface of the first grid plate (401); two groups of first electrical contacts (405) are fixedly provided on the top of the inner cavity of the rectangular groove (404); The humidity sensor (402) is a high-temperature humidity sensor, and a puncture tip is provided at the end of the probe rod of the humidity sensor (402).

4. A high-temperature baking and conveying device for pork jerky processing according to claim 2, characterized in that: The linkage turning mechanism (5) comprises an elliptical plate (501) fixedly arranged on a support plate (201), a supporting boss (502) fixedly arranged on the inner side of the elliptical plate (501), turning grooves (503) equidistantly arranged on the upper part of the supporting boss (502), and turning toggle posts (504) equidistantly fixedly arranged on the outer side of the elliptical plate (501) above the turning grooves (503).

5. The high-temperature baking and conveying device for pork jerky processing according to claim 4, wherein: The rotating clamping unit (6) includes a mounting frame (601) fixedly arranged on the surface of the metal conveyor belt (205) and a rectangular frame (602) rotatably arranged inside the mounting frame (601). A clamping assembly (603) is arranged in the inner cavity of the rectangular frame (602). Tooth-shaped flipping members (604) are fixedly connected to both ends of the rectangular frame (602) through shaft rods, and clamping mechanisms (605) are symmetrically inserted on the outer side of the rectangular frame (602).

6. A high-temperature baking and conveying device for pork jerky processing according to claim 5, characterized in that: The clamping assembly (603) includes mounting cavities (6031) opened on both sides of the inner cavity of the rectangular frame (602) and a second grid plate (6032) slidably mounted in the rectangular frame (602). A spring member (6033) is arranged between the top of the second grid plate (6032) and the mounting cavity (6031).

7. An apparatus for high-temperature baking and conveying during the processing of pork jerky according to claim 5, characterized in that: The clamping mechanism (605) includes an L-shaped clamping member (6051) slidably inserted on the outer side of the rectangular frame (602). A return spring (6052) is fixedly connected between the L-shaped clamping member (6051) and the rectangular frame (602). Arc-shaped slopes (6053) are arranged at both ends of the L-shaped clamping member (6051).

8. A high-temperature baking and conveying device for pork jerky processing according to claim 1, characterized in that: The atomizing humidifying device (7) includes a water tank (701) fixedly arranged on the top of one end of the base (1) and a clamping sleeve (702) fixedly arranged on one side of the top of the water tank (701). A water pump (703) is fixedly arranged on the outer side of the water tank (701). The water inlet end of the water pump (703) is connected to the water tank (701) through a pipe fitting in a penetrating manner. The water outlet end of the water pump (703) is connected to a spring-type hose (704). The top end of the spring-type hose (704) is fixedly connected to a handheld humidifying nozzle (705). A control button (706) is arranged on the outer side of the handle of the handheld humidifying nozzle (705).

9. The high-temperature baking and conveying device for pork jerky processing according to claim 8, characterized in that: The detection platform (11) includes a platform body (1101) fixedly arranged on the top of the water tank (701), and the platform body (1101) is located directly below the matrix LED lamp (8). Positioning convex columns (1102) and power connection convex blocks (1103) are fixedly arranged on the top of the platform body (1101). Two groups of second power connection contacts (1104) are fixedly arranged on the top of the power connection convex block (1103).

10. A high-temperature baking and conveying device for pork jerky processing according to claim 7, characterized in that: The blanking mechanism (13) includes an electric telescopic rod (1301) fixedly inserted on the base (1) and a storage groove (1306) opened on the base (1). The bottom end of the electric telescopic rod (1301) is fixedly connected to a connecting member (1302). Lifting rods (1303) are symmetrically and fixedly arranged on the top of the connecting member (1302). The top ends of the lifting rods (1303) are fixedly connected to a top plate (1304). Extrusion members (1305) are symmetrically and fixedly arranged on the top of the top plate (1304). Support rods (1307) are fixedly arranged at equal intervals between the two top plates (1304); Both the support rods (1307) and the storage groove (1306) are located at the gaps between the rollers on the roller-type conveyor table (12).

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