Automatic control method and system for processing ecological black pig preserved meat

Abstract

The invention relates to the technical field of ecological black pig preserved meat processing, and discloses an automatic control method and system for ecological black pig preserved meat processing. A preserved meat air-drying transfer strategy with the processed preserved meat transfer direction opposite to the air-drying wind direction is constructed in an air-drying box body, and an air-drying environment with the wind speed decreasing and the humidity increasing is formed through the air-drying box body; in cooperation with the opposite conveying direction of the processed preserved meat, the air-drying parameter change requirement under the stage type air-drying technology is met, air-drying equipment provided with a large number of high-precision sensors does not need to be purchased, and air-drying parameter control over the ecological black pig preserved meat is achieved with low cost and high precision. Meanwhile, by analyzing the preserved meat air-drying requirement of the current batch of processed preserved meat and the running state information of the current preserved meat air-drying equipment, the current batch of processed preserved meat is allocated to the preserved meat air-drying equipment which most conforms to the preserved meat air-drying parameters, the unsaturated condition of the air-dried preserved meat in the air-drying equipment is reduced, the resource utilization rate of the air-drying equipment is increased, and the energy consumption is reduced. The production benefit of the ecological black pig preserved meat is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of processing of ecological black pig bacon, and particularly relates to an automatic control method and system for processing ecological black pig bacon. Background Art

[0002] Ecological black pig bacon generally refers to bacon made from ecologically raised black pigs. Since ecological black pigs eat natural feed and their growth environment is closer to nature, the types and contents of flavor substances in their meat are more abundant, making the bacon processed from ecological black pigs have a unique flavor and higher quality.

[0003] However, compared with ordinary pig breeds, ecological black pigs have the characteristics of a longer growth cycle, more sufficient fat deposition, thicker muscle fibers, and firmer meat. During the processing of ecological black pig bacon, due to the firm meat and high fat content, the salt penetration is slower during pickling and the drying time is longer. In the automated bacon processing industry, with limited resources of automated processing equipment, the longer the processing time per unit output means the lower the total output. Although the unit price of ecological black pig bacon is higher than that of ordinary bacon, due to the more time-consuming bacon processing process, the production efficiency of ecological black pig bacon is not significantly improved compared with ordinary bacon. To improve the production efficiency of ecological black pig bacon, optimization is usually carried out in two directions: shortening the drying time of bacon and improving the resource utilization rate of drying equipment.

[0004] Regarding shortening the drying time of bacon, bacon drying is the most time-consuming step in the bacon processing process (usually 7 - 10 days). By shortening the drying time of bacon, the overall time of the bacon processing process can be significantly reduced. Currently, the commonly used industry method is the staged drying process (that is, in the initial stage of drying, the humidity is appropriately increased and the wind speed is decreased to allow the internal moisture of the meat to fully diffuse to the surface; in the middle and later stages, the humidity is gradually decreased and the wind speed is increased to accelerate the evaporation of surface moisture, which can not only ensure the uniform loss of internal moisture of the meat product but also shorten the overall drying time). At the same time, due to the higher fat content of ecological black pigs, higher requirements are placed on the control of drying parameters during bacon drying. Otherwise, excessive melting or rancidity of fat will affect the production quality of bacon. In order to achieve a higher control accuracy, existing drying equipment needs to be equipped with high-precision sensors, which increases the procurement cost of automated processing equipment, and the sensors in the drying equipment age faster, further increasing the maintenance cost.

[0005] For improving the resource utilization rate of the air-drying equipment, when the resources of the automated processing equipment are limited, the level of equipment resource utilization directly determines the production efficiency. In the actual process of bacon processing, the raw pork for processing bacon has different fat and lean degrees and belongs to different parts of the pork. When processing bacon with different fat and lean degrees and pork parts is air-dried, in order to achieve the best flavor, corresponding air-drying parameters are usually required (for example, for processed bacon with a higher fat content, the wind speed needs to be appropriately increased and the humidity needs to be reduced, which helps the oxidation of fat and the formation of flavor). This makes it necessary to provide air-drying equipment with different air-drying parameters for different types of processed bacon in each air-drying batch during the processing process, and it is impossible to perform mixed air-drying. Undoubtedly, the situation of unsaturated air-dried bacon in the air-drying equipment will occur during this process, reducing the resource utilization rate of the air-drying equipment.

[0006] Therefore, how to achieve the control of the air-drying parameters of ecological black pig bacon with low cost and high precision, thereby shortening the air-drying time of bacon, reducing the situation of unsaturated air-dried bacon in the air-drying equipment, improving the resource utilization rate of the air-drying equipment, and thus enhancing the production efficiency of ecological black pig bacon, is a technical problem that urgently needs to be solved. Summary of the Invention

[0007] The main purpose of the present invention is to provide an automated control method and system for processing ecological black pig bacon, aiming to solve at least one of the above technical problems.

[0008] To achieve the above object, the present invention provides an automated control method for processing ecological black pig bacon, including the following steps: Obtain the bacon air-drying related information of the current pickled bacon batch output by the bacon pickling management terminal; wherein, the bacon air-drying related information includes the type of bacon and the quantity of each type of bacon; According to the bacon air-drying related information, match the standard air-drying parameters for each type of processed bacon, and based on the standard air-drying parameters and the quantity of bacon, construct the bacon air-drying requirements of the current pickled bacon batch; Obtain the operation status information of several bacon air-drying devices output by the bacon air-drying management terminal; wherein, the bacon air-drying device includes an air-drying box body, a position adjustment mechanism for moving the processed bacon suspended row by row in the air-drying box body from a first target side to a second target side, and an environment adjustment component for forming an air-drying environment with a wind direction from the second target side to the first target side in the air-drying box body; the operation status information includes the air-drying environment parameters of each air-drying box body and the air-drying status information of each air-drying hanging position; When it is detected that there is no processed bacon at the first row air-drying position of the air-drying box body, generate a processed bacon air-drying strategy for the current pickled bacon batch based on the bacon air-drying requirements and the operation status information of each bacon air-drying device; According to the processing bacon air-drying strategy, the bacon air-drying management personnel are driven to hang each piece of processed bacon at the first target side of the corresponding air-drying box body at the first row of air-drying positions in the air-drying box body; When it is detected that there is processed bacon at the last row of air-drying positions in the air-drying box body, a transfer signal is sent to the bacon smoking management terminal, driving the bacon smoking management personnel to transfer the processed bacon at the last row of air-drying positions in the air-drying box body to the bacon smoking work area on the second target side of each air-drying box body.

[0009] Optionally, the step of obtaining the bacon air-drying association information of the current pickled bacon batch output by the bacon pickling management terminal specifically includes: The bacon pickling management terminal receives the bacon category reference information of each piece of processed bacon entered by the bacon pickling management personnel during the bacon pickling process; wherein, the bacon category reference information includes the pork part to which each piece of processed bacon belongs and the fat and lean degree of the meat quality. Based on the bacon category statistical information, several pieces of processed bacon in the current pickled bacon batch are divided into several categories, the number of bacon in each category is counted, and bacon air-drying association information is generated. When the processed bacon in the current pickled bacon batch completes the pickling process, the bacon air-drying association information of the current pickled bacon batch output by the bacon pickling management terminal is obtained.

[0010] Optionally, according to the bacon air-drying association information, matching the standard air-drying parameters of each piece of processed bacon, and based on the standard air-drying parameters and the number of bacon, constructing the bacon air-drying requirements of the current pickled bacon batch specifically includes: Extract the bacon categories in the bacon air-drying association information, and in the mapping relationship table between each piece of processed bacon and the corresponding set of air-drying parameters, match the standard air-drying parameters of each piece of processed bacon. Based on the standard air-drying parameters and the number of each piece of processed bacon, construct the bacon air-drying requirements of the current pickled bacon batch; wherein, the standard air-drying parameters include the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity.

[0011] Optionally, the position adjustment component includes a circulating shift driving mechanism arranged at the inner top of the air-drying box body and several rows of hanging and fixing structures arranged on the circulating shift driving mechanism; Wherein, the circulating shift driving mechanism is configured to move several rows of hanging and fixing structures row by row in a circulating manner from the first target side to the second target side and return from the second target side to the first target side; Among them, the hanging and fixing structure is configured to hang the processed cured meat for air drying. When several rows of the hanging and fixing structure circulate row by row, when the processed cured meat is fixed to the hanging and fixing structure on the first target side, it follows the hanging and fixing structure through the air drying environment between the first target side and the second target side, and is removed from the hanging and fixing structure on the second target side.

[0012] Optionally, the environment adjustment component includes an air drying wind speed adjustment device and an air drying humidity adjustment device arranged near the second target side in the air drying box body; Among them, the air drying wind speed adjustment device is configured to generate an air drying air flow with a wind direction from the second target side to the first target side in the air drying box body. Affected by the processed cured meat hung in the air drying box body, an air drying wind speed environment with a decreasing wind speed from the second target side to the first target side is formed; Among them, the air drying humidity adjustment device is configured to adjust the air drying humidity at a position near the second target side in the air drying box body, so that when the air drying box body performs the air drying action, affected by the processed cured meat hung in the air drying box body, an air drying humidity environment with an increasing air drying humidity from the second target side to the first target side is formed.

[0013] Optionally, the steps of obtaining the operation status information of several cured meat air drying devices output by the cured meat air drying management terminal specifically include: The cured meat air drying management terminal receives the air drying environment parameters on the second target side of the air drying box body entered by the cured meat air drying management personnel when each cured meat air drying device is started and operated; among them, the air drying environment parameters include air drying wind speed and air drying humidity; The cured meat air drying management terminal receives the air drying status information of each row of air drying hanging positions in the air drying box body entered by the cured meat air drying management personnel when each cured meat air drying device performs air drying; among them, the air drying status information includes whether processed cured meat is hung and the type of processed cured meat; When the processed cured meat of the current batch of pickled cured meat completes the pickling process, obtain the current operation status information of several cured meat air drying devices output by the cured meat pickling management terminal.

[0014] Optionally, the steps of generating a processed cured meat air drying strategy for the current batch of pickled cured meat based on the cured meat air drying requirements and the operation status information of each cured meat air drying device specifically include: According to the air drying environment parameters and the air drying status information of each row of air drying hanging positions in the operation status information of each cured meat air drying device, determine the actual air drying parameters for moving the processed cured meat at the first row of air drying positions to the last row of air drying positions row by row for each cured meat air drying device currently; among them, the actual air drying parameters include the first actual change curve of the air drying wind speed and the second actual change curve of the air drying humidity; Based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirement, the first standard change curve of the air-drying wind speed, and the second standard change curve of the air-drying humidity, considering the actual air-drying parameters of each bacon air-drying device, generate the air-drying strategy for the processed bacon in the current batch of pickled bacon.

[0015] Optionally, according to the air-drying environment parameters in the operating status information of each bacon air-drying device and the air-drying status information of each row of air-drying hanging positions, determine the steps of the actual air-drying parameters for each bacon air-drying device to move the processed bacon at the first row of air-drying positions to the last row of air-drying positions row by row, specifically including: Obtain the test data obtained when each bacon air-drying device performs the bacon air-drying test on the principle of traversing all operating status information; wherein, the test data includes the actual air-drying parameters of each row of air-drying hanging positions detected when each bacon air-drying device performs bacon air-drying under different air-drying environment parameters and different air-drying status information of each row of air-drying hanging positions. According to the air-drying environment parameters when the processed bacon at the first row of air-drying positions of each air-drying device is moved to the last row of air-drying positions row by row and the air-drying status information of each row of air-drying hanging positions, query several groups of actual air-drying parameters corresponding to the processed bacon at the first row of air-drying positions of each air-drying device being moved to each air-drying position in the test data. Connect the air-drying wind speed values and air-drying humidity values corresponding to each air-drying position in several groups of actual air-drying parameters in chronological order respectively to obtain the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity.

[0016] Optionally, based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirement, the first standard change curve of the air-drying wind speed, and the second standard change curve of the air-drying humidity, considering the actual air-drying parameters of each bacon air-drying device, generate the steps of the air-drying strategy for the processed bacon in the current batch of pickled bacon, specifically including: Based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirement, the first standard change curve of the air-drying wind speed, and the second standard change curve of the air-drying humidity, consider the number of single-row air-drying positions of each bacon air-drying device, the first actual change curve of the air-drying wind speed, and the second actual change curve of the air-drying humidity. After the processed bacon of the current batch of pickled bacon is allocated to each bacon drying device, the number of single-row drying positions of each bacon drying device is not less than the number of processed bacon allocated as the first constraint condition. The difference in the drying wind speed between the first actual change curve of each bacon drying device and the first standard change curve of the processed bacon allocated at any sampling moment does not exceed the first preset threshold, and the difference in the drying humidity between the second actual change curve of each bacon drying device and the second standard change curve of the processed bacon allocated at any sampling moment does not exceed the second preset threshold as the second constraint condition. The sum of the differences in the drying wind speed between the first actual change curve of each bacon drying device and the first standard change curve of the processed bacon allocated at each sampling moment and the sum of the differences in the drying humidity between the second actual change curve of each bacon drying device and the second standard change curve of the processed bacon allocated at each sampling moment is minimized as the optimization objective; Optimize and solve the bacon types and quantities of the processed bacon at the first-row drying positions of each bacon drying device after the processed bacon of the current batch of pickled bacon is allocated to each bacon drying device, and generate a processed bacon drying strategy.

[0017] In addition, to achieve the above object, the present invention also provides an automated control system for processing ecological black pig bacon, the system includes: A bacon pickling management terminal, a bacon drying management terminal and a bacon smoking management terminal; Several bacon drying devices; And an automated control terminal for executing the automated control method for processing ecological black pig bacon as described in any one of the above.

[0018] The beneficial effects of the present invention are as follows: An automated control method and system for processing ecological black pig bacon are proposed. By configuring a position adjustment mechanism in the drying chamber for moving the processed bacon hung row by row in the drying chamber from the first target side to the second target side and an environment adjustment component for forming a drying environment with a wind direction from the second target side to the first target side in the drying chamber, a bacon drying transfer strategy with the transfer direction of the processed bacon opposite to the drying wind direction is constructed. Utilizing the initial drying environment generated by the environment adjustment component provided on the second target side and the influence of the bacon being dried between the second target side and the first target side on the drying environment during drying, a drying environment with a decreasing wind speed and increasing humidity from the second target side to the first target side is formed, enabling the processed bacon to be dried row by row and output from the drying chamber, fully meeting the drying parameter change requirements of bacon drying under the staged drying process. There is no need to purchase and equip drying devices with a large number of high-precision sensors, and the drying parameter control of ecological black pig bacon is achieved with low cost and high precision, thereby shortening the bacon drying time.

[0019] Meanwhile, by analyzing the types and quantities of the preserved cured meats processed in the current batch, considering the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity corresponding to the types of preserved cured meats, obtaining the operation status information of the current preserved cured meat air-drying equipment, considering the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity, allocating the processed preserved cured meats in the current batch to the preserved cured meat air-drying equipment that best matches their air-drying parameters for the preserved cured meats, reducing the unsaturated situation of the air-dried preserved cured meats in the air-drying equipment, improving the resource utilization rate of the air-drying equipment, and thus enhancing the production efficiency of the ecological black pig preserved cured meats. Brief Description of the Drawings

[0020] Figure 1 It is a flowchart of the automated control method for processing ecological black pig preserved cured meats of the present invention. Detailed Embodiments

[0021] In order to make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0022] An embodiment of the present invention provides an automated control method for processing ecological black pig preserved cured meats. Refer to Figure 1 , Figure 1 It is a schematic flowchart of an embodiment of the automated control method for processing ecological black pig preserved cured meats of the present invention.

[0023] In this embodiment, an automated control method for processing ecological black pig preserved cured meats includes the following steps: S100: Obtain the air-drying related information of the current batch of pickled preserved cured meats output by the preserved cured meat pickling management terminal; wherein, the air-drying related information of the preserved cured meats includes the types of preserved cured meats and the quantity of each type of preserved cured meat; S200: According to the air-drying related information of the preserved cured meats, match the standard air-drying parameters for each processed preserved cured meat, and based on the standard air-drying parameters and the quantity of the preserved cured meats, construct the air-drying requirements for the current batch of pickled preserved cured meats; S300: Obtain the operation status information of several preserved cured meat air-drying devices output by the preserved cured meat air-drying management terminal; wherein, the preserved cured meat air-drying device includes an air-drying box body, a position adjustment mechanism for moving the processed preserved cured meats hung row by row in the air-drying box body from the first target side to the second target side, and an environment adjustment component for forming an air-drying environment with a wind direction from the second target side to the first target side in the air-drying box body; the operation status information includes the air-drying environment parameters of each air-drying box body and the air-drying status information of each air-drying hanging position; S400: When it is detected that there are no processed preserved cured meats at the first row air-drying position of the air-drying box body, generate an air-drying strategy for the processed preserved cured meats in the current batch of pickled preserved cured meats based on the air-drying requirements of the preserved cured meats and the operation status information of each preserved cured meat air-drying device. S500: According to the processing and air-drying strategy of preserved bacon, drive the preserved bacon air-drying management personnel to hang each piece of processed preserved bacon at the first target side of the corresponding air-drying box at the first row air-drying position of the air-drying box. S600: When it is detected that there is processed preserved bacon at the last row air-drying position of the air-drying box, send a transfer signal to the preserved bacon smoking management terminal, driving the preserved bacon smoking management personnel to transfer the processed preserved bacon at the last row air-drying position in the air-drying box to the preserved bacon smoking work area at the second target side of each air-drying box.

[0024] It should be noted that in order to improve the production efficiency of ecological black pig preserved bacon, optimizations are usually carried out in two directions: shortening the time-consuming of preserved bacon air-drying and improving the resource utilization rate of air-drying equipment.

[0025] Regarding shortening the time-consuming of preserved bacon air-drying, preserved bacon air-drying is the most time-consuming step in the preserved bacon processing process (usually 7 - 10 days). By shortening the time-consuming of preserved bacon air-drying, the overall time-consuming of the preserved bacon processing process can be significantly reduced. Currently, the commonly used industry method is the stage air-drying process (that is, in the initial stage of air-drying, appropriately increase the humidity and decrease the wind speed to allow the internal moisture of the meat to fully diffuse to the surface; in the middle and later stages, gradually decrease the humidity and increase the wind speed to accelerate the evaporation of surface moisture, which can not only ensure the uniform loss of internal moisture of the meat product but also shorten the overall air-drying time). At the same time, due to the higher fat content of ecological black pigs, higher requirements are imposed on the control of air-drying parameters during preserved bacon air-drying. Otherwise, excessive melting or rancidity of fat will affect the production quality of preserved bacon. In order to achieve higher control accuracy, existing air-drying equipment needs to be equipped with high-precision sensors, which increases the procurement cost of automated processing equipment, and the sensors in the air-drying equipment age faster, further increasing the maintenance cost.

[0026] Regarding improving the resource utilization rate of air-drying equipment, in the case of limited resources of automated processing equipment, the level of equipment resource utilization directly determines the production efficiency. In the actual process of preserved bacon processing, the raw pork for processed preserved bacon has different fat and lean degrees and pork parts. In order to achieve the best flavor when different fat and lean degrees and pork part processed preserved bacon are air-dried, corresponding air-drying parameters are usually required (for example, processed preserved bacon with a higher fat content needs to appropriately increase the wind speed and decrease the humidity, which helps with fat oxidation and flavor formation). This makes it necessary to provide air-drying equipment with different air-drying parameters for different types of processed preserved bacon in each air-drying batch during the processing process, and mixed air-drying cannot be carried out. Undoubtedly, the situation of unsaturated air-dried preserved bacon in the air-drying equipment will occur during this process, reducing the resource utilization rate of the air-drying equipment.

[0027] To solve the above problems, in this embodiment, a bacon air-drying and transfer strategy is constructed in the air-drying box body, where the transfer direction of the processed bacon is opposite to the air-drying direction. The air-drying box body is used to form an air-drying environment with decreasing wind speed and increasing humidity, and is combined with the opposite transfer direction of the processed bacon to meet the requirements of the change of air-drying parameters in the staged air-drying process. There is no need to purchase a large number of air-drying devices equipped with high-precision sensors, and the air-drying parameters of ecological black pig bacon can be controlled with low cost and high precision. At the same time, by analyzing the air-drying requirements of the processed bacon in the current batch and the operating status information of the current bacon air-drying device, the processed bacon in the current batch is allocated to the bacon air-drying device that best meets its air-drying parameters, reducing the unsaturated situation of the air-dried bacon in the air-drying device, improving the resource utilization rate of the air-drying device, and enhancing the production efficiency of ecological black pig bacon.

[0028] In a preferred embodiment, the step of obtaining the bacon air-drying correlation information of the current pickled bacon batch output by the bacon pickling management terminal specifically includes: S110: The bacon pickling management terminal receives the bacon category reference information of each piece of processed bacon entered by the bacon pickling management personnel during the bacon pickling process; wherein, the bacon category reference information includes the pork part to which each piece of processed bacon belongs and the fat and lean degree of the meat quality. S120: Based on the bacon category statistical information, several pieces of processed bacon in the current pickled bacon batch are divided into several categories, the number of bacon in each category is counted, and bacon air-drying correlation information is generated. S130: When the processed bacon in the current pickled bacon batch completes the pickling process, obtain the bacon air-drying correlation information of the current pickled bacon batch output by the bacon pickling management terminal.

[0029] In this embodiment, considering that the front and back steps of the bacon air-drying process in the bacon processing process are bacon pickling and bacon smoking respectively, when counting the types and quantities of bacon for air-drying, the bacon pickling management personnel enter the bacon category reference information of each piece of processed bacon in the configured bacon pickling management terminal, and then classify the bacon types and count the bacon quantities according to the bacon category reference information, and finally generate the bacon air-drying correlation information of the current pickled bacon batch.

[0030] In a preferred embodiment, the step of matching the standard air-drying parameters of each piece of processed bacon according to the bacon air-drying correlation information and constructing the bacon air-drying requirements of the current pickled bacon batch based on the standard air-drying parameters and the bacon quantity specifically includes: S210: Extract the bacon types in the bacon air-drying correlation information, and match the standard air-drying parameters of each piece of processed bacon in the mapping relationship table between each piece of processed bacon and the corresponding set of air-drying parameters. S220: Based on the standard air-drying parameters for each type of processed bacon and the quantity of bacon, construct the bacon air-drying requirements for the current batch of pickled bacon; wherein, the standard air-drying parameters include the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity.

[0031] In this embodiment, after obtaining the type and quantity of bacon to be air-dried, by invoking the mapping relation table between each type of processed bacon and the corresponding set of air-drying parameters (this mapping relation table is obtained by performing optimal flavor development tests for different types of bacon in advance, and stores the air-drying wind speed change curve and air-drying humidity change curve corresponding to the optimal flavor for each type of bacon), use this mapping relation table to perform bacon type matching, and obtain the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity for each type of processed bacon, so as to construct the bacon air-drying requirements.

[0032] In this embodiment, for the position adjustment component of the bacon air-drying device: the position adjustment component includes a circulating shift driving mechanism arranged at the top inside the air-drying box body and a number of rows of hanging and fixing structures arranged on the circulating shift driving mechanism; Wherein, the circulating shift driving mechanism is configured to move a number of rows of hanging and fixing structures row by row cyclically from the first target side to the second target side and return from the second target side to the first target side; Wherein, the hanging and fixing structure is configured to hang the processed bacon to be air-dried. When a number of rows of hanging and fixing structures move row by row cyclically, when the processed bacon is fixed to the hanging and fixing structure on the first target side, it follows the hanging and fixing structure through the air-drying environment between the first target side and the second target side, and is taken off from the hanging and fixing structure on the second target side.

[0033] In this embodiment, for the environment adjustment component of the bacon air-drying device: the environment adjustment component includes an air-drying wind speed adjustment device and an air-drying humidity adjustment device arranged near the second target side inside the air-drying box body; Wherein, the air-drying wind speed adjustment device is configured to generate an air-drying air flow with a wind direction from the second target side to the first target side inside the air-drying box body. Affected by the processed bacon hanging inside the air-drying box body, an air-drying wind speed environment with a decreasing wind speed from the second target side to the first target side is formed; In practical applications, in order to further ensure a significant decreasing effect of the wind speed from the second target side to the first target side, the internal space of the air-drying box body can also be adaptively designed to have an increasing cross-section from the second target side to the first target side.

[0034] Among them, the air-drying humidity adjustment device is configured to adjust the air-drying humidity at a position near the second target side inside the air-drying box body, so that when the air-drying box body performs the air-drying action, it is affected by the processed bacon hanging inside the air-drying box body, and an air-drying humidity environment with increasing air-drying humidity from the second target side to the first target side is formed.

[0035] In this embodiment, by configuring a position adjustment mechanism in the air-drying box body for moving the processed bacon hung row by row in the air-drying box body from the first target side to the second target side and an environment adjustment component for forming an air-drying environment with a wind direction from the second target side to the first target side in the air-drying box body, a bacon air-drying transfer strategy with the processed bacon transfer direction opposite to the air-drying wind direction is constructed. Utilizing the initial air-drying environment generated by the environment adjustment component provided on the second target side and the influence of the air-dried bacon between the second target side and the first target side on the air-drying environment during air-drying, an air-drying environment with decreasing wind speed and increasing humidity from the second target side to the first target side is formed, enabling the processed bacon to be air-dried row by row and output from the air-drying box body, fully meeting the requirements of the air-drying parameter changes in the staged air-drying process for bacon. There is no need to purchase and equip air-drying equipment with a large number of high-precision sensors, and the air-drying parameter control of ecological black pig bacon is achieved with low cost and high precision, thereby shortening the air-drying time of bacon.

[0036] In a preferred embodiment, the steps of obtaining the operation status information of several bacon air-drying devices output by the bacon air-drying management terminal specifically include: S310: The bacon air-drying management terminal receives the air-drying environment parameters on the second target side of the air-drying box body entered by the bacon air-drying management personnel when each bacon air-drying device is started and operated; among them, the air-drying environment parameters include air-drying wind speed and air-drying humidity; S320: The bacon air-drying management terminal receives the air-drying status information of each row of air-drying hanging positions in the air-drying box body entered by the bacon air-drying management personnel when each bacon air-drying device is performing air-drying; among them, the air-drying status information includes whether processed bacon is hung and the type of processed bacon; S330: When the processed bacon of the current pickled bacon batch completes the pickling process, obtain the operation status information of several bacon air-drying devices output by the bacon pickling management terminal at present.

[0037] In this embodiment, the operation status information of each bacon air-drying device can be obtained from the air-drying environment parameters and air-drying status information entered by the bacon air-drying management personnel in the bacon air-drying management terminal. In practical applications, the air-drying environment parameters can also be directly obtained from the bacon air-drying device by the automatic control terminal when the bacon air-drying device is started and operated, and the air-drying status information can also be obtained by extracting from the processed bacon air-drying strategy when the corresponding processed bacon air-drying strategy is generated for each pickled bacon batch.

[0038] In a preferred embodiment, based on the bacon air-drying requirements and the operating status information of each bacon air-drying device, the steps of generating the processing bacon air-drying strategy for the current pickled bacon batch specifically include: S410: Determine the actual air-drying parameters of each bacon air-drying device for moving the processed bacon row by row from the first row of air-drying positions to the last row of air-drying positions currently according to the air-drying environment parameters in the operating status information of each bacon air-drying device and the air-drying status information of each row of air-drying hanging positions; wherein, the actual air-drying parameters include the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity; S420: Based on the number of bacon of each type of processed bacon in the bacon air-drying requirements, the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity, and considering the actual air-drying parameters of each bacon air-drying device, generate the processing bacon air-drying strategy for the current pickled bacon batch.

[0039] In this embodiment, by analyzing the types and quantities of the processed bacon in the current batch, considering the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity corresponding to the bacon types, obtaining the operating status information of the current bacon air-drying device, and considering the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity, the processed bacon in the current batch is allocated to the bacon air-drying device that best matches its bacon air-drying parameters, reducing the unsaturated situation of the air-dried bacon in the air-drying device, improving the resource utilization rate of the air-drying device, and thus enhancing the production efficiency of the ecological black pig bacon.

[0040] Furthermore, the steps of determining the actual air-drying parameters of each bacon air-drying device for moving the processed bacon row by row from the first row of air-drying positions to the last row of air-drying positions currently according to the air-drying environment parameters in the operating status information of each bacon air-drying device and the air-drying status information of each row of air-drying hanging positions specifically include: S411: Obtain the test data obtained when each bacon air-drying device performs the bacon air-drying test on the principle of traversing all the operating status information; wherein, the test data includes the actual air-drying parameters of each row of air-drying hanging positions detected when each bacon air-drying device performs the bacon air-drying under different air-drying environment parameters and different air-drying status information of each row of air-drying hanging positions; S412: According to the air-drying environment parameters and the air-drying status information of each row of air-drying hanging positions when the processed bacon at the current first row of air-drying positions of each air-drying device is moved row by row to the last row of air-drying positions, query several groups of actual air-drying parameters corresponding to the processed bacon at the current first row of air-drying positions of each air-drying device being moved row by row to each row of air-drying positions in the test data; S413: Connect the air-drying wind speed values and air-drying humidity values corresponding to each row of air-drying positions in several groups of actual air-drying parameters in chronological order respectively to obtain the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity.

[0041] It should be noted that the determination of the actual air-drying parameters for each row of air-drying positions when each piece of bacon air-drying equipment currently moves the processed bacon at the first row of air-drying positions row by row to the last row of air-drying positions is obtained by acquiring the test data obtained when performing the bacon air-drying test based on the principle of traversing all operating state information. According to the actual air-drying parameters of each row of air-drying hanging positions detected when each piece of bacon air-drying equipment performs bacon air-drying under different air-drying environment parameters and different air-drying state information of each row of air-drying hanging positions, query the several groups of actual air-drying parameters corresponding to the processed bacon at the first row of air-drying positions of each air-drying equipment moving row by row to each row of air-drying positions, and then connect the numerical points in chronological order to generate the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity.

[0042] Furthermore, based on the quantity of each type of processed bacon in the bacon air-drying requirement, the first standard change curve of the air-drying wind speed, and the second standard change curve of the air-drying humidity, considering the actual air-drying parameters of each piece of bacon air-drying equipment, generate the processing bacon air-drying strategy steps for the current batch of pickled bacon, specifically including: S421: Based on the quantity of each type of processed bacon in the bacon air-drying requirement, the first standard change curve of the air-drying wind speed, and the second standard change curve of the air-drying humidity, consider the number of single-row air-drying positions of each piece of bacon air-drying equipment, the first actual change curve of the air-drying wind speed, and the second actual change curve of the air-drying humidity; S422: Taking the number of single-row air-drying positions of each piece of bacon air-drying equipment being not less than the quantity of the processed bacon allocated to it after the processed bacon of the current batch of pickled bacon is allocated to each piece of bacon air-drying equipment as the first constraint condition, the difference in air-drying wind speed between the first actual change curve of each piece of bacon air-drying equipment and the first standard change curve of the allocated processed bacon not exceeding the first preset threshold at any sampling moment and the difference in air-drying humidity between the second actual change curve of each piece of bacon air-drying equipment and the second standard change curve of the allocated processed bacon not exceeding the second preset threshold at any sampling moment as the second constraint condition, and the sum of the differences in air-drying wind speed between the first actual change curve of each piece of bacon air-drying equipment and the first standard change curve of the allocated processed bacon at each sampling moment and the sum of the differences in air-drying humidity between the second actual change curve of each piece of bacon air-drying equipment and the second standard change curve of the allocated processed bacon at each sampling moment being the minimum as the optimization objective; S423: After the processed bacon of the current batch of pickled bacon is allocated to each bacon drying device, optimize and solve the bacon types and quantities of the processed bacon at the first row of drying positions of each bacon drying device to generate a processed bacon drying strategy.

[0043] In this embodiment, by analyzing the bacon types and quantities of the processed bacon in the current batch, considering the first standard change curve of the drying wind speed and the second standard change curve of the drying humidity corresponding to the bacon types, obtain the operating state information of the current bacon drying device. Considering the first actual change curve of the drying wind speed and the second actual change curve of the drying humidity, construct the constraint conditions of the single-row drying position quantity limit and the separate limits of the drying humidity error and the drying wind speed error, and the overall minimum of the drying humidity error and the drying wind speed error as the optimization goal. The optimization algorithm can be used to solve the processed bacon drying strategy of the current batch of pickled bacon, that is, after the processed bacon of the current batch of pickled bacon is allocated to each bacon drying device, the bacon types and quantities of the processed bacon at the first row of drying positions of each bacon drying device. By allocating the processed bacon of the current batch to the bacon drying device that best matches its bacon drying parameters, reduce the unsaturated situation of the dried bacon in the drying device, improve the resource utilization rate of the drying device, and thus enhance the production efficiency of the ecological black pig bacon.

[0044] In another embodiment, the present invention also proposes an ecological black pig bacon processing automatic control system, which includes: A bacon pickling management terminal, a bacon drying management terminal, and a bacon smoking management terminal; Several bacon drying devices; And an automatic control terminal for executing the ecological black pig bacon processing automatic control method described in any one of the above.

[0045] Other embodiments or specific implementation manners of the ecological black pig bacon processing automatic control system of the present invention may refer to the above method embodiments, and will not be elaborated here.

[0046] It can be understood that in the description of this specification, the descriptions referring to terms such as "one embodiment", "another embodiment", "other embodiments", or "the first embodiment to the Nth embodiment" mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0047] It should be noted that in this article, the term "including", "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or system including a series of elements not only includes those elements, but also includes other elements not expressly listed, or further includes elements inherent in such process, method, article or system. Without further limitation, an element defined by the statement "including one..." does not exclude the existence of additional identical elements in the process, method, article or system including such element.

[0048] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. Any equivalent structure or equivalent process transformation made by using the content of the specification and drawings of the present invention, or directly or indirectly applied in other related technical fields, shall be similarly included in the patent protection scope of the present invention.

Claims

1. An automated control method for processing ecological black pig bacon, characterized in that: The following steps are involved: Obtaining bacon air-drying associated information of the current batch of cured bacon output by the bacon curing management terminal; wherein the bacon air-drying associated information includes the type of bacon and the quantity of each type of bacon; According to the bacon air-drying related information, the standard air-drying parameters of each processed bacon are matched, and the bacon air-drying requirements of the current batch of cured bacon are constructed based on the standard air-drying parameters and the amount of bacon; Obtaining the operating status information of several bacon air-drying devices output by the bacon air-drying management terminal; wherein the bacon air-drying devices include an air-drying box, a position adjustment mechanism for moving the processed bacon hung row by row in the air-drying box from the first target side to the second target side, and an environment adjustment component for forming an air-drying environment in the air-drying box with a wind direction from the second target side to the first target side; the operating status information includes air-drying environment parameters of each air-drying box and air-drying status information of each air-drying hanging position; When it is detected that there is no processed bacon in the first row of air-drying positions of the air-drying box, a processed bacon air-drying strategy for the current batch of cured bacon is generated based on the bacon air-drying demand and the operating status information of each bacon air-drying device; According to the air-drying strategy for processed bacon, the bacon air-drying management personnel are driven to hang each piece of processed bacon at the first target side of the corresponding air-drying box at the first row of air-drying positions of the air-drying box; When it is detected that there is processed bacon at the tail exhaust air-drying position of the air-drying box, a transfer signal is sent to the bacon smoking management terminal, prompting the bacon smoking management personnel to transfer the processed bacon at the tail exhaust air-drying position in the air-drying box to the bacon smoking area on the second target side of each air-drying box.

2. The method for automatically controlling the processing of ecological black pig bacon according to claim 1, characterized in that: The steps of obtaining the bacon air-drying related information of the current bacon batch output by the bacon curing management terminal specifically include: The bacon curing management terminal receives the bacon category reference information of each piece of processed bacon entered by the bacon curing management personnel during the bacon curing process; wherein the bacon category reference information includes the pork part and the fatness and leanness of each piece of processed bacon; Based on the bacon category statistical information, several pieces of processed bacon in the current batch of cured bacon are divided into several categories, the number of bacon of each category is counted, and bacon air-drying related information is generated; When the cured bacon of the current cured bacon batch completes the curing process, the bacon air-drying associated information of the current cured bacon batch output by the bacon curing management terminal is obtained.

3. The automatic control method for processing ecological black pig bacon according to claim 1, characterized in that: According to the bacon air-drying related information, the standard air-drying parameters of each processed bacon are matched, and based on the standard air-drying parameters and the amount of bacon, the bacon air-drying requirement steps of the current batch of cured bacon are constructed, including: Extracting the bacon types in the bacon air-drying associated information, and matching the standard air-drying parameters of each processed bacon in a mapping relationship table between each processed bacon and the corresponding air-drying parameter set; Based on the standard air-drying parameters of each processed bacon and the amount of bacon, the bacon air-drying requirements of the current batch of cured bacon are constructed; wherein the standard air-drying parameters include a first standard change curve of the air-drying wind speed and a second standard change curve of the air-drying humidity.

4. The automatic control method for processing ecological black pig bacon as claimed in claim 3 is characterized in that: The position adjustment assembly includes a cyclic displacement driving mechanism disposed on the top of the inner side of the air-drying box and a plurality of rows of hanging fixing structures disposed on the cyclic displacement driving mechanism; Wherein, the cyclic shift driving mechanism is configured to cyclically move the rows of suspended fixed structures from the first target side to the second target side row by row, and return from the second target side to the first target side; Among them, the hanging and fixing structure is configured to hang processed bacon for air-drying. When several rows of hanging and fixing structures are circulated row by row, the processed bacon is driven to be fixed on the hanging and fixing structure at the first target side, follows the hanging and fixing structure through the air-drying environment between the first target side and the second target side, and is then taken down from the hanging and fixing structure at the second target side.

5. The method for automated control of ecological black pig bacon processing as claimed in claim 4, characterized in that: The environmental adjustment component includes an air-drying wind speed adjustment device and an air-drying humidity adjustment device disposed in the air-drying box body close to the second target side; The air-drying wind speed regulating device is configured to generate an air-drying airflow in the air-drying box with a wind direction from the second target side to the first target side, and the air-drying airflow is affected by the processed bacon hung in the air-drying box to form an air-drying wind speed environment with a decreasing wind speed from the second target side to the first target side; Among them, the air-drying humidity adjustment device is configured to adjust the air-drying humidity at a position close to the second target side in the air-drying box, so that the air-drying box is affected by the processed bacon hung in the air-drying box when performing the air-drying action, forming an air-drying humidity environment with increasing air-drying humidity from the second target side to the first target side.

6. The automatic control method for processing ecological black pig bacon as claimed in claim 3 is characterized in that: The steps of obtaining the operation status information of several bacon air-drying devices output by the bacon air-drying management terminal specifically include: The bacon air-drying management terminal receives the air-drying environment parameters of the second target side of the air-drying box entered by the bacon air-drying management personnel when each bacon air-drying device is started; wherein the air-drying environment parameters include air-drying wind speed and air-drying humidity; The bacon air-drying management terminal receives the air-drying status information of each row of air-drying hanging positions in the air-drying box entered by the bacon air-drying management personnel when each bacon air-drying device is air-drying; wherein the air-drying status information includes whether the processed bacon is hung and the type of processed bacon; When the cured meat of the current cured meat batch completes the curing process, the current operation status information of several cured meat air-drying devices output by the cured meat curing management terminal is obtained.

7. The method for automatically controlling the processing of ecological black pig bacon according to claim 6, characterized in that: Based on the bacon air-drying demand and the operating status information of each bacon air-drying device, the bacon air-drying strategy steps for processing the current batch of cured bacon are generated, specifically including: According to the air-drying environment parameters in the operation status information of each bacon air-drying device and the air-drying status information of each row of air-drying hanging positions, the actual air-drying parameters of each bacon air-drying device for moving the processed bacon at the first row of air-drying positions row by row to the last row of air-drying positions are determined; wherein the actual air-drying parameters include a first actual change curve of the air-drying wind speed and a second actual change curve of the air-drying humidity; Based on the bacon quantity of each processed bacon in the bacon air-drying requirements, the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity, and considering the actual air-drying parameters of each bacon air-drying equipment, a processed bacon air-drying strategy for the current batch of pickled bacon is generated.

8. The method for automated control of ecological black pig bacon processing as claimed in claim 7, characterized in that: According to the air-drying environment parameters in the operation status information of each bacon air-drying device and the air-drying status information of each row of air-drying hanging positions, the actual air-drying parameter steps of each bacon air-drying device for moving the processed bacon at the first row of air-drying positions row by row to the last row of air-drying positions are determined, specifically including: Acquire test data obtained when each bacon air-drying device performs a bacon air-drying test based on the principle of traversing all operating status information; wherein the test data includes actual air-drying parameters of each row of air-drying hanging positions obtained when each bacon air-drying device performs bacon air-drying under different air-drying environment parameters and different air-drying status information of each row of air-drying hanging positions; According to the air-drying environment parameters when the processed bacon at the current first row of air-drying positions of each air-drying device is moved row by row to the last row of air-drying positions and the air-drying status information of each row of air-drying hanging positions, several groups of actual air-drying parameters corresponding to the process of the processed bacon at the current first row of air-drying positions of each air-drying device being moved row by row to each row of air-drying positions are queried in the test data; The air-drying wind speed value and the air-drying humidity value corresponding to each row of air-drying positions in several groups of actual air-drying parameters are connected in chronological order to obtain a first actual change curve of the air-drying wind speed and a second actual change curve of the air-drying humidity.

9. The method for automated control of ecological black pig bacon processing according to claim 7, characterized in that: Based on the quantity of bacon of each processed bacon in the bacon air-drying demand, the first standard change curve of air-drying wind speed, and the second standard change curve of air-drying humidity, the actual air-drying parameters of each bacon air-drying equipment are considered to generate the processing bacon air-drying strategy steps of the current batch of cured bacon, specifically including: Based on the quantity of bacon of each processed bacon in the bacon air-drying demand, the first standard change curve of the air-drying wind speed, and the second standard change curve of the air-drying humidity, the number of single-row air-drying positions of each bacon air-drying equipment, the first actual change curve of the air-drying wind speed, and the second actual change curve of the air-drying humidity are considered; After the processed bacon of the current batch of cured bacon is allocated to each bacon air-drying device, the number of single-row air-drying positions of each bacon air-drying device is not less than the number of processed bacon allocated, as the first constraint condition; the difference in air-drying wind speed between the first actual change curve of each bacon air-drying device and the first standard change curve of the allocated processed bacon at any sampling time does not exceed the first preset threshold, and the difference in air-drying humidity between the second actual change curve of each bacon air-drying device and the second standard change curve of the allocated processed bacon at any sampling time does not exceed the second preset threshold, as the second constraint condition; the sum of the difference in air-drying wind speed between the first actual change curve of each bacon air-drying device and the first standard change curve of the allocated processed bacon at each sampling time and the sum of the difference in air-drying humidity between the second actual change curve of each bacon air-drying device and the second standard change curve of the allocated processed bacon at each sampling time is minimized as the optimization goal; After the processed bacon of the current batch of cured bacon is allocated to each bacon air-drying equipment, the type and quantity of bacon processed by each bacon air-drying equipment in the first row of air-drying positions are optimized to generate a processing bacon air-drying strategy.

10. An automatic control system for processing ecological black pig bacon, characterized in that: include: Bacon pickling management terminal, bacon air-drying management terminal and bacon smoking management terminal; Several bacon drying equipment; And an automated control terminal for executing the automated control method for processing ecological black pork bacon as described in any one of claims 1-9.

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