An automated control method and system for processing ecological black pig bacon

Abstract

The present invention relates to the technical field of ecological black pig bacon processing, and discloses an automated control method and system for ecological black pig bacon processing. By constructing a bacon air-drying transfer strategy in which the transfer direction of the processed bacon is opposite to the air-drying wind direction in the air-drying box, the air-drying box is used to form an air-drying environment with decreasing wind speed and increasing humidity. The transfer direction is opposite to the processed bacon, which meets the air-drying parameter change requirements under the stage-type air-drying process. There is no need to purchase air-drying equipment equipped with a large number of high-precision sensors, and the air-drying parameter control of ecological black pig bacon is achieved at low cost and high precision. At the same time, by analyzing the air-drying requirements of the current batch of processed bacon and the operating status information of the current bacon air-drying equipment, the current batch of processed bacon is allocated to the bacon air-drying equipment that best meets its bacon air-drying parameters, reducing the unsaturated air-dried bacon in the air-drying equipment, improving the resource utilization rate of the air-drying equipment, and improving the production efficiency of ecological black pig bacon.

Description

Technical Field

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

[0002] Ecological black pig bacon usually refers to bacon made from ecologically raised black pigs. Because 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 richer, making the bacon processed from ecological black pigs have a unique flavor and higher quality.

[0003] However, compared to ordinary pig breeds, ecological black pigs have a longer growth cycle, more complete fat deposition, thicker muscle fibers, and firmer meat. During the processing of ecological black pig bacon, the firm meat and high fat content will cause salt penetration to be slower during curing and the air-drying time to be longer. In the automated bacon processing industry, where automated processing equipment resources are limited, 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, the production efficiency of ecological black pig bacon is not significantly improved compared to ordinary bacon because the bacon processing process is more time-consuming. In order to improve the production efficiency of ecological black pig bacon, optimization is usually carried out in two directions: shortening the time taken to air-dry the bacon and improving the resource utilization of the air-drying equipment.

[0004] As for shortening the time spent on air-drying bacon, which is the most time-consuming step in the bacon processing (usually 7-10 days), shortening the time spent on air-drying bacon can significantly reduce the overall time spent on the bacon processing. At present, the industry generally adopts a staged air-drying process (that is, in the early stage of air-drying, appropriately increase the humidity and reduce the wind speed to allow the moisture inside the meat to fully diffuse to the surface; in the middle and late stages, gradually reduce the humidity and increase the wind speed to accelerate the evaporation of surface moisture, which can not only ensure the uniform loss of moisture inside the meat, 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 placed on the control of air-drying parameters when air-drying bacon. Otherwise, excessive melting or rancidity of fat will affect the production quality of 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. The sensors in the air-drying equipment age faster, which further increases maintenance costs.

[0005] In order to improve the resource utilization rate of air-drying equipment, when the resources of automated processing equipment are limited, the level of equipment resource utilization directly determines the production efficiency. In the actual bacon processing process, the raw pork for processing bacon has different fatness and leanness and belongs to different pork parts. In order to achieve the best flavor when air-drying, the processed bacon with different fatness and leanness and the said pork parts usually needs to adopt corresponding air-drying parameters (for example, processed bacon with higher fat content requires appropriately increasing the wind speed and reducing the humidity to facilitate fat oxidation and flavor formation). This requires that air-drying equipment with different air-drying parameters be provided for different types of bacon in each air-dried batch during the processing process, and mixed air-drying cannot be performed. This process will undoubtedly cause the air-dried bacon in the air-drying equipment to be undersaturated, reducing the resource utilization rate of the air-drying equipment.

[0006] Therefore, how to achieve low-cost and high-precision air-drying parameter control of ecological black pork bacon, thereby shortening the air-drying time of bacon, reducing the unsaturated situation of air-dried bacon in the air-drying equipment, and improving the resource utilization rate of the air-drying equipment, so as to improve the production efficiency of ecological black pork bacon, is a technical problem that needs to be solved urgently. 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-mentioned technical problems.

[0008] To achieve the above object, the present invention provides an automated control method for processing ecological black pig bacon, comprising the following steps:

[0009] Obtaining bacon air-drying related information of the current batch of bacon output by the bacon curing management terminal; wherein the bacon air-drying related information includes bacon types and the quantity of bacon of each type;

[0010] Based on the bacon air-drying information, the standard air-drying parameters for each type of processed bacon are matched. Based on the standard air-drying parameters and the amount of bacon, the bacon air-drying requirements for the current batch of cured bacon are constructed.

[0011] Obtaining operating status information of a plurality of bacon air-drying devices output by a bacon air-drying management terminal; wherein the bacon air-drying devices include an air-drying box, a position adjustment mechanism for moving processed bacon hung row by row within the air-drying box from a first target side to a second target side, and an environmental adjustment component for creating an air-drying environment within the air-drying box with an air 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;

[0012] When it is detected that there is no processed bacon in the first row of the air-drying position 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;

[0013] According to the air-drying strategy for processed bacon, the bacon air-drying management personnel are driven to hang each piece of processed bacon in the first row of the air-drying position of the air-drying box on the first target side of the corresponding air-drying box;

[0014] 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, driving 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.

[0015] Optionally, the step of obtaining the bacon air-drying related information of the current bacon batch output by the bacon curing management terminal specifically includes:

[0016] 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 fatness of each piece of processed bacon;

[0017] 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;

[0018] When the cured meat of the current cured meat batch completes the curing process, the cured meat air-drying related information of the current cured meat batch output by the cured meat curing management terminal is obtained.

[0019] Optionally, based on the bacon air-drying related information, standard air-drying parameters for each type of processed bacon are matched, and based on the standard air-drying parameters and the amount of bacon, bacon air-drying requirement steps for the current batch of cured bacon are constructed, specifically including:

[0020] Extracting the bacon types from the bacon air-drying association 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;

[0021] Based on the standard air-drying parameters and the amount of bacon for each processed bacon, the bacon air-drying requirements for the current batch of cured bacon are constructed; wherein the standard air-drying parameters include a first standard change curve of air-drying wind speed and a second standard change curve of air-drying humidity.

[0022] Optionally, the position adjustment assembly includes a cyclic displacement drive mechanism provided on the top inner side of the air-drying box and a plurality of rows of suspension fixing structures provided on the cyclic displacement drive mechanism;

[0023] 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, and then return from the second target side to the first target side.

[0024] In which, 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 on 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 removed from the hanging and fixing structure on the second target side.

[0025] Optionally, the environment adjustment component includes an air-drying wind speed adjustment device and an air-drying humidity adjustment device provided in the air-drying box near the second target side;

[0026] The drying wind speed regulating device is configured to generate a drying airflow in the drying box with a wind direction from the second target side to the first target side, and the drying airflow is affected by the processed bacon hung in the drying box, forming a drying wind speed environment with a wind speed decreasing from the second target side to the first target side;

[0027] In which, the air drying humidity adjustment device is configured to adjust the air drying humidity near the second target side position in the air drying box, so that the air drying box is affected by the processed bacon hanging 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.

[0028] Optionally, the step of obtaining the operating status information of the plurality of bacon air-drying devices output by the bacon air-drying management terminal specifically includes:

[0029] 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;

[0030] 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 during the air-drying of each bacon air-drying device; wherein the air-drying status information includes whether the processed bacon is hung and the type of processed bacon;

[0031] When the cured meat of the current cured meat batch completes the curing process, the current operating status information of the plurality of cured meat air-drying devices output by the cured meat curing management terminal is obtained.

[0032] Optionally, based on the bacon air-drying demand and the operating status information of each bacon air-drying device, a bacon air-drying strategy for processing the current batch of cured bacon is generated, specifically comprising:

[0033] Determine, based on the drying environment parameters in the operating status information of each bacon drying device and the drying status information of each row of drying hanging positions, the actual drying parameters of each bacon drying device for moving the processed bacon in the first row of drying positions row by row to the last row of drying positions; wherein the actual drying parameters include a first actual change curve of the drying wind speed and a second actual change curve of the drying humidity;

[0034] Based on the quantity of bacon for each processed bacon in the bacon air-drying requirements, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, and considering the actual air-drying parameters of each bacon air-drying equipment, a bacon air-drying strategy for the current batch of cured bacon is generated.

[0035] Optionally, based on the drying environment parameters in the operating status information of each bacon drying device and the drying status information of each row of drying hanging positions, determining the actual drying parameter steps for each bacon drying device for moving the processed bacon at the first row of drying positions to the last row of drying positions row by row, specifically includes:

[0036] 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 the bacon air-drying test under different air-drying environment parameters and different air-drying status information of each row of air-drying hanging positions;

[0037] According to the drying environment parameters of the processed bacon in the current first row of drying position of each drying device when it is moved row by row to the last row of drying position and the drying status information of each row of drying hanging position, the test data is queried for several sets of actual drying parameters corresponding to the processing bacon in the current first row of drying position of each drying device moving row by row to each row of drying position;

[0038] The drying speed values ​​and drying humidity values ​​corresponding to each row of drying positions in several groups of actual drying parameters are connected in chronological order to obtain a first actual change curve of the drying speed and a second actual change curve of the drying humidity.

[0039] Optionally, based on the quantity of each type of processed bacon in the bacon air-drying requirement, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, and taking into account the actual air-drying parameters of each bacon air-drying device, a bacon air-drying strategy for the current batch of cured bacon is generated, specifically including:

[0040] Based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirements, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, the number of single-row air-drying positions of each bacon air-drying device, the first actual variation curve of the air-drying wind speed, and the second actual variation curve of the air-drying humidity are considered;

[0041] The first constraint condition is that 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 allocated processed bacon; the second constraint condition is that 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; the optimization goal is to minimize 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.

[0042] After the processed bacon of the current cured bacon batch 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 bacon drying strategy.

[0043] In addition, in order to achieve the above-mentioned purpose, the present invention also provides an ecological black pig bacon processing automation control system, the system comprising:

[0044] Bacon curing management terminal, bacon air-drying management terminal and bacon smoking management terminal;

[0045] Several bacon drying equipment;

[0046] And an automated control terminal for executing the automated control method for processing ecological black pork bacon as described in any one of the above.

[0047] The beneficial effects of the present invention are:

[0048] The invention provides an automated control method and system for processing ecological black pork bacon, by arranging a position adjustment mechanism for moving the processed bacon hung row by row in the air-drying box 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, so as to construct a bacon air-drying transfer strategy in which the transfer direction of the processed bacon is opposite to the air-drying wind direction, and utilizing the initial air-drying environment generated by the environment adjustment component arranged 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, to form an air-drying environment in which the wind speed decreases and the humidity increases from the second target side to the first target side, so that the processed bacon can be air-dried and output row by row from the air-drying box, which fully meets the air-drying parameter change requirements of the bacon under the staged air-drying process, and does not require the purchase of air-drying equipment equipped with a large number of high-precision sensors, thereby realizing low-cost and high-precision control of the air-drying parameters of the ecological black pork bacon, thereby shortening the air-drying time of the bacon.

[0049] At the same time, by analyzing the types and quantities of bacon in the current batch of processed bacon, 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, the operating status information of the current bacon air-drying equipment is obtained, considering the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity, the current batch of processed bacon is allocated to the bacon air-drying equipment that best meets its bacon drying parameters, reducing the undersaturation of air-dried bacon in the air-drying equipment, and improving the resource utilization rate of the air-drying equipment, thereby improving the production efficiency of ecological black pig bacon. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 The present invention is a flowchart of the automated control method for processing ecological black pig bacon. DETAILED DESCRIPTION

[0051] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, 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 intended to limit the present invention.

[0052] The embodiment of the present invention provides an automated control method for processing ecological black pig bacon, referring to Figure 1 , Figure 1 This is a flow chart of an embodiment of the automated control method for processing ecological black pig bacon of the present invention.

[0053] In this embodiment, an automated control method for processing ecological black pig bacon includes the following steps:

[0054] S100: Obtaining bacon air-drying related information of a current batch of bacon output by a bacon curing management terminal; wherein the bacon air-drying related information includes bacon types and the quantity of bacon of each type;

[0055] S200: Matching standard air-drying parameters for each type of processed bacon based on the bacon air-drying related information, and establishing bacon air-drying requirements for the current batch of bacon based on the standard air-drying parameters and the amount of bacon;

[0056] S300: Obtaining operating status information of a plurality of bacon air-drying devices output by a bacon air-drying management terminal; wherein the bacon air-drying devices include an air-drying box, a position adjustment mechanism for moving processed bacon hung row by row within the air-drying box from a first target side to a second target side, and an environmental adjustment component for creating an air-drying environment within the air-drying box with an air 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;

[0057] S400: When it is detected that there is no processed bacon in the first drying row 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;

[0058] S500: According to the processed bacon air-drying strategy, the bacon air-drying management personnel are instructed 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;

[0059] S600: When it is detected that there is processed bacon at the tail air-drying position of the air-drying box, a transfer signal is sent to the bacon smoking management terminal, driving the bacon smoking management personnel to transfer the processed bacon at the tail air-drying position in the air-drying box to the bacon smoking area on the second target side of each air-drying box.

[0060] It should be noted that in order to improve the production efficiency of ecological black pork bacon, optimization is usually carried out in two directions: shortening the time for air-drying the bacon and improving the resource utilization of the air-drying equipment.

[0061] As for shortening the time spent on air-drying bacon, which is the most time-consuming step in the bacon processing (usually 7-10 days), shortening the time spent on air-drying bacon can significantly reduce the overall time spent on the bacon processing. At present, the industry generally adopts a staged air-drying process (that is, in the early stage of air-drying, appropriately increase the humidity and reduce the wind speed to allow the moisture inside the meat to fully diffuse to the surface; in the middle and late stages, gradually reduce the humidity and increase the wind speed to accelerate the evaporation of surface moisture, which can not only ensure the uniform loss of moisture inside the meat, 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 placed on the control of air-drying parameters when air-drying bacon. Otherwise, excessive melting or rancidity of fat will affect the production quality of 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. The sensors in the air-drying equipment age faster, which further increases maintenance costs.

[0062] In order to improve the resource utilization rate of air-drying equipment, when the resources of automated processing equipment are limited, the level of equipment resource utilization directly determines the production efficiency. In the actual bacon processing process, the raw pork for processing bacon has different fatness and leanness and belongs to different pork parts. In order to achieve the best flavor when air-drying, the processed bacon with different fatness and leanness and the said pork parts usually needs to adopt corresponding air-drying parameters (for example, processed bacon with higher fat content requires appropriately increasing the wind speed and reducing the humidity to facilitate fat oxidation and flavor formation). This requires that air-drying equipment with different air-drying parameters be provided for different types of bacon in each air-dried batch during the processing process, and mixed air-drying cannot be performed. This process will undoubtedly cause the air-dried bacon in the air-drying equipment to be undersaturated, reducing the resource utilization rate of the air-drying equipment.

[0063] In order to solve the above problems, this embodiment constructs a bacon air-drying transfer strategy in which the transfer direction of the processed bacon is opposite to the air-drying wind direction in the air-drying box, uses the air-drying box to form an air-drying environment with decreasing wind speed and increasing humidity, and cooperates with the transfer direction opposite to the processed bacon to meet the air-drying parameter change requirements under the stage-type air-drying process. There is no need to purchase air-drying equipment equipped with a large number of high-precision sensors, and the air-drying parameter control of ecological black pig bacon is achieved at low cost and high precision. At the same time, by analyzing the air-drying requirements of the current batch of processed bacon and the operating status information of the current bacon air-drying equipment, the current batch of processed bacon is allocated to the bacon air-drying equipment that best meets its bacon air-drying parameters, reducing the unsaturated air-dried bacon in the air-drying equipment, improving the resource utilization rate of the air-drying equipment, and improving the production efficiency of ecological black pig bacon.

[0064] In a preferred embodiment, the step of obtaining the bacon air-drying related information of the current bacon batch output by the bacon curing management terminal specifically includes:

[0065] S110: The bacon curing management terminal receives 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 fatness of each piece of processed bacon;

[0066] S120: 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 quantity of bacon in each category is counted, and bacon air-drying related information is generated;

[0067] S130: When the cured meat of the current cured meat batch completes the curing process, the cured meat air-drying related information of the current cured meat batch output by the cured meat curing management terminal is obtained.

[0068] In this embodiment, the previous and subsequent steps of the bacon air-drying process in the bacon processing process are considered to be bacon pickling and bacon smoking, respectively. When counting the types and quantities of bacon air-dried bacon, the bacon pickling management personnel enters the bacon category reference information of each piece of processed bacon in the bacon pickling management terminal configured by them, and then classifies the bacon types and counts the bacon quantities based on the bacon category reference information, and finally generates the bacon air-drying related information of the current batch of pickled bacon.

[0069] In a preferred embodiment, based on the bacon air-drying related information, the standard air-drying parameters for each type of processed bacon are matched, and based on the standard air-drying parameters and the amount of bacon, the bacon air-drying requirements for the current batch of cured bacon are constructed, specifically including:

[0070] S210: extracting the bacon types from the bacon air-drying association 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;

[0071] S220: Constructing the bacon air-drying requirements of the current batch of cured bacon based on the standard air-drying parameters of each processed bacon and the amount of bacon; wherein the standard air-drying parameters include a first standard variation curve of the air-drying wind speed and a second standard variation curve of the air-drying humidity.

[0072] In this embodiment, after obtaining the types and quantities of bacon to be air-dried, a mapping relationship table is called between each processed bacon and the corresponding air-drying parameter set (the mapping relationship table is obtained by performing optimal flavor development tests on different types of bacon in advance, and it stores the air-drying wind speed change curve and the air-drying humidity change curve corresponding to each type of bacon and the optimal flavor). The mapping relationship table is used to match the bacon types, and the first standard change curve of the air-drying wind speed and the second standard change curve of the air-drying humidity for each processed bacon are obtained, thereby constructing the bacon air-drying requirements.

[0073] In this embodiment, the position adjustment component of the bacon drying equipment includes a cyclic displacement drive mechanism provided on the top inner side of the drying box and a plurality of rows of hanging fixed structures provided on the cyclic displacement drive mechanism;

[0074] 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, and then return from the second target side to the first target side.

[0075] In which, 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 on 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 removed from the hanging and fixing structure on the second target side.

[0076] In this embodiment, the environmental adjustment component of the bacon drying equipment includes an air-drying wind speed adjustment device and an air-drying humidity adjustment device arranged in the air-drying box near the second target side;

[0077] The drying wind speed regulating device is configured to generate a drying airflow in the drying box with a wind direction from the second target side to the first target side, and the drying airflow is affected by the processed bacon hung in the drying box, forming a drying wind speed environment with a wind speed decreasing from the second target side to the first target side;

[0078] In practical applications, in order to further ensure that the wind speed decreases significantly from the second target side to the first target side, the internal space of the drying box can be adaptively designed to have an increasing cross-section from the second target side to the first target side.

[0079] In which, the air drying humidity adjustment device is configured to adjust the air drying humidity near the second target side position in the air drying box, so that the air drying box is affected by the processed bacon hanging 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.

[0080] In this embodiment, a position adjustment mechanism for moving the processed bacon hung in rows in the air-drying box from the first target side to the second target side and an environmental adjustment component for forming a drying environment in the air-drying box with a wind direction from the second target side to the first target side are arranged in the air-drying box, a bacon air-drying transfer strategy is constructed in which the transfer direction of the processed bacon is opposite to the drying wind direction, and the initial air-drying environment generated by the environmental adjustment component arranged 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 drying environment during air-drying are utilized to form a drying environment in which the wind speed decreases and the humidity increases from the second target side to the first target side, so that the processed bacon can be air-dried and output row by row from the air-drying box, which fully meets the requirements for changing the drying parameters of the bacon under the stage-by-stage air-drying process. There is no need to purchase air-drying equipment equipped with a large number of high-precision sensors, and the air-drying parameter control of the ecological black pig bacon is achieved at low cost and high precision, thereby shortening the time consumed in air-drying the bacon.

[0081] In a preferred embodiment, the step of obtaining the operating status information of a plurality of bacon air-drying devices output by the bacon air-drying management terminal specifically includes:

[0082] S310: 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;

[0083] 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 entered by the bacon air-drying management personnel during air-drying of each bacon air-drying device; wherein the air-drying status information includes whether the processed bacon is hung and the type of processed bacon;

[0084] S330: When the cured meat of the current cured meat batch completes the curing process, current operating status information of a plurality of cured meat air-drying devices output by the cured meat curing management terminal is obtained.

[0085] In this embodiment, the operating status information of each cured meat air-drying device can be obtained from the drying environment parameters and drying status information entered by the cured meat air-drying manager at the cured meat air-drying management terminal. In actual application, the drying environment parameters can also be directly obtained from the cured meat air-drying device by the automation control terminal when the cured meat air-drying device is turned on and running. The drying status information can also be extracted from the cured meat air-drying strategy when the corresponding cured meat air-drying strategy is generated for each cured meat batch.

[0086] In a preferred embodiment, based on the bacon air-drying demand and the operating status information of each bacon air-drying device, a bacon air-drying strategy step for processing the current batch of cured bacon is generated, specifically including:

[0087] S410: Determining actual drying parameters for each bacon drying device as the processed bacon at the first drying row moves row by row to the last drying row based on the drying environment parameters in the operating status information of each bacon drying device and the drying status information of each row of drying hanging positions; wherein the actual drying parameters include a first actual variation curve of the drying wind speed and a second actual variation curve of the drying humidity;

[0088] S420: Based on the bacon quantity of each processed bacon in the bacon air-drying requirements, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, and considering the actual air-drying parameters of each bacon air-drying equipment, a processing bacon air-drying strategy for the current batch of cured bacon is generated.

[0089] In this embodiment, by analyzing the types and quantities of bacon in the current batch of processed bacon, 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, the operating status information of the current bacon air-drying equipment is obtained, considering the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity, the current batch of processed bacon is allocated to the bacon air-drying equipment that best meets its bacon drying parameters, reducing the undersaturation of air-dried bacon in the air-drying equipment, and improving the resource utilization of the air-drying equipment, thereby improving the production efficiency of ecological black pig bacon.

[0090] Furthermore, based on the drying environment parameters in the operating status information of each bacon drying device and the drying status information of each row of drying hanging positions, the actual drying parameter steps for each bacon drying device to move the processed bacon at the first row of drying positions to the last row of drying positions are determined, specifically including:

[0091] S411: 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 the bacon air-drying test under different air-drying environment parameters and different air-drying status information of each row of air-drying hanging positions;

[0092] S412: Based on the drying environment parameters of the processed bacon in the current first drying row of each drying device when it is moved row by row to the last drying row and the drying status information of each drying hanging row, query the test data for several sets of actual drying parameters corresponding to the processed bacon in the current first drying row of each drying device when it is moved row by row to each drying row;

[0093] S413: Connecting the drying speed values ​​and drying humidity values ​​corresponding to each row of drying positions in the plurality of groups of actual drying parameters in chronological order to obtain a first actual change curve of the drying speed and a second actual change curve of the drying humidity.

[0094] It should be noted that the actual drying parameters of each bacon drying equipment for the processed bacon in the first row of drying positions moving row by row to the last row of drying positions are determined by obtaining the test data obtained when performing the bacon drying test based on the principle of traversing all operating status information. According to the actual drying parameters of each row of drying hanging positions obtained when each bacon drying equipment performs bacon drying under different drying environment parameters and different drying status information of each row of drying hanging positions, several groups of actual drying parameters corresponding to the processing bacon in the first row of drying positions of each drying equipment moving row by row to each row of drying positions are queried, and then the numerical points are connected in chronological order to generate the first actual change curve of the drying wind speed and the second actual change curve of the drying humidity.

[0095] Furthermore, based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirements, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, and taking into account the actual air-drying parameters of each bacon air-drying device, a bacon air-drying strategy for the current batch of cured bacon is generated, specifically including:

[0096] S421: Based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirement, the first standard variation curve of the air-drying speed, and the second standard variation curve of the air-drying humidity, the number of single-row air-drying positions in each bacon air-drying device, the first actual variation curve of the air-drying speed, and the second actual variation curve of the air-drying humidity are considered;

[0097] S422: After the processed bacon of the current batch of cured bacon is allocated to each bacon air-drying device, the first constraint condition is that the number of single-row air-drying positions of each bacon air-drying device is not less than the number of allocated processed bacon; the second constraint condition is that 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 a 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 a second preset threshold; the optimization objective is that 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;

[0098] S423: After the processed bacon of the current cured bacon batch is distributed to each bacon air-drying device, the type and quantity of bacon processed at the first row of air-drying positions of each bacon air-drying device are optimized to generate a bacon air-drying strategy.

[0099] In this embodiment, by analyzing the types and quantities of cured meat in the current batch of cured meat, 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 cured meat, the operating status information of the current cured meat air-drying equipment is obtained, considering the first actual change curve of the air-drying wind speed and the second actual change curve of the air-drying humidity, constructing the constraints of the number limit of single-row air-drying positions and the separate limit of the air-drying humidity error and the air-drying wind speed error, and the overall minimization of the air-drying humidity error and the air-drying wind speed error as the optimization goal, the optimization algorithm can be used to solve the cured meat air-drying strategy for the current batch of cured meat, that is, after the cured meat of the current batch of cured meat is allocated to each cured meat air-drying equipment, the types and quantities of cured meat processed by each cured meat air-drying equipment in the first row of air-drying positions. By allocating the cured meat of the current batch to the cured meat air-drying equipment that best meets its cured meat air-drying parameters, the unsaturated situation of the dried meat in the air-drying equipment is reduced, and the resource utilization rate of the air-drying equipment is improved, thereby improving the production efficiency of ecological black pig cured meat.

[0100] In another embodiment, the present invention further provides an automated control system for processing ecological black pig bacon, the automated control system comprising:

[0101] Bacon curing management terminal, bacon air-drying management terminal and bacon smoking management terminal;

[0102] Several bacon drying equipment;

[0103] And an automated control terminal for executing the automated control method for processing ecological black pork bacon as described in any one of the above.

[0104] Other embodiments or specific implementation methods of the ecological black pig bacon processing automation control system of the present invention can refer to the above-mentioned method embodiments and will not be repeated here.

[0105] It should be understood that, in the description of this specification, reference to terms such as "one embodiment," "another embodiment," "other embodiments," or "first to Nth embodiments" means that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any appropriate manner in any one or more embodiments or examples.

[0106] It should be noted that, in this document, the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or system comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or system. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or system comprising the element.

[0107] The above are only preferred embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention description and drawings, or directly or indirectly applied in other related technical fields, are also 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 related information of the current batch of bacon output by the bacon curing management terminal; wherein the bacon air-drying related information includes bacon types and the quantity of bacon of each type; According to the bacon air-drying association information, standard air-drying parameters for each processed bacon are matched, and based on the standard air-drying parameters and the amount of bacon, the bacon air-drying requirements for the current batch of cured bacon are constructed. This specifically includes: extracting the bacon types from the bacon air-drying association information, matching the standard air-drying parameters for each processed bacon in a mapping relationship table between each processed bacon and the corresponding air-drying parameter set; constructing the bacon air-drying requirements for the current batch of cured bacon based on the standard air-drying parameters for each processed bacon and the amount of bacon; wherein the standard air-drying parameters include a first standard variation curve for air-drying wind speed and a second standard variation curve for air-drying humidity; The operating status information of several bacon air-drying devices output by the bacon air-drying management terminal is obtained; wherein, the bacon air-drying equipment includes an air-drying box, a position adjustment mechanism for moving the processed bacon hung in rows in the air-drying box from a first target side to a second target side, and an environmental 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 the air-drying environment parameters of each air-drying box and the air-drying status information of each air-drying hanging position; specifically, the operating status information includes: the bacon air-drying management terminal receives the operating status information of the bacon air-drying management personnel at each bacon air-drying box The drying environment parameters of the second target side of the drying box are recorded when the drying equipment is turned on and running; wherein the drying environment parameters include drying wind speed and drying humidity; the bacon drying management terminal receives the drying status information of each row of drying hanging positions in the drying box recorded by the bacon drying management personnel when each bacon drying equipment is drying; wherein the drying status information includes whether the processed bacon is hung and the type of processed bacon; when the processed bacon of the current batch of cured bacon completes the curing process, the current operating status information of several bacon drying equipment output by the bacon curing management terminal is obtained; When it is detected that there is no processed bacon in the first row of air-drying positions of the air-drying box, a bacon air-drying strategy for processing bacon of 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; specifically, the strategy comprises: determining the actual air-drying parameters of each bacon air-drying device for moving the processed bacon in the first row of air-drying positions row by row to the last row of air-drying positions 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 a first actual change curve of air-drying wind speed and a second actual change curve of air-drying humidity; based on the amount of bacon of each type of 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 strategy for processing bacon of the current batch of cured bacon is generated taking into account the actual air-drying parameters of each bacon air-drying device; The bacon drying strategy for the current batch of cured bacon is generated based on the quantity of each type of processed bacon in the bacon drying requirements, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, taking into account the actual air-drying parameters of each bacon air-drying device. Specifically, the strategy includes: Based on the quantity of bacon for each type of processed bacon in the bacon air-drying requirements, the first standard variation curve of the air-drying wind speed, and the second standard variation curve of the air-drying humidity, the number of single-row air-drying positions of each bacon air-drying device, the first actual variation curve of the air-drying wind speed, and the second actual variation curve of the air-drying humidity are considered; The first constraint condition is that 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 allocated processed bacon; the second constraint condition is that 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; the optimization goal is to minimize 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. After the processed bacon from the current batch of cured bacon is distributed to each bacon drying machine, the type and quantity of bacon processed in the first drying position of each bacon drying machine are optimized to generate a bacon drying strategy. According to the air-drying strategy for processed bacon, the bacon air-drying management personnel are driven to hang each piece of processed bacon in the first row of the air-drying position of the air-drying box on the first target side of the corresponding 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, driving 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 automated control method for processing 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 fatness 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 meat of the current cured meat batch completes the curing process, the cured meat air-drying related information of the current cured meat batch output by the cured meat curing management terminal is obtained.

3. The automated control method for processing ecological black pig bacon according to claim 1, characterized in that: The position adjustment assembly includes a cyclic displacement drive mechanism provided on the top inner side of the air-drying box and a plurality of rows of suspension fixing structures provided on the cyclic displacement drive mechanism; 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, and then return from the second target side to the first target side. In which, 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 on 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 removed from the hanging and fixing structure on the second target side.

4. The automated control method for processing ecological black pig bacon according to claim 3, characterized in that: The environmental adjustment component includes an air-drying wind speed adjustment device and an air-drying humidity adjustment device arranged in the air-drying box body near the second target side; The drying wind speed regulating device is configured to generate a drying airflow in the drying box with a wind direction from the second target side to the first target side, and the drying airflow is affected by the processed bacon hung in the drying box, forming a drying wind speed environment with a wind speed decreasing from the second target side to the first target side; In which, the air drying humidity adjustment device is configured to adjust the air drying humidity near the second target side position in the air drying box, so that the air drying box is affected by the processed bacon hanging 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.

5. The automated control method for processing ecological black pig bacon according to claim 1, characterized in that: The steps of determining the actual drying parameters of each bacon drying device for moving the processed bacon at the first row of drying positions to the last row of drying positions are as follows: 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 the bacon air-drying test under different air-drying environment parameters and different air-drying status information of each row of air-drying hanging positions; According to the drying environment parameters of the processed bacon in the current first row of drying position of each drying device when it is moved row by row to the last row of drying position and the drying status information of each row of drying hanging position, the test data is queried for several sets of actual drying parameters corresponding to the processing bacon in the current first row of drying position of each drying device moving row by row to each row of drying position; The drying speed values ​​and drying humidity values ​​corresponding to each row of drying positions in several groups of actual drying parameters are connected in chronological order to obtain a first actual change curve of the drying speed and a second actual change curve of the drying humidity.

6. An ecological black pig bacon processing automation control system, characterized in that: include: Bacon curing 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 pig bacon as described in any one of claims 1 to 5.

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