Automatic production device of sweet and sour tenderloin and preparation process of sweet and sour tenderloin

Abstract

The invention provides an automatic production device of sweet and sour tenderloin and a preparation process of the sweet and sour tenderloin, and relates to the technical field of food processing, and the automatic production device comprises a mixing and flour coating assembly, a flour and slurry mixing assembly and other assemblies. All the assemblies work cooperatively through an accurate process sequence, and the production quality and efficiency of the sweet and sour tenderloin are guaranteed. Specifically, the mixing and flour coating assembly uniformly coats the tenderloin strips with starch, and the flour slurry mixing assembly further coats the tenderloin strips with flour slurry. The first frying assembly is used for carrying out primary frying on the meat strips wrapped with the flour; and the steam spraying assembly treats through high-temperature steam. And the second frying assembly performs re-frying at a relatively high temperature. The cooling assembly ensures that the fried meat strips are cooled at a proper temperature, and the best taste is kept. The conveying assembly is responsible for smooth connection between the stations. Through automatic production of the device, not only is the taste consistency of each batch of sweet and sour tenderloin effectively guaranteed, but also the production efficiency is remarkably improved, and the large-scale production requirement is met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an automated production device for sweet and sour pork tenderloin and a preparation process of the sweet and sour pork tenderloin. Background Art

[0002] As consumers' demands for food quality and production efficiency continue to rise, traditional sweet and sour pork production methods have gradually exposed problems of low efficiency and inconsistent quality. Sweet and sour pork, a classic Chinese dish, is widely popular for its crispy texture and balanced sweet and sour flavor. However, the traditional production process often relies on a large number of manual operations, which can lead to low production efficiency and difficulty in maintaining consistent product quality. This is especially true in large-scale production, where manual errors can have a significant impact on the product.

[0003] Furthermore, traditional production methods face numerous challenges in terms of quality control, operational precision, and production cycle time. Manual operations, along with factors such as operator proficiency and the working environment, can affect the final product's appearance and taste, while also increasing the difficulty of managing hygiene. Given the high standards of food safety and quality management, this traditional production method proves particularly inadequate.

[0004] To address these issues, the market urgently needs an automated production device that replaces manual operations through mechanization and automation. This device can improve production efficiency, reduce labor costs, and ensure hygienic and consistent production processes while maintaining product taste and quality. Existing technologies have not yet fully addressed these pain points, so an innovative automated sweet and sour pork production device and related processes are urgently needed to meet the modern catering industry's demand for efficient, safe, and stable production. Summary of the Invention

[0005] The object of the present invention is to provide an automated production device for sweet and sour pork tenderloin and a preparation process for the sweet and sour pork tenderloin, which can realize the automated production of the sweet and sour pork tenderloin, not only ensure the ideal taste, but also significantly improve the production efficiency.

[0006] In the first aspect, the present invention is achieved through the following technical solutions: An automated production device for sweet and sour pork tenderloin, comprising: Mixing and coating component for coating tenderloin strips with starch; A flour slurry mixing assembly is provided at the next station of the flour mixing and coating assembly, and is used to coat the tenderloin strips coated with starch with flour; a first frying assembly, disposed at a subsequent station to the flour slurry mixing assembly, for frying the tenderloin strips coated with flour; A steam spraying assembly, provided at the next station of the first frying assembly, for spraying high-temperature steam on the fried tenderloin strips; A second frying assembly is provided at a station below the steam spraying assembly, and is used to re-fry the tenderloin strips after steam spraying, and its frying temperature is higher than the frying temperature of the first frying assembly; A cooling assembly, provided at the next station of the second frying assembly, for cooling the tenderloin strips after re-frying; The conveying assembly is arranged between adjacent workstations and is used to convey the tenderloin strips from the previous workstation to the next workstation.

[0007] Furthermore, the flour slurry mixing assembly includes an upper conveyor belt, a lower conveyor belt, a pipeline and a flour liquid tank. The upper conveyor belt is arranged directly above the lower conveyor belt. The belt surface of the upper conveyor belt is a slat-type belt surface. The gap between the upper conveyor belt and the lower conveyor belt is used for the passage of tenderloin strips. The outlet of the pipeline is directly above the upper conveyor belt, and the inlet of the pipeline is connected to the flour liquid tank. A pump body is provided on the pipeline.

[0008] Furthermore, a connecting rod is fixedly provided at the inlet end of the lower conveyor belt in a direction perpendicular to the conveying direction of the tenderloin strips, and a plurality of partition plates are provided at intervals along the length direction of the connecting rod.

[0009] Furthermore, the conveying assembly between the flour slurry mixing assembly and the first frying assembly includes a second conveyor belt, and the second conveyor belt is provided with an electric heating bellows.

[0010] Furthermore, the steam spraying assembly includes a discharging hopper, a hollow box body, a rotating disk, a rotating motor, a guide plate and a steam pipe, the discharging hopper is arranged at the output end of the conveying assembly at the rear end of the first frying assembly, the top of the hollow box body is provided with an opening and is connected to the outlet of the discharging hopper, the bottom of the hollow box body is provided with an outlet connected to the second frying assembly, the rotating disk is rotatably arranged inside the hollow box body, the center of the rotating disk is directly opposite to the outlet of the discharging hopper, the rotating motor is used to drive the rotating disk to rotate, the guide plate is annularly narrowed, the guide plate is supported at a position below the gap between the rotating disk and the hollow box body, the bottom of the guide plate is connected to the outlet of the hollow box body, the guide plate and the rotating disk are both provided with air outlet holes, the steam pipe is arranged in the gap between the guide plate and the hollow box body, the steam pipe is connected to the high-temperature steam generator, and the steam pipe is provided with a plurality of nozzles facing the rotating disk.

[0011] Furthermore, a plurality of spiral convex strips are fixedly provided on the top of the rotating disk along the circumferential direction, and the cross section of the convex strips is triangular; And / or, the inner wall of the hollow box is provided with a rubber layer.

[0012] Furthermore, the cooling assembly includes a fan and a third conveyor belt, and the fan is arranged in multiple groups along the length direction of the third conveyor belt, and the fan is located directly above the third conveyor belt.

[0013] Furthermore, multiple sets of rotating rollers are arranged on the third conveyor belt and in front of the fan. The rotating rollers are horizontally rotated on the third conveyor belt. The rotating rollers are driven to rotate by a driving motor. The rotating rollers are fixedly provided with multiple rubber strips along the circumference. The distance between the end of the rubber strip and the top wall of the belt surface of the third conveyor belt is 5mm-10mm.

[0014] Furthermore, a microwave oven is provided between the fan and the rotating roller, and the microwave oven is provided on the third conveyor belt.

[0015] In a second aspect, the present invention is achieved through the following technical solutions: A preparation process for sweet and sour pork tenderloin, applicable to the sweet and sour pork tenderloin automated production device described in the above scheme, comprises the following construction steps: S1. Mixing and coating: The tenderloin strips are fed into the mixing and coating component, which coats the tenderloin strips with starch and ensures that the surface of the tenderloin strips is evenly covered with starch. At the same time, the strips are spread out to avoid stacking. S2, flour slurry mixing, the tenderloin strips coated with starch are transferred to the flour slurry mixing assembly, in which the strips are coated with a slurry made of flour and water to ensure that the surface of the tenderloin strips is evenly covered with flour slurry; S3, initial frying: The tenderloin strips coated with flour slurry are transferred to the first frying assembly in the first frying assembly, the frying temperature is set to 180 ° C-190 ° C, frying time is about 3-4 minutes, until the surface of the tenderloin strips is golden and crispy; S4, high-temperature steam spray: the fried tenderloin strips are transferred to the steam spray assembly, the steam spray assembly sprays high-temperature steam on the surface of the fried tenderloin strips, the steam temperature is controlled between 90-100 ° C, the spray time is 2 seconds to 5 seconds; S5, double frying: the tenderloin strips after steam spray treatment is transferred to the second frying assembly, in the second frying assembly, the frying temperature is set to 200 ° C-210 ° C, frying time is 2-3 minutes to ensure that the surface of the tenderloin strips more crispy, and the color reaches golden yellow; S6. Cooling: The fried tenderloin strips are transferred to a cooling assembly where they are blown for 3-5 minutes until the surface temperature of the strips drops to room temperature.

[0016] The technical solution of the present invention has at least the following advantages and beneficial effects: 1. The present invention ensures the production quality and efficiency of sweet and sour pork tenderloin by coordinating the precise process sequence of each component. Specifically, the mixed flour coating component evenly coats the pork tenderloin strips with starch, the flour slurry mixing component further coats them with flour slurry to ensure uniform surface coverage, the first frying component performs the initial frying of the coated pork strips to make them golden and crispy, the steam spray component uses high-temperature steam treatment to improve the tenderness and crispness of the pork strips after re-frying, the second frying component re-fryes at a higher temperature to further enhance the crispy outer and tender inner effect of the pork strips, the cooling component ensures that the fried pork strips are cooled at an appropriate temperature to maintain the best taste, and the conveying component is responsible for the smooth connection between the various workstations.

[0017] Through the automated production of this device, not only is the taste consistency of each batch of sweet and sour pork tenderloin effectively guaranteed, but the production efficiency is also significantly improved to meet the needs of large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The present invention is intended to show the overall structural schematic diagram of the automated production device for sweet and sour pork tenderloin; Figure 2 This is a schematic diagram showing the structure of a mixing and coating component of the present invention; Figure 3 The present invention aims to demonstrate Figure 1 Enlarged view of part A; Figure 4 The present invention aims to demonstrate Figure 1 Enlarged view of part B; Figure 5 The present invention is intended to show the structural schematic diagram of the first frying box, the steam spray assembly and the second frying box; Figure 6 This invention is intended to show the structural schematic diagram of the steam spray assembly; Figure 7 This invention is intended to show the structural diagram of the connecting rod and the partition plate; Figure 8 This is a schematic diagram showing the structure of the rotating roller and the rubber strip of the present invention; Figure 9 The present invention is intended to show the structural schematic diagram of the first pressing conveyor belt and the second pressing conveyor belt; Reference numerals: 1-mixing and coating component, 11-coating machine, 2-flour slurry mixing component, 21-upper conveyor belt, 22-lower conveyor belt, 23-pipeline, 231-pump body, 24-flour liquid tank, 25-connecting rod, 26-partition plate, 3-first frying component, 31-first frying box, 32-first downward pressing conveyor belt, 4-steam spraying component, 41-discharging hopper, 42-hollow box body, 421-rubber layer, 43-rotating disk, 431-convex strip, 4 4-rotating motor, 45-guide plate, 451-air outlet, 46-steam pipe, 47-nozzle, 5-second frying assembly, 51-second frying box, 52-second downward pressure conveyor belt, 6-cooling assembly, 61-fan, 62-third conveyor belt, 621-rotating roller, 6211-bracket, 622-rubber strip, 63-drive motor, 63-microwave oven, 7-conveyor assembly, 71-first conveyor belt, 711-electric heating bellows, 72-second conveyor belt. DETAILED DESCRIPTION

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings herein can be arranged and designed in various different configurations.

[0020] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort shall fall within the scope of protection of the present invention.

[0021] Example 1: Refer to the following Figures 1-9 As shown, and further described in conjunction with specific embodiments, this embodiment provides an automated production device for sweet and sour pork tenderloin. The overall process is as follows: starting from the mixing and coating component 1 to the cooling treatment of the sweet and sour pork tenderloin after completion. Through the coordinated operation of various components, the device automatically completes multiple processes from coating the meat strips with flour, frying, steam spraying, re-frying, and cooling, thereby improving production efficiency and ensuring product consistency and quality.

[0022] Mixing and Coating Assembly 1: Mixing and Coating Assembly 1 includes a coating machine 11, which is equipped with a conveyor belt for conveying the tenderloin strips. A blower 61 within coating machine 11 blows starch from above and below the conveyor belt onto the tenderloin strips, evenly coating the strips with starch and ensuring each strip has a uniform and smooth coating. Multiple baffles are located above and below the conveyor belt, with gaps between them. These baffles help flatten and separate the tenderloin strips, preventing them from sticking together and ensuring that each strip is evenly coated with starch by the wind.

[0023] Flour Slurry Mixing Assembly 2: Located immediately after the mixing and coating assembly 1, this assembly further coats the already starch-coated tenderloin strips with flour. The flour slurry is combined with a liquid container via a mixing device, evenly coating the strips, ensuring a uniform crispy crust during frying. This assembly precisely controls the consistency and amount of the flour slurry applied, ensuring a smooth and springy surface for each tenderloin strip.

[0024] First frying assembly 3: Located at the next station after the flour slurry mixing assembly 2, the first frying assembly 3 is primarily used for the initial frying of the tenderloin strips coated in flour. This assembly includes a first frying box 31, which is equipped with a heating plate and a temperature display device. This allows for real-time monitoring and adjustment of the oil temperature to ensure optimal frying. A conveyor belt is installed within the frying box to transport the tenderloin strips through the frying box and to the next station. A first pressing conveyor belt 32 is located at the top of the frying box, near the oil level. This pressing conveyor belt gently presses the tenderloin strips into the hot oil, ensuring even heating while also continuing to push the strips to the next station. The first frying assembly 3 ensures that the strips remain crispy on the outside and moist on the inside during the initial frying process.

[0025] Steam spray assembly 4: Located below the first frying assembly 3, steam spray assembly 4 applies high-temperature steam to the deep-fried tenderloin strips. This high-temperature steam further crisps the tenderloin strips, achieving the ideal surface condition before re-frying. Steam spraying quickly treats the surface of the strips, making them crispier and providing an optimal foundation for re-frying.

[0026] Second frying assembly 5: The second frying assembly 5 is located at the next station of the steam spraying assembly 4. Its main function is to re-fry the pork tenderloin strips that have been steam-sprayed. Compared with the first frying assembly 3, the frying temperature of the second frying assembly 5 is higher, and it is usually used to further deepen the crispiness of the surface of the meat strips. The design of the second frying box 51 is similar to that of the first frying box 31, and is also equipped with a heating plate, an oil temperature display device and a conveyor belt. A second downward pressing conveyor belt 52 is provided on the top of the frying box, which is used to gently press the pork tenderloin strips into the oil to ensure that the meat strips are heated evenly. The second frying assembly 5 ensures that the pork tenderloin strips achieve the best crispy outside and tender inside effect during the re-frying process, and the outer layer is golden in color and fragrant.

[0027] Cooling Assembly 6: Located below the second frying assembly 5, Cooling Assembly 6 is primarily used to cool the tenderloin strips after re-frying. It includes fans 61 and a conveyor belt. Multiple fans 61 are positioned along the length of the conveyor belt. These fans 61 evenly distribute cool air, rapidly lowering the temperature of the strips and preventing them from softening. The conveyor belt transports the strips to the cooling area, ensuring each strip is fully cooled, maintaining its crispy texture.

[0028] Conveyor Assembly 7: Conveyor Assembly 7 is used to transport the tenderloin strips between various workstations to the next. This conveyor assembly uses a mesh conveyor belt or a chain plate conveyor belt to ensure stable transportation of the strips during production and prevent breakage or irregularities caused by friction or jamming.

[0029] Reference Figure 1 and Figure 3 As shown, the flour slurry mixing assembly 2 includes an upper conveyor belt 21, a lower conveyor belt 22, a pipeline 23, and a flour liquid tank 24. The upper conveyor belt 21 is positioned directly above the lower conveyor belt 22. The upper conveyor belt 21 has a slatted surface, and the gap between the upper and lower conveyor belts 21 and 22 is used to allow the tenderloin strips to pass through. The upper and lower conveyor belts 21 and 22 work together to continuously transport and push the tenderloin strips, allowing the flour slurry to be evenly mixed with the tenderloin strips, ensuring that each tenderloin strip is evenly coated with the flour slurry. The speeds of the upper and lower conveyor belts 21 and 22 are adjustable, allowing adjustments based on the different characteristics of the tenderloin strips to ensure optimal mixing.

[0030] The outlet of pipe 23 is directly above the upper conveyor belt 21, and its inlet is connected to a flour tank 24. This tank is filled with an appropriate amount of flour slurry and equipped with a level sensor to ensure that the appropriate amount of flour slurry is always supplied to the system. A pump 231 is installed on pipe 23. This pump controls the flow rate of the flour slurry, ensuring stable and uniform delivery of the slurry directly above the upper conveyor belt 21, thereby achieving uniform coating of the tenderloin strips. The flow rate of pump 231 can be adjusted as needed to meet the production needs of different batches.

[0031] Reference Figure 1 and Figure 7 As shown, a connecting rod 25 is fixedly mounted at the inlet end of the lower conveyor belt 22, perpendicular to the conveying direction of the tenderloin strips. Multiple partitions 26 are spaced along the length of the connecting rod 25. The partitions 26 prevent the tenderloin strips from piling up during conveyance, ensuring that each strip receives independent and uniform treatment with the flour slurry. The combination of partitions 26 and connecting rod 25 ensures better guidance of the tenderloin strips during high-speed conveyance, preventing them from piling up or becoming stuck due to excessive speed, thereby improving system stability and production efficiency.

[0032] Furthermore, the conveyor assembly 7 between the flour slurry mixing assembly 2 and the first frying assembly 3 includes a second conveyor belt 72. This second conveyor belt 72 is used to transport the tenderloin strips, after mixing with the flour slurry, to the first frying assembly 3. To ensure that the tenderloin strips maintain their proper shape before entering the first frying chamber 31, an electric heating bellows 711 is installed on the second conveyor belt 72. The electric heating bellows 711 heats the tenderloin strips through the warm airflow, pre-setting their shape and preventing deformation due to uneven heating or unstable shape upon entering the first frying chamber 31.

[0033] The electric heating bellows 711 is positioned above the second conveyor belt 72 and provides uniform hot air through the fan 61 and heating element. The temperature and wind speed of the electric heating bellows 711 can be adjusted according to different processing requirements to ensure that the temperature inside the bellows achieves the optimal shaping effect. The hot air flow direction of the electric heating bellows 711 is adjustable to evenly heat the surface of each tenderloin strip, pre-drying and shaping the surface. When the shaped tenderloin strips enter the first frying box 31, they are guaranteed to be evenly heated during the frying process, avoiding problems such as unsightly shape or uneven frying due to unstable shape or excessive surface moisture.

[0034] In addition, the speed of the second conveyor belt 72 matches the operating temperature and wind speed of the electric air box 711 to ensure that the pork tenderloin strips have enough time to be hot-air treated during the conveyance process, while avoiding overheating or shaping, so that the outer layer of the meat strips is dry and the inside remains properly moist, maintaining the best frying effect.

[0035] Reference Figure 5 and Figure 6 As shown, the steam spray assembly 4 includes a hopper 41, a hollow housing 42, a rotating disk 43, a rotating motor 44, a guide plate 45, and a steam pipe 46. The hopper 41 is located at the output end of the conveyor assembly 7 at the rear end of the first frying assembly 3 and is used to collect and transport the tenderloin strips that have undergone preliminary frying. The top of the hollow housing 42 is provided with an opening that communicates with the outlet of the hopper 41, ensuring smooth entry of the tenderloin strips into the hollow housing 42. The bottom of the hollow housing 42 is provided with an outlet that connects to the second frying assembly 5, for transporting the processed tenderloin strips to subsequent frying or processing steps.

[0036] A rotating disc 43 is rotatably mounted within the hollow housing 42, with its center aligned with the outlet of the hopper 41. A rotating motor 44 drives the disc 43. This rotation ensures that the tenderloin strips are evenly exposed to the steam spray, achieving the desired heating and moistening effect. A guide plate 45, an annular, tapered shape, is positioned below the gap between the disc 43 and the hollow housing 42. The bottom of the guide plate 45 is connected to the outlet of the hollow housing 42, effectively guiding the processed tenderloin strips toward the outlet and preventing clogging.

[0037] Both the guide plate 45 and the rotating disk 43 are provided with air outlet holes 451, which evenly distribute steam throughout the processing area, ensuring that the surface of the tenderloin strips is evenly moistened and pre-treated by the steam. A steam pipe 46 is located in the gap between the guide plate 45 and the hollow housing 42. This steam pipe 46 is connected to a high-temperature steam generator, providing a continuous supply of high-temperature steam. This steam pipe 46 is equipped with multiple nozzles 47 facing the rotating disk 43. These nozzles spray steam onto the surface of the tenderloin strips, achieving rapid and uniform steam heating.

[0038] Reference Figure 6 As shown, the top of the rotating disk 43 is fixedly provided with multiple spiral ridges 431 along its circumference. These ridges 431 have a triangular cross-section. These ridges 431 help distribute the tenderloin strips more efficiently on the rotating disk 43 as it rotates, preventing them from sticking or accumulating, thereby improving steam contact efficiency and processing uniformity. The triangular cross-section of these ridges 431 also helps reduce friction during rotation, maintaining smooth operation of the equipment.

[0039] As an optional embodiment, the inner wall of the hollow box 42 is provided with a rubber layer 421. This layer effectively prevents the outer skin of the tenderloin strip from being damaged during the steam spraying process. The cushioning effect of the rubber layer 421 reduces direct contact between the tenderloin strip and the inner wall of the hollow box 42, helping to maintain the integrity of the strip's shape and preventing surface damage or irregularities caused by friction or collision.

[0040] Reference Figure 1 and Figure 4 As shown, cooling assembly 6 includes fans 61 and a third conveyor belt 62. Multiple fans 61 are positioned along the length of third conveyor belt 62, located directly above it. These multiple fans 61 generate uniform cooling airflow as the tenderloin strips pass through, ensuring rapid cooling of each strip. This prevents excessive heat from causing the skin to become overly greasy or limp, maintaining the ideal tenderloin texture, while still being crispy on the outside and tender on the inside.

[0041] Reference Figure 4 and Figure 8 As shown, multiple sets of rotating rollers 621 are provided on the third conveyor belt 62 and in front of the fan 61. The rotating rollers 621 are arranged to rotate horizontally on the third conveyor belt 62, and the rotating rollers 621 are driven to rotate by the drive motor 63. The main function of the rotating rollers 621 is to help further remove the residual oil on the surface of the tenderloin strips through slight contact with the tenderloin strips, and at the same time, to make the surface of the tenderloin strips more crispy by tapping them, thereby preventing the meat strips from sticking together or becoming uneven on the surface. The rotating rollers 621 are fixedly provided with multiple rubber strips 622 along the circumference, and the distance between the end of the rubber strip 622 and the top wall of the belt surface of the third conveyor belt 62 is 5mm-10mm. By reasonably setting this distance, it can be ensured that the rubber strips 622 will not cause damage or deformation when tapping the tenderloin strips, and it can also be prevented that excessive friction affects the shape of the meat strips.

[0042] It's important to note that the drive motor 63 rotates at a low speed to drive the multiple rubber strips 622 to tap the tenderloin strips. This low-speed rotation effectively controls the contact force between the rotating rollers 621 and the strips, allowing the rubber strips 622 to remove excess grease from the surface without exerting excessive pressure on the strips, thereby maintaining the strips' appearance and texture.

[0043] Reference Figure 1 and Figure 4As shown, a microwave oven 63 is installed between the fan 61 and the rotating roller 621. Microwave oven 63 is located on the third conveyor belt 62, behind the fan 61 and the rotating roller 621. Microwave oven 63 uses a low-temperature baking process for 2-3 seconds. This design helps to make the tenderloin strips more elastic and crispy inside through the heating effect of microwaves during the cooling process. The short low-temperature baking time does not cause excessive thermal impact on the outer layer of the tenderloin strips, but can quickly improve the internal structure of the tenderloin strips, allowing them to maintain good elasticity and texture after cooling, thus ensuring that the cooled tenderloin strips are crispy on the outside and tender on the inside, with a better flavor.

[0044] This combined design allows cooling assembly 6 to effectively control the temperature of the tenderloin strips after frying. Furthermore, the coordinated operation of rotating rollers 621 and microwave oven 63 further enhances the strips' appearance and texture. Fan 61 provides a uniform cooling airflow, rotating rollers 621 remove grease and ensure a crispy surface, while microwave oven 63 utilizes low-temperature, rapid heating to enhance the elasticity of the strips' internal structure. Together, these three elements deliver superior cooling results.

[0045] Example 2: A preparation process for sweet and sour pork tenderloin, applicable to the sweet and sour pork tenderloin automated production device in the above scheme, comprising the following construction steps: S1, mixed coating: the tenderloin strips are input to the mixed coating component 1, the mixed coating component 1 will be coated with starch tenderloin strips, and ensure that the surface of the tenderloin strips is evenly covered with starch, while the meat strips are spread out to avoid stacking; S2, flour slurry mixing, the tenderloin strips coated with starch are transferred to the flour slurry mixing assembly 2, in the flour slurry mixing assembly 2, the meat strips will be wrapped in a slurry prepared by flour and water, ensuring that the surface of the tenderloin strips is evenly covered with flour slurry; S3, initial frying: The tenderloin strips coated with flour slurry are transferred to the first frying assembly 3 in the first frying assembly 3, the frying temperature is set to 180 ° C-190 ° C, frying time is about 3-4 minutes, until the surface of the tenderloin strips is golden and crispy; S4, high-temperature steam spray: the fried tenderloin strips are transferred to the steam spray assembly 4, the steam spray assembly 4 will spray high-temperature steam on the surface of the fried tenderloin strips, the steam temperature is controlled between 90-100 ° C, the spray time is 2 seconds to 5 seconds; S5, double frying: the tenderloin strips after steam spray treatment is transferred to the second frying assembly 5, in the second frying assembly 5, the frying temperature is set to 200 ° C-210 ° C, frying time is 2-3 minutes to ensure that the surface of the tenderloin strips more crispy, and the color reaches golden yellow; S6. Cooling: The fried tenderloin strips are transferred to the cooling assembly 6. In the cooling assembly 6, the strips are cooled by the fan 61 for 3-5 minutes until the surface temperature of the strips drops to room temperature.

[0046] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. An automated production device for sweet and sour pork tenderloin, characterized in that: include: A mixing and coating component (1) is used to coat the tenderloin strips with starch; A flour slurry mixing component (2) is provided at the next station of the mixing and coating component (1) and is used to coat the tenderloin strips coated with starch with flour; A first frying assembly (3) is provided at a next station of the flour slurry mixing assembly (2) and is used for frying the tenderloin strips coated with flour; A steam spraying assembly (4), arranged at a station below the first frying assembly (3), for spraying high-temperature steam on the fried tenderloin strips; A second frying assembly (5) is provided at a next station of the steam spraying assembly (4) and is used for re-frying the tenderloin strips after steam spraying, and its frying temperature is higher than the frying temperature of the first frying assembly (3); A cooling assembly (6) is provided at a station next to the second frying assembly (5) and is used to cool the tenderloin strips after re-frying; The conveying assembly (7) is arranged between adjacent workstations and is used to convey the tenderloin strips from the previous workstation to the next workstation.

2. The automated production device for sweet and sour pork tenderloin according to claim 1, wherein The flour slurry mixing assembly (2) comprises an upper conveyor belt (21), a lower conveyor belt (22), a pipeline (23) and a flour liquid tank (24); the upper conveyor belt (21) is arranged directly above the lower conveyor belt (22); the belt surface of the upper conveyor belt (21) is a slat-type belt surface; the gap between the upper conveyor belt (21) and the lower conveyor belt (22) is used for allowing tenderloin strips to pass through; the outlet of the pipeline (23) is directly opposite to the upper conveyor belt (21); the inlet of the pipeline (23) is connected to the flour liquid tank (24); and a pump body (231) is provided on the pipeline (23).

3. The automated production device for sweet and sour pork tenderloin according to claim 2, wherein: A connecting rod (25) is fixedly provided at the inlet end of the lower conveyor belt (22) in a direction perpendicular to the conveying direction of the tenderloin strips, and a plurality of partition plates (26) are arranged at intervals along the length direction of the connecting rod (25).

4. The automated production device for sweet and sour pork tenderloin according to claim 2, wherein: The conveying assembly (7) between the flour slurry mixing assembly (2) and the first frying assembly (3) comprises a second conveyor belt (72), and an electric heating blower (711) is provided on the second conveyor belt (72).

5. The automated production device for sweet and sour pork tenderloin according to claim 1, characterized in that: The steam spraying assembly (4) comprises a discharge hopper (41), a hollow box (42), a rotating disk (43), a rotating motor (44), a guide plate (45) and a steam pipe (46); the discharge hopper (41) is arranged at the output end of the conveying assembly (7) at the rear end of the first frying assembly (3); the top of the hollow box (42) is provided with an opening and is connected to the outlet of the discharge hopper (41); the bottom of the hollow box (42) is provided with an outlet connected to the second frying assembly (5); the rotating disk (43) is rotatably arranged inside the hollow box (42); the center of the rotating disk (43) is opposite to the outlet of the discharge hopper (41); The motor (44) is used to drive the rotating disk (43) to rotate. The guide plate (45) is annular and constricted. The guide plate (45) is supported at a position below the gap between the rotating disk (43) and the hollow box (42). The bottom of the guide plate (45) is connected to the outlet of the hollow box (42). The guide plate (45) and the rotating disk (43) are both provided with air outlet holes (451). The steam pipe (46) is provided in the gap between the guide plate (45) and the hollow box (42). The steam pipe (46) is connected to a high-temperature steam generator. The steam pipe (46) is provided with a plurality of nozzles (47) facing the rotating disk (43).

6. The automated production device for sweet and sour pork tenderloin according to claim 5, characterized in that: A plurality of spiral convex strips (431) are fixedly provided on the top of the rotating disk (43) along the circumferential direction, and the cross section of the convex strips (431) is triangular; And / or, the inner wall of the hollow box (42) is provided with a rubber layer (421).

7. The automated production device for sweet and sour pork tenderloin according to claim 1, characterized in that: The cooling assembly (6) includes a fan (61) and a third conveyor belt (62). The fan (61) is arranged in multiple groups along the length direction of the third conveyor belt (62). The fan (61) is located directly above the third conveyor belt (62).

8. The automated production device for sweet and sour pork tenderloin according to claim 7, characterized in that: A plurality of rotating rollers (621) are arranged on the third conveyor belt (62) and in front of the fan (61). The rotating rollers (621) are arranged to rotate horizontally on the third conveyor belt (62). The rotating rollers (621) are driven to rotate by a driving motor (63). The rotating rollers (621) are fixedly provided with a plurality of rubber strips (622) along the circumferential direction. The distance between the end of the rubber strip (622) and the top wall of the belt surface of the third conveyor belt (62) is 5 mm to 10 mm.

9. The automated production device for sweet and sour pork tenderloin according to claim 8, characterized in that: A microwave oven (63) is provided between the fan (61) and the rotating roller (621), and the microwave oven (63) is provided on the third conveyor belt (62).

10. A process for preparing sweet and sour pork tenderloin, suitable for the sweet and sour pork tenderloin automated production device according to any one of claims 1 to 9, characterized in that: The construction steps include: S1, mixed coating: the tenderloin strips are input into the mixed coating component (1), the mixed coating component (1) coats the tenderloin strips with starch and ensures that the surface of the tenderloin strips is evenly covered with starch, and at the same time spreads the strips to avoid stacking; S2, flour slurry mixing, the tenderloin strips coated with starch are transferred to the flour slurry mixing component (2), in which the strips are coated with a slurry prepared by mixing flour and water, ensuring that the surface of the tenderloin strips is evenly covered with the flour slurry; S3, initial frying: the tenderloin strips coated with flour slurry are transferred to the first frying assembly (3). In the first frying assembly (3), the frying temperature is set to 180°C-190°C, and the frying time is about 3-4 minutes, until the surface of the tenderloin strips is golden and crispy; S4, high-temperature steam spray: the fried tenderloin strips are transferred to the steam spray assembly (4), the steam spray assembly (4) sprays high-temperature steam on the surface of the fried tenderloin strips, the steam temperature is controlled between 90-100 ° C, the spray time is 2 seconds to 5 seconds; S5, re-frying: the tenderloin strips treated with steam spraying are transferred to the second frying assembly (5), in which the frying temperature is set to 200°C-210°C and the frying time is 2-3 minutes to ensure that the surface of the tenderloin strips is more crispy and the color reaches golden yellow; S6. Cooling: The fried tenderloin strips are transferred to the cooling assembly (6). In the cooling assembly (6), the strips are cooled by a fan (61) for 3-5 minutes until the surface temperature of the strips drops to room temperature.

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