Automatic continuous stir-frying method and system for dried beef floss

Abstract

The invention relates to the technical field of stir-frying of dried beef floss, in particular to an automatic continuous stir-frying method and system for dried beef floss, and the method comprises the following steps: S1, raw material pretreatment and primary processing; s2, continuous segmented frying and flavor regulation and control; s3, crushing, screening and granularity standardization; s4, quality detection and feedback optimization; and S5, aseptic packaging and intelligent storage. In the scheme, an upper computer and lower computer collaborative architecture is adopted. And the raw material pretreatment unit, the continuous stir-frying unit and the crushing and screening unit in the lower computer are linked in order to form a continuous production link, so that the problems caused by unsmooth connection of all links are reduced. A parameter configuration module of the upper computer is used for presetting standardized process parameters, so that the influence of artificial experience difference on the production process is avoided, different batches of products are kept consistent in the aspects of color, taste and the like, and the quality stability of the products is improved; meanwhile, the linkage control module regulates and controls the material flow of each unit in real time, and continuity of the production process is guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of beef floss frying, and in particular to an automatic continuous frying method and system for beef floss frying. Background Art

[0002] As a nutritious food with a unique taste, beef floss occupies an important position in the food market. Its production process mainly includes raw material processing, frying, crushing, seasoning, packaging and other links. Under the traditional production model, raw material screening is mostly done manually. Key operations such as heat control, stirring frequency and time control during the frying process also rely on the operator's experience to prevent the raw materials from burning or uneven cooking. With the development of the food industry, semi-automated equipment has gradually been introduced in some links. For example, mechanical stirring replaces manual stir-frying. However, core links such as temperature regulation and process parameter setting still require manual participation, forming a production method that combines semi-automation and manual decision-making, which has improved basic production efficiency to a certain extent.

[0003] There are many shortcomings in the existing technology. On the one hand, the production process relies too much on manual experience, which makes it difficult to achieve standardized control of key parameters such as heat and stirring frequency. Different batches of products vary greatly in color, taste, looseness, etc., and the product quality stability is poor. On the other hand, the connection between each link in the production process is not smooth enough. The raw material pretreatment, frying, and testing links are relatively independent, which makes it easy for materials to be retained or interrupted. Most inspections are done after the fact, and production parameters cannot be adjusted in real time. There are certain food safety risks. At the same time, the proportion of labor costs is high and energy consumption is high. These problems restrict the scale and standardization of the beef floss industry. Therefore, we propose an automated continuous frying method and system for beef floss. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides an automated continuous frying method and system for beef floss, thereby solving the technical problems mentioned in the background technology.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] The method for automatically and continuously frying beef floss comprises the following steps:

[0007] S1: Raw material pretreatment and primary processing, including raw material screening, cleaning, blanching, cooking, cooling, shredding, pre-dehydration and three-level testing;

[0008] S2: Continuous segmented frying and flavor control, including five temperature-controlled frying stages: the first stage is high-temperature rapid dehydration, the second stage is medium-temperature Maillard reaction, the third stage is seasoning and mixing, the fourth stage is high-temperature flavor enhancement and setting, and the fifth stage is low-temperature drying and freshness retention. Each stage controls temperature, humidity, stirring speed, moisture content, color, and texture parameters through real-time sensing and dynamic adjustment technology.

[0009] S3: Crushing, screening and particle size standardization, including primary crushing, multi-stage screening, particle size fine-tuning and fluidity testing;

[0010] S4: Quality testing and feedback optimization, including triple testing of physical and chemical indicators, microorganisms, and sensory parameters, as well as automatic feedback control based on test results;

[0011] S5: Sterile packaging and intelligent warehousing, including sterile environment packaging, label traceability, intelligent warehousing management and inventory warning.

[0012] In one possible implementation, in step S1:

[0013] The raw materials are screened by a 30-megapixel image recognition system to remove fascia, congestion and deteriorated parts, and only beef hind legs with a fat content of ≤8% and a pH of 5.8-6.2 are retained; the cleaning is performed by rinsing with running water at 35°C and 0.25MPa for 4 minutes; the blanching is performed by adding 0.5% ginger slices and 0.3% cooking wine to 85°C hot water and stirring at a low speed for 6 minutes; the cooking is performed by heating to 82°C at a speed of 1.5°C / min and keeping the temperature warm for 40 minutes; the shredding is performed by a double-roller 180r / min shredder with a roller spacing of 0.8cm and fine-tuning of the 0.1cm gradient; the pre-dehydration is performed in a hot air chamber at 60°C for 3 minutes.

[0014] In one possible implementation, in step S2, the dynamic adjustment of the five-stage temperature-controlled frying includes:

[0015] In zone 1, a capacitive humidity sensor triggers the start and stop of the dehumidification fan. When the humidity is >60%, a 0.75kW centrifugal fan is activated to create a slight negative pressure of -120Pa. If the moisture content is >22%, dehydration is delayed for 3 minutes. If the moisture content is <18%, 0.3% purified water is added.

[0016] Zone 2 uses an online colorimeter to output a set of CIE Lab values ​​every 5 seconds. When the brightness L>48 or L<42, the temperature is automatically adjusted by ±2°C. If the color difference value after the Maillard reaction is still unqualified, it will be fried for another 5 minutes. If it still fails to meet the requirements, it will be diverted as a by-product.

[0017] In zone 3, the uniformity of the seasoning is tested by a near-infrared spectrometer. If it is <95%, the stirring is extended for 3 minutes. If the uniformity of the seasoning is still <95% after retest, the cycle is repeated.

[0018] Zone 4 uses a high-speed image recognition system to scan the burnt area. If the burnt area is >1%, the compressed air nozzle and slag extraction valve will be activated to automatically remove the slag. The slag can be removed twice at most. If the burnt area still exceeds the standard after two cleanings, the entire batch will be downgraded.

[0019] Zone 5 uses a texture analyzer to test hardness and elasticity in real time. If there is any deviation, the temperature will be automatically adjusted by ±2°C or the drying time will be extended by 3 minutes to ensure that the final texture indicators meet the standards. If the moisture content is >6.5%, the drying time will be extended by 5 minutes. If the moisture content is <5.5%, 0.2% purified water will be added and the 3-5 zone process will be repeated to ensure that the final moisture content is strictly controlled at 6%±0.5%.

[0020] In a possible implementation, in step S3, the granularity normalization includes:

[0021] The primary crushing adopts a hammer mill with a screen aperture of 1.0mm and a rotation speed of 3200r / min, and the temperature of the water cooling jacket is controlled at ≤60℃;

[0022] The three-layer vibrating screening machine has an amplitude of 5mm and a frequency of 45Hz. The coarse particles >1.2mm in the upper layer are returned to the crusher, the 0.5-1.2mm in the middle layer are qualified products, and the fine powder <0.5mm in the lower layer is used for seasoning bags;

[0023] The laser particle size analyzer detects in real time that the proportion of particles with a diameter of 0.5-1.0 mm is ≥80%, otherwise the sieve aperture is dynamically adjusted by ±0.1 mm;

[0024] The metal detector is online throughout the entire process and will be shut down for investigation if an alarm is raised;

[0025] When the angle of repose is >35°, 0.05% food-grade silicon dioxide is automatically added and the fluidity is retested to ensure that the finished product does not agglomerate.

[0026] In a possible implementation, in step S4, the feedback control includes:

[0027] When the moisture content is >7%, the temperature of zone 5 of S2 will be automatically raised by 2°C;

[0028] When protein content is less than 25%, the cooking time of S1 will be automatically extended by 5 minutes;

[0029] When fat content is greater than 10%, it will automatically indicate that the raw material batch is abnormal and record it;

[0030] When the total colony count is >1000 CFU / g, the product will be automatically sterilized by 6kGy irradiation and retested;

[0031] When the test result is positive for coliform bacteria or pathogens, the entire batch is discarded and the workshop disinfection is triggered;

[0032] When the sensory score is less than 80 points, a cause analysis report will be automatically generated and one manual rework will be allowed. If it is still unqualified after rework, it will be converted into feed raw materials.

[0033] In a possible implementation, the automated continuous frying system for beef floss includes an upper computer and a lower computer;

[0034] The host computer uses an industrial-grade computer and touch screen, with built-in dedicated control software, and communicates with the slave computer in real time via industrial Ethernet, responsible for full-process control logic, data processing, quality traceability and fault diagnosis;

[0035] The lower computer consists of a raw material pretreatment unit, a continuous frying unit, a crushing and screening unit, a quality inspection unit, and a packaging and storage unit. Each unit is equipped with sensors and actuators to upload operating data in real time and receive instructions from the upper computer to perform corresponding operations.

[0036] In one possible implementation, the host computer includes:

[0037] Parameter configuration module, with a built-in complete process parameter database, supports fine-tuning within the authority limit, and automatically archives modification records;

[0038] The linkage control module calculates the material flow in real time through multiple sensors and automatically adjusts the shredder speed, frying temperature, and crushing screen aperture;

[0039] The data acquisition and analysis module collects data in CSV format at a frequency of 10Hz and compares it with the standard value in real time. If any deviation is found, correction instructions will be triggered immediately.

[0040] The quality judgment module integrates all judgment logic, automatically corrects minor deviations, and triggers alarms for serious deviations and records the reasons;

[0041] The traceability and reporting module generates a unique batch number and QR code for each batch, associates raw materials, processes, testing, and storage data, and supports Excel / PDF export;

[0042] The fault diagnosis module monitors current, voltage, and temperature in real time, displays fault codes and maintenance instructions when an anomaly occurs, and automatically shuts down the machine in an emergency to prevent burning when critical equipment fails.

[0043] In a possible implementation, the lower computer includes:

[0044] The raw material pre-processing unit includes a 30-megapixel image recognition camera, pneumatic sorting, a constant temperature cleaning tank, a blanching tank, a cooking tank, a double-roll shredder, and a hot air pre-dehydration chamber, all connected by a closed conveyor belt;

[0045] The continuous stir-frying unit consists of five 1.5m long independent temperature-controlled cylinders connected in series. Each section is equipped with PID temperature control, variable frequency stirring, humidity / color difference / texture sensors, dehumidification fans, grease atomizing nozzles, and multi-channel seasoning feeders.

[0046] Crushing and screening unit, including water-cooled hammer mill, three-layer vibrating screen, laser particle size analyzer, metal detector, and silica micro-addition device;

[0047] The quality inspection unit integrates a Karl Fischer titrator, Soxhlet fat analyzer, Kjeldahl nitrogen analyzer, potentiometric titrator, colony counter, PCR pathogen detector, electronic nose, and texture analyzer. All data is uploaded to the host computer in real time.

[0048] The packaging and warehousing unit includes a Class 10,000 clean room, a multi-head weigher, a nitrogen-filled heat sealer, a laser coding machine, a negative pressure seal detector, an AGV robot, and an RFID-based three-dimensional warehouse, enabling real-time monitoring of temperature and humidity and first-in, first-out management.

[0049] Beneficial effects compared with existing technologies:

[0050] 1. In this solution, a collaborative architecture of the upper computer and the lower computer is adopted to realize the full process automation from raw material processing to finished product warehousing. The raw material pretreatment unit, continuous frying unit, crushing and screening unit and other equipment in the lower computer are linked in an orderly manner to form a continuous production chain, replacing the traditional discrete production model and reducing the problems caused by poor connection between each link. The parameter configuration module of the upper computer presets standardized process parameters to avoid the influence of differences in manual experience on the production process, so that different batches of products are consistent in color, taste, etc., and the stability of product quality is improved; at the same time, the linkage control module regulates the material flow of each unit in real time to ensure the continuity of the production process;

[0051] 2. In this solution, a multi-stage frying process is designed, combined with real-time sensing and dynamic adjustment technology to achieve precise control of product quality. The multiple temperature control sections of the continuous frying unit set appropriate temperatures for different steps such as dehydration, Maillard reaction, seasoning, flavoring, and drying. At the same time, the product status is monitored in real time through detection equipment such as colorimeter and texture analyzer, and parameters such as heating power and stirring speed are dynamically adjusted. This control mode not only improves the taste and flavor of the product, but also reduces the generation of harmful substances caused by problems such as burning. Combined with online microbial detection, it further ensures product safety.

[0052] 3. In this solution, a full-process quality traceability system covering raw materials to warehousing is constructed. The host computer's traceability and reporting module records in detail the raw material information, production parameters, test results, and other data for each batch of products, and links them to the finished product through a QR code, achieving traceability throughout the product life cycle and meeting food safety regulatory requirements. At the same time, the data acquisition and analysis module compares real-time production data with standard values. If parameter deviations are found, the feedback control mechanism is triggered in a timely manner. This mechanism can not only correct production deviations in a timely manner, but also continuously optimize process parameters through analysis of historical data, provide support for continuous improvement of the production process, and promote the development of beef floss production towards standardization and intelligence. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention with reference to the accompanying drawings.

[0054] Figure 1 This is a schematic flow chart of the automated continuous frying method for beef floss of the present invention;

[0055] Figure 2 This is a schematic diagram of the framework of the automated continuous frying system for beef floss of the present invention. DETAILED DESCRIPTION

[0056] Preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention can be implemented in various forms, and therefore the present invention is not limited to the embodiments described below. In addition, in order to more clearly describe the present invention, components that are not related to the present invention will be omitted from the drawings.

[0057] The technical solutions in the embodiments of the present application are to solve the problems of the above-mentioned background technology, which are generally as follows:

[0058] Example 1:

[0059] This example introduces an automated continuous frying method for beef floss, which is based on an intelligent production line and covers the entire process of raw material processing, frying, crushing, testing, and packaging. Through automated control and dynamic adjustment, standardized production of beef floss is achieved. The specific steps are as follows:

[0060] S1: Raw material pretreatment and primary processing

[0061] This step is completed by multiple devices in a coordinated manner, converting the beef raw material into a fibrous material that meets the requirements for frying. It specifically includes five sub-operations:

[0062] Raw material screening and cleaning: Selected beef hindquarters are screened using an image recognition system (30 megapixel resolution, 50 frames per second) to remove fascia, congestion, and spoiled parts. Only qualified raw materials with a fat content ≤8% and a pH value of 5.8-6.2 are retained. The screened beef is rinsed in running water at 35°C for 4 minutes at a pressure of 0.25 MPa to remove surface blood and impurities. After cleaning, it is inspected for foreign matter using a metal detector (sensitivity ≥ 0.3 mm) to ensure raw material purity.

[0063] Blanching to Remove Fishy Odors: Place the cleaned meat in a blanching tank, add 85°C hot water (twice the weight of the meat), 0.5% ginger slices, and 0.3% cooking wine (by weight). The stirring paddle rotates at a low speed of 5 rpm (stirring for 30 seconds every 3 minutes). Blanch for 6 minutes, then remove and drain (draining time ≤ 2 minutes). Blanching effectively removes blood and fishy odors from the meat and initially kills surface microorganisms.

[0064] Constant Temperature Cooking and Softening: After blanching, the meat is transferred to the cooking tank and deionized water (meat-to-water ratio 1:2.5) is added. The control system sets a temperature ramp: starting at 60°C, increasing at a rate of 1.5°C / min to 82°C, and maintaining this temperature for 40 minutes (the stirring paddle rotates for 1 minute every 5 minutes at 12 rpm). During the cooking process, a pressure sensor maintains a constant pressure within the tank (±5 kPa) to prevent excessive pressure from causing the meat to become tough.

[0065] Cooling and Shredding: Cooked meat is conveyed via a conveyor belt to a cooling area where it is rapidly cooled to 40°C (≤12 minutes) by 45°C cold air (wind speed 1.5m / s). The meat then enters a double-roller shredder. The shredder rollers are initially set to a 0.8cm gap. The toothed structures on the rollers rotate relative to each other at 180 rpm, shredding the meat into 1-2cm fibers. An infrared length sensor monitors fiber length in real time and automatically adjusts the roller gap (in 0.1cm increments) if the fiber length deviates by more than 0.3cm.

[0066] Temporary storage and pre-dehydration: The shredded fibers enter a temporary storage bin with a capacity of 50kg. The bin is set with a 60℃ hot air circulation and a wind speed of 1m / s. Pre-dehydration is performed for 3 minutes to reduce the initial moisture content of the fibers from 65% to 60%±2% to avoid adhesion caused by excessive moisture during subsequent frying.

[0067] After this step, a three-level test is performed to determine whether to proceed to the next step:

[0068] Fiber morphology testing: Laser particle size analyzer determines that the proportion of 1-2cm fibers is ≥85%, and the proportion of 0.5-1cm fibers is ≤10%. If the proportion of long fibers is insufficient, return to the shredder and adjust the roller spacing (0.1cm gradient) for reprocessing.

[0069] Moisture test: The fiber moisture content measured by Karl Fischer method is ≤62%. If the moisture content is >62%, extend the pre-dehydration time in the temporary storage bin by 2 minutes and maintain the temperature at 60°C.

[0070] Initial microbial inspection: Randomly sample and test for total colony count ≤ 100 CFU / g. If the total colony count exceeds the standard, the entire batch will be discarded. Excessively high total colony counts indicate a high risk of raw material contamination.

[0071] The qualified fibers are sent to the feeding port of the frying machine through a closed conveyor belt, waiting to enter the frying process.

[0072] S2: Continuous segmented frying and flavor control

[0073] This step realizes automatic frying through the 5 temperature control sections of the continuous frying host. Each section independently controls temperature, time and stirring, and the parameters are dynamically adjusted by the PLC system throughout the process.

[0074] Stage 1: High temperature rapid dehydration (Zone 1)

[0075] Feeding: Pre-treated beef fibers enter the cylinder in zone 1 through a variable frequency screw conveyor at a constant flow rate of 60 kg·h-1. The cylinder wall temperature is set at 120°C, and the heating is provided by 8kW stainless steel finned electric heating tubes in different zones, with a heating rate controlled at 8-10°C·min -1 The stirring blade is a single propeller with a diameter of 300 mm, a pitch of 240 mm, a gap of 3 mm with the cylinder wall, and a speed of 35 r / min. -1 , so that the fiber is in a continuous rolling curtain shape in the tube with a thickness of 5-8mm, ensuring uniform heating.

[0076] Dehydration: A capacitive humidity sensor (range 0-100% RH, accuracy ±2%) is installed at the top center of the cylinder. When the humidity in the chamber is higher than 60%, the PLC immediately starts the side-mounted dehumidification fan (centrifugal, rated 0.75kW), and the outlet wind speed is set to 3m·s -1 A slight negative pressure of -120 Pa is created, and the hot and humid air is discharged through a 150mm dehumidification pipe. The fan automatically shuts off when the humidity drops to 40%. The entire process is timed for 15 minutes. At the end, the fiber moisture content drops from 60% to 20% ± 2%, and the surface is slightly dry, loose, and free of clumps.

[0077] After dehydration of zone 1:

[0078] Moisture content of 20%±2% is acceptable and can be directly transferred to Zone 2.

[0079] If the moisture content is greater than 22%, the PLC triggers "delayed dehydration", i.e., maintain 120°C, 8kW, 35r / min and run for another 3 minutes, and retest after completion; if it still exceeds the standard, recycle until it passes.

[0080] If the moisture content is less than 18%, the system marks the batch as "low moisture fiber" and adds 0.3% pure water back to zone 3 through atomization spraying within 30 seconds to prevent uneven adsorption of subsequent seasoning.

[0081] Second stage: Medium temperature Maillard reaction (Zone 2)

[0082] Parameter adjustment: After all fibers are transferred to zone 2, the system completes the following actions within 90 seconds:

[0083] Temperature: PID temperature control linearly reduces the barrel temperature from 120°C to 90°C, with a temperature control accuracy of ±1°C;

[0084] Power: Heating power is reduced from 8kW to 5kW to prevent overshoot;

[0085] Speed: Propeller speed from 35r·min -1 Slowly reduce to 25 r·min -1 , reduce shearing, fiber breakage rate ≤ 2%.

[0086] Grease addition: Synchronously start the quantitative oil injection system, and measure the refined palm oil at 3.5% of the fiber mass. The oil is pressurized to 0.3MPa by the gear pump and sprayed into the barrel through a 0.5mm double-fluid atomizing nozzle. The nozzle rotates at a 120° cone angle and is adjusted to 25r / min. -1 Stir slowly, and the grease coverage is verified by a visual inspection system to be ≥95%.

[0087] Reaction control: The Maillard reaction is the key to the formation of beef floss flavor. The color of the fiber surface is monitored in real time through an online colorimeter, and a set of CIE Lab values ​​is output every 5 seconds: the L value (brightness) is controlled in the range of 45±3, the a value (redness) is controlled in the range of 12±2, and the b value (yellowness) is controlled in the range of 22±3. When the real-time L value is higher than 48 (lighter color), the system automatically increases the temperature of zone 2 by 2°C to accelerate the browning reaction; when the real-time L value is lower than 42 (darker color), the system automatically decreases the temperature of zone 2 by 2°C to inhibit excessive browning. The frying time of the entire medium-temperature Maillard stage is fixed at 12 minutes, and the timing starts after the fiber completely enters zone 2 and the temperature field stabilizes.

[0088] After Maillard in Zone 2:

[0089] If the real-time L / a / b values ​​all fall within the qualified range, the fiber batch will be directly sent to zone 3.

[0090] If any indicator exceeds the standard: start the "replenishing frying" process, that is, 90℃±2℃, increase or decrease according to the L value deviation direction, 5kW, 25r / min and fry for another 5 minutes;

[0091] If the re-inspection after re-frying still does not meet the standards, the batch will be automatically diverted to the by-product channel and an electronic record will be generated.

[0092] Section 3: Seasoning and Mixing (Zone 3)

[0093] Seasoning addition: After the fiber enters zone 3, the system automatically maintains the temperature at 85°C, adjusts the heating power to 4kW, and sets the stirring speed to 20r / min. At this time, seasonings are added sequentially through the multi-channel feeder to ensure that each seasoning is evenly distributed. The specific addition order is as follows:

[0094] Table salt, added at 1.8% of fiber mass;

[0095] White sugar, added at 1.2% of fiber mass;

[0096] Compound spices, added in an amount of 0.5% of fiber mass, including 0.2% star anise powder, 0.1% Sichuan pepper powder, and 0.2% onion powder.

[0097] Add each seasoning 30 seconds apart to avoid excessive local concentration and ensure uniform mixing.

[0098] Optimized stirring: The stirring mode uses an alternating cycle of "forward rotation for 1 minute, reverse rotation for 1 minute" to prevent fibers from tangling in one direction during stirring. The entire mixing process lasts 8 minutes. A near-infrared spectrometer monitors the seasoning distribution uniformity in real time, ensuring a uniformity of ≥95% and a ≤0.3% difference in seasoning content between any two points in the same batch.

[0099] After seasoning zone 3:

[0100] The seasoning distribution uniformity detected by near-infrared spectrometer is ≥95% (the content difference between any two points is ≤0.3%), which is qualified and directly enters zone 4.

[0101] If the uniformity is less than 95%, maintain 85℃, 4kW, 20r / min, and continue to stir in "forward and reverse" directions for 3 minutes; it can be released only after passing the re-inspection, otherwise it will be cycled again, and the cycle is only once.

[0102] Stage 4: High temperature fragrance enhancement and shaping (Zone 4)

[0103] Parameter Settings: After the fiber enters Zone 4, the temperature rapidly rises to 130°C, the heating power is adjusted to 7kW, and the stirring speed is reduced to 15 rpm. Under high temperature conditions, the volatile components of the spices (such as linalool and eugenol) are fully released and blend with the meaty aroma of the beef fiber to create a unique flavor. The high-temperature flavoring stage lasts for 6 minutes.

[0104] Temperature Control: Thermocouple sensors monitor the temperature inside the drum in real time to ensure that temperature fluctuations are controlled within ±1°C. Strict temperature control is necessary to prevent local overheating that can cause fiber scorching, which can produce harmful substances such as acrylamide and affect product quality.

[0105] After the 4th zone is scented and set:

[0106] A high-speed image recognition system scans the scorched particles on the fiber surface.

[0107] If the burnt area is ≤1%, it is qualified and can directly enter Zone 5.

[0108] If the burnt area is greater than 1%, the machine will be stopped for 10 seconds and the "automatic slag cleaning" will be started. The compressed air nozzle will be used to purge and the bottom slag extraction valve will be opened for 15 seconds. After slag cleaning, the machine will be scanned again. If the quality is qualified, the process will continue. If the quality still exceeds the standard after two slag cleanings, the entire batch of beef fiber will be downgraded to a by-product.

[0109] Stage 5: Low temperature drying to lock in freshness (Zone 5)

[0110] Drying Parameters: After the fiber enters Zone 5, the temperature is lowered to 70°C, the heating power is adjusted to 3kW, and the agitation speed is further reduced to 10r / min (low agitation reduces fiber breakage). Simultaneously, the bottom hot air circulation system is activated, the wind speed is set to 2m / s, and the drying time is 20 minutes. The final fiber moisture content is controlled at 6% ± 0.5%, ensuring the product's excellent shelf life.

[0111] Texture Control: A texture analyzer monitors fiber hardness and elasticity in real time. The target hardness is 2800 ± 300 g·force and the elasticity is 0.7 ± 0.1. If the hardness is too high, the temperature is automatically lowered by 2°C; if the elasticity is too low, the drying time is automatically extended by 3 minutes to ensure that the product texture meets the standard.

[0112] After drying and locking in freshness in zone 5:

[0113] Moisture content of 6% ± 0.5% is acceptable and the product is released to step S3.

[0114] If the moisture content is greater than 6.5%, maintain 70℃, 3kW, 10r / min, bottom hot air circulation speed 2m / s, extend drying time by 5min, and retest until the standard is met.

[0115] If the moisture content is less than 5.5%, it is judged to be too dry, and the batch is returned to zone 3. 0.2% pure water is added through the same atomizing nozzle, and the complete process from zone 3 to zone 5 is re-executed once. The cycle process is only once.

[0116] S3: Crushing, screening and particle size standardization

[0117] This step processes the roasted fibers into uniform particles through a crushing unit and a grading and screening system. The specific operations are as follows:

[0118] Primary Crushing: The stir-fried beef floss enters a hammer mill with a 1.0mm mesh size and a hammer speed of 3200 rpm (adjustable from 3000-3500 rpm) for 30 seconds, breaking the fibers into particles of 0.5-1.2mm. During the crushing process, the temperature inside the mill is controlled by a water-cooling jacket to ≤60°C (if exceeded, the speed is automatically reduced by 50 rpm) to prevent overheating and oil oxidation.

[0119] Multi-stage screening: After crushing, the material enters the three-layer vibrating screening machine (amplitude 5mm, frequency 45Hz), screen specifications:

[0120] Upper layer: 1.2mm, separates coarse particles. If the coarse particles are larger than 1.2mm, they will be returned to the crusher for secondary crushing;

[0121] Middle layer: 0.5-1.2mm, this scale is the main body of qualified products;

[0122] Lower layer: <0.5mm, fine powder, can be collected and used as seasoning bag auxiliary material.

[0123] Particle size fine-tuning: The control system dynamically adjusts the crusher parameters according to the proportion of middle-layer products (target ≥85%): if the proportion of coarse particles is greater than 10%, the screen aperture is reduced by 0.1mm; if the proportion of fine powder is greater than 15%, the screen aperture is increased by 0.1mm to ensure uniform product particle size.

[0124] After screening, the following standards are used for judgment:

[0125] Particle size distribution: Laser particle size analyzer shows that the proportion of particles between 0.5-1.0 mm is ≥ 80%. If not, adjust the screen and re-screen, re-screening up to 2 times;

[0126] Impurity detection: The metal detector does not alarm. If metal impurities are detected, re-screen the entire batch and check the wear of the crusher parts;

[0127] Fluidity test: Angle of repose ≤ 35°, measured by the funnel method. If fluidity is poor, add 0.05% food-grade silicon dioxide to prevent agglomeration. Mix for 30 seconds and retest.

[0128] Qualified particles enter the temporary storage tank and wait for quality inspection.

[0129] S4: Quality Inspection and Feedback Optimization

[0130] This step ensures product quality through physical, chemical, microbiological, and sensory testing, and establishes a feedback mechanism to optimize the previous process.

[0131] Physical and chemical index testing:

[0132] Moisture content: ≤7% as determined by Karl Fischer method. If the measured value is higher than 7%, the product is prone to mold; if the measured value is lower than 7%, the product will have a noticeably dry and hard taste.

[0133] Fat: ≤10% as measured by Soxhlet extraction. If the measured value is higher than 10%, the fat is easily oxidized and rancid, producing a pungent smell.

[0134] Protein: ≥25% as measured by Kjeldahl method. This value directly reflects the quality of the raw meat.

[0135] Salt content: 1.6-1.8% measured by potentiometric titration, which is in line with the current trend of low-salt healthy diet.

[0136] Microbiological testing:

[0137] The total colony count is ≤1000 CFU / g, and the detection method follows the colony detection standard.

[0138] Coliform group ≤30MPN / 100g.

[0139] Pathogens: Salmonella and Staphylococcus aureus, tested by PCR method, the result must be negative; 3 samples are randomly sampled from each batch for testing.

[0140] Sensory evaluation:

[0141] Completed by a fixed 5-person review team, the evaluation dimensions are:

[0142] The color should be light brown and uniform; the smell should be rich in meaty aroma; the taste should be loose in fiber.

[0143] The three scores are averaged, and the product is qualified if the average score is ≥85 points, with a full score of 100 points.

[0144] Feedback control:

[0145] All detection data is uploaded to the control system in real time. If the system detects deviation, it will immediately trigger self-optimization:

[0146] If the moisture content exceeds the limit, the temperature of the 5th drying zone of S2 will be automatically increased by 2°C;

[0147] If the protein content is low, the S1 cooking time will be automatically extended.

[0148] When only one physical and chemical index exceeds the standard and the deviation is ≤10%, the product will be returned to the corresponding link for reprocessing;

[0149] When microbial indicators exceed the standard, the entire batch is sterilized by 6kGy irradiation and then tested again;

[0150] When the sensory score is less than 80 points, analyze the cause first and then rework, and rework is limited to 1 time;

[0151] If multiple indicators are seriously exceeded and the deviation is greater than 15%, the product will be directly judged as unqualified and converted into feed raw materials.

[0152] Qualified products are released and the process goes to step S5.

[0153] S5: Aseptic packaging and intelligent warehousing

[0154] This step ensures product shelf life and safety through aseptic packaging lines and intelligent warehousing systems. The specific operations are as follows:

[0155] Sterile environment preparation: The packaging workshop starts the purification system 30 minutes in advance to achieve Class 10,000 cleanliness (dust particles ≤ 3500 / m 3 ), the temperature is controlled at 20±2℃, the humidity is 45±5%, the operators wear sterile clothing, and the sterile clothing is disinfected by ultraviolet light for 30 minutes.

[0156] Automatic packaging: Qualified beef floss is fed through a sealed pipeline to a multi-head weigher, where it is automatically weighed according to different specifications (50g / 100g / 250g) and placed into PET / AL / PE composite film bags. The packaging machine simultaneously performs nitrogen filling and heat sealing to ensure a seal strength of ≥30N / 15mm.

[0157] Labeling and traceability: After packaging, the production date, shelf life (6 months), batch number and QR code (including raw material information, production parameters, and test report) are printed using a laser coding machine to achieve full process traceability.

[0158] Smart warehousing: After metal detector inspection, packaged finished products are transported by automated guided vehicle (AGV) robots to a three-dimensional warehouse. The warehouse temperature is set at 5±1°C and the humidity is ≤50%. The warehouse management system allocates storage space based on a "first-in, first-out" principle, and RFID tags track inventory status in real time. Regular spot checks (once a week) are conducted on inventory products for moisture (≤7.5%) and total bacterial count (≤2000 CFUg). When products approach their expiration date by 30 days, an alert is triggered and they are shipped out first.

[0159] Sealing test: Negative pressure method (-30kPa) test for leakage. If the leakage rate is greater than 0.5%, check the heat sealing parameters and re-debug the packaging machine.

[0160] Label accuracy: The image recognition system verifies that label information is 100% correct, and incorrect labels must be manually re-printed;

[0161] Warehouse environment: Temperature and humidity sensors monitor in real time. When the temperature deviates from the set range, the air conditioning / dehumidification system is automatically activated and returns to normal within 30 minutes.

[0162] Example 2:

[0163] This embodiment provides an automated continuous beef floss frying system for implementing the automated continuous beef floss frying method described in Example 1. The system utilizes a "host computer + slave computer" architecture, with the host computer responsible for control logic and data processing, and the slave computer responsible for executing specific operations. The two communicate in real time via industrial Ethernet, ensuring fully automated operation.

[0164] 1. Host computer

[0165] The host computer is the control and decision-making center of the system. It is composed of an industrial-grade computer and a touch screen, with built-in dedicated control software. It uses modular design to achieve precise control of the lower computers. The host computer includes the following submodules:

[0166] 1. Parameter configuration module

[0167] This module is responsible for presetting and adjusting the key parameters of each step in Example 1 to ensure that the production process is executed according to the set standards.

[0168] This module has a built-in parameter database that stores all the process parameters required for Example 1, such as raw material screening fat content ≤8%, pH value standard of 5.8-6.2, blanching temperature of 85°C, cooking time of 40 minutes, frying temperature of each section, such as 120°C in zone 1 and 90°C in zone 2, crushing speed, etc. It supports manual input or calling of historical optimal parameters and can store up to 100 groups.

[0169] It has parameter authority management function. Administrators can set parameter modification permissions. For example, operators can only adjust parameters within the range of ±5%. Modification records are automatically archived. The archived content includes the modifier, time, and values ​​before and after modification, meeting the traceability requirements of food production.

[0170] 2. Linkage control module

[0171] This module implements the coordinated operation of the various units of the lower computer based on the process logic of the first embodiment to avoid material accumulation or interruption.

[0172] Using material position signals fed back by a lower-level computer, such as an infrared sensor at the outlet of the raw material pre-processing unit, the system calculates the material flow rate (in kg / h) of each unit in real time and automatically adjusts the operating parameters of associated equipment. For example, if the fiber feed rate in Zone 1 of the continuous roasting unit falls below 50 kg / h, the speed of the shredder in the raw material pre-processing unit is automatically reduced from 180 rpm to 150 rpm, reducing material output. If the flow rate exceeds 100 kg / h, the shredder speed is increased to 200 rpm to ensure continuous and stable material flow into the roasting process.

[0173] For the step conversion in Example 1 (such as from S1 raw material pretreatment to S2 continuous frying), a "unit ready" detection mechanism is set: only when the previous unit completes the processing (such as S1 fiber detection is qualified) and the subsequent unit is ready (such as S2 frying host preheated to 90°C), the material transfer instruction is triggered to avoid process disorder.

[0174] 3. Data acquisition and analysis module

[0175] This module collects the operating data and test results of each device in the lower computer in real time, and determines whether the process meets the standards of embodiment 1 through analysis.

[0176] The lower computer sensor data is collected at a frequency of 10 times / second, including image recognition results of raw material screening, cleaning water temperature, blanching time, boiling pot pressure, temperature / humidity of each frying stage, crushed particle size distribution, moisture content of finished product, etc. The data is stored in CSV format.

[0177] The built-in analysis algorithm compares the collected data with the standard values ​​of Example 1. For example, if the moisture test results of the continuous frying zone 1 (target 20% ± 2%) are analyzed and the measured value is greater than 22%, the "extend dehydration for 3 minutes" instruction is automatically triggered; if the proportion of middle-layer particles after crushing and screening is less than 85%, the "adjust the crusher screen aperture" instruction is triggered.

[0178] 4. Quality judgment module

[0179] This module automatically determines whether the material is qualified based on the judgment criteria of each step in Example 1 and decides the subsequent processing method.

[0180] All the judgment logic in Example 1 is integrated, such as the raw material is qualified if the fiber length of 1-2 cm accounts for ≥85% after pretreatment, otherwise it returns to the shredder; the color difference L value of the frying zone 2 is 45±3, otherwise it is qualified, otherwise it is fried for another 5 minutes; the total colony count in the finished product microbial test is ≤1000 CFU / g, otherwise it triggers the irradiation sterilization procedure, etc.

[0181] The unqualified cases are handled according to the rules of the first embodiment: when the unqualified cases are minor, the correction operation is automatically performed; when the unqualified cases are serious, the alarm is triggered and the lower computer is instructed to discharge the materials into the waste bin, and the reasons for the unqualified cases are recorded.

[0182] 5. Traceability and reporting module

[0183] This module records the production data of the entire process of Example 1 and generates traceability reports to meet food safety supervision requirements.

[0184] A unique batch number is assigned to each batch of products, which is linked to the entire process data from raw materials to finished products, including raw material information (origin, quarantine report number), operating parameters of each unit (such as frying time, temperature curve), test results (such as moisture, microbial data), operators, etc. Complete traceability information can be queried through the batch number or QR code (generated in conjunction with the packaging unit).

[0185] Automatically generate daily and weekly reports, count production quantity, pass rate, equipment operating time and other data, and support export to Excel or PDF format.

[0186] 6. Fault diagnosis module

[0187] This module monitors the operating status of lower-level equipment, detects faults in a timely manner and provides solutions to ensure the continuity of the implementation process.

[0188] Real-time monitoring of current, voltage, temperature and other parameters of each device in the lower computer. When a device is abnormal, an audible and visual alarm is immediately triggered, and a fault code (for example, "E01-Heating tube failure") and maintenance instructions are displayed on the touch screen. An example of the instruction is "Replace the heating tube of model XX".

[0189] In case of failure of key equipment, the "emergency stop" command is automatically triggered to prevent materials from being trapped in high-temperature areas and causing burning. At the same time, the process parameters when the failure occurs are recorded to facilitate subsequent analysis.

[0190] 2. Lower computer

[0191] The lower computer is the physical execution part of the system, consisting of a series of dedicated devices, used to execute the instructions issued by the upper computer and complete all operations from raw material pretreatment to finished product warehousing. The lower computer includes the following units:

[0192] 1. Raw material pretreatment unit

[0193] This unit performs all the operations of S1 in Example 1 to convert the beef raw material into a qualified fibrous material.

[0194] Screening and cleaning equipment: including a conveyor belt (speed 1.2m / min), a 30-megapixel image recognition camera for identifying fascia and congestion, a pneumatic sorting device for rejecting unqualified raw materials, a 35°C constant temperature cleaning tank and a metal detector to complete raw material screening and cleaning.

[0195] Blanching and cooking equipment: 85℃ blanching tank and 82℃ constant temperature cooking tank, to blanch the meat to remove the fishy smell and soften it.

[0196] Shredding and pre-dehydration equipment: The double-roll shredder tears the meat into 1-2 cm fibers, and the 60°C hot air pre-dehydration chamber (dehydration for 3 minutes) reduces the initial moisture content of the fibers to 60% ± 2%.

[0197] Interaction with the host computer: Upload fiber length, moisture, and microbial test results in real time, and receive "qualified / rework" instructions from the host computer.

[0198] 2.Continuous frying unit

[0199] This unit performs the continuous segmented frying operation of S2 of Example 1, completing fiber dehydration, Maillard reaction, seasoning, flavoring and drying.

[0200] Multi-section frying cylinder: 5 sections of the cylinder are connected in series (each section is 1.5m long), corresponding to zone 1 (120℃, dehydration for 15 minutes), zone 2 (90℃, Maillard reaction for 12 minutes), zone 3 (85℃, seasoning and mixing for 8 minutes), zone 4 (130℃, flavoring for 6 minutes), and zone 5 (70℃, drying for 20 minutes). Each section is equipped with an independent heating component, stirring paddle and sensor (temperature, humidity, color difference).

[0201] Auxiliary devices: Zone 1 dehumidification fan (starts when humidity is greater than 60%), Zone 2 grease atomizing nozzle (adds 3.5% vegetable oil), Zone 3 multi-channel seasoning feeder (adds salt, sugar, and spices), cooperate to complete each process.

[0202] Interact with the host computer: upload data such as temperature, moisture, color difference, etc. of each segment, and receive parameter adjustment instructions from the host computer.

[0203] 3. Crushing and screening unit

[0204] This unit performs the operation of S3 of the first embodiment, processing the roasted fibers into particles of 0.3-1.2 mm.

[0205] Hammer mill: The screen aperture is 0.8mm, the rotation speed is 3200r / min, the fibers are crushed into fine particles, and the water cooling system controls the temperature inside the machine to ≤60℃.

[0206] Three-layer screening machine: the upper layer has a 1.2mm screen to separate the coarse particles and return them for crushing, the middle layer has a 0.3-1.2mm screen to collect the qualified particles, and the lower layer has a 0.3mm screen to collect the fine powder. The amplitude is 5mm and the frequency is 50Hz.

[0207] Interact with the host computer: upload particle size distribution data and receive speed adjustment instructions from the host computer.

[0208] 4.Quality inspection unit

[0209] This unit performs the detection operation of S4 in the first embodiment to determine whether the product meets the quality standards.

[0210] Physical and chemical testing equipment: Karl Fischer moisture meter (detecting moisture 5%-8%), Soxhlet extractor (detecting fat ≤10%), Kjeldahl nitrogen analyzer (detecting protein ≥25%), potentiometric titrator (detecting salt 1.6%-1.8%).

[0211] Microbial testing equipment: colony counter (total colony count ≤ 1000 CFU / g), PCR detector (to detect pathogenic bacteria).

[0212] Sensory evaluation auxiliary equipment: standard lighting box, electronic nose (for detecting meat aroma), texture analyzer, to assist the 5-person review team in completing the sensory scoring.

[0213] Interact with the host computer: upload various test results and receive the "qualified / reworked / discarded" response from the host computer.

[0214] 5. Packaging and storage unit

[0215] This unit performs the operation of S5 in the first embodiment to complete the packaging and storage of qualified products.

[0216] Aseptic packaging equipment: Class 10,000 clean workshop, multi-head weigher, PET / AL / PE composite film packaging machine, laser coding machine (printing production date, batch number, QR code).

[0217] Intelligent warehousing equipment: three-dimensional warehouse, AGV transfer robot, RFID tag (recording product information), implementing the "first in, first out" storage principle.

[0218] Interact with the host computer: upload data on packaging sealing, storage temperature and humidity, and receive warehousing and outbound instructions from the host computer.

[0219] Finally, it should be noted that the above embodiments are merely examples for the purpose of illustrating the present invention and are not intended to limit the embodiments. Those skilled in the art will readily appreciate that other variations or modifications based on the above description are possible. It is not necessary and impossible to provide an exhaustive list of all embodiments. However, obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. The method for automated continuous frying of beef floss is characterized in that: The following steps are involved: S1: Raw material pretreatment and primary processing, including raw material screening, cleaning, blanching, cooking, cooling, shredding, pre-dehydration and three-level testing; S2: Continuous segmented frying and flavor control, including five temperature-controlled frying stages: the first stage is high-temperature rapid dehydration, the second stage is medium-temperature Maillard reaction, the third stage is seasoning and mixing, the fourth stage is high-temperature flavor enhancement and setting, and the fifth stage is low-temperature drying and freshness retention. Each stage controls temperature, humidity, stirring speed, moisture content, color, and texture parameters through real-time sensing and dynamic adjustment technology. S3: Crushing, screening and particle size standardization, including primary crushing, multi-stage screening, particle size fine-tuning and fluidity testing; S4: Quality testing and feedback optimization, including triple testing of physical and chemical indicators, microorganisms, and sensory parameters, as well as automatic feedback control based on test results; S5: Sterile packaging and intelligent warehousing, including sterile environment packaging, label traceability, intelligent warehousing management and inventory warning.

2. The method for automated continuous frying of beef floss according to claim 1, wherein: In step S1: The raw materials are screened by a 30-megapixel image recognition system to remove fascia, congestion and deteriorated parts, and only beef hind legs with a fat content of ≤8% and a pH of 5.8-6.2 are retained; the cleaning is performed by rinsing with running water at 35°C and 0.25MPa for 4 minutes; the blanching is performed by adding 0.5% ginger slices and 0.3% cooking wine to 85°C hot water and stirring at a low speed for 6 minutes; the cooking is performed by heating to 82°C at a speed of 1.5°C / min and keeping the temperature warm for 40 minutes; the shredding is performed by a double-roller 180r / min shredder with a roller spacing of 0.8cm and fine-tuning of the 0.1cm gradient; the pre-dehydration is performed in a hot air chamber at 60°C for 3 minutes.

3. The automated continuous frying method for beef floss according to claim 1, wherein: In step S2, the dynamic adjustment of the five-stage temperature-controlled frying includes: In zone 1, a capacitive humidity sensor triggers the start and stop of the dehumidification fan. When the humidity is >60%, a 0.75kW centrifugal fan is activated to create a slight negative pressure of -120Pa. If the moisture content is >22%, dehydration is delayed for 3 minutes. If the moisture content is <18%, 0.3% purified water is added. Zone 2 uses an online colorimeter to output a set of CIE Lab values ​​every 5 seconds. When the brightness L>48 or L<42, the temperature is automatically adjusted by ±2°C. If the color difference value after the Maillard reaction is still unqualified, it will be fried for another 5 minutes. If it still fails to meet the requirements, it will be diverted as a by-product. In zone 3, the uniformity of the seasoning is tested by a near-infrared spectrometer. If it is <95%, the stirring is extended for 3 minutes. If the uniformity of the seasoning is still <95% after retest, the cycle is repeated. Zone 4 uses a high-speed image recognition system to scan the burnt area. If the burnt area is >1%, the compressed air nozzle and slag extraction valve will be activated to automatically remove the slag. The slag can be removed twice at most. If the burnt area still exceeds the standard after two cleanings, the entire batch will be downgraded. Zone 5 uses a texture analyzer to test hardness and elasticity in real time. If there is any deviation, the temperature will be automatically adjusted by ±2°C or the drying time will be extended by 3 minutes to ensure that the final texture indicators meet the standards. If the moisture content is >6.5%, the drying time will be extended by 5 minutes. If the moisture content is <5.5%, 0.2% purified water will be added and the 3-5 zone process will be repeated to ensure that the final moisture content is strictly controlled at 6%±0.5%.

4. The method for automated continuous frying of beef floss according to claim 1, wherein: In step S3, the particle size standardization includes: The primary crushing adopts a hammer mill with a screen aperture of 1.0mm and a rotation speed of 3200r / min, and the temperature of the water cooling jacket is controlled at ≤60℃; The three-layer vibrating screening machine has an amplitude of 5mm and a frequency of 45Hz. The coarse particles >1.2mm in the upper layer are returned to the crusher, the 0.5-1.2mm in the middle layer are qualified products, and the fine powder <0.5mm in the lower layer is used for seasoning bags; The laser particle size analyzer detects in real time that the proportion of particles with a diameter of 0.5-1.0 mm is ≥80%, otherwise the sieve aperture is dynamically adjusted by ±0.1 mm; The metal detector is online throughout the entire process and will be shut down for investigation if an alarm is raised; When the angle of repose is >35°, 0.05% food-grade silicon dioxide is automatically added and the fluidity is retested to ensure that the finished product does not agglomerate.

5. The method for automated continuous frying of beef floss according to claim 1, wherein: In step S4, the feedback control includes: When the moisture content is >7%, the temperature of zone 5 of S2 will be automatically raised by 2°C; When protein content is less than 25%, the cooking time of S1 will be automatically extended by 5 minutes; When fat content is greater than 10%, it will automatically indicate that the raw material batch is abnormal and record it; When the total colony count is >1000 CFU / g, the product will be automatically sterilized by 6kGy irradiation and retested; When the test result is positive for coliform bacteria or pathogens, the entire batch is discarded and the workshop disinfection is triggered; When the sensory score is less than 80 points, a cause analysis report will be automatically generated and one manual rework will be allowed. If it is still unqualified after rework, it will be converted into feed raw materials.

6. The automated continuous frying system for beef floss according to any one of claims 1 to 5, characterized in that: Including upper computer and lower computer; The host computer uses an industrial-grade computer and touch screen, with built-in dedicated control software, and communicates with the slave computer in real time via industrial Ethernet, responsible for full-process control logic, data processing, quality traceability and fault diagnosis; The lower computer consists of a raw material pretreatment unit, a continuous frying unit, a crushing and screening unit, a quality inspection unit, and a packaging and storage unit. Each unit is equipped with sensors and actuators to upload operating data in real time and receive instructions from the upper computer to perform corresponding operations.

7. The automated continuous frying system for beef floss according to claim 6, characterized in that: The host computer includes: Parameter configuration module, with a built-in complete process parameter database, supports fine-tuning within the authority limit, and automatically archives modification records; The linkage control module calculates the material flow in real time through multiple sensors and automatically adjusts the shredder speed, frying temperature, and crushing screen aperture; The data acquisition and analysis module collects data in CSV format at a frequency of 10Hz and compares it with the standard value in real time. If any deviation is found, correction instructions will be triggered immediately. The quality judgment module integrates all judgment logic, automatically corrects minor deviations, and triggers alarms for serious deviations and records the reasons; The traceability and reporting module generates a unique batch number and QR code for each batch, associates raw materials, processes, testing, and storage data, and supports Excel / PDF export; The fault diagnosis module monitors current, voltage, and temperature in real time, displays fault codes and maintenance instructions when an anomaly occurs, and automatically shuts down the machine in an emergency to prevent burning when critical equipment fails.

8. The automated continuous frying system for beef floss according to claim 6, characterized in that: The lower computer includes: The raw material pre-processing unit includes a 30-megapixel image recognition camera, pneumatic sorting, a constant temperature cleaning tank, a blanching tank, a cooking tank, a double-roll shredder, and a hot air pre-dehydration chamber, all connected by a closed conveyor belt; The continuous stir-frying unit consists of five 1.5m long independent temperature-controlled cylinders connected in series. Each section is equipped with PID temperature control, variable frequency stirring, humidity / color difference / texture sensors, dehumidification fans, grease atomizing nozzles, and multi-channel seasoning feeders. Crushing and screening unit, including water-cooled hammer mill, three-layer vibrating screen, laser particle size analyzer, metal detector, and silica micro-addition device; The quality inspection unit integrates a Karl Fischer titrator, Soxhlet fat analyzer, Kjeldahl nitrogen analyzer, potentiometric titrator, colony counter, PCR pathogen detector, electronic nose, and texture analyzer. All data is uploaded to the host computer in real time. The packaging and warehousing unit includes a Class 10,000 clean room, a multi-head weigher, a nitrogen-filled heat sealer, a laser coding machine, a negative pressure seal detector, an AGV robot, and an RFID-based three-dimensional warehouse, enabling real-time monitoring of temperature and humidity and first-in, first-out management.

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