Seasoning marinating equipment and process for air-dried marinated chicken

Abstract

The invention discloses air-dried pot-stewed chicken tasty marinating equipment which comprises an air-drying cylinder, a marinating cylinder, a fan blade opening and closing mechanism and a plurality of quantitative feeding assemblies, an air-drying assembly is arranged in the air-drying cylinder, a marinating assembly is arranged in the marinating cylinder, the marinating assembly comprises a rotating shaft, a filter screen, a stirring assembly and a draining screen, the filter screen is rotationally assembled with the rotating shaft, and the stirring assembly is rotationally assembled with the rotating shaft. The stirring assembly is assembled on the rotating shaft in a driven mode, the draining screen is assembled on the rotating shaft in a threaded mode, the upper half section of the rotating shaft is an external thread section, the fan blade opening and closing mechanism is arranged between the air drying barrel and the marinating barrel, and the quantitative feeding assemblies are arranged on the outer edge of the marinating barrel and are in linkage with the stirring assembly. Air drying and marinating are integrated, air-dried chicken can be directly blanked into the marinating barrel to be marinated, the sequence transfer process is omitted, the chicken can be stably conveyed into marinating soup to be marinated due to the arrangement of the draining screen, the marinated chicken cannot be attached by spices after marinating is completed, and meanwhile draining treatment can be conducted on the marinated chicken.

Description

Technical Field

[0001] The invention relates to the technical field of marinated food processing, and in particular to equipment and a process for marinating air-dried marinated chicken. Background Art

[0002] Braising equipment is one of the commonly used equipment in the food processing industry. It is mainly used for braising processing of meat, soy products and other foods. During the braising process, the braising products need to be seasoned. In order to reduce the use of manual labor in the seasoning process and improve the efficiency of braising, the braising equipment needs to be improved.

[0003] For example, the braised product processing equipment with publication number CN118020971A can realize the linkage coordination of spreading and stirring, so that the braised products can be flavored faster and the efficiency of braising can be improved. However, the braised product processing equipment still has some defects when processing braised products: 1. When spices such as bay leaves and star anise are put into brine and steamed, they may adhere to the brine products after braising and are difficult to clean. However, if seasoning packets are used, some spices will not be able to fully bring out their fragrance, thus affecting the flavor of the brine products. 2. When the seasoning enters the spreading bin, the spreading bin does not disperse the seasoning, so the seasoning closer to the spreading port will be spread more, so the seasoning spread by the spreading component is not evenly spread in the braising pot, which causes uneven braising of the braising product and affects the flavor of the braising product; 3. In the process of the intermittent feeding component supplying the seasoning to the spreading bin and the spreading bin spreading the seasoning into the braising pot, since both processes are not closed, the seasoning will inevitably be lost, which will further extend the braising time of the braising products and reduce the braising efficiency; 4. The braising pot is not sealed, and water vapor may enter the spreading bin through the spreading port, thereby contaminating the seasoning in the spreading bin, causing the seasoning to adhere to the spreading impeller and unable to be spread out, further causing seasoning loss and reducing the braising efficiency.

[0004] Based on this, and according to the above-mentioned viewpoints, the existing technology for processing marinated products still has a lot of room for improvement. Summary of the Invention

[0005] Based on the shortcomings of existing marinated product processing equipment and in response to the production needs of the new product air-dried marinated chicken, the present invention provides an air-dried marinated chicken flavoring equipment and process, which integrates air-drying and marinating into one, eliminating the sequence transfer process, and achieves the purpose through the cooperation of a marinating cylinder, a fan blade opening and closing mechanism and multiple quantitative feeding components.

[0006] In order to solve the above technical problems, the present invention provides an air-dried marinated chicken marinating device, comprising: An air-drying drum, wherein the air-drying drum is provided with an air-drying component for air-drying the chicken; A braising cylinder is arranged just below the discharge port of the air-drying cylinder, and a braising component for braising the air-dried chicken is provided in the braising cylinder, and the braising component includes a rotating shaft and a filter screen, a stirring component and a drain screen which are sequentially mounted on the rotating shaft from bottom to top, the rotating shaft is rotatably assembled at the bottom center of the braising cylinder through a bearing, the filter screen and the rotating shaft are rotatably assembled through a bearing, the stirring component is drivenly assembled on the rotating shaft, the drain screen is threadedly assembled on the rotating shaft, and the upper half of the rotating shaft is an external threaded section adapted to the drain screen and used to realize the lifting and lowering of the drain screen; A fan blade opening and closing mechanism provided between the air-drying cylinder and the braising cylinder; A plurality of quantitative feeding components are arranged on the outer edge of the marinating cylinder and linked with the stirring component, and are used for quantitatively adding seasonings into the marinating cylinder.

[0007] Furthermore, the air-drying component includes: A pair of electrically retractable rods arranged symmetrically, one end of which is fixedly connected to the inner wall of the air-drying cylinder and the free end of which extends toward the center of the air-drying cylinder; Two semi-ellipsoidal air-drying nets are respectively fixedly connected to the free ends of the two electric telescopic rods and combined to form a spherical net, and a plurality of poking pins are provided in each of the semi-ellipsoidal air-drying nets; A plurality of ventilation holes are provided on the side wall of the air-drying cylinder in the area where the air-drying component is located.

[0008] Furthermore, the stirring assembly includes: A driven ring sleeved on the rotating shaft, wherein the inner ring of the driven ring is provided with ratchet teeth, and the rotating shaft is provided with a pawl adapted to the ratchet teeth; A plurality of stirring rods are arranged in a circular array on the outer edge of the driven ring. A single stirring rod is provided with a scraper block at one end away from the driven ring, which slides against the inner wall of the marinating cylinder. A stirring blade is also fixedly mounted on the single stirring rod, and a stirring filter is provided in the middle of the stirring blade.

[0009] Furthermore, the fan blade opening and closing mechanism includes a plurality of rotating fan blades that can be tightly closed together in a cone shape and a driving unit for realizing the opening and closing of the plurality of rotating fan blades, and a side of a single rotating fan blade away from the center of the marinating cylinder is arc-shaped; When the plurality of rotating blades are in the open state, a passage is formed which passes through the air-drying cylinder and the braising cylinder vertically; When the plurality of rotating fan blades are in a closed state, the air-drying cylinder and the marinating cylinder are separated.

[0010] Furthermore, the driving unit includes: A fixing ring is fixedly arranged in the top opening of the marinating cylinder, and the first ends of the arc-shaped sides of the individual rotating blades are respectively hinged to the fixing ring; A rotating ring is coaxially slidably assembled on the fixed ring, the rotating ring is provided with an annular array of sliding pins corresponding to the multiple rotating blades one by one, the fixed ring is provided with an annular sliding groove corresponding to the multiple sliding pins, the bottom ends of the multiple sliding pins are respectively in sliding contact with the annular sliding grooves, and a rotating handle is provided on the outer edge of the rotating ring; A plurality of arc-shaped connecting rods are respectively hinged at one end to the second end of the arc-shaped side of the rotating fan blade and at the other end to the corresponding sliding pin.

[0011] Furthermore, the bottom end of the air-drying cylinder is provided with a plurality of arc-shaped support plates, and the air-drying cylinder is fixedly assembled on the top end of the marinating cylinder through the plurality of arc-shaped support plates; An oil outlet is formed between two adjacent arc-shaped support plates, and an oil collecting box corresponding to the oil outlet is provided on the outer edge of the top of the marinating cylinder; The rotating handle is located between two adjacent arc-shaped support plates.

[0012] Furthermore, both ends of the external thread section of the rotating shaft are provided with limiting rings respectively, and the top end of the external thread section of the rotating shaft is also provided with a dispersion cover for dispersing the chicken that falls into the marinating cylinder.

[0013] Furthermore, the single quantitative feeding component includes: A storage tank for storing seasonings, wherein the bottom of the storage tank is provided with a seasoning powder discharge port which passes through the marinating cylinder; A material blocking plate is slidably mounted on the inner wall of the marinating cylinder and is linked to the scraper block to control the opening and closing of the seasoning powder discharge port. A discharge hole corresponding to the seasoning powder discharge port is provided in the middle of the material blocking plate, and an arc structure is provided at the bottom of the material blocking plate to slide against the top surface of the scraper block to achieve linkage; A pneumatic conveyor is arranged at the center of the top of the storage tank and is used to add seasoning to the storage tank. A suction pipe is provided on the top of the pneumatic conveyor.

[0014] Furthermore, a sliding groove is provided on the inner wall of the braising cylinder and above the discharge port, and a sliding block is provided on the side of the material blocking plate close to the inner wall of the braising cylinder, which is slidably matched with the sliding groove.

[0015] The present invention also provides a process for marinating air-dried braised chicken, comprising the above-mentioned apparatus for marinating air-dried braised chicken, and a method for using the apparatus comprises the following steps: S1 air drying: The cleaned chicken is placed in the air drying drum and air dried under the action of the air drying component. During the air drying process, the fan blade opening and closing mechanism is in a closed state, isolating the air drying drum from the braising drum. The grease generated during the air drying process falls onto the surface of the closed guide surface of the fan blade opening and closing mechanism and is discharged outward; S2: After the chicken is air-dried, the fan blade opening and closing mechanism is opened, and the air-dried chicken falls onto the drain screen at a high point separated from the braising soup through the opened fan blade opening and closing mechanism. The rotating shaft is driven to rotate, and the drain screen drives the chicken to move downward and fall into the braising soup in the braising cylinder for braising. During the process, the rotating shaft is driven regularly to drive the stirring component to stir the braising soup, so that the flavors of the spices and seasonings in the braising soup are fully exerted; S3 quantitative feeding: During the braising process, the stirring component regularly stirs the braising soup, and the quantitative feeding component is linked to add seasonings to the braising soup in a quantitative manner to ensure that the seasonings are evenly and fully mixed with the braising soup; S4: Draining: After the chicken is marinated, the rotating shaft is driven to reverse, and the draining screen drives the chicken to rise until it is separated from the braising soup. The chicken is left to drain for 15-30 minutes to allow it to drain fully, and then the drained chicken is taken out; S5 brine recovery, recover the brine in the brine cylinder, intercept the spices in the brine through the filter screen, and then discharge and collect the brine without impurities.

[0016] Compared with the prior art, this application has at least one of the following beneficial technical effects: The present invention integrates air-drying and braising into one, and the air-dried chicken can be directly put into the braising cylinder for braising, eliminating the transfer process and making the operation convenient; The braising component of the present invention is provided with a draining screen, a filtering screen and a stirring blade. The draining screen can smoothly transport the chicken into the braising soup for braising, and can prevent the spices from adhering to the braising chicken after the braising is completed, and can also drain the braising chicken. The filtering screen is convenient for separating the spices and the braising soup after the braising is completed, thereby improving the cleaning efficiency of the device. The stirring blade can fully mix the spices and seasoning powder in the braising soup during the braising process, thereby improving the braising efficiency. The quantitative feeding component of the present invention is linked with the stirring component, which can achieve intermittent quantitative feeding while stirring the braising soup during the stirring process of the braising soup, so that the seasoning powder can be fully dissolved in the braising soup and the braising soup is evenly seasoned. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments recorded in the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0018] Figure 1 is a schematic diagram of the three-dimensional structure of the present invention, Figure 2is a three-dimensional cross-sectional view of the present invention, Figure 3 for Figure 2 A partial enlarged view of A in the middle, Figure 4 for Figure 2 A partial enlarged view of B in the middle. Figure 5 is a structural diagram of the fan blade opening and closing mechanism 3, Figure 6 Schematic diagram of the structure between the rotating shaft 201, the limiting ring 205 and the fan cover 206, Figure 7 is a structural diagram of the stirring component 203, Figure 8 for Figure 7 A partial enlarged view of C in the middle. Figure 9 It is a structural diagram of a single quantitative feeding component 4, Figure 10 This is a schematic diagram of the structure of the sliding assembly of the material blocking plate 42 and the inner wall of the marinating tube 2. The reference numerals are as follows: Air drying drum 1, ventilation hole 11, arc-shaped support plate 12, oil outlet 13; Air-drying assembly 10, electric telescopic rod 101, semi-ellipsoidal air-drying mesh cover 102, poking needle 103; Marinating cylinder 2, oil collecting box 21, sliding groove 22; The marinating component 20 includes a rotating shaft 201, a filter screen 202, a stirring component 203, a driven ring 2031, a ratchet 2032, a stirring rod 2033, a scraper block 2034, a stirring blade 2035, a stirring filter 2036, a drain screen 204, a limiting ring 205, and a dispersion cover 206. Fan blade opening and closing mechanism 3, rotating fan blade 31; Quantitative feeding component 4, storage tank 41, seasoning powder discharge port 411, material blocking plate 42, discharge hole 421, pneumatic conveyor 43, suction pipe 44, sliding block 45; Driving unit 5 , fixed ring 51 , annular sliding groove 511 , rotating ring 52 , sliding pin 53 , rotating handle 54 , arc-shaped connecting rod 55 . DETAILED DESCRIPTION

[0019] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention is described in detail below with reference to the accompanying drawings. The description in this part is only exemplary and explanatory and should not have any limiting effect on the scope of protection of the present invention.

[0020] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, it does not need to be further defined or explained in subsequent drawings.

[0021] It should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer" and the like indicate positions or locations based on the positions shown in the accompanying drawings, or the positions or locations in which the inventive product is typically placed when in use. These terms are intended solely to facilitate and simplify the description of the present invention and are not intended to indicate or imply that the devices or components referred to must have a specific orientation, be constructed, or operate in a specific orientation. Therefore, they should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," and "third," etc., are used solely to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0022] Furthermore, terms such as "horizontal," "vertical," and "overhanging" do not necessarily imply that a component must be absolutely horizontal or overhanging, but rather that it can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal than "vertical," and does not mean that the structure must be completely horizontal, but rather that it can be slightly tilted.

[0023] In the description of the present invention, it should also be noted that, unless otherwise expressly specified or limited, the terms "disposed," "installed," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; they may refer to mechanical connections or electrical connections; they may refer to direct connections or indirect connections through an intermediate medium; and they may refer to internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on the specific circumstances.

[0024] The present invention provides equipment and a process for braising air-dried braised chicken, which can prevent excessive spices from adhering to the chicken during the braising process, facilitate cleaning, and allow seasonings to be intermittently added to the braising soup, so that the seasonings can be fully and evenly mixed with the braising soup, thereby improving the braising efficiency.

[0025] Please refer to Figures 1 to 10 The present invention provides an air-dried braised chicken flavoring marinating device, comprising an air-drying cylinder 1, a braising cylinder 2, a fan blade opening and closing mechanism 3 and a quantitative feeding component 4. The braising device of the present invention is customized and developed for a new product of air-dried braised chicken. The process is to air-dry the chicken and then braising it, so that the chicken can have both the flavor of air-dried chicken and the soft and glutinous taste of braised chicken. Therefore, an air-drying cylinder 1 for air-drying the chicken is provided, and a detachable top cover is provided on the top of the air-drying cylinder 1. An air-drying component 10 for air-drying the chicken is provided in the air-drying cylinder 1. The air-dried chicken then enters the braising cylinder 2 for braising, and a braising component 20 is provided in the braising cylinder 2. Specifically, like Figure 2 and Figure 3 The air-drying assembly 10 includes a pair of electric telescopic rods 101 and two semi-ellipsoidal air-drying net covers 102 arranged in the air-drying cylinder 1. The two electric telescopic rods 101 are symmetrically arranged, and one end of a single electric telescopic rod 101 is fixedly connected to the inner wall of the air-drying cylinder 1, and the other end, that is, the telescopic end, extends toward the center of the air-drying cylinder 1. The two semi-ellipsoidal air-drying net covers 102 are relatively arranged and fixedly connected to the telescopic ends of the two electric telescopic rods 101. The semi-ellipsoidal air-drying net covers 102 are hollow structures, and their shape adapts to the shape of the whole chicken, which can better fix the chicken for air-drying. In the specific implementation process, under the push of the electric telescopic rod 101, the two The semi-ellipsoidal air-drying mesh cover 102 can be put together to form an ellipsoidal mesh cover, and the chicken to be air-dried is placed in the ellipsoidal mesh cover. A single semi-ellipsoidal air-drying mesh cover 102 is also provided with a plurality of poking needles 103 for poking holes in the chicken, so that the chicken can be better air-dried and flavored, thereby improving the flavor of the air-dried braised chicken. It should be noted that the chicken entering the air-drying cylinder 1 for air-drying has undergone simple pre-processing, including marinating and removing fishy smells. Only the amount of seasoning used is very small, much less than that of pure air-dried chicken, for the purpose of anti-corrosion and flavor enhancement. The main flavoring process of the air-dried braised chicken product still depends on the subsequent braising process. In addition, in order to ensure that the chicken in the ellipsoidal mesh can be fully punctured by the poking needles 103, the two electric telescopic rods 101 can be set to a synchronously rotatable form, so that the closed ellipsoidal mesh can rotate and drive the chicken to slowly roll during the air-drying process. The specific form is not limited. For example, a rotating motor can be fixed at the free end of each of the two electric telescopic rods 101, and the two semi-ellipsoidal air-drying mesh covers 102 are fixedly connected to the output end of the rotating motor. For another example: A rotating motor fixedly connected to the telescopic rod 101 may be provided at the fixed connection between the original telescopic rod 101 and the air-drying drum 1, or other structures that can realize the slow rotation of the ellipsoidal mesh cover after closing may be used.

[0026] After the chicken is air-dried, the two electric telescopic rods 101 are retracted to pull the two semi-ellipsoidal air-drying net covers 102 to open the ellipsoidal net covers, and the chicken located therein is fed into the braising cylinder 2 through the opened fan blade opening and closing mechanism 3 for braising; In order to achieve a good air-drying effect, a plurality of ventilation holes 11 are provided on the side wall of the air-drying cylinder 1 in the area where the air-drying component 10 is located. Figure 3 The setting of the ventilation holes 11 can realize air convection. Cold air can be continuously blown into the drying cylinder 1 through the ventilation holes 11 to air-dry the chicken. The temperature of the cold air is controlled according to the drying requirements. In addition, an air inlet pipe and an air outlet pipe with suitable diameters can be set on the drying cylinder 1 to realize air convection.

[0027] The marinating cylinder 2 is arranged just below the discharge port of the air drying cylinder 1. Figure 1 and Figure 2 The air-drying cylinder 1 of the present invention is an open structure at the bottom, and the bottom opening is the discharge port. A braising component 20 for braising the air-dried chicken is provided in the braising cylinder 2. The chicken air-dried in the air-drying cylinder 1 is discharged into the braising cylinder 2 for braising. The braising cylinder 2 is filled with braising soup for braising the chicken. The braising soup is added with prepared seasonings and spices. Since the chicken has requirements for the temperature of the braising soup during the braising process, an electric heating wire with controllable heating temperature should be provided at the bottom of the braising cylinder 2 for heating the braising soup. Reference Figure 2 The braising component 20 is disposed in the braising cylinder 2, and includes a rotating shaft 201 and a filter screen 202, a stirring component 203 and a drain screen 204 sequentially mounted on the rotating shaft 201 from bottom to top, wherein: The rotating shaft 201 is rotatably assembled at the bottom center of the marinating cylinder 2 through a bearing. The top of the rotating shaft 201 should not contact the fan blade opening and closing mechanism 3. The power source of the rotating shaft 201 is an external drive (not shown in the figure), which is not limited in the present invention. The filter screen 202 is rotatably assembled with the rotating shaft 201 via a bearing. It is at a certain distance from the bottom of the braising cylinder 2. Spices required for braising, such as bay leaves, star anise, cinnamon, etc., are located between the filter screen 202 and the drain screen 204. The spices will be blocked by the filter screen 202 and will not fall to the bottom of the braising cylinder 2 below the filter screen 202. The stirring component 203 is drivenly assembled on the rotating shaft 201, which is located between the filter screen 202 and the drain screen 204. During the braising process, the braising soup will be stirred regularly. The driven assembly relationship here means that the rotating shaft 201 rotates forward, and the stirring component 203 stirs the braising soup. The "forward rotation" here is clockwise or counterclockwise, which can be agreed upon by yourself. For the convenience of description and understanding, the "forward rotation" involved in the specification is clockwise rotation (top view), and reverse rotation is counterclockwise rotation. Specifically, Reference Figure 7 and Figure 8 The stirring assembly 203 includes a driven ring 2031 and a plurality of stirring rods 2033. The driven ring 2031 is sleeved on the rotating shaft 201. The inner ring of the driven ring 2031 is provided with a ratchet 2032. The rotating shaft 201 is provided with a pawl adapted to the ratchet 2032. The arrangement of the ratchet 2032 and the pawl can realize that when the rotating shaft 201 rotates forward, the ratchet 2032 engages with the pawl, and the stirring assembly 203 moves with it. When the rotating shaft 201 rotates backward, the ratchet 2032 cannot engage with the pawl, and the stirring assembly 203 does not move. A plurality of stirring rods 2033 are arranged in an annular array on the outer edge of the driven ring 2031. A scraper block 2034 is provided at one end of each stirring rod 2033 away from the driven ring 2031, and is slidably engaged with the inner wall of the marinating tube 2. The scraper block 2034 is configured to be linked with the quantitative feeding component 4 and effectively prevent spices and seasonings from adhering to the inner wall of the marinating tube 2. A stirring blade 2035 is fixedly mounted on the single stirring rod 2033. By driving the rotating shaft 201 to rotate forward, the stirring rod 2033 and the stirring blade 2035 rotate about the rotating shaft 201, thereby fully stirring the braising liquid, allowing the flavors of the spices and seasoning powder in the braising liquid to be fully released, and achieving a balanced flavor of each part of the braising liquid. In addition, in order to facilitate the cleaning of the spices in the braising soup after the braising process is completed, a stirring filter 2036 is provided in the middle of each stirring blade 2035, so that the stirring component 203 can filter and intercept the spices in the braising soup while stirring, which is convenient for subsequent cleaning. The drain screen 204 is threadedly assembled on the rotating shaft 201. The upper half of the rotating shaft 201 is an external threaded section adapted to the drain screen 204 and used to realize the lifting of the drain screen 204. Figure 6 The center of the drain screen 204 is provided with an internal thread adapted to the external thread section. The function of the drain screen 204 is to steadily receive the chicken falling from the air-drying drum 1 and to descend to submerge the chicken in the braising soup, as well as to lift and separate the braised chicken from the braising soup for draining. The lifting and lowering of the drain screen 204 can be achieved by driving the rotating shaft 201 to rotate. In order to limit the highest point and the lowest point of the drain screen 204, a limiting ring 205 is provided at each end of the external thread section of the rotating shaft 201. Figure 6 As the rotating shaft 201 rotates, the drain screen 204 rises to the limit ring 205 at the high point, or falls to the limit ring 205 at the low point. After being restrained, the drain screen 204 changes from a lifting motion to a rotational motion along with the rotating shaft 201. It should be understood that the lifting and lowering of the drain screen 204 and the rotation of the stirring assembly 203 are both driven by the rotating shaft 201. The corresponding relationship is: The rotating shaft 201 rotates forward, and the stirring assembly 203 stirs the brine. The drain screen 204 descends, and after it descends to the lowest point and is stopped by the limiting ring 205, it rotates forward along with the rotating shaft 201. The rotating shaft 201 rotates in reverse, the stirring assembly 203 does not move, and the drain screen 204 rises. After the limit ring 205 at the highest point is stopped, it rotates in reverse along with the rotating shaft 201. The actual liquid level of the added braising soup should meet the following requirements: higher than the lowest point of the drain screen 204 and lower than the highest point of the drain screen 204, and the stirring component 203 must be completely submerged, and the chicken on the lowest point of the drain screen 204 must be completely submerged. The drain screen 204 at the highest point is close to the discharge port of the air-drying drum 1 and far away from the braising soup. When the chicken falls, the impact force will not damage the drain screen 204, and the braising soup will not be splashed, and the transition is smooth.

[0028] Reference Figure 2 、 Figure 4 and Figure 5 The fan blade opening and closing mechanism 3 is arranged between the air-drying cylinder 1 and the braising cylinder 2, and is used for connecting and separating the air-drying cylinder 1 and the braising cylinder 2. During the air-drying and braising processes of the chicken, the fan blade opening and closing mechanism 3 is in a closed state to separate the air-drying cylinder 1 from the braising cylinder 2. When the air-drying is completed and the braising cylinder 2 needs to be unloaded, the fan blade opening and closing mechanism 3 is in an open state to form a channel to connect the air-drying cylinder 1 and the braising cylinder 2. It should be noted that in order to prevent the water vapor mixture generated during the braising process from possibly corroding the air-drying component 10 and the fan blade opening and closing mechanism 3, during the braising process, the fan blade opening and closing mechanism 3 is in a closed state. However, if the air pressure in the braising cylinder 2 is too high during the braising process, the fan blade opening and closing mechanism 3 can be opened to release the pressure to ensure the smooth progress of the braising. The fan blade opening and closing mechanism 3 includes a plurality of rotating fan blades 31 that can be tightly closed together in a conical shape and a driving unit 5 for realizing the opening and closing of the plurality of rotating fan blades 31. The side of a single rotating fan blade 31 away from the center of the marinade cylinder 2 is arc-shaped. When the multiple rotating blades 31 are opened, a passage is formed that connects the air-drying cylinder 1 and the braising cylinder 2 vertically; When the multiple rotating blades 31 are closed, the air-drying cylinder 1 is separated from the braising cylinder 2; The opening and closing of the plurality of rotating blades 31 are realized by operating the driving unit 5, which comprises a fixed ring 51, a rotating ring 52 and a plurality of arc-shaped connecting rods 55. Figure 4 and Figure 5 ,in: The fixing ring 51 is fixedly arranged in the top opening of the marinade cylinder 2, and the first ends of the arc-shaped sides of the individual rotating blades 31 are respectively hinged to the fixing ring 51. The hinged form here is that the first ends of the arc-shaped sides of the individual rotating blades 31 are rotatably assembled on the fixing ring 51 through a pin shaft; The rotating ring 52 is coaxially slidably assembled on the fixed ring 51. The rotating ring 52 is provided with an annular array of sliding pins 53 corresponding to the multiple rotating blades 31 one by one. The fixed ring 51 is provided with an annular sliding groove 511 corresponding to the multiple sliding pins 53. The bottom ends of the multiple sliding pins 53 respectively slide in conflict with the bottom of the annular sliding groove 511. A rotating handle 54 is provided on the outer edge of the rotating ring 52. The corresponding relationship involved is that one sliding pin 53 corresponds to one rotating blade 31, and the two are linked by an arc-shaped connecting rod 55. Specifically, one end of a single arc-shaped connecting rod 55 is hinged to the second end of the arc-shaped side of the rotating blade 31, and the other end is hinged to the corresponding sliding pin 53. The hinge form is: the end of the arc-shaped connecting rod 55 is rotatably assembled on the sliding pin 53; The linkage form is that when the rotating blades 31 need to be opened, the rotating ring 52 is rotated by operating the rotating handle 54, and the multiple sliding pins 53 are driven, that is, slide along the track of the annular slide groove 511. During the process, the sliding pins 53 pull the corresponding arc-shaped connecting rods 55, and the arc-shaped connecting rods 55 pull the second ends of the corresponding rotating blades 31, so that the rotating blades 31 are respectively rotated outward with the hinge points of the first ends as fulcrums, thereby opening the multiple rotating blades 31 and forming a channel that passes through the air-drying cylinder 1 and the braising cylinder 2 from top to bottom; When the rotating blades 31 need to be closed, the rotating handle 54 is operated in the reverse direction, the rotating ring 52 rotates in the reverse direction, and the multiple sliding pins 53 are driven, that is, slide in the reverse direction along the track of the annular slide groove 511. The sliding pins 53 push the corresponding arc-shaped connecting rods 55, and the arc-shaped connecting rods 55 push the second ends of the corresponding rotating blades 31, so that the rotating blades 31 rotate inwardly with the hinge points of the first ends as fulcrums, thereby closing the multiple rotating blades 31 and separating the air-drying cylinder 1 from the braising cylinder 2; In addition, the multiple rotating blades 31 are closed together in a conical shape to form a closed guide surface to receive and guide the grease dripping during the drying process.

[0029] Multiple quantitative feeding components 4 are arranged on the outer edge of the marinade cylinder 2, which are linked with the stirring component 203 to add seasoning to the marinade cylinder 2 quantitatively and intermittently. Figure 9 and Figure 10 , linkage form: When the chicken is being marinated in the marinade tube 2, the stirring component 203 will regularly stir the braising soup in the marinade tube 2. During the stirring process, the stirring component 203 will continuously trigger the discharge port of the quantitative feeding component 4 to achieve quantitative addition of seasonings into the marinade tube 2. Specifically, Reference Figure 9 , a single quantitative feeding assembly 4 includes a storage tank 41, a material blocking plate 42 and a pneumatic conveyor 43, wherein: The storage tank 41 is used to store seasonings, and a seasoning powder outlet 411 is provided at the bottom of the storage tank 41, which passes through the marinating cylinder 2; The material blocking plate 42 is slidably mounted on the inner wall of the marinating cylinder 2 and is linked to the scraper block 2034. It is used to control the opening and closing of the seasoning powder discharge port 411. A discharge hole 421 corresponding to the seasoning powder discharge port 411 is provided in the middle of the material blocking plate 42. The bottom of the material blocking plate 42 is provided with an arc structure that slides against the scraper block 2034 to achieve linkage. The sliding assembly structure of the material blocking plate 42 and the marinating tube 2 is as follows: a sliding groove 22 is provided on the inner wall of the marinating tube 2 and above the seasoning powder discharge port 411, and a sliding block 45 is provided on the side of the material blocking plate 42 close to the inner wall of the marinating tube 2 to slide with the sliding groove 22; The linkage relationship between the material blocking plate 42 and the scraper block 2034 is: the rotating shaft 201 rotates forward, and the stirring assembly 203 moves accordingly. During the process, the arc structure at the bottom of the material blocking plate 42 will continuously slide against the top of the scraper block 2034 at the far end of the stirring rod 2033. In a single stroke of sliding against the material blocking plate 42, the scraper block 2034 can rise and fall and reset. The opening and closing of the seasoning powder discharge port 411 are realized by the linkage between the material blocking plate 42 and the scraper block 2034. Specifically, the material blocking plate 42 does not conflict with the scraper block 2034, and the seasoning powder discharge port 411 11 is staggered with the discharge hole 421, and the seasoning powder discharge port 411 is blocked by the material blocking plate 42. As the rotating shaft 201 rotates forward, the scraper block 2034 rotates until it contacts and slides with the arc structure at the bottom of the material blocking plate 42, and the material blocking plate 42 rises and then falls. During this process, the seasoning powder discharge port 411 of the storage tank 41 and the discharge hole 421 of the material blocking plate 42 will overlap and penetrate, and the seasoning powder discharge port 411 will be opened, and the seasoning in the storage tank 41 will be discharged into the braising soup of the braising cylinder 2 through the seasoning powder discharge port 411. In the interval between the two discharges, the stirring component 203 will stir the newly added seasoning; As the rotating shaft 201 rotates forward, multiple scraper blocks 2034 will continuously slide against the bottom of the material blocking plate 42 of each quantitative feeding component 4, so that the seasoning powder discharge port 411 is continuously opened and closed, thereby achieving the quantitative addition of seasoning into the marinating cylinder 2. When the rotating shaft 201 is reversed and the stirring component 203 does not move, the material blocking plate 42 of the quantitative feeding component 4 will not be triggered, and the seasoning powder discharge port 411 will be closed.

[0030] In order to replenish seasoning into the storage tank 41, a pneumatic conveyor 43 is provided at the top center of the storage tank 41, and a suction pipe 44 is provided on the top of the pneumatic conveyor 43. When the pneumatic conveyor 43 is started to generate negative pressure, the prepared seasoning is sucked into the storage tank 41 through the suction pipe 44. During the subsequent marinating process, if the seasoning powder is insufficient, it can be further replenished through the pneumatic conveyor 43.

[0031] In order to recycle the oil produced when the chicken is air-dried, a corresponding oil collection structure is also provided. For details, refer to Figure 2The multiple rotating blades 31 are closed together in a conical shape to form a closed guide surface to guide the dripping grease. In addition, a plurality of arc-shaped support plates 12 are provided at the bottom end of the air-drying cylinder 1, and the air-drying cylinder 1 is fixedly assembled on the top end of the marinating cylinder 2 through the plurality of arc-shaped support plates 12; An oil outlet 13 is formed between two adjacent arc-shaped support plates 12, and an oil collecting box 21 corresponding to the oil outlet 13 is provided on the outer edge of the top of the marinating tube 2. The oil produced by the air-drying of the chicken drips onto the closed conical guide surface and flows through multiple oil outlets 13 to the oil collecting box 21 for collection and standby use.

[0032] The rotary handle 54 is located in the oil outlet 13 formed by two adjacent arc-shaped support plates 12. Figure 1 There is a gap between the fixed ring 51 and the rotating ring 52, and the rotating handle 54 does not conflict with the bottom of the oil outlet 13. The grease can flow to the oil outlet 13 and the oil collecting box 21 through the gap between the fixed ring 51 and the rotating ring 52.

[0033] In order to prevent the chicken from accumulating on the drain screen 204, a dispersion cover 206 is provided at the top of the external thread section of the rotating shaft 201 for dispersing the chicken that falls into the marinating cylinder 2. Figure 6 .

[0034] A soup outlet pipe is also provided at the bottom of the braising cylinder 2 for discharging the braising soup after the braising is completed.

[0035] The present invention also provides a process for marinating air-dried braised chicken, comprising the above-mentioned apparatus for marinating air-dried braised chicken, and a method for using the apparatus comprises the following steps: S1 air drying, the cleaned chicken is placed in the air drying drum 1. Specifically, the chicken is placed in two closed semi-ellipsoidal air drying mesh covers 102, and holes are poked in the chicken by a number of poking needles 103. To ensure efficiency, the size of the semi-ellipsoidal air drying mesh covers 102 should be suitable for the needs of air drying multiple whole chickens at the same time, and it is determined according to actual needs. Air drying is carried out under the action of the air drying component 10. During the air drying process, the fan blade opening and closing mechanism 3 is in a closed state, isolating the air drying drum 1 from the marinating drum 2. The grease generated during the air drying process falls on the surface of the closed guide surface of the fan blade opening and closing mechanism 3 and is discharged outward through the oil outlet 13; In step S2, the chicken is air-dried for 2 to 3 days. After the chicken is air-dried, the fan blade opening and closing mechanism 3 is opened, and the air-dried chicken falls onto the drain screen 204 at a high point and separated from the braising soup through the opened fan blade opening and closing mechanism 3. The rotating shaft 201 is driven to rotate, and the drain screen 204 drives the chicken to move downward and fall into the braising soup in the braising cylinder 2 for braising. During the process, the temperature of the braising soup is maintained, and the rotating shaft 201 is driven regularly to drive the stirring component 203 to stir the braising soup, so that the flavors of the spices and seasonings in the braising soup are fully exerted. S3 quantitative addition: During the braising process, the braising soup is stirred regularly by the stirring component 203, and the quantitative addition component 4 is linked to add the seasoning to the braising soup in a quantitative manner to ensure that the seasoning is evenly and fully mixed with the braising soup; S4: Draining process. The chicken is marinated for 3 to 4 hours. After the chicken is marinated, the rotating shaft 201 is driven to reverse, and the draining screen 204 drives the chicken to rise until it is separated from the braising soup. After the chicken is left for 15 to 30 minutes to fully drain, the drained chicken is taken out; S5 brine recovery: the brine in the brine tube 2 is recovered, the spices in the brine are intercepted by the filter screen 202, and the brine without impurities is discharged and collected.

[0036] The above is a further detailed description of the present invention in conjunction with specific preferred embodiments, and the specific implementation of the present invention should not be considered to be limited to these descriptions. For those skilled in the art of the present invention, without departing from the concept of the present invention, several simple deductions or substitutions can be made, which should be considered to fall within the scope of protection of the present invention.

Claims

1. A device for making air-dried marinated chicken, characterized in that: include: An air-drying drum (1), wherein the air-drying drum (1) is provided with an air-drying assembly (10) for air-drying the chicken; A braising cylinder (2) is arranged just below the discharge port of the air-drying cylinder (1), wherein a braising assembly (20) for braising the air-dried chicken is provided in the braising cylinder (2), wherein the braising assembly (20) comprises a rotating shaft (201) and a filter screen (202), a stirring assembly (203) and a drain screen (204) which are sequentially mounted on the rotating shaft (201) from bottom to top, wherein the rotating shaft (201) is rotatably mounted at the bottom center of the braising cylinder (2) via a bearing, the filter screen (202) and the rotating shaft (201) are rotatably mounted via a bearing, the stirring assembly (203) is drivenly mounted on the rotating shaft (201), the drain screen (204) is threadedly mounted on the rotating shaft (201), and the upper half of the rotating shaft (201) is an external threaded section adapted to the drain screen (204) and used to achieve the lifting of the drain screen (204); A fan blade opening and closing mechanism (3) provided between the air-drying cylinder (1) and the braising cylinder (2); A plurality of quantitative feeding components (4) arranged on the outer edge of the marinating cylinder (2) and linked to the stirring component (203) for quantitatively adding seasonings into the marinating cylinder (2); The air-drying component (10) comprises: A pair of electric telescopic rods (101) are symmetrically arranged, one end of which is fixedly connected to the inner wall of the air-drying cylinder (1) and the free end of which extends toward the center of the air-drying cylinder (1); Two semi-ellipsoidal air-drying mesh covers (102) respectively fixedly connected to the free ends of the two electric telescopic rods (101) and combined to form a spherical mesh cover, wherein a plurality of poking pins (103) are provided in each of the semi-ellipsoidal air-drying mesh covers (102); A plurality of ventilation holes (11) are provided on the side wall of the air-drying cylinder (1) in the area where the air-drying component (10) is located; The stirring assembly (203) comprises: A driven ring (2031) sleeved on the rotating shaft (201); A plurality of stirring rods (2033) are arranged in an annular array on the outer edge of the driven ring (2031); a scraper block (2034) is provided at one end of each stirring rod (2033) away from the driven ring (2031) and is in sliding contact with the inner wall of the marinating tube (2); a stirring blade (2035) is also fixedly mounted on each stirring rod (2033); and a stirring filter (2036) is provided in the middle of each stirring blade (2035); Limiting rings (205) are respectively provided at both ends of the external thread section of the rotating shaft (201).

2. The air-dried marinated chicken cooking equipment according to claim 1, characterized in that: The inner ring of the driven ring (2031) is provided with ratchet teeth (2032), and the rotating shaft (201) is provided with a ratchet pawl adapted to the ratchet teeth (2032).

3. The air-dried marinated chicken cooking equipment according to claim 1, characterized in that: The fan blade opening and closing mechanism (3) comprises a plurality of rotating fan blades (31) that can be tightly closed together in a conical shape, and a driving unit (5) for realizing the opening and closing of the plurality of rotating fan blades (31), wherein a side of a single rotating fan blade (31) away from the center of the marinating cylinder (2) is in an arc shape; When the plurality of rotating blades (31) are in an open state, a passage is formed through which the air-drying cylinder (1) and the braising cylinder (2) are vertically connected; When the plurality of rotating fan blades (31) are in a closed state, the air-drying cylinder (1) and the braising cylinder (2) are separated.

4. The air-dried marinated chicken cooking equipment according to claim 1, characterized in that: The driving unit (5) comprises: A fixing ring (51) is fixedly arranged in the top opening of the marinating cylinder (2), and the first ends of the arc-shaped sides of the individual rotating blades (31) are respectively hinged to the fixing ring (51); A rotating ring (52) is coaxially slidably assembled on the fixed ring (51), the rotating ring (52) is provided with an annular array of sliding pins (53) corresponding one-to-one to the plurality of rotating blades (31), the fixed ring (51) is provided with an annular sliding groove (511) corresponding to the plurality of sliding pins (53), the bottom ends of the plurality of sliding pins (53) are respectively in sliding contact with the annular sliding groove (511), and a rotating handle (54) is provided on the outer edge of the rotating ring (52); A plurality of arc-shaped connecting rods (55) are respectively hinged at one end to the second end of the arc-shaped side of the rotating blade (31) and at the other end to the corresponding sliding pin (53).

5. The air-dried marinated chicken cooking equipment according to claim 4, characterized in that: The bottom end of the air-drying cylinder (1) is provided with a plurality of arc-shaped support plates (12), and the air-drying cylinder (1) is fixedly assembled on the top end of the marinating cylinder (2) through the plurality of arc-shaped support plates (12); An oil outlet (13) is formed between two adjacent arc-shaped support plates (12), and an oil collecting box (21) corresponding to the oil outlet (13) is provided on the outer edge of the top end of the marinating cylinder (2); The rotating handle (54) is located between two adjacent arc-shaped support plates (12).

6. The air-dried marinated chicken flavoring equipment according to claim 1, characterized in that: The top end of the external threaded section of the rotating shaft (201) is also provided with a dispersion cover (206) for dispersing the chicken that falls into the marinating cylinder (2).

7. The air-dried marinated chicken cooking equipment according to claim 1, characterized in that: The single quantitative feeding component (4) comprises: A storage tank (41) for storing seasonings, wherein the bottom of the storage tank (41) is provided with a seasoning powder discharge port (411) that passes through the braising cylinder (2); A material blocking plate (42) is slidably mounted on the inner wall of the marinating cylinder (2) and is linked to the scraper block (2034) for controlling the opening and closing of the seasoning powder discharge port (411); a discharge hole (421) corresponding to the seasoning powder discharge port (411) is provided in the middle of the material blocking plate (42); and an arc structure is provided at the bottom of the material blocking plate (42) for sliding against the top surface of the scraper block (2034) to achieve linkage; A pneumatic conveyor (43) is provided at the center of the top of the storage tank (41) and is used to add seasoning to the storage tank (41). A suction pipe (44) is provided at the top of the pneumatic conveyor (43).

8. The air-dried marinated chicken flavoring equipment according to claim 7, characterized in that: A sliding groove (22) is provided on the inner wall of the braising cylinder (2) and above the seasoning powder discharge port (411), and a sliding block (45) is provided on one side of the material blocking plate (42) close to the inner wall of the braising cylinder (2) to slide in and fit with the sliding groove (22).

9. A process for marinating air-dried braised chicken, comprising the apparatus for marinating air-dried braised chicken according to any one of claims 1 to 8, characterized in that: The method of use includes the following steps: S1 air drying, the cleaned chicken is placed in the air drying drum (1), and air dried under the action of the air drying component (10). During the air drying process, the fan blade opening and closing mechanism (3) is in a closed state, isolating the air drying drum (1) from the braising drum (2), and the grease generated during the air drying process falls onto the surface of the closed guide surface of the fan blade opening and closing mechanism (3) and is discharged outward; S2: After the chicken is air-dried, the fan blade opening and closing mechanism (3) is opened, and the air-dried chicken falls onto the drain screen (204) at a high point and separated from the braising soup through the opened fan blade opening and closing mechanism (3). The rotating shaft (201) is driven to rotate, and the drain screen (204) drives the chicken to move downward and fall into the braising soup in the braising cylinder (2) for braising. During the process, the rotating shaft (201) is driven at regular intervals to drive the stirring component (203) to stir the braising soup, so that the flavors of the spices and seasonings in the braising soup are fully exerted; S3 quantitative addition: during the braising process, the stirring component (203) regularly stirs the braising soup, and the quantitative addition component (4) is linked to add seasoning to the braising soup in a quantitative manner to ensure that the seasoning is evenly and fully mixed with the braising soup; S4: Draining treatment: After the chicken is marinated, the rotating shaft (201) is driven to reverse, and the draining screen (204) drives the chicken to rise until it is separated from the braising soup. After the chicken is left for 15-30 minutes to be fully drained, the drained chicken is taken out; S5 brine recovery, the brine in the brine barrel (2) is recovered, the spices in the brine are intercepted by the filter screen (202), and the brine without impurities is discharged and collected.

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