Seasoning equipment for processing prefabricated nori

Abstract

The invention relates to the technical field of edible seaweed processing, discloses seasoning equipment for prefabricated seaweed processing, and aims at solving the problems that when an existing metal micropore smearing roller treats high-viscosity sauce, the residual sauce flows back to pollute a stock bin, and the hygiene safety and flavor uniformity of products are affected. A seasoning storage pool and multiple sets of seasoning smearing rollers are arranged in the machine body, a scraping assembly is arranged beside a roller body, and a top conveying mesh belt is arranged above the roller body. The smearing roller comprises a fixed roller, a pushing cam, a flexible layer, a feeding assembly and an outer layer assembly, the pushing cam is divided into four areas including an absorption part and a stretching side, when a material storage micro-cavity of the feeding assembly rotates to the stretching side, a containing cavity is enlarged, residual seasoning scraped by the front group of rollers is received, and when the material storage micro-cavity rotates to the pushing part, the seasoning is actively extruded out through pushing and binding effects; the device avoids seasoning backflow pollution, improves the material utilization rate, ensures uniform and stable seasoning, prolongs the service life of equipment, and improves the nori product quality and the production efficiency.

Description

Technical Field

[0001] This invention relates to the field of edible seaweed processing technology, and in particular to a seasoning device for pre-processed seaweed. Background Technology

[0002] Pre-processed seaweed is a sophisticated branch of seaweed processing, with its core technology revolving around seaweed raw materials such as laver or porphyra. First, freshly harvested laver is washed, chopped, and mixed into a paste. This paste is then formed into thin sheets on a sheeting machine using an automatic sheeting machine. After dehydration and initial baking, it becomes plain dried seaweed sheets, forming the primary processed product. Next comes the crucial seasoning stage. To accommodate the thin and fragile nature of the seaweed sheets, the production line typically employs a precisely designed coating roller system. The seasoning roller is positioned below the seaweed sheet, supported by a conveyor belt above, ensuring the back of the sheet contacts the rotating roller. The seasoning liquid carried on the roller surface, such as soy sauce, oil, and a sugar-salt mixture, is evenly coated. This design, with a lower roller and upper belt, prevents breakage of the thin sheets while ensuring the seasoning penetrates through the porous back surface, maintaining a smooth front. The coated seaweed sheets undergo a second baking to fix the flavor and achieve a crisp texture. Finally, they are cooled, sliced, and packaged as ready-to-eat seasoned seaweed products.

[0003] Existing stainless steel or ceramic microporous coating rollers are ineffective when dealing with high-viscosity sauces, such as complex sauces containing sesame, syrup, and high fat content. These sauces have poor flowability and strong adhesion, so when the rollers come into contact with seaweed sheets, they can only passively absorb the sauce through capillary action and brief contact pressure. This results in a large amount of sauce remaining deep within the micropores, often with a residue rate as high as 30%–50%. Although this residual sauce has come into contact with the seaweed surface, it is not fully absorbed and is carried back to the condiment tank below with the roller's rotation, creating a contamination cycle that affects product flavor consistency and hygiene safety. Summary of the Invention

[0004] The technical problem to be solved by the present invention is that the existing metal microporous coating roller has the disadvantage of causing the residual sauce in the micropores to be exposed and then flow back into the hopper when processing high viscosity sauces, which affects the hygiene and safety of the product and the uniformity of flavor. To address this, we propose a seasoning device for pre-processed seaweed.

[0005] To achieve the above objectives, this application adopts the following technical solution: a seasoning device for pre-processed seaweed, comprising: a seasoning platform, wherein a seasoning storage tank is installed inside the seasoning platform, and a rotating roller is provided on the side of the seasoning storage tank; a plurality of seasoning application rollers are installed inside the seasoning storage tank; a top conveyor belt is provided above the seasoning application rollers and the rotating rollers; a scraping component is provided on the side of the seasoning application rollers, and the seasoning application rollers and the scraping component are spaced apart; the seasoning application rollers include a pushing component; a flexible layer is coaxially sleeved on the outside of the pushing component; a feeding component is wrapped around the outer wall of the flexible layer; and an outer layer component is sleeved on the outer wall of the feeding component. The push assembly includes a fixed roller, and both ends of the fixed roller are fixedly connected to the seasoning table. A push cam is sleeved on the outside of the fixed roller. The push cam is divided into four parts in a counterclockwise direction from the lowest end: an absorption part, a stretching side, a push part, and a squeezing side. The feeding assembly includes flexible strips and a storage micro-cavity composed of crisscrossing groups of flexible strips. When the storage micro-cavity is rotated to the stretching side position, the volume of the storage micro-cavity increases due to stretching.

[0006] Preferably, the pressing side of the push cam is rotatably connected to a pressing roller, and the side of the pressing roller protrudes beyond the pressing side.

[0007] Preferably, the outer component includes a mesh binding layer and mesh lines, and the mesh binding layer is composed of multiple sets of crisscrossing mesh lines woven together, wherein the mesh lines are fixedly connected to the flexible strip.

[0008] Preferably, sealing baffles are fixedly connected to both ends of the mesh binding layer, and a transmission cylinder is fixedly connected to the side of the sealing baffle. The transmission cylinder is sleeved outside the fixed roller, and the transmission cylinder is rotatably connected to the fixed roller.

[0009] Preferably, the inner wall of the flexible strip is fixedly connected to the flexible layer, and the flexible layer is slidably connected to the push cam, and the end of the flexible layer is fixedly connected to the transmission cylinder.

[0010] Preferably, two sets of transmission cylinders are symmetrically arranged about the vertical central axis of the mesh binding layer. One set of transmission cylinders has a bearing installed at its end, and the other set of transmission cylinders has a toothed ring fixedly connected to its end.

[0011] Preferably, a transmission assembly is installed on the side of the toothed ring. The transmission assembly includes transmission gears spaced apart from the toothed ring, and a drive motor is installed on the back of one set of transmission gears. The transmission gears mesh with the toothed ring and are rotatably connected to the seasoning station.

[0012] Preferably, the scraping assembly includes a flow guide scraper, one side of which is fixedly connected to a flexible scraper strip aligned with the extrusion roller, and the other side of the flow guide scraper is in contact with the outer wall of the adjacent mesh binding layer.

[0013] Preferably, an end support plate is fixedly connected to the end of the flow guide scraper, and the end support plate is fixedly connected to the seasoning storage tank. A metering scraper is provided on the top of the flow guide scraper.

[0014] Preferably, a conveyor belt is provided on one side of the seasoning station, and a drying station is provided on the other side of the seasoning station. A cutting mechanism is installed on the top of the conveyor belt, a drying lamp is installed inside the drying station, and a conveyor needle chain is provided on the top of the drying lamp.

[0015] The technical effects and advantages of this invention are as follows: This invention utilizes a fixed, non-rotating roller and a pushing cam, along with a flexible layer, a feeding assembly, and an outer layer assembly that rotate around them. The pushing cam is divided into an absorption section, a stretching side, a pushing section, and a squeezing side. Combined with a scraping assembly on the side, this design achieves several advantages: the micro-cavity in the absorption section is immersed in the seasoning liquid, carrying the seasoning; when rotating to the stretching side, the increased cavity accommodates residual seasoning scraped off by the previous set of coating rollers; and it prevents residual seasoning from flowing back into the seasoning storage tank and contaminating the fresh seasoning liquid. This ensures the stability of the seasoning liquid's concentration, viscosity, and flavor, while maximizing the utilization of residual seasoning and reducing material waste. The residual seasoning is located inside the micro-cavity. The design of prioritizing the coating of seaweed sheets in the upper part shortens the time window for seasoning exposure and deterioration, further ensuring product flavor. When the storage micro-cavity rotates to the top push section, the pushing action of the top push cam and the limiting and tightening action of the mesh binding layer make the storage micro-cavity shallower, realizing the active extrusion of seasoning. This avoids the problems of uneven seasoning, local accumulation, or insufficient supply caused by traditional gravity dripping, significantly improving the uniformity of seaweed sheet seasoning and the consistency of flavor between batches. In addition, this extrusion pushing action can play a self-cleaning role in the storage micro-cavity, preventing seasoning from drying and clogging, extending the service life of the coating roller, and reducing the frequency and difficulty of equipment maintenance. Attached Figure Description

[0016] The disclosure of this invention is illustrated with reference to the accompanying drawings. It should be understood that the drawings are for illustrative purposes only and are not intended to limit the scope of protection of this invention. In the drawings, the same reference numerals are used to refer to the same parts: Figure 1 This is a three-dimensional structural diagram of the entire invention; Figure 2 This is a three-dimensional structural diagram of the scraping assembly and the seasoning application roller of the present invention; Figure 3 This is a schematic cross-sectional view of the scraping assembly and the seasoning application roller of the present invention; Figure 4 This is a three-dimensional structural diagram of the scraping component of the present invention; Figure 5 This is a three-dimensional structural diagram of the pushing component of the present invention; Figure 6 This is a three-dimensional structural diagram of the outer component portion of the present invention; Figure 7 This is a three-dimensional structural diagram of the transmission component of the present invention; Figure 8 This is a three-dimensional structural diagram of the feeding component of the present invention in the state of being located at the absorption point; Figure 9 This is a three-dimensional structural diagram of the feeding component of the present invention in the stretched state.

[0017] Legend: 1. Seasoning station; 2. Seasoning storage tank; 3. Pushing assembly; 4. Flexible layer; 5. Feeding assembly; 6. Outer layer assembly; 7. Scraping assembly; 8. Transmission assembly; 9. Rotating roller; 10. Top conveyor belt; 11. Conveyor belt; 12. Cutting mechanism; 13. Drying station; 14. Conveying needle chain; 15. Drying lamp; 301. Fixed roller; 302. Pushing cam; 303. Extrusion roller; 501. Flexible strip; 502. Storage micro-cavity; 601. Grid binding layer; 602. Sealing baffle; 603. Transmission cylinder; 604. Bearing; 605. Gear ring; 606. Grid line; 701. Guide scraper; 702. Flexible scraper; 703. Quantitative scraper; 704. End support plate; 801. Transmission gear; 802. Drive motor. Detailed Implementation

[0018] It is readily understood that, based on the technical solution of this invention, those skilled in the art can propose various interchangeable structural methods and implementations without altering the essential spirit of the invention. Therefore, the following detailed embodiments and accompanying drawings are merely illustrative examples of the technical solution of this invention and should not be considered as the entirety of the invention or as limitations or restrictions on the technical solution of this invention.

[0019] Reference Figure 1 , Figure 2 , Figure 3 and Figure 5As shown, the present invention provides a technical solution: a seasoning device for pre-processed seaweed, comprising: a seasoning table 1, a seasoning storage tank 2 installed inside the seasoning table 1, and a rotating roller 9 arranged on the side of the seasoning storage tank 2; a plurality of sets of seasoning application rollers installed inside the seasoning storage tank 2; a top conveyor belt 10 arranged above the seasoning application rollers and the rotating rollers 9; the top conveyor belt 10 is used to convey the seaweed sheets and ensure stable contact between the seaweed sheets and the seasoning application rollers when the seaweed sheets pass through the seasoning application rollers; the seasoning application rollers include a pushing assembly 3; the pushing assembly... The outer side of component 3 is coaxially fitted with a flexible layer 4, and the outer wall of the flexible layer 4 is wrapped with a feeding component 5. The outer wall of the feeding component 5 is fitted with an outer layer component 6. The push component 3 includes a fixed roller 301, and the two ends of the fixed roller 301 are fixedly connected to the seasoning table 1. The outer side of the fixed roller 301 is fitted with a push cam 302. The push cam 302 is divided into four parts in a counterclockwise direction from the lowest end: an absorption part, a stretching side, a push part, and a squeezing side. The squeezing side of the push cam 302 is rotatably connected to a squeezing roller 303, and the side of the squeezing roller 303 protrudes from the squeezing side. Please see Figure 6 , Figure 8 and Figure 9 As shown, the outer component 6 includes a mesh binding layer 601 and mesh lines 606. The mesh binding layer 601 is woven from multiple sets of intersecting mesh lines 606. The mesh lines 606 are fixedly connected to the flexible strips 501. The feeding component 5 includes a flexible strip 501 and a storage micro-cavity 502 composed of intersecting sets of flexible strips 501. When the storage micro-cavity 502 is rotated to the stretching side position, the volume of the cavity increases due to stretching. Please see Figure 2 , Figure 3 and Figure 4 As shown, a scraping assembly 7 is provided on the side of the seasoning application roller, and the seasoning application roller and the scraping assembly 7 are spaced apart. The scraping assembly 7 includes a guide scraper 701. A flexible scraper 702 is fixedly connected to one side of the guide scraper 701, and the flexible scraper 702 is aligned with the extrusion roller 303. The other side of the guide scraper 701 is attached to the outer wall of the adjacent mesh binding layer 601. An end support plate 704 is fixedly connected to the end of the guide scraper 701, and the end support plate 704 is fixedly connected to the seasoning storage tank 2. A metering scraper 703 is provided on the top of the guide scraper 701. The storage microcavity 502 located in the absorption section passes through the seasoning inside the seasoning storage tank 2, carrying some seasoning upwards. When it rotates to the guide scraper 701, the guide scraper 701 can scrape off the excess seasoning on its surface. Then, when it rotates between the guide scraper 701 and the metering scraper 703, it is in a stretched state, and the volume of the storage microcavity 502 increases. At the same time, the seasoning remaining on the previous set of coating rollers, which was squeezed off by the flexible scraper 702 and the extrusion roller 303, is replenished by the guide scraper 701 into the storage microcavity 502 on the next set of coating rollers with an increased volume. Residual seasonings that have already come into contact with seaweed on the previous set of coating rollers, and whose concentration or composition may have changed, will not flow back into the original seasoning storage tank 2. This avoids contaminating fresh seasonings and ensures the overall stability of the seasoning liquid inside the seasoning storage tank 2. At the same time, the extrusion roller 303 and the flexible scraper 702 work together to transfer these residual seasonings to the next set of coating rollers through extrusion and scraping, allowing them to continue participating in the seasoning process. This reduces seasoning waste, improves utilization, and allows the next set of coating rollers to maintain a stable coating amount without the need for large amounts of additional material replenishment. This helps to achieve a more uniform seasoning on the surface of the seaweed sheets and a more consistent flavor between batches. In addition, since the seasonings on the previous set of rollers will not return to the tank, it also avoids problems such as increased seasoning temperature, changes in viscosity, or flavor volatilization caused by repeated circulation, further improving the quality stability of the seasoning liquid. This allows the production line to maintain a good hygienic condition and stable coating performance even during long-term continuous operation, thereby improving overall production efficiency and product yield.

[0020] Furthermore, after the residual seasoning from the first set of coating rollers is scraped off, it is precisely received by the enlarged storage microcavity 502 of the second set of coating rollers. This not only avoids the contamination and component disturbance of fresh seasoning caused by the residual seasoning flowing back to the original seasoning pool, but also maximizes the utilization of the residual seasoning and reduces material waste. At the same time, since the residual seasoning is subsequently replenished into the storage microcavity 502 of the second set of coating rollers, it is mainly located in the upper part of the storage microcavity 502. During the rotation of the second set of coating rollers, it will preferentially contact the surface of the seaweed sheet and complete the coating. This allows the seasoning that has already been in contact with the seaweed sheet or has already been exposed to the outside to be used first, shortening the time window for its possible deterioration.

[0021] When the flexible layer 4 and the feeding component 5 continue to rotate to the pushing part of the pushing cam 302, they are pushed from the inside out by the top protrusion of the pushing cam 302, and with the limiting and tightening effect of the mesh binding layer 601 from the outside, the flexible layer 4 and the feeding component 5 are squeezed, the flexible strip 501 is flattened, and at the same time the flexible layer 4 is pushed from the inside out, making the cavity of the storage micro cavity 502 shallower, thereby causing the seasonings carried inside to be actively squeezed out. When the storage microcavity 502 on the surface of the coating roller rotates to the position above the contact point with the seaweed sheet, the cavity becomes shallower through squeezing and pushing from the inside out. This forces and precisely squeezes out the seasoning carried inside, avoiding the problems of uneven seasoning distribution, local accumulation, or insufficient supply caused by the traditional method of relying on gravity to drip naturally. It also allows the seasoning to be transferred to the surface of the seaweed sheet in a uniform thin layer, significantly improving the uniformity and consistency of the seasoning. At the same time, the active extrusion design can fully release the seasoning in the storage microcavity 502, reducing the amount of seasoning residue in the storage microcavity 502 and improving the material utilization rate. In addition, this squeezing and pushing action can also have a self-cleaning effect on the storage microcavity 502, preventing the seasoning from drying and clogging the storage microcavity 502, extending the service life of the coating roller, and reducing the frequency and difficulty of equipment maintenance.

[0022] Please see Figure 6 As shown, sealing baffles 602 are fixedly connected to both ends of the mesh binding layer 601, and transmission cylinders 603 are fixedly connected to the sides of the sealing baffles 602. The transmission cylinders 603 are sleeved on the outside of the fixed rollers 301, and the transmission cylinders 603 and the fixed rollers 301 are rotatably connected. The inner wall of the flexible strip 501 is fixedly connected to the flexible layer 4, and the flexible layer 4 is slidably connected to the push cam 302. The end of the flexible layer 4 is fixedly connected to the transmission cylinders 603. Two sets of transmission cylinders 603 are symmetrically arranged about the vertical central axis of the mesh binding layer 601. One set of transmission cylinders 603 has a bearing 604 installed at the end, and the other set of transmission cylinders 603 has a toothed ring 605 fixedly connected to the end. Please see Figure 2 and Figure 7 As shown, a transmission assembly 8 is installed on the side of the gear ring 605. The transmission assembly 8 includes transmission gears 801 spaced apart from the gear ring 605. A drive motor 802 is installed on the back of one set of transmission gears 801. The transmission gears 801 mesh with the gear ring 605 and are rotatably connected to the seasoning station 1. The output end of the drive motor 802 drives the transmission gears 801, which in turn rotate the gear ring 605. In turn, the transmission cylinder 603 and the sealing baffle 602 carry the flexible layer 4, the feeding assembly 5 and the mesh binding layer 601 to rotate around the outer wall of the push cam 302.

[0023] Please see Figure 1 As shown, a conveyor belt 11 is provided on one side of the seasoning station 1, and a drying station 13 is provided on the other side of the seasoning station 1. A cutting mechanism 12 is installed on the top of the conveyor belt 11. A drying lamp 15 is installed inside the drying station 13, and a conveyor needle chain 14 is provided on the top of the drying lamp 15. The drying lamp 15 is used to bake the seaweed sheets that have just been coated with seasoning to promote the seasoning to penetrate the seaweed sheets and optimize the crispy taste of the product.

[0024] Working principle: The original flavor seaweed sheets, which have been baked for the first time, are laid flat on the conveyor belt 11. When they pass under the cutting mechanism 12, they are cut and trimmed. Then they are conveyed to the rotating roller 9 and, under the action of the top conveyor belt 10, they continue to be conveyed forward to the top of each group of seasoning application rollers to be seasoned. The output of the drive motor 802 drives the transmission gear 801, causing each set of gear rings 605 to rotate in the same direction. Simultaneously, through the transmission cylinder 603 and the sealing baffle 602, the flexible layer 4, the feeding assembly 5, and the outer layer assembly 6 rotate together around the outside of the push cam 302. Since the fixed roller 301 is fixedly connected to the seasoning table 1 at both ends, the fixed roller 301 and the push cam 302 do not rotate. The cross-section of the push cam 302 is not a standard circle; its top has a protrusion forming a push section. The storage microcavity 502 located in the absorption section is immersed below the seasoning liquid surface inside the seasoning storage tank 2, carrying some seasoning. Then, the flexible layer 4, the feeding assembly 5, and the outer layer assembly 6 rotate along the push cam 302, rotating to the stretching side, where they gradually contact and climb up. The protrusion of the push cam 302 needs to be extended from a shorter path to accommodate the growing path. Therefore, the flexible layer 4, the feeding component 5, and the outer component 6 are stretched on the stretching side of the push cam 302. Under the stretching action, the flexible layer 4 becomes thinner, and the crisscrossing flexible strips 501 are stretched laterally, increasing the capacity of each set of storage microcavities 502. When it continues to rotate to the pushing part of the push cam 302, it is pushed from the inside out by the top protrusion of the push cam 302. Combined with the limiting and tightening action of the mesh binding layer 601 from the outside, the flexible layer 4 and the feeding component 5 are squeezed, the flexible strips 501 are flattened, and the flexible layer 4 is pushed from the inside out. The two work together to make the capacity of the storage microcavities 502 shallower, thereby squeezing out the seasonings carried inside. As it continues to rotate to the extrusion side, it passes through the gap between the extrusion roller 303 and the flexible scraper 702. The extrusion roller 303 pushes outward further, and with the scraping action of the outer flexible scraper 702, it further removes the residual seasoning inside the storage micro-cavity 502. The removed seasoning slides down along the guide scraper 701 to the adjacent seasoning application roller, and is located on the stretching side of the seasoning application roller. The storage micro-cavity 502 at this position is in an expanded cavity state. The residual seasoning cleaned down by the previous set of seasoning application rollers is correspondingly added to the storage micro-cavity 502 of the next set of seasoning application rollers in the expanded cavity stage. When it continues to rotate to the metering scraper 703, the metering scraper 703 scrapes across the surface of the outer component 6, which can scrape off the excess seasoning. Each set of seasoning application rollers works in coordination to apply seasoning to the seaweed sheets in sequence. The last set of seasoning application rollers is equipped with a cleaning scraper on its side to remove any remaining seasoning. After being seasoned by the application rollers, the seaweed sheets are conveyed to the conveyor chain 14 and continue to be conveyed backward by the conveyor chain 14. At the same time, the drying lamp 15 below the conveyor chain 14 can perform preliminary baking on the seaweed sheets that have just been seasoned from bottom to top.

[0025] The technical scope of this invention is not limited to the content described above. Those skilled in the art can make various modifications and variations to the above embodiments without departing from the technical concept of this invention, and all such modifications and variations should fall within the protection scope of this invention.

Claims

1. A seasoning device for processing of pre-made nori, characterized by, The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

2. The pre-made nori processing seasoning apparatus according to claim 1, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

3. The pre-made nori processing seasoning apparatus according to claim 1, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

4. The pre-made nori processing seasoning apparatus according to claim 3, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

5. The pre-made nori processing seasoning apparatus according to claim 1, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

6. The pre-made nori processing seasoning apparatus according to claim 4, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

7. The pre-made nori processing seasoning apparatus according to claim 6, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

8. The pre-made nori processing seasoning apparatus according to claim 1, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

9. The pre-made nori processing seasoning apparatus according to claim 8, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools.

10. The pre-made nori processing seasoning apparatus according to claim 1, characterized by: The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. The seasoning table is internally provided with seasoning storage pools, and rotating rollers are arranged on the side of the seasoning storage pools. 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