Smearing device for marinated duck fermentation

Abstract

The utility model discloses a smearing device for marinated duck fermentation, which comprises a conveying mechanism for conveying air-dried marinated ducks; the spraying mechanism is matched with the conveying mechanism and is used for spraying the fermentation liquid onto the marinated duck; the smearing assembly is matched with the conveying mechanism and is used for uniformly smearing the fermentation liquid to the surface of the marinated duck. In the transportation process, fermentation liquor is sprayed to the marinated ducks through the spraying mechanism, the fermentation liquor is evenly smeared to the surfaces of the marinated ducks through the smearing assembly, the fermentation liquor can be evenly smeared to the surfaces of the marinated ducks conveniently and rapidly, and the problems that the fermentation liquor is inconvenient to smear and low in efficiency are solved.

Description

Technical Field

[0001] The utility model relates to the field of meat product processing, in particular to a smearing device for marinated duck fermentation. Background Art

[0002] The main ingredient in braised duck is duck meat, which has fatty acids with a low melting point and is easily digestible. In some braised duck processing techniques, the duck is slaughtered, depilated, and gutted before being cleaned. The duck is then hung to air-dry and drained of moisture before being flattened. The flattened duck is then placed in a pickling vat for curing, where it is occasionally turned over to remove any blood. A fermentation solution is then evenly applied to the duck, which is then hung indoors to ferment. The fermentation solution is then applied again, and the duck is moved outdoors to air-dry for fermentation and air-drying. Finally, the duck is brought back indoors to air-dry for fermentation and maturation.

[0003] The existing braised duck processing technology has the following problems: the fermentation liquid is inconvenient to apply and the efficiency is low.

[0004] Based on the above situation, there is an urgent need for a smearing device for braised duck fermentation to solve the problem of inconvenient and low efficiency of applying the fermentation liquid. Utility Model Content

[0005] The purpose of the utility model is to solve the problems of inconvenience and low efficiency of applying fermentation liquid in the existing braised duck processing technology, in which fermentation liquid needs to be evenly applied on the duck body, and then hung indoors for fermentation, and then fermentation liquid is applied on the duck body again, and then moved outdoors for hanging for fermentation and air drying.

[0006] The technical solution of the utility model is as follows:

[0007] A coating device for marinated duck fermentation, comprising:

[0008] Transport mechanism, used for transporting air-dried braised duck;

[0009] a spraying mechanism, cooperating with the transport mechanism and used to spray the fermentation liquid onto the braised duck;

[0010] The smearing component cooperates with the transport mechanism and is used to evenly spread the fermentation liquid on the surface of the braised duck.

[0011] In the existing braised duck processing technology, it is necessary to evenly apply the fermentation liquid on the duck body, then hang it indoors for fermentation, then apply the fermentation liquid on the duck body again, and move it outdoors to hang it for fermentation and air-drying. In this solution, the fermentation liquid is sprayed onto the braised duck through a spraying mechanism during transportation, and the fermentation liquid is evenly applied to the surface of the braised duck through the applying component. The fermentation liquid can be evenly applied to the surface of the braised duck conveniently and quickly, solving the problem of inconvenient and low efficiency of applying the fermentation liquid.

[0012] Furthermore, this solution does not limit the specific structure of the spraying mechanism. One feasible solution is: the spraying mechanism includes a delivery pipe arranged above the transport mechanism, and a nozzle is installed on the delivery pipe. When this solution is adopted, the fermentation liquid is transported to the nozzle through the delivery pipe and sprayed out. The structure is simple and easy to maintain.

[0013] Furthermore, in order to achieve pressurized spraying of the fermentation liquid, one feasible solution is: the delivery pipe is connected to the liquid storage tank, and the liquid storage tank is equipped with an air pipe interface. When this solution is adopted, the liquid storage tank is pressurized by an air compressor, so that the fermentation liquid is pressurized and sprayed out through the nozzle, which can make the fermentation liquid fall more evenly on the braised duck.

[0014] Furthermore, an electric valve is installed on the conveying pipe, and a sensor is installed on the transport mechanism. The sensor is used to detect the braised duck and feedback-control the electric valve. When this solution is adopted, when the sensor detects the braised duck, the electric valve is opened to spray the fermentation liquid. After the spraying is completed, the electric valve is naturally closed to save the fermentation liquid.

[0015] Furthermore, this solution does not solely limit the specific structure of the smearing component. One feasible solution is: the smearing component includes a brush arranged above the transport mechanism, and a motor for driving the brush to rotate. When this solution is adopted, the brush is driven to rotate by the motor to evenly spread the fermentation liquid on the surface of the braised duck.

[0016] Furthermore, the present solution does not limit the specific structure of the transport mechanism. One feasible solution is that the transport mechanism includes a conveyor belt having a plurality of holes formed on the conveyor belt for leaking the fermentation liquid, and a recovery tank for collecting the fermentation liquid is provided below the transport mechanism. When this solution is adopted, excess fermentation liquid flows into the recovery tank through the holes, thereby avoiding waste.

[0017] Compared with the existing technology, the beneficial effects of the present invention are:

[0018] 1. During transportation, the fermentation liquid is sprayed onto the braised duck through the spraying mechanism, and the fermentation liquid is evenly spread on the surface of the braised duck through the coating component. The fermentation liquid can be evenly spread on the surface of the braised duck conveniently and quickly, solving the problem of inconvenience and low efficiency of fermentation liquid coating;

[0019] Second, since the delivery pipe is connected to the liquid storage tank, an air pipe interface is installed on the liquid storage tank, and the liquid storage tank is pressurized by an air compressor, so that the fermentation liquid is pressurized and sprayed out through the nozzle, so that the fermentation liquid can fall more evenly on the braised duck;

[0020] 3. Since an electric valve is installed on the conveying pipe and a sensor is installed on the transport mechanism, the sensor is used to detect the braised duck and feedback control the electric valve. When the sensor detects the braised duck, the electric valve is opened to spray the fermentation liquid. After the spraying is completed, the electric valve is naturally closed to save the fermentation liquid. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a schematic diagram of the overall structure of an embodiment of the utility model from a first perspective;

[0022] Figure 2 This is a schematic diagram of the overall structure of the embodiment of the utility model from a second viewing angle;

[0023] Figure 3 This is a schematic diagram of the transport mechanism structure of an embodiment of the present utility model;

[0024] Figure 4 for Figure 3 A magnified view of point A in the figure;

[0025] Figure 5 This is a schematic diagram of the spraying mechanism structure of an embodiment of the present utility model.

[0026] Reference numerals:

[0027] 1. Transport mechanism; 2. Spraying mechanism; 3. Coating assembly; 4. Recovery tank;

[0028] 11. Sensor; 12. Conveyor belt; 13. Support rod;

[0029] 121, hole;

[0030] 21. Delivery pipe; 22. Nozzle; 23. Liquid storage tank;

[0031] 211, electric valve;

[0032] 231, tracheal interface; 232, sealing cover;

[0033] 31. Brush; 32. Motor. DETAILED DESCRIPTION

[0034] It should be noted that relational terms such as "first" and "second" are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or apparatus comprising the element.

[0035] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0036] Example:

[0037] Please refer to Figure 1 and Figure 2 , a coating device for marinated duck fermentation, comprising:

[0038] Transport mechanism 1, used for transporting air-dried braised duck;

[0039] The spraying mechanism 2 cooperates with the transport mechanism 1 and is used to spray the fermentation liquid onto the braised duck;

[0040] The smearing component 3 cooperates with the transport mechanism 1 and is used to evenly smear the fermentation liquid on the surface of the braised duck.

[0041] In the existing braised duck processing technology, it is necessary to evenly spread the fermentation liquid on the duck body, then hang it indoors for fermentation, then spread the fermentation liquid on the duck body again, and move it outdoors to hang for fermentation and air-drying. Specifically, the air-dried braised duck is cut into small pieces and sterile water is added, the meat pieces are mashed to form broth, and after bacterial culture at room temperature, the filtered filtrate is the fermentation liquid. The lean meat of fermented ham is used for the first preparation of the fermentation liquid. In this solution, the fermentation liquid is sprayed onto the braised duck by the spraying mechanism 2 during transportation, and the fermentation liquid is evenly spread on the surface of the braised duck by the spreading component 3. The fermentation liquid can be evenly spread on the surface of the braised duck conveniently and quickly, solving the problem of inconvenient and low efficiency of applying the fermentation liquid.

[0042] Preferably, refer to Figure 3 A support rod 13 for supporting the delivery pipe 21 is formed on the transport mechanism 1. By supporting the delivery pipe 21 through the support rod 13, the stress at the connection between the delivery pipe 21 and the liquid storage tank 23 can be reduced.

[0043] Reference Figure 5This solution does not limit the specific structure of the spraying mechanism 2. One feasible solution is: the spraying mechanism 2 includes a delivery pipe 21 arranged above the transport mechanism 1, and a nozzle 22 is installed on the delivery pipe 21. When this solution is adopted, the fermentation liquid is transported to the nozzle 22 through the delivery pipe 21 and sprayed out. The structure is simple and easy to maintain.

[0044] In order to achieve pressurized spraying of the fermentation liquid, one feasible solution is: the delivery pipe 21 is connected to the liquid storage tank 23, and the liquid storage tank 23 is installed with an air pipe interface 231. When this solution is adopted, the liquid storage tank 23 is pressurized by the air compressor, so that the fermentation liquid is pressurized and sprayed out through the nozzle 22, which can make the fermentation liquid fall more evenly on the braised duck.

[0045] Optionally, a sealing cover 232 is installed on the liquid storage tank 23 , and the sealing cover 232 can be opened to facilitate replenishment of fermentation liquid into the liquid storage tank 23 .

[0046] Reference Figure 4 and Figure 5 An electric valve 211 is installed on the conveying pipe 21, and a sensor 11 is installed on the transport mechanism 1. The sensor 11 is used to detect the braised duck and feedback control the electric valve 211. When this scheme is adopted, when the sensor 11 detects the braised duck, the electric valve 211 is opened to spray the fermentation liquid. After the spraying is completed, the electric valve 211 is naturally closed to save the fermentation liquid.

[0047] Reference Figure 3 This solution does not limit the specific structure of the smearing component 3. One feasible solution is: the smearing component 3 includes a brush 31 arranged above the transport mechanism 1, and a motor 32 for driving the brush 31 to rotate. When this solution is adopted, the brush 31 is driven to rotate by the motor 32 to evenly spread the fermentation liquid on the surface of the braised duck.

[0048] Reference Figure 2 、 Figure 3 and Figure 4 This solution does not limit the specific structure of the transport mechanism 1. One feasible solution is: the transport mechanism 1 includes a conveyor belt 12, and a plurality of holes 121 for leaking the fermentation liquid are formed on the conveyor belt 12. A recovery tank 4 for collecting the fermentation liquid is provided below the transport mechanism 1. When this solution is adopted, the excess fermentation liquid flows into the recovery tank 4 through the holes 121, which can avoid waste.

[0049] The working principle of this embodiment is as follows:

[0050] The air-dried braised duck is placed on the conveyor belt 12 and transported via the conveyor belt 12. During transportation, the air compressor is started to increase the pressure in the liquid storage tank 23. When the sensor 11 detects the braised duck, the electric valve 211 is opened, and the fermentation liquid is sprayed onto the braised duck through the nozzle 22. After the spraying is completed, the electric valve 211 is naturally closed to save the fermentation liquid. As the conveyor belt 12 continues to operate, the brush 31 is driven to rotate by the motor 32 to evenly apply the fermentation liquid to the surface of the braised duck, and the excess fermentation liquid flows into the recovery tank 4 through the hole 121.

[0051] In order to solve the problem of inconvenience and low efficiency in applying the fermentation liquid, in this solution, the fermentation liquid is sprayed onto the braised duck through the spraying mechanism 2 during transportation, and the fermentation liquid is evenly applied to the surface of the braised duck through the applying component 3. The fermentation liquid can be evenly applied to the surface of the braised duck conveniently and quickly, solving the problem of inconvenience and low efficiency in applying the fermentation liquid.

[0052] In order to make the fermentation liquid fall more evenly on the braised duck, in this solution, since the delivery pipe 21 is connected to the liquid storage tank 23, an air pipe interface 231 is installed on the liquid storage tank 23. The air compressor is used to pressurize the liquid storage tank 23, so that the fermentation liquid is pressurized and sprayed out through the nozzle 22, which can make the fermentation liquid fall more evenly on the braised duck.

[0053] In order to save fermentation liquid, in this solution, since an electric valve 211 is installed on the conveying pipe 21, a sensor 11 is installed on the transport mechanism 1. The sensor 11 is used to detect the braised duck and feedback control the electric valve 211. When the sensor 11 detects the braised duck, the electric valve 211 is opened to spray the fermentation liquid. After the spraying is completed, the electric valve 211 is naturally closed to save the fermentation liquid.

[0054] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A coating device for marinated duck fermentation, characterized in that: include: A transport mechanism (1), used for transporting the air-dried braised duck; A spraying mechanism (2) cooperates with the transport mechanism (1) and is used to spray the fermentation liquid onto the braised duck; The smearing component (3) cooperates with the transport mechanism (1) and is used to evenly smear the fermentation liquid on the surface of the braised duck.

2. A coating device for marinated duck fermentation according to claim 1, characterized in that: The spraying mechanism (2) comprises a delivery pipe (21) arranged above the transport mechanism (1), and a spray head (22) is installed on the delivery pipe (21).

3. A coating device for marinated duck fermentation according to claim 2, characterized in that: The delivery pipe (21) is connected to a liquid storage tank (23), and an air pipe interface (231) is installed on the liquid storage tank (23).

4. A coating device for marinated duck fermentation according to claim 3, characterized in that: An electric valve (211) is installed on the conveying pipe (21), and a sensor (11) is installed on the transport mechanism (1), wherein the sensor (11) is used to detect the braised duck and provide feedback control for the electric valve (211).

5. The coating device for marinated duck fermentation according to claim 1, characterized in that: The coating assembly (3) comprises a brush (31) arranged above the transport mechanism (1), and a motor (32) for driving the brush (31) to rotate.

6. A coating device for marinated duck fermentation according to claim 1, characterized in that: The transport mechanism (1) comprises a conveyor belt (12), on which a plurality of holes (121) for leaking fermentation liquid are formed, and a recovery tank (4) for collecting fermentation liquid is arranged below the transport mechanism (1).

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