Sauce dipping device for roasted eel

Abstract

The utility model discloses a roasted eel sauce dipping device, and relates to the technical field of eel processing, the roasted eel sauce dipping device comprises a machine body, a transportation assembly and a sauce frame, and the transportation assembly and the sauce frame are both arranged on the machine body; the conveying assembly comprises a conveying belt and a driving part, the conveying belt is of a hollowed-out design, the driving part can drive the conveying belt to move relative to the machine body, and in the eel conveying process, the conveying belt descends firstly and then ascends; a sauce groove used for containing sauce is formed in the sauce frame, the conveying belt is partially located in the sauce groove, and eels can be completely immersed in the sauce in the sauce groove along with the conveying belt. The eel sauce dipping device can make eel sauce dipping more uniform, so that the eel sauce dipping effect can be effectively improved, and the final quality of roasted eels can be effectively guaranteed.

Description

Technical Field

[0001] The present application relates to the technical field of eel processing, and in particular to an eel roasting dipping sauce device. Background Art

[0002] Eels are highly nutritious and are thus called the soft gold in water. Since ancient times, they have been regarded as nourishing and beauty foods in China and many other parts of the world, and are excellent for women's skin beauty, fatigue recovery, anti-aging, and vitality enhancement. Commonly, eels are usually cooked by roasting. After roasting, the eel skin is crispy and the meat is tender, and it becomes even more delicious. Roasted eels have become popular worldwide due to their unique flavor.

[0003] With the increasing demand for roasted eels, an automatic production line for roasted eels has emerged. The existing automatic production line for roasted eels can perform a dipping sauce treatment on the preliminarily processed eels (after the eels are boned, cut into sections, and strung). It can brush the sauce on both sides of the eels in an automated manner during the transportation process of the eels, and then transport the eels to other subsequent devices to complete the roasting step.

[0004] However, when using the method of brushing the sauce to perform the dipping sauce treatment on the eels, it is difficult for the sauce to come into full contact with the surface of the eels. Therefore, it is easy to cause uneven dipping sauce effect on the eels, and even lead to areas on the eel surface where there is no sauce at all, which is likely to affect the taste of the subsequent roasted eels and further affect the final quality of the roasted eels. Utility Model Content

[0005] The present application provides an eel roasting dipping sauce device, which can make the dipping sauce of the eels more uniform, thereby effectively improving the dipping sauce effect of the eels, and further effectively ensuring the final quality of the roasted eels.

[0006] The present application provides an eel roasting dipping sauce device, adopting the following technical solutions:

[0007] An eel roasting dipping sauce device includes a machine body, a transportation component, and a sauce frame, and both the transportation component and the sauce frame are arranged on the machine body;

[0008] The transportation component includes a conveyor belt and a driving member. The conveyor belt has a hollow design. The driving member can drive the conveyor belt to move relative to the machine body, and it descends first and then ascends during the process of transporting the eels;

[0009] The sauce frame is provided with a sauce tank for holding the sauce. Part of the conveyor belt is located in the sauce tank, and the eels can be completely immersed in the sauce in the sauce tank along with the conveyor belt.

[0010] By adopting the above technical solution, during the process of the eel moving along the conveyor belt, the eel can be completely immersed in the sauce in the sauce tank and then leave, which can make the eel dip in the sauce more comprehensively and evenly, thereby effectively improving the dipping effect of the eel, and further effectively ensuring the final quality of the roasted eel.

[0011] Optionally, it further includes an auxiliary part; the auxiliary part is arranged on the body, above the conveyor belt and partially located in the sauce tank; there is a clearance space for the eel to pass between the auxiliary part and the conveyor belt, and the sauce in the sauce tank fills the clearance space.

[0012] By adopting the above technical solution, the auxiliary part can form a block above the conveyor belt, so that the eel can be stably immersed in the sauce, reducing the probability that the eel floats in the sauce and fails to dip in the sauce evenly.

[0013] Optionally, the auxiliary part has a cylindrical structure, and the auxiliary part is rotatably connected to the body; the rotation axis of the auxiliary part coincides with its own axis, is parallel to the surface of the conveyor belt and perpendicular to the transportation direction of the eel.

[0014] By adopting the above technical solution, it is convenient for the eel to pass under the auxiliary part after being immersed in the sauce, reducing the probability that the eel stops moving forward due to being blocked by the auxiliary part after contacting the auxiliary part.

[0015] Optionally, the transportation component includes a plurality of transmission chains, the transmission chains are arranged on one side of the conveyor belt and are distributed along the edge track of the conveyor belt; the auxiliary part has a plurality of toothed rings, and the plurality of toothed rings correspond to the plurality of transmission chains one by one, and the toothed rings are meshed with the corresponding transmission chains.

[0016] By adopting the above technical solution, the rotation of the auxiliary part is synchronized with the movement of the conveyor belt, which can make the process of the eel passing through the clearance space smoother, thereby effectively improving the transportation effect of the transportation component on the eel.

[0017] Optionally, during the process of the eel passing through the clearance space, it is squeezed between the auxiliary part and the conveyor belt.

[0018] By adopting the above technical solution, the eel can be fully stretched after being squeezed, which can effectively reduce the probability that the eel affects the contact with the sauce due to the existence of folds, thereby further making the eel dip in the sauce more evenly.

[0019] Optionally, the outer side of the auxiliary part has a plurality of contact rods and is hollow inside, and the plurality of contact rods are arranged in a circumferential array with the rotation axis of the auxiliary part as the axis, and there is a distance between adjacent contact rods.

[0020] By adopting the above technical solution, the contact area between the auxiliary part and the eel when the eel is squeezed can be reduced, so that the contact area between the sauce and the surface of the eel can be increased, and further the dipping effect of the eel can be improved.

[0021] Optionally, it further includes a blowing assembly, which is arranged on the machine body and close to the ascending section of the conveyor belt;

[0022] The blowing assembly includes a blowing pipe and a blower; the inside of the blowing pipe has an air cavity, and the blower is communicated with the air cavity; a plurality of blowing holes communicated with the air cavity are formed on the blowing pipe, and one end of the blowing hole far away from the air cavity faces the conveyor belt.

[0023] By adopting the above technical solution, the blowing assembly can blow the excess sauce on the surface of the eel after dipping, so as to further improve the dipping effect of the eel.

[0024] Optionally, one end of the blowing hole far away from the air cavity faces the part of the ascending section of the conveyor belt above the sauce and faces the sauce tank.

[0025] By adopting the above technical solution, the sauce blown off from the surface of the eel by the blowing assembly can fall back into the sauce tank, reducing the pollution of the surrounding environment caused by the dripping of the sauce, and at the same time improving the utilization rate of the sauce.

[0026] Optionally, the sauce frame is detachably connected to the machine body.

[0027] By adopting the above technical solution, it is convenient for the staff to disassemble and assemble the sauce frame to clean the sauce frame, improve the cleanliness of the sauce frame to improve the cleanliness of the sauce in the sauce tank, and thus can effectively guarantee the final quality of the roasted eel.

[0028] Optionally, a discharge pipe and a valve are arranged on the sauce frame; both ends of the discharge pipe are communicated with the sauce tank and the space outside the sauce frame respectively, and the valve is arranged on the discharge pipe and can control the opening and closing of the discharge pipe.

[0029] By adopting the above technical solution, it is convenient for the staff to replace the sauce in the sauce tank, and thus can effectively guarantee the final quality of the roasted eel.

[0030] To sum up, the present application has at least the following beneficial effects:

[0031] 1. It can make the eel and the sauce fully contact, make the eel dip the sauce more evenly, thus effectively improving the dipping effect of the eel, and further effectively guaranteeing the final quality of the roasted eel;

[0032] 2. It can remove excess sauce on the surface of the eel after dipping it in sauce, thereby increasing the utilization rate of the sauce and further improving the dipping effect of the eel;

[0033] 3. It is convenient for the staff to clean the sauce frame and replace the sauce in the sauce tank, so that the sauce is kept clean, thereby effectively ensuring the final quality of the grilled eel. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a schematic diagram of the structure of a grilled eel dipping sauce device according to an embodiment of the present application;

[0035] Figure 2 yes Figure 1 The cross-sectional view along the AA line;

[0036] Figure 3 yes Figure 1 The enlarged view of point B in the middle;

[0037] Figure 4 yes Figure 1 Enlarged view of point C in the middle;

[0038] Figure 5 yes Figure 1 The enlarged view of point D in the middle;

[0039] Figure 6 yes Figure 2 Enlarged view of point E in the middle.

[0040] Explanation of the accompanying drawings: 1. Machine body; 11. Installation space; 12. Connecting part; 121. Snap-in groove; 2. Transport assembly; 21. Transport belt; 22. Transmission chain; 23. Transmission member; 24. Driving member; 3. Sauce frame; 31. Sauce tank; 32. Snap-in rod; 33. Discharge pipe; 34. Valve; 4. Auxiliary part; 41. Contact rod; 5. Blowing assembly; 51. Blowing pipe; 511. Air cavity; 512. Blowing hole; 52. Fan; 53. Air guide plate; 6. Gear ring; 7. Make room. DETAILED DESCRIPTION

[0041] The following is combined with Figure 1-6 This application is described in further detail.

[0042] The embodiment of the present application discloses a grilled eel dipping sauce device, which can continuously perform dipping sauce treatment on the surfaces of a large number of eels in an automated manner.

[0043] Reference Figure 1 and Figure 2 The grilled eel dipping device comprises a body 1, a transport component 2 for transporting eels, a sauce frame 3 for dipping the eels in sauce, an auxiliary component 4 for assisting the eels in dipping in sauce, and an air blowing component 5 for removing excess sauce on the surface of the eels.

[0044] The whole body 1 is in a cuboid structure. Inside the body 1, there is an installation space 11 for installing the transportation component 2 and the sauce box 3, and the auxiliary component 4 and the air blowing component 5 are also installed on the body 1.

[0045] The transportation component 2 includes a conveyor belt 21, a number of transmission chains 22, a number of transmission parts 23 and a driving part 24. In this embodiment, it is preferred that the transportation component 2 includes two transmission chains 22 in total.

[0046] The transmission part 23 is in a cylindrical structure as a whole, located in the installation space 11. Both ends in the axial direction of the transmission part 23 are rotationally connected to the body 1, and the rotation axis of the transmission part 23 is parallel to both the width direction of the body 1 and its own axial direction.

[0047] The driving part 24 is fixedly installed on one side of the body 1 in the width direction and can drive one transmission part 23 to rotate relative to the body 1. In this embodiment, it is preferred that the driving part 24 is a servo motor; since both the servo motor and the way the servo motor drives the transmission part 23 to rotate are common existing technologies, neither of them will be elaborated here, and both are only briefly shown in the drawings.

[0048] Refer to Figure 1 and Figure 3 , the conveyor belt 21 is wound around a number of transmission parts 23 at the same time, and the conveyor belt 21 has a hollow design. The two transmission chains 22 are respectively fixedly installed on both sides of the conveyor belt 21 in the width direction, and the transmission chains 22 are distributed on the conveyor belt 21 along the trajectory formed by the conveyor belt 21.

[0049] Both ends of the transmission part 23 in the axial direction of itself have gear rings 6, and the axis of the gear ring 6 coincides with the axis of the transmission part 23. After the conveyor belt 21 is wound around a number of transmission parts 23 at the same time, the two transmission chains 22 will respectively mesh with the two gear rings 6 at both ends of a number of transmission parts 23. At this time, when the driving part 24 drives one transmission part 23 to rotate relative to the body 1, this transmission part 23 can drive other transmission parts 23 to rotate synchronously and in the same direction relative to the body 1 through the two transmission chains 22.

[0050] Refer to Figure 1 and Figure 2 , the sauce box 3 is in a cuboid structure as a whole. Inside the sauce box 3, there is a sauce tank 31 for holding sauce. The shape of the sauce tank 31 is in a cuboid structure as a whole, and its length direction and width direction are respectively parallel to the length direction and width direction of the sauce box 3. And an opening for the sauce to enter and exit the sauce tank 31 is formed through one side of the sauce box 3 in the height direction.

[0051] The sauce box 3 is detachably connected to the body 1. After the sauce box 3 is installed on the body 1, the sauce box 3 will be located between the two transmission parts 23, and the sauce tank 31 is communicated with the installation space 11.

[0052] Reference Figure 2 and Figure 4 , the sauce frame 3 has two clamping rods 32 on both sides of the width direction, and the machine body 1 has four corresponding connecting pieces 12 for mounting the sauce frame 3. The connecting piece 12 is provided with a clamping groove 121 adapted to the clamping rod 32. When the four clamping rods 32 on the sauce frame 3 are respectively clamped with the four clamping grooves 121 of the four connecting pieces 12 on the machine body 1, the length direction of the sauce frame 3 is parallel to the length direction of the machine body 1, and the installation on the machine body 1 is completed.

[0053] The opening trajectory of the snap-in groove 121 is L-shaped. After the snap-in rod 32 is snap-fitted with the snap-in groove 121 on the corresponding connecting piece 12, the connecting piece 12 supports the sauce frame 3. The snap-in rod 32 partially passes through the corresponding snap-in groove 121 and is located on the side of the connecting piece 12 away from the sauce frame 3. At this time, the groove wall of the snap-in groove 121 can prevent the sauce frame 3 from moving along its own length direction and being disconnected from the connecting piece 12.

[0054] Reference Figure 2 and Figure 5 The sauce frame 3 is also provided with a discharge pipe 33 for discharging the sauce and a valve 34 for controlling the discharge of the sauce.

[0055] The discharge pipe 33 is fixedly installed on one side of the sauce frame 3 in the width direction, one end of the discharge pipe 33 is communicated with the sauce tank 31, and the other end is communicated with the space on one side of the sauce frame 3 in the width direction. The valve 34 is fixedly installed on the discharge pipe 33, and the staff can control whether the sauce in the sauce tank 31 can be discharged through the discharge pipe 33 by controlling the valve 34. In this embodiment, the valve 34 is preferably a manual valve; since the manual valve is a common prior art, it will not be described here, and it is only briefly shown in the drawings.

[0056] Reference Figure 1 and Figure 2 The auxiliary component 4 is a cylindrical structure as a whole, and both ends of its axial direction are rotatably connected to the body 1. The rotation axis of the auxiliary component 4 coincides with its own axis and is parallel to the rotation axis of the transmission component 23.

[0057] The auxiliary part 4 is installed above the middle position of the conveyor belt 21 along the length direction of the machine body 1. Both ends of the auxiliary part 4 in the axial direction also have gear rings 6. The axis of the gear ring 6 coincides with the axis of the auxiliary part 4, and the two gear rings 6 on the auxiliary part 4 are respectively engaged with the two transmission chains 22 on both sides of the conveyor belt 21. At this time, the transmission chain 22 can also drive the auxiliary part 4 to rotate synchronously relative to the machine body 1 during the movement of the conveyor belt 21.

[0058] At this time, the middle part of the conveyor belt 21 is bent downward under the position restriction of the plurality of transmission members 23 and the auxiliary member 4, and the downward bent part of the conveyor belt 21 will be located in the sauce tank 31 and immersed in the sauce in the sauce tank 31. At this time, the conveyor belt 21 can be divided into a descending section and an ascending section according to its moving direction, and the eels transported by the conveyor belt 21 can first descend and then ascend during the moving process, and after entering the sauce tank 31, they are completely immersed in the sauce in the sauce tank 31.

[0059] The interior of the auxiliary part 4 has a hollow design, which can reduce the weight of the auxiliary part 4 as a whole, and facilitate its rotation with the conveyor belt 21; a plurality of contact rods 41 for contacting the eels are distributed on the circumferential side in the radial direction, and there is a certain distance between adjacent contact rods 41. The contact rod 41 is a round rod structure as a whole, and the axis of the contact rod 41 is parallel to the axis of the auxiliary part 4, and the plurality of contact rods 41 are distributed on the auxiliary part 4 in a circular array with the axis of the auxiliary part 4 as the axis.

[0060] A plurality of contact rods 41 located at the bottom of the auxiliary component 4 will be immersed in the sauce in the sauce tank 31, and a clearance space 7 for the eel to be transported through is formed between the auxiliary component 4 and the conveyor belt 21 thereunder, and when the eel passes through the clearance space 7, the two side surfaces of the eel will respectively contact and abut against the conveyor belt 21 and the plurality of contact rods 41 located at the bottom of the auxiliary component 4, and the eel will be squeezed between the contact rods 41 and the conveyor belt 21.

[0061] The degree of stretching of the eel after being squeezed increases, which reduces the wrinkles on the eel's surface, making it easier for the sauce to fully contact the eel's surface, thereby effectively improving the dipping effect of the eel.

[0062] Reference Figure 1 and Figure 6 The air blowing assembly 5 is installed on the machine body 1 and includes an air blowing pipe 51 and a fan 52 .

[0063] The air blowing pipe 51 is a cylindrical structure as a whole, and is fixedly installed on the top of the machine body 1, and the axial direction of the air blowing pipe 51 is parallel to the width direction of the machine body 1. The air blowing pipe 51 has an air cavity 511 inside, and a plurality of air blowing holes 512 communicating with the air cavity 511 are opened at the bottom of the air blowing pipe 51, and the end of the air blowing hole 512 away from the air cavity 511 faces the ascending section of the conveyor belt 21.

[0064] The fan 52 is installed on one side of the machine body 1, and the fan 52 is connected to the air blowing pipe 51 through a ventilated hose, and the fan 52 is communicated with the air cavity 511 through the hose. In this embodiment, since the fan 52 is a common prior art, it will not be described in detail here, and it is only briefly shown in the drawings.

[0065] When the eel is transported to the ascending section along the conveyor belt 21 and leaves the sauce in the sauce tank 31, the gas blown out from the multiple blowing holes 512 can blow to the surface of the eel, blowing away the excess sauce on the surface of the eel, and the sauce blown away from the surface of the eel can fall back into the sauce tank 31.

[0066] Furthermore, it is preferred that an air guide plate 53 is fixedly installed at the bottom of the air blowing pipe 51, and the air guide plate 53 is located on one side of the multiple air blowing holes 512 and is installed obliquely relative to the length direction of the body 1; the gas blown out through the air blowing holes 512 can be blown onto the air guide plate 53, and the air guide plate 53 can guide the gas to move downward along its inclined direction, so as to improve the effect of the air blowing component 5 in blowing away excess sauce on the surface of the eel.

[0067] The implementation principle of a grilled eel dipping sauce device in the embodiment of the present application is:

[0068] The eel is transported into the sauce tank 31 as the conveyor belt 21 moves downward, and is completely immersed in the sauce in the sauce tank 31; in the process of the eel being transported through the make way space 7, the eel will be squeezed between the auxiliary component 4 and the conveyor belt 21, so that the surface of the eel is stretched and fully in contact with the sauce, effectively improving the effect of dipping the eel in the sauce; then the eel will move upward as the conveyor belt 21 to leave the sauce in the sauce tank 31, and then the blowing component 5 will blow air on the eel after dipping in the sauce, blowing away the excess sauce on the surface of the eel and letting it fall back into the sauce tank 31, after which the eel is dipped in the sauce and can be sent to subsequent equipment for baking.

[0069] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A grilled eel dipping sauce device, characterized in that: It comprises a machine body (1), a transport component (2) and a sauce frame (3), wherein the transport component (2) and the sauce frame (3) are both arranged on the machine body (1); The transport component (2) comprises a transport belt (21) and a driving member (24); the transport belt (21) has a hollow design; the driving member (24) is capable of driving the transport belt (21) to move relative to the machine body (1), and the transport belt first descends and then rises during the process of transporting eels; The sauce frame (3) is provided with a sauce groove (31) for holding the sauce, the conveyor belt (21) is partially located in the sauce groove (31), and the eel can be completely immersed in the sauce in the sauce groove (31) along with the conveyor belt (21).

2. The grilled eel dipping sauce device according to claim 1, characterized in that: It also includes an auxiliary component (4); the auxiliary component (4) is arranged on the machine body (1), located above the conveyor belt (21) and partially located in the sauce tank (31); there is a clearance space (7) between the auxiliary component (4) and the conveyor belt (21) for the eel to pass through, and the sauce in the sauce tank (31) fills the clearance space (7).

3. The grilled eel dipping sauce device according to claim 2, characterized in that: The auxiliary component (4) has a cylindrical structure and is rotatably connected to the machine body (1); the rotation axis of the auxiliary component (4) coincides with its own axis, is parallel to the surface of the conveyor belt (21) and is perpendicular to the conveying direction of the eels.

4. The grilled eel dipping sauce device according to claim 3, characterized in that: The transport component (2) comprises a plurality of transmission chains (22), wherein the transmission chains (22) are arranged on one side of the transport belt (21) and are distributed along the edge track of the transport belt (21); the auxiliary component (4) has a plurality of toothed rings (6), wherein the plurality of toothed rings (6) correspond one-to-one to the plurality of transmission chains (22), and the toothed rings (6) mesh with the corresponding transmission chains (22).

5. The grilled eel dipping sauce device according to claim 4, characterized in that: When the eel passes through the clearance space (7), it is squeezed between the auxiliary member (4) and the conveyor belt (21).

6. The grilled eel dipping sauce device according to claim 5, characterized in that: The auxiliary component (4) has a plurality of contact rods (41) on its outer side and is hollow inside. The plurality of contact rods (41) are distributed in a circular array with the rotation axis of the auxiliary component (4) as an axis, and there is a spacing between adjacent contact rods (41).

7. The grilled eel dipping sauce device according to claim 1, characterized in that: It also comprises an air blowing assembly (5), wherein the air blowing assembly (5) is arranged on the machine body (1) and is close to the ascending section of the conveyor belt (21); The air blowing assembly (5) comprises an air blowing pipe (51) and a fan (52); the air blowing pipe (51) has an air cavity (511) inside, and the fan (52) is in communication with the air cavity (511); the air blowing pipe (51) is provided with a plurality of air blowing holes (512) in communication with the air cavity (511), and one end of the air blowing holes (512) away from the air cavity (511) faces the conveyor belt (21).

8. The grilled eel dipping sauce device according to claim 7, characterized in that: One end of the blowing hole (512) away from the air cavity (511) is directed toward a portion of the ascending section of the conveyor belt (21) located above the sauce and toward the sauce tank (31).

9. The grilled eel dipping sauce device according to claim 1, characterized in that: The sauce frame (3) is detachably connected to the machine body (1).

10. The grilled eel dipping sauce device according to claim 1, characterized in that: The sauce frame (3) is provided with a discharge pipe (33) and a valve (34); the two ends of the discharge pipe (33) are respectively in communication with the sauce tank (31) and the space outside the sauce frame (3); the valve (34) is provided on the discharge pipe (33) and can control the opening and closing of the discharge pipe (33).

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