Flying water fishy smell removing device for goose meat blocks
By designing a flying water removal device with a movable drain basket and a material retaining plate structure, the problem of long-term flying time of goose meat pieces is solved, and efficient cooking and rinsing of goose meat pieces is achieved, which simplifies the production process.
Patent Information
- Application Number
- CN202422425788.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-08
- Publication Date
- 2025-07-22
- Estimated Expiration
- 2034-10-08
AI Technical Summary
The existing technology lacks suitable equipment to support the goose meat flying process, which leads to complicated processes and takes up a lot of time. Especially for goose meat with a strong fishy smell, the flying time is long and requires repeated erosion of cold water, which affects production efficiency.
A flying water removal device for goose meat cubes is designed. The water in the bucket is heated through the heating plate on the base, and the goose meat cubes are cooked and rinsed cold water with a moving drain basket. Combined with the retaining plate and guide plate structure, the automatic export of goose meat cubes is achieved.
It realizes the cooking and cold water rinsing of goose meat pieces within a limited time, simplifies the production process and improves production efficiency, and is especially suitable for goose meat with a strong fishy smell.
Smart Images
Figure CN223125812U_ABST
Abstract
Description
Technical Field
[0001] The utility model belongs to the field of meat product production equipment, and particularly relates to a device for blanching and removing fishy smell of goose meat blocks. Background Art
[0002] For meat ingredients such as pork, beef, mutton, etc., if the blood and fishy smell substances in them are directly cooked without treatment, the odor substances, blood stains and other water-soluble components in the ingredients will dissolve in water. The cooked ingredients will not only have a strong fishy smell, but also seriously affect the taste of the food. Therefore, through the blanching process, which means putting the preliminarily processed raw materials into a boiling water pot and heating them to half-cooked or fully cooked, and then taking them out for further cooking or seasoning. By heating, the protein on the surface of the ingredients denatures and solidifies to form a protective film, thereby preventing the loss of internal nutrients. The blanching time of different meats is inconsistent, and the situation of putting them into cold water or hot water is also inconsistent. Especially for poultry meat with a strong fishy smell like goose meat, it is necessary to put it into cold water first, and the blanching time is at least 10 minutes. Moreover, after blanching, it needs to be repeatedly rinsed with cold water to make the goose meat more tender. Its blanching process is different from that of other meats, and the process is complicated, which takes a lot of time in the production process. Nowadays, there is no more suitable equipment to support such production processes. Content of the Utility Model
[0003] To solve the above technical problems, the utility model provides a device for blanching and removing fishy smell of goose meat blocks. The water in the accommodating bucket is heated by a heating plate on the base, the goose meat blocks are stored and taken out through a draining basket, and after draining by lifting the draining basket driven by a cylinder, cold water is pumped in for cleaning and flushing. Finally, when the draining basket is lifted to the top, the goose meat blocks are led out from the baffle plate by the inclined bottom of the draining basket and enter the next production process.
[0004] To achieve the above purpose, the technical solution adopted by the utility model is:
[0005] A device for blanching and removing fishy smell of goose meat blocks, comprising a base, an accommodating bucket and a blanching component. A heating cavity is arranged on the upper end face of the base, a heating plate is arranged in the heating cavity, the accommodating bucket is embedded in the heating cavity and abuts against the heating plate. The blanching component includes a draining basket, a support frame and a cylinder. A plurality of draining holes are arranged on the draining basket, the support frame is arranged on the edge of the upper end opening of the accommodating bucket, the cylinder is arranged on the support frame, and the output end of the cylinder is connected with the draining basket. The draining basket moves up and down in the accommodating bucket driven by the cylinder.
[0006] A discharge port is provided at the lower end edge of the outer sidewall of the drain basket. The bottom of the drain basket is inclined towards the discharge port. The water-splashing component further includes a baffle plate, which is rotatably connected to the lower end edge of the discharge port, and the baffle plate covers the discharge port during rotation; a guide plate is provided in the accommodating bucket, the guide plate is vertically arranged on the inner cavity sidewall of the accommodating bucket, a buffer portion is provided at the upper end of the guide plate facing the drain basket, and the baffle plate abuts against the guide plate; a material guide port extending outwards is provided at the upper end opening of the accommodating bucket, and the bottom of the baffle plate can abut and be connected to the material guide port; an inlet and an outlet are further provided on the accommodating bucket, the outlet is connected to the bottom of the accommodating bucket, and the position of the inlet is higher than that of the outlet.
[0007] For the water-splashing and deodorizing device for goose meat chunks adopting this structure, the function of the base is to provide support force, and the heating plate in the heating cavity thereon functions to heat the accommodating bucket. The heating of the heating plate belongs to the current conventional technology, and its working method will not be elaborated too much here. In order to perform water-splashing on the goose meat chunks in the accommodating bucket, the drain basket of the water-splashing component is used to carry the goose meat chunks. The drain basket containing the goose meat chunks is placed into the accommodating bucket. Cold water is poured into the accommodating bucket through the inlet, and the outlet is closed through a water valve. The goose meat chunks in the cold water can be effectively heated after being cooked by the heating plate. After cooking for a limited time, it is necessary to separate the drain basket from the water in the accommodating bucket. Therefore, a support frame is provided on the accommodating bucket, and the output end of the air cylinder on the support frame is connected to the drain basket. The drain basket can be lifted upwards under the drive of the air cylinder until it is lifted out of the water in the accommodating bucket. Then, the hot water is drained by opening the water valve, the drain basket is put down again and cold water is injected for flushing. After repeating several times, the water-splashing of the goose meat chunks can be completed.
[0008] When placing the goose meat pieces into the draining basket, a feeding port can be added above the draining basket for direct transmission and introduction. However, since the goose meat pieces that have completed blanching in the draining basket need to be immersed in water for cooking, and the cooked goose meat pieces can be automatically discharged after blanching to better enter the next production process, a baffle is rotatably connected to the bottom discharge port of the draining basket. The baffle can be rotated upward to cover the discharge port. There is a stop block inside the discharge port, and the baffle can be blocked by the stop block to remain blocked on the discharge port. Moreover, there is no need to set a driving structure for opening and closing on the baffle. After the draining basket is lowered into the containing bucket, the baffle is pressed downward against the upper edge of the containing bucket. After receiving an upward resistance, the baffle will automatically rotate in the direction of the discharge port. However, this method still causes the baffle to not completely cover the discharge port, so some goose meat pieces will enter the containing bucket through the gap between the baffle and the discharge port during the cooking process, which will cause the subsequent water valve of the water outlet to be blocked. Therefore, a guiding plate is added inside the containing bucket. The guiding plate is vertically connected to the inner side wall of the containing bucket, and the buffer part at the upper end of the guiding plate points to the draining basket. Therefore, when the draining basket is lowered, the lower end of the baffle abuts against the buffer part and moves downward along the buffer part to abut against the guiding plate. Through the action of the guiding plate, the baffle is pressed against the discharge port, and under the gravity of the draining basket and the goose meat pieces inside it, the pressure of the baffle pressing against the guiding plate can also be maintained. Therefore, even when the goose meat pieces are tumbling, the baffle can completely block the discharge port.
[0009] Then, after solving the problem of blocking the discharge port, the problem of discharging the cooked meat pieces also needs to be solved. During the upward movement of the draining basket, when the baffle gradually moves upward and disengages from the guiding plate, under the action of gravity, the baffle will unfold downward and overlap on the guiding port, causing the baffle to tilt downward. To ensure that the goose meat pieces are discharged from the discharge port under the action of gravity, the bottom of the draining basket is set to be inclined in the direction of the discharge port. During the process of completely opening the baffle and continuing to gradually rise, the goose meat pieces can enter the baffle through the discharge port under the action of gravity until they fall out and enter the next process.
[0010] Furthermore, the blanching assembly further includes a limiting member. The limiting member includes a limiting frame and a limiting post. The limiting frame is arranged inside the containing bucket, and the limiting post is arranged on the draining basket. The limiting post is matched with the limiting holes on the limiting frame; there are two groups of the limiting frames, and the two groups of limiting frames are arranged oppositely. The limiting post is T-shaped and is connected and matched in the two groups of limiting holes; the water inlet points to the limiting frame.
[0011] Compared with the prior art, the advantages of the present utility model are as follows: Through a drain basket that can move up and down, the goose meat blocks are soaked and cooked in a containing bucket filled with cold water. After cooking, when the drain basket is lifted to drain water, the hot water is emptied, and the cold water introduced is used to rinse the goose meat blocks in the drain basket, completing the blanching of the goose meat blocks. The goose meat blocks that have completed blanching can be exported through the baffle plate that opens and closes during the upward movement of the drain basket. This device can achieve cooking and blanching within a limited time, then repeatedly rinse the meat blocks by injecting cold water, and finally the meat blocks can be exported through the opening and closing baffle plate to enter the next process. This device has a particularly good effect on removing the fishy smell of goose meat during blanching. BRIEF DESCRIPTION OF THE DRAWINGS
[0012] In order to more clearly illustrate the technical solutions in the embodiments of the present utility model or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present utility model. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.
[0013] Figure 1 Front view perspective view of the cooking state of the present utility model;
[0014] Figure 2 Rear view perspective view of the cooking state of the present utility model;
[0015] Figure 3 Front view perspective view of the draining state of the present utility model;
[0016] Figure 4 Rear view perspective view of the draining state of the present utility model;
[0017] Figure 5 For the present utility model Figure 4 Local enlarged view of part A;
[0018] Figure 6 Top view of the cooking state of the present utility model;
[0019] Figure 7 For the present utility model Figure 6 Sectional view taken along line B - B;
[0020] Figure 8 Top view of the draining state of the present utility model;
[0021] Figure 9 For the present utility model Figure 8 Sectional view taken along line C - C.
[0022] Wherein: 1. Base; 11. Heating chamber; 12. Heating plate; 2. Accommodating barrel; 21. Guide plate; 211. Buffer portion; 22. Feeding port; 23. Water inlet; 24. Water outlet; 3. Water splashing assembly; 31. Drainage basket; 311. Drainage holes; 312. Discharge port; 313. Stopper; 32. Support frame; 33. Cylinder; 34. Baffle plate; 35. Limiting member; 351. Limiting frame; 352. Limiting holes; 353. Limiting posts. Detailed implementation manners
[0023] To make the objectives, technical solutions and advantages of the present utility model clearer, the technical solutions of the present utility model will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present utility model, rather than all of the embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope protected by the present utility model.
[0024] The following will describe the detailed implementation manners of the present utility model with reference to the drawings:
[0025] As Figures 1 - 9 shown, a water splashing and fishy smell removing device for goose meat chunks includes a base 1, an accommodating barrel 2 and a water splashing assembly 3. A heating chamber 11 is provided on the upper end surface of the base 1, and a heating plate 12 is provided in the heating chamber 11. The accommodating barrel 2 is embedded in the heating chamber 11 and abuts against the heating plate 12. The water splashing assembly 3 includes a drainage basket 31, a support frame 32 and a cylinder 33. A number of drainage holes 311 are provided on the drainage basket 31. The support frame 32 is arranged at the edge of the upper end opening of the accommodating barrel 2, and the cylinder 33 is arranged on the support frame 32. The output end of the cylinder 33 is connected to the drainage basket 31, and the drainage basket 31 moves up and down in the accommodating barrel 2 under the drive of the cylinder 33.
[0026] A discharge port 312 is provided at the lower end edge of the outer side wall of the drainage basket 31. The bottom of the drainage basket 31 is inclined towards the discharge port 312. The water splashing assembly 3 further includes a baffle plate 34 which is rotatably connected to the lower end edge of the discharge port 312, and the baffle plate 34 covers the discharge port 312 during rotation; A guide plate 21 is provided in the accommodating barrel 2. The guide plate 21 is vertically arranged on the inner cavity side wall of the accommodating barrel 2. A buffer portion 211 is provided at the upper end of the guide plate 21 facing the drainage basket 31, and the baffle plate 34 abuts against the guide plate 21; An outwardly extending feeding port 22 is provided at the upper end opening of the accommodating barrel 2, and the bottom of the baffle plate 34 can abut and connect to the feeding port 22; A water inlet 23 and a water outlet 24 are further provided on the accommodating barrel 2. The water outlet 24 is connected to the bottom of the accommodating barrel 2, and the position of the water inlet 23 is higher than that of the water outlet 24.
[0027] Furthermore, the water-scalding component 3 further includes a limiting member 35. The limiting member 35 includes a limiting frame 351 and a limiting post 353. The limiting frame 351 is disposed in the accommodating bucket 2, and the limiting post 353 is arranged on the draining basket 31. The limiting post 353 is engaged with a limiting hole 352 on the limiting frame 351. The limiting frame 351 includes two groups, and the two groups of limiting frames 351 are oppositely arranged. The limiting post 353 is T-shaped and is engaged and connected in the two groups of limiting holes 352. The water inlet 23 points to the limiting frame 351.
[0028] Description of the working mode of the present utility model:
[0029] For the water-scalding and fishy smell removing device for goose meat blocks adopting this structure, the function of the base 1 is to provide support force. The heating plate 12 in the heating cavity 11 thereon is used to heat the accommodating bucket 2. The heating of the heating plate 12 belongs to the current conventional technology, and its working mode will not be elaborated too much here. In order to scald the goose meat blocks in the accommodating bucket 2, the draining basket 31 of the water-scalding component 3 is used to carry the goose meat blocks. The draining basket 31 containing the goose meat blocks is placed into the accommodating bucket 2. Cold water is poured into the accommodating bucket 2 through the water inlet 23, and the water outlet 24 is closed through a water valve. The goose meat blocks in the cold water can be effectively heated after being cooked by the heating plate 12. After the cooking for a limited time, it is necessary to separate the draining basket 31 from the water in the accommodating bucket 2. Therefore, a support frame 32 is arranged on the accommodating bucket 2. The output end of the air cylinder 33 on the support frame 32 is connected to the draining basket 31. Under the drive of the air cylinder 33, the draining basket 31 can be lifted until it is lifted out of the water in the accommodating bucket 2. Then, the hot water is discharged by opening the water valve, the draining basket 31 is put down again and cold water is injected for flushing. After repeating several times, the water-scalding of the goose meat blocks can be completed.
[0030] When placing the goose meat chunks into the draining basket 31, a feeding port can be added above the draining basket 31 for direct transmission and introduction. However, since the goose meat chunks that have completed blanching in the draining basket 31 need to be immersed in water for cooking, and the goose meat chunks after cooking can be automatically discharged after blanching to better enter the next production process. Therefore, a baffle 34 is rotatably connected to the bottom discharge port 312 of the draining basket 31. The baffle 34 can be rotated upwards to cover the discharge port 312. A stop block 313 is provided in the discharge port 312, and the baffle 34 can be blocked by the stop block 313 to remain blocked on the discharge port 312. Moreover, there is no need to set up a driving structure for opening and closing on the baffle 34. Only after the draining basket 31 is lowered into the containing barrel 2, the baffle 34 is pressed down against the upper edge of the containing barrel 2. After receiving an upward resistance, the baffle 34 will automatically rotate towards the discharge port 312. However, this method will still cause the baffle 34 to not completely cover the discharge port 312. Then, some goose meat chunks will enter the containing barrel 2 through the gap between the baffle 34 and the discharge port 312 during the cooking process, which will cause the water valve at the water outlet 24 to be blocked subsequently. Therefore, a guiding plate 21 is added in the containing barrel 2. The guiding plate 21 is vertically connected to the inner side wall of the containing barrel 2. The buffer part 211 at the upper end of the guiding plate 21 points towards the draining basket 31. Therefore, when the draining basket 31 is lowered, the lower end of the baffle 34 abuts against the buffer part 211 and moves down along the buffer part 211 to abut against the guiding plate 21. Through the action of the guiding plate 21, the baffle 34 is kept pressed against the discharge port 312. Under the gravity of the draining basket 31 and the goose meat chunks inside it, the pressure of the baffle 34 pressed against the guiding plate 21 can also be maintained. Therefore, even when the goose meat chunks are tumbling, the baffle 34 can completely block the discharge port 312.
[0031] Then, after solving the problem of blocking the discharge port 312, the problem of discharging the cooked meat chunks also needs to be solved. During the upward movement of the draining basket 31, when the baffle 34 gradually moves upwards and disengages from the guiding plate 21, under the action of gravity, the baffle 34 will unfold downwards and overlap on the guiding port 22, causing the baffle 34 to tilt downwards. In order to ensure that the goose meat chunks are discharged from the discharge port 312 under the action of gravity, the bottom of the draining basket 31 is set as a structure that slopes towards the discharge port 312. During the process of fully opening the baffle 34 and continuing to gradually rise, the goose meat chunks can enter the baffle 34 through the discharge port 312 under the action of gravity until they fall out and enter the next process.
[0032] To ensure the stability during the up-and-down movement of the draining basket 31 driven by the cylinder 33, a limiting member 35 is additionally provided. Through the limiting frame 351 in the containing barrel 2, the limiting posts 353 on the draining basket 31 are fitted onto the limiting holes 352 in the limiting frame 351, and the up-and-down movement of the draining basket 31 is guided by the limitation of the limiting holes 352. For better effect, two sets of symmetrical limiting frames 351 can be set. The two ends of the T-shaped limiting posts 353 are fitted into the two sets of limiting holes 352, and the water inlet 23 is set to point to the limiting frame 351, so that a spraying effect can be formed by the blockage of the limiting frame 351 when filling water into the containing barrel 2, which can better wash the goose meat pieces in the draining basket 31.
[0033] To prevent the draining basket 31 from moving upward excessively when draining hot water and injecting cold water for flushing, resulting in the baffle 34 disengaging from the abutment of the guiding plate 21 and the goose meat pieces being prematurely discharged, after the baffle 34 is kept within the abutment range of the guiding plate 21 during the upward movement of the draining basket 31, the water valve is directly opened to drain the hot water until the hot water is completely drained, and then the water valve is closed. The goose meat pieces are sprayed with cold water. After complete blanching, the draining basket 31 is moved upward until it disengages from the abutment of the guiding plate 21, and then the goose meat pieces are discharged.
[0034] The beneficial effects of the present utility model are as follows: Through the draining basket 31 that can move up and down, the goose meat pieces are soaked and cooked in the containing barrel 2 filled with cold water. After cooking, when the draining basket 31 is moved upward for draining, the hot water is emptied, and the goose meat pieces in the draining basket 31 are rinsed with the injected cold water to complete the blanching of the goose meat pieces. The blanched goose meat pieces can be discharged through the opening and closing baffle 34 during the upward movement of the draining basket 31. This device can achieve cooking and blanching within a limited time, then repeatedly rinse the meat pieces by injecting cold water, and finally discharge the meat pieces through the opening and closing baffle 34 into the next process. This device has a good effect especially for the blanching and deodorization of goose meat.
[0035] The above embodiments are only used to illustrate the technical solutions of the present utility model, rather than to limit it; although the present utility model has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present utility model.
Claims
1. A blanching and deodorizing device for goose meat chunks, characterized in that: It includes a base, a containing bucket and a water splashing component. A heating cavity is provided on the upper end face of the base, and a heating plate is arranged in the heating cavity. The containing bucket is embedded in the heating cavity and abuts against the heating plate. The water splashing component includes a draining basket, a support frame and a cylinder. A number of draining holes are provided on the draining basket. The support frame is arranged at the edge of the upper opening of the containing bucket, and the cylinder is arranged on the support frame. The output end of the cylinder is connected to the draining basket, and the draining basket moves up and down in the containing bucket under the drive of the cylinder.
2. The blanching and deodorizing device for goose meat chunks according to claim 1, wherein: A discharge port is provided at the lower edge of the outer side wall of the draining basket. The bottom of the draining basket is of a structure inclined towards the discharge port. The water splashing component further includes a baffle plate, and the baffle plate is rotatably connected to the lower edge of the discharge port. The baffle plate covers the discharge port during the rotation process.
3. The blanching and deodorizing device for goose meat chunks according to claim 2, wherein: A guide plate is arranged in the containing bucket. The guide plate is vertically arranged on the inner cavity side wall of the containing bucket. A buffer part is provided at the upper end of the guide plate facing the draining basket, and the baffle plate abuts against the guide plate.
4. The blanching and deodorizing device for goose meat pieces according to claim 3, characterized in that: A material guiding port extending outwards is provided at the upper opening of the containing bucket, and the bottom of the baffle plate can be abutted and connected to the material guiding port.
5. The blanching and deodorizing device for goose meat chunks according to claim 4, characterized in that: The water splashing component further includes a limiting member. The limiting member includes a limiting frame and a limiting post. The limiting frame is arranged in the containing bucket, and the limiting post is arranged on the draining basket. The limiting post is matched with the limiting hole on the limiting frame.
6. The blanching and deodorizing device for goose meat chunks according to claim 5, wherein: There are two groups of the limiting frames, and the two groups of limiting frames are arranged oppositely. The limiting post is T-shaped and is connected and matched in the two groups of limiting holes.
7. The blanching and deodorizing device for goose meat chunks according to claim 6, characterized in that: An inlet and an outlet are further provided on the containing bucket. The outlet is connected to the bottom of the containing bucket, and the position of the inlet is higher than that of the outlet.
8. The blanching and deodorizing device for goose meat chunks according to claim 7, characterized in that: The inlet points to the limiting frame.