Wax dipping device for meat duck processing
By designing a meat duck soaking device including a frame, a support rod, a bearing cylinder and a driving motor, the meat duck soaking is realized, and the problem of low efficiency of traditional manual wax soaking is solved, and the efficiency and quality of the wax soaking is improved.
Patent Information
- Application Number
- CN202422736893.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-11
- Publication Date
- 2025-09-05
- Estimated Expiration
- 2034-11-11
AI Technical Summary
Traditional meat duck soaking wax is mostly manual, which is inefficient and consumes a lot of manpower and is time-consuming and labor-intensive.
A wax dipping device for processing meat ducks is designed, including a frame, support rod, carrier barrel, hook and drive motor. The hook is driven by the motor to rotate and the height of the wax liquid is controlled in combination with the push plate and cylinder to realize automatic wax dipping of meat ducks.
It improves the efficiency of soaking wax by meat duck, reduces manpower consumption, ensures the quality and uniformity of soaking wax by meat duck, and improves the processing efficiency of meat duck.
Smart Images
Figure CN223298426U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of meat duck processing, in particular to a wax dipping device for meat duck processing. Background Art
[0002] Duck processing is a comprehensive process, encompassing multiple steps from raw material selection to the final product. Each step is crucial and collectively impacts the quality, taste, and safety of the final product. First and foremost, the selection of raw materials is crucial before processing begins. High-quality duck raw materials are a prerequisite for producing high-quality products. Typically, processors select live ducks of moderate size, with shiny feathers and tender meat. These ducks typically come from carefully screened farms to ensure they are healthy and free of disease and illegal drugs. Next comes slaughter. Before slaughter, the ducks undergo a period of food and water deprivation to ensure they are clean and free of excess food and water at slaughter. During slaughter, the ducks are typically stunned using electrical anesthesia, followed by rapid oral bleeding to minimize pain and ensure clean blood drainage. The ducks are then placed in a pre-scalding tank for scalding, where the water temperature is controlled to facilitate feather detachment. Afterward, the duck's feathers are thoroughly removed using a depilatory machine or manual wax stripping, ensuring a smooth, hairless surface. After depilation, the duck enters the cleaning and finishing phase. This phase primarily involves cleaning the duck's exterior and interior to remove blood stains, impurities, and residual offal. Clean water and a specialized cleaning agent are used during the cleaning process to ensure cleanliness and hygiene. Furthermore, depending on processing requirements, the duck is shaped, such as removing excess fat and trimming claws. Next comes the marinating and seasoning phase, which is crucial for imparting the duck's unique flavor. During the marinating process, the shaped duck is placed in a marinating vat and marinated with appropriate amounts of salt, spices, and other marinade ingredients. The marinating time and temperature are adjusted according to processing requirements to ensure optimal marinating results. Seasoning, based on market demand and consumer tastes, involves the addition of seasonings such as soy sauce, rice wine, and cloves to enhance the duck's flavor. The cooking and processing phase is the core of duck processing. Depending on processing requirements, a variety of cooking methods are used, including braising, roasting, and deep-frying. Braising is one of the most common methods. During the braising process, the seasoned duck carcasses are placed in a braising pot and cooked. By controlling the heat and cooking time, the duck meat remains tender but not loose, fully absorbing the aroma of the braising liquid. Other cooking methods, such as roasting and frying, can also impart a unique texture and flavor to the duck. Finally, the product undergoes cooling and packaging. After cooking, the duck meat product needs to be cooled to reduce the temperature and extend its shelf life. Air or water cooling is typically used during the cooling process to ensure rapid cooling while preserving the original flavor. After cooling, the product is packaged for storage, transportation, and sale. Packaging materials must meet relevant hygiene standards to ensure the product is not contaminated during transportation.
[0003] Waxing is a critical step in duck processing, primarily used to remove fine hairs remaining on the duck's surface, resulting in a smoother, cleaner surface. While most feathers are removed during the initial stages of slaughter, bleeding, scalding, and depilation, some fine hairs may remain. This not only affects the duck's appearance but can also cause inconvenience during subsequent processing and consumption. Consequently, the waxing process has emerged, typically performed in a dedicated waxing tank. The tank consists of a tank body, an insulation layer, a wax melting section, a wax dipping section, and a heating sleeve. Heating pipes within the tank melt the wax in the wax melting section using high-temperature steam. The melted wax enters the wax dipping tank through a window in the central partition wall. Waxing can begin when the liquid levels between the melt and dipping sections reach equilibrium. During wax dipping, the duck's nostrils must be blocked with a small wooden stick to prevent the wax from entering the duck's body. The duck is then immersed in a wax bath, coating the surface evenly with liquid wax. The wax temperature must be kept stable to avoid excessively high or low temperatures that could affect the depilation process. After waxing, a uniform wax shell forms on the duck's surface. This layer of wax hardens as it cools, helping to securely adhere the fine hairs on the duck's surface. The duck is then immersed in cooling water, typically kept below 15°C, to ensure the wax quickly solidifies. During the cooling process, the water must be continuously replenished to keep the duck completely submerged. Once the cooling process is complete, dewaxing can begin. Dewaxing can be done manually or mechanically. Manual dewaxing involves gently peeling away the wax and fine hairs by hand or with tools. Mechanical dewaxing, typically performed using a specialized dewaxing machine, is more efficient. After dewaxing, the duck's surface is smooth and clean, free of any remaining fine hairs.
[0004] In the process of wax dipping of meat ducks, it is necessary to ensure the efficiency of wax dipping and improve the efficiency of the overall processing of meat ducks. However, we consider that the traditional wax dipping method of meat ducks mostly adopts a manual method to immerse the meat ducks in wax. This method of wax dipping has low efficiency and consumes a lot of manpower, which is time-consuming and labor-intensive, and is extremely inconvenient. Therefore, there is an urgent need for a wax dipping device for meat duck processing to solve the above problems. Utility Model Content
[0005] The purpose of the utility model is to provide a wax dipping device for meat duck processing, which solves the problem that the wax dipping method of meat duck in the prior art mostly adopts a manual method to immerse the meat duck in wax, which has low efficiency, consumes a lot of manpower, and is time-consuming and labor-intensive.
[0006] In order to achieve the above purpose, the present invention adopts the following technical solutions:
[0007] A wax dipping device for processing meat ducks includes a frame, an inner side of the frame is rotatably connected to a support rod, and a carrying cylinder is sleeved on the support rod, and a plurality of hooks are fixedly connected to the outer wall of the carrying cylinder, one side of the outer wall of the frame is fixedly connected to a drive motor by bolts, and one end of the support rod passes through the side wall of the frame and is transmission-connected to the output shaft of the drive motor, a lower side of the frame is connected to a side frame, and the inner side of the side frame is slidingly connected to a push plate, an outer wall side of the side frame is fixedly connected to a cylinder by bolts, and the output shaft of the cylinder passes through the side wall of the side frame and is fixedly connected to one side of the push plate.
[0008] Preferably, a second valve body is installed on one side of the lower portion of the frame body, and a first valve body is communicated with one side of the lower portion of the side frame.
[0009] Preferably, one end of all the hooks is rotatably connected to the connecting rod through a pin, and one end of all the connecting rods is fixedly connected to the limiting sleeve, and a limiting plate is installed on the top side of the limiting sleeve, and one end of all the limiting plates is rotatably connected to the top side of all the limiting sleeves through a pin.
[0010] Preferably, sliders are fixedly connected to both sides of the push plate, and both sliders are slidably connected to the inner wall of the side frame through a sliding groove, and the connection between the output shaft of the cylinder and the side frame is a sliding connection.
[0011] Preferably, one side of all the limiting sleeves is fixedly connected to a fixing plate, and one side of all the limiting plates is provided with a threaded rod, and one end of the threaded rod passes through the limiting plate and the fixing plate in sequence through a threaded groove.
[0012] Preferably, one end of the support rod is rotatably connected to the inner wall of the frame through a rotating shaft, and the other end of the support rod passes through the side wall of the frame through a bearing sleeve, and the outer side of the frame is rotatably connected to the door body through a hinge.
[0013] The utility model has the following beneficial effects:
[0014] The wax liquid is poured into the inner bottom of the frame, and then the meat ducks that need to be dipped in wax are hung on the hooks one by one. The meat ducks on all the hooks are rotated so that all the meat ducks can be immersed in the wax at the inner bottom of the frame one by one, and the push plate is moved to push the wax liquid, thereby controlling the solution height of the wax liquid in the frame, increasing the depth of the meat ducks dipped in wax, and ensuring the overall quality of the meat ducks dipped in wax. Compared with the prior art method of dipping meat ducks in wax, which mostly adopts a manual method to immerse the meat ducks in wax, this method has low efficiency and consumes a lot of manpower, which is time-consuming and labor-intensive. The method proposed in the utility model, by hanging the meat ducks that need to be dipped in wax, makes the meat ducks immersed in the wax liquid one by one, thereby greatly improving the efficiency of the meat ducks dipped in wax, and the wax dipping effect can be improved in combination with the push plate, which has high practicality. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0016] Figure 1 This is a schematic diagram of the overall main structure of the utility model;
[0017] Figure 2 This is a schematic diagram of the side frame structure of the utility model;
[0018] Figure 3 This is a schematic diagram of the top view of the structure of the utility model;
[0019] Figure 4 This is a schematic diagram of the structure of the load-bearing tube of the utility model;
[0020] Figure 5 This is a schematic diagram of the hook structure of the utility model.
[0021] In the figure: 1. frame; 2. door body; 3. drive motor; 4. support rod; 5. hook; 6. side frame; 7. first valve body; 8. second valve body; 9. cylinder; 10. push plate; 11. slider; 12. slide groove; 13. bearing cylinder; 14. connecting rod; 15. limit sleeve; 16. limit plate; 17. threaded rod; 18. fixing plate. DETAILED DESCRIPTION
[0022] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.
[0023] Reference Figure 1-5The outer wall of the frame 1 is fixedly connected to the driving motor 3 by bolts, and one end of the supporting rod 4 passes through the side wall of the frame 1 and is connected to the output shaft of the driving motor 3. The lower side of the frame 1 is connected to the side frame 6, and the inner side of the side frame 6 is slidably connected to the push plate 10. The push plate 10 can be flexibly moved in the side frame 6 for pushing or blocking the wax liquid to achieve precise control of the wax liquid height. The outer wall of the side frame 6 is fixedly connected to the cylinder 9 by bolts, and the output shaft of the cylinder 9 passes through the side wall of the side frame 6 and is fixedly connected to one side of the push plate 10, ensuring that the transmission between the cylinder 9 and the push plate 10 is accurate and reliable, making the adjustment of the wax liquid height more accurate and fast.
[0024] Furthermore, a second valve body 8 is installed on the lower side of the frame body 1, and a first valve body 7 is connected to the lower side of the side frame 6. The wax liquid can be discharged by opening the first valve body 7 and the second valve body 8.
[0025] Furthermore, one end of all the hooks 5 is rotatably connected to the connecting rod 14 through a pin shaft, and one end of all the connecting rods 14 is fixedly connected to the limiting sleeve 15, and a limiting plate 16 is installed on the top side of the limiting sleeve 15. One end of all the limiting plates 16 is rotatably connected to the top side of all the limiting sleeves 15 through a pin shaft. Through the rotation of the connecting rod 14, the limiting sleeve 15 is placed on one end of the hook 5, and then the limiting plate 16 is used to close the loop of the limiting sleeve 15.
[0026] Furthermore, sliders 11 are fixedly connected to both sides of the push plate 10, and the two sliders 11 are slidingly connected to the inner wall of the side frame 6 through the slide groove 12. The connection between the output shaft of the cylinder 9 and the side frame 6 is a sliding connection. The sliders 11 are used to slide in the slide groove 12, thereby improving the stability of the push plate 10 during movement.
[0027] Furthermore, one side of all the limit sleeves 15 is fixedly connected to a fixing plate 18, and one side of all the limit plates 16 is provided with a threaded rod 17, and one end of the threaded rod 17 passes through the limit plate 16 and the fixing plate 18 in sequence through the threaded groove. The threaded rod 17 can be used to fix the limit plate 16 and the fixing plate 18 to lock the limit sleeve 15.
[0028] Furthermore, one end of the support rod 4 is rotatably connected to the inner wall of the frame 1 through a rotating shaft, and the other end of the support rod 4 passes through the side wall of the frame 1 through a bearing sleeve. The outer side of the frame 1 is rotatably connected to the door body 2 through a hinge.
[0029] In summary:
[0030] First, the wax liquid needs to be poured into the inner bottom layer of the frame 1. This frame 1 is specially made of a material that can withstand high temperatures and is easy to clean. In order to accelerate the melting of the wax liquid and ensure that it reaches the optimal wax dipping temperature, an efficient external heating tool is used to evenly heat the wax liquid through heat conduction, avoiding changes in the wax quality caused by local overheating and ensuring the consistency of the wax dipping effect. Next, the pre-treated meat ducks are hung one by one on special hooks 5. These hooks 5 are both firm and easy to operate, and can hold the meat ducks steadily to avoid slipping or colliding with each other during the wax dipping process, ensuring that each meat duck can be evenly processed. The hooks 5 are evenly distributed, which optimizes space utilization, so that more meat ducks can be accommodated in the frame 1 for wax dipping at the same time, improving processing efficiency. Subsequently, the drive motor is started. Machine 3 drives the support rod 4 and all the hooks 5 thereon to rotate slowly. This innovative design not only makes the meat duck roll slowly and evenly in the wax liquid, ensuring that every surface can fully contact and absorb the wax liquid to achieve the ideal wax dipping effect, but the rotating action can also effectively prevent the wax liquid from forming bubbles or uneven coating on the surface of the meat duck, further improving the wax dipping quality. In addition, the cylinder 9 can drive the push plate 10 to move, and the height of the wax liquid can be flexibly adjusted according to actual needs. By precisely controlling the operation of the cylinder 9, the push plate 10 can smoothly push the wax liquid up or down, thereby accurately controlling the depth of the meat duck's wax dipping. This function is especially important for meat ducks of different sizes or different wax dipping needs, ensuring that the best wax dipping effect can be achieved regardless of the body shape of the meat duck.
[0031] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions merely illustrate the principles of the present invention. Various changes and improvements are possible without departing from the spirit and scope of the present invention. Such changes and improvements are intended to fall within the scope of the present invention. The scope of protection claimed for the present invention is defined by the appended claims and their equivalents.
Claims
1. A wax dipping device for meat duck processing, comprising a frame (1), characterized in that: The inner side of the frame (1) is rotatably connected to a support rod (4), and a bearing tube (13) is sleeved on the support rod (4), and a plurality of hooks (5) are fixedly connected to the outer wall of the bearing tube (13); one side of the outer wall of the frame (1) is fixedly connected to a drive motor (3) by bolts, and one end of the support rod (4) passes through the side wall of the frame (1) and is transmission-connected to the output shaft of the drive motor (3); one side of the lower part of the frame (1) is connected to a side frame (6), and the inner side of the side frame (6) is slidably connected to a push plate (10); one side of the outer wall of the side frame (6) is fixedly connected to a cylinder (9) by bolts, and the output shaft of the cylinder (9) passes through the side wall of the side frame (6) and is fixedly connected to one side of the push plate (10).
2. A wax dipping device for meat duck processing according to claim 1, characterized in that: A second valve body (8) is installed on one side of the lower portion of the frame (1), and a first valve body (7) is communicated with one side of the lower portion of the side frame (6).
3. A wax dipping device for meat duck processing according to claim 1, characterized in that: One end of all the hooks (5) is rotatably connected to a connecting rod (14) via a pin shaft, and one end of all the connecting rods (14) is fixedly connected to a limiting sleeve (15), and a limiting plate (16) is installed on one side of the top of the limiting sleeve (15), and one end of all the limiting plates (16) is rotatably connected to one side of the top of all the limiting sleeves (15) via a pin shaft.
4. A wax dipping device for meat duck processing according to claim 1, characterized in that: Both sides of the push plate (10) are fixedly connected with sliders (11), and the two sliders (11) are slidably connected to the inner wall of the side frame (6) through the sliding groove (12), and the connection between the output shaft of the cylinder (9) and the side frame (6) is a sliding connection.
5. A wax dipping device for meat duck processing according to claim 3, characterized in that: One side of all the limiting sleeves (15) is fixedly connected to a fixing plate (18), and one side of all the limiting plates (16) is provided with a threaded rod (17), and one end of the threaded rod (17) passes through the limiting plate (16) and the fixing plate (18) in sequence through a threaded groove.
6. A wax dipping device for meat duck processing according to claim 1, characterized in that: One end of the support rod (4) is rotatably connected to the inner wall of the frame (1) via a rotating shaft, and the other end of the support rod (4) passes through the side wall of the frame (1) via a bearing sleeve. The outer side of the frame (1) is rotatably connected to the door body (2) via a hinge.