Fried crisp meat production line

Abstract

The utility model relates to the technical field of food processing, in particular to a fried crisp meat production line which comprises a primary frying pond, a secondary frying pond and an inspection collecting table which are sequentially arranged, a first cooling mechanism is arranged between the primary frying pond and the secondary frying pond and is higher than the primary frying pond and the secondary frying pond, and a first conveying mechanism is arranged in the primary frying pond. The output end of the first conveying mechanism is located in the first cooling mechanism and located above the re-frying pool. A second cooling mechanism is arranged between the re-frying tank and the inspection collecting table, the second cooling mechanism is higher than the re-frying tank and the inspection collecting table, a second conveying mechanism is arranged in the re-frying tank, the output end of the second conveying mechanism is located in the second cooling mechanism, a draining net conveying belt is arranged in the second cooling mechanism, and the input end of the draining net conveying belt is located in the re-frying tank; the output end of the draining net conveying belt is located above the inspection collecting table. By implementing the scheme, the fried crisp meat production line with high automation degree is used, so that the labor intensity of operators is greatly reduced, and the production efficiency is improved.

Description

TECHNICAL FIELD

[0001] The utility model relates to food processing technical field, concretely relates to a deep -fry crisp meat production line. BACKGROUND

[0002] Crisp meat is a kind of traditional food that is deeply loved, has the characteristics of crisp outside and tender inside, and rich taste.The traditional deep -fry crisp meat manufacturing process usually needs to be completed manually, including pickling, powder coating, deep -frying and other steps, and the efficiency is low and the consistency of product quality is difficult to guarantee.With the development of food industry, the production of deep -fry crisp meat tends to be automated, but basically takes automatic deep -frying and fishing function as the main, and subsequent steps need manual operation, there is no integrated processing production line, and the overall efficiency is still not high, and basically for intermittent operation, the whole process is not closely linked, and the overall automation and production efficiency are low.

[0003] In order to overcome the deficiency of prior art, improve the production quality of deep -fry crisp meat, reduce the labor intensity of personnel, improve the frying efficiency, an overall automation degree is high, and the deep -fry crisp meat production line of whole process integrated continuous operation is urgently needed. CONTENT OF THE UTILITY MODEL

[0004] The utility model intends to provide a deep -fry crisp meat production line, mainly for automatic deep -fry crisp meat, by setting up reasonable production line, according to the characteristic crisp meat frying process, the frying of crisp meat is continuously carried out, the crisp meat frying efficiency is improved, and the labor intensity is reduced.

[0005] In order to achieve the above-mentioned purpose, the utility model adopts the following technical scheme:

[0006] A deep -fry crisp meat production line, including the primary deep -fry pool, the secondary deep -fry pool and the inspection collection table that are sequentially arranged, the first cooling mechanism is arranged between the primary deep -fry pool and the secondary deep -fry pool, the first cooling mechanism is higher than the primary deep -fry pool and the secondary deep -fry pool, the first conveying mechanism is arranged in the primary deep -fry pool, and the output end of the first conveying mechanism is located in the first cooling mechanism and above the secondary deep -fry pool;The second cooling mechanism is arranged between the secondary deep -fry pool and the inspection collection table, the second cooling mechanism is higher than the secondary deep -fry pool and the inspection collection table, the second conveying mechanism is arranged in the secondary deep -fry pool, and the output end of the second conveying mechanism is located in the second cooling mechanism, the draining net conveyor belt is arranged in the second cooling mechanism, the input end of the draining net conveyor belt is located in the secondary deep -fry pool, and the output end of the draining net conveyor belt is located above the inspection collection table.

[0007] The principle and advantages of the scheme are:

[0008] At present, the production of fried crisp meat tends to be automated and integrated. The existing technology mainly focuses on the function of automatic oil frying and fishing, and the function is relatively single. The subsequent steps need manual operation, and the overall operation continuity is poor, missing the best re-frying opportunity. If considering the re-frying process, the fried crisp meat needs to be manually transported and poured into the oil frying pool for re-frying, which requires high manual operation intensity and may cause hot oil splashing and injury to the workers during operation. The overall production efficiency is low. In order to improve the production efficiency, the re-frying process is abandoned, which will result in poor flavor and taste of the produced fried crisp meat. The present scheme designs the production line based on the frying process of flavor crisp meat. The principle is that the first conveying mechanism is driven by the driving mechanism to drive the toothed plate of the conveying belt to preliminarily filter the fried crisp meat in the initial frying pool, and then automatically transport the fried crisp meat to the re-frying pool after being cooled to a predetermined temperature by the first cooling mechanism. Then the fried crisp meat is transported to the filter screen-shaped conveying belt located in the second cooling mechanism to complete the cooling and excess oil filtering, and finally falls into the inspection and collection table for inspection and collection.

[0009] The present scheme combines the process of flavor fried crisp meat, fully considers the frying process of crisp meat, introduces the re-frying process in the production line, improves the crispness and characteristic taste of fried crisp meat, reduces manual operation, avoids potential safety accidents, and improves production efficiency. In addition, when the mesh conveying belt passes through the second cooling mechanism, the grid structure can enhance the air convection effect, quickly cool down, and effectively remove excess oil, reducing the oil content of the product and meeting the concept of healthy food. The first cooling mechanism and the second cooling mechanism ensure that the crisp meat can be quickly cooled to improve the taste. The setting of the inspection and collection table makes the quality inspection and collection of the crisp meat more convenient. Through such design, the production line can realize the full automation process from frying to filtering, cooling, collecting and quality inspection, greatly improving the production efficiency, while ensuring the characteristic taste and quality of the fried crisp meat.

[0010] Further, the right side walls of the initial frying pool and the re-frying pool are both in a slope structure.

[0011] The supports outside the box bodies of the initial frying pool and the re-frying pool are stable, ensuring the stability and safety of the equipment during operation. The slope structure helps to install the conveying belt and convey the crisp meat, improving the continuity and efficiency of the production process.

[0012] Further, the first conveying mechanism and the second conveying mechanism respectively include a first driving device, a second driving device and a conveying belt with adjustable speed, and the toothed plates are arranged on the conveying belt at equal intervals along the length direction of the conveying belt.

[0013] Considering the influence of oil temperature and frying time on the frying of crisp meat, the purpose of controlling the degree of doneness is achieved by controlling the speed of the conveying belt. The conveying belts of the first conveying mechanism and the second conveying mechanism are driven by first driving device and second driving device with adjustable speed. The operator adjusts the conveying speed according to the oil temperature and the required frying time, so as to achieve the best frying effect.

[0014] After the initial frying, the excess oil needs to be drained to reduce the mixing and waste of oil, and to avoid affecting the oil temperature in the re-frying pool, resulting in poor taste. The oil filter holes are arranged on the conveying belt and the toothed plate to improve the oil draining efficiency of the crisp meat and reduce the residual oil. In order to improve the heating efficiency of the oil and keep the uniformity of the overall oil temperature, the toothed plates are arranged at equal intervals on the conveying belt to drive the oil in the initial frying pool to flow, so that the crisp meat floating on the oil surface flows towards the output end of the first conveying mechanism and the second conveying mechanism. In this way, the first conveying mechanism and the second conveying mechanism can automatically take out the fried crisp meat and convey it to the next processing area. At the same time, the toothed plate can make the conveying efficiency higher and prevent the crisp meat from slipping.

[0015] Further, the first cooling mechanism is provided with a conveying box, the input port of the conveying box corresponds to the output end of the first conveying mechanism, and the conveying box includes a conveying groove and a cover plate. The conveying groove is connected to the first cooling mechanism, and the cross section of the conveying groove is in the shape of U. The cover plate is detachably connected to the upper part of the U-shaped conveying groove.

[0016] The conveying groove can smoothly slide the crisp meat into the re-frying pool, and the cover plate at the top of the conveying groove can further prevent the hot oil from splashing, ensuring the safety and cleanliness of the operating area.

[0017] Further, the draining net conveying belt is a grid-shaped conveying belt woven by a plurality of metal strips, and the draining net conveying belt is provided with a rack at equal intervals along the conveying direction.

[0018] The grid-shaped structure of the draining net conveying belt woven by a plurality of metal strips can enhance air circulation, quickly cool the fried crisp meat, accelerate the evaporation of oil, quickly drain excess oil, reduce the adhesion between the crisp meats, and ensure the appearance and taste of the product. The rack arranged at equal intervals can make the conveying efficiency higher and prevent the crisp meat from slipping. It provides protection for the continuous and efficient operation of the production line.

[0019] Further, the rack is in the shape of a wave, and the wave crest of the rack is higher than the belt surface of the draining net conveying belt.

[0020] The wave-shaped rack can increase the contact area with the crisp meat and enhance the anti-slip effect to prevent the crisp meat from slipping.

[0021] Further, the first cooling mechanism and the second cooling mechanism each comprise a shell and a cooling device inside the shell, and the second cooling mechanism is additionally provided with a smoke removing device.

[0022] In order to quickly cool the fried meat after the initial frying and ensure the taste of the re-frying, the first cooling mechanism capable of quickly cooling the fried meat is arranged, the shell is used for protecting the cooling device, and the cooling device quickly cools the fried meat before re-frying.

[0023] Further, the output end of the second conveying mechanism is provided with a cover conveying belt, the cover conveying belt is provided with toothed plates at equal intervals along the conveying direction, and the lower surface of the cover conveying belt is lower than the oil liquid surface of the re-frying pool.

[0024] In order to ensure that the fried meat is completely fried in the shortest time during the re-frying, the operation of manual re-frying is optimized, the toothed plates of the second conveying mechanism drive the oil liquid to flow, the toothed plates of the cover conveying belt drive the fried meat floating with the oil liquid to be pressed into the oil liquid, and the cover conveying belt completely presses the fried meat into the oil liquid for frying, so that each piece of fried meat can be completely fried, and the frying quality is improved.

[0025] Further, the inspection collecting table comprises a table body and supports arranged at four corners of the table body, the table body is provided with a groove with a depth of 100 mm, and the bottom plate of the groove is a metal plate with holes.

[0026] The fried meat after oil filtering and cooling is conveyed to the inspection collecting table, an operator can further check and control the quality of the fried meat, the inspection collecting table is designed to facilitate temporary storage of the fried meat, the depth of 100 mm ensures that the fried meat cannot fall off and facilitates operation of the operator, and the hole metal plate at the bottom can filter and collect residues, so that the collection of the finished product is more convenient. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 It is a whole structure schematic view of the fried meat production line.

[0028] Figure 2 It is a whole structure sectional view of the fried meat production line.

[0029] Figure 3 It is a structure schematic view of the initial frying pool and the first conveying mechanism.

[0030] Figure 4 It is a structure schematic view of the initial frying pool and the first conveying mechanism. Figure 2 It is a structure schematic view of the initial frying pool and the first conveying mechanism.

[0031] Figure 5For Figure 2 B view of the.

[0032] Figure 6 For the utility model embodiment screen conveying belt structure schematic view. Specific embodiments

[0033] The following is further detailed by specific embodiments:

[0034] The reference signs in the drawings of the specification include: the initial frying pool 1, the first conveying mechanism 2, the re-frying pool 3, the second conveying mechanism 4, the cover conveying belt 5, the screen conveying belt 6, the inspection collection table 7, the support 8, the first electric heating device 101, the first cooling mechanism 102, the oil filter hole 201, the toothed plate 202, the first driving device 203, the cover plate 301, the conveying groove 302, the second electric heating device 303, the second cooling mechanism 304, the smoke removal device 3041, the second driving device 401, the filter screen 601, the rack 602, the shielding plate 603, and the output port 604.

[0035] The embodiment is basically as shown in the accompanying Figures 1-5

[0036] As shown in the accompanying Figure 1 A fried pork production line, including from left to right in turn set of initial frying pool 1, re-frying pool 3 and inspection collection table 7, initial frying pool 1 and re-frying pool 3 between the first cooling mechanism 102, the first cooling mechanism 102 is higher than the initial frying pool 1 and re-frying pool 3, the initial frying pool 1 is provided with the first conveying mechanism 2, the output end of the first conveying mechanism 2 is located in the first cooling mechanism 102 and is located above the re-frying pool;

[0037] As shown in the accompanying Figure 2 The right side wall of the initial frying pool 1 is a slope structure, facilitating the installation of the first conveying mechanism 2 and the conveying of the fried pork. The bottom of the initial frying pool 1 is provided with the first electric heating device 101, and the support 8 outside the pool body ensures the stability and safety of the initial frying pool during operation. As shown in the accompanying Figure 3 ​As shown, the first conveying mechanism 2 and the second conveying mechanism 4 respectively comprise first driving device 203, second driving device 401 and conveying belt, and the conveying belt of the first conveying mechanism 2 and the second conveying mechanism 4 is provided with tooth plate 202 at equal intervals along the length direction of the conveying belt, wherein the tooth plate 202 and the conveying belt of the first conveying mechanism 2 are both provided with oil filter hole 201. Under the driving of the tooth plate 202 on the conveying belt of the first conveying mechanism 2 and the second conveying mechanism 4, the oil liquid in the initial frying pool 1 and the re-frying pool 3 circulates and flows, the heating efficiency is higher, the oil temperature is more uniform, the crisp meat can be uniformly heated, and the frying effect is better. The oil filter hole 201 provided on the conveying belt and the tooth plate 202 of the first conveying mechanism 2 can improve the oil draining efficiency of the crisp meat, reduce the oil residue, and prevent the waste and mixing of the initial frying oil liquid. The first cooling mechanism 102 is provided with a conveying box, the conveying box comprises a conveying groove 302 and a cover plate 301, the left end of the conveying groove 302 is connected to the shell of the first cooling mechanism 102, the cross section of the conveying groove 302 is U-shaped, the cover plate 301 is detachably connected to the conveying groove 302, the crisp meat can be smoothly slid into the re-frying pool 3 through the conveying groove 302, and the cover plate 301 at the top of the conveying groove 302 can further prevent the splashing of hot oil, thereby ensuring the safety and cleanliness of the operation area.

[0038] The first conveying mechanism 2 and the conveying box complete the seamless conveying of the crisp meat from the initial frying pool 1 to the re-frying pool 3, thereby ensuring the close connection of the frying process.

[0039] The second cooling mechanism 304 is arranged between the re-frying pool 3 and the inspection and collection table 7, the second cooling mechanism 304 is higher than the re-frying pool 3 and the inspection and collection table 7, the re-frying pool 3 is provided with the second conveying mechanism 4, and the output end of the second conveying mechanism is located in the second cooling mechanism. The oil liquid in the re-frying pool 3 flows clockwise under the driving of the tooth plate 202 of the conveying belt of the second conveying mechanism 4, and the crisp meat is driven by the tooth plate 202 to move with the oil liquid during the re-frying process, as shown in the accompanying drawings. Figure 5 As shown, the output end of the second conveying mechanism is provided with a gland conveying belt 5, the gland conveying belt 5 is provided with tooth plate 202 at equal intervals along the conveying direction of the gland conveying belt 5, and the lower surface of the gland conveying belt 5 is lower than the oil liquid surface of the re-frying pool. Under the driving of the tooth plate 202 of the gland conveying belt 5, the crisp meat is completely immersed in the oil liquid for frying, thereby ensuring the re-frying quality. The right side wall of the re-frying pool 3 is of a slope structure, which facilitates the installation of the draining net conveying belt 6 and the conveying of the crisp meat, the box body of the re-frying pool 3 is provided with a second electric heating device 303, the support 8 outside the pool body is stable, and the stability and safety of the equipment during operation are ensured.

[0040] After entering the re-frying pool 3, the crisp meat is conveyed into the draining net conveying belt 6 located in the second cooling mechanism 304 through the second conveying mechanism 4, and the input end of the draining net conveying belt 6 is located below the second conveying mechanism 4, as shown in the accompanying drawings. Figure 6As shown, the second conveying mechanism 4 includes a second adjustable speed driving device 401 and a mesh conveyor belt 6 arranged in the double frying pool 3 and on the slope, the mesh conveyor belt 6 is a grid-shaped conveyor belt woven by metal strips, and the mesh conveyor belt 6 is provided with equidistant racks 602, the racks 602 are in a wave shape, and the wave crests of the racks 602 are 1 cm higher than the belt surface of the mesh conveyor belt 6. The whole mesh conveyor belt 6 is located in the second cooling mechanism 304, and the drying and cooling and oil draining operations of the crisp meat can be performed synchronously. The grid-shaped structure serves as a filter 601 to facilitate air circulation, accelerate the cooling speed and the volatilization of oil, quickly drain the excess oil, the wave-shaped racks 602 can increase the contact area with the crisp meat, and the 1 cm higher than the belt surface can enhance the anti-skid effect, prevent the crisp meat from sliding off, and increase the conveying efficiency. The slope structure of the double frying pool 3 is provided with a shielding plate 603 to prevent dust and other foreign matters from falling into the fried crisp meat.

[0041] The first cooling mechanism 102 and the second cooling mechanism 304 each include a shell and a cooling device inside the shell, and the second cooling mechanism 304 is further provided with a smoke removal device 3041. The first cooling mechanism 102 is arranged to quickly cool the crisp meat after initial frying, so as to ensure the taste of the double frying, the shell is used to protect the cooling device inside, the cooling device quickly cools the crisp meat for double frying, and the time for cooling operation is saved. Because the oil temperature in the double frying pool 3 is relatively high, a large amount of oil smoke is generated during the frying process, and therefore the smoke removal device 3041 is arranged at the left end of the second cooling mechanism 304, as shown in the figure. Figure 2 As shown, the smoke removal device 3041 is arranged at the right upper part of the double frying pool 3, the oil smoke generated by the double frying is quickly sucked away by the smoke removal device 3041, so as to ensure the neatness and safety of the operation area. The crisp meat after the double frying is completed is subjected to oil draining and cooling in the second cooling mechanism 304, so as to ensure the crisp outside and tender inside taste, and facilitate subsequent direct packaging.

[0042] The output end of the mesh conveyor belt 6 is provided with an inspection and collection table 7, the mesh conveyor belt 6 conveys the fried crisp meat to the inspection and collection table 7 through the output port 604 for inspection and collection, the table body of the inspection and collection table 7 is provided with a rectangular groove, the groove depth is 100 mm, and the bottom plate of the groove is a metal plate with holes. The residual residues and oil are filtered through the holes at the bottom of the inspection and collection table 7, and the crisp meat is subjected to careful screening and inspection, so as to ensure that the quality of each product meets the standard.

[0043] The specific implementation is as follows:

[0044] After the power is turned on, the first heating device 101 and the second heating device 303 heat the oil in the primary frying tank 1 and the secondary frying tank 3. Simultaneously, the first driving device 203 and the second driving device 401 drive the first conveying mechanism 2 and the second conveying mechanism 4 to operate. The oil in the primary frying tank 1 and the secondary frying tank 3 is rapidly heated by the toothed plates 202 on the conveyor belts of the first conveying mechanism 2 and the second conveying mechanism 4, respectively, circulating within them. Once the temperatures reach the required oil temperatures for primary and secondary frying, the operator adds the marinated and breaded crispy pork to the primary frying tank 1, as shown in the attached image. Figure 3 The oil shown circulates under the influence of the toothed plate 202 on the conveyor belt of the first conveyor mechanism 2 at the bottom of the initial frying tank 1. The crispy pork moves along the conveyor belt on the right-side slope structure while being fried. During this process, the crispy pork undergoes initial frying at a suitable oil temperature and for a suitable frying time. After the initial frying, the crispy pork is pushed by the toothed plate 202 on the conveyor belt on the right-side slope, and excess oil is drained through the oil filter holes 201 on the conveyor belt and toothed plate. It is then cooled by the first cooling mechanism 102 to ensure that the crispy pork enters the secondary frying tank 3 at the optimal temperature via the conveyor trough 302.

[0045] The operator adjusts the transmission speed of the first conveyor mechanism 2 and the second conveyor mechanism 4 to control the initial frying and re-frying times. This ensures that the crispy pork achieves the best texture and flavor during the initial and re-frying processes.

[0046] As attached Figure 4 and 2 As shown, the oil in the double-frying tank 3 circulates clockwise under the action of the toothed plate 202 of the conveyor belt of the second conveying mechanism 4. During the double-frying process, the crispy meat is moved with the oil by the toothed plate 202. Under the action of the capping conveyor belt 5, the crispy meat is completely immersed in the oil for frying, and then it is transported from the output end of the second conveying mechanism 4 to the input end of the lower draining conveyor belt 6. With appropriate oil temperature and frying time, the crispy meat completes the double-frying process, ensuring its crispy texture and unique flavor. After the second frying, driven by the second drive device 401, the crispy meat is conveyed by the second conveying mechanism 4 into the drip conveyor belt 6 located in the second cooling mechanism 304. The rack 602 on the drip conveyor belt 6 pushes the crispy meat upward. During this process, the smoke removal device 3041 at the left end of the second cooling mechanism 304 absorbs a large amount of oil smoke generated during the second frying and then quickly cools the crispy meat. The grid-like filter 601 on the drip conveyor belt 6 can enhance the air convection effect, making the crispy meat cool faster and more evenly, and can further drain excess oil from the surface to ensure the best taste of the fried crispy meat. Finally, it is conveyed to the output port 604 through the drip conveyor belt 6 and then transported to the inspection and collection table 7, where the operator inspects it and then proceeds with the subsequent packaging.

[0047] The automatic integrated deep-fried crisp meat production line of the scheme not only guarantees the quality of the deep-fried crisp meat, but also guarantees that the produced deep-fried crisp meat is healthier and has a characteristic flavor and a crisp taste. The automatic production greatly improves the production efficiency. The input of human resources is reduced, and the energy consumption is greatly reduced, so that the win-win of environmental protection and economic benefits is realized.

[0048] The above is only an embodiment of the present application, and the known specific technical solutions and / or common knowledge of characteristics in the scheme are not described in detail. It should be pointed out that for those skilled in the art, without departing from the technical scheme of the present application, a number of modifications and improvements can be made, which should also be considered as the protection scope of the present application, and these will not affect the effect and practicality of the present application. The protection scope of the present application should be subject to the content of its claims, and the specific implementation mode and the like in the specification can be used to explain the content of the claims.

Claims

1. A line for the production of fried crisp meat, characterized in that: The device comprises a primary frying pool, a secondary frying pool and an inspection collecting table arranged in sequence, a first cooling mechanism is arranged between the primary frying pool and the secondary frying pool, the first cooling mechanism is higher than the primary frying pool and the secondary frying pool, a first conveying mechanism is arranged in the primary frying pool, an output end of the first conveying mechanism is located in the first cooling mechanism and above the secondary frying pool; a second cooling mechanism is arranged between the secondary frying pool and the inspection collecting table, the second cooling mechanism is higher than the secondary frying pool and the inspection collecting table, a second conveying mechanism is arranged in the secondary frying pool, an output end of the second conveying mechanism is located in the second cooling mechanism, a draining net conveying belt is arranged in the second cooling mechanism, an input end of the draining net conveying belt is located in the secondary frying pool, and an output end of the draining net conveying belt is located above the inspection collecting table.

2. A line for the production of fried crispy meat according to claim 1, characterized in that: The right side pool walls of the primary frying pool and the secondary frying pool are both in a slope structure.

3. A line for the production of fried crispy meat according to claim 2, characterized in that: The first conveying mechanism and the second conveying mechanism respectively comprise first driving devices, second driving devices and conveying belts with adjustable speed, and toothed plates are arranged on the conveying belts at equal intervals along the length direction of the conveying belts, wherein the toothed plates and the conveying belts of the first conveying mechanism are both provided with oil filtering holes.

4. A line for the production of fried crispy meat according to claim 3, characterized in that: A conveying box is arranged on the first cooling mechanism, an input port of the conveying box corresponds to the output end of the first conveying mechanism, the conveying box comprises a conveying groove and a cover plate, the conveying groove is connected to the first cooling mechanism, the cross section of the conveying groove is in a U shape, and the cover plate is detachably connected to the upper part of the U-shaped conveying groove.

5. A line for the production of fried crispy meat according to claim 4, characterized in that: The draining net conveying belt is a grid-shaped conveying belt woven by a plurality of metal strips, and the draining net conveying belt is provided with racks at equal intervals along the conveying direction of the draining net conveying belt.

6. A line for the production of fried crispy meat according to claim 5, characterized in that: The racks are in a wave shape, and the wave crests of the racks are higher than the belt surface of the draining net conveying belt.

7. A line for the production of fried crispy meat according to claim 6, characterized in that: The first cooling mechanism and the second cooling mechanism both comprise a shell and a cooling device inside the shell, and the second cooling mechanism is further provided with a smoke removing device.

8. A line for the production of fried crispy meat according to claim 7, characterized in that: A pressing cap conveying belt is arranged above the output end of the second conveying mechanism, toothed plates are arranged on the pressing cap conveying belt at equal intervals along the conveying direction of the pressing cap conveying belt, and the lower surface of the pressing cap conveying belt is lower than the oil liquid surface of the secondary frying pool.

9. A deep-fried crispy pork production line according to any one of claims 1-8, characterized in that: The inspection collecting table comprises a table body and supports arranged at the four corners of the table body, the table body is provided with a groove with a depth of 100 mm, and the bottom plate of the groove is a metal plate with holes.

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