阅读说明：本技术 一种食物加工设备及其食物加工方法 (Food processing equipment and food processing method thereof ) 是由 张百竹 于 2019-11-25 设计创作，主要内容包括：本发明公开一种食物加工设备及其食物加工方法。食物加工设备,包括：摇摆加热装置、定量洒桨装置、裁切装置、涂油装置。摇摆加热装置包括：基座、摇摆辅助机构、摇摆盘体；摇摆辅助机构包括摇摆伸缩弹簧及摇摆定向连杆；摇摆盘体开设有一蛋浆容置槽,蛋浆容置槽的槽底内部铺设有发热体；定量洒桨装置包括基台及转动设于基台上的定量器皿；裁切装置包括悬臂梁及裁切刀具,裁切刀具通过升降伸缩弹簧设于悬臂梁上；涂油装置包括涂油把手及与涂油把手连接的肥肉穿刺杆。本发明的食物加工设备通过简单的结构零部件便可以实现蛋卷皮的制作,设备的整体成本低,非常有利于广泛的推广,能够很好促进社会的进步和经济的发展。(The invention discloses food processing equipment and a food processing method thereof. Food processing apparatus comprising: the device comprises a swinging heating device, a quantitative paddle sprinkling device, a cutting device and an oiling device. The rocking heating device includes: the device comprises a base, a swing auxiliary mechanism and a swing disc body; the swing auxiliary mechanism comprises a swing telescopic spring and a swing directional connecting rod; the swinging disc body is provided with an egg pulp containing groove, and a heating element is laid inside the bottom of the egg pulp containing groove; the quantitative paddle sprinkling device comprises a base station and a quantitative vessel rotatably arranged on the base station; the cutting device comprises a cantilever beam and a cutting tool, and the cutting tool is arranged on the cantilever beam through a lifting telescopic spring; the oiling device comprises an oiling handle and a fat meat puncture rod connected with the oiling handle. The food processing equipment can realize the production of the egg roll skin through simple structural parts, has low integral cost, is very beneficial to wide popularization, and can well promote social progress and economic development.)

1. A food processing apparatus, comprising: the device comprises a swinging heating device, a quantitative paddle spraying device, a cutting device and an oiling device;

the rocking heating device includes: the device comprises a base, a swing auxiliary mechanism and a swing disc body; the swinging disc body is arranged on the base through the swinging auxiliary mechanism;

the swing auxiliary mechanism comprises a swing telescopic spring and a swing directional connecting rod, two ends of the swing telescopic spring are respectively connected with the base and the swing disc body, and two ends of the swing directional connecting rod are respectively hinged with the base and the swing disc body;

the swinging disc body is provided with an egg slurry accommodating groove, and a heating body is laid inside the bottom of the egg slurry accommodating groove;

the quantitative paddle sprinkling device is positioned on one side of the swinging heating device and comprises a base station and a quantitative vessel rotatably arranged on the base station;

the cutting device is positioned above the swinging heating device and comprises a cantilever beam and a cutting tool, and the cutting tool is arranged on the cantilever beam through a lifting telescopic spring; the cutting tool is provided with a plurality of transverse cutters and longitudinal cutters which are arranged in a criss-cross manner;

the oiling device comprises an oiling handle and a fat meat puncture rod connected with the oiling handle.

2. The food processing apparatus of claim 1, wherein the rocking tray is a square tray configuration.

3. The food processing apparatus of claim 2, wherein the number of the swing assist mechanisms is four, and the four swing assist mechanisms are respectively located at four corners of the bottom of the swing tray body.

4. The food processing apparatus of claim 2, wherein the number of the swing assist mechanisms is one, one being located at a bottom center position of the swing tray body.

5. The food processing device according to any one of claims 3 to 4, wherein a first connecting block is provided at the bottom of the swinging tray body, a second connecting block and a third connecting block are provided on the base, and the first connecting block, the second connecting block and the third connecting block are respectively located at three corners of a triangle;

the two ends of the swing telescopic spring are respectively connected with the first connecting block and the second connecting block, and the two ends of the swing directional connecting rod are respectively hinged with the first connecting block and the third connecting block.

6. The food processing device of claim 1, wherein the heating element is a heating wire.

7. The food processing device of claim 1, wherein the rocking tray body is provided with a rocking handle.

8. The food processing apparatus of claim 1, wherein the cutting tool is provided with a cutting handle.

9. A method of food processing, comprising the steps of:

s01, breaking a proper amount of eggs, and placing egg white and egg yolk in a container;

s02, stirring the egg white and the egg yolk in the container to obtain egg pulp;

s03, changing the egg pulp into the egg roll skin by the food processing equipment of any one of claims 1 to 8.

10. The food processing method of claim 9, wherein in step S03:

heating the bottom of the egg slurry accommodating groove through the heating body;

fat pork is inserted into the fat meat puncture rod, and the fat pork on the fat meat puncture rod is used for oiling the bottom of the egg pulp containing groove;

scooping the egg pulp in the container onto the quantitative utensil;

rotating the quantitative vessel to enable the egg pulp in the quantitative vessel to enter the egg pulp containing groove;

shaking the swinging tray body to ensure that the egg pulp in the egg pulp containing groove is uniformly distributed;

under the heat action of the heating element, the egg pulp in the egg pulp accommodating groove is converted into egg roll skin;

the cutting device is used for cutting the egg roll skins in the egg pulp containing groove, so that one large egg roll skin is cut into a plurality of small egg roll skins;

and taking out the small egg roll skins in the egg pulp containing groove.

Technical Field

The invention relates to the technical field of food production and processing, in particular to food processing equipment and a food processing method thereof.

Background

Fig. 1 is a schematic diagram of a finished egg roll skin 10. The egg roll skin 10 has one such use: for example, the meat stuffing can be wrapped with the egg roll skin 10 (the length is about 25CM, the width is about 10CM, and the thickness is about 0.3CM), and then the egg roll skin 10 wrapped with the meat stuffing is put into a steaming oven for steaming, so as to obtain a delicious food, and the Hakka spring roll is prepared in such a way.

The traditional approach for such an egg roll skin 10 is as follows: (1) breaking appropriate amount of egg, and placing egg white and yolk in a container; (2) stirring egg white and egg yolk in the container to obtain egg pulp; (3) preparing an iron pan, and placing the iron pan on a furnace for heating; (4) coating a layer of oil film on the heated iron pan; (5) scooping a proper amount of egg pulp to an iron pot by using a spoon (at the moment, the egg pulp is gathered into a cluster and is not fully dispersed); (6) then, swinging the iron pan to uniformly disperse the egg pulp on the iron pan (at the moment, an experienced master can be used for skillfully mastering the thickness of the dispersed egg pulp); (7) the egg pulp is heated to a certain degree and then becomes the solid egg roll skin 10; (8) the solid egg roll skin 10 is taken out of the iron pan (the egg roll skin becomes very hot due to heating), and thus, the production of one egg roll skin 10 is completed.

As can be seen from the above, the conventional method for making the egg roll skin 10 is mainly completed by a pure manual method, and a small piece of egg roll skin can be made only by a complicated process, which is very inefficient. Therefore, how to design a food processing device for making the egg roll skin to replace the traditional pure manual operation so as to improve the production efficiency is a technical problem which needs to be considered by the enterprise owner.

However, in the design and development of the food processing equipment, the actual situation of some workshops, namely the 'grounding gas', needs to be considered. If the food processing equipment is obtained by completely adopting high, fine and sharp parts, the situation that the high-shot blasting is used for beating mosquitoes is undoubtedly proved to be that the workshop owners can achieve certain effects, but the cost for purchasing the equipment is extremely high, so that the wide popularization of the equipment is very unfavorable, and further the social progress and the economic development cannot be well promoted.

Disclosure of Invention

The invention aims to overcome the defects in the prior art, and provides food processing equipment and a food processing method thereof, which fully consider the actual situation of a workshop and convert egg pulp into egg roll skins in a simple and effective mode.

The purpose of the invention is realized by the following technical scheme:

a food processing apparatus comprising: the device comprises a swinging heating device, a quantitative paddle spraying device, a cutting device and an oiling device;

the rocking heating device includes: the device comprises a base, a swing auxiliary mechanism and a swing disc body; the swinging disc body is arranged on the base through the swinging auxiliary mechanism;

the swing auxiliary mechanism comprises a swing telescopic spring and a swing directional connecting rod, two ends of the swing telescopic spring are respectively connected with the base and the swing disc body, and two ends of the swing directional connecting rod are respectively hinged with the base and the swing disc body;

the swinging disc body is provided with an egg slurry accommodating groove, and a heating body is laid inside the bottom of the egg slurry accommodating groove;

the quantitative paddle sprinkling device is positioned on one side of the swinging heating device and comprises a base station and a quantitative vessel rotatably arranged on the base station;

the cutting device is positioned above the swinging heating device and comprises a cantilever beam and a cutting tool, and the cutting tool is arranged on the cantilever beam through a lifting telescopic spring; the cutting tool is provided with a plurality of transverse cutters and longitudinal cutters which are arranged in a criss-cross manner;

the oiling device comprises an oiling handle and a fat meat puncture rod connected with the oiling handle.

In one embodiment, the swing disc is a square disc structure.

In one embodiment, the number of the swing auxiliary mechanisms is four, and the four swing auxiliary mechanisms are respectively positioned at four corners of the bottom of the swing disc body.

In one embodiment, the number of the swing assist mechanisms is one, and one swing assist mechanism is located at the bottom center position of the swing disc body.

In one embodiment, a first connecting block is arranged at the bottom of the swinging disc body, a second connecting block and a third connecting block are arranged on the base, and the first connecting block, the second connecting block and the third connecting block are respectively positioned at three corners of a triangle;

the two ends of the swing telescopic spring are respectively connected with the first connecting block and the second connecting block, and the two ends of the swing directional connecting rod are respectively hinged with the first connecting block and the third connecting block.

In one embodiment, the heating element is a heating wire.

In one embodiment, the swing disc body is provided with a swing handle.

In one embodiment, the cutting tool is provided with a cutting handle.

A method of food processing comprising the steps of:

s01, breaking a proper amount of eggs, and placing egg white and egg yolk in a container;

s02, stirring the egg white and the egg yolk in the container to obtain egg pulp;

and S03, changing the egg pulp into the egg roll skin by the food processing equipment.

In one embodiment, in step S03:

heating the bottom of the egg slurry accommodating groove through the heating body;

fat pork is inserted into the fat meat puncture rod, and the fat pork on the fat meat puncture rod is used for oiling the bottom of the egg pulp containing groove;

scooping the egg pulp in the container onto the quantitative utensil;

rotating the quantitative vessel to enable the egg pulp in the quantitative vessel to enter the egg pulp containing groove;

shaking the swinging tray body to ensure that the egg pulp in the egg pulp containing groove is uniformly distributed;

under the heat action of the heating element, the egg pulp in the egg pulp accommodating groove is converted into egg roll skin;

the cutting device is used for cutting the egg roll skins in the egg pulp containing groove, so that one large egg roll skin is cut into a plurality of small egg roll skins;

and taking out the small egg roll skins in the egg pulp containing groove.

The food processing equipment has the characteristics that complete high, precise and sharp parts are not needed, the actual situation of a workshop with a small structure is realized, the manufacturing of the egg roll skin can be realized through simple structural parts, the overall cost of the equipment is low, the wide popularization is facilitated, and the social progress and the economic development can be well promoted.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 is a schematic diagram of a finished egg roll skin;

FIG. 2 is a block diagram of a food processing apparatus according to an embodiment of the present invention;

fig. 3 is a perspective view of the rocking heating device shown in fig. 2;

FIG. 4 is a plan view of the rocking heating device shown in FIG. 2;

FIG. 5 is a block diagram of the quantitative paddle apparatus shown in FIG. 2;

FIG. 6 is a block diagram of the cutting device shown in FIG. 2;

FIG. 7 is a block diagram of a cutting tool of the cutting device shown in FIG. 6;

fig. 8 is a structural view of the oiling device shown in fig. 2.

Detailed Description

To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not represent the only embodiments.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

As shown in fig. 2, a food processing apparatus 20 includes: the device comprises a swing heating device 100, a quantitative paddle spraying device 200, a cutting device 300 and an oiling device 400.

Next, a specific structure of the rocking heating device 100 and a connection relationship between the respective members will be described:

as shown in fig. 3, the rocking heating device 100 includes: base 110, swing assist mechanism 120, swing disk 130. The swing disc 130 is provided on the base 110 through the swing assist mechanism 120. In this embodiment, the swing tray 130 is preferably a square tray structure, and only the swing tray 130 with the square tray structure can obtain the largest square egg roll skin and cut the largest square egg roll skin fully, thereby reducing the waste of materials. In this embodiment, the swing plate 120 is provided with a swing handle 102.

As shown in fig. 4, the swing assisting mechanism 120 includes a swing extension spring 121 and a swing orientation link 122, both ends of the swing extension spring 121 are respectively connected to the base 110 and the swing disc 130, and both ends of the swing orientation link 122 are respectively hinged to the base 110 and the swing disc 130. Here, it is to be specifically explained that the swing assist mechanism 120 includes a swing extension spring 121 and a swing orientation link 122, and the swing extension spring 121 and the swing orientation link 122 are particularly useful. For example, the rocking extension spring 121 provides an elastic restoring force to the rocking disc 130, so that the rocking extension spring 121 may assist the rocking disc 130 in a rocking motion; for another example, the swing orientation link 122 may enable the swing motion of the swing tray 130 to form a specific direction, so as to prevent the swing tray 130 from deflecting during the reciprocating swing, which would be very disadvantageous to the uniform distribution of the egg slurry once the swing tray 130 deflects.

The specific structural connection of the swing assist mechanism 120 will be described in further detail below: as shown in fig. 4, the bottom of the swing disc 130 is provided with a first connecting block 140, the base 110 is provided with a second connecting block 150 and a third connecting block 160, and the first connecting block 140, the second connecting block 150 and the third connecting block 160 are respectively located at three corners of a triangle; the two ends of the swing expansion spring 121 are respectively connected with the first connecting block 140 and the second connecting block 150, and the two ends of the swing directional connecting rod 122 are respectively hinged with the first connecting block 140 and the third connecting block 160. Thus, the first connecting block 140, the second connecting block 150, the third connecting block 160, the rocking extension spring 121, and the rocking orientation link 122 form a stable triangular relationship, and the rocking extension spring 121 provides an elastic restoring force for the rocking disk 130, and the rocking orientation link 122 enables the rocking motion of the rocking disk 130 to form a specific direction, which will make the distribution of egg slurry uniform. In the present embodiment, it is preferable that the number of the swing assistance mechanism 120 is four, and the four swing assistance mechanisms 120 are respectively located at four corners of the bottom of the swing tray 130. In other embodiments, the number of the swing assist mechanisms 120 is one, and one swing assist mechanism 120 is located at the bottom center position of the swing disc 130.

The swing tray 130 is provided with a slurry receiving groove 131 (as shown in fig. 3), and a heating element (not shown) is laid inside the bottom of the slurry receiving groove 131. In this embodiment, the heating element is a heating wire structure, and the heating wire generates heat after being electrified, and the heat is conducted to the bottom of the egg slurry accommodating groove 131. Here, the egg slurry accommodating groove 131 has a square groove structure.

The specific structure of the quantitative paddle apparatus 200 and the connection relationship between the respective components will be described below:

as shown in fig. 5, the quantitative paddle apparatus 200 is located at one side of the rocking heating apparatus 100, and the quantitative paddle apparatus 200 includes a base 210 and a quantitative vessel 220 rotatably disposed on the base 210;

the following describes a specific structure of the cutting device 300 and a connection relationship between the respective members:

as shown in fig. 6, the cutting device 300 is located above the rocking heating device 100, the cutting device 300 includes a cantilever beam 310 and a cutting tool 320, the cutting tool 320 is disposed on the cantilever beam 310 through a lifting telescopic spring 330; the cutting blade 320 has a plurality of criss-cross transverse blades 321 and longitudinal blades 322 (shown in fig. 7). In the present embodiment, the cutting tool 320 is provided with a cutting handle 340.

Next, the specific structure of the oiling device 400 and the connection relationship between the components will be described:

as shown in fig. 8, the oiling device 400 includes an oiling handle 410 and a fat meat piercing rod 420 connected to the oiling handle 410.

Before the egg slurry is poured into the egg slurry accommodating groove 131, a layer of oil is required to be smeared on the bottom of the egg slurry accommodating groove 131, so that the egg slurry solidified by heating is not excessively adhered to the bottom of the egg slurry accommodating groove 131, and the egg roll skin can be smoothly taken out from the bottom of the egg slurry accommodating groove 131 after the egg slurry is converted into the egg roll skin. The traditional method is to coat the bottom of the egg slurry containing groove 131 with liquid oil (such as peanut oil), if the liquid oil is not uniformly coated, the liquid oil generates tiny rolling bubbles in the heating process, and the rolling bubbles act on the egg slurry, so that the egg roll skin finally forms an uneven surface, which affects the beauty of the egg roll skin and is not easy to be welcomed by customers.

Therefore, only a thin oil film is needed to be coated on the bottom of the egg slurry accommodating groove 131. The inventor has found in long-term practice that this requirement can be satisfied by using pork fat which overflows a thin layer of grease and adheres to the bottom of the egg slurry accommodating groove 131 during heating. The pig fat is preferably the back fat part of the pig, and the fat of the back fat part is compact and thick, so that a strip-shaped fat can be taken to be beneficial to smearing.

The fat piercing rod 420 pierces the fat of the pig, and the fat coating handle 410 is held by hand to coat the bottom of the egg pulp containing groove 131 with the fat of the pig. Because the bottom of the egg pulp containing groove 131 is heated to generate high temperature, the oiling device 400 is specially designed to prevent the hands from being scalded by the high temperature.

The operation of the food processing device 20 described above is explained below:

breaking appropriate amount of egg, placing ovum gallus Domesticus album and ovum gallus Domesticus flavus in an external container (such as water bucket), and stirring to obtain egg slurry;

the heating element laid in the bottom of the egg slurry accommodating groove 131 is electrified, and the electrified heating element can emit heat and conduct the heat to the bottom surface of the egg slurry accommodating groove 131;

a piece of fat pork is taken, the fat pork is punctured on the fat pork through the fat pork puncturing rod 420, the oiling handle 410 is held by hand, so that the bottom of the egg pulp containing groove 131 can be smeared through the fat pork, and as the bottom of the egg pulp containing groove 131 is heated to generate high temperature, a layer of thin grease can overflow from the fat pork in the heating process and is attached to the bottom of the egg pulp containing groove 131;

taking a proper amount of egg white in a quantitative vessel 220, wherein scale marks are carved on the quantitative vessel 220, the thickness of the egg roll skin to be made is determined according to the thickness of the egg roll skin to be made, for example, the thickness of the egg roll skin to be made is thicker, and naturally, more egg white is added into the quantitative vessel 220, and if the thickness of the egg roll skin to be made is thinner, the amount of less egg white is added into the quantitative vessel 220;

by rotating the quantitative vessel 220, the egg pulp in the quantitative vessel 220 can be poured into the bottom of the egg pulp containing groove 131; in this case, it is to be noted that the rotatable dosing vessel 220 has two functions: on one hand, the egg pulp is quantified; on the other hand, more importantly, as the quantitative vessel 220 is rotatably arranged on the base platform 210, during the rotation process, the quantitative vessel 220 can accurately dump the egg pulp in the quantitative vessel to one side of the bottom of the egg pulp accommodating groove 131, which is beneficial to swinging the swinging disc body 130 subsequently, so that the egg pulp can be more uniformly laid on the bottom of the egg pulp accommodating groove 131;

when the egg pulp is accurately poured to one side of the bottom of the egg pulp accommodating groove 131, the swinging tray body 130 is swung, and meanwhile, the egg pulp is heated and slowly solidified, so that the egg pulp can be uniformly laid at the bottom of the egg pulp accommodating groove 131; it should be particularly noted that, under the influence of the swinging directional connecting rod 122, the swinging tray body 130 can only swing back and forth, but not swing, which is beneficial to the stable movement of the swinging tray body 130, so as to form more uniform thickness of the egg roll skin;

after a large egg roll skin is formed at the bottom of the egg slurry accommodating groove 131, the cutting tool 320 above the rocking heating device 100 is pulled, and the cutting tool 320 is provided with a plurality of transverse cutters 321 and longitudinal cutters 322 which are arranged in a criss-cross manner, so that the large egg roll skin can be cut into a plurality of small egg roll skins, and then the small egg roll skins are taken out and stacked in order; it should be noted that, because the area of the egg roll skin is too large, if the egg roll skin is taken out directly and then cut, the egg roll skin is likely to be cracked, and therefore, the cutting of the large egg roll skin needs to be performed at the bottom of the egg pulp containing groove 131;

after the cutting of the egg roll skin is completed, the cutting knife 320 is released, and the cutting knife 320 is reset under the action of the lifting telescopic spring 330.

The invention also discloses a food processing method, which is characterized by comprising the following steps:

s01, breaking a proper amount of eggs, and placing egg white and egg yolk in a container;

s02, stirring the egg white and the egg yolk in the container to obtain egg pulp;

s03, the egg pulp is turned into egg roll skin by the food processing device 20.

Specifically, in step S03:

heating the bottom of the egg pulp containing groove through a heating element;

inserting fat pork into the fat meat puncture rod, and oiling the bottom of the egg pulp containing groove by using the fat pork on the fat meat puncture rod;

scooping the egg pulp in the container to a quantitative utensil;

rotating the quantitative vessel to enable the egg pulp in the quantitative vessel to enter the egg pulp containing groove;

the swinging tray body is shaken to ensure that the egg pulp in the egg pulp containing groove is uniformly distributed;

under the heat action of the heating element, the egg pulp in the egg pulp containing groove is converted into egg roll skin;

the cutting device is used for cutting the egg roll skins in the egg pulp containing groove, so that a large egg roll skin is cut into a plurality of small egg roll skins;

and taking out the small egg roll skins in the egg pulp containing groove.

The food processing equipment has the characteristics that complete high, precise and sharp parts are not needed, the actual situation of a workshop with a small structure is realized, the manufacturing of the egg roll skin can be realized through simple structural parts, the overall cost of the equipment is low, the wide popularization is facilitated, and the social progress and the economic development can be well promoted.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.