阅读说明：本技术 一种两段式鱼糜制品蒸煮装置 (Two segmentation minced fillet goods cooking device ) 是由 梁珀钏 佘文海 胡育胜 陈小安 陈光义 于 2021-10-09 设计创作，主要内容包括：本发明公开了一种两段式鱼糜制品蒸煮装置,包括用于蒸煮鱼糜制品的低温段蒸煮装置和高温段蒸煮装置,低温段蒸煮装置和高温段蒸煮装置为上下分布设置,低温段蒸煮装置位于高温段蒸煮装置的上方,高温段蒸煮装置与低温段蒸煮装置之间设有可将高温段蒸煮装置溢出的热量传导至低温段蒸煮装置的热管换热装置。本发明通过将低温段蒸煮装置设置在高温段蒸煮装置的立体空间之上,能够极大地改善了整个蒸煮装置体积较大、占用空间大的问题；通过设置热管换热装置,可将高温段蒸煮装置处溢出的热量回收利用并传输至低温段蒸煮装置,从而实现溢出热量的回收利用,减少了能源的浪费,降低了生产能耗。(The invention discloses a two-section minced fillet product cooking device, which comprises a low-temperature section cooking device and a high-temperature section cooking device for cooking minced fillet products, wherein the low-temperature section cooking device and the high-temperature section cooking device are distributed up and down, the low-temperature section cooking device is positioned above the high-temperature section cooking device, and a heat pipe heat exchange device capable of conducting heat overflowing from the high-temperature section cooking device to the low-temperature section cooking device is arranged between the high-temperature section cooking device and the low-temperature section cooking device. According to the invention, the low-temperature section cooking device is arranged above the three-dimensional space of the high-temperature section cooking device, so that the problems of large volume and large occupied space of the whole cooking device can be greatly improved; through setting up heat pipe heat transfer device, can be with the heat recovery utilization that high temperature section cooking device department spilled over and transmit to low temperature section cooking device to realize spilling over thermal recycle, reduced the waste of the energy, reduced the production energy consumption.)

1. The utility model provides a two segmentation surimi products cooking device, includes low temperature section cooking device and high temperature section cooking device that are used for cooking surimi products, its characterized in that: the low-temperature section cooking device and the high-temperature section cooking device are distributed from top to bottom, the low-temperature section cooking device is positioned above the high-temperature section cooking device, and a heat pipe heat exchange device capable of conducting heat overflowing from the high-temperature section cooking device to the low-temperature section cooking device is arranged between the high-temperature section cooking device and the low-temperature section cooking device.

2. The two-stage minced fillet product cooking device according to claim 1, wherein: the heat pipe heat exchange device comprises a vapor chamber, a heat exchanger and at least one heat conduction heat pipe used for connecting the vapor chamber and the heat exchanger, wherein the vapor chamber is arranged on the high-temperature section cooking device, and the heat exchanger is arranged on the low-temperature section cooking device.

3. The two-stage minced fillet product cooking device according to claim 1, wherein: including the heat preservation casing, the heat preservation casing includes shell and upper cover, the clamshell is established low temperature section boiling device with high temperature section boiling device's periphery, the upper cover lid is established the top of shell, the shell is hollow stainless steel casing, the cavity intussuseption of shell is filled with insulation material.

4. The two-stage minced fillet product cooking device according to claim 1, wherein: the low-temperature section cooking device comprises a low-temperature section cooking water tank, and a first conveying belt, a second conveying belt and a low-temperature section heater which are sequentially distributed in the low-temperature section cooking water tank from top to bottom, wherein a low-temperature water spray opening used for pushing minced fillet products is formed in one side of a feed opening of the low-temperature section cooking water tank, and the second conveying belt is inclined upwards at one end far away from the low-temperature water spray opening to form a low-temperature section discharging conveying belt; the high-temperature section cooking device comprises a high-temperature section cooking water tank, and a third conveying belt, a fourth conveying belt and a high-temperature section heater which are sequentially distributed in the high-temperature section cooking water tank from top to bottom, wherein a high-temperature water spray opening used for pushing minced fillet products is formed in one side of a feed opening of the high-temperature section cooking water tank, and the fourth conveying belt is inclined upwards at one end far away from the high-temperature water spray opening to form a high-temperature section discharging conveying belt; the low-temperature section discharging conveyer belt extends to the position above the feeding hole of the high-temperature section cooking water tank, and the feeding hole of the low-temperature section cooking water tank and the high-temperature section discharging conveyer belt are positioned on the same side.

5. The two-stage minced fillet product cooking device according to claim 4, wherein: the bottom of the low-temperature section boiling water tank and the bottom of the high-temperature section boiling water tank are both provided with water circulation devices, each water circulation device comprises water outlet pipes distributed in an array, convection water spray nozzles are distributed on each water outlet pipe in an array, and each water outlet pipe is connected with a water delivery port.

6. The two-stage minced fillet product cooking device according to claim 4, wherein: the first conveying belt, the second conveying belt, the third conveying belt, the fourth conveying belt, the low-temperature section discharging conveying belt and the high-temperature section discharging conveying belt are chain conveying belts which are provided with separation blades in an interval distribution mode, and the chain conveying belts are driven by a motor.

7. The two-stage minced fillet product cooking device according to claim 6, wherein: the separation blade is of a net structure or a sieve structure with filter holes, and the height of the separation blade is set to be 8-15 cm.

8. The two-stage minced fillet product cooking device according to claim 6, wherein: the lower part of the first conveyor belt and the lower part of the third conveyor belt are both immersed in water.

9. The two-stage minced fillet product cooking device according to any one of claims 1 to 8, wherein: the low-temperature cooking water tank is characterized by further comprising a control device, at least one temperature sensor is arranged on the inner side wall of the low-temperature cooking water tank and the inner side wall of the high-temperature cooking water tank, and each temperature sensor, the low-temperature section heater and the high-temperature section heater are electrically connected with the control device respectively.

10. The two-stage minced fillet product cooking device according to claim 9, wherein: the working temperature of the low-temperature section cooking device is set to be 40-50 ℃, and the working temperature of the high-temperature section cooking device is set to be 85-95 ℃.

Technical Field

The invention relates to the technical field of processing and manufacturing of minced fillet products, in particular to a two-section type minced fillet product cooking device.

Background

Currently, the prior art fish ball cooking devices are linear or U-shaped two-stage side-by-side water tanks, including a low temperature water tank for receiving fish balls and a high temperature water tank for cooking fish balls. The water temperature in the low-temperature water tank is generally 45-50 ℃, and the water temperature in the high-temperature water tank is generally 80-90 ℃. Heating pipes for heating water are arranged in the two sections of water tanks, and the water tanks are made of food-grade 304 stainless steel. The fish balls enter from the feed inlet of the low-temperature water tank, are conveyed to the high-temperature water tank from the discharge outlet of the low-temperature water tank through the conveying device after a certain time, and finally are transmitted to the next procedure through the conveying device in the same way.

In the prior art, for example, chinese patent No. CN201420534183.0 discloses a fish ball cooking device, which is designed as a two-section U-shaped drainage tank, but has several disadvantages. For example: (1) the fish balls are longer in the low-temperature section, so that the volume of the water tank is increased, and the water tanks in the low-temperature section and the high-temperature section are distributed in the horizontal direction, so that the space occupied by the fish ball water boiling device is greatly increased; (2) the water tank is made of 304 food-grade stainless steel, the heat conducting performance is good, even if the water tank is provided with stainless steel water tank covers, the heat preservation effect is poor, and large energy loss is caused; (3) water in the basin relies on single water jet and water pump to promote hydrologic cycle, but the water volume of basin is often very big, and the water jet flow is obvious not enough, and the hydrologic cycle effect is poor, leads to the temperature of water in basin inhomogeneous.

Disclosure of Invention

The invention aims to provide a two-section type minced fillet product cooking device, which solves the problems of large occupied space, energy waste, poor water circulation effect and the like of the equipment in the minced fillet product cooking process in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

the two-section minced fillet product cooking device comprises a low-temperature section cooking device and a high-temperature section cooking device, wherein the low-temperature section cooking device and the high-temperature section cooking device are vertically distributed, the low-temperature section cooking device is positioned above the high-temperature section cooking device, and a heat pipe heat exchange device capable of conducting heat overflowing from the high-temperature section cooking device to the low-temperature section cooking device is arranged between the high-temperature section cooking device and the low-temperature section cooking device.

Further, the heat pipe heat exchange device comprises a vapor chamber, a heat exchanger and at least one heat conduction heat pipe for connecting the vapor chamber and the heat exchanger, wherein the vapor chamber is arranged on the high-temperature section cooking device, and the heat exchanger is arranged on the low-temperature section cooking device. The soaking plate and the heat exchanger are made of alloy with good heat conduction performance, the heat conduction heat pipe is preferably a copper pipe and is relatively uniformly distributed and connected between the soaking plate and the heat exchanger, so that heat acquired by the soaking plate can be efficiently transferred to the heat exchanger, and the temperature of water in the low-temperature section steaming device is further recycled and used for being improved.

Preferably, the heat conduction fin structures are distributed on the soaking plate, so that the soaking plate can efficiently transfer the absorbed heat to the heat conduction heat pipe.

Further, including the heat preservation casing, the heat preservation casing includes shell and upper cover, the clamshell is established low temperature section boiling device with high temperature section boiling device's periphery, the upper cover lid is established the top of shell, the shell is hollow stainless steel casing, the cavity intussuseption of shell is filled with insulation material. Therefore, the heat insulation plate has a good heat insulation effect, and heat is prevented from being directly dissipated by outward convection.

Preferably, the heat insulation material is a polyurethane foam or rubber and plastic heat insulation board. The shell is provided with an opening which is convenient for putting in and discharging the minced fillet product.

Further, the low-temperature section cooking device comprises a low-temperature section cooking water tank, and a first conveying belt, a second conveying belt and a low-temperature section heater which are sequentially distributed in the low-temperature section cooking water tank from top to bottom, wherein a low-temperature water spray opening used for pushing minced fillet products is formed in one side of the feed opening of the low-temperature section cooking water tank, and the second conveying belt is inclined upwards at one end far away from the low-temperature water spray opening to form a low-temperature section discharging conveying belt; the high-temperature section cooking device comprises a high-temperature section cooking water tank, and a third conveying belt, a fourth conveying belt and a high-temperature section heater which are sequentially distributed in the high-temperature section cooking water tank from top to bottom, wherein a high-temperature water spray opening used for pushing minced fillet products is formed in one side of a feed opening of the high-temperature section cooking water tank, and the fourth conveying belt is inclined upwards at one end far away from the high-temperature water spray opening to form a high-temperature section discharging conveying belt; the low-temperature section discharging conveyer belt extends to the position above the feeding hole of the high-temperature section cooking water tank, and the feeding hole of the low-temperature section cooking water tank and the high-temperature section discharging conveyer belt are positioned on the same side. The first conveying belt and the third conveying belt are used for driving the floated minced fillet product to move forwards; the second conveying belt and the fourth conveying belt are used for driving the sunk minced fillet product to move forwards; the low-temperature section discharging conveyer belt and the high-temperature section discharging conveyer belt are used for sending out the minced fillet product; the low-temperature section discharging conveying belt and the second conveying belt are the same conveying belt, so that the whole-process continuity can be kept, and heated minced fillet products can not be retained at the bottom of the water tank.

Furthermore, the bottoms of the low-temperature section boiling water tank and the high-temperature section boiling water tank are respectively provided with a water circulation device, the water circulation devices comprise water outlet pipes distributed in an array, convection water spray nozzles are distributed on each water outlet pipe in an array, and the water outlet pipes are connected with water delivery nozzles. Therefore, the convection water spray nozzles uniformly distributed at the bottom can be utilized to promote the circulation of water, so that the water temperature is more uniform, stable and accurate.

Preferably, a water delivery port positioned at the low-temperature section cooking water tank is communicated with the low-temperature section cooking water tank through a low-temperature circulating pipeline, a low-temperature circulating water pump is arranged on the low-temperature circulating pipeline, and a low-temperature water spray port is communicated with a water outlet end of the low-temperature circulating water pump through a pipeline; the water delivery port at the high-temperature section cooking water tank is communicated with the high-temperature section cooking water tank through a high-temperature circulating pipeline, a high-temperature circulating water pump is arranged on the high-temperature circulating pipeline, and the high-temperature water spray port is communicated with the water outlet end of the high-temperature circulating water pump through a pipeline.

Furthermore, the first conveyer belt, the second conveyer belt, the third conveyer belt, the fourth conveyer belt, the low temperature section ejection of compact conveyer belt and the high temperature section ejection of compact conveyer belt are the chain type conveyer belt that interval distribution was equipped with the separation blade, and chain type conveyer belt is by motor drive. Thus, the surimi product can be pushed to move forwards through the baffle. Meanwhile, the rotating speed can be adjusted by adjusting the machine frequency of the motor, so that the moving speed of each conveying belt is adjusted, and the purpose of controlling the heating time of the minced fillet product is achieved.

Preferably, the baffle plate is of a net structure or a sieve structure with filter holes, and the height of the baffle plate is set to be 8-15 cm. Therefore, the stability of the surimi product pushed by the blocking pieces can be improved, and the surimi product is not easy to roll out when the blocking pieces capture the surimi product to advance.

Further, the lower part of the first conveying belt and the lower part of the third conveying belt are immersed in water, so that minced fillet products are completely immersed under the water surface, the heating is more uniform, and the quality is more stable.

The low-temperature cooking water tank is characterized by further comprising a control device, at least one temperature sensor is arranged on the inner side wall of the low-temperature cooking water tank and the inner side wall of the high-temperature cooking water tank, and each temperature sensor, the low-temperature section heater and the high-temperature section heater are respectively and electrically connected with the control device. The temperature sensors are distributed at the front end, the middle part and the rear end of the inner side walls of the low-temperature cooking water tank and the high-temperature cooking water tank. The type of the temperature sensor is preferably an infrared temperature measuring sensor or a probe type temperature measuring instrument, and the temperature sensor is used for feeding back the water temperatures in the low-temperature cooking water tank and the high-temperature cooking water tank so as to adjust the on and off of the low-temperature section heater and the high-temperature section heater and maintain the temperature stability.

Preferably, the working temperature of the low-temperature section cooking device is set to be 40-50 ℃, and the working temperature of the high-temperature section cooking device is set to be 85-95 ℃.

Compared with the prior art, the invention provides a two-section type minced fillet product cooking device, which has the following beneficial effects:

according to the invention, the low-temperature section cooking device is arranged above the three-dimensional space of the high-temperature section cooking device, so that the problems of large volume and large occupied space of the whole cooking device can be greatly improved; considering from the energy flow direction, because there is great temperature difference in the temperature that high temperature section boiling device and low temperature section boiling device normally worked, through setting up heat pipe heat transfer device, can be with the heat recovery utilization that high temperature section boiling device department spills over and transmit to low temperature section boiling device to realize spilling over thermal recycle, reduced the waste of the energy, reduced the production energy consumption.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a schematic front view of the present invention;

FIG. 2 is a schematic view of a half-section structure of the present invention after the thermal insulation case is disassembled;

FIG. 3 is a schematic sectional view taken along the line A-A in FIG. 1;

FIG. 4 is an enlarged view of detail B in FIG. 3;

FIG. 5 is a schematic structural diagram of a heat pipe heat exchanger;

fig. 6 is a schematic structural view of the water circulation device.

Reference numerals: 1. a low temperature stage cooking device; 11. a low temperature section cooking water tank; 12. a first conveyor belt; 13. a second conveyor belt; 14. a low temperature section heater; 15. a low-temperature water jet; 16. a low-temperature section discharging conveyer belt; 2. a high temperature section cooking device; 21. a high temperature section cooking water tank; 22. a third conveyor belt; 23. a fourth conveyor belt; 24. a high temperature section heater; 25. a high-temperature water jet; 26. a high-temperature section discharge conveyer belt; 3. a heat pipe heat exchange device; 31. a vapor chamber; 32. a heat exchanger; 33. a heat conducting heat pipe; 4. a water circulation device; 41. a water outlet pipe; 42. a convection water jet; 43. a water delivery port; 5. a heat-insulating shell; 51. a housing; 52. an upper cover; 53. a thermal insulation material; 6. a baffle plate; 7. a control device; 8. a temperature sensor; 9. a minced fish product.

Detailed Description

The technical solutions of the present invention will be described clearly and completely in the following detailed description of embodiments thereof, which is to be understood as being illustrative only and not restrictive in all respects. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise explicitly specified or limited, the first feature "on" or "under" the second feature may be directly contacting the first feature and the second feature or indirectly contacting the first feature and the second feature through an intermediate. Also, a first feature "on," "above," and "over" a second feature may mean that the first feature is directly above or obliquely above the second feature, or that only the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

Referring to fig. 1 to 6, the present embodiment provides a two-stage minced fillet product cooking device, which includes a low-temperature stage cooking device 1 and a high-temperature stage cooking device 2 for cooking a minced fillet product 9. The working temperature of the low-temperature section cooking device 1 is set to be 40-50 ℃ and is used for preheating the minced fillet product; the working temperature of the high-temperature section cooking device 2 is set to be 85-95 ℃ for curing the minced fillet product. The low-temperature section cooking device 1 and the high-temperature section cooking device 2 are distributed from top to bottom, and the low-temperature section cooking device 1 is located above the high-temperature section cooking device 2. The low-temperature section cooking device 1 is arranged above the three-dimensional space of the high-temperature section cooking device 2, so that the problems of large volume and large occupied space of the whole cooking device can be greatly improved. A heat pipe heat exchange device 3 which can conduct heat overflowing from the high-temperature section cooking device 2 to the low-temperature section cooking device 1 is arranged between the high-temperature section cooking device 2 and the low-temperature section cooking device 1. Considering from the energy flow direction, because there is great temperature difference in the temperature that high temperature section boiling device 2 and low temperature section boiling device 1 normally work, through setting up heat pipe heat transfer device 3, can be with the heat recycle that high temperature section boiling device 2 department spills over and transmit to low temperature section boiling device 1 to realize spilling over thermal recycle, reduced the waste of the energy, reduced the production energy consumption.

Referring to fig. 1 to 3, the low-temperature-stage cooking device 1 includes a low-temperature-stage cooking water tank 11, and a first conveyor belt 12, a second conveyor belt 13, and a low-temperature-stage heater 14 that are sequentially distributed in the low-temperature-stage cooking water tank 11 from top to bottom. One side of the feed inlet of the low-temperature section cooking water tank 11 is provided with a low-temperature water spray 15 for pushing the minced fillet product 9, and the minced fillet product 9 is pushed to the first conveying belt 12 and the second conveying belt 13 under the water spraying effect of the low-temperature water spray 15. The second conveyer belt 13 is inclined upwards at one end far away from the low-temperature water spray 15 to form a low-temperature section discharging conveyer belt 16. The high-temperature section cooking device 2 comprises a high-temperature section cooking water tank 21, and a third conveying belt 22, a fourth conveying belt 23 and a high-temperature section heater 24 which are sequentially distributed in the high-temperature section cooking water tank 21 from top to bottom. The high-temperature section cooking water tank 21 is provided with a high-temperature water spray 25 for pushing the minced fillet product 9 at one side of the feed inlet, and the minced fillet product 9 is pushed to the third conveyor belt 22 and the fourth conveyor belt 23 under the water spraying effect of the high-temperature water spray 25. The fourth conveyor belt 23 is inclined upward at an end away from the high temperature water jet 25 to form a high temperature stage discharging conveyor belt 26. The low-temperature section discharging conveyer belt 16 extends to the upper part of the feeding hole of the high-temperature section cooking water tank 21, so that the preheated minced fillet product 9 can be smoothly conveyed to the lower high-temperature section cooking water tank 21 for subsequent curing treatment. The feed inlet of the low-temperature section cooking water tank 11 and the high-temperature section discharging conveyer belt 26 are positioned on the same side, so that the feeding and discharging of the minced fillet products are distributed on the same side, and the volume of the whole device is small. The first conveying belt 12 and the third conveying belt 22 are used for driving the floating surimi products to move forwards; the second conveying belt 13 and the fourth conveying belt 23 are used for driving the sunk minced fillet product to move forwards; the low-temperature section discharging conveyer belt 16 and the high-temperature section discharging conveyer belt 26 are used for sending out the minced fillet product; the low-temperature section discharging conveyor belt 16 and the second conveyor belt 13 are the same conveyor belt, so that the whole-process continuity can be kept, and heated minced fillet products are prevented from being retained at the bottom of the water tank.

As shown in fig. 5, the heat pipe heat exchanging device 3 includes a vapor chamber 31, a heat exchanger 32, and at least one heat conducting heat pipe 33 for connecting the vapor chamber 31 and the heat exchanger 32, wherein the vapor chamber 31 is disposed outside the high-temperature-stage boiling water tank 21, and the heat exchanger 32 is disposed at the bottom of the low-temperature-stage boiling water tank 11. The soaking plate 31 and the heat exchanger 32 are made of alloy with good heat conductivity; the heat conducting heat pipes 33 are preferably copper pipes, have a certain number, and are relatively uniformly distributed and connected between the vapor chamber 31 and the heat exchanger 32; in this way, the heat acquired by the soaking plate 31 can be efficiently transferred to the heat exchanger 32, and then recovered to raise the temperature of the water in the low-temperature stage cooking device 1.

Preferably, the soaking plate 31 is distributed with a heat conducting fin structure, so that the soaking plate 31 can efficiently transfer the absorbed heat to the heat conducting heat pipe 33.

In some specific embodiments, as shown in fig. 2, 3 and 6, the water circulation device 4 is disposed at the bottom of each of the low-temperature stage cooking water tank 11 and the high-temperature stage cooking water tank 21, the water circulation device 4 includes water outlet pipes 41 distributed in an array, a convection water spray 42 is distributed in an array on each water outlet pipe 41, and the water outlet pipe 41 is connected to a water delivery port 43. Thus, the convection water jet 42 with uniformly distributed bottom can be used to promote the circulation of water, so that the water temperature is more uniform, stable and accurate.

Preferably, a water delivery port positioned at the low-temperature section cooking water tank 11 is communicated with the low-temperature section cooking water tank 11 through a low-temperature circulating pipeline, and a low-temperature circulating water pump is arranged on the low-temperature circulating pipeline; the low-temperature water spray 15 can be communicated with the water outlet end of the low-temperature circulating water pump through a pipeline. The water delivery port at the high-temperature section cooking water tank 21 is communicated with the high-temperature section cooking water tank 21 through a high-temperature circulating pipeline, and a high-temperature circulating water pump is arranged on the high-temperature circulating pipeline; the high-temperature water spray 25 can be communicated with the water outlet end of the high-temperature circulating water pump through a pipeline.

In some specific embodiments, as shown in fig. 2, the first conveyor belt 12, the second conveyor belt 13, the third conveyor belt 22, the fourth conveyor belt 23, the low-temperature-section discharging conveyor belt 16, and the high-temperature-section discharging conveyor belt 26 are all chain conveyor belts provided with baffles 6 at certain heights at intervals, and the chain conveyor belts are driven by a motor. In this way, the surimi product 9 can be pushed to move forward by the baffle 6. Meanwhile, the rotating speed can be adjusted by adjusting the machine frequency of the motor, so that the moving speed of each conveying belt is adjusted, and the purpose of controlling the heating time of the minced fillet product is achieved.

Preferably, the baffle 6 is a 304 stainless steel mesh structure or a sieve-like structure with filter holes. A certain interval is arranged between each baffle plate and the baffle plate, the height of each baffle plate is set to be 8-15 cm, and the height is determined according to the requirement of production rate. Therefore, the stability of the surimi product pushed by the blocking pieces can be improved, and the surimi product is not easy to roll out when the blocking pieces capture the surimi product to advance.

As a modified embodiment, as shown in fig. 2, the lower part of the first conveyor belt 12 and the lower part of the third conveyor belt 22 are immersed in water, so that the surimi product 9 can be completely immersed under the water surface, heated more uniformly and has more stable quality.

In some specific embodiments, as shown in fig. 1, fig. 3 and fig. 4, the two-stage minced fillet product cooking device further includes an insulation casing 5, where the insulation casing 5 includes an outer casing 51 and an upper cover 52, the outer casing 51 covers the peripheries of the low-temperature stage cooking device 1 and the high-temperature stage cooking device 2, the upper cover 52 covers the top of the outer casing 51, the outer casing 51 is a hollow 304 stainless steel casing, and a cavity of the outer casing 51 is filled with an insulation material 53. Therefore, the heat insulation plate has a good heat insulation effect, and heat is prevented from being directly dissipated by outward convection.

Preferably, the heat insulation material 53 is a polyurethane foam or rubber heat insulation board. The housing 51 is provided with openings to facilitate the introduction and discharge of the surimi product 9.

In addition, referring to fig. 1 to 3, in order to better control the water temperature, the two-stage minced fillet product cooking device further includes a control device 7, at least one temperature sensor 8 is disposed on each of the inner side wall of the low-temperature cooking water tank 11 and the inner side wall of the high-temperature cooking water tank 21, and each of the temperature sensors 8, the low-temperature stage heater 14, and the high-temperature stage heater 24 is electrically connected to the control device 7. Preferably, six temperature sensors 8 are distributed, and are installed at the front end, the middle portion and the rear end of the inner side walls of the low-temperature steaming water tank 11 and the high-temperature steaming water tank 21. The type of the temperature sensor 8 is preferably an infrared temperature sensor or a probe type thermometer, which is used for feeding back the water temperatures in the low-temperature cooking water tank and the high-temperature cooking water tank so as to adjust the on and off of the low-temperature section heater and the high-temperature section heater and maintain the temperature stability. The control means is preferably a programmable PLC controller.

Referring to fig. 1 to 6, the two-stage minced fillet product cooking device of the present invention has the following working principle:

the minced fillet product 9 is fed at the right side of the low-temperature cooking water tank 11 and is conveyed in the direction of the arrow. After the feeding, the surimi products 9 float or sink, the floated surimi products are driven by the water flow generated by the low-temperature water jet 15 to move to the first conveyor belt 12 and move along with the first conveyor belt 12 under the action of the baffle 6 on the surimi products, and the sunk surimi products drop to the second conveyor belt 13 and move along with the movement of the second conveyor belt 13. After a period of time, the minced fillet product 9 is conveyed by the low-temperature section discharging conveyor belt 16 to leave the low-temperature section cooking water tank 11 and fall to the feeding position of the high-temperature section cooking water tank 21, and is moved to the third conveyor belt 22 under the driving of the water flow generated by the high-temperature water jet 25, and under the action of the baffle on the third conveyor belt 22, the minced fillet product 9 moves along with the movement of the third conveyor belt 22. The bottom-sinking minced fillet product also moves along with the fourth conveyer belt 23, and after being cured for a period of time, the minced fillet product leaves the high-temperature-stage cooking water tank 21 along with the conveying of the high-temperature-stage discharging conveyer belt 26, and the cooking is finished.

Meanwhile, the low-temperature section heater 14 heats the water in the low-temperature section boiling water tank 11, and the high-temperature section heater 24 heats the water in the high-temperature section boiling water tank 21, and the water temperature is regulated and controlled according to the feedback of the temperature sensor 8, so that the water temperature is stabilized within a set temperature range. The convection water spray nozzles 42 respectively arranged at the bottom of the low-temperature stage cooking water tank 11 and the bottom of the high-temperature stage cooking water tank 21 continuously spray water to promote water circulation and keep the water temperature uniform and stable. Because the working temperature of the high-temperature section cooking device 2 and the low-temperature section cooking device 1 has larger temperature difference, the vapor chamber 31 on the outer wall of the high-temperature section cooking water tank 21 can transmit overflowed heat to the heat conduction heat pipe 33 and then to the heat exchanger 32 in the low-temperature section cooking water tank 11 under the action of the heat conduction heat pipe 33, so that the water temperature is maintained, the recovery and utilization of the overflowed heat of the high-temperature section cooking device 2 are realized, the energy waste is reduced, and the energy consumption is reduced.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.