CN111567605A - A kind of pre-processing equipment for eel slices before baking - Google Patents

Abstract

The invention discloses a pre-processing equipment for eel slices before baking, which mainly comprises a rack, on which a conveyor belt and a roller are arranged, the roller is located above the conveyor belt, and a plurality of cutters are evenly distributed on the roller, and adjacent cutters are arranged on the rack. Knives are staggered. There is a baffle plate fixed on the frame in front of the drum. The baffle plate is located above the conveyor belt and has a gap with the conveyor belt. The end of the drum is connected to a pulley, and the pulley is connected to the motor fixed at the lower part of the frame through the belt. Both ends are equipped with bearing seats, and the bearing seats are fixed on the frame. The end of the conveyor belt is connected to the downwardly inclined slideway, and there are several drainage grooves distributed on the slideway. Aiming at the operational requirements of grilled eel, the present invention can cut through the bones of the eel pieces, which is convenient for later roasting, easy to taste and easy to eat, solves the problems of time-consuming and labor-intensive manual operation, and improves the processing and production efficiency.

Description

A kind of pre-processing equipment for eel slices before baking

technical field

The invention belongs to the technical field of fish processing equipment, and in particular relates to a pre-processing equipment for eel slices before baking.

Background technique

Eel, shaped like a snake, but without scales, the body is smooth. The more conventional cooking method is grilled eel. Grilled eel maintains a high-protein diet with the attractive taste of eel, and is rich in vitamin A, vitamin B, and vitamin C. At present, the eel is sliced after being slaughtered. Before roasting, it is usually necessary to cut a hole on the skin of the eel slice with a knife, and the fish bone needs to be cut off so that the length of the fish bone is not more than 5mm, or the fish bone is completely taken out. On the one hand, it is possible to To avoid the safety hazard caused by the long fish bones, on the other hand, seasonings can be added during the roasting process to make the taste penetrate into the eel meat and increase the flavor. For processing enterprises, the manual operation is time-consuming and labor-intensive, and the slits on the eel slices are uneven, which affects the stability of the product.

SUMMARY OF THE INVENTION

In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a pre-processing equipment before baking eel slices, which can realize automatic flow processing, and carry out bone-breaking and cutting to each piece of eel, so as to facilitate the baking and processing of eel slices. Edible, improve processing efficiency.

For solving the above-mentioned technical problems, the technical scheme adopted in the present invention is:

The present invention is a pre-processing equipment for eel slices before baking, which mainly includes a frame, on which a conveyor belt and a roller are arranged, the roller is located above the conveyor belt, and a plurality of cutters are evenly distributed on the roller, and the The adjacent cutters are staggered.

The front of the roller of the present invention is provided with a baffle plate fixed on the frame, and the baffle plate is located above the conveyor belt and has a gap with the conveyor belt.

The end of the drum of the present invention is connected with the pulley, and the pulley is connected with the motor fixed at the lower part of the frame through the belt.

Both ends of the roller of the present invention are provided with bearing seats, and the bearing seats are fixed on the frame.

The end of the conveyor belt of the present invention is butted to the downwardly inclined slideway, and a plurality of water-repellent grooves are distributed on the slideway.

The beneficial effects of the invention are as follows: using the staggered cutting knives on the roller to carry out dislocation fracture and piercing of the eel slices, so that the eel slices have multiple piercing incisions, but the shape of the eel slices can be guaranteed to be stable and not loose, and it has three functions : One is to cut the bones on the eel slices through the dislocated cutters. The gap between the adjacent cutters can make the length of the fishbone on the eel slices less than 5mm, so as to avoid the fishbone stuck in the human throat during the eating process after baking. , causing damage to the human esophagus; the second is that the cutter can pass through the skin and muscle layers, which can make the oil in the eel slices flow out, so that the fragrance bursts out during the roasting process, and the unique flavor of the eel is more intense; third, multiple Piercing the incision can make the sauce penetrate into the skin and muscle layer of the eel slices during the roasting process, the sauce is easier to taste, and the flavor is better after roasting;

Using the technical solution of the present invention to carry out the pre-processing operation before baking the eel slices, compared with manual processing, the production and processing efficiency is greatly improved, the labor intensity is reduced, and the labor cost is reduced.

Description of drawings:

Fig. 1 is related to the front structure schematic diagram of the present invention;

Fig. 2 is related to the side structure schematic diagram of the present invention;

FIG. 3 is a schematic diagram of the structure of the roller involved in the present invention.

Detailed ways:

The present invention will be further described below in conjunction with the accompanying drawings.

1 and 2, the present invention is a pre-processing equipment for eel slices before baking, mainly including a frame 1, on which is provided a conveyor belt 2 and a roller 3, and the roller 3 is located on the conveyor belt 2 Above, several cutters 31 are evenly distributed on the roller 3, and the adjacent cutters 31 are staggered. The conveyor belt 2 is used to transport the eel slices or the whole eel that has been slaughtered. Through the cortex, muscle layer and fish bone on the eel slice or eel strip, the dislocated cutters 31 can form a number of dislocation distribution incisions on the eel slice or eel strip, so that the length of the eel bone is not more than 5mm, which can be set as required The gap between adjacent cutting knives 31 is 5 mm, so the length of the eel bone is not more than 5 mm, preferably the gap is 3 mm. In addition, the lengths of the cutters 31 on different drums 3 can be set according to needs, so that they can cut through eel slices or strips of different thicknesses, so that the cutters can cut the skin, muscle and fish bones of the eel, so that the eel can be cut through the skin, muscle and fish bones. The oil between it and the muscle layer flows out, so that it bursts with aroma when grilled, and the cut on the eel slices can make the sauce easier to taste, and the cooking time is shorter and the flavor is better.

Specifically, as shown in FIG. 3 , a plurality of cutter rings 30 can be uniformly sleeved on the roller 3 in the transverse direction. 31 is dislocated, so that when the roller 3 rotates, the dislocation-distributed cutter can cut the eel slices or eel strips to form dislocation-distributed incisions. Its overall structure is stable and the flesh is not loose.

There is a baffle plate 5 fixed on the frame 1 in front of the drum 3. The baffle plate 5 is located above the conveyor belt 2 and has a gap with the conveyor belt 2. The eel pieces or eel strips need to pass through the baffle plate 5 and then enter the drum. 3 working range, both ends of the baffle plate 5 can be provided with a lifting mechanism to adjust the gap between it and the conveyor belt 2, adjust the appropriate gap according to the length of the cutter 31, and block the thick eel slices or eel strips. Outside, it can be ensured that the cutting knives 31 can penetrate the skin of the eel, so that the taste can be tasted during cooking.

The end of the drum 3 is connected to the pulley 61. The pulley 61 is connected to the motor 6 fixed to the lower part of the frame 1 through the belt 62. The motor 6 drives the drum 3 to rotate. The slices or eel strips are smoothly carried into the chute 4 after being pierced.

Preferably, a protective cover 30 should also be arranged on the drum 3 to eliminate potential safety hazards.

Both ends of the drum 3 are equipped with bearing seats 7, and the bearing seats 7 are fixed on the frame 1. The upper part of the bearing seat 7 can be fixed on the frame 1 by screws and upper and lower screws, that is, the bearing seat 7 is suspended on the frame 1. In the middle, it is used to fix the hanging drum 3 to keep the drum 3 rotating horizontally.

The structure of the conveyor belt is relatively common and will not be repeated here.

In addition, the end of the conveyor belt 2 is connected to the downwardly inclined slideway 4, and a number of water-repellent grooves 41 are distributed on the slideway 4. When the eel flakes or eel strips enter the slideway 4, they will slide down along with the inclination of the slideway 4, dredging the water. A collection container 40 can be arranged below the water tank 41. The water-repellent groove 41 can divert the water carried by the eel slices or strips, or the water squeezed out during perforation, and the collection container 40 can collect the diverted water.

It should be understood that the technical scope of the present invention is not limited to the content in the description. For those of ordinary skill in the art, improvements or transformations can be made according to the above description, and all such improvements and transformations should belong to the appended rights of the present invention. The scope of protection required.

Claims (5)

1. The utility model provides an eel slice preparation equipment before baking which characterized in that: the cutting machine is mainly provided with a rack (1), wherein a conveying belt (2) and a roller (3) are arranged on the rack (1), the roller (3) is positioned above the conveying belt (2), a plurality of cutters (31) are uniformly distributed on the roller (3), and the adjacent cutters (31) are arranged in a staggered manner.

2. The eel fillet pre-processing equipment before baking as claimed in claim 1, wherein: the front of the roller (3) is provided with a material baffle plate (5) fixed on the frame (1), and the material baffle plate (5) is positioned above the conveying belt (2) and has a gap with the conveying belt (2).

3. An eel fillet pre-processing device as set forth in claim 1 or 2, wherein: the end part of the roller (3) is connected with a belt pulley (61), and the belt pulley (61) is connected with a motor (6) fixed at the lower part of the frame (1) through a belt (62).

4. The eel fillet pre-processing equipment before baking as claimed in claim 3, wherein: bearing blocks (7) are arranged at two ends of the roller (3), and the bearing blocks (7) are fixed on the rack (1).

5. The eel fillet pre-processing equipment before baking as claimed in claim 1, wherein: the end part of the conveying belt (2) is butted with a downward-inclined slide way (4), and a plurality of drainage grooves (41) are distributed on the slide way (4).

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