CN115969011A

CN115969011A - Production process of fried meat product

Info

Publication number: CN115969011A
Application number: CN202211555940.8A
Authority: CN
Inventors: 张向华
Original assignee: Chongqing Jinxing Co ltd
Current assignee: Chongqing Jinxing Co ltd
Priority date: 2022-12-06
Filing date: 2022-12-06
Publication date: 2023-04-18
Anticipated expiration: 2042-12-06
Also published as: CN115969011B

Abstract

The invention belongs to the field of food processing, and particularly relates to a production process of fried meat products. Compared with the traditional fried meat product process, the scheme can effectively improve the qualification rate of the first batch of fried meat products when the special production device for fried meat products is started every time.

Description

Production process of fried meat product

Technical Field

The scheme belongs to the field of food processing, and particularly relates to a production process of a fried meat product.

Background

The processing mode of the meat product comprises frying, water boiling, smoking and the like, wherein the frying mode can shorten the cooking time of the meat product and improve the fragrance of the meat product. In frying meat products, it is common to initially fry the meat product at a temperature typically controlled between 150 ℃ and 180 ℃. The aim of the primary frying is mainly to fry the meat product, the meat product is easy to be burnt when the temperature is too high, the meat product is not easy to fry when the frying time is too short, and the meat quality becomes old when the frying time is too long, so the control of the frying time and the frying time is particularly important. After the initial frying is completed, the meat product is fished out of the oil, slightly cooled and prepared for secondary frying, and the operation is called re-frying. The temperature of the re-frying oil is generally controlled to be 220 ℃ to 240 ℃, and the frying time is short. The aim of re-frying is mainly to heat the surface of the meat product for the second time, so that the surface of the meat product is more crisp, and the effect of being scorched outside and tender inside is achieved. The traditional fried meat product is generally directly put into an oil pan, and is fished out by using tools such as a strainer after the frying is finished, the fished-out process often leads to that the meat product cannot be fished out at one time, and the meat quality is easy to age due to overlong frying time of the fished-out meat product.

A special production device for fried meat products comprises a storage basket, an oil tank and a support, wherein the oil tank is fixedly connected to the support, the special production device also comprises a track, the track is spirally arranged, the number of spiral turns is at least 2, the track is fixedly connected to the support, the track comprises a sliding block and a power traction mechanism for driving the sliding block to move on the track, and the sliding block is slidably arranged on the track; the storage basket is provided with an oil filtering hole and a connecting rod, and the connecting rod is fixedly connected with the sliding block; the oil tank sets up in the track top, and the oil tank includes shower nozzle, valve and can be to the heating pipe of oil heating in the oil tank, the shower nozzle sets up in the track top, and communicates with the oil tank. The heating pipe is also provided with a temperature controller.

The principle of the special production device for the fried meat product is that thrust is applied to a sliding block through a power traction mechanism to enable the sliding block to move in a track, the meat product is placed into a storage basket, the storage basket moves on the track through the sliding block and the power traction mechanism, the track is spiral, the storage basket spirally moves from bottom to top, oil is heated to a certain temperature in an oil tank through a heating pipe, a valve is opened, hot oil is continuously sprayed out through a spray head, the hot oil is firstly sprayed onto the meat product to be fried again, the oil temperature drops after the hot oil is firstly contacted with the meat product, the oil flows out of an oil filtering hole of the storage basket, vertically flows into the storage basket below and is contacted with the meat product again.

The special production device for the fried meat product can well solve the problem that the meat product and hot oil cannot be quickly separated after the fried meat product is fried. However, when the special production device for fried meat products is started each time, the storage basket starts to move from the bottom of the track spiral, when the first storage basket moves to a hot oil dripping area at the bottom layer of the track spiral, the storage basket is not arranged at the top layer of the track spiral, hot oil directly drips on meat products in the first storage basket, the oil temperature is high at the moment, and when the first storage basket continues to move to the hot oil dripping area at the top layer of the track spiral, the hot oil drips on the meat products in the storage basket again, so that the meat products are unqualified. Therefore, the qualified rate of the first batch of fried meat products is lower when the special production device for fried meat products is started every time.

Disclosure of Invention

The patent provides a production technology of fried meat products, in order to solve when the special apparatus for producing fried meat products starts at every turn, the lower problem of the first batch fried meat product qualification rate.

In order to achieve the aim, the scheme provides a production process of a fried meat product, which comprises the following steps:

step S10, device check: checking the special production device for the fried meat product to ensure that the device is in a normal working state;

step S20, food material preparation: cutting the meat products into the same size, carrying out flavor stacking and pickling treatment on the meat products, coating paste and bran on the meat products after pickling is finished, and uniformly placing the paste-coated and bran-coated meat products in a storage basket;

step S30, the apparatus starts: pouring oil into an oil tank, opening a heating pipe switch, setting a temperature controller on a heating pipe to be 150-180 ℃, opening a valve after the oil is heated, spraying hot oil from a spray head, and starting a power traction mechanism;

step S40, primary frying: the storage basket enters the track and runs to the position below the lowest spiral spray head of the track, hot oil drops on the meat product to begin to be fried, the storage basket continues to move and leaves the hot oil dropping area, the hot oil flows out of the oil filter holes of the storage basket, and the initial frying is finished;

step S50, adjusting a temperature controller: the temperature controller on the heating tube was set to 180-230 ℃.

Step S60, cooling the meat product and draining oil: the object placing basket moves on the rail to carry out natural cooling and oil leaching;

step S70, re-frying: the object placing basket continuously moves to the position below the spray head on the uppermost layer of the track spiral, hot oil is contacted with the meat product to re-fry the meat product, the object placing basket continuously moves to leave a hot oil dripping area, and the hot oil flows out of the oil filtering holes of the object placing basket to finish re-frying;

step S80, abandoning unqualified products: selecting unqualified products and abandoning the products;

step S90, cooling and bagging: and naturally cooling and then bagging.

The principle of the scheme is as follows: by reducing the temperature controller on the heating pipe in step S30, when the first batch of storage baskets move to the hot oil dripping area at the bottom layer of the spiral track, the hot oil directly drips on the meat product, so that the temperature of the hot oil is not too high. Meanwhile, the temperature of the temperature controller on the heating pipe is increased through the step S50, and when the first batch of storage baskets move to a hot oil dripping area on the spiral top layer of the track, the oil temperature meets the re-frying requirement.

The beneficial effect of this scheme lies in: compared with the traditional fried meat product process, the scheme can effectively improve the qualification rate of the first batch of fried meat products when the special production device for fried meat products is started every time.

Furthermore, the special production device for the fried meat product comprises a storage basket, an oil tank and a support, wherein the oil tank is fixedly connected to the support, the special production device also comprises a track, the track is spirally arranged, the number of spiral turns is at least 2, the track is fixedly connected to the support, the track comprises a sliding block and a power traction mechanism for driving the sliding block to move on the track, and the sliding block is slidably arranged on the track; the storage basket is provided with an oil filtering hole and a connecting rod, and the connecting rod is fixedly connected with the sliding block; the oil tank is arranged above the rail and comprises a spray head, a valve and a heating pipe capable of heating oil in the oil tank, and the spray head is arranged above the rail and communicated with the oil tank; the storage basket also comprises a rotating shaft bracket, a rotating shaft, a waterwheel mechanism, a lever, a stirring plate, a stress plate and a dowel bar; the rotating shaft bracket is fixed on the storage basket, and a rotating shaft seat is arranged on the rotating shaft bracket and is rotatably connected with the rotating shaft; the rotating shaft is fixedly connected with the waterwheel mechanism, and a lug is arranged on the rotating shaft; an air supply mechanism is arranged above the track; a temperature controller is arranged on the heating pipe; the spray head is provided with a flow controller; the air supply mechanism is provided with an air speed controller; and the power traction mechanism is provided with a speed controller.

Further, in step S20, the cut meat product is a cube with a side length of 0.5-1.5 cm. The size and shape facilitate frying and stirring.

Further, in step S30, the temperature controller on the heating tube was set to 175 ℃. When the special production device for fried meat products is started every time, the storage basket starts to move from the bottom layer of the spiral track, hot oil directly falls on the primarily fried meat products, and the temperature is not suitable to be too high.

Further, in step S50, the temperature controller temperature on the heating tube is set to 230 ℃. When the special production device for the fried meat products is started every time, the first batch of storage baskets are fried again after the primary frying is finished, and the oil temperature required by the re-frying is higher.

Further, in step S30, a flow controller is arranged on the spray head, and the flow of hot oil is set to be 8-35L/min before the valve is opened. The flow of hot oil can affect the rotating speed of fan blades of the water wheel mechanism, the water wheel mechanism drives the rotating shaft to drive the stirring plate to move up and down, so that the stirring frequency is affected, and meanwhile, the flow of hot oil also directly affects the temperature of hot oil after the hot oil is contacted with meat products.

Further, in step S30, a speed controller is provided on the power traction mechanism, and the speed controller is adjusted before the power traction mechanism is started, so that the speed of the power traction mechanism slider is set to 0.5-3m/min. The speed of the sliding block is high or low, and the moving speed of the material placing basket on the rail is directly influenced, so that the contact time of hot oil and meat products is influenced, and the air supply time of the air supply mechanism to the meat products is influenced.

Further, in step S30, the wind power generation system further comprises a wind supply mechanism, wherein the wind supply mechanism is provided with a wind speed controller, and after the power traction mechanism is started, the wind supply mechanism is started and the wind speed controller is adjusted to set the wind speed sent by the wind supply mechanism to be 5-20m/S. The wind speed can directly influence the cooling and oil leaching effects of the meat products.

Further, step S41 is added after step S40, and the intermediate frying: the object placing basket continuously moves to the position below the spiral middle-layer spray head of the rail, hot oil is contacted with the meat product and begins to be fried in the middle, the object placing basket continuously moves to leave the hot oil dripping area, the hot oil flows out of the oil filtering holes of the object placing basket, and the middle frying is finished. The intermediate frying can further heat the meat product, increasing the contact time and number of contact times of the meat product with the hot oil.

Drawings

FIG. 1 is a flow chart of an embodiment of the present invention

Fig. 2 is a schematic structural diagram of an embodiment of the present invention.

Fig. 3 is a front view of an embodiment of the present invention.

Fig. 4 is a schematic view of a basket according to an embodiment of the present invention.

Fig. 5 is a left side view of the basket according to the embodiment of the present invention.

Detailed Description

The following is further detailed by the specific embodiments:

reference numerals in the drawings of the specification include: the device comprises a track 10, a bracket 11, a storage basket 20, a connecting rod 21, a waterwheel mechanism 22, a rotating shaft 23, a bump 231, a rotating shaft bracket 24, a rotating shaft seat 241, a stirring plate 27, a lever 28, a lever fulcrum 281, a stress plate 29, a force transfer rod 291, a spray head 40, an oil receiving box 41, an oil pumping machine 43, an oil tank 50, a hot oil temperature sensing mechanism A71, a hot oil temperature sensing mechanism B72, a sliding block 80 and an air supply mechanism 90.

The scheme provides a production process of fried meat products, which is completed based on a special production device for fried meat products, and the device is shown in figures 2 and 3: a special production device for fried meat products comprises a track 10, a bracket 11, an oil tank 50, a hot oil temperature sensing mechanism A71, a hot oil temperature sensing mechanism B72, an air supply mechanism 90, an oil receiving box 41, an oil pumping machine 43, a storage basket 20 and a sliding block 80. The track 10 is spirally arranged upwards, the number of spiral turns is 3, the length of a single turn of the spiral track is 3 meters, and the first turn, the second turn and the third turn are arranged from bottom to top respectively. The track 10 is formed by splicing a plurality of detachable sub-tracks, the number of spiral turns of the track 10 can be increased or decreased according to the type and size of meat products, and the number of spiral turns of the track can be increased to prolong the contact time and contact times of meat products and hot oil so as to adjust the taste of the meat products after being fried. The track 10 comprises a sliding block 80 and a power traction mechanism, wherein the sliding block 80 is arranged in the track 10 in a sliding mode, the sliding block 80 is matched with the power traction mechanism, and the sliding block 80 can slide on the track 10. The power traction mechanism is a belt conveyor, on which a speed controller is arranged, and the speed controller can control the sliding speed of the sliding block 80 on the track 10. The oil tank 50 is arranged above the rail, the oil tank 50 further comprises a spray head 40, a valve and a heating pipe capable of heating oil in the oil tank, a temperature controller is arranged on the heating pipe and can control the heating temperature of hot oil, the spray head 40 is arranged above the rail 10, a flow controller is arranged on the spray head 40 and can control the flow of the hot oil sprayed from the spray head, the spray head 40 can spray the hot oil vertical to the ground, the spray head 40 is fixedly communicated with the oil tank 50 through a hard oil pipe, and the valve is arranged on the hard oil pipe. The hot oil temperature sensing mechanism A71 and the hot oil temperature sensing mechanism B72 are respectively arranged below the spray head 40, the hot oil temperature sensing mechanism A71 is positioned between the second circle and the third circle of the track 10, and the hot oil temperature sensing mechanism B72 is positioned between the first circle and the second circle of the track 10. The oil receiving box 41 is arranged below the hot oil temperature sensing mechanism B72, and the spray head 40, the hot oil temperature sensing mechanism A71, the hot oil temperature sensing mechanism B72 and the oil receiving box 41 are arranged from top to bottom in sequence on the same vertical axis. Two ends of the oil pumping machine 43 are respectively communicated with the oil receiving box 41 and the oil tank 50 through oil pipes. The air supply mechanism 90 is arranged above the track 10, the air port is downward, and an air speed controller is arranged on the air supply mechanism 90 and can control the air supply speed. The rail 10, the oil tank 50, the hot oil temperature sensing mechanism A71, the hot oil temperature sensing mechanism B72 and the air supply mechanism 90 are fixedly connected to a support, and the support is fixedly arranged on the ground or the wall.

As shown in fig. 4 and 5, the storage basket 20 has a length and a width of 20cm, the storage basket 20 is provided with oil filtering holes through which hot oil can flow out, and meat products cannot leak out of the oil filtering holes, the storage basket 20 is provided with a connecting rod 21, the connecting rod 21 is made of memory alloy and is arranged perpendicular to the ground, and the connecting rod 21 is fixedly connected with the sliding block 80. The basket 20 further comprises a rotating shaft bracket 24, a rotating shaft 23, a waterwheel mechanism 22, a lever 28, a stirring plate 27, a stress plate 29 and a force transfer rod 291. The rotating shaft support 24 is fixed on the storage basket, a rotating shaft seat 241 is arranged on the rotating shaft support 24, the rotating shaft seat 241 is rotatably connected with the rotating shaft 23, the rotating shaft 23 is fixed with the axle center of the waterwheel mechanism 22, and a lug 231 is arranged on the rotating shaft 23. The lever 28 is provided with a lever fulcrum 281, and the lever fulcrum 281 is hinged with the storage basket 20. The stirring plate 27 is provided with oil filtering holes through which hot oil can flow out, the meat product cannot leak out of the oil filtering holes, the stirring plate 27 is placed in the storage basket 20 and is not in contact with the bottom plate of the storage basket 20, the size of the stirring plate 27 is smaller than that of the storage basket 20, and the stirring plate 27 is fixedly connected with the force transfer rod 291 through a lever 28. The force transmission rod 291 is fixedly connected with the force bearing plate 29, and the force bearing plate 29 and the projection 231 abut against each other. The hot oil temperature sensing mechanism A71 and the hot oil temperature sensing mechanism B72 have the main functions of knowing the contact temperature of the hot oil with the meat products for the second time and the third time in real time and changing the contact temperature of the hot oil with the meat products for the second time and the third time by adjusting the number of the meat products in the storage basket 20 or adjusting the flow rate of the hot oil sprayed out from the spray nozzle 40.

The steps of the scheme are shown in fig. 1, and the specific operation is as follows:

step S10 device check: and checking the special production device for the fried meat product to ensure that the device is in a normal working state.

Step S20 food material preparation: the food material is prepared from fresh pork fillet, pork is cut into square blocks with side length of 1cm, and onion shreds, ginger shreds, cooking wine, refined salt, white granulated sugar, pepper particles, white pepper powder, rattan pepper oil, soy sauce and spices are added and uniformly stirred, and the mixture is pickled for 1 hour. After the pickling is finished, taking out the chopped scallion, chopped ginger and pepper particles, selecting wheat flour, mixing egg liquid and peanut oil, coating the mixture on the pickled pork to form paste, and finally wrapping the surface of the pasted pork with bread crumbs to form wrapped crumbs. Coating a little oil on the surface of the stirring plate 27 to prevent the pork from sticking, uniformly placing the pork wrapped with the bread crumbs into the stirring plate 27 of the storage baskets 20, wherein 100 g of pork is placed in each storage basket 20 in a flat way, and the pork cannot be overlapped up and down.

Step S30 device start: the method comprises the steps of pouring enough oil into an oil tank 50, adjusting a temperature controller on a heating pipe, setting the temperature to be 175 ℃, adjusting a flow controller on a spray head after the oil temperature is heated, setting the flow of the hot oil to be 20L/min, starting a valve when the hot oil is sprayed out of the spray head 40, starting a power traction mechanism, adjusting a speed controller, setting the moving speed of a storage basket 20 to be 1m/min, starting the storage basket 20 with wrapped bread crumbs from the initial position of the first spiral circle of a track 10 to move at a constant speed, and enabling the interval between the two storage baskets 20 to be 1.5 m.

Step S40, primary frying: when the storage basket 20 moves to the first spiral circle of the rail 10 and enters the hot oil dropping area, the meat products on the storage basket 20 are contacted with the hot oil for the first time, the initial frying is started, and meanwhile the hot oil drops on the connecting rod 21 and the blades of the water wheel mechanism 22 on the storage basket 20. The connecting rod 21 is made of memory alloy, when the temperature of hot oil is higher, the connecting rod 21 extends, the storage basket 20 moves downwards, the distance and the time for the hot oil to drip from the spray head 40 are increased, the heat loss in the hot oil is increased, and therefore the temperature of the hot oil when contacting with meat products is reduced. When the oil temperature is lower, the connecting rod 21 is shortened, the storage basket 20 moves upwards, the dropping distance and time of hot oil from the spray head 40 are shortened, and the heat loss in the hot oil is reduced, so that the temperature of the hot oil in contact with the meat product is increased, and the temperature of the hot oil is further finely adjusted. Hot oil drops on blades of the waterwheel mechanism 22 to drive the waterwheel mechanism 22 to rotate, the waterwheel mechanism 22 rotates to drive the rotating shaft 23 to rotate, the rotating shaft 23 is restrained by the rotating shaft seat 241 on the rotating shaft bracket 24 and can only rotate around the axis of the waterwheel mechanism 22, the rotating shaft 23 rotates to drive the lug 231 to rotate, when the lug 231 rotates to be in contact with the stress plate 29, the lug 231 applies downward pressure to the stress plate 29, the stress plate 29 moves downward, the pressure is transmitted to one side of the lever 28 through the force transmission rod 291, the lever 28 is matched with the lever fulcrum 281, and the stirring plate 27 on the other side of the lever 28 is pried to move upward. The waterwheel mechanism 22 rotates continuously to drive the rotating shaft 23 to rotate continuously, when the projection 231 rotates and is separated from the contact of the force-bearing plate 29, the stirring plate 27 moves downwards under the gravity of the meat product in the material basket 20, the lever 28 is matched with the lever fulcrum 281, the transmission rod 291 is pried to move upwards, and the transmission rod 291 drives the force-bearing plate 29 to move upwards. The waterwheel mechanism 22 continuously rotates, and the stirring plate 27 continuously moves up and down, so that the meat product is overturned and stirred, and the meat product is uniformly heated. The placing basket 20 continues to move and leaves the hot oil dropping area, and the hot oil flows out of the oil filtering holes of the placing basket 20, so that the primary frying is finished. The initial frying time was 30 seconds. The frying time can be determined by adjusting the moving speed of the shelf and changing the size of the oil outlet of the spray head through the speed controller.

Step S41 intermediate frying: the basket 20 continues to move under the second helical coil of the track 10 and the hot oil contacts the meat product and begins the intermediate frying thereof. The hot oil drives the waterwheel mechanism 22 to rotate, and the stirring plate 27 works according to the principle when the storage basket 20 contacts the hot oil in the first spiral circle of the track 10. The basket 20 continues to move away from the hot oil dripping area, and hot oil flows out of the oil filtering holes of the basket 20, so that the intermediate frying is finished. The par-frying time was 30 seconds.

Step S50, adjusting the temperature controller: the temperature controller on the heating tube was set to 230 ℃.

Step S60, meat product cooling and oil leaching: the basket 20 continues to move in the track 10, when the basket 20 moves to the third spiral circle of the track 10 and enters an air supply area, the air supply mechanism 90 supplies air downwards, the wind blows the waterwheel mechanism 22 on the basket 20 to rotate, the waterwheel mechanism 22 rotates to drive the rotating shaft 23 to rotate, the rotating shaft 23 is restrained by the rotating shaft seat 241 on the rotating shaft support 24 and can only rotate around the axis of the waterwheel mechanism 22, the rotating shaft 23 rotates to drive the lug 231 to rotate, when the lug 231 rotates to be in contact with the stress plate 29, the lug 231 applies a downward pressure to the stress plate 29, the stress plate 29 moves downwards, the pressure is transmitted to one side of the lever 28 through the force transmission rod 291, the lever 28 is matched with the lever fulcrum 281, and the stirring plate 27 on the other side of the lever 28 is levered to move upwards. The waterwheel mechanism 22 rotates continuously to drive the rotating shaft 23 to rotate continuously, when the projection 231 rotates and is separated from the contact of the force-bearing plate 29, the stirring plate 27 moves downwards under the gravity of the meat product in the material basket 20, the lever 28 is matched with the lever fulcrum 281, the transmission rod 291 is pried to move upwards, and the transmission rod 291 drives the force-bearing plate 29 to move upwards. The waterwheel mechanism 22 continuously rotates, and the stirring plate 27 continuously moves up and down, so that the meat product is turned and stirred, the meat product is uniformly contacted with wind, and the purpose of uniform heat dissipation is achieved. The time for cooling down and draining in this phase was 30 seconds. The time of cooling and oil leaching can be determined by adjusting the moving speed of the shelf and changing the size of the air outlet of the air supply device through the speed controller.

Step S70, re-frying: the basket 20 continues to move in the track 10, and when the basket 20 moves to the third spiral circle of the track 10 and enters the hot oil dropping area, the sprayed hot oil is contacted with the meat product in the basket 20 for the third time, and the re-frying is started. The hot oil drives the waterwheel mechanism 22 to rotate, and the working principle of the stirring plate 27 is consistent with that of the storage basket 20 when the hot oil contacts the first circle of the spiral of the track 10. The oil temperature required by the re-frying is high, so that the hot oil sprayed from the spray head 40 firstly contacts the meat product which moves to the third spiral circle of the track 10 and enters the hot oil dropping area, the temperature of the hot oil is reduced after the hot oil contacts the meat product, the hot oil flows out from the oil filtering hole of the material placing basket 20 and drops on the hot oil temperature sensing mechanism A71, and the temperature of the hot oil at the moment can be known through the hot oil temperature sensing mechanism A71. Hot oil continuously drops, the meat products entering a hot oil dropping area are contacted in the second spiral circle, the hot oil is contacted with the meat products for the second time, the temperature of the contacted hot oil is reduced, the contacted hot oil flows out of the oil filtering hole of the material placing basket 20 and drops on the hot oil temperature sensing mechanism B72, and the temperature of the hot oil at the moment can be known through the hot oil temperature sensing mechanism B72. The hot oil continuously drops, the meat products entering the hot oil dropping area in the first circle of the spiral contact with the meat products for the third time, and finally the hot oil drops into the oil receiving box 41 through the oil filtering holes of the material placing basket 20. The hot oil in the oil receiving box 41 can enter the oil tank 50 again through the matching of the oil pipe 42 and the oil pump 43, so that the recycling of the hot oil is realized. The re-frying time was 30 seconds.

S80, discarding unqualified products: and selecting unqualified products and abandoning the products.

S90, cooling and bagging: and naturally cooling the meat products in the article basket 20 to normal temperature and then bagging the meat products.

This scheme is a plurality of when moving puts thing basket 20 and supporting slider 80, puts thing basket 20 when track 10, and all put thing basket 20 functioning speed unanimous, and the thing basket 20 of putting of different spiral turns all is on same axis to guarantee that the hot oil of putting thing basket 20 drippage of track 10 top can just in time drip on the thing basket 20 meat products of putting of below. According to the requirement, under the condition of not influencing normal work, the storage baskets 20 can be continuously and tightly arranged so as to improve the utilization rate of hot oil.

According to the scheme, multiple tests show that the temperature of hot oil in contact with the meat product is related to the ambient temperature, the equipment temperature and the like, but the temperature control range can be within 10 ℃, the temperature fluctuation range does not influence the heating of the meat product, and the taste of the heated meat product is not greatly influenced.

The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be considered as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.

Claims

1. A production process of a fried meat product comprises the following steps:

step S50, adjusting a temperature controller: setting the temperature of a temperature controller on a heating pipe to be 180-230 ℃;

step S60, cooling the meat product and draining oil: the storage basket moves on the rail to carry out natural cooling and oil draining;

step S70, re-frying: the object placing basket continuously moves to the position below the spray head on the uppermost layer of the rail spiral, hot oil is contacted with the meat product and begins to re-fry the meat product, the object placing basket continuously moves to leave the hot oil dripping area, the hot oil flows out of the oil filtering holes of the object placing basket, and re-frying is finished;

step S90, cooling and bagging: and naturally cooling and then bagging.

2. The process for producing a fried meat product of claim 1, wherein: the special production device for the fried meat product comprises a storage basket, an oil tank, a support and a track, wherein the oil tank is fixedly connected to the support, the track is spirally arranged, the number of spiral turns is at least 2, the track is fixedly connected to the support and comprises a sliding block and a power traction mechanism for driving the sliding block to move on the track, and the sliding block is arranged on the track in a sliding manner; the storage basket is provided with an oil filtering hole and a connecting rod, and the connecting rod is fixedly connected with the sliding block; the oil tank is arranged above the rail and comprises a spray head, a valve and a heating pipe capable of heating oil in the oil tank, and the spray head is arranged above the rail and communicated with the oil tank; the storage basket also comprises a rotating shaft bracket, a rotating shaft, a waterwheel mechanism, a lever, a stirring plate, a stress plate and a dowel bar; the rotating shaft bracket is fixed on the storage basket, and a rotating shaft seat is arranged on the rotating shaft bracket and is rotatably connected with the rotating shaft; the rotating shaft is fixedly connected with the waterwheel mechanism, and a convex block is arranged on the rotating shaft; an air supply mechanism is arranged above the track; a temperature controller is arranged on the heating pipe; the spray head is provided with a flow controller; the air supply mechanism is provided with an air speed controller; and the power traction mechanism is provided with a speed controller.

3. The process for producing a fried meat product of claim 1, wherein: in the step S20, the cut meat product is a cube with the side length of 0.5-1.5 cm.

4. The process for producing a fried meat product of claim 1, wherein: in step S30, the temperature controller on the heating tube is set to 170 ℃.

5. The process for producing a fried meat product of claim 1, wherein: in step S50, the temperature controller temperature on the heating pipe is set to 230 ℃.

6. The process for producing a fried meat product of claim 1, wherein: in step S30, a flow controller is arranged on the spray head, and the flow of hot oil is set to be 8-35L/min before a valve is opened.

7. The process for producing a fried meat product of claim 1, wherein: in step S30, a speed controller is arranged on the power traction mechanism, the speed controller is adjusted before the power traction mechanism is started, and the speed of a sliding block of the power traction mechanism is set to be 0.5-3m/min.

8. The process for producing a fried meat product of claim 1, wherein: and step S30, an air supply mechanism is further included, an air speed controller is arranged on the air supply mechanism, and after the power traction mechanism is started, the air supply mechanism is started and the air speed controller is adjusted to enable the air speed sent by the air supply mechanism to be set to be 5-20m/S.

9. The process for producing a fried meat product of claim 1, wherein: step S41 is added after step S40, par frying: the object placing basket continuously moves to the position below the spiral middle-layer nozzle of the rail, hot oil is in contact with the meat product and begins to fry the meat product in the middle, the object placing basket continuously moves to leave the dropping area of the hot oil, the hot oil flows out of the oil filtering holes of the object placing basket, and the middle frying is finished.