Steam type dried meat floss frying machine

Abstract

The invention discloses a steam type dried meat floss frying machine which comprises a stand. A cylinder is arranged on the stand; an inner container is sleeved in the cylinder; the top of the inner container is provided with a rotary shaft; the rotary shaft is connected with a driving motor through a speed reducer; a steam pipe is arranged in an interlayer between the inner container and the cylinder; the rotary shaft is axially provided with a steam introducing channel in which air can be introduced; a thermobarometer is arranged on the rotary shaft; an air introducing pipe is arranged between the cylinder and the rotary shaft; the bottom of the inner container is provided with a ventilating duct; the other end of the ventilating duct is connected with an air blower; and the rotary shaft is axially provided with an air exhausting channel for exhausting the air in the inner container. The dried meat floss is heated by the rotary cylinder and the steam, thus the dried meat floss is fried in the most suitable heating temperature range, the heating at low temperature and the heating at high temperature are effectively controlled, the dried meat floss is heated more uniformly, the temperature of the dried meat floss is easier to control, the efficiency is improved, the dried meat floss can be prevented from being burnt, the meat fiber can be kept intact, the preparation of high-quality dried meat floss can be guaranteed to a certain extent.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a steam-type stir-frying machine. Background technique [0002] During the processing of meat floss, it is necessary to fry the floss, so that the semi-finished meat floss is dehydrated into a dry product. The frying process has a great influence on the quality, silk head, taste, color, etc. of the finished meat floss. In the prior art, bottom heating equipment is used as the heat source for fried pine. For example, traditional coal, wood, and liquefied gas equipment are used for heating, resulting in high heating temperature and insufficient uniformity. The phenomenon of scorching causes the floss to agglomerate and become pink, and then it needs to be dispersed in a disperser to form a small amount of fiber, which not only destroys the quality of the fiber, but also troubles the process. In addition, in the production process of meat floss, the soup stock needs to be made into p...

AI Technical Summary

Problems solved by technology

In the prior art, bottom heating equipment is used as the heat source for fried pine. For example, traditional coal, wood, and liquefied gas equipment are used for heating, resulting in high heating temperature and insufficient uniformity. The phenomenon of scorching causes the floss to agglomerate into pink and red, and then it needs to be dispersed in a disperser to form a small amount of fiber, which not only destroys the quality of the fiber, but also troubles the process

In addition, in the production process of meat floss, the soup stock needs to be made into powder first, and then mixed into the meat floss. If manual stir-frying is used, the soup stock will not be evenly distributed in the meat floss, resulting in uneven taste after frying, and the soup stock will not be evenly distributed under high temperature conditions. The ingredients are easily destroyed, affecting the quality of meat floss

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