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How to arrange the automatic brine cooking production line? What is the workflow like?

Source: central kitchen Responsible editor: Jessica machinery Author: food machinery manufacturer popularity: Time of publication: 13:58, March 6, 2020
Abstract: according to the market survey, the traditional sandwich pot brine making is adopted in the market and most companies, and the whole process is manually operated and controlled. This has resulted in a variety of artificial uncontrollable factors of halogen products. In the traditional sandwich pot, the heating of the brine products is not uniform in the pot, and the brine is not evenly distributed on the surface of the products, so it is inconvenient and incoherent to import and export materials

According to the market survey, the traditional sandwich pot brine system is adopted in the market and most of the company's brine cooking products, and the whole process is manually operated and controlled. This has resulted in a variety of artificial uncontrollable factors of halogen products. In the traditional sandwich pot, the heating of brine products is not uniform in the pot, and the brine is not evenly distributed on the surface of the products, so it is inconvenient and incoherent to import and export materials. It is difficult to achieve the taste uniformity requirements of the same batch of products.

A year ago, according to market research and customer demand, the company looked forward to the future, in order to make the food processing industry follow the pace of industrialization 4.0, more intelligent, modern and standardized. On this basis, Automatic brine cooking production line The concept of "is born". It is mainly used to solve the outstanding problems of the existing brine cooking equipment and realize the process of industrial automation and food taste standardization of food processing manufacturers. Automatic bittern production line is used to realize the process from static brine making to dynamic halogen making by existing equipment, and it is also an innovation from existing manual operation to automatic production.

 Stewing production line

The following is the concept of automatic brine cooking production line:

From the beginning of raw materials into the final brine products out of the pot, the whole process is controlled by the control room program integration.

According to the process flow, the general structure principle of bittern production area is as follows:

1. Equipment layout: according to the taste of the product or the type of soup. For example, there are three flavors of old soup. As we can see, there are three rows of equipment, and the number of equipment is set according to the product output.

2. Each storage and ingredient soup tank: for the three flavors, there are three old soup tanks, one ingredient tank and one water storage tank.

3. Feeding and discharging device: feeding and discharging are respectively two conveyor belts, so the feeding and discharging are not interfered with each other. There is an auxiliary feeding device and waiting for the transition area before the feeding of single pot equipment.

4-circuit cleaning device: after the products are fed in and out, the empty basket can enter the cleaning area for cleaning.

5. The equipment is connected by pipeline.

 Welded connection

So it's Workflow What is it like? Let me give you a brief introduction to its workflow:

After entering the automatic brine boiling area, the product first comes to the initial position; a weighing device is set here, and the standard turnover basket is recycled on the weighing table; Second, information identification, weighing area is also the information input area, we can formulate task information card according to the task of the day, the information card contains the information of the desired stewed products (such as: product name, beef, weight of 150kg, spicy taste, etc.); three cards, which are inserted into the card inserting area of the turnover basket by workers; Four information input, at this time, the scanning device at the weighing table scans the card information, which is transmitted to the general control center, and the line planning is carried out by the computer program; the fifth transmission, for example, in the process of work, the product identification is carried out manually and the card is inserted. For example, when the information of the brine feeding device is set up, the information of the first feeding process is confirmed by the information of the feeding process of the brine feeding device. After the completion of feeding, the eight bittern system and the brine making process start. For the brine making process, according to the product category, weight, taste, etc., the single pot equipment can store different brine making process procedures. At the same time, the empty feed basket is transferred to the cleaning area for cleaning and recycling; After entering the discharging process, the discharging process is finished and waiting for the discharging process.

The above is the equipment layout and work flow of automatic halogen production line.

Of course, the more representative is the functional use of halogen line. Here is a brief introduction to the functions of the brine making equipment

1. Intelligent production scheduling

The automatic brine boiling production line can automatically arrange the production according to the product task quantity of the day, and generate the daily production report of the day. Which pot stew what, when stew in a glance. It greatly improves the accuracy and planning of information.

2. Temperature control

The design of halogen making equipment can be high temperature and high pressure, the maximum pressure can be 0.2MPa, and the maximum temperature can be increased to 127 ℃. The adjustable temperature and pressure provide a wider choice for bittern production, which can improve the speed, efficiency and taste.

3. Storage authority management of bittern formula

At present, manual recording is widely used, which is easy to make mistakes. Halogen pot has two permissions: administrator and operator. The formula is changed and stored by the administrator, and the operator can only select. Ensure the unity of process use.

4. Dynamic brine making function

Most of the existing equipment is manual mixing, so the products will be affected by human factors. The equipment of halogen making line will adjust different dynamic brine making parameters according to different products and tastes, so that the products can be bittern evenly and tasted uniformly.

5. Feeding and discharging

There is an automatic feeding device in front of the brine making equipment, so that the incoming and outgoing materials do not contact with the pot body, so as to avoid the contact of raw clinker. When discharging, the old soup is left in the pot to realize the automatic separation of bittern products and brine soup, so as to facilitate the rapid feeding of brine in the next pot.

6. Flavor Standardization (conditioning stewing)

Conditioning stewing is the process of making stewed brine into flavor standardization. The process of heating up the soup is a process of cooking. According to the characteristics of different foods, different cooking modes are formulated to minimize the layered taste of food caused by the uncertainty of heating process. This can improve the taste and taste of the products sensitive to temperature.

Based on this concept, for the control system and hardware of the equipment, the heating speed must be controlled, and the heating and heat preservation process can be divided into several stages, and the speed of each stage can be set, so that the products can be cooked in your hands like fast and slow fire. In theory, you can create n flavors. And you can replicate these flavors industrially in each pot without worrying about a little bit of bias. To realize the standardized industrial production of flavor.

After the soup is heated up, the product is poured into the product, and the temperature is raised from 80 degrees. For the bittern making, the initial temperature of the product in each pot, the external environment, the heating time, the valve opening size, and human factors may change the taste of the products in each pot. For the traditional brine boiling, due to the above factors, this caused four sets of equipment, as shown in the curve, the heating stage time is not controllable, can not be controlled in stages. External factors increased. So that the products cooked in brine will have taste deviation. So how can we improve this point? This time, our brine production line adopts conditioning brine boiling, and carries out linear control. For example, the four sets of equipment adopt the same curve chart for temperature control, which is exactly the same. This can achieve the above-mentioned flavor standardization.

7. Filtering function

The external filter is equipped to realize the filtration, purification and recycling of soup. Brine soup is recycled to the storage tank through the pipeline. The storage tank has heating function and stirring function, which can realize the static or stirring placement of brine soup, so as to realize automatic operation

8. Energy saving, clean and environmental protection

There is a heat preservation device on the bittern boiling equipment. The pot body is sealed for brine making, which greatly reduces the energy consumption. The pot body and pipeline are made of food grade stainless steel, and the pot is polished to meet the QS standard of food hygiene. Automatic stirring brine pot, for automatic cleaning, frequency conversion motor drives the pot body to rotate forward and backward repeatedly at high speed, which can realize automatic CIP cleaning and computer automatic control.

The above is a brief introduction to the function of our stewing equipment. For the automatic stewing production line, we are still in the preparation stage of research and development. There will be many shortcomings and deficiencies. I hope that the friends of the meat association can put forward more valuable opinions and suggestions for our product, which we will listen to carefully and adopt seriously. Let our manufacturing equipment more perfect, practical, safe and reliable.

Through the above understanding, you should be aware of How to arrange the automatic brine cooking production line? What is the workflow like? For more information, if you have other questions, please call our online customer service directly: eighteen billion seven hundred and sixty-five million seven hundred and ninety-eight thousand and ninety-seven
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Keywords: Stew, sandwich pot, stew pot, production line, central kitchen, sterilization

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