In the food field, knotting is not common, but it is indispensable for some foods. If kelp is directly sliced and boiled, the kelp will become extremely slippery and sticky. It is easy to stick the bottom of the pot, destroy the taste of the dish, and it is difficult to pinch in during the consumption process. The same conditions as the kelp include oily skin, konjac wire and other ingredients. These ingredients have sticky properties, and they will stick together directly into the pot. Therefore, it is necessary to do a certain treatment, knotting is a common method in the processing of such ingredients.
Although there is a straw baler for rice straw, there are surgical robots for knotting the sutures during the operation, but the food knotting equipment is still rare. Because of the characteristics of each ingredient, the shape, the desired knot shape, etc. Not all the same, as mentioned in the previous article, the kelp itself is relatively smooth and ribbon-like, only need to hit the most basic single knot; oil skin, although it is only a single knot, but it is relatively fragile, prone to fragmentation; The konjac silk requires a number of konjac filament combinations for tying knots. This is different from kelp and oil hulls. The difference between different ingredients has increased the difficulty in the research and development of food tying equipment.
However, the necessity of food knotting equipment is also difficult to ignore. First of all, hand-knotting opponents hurts a lot. Like kelp itself grows in the sea, salvage comes ashore with coarse salt on the surface. Skilled workers say a little less. The kim seaweed is knotted, and the hand is prone to corrosion when working for a long period of time. The ingredient, like konjac silk, is unique in that it contains chemical groups such as acetyl that must be formed in an alkaline environment. 4. The labor of knotting needs to be soaked in alkaline water all day.
Secondly, with the improvement of people’s living standards, standardized food products are more likely to be favored by people in terms of product quality. People’s requirements for the weight and size of such tie-in foods are increasing. Take knotted kelp as an example, it is reported that some companies are laboring. After tying it, special personnel will be assigned to sort the size and weight of knotted kelp. Products with a uniform size and weight are more likely to qualify for export at a higher price.
Finally, the food safety problem of manual labor cannot be guaranteed. With modern equipment added to the food production process, people find that using food machinery equipment for food processing and production can effectively prevent hair, germs, and other human body substances from entering the food. Another food Processing equipment can often reach more than one worker, and food production management can be greatly reduced.
Faced with the huge demand for food knots and the difficult situation of artificial knotting, our country has attempted to produce and develop knotting equipment. Last year, "I love inventions" showed that the inventor produced a kelp knotting device that uses cylinders. As a manipulator, the kink is decomposed into feeding, winding, tying, and cutting. After four times of practical transformation, the equipment finally achieves the goal of a top four person. In addition to the kelp-knotting machine, there are companies. The production of konjac wire knotting equipment.
However, these two types of equipment did not finally solve the problem that the last knot that could not be knotted was mixed with the finished ingredients. The feeding stage still required manual feeding and other defects. In addition, how to tie the fragile ingredients such as soybean hulls The equipment has not yet found a food machinery and equipment manufacturing company to carry out R & D and production.
In summary, knotting for food is necessary for certain types of foods, but the related R&D and production of food knotting equipment is not enough, and the equipment produced has many defects. From the current trend of the food industry , Artificial production will occupy an ever-decreasing proportion in food production, which also requires foodstuffs knotting equipment manufacturers to speed up R&D and production, develop R&D production for the characteristics that require knotting of raw materials, and present product defects in current production applications. Make improvements to better add energy to the food industry.