CN104970271A - Low-temperature vacuum boiling marinating device used for producing marinated products - Google Patents
Low-temperature vacuum boiling marinating device used for producing marinated products Download PDFInfo
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- CN104970271A CN104970271A CN201510407389.6A CN201510407389A CN104970271A CN 104970271 A CN104970271 A CN 104970271A CN 201510407389 A CN201510407389 A CN 201510407389A CN 104970271 A CN104970271 A CN 104970271A
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Abstract
The present invention relates to the technical field of food production and provides a low-temperature vacuum boiling marinating device used for producing marinated products. The marinating device includes a marinating tank, a vacuum pump, an extracting tank, a first storage tank, a blending tank, and a second storage tank. The marinating tank is connected with the vacuum pump through a vacuum connector, and the upper and lower parts of the tank body are respectively located at the top and bottom two production plants, and the tank body passes through the interlayer between the two floors. The marinating device is simple in structure, easy to operate, and the obtained marinated products have complete shapes, good tastes, and high nutrition, and the marinating process has low energy consumption and high food safety factor.
Description
Technical field
The present invention relates to technical field of food production, specifically a kind of boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment.
Background technology
For a long time, tradition sauce spiced and stewed food industry automaticity is low, generally use jacketed pan, concrete operations in jacketed pan, add old bittern, spice and flavoring stir, heat, and pours stew in soy sauce products material into, big fire is boiled, then turn valve down, open little fire, stew in soy sauce is ripe to product, artificial strainer pulls cooked food products, spices bag out, and scoops out bittern with Stainless steel basin.The tens mouthfuls of open type jacketed pans in a workshop are produced, every mouthful of pot once can only the product of about stew in soy sauce 80-250 kilogram, 2 employees are responsible for 2-3 mouth pot, heat at ambient pressure, raw material blanching at 100 DEG C of temperature, bittern boiling during stew in soy sauce, the water vapour produced fills the air job shop, stew in soy sauce workshop condition temperature is high, employee's life security is on the hazard, have to add air-cooled, air draft, vapour room device so that environmental protect temperature, energy consumption is large, bittern loss is large, a fragrance matter volatilization loss part, and nutritional labeling and mouthfeel are difficult to keep.Due to bittern saliferous corrosion workshop ground relief, easy ponding, microorganism is difficult to control, secondary pollution is comparatively large, and stew in soy sauce product quality is difficult to control, and profile is imperfect, occur undisguised, the quality problems such as rotten, tastyly can not to take into account with the sense organ quality in mouthfeel and profile.
Summary of the invention
Object of the present invention is exactly to overcome above-mentioned the deficiencies in the prior art part, and a kind of cryogenic vacuum for the production of spiced and stewed food boiling stew in soy sauce equipment is provided, its structure is simple, easy to operate, and obtained spiced and stewed food form is complete, mouthfeel good, nutrition is high, and stew in soy sauce process energy consumption is low.
The object of the invention is to be achieved by the following technical measures: a kind of boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment, comprise stew in soy sauce tank, vavuum pump, extractor, first holding vessel, blend tank, second holding vessel, described stew in soy sauce pot bottom bittern outlet is connected to the import of the second holding vessel by water pump, second holding vessel outlet at bottom is connected to the import of blend tank by water pump, extractor outlet at bottom is connected to the import of the first holding vessel by water pump, first holding vessel outlet at bottom is connected to the import of blend tank by water pump, blend tank outlet at bottom is connected to the import of stew in soy sauce tank by water pump, described stew in soy sauce tank is connected with vavuum pump by vacuum interface, described stew in soy sauce tank comprises vertical tank body, tank wall is double-deck steam jacket, steam jacket is provided with steam inlet and steam (vapor) outlet, tank body top is provided with dog-house and bittern import, tank body lower part is reverse frustoconic, tank base is provided with by the fastening bottom of locking cylinder, bottom is provided with filter and bittern outlet, described tank body top and the bottom are in upper and lower two workshops respectively, tank body runs through the interlayer between two floors, tank body is provided with the journal stirrup on the interlayer for being erected at by stew in soy sauce tank between two floors.
In technique scheme, the steam inlet of described stew in soy sauce tank is positioned between upper deck, and steam (vapor) outlet is positioned at lower floor workshop.
In technique scheme, described cryogenic vacuum boiling stew in soy sauce equipment is connected with CIP purging system.
In technique scheme, be provided with spherical spray head above the tank interior of described stew in soy sauce tank, described spray head is connected with CIP purging system.
In technique scheme, outside described stew in soy sauce tank, be provided with the bittern observation tube be communicated with tank body.
In technique scheme, the tank body top of described stew in soy sauce tank is provided with foam catcher, and described foam catcher is one end open, the column structure that one end is closed, and its openend is communicated with the tank body of stew in soy sauce tank.
The present invention compared with prior art has the following advantages: 1, give birth to ripe interface and separate, during stew in soy sauce, raw material are between upper deck, and grog is in lower floor workshop, and avoid raw ripe cross pollution, ensure food safety coefficient; 2, during stew in soy sauce, hot vapour is in airtight stew in soy sauce tank, and bittern is by Cemented filling in airtight holding vessel or blend tank, and hot vapour can not be dispersed into workshop, and environment temperature is improved, and energy consumption is minimized; 3, stew in soy sauce tank connects vavuum pump, and by regulating the vacuum of vavuum pump to make bittern seethe with excitement under negative pressure, the low temperature of less than 100 DEG C, stew in soy sauce product fully contacts bittern, and under vacuum, product structure is looser, tasty more abundant; 4, applicability is strong, can stew in soy sauce tens kilograms to several tons of products, compared with slot type halogen pot, be more suitable for wide in variety, measure few production, meet consumer's multiple choices.The present invention is a historic change to traditional sauce spiced and stewed food industry, likely thoroughly changes the industrialization degree of sauce spiced and stewed food industry.
Accompanying drawing explanation
Fig. 1 is the structural representation of the present invention for the production of the cryogenic vacuum boiling stew in soy sauce equipment of spiced and stewed food.
Fig. 2 is the structural representation of stew in soy sauce tank in the present invention.
Wherein: 1. stew in soy sauce tank, 2. extractor, 3. the first holding vessel, 4. blend tank, 5. the second holding vessel, 6. water pump, 7. the interlayer of floor gap, 8. ground, 9. CIP purging system, 10. vavuum pump, the import of 1-1. bittern, 1-2. dog-house, 1-3. steam inlet, 1-4. steam (vapor) outlet, 1-5. journal stirrup, 1-6. locking cylinder, 1-7. bottom, 1-8. bittern exports, 1-9. filter, 1-10. bittern observation tube, 1-11. foam catcher, 1-12. spherical spray head, 1-13. vacuum interface.
Detailed description of the invention
Below in conjunction with accompanying drawing, the invention will be further described.
As Fig. 1, shown in 2, the present embodiment provides a kind of cryogenic vacuum for the production of spiced and stewed food boiling stew in soy sauce equipment, comprise stew in soy sauce tank 1, extractor 2, first holding vessel 3, blend tank 4, second holding vessel 5, vavuum pump 10, bottom described stew in soy sauce tank 1, bittern outlet 1-8 is connected to the import of the second holding vessel 5 by water pump, second holding vessel 5 outlet at bottom is connected to the import of blend tank 4 by water pump, extractor 2 outlet at bottom is connected to the import of the first holding vessel 3 by water pump, first holding vessel 3 outlet at bottom is connected to the import of blend tank 4 by water pump, blend tank 4 outlet at bottom is connected to the import of stew in soy sauce tank 1 by water pump, described stew in soy sauce tank 1 is connected with vavuum pump 10 by vacuum interface 1-13, described stew in soy sauce tank 1 comprises vertical stainless steel tank body, tank body capacity is changeable, large to tonnage, little to kilogram, tank wall is double-deck steam jacket, be provided with steam inlet 1-3 and steam (vapor) outlet 1-4, tank body top is provided with dog-house 1-2 and bittern import 1-1, tank body lower part is reverse frustoconic, tank base is provided with by the fastening bottom 1-7 of locking cylinder 1-6, bottom is provided with filter 1-9 and bittern outlet 1-8, described tank body top and the bottom are in upper and lower two workshops respectively, tank body runs through the interlayer between two floors, tank body is provided with the journal stirrup 1-5 on the interlayer for being erected at by stew in soy sauce tank between two floors.
In the above-described embodiments, the steam inlet 1-3 of described stew in soy sauce tank is positioned between upper deck, and steam (vapor) outlet 1-4 is positioned at lower floor workshop, and steam enters from tank body top, goes out from tank body lower part.
In the above-described embodiments, described cryogenic vacuum boiling stew in soy sauce equipment connects CIP purging system 9 by stainless steel pipes, realizes the cleaning and sterilizing of pipeline, tank body.
In the above-described embodiments, be provided with spherical spray head 1-12 above the tank interior of described stew in soy sauce tank, described spray head is connected with CIP purging system 9, stew in soy sauce top tank structure is carried out to the cleaning of comprehensive 360 degree, remove all materials accumulated on tank skin, thus ensure the aseptic of tank.
In the above-described embodiments, described cryogenic vacuum boiling stew in soy sauce equipment is connected with PLC control system, and described cryogenic vacuum boiling stew in soy sauce coordinative composition of equipments is provided with thermometer and display instrument, pressure gauge and display instrument thereof etc., can by the temperature of PLC system control subject tank cooked food products stew in soy sauce, pressure, time, control bittern into and out of and quantity, control material into and out of, control pipeline, tank body cleaning and sterilizing etc., realize stew in soy sauce automation.
In the above-described embodiments, the glass bittern observation tube 1-10 be communicated with tank body is provided with outside described stew in soy sauce tank, for observing the water level of bittern.
In the above-described embodiments, the tank body top of described stew in soy sauce tank is provided with foam catcher 1-11, described foam catcher is one end open, the column structure that one end is closed, its openend is communicated with the tank body of stew in soy sauce tank, main purpose gives a space, floats over bubble and the offscum on bittern surface when catching stew in soy sauce boiling.
During concrete use, the present invention can according to Production requirement, the cryogenic vacuum boiling stew in soy sauce tank 1 of design less than 1000 kilograms or more than 1000 kilograms different sizes, stew in soy sauce tank 1 top and the bottom floor separates, raw material feed intake from dog-house 1-2 by machinery between upper deck, spice, pig bone, chicken frame etc. through extractor 2 extract after brine pump to the first holding vessel 3 again pump to blend tank 4, with old bittern, flavoring is allocated, then pump is to stew in soy sauce tank 1, logical steam in the steam jacket of stew in soy sauce tank 1, in stewed meat products, proper amount of white spirit (vegetable dish does not add white wine) is added after bittern is heated to 100 DEG C, open vavuum pump, the vacuum controlled in stew in soy sauce tank is that-0.01 ~-0.1MPa (represents with relative vacuum degree herein, " relative vacuum degree " refers to the pressure of measurand and measures the atmospheric difference in place, the measurement of available conventional vacuum table obtains), bittern is seethed with excitement, control the temperature of bittern at 60 ~ 99.9 DEG C, in negative pressure of vacuum, low temperature, under boiling condition, food is cooked.Then bittern becomes old bittern from the bittern outlet 1-8 bottom by tubing pump to the second holding vessel 5 after filter plate 1-9 filters, then is opened bottom 1-7 put prepared food by control locking cylinder, and prepared food goes out at the bottom of the tank in lower floor workshop.
The spiced and stewed food form using stew in soy sauce equipment of the present invention obtained is complete, not rotten, color and luster good, mouthfeel good, brittleness is good, hardness is good.The energy consumption of negative pressure of vacuum low temperature stew in soy sauce significantly lower than normal pressure stew in soy sauce, without vapor evolution, reach energy-saving and environmental protection, safely, the object of saving worry, energy-saving effect is remarkable.The boiling point (100 DEG C) of water is reduced under vacuum state, bittern boiling 60 ~ 99.9 DEG C time, stew in soy sauce raw material mix is looser, the flavor substance be beneficial in bittern penetrates in stew in soy sauce raw material, tasty better evenly, and nutritional labeling is not easily destroyed, alimentary juices original flavor, fresh and tender good to eat, 100% pins food nutrition, is beneficial to care healthy.
Claims (6)
1. the boiling of the cryogenic vacuum for the production of a spiced and stewed food stew in soy sauce equipment, it is characterized in that: comprise stew in soy sauce tank, vavuum pump, extractor, first holding vessel, blend tank, second holding vessel, described stew in soy sauce pot bottom bittern outlet is connected to the import of the second holding vessel by water pump, second holding vessel outlet at bottom is connected to the import of blend tank by water pump, extractor outlet at bottom is connected to the import of the first holding vessel by water pump, first holding vessel outlet at bottom is connected to the import of blend tank by water pump, blend tank outlet at bottom is connected to the import of stew in soy sauce tank by water pump, described stew in soy sauce tank is connected with vavuum pump by vacuum interface, described stew in soy sauce tank comprises vertical tank body, tank wall is double-deck steam jacket, steam jacket is provided with steam inlet and steam (vapor) outlet, tank body top is provided with dog-house and bittern import, tank body lower part is reverse frustoconic, tank base is provided with by the fastening bottom of locking cylinder, bottom is provided with filter and bittern outlet, described tank body top and the bottom are in upper and lower two workshops respectively, tank body runs through the interlayer between two floors, tank body is provided with the journal stirrup on the interlayer for being erected at by stew in soy sauce tank between two floors.
2. the boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment according to claim 1, is characterized in that: the steam inlet of described stew in soy sauce tank is positioned between upper deck, and steam (vapor) outlet is positioned at lower floor workshop.
3. the boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment according to claim 1, is characterized in that: described cryogenic vacuum boiling stew in soy sauce equipment is connected with CIP purging system.
4. the boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment according to claim 3, is characterized in that: be provided with spherical spray head above the tank interior of described stew in soy sauce tank, described spray head is connected with CIP purging system.
5. the boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment according to claim 1, is characterized in that: be provided with the bittern observation tube be communicated with tank body outside described stew in soy sauce tank.
6. the boiling of the cryogenic vacuum for the production of spiced and stewed food stew in soy sauce equipment according to claim 1, it is characterized in that: the tank body top of described stew in soy sauce tank is provided with foam catcher, described foam catcher is one end open, the column structure that one end is closed, and its openend is communicated with the tank body of stew in soy sauce tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510407389.6A CN104970271A (en) | 2015-07-13 | 2015-07-13 | Low-temperature vacuum boiling marinating device used for producing marinated products |
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| CN201510407389.6A CN104970271A (en) | 2015-07-13 | 2015-07-13 | Low-temperature vacuum boiling marinating device used for producing marinated products |
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| CN201510407389.6A Pending CN104970271A (en) | 2015-07-13 | 2015-07-13 | Low-temperature vacuum boiling marinating device used for producing marinated products |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651970A (en) * | 2019-10-08 | 2020-01-07 | 田镇闻 | Method and equipment for on-line monitoring and adjusting salinity and pungency flavor of brine of marinated products |
| CN110858067A (en) * | 2018-08-24 | 2020-03-03 | 佛山市顺德区美的电热电器制造有限公司 | Pressure cooking appliance and control method and device thereof |
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| CN204811840U (en) * | 2015-07-13 | 2015-12-02 | 田镇闻 | A low -temperature vacuum boiling stew in soy sauce equipment for producing stew in soy sauce article |
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2015
- 2015-07-13 CN CN201510407389.6A patent/CN104970271A/en active Pending
Patent Citations (7)
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| CN102150791A (en) * | 2011-01-21 | 2011-08-17 | 潮安县复兴食品机械有限公司 | Full-automatic vacuum low-temperature fruit and vegetable fast maturing device |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110858067A (en) * | 2018-08-24 | 2020-03-03 | 佛山市顺德区美的电热电器制造有限公司 | Pressure cooking appliance and control method and device thereof |
| CN110858067B (en) * | 2018-08-24 | 2020-11-20 | 佛山市顺德区美的电热电器制造有限公司 | Pressure cooking appliance and control method and device thereof |
| CN110651970A (en) * | 2019-10-08 | 2020-01-07 | 田镇闻 | Method and equipment for on-line monitoring and adjusting salinity and pungency flavor of brine of marinated products |
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Application publication date: 20151014 |
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