CN105028599A - Cooling device of stewed foods - Google Patents
Cooling device of stewed foods Download PDFInfo
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- CN105028599A CN105028599A CN201510535441.6A CN201510535441A CN105028599A CN 105028599 A CN105028599 A CN 105028599A CN 201510535441 A CN201510535441 A CN 201510535441A CN 105028599 A CN105028599 A CN 105028599A
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- thick gravy
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Abstract
The invention discloses a cooling device of stewed foods. The cooling device comprises a cooling tank and a stewing soup supplying mechanism, wherein a liquid discharging hole is formed in the cooling tank; a conveying pipeline is arranged at the tank top of the cooling tank; a plurality of branch pipelines vertical to the conveying pipeline are uniformly communicated with the conveying pipeline; a plurality of nozzles are mounted on the branch pipelines; the stewing soup supplying mechanism comprises a stewing soup tank, a stewing soup conveying pump and a stewing soup recycling pump; a liquid inlet of the stewing soup conveying pump is communicated with the stewing soup tank; a liquid outlet of the stewing soup conveying pump is communicated with the conveying pipeline; the liquid inlet of the stewing soup recycling pump is communicated with the liquid outlet of the cooling tank; the liquid outlet of the stewing soup recycling pump is communicated with the stewing soup tank. By virtue of the cooling device, the problems that existing stewed foods are cooled by contact with natural air so that the occupied area is large, the consumed time is long and the continuous production is not easy to realize are solved.
Description
Technical field
The present invention relates to marinated food manufacture field, be specifically related to a kind of cooling device of marinated food.
Background technology
In food production, often need carry out stew in soy sauce to food, as the production of halogen meat, halogen pig's feet, halogen dried bean curd, halogen bean curd stick etc.Stew in soy sauce refers to and to be immersed by raw-food material in pre-configured thick gravy by heating and cooking, and the various taste compounds in thick gravy are diffused in food, thus the process making food product tasty.According to the different in kind of handled food, usually stew in soy sauce 2 ~ 4 times must be repeated.In production process, could again carry out stew in soy sauce or carry out the process such as follow-up seasoning, packaging after the food after stew in soy sauce must cool.In the process of cooling food, prior art is many have been come by natural air contact cooling, and floor space is large, and length consuming time, nearly 12 hours, be unfavorable for continuous prodution.And in air, there is a large amount of bacteriums, when after itself and food Long contact time, the bacteria containing amount of products obtained therefrom can be caused to raise, shorten effective period of food quality.
Summary of the invention
The invention is intended to the cooling device providing a kind of marinated food, to solve existing marinated food, by natural air contact cooling, the floor space that causes is large, length consuming time and be unfavorable for the problem of continuous prodution.
For achieving the above object, base case of the present invention is as follows: the cooling device of marinated food, comprise cooling tank and thick gravy organization of supply, described cooling tank is provided with leakage fluid dram, the tank deck of cooling tank is provided with transfer pipeline, transfer pipeline is evenly communicated with several branch lines vertical with transfer pipeline, branch line is provided with multiple nozzle, thick gravy organization of supply comprises thick gravy tank, thick gravy delivery pump and thick gravy recovery pump, the inlet of thick gravy delivery pump is communicated with thick gravy tank, the liquid outlet of thick gravy delivery pump is communicated with transfer pipeline, the inlet of thick gravy recovery pump is communicated with the leakage fluid dram of cooling tank, the liquid outlet of thick gravy recovery pump is communicated with described thick gravy tank.
The principle of this base case is: during work, spiced and stewed food is put in cooling tank after heating completes, open thick gravy delivery pump, thick gravy in thick gravy delivery pump twitch thick gravy tank is in transfer pipeline, transfer pipeline is sprayed the spiced and stewed food in cooling tank by branch line and nozzle, simultaneously, start thick gravy recovery pump, thick gravy in cooling tank is drawn back in thick gravy tank by leakage fluid dram by thick gravy recovery pump, iterative cycles, synchronously realize cooling and the stew in soy sauce of spiced and stewed food, the moisture moment on marinated food surface evaporates in a large number under vacuum conditions simultaneously, absorb the latent heat of vaporization, spiced and stewed food temperature is declined rapidly, but also avoid the bacteriums such as ingress of air, product promotion is effective.
The advantage of this base case is: by under vacuum to the food spraying cooling thick gravy through a stew in soy sauce, thick gravy is made to diffuse to marinated food inside fast and equably from marinated food surface under vacuum, synchronously to realize cooling and the stew in soy sauce of spiced and stewed food, the moisture moment on marinated food surface evaporates in a large number under vacuum conditions simultaneously, absorb the latent heat of vaporization, spiced and stewed food temperature is declined rapidly.This apparatus design is reasonable, floor space is little, the diffusion of thick gravy in food can be promoted while cooling marinated food fast, thus strengthen the inside local flavor of marinated food, cooling and stew in soy sauce are organically combined, avoid food directly to contact with natural air simultaneously, thus reducing the risk of microorganism in food content overproof, this device can also realize continuous prodution, enhances productivity.
Preferred version 1 on base case is, the number of described nozzle is 8-12, and nozzle is evenly distributed on branch line, and nozzle is evenly distributed on the top of cooling tank between two, is convenient to carry out dispersion to the spiced and stewed food below it and sprays, be beneficial to lowering temperature uniform.
Preferred version 2 on preferred version 1 is also be provided with heat-exchangers of the plate type between described thick gravy tank and transfer pipeline, and heat-exchangers of the plate type can enable thick gravy reflux, and carries out liquid flow exchange.
Preferred version 3 on preferred version 2 is, the liquid outlet place of described heat-exchangers of the plate type is provided with temperature sensor, temperature sensor is connected with processor and input keyboard, by input keyboard and processor, presetting of temperature value is carried out to temperature sensor, when the temperature of the liquid outlet place cooling thick gravy of heat-exchangers of the plate type does not reach the preset value of temperature sensor, cooling thick gravy can be made to pass back into heat-exchangers of the plate type.
Accompanying drawing explanation
Fig. 1 is the structural representation of the cooling device embodiment of marinated food of the present invention.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Reference numeral in Figure of description comprises: cooling tank 1, leakage fluid dram 2, transfer pipeline 3, nozzle 4, thick gravy tank 5, thick gravy delivery pump 6, thick gravy recovery pump 7, temperature sensor 8, heat-exchangers of the plate type 9.
Embodiment is substantially as shown in Figure 1: the cooling device of marinated food, comprise cooling tank 1 and thick gravy organization of supply, cooling tank 1 is provided with leakage fluid dram 2, the tank deck of cooling tank 1 is provided with transfer pipeline 3, transfer pipeline 3 is evenly communicated with the branch line vertical with transfer pipeline 3, branch line is provided with 8-12 nozzle 4, nozzle 4 is evenly distributed on branch line, thick gravy organization of supply comprises thick gravy tank 5, thick gravy delivery pump 6 and thick gravy recovery pump 7, the inlet of thick gravy delivery pump 6 is communicated with thick gravy tank 5, the liquid outlet of thick gravy delivery pump 6 is communicated with transfer pipeline 3, heat-exchangers of the plate type 9 is also provided with between thick gravy tank 5 and transfer pipeline 3, the liquid outlet place of heat-exchangers of the plate type 9 is provided with temperature sensor 8, temperature sensor 8 is connected with processor and input keyboard, the inlet of thick gravy recovery pump 7 is communicated with the leakage fluid dram 2 of cooling tank 1, the liquid outlet of thick gravy recovery pump 7 is communicated with thick gravy tank 5.
During work, spiced and stewed food is put in cooling tank 1 after heating completes, open thick gravy delivery pump 6, thick gravy delivery pump 6 twitches thick gravy in thick gravy tank 5 in transfer pipeline 3, transfer pipeline 3 is sprayed by the spiced and stewed food in branch line and nozzle 4 pairs of cooling tanks 1, simultaneously, start thick gravy recovery pump 7, thick gravy in cooling tank 1 is drawn back in thick gravy tank 5 by leakage fluid dram 2 by thick gravy recovery pump 7, iterative cycles, synchronously realize cooling and the stew in soy sauce of spiced and stewed food, the moisture moment on marinated food surface evaporates in a large number under vacuum conditions simultaneously, absorb the latent heat of vaporization, spiced and stewed food temperature is declined rapidly, but also avoid the bacteriums such as ingress of air, product promotion is effective.
Nozzle 4 is evenly distributed on the top of cooling tank 1 between two, be convenient to carry out dispersion to the spiced and stewed food below it spray, be beneficial to lowering temperature uniform, between thick gravy tank 5 and transfer pipeline 3, be also provided with heat-exchangers of the plate type 9, heat-exchangers of the plate type 9 can enable thick gravy reflux, and carries out liquid flow exchange; By input keyboard and processor, presetting of temperature value is carried out to temperature sensor 8, when the temperature of the liquid outlet place cooling thick gravy of heat-exchangers of the plate type 9 does not reach the preset value of temperature sensor 8, cooling thick gravy can be made to pass back into heat-exchangers of the plate type 9.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and/or characteristic does not do too much description at this.Should be understood that; for a person skilled in the art, under the prerequisite not departing from structure of the present invention, some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.
Claims (4)
1. the cooling device of marinated food, it is characterized in that, comprise cooling tank and thick gravy organization of supply, described cooling tank is provided with leakage fluid dram, the tank deck of cooling tank is provided with transfer pipeline, transfer pipeline is evenly communicated with several branch lines vertical with transfer pipeline, branch line is provided with multiple nozzle, thick gravy organization of supply comprises thick gravy tank, thick gravy delivery pump and thick gravy recovery pump, the inlet of thick gravy delivery pump is communicated with thick gravy tank, the liquid outlet of thick gravy delivery pump is communicated with transfer pipeline, the inlet of thick gravy recovery pump is communicated with the leakage fluid dram of cooling tank, the liquid outlet of thick gravy recovery pump is communicated with described thick gravy tank.
2. the cooling device of marinated food according to claim 1, is characterized in that: the number of described nozzle is 8-12, and nozzle is evenly distributed on branch line.
3. the cooling device of marinated food according to claim 2, is characterized in that: be also provided with heat-exchangers of the plate type between described thick gravy tank and transfer pipeline.
4. the cooling device of marinated food according to claim 3, is characterized in that: the liquid outlet place of described heat-exchangers of the plate type is provided with temperature sensor, and temperature sensor is connected with processor and input keyboard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510535441.6A CN105028599A (en) | 2015-08-28 | 2015-08-28 | Cooling device of stewed foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510535441.6A CN105028599A (en) | 2015-08-28 | 2015-08-28 | Cooling device of stewed foods |
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| Publication Number | Publication Date |
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| CN105028599A true CN105028599A (en) | 2015-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510535441.6A Pending CN105028599A (en) | 2015-08-28 | 2015-08-28 | Cooling device of stewed foods |
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| CN (1) | CN105028599A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900830A (en) * | 2017-02-23 | 2017-06-30 | 李雅明 | Heat sink and cooling system during a kind of cold cuts Raw material processing |
| CN109601889A (en) * | 2018-12-17 | 2019-04-12 | 中国农业科学院农产品加工研究所 | Reflux unit and its reflow method suitable for stew in soy sauce steam |
| CN113749207A (en) * | 2020-08-12 | 2021-12-07 | 尹伊静 | Marinated food processing is with hanging dry cooling device with brine separation function |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273638A (en) * | 2014-10-08 | 2015-01-14 | 邵阳学院 | Marinated food cooling device and marinated food cooling method |
-
2015
- 2015-08-28 CN CN201510535441.6A patent/CN105028599A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273638A (en) * | 2014-10-08 | 2015-01-14 | 邵阳学院 | Marinated food cooling device and marinated food cooling method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900830A (en) * | 2017-02-23 | 2017-06-30 | 李雅明 | Heat sink and cooling system during a kind of cold cuts Raw material processing |
| CN106900830B (en) * | 2017-02-23 | 2023-08-25 | 牡丹江市特华得食品有限公司 | Cooling device and cooling system in cooked meat raw material processing process |
| CN109601889A (en) * | 2018-12-17 | 2019-04-12 | 中国农业科学院农产品加工研究所 | Reflux unit and its reflow method suitable for stew in soy sauce steam |
| CN109601889B (en) * | 2018-12-17 | 2022-05-31 | 中国农业科学院农产品加工研究所 | Backflow device and backflow method suitable for marinating steam |
| CN113749207A (en) * | 2020-08-12 | 2021-12-07 | 尹伊静 | Marinated food processing is with hanging dry cooling device with brine separation function |
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Application publication date: 20151111 |