CN1090722A - A kind of food-processing method and equipment - Google Patents
A kind of food-processing method and equipment Download PDFInfo
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- CN1090722A CN1090722A CN93121017A CN93121017A CN1090722A CN 1090722 A CN1090722 A CN 1090722A CN 93121017 A CN93121017 A CN 93121017A CN 93121017 A CN93121017 A CN 93121017A CN 1090722 A CN1090722 A CN 1090722A
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Abstract
A kind of food-processing method and equipment, adopt unit to go operations such as mould processing, vacuum sugar-soaking, impregnating by pressure, liquid glucose circulated sprinkling, centrifugal dehydration, lower temperature vacuum frying, fluid circulated sprinkling, centrifugation de-oiling, whole process is all finished in same airtight operating room.Process equipment comprises operating room, vacuum and the automatic control system thereof that control instrument is housed, pressure and automatic control system thereof, circulated sprinkling system, hydraulic-driven latch system, traditional vacuum dewatering system, power distribution cabinet, microcomputer automatic control system etc.Owing to adopted above-mentioned Processes and apparatus, guaranteed product quality better, reduced other auxiliary equipment.
Description
The invention belongs to food processing field.
Go mould, soak sugar, dehydration, fried, de-oiling is topmost several procedures in numerous food product (comprising Honeyed Walnuts, the fruit and vegetable crisp chip etc.) production process.The production of present domestic Honeyed Walnuts, fruit and vegetable crisp chip, hand labour accounts for very big proportion, produce and all to adopt batch (-type), technical process is separated and is carried out, and remove mould (with respect to Honeyed Walnuts), soak sugar, frying course adopts with the kerosene gasification burner more is thermal source, the heating iron pan, carry out under normal pressure with workman's experiential operating, frying temperature is up to more than 200 degree, simultaneously for making processed food contain sugar evenly, must constantly stir, labour intensity is big, sanitary condition is poor, percent defective also increases thereupon.Carry out fried the separation with de-oiling in addition, destroyed continuity, and majority is to adopt de-oiling under the normal pressure but not vacuum de-oiling that the de-oiling rate is reduced, and the finished product oil content is too high, not only color and luster, local flavor are relatively poor, nor easy preservation has influenced quality of finished.
Chinese patent CN91102588X discloses a kind of preserved fruit processing method and equipment, the operations such as sugar, pouring sugar and drying of soaking in the preserved fruit production can once be finished in an equipment fast, but can not finish important operations such as mould, dehydration, fried, de-oiling, thereby can't carry out the production of food such as Honeyed Walnuts, fruit and vegetable crisp chip.
The object of the present invention is to provide a kind of food-processing method and equipment, make Honeyed Walnuts, operations such as the removing mould (with respect to Honeyed Walnuts), soak sugar of food such as fruit and vegetable crisp chip, dehydration, fried, de-oiling can once finish in an equipment fast continuously, and fried and de-oiling is all carried out under vacuum state.Shorten the process-cycle to reach, guarantee product quality, reduce production costs the purpose of enhancing productivity.
The technical solution used in the present invention is: the whole process flow that the present invention is designed is all finished same airtight operating room from vacuum sugar-soaking, impregnating by pressure, liquid glucose circulated sprinkling, centrifugal dehydration, lower temperature vacuum frying, fluid circulated sprinkling, centrifugation de-oiling process.Process equipment comprises operating room, vacuum and the automatic control system thereof that control instrument is housed, pressure and automatic control system thereof, circulated sprinkling system, hydraulic-driven latch system, traditional vacuum dewatering system, power distribution cabinet, microcomputer automatic control system etc.
Owing to adopt above-mentioned Processes and apparatus, the present invention will go mould (with respect to Honeyed Walnuts), soak sugar, dehydration, fried, de-oiling multiple tracks separation processes are finished in a container, and fried and de-oiling operation is all carried out under vacuum state.Fruit need not shift in the process, has not only improved production efficiency, has reduced loss, has kept nutrition, has improved sanitary condition, has finally improved product quality, but also has saved fund, manpower and floor space.
Further specify technical scheme of the present invention and embodiment below in conjunction with accompanying drawing:
Accompanying drawing (1) is a process chart of the present invention
Accompanying drawing (2) is a device structure sketch of the present invention
Technological process of the present invention is:
One, goes mould processing (with respect to Honeyed Walnuts): earlier walnut is put into container and placed the airtight operating room of sandwich, the operating room is vacuumized, make 3～5% alkali lye inject the operating room from the alkali lye basin, walnut is gone after the mould processing 3～5 minutes alkali lye returned by circulating pump use clear water drip washing in the alkali lye basin.
Two, vacuum sugar-soaking: vacuumize, adjust related valve, inhaled concentration is 50～83% liquid glucose from the storage sugar bowl, keeps vacuum 650～720mmHg to reach 5～10 minutes, in chuck, lead to the steam of putting 1.5～3.0kg/cm simultaneously, liquid glucose is heated to 55 ℃～100 ℃.
Three, pressure sugar-soaking: behind the vacuum sugar-soaking, open vent valve, make operating room's internal pressure rise to positive normal pressure, the liquid glucose surface is dragged and is added 1～6kg/cm in the operating room again2Air pressure, kept 10～15 minutes, the liquid glucose temperature remains on about 55～100 ℃.
Four, liquid glucose circulated sprinkling: in vacuum sugar-soaking and pressure sugar-soaking, the circulated sprinkling system upward evenly sprays in the operating room, so repeatedly downwards after liquid glucose is extracted out from the bottom of operating room again, the degassing also can prevent down sugar and inwall liquid glucose coking phenomenon to sugar, makes liquid glucose temperature and concentration even.
Five, centrifugal dehydration: after pressure sugar-soaking finishes, opening vent valve makes operating room's internal pressure reduce to normal pressure, from the operating room, emit whole liquid glucoses after store sugar bowl, vacuumize and keep vacuum certain in the operating room, starter motor to select suitable rotating speed dehydration about 1～3 minute.
Five, vacuum frying: after the centrifugal dehydration, disable motor is adjusted related valve, extracts edible vegetable oil out from oil tank in the operating room, makes the vacuum in the operating room reach 650～720mmHg simultaneously, and keeps 20～50 minutes.
Six, fluid circulated sprinkling: in vacuum frying, the circulated sprinkling system evenly sprays into the operating room after fluid is extracted out from the bottom of operating room from top to bottom again, so repeatedly, makes oil liquid temperature even.
Seven, vacuum de-oiling: vacuum frying is put back to oil tank with fluid after finishing, and makes the operating room keep certain vacuum, and starter motor is selected suitable rotating speed, de-oiling 1～3 minute.
According to the equipment of process characteristic design of the present invention, mainly form by following components:
1, airtight operating room (32) are made up of tank body and loam cake.Loam cake is equipped with Pressure gauge (11), internal layer internal diameter 800mm, effectively container 0.5m
3, chuck internal diameter 900mm has Pressure gauge (6), measurement category a 0～6Kg/cm by what pipeline linked to each other with chuck
2; Safety valve (5), calibrating (base measuring) pressure are 3Kg/cm
2, play the overvoltage protection effect; Multilayer charge pallet (33) is arranged in the operating room, and internal diameter is 765mm, and all by corrosion resistant plate manufacturing with holes, they are sleeved on the pallet of main shaft; Magnetic valve (4), ball valve (36) and TDA-8002 temperature controller and MTI-SXB temperature measurer and control circuit are used for temperature control and demonstration automatically.
2, vacuum and automatic control system thereof: water-ring vacuum pump (38), by pipeline, ball valve (2), (13) and link to each other with the operating room as lower device, condenser (1) is used to cool off the steam of extraction.Solenoid vacuum valve and ZX-150 electric contact vacuum meter and control circuit are used for vacuum automatic control.
3, pressure and automatic control system thereof: air compressor (28), link to each other with the operating room by pipeline and following element: safety valve (14), Dg15 ball valve (13), Dg15 vent valve (10), magnetic valve (15) are used for pressure with YZ-150 electro connecting pressure gauge and control circuit and control automatically.
4, circulated sprinkling system: double containment circulating pump (30) is used for the circulated sprinkling of liquid glucose or fluid, its by the threeway in Dg40 ball valve (3), (16), (17), (18), (19), (20), (23), (26), (27), (29), (31), (35) and the pipeline in the pipeline respectively with alkali lye basin (37), storage sugar bowl (24), oil tank (21), oil filter (22) is filtered sugared device (25) and is linked.
5, hydraulic-driven latch system: form by hydraulic jack (7), (9), hoisting mechanism (8), clamp ring (12), in addition, tank flange and loam cake flange drive the fast automatic chucking of clamp ring (12) by hydraulic jack (9) or unclamp, and loam cake drives the hoisting mechanism lifting by oil cylinder (7).
6, traditional vacuum dehydration (oil) system: by motor (34) and buncher, the output shaft of speed changer links to each other with the pallet main shaft by vee-pulley, and the material holding tray (33) that can drive in the operating room rotates, and realizes traditional vacuum dehydration (oil).
7, power distribution cabinet (39): on the cabinet face indicator lamp is housed, control button, various control circuits are equipped with in inside, and this equipment also is furnished with the microcomputer automatic program control system in addition.
Embodiment one: according to above-mentioned technology processing Honeyed Walnuts in the said equipment, the whole mould processing-vacuum sugar-soaking-impregnating by pressure-liquid glucose circulated sprinkling-centrifugal dehydration-lower temperature vacuum frying-fluid circulated sprinkling-centrifugation de-oiling process of going is once finished, it needs 40～60 minutes, wherein went mould 3～5 minutes, soak sugar, pressurization 15～25 minutes, centrifugal dehydration 1～3 minute, vacuum frying 20～40 minutes, centrifugation de-oiling 1～3 minute.
Embodiment two: according to above-mentioned technology processing fruit and vegetable crisp chip in the said equipment, whole vacuum sugar-soaking-impregnating by pressure-liquid glucose circulated sprinkling-centrifugal dehydration-lower temperature vacuum frying-fluid circulating vacuum spray-centrifugation de-oiling process is once finished, it needs 60～80 minutes, wherein soak sugar 20～30, centrifugal dehydration 1～3 minute, vacuum frying 20～50 minutes, traditional vacuum de-oiling 1～3 minute.
Claims (9)
1, a kind of food-processing method, its procedure of processing is:
A, vacuum sugar-soaking
B, impregnating by pressure
C, liquid glucose circulated sprinkling; Carry out simultaneously with vacuum sugar-soaking, impregnating by pressure
D, traditional vacuum dehydration
E, lower temperature vacuum frying
F, fluid circulated sprinkling: carry out simultaneously with lower temperature vacuum frying
G, traditional vacuum de-oiling.
2, food-processing method according to claim 1 is characterized in that: can go mould processing by the food processing needs before the vacuum sugar-soaking step.
3, food-processing method according to claim 1 and 2 is characterized in that: described each procedure of processing is continuous in same airtight operating room, sealing is carried out.
4, food-processing method according to claim 2 is characterized in that: described going in the mould treatment process, and concentration of lye can be 3～5%, the processing time can be 3～5 minutes.
5, food-processing method according to claim 1 and 2 is characterized in that: in the described vacuum sugar-soaking operation, the vacuum in its operating room can be 650～720mmHg, and sugar concentration can be 60～83%, and liquid glucose is heated to 55 ℃～100 ℃.
6, food-processing method according to claim 1 and 2 is characterized in that: in the described impregnating by pressure operation, applied pressure can be 1～6kg/cm in the operating room, handles 10～15 minutes, and the liquid glucose temperature remains on 55 ℃～100 ℃.
7, food-processing method according to claim 1 and 2 is characterized in that: in the described lower temperature vacuum frying operation, the temperature in the operating room remains on 55 ℃～100 ℃, and vacuum reaches 650～720mmHg, and the fried time is 20～50 minutes.
8, a kind of equipment that is applicable to the described food-processing method of claim 1, comprise operating room, vacuum and automatic control system thereof that control instrument is housed, pressure and automatic control system thereof, circulated sprinkling system, power distribution cabinet, microcomputer automatic control system etc., it is characterized in that: it also includes:
A, hydraulic-driven latch system: form by hydraulic jack (7), (9), hoisting mechanism (8), clamp ring (11), in addition, tank flange and loam cake flange drive the fast automatic chucking of clamp ring (11) by hydraulic jack (9) or unclamp, and loam cake drives hoisting mechanism (8) lifting by oil cylinder (7).
B, traditional vacuum dehydration (oil) system: traditional vacuum dehydration (oil) system: by motor (34) and buncher, the output shaft of speed changer links to each other with the pallet main shaft by vee-pulley, the material holding tray (33) that can drive in the operating room rotates, and realizes traditional vacuum dehydration (oil).
9, the equipment of processed food according to claim 8, it is characterized in that: the circulated sprinkling system is used for the circulated sprinkling of liquid glucose or fluid by double containment circulating pump (28), its by the threeway in Dg40 ball valve (31) in the pipeline and (17) and the pipeline respectively with alkali lye basin (37), storage sugar bowl (24), oil tank (21), oil filter (22) is filtered sugared device (25) and is linked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93121017A CN1067534C (en) | 1993-12-28 | 1993-12-28 | Method and equipment for processing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93121017A CN1067534C (en) | 1993-12-28 | 1993-12-28 | Method and equipment for processing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1090722A true CN1090722A (en) | 1994-08-17 |
| CN1067534C CN1067534C (en) | 2001-06-27 |
Family
ID=4993531
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93121017A Expired - Lifetime CN1067534C (en) | 1993-12-28 | 1993-12-28 | Method and equipment for processing food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1067534C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142959B (en) * | 2007-09-05 | 2010-06-23 | 太原市汉波食品工业有限公司 | Delicious crisp jujube and manufacturing method thereof |
| US7833557B2 (en) | 2000-02-29 | 2010-11-16 | Meiji Seika Kaisha, Ltd. | Method of impregnation treatment for foods and a vitamin C-containing egg obtained thereby |
| CN102550772A (en) * | 2012-02-16 | 2012-07-11 | 中国包装和食品机械总公司 | Continuous sugar soaking machine |
| CN102613508A (en) * | 2012-04-17 | 2012-08-01 | 福建省好口福食品有限公司 | Fried lotus seed processing process |
| CN103461818A (en) * | 2012-06-05 | 2013-12-25 | 武月龙 | Fully-automatic material preparation linkage apparatus |
| CN107047902A (en) * | 2017-04-24 | 2017-08-18 | 广东休姆食品有限公司 | A kind of chocolate permeating and dewatering fruits and vegetables equipment and preparation method thereof |
| CN114468262A (en) * | 2021-12-20 | 2022-05-13 | 广西凭祥汇隆食品有限公司 | Nut processing method |
| CN117064080A (en) * | 2023-08-29 | 2023-11-17 | 南京农业大学 | A food temperature-controlled vacuum pressure combined impregnation device and impregnation method |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3718485A (en) * | 1970-07-01 | 1973-02-27 | Vacu Dry | Food dehydration method |
| JPS59210853A (en) * | 1983-05-17 | 1984-11-29 | Noda Wax:Kk | Method and apparatus for preparation of fried food |
| JPS61293339A (en) * | 1985-06-24 | 1986-12-24 | Asahi Chem Ind Co Ltd | Production of dried fruit |
| JPS6219504A (en) * | 1985-07-18 | 1987-01-28 | Earth Chem Corp Ltd | Attractant for fly |
| BE1001573A3 (en) * | 1988-04-01 | 1989-12-05 | Eclat Participations Sa | Method for manufacturing of vegetable or fruit chips. |
-
1993
- 1993-12-28 CN CN93121017A patent/CN1067534C/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7833557B2 (en) | 2000-02-29 | 2010-11-16 | Meiji Seika Kaisha, Ltd. | Method of impregnation treatment for foods and a vitamin C-containing egg obtained thereby |
| CN101142959B (en) * | 2007-09-05 | 2010-06-23 | 太原市汉波食品工业有限公司 | Delicious crisp jujube and manufacturing method thereof |
| CN102550772A (en) * | 2012-02-16 | 2012-07-11 | 中国包装和食品机械总公司 | Continuous sugar soaking machine |
| CN102550772B (en) * | 2012-02-16 | 2013-09-11 | 中国包装和食品机械总公司 | Continuous sugar soaking machine |
| CN102613508A (en) * | 2012-04-17 | 2012-08-01 | 福建省好口福食品有限公司 | Fried lotus seed processing process |
| CN103461818A (en) * | 2012-06-05 | 2013-12-25 | 武月龙 | Fully-automatic material preparation linkage apparatus |
| CN107047902A (en) * | 2017-04-24 | 2017-08-18 | 广东休姆食品有限公司 | A kind of chocolate permeating and dewatering fruits and vegetables equipment and preparation method thereof |
| CN114468262A (en) * | 2021-12-20 | 2022-05-13 | 广西凭祥汇隆食品有限公司 | Nut processing method |
| CN117064080A (en) * | 2023-08-29 | 2023-11-17 | 南京农业大学 | A food temperature-controlled vacuum pressure combined impregnation device and impregnation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1067534C (en) | 2001-06-27 |
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Expiration termination date: 20131228 Granted publication date: 20010627 |