CN110192610A - Sauce halogen product stew in soy sauce process equipment and method - Google Patents
Sauce halogen product stew in soy sauce process equipment and method Download PDFInfo
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- CN110192610A CN110192610A CN201910449346.2A CN201910449346A CN110192610A CN 110192610 A CN110192610 A CN 110192610A CN 201910449346 A CN201910449346 A CN 201910449346A CN 110192610 A CN110192610 A CN 110192610A
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- stew
- soy sauce
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- halogen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of sauce halogen product stew in soy sauce process equipment and methods, comprising: stew in soy sauce tank, it is the oval tank body with double-wall structure, steam jacket is formed between the double wall, the discharge mouth of a river and feeding port are provided with by passing through the double wall outside the stew in soy sauce tank, the discharge mouth of a river is connected to inside the stew in soy sauce tank with feeding port, and Packed shaft I and shaft II is respectively set at left and right sides of the stew in soy sauce tank；Supporting mechanism, it is horizontally disposed to have support platform, stew in soy sauce tank bracket I has been set up perpendicular to the support platform and stew in soy sauce tank bracket II, the stew in soy sauce tank bracket I are connected with drainage channels by drainage channels bracket；And rotary system and control system.It present invention combination Normal juice stewed meat products processing technology feature and requires, is rotated horizontally using stew in soy sauce tank, steam-heated mode is realized and precooks, discharges, pickles, mentality of designing made of sauce halogen one, and production efficiency is improved, be suitable for industrialized production.
Description
Technical field
The present invention relates to food processing technology fields.It is more particularly related to a kind of sauce halogen product stew in soy sauce processing
Device and method.
Background technique
Stewed meat products are the important components of chinese tradition meat products, and full of nutrition, exotic shape, flavor are only
Spy favors by people.Traditional Cooked Meat Products production and processing technology is soaked excessive spice using traditional stew in soy sauce jacketed pan
Bubble carries out halogen in pot and boils in long-used soup, can not achieve and be fully sealed during stew in soy sauce, keep thermal losses big, Marinating boiler uneven heating
Even, stew in soy sauce temperature, time are inaccurately controllable, and industrialization, the degree of automation are low, unstable quality between batch；According to stirring when stew in soy sauce
Mechanism is mixed, and is easy to damage material shape, loss of material is big；And " long-used soup formula " technique, halogen boils repeatedly, and harmful substance contains
Amount is high, and there are security risks.If using the advanced production technology of science, the production equipment of modernization, standardization production management,
And solve the problems, such as production process, it is beneficial to stewed meat products the factorial production.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of sauce halogen product stew in soy sauce process equipment and method, use are steam-heated
Mode is to reduce energy consumption；Using the stew in soy sauce technique for not adding water additionally, to reduce the loss of nutriment, improve yield rate；It adopts
Stew in soy sauce mode is rotated with automation, intelligence, to guarantee the stabilization of product quality；" long-used soup formula " stew in soy sauce mode is abandoned, avoids pacifying
Full hidden danger.Finally, the automatic high-efficiency production of traditional sauced meat product is realized in implementation through the invention.
In order to realize these purposes and other advantages according to the present invention, provides a kind of sauce halogen product stew in soy sauce processing and set
It is standby comprising:
Stew in soy sauce tank is the oval tank body with double-wall structure, steam jacket is formed between the double wall, by institute
Stating stew in soy sauce tank, passing through the double wall is provided with the discharge mouth of a river and feeding port outside, and the discharge mouth of a river is connected to the halogen with feeding port
Inside tank processed, Packed shaft I and shaft II, the shaft I and shaft II are respectively set at left and right sides of the stew in soy sauce tank
Hollow hole is provided at central axes, the hollow bore by the steam jacket across the shaft I is equipped with salable
The live steam pipe of rotation is connected to steam generator, is equipped with by the hollow bore inside the stew in soy sauce tank across the shaft II
The fixed form vent pipe of salable rotation, the fixed form vent pipe port are provided with exhaust valve, and the stew in soy sauce tank lateral wall is set
It is equipped with condensation water valve to be connected to the steam jacket, the inner sidewall of the stew in soy sauce tank is provided with to the liner that tank interior is protruded and leads
Rib, for driving material in tank rotation in the stew in soy sauce tank rotary course, the double wall across the stew in soy sauce tank is passed through tank
Body is internally provided with temp probe；
Supporting mechanism, it is horizontally disposed to have support platform, stew in soy sauce tank bracket I has been set up perpendicular to the support platform
Connect respectively with the shaft I and shaft II bearing with the upper end stew in soy sauce tank bracket II, the stew in soy sauce tank bracket I and stew in soy sauce tank bracket II
It connects, the rotation of the stew in soy sauce tank is realized in common relative motion, and the stew in soy sauce tank bracket I is connected with by drainage channels bracket
Drainage channels, the drainage channels are semicircular structure, by below the stew in soy sauce tank up around in tank body periphery, and it is described
The discharge mouth of a river is arranged on same section；
Rotary system comprising transmission gear I, transmission gear II and motor, the transmission gear I fixation are set in described
The periphery shaft II, the transmission gear II are connected to motor, and the transmission gear I and transmission gear II is mutually twisted, and realize electricity
Machine drives the rotation of the stew in soy sauce tank；
Control system is provided with industrial panel computer, the industrial panel computer and the steam generator, motor electricity
Connection, controls the start and stop of the steam generator, motor, has control program in the industrial panel computer, can press
The stew in soy sauce of material is carried out according to the set stew in soy sauce program of insertion.
Preferably, the fixed form vent pipe includes inner and outer tubes, and said inner tube protrudes into inside the stew in soy sauce tank simultaneously
It is bent and extends along tank body inner sidewall, the outer tube is stretched out outside the stew in soy sauce tank and extended vertically upwards.
Preferably, be provided on the industrial panel computer start button, automatic steam control button, rotating control key,
ACK button and prompt loudspeaker；The start button is the master switch of power supply, and the automatic steam control button is described to control
The start and stop of electroheating type steam generator, start and stop of the rotating control key to control the motor, institute
Completion of the ACK button to confirm each step during material stew in soy sauce is stated, to carry out next step, the prompt loudspeaker
For prompting the process of stew in soy sauce program.
Preferably, the stew in soy sauce tank is provided with transparent windows through double wall, for observing object in the stew in soy sauce tank
The state of material.
Preferably, splicing bucket is provided with above the support platform, the splicing bucket is located at below the stew in soy sauce tank, with
The feeding port is arranged on same section.
Preferably, it is provided with industrial flat bracket horizontally to the right perpendicular to the stew in soy sauce tank bracket II, for fixing
State motor and industrial panel computer.
Preferably, the support platform bottom is equipped with multiple universal wheels.
There are also the marinating methods for being to provide a kind of sauce halogen product stew in soy sauce process equipment based on a purpose by the present invention, main
Want the following steps are included:
Step 1: precooking: raw meat shaping stripping and slicing being cleaned, every piece of weight is 400~500g, is thrown by the feeding port
Enter into stew in soy sauce tank, and do not had raw meat by discharge mouth of a river injected clear water, connect the control system power supply, starting is pressed
Button, steam generator heating described in the stew in soy sauce process control on the industrial panel computer, while it is real to control the rotary system
Existing stew in soy sauce tank rotation, starts program of precooking, and offscum occurs in tank body temperature when reaching 80 DEG C, loudspeaker is prompted to provide prompt tone, revolves
Slowly, stew in soy sauce tank, which is tilted, makes fluid level in tank body maintain an equal level with the discharge mouth of a river, while the discharge mouth of a river is drained and led for transformation
Slot covering, opens the discharge mouth of a river, skims offscum, continues to be heated to boiling and maintain 3min, overturning the stew in soy sauce tank makes discharge
The mouth of a river is discharged downwards pre- to boil water；
Step 2: configuration pickled material: stew in soy sauce ingredient being ground into 20-30 mesh fines and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger
Water, is mixed and added into soy sauce for the two, cooking wine is mixed thoroughly, and pickled material is made, and the stew in soy sauce ingredient accounts for the 5% of the raw meat weight
~7%, mushed scallion ginger accounts for the 3%~5% of the raw meat weight；
Step 3: marinated: pickled material obtained in the step 2 being put into stew in soy sauce tank by the feeding port, is pressed
ACK button waits 10s, rotation starting, into marinated program, is sufficiently mixed raw meat and pickled material uniformly, rotates 5min
After stop, stand 20-30min；
Step 4: stew in soy sauce: prompt loudspeaker provide prompt tone, press ACK button or wait 10s, steam heating starting,
It is not added in the state of water automatically into stew in soy sauce program, heats stew in soy sauce tank to tank body temperature and reach 90~120 DEG C, maintain stew in soy sauce
30-90min stops rotating and heats, and stands 10-15min, opens exhaust valve exhaust；
Step 5: product: after stew in soy sauce, prompting loudspeaker to provide prompt tone, receive stew in soy sauce from feeding port with splicing bucket
The product finished, cools, and vacuum packaging is sterilized to get sauce halogen product.
Preferably, in the step 2, the stew in soy sauce ingredient accounts for the 6% of the raw meat weight, and mushed scallion ginger accounts for described
The 4% of raw meat weight.
Preferably, in the step 4, heating temperature in stew in soy sauce tank to tank is 100 DEG C or so, and maintains stew in soy sauce 60-
70min。
The present invention is include at least the following beneficial effects:
The first, the present invention uses novel stew in soy sauce technique, and offscum is skimmed after the completion of precooking, and exclusion is pre- to boil water, is added marinated
Material carries out stew in soy sauce, keeps supplementary material utilization rate high, reduces the loss of nutriment during stew in soy sauce, improve yield rate, in addition
" long-used soup formula " stew in soy sauce mode is abandoned, prevents halogen soup excess formula from cooking, halogen is avoided repeatedly to boil the safety for causing harmful substance contents high
Hidden danger；
The second, the process equipment used in the present invention, uses steam-heated mode to reduce energy consumption, using automation, intelligence
Energyization rotates stew in soy sauce mode, to guarantee the stabilization of product quality, realizes the automatic high-efficiency production of sauced meat product.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of sauce halogen product stew in soy sauce process equipment of the present invention；
Fig. 2 is the structural schematic diagram of stew in soy sauce tank of the present invention；
Fig. 3 is the structural schematic diagram of supporting mechanism of the present invention.
Specific embodiment
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained；In the description of the present invention, it should be noted that remove
Non- separately to have specific regulation and limit, term " installation ", " connected ", " setting " shall be understood in a broad sense, for example, it may be stationary phase
Even, setting, may be a detachable connection, is arranged, or be integrally connected, be arranged.For those of ordinary skill in the art and
Speech, can understand the concrete meaning of above-mentioned term in the present invention with concrete condition.Term " transverse direction ", " longitudinal direction ", "upper", "lower",
The orientation or positional relationship of the instructions such as "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outside" is
It is based on the orientation or positional relationship shown in the drawings, is merely for convenience of description of the present invention and simplification of the description, be not instruction or dark
Show that signified device or element must have a particular orientation, be constructed and operated in a specific orientation, therefore should not be understood as pair
Limitation of the invention.
The present invention provides a kind of sauce halogen product stew in soy sauce process equipments, as shown in Figure 1, Figure 2 and Figure 3 comprising:
Stew in soy sauce tank 100 is the oval tank body with double-wall structure, forms steam jacket between the double wall
101, the discharge mouth of a river 102 and feeding port 103, the discharge mouth of a river are provided with by passing through the double wall outside the stew in soy sauce tank 100
102 are connected to inside the stew in soy sauce tank with feeding port 103, and Packed shaft I is respectively set at left and right sides of the stew in soy sauce tank 100
It is provided with hollow hole at the central axes of 104 and shaft II 105, the shaft I 104 and shaft II 105, by the steaming
Vapour interlayer 101 plays live steam pipe 106 and the steam generation that salable rotation is equipped with across the hollow bore of the shaft I 104
Device 107 is connected to, and the hollow bore by passing through the shaft II 105 inside the stew in soy sauce tank 100 is equipped with consolidating for salable rotation
Fixed pattern exhaust pipe 108,108 port of fixed form vent pipe are provided with exhaust valve, and 100 lateral wall of stew in soy sauce tank is provided with cold
Condensate valve 109 is connected to the steam jacket 101, and the inner sidewall of the stew in soy sauce tank 100 is provided with into tank interior protrusion
Gallbladder leads rib 110, for driving material in tank rotation in 100 rotary course of stew in soy sauce tank, across the stew in soy sauce tank 100
Double wall is passed through tank interior and is provided with temp probe 111；
Supporting mechanism, it is horizontally disposed to have support platform 200, stew in soy sauce has been set up perpendicular to the support platform 200
Tank bracket I 201 and stew in soy sauce tank bracket II 202, the stew in soy sauce tank bracket I 201 and 202 upper end stew in soy sauce tank bracket II respectively with
The shaft I 104 is connected with 105 bearing of shaft II, and the rotation of the stew in soy sauce tank 100, institute are realized in common relative motion
It states stew in soy sauce tank bracket I 201 and drainage channels 204 is connected with by drainage channels bracket 203, the drainage channels 204 are semicircle
Structure is arranged with the discharge mouth of a river 102 in same section by 100 lower section of stew in soy sauce tank up around in tank body periphery
On；
Rotary system comprising transmission gear I 300, transmission gear II 302 and motor 303, the transmission gear I
300 fixations are set in 105 periphery shaft II, and the transmission gear II 301 is connect with motor 303, the transmission gear I
302 are mutually twisted with transmission gear II 303, realize that motor 303 drives the rotation of the stew in soy sauce tank 100；
Control system is provided with industrial panel computer 400, the industrial panel computer 400 and the steam generator
107, motor 303 is electrically connected, and controls the start and stop of the steam generator 107, motor 303, the industrial panel computer
There is control program in 400, the stew in soy sauce of material can be carried out according to the set stew in soy sauce program of insertion.Process equipment of the present invention is set
The stew in soy sauce tank 100 with double wall is set, steam jacket 101, the steam jacket 101 and steam generator are set between double wall
107 connections；Closed shaft I 104 and shaft II 105 is arranged in tank body two sides, and the shaft II passes through 300 He of transmission gear I
Transmission gear II 302 is connected with motor 303, and the motor 303 drives the stew in soy sauce tank 100 to rotate；The control system is set
System, by the interior industrial panel computer 400 for having control program, control the starting of the steam generator 107 and motor 303 with
Operation, controls the heating and rotation of the stew in soy sauce tank 100；The process equipment further includes support construction to support the stew in soy sauce
Tank 100, steam generator 107, rotary system and control system, the stew in soy sauce tank bracket I 201 and stew in soy sauce tank bracket II 202
100 two sides of stew in soy sauce tank are located at, are connect with the shaft I 104 and 105 bearing of shaft II.In use, connection control
The general supply of system puts into the raw meat handled well by the feeding port 103, clear injecting at the discharge mouth of a river 102
Water is on button, and the stew in soy sauce process control steam generator 107 on industrial panel computer 400 heats, and controls rotary system
It realizes that stew in soy sauce tank 100 rotates, starts program of precooking；80 DEG C are heated to, prompts loudspeaker to provide prompt tone, rotation is slowed by, by halogen
Tank inclination processed makes fluid level and the discharge mouth of a river 102 in tank body maintain an equal level, while the discharge mouth of a river 102 is covered by drainage channels 204
Lid opens the discharge mouth of a river, skims offscum, continues to be heated to boiling holding 3min, and rotating vessel makes the discharge mouth of a river 102 downward,
It is discharged from drainage channels 204 pre- to boil water；Stew in soy sauce feed liquid is added from feeding port 103, press ACK button or waits 10s, rotation is opened
It is dynamic, into marinated program；After marinated, loudspeaker is prompted to provide prompt tone, press ACK button or waits 10s, steam heating
Starting, into stew in soy sauce program；After stew in soy sauce, loudspeaker is prompted to provide prompt tone, open exhaust valve, with splicing bucket from feeding port
The product that stew in soy sauce finishes is received in 103；It repeats the above steps and carries out next batch stew in soy sauce.Process equipment of the present invention, it is described
Stew in soy sauce tank 100 is provided with steam jacket 101, is passed through steam in the steam jacket 101, provides heat source for the stew in soy sauce tank 100；
The discharge mouth of a river 102 is for injecting and being discharged pre- to boil water；Investment and halogen of the feeding port 103 for raw material before stew in soy sauce are set
The discharge of product after system；The temp probe 111 is set, for monitoring temperature in stew in soy sauce tank；100 bottom of stew in soy sauce tank is equipped with
Water valve 109 is condensed, the condensed water generated in steam heating process is discharged；The core equipment of the steam generator 107 is
Electroheating type steam generator, to generate hot steam to heat stew in soy sauce tank 100；The live steam pipe 106 sends out electroheating type steam
The hot steam that raw device generates imports tank body steam jacket 101, and the rotary system is equipped with transmission gear I 300, transmission gear II
302 and motor 303, it realizes that motor 303 drives the rotation of tank body, the drainage channels 204 is set, semicircle knot is set as
The inclination of stew in soy sauce tank 100, when skimming offscum, is made liquid in tank body by 100 lower section of stew in soy sauce tank up around in tank body periphery by structure
Body plane and the discharge mouth of a river 102 maintain an equal level, and open the discharge mouth of a river 102, are excluded by the drainage channels 204 reception
Offscum will not make the offscum splash around of heat, can effectively avoid scald staff, reduce operational risk.Present invention setting
Control system is embedded in specific stew in soy sauce program according to different material, controls the steam using the industrial panel computer 400
The start and stop of generator 107 and motor 303 realize automation stew in soy sauce to control tank body rotation and steam heating.This hair
The bright process equipment reduces energy consumption using steam-heated mode, using automation, intelligent rotation stew in soy sauce mode, realizes
It precooks, discharge, pickling, mentality of designing made of sauce halogen one, guaranteeing the stabilization of product quality, realizing traditional sauced meat product oneself
Dynamicization efficiently produces.
In another technical solution, as depicted in figs. 1 and 2, the fixed form vent pipe 108 is including inner tube 112 and outside
Pipe 113, said inner tube 112, which protrudes into 100 inside of stew in soy sauce tank and is bent along tank body inner sidewall, to be extended, and the outer tube 113 stretches out
The stew in soy sauce tank 100 is outer and extends vertically upwards.In tank body rotary course, the fixed form vent pipe 108 is fixed, said inner tube
112 protrude into inside the stew in soy sauce tank 100, and convenient for the exclusion of different direction gas in tank body, the outer tube 113 is upwardly extended, end
Exhaust valve is set at mouthful, opens exhaust valve, gas passes sequentially through inner tube, outer tube, exhaust valve discharge in tank body, prevents tank body liner
Hypertonia ensures production safety.
In another technical solution, as shown in Figure 1, being provided with start button, steam on the industrial panel computer 400
Control button, rotating control key, ACK button and prompt loudspeaker；The start button is the master switch of power supply, the steaming
Start and stop of the vapour control button to control the steam generator, the rotating control key is to control the motor
Start and stop, completion of the ACK button to confirm each step during material stew in soy sauce, to carry out in next step
Suddenly, the prompt loudspeaker are used to prompt the process of stew in soy sauce program.It is carried out using sauce halogen product stew in soy sauce process equipment of the present invention
When stew in soy sauce, the general supply of control system is connected first, presses start button, is opened program of precooking and is mentioned after there is offscum in tank body
Show that loudspeaker provide prompt tone, rotation is slowed by, and stew in soy sauce tank, which is tilted, makes fluid level in tank body maintain an equal level with the discharge mouth of a river, together
When the discharge mouth of a river covered by drainage channels, open the discharge mouth of a river, skim offscum, continue to heat and rotate, completion is precooked program
Afterwards, loudspeaker are prompted to provide prompt tone, steam, which heats, to be stopped, and rotation stops, and discharge is pre- to boil water, completes process of precooking；By pickled material
It puts into the stew in soy sauce tank 100, press ACK button or waits 10s, into marinated program, loudspeaker is prompted to provide prompt tone, it is complete
At curing process；It presses ACK button or waits 10s, automatically into stew in soy sauce program in the state that water is not added, loudspeaker is prompted to give
Prompt tone out completes stew in soy sauce process；The product that stew in soy sauce finishes is received from feeding port 103 with splicing bucket, repeat the above steps into
Row next batch stew in soy sauce.The present invention be arranged the start button, automatic steam control button, rotating control key, ACK button and
Prompt loudspeaker, realization precook, discharge, pickling, mentality of designing made of sauce halogen one, improve production efficiency, be suitable for industry
Metaplasia produces.
In another technical solution, as shown in Figure 1 and Figure 2, the stew in soy sauce tank 100 is provided with transparent sight through double wall
Window 114 is examined, for observing the state of material in the stew in soy sauce tank.
In another technical solution, as shown in figures 1 and 3, splicing bucket 115, institute are provided with above the support platform
It states splicing bucket 115 and is located at 100 lower section of stew in soy sauce tank, be arranged on same section with the feeding port 103.The stew in soy sauce tank
100 rotations make the feeding port 103 downwards, and splicing bucket 115 described in face open feeding port 103, receive the stew in soy sauce tank 100
Interior product.
In another technical solution, as shown in figures 1 and 3, horizontally to the right perpendicular to the stew in soy sauce tank bracket II 202
It is provided with industrial flat bracket 205, for fixing the motor 303 and industrial panel computer 400.The industry flat bracket
205, it is structurally reasonable for fixing the motor 303 and industrial panel computer 400, save space.
In another technical solution, as shown in figures 1 and 3,200 bottom of support platform is equipped with multiple universal wheels
206.The universal wheel 206 is set, the movement of entire stew in soy sauce process equipment is facilitated.
Based on the method that sauce halogen product stew in soy sauce process equipment of the present invention carries out stew in soy sauce, mainly comprise the steps that
Step 1: precooking: raw meat shaping stripping and slicing being cleaned, every piece of weight is 400~500g, is thrown by the feeding port
Enter into stew in soy sauce tank, and do not had raw meat by discharge mouth of a river injected clear water, connect the control system power supply, starting is pressed
Button, steam generator heating described in the stew in soy sauce process control on the industrial panel computer, while it is real to control the rotary system
Existing stew in soy sauce tank rotation, starts program of precooking, and offscum occurs in tank body temperature when reaching 80 DEG C, loudspeaker is prompted to provide prompt tone, revolves
Slowly, stew in soy sauce tank, which is tilted, makes fluid level in tank body maintain an equal level with the discharge mouth of a river, while the discharge mouth of a river is drained and led for transformation
Slot covering, opens the discharge mouth of a river, skims offscum, continues to be heated to boiling and maintain 3min, overturning the stew in soy sauce tank makes discharge
The mouth of a river is discharged downwards pre- to boil water, and water is emptied；
Step 2: configuration pickled material: stew in soy sauce ingredient being ground into 20-30 mesh fines and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger
Water, is mixed and added into soy sauce for the two, cooking wine is mixed thoroughly, and pickled material is made, and the stew in soy sauce ingredient accounts for the 5% of the raw meat weight
~7%, mushed scallion ginger accounts for the 3%~5% of the raw meat weight；
Step 3: marinated: pickled material obtained in the step 2 being put into stew in soy sauce tank by the feeding port, is pressed
ACK button waits 10s, rotation starting, into marinated program, is sufficiently mixed raw meat and pickled material uniformly, rotates 5min
After stop, stand 20-30min；
Step 4: stew in soy sauce: prompt loudspeaker provide prompt tone, press ACK button or wait 10s, steam heating starting,
It is not added in the state of water automatically into stew in soy sauce program, heats stew in soy sauce tank to tank body temperature and reach 90~120 DEG C, maintain stew in soy sauce
30-90min stops rotating and heats, and stands 10-15min, opens exhaust valve exhaust；
Step 5: product: after stew in soy sauce, prompting loudspeaker to provide prompt tone, receive stew in soy sauce from feeding port with splicing bucket
The product finished, cools, and vacuum packaging is sterilized to get sauce halogen product.
In another technical solution, in the step 2, the stew in soy sauce ingredient accounts for the 6% of the raw meat weight, green onion
Bruised ginger accounts for the 4% of the raw meat weight.
In another technical solution, in the step 4, in the step 4, heating stew in soy sauce tank to tank body temperature reaches
To 100 DEG C or so, and stew in soy sauce 60-70min is maintained at this temperature.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
Following Examples are all made of sauce halogen product stew in soy sauce process equipment of the present invention and carry out stew in soy sauce.
<example 1>
Step 1: precooking: raw material beef shaping stripping and slicing being cleaned, every piece of weight is 400g, puts into halogen by feeding port
In tank processed, and do not had raw material beef, heating stew in soy sauce tank and rotating vessel by the discharge mouth of a river injected clear water of stew in soy sauce tank, started pre-
It boils, tank body temperature offscum occurs when reaching 80 DEG C, stops rotating, and the inclination of stew in soy sauce tank is made stew in soy sauce pot liquid plane and stew in soy sauce
The tank discharge mouth of a river maintains an equal level, while the discharge mouth of a river is covered by drainage channels, skims offscum, continues to be heated to boiling to keep 3min, overturning
It is pre- to boil water that the discharge mouth of a river is discharged downwards in stew in soy sauce tank, and water is emptied；
Step 2: configuration pickled material: stew in soy sauce ingredient is ground into 20 mesh fineves and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger,
The two is mixed and added into soy sauce, cooking wine is mixed thoroughly, and pickled material is made, the stew in soy sauce ingredient accounts for the 5% of the raw material beef weight,
Mushed scallion ginger accounts for the 3% of the raw material beef weight；
Step 3: marinated: by stew in soy sauce tank input by pickled material obtained in the step 2, rotating vessel 5min to original
Material meat and pickled material are sufficiently mixed uniformly, are stopped rotating, and 20min is stood；
Step 4: stew in soy sauce: carrying out stew in soy sauce, rotating vessel in the state that water is not added, and heat warm in stew in soy sauce tank to tank body
Degree reaches 90 DEG C or so, maintains stew in soy sauce 90min, stops rotating and heat, and stands 10min, opens exhaust valve exhaust；
Step 5: product: the beef items that stew in soy sauce finishes are taken out out of stew in soy sauce tank, are cooled, are vacuum-packed, sterilization, both
Sauce halogen product.
<example 2>
Step 1: precooking: raw material beef shaping stripping and slicing being cleaned, every piece of weight is 500g, puts into halogen by feeding port
In tank processed, and do not had raw material beef, heating stew in soy sauce tank and rotating vessel by the discharge mouth of a river injected clear water of stew in soy sauce tank, started pre-
It boils, tank body temperature offscum occurs when reaching 80 DEG C, stops rotating, and the inclination of stew in soy sauce tank is made stew in soy sauce pot liquid plane and stew in soy sauce
The tank discharge mouth of a river maintains an equal level, while the discharge mouth of a river is covered by drainage channels, skims offscum, continues to be heated to boiling to keep 3min, overturning
It is pre- to boil water that the discharge mouth of a river is discharged downwards in stew in soy sauce tank, and water is emptied；
Step 2: configuration pickled material: stew in soy sauce ingredient is ground into 30 mesh fineves and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger,
The two is mixed and added into soy sauce, cooking wine is mixed thoroughly, and pickled material is made, the stew in soy sauce ingredient accounts for the 7% of the raw material beef weight,
Mushed scallion ginger accounts for the 5% of the raw meat weight；
Step 3: marinated: by stew in soy sauce tank input by pickled material obtained in the step 2, rotating vessel 5min to original
Material meat and pickled material are sufficiently mixed uniformly, are stopped rotating, and 30min is stood；
Step 4: stew in soy sauce: carrying out stew in soy sauce, rotating vessel in the state that water is not added, and heat warm in stew in soy sauce tank to tank body
Degree reaches 120 DEG C or so, maintains stew in soy sauce 30min, stops rotating, and stands 15min, opens exhaust valve exhaust；
Step 5: product: the beef items that stew in soy sauce finishes are taken out out of stew in soy sauce tank, are cooled, are vacuum-packed, sterilization, both
Sauce halogen product.
<example 3>
Step 1: precooking: the row's meat shaping stripping and slicing of raw material rib being cleaned, every piece of weight is 450g, is put by feeding port
In stew in soy sauce tank, and do not had raw material rib to arrange meat, heating stew in soy sauce tank and rotating vessel by the discharge mouth of a river injected clear water of stew in soy sauce tank, opened
Beginning precooks, and tank body temperature offscum occurs when reaching 80 DEG C, stops rotating, by stew in soy sauce tank inclination make stew in soy sauce pot liquid plane with
The stew in soy sauce tank discharge mouth of a river maintains an equal level, while the discharge mouth of a river is covered by drainage channels, skims offscum, continues to be heated to boiling to keep 3min,
It is pre- to boil water that the discharge mouth of a river is discharged downwards in overturning stew in soy sauce tank, and water is emptied；
Step 2: configuration pickled material: stew in soy sauce ingredient is ground into 30 mesh fineves and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger,
The two is mixed and added into soy sauce, cooking wine is mixed thoroughly, and pickled material is made, the stew in soy sauce ingredient accounts for raw material rib row's meat weight
6%, mushed scallion ginger accounts for the 4% of the raw meat weight；
Step 3: marinated: by stew in soy sauce tank input by pickled material obtained in the step 2, rotating vessel 5min to original
Material meat and pickled material are sufficiently mixed uniformly, are stopped rotating, and 25min is stood；
Step 4: stew in soy sauce: carrying out stew in soy sauce, rotating vessel in the state that water is not added, and heat warm in stew in soy sauce tank to tank body
Degree reaches 100 DEG C or so, maintains stew in soy sauce 70min, stops rotating, and stands 12min, opens exhaust valve exhaust；
Step 5: product: the rib scheduled production product that stew in soy sauce finishes are taken out out of stew in soy sauce tank, are cooled, are vacuum-packed, sterilization, both
Sauce halogen product.
<comparative example 1>
Step 1: precooking: raw material beef shaping stripping and slicing to be cleaned, every piece of weight is 400g, it puts into common jacketed pan,
Injected clear water did not had raw meat, covers interlayer pot cover, begins to warm up and precook, and kept 3min after boiling, and skimmed offscum, and discharge is precooked
Water.
Step 2: configuration pickled material: stew in soy sauce ingredient is ground into 30 mesh fineves and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger,
The two is mixed and added into soy sauce, cooking wine is mixed thoroughly, and pickled material is made, the stew in soy sauce ingredient accounts for raw material rib row's meat weight
6%, mushed scallion ginger accounts for the 4% of the raw meat weight；
Step 3: marinated: by jacketed pan input by pickled material obtained in the step 2, stirring evenly, stand
25min；
Step 4: stew in soy sauce: adding water not have halogen material 3-4cm, cover interlayer pot cover, begin to warm up, carry out stew in soy sauce, keep boiling
State maintains stew in soy sauce 120min, stops stew in soy sauce, stands 12min；
Step 5: product: taking out the stewed meat products that stew in soy sauce finishes from pot, cool, be vacuum-packed, sterilization both obtains sauce halogen
Product.
<yield rate test>
The weight of sauce halogen product prepared by example 1, example 2, example 3 and comparative example 1, respectively with each example and comparative example
Used in raw material weight comparison, it is as shown in table 1 by the yield rate being calculated:
Table 1
| Example 1 | Example 2 | Example 3 | Comparative example 1 | |
| Yield rate (%) | 72 | 70 | 85 | 63 |
Experimental result is as shown in table 1, and sauce halogen product stew in soy sauce process equipment pair of the present invention is used in example 1 and example 2
Boneless meat is precooked, is pickled, water stew in soy sauce is not added, and final obtained sauce halogen product yield ratio is used in example 3 up to 70% or so
Sauce halogen product stew in soy sauce process equipment of the present invention precooks to band bone and flesh, pickled, water stew in soy sauce is not added, final sauce halogen obtained
Product yield ratio carries out traditional halogen soup excess formula to boneless meat using common jacketed pan in comparative example 1 and cooks up to 85% or so,
Stew in soy sauce process nutriment is lost more, and material is damaged when stirring, and powder is discharged with halogen soup, leads to loss of material, it is final made from
The yield rate of sauce halogen product is only 63%.It is strong that example 1, example 2, sauce halogen product made from example 3 show taste, soft or hard
Moderate, condition is excellent, illustrates to reach using sauce halogen product made from sauce halogen product stew in soy sauce process equipment of the present invention and method
To the requirement of traditional stew in soy sauce technique.To sum up illustrate, sauce halogen product stew in soy sauce process equipment of the present invention and method, compared to traditional halogen
Soup excess formula cooks, and nutriment loss is few, and loss of material is few, and yield rate is high, and the present invention is using automation, intelligence rotation
Stew in soy sauce mode ensure that the stabilization of product quality, realize the automatic high-efficiency production of traditional sauced meat product.
Number of devices and treatment scale described herein are for simplifying explanation of the invention.To application of the invention,
Modifications and variations will be readily apparent to persons skilled in the art.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and example shown and described herein.
Claims (10)
1. sauce halogen product stew in soy sauce process equipment characterized by comprising
Stew in soy sauce tank is the oval tank body with double-wall structure, steam jacket is formed between the double wall, by the halogen
The double wall is passed through outside tank processed and is provided with the discharge mouth of a river and feeding port, and the discharge mouth of a river is connected to the stew in soy sauce tank with feeding port
Packed shaft I and shaft II, the axis of the shaft I and shaft II is respectively set in inside, the stew in soy sauce tank left and right sides
Hollow hole is provided at line, the hollow bore by the steam jacket across the shaft I is equipped with salable rotation
Live steam pipe be connected to steam generator, being equipped with by the hollow bore inside the stew in soy sauce tank across the shaft II can be close
The fixed form vent pipe of rotation is sealed, the fixed form vent pipe port is provided with exhaust valve, and the stew in soy sauce tank lateral wall is provided with
Condensation water valve is connected to the steam jacket, and the inner sidewall of the stew in soy sauce tank is provided with to the liner that tank interior is protruded and leads rib,
For driving material in tank rotation in the stew in soy sauce tank rotary course, the double wall across the stew in soy sauce tank is passed through in tank body
Portion is provided with temp probe；
Supporting mechanism, it is horizontally disposed to have support platform, stew in soy sauce tank bracket I and halogen have been set up perpendicular to the support platform
The upper end tank bracket II processed, the stew in soy sauce tank bracket I and stew in soy sauce tank bracket II is connect with the shaft I and shaft II bearing respectively,
The rotation of the stew in soy sauce tank is realized in its common relative motion, and the stew in soy sauce tank bracket I is connected with row by drainage channels bracket
Water guide groove, the drainage channels are semicircular structure, by, up around in tank body periphery, giving with described below the stew in soy sauce tank
Discharge outlet is arranged on same section；
Rotary system comprising transmission gear I, transmission gear II and motor, the transmission gear I fixation are set in the shaft
The periphery II, the transmission gear II are connected to motor, and the transmission gear I and transmission gear II is mutually twisted, and realize motor band
Move the rotation of the stew in soy sauce tank；
Control system, is provided with industrial panel computer, and the industrial panel computer is electrically connected with the steam generator, motor
It connects, controls the start and stop of the steam generator, motor, have control program in the industrial panel computer, it can be according to
The set stew in soy sauce program of insertion carries out the stew in soy sauce of material.
2. sauce halogen product stew in soy sauce process equipment as described in claim 1, which is characterized in that the fixed form vent pipe includes interior
Pipe and outer tube, said inner tube, which is protruded into inside the stew in soy sauce tank and is bent along tank body inner sidewall, to be extended, and the outer tube stretches out the halogen
Tank processed is outer and extends vertically upwards.
3. sauce halogen product stew in soy sauce process equipment as described in claim 1, which is characterized in that be arranged on the industrial panel computer
There are start button, automatic steam control button, rotating control key, ACK button and prompt loudspeaker；The start button is power supply
Master switch, start and stop of the automatic steam control button to control the electroheating type steam generator, rotation control
Start and stop of the button processed to control the motor, the ACK button is to confirm each step during material stew in soy sauce
Completion, to carry out next step, the prompt loudspeaker are used to prompt the process of stew in soy sauce program.
4. sauce halogen product stew in soy sauce process equipment as described in claim 1, which is characterized in that the stew in soy sauce tank is set through double wall
Transparent windows are equipped with, for observing the state of material in the stew in soy sauce tank.
5. sauce halogen product stew in soy sauce process equipment as described in claim 1, which is characterized in that be provided with above the support platform
Splicing bucket, the splicing bucket are located at below the stew in soy sauce tank, are arranged on same section with the feeding port.
6. sauce halogen product stew in soy sauce process equipment as described in claim 1, which is characterized in that perpendicular to the stew in soy sauce tank bracket II
It is provided with industrial flat bracket horizontally to the right, for fixing the motor and industrial panel computer.
7. sauce halogen product stew in soy sauce process equipment as described in claim 1, which is characterized in that the support platform bottom is equipped with
Multiple universal wheels.
8. based on the marinating method of sauce halogen product stew in soy sauce process equipment as described in any one of claims 1 to 7, feature exists
In mainly comprising the steps that
Step 1: precooking: raw meat shaping stripping and slicing being cleaned, every piece of weight is 400~500g, is put by the feeding port
In stew in soy sauce tank, and do not had raw meat by discharge mouth of a river injected clear water, and connected the control system power supply, start button,
The heating of steam generator described in stew in soy sauce process control on the industrial panel computer, while controlling the rotary system and realizing halogen
Tank rotation processed, starts program of precooking, and offscum occurs in tank body temperature when reaching 80 DEG C, and loudspeaker is prompted to provide prompt tone, and rotation becomes
Slowly, stew in soy sauce tank is tilted makes fluid level in tank body maintain an equal level with the discharge mouth of a river, while the discharge mouth of a river is covered by drainage channels
Lid opens the discharge mouth of a river, skims offscum, continues to be heated to boiling and maintain 3min, overturning the stew in soy sauce tank makes the discharge mouth of a river
It is discharged downwards pre- to boil water；
Step 2: configuration pickled material: stew in soy sauce ingredient being ground into 20-30 mesh fines and is mixed thoroughly, reservation juice is smashed into fine particle in green onion ginger, will
The two is mixed and added into soy sauce, cooking wine is mixed thoroughly, be made pickled material, the stew in soy sauce ingredient account for the raw meat weight 5%~
7%, mushed scallion ginger accounts for the 3%~5% of the raw meat weight；
Step 3: marinated: pickled material obtained in the step 2 being put into stew in soy sauce tank by the feeding port, presses confirmation
Button waits 10s, rotation starting, into marinated program, is sufficiently mixed raw meat and pickled material uniformly, stops after rotating 5min
Only, 20-30min is stood；
Step 4: stew in soy sauce: prompt loudspeaker provide prompt tone, after pressing ACK button or waiting 10s, steam heating starting, not
Add in the state of water automatically into stew in soy sauce program, heats stew in soy sauce tank to tank body temperature and reach 90~120 DEG C, maintain stew in soy sauce 30-
90min stops rotating and heats, and stands 10-15min, opens exhaust valve exhaust；
Step 5: product: after stew in soy sauce, prompting loudspeaker to provide prompt tone, receive stew in soy sauce from feeding port with splicing bucket and finish
Product, cool, be vacuum-packed, sterilize to get sauce halogen product.
9. marinating method as claimed in claim 8, which is characterized in that in the step 2, the stew in soy sauce ingredient accounts for the original
Expect the 6% of meat weight, mushed scallion ginger accounts for the 4% of the raw meat weight.
10. marinating method as claimed in claim 8, which is characterized in that in the step 4, heat temperature in stew in soy sauce tank to tank
It is 100 DEG C or so, and maintains stew in soy sauce 60-70min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910449346.2A CN110192610A (en) | 2019-05-28 | 2019-05-28 | Sauce halogen product stew in soy sauce process equipment and method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910449346.2A CN110192610A (en) | 2019-05-28 | 2019-05-28 | Sauce halogen product stew in soy sauce process equipment and method |
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| CN110192610A true CN110192610A (en) | 2019-09-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120167A (en) * | 2020-10-16 | 2020-12-25 | 新希望六和股份有限公司 | Sausage product processing equipment |
| CN112690410A (en) * | 2020-12-30 | 2021-04-23 | 安徽省春峰食品有限责任公司 | Sauced meat rich in dietary fiber and preparation method thereof |
| CN114052164A (en) * | 2021-09-18 | 2022-02-18 | 食赢未来(青岛)食品科技有限公司 | Circulating stewing system and method |
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| CN203913277U (en) * | 2014-07-08 | 2014-11-05 | 成都海科机械设备制造有限公司 | A kind of stew in soy sauce tank |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN108936378A (en) * | 2018-06-14 | 2018-12-07 | 无穷食品有限公司 | A kind of spiced and stewed food spicing device and method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN203913277U (en) * | 2014-07-08 | 2014-11-05 | 成都海科机械设备制造有限公司 | A kind of stew in soy sauce tank |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN108936378A (en) * | 2018-06-14 | 2018-12-07 | 无穷食品有限公司 | A kind of spiced and stewed food spicing device and method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112120167A (en) * | 2020-10-16 | 2020-12-25 | 新希望六和股份有限公司 | Sausage product processing equipment |
| CN112690410A (en) * | 2020-12-30 | 2021-04-23 | 安徽省春峰食品有限责任公司 | Sauced meat rich in dietary fiber and preparation method thereof |
| CN114052164A (en) * | 2021-09-18 | 2022-02-18 | 食赢未来(青岛)食品科技有限公司 | Circulating stewing system and method |
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