CN110839809A - Sterilization and airing room for sauced pressed salted duck - Google Patents
Sterilization and airing room for sauced pressed salted duck Download PDFInfo
- Publication number
- CN110839809A CN110839809A CN201911128628.9A CN201911128628A CN110839809A CN 110839809 A CN110839809 A CN 110839809A CN 201911128628 A CN201911128628 A CN 201911128628A CN 110839809 A CN110839809 A CN 110839809A
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- CN
- China
- Prior art keywords
- room
- salted duck
- sauced
- pressed salted
- sterilizing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 53
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 32
- 238000004659 sterilization and disinfection Methods 0.000 title description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 238000000926 separation method Methods 0.000 claims description 10
- 241000272522 Anas Species 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 241000272517 Anseriformes Species 0.000 abstract 3
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Images
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a sterilizing and airing room for sauced pressed salted ducks. The sauce pressed salted duck sunning room that disinfects includes the base, is fixed in the wall body on the base, set firmly in warm tuber pipe and ultraviolet lamp, the lid of wall body are located the roof and the sauce pressed salted duck fixing device of wall body top, sauce pressed salted duck fixing device including be fixed in the fixing base of base and connect in fixing base power take off's rotary rod, be equipped with on the rotary rod perpendicular connect in the bracing piece of rotary rod, it has a plurality of couples to distribute on the bracing piece, the quantity of warm tuber pipe is a plurality of, and is a plurality of warm tuber pipe set firmly side by side in on the wall body, every a plurality of air exits have been seted up to the warm tuber pipe, the air intake of warm tuber pipe with the sauce pressed salted duck disinfects the outer electric fan heater air outlet of sunning room and connects. The sterilizing and airing room for the sauced pressed ducks provided by the invention can be used for fully sterilizing and disinfecting indoor equipment to ensure the food safety of the sauced pressed ducks.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sterilization and airing room for sauced pressed salted ducks.
Background
The sauced pressed salted duck is a delicious food with the flavor of the wind, the great river, the south and the north, the processing technology is more exquisite, and the sauced pressed salted duck can be prepared all the year round. Has effects of promoting blood circulation, guiding qi downward, invigorating spleen, and nourishing stomach. The sauced pressed salted duck is delicious and is a favorite food for many young people.
The traditional sauced pressed salted duck airing room neglects the disinfection of equipment, so that the equipment is easy to breed bacteria, and the quality of the sauced pressed salted duck is affected. The prior art adopts and carries out indoor disinfection at the wall mounting ultraviolet ray sterilamp in sunning room, but this type of sterilamp has only produced the disinfection effect to the equipment that is close to the sterilamp, but is very unsatisfactory to the equipment disinfection effect of keeping away from sterilamp department, makes the food safety of sauce board duck have the hidden danger.
Therefore, a new sterilization and airing room for the sauced pressed salted duck is needed to solve the above problems.
Disclosure of Invention
The invention provides a sauced pressed duck sterilizing and airing room which can sufficiently sterilize and disinfect indoor equipment to ensure food safety of sauced pressed ducks.
The invention provides a sterilization and airing room for sauced pressed ducks, which comprises a base, a wall fixed on the base, a warm air pipe and an ultraviolet lamp which are fixedly arranged on the wall, a roof covering the wall and a plurality of sauced pressed duck fixing devices, wherein the plurality of sauced pressed duck fixing devices are uniformly distributed in the airing room for sauced pressed ducks, each sauced pressed duck fixing device comprises a fixing seat fixed on the base and a rotary rod connected with the fixing seat, the rotary rod is provided with a heating lamp arranged along the length direction of the rotary rod and a support rod vertically connected with the rotary rod, a plurality of hooks are distributed on the support rod, the number of the warm air pipes is multiple, the plurality of warm air pipes are fixedly arranged on the wall side by side, each warm air pipe is provided with a plurality of air outlets, the air inlets of the warm air pipes are connected with the air outlets of warm air blowers outside the sterilization and airing room for sauced, and a reflective layer is arranged on the inner side surface of the wall body.
Preferably, the sterilizing and airing room for the sauced pressed salted duck further comprises a separation layer arranged between the wall and the roof, the separation layer is a hollow plate, and the top end of the rotating rod is connected to the separation layer.
Preferably, the roof is the slope type roof from middle to both sides slope, the sauce pressed salted duck sunning room that disinfects still includes the negative pressure fan, the negative pressure fan set up in the middle part of roof, the quantity of negative pressure fan is a plurality of, and is a plurality of the negative pressure fan is followed the length direction array on roof.
Preferably, the roof comprises a cover top covering the upper part of the negative wind pressure machine, and the cover top can be communicated with the outside air.
Preferably, a heat insulation layer is arranged in the wall body, and the heat insulation layer is made of heat insulation cotton.
Preferably, the sauced pressed salted duck sterilization and airing room further comprises a temperature sensing device, and the temperature sensing device is used for controlling the starting and stopping of the warm air blower.
Preferably, the light reflecting layer is a PTEE coating.
Compared with the prior art, the sterilizing and airing room for the sauced pressed duck provided by the invention has the advantages that the rotating rod is adopted, so that the sauced pressed duck hung on the rotating rod and the rotating rod can both receive the irradiation of the ultraviolet lamp, the comprehensive sterilizing effect is achieved, and the food safety of the sauced pressed duck is ensured; the reflective layer solves the problem that the surface of the wall can absorb ultraviolet rays, improves the sterilization efficiency, can reduce the use frequency of the ultraviolet lamp and reduce the energy consumption; in addition, through setting up the heating lamp warm brazier machine with the air-dry efficiency of sauced pressed salted duck has been improved to the negative pressure wind machine.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without inventive efforts, wherein:
FIG. 1 is a schematic perspective view of a sterilization and airing room for sauced pressed salted duck provided by the invention;
fig. 2 is a schematic view of the internal structure of the sterilizing and airing room for the sauced pressed salted duck shown in fig. 1.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, fig. 1 is a schematic perspective view of a sterilization and airing room for sauced pressed salted duck provided by the present invention; fig. 2 is a schematic view of the internal structure of the sterilizing and airing room for the sauced pressed salted duck shown in fig. 1. The invention provides a sterilization and airing room 100 for sauced pressed salted ducks, which comprises a base 4, a wall body 1 fixed on the base 4, a roof 2 covered above the wall body, a separation layer 3 clamped between the wall body 1 and the roof 2, a warm air pipe 12 fixedly arranged on the wall body 1, an ultraviolet lamp 13, a temperature sensing device 14, a negative air compressor 21 and a sauced pressed salted duck fixing device 41.
The heat preservation layer 11 is arranged inside the wall body 1, and the heat preservation layer 11 is made of heat preservation cotton. The inner side surface of the wall body 1 is provided with a reflective layer (not shown), and the reflective layer is a PTEE coating.
The quantity of warm braw pipe 12 is a plurality of, and is a plurality of warm braw pipe 12 sets firmly side by side in on the wall body 1, every warm braw pipe 12 has seted up a plurality of air outlets 121, the air intake of warm braw pipe 12 with the fan heater (not shown in the figure) air outlet outside the sauce pressed salted duck sunning room 100 that disinfects is connected.
The number of the ultraviolet 13 lamps is multiple, and the ultraviolet 13 lamps are uniformly distributed on the wall body 1.
The temperature sensing device 14 is used for controlling the starting and stopping of the fan heater. When the temperature sensing device 14 senses that the temperature in the pressed salted duck sterilizing and airing room 100 is too low, the warm air blower is started to blow warm air out of the warm air pipe 12 so as to improve the indoor temperature; when the temperature sensing device 14 senses that the temperature in the sterilizing and airing room 100 for the sauced pressed salted duck is too high, the fan heater is turned off.
The roof 2 is a slope roof inclined from the middle to two sides, the negative air pressure machines 21 are arranged in the middle of the roof 2, the number of the negative air pressure machines 21 is multiple, and the negative air pressure machines 21 are arrayed along the length direction of the roof 2. The roof 2 comprises a cover top 22 covering the upper part of the negative air compressor 21, and can be used for shading light and preventing rainwater from damaging the negative air compressor 21. The cross section of the cover top 22 is in a semicircular arc shape, the cover top extends along the array direction of the negative air compressor 21, and the cover top 22 is in a hollow structure along the axial direction of the cover top, so that the cover top can be conveniently communicated with the outside air. The negative air compressor 21 pumps indoor air to the outdoor, so that air in the sauced pressed salted duck sterilizing and airing room 100 circulates, the air drying efficiency of the sauced pressed salted duck is improved, indoor bacterial breeding is reduced, and the product quality of the sauced pressed salted duck is ensured.
The separation layer 3 is a hollow plate, and a dust screen 31 is arranged on the surface of one side, close to the roof 2, of the separation layer 3.
The base 4 comprises a plurality of supporting legs 41 fixed on the ground, a pedal 42 fixed on the top of the supporting legs 41 and a plurality of motor sets 43, each motor set 43 comprises a driving motor 431 and a reducing motor 432, and each motor set 43 is correspondingly provided with one of the sauced pressed salted duck fixing devices 44.
The number of the sauced pressed salted duck fixing devices 44 is multiple, and the plurality of sauced pressed salted duck fixing devices 44 are uniformly distributed in the sauced pressed salted duck airing room 100. The device 44 for fixing the pressed salted duck comprises a fixing seat 441 fixed on the pedal 42 and a rotating rod 442 connected to the fixing seat 441. Specifically, the rotating rod 442 is fixedly connected to the power output end of the reduction motor 432. The top end of the rotating rod 442 is connected to the separation layer 3, the rotating rod 442 is provided with a heating lamp 4421 arranged along the length direction of the rotating rod 442 and a supporting rod 4422 vertically connected to the rotating rod 442, a plurality of hooks 4423 are distributed on the supporting rod 4422, and the hooks 4423 are used for hanging the sauced pressed salted duck.
Compared with the prior art, the sterilizing and airing room for the sauced pressed duck provided by the invention has the advantages that the rotating rod is adopted, so that the sauced pressed duck hung on the rotating rod and the rotating rod can both receive the irradiation of the ultraviolet lamp, the comprehensive sterilizing effect is achieved, and the food safety of the sauced pressed duck is ensured; the reflective layer solves the problem that the surface of the wall can absorb ultraviolet rays, improves the sterilization efficiency, can reduce the use frequency of the ultraviolet lamp and reduce the energy consumption; in addition, through setting up the heating lamp warm brazier machine with the air-dry efficiency of sauced pressed salted duck has been improved to the negative pressure wind machine.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (7)
1. The utility model provides a sauce pressed salted duck sunning room that disinfects, its characterized in that includes the base, be fixed in the wall body on the base, set firmly in warm tuber pipe and ultraviolet lamp, the lid of wall body top are located the roof and a plurality of sauce pressed salted duck fixing device of wall body top, it is a plurality of sauce pressed salted duck fixing device evenly distributed in sauce pressed salted duck sunning room, sauce pressed salted duck fixing device is including the fixing base that is fixed in the base and connect in the rotary rod of fixing base, be equipped with on the rotary rod along its length direction set up the heat lamp and connect perpendicularly in the bracing piece of rotary rod, it has a plurality of couples to distribute on the bracing piece, the quantity of warm tuber pipe is a plurality of, and a plurality of warm tuber pipe sets firmly in on the wall body side by side, and every warm tuber pipe has seted up a plurality of air outlets, the air intake of warm tuber pipe with the outer electric fan, and a reflective layer is arranged on the inner side surface of the wall body.
2. The sterilizing and airing room for the sauced pressed ducks according to claim 1, further comprising a separation layer arranged between the wall and the roof, wherein the separation layer is a hollow plate, and the top ends of the rotating rods are connected to the separation layer.
3. The sterilizing and airing room for the sauced duck according to claim 1, wherein the roof is a slope-shaped roof inclined from the middle to two sides, the sterilizing and airing room for the sauced duck further comprises a plurality of negative air presses arranged in the middle of the roof, and the plurality of negative air presses are arrayed along the length direction of the roof.
4. The room of claim 3, wherein the roof comprises a cover top covering the negative pressure fan, and the cover top is communicated with outside air.
5. The sterilizing and airing room for the sauced pressed salted duck according to claim 1, wherein a heat insulating layer is arranged in the wall.
6. The sterilizing and airing room for the sauced pressed ducks according to claim 1, further comprising a temperature sensing device, wherein the temperature sensing device is used for controlling the starting and stopping of the fan heater.
7. The room for sterilizing and airing the sauced pressed ducks according to claim 1, wherein the reflective layer is a PTEE coating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911128628.9A CN110839809A (en) | 2019-11-18 | 2019-11-18 | Sterilization and airing room for sauced pressed salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911128628.9A CN110839809A (en) | 2019-11-18 | 2019-11-18 | Sterilization and airing room for sauced pressed salted duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110839809A true CN110839809A (en) | 2020-02-28 |
Family
ID=69601926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911128628.9A Pending CN110839809A (en) | 2019-11-18 | 2019-11-18 | Sterilization and airing room for sauced pressed salted duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110839809A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112361765A (en) * | 2020-11-02 | 2021-02-12 | 刘丹 | Production of sauce pressed salted duck is with automatic sunning equipment that air-dries |
| CN112586546A (en) * | 2020-12-17 | 2021-04-02 | 江西南安板鸭有限公司 | Oil purifying equipment for sauced pressed salted duck |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU1929988A (en) * | 1987-08-05 | 1989-02-09 | Kureha Chemical Industry Co., Ltd. | Ultraviolet sterilizing apparatus |
| KR200391157Y1 (en) * | 2005-05-07 | 2005-08-01 | 나만길 | A food sterilizing device ultra using ultra Violet Rays |
| CN205358010U (en) * | 2016-01-08 | 2016-07-06 | 陈煌辉 | Rotatory drying device of meat |
| CN207653479U (en) * | 2017-09-04 | 2018-07-27 | 广西心相连食品科技有限公司 | A kind of fermented air-dried device of meat products |
| CN108497256A (en) * | 2018-05-22 | 2018-09-07 | 李奕恒 | A kind of food drying processing equipment |
| CN109042831A (en) * | 2018-07-04 | 2018-12-21 | 王真凤 | A kind of food processing station-service bacon Quick-air-drying machinery device |
| CN109042832A (en) * | 2018-07-12 | 2018-12-21 | 倪皖生 | Meat dehumidifying air-drying device |
| CN208318116U (en) * | 2017-12-07 | 2019-01-04 | 汉源县骅楠食品有限公司 | A kind of cured meat product UV disinfection sunning room |
| CN208972476U (en) * | 2018-04-04 | 2019-06-14 | 赣县田村镇富强农业专业合作社 | A kind of Novel air-curing rack of pressed salted duck production |
-
2019
- 2019-11-18 CN CN201911128628.9A patent/CN110839809A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU1929988A (en) * | 1987-08-05 | 1989-02-09 | Kureha Chemical Industry Co., Ltd. | Ultraviolet sterilizing apparatus |
| KR200391157Y1 (en) * | 2005-05-07 | 2005-08-01 | 나만길 | A food sterilizing device ultra using ultra Violet Rays |
| CN205358010U (en) * | 2016-01-08 | 2016-07-06 | 陈煌辉 | Rotatory drying device of meat |
| CN207653479U (en) * | 2017-09-04 | 2018-07-27 | 广西心相连食品科技有限公司 | A kind of fermented air-dried device of meat products |
| CN208318116U (en) * | 2017-12-07 | 2019-01-04 | 汉源县骅楠食品有限公司 | A kind of cured meat product UV disinfection sunning room |
| CN208972476U (en) * | 2018-04-04 | 2019-06-14 | 赣县田村镇富强农业专业合作社 | A kind of Novel air-curing rack of pressed salted duck production |
| CN108497256A (en) * | 2018-05-22 | 2018-09-07 | 李奕恒 | A kind of food drying processing equipment |
| CN109042831A (en) * | 2018-07-04 | 2018-12-21 | 王真凤 | A kind of food processing station-service bacon Quick-air-drying machinery device |
| CN109042832A (en) * | 2018-07-12 | 2018-12-21 | 倪皖生 | Meat dehumidifying air-drying device |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112361765A (en) * | 2020-11-02 | 2021-02-12 | 刘丹 | Production of sauce pressed salted duck is with automatic sunning equipment that air-dries |
| CN112361765B (en) * | 2020-11-02 | 2022-09-02 | 湖南尚品湘溢食品有限公司 | Production of sauce pressed salted duck is with automatic sunning equipment that air-dries |
| CN112586546A (en) * | 2020-12-17 | 2021-04-02 | 江西南安板鸭有限公司 | Oil purifying equipment for sauced pressed salted duck |
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Application publication date: 20200228 |