CN112042897A - Cooked marinated fruit and vegetable product processing equipment and method - Google Patents

Cooked marinated fruit and vegetable product processing equipment and method Download PDF

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Publication number
CN112042897A
CN112042897A CN202010686479.4A CN202010686479A CN112042897A CN 112042897 A CN112042897 A CN 112042897A CN 202010686479 A CN202010686479 A CN 202010686479A CN 112042897 A CN112042897 A CN 112042897A
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lifting
fruit
water
connecting rod
water outlet
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Chinese (zh)
Inventor
王建辉
王少卿
刘冬敏
向小乐
皮佳婷
李林
陈启杰
熊寿遥
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Changsha University of Science and Technology
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Changsha University of Science and Technology
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Priority to CN202010686479.4A priority Critical patent/CN112042897A/en
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
    • B01D29/01—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements
    • B01D29/03—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements self-supporting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F31/00—Mixers with shaking, oscillating, or vibrating mechanisms
    • B01F31/44—Mixers with shaking, oscillating, or vibrating mechanisms with stirrers performing an oscillatory, vibratory or shaking movement
    • B01F31/441—Mixers with shaking, oscillating, or vibrating mechanisms with stirrers performing an oscillatory, vibratory or shaking movement performing a rectilinear reciprocating movement

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses cooked marinated fruit and vegetable product processing equipment and a method, wherein the equipment comprises a marinating tank, a steam heating pipe, a sealing cover and a lifting assembly; the steam heating pipe is paved at the bottom in the bittern tank; the halogen can comprises a top wall and a first side wall; the first side wall is provided with an inlet and an outlet; the outer surface of the first side wall is hinged with a sealing cover capable of sealing the inlet and the outlet; the lifting assembly comprises a lifting frame, a lifting rod, a supporting rod, a first connecting rod, a second connecting rod, a rotating wheel, a gear and a motor; placing the fruit and vegetable raw materials to be cooked on the lifting frame, closing the sealing cover, and filling the marinade into the marinade tank for cooking; the motor is started in the boiling process, so that the fruit and vegetable raw materials can do up-and-down reciprocating motion in the marinade, the raw materials are prevented from being precipitated at the bottom of the marinade, the boiling of the raw materials is more uniform, and the taste consistency of marinated finished products is ensured.

Description

Cooked marinated fruit and vegetable product processing equipment and method
Technical Field
The invention relates to the technical field of food processing, in particular to processing equipment and a method for cooked marinated fruit and vegetable products.
Background
The cooked marinated fruit and vegetable product is prepared by taking fruits and vegetables as main raw materials, putting the fruits and vegetables into prepared marinade, and marinating and boiling the fruits and vegetables to ensure that the marinade is fully and slowly permeated into the raw materials. Suitable raw materials for making cooked marinated fruit and vegetable products include, but are not limited to, root vegetables such as carrot, corn, potato, bamboo shoot, kohlrabi, taro, cane shoot and burdock, most of fresh mushrooms, melons such as bitter gourd and pumpkin with hard texture, and various bean vegetables; only Chinese cabbage, mustard and cabbage among leaf vegetables are suitable for marinating because of their hard texture.
The key step of processing the cooked marinated fruit and vegetable products is cooking. Before boiling, the marinade is prepared according to the characteristics and action relationship of marinated raw materials, and then the marinade and the raw materials are boiled together to form special flavor. The salty, delicate and fragrant tastes of the cooked marinated fruit and vegetable products are established in the cooking process; meanwhile, the boiling process can kill microorganisms and parasites in the raw materials, and the storage stability and the fresh-keeping effect of the product are improved; it can also remove and correct unpleasant odor in raw materials, and has effects of flavoring, and increasing color, and can improve color and appearance of final product.
The cooking is usually performed by heating the raw materials with water, steam, oil frying, etc., and the cooking time is determined according to the shape, properties and specification of the raw materials. Generally, for large, hard materials, the cooking time is longer, and vice versa.
The existing processing equipment for cooked marinated fruit and vegetable products usually adopts a jacketed kettle to perform the cooking process, and the seasoning in the marinade is small in mass, so that the seasoning is easy to float on the middle upper part of the marinade, and the raw materials are easy to precipitate at the bottom of the marinade, so that the raw materials are not uniformly cooked, namely, the raw materials at the bottom of the marinade have light taste after cooking, and the final finished product has a deviation in taste.
Disclosure of Invention
The invention mainly aims to provide processing equipment and a processing method for cooked marinated fruit and vegetable products, and aims to solve the problem that the existing processing equipment for cooked marinated fruit and vegetable products is easy to cause uneven cooking of raw materials.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
a cooked marinated fruit and vegetable product processing device comprises a marinating tank, a steam heating pipe, a sealing cover and a lifting assembly; the steam heating pipe is paved at the bottom in the bittern tank; the halogen can comprises a top wall and a first side wall; the first side wall is provided with an inlet and an outlet; the outer surface of the first side wall is hinged with a sealing cover capable of sealing the inlet and the outlet;
the lifting assembly comprises a lifting frame, a lifting rod, a supporting rod, a first connecting rod, a second connecting rod, a rotating wheel, a gear and a motor;
the lifting frame is horizontally arranged in the halogen tank; the lifting frame comprises a frame and a metal gauze arranged in the frame; the lifting rod is vertically and fixedly connected to the center of the lifting frame; the top wall is provided with a lifting hole; the lifting rod penetrates through the lifting hole; the supporting rod is fixedly connected to the outer surface of the top wall; the first connecting rod is hinged to the upper part of the supporting rod; one end of the first connecting rod is hinged to the top end of the second connecting rod; the other end of the first connecting rod is provided with a waist groove; the waist groove is parallel to the length direction of the first connecting rod; the lifting rod extending out of the halogen pot is provided with a cylindrical protrusion; the columnar protrusion penetrates through the waist groove; the diameter of the columnar protrusion is smaller than the inner diameter of the waist groove; a cover plate is arranged on one side of the cylindrical protrusion, which is far away from the lifting rod; the cover plate is larger than the inner diameter of the waist groove in size;
the distance from the hinge point of the first connecting rod and the supporting rod to the hinge point of the first connecting rod and the second connecting rod is preset to be a first distance value; the distance from the hinge point of the first connecting rod and the supporting rod to the waist groove is preset to be a second distance value; the second distance value is greater than the first distance value;
the rotating wheel is connected to the upper surface of the top wall in a self-rotating manner; the gear and the rotating wheel are coaxially and fixedly connected; the motor is in driving connection with the gear; the bottom end of the second connecting rod is hinged to the eccentric position of the rotating wheel.
Preferably, the lifting frame is provided with a plurality of lifting frames; the lifting frames are parallel to each other and are arranged at equal intervals; each lifting frame is fixedly connected with the lifting rod.
Preferably, a sleeve is embedded in the lifting hole; the lifting rod is embedded in the sleeve in a sliding manner; and lubricating grease is coated on the inner wall of the sleeve.
Preferably, the support rod is vertically and fixedly connected with the upper surface of the top wall; the halogen can comprises a second sidewall; the second side wall is provided with a vertical long groove; a transparent window is embedded in the vertical long groove in a sealing manner; the inner surface of the top wall is connected with a lighting lamp.
Preferably, the second distance value is 2-5 times the first distance value.
Preferably, the water changing assembly is further included; the water changing component comprises a water storage tank, a water return pipe, a water outlet pipe, a water return pump, a water outlet pump, a water return valve and a water outlet valve;
the halogen can comprises a third sidewall; the bottom of the third side wall is provided with a water outlet and a water return port; the water return pipe is communicated between the water storage tank and the water return opening; the water return pipe is provided with the water return pump and the water return valve in a communicated manner; the water outlet pipe is communicated between the water storage tank and the water outlet; the water outlet pipe is communicated with the water outlet pump and the water outlet valve.
Preferably, the water outlet pump and the water return pump are both electrically driven pumps; the water outlet valve and the water return valve are both electromagnetic valves.
Preferably, the top of the water storage tank is provided with a feed inlet; the feed inlet is movably embedded with a feed cover for covering the feed inlet.
The invention also provides a processing method of the cooked marinated fruit and vegetable products, which is applied to any one of the above processing equipment of the cooked marinated fruit and vegetable products; the method comprises the following steps:
cleaning and draining the fruit and vegetable raw materials, and then cutting the fruit and vegetable raw materials to form raw materials to be marinated;
closing the water return valve and the water outlet valve, and placing the prepared marinade into the water storage tank;
placing the raw material to be stewed on the lifting frame in the stewing tank, and closing the sealing cover;
opening the water return valve and the water return pump to input marinade into the marinade tank, and closing the water return valve and the water return pump after completion;
introducing steam into the steam heating pipe to heat the marinade;
starting a lighting lamp, and judging whether the marinade is boiled or not through the observation window;
if yes, starting the first motor, closing the first motor after the first preset time is continued, and then standing for a second preset time;
opening the water outlet valve and the water outlet pump to input marinade into the water storage tank, and closing the water outlet valve and the water outlet pump after completion;
and opening the sealing cover and taking out the marinated product.
Preferably, the first preset time is 30-90 min; the second preset time is 10-20 min.
Compared with the prior art, the invention at least has the following beneficial effects:
a lifting frame is arranged in the brine tank, and a lifting rod is fixedly connected to the lifting frame; further through setting up bracing piece, first connecting rod, second connecting rod, runner, gear and motor; under the drive of the motor, the rotating wheel rotates automatically to drive the second connecting rod to reciprocate up and down, and further drive the first connecting rod to reciprocate, so that the lifting rod is driven to reciprocate up and down, and the lifting frame is driven to reciprocate up and down in the brine tank; when the fruit and vegetable pot is used specifically, the fruit and vegetable raw materials to be boiled are placed on the lifting frame, the sealing cover is closed, and then the marinade is filled into the marinating pot for boiling; the motor is started in the boiling process, so that the fruit and vegetable raw materials can do up-and-down reciprocating motion in the marinade, the raw materials are prevented from being precipitated at the bottom of the marinade, the boiling of the raw materials is more uniform, and the taste consistency of marinated finished products is ensured.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.
FIG. 1 is a schematic perspective view of an embodiment of a cooked marinated fruit and vegetable product processing apparatus of the present invention;
FIG. 2 is an enlarged view of the point A in FIG. 1;
FIG. 3 is a side partial cross-sectional view of a marinating tank in an embodiment of a cooked marinated fruit and vegetable product processing apparatus of the present invention;
fig. 4 is a schematic structural diagram of a lifting frame of an embodiment of the cooked marinated fruit and vegetable product processing device.
The reference numbers illustrate:
Figure BDA0002587745440000041
Figure BDA0002587745440000051
the implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
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.
It should be noted that all the directional indicators (such as up, down, left, right, front, and rear … …) in the embodiment of the present invention are only used to explain the relative position relationship between the components, the movement situation, etc. in a specific posture (as shown in the drawing), and if the specific posture is changed, the directional indicator is changed accordingly.
In addition, the descriptions related to "first", "second", etc. in the present invention are only for descriptive purposes and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "connected," "secured," and the like are to be construed broadly, and for example, "secured" may be a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In addition, the technical solutions in the embodiments of the present invention may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination of technical solutions should not be considered to exist, and is not within the protection scope of the present invention.
The invention provides a device and a method for processing cooked marinated fruit and vegetable products.
Referring to fig. 1 to 4, a cooked marinated fruit and vegetable product processing device includes a marinating tank 100, a steam heating pipe 230, a sealing cover 210 and a lifting assembly; a steam heating pipe 230 is laid at the bottom in the halogen tank 100, and the steam heating pipe 230 is communicated with an external steam source; the halogen can 100 comprises a top wall 110, a first sidewall 130, a second sidewall 140 and a third sidewall 120; the first sidewall 130 is opened with an inlet/outlet 131; the outer surface of the first sidewall 130 is hinged with a sealing cover 210 capable of sealing the access 131. In this embodiment; the marinating tank 100 is rectangular, the inlet and outlet 131 is rectangular, and the inlet and outlet 131 occupies at least 70% of the area of the first side wall 130, so that fruit and vegetable raw materials and marinated products can be conveniently taken and placed. The hydraulic telescopic rod further comprises 2 hydraulic telescopic rods 220, wherein 1 cylinder body of each hydraulic telescopic rod 220 is hinged to the second side wall 140, and the other 1 cylinder body of each hydraulic telescopic rod 220 is hinged to the third side wall 120; the rod bodies of the 2 hydraulic telescopic rods 220 are all hinged to the sealing cover 210. The hydraulic telescopic rod 220 is used for controlling the closing and opening of the sealing cover 210.
The lifting assembly includes a lifting frame 240, a lifting rod 250, a support rod 410, a first connecting rod 320, a second connecting rod 340, a rotating wheel 350, a gear 360 and a motor 370.
The lifting frame 240 is horizontally arranged in the halogen tank 100; the lifting frame 240 includes a frame 241 and a metal mesh 242 provided in the frame 241; as shown in fig. 4, the lifting frame 240 is rectangular in top view, wherein the frame 241 includes 4 vertically disposed frame walls; the frame wall is higher than the metal gauze 242 to prevent the fruit and vegetable raw materials from separating from the lifting frame 240 when reciprocating up and down, and the height of the frame wall is set to be 3-5cm (preferably 5cm in the embodiment); the lifting rod 250 is vertically and fixedly connected to the center of the lifting frame 240; the top wall 110 is opened with a lifting hole (not shown); as shown in fig. 3, the lifting rod 250 penetrates through the lifting hole; the support rods 410 are fixedly connected to the outer surface of the top wall 110; the first connecting rod 320 is hinged to the upper part of the supporting rod 410; one end of the first connecting rod 320 is hinged to the top end of the second connecting rod 340; the other end of the first connecting rod 320 is provided with a waist groove 330; the waist groove 330 is parallel to the length direction of the first connecting rod 320; the lifting rod 250 protruding out of the halogen pot 100 is provided with a cylindrical protrusion 251; the columnar protrusion 251 is arranged through the waist groove 330; the diameter of the cylindrical protrusion 251 is smaller than the inner diameter of the kidney slot 330; a cover plate 252 is arranged on one side of the columnar protrusion 251 far away from the lifting rod 250; the cover plate 252 has a dimension greater than the inner diameter of the kidney slot 330.
The distance from the hinge point of the first connecting rod 320 and the supporting rod 410 to the hinge point of the first connecting rod 320 and the second connecting rod 340 is preset to be a first distance value; the distance from the hinge point of the first connecting rod 320 and the supporting rod 410 to the waist groove 330 is preset to be a second distance value; the second distance value is greater than the first distance value such that the up-down movable distance of the lifting lever 250 is greater than the up-down movable distance of the second connecting lever 340; the amplification of the motion stroke is realized.
The rotating wheel 350 is rotatably connected to the upper surface of the top wall 110, and the rotating wheel 350 is rotatably connected to the top wall 110 through a first supporting seat 380 in this embodiment; the gear 360 is coaxially and fixedly connected with the rotating wheel 350; the motor 370 is drivingly connected to the gear 360, and the motor 370 is fixedly connected to the top wall 110 through the second support seat 390; the bottom end of the second connecting rod 340 is hinged to the eccentric position of the rotating wheel 350.
The lifting frame 240 is arranged in the bittern tank 100, and the lifting frame 240 is fixedly connected with the lifting rod 250; further by providing a support rod 410, a first connecting rod 320, a second connecting rod 340, a wheel 350, a gear 360 and a motor 370; so that the rotating wheel 350 rotates to drive the second connecting rod 340 to reciprocate up and down under the driving of the motor 370, and further drive the first connecting rod 320 to reciprocate, so as to drive the lifting rod 250 to reciprocate up and down, and thus drive the lifting frame 240 to reciprocate up and down in the brine tank 100; it should be noted here that the first distance value and the second distance value should be set according to the actual length of the lifting rod 250, so that the lifting frame 240 is still kept at a distance from the top wall 110 when located at the uppermost position, and is still kept at a distance from the steam heating pipe 230 when located at the lowermost position, thereby ensuring the normal operation of the whole apparatus; when the pot is used specifically, the fruit and vegetable raw materials to be boiled are placed on the lifting frame 240, the sealing cover 210 is closed, and then the marinade is filled into the marinating pot 100 for boiling; the motor 370 is started in the boiling process, so that the fruit and vegetable raw materials can do up-and-down reciprocating motion in the marinade, the raw materials are prevented from being precipitated at the bottom of the marinade, the boiling of the raw materials is more uniform, and the taste consistency of marinated finished products is ensured.
In addition, as shown in fig. 1, there are a plurality of (preferably 3 in this embodiment) lifting frames 240; the plurality of lifting frames 240 are arranged in parallel with each other at equal intervals (preferably 25cm in the present embodiment); each lifting frame 240 is fixedly connected with a lifting rod 250. Through setting up a plurality of lifting frame 240, avoid holding too much fruit vegetables raw materials in a lifting frame 240 and cause and pile up.
Meanwhile, a sleeve 310 is fixedly embedded in the lifting hole; the lifting rod 250 is slidably embedded in the sleeve 310; the inner wall of the sleeve 310 is coated with a grease (not shown). By providing the sleeve 310, the vertical reciprocating movement of the lifting rod 250 is more stable and smooth.
Meanwhile, the support rod 410 is vertically fixedly connected to the upper surface of the top wall 110; the second side wall 140 is provided with a vertical long groove 260; a transparent window 270 is hermetically embedded in the vertical long groove 260; the inner surface of the top wall 110 is connected with a lighting lamp 280. Through the technical scheme, an operator can master the cooking condition in the halogen pot 100.
In addition, the second distance value is 2-5 times (preferably 4 times in the present embodiment) the first distance value; the second distance value is preferably 4 times the first distance value, taking into account the stroke amplification and the size requirements of the device.
In addition, as shown in the attached figure 1, the cooked marinated fruit and vegetable product processing equipment provided by the invention also comprises a water changing assembly; the water changing assembly includes a water storage tank 510, a water return pipe 630, a water outlet pipe 550, a water return pump 640, a water outlet pump 540, a water return valve 620 and a water outlet valve 560. Wherein, the water outlet pump 540 and the water return pump 640 are both electrically driven pumps; the outlet valve 560 and the return valve 620 are both solenoid valves. Is convenient to control.
The halogen can 100 includes a third sidewall 120; the bottom of the third side wall 120 is provided with a water outlet 530 and a water return port 610, and the water outlet 530 is positioned below the water return port 610, so that the brine can be more thoroughly output from the brine tank 100 to the water storage tank 510, and the raw materials and the products can be conveniently taken from and placed in the brine tank 100; a water return pipe 630 is communicated between the water storage tank 510 and the water return port 610; a water return pump 640 and a water return valve 620 are communicated with the water return pipe 630; a water outlet pipe 550 is communicated between the water storage tank 510 and the water outlet 530; the water outlet pipe 550 is communicated with a water outlet pump 540 and a water outlet valve 560.
Meanwhile, in the present embodiment, the inner surface of the third sidewall 120 is further provided with a filter (not shown); the inlet end of the filter faces the interior of the brine tank 100, and the outlet end of the filter is communicated with the water outlet 530; by the arrangement, substances with larger particles (such as spices and residues of fruit and vegetable raw materials) in the brine tank 100 can be filtered, the water outlet pump 540 and the water outlet valve 560 are prevented from being blocked, and the working stability is improved. The filter is provided with a filter element (not shown) which comprises active carbon and PP cotton, and the filter element has good filtering effect and relatively low price and is suitable for food production and processing.
By the technical scheme, the marinade can be recycled, and when the marinade needs to be boiled, the marinade is input into the marinade tank 100 from the water storage tank 510; when the cooking is finished, the marinade is input into the water storage tank 510 from the marinade tank 100, so that the production materials are saved, the production cost is reduced, and the unique flavor of the marinade is better.
Meanwhile, the top of the water storage tank 510 is provided with a feed inlet 520; the inlet 520 is movably embedded with an inlet cap (not shown) for covering the inlet 520. The addition of marinade, seasoning or water is facilitated in time by the aid of the feed inlet 520.
In addition, the invention also provides a cooked marinated fruit and vegetable product processing method, which is applied to any embodiment of the cooked marinated fruit and vegetable product processing equipment; the method comprises the following steps:
step S110: cleaning and draining the fruit and vegetable raw materials, and cutting to form the raw materials to be marinated.
Step S120: the return valve 620 and the outlet valve 560 are closed and the blended gravy is placed into the water storage tank 510.
Step S130: the raw material to be steamed is put on the lifting frame 240 in the halogen pot 100, and the sealing cover 210 is closed.
Step S140: the return valve 620 and the return pump 640 are opened to input the marinade into the marinade tank 100, and the return valve 620 and the return pump 640 are closed after completion.
Step S150: steam is introduced into the steam heating pipe 230 to heat the marinade.
Step S160: the illumination lamp 280 is turned on to determine whether the marinade is boiling through the observation window.
If yes, go to step S170: the first motor 370 is turned on for a first preset time, the first motor 370 is turned off, and then left for a second preset time.
Specifically, the first preset time is 30-90min (determined according to the amount of the raw material and the texture of the raw material per se; in this embodiment, 60min is preferred); the second preset time is 10-20min (determined according to the amount of the raw material and the texture of the raw material, preferably 10min in this embodiment).
Step S180: the outlet valve 560 and the outlet pump 540 are opened to input the gravy into the water storage tank 510, and the outlet valve 560 and the outlet pump 540 are closed after completion.
Step S190: the sealing cap 210 is opened and the marinated product is removed.
The method can ensure that the taste of the fruit and vegetable marinated product is better and uniform in the cooking process, and the taste of the prepared fruit and vegetable marinated product is better and more consistent; and because of the reuse of thick gravy, can not cause thick gravy waste, manufacturing cost is lower.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (10)

1. The processing equipment for cooked marinated fruit and vegetable products is characterized by comprising a marinating tank, a steam heating pipe, a sealing cover and a lifting assembly; the steam heating pipe is paved at the bottom in the bittern tank; the halogen can comprises a top wall and a first side wall; the first side wall is provided with an inlet and an outlet; the outer surface of the first side wall is hinged with a sealing cover capable of sealing the inlet and the outlet;
the lifting assembly comprises a lifting frame, a lifting rod, a supporting rod, a first connecting rod, a second connecting rod, a rotating wheel, a gear and a motor;
the lifting frame is horizontally arranged in the halogen tank; the lifting frame comprises a frame and a metal gauze arranged in the frame; the lifting rod is vertically and fixedly connected to the center of the lifting frame; the top wall is provided with a lifting hole; the lifting rod penetrates through the lifting hole; the supporting rod is fixedly connected to the outer surface of the top wall; the first connecting rod is hinged to the upper part of the supporting rod; one end of the first connecting rod is hinged to the top end of the second connecting rod; the other end of the first connecting rod is provided with a waist groove; the waist groove is parallel to the length direction of the first connecting rod; the lifting rod extending out of the halogen pot is provided with a cylindrical protrusion; the columnar protrusion penetrates through the waist groove; the diameter of the columnar protrusion is smaller than the inner diameter of the waist groove; a cover plate is arranged on one side of the cylindrical protrusion, which is far away from the lifting rod; the cover plate is larger than the inner diameter of the waist groove in size;
the distance from the hinge point of the first connecting rod and the supporting rod to the hinge point of the first connecting rod and the second connecting rod is preset to be a first distance value; the distance from the hinge point of the first connecting rod and the supporting rod to the waist groove is preset to be a second distance value; the second distance value is greater than the first distance value;
the rotating wheel is connected to the upper surface of the top wall in a self-rotating manner; the gear and the rotating wheel are coaxially and fixedly connected; the motor is in driving connection with the gear; the bottom end of the second connecting rod is hinged to the eccentric position of the rotating wheel.
2. The cooked marinated fruit and vegetable product processing equipment according to claim 1, wherein a plurality of lifting frames are provided; the lifting frames are parallel to each other and are arranged at equal intervals; each lifting frame is fixedly connected with the lifting rod.
3. The cooked marinated fruit and vegetable product processing equipment according to claim 1, wherein a sleeve is embedded in the lifting hole; the lifting rod is embedded in the sleeve in a sliding manner; and lubricating grease is coated on the inner wall of the sleeve.
4. The cooked marinated fruit and vegetable product processing apparatus of claim 1, wherein a support bar is vertically attached to an upper surface of the top wall; the halogen can comprises a second sidewall; the second side wall is provided with a vertical long groove; a transparent window is embedded in the vertical long groove in a sealing manner; the inner surface of the top wall is connected with a lighting lamp.
5. The cooked marinated fruit and vegetable product processing apparatus of claim 1, wherein the second distance value is 2-5 times the first distance value.
6. The cooked marinated fruit and vegetable product processing equipment according to claim 1, further comprising a water changing assembly; the water changing component comprises a water storage tank, a water return pipe, a water outlet pipe, a water return pump, a water outlet pump, a water return valve and a water outlet valve;
the halogen can comprises a third sidewall; the bottom of the third side wall is provided with a water outlet and a water return port; the water return pipe is communicated between the water storage tank and the water return opening; the water return pipe is provided with the water return pump and the water return valve in a communicated manner; the water outlet pipe is communicated between the water storage tank and the water outlet; the water outlet pipe is communicated with the water outlet pump and the water outlet valve.
7. The cooked marinated fruit and vegetable product processing equipment according to claim 6, wherein the water outlet pump and the water return pump are both electrically driven pumps; the water outlet valve and the water return valve are both electromagnetic valves.
8. The cooked marinated fruit and vegetable product processing equipment according to claim 6, wherein a feed inlet is formed in the top of the water storage tank; the feed inlet is movably embedded with a feed cover for covering the feed inlet.
9. A method for processing cooked marinated fruit and vegetable products, which is characterized by applying the cooked marinated fruit and vegetable product processing equipment as claimed in any one of claims 1 to 8; the method comprises the following steps:
cleaning and draining the fruit and vegetable raw materials, and then cutting the fruit and vegetable raw materials to form raw materials to be marinated;
closing the water return valve and the water outlet valve, and placing the prepared marinade into the water storage tank;
placing the raw material to be stewed on the lifting frame in the stewing tank, and closing the sealing cover;
opening the water return valve and the water return pump to input marinade into the marinade tank, and closing the water return valve and the water return pump after completion;
introducing steam into the steam heating pipe to heat the marinade;
starting a lighting lamp, and judging whether the marinade is boiled or not through the observation window;
if yes, starting the first motor, closing the first motor after the first preset time is continued, and then standing for a second preset time;
opening the water outlet valve and the water outlet pump to input marinade into the water storage tank, and closing the water outlet valve and the water outlet pump after completion;
and opening the sealing cover and taking out the marinated product.
10. The method for processing the cooked marinated fruit and vegetable product according to claim 9, wherein the first preset time is 30-90 min; the second preset time is 10-20 min.
CN202010686479.4A 2020-07-16 2020-07-16 Cooked marinated fruit and vegetable product processing equipment and method Pending CN112042897A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010686479.4A CN112042897A (en) 2020-07-16 2020-07-16 Cooked marinated fruit and vegetable product processing equipment and method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010686479.4A CN112042897A (en) 2020-07-16 2020-07-16 Cooked marinated fruit and vegetable product processing equipment and method

Publications (1)

Publication Number Publication Date
CN112042897A true CN112042897A (en) 2020-12-08

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Citations (10)

* Cited by examiner, † Cited by third party
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CN104126818A (en) * 2014-07-28 2014-11-05 武汉千湖鸭农业发展有限公司 Automatic production line device and process for marinated meat products
CN204015002U (en) * 2014-07-28 2014-12-17 武汉千湖鸭农业发展有限公司 A kind of meat bittern product automatic assembly line equipment
CN205547231U (en) * 2015-12-31 2016-09-07 陈金瑞 Novel steamed case that boils of full -automatic environmental protection and energy saving circulation
CN205624407U (en) * 2016-04-19 2016-10-12 湖北省功明长鑫食品有限公司 Stew in soy sauce article stew in soy sauce system of processing
CN205962692U (en) * 2016-07-21 2017-02-22 温州香仔食品有限公司 Stew in soy sauce article production facility of extension thick gravy effect
CN205962695U (en) * 2016-07-21 2017-02-22 温州香仔食品有限公司 Marinating food preparation equipment of material is eaten to even stew in soy sauce
CN106835555A (en) * 2017-04-05 2017-06-13 刘德平 A kind of garment production non-woven fabrics lift dye device
CN109430918A (en) * 2018-12-15 2019-03-08 段家忠 A kind of non-traditional stew in soy sauce facility of food and marinating method
CN110575064A (en) * 2019-09-11 2019-12-17 滁州学院 Intelligent vacuum ultrasonic halogen boiling pot and working method thereof
CN209811182U (en) * 2019-03-30 2019-12-20 常州联翔机械装备有限公司 Slurry dipping machine

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104126818A (en) * 2014-07-28 2014-11-05 武汉千湖鸭农业发展有限公司 Automatic production line device and process for marinated meat products
CN204015002U (en) * 2014-07-28 2014-12-17 武汉千湖鸭农业发展有限公司 A kind of meat bittern product automatic assembly line equipment
CN205547231U (en) * 2015-12-31 2016-09-07 陈金瑞 Novel steamed case that boils of full -automatic environmental protection and energy saving circulation
CN205624407U (en) * 2016-04-19 2016-10-12 湖北省功明长鑫食品有限公司 Stew in soy sauce article stew in soy sauce system of processing
CN205962692U (en) * 2016-07-21 2017-02-22 温州香仔食品有限公司 Stew in soy sauce article production facility of extension thick gravy effect
CN205962695U (en) * 2016-07-21 2017-02-22 温州香仔食品有限公司 Marinating food preparation equipment of material is eaten to even stew in soy sauce
CN106835555A (en) * 2017-04-05 2017-06-13 刘德平 A kind of garment production non-woven fabrics lift dye device
CN109430918A (en) * 2018-12-15 2019-03-08 段家忠 A kind of non-traditional stew in soy sauce facility of food and marinating method
CN209811182U (en) * 2019-03-30 2019-12-20 常州联翔机械装备有限公司 Slurry dipping machine
CN110575064A (en) * 2019-09-11 2019-12-17 滁州学院 Intelligent vacuum ultrasonic halogen boiling pot and working method thereof

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