CN113397121A - Factory marinating juice circulating multi-frequency ultrasonic vacuum low-temperature marinating unit and working method thereof - Google Patents
Factory marinating juice circulating multi-frequency ultrasonic vacuum low-temperature marinating unit and working method thereof Download PDFInfo
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- CN113397121A CN113397121A CN202110762946.1A CN202110762946A CN113397121A CN 113397121 A CN113397121 A CN 113397121A CN 202110762946 A CN202110762946 A CN 202110762946A CN 113397121 A CN113397121 A CN 113397121A
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- 238000011084 recovery Methods 0.000 claims abstract description 17
- 235000013882 gravy Nutrition 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 11
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- 238000009833 condensation Methods 0.000 claims description 7
- 230000005494 condensation Effects 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
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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
- A23L13/70—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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a factory marinating juice circulating multi-frequency ultrasonic vacuum low-temperature marinating unit and a working method thereof, and relates to the field of marinating devices, wherein the factory marinating juice circulating multi-frequency ultrasonic vacuum low-temperature marinating unit comprises a marinating tank, a cage disc, an ultrasonic vibration device, a heat exchanger, a marinating juice recovery tank, a circulating water pump and a marinating juice pump, wherein the marinating tank, the circulating water pump and the heat exchanger are connected to form a closed loop so as to form a circulating marinating system; the marinade recovery tank, the marinating tank, the marinade pump and the circulating water pump are connected to form a marinade feeding and recovering system. The invention controls the marinating tank to operate at a set temperature and a set vacuum degree through the control system, realizes continuous, rapid and green marinating in a low-temperature boiling point state under the ultrasonic cooperation, can improve the product quality and safety, and improves the production efficiency.
Description
Technical Field
The invention relates to the field of marinating devices, in particular to a factory marinating juice circulating multi-frequency ultrasonic vacuum low-temperature marinating unit and a working method thereof.
Background
In the food processing industry, particularly in the meat product processing industry, cooking (marinating) is a common processing unit, and currently, a cooking (marinating) pot in the market is a normal-pressure jacketed pot or a high-temperature and high-pressure cooking pot, and meat products to be cooked are placed in the cooking (marinating) pot for marinating. The industrial cooking amount is large, the single time is 200kg-400kg or more, the meat blocks are in a compacted state, so that the meat food positioned in the center of the tank body mainly belongs to conduction heat transfer, the heat transfer effect is poor, in order to ensure that the tank body is uniformly heated, a plurality of factories adopt manual stirring, but the labor intensity is high, the phenomenon of nonuniform internal and external heating still exists, the product quality is nonuniform, and the quality guarantee period is influenced by some factors. At present, heating media of a boiling (marinating) pot in the market comprise water, steam, hot air and the like, the heat is transferred through the wall of a heater in a conduction mode, the steam and the like are directly introduced into a heated liquid for direct heating, but the method has high requirements on the steam, and condensation can increase condensed water. The heating modes belong to high-temperature cooking, the nutrition and the flavor of the food are greatly damaged by long-time high temperature, the quality of the product is reduced, and the product is safe, and carcinogenic mutagenic substances such as trans-fatty acid, heterocyclic amine, cholesterol oxide and the like can be generated by the long-time high temperature, so that potential safety hazards are brought; in addition, in the process of marinating, some small and medium-sized manufacturers recover marinated marinades into a tank or other containers, and cool the marinades at normal temperature or cool the marinades after boiling for next use, and as the marinated marinades are rich in nutrition and aromatic in flavor, microorganisms are easily bred after slow cooling, potential safety hazards are brought; in order to ensure the safety of products, a plurality of manufacturers discard all marinade after marinating is finished, so that the potential safety hazard caused by poor storage of the marinade is avoided, and the environmental protection pressure and the cost are increased. Therefore, from the perspective of ensuring product quality, safety, high efficiency, and environmental protection, corresponding production techniques and equipment are urgently needed.
Disclosure of Invention
The invention aims to provide a multi-frequency ultrasonic vacuum low-temperature marinating unit for factory marinating circulation and a working method thereof, and solves the problems in the existing meat product marinating process.
A factory-like marinating juice circulating multi-frequency ultrasonic vacuum low-temperature marinating unit and a working method thereof comprise an ultrasonic vacuum marinating system and a marinating juice feeding and recovering system, wherein the ultrasonic vacuum marinating system is communicated with the marinating juice feeding and recovering system through a pipeline and a plurality of valves, marinating juice in the ultrasonic vacuum marinating system is recovered and circularly heated through selective opening and closing of the valves and then returns to the ultrasonic vacuum marinating system, the ultrasonic vacuum marinating system comprises a marinating tank, a cage is arranged in the marinating tank, a plurality of layers of cage plates are arranged on the cage, an upper cover is arranged at the top of the marinating tank, a temperature sensor interface, a condensing system interface and a vacuum system interface are arranged on the upper cover, a spray pipe is arranged under the upper cover, an upper port of the spray pipe penetrates out of the upper cover and is communicated with the marinating juice feeding and recovering system, a plurality of ultrasonic vibrators and generating devices thereof are arranged at the periphery and the bottom of the marinating tank, the bottom of the marinating tank is provided with a marinade liquid outlet pipe, and the marinade liquid outlet pipe is communicated with a marinade feeding and recovering system.
Preferably, the gravy feeding and recovering system comprises a heat exchanger, a gravy recovering tank, a circulating water pump, a gravy pump and valves F1, F2, F3, F4 and F7, wherein the upper port of the spray pipe is communicated with the liquid outlet of the heat exchanger through a pipeline and a valve F3, the gravy liquid outlet pipe is communicated with the circulating water pump through a pipeline and a valve F4, the downstream of the circulating water pump is communicated with the liquid inlet of the heat exchanger through a pipeline, the liquid outlet of the heat exchanger is also communicated with the gravy recovering tank through a pipeline and a valve F7, the bottom of the gravy recovering tank is communicated with the gravy pump through a valve F1 and a pipeline, and the downstream of the gravy pump is communicated with the liquid inlet of the heat exchanger through a pipeline and a valve F2.
Preferably, pressure sensors are arranged on the condensing system interface and the vacuum system interface, the measuring range of the pressure sensors is-0.1 MPa to 0.1MPa, and the actual working pressure is-0.09 MPa to 0.02 MPa.
Preferably, two armored temperature sensors are arranged in the marinating tank, wherein one armored temperature sensor is fixed on the wall of the tank, the other armored temperature sensor is in a needle shape, a flexible wire is connected and inserted into food such as meat, and the armored temperature sensors are connected through temperature sensor interfaces in a wiring mode.
Preferably, each device inlet and outlet in the unit is provided with a filtering membrane device to prevent particles from entering, the bottom of the cage plate is in a sieve hole shape or a silk screen shape, and the cage plate is provided with a net-shaped upper cover.
A working method of the factory marinating circulation multi-frequency ultrasonic vacuum low-temperature marinating unit comprises the following specific steps:
(A) placing the processed raw meat into a cage tray (12), then placing the cage tray (12) on a cage frame (2), overlapping layer by layer with the interval between layers being 40-60 mm, hanging the cage frame (2) into a marinating tank (1), closing and locking the marinating tank (1) and an upper cover (16);
(B) opening valves F1, F2 and F3, closing a valve F7, starting a heat exchanger (4) heating mode and a gravy pump (7), conveying the prepared gravy to a marinating tank (1) through a spray pipe (11), automatically stopping the gravy pump (7) after the set liquid level is reached, closing the valves F1 and F2, opening valves F3 and F4, opening a circulating water pump (6), starting an external vacuum and condensation system, starting a circulating heating mode, automatically stopping the heating of the heat exchanger (4) after two armored temperature sensors reach the set temperature, maintaining the set temperature through temperature control, and manually setting the frequency of an ultrasonic vibrator according to needs during the period to realize ultrasonic vacuum circulating low-temperature marinating;
(C) part of water in the marinade evaporated in the ultrasonic vacuum circulating marinating process is collected by an external condensing system and then flows back to the marinating tank (1) to keep the concentration of the marinade basically unchanged;
(D) after the marinating is finished, closing an external vacuum and condensation system, and recovering the pressure to the normal pressure; closing the valves F3 and F4, opening the valve F7 and the gravy pump (7), starting a heating or refrigerating system of the heat exchanger (4), sterilizing or cooling the gravy, and conveying the sterilized or cooled gravy to the gravy recovery tank (5) for storage for the next use;
(E) the upper cover (16) is opened and the product is taken out. After the work is finished, the whole system can be cleaned in a standardized way through the external CIP cleaning system.
The invention has the advantages that:
the invention realizes the circulating low-temperature marinating of food materials. The unit adopts a structure of a cage frame and a plurality of layers of cage plates for placing meat to be marinated, adopts marinade heating and circulating marinating, and works in combination with ultrasonic waves and vacuum low-temperature coupling, so that the defect that meat blocks are compacted with each other to have poor heat transfer effect is avoided, the heat transfer effect is good, and all parts in the marinating tank are uniformly heated; under the action of ultrasonic waves, the marinade and the food materials are fused more quickly and fully, and the flavor of marinated foods is improved; the external vacuum system controls the marinating tank to be kept in a slightly boiling state, and vacuum circulation low-temperature marinating is performed, so that the product has higher nutritional value and better taste; the external condensing system enables the recycled marinade to be conveyed to the marinating tank again through the gravity effect to participate in marinating, the concentration of the marinade in the marinating tank is guaranteed to be basically unchanged, and the cyclic utilization of the marinade is realized. In a word, the invention realizes continuous and rapid green marinating in a low boiling point state through the comprehensive effect of the unit system, can accelerate marinade permeation and rapid flavoring, is safe and sanitary, can improve the product quality and safety, and improves the production efficiency.
Drawings
Fig. 1 is a connection diagram of the overall structure of the present invention.
Fig. 2 is a schematic diagram of the overall structure of the ultrasonic vacuum marinating system.
Figure 3 is a cross-sectional view of an ultrasonic vacuum marinating system.
The device comprises a 1-marinating tank, 11-spray pipes, 12-cage plates, 13-temperature sensor interfaces, 14-condensing system interfaces, 15-vacuum system interfaces, 16-upper covers, 17-marinade liquid outlet pipes, 2-cage frames, 3-ultrasonic vibrators and generating devices thereof, a 4-heat exchanger, a 5-marinade recovery tank, a 6-circulating water pump, a 7-marinade pump and valves F1-F8.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
As shown in fig. 1 to 3, a multi-frequency ultrasonic vacuum low-temperature marinating unit for factory marinating circulation and a working method thereof comprise an ultrasonic vacuum marinating system and a marinating feeding and recovering system, wherein the ultrasonic vacuum marinating system is communicated with the marinating feeding and recovering system through a pipeline and a plurality of valves, and the marinating in the ultrasonic vacuum marinating system is recovered, circularly heated and returned to the ultrasonic vacuum marinating system through selective opening and closing of the valves.
The system is boiled in supersound vacuum bittern includes bittern jar 1, be equipped with cage 2 in the bittern jar 1, be equipped with a plurality of layers of cage dish 12 on the cage 2, bittern jar 1's top is equipped with upper cover 16, be equipped with temperature sensor interface 13, condensing system interface 14 and vacuum system interface 15 on the upper cover 16, upper cover 16 has shower 11, upper cover 16 is worn out and upper cover 16 and communicates with thick gravy feeding and recovery system to the last port of shower 11, bittern jar 1's periphery and bottom are equipped with a plurality of ultrasonic vibrator and generating device 3 thereof, bittern jar 1's bottom is equipped with thick gravy drain pipe 17, thick gravy drain pipe 17 communicates thick gravy feeding and recovery system.
In this embodiment, two sheathed temperature sensors are provided in the marinating tank 1, one of which is fixed to the tank wall and the other of which is of a needle type, connected by flexible wires and inserted into the interior of food such as meat, and the sheathed temperature sensors are wired through the temperature sensor interface 13. The inlet and outlet of each device in the unit are provided with a filtering membrane device to prevent particles from entering. The marinating tank 1 can be square or round, and the square can be 1000mm in length, 1000mm in width and 1150mm in height; inside cage frame 2 of placing, can put multilayer cage dish 12 on the cage frame 2, cage dish 12 is long 900mm, wide 900m, high 150mm, place 5 layers altogether, also can be according to the high suitable increase and decrease number of piles of marinating jar 1, all with the material of food contact, be 316L stainless steel or other food grade corrosion-resistant temperature resistant material including marinating jar 1 inner wall and cage frame 2 and cage dish 12 material, cage dish 12 bottom is the mesh form or silk screen form, the marinating juice top-down's of being convenient for seepage circulation like this. The uppermost layer of the cage tray 12 is provided with a mesh-shaped upper cover with consistent size to prevent the materials from floating upwards or leaking out.
In this embodiment, the bottom and the side of the marinating tank 1 are provided with ultrasonic vibrators, and the frequencies are respectively as follows: 25KHz, 35KHz and 45KHz or three other frequencies (generally within 20 kHz-120 kHz) according to requirements, and is installed by regions, and the single frequency and the maximum power are 1500W. The ultrasonic vibrator on the side surface of the marinating tank 1 is arranged on the periphery of the position from 20cm from the bottom of the marinating tank 1 to 4/5 of the tank body, an upper cover 16 of the marinating tank 1 is externally connected with a vacuum system and a condensing system through a condensing system interface 14 and a vacuum system interface 15 respectively, and a pressure sensor is arranged at the interface, the measuring range is-0.1 MPa, and the actual working pressure is-0.09 MPa-0.02 MPa; (ii) a The temperature of the marinating in the marinating tank 1 is 55-100 ℃, and the pressure is-0.1 MPa-0 MPa.
When the ultrasonic vacuum marinating system works, other valves are closed, valves F3 and F4 are opened, the heat exchanger 4 is started to heat, the circulating water pump 6 is opened, the ultrasonic generating device connected with the ultrasonic vibrator is opened as required, the external vacuum and condensing system is started, and marinating juice forms a closed loop circulation in the pipeline, the heat exchanger 4 and the marinating tank 1, so that vacuum ultrasonic circulation marinating is realized.
The bittern feeding and recovery system comprises a heat exchanger 4, a bittern recovery tank 5, a circulating water pump 6, a bittern pump 7 and valves F1, F2, F3, F4 and F7, wherein the upper port of a spray pipe 11 is communicated with the liquid outlet of the heat exchanger 4 through a pipeline and a valve F3, a bittern liquid outlet pipe 17 is communicated with the circulating water pump 6 through a pipeline and a valve F4, the downstream of the circulating water pump 6 is communicated with the liquid inlet of the heat exchanger 4 through a pipeline, the liquid outlet of the heat exchanger 4 is also communicated with the bittern recovery tank 5 through a pipeline and a valve F7, the bottom of the bittern recovery tank 5 is communicated with the bittern pump through a valve F1 and a pipeline, and the downstream of the bittern pump 7 is communicated with the liquid inlet of the heat exchanger 4 through a pipeline and a valve F2.
When the marinade feeding and recovering system feeds, other valves are closed, valves F1, F2 and F3 are opened, a marinade pump 7 is opened, the heating function of the heat exchanger 4 is started, and the marinade is conveyed into the marinating pot 1 while being heated from the marinade recovering pot 5; when the marinade is recovered, the valves F4 and F7 are opened, other valves are closed, the circulating water pump 6 is started, the heating and cooling functions of the heat exchanger 4 are started, and the heating, sterilizing and cooling effects are implemented. Realize the automatic feed of thick gravy and retrieve reuse, thick gravy recovery tank 5 is the heat preservation jar, can realize cooling and keep warm and preserve.
Fig. 1 is a structural diagram of the overall connection of the present invention, and it should be noted that the ultrasonic vibrator is integrated at the bottom and side of the marinating pot 1, and the frequency and power are adjustable.
The overall working method of the invention comprises the following processes: placing the processed raw meat into a cage tray 12, then placing the cage tray 12 on a cage frame 2, overlapping layer by layer with the interval of 40-60 mm between layers, hanging the cage frame 2 into a marinating tank 1, closing and locking the marinating tank 1 and an upper cover 16; opening valves F1, F2 and F3, closing a valve F7, starting a heat exchanger 4 heating mode and a marinade pump 7, conveying the prepared marinade to the marinating tank 1 through a spray pipe 11, automatically stopping the marinade pump 7 after the liquid level is set, closing valves F1 and F2, opening valves F3 and F4, opening a circulating water pump 6, starting an external vacuum and condensation system, starting the circulating heating mode, automatically stopping heating of the heat exchanger 4 after two armored temperature sensors reach the set temperature, maintaining the set temperature through temperature control, and manually setting the frequency of an ultrasonic vibrator according to needs during the process to realize ultrasonic vacuum circulating low-temperature marinating; part of water in the marinade evaporated in the ultrasonic vacuum circulating marinating process is collected by an external condensing system and then flows back to the marinating tank 1, and the concentration of the marinade is kept basically unchanged; after the marinating is finished, closing an external vacuum and condensation system, and recovering the pressure to the normal pressure; closing the valves F3 and F4, opening the valve F7 and the marinade pump 7, starting a heating or refrigerating system of the heat exchanger 4, sterilizing or cooling the marinade, and conveying the sterilized or cooled marinade to the marinade recovery tank 5 for storage for the next use; the upper cover 16 is opened and the product is taken out. After the work is finished, the whole system can be cleaned in a standardized way through the external CIP cleaning system.
It will be appreciated by those skilled in the art that the invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The embodiments disclosed above are therefore to be considered in all respects as illustrative and not restrictive. All changes which come within the scope of or equivalence to the invention are intended to be embraced therein.
Claims (6)
1. The multi-frequency ultrasonic vacuum low-temperature marinating unit for factory marinating circulation is characterized by comprising an ultrasonic vacuum marinating system and a marinating feeding and recovering system, wherein the ultrasonic vacuum marinating system is communicated with the marinating feeding and recovering system through a pipeline and a plurality of valves, and returns marinating in the ultrasonic vacuum marinating system to the ultrasonic vacuum marinating system after being recovered and circularly heated through selective opening and closing of the valves, the ultrasonic vacuum marinating system comprises a marinating tank (1), a cage frame (2) is arranged in the marinating tank (1), a plurality of layers of cage plates (12) are arranged on the cage frame (2), an upper cover (16) is arranged at the top of the marinating tank (1), a temperature sensor interface (13), a condensing system interface (14) and a vacuum system interface (15) are arranged on the upper cover (16), and a spray pipe (11) is arranged under the upper cover (16), the upper end opening of the spray pipe (11) penetrates out of the upper cover (16) and is communicated with a marinade feeding and recovery system, a plurality of ultrasonic vibrators and a generating device (3) of the ultrasonic vibrators are arranged on the periphery and the bottom of the marinade tank (1), a marinade outlet pipe (17) is arranged at the bottom of the marinade tank (1), and the marinade outlet pipe (17) is communicated with the marinade feeding and recovery system.
2. The multi-frequency ultrasonic vacuum low-temperature marinating unit of claim 1, characterized in that the gravy feeding and recovering system comprises a heat exchanger (4), a gravy recovering tank (5), a circulating water pump (6), a gravy pump (7) and valves F1, F2, F3, F4 and F7, the upper port of the spray pipe (11) is communicated with the liquid outlet of the heat exchanger (4) through a pipeline and a valve F3, the marinade liquid outlet pipe (17) is communicated with a circulating water pump (6) through a pipeline and a valve F4, the downstream of the circulating water pump (6) is communicated with a liquid inlet of the heat exchanger (4) through a pipeline, the liquid outlet of the heat exchanger (4) is also communicated with a marinade recovery tank (5) through a pipeline and a valve F7, the bottom of the marinade recovery tank (5) is communicated with a marinade pump (7) through a valve F1 and a pipeline, the downstream of the gravy pump (7) is communicated with the liquid inlet of the heat exchanger (4) through a pipeline and a valve F2.
3. The multi-frequency ultrasonic vacuum low-temperature marinating unit with factory marinating circulation as claimed in claim 2, wherein pressure sensors are arranged on the condensing system interface (14) and the vacuum system interface (15), the measuring range of the pressure sensors is-0.1 MPa, and the actual working pressure is-0.09 MPa-0.02 MPa.
4. The multi-frequency ultrasonic vacuum low-temperature marinating unit with factory marinating circulation as claimed in claim 1, wherein two armored temperature sensors are arranged in the marinating tank (1), one of the armored temperature sensors is fixed on the inner wall of the marinating tank (1), the other armored temperature sensor is in a needle shape, a flexible wire is connected and inserted into the food, and the armored temperature sensors are connected through temperature sensor interfaces (13).
5. The multi-frequency ultrasonic vacuum low-temperature marinating unit with factory marinating circulation as claimed in claim 4, wherein each equipment access port in the unit is provided with a filtering membrane device to prevent particles from entering, the bottom of the cage (12) is in a sieve hole shape or a silk net shape, and the cage (12) is provided with a net-shaped upper cover.
6. The working method of the factory-like marinade-circulating multi-frequency ultrasonic vacuum low-temperature marinating unit according to any one of claims 1 to 5, is characterized by comprising the following specific steps:
(A) placing the processed raw meat into a cage tray (12), then placing the cage tray (12) on a cage frame (2), overlapping layer by layer with the interval between layers being 40-60 mm, hanging the cage frame (2) into a marinating tank (1), closing and locking the marinating tank (1) and an upper cover (16);
(B) opening valves F1, F2 and F3, closing a valve F7, starting a heat exchanger (4) heating mode and a gravy pump (7), conveying the prepared gravy to a marinating tank (1) through a spray pipe (11), automatically stopping the gravy pump (7) after the set liquid level is reached, closing the valves F1 and F2, opening valves F3 and F4, opening a circulating water pump (6), starting an external vacuum and condensation system, starting a circulating heating mode, automatically stopping the heating of the heat exchanger (4) after two armored temperature sensors reach the set temperature, maintaining the set temperature through temperature control, and manually setting the frequency of an ultrasonic vibrator according to needs during the period to realize ultrasonic vacuum circulating low-temperature marinating;
(C) part of water in the marinade evaporated in the ultrasonic vacuum circulating marinating process is collected by an external condensing system and then flows back to the marinating tank (1) to keep the concentration of the marinade basically unchanged;
(D) after the marinating is finished, closing an external vacuum and condensation system, and recovering the pressure to the normal pressure; closing the valves F3 and F4, opening the valve F7 and the gravy pump (7), starting a heating or refrigerating system of the heat exchanger (4), sterilizing or cooling the gravy, and conveying the sterilized or cooled gravy to the gravy recovery tank (5) for storage for the next use;
(E) the upper cover (16) is opened and the product is taken out. After the work is finished, the whole system can be cleaned in a standardized way through the external CIP cleaning system.
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| CN114468240A (en) * | 2022-02-21 | 2022-05-13 | 滁州学院 | Novel green convenient marinated goose processing technology |
| CN115399430A (en) * | 2022-07-25 | 2022-11-29 | 江西煌上煌集团食品股份有限公司 | Full-continuous automatic marinating and boiling process |
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