CN113652298A - Automatic primary refining method and system for butter raw fat in closed technological process of seasonings - Google Patents

Abstract

The invention belongs to the technical field of food processing, and particularly discloses an automatic beef tallow melting method and system for a closed technological process of seasonings, wherein the system comprises the following steps: weighing equipment, rubbing crusher, preheating tank, boil out jar, fried separator and controller, weighing equipment, rubbing crusher, preheating tank, boil out jar be streamlined connection in proper order, and fried separator sets up in boil out jar, perhaps sets up in the storage jar with boil out jar intercommunication, and the controller is connected respectively in rubbing crusher, preheating tank, boil out jar, fried separator, is provided with temperature sensor on preheating tank and boil out jar respectively. The invention ensures the stability of the taste of the product. According to the invention, the beef tallow smelting is automatically and standardizedly controlled by numerical control metering and temperature time control, so that the beef tallow quality is more stable.

Description

Automatic primary refining method and system for butter raw fat in closed technological process of seasonings

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to an automatic primary butter refining method and system for beef tallow in a closed seasoning process.

Background

Beef tallow, also known as beef tallow, is an essential principle in hotpot seasonings. Before the hotpot condiment is fried, the beef tallow needs to be heated and smelted, the operation is mainly manual at present, and a full-automatic condiment processing technology is not available. Therefore, the quality of the beef tallow is unstable, and the dependence on manpower is very high.

Disclosure of Invention

The invention aims to provide an automatic primary butter refining method and system for butter crude fat in a closed seasoning process flow, so as to solve the problem that butter smelting processing quality is not stable enough in the prior art.

In order to achieve the purpose, the invention adopts the technical scheme that:

in a first aspect, an automatic melting system for butter fat generation in a closed seasoning process is provided, which comprises: weighing device (1), rubbing crusher (2), preheating tank (3), boil out jar (4), fry separator (5) and controller (6), weighing device (1), rubbing crusher (2), preheating tank (3), boil out jar (4) become assembly line connection in proper order, fry separator (5) set up in boil out jar, perhaps set up in the storage jar with boil out jar (4) intercommunication, controller (6) are connected respectively in rubbing crusher (2), preheating tank (3), boil out jar (4), fry separator (5), be provided with temperature sensor (71), (72) on preheating tank (3) and boil out jar (4) respectively.

In a second aspect, a method for realizing automatic smelting of butter fat by using the system of the first aspect is provided, which comprises the following steps: a) weighing the raw butter by using a weighing device, and controlling a conveyor belt to convey the raw butter to a grinder when the weight of the raw butter meets a set value; b) starting a grinder to grind the fed butter; c) after the crude butter of the beef tallow is crushed, sending the crushed crude butter into a preheating tank, starting the preheating tank to preheat the crude butter of the beef tallow to obtain liquid beef tallow, and monitoring the temperature; d) when the temperature of the liquid butter reaches a first set temperature, keeping the liquid butter at the first set temperature for a first set time; e) starting a delivery pump, delivering the preheated liquid beef tallow into a boiling pot for boiling, vacuumizing the boiling pot to keep the vacuum degree of the boiling pot at 0.08mpa, and monitoring the temperature; f) when the temperature of the liquid beef tallow in the cooking pot reaches a second set temperature, keeping the liquid beef tallow at the second set temperature for a second set time; g) and (4) filtering the liquid butter by using a frying separation device, and separating out semi-finished butter A1.

The invention has the beneficial effects that: according to the embodiment, the beef tallow smelting is automatically and standardizedly controlled by numerical control metering and temperature time control, so that the beef tallow quality is more stable.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed for the embodiments or the prior art descriptions will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 is an automatic melting system for butter fat production in a closed seasoning process flow provided by the invention.

Detailed Description

In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The "ranges" disclosed herein are in the form of lower and upper limits. There may be one or more lower limits, and one or more upper limits, respectively. The given range is defined by the selection of a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this manner are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, ranges of 60-120 and 80-110 are listed for particular parameters, with the understanding that ranges of 60-110 and 80-120 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3, 4, and 5 are listed, the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5.

In the present invention, the ranges of the contents of the components of the composition and the preferred ranges thereof may be combined with each other to form a new technical solution, unless otherwise specified.

In the present invention, unless otherwise stated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, a numerical range of "0 to 5" indicates that all real numbers between "0 to 5" have been listed herein, and "0 to 5" is only a shorthand representation of the combination of these numbers.

The term "a" or "an" as used herein means "at least one" if not otherwise specified.

In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.

In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.

In the present invention, all the steps mentioned herein may be performed sequentially or randomly, if not specifically stated, but preferably sequentially. For example, the method comprises steps (a) and (b), meaning that the method may comprise steps (a) and (b) performed sequentially, and may also comprise steps (b) and (a) performed sequentially. For example, reference to the process further comprising step (c) means that step (c) may be added to the process in any order, for example, the process may comprise steps (a), (b) and (c), may also comprise steps (a), (c) and (b), may also comprise steps (c), (a) and (b), etc.

In the present invention, the term "comprising" as used herein means either an open type or a closed type unless otherwise specified. For example, the term "comprising" may mean that additional elements not listed may also be included, or that only listed elements may be included.

In the present invention, specific numerical values and specific substances in the examples herein may be combined with other features of the parts described herein, if not specifically stated. For example, where the temperature of the reaction is in the range of 10 to 100 ℃ as mentioned in the description and 20 ℃ as mentioned in the examples, it is to be understood that the range of 10 to 20 ℃ or the range of 20 to 100 ℃ has been specifically disclosed herein and that the other features of the description may be combined to form new embodiments. For another example, where the description section refers to a class of compound alcohols, and the specific alcohol referred to in the examples is ethanol, then ethanol may be combined with other features of the description section to form new embodiments.

Example 1

Referring to fig. 1, an automatic melting system for butter fat production in a closed seasoning process is shown.

As shown in connection with fig. 1, the system includes: weighing device 1, rubbing crusher 2, preheating tank 3, boil out jar 4, deep-fry separator 5 and controller 6, weighing device 1, rubbing crusher 2, preheating tank 3, boil out jar 4 is in proper order streamlined connection, deep-fry separator 5 sets up in the boil out jar, perhaps set up in the storage jar with boil out jar 4 intercommunication, controller 6 is connected respectively in rubbing crusher 2, preheating tank 3, boil out jar 4, deep-fry separator 5, be provided with temperature sensor 71 on preheating tank 3 and boil out jar 4 respectively, 72.

Wherein, the cooking pot 4 can adopt a negative pressure vacuum cooking pot.

The controller 6 may be a microcomputer system such as an industrial personal computer, a PLC, a single chip microcomputer, or the like.

Example 2

On the basis of the system, the invention also provides an automatic butter fat smelting method for the closed process flow of seasonings, which comprises the following steps:

a) weighing the raw butter by using a weighing device, and controlling a conveyor belt to convey the raw butter to a grinder when the weight of the raw butter meets a set value;

b) starting a grinder to grind the fed butter;

c) after the crude butter of the beef tallow is crushed, sending the crushed crude butter into a preheating tank, starting the preheating tank to preheat the crude butter of the beef tallow to obtain liquid beef tallow, and monitoring the temperature;

d) when the temperature of the liquid butter reaches a first set temperature, keeping the liquid butter at the first set temperature for a first set time;

e) starting a delivery pump, delivering the preheated liquid beef tallow into a boiling pot for boiling, vacuumizing the boiling pot to keep the vacuum degree of the boiling pot at 0.08mpa, and monitoring the temperature;

f) when the temperature of the liquid beef tallow in the cooking pot reaches a second set temperature, keeping the liquid beef tallow at the second set temperature for a second set time;

g) and (4) filtering the liquid butter by using a frying separation device, and separating out semi-finished butter A1.

Wherein the second set temperature is greater than the first set temperature. For example, the first set temperature may be 60-120 ℃ and the second set temperature may be 80-160 ℃.

In conclusion, the numerical control metering and the temperature and time control are utilized to automatically and standardize the beef tallow smelting, so that the beef tallow quality is more stable.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (2)

1. An automatic butter-producing melting system for use in a closed technological process of seasonings is characterized by comprising the following components: weighing device (1), rubbing crusher (2), preheating tank (3), boil out jar (4), fry separator (5) and controller (6), weighing device (1), rubbing crusher (2), preheating tank (3), boil out jar (4) become assembly line connection in proper order, fry separator (5) set up in boil out jar, perhaps set up in the storage jar with boil out jar (4) intercommunication, controller (6) are connected respectively in rubbing crusher (2), preheating tank (3), boil out jar (4), fry separator (5), be provided with temperature sensor (71), (72) on preheating tank (3) and boil out jar (4) respectively.

2. A method for realizing automatic smelting of butter fat by using the system of claim 1, which is characterized by comprising the following steps:

a) weighing the raw butter by using a weighing device, and controlling a conveyor belt to convey the raw butter to a grinder when the weight of the raw butter meets a set value;

b) starting a grinder to grind the fed butter;

c) after the crude butter of the beef tallow is crushed, sending the crushed crude butter into a preheating tank, starting the preheating tank to preheat the crude butter of the beef tallow to obtain liquid beef tallow, and monitoring the temperature;

d) when the temperature of the liquid butter reaches a first set temperature, keeping the liquid butter at the first set temperature for a first set time;

e) starting a delivery pump, delivering the preheated liquid beef tallow into a boiling pot for boiling, vacuumizing the boiling pot to keep the vacuum degree of the boiling pot at 0.08mpa, and monitoring the temperature;

f) when the temperature of the liquid beef tallow in the cooking pot reaches a second set temperature, keeping the liquid beef tallow at the second set temperature for a second set time;

g) and (4) filtering the liquid butter by using a frying separation device, and separating out semi-finished butter A1.

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