CN114304539A - Preparation method and equipment of canned turtle prefabricated dish - Google Patents
Preparation method and equipment of canned turtle prefabricated dish Download PDFInfo
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Abstract
本发明公开了一种罐装甲鱼预制菜的制备方法，属于水产食品加工技术领域，包括以下步骤：S1：将新鲜4‑5年以上的活甲鱼宰杀后剁成块，焯水，分装入罐，加入高汤，最后密封；S2：将步骤S1得到的罐装甲鱼放入高压釜中进行高压灭菌处理，时间为13‑20min，得到罐装甲鱼预制菜，该方法制备的甲鱼预制菜营养丰富，味道鲜美，可在常温下长时间贮存，贮运方便，而且可以根据口味需求进行再加工，其口感质地不变，降低成本，利于广泛推广。
The invention discloses a preparation method of canned armored fish prefabricated vegetables, belonging to the technical field of aquatic food processing, comprising the following steps: S1: after slaughtering fresh live turtles that are more than 4-5 years old, chop them into pieces, blanch them in water, and divide them into pieces. Tank, add broth, and seal at last; S2: put the tank armored fish obtained in step S1 into the autoclave and carry out autoclaving, the time is 13-20min, obtain the tank armored fish prefabricated dish, the soft-shelled turtle prefabricated dish prepared by this method is nutritious It is rich and delicious, can be stored at room temperature for a long time, is convenient for storage and transportation, and can be reprocessed according to taste requirements.
Description
Technical Field
The invention belongs to the technical field of aquatic food processing, and particularly relates to a preparation method and equipment of canned turtle pre-prepared vegetables.
Background
The soft-shelled turtle is also called soft-shelled turtle, sole fish, water fish and ball fish, belongs to the class of reptiles, order of terrapin, family of turtle and genus of turtle, and is a precious aquatic product economic animal. The turtle is delicious in taste and high in nutritive value, is rich in protein, various mineral elements and unsaturated fatty acid, has the effects of improving immunity, prolonging life and preventing and resisting cancer, and is a traditional food therapy nourishing product. In 2019, the national yield of soft-shelled turtles reaches 36 million tons, and the highest yield is the highest in Hunan, Hubei, Jiangxi, Anhui, Jiangsu and the like. However, the turtle processing industry in China is weak, and for common consumers, turtles are difficult to select, slaughter and cook, and 90% of turtles in the market are mainly sold fresh and alive at present. With the improvement of living standard of people, the turtle instant food which is healthy, nutritional, delicious and long in shelf life has wide market space and development potential. However, the soft-shelled turtles are rich in nutrition and high in water content, are good natural culture mediums for microorganisms, and are easy to decay and deteriorate if the soft-shelled turtles are not sterilized thoroughly in the processing process, so that economic loss is caused. In order to meet the requirements of consumers, the current processing methods of the soft-shelled turtle comprise the following steps:
firstly, the soft-shelled turtle is slaughtered intensively, cut apart and processed, fishy smell is removed and other pretreatment processes are utilized, and a clean vegetable type soft-shelled turtle prefabricated product is provided by utilizing quick freezing and freezing storage technologies, in patent CN201410121441.7, a processing method of a clean soft-shelled turtle vegetable is provided, the method can solve the problems that the soft-shelled turtle is difficult to slaughter, and blood, adventitia, viscera and fat of the soft-shelled turtle cannot be effectively and comprehensively utilized, but the storage cost is high, the soft-shelled turtle cannot be transported remotely, the taste of the soft-shelled turtle can be influenced when the soft-shelled turtle is frozen and stored in a unfreezing mode, the quality of the soft-shelled turtle is far inferior to that of fresh soft-shelled turtle, a consumer needs to season by himself, and the taste of the soft-shelled turtle after being cooked is difficult to control;
secondly, the soft-shelled turtle is processed into a marinated product, and in the patent CN201811044719.X, the marinated soft-shelled turtle is obtained by cooking various seasonings and steaming brine, the prepared marinated soft-shelled turtle is rich in nutrition, fresh and fragrant in taste, crisp and soft without deforming, and medicinal materials contained in the brine have the effects of clearing away heat and toxic materials, strengthening heart and protecting liver, so that the health-care effect is good, and the health-care function can be realized, and the body can be strengthened and the immunity can be enhanced. Although the spiced turtle is convenient and instant, the spiced turtle has a single taste, cannot be reprocessed again as required, has short storage time, cannot be transported and sold for a long distance, and cannot be widely popularized.
Aiming at the problems of the existing turtle processing method, the invention provides a preparation method of canned turtle pre-prepared vegetable, which can realize batch standardized processing, has stable product flavor and taste and is convenient to store at normal temperature for a long time.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a preparation method of canned turtle pre-prepared dish, the turtle pre-prepared dish prepared by the method has rich nutrition and delicious taste, can be stored for a long time at normal temperature, is convenient to store and transport, can be reprocessed according to the taste requirement, has unchanged taste and texture, reduces the cost, and is beneficial to wide popularization.
In order to realize the purpose, the invention adopts the technical scheme that:
a preparation method of canned turtle pre-prepared vegetables is characterized by comprising the following steps:
s1: slaughtering live Amyda sinensis (fresh for 4-5 years) and chopping into pieces, blanching, subpackaging in jars, adding broth, and sealing;
s2: and (5) putting the canned turtle obtained in the step (S1) into an autoclave for autoclaving for 15-18min to obtain canned turtle pre-prepared vegetables.
Further, in the step S1, the turtle is cleaned with clear water, slaughtered from the side belly, eviscerated, scalded with boiled water, peeled, chopped to remove nail and beak, then chopped into pieces with a size of 3cm × 3cm, scalded with boiled water at 100 ℃ for 3-5min, cleaned, and finally soaked with ozone water for 5 min.
Further, in step S1, the soup-in-soup recipe is: placing 2500g of old chicken, 2000g of pig bones, 1500g of lean meat and 1000g of keel into a large pot, adding water, boiling with strong fire, decocting for 6 hours with medium fire, and finally seasoning the soup stock, wherein the seasoning formula proportion is as follows: 100kg of soup stock, 2000g of salt, 600g of chicken essence, 150g of chicken juice, 300g of dry pepper and 100g of gardenia jasminoides ellis.
Furthermore, the packaging container in S1 is a tinplate can, the specification is 450g, 850g and 1500g, and the packaging volume is more than 95%.
Further, in the step S2, the high-pressure sterilization temperature is 121 ℃ and the pressure is 103 KPa.
Further, after the autoclaving treatment in the step S2 is completed, cold water is injected into the autoclave to rapidly cool the interior of the autoclave for 2-3min, and then the jar is taken out and rapidly placed into the cold water to rapidly cool the interior of the jar body, thereby preventing the residual heat from continuously damaging the texture compactness of the soft-shelled turtle.
In the rapid cooling process, cold water is injected while air is supplemented to balance the air pressure in the tank (the exhaust tank body is easy to expand and deform).
Further, the high-pressure sterilization time in the step S2 is related to the bacteria content, the size of the tank body, the age of the soft-shelled turtle, and the meat quality compactness of the soft-shelled turtle, and the specific time corresponds to the size of the tank body and the age of the soft-shelled turtle one to one, and the specific data are shown in table 1:
TABLE 1 corresponding relationship between autoclave adaptation time of canned turtle pre-prepared vegetable and turtle age and jar body specification
Furthermore, only the raw material of the turtle of more than 8 years of age is adopted for the canned turtle pre-prepared dish with the tank body specification of 1500g, and turtles of other age groups are not considered.
Further, the high-pressure kettle comprises a first tank body, a steam source and a cooling source are connected in an inner cavity of the first tank body, the first tank body is connected with a second tank body, and a pipeline system is arranged between the first tank body and the second tank body;
the first tank body comprises an inner container and an outer shell which are sleeved together, a heat insulation layer is arranged between the inner container and the outer shell, a first heat conduction pipe and a second heat conduction pipe which are in mutual contact with the outer shell are arranged in the heat insulation layer, the first heat conduction pipe is communicated with a pipeline system, and cooling water can be introduced into the second heat conduction pipe;
the pipeline system comprises a first main pipe communicated with the inner cavity of the first tank body and the inner cavity of the second tank body, and an exhaust pipe communicated with the inner cavity of the first tank body, wherein the exhaust pipe is wound on the outer side of the first main pipe and penetrates into the second tank body.
Furthermore, a main pump is arranged on the first main pipe, a second main pipe communicated with a water inlet end and a water outlet end of the main pump is arranged on the first main pipe, and a control valve is arranged on the second main pipe;
the first main pipe is provided with a branch pipe, the branch pipe is connected with the first heat conduction pipe, the end part of the first heat conduction pipe is provided with a three-way valve selectively communicating the branch pipe with the first main pipe, and the first main pipe is communicated with the water inlet end of the main pump.
Further, a heat exchange device is arranged in the inner cavity of the second tank body, one end of the heat exchange device is communicated with the exhaust pipe, the other end of the heat exchange device is connected with an air outlet pipe, the air outlet pipe penetrates through the top of the second tank body, and the air outlet pipe is connected with a pressure release valve.
The invention has the beneficial effects that: (1) the prepared soft-shelled turtle dish is rich in nutrition, delicious in taste, convenient to store and transport, capable of being stored for a long time at normal temperature, capable of being reprocessed according to taste requirements, unchanged in taste and texture, low in cost and beneficial to wide popularization;
(2) the water blanching time is controlled to be 3-5min because the time influences the skirt edge and the meat quality of the soft-shelled turtle, the skirt edge of the soft-shelled turtle is guaranteed to keep Q elasticity, meat, bones and meat of the soft-shelled turtle are not easy to separate, each pot is required to be filled with boiled water during water blanching, otherwise, blood impurities are abundant, the water blanching time is not controlled well, the time is prolonged, the soft-shelled turtle is not easy to blanch completely, the rotten degree of the soft-shelled turtle is influenced, the soft-shelled turtle is filled with water blanching water to observe the boiling point of the water, the soft-shelled turtle is scalded until the water begins to bubble with steam and is half boiled or begins to boil, the soft-shelled turtle meat is more than eighty percent cooked at this moment, the soft-shelled turtle is required to be scalded to more than eighty percent thoroughly, otherwise, the canned soft-shelled turtle is heavy in fishy smell, and the blood impurities in soup seriously influence the taste and the soup quality. After blanching, the turtles are placed into a cold water basin to be rinsed or washed clean by cold water, the turtles are taken out of the pot and are cooled by the cold water in time, otherwise, the soup is rich in blood and fishy smell, the turtles are not stacked when being taken out, and otherwise, the meat of the turtles with poor quality is rotten; after one pot of turtles is scalded, when water is boiled, blood residues are cleaned by a steel dense silk strainer, blood foam impurities are removed when the water is boiled certainly, the blood impurities cannot be shown when the water temperature does not start to boil, the blood impurities cannot be cleaned completely, a second batch of turtles are not put into the water when the water is boiled and the blood impurities cannot be cleaned, and otherwise, the cans are heavy in fishy smell, and much blood impurities exist in soup, so that the products are seriously influenced; the high-pressure kettle is adopted for rapidly cooling the tank body and rapidly cooling the tank body so as to avoid the influence of waste heat on the texture of the turtle meat, the prepared dish belongs to a semi-finished product, and the dish is required to be reprocessed according to the taste before eating, so that the skirt edge of the turtle and the texture of the turtle meat need to be well held, and the turtle is not too soft and is not too hard;
(3) the turtle is an amphibious animal, different from other aquatic products and livestock and poultry, the edible part of the turtle not only has trunk meat, but also has skirt rims of other meat animals, which is the edible characteristic of the turtle, so in the process of preparing the turtle pre-made dish, the consideration is that the elasticity of the skirt rims can be kept, the separation degree of the trunk bones and the meat can be balanced, on the basis, the different ages of the turtles, the corresponding different skirts and meat quality can be considered, and the older turtle skirt rims and meat quality are more flexible, the invention prepares the canned pre-made dish, the sizes of the jar bodies are different, the quality of the jar bodies is also influenced, in the process of high-pressure sterilization, the sterilization effect of the sterilization time on the jar bodies with different ages and different specifications is different, the large jar bodies need to be sterilized for a long time to achieve the ideal effect, but the process cannot influence the quality of the turtles, under the control of the sterilization time pertinently, the prepared canned soft-shelled turtles have remarkable sterilization effect, can be stored at normal temperature for more than 3 months, breaks through the technology of only long-time frozen storage, ensures that the skirt edges of the canned soft-shelled turtle can keep Q elastic texture, has good trunk meat quality, is moderately soft and rotten, has proper bone and meat separation degree, comprehensively considers the factors of the tank body specification and the soft-shelled turtle age in the whole preparation of canned soft-shelled turtle prefabricated vegetables, achieves the effect of long-time normal-temperature storage and the effect of guaranteeing the quality of the soft-shelled turtles in high-temperature sterilization, and is an important innovative technical point of the invention;
(4) the high-pressure kettle used in the invention can preheat the inner container by injecting high-temperature water into the inner container through the first heat conduction pipe in the temperature rising process, so that the temperature rising time can be reduced, the temperature rising speed can be increased, and the purpose of rapid temperature rising can be achieved in the temperature rising process of the high-pressure kettle;
(5) in the process of cooling the high-pressure kettle, the temperature in the liner is reduced by taking away high-temperature steam and high-temperature water, and the temperature in the liner is quickly reduced by spraying cooling water into the liner and performing circulating cooling through the second heat conduction pipe; in the process of preheating the high-pressure kettle, the used high-temperature water is remained after the high-temperature water used for cooling for the last time, and the heat loss is reduced by collecting the heat when the temperature is raised every time, so that the repeated recycling is realized.
Drawings
FIG. 1 is a schematic view of the overall structure of an autoclave;
FIG. 2 is a schematic cross-sectional view taken along the line A-A in FIG. 1;
FIG. 3 is a schematic view of a portion of the enlarged structure at B in FIG. 1;
FIG. 4 is a schematic view of a portion of the enlarged structure at C in FIG. 1;
fig. 5 is a partially enlarged schematic view of a portion D in fig. 1.
The text labels in the figures are represented as: 10. a first tank body, 101 and an inner container; 102. a housing; 11. a second tank; 12. a heat-insulating layer; 13. a first heat conductive pipe; 14. a second heat conductive pipe; 15. a first main tube; 16. an exhaust pipe; 17. a main pump; 18. a second main pipe; 19. a control valve; 20. a branch pipe; 21. a three-way valve; 22. a heat exchange device; 23. a pressure relief valve; 24. an air outlet pipe; 25. and a baffle plate.
Detailed Description
For a better understanding of the present invention, embodiments of the present invention are described in detail below with reference to examples, but those skilled in the art will understand that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
Example 1:
a preparation method of canned turtle pre-prepared dish comprises the following steps:
s1: cleaning a soft-shelled turtle with clear water, slaughtering the soft-shelled turtle from the side belly, removing internal organs, scalding with boiled water, peeling, cutting nails and beaks, then cutting into blocks with the specification size of 3cm multiplied by 3cm, blanching with 100 ℃ boiled water for 3min, cleaning, soaking with ozone water for 5min, subpackaging into cans, wherein the packaging container is an iron sheet can with the specification of 450g, 850g and 1500g, and the canning volume is 95%, and soup is added, and the formula of the soup is as follows: placing 2500g of old chicken, 2000g of pig bones, 1500g of lean meat and 1000g of keel into a large pot, adding water, boiling with strong fire, and decocting for 6 hours with medium fire to obtain the soup stock, wherein the seasoning formula proportion is as follows: 100kg of soup stock, 2000g of salt, 600g of chicken essence, 150g of chicken juice, 300g of dry pepper and 100g of gardenia jasminoides; finally, sealing;
s2: and (4) putting the canned soft-shelled turtles obtained in the step (S1) into an autoclave for high-pressure sterilization treatment, wherein the high-pressure sterilization temperature is 121 ℃, the pressure is 103KPa, and the time is shown in the table, after the high-pressure sterilization treatment is finished, injecting cold water into the autoclave to realize the rapid cooling of the interior of the autoclave for 3min, then taking out the cans, rapidly putting the cans into the cold water to realize the rapid cooling of the interior of the cans, and preventing the residual heat from generating continuous destructive influence on the texture compactness of the soft-shelled turtles.
Example 2:
a preparation method of canned turtle pre-prepared dish comprises the following steps:
s1: cleaning a soft-shelled turtle with clear water, slaughtering the soft-shelled turtle from the side belly, removing internal organs, scalding with boiled water, peeling, cutting nails and beaks, then cutting into blocks with the specification size of 3cm multiplied by 3cm, blanching with 100 ℃ boiled water for 4min, cleaning, soaking with ozone water for 5min, subpackaging into cans, wherein the packaging container is an iron sheet can with the specification of 450g, 850g and 1500g, and the canning volume is 95%, and soup is added, and the formula of the soup is as follows: placing 2500g of old chicken, 2000g of pig bones, 1500g of lean meat and 1000g of keel into a large pot, adding water, boiling with strong fire, and decocting for 6 hours with medium fire to obtain the soup stock, wherein the seasoning formula proportion is as follows: 100kg of soup stock, 2000g of salt, 600g of chicken essence, 150g of chicken juice, 300g of dry pepper and 100g of gardenia jasminoides; finally, sealing;
s2: and (4) putting the canned soft-shelled turtles obtained in the step (S1) into an autoclave for high-pressure sterilization treatment, wherein the high-pressure sterilization temperature is 121 ℃, the pressure is 103KPa, and the time is shown in the table, after the high-pressure sterilization treatment is finished, injecting cold water into the autoclave to realize the rapid cooling of the interior of the autoclave for 2min, then taking out the cans, rapidly putting the cans into the cold water to realize the rapid cooling of the interior of the cans, and preventing the residual heat from generating continuous destructive influence on the texture compactness of the soft-shelled turtles.
Example 3:
a preparation method of canned turtle pre-prepared dish comprises the following steps:
s1: cleaning a soft-shelled turtle with clear water, slaughtering the soft-shelled turtle from the side belly, removing internal organs, scalding with boiled water, peeling, cutting nails and beaks, then cutting into blocks with the specification size of 3cm multiplied by 3cm, blanching with 100 ℃ boiled water for 5min, cleaning, soaking with ozone water for 5min, subpackaging into cans, wherein the packaging container is an iron sheet can with the specification of 450g, 850g and 1500g, and the canning volume is 95%, and soup is added, and the formula of the soup is as follows: placing 2500g of old chicken, 2000g of pig bones, 1500g of lean meat and 1000g of keel into a large pot, adding water, boiling with strong fire, and decocting for 6 hours with medium fire to obtain the soup stock, wherein the seasoning formula proportion is as follows: 100kg of soup stock, 2000g of salt, 600g of chicken essence, 150g of chicken juice, 300g of dry pepper and 100g of gardenia jasminoides; finally, sealing;
s2: and (4) putting the canned soft-shelled turtles obtained in the step (S1) into an autoclave for high-pressure sterilization treatment, wherein the high-pressure sterilization temperature is 121 ℃, the pressure is 103KPa, and the time is shown in the table, after the high-pressure sterilization treatment is finished, injecting cold water into the autoclave to realize the rapid cooling of the interior of the autoclave for 2min, then taking out the cans, rapidly putting the cans into the cold water to realize the rapid cooling of the interior of the cans, and preventing the residual heat from generating continuous destructive influence on the texture compactness of the soft-shelled turtles.
In order to prove the influence of sterilization time on different turtle ages and tank body specifications, the invention provides a control group (A, B, A1, B1, A2, B2 and C2) relative to example 1, wherein the group A is that turtles of 4-5 years are sterilized under high pressure in a tank body of 500g in specification for 11min, the group B is that turtles of 4-5 years are sterilized under high pressure in a tank body of 850g in specification for 18min, the group A1 is that turtles of 6-7 years are sterilized under high pressure in a tank body of 500g in specification for 12min, the group B1 is that the turtles of 6-7 years are sterilized under high pressure in a tank body of 850g in specification for 14min, the group A2 is that the group A is that the group is more than 8 years, is sterilized under high pressure in a tank body of 500g in specification for 20min, the group B2 is that the group is the group that the group is that the group B2 is that the group is more than 8 years, wherein the group C2 is sterilized under high pressure in a tank body of 1500g in the tank body of 1500g for 22min, other preparation processes are the same as in the examples. The preservation effect of the canned turtle preforms obtained in examples 1 to 3 and the control groups (a, B, a1, B1, a2, B2, C2) was examined, and the meat firmness of the turtles was evaluated by sensory evaluation, and the experimental results are shown in table 2.
TABLE 2
As shown in the attached fig. 1-5 in the specification, as a specific embodiment of the present invention, for processing the turtle pre-prepared dish in the above embodiment, the specific structure of the autoclave in the present invention is:
the high-pressure kettle comprises a first tank body 10, wherein a steam source and a cooling source are connected in the inner cavity of the first tank body 10, in the embodiment, the connected steam source is steam generated in a large-scale industrial boiler, the connected cooling source is connected cold water, the specific structure is that a pipeline connected with the boiler is arranged on the first tank body 10, the steam is directly led into the first tank body 10, so that the first tank body 10 is in a high-temperature and high-pressure state, the connected cooling water is that a pipeline connected with the cold water is arranged on the first tank body 10, a plurality of branch pipes are arranged between the pipeline and the first tank body 10, the branch pipes extend into the inner cavity of the first tank body 10, an atomizing nozzle is arranged at the end part of the first tank body 10, so that the water sprayed into the first tank body 10 is atomized and dispersed, so that the temperature can be rapidly reduced, the first tank body 10 is connected with a second tank body 11, a pipeline system is arranged between the first tank body 10 and the second tank body 11;
the first tank 10 includes a liner 101 and a shell 102, which are sleeved together, a heat insulating layer 12 is disposed between the liner 101 and the shell 102, the heat insulating material can be selected according to actual use conditions, such as vacuum, or foam material filling, etc., a first heat pipe 13 and a second heat pipe 14, which are in contact with the shell 102, are disposed in the heat insulating layer 12, the first heat pipe 13 is communicated with a pipeline system, cooling water can be introduced into the second heat pipe 14, the first heat pipe 13 and the second heat pipe 14 include an annular main communication pipe and a straight pipe-shaped branch communication pipe, the branch communication pipe is in contact with the shell 102, the first heat pipe 13 and the second heat pipe 14 are disposed in a staggered manner, water outlets are disposed at tops of the first heat pipe 13 and the second heat pipe 14, when the temperature and pressure in the autoclave need to be raised, hot water can be introduced into the first heat pipe 13, when the waste heat is used for cooling, circulating cold water can be filled into the second heat conduction pipe 14 for cooling;
the pipeline system comprises a first main pipe 15 communicated with the inner cavity of the first tank body 10 and the inner cavity of the second tank body 11, and an exhaust pipe 16 communicated with the inner cavity of the first tank body 10, wherein the exhaust pipe 16 is wound on the outer side of the first main pipe 15 and penetrates into the second tank body 11, flowing water is arranged in the first main pipe 15, a main valve for controlling the on-off of water flow is arranged on the first main pipe 15, flowing high-temperature steam is arranged in the exhaust pipe 16, a control valve is arranged on the exhaust pipe 16 and used for controlling the on-off of steam circulation in the exhaust pipe 16, high-temperature steam or high-temperature water generated when the first tank body 10 is cooled is collected in the second tank body 11, so that the residual heat is reused, the exhaust pipe 16 is wound on the outer side of the first main pipe 15 in a spiral manner and is wound for a plurality of circles, and a heat insulating layer is arranged on the outer side of the burning exhaust pipe 16, to reduce temperature loss.
Further optimization is carried out on the basis of the embodiment: the first main pipe 15 is provided with a main pump 17, the main pump 17 mainly pumps high-temperature water in the first tank 10 into the second tank 11 for storage, a control valve is arranged at the water outlet end of the main pump 17, a baffle 25 is arranged on the inner side wall of the inner container 101, so that the water in the inner container 101 can be stopped and can be retained in the inner container 101, so as to collect the high-temperature water, the first main pipe 15 is provided with a second main pipe 18 communicated with the water inlet end and the water outlet end of the main pump 17, the second main pipe 18 is connected to the water outlet end side of the control valve on the water outlet end side of the main pump 17, in the embodiment, the second main pipe 18 is arranged on the upper side of the control valve, the control valve 19 is arranged on the second main pipe 18, when the control valve 19 is opened, the high-temperature water in the second tank 11 can enter the inner container 101 through the second main pipe 18, so as to preheat the cavity in the inner container 101, the temperature of the inner container 101 can be rapidly increased;
the first main pipe 15 that is located the play water end of main pump 17 goes up the intercommunication and is provided with branch pipe 20, branch pipe 20 with first heat pipe 13 is connected, just the tip of first heat pipe 13 is provided with the three-way valve 21 of selective intercommunication branch pipe 20 and first main pipe 15, when pouring water into in to first heat pipe 13, three-way valve 21 intercommunication branch pipe 20 and first heat pipe 13, high temperature water gets into in first heat pipe 13, preheats inner bag 101 production to can reduce high temperature rise time, reach the purpose of rapid heating up, three-way valve 21 intercommunication the position of first main pipe 15 is located the end of intaking of main pump 17, after three-way valve 21 communicates first 15, the water in the first heat pipe 13 is sent into the second jar body 11 again through main pump 17 together and is retrieved, thereby discharges the water in the first heat pipe 13.
Further optimization is carried out on the basis of the embodiment: a heat exchange device 22 is arranged in the inner cavity of the second tank body 11, the heat exchange device 22 comprises communicating pipelines at two ends and a capillary pipeline connected between the communicating pipelines at the two ends, the capillary pipeline can be arranged in a spiral form, so as to radiate heat to the water in the second tank 11 as much as possible, one end of the heat exchanging device 22 and the exhaust pipe 16 are communicated with each other, the other end of the steam generator is connected with an air outlet pipe 24 and penetrates through the top of the second tank body 11, the upper part of the air outlet pipe 24 is connected with a pressure release valve 23, the pressure release valve 23 can be opened to release pressure when the pressure in the pipeline in the air outlet pipe 24 is too high, the control pressure is properly adjusted according to actual conditions, the end part of the air outlet pipe 24 continuously extends into the second tank body 11 downwards, steam discharged from the air outlet pipe 24 continuously enters the second tank body 11, and the second tank body 11 is provided with a liquid discharge port and an air exhaust port.
When in use, the main valve and the control valve 19 on the first main pipe 15 are firstly opened, the three-way valve 21 is opened, the branch pipe 20 is communicated with the first heat conduction pipe 13, the high-temperature water stored in the second tank body 11 flows into the inner container 101 and the first heat conduction pipe 13, so as to preheat the inner container 101, then the turtle to be treated is sent into the first tank body 10, the sealing door is closed,
opening a valve on a boiler pipeline connected with the first tank body 10 to make high-temperature steam enter the first tank body 10 to perform high-temperature treatment on the soft-shelled turtles, quickly reaching the required temperature under the condition of preheating,
after the treatment time is up, the valve on the high-temperature steam pipeline is closed, at the moment, the valve at the water outlet end of the main pump 17 is opened, the main valve on the first main pipe 15 is opened, the three-way valve 21 is controlled to rotate, the first heat conduction pipe 13 is communicated with the first main pipe 15, the control valve 19 is closed, the main pump 17 is started, the high-temperature water in the first heat conduction pipe 13 and the liner 101 is recycled into the second tank body 11 through the first main pipe 15, the valve on the exhaust pipe 16 is opened at the same time, the steam in the liner 101 rapidly heats the water in the first main pipe 15 and the second tank body 11 through the exhaust pipe 16, the circulating cooling water is introduced into the second heat conduction pipe 14 through control, the cooling water is sprayed into the liner 101 through the cooling water pipe connected with the first tank body 10, the interior of the liner 101 is rapidly cooled to finish the treatment, and when the next preheating treatment is carried out, the high-temperature water in the second tank body 11 can be introduced into the liner 101 for preheating, to reduce heat loss.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments. Those skilled in the art should appreciate that many modifications and variations are possible in light of the above teaching without departing from the scope of the invention.
Claims (10)
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| CN202210009724.7A CN114304539A (en) | 2022-01-06 | 2022-01-06 | Preparation method and equipment of canned turtle prefabricated dish |
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| CN202210009724.7A CN114304539A (en) | 2022-01-06 | 2022-01-06 | Preparation method and equipment of canned turtle prefabricated dish |
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| CN112741294A (en) * | 2021-01-13 | 2021-05-04 | 河北农业大学 | Instant turtle and chicken soup |
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| CN113318679A (en) * | 2021-05-28 | 2021-08-31 | 重庆化工职业学院 | Circulation reaction kettle |
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| CN211502980U (en) * | 2019-12-30 | 2020-09-15 | 九江惠城环保科技有限公司 | Heating device capable of cooling reaction liquid and recycling waste heat |
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