CN205962692U - Stew in soy sauce article production facility of extension thick gravy effect - Google Patents

Abstract

The utility model belongs to the steamed food apparatus field that salts down, concretely relates to stew in soy sauce article production facility of extension thick gravy effect that can make the stew in soy sauce article fast. Stew in soy sauce article production facility of extension thick gravy effect constitutes including the steamed chamber 1 of salting down, sealing cavity cover 2, thick gravy container 3, salt steamed chamber down for horizontal cylinder barrel structure, have a steamed chamber opening that salts down in the top in the steamed chamber that salts down, there is an oil extraction chamber 11 thick gravy container below, evenly distributed is passed through at the diameter of the thick gravy container bottom pipe connection for 2cm in the oil extraction chamber, sealing cavity cover's border is equipped with sealed the pad, the thick gravy container be connected with intake pipe and blast pipe, the other end of intake pipe and blast pipe is connected with admission valve 5 and discharge valve 6 respectively: the thick gravy container in the row of installing oil pipe 7 still, arrange oil pipe and install in thick gravy container side, arrange the 89 position departments of oil pipe's position at the whole height of thick gravy container. The emission of thick gravy bottom residue can further be guaranteed in the design in oil extraction chamber, has further strengthened the reuse rate of thick gravy.

Description

A kind of spiced and stewed food production equipment extending thick gravy effect

Technical field

This utility model belongs to the halogen food apparatus field that salts down and in particular to a kind of can be with the prolongation halogen of quick Fabrication spiced and stewed food The spiced and stewed food production equipment of juice effect.

Background technology

Marinated food, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable as primary raw material, puts into tune In the thick gravy making, very hot oven is boiled, small fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes as aromatic delicious halogen Product.Spiced and stewed food belongs to general cooked meat product, its prominent original taste of raw material, color and luster, and flavoring agent mainly uses salt and a small amount of beans Oil, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixing up can life-time service, and More Chen Yuexiang.

The origin of spiced and stewed food can trace back to the remote the Warring States Period.With regard to the earliest record of pot-stewed meat or fowl in history records, it is the Warring states The imperial palace famous dish " dew chicken " in period.《The Songs of the South is called back the spirit of the dead》With《Qimin yaoshu》The middle manufacture method having recorded " dew chicken ".Ancient writing Scholar's GUO Shou jin is documented according to these《Bend former tax modern translation》Middle solved work " pot-stewed chicken ".And the hereafter roasted chicken of red halogen, white halogen Boiled chicken with parsley all gets according to " dew chicken " development.

Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions Taste also has very big difference, have Nan Tian, north is salty, east is peppery, western acid is not.Northern area spiced and stewed food condiment is many, saline taste weight, south Regional spiced and stewed food saline taste is light, and local flavor and classification are many.

Meanwhile, season is different, and the taste of spiced and stewed food is also different, and such as the spring is sour, the summer is bitter, the autumn is peppery, the winter is salty.Seasoning will be according to difference Requirement and purpose, select suitable flavoring agent and fitting method, produce the different product of local flavor.

The committed step of processing spiced and stewed food is seasoning and cooking.Seasoning is to use specific formula, mutual with various flavouring agents Cooperation, forms the unique local flavor of product and color and luster.

Seasoning is the significant process of processing spiced and stewed food, and the characteristic according to spiced and stewed food kind and flavouring agent and effect during seasoning is closed System adds specific flavouring agent, during so that flavouring agent is cooked together with raw material, forms flavour.This process has established product Saline taste, delicate flavour and fragrance, promote color and luster and the outward appearance of product simultaneously.In the usage amount of flavouring agent, because spiced and stewed food mainly makes With saline, so quantity is low, thus product color thin it is intended to the original color of prominent raw material.Seasoning is to cook Complete in journey.It is noted that controlling the water yield, salinity and flavoring agent consumption during cooking, it is beneficial to spiced and stewed food color and the shape of local flavor Become.Can also be removed by seasoning and correct the bad smell in raw material, play perfumery, help taste and hyperchromic effect, to improve system Product color, shape.

Cooking is the process that starting material with water, steam, the mode of heating such as fried are processed, to the color of product, Shape and finished chemical property have a significant impact.

Cooking makes raw material stick together, solidifies, and plays the role of consolidated article form, makes product can have the form of processing;Also Flavour can be formed under the interaction with flavouring agent for the raw material, improve the color, smell and taste of product；Meanwhile, the process of cooking Kill the microorganism in raw material and parasite, improve storage-stable and the fresh-keeping effect of product.

Brew time will require to determine according to the shape of raw material, property and trimmed size.In general, volume is big, matter The old raw material in ground, the time of heating and cooking is longer, otherwise shorter.Have part nutrient substance in cooking to run off with decoction, therefore, End product quality is related to the consumption of the decoction in boiling process and application method.

In boiling process, according to decoction situation in flame power and pot, very hot oven, moderate heat and three kinds of low baking temperature can be divided into.Prosperous Flame high-strength stable, decoction acutely seethes with excitement；Moderate heat flame is low to be rocked, and pot middle part decoction seethes with excitement；Low baking temperature flame is very weak Play pendulum, decoction micro-boiling or slowly bubbling.

It is shorter that very hot oven boils the time, decoction is boiled, so that raw material is tentatively boiled；It is longer that moderate heat and low baking temperature hot plate the time, can make Raw material becomes crisp on the basis of boiling and moistens good to eat, dispensing infiltration inside, reaches inside and outside taste unanimously.

Traditional marinated food processing technology includes：Pretreatment of raw material/salt make → enter a pot stew in soy sauce → with flavouring agent → Quick-fried boil → small fire simmers → perfuming essence → simmer → cease fire and soak → pick up natural cooling → package storage.

But found by research, the spiced and stewed food processing technology stew in soy sauce time traditional at present is long, and equipment is perishable, bittern material is unrestrained Rate is high, seriously constrains scale and the efficiency of large-scale production marinated food.The recycling problem of wherein thick gravy is restriction One of key factor of spiced and stewed food working (machining) efficiency, thick gravy occurs, in manufacturing process, the oils and fatss that bittern material oozes out at the middle and upper levels, and thick gravy Bottom can precipitate the residue of bittern material, if recycling can make this two parts go bad produces harmful material, simultaneously Also the composition that thick gravy can be affected and then the taste and the quality that affect spiced and stewed food.

Utility model content

The purpose of this utility model be to provide a kind of can be with the spiced and stewed food of the prolongation thick gravy effect of quick Fabrication spiced and stewed food Production equipment.

The purpose of this utility model is realized in：

Spiced and stewed food production equipment include salting down halogen chamber 1, annular seal space lid 2, the thick gravy container 3 extending thick gravy effect forms, described The halogen chamber that salts down be horizontal cylinder barreled structure, have the halogen chamber opening that salts down above the halogen chamber that salts down, described thick gravy container accumbency exists The length of the halogen chamber inner upper that salts down discloses shape structure, and thick gravy vessel port is identical with the halogen chamber opening size that salts down and overlaps and is installed together, Salt down and the annular seal space lid being closed with the halogen chamber phase matching form that salts down is installed at the opening of halogen chamber, salt down the halogen intracavity portion left and right sides and thick gravy container Between two heaters 4 are installed；There is an oil-discharging cavity 11, oil-discharging cavity is by being evenly distributed on thick gravy container below thick gravy container The conduit of a diameter of 2cm of bottom connects, and equipped with sealing gasket, described thick gravy container is connected with air inlet pipe at the edge of annular seal space lid And exhaustor, the other end of air inlet pipe and exhaustor is connected to intake valve 5 and air bleeding valve 6：In described thick gravy container also Oil exit pipe 7 is installed, oil exit pipe is arranged on thick gravy container side, the position of oil exit pipe is at 8/9 of thick gravy container whole height Put place.

The described thick gravy container bottom that connects has, with the conduit of oil-discharging cavity, the switch controlling folding.

It is also equipped with oil exit pipe 7, oil exit pipe is arranged on thick gravy container side, the position of oil exit pipe in described thick gravy container At 8/9 position of thick gravy container whole height.

Below the described halogen chamber that salts down, support and base are installed.

Described thick gravy container and salt down and be also filled with noble gases 8 between halogen chamber.

Described noble gases are one of helium, neon, argon, krypton, xenon.

Described salt halogen chamber down and thick gravy container is rustless steel integrally casting.

Described thick gravy container is also associated with storage tank 9, equipped with the thick gravy having configured in storage tank.

Described thick gravy container is also associated with vacuum extractor.

The beneficial effects of the utility model are：Traditional marinated food making apparatus all using a chamber, in high pressure Or evacuation etc. easily there is potential safety hazard in operating process, the security incidents such as blast or spilled oil such as occur.Using this Sealing structure structural defence thick gravy external container is not corroded by decoction such as thick gravy or oil plants, can extend dress as far as possible The service life put.For further safety problem, in the centre of thick gravy container and the halogen chamber that salts down, support bar should be installed and ensure The stress of opening junction will not excessive and lead to rupture or deform.This structure is protected during the halogen that ensures food carried out to salt down Can be pressurizeed for thick gravy container further by air inlet pipe while card sealing, so that food is quickly known something thoroughly.The setting of oil exit pipe Meter float over after can making making marinated food thick gravy upper strata oil reservoir emptied it is ensured that thick gravy reusable.Oil extraction Being designed to of chamber is further ensured that the discharge of thick gravy bottom residues, further enhances the recycling rate of waterused of thick gravy.

Brief description

Fig. 1 is overall structure figure of the present utility model.

Fig. 2 is this utility model top view.

Specific embodiment

Below in conjunction with the accompanying drawings this utility model is described further.

As shown in Figure 1, 2, the spiced and stewed food production equipment extending thick gravy effect includes salt down halogen chamber, annular seal space lid, thick gravy container Composition, the described cylinder barreled structure that halogen chamber is accumbency that salts down, there is the halogen chamber opening that salts down above the halogen chamber that salts down, described thick gravy Container accumbency discloses shape structure in the length of the halogen chamber inner upper that salts down, and thick gravy vessel port is identical with the halogen chamber opening size that salts down and the peace that overlaps It is fitted together, wherein thick gravy vessel port and the halogen chamber opening that salts down must be tightly connected installation, such as seamless welding or use resistance to height The colloid of temperature is glued together.Chamber involved by this utility model is installed by double-layer seal has two advantages, first, passing The marinated food making apparatus of system all using a chamber, high pressure or evacuation etc. easily there is safety in operating process , such as the security incidents such as blast or spilled oil in hidden danger.Second, adopting this sealing structure structural defence thick gravy external container not Corroded by decoction such as thick gravy or oil plants, be capable of the service life of extension fixture as far as possible.In order to further safety is asked Topic, should install support bar in the centre of thick gravy container and the halogen chamber that salts down and ensure that the stress of opening junction will not be excessive and lead to break Split or deform.

As shown in figure 1, being provided with the annular seal space lid closing with the halogen chamber phase matching form that salts down at the halogen chamber opening that salts down, salt down halogen intracavity portion Two heaters 4 are installed between the left and right sides and thick gravy container；There is an oil-discharging cavity 11, oil-discharging cavity passes through below thick gravy container The conduit being evenly distributed on a diameter of 2cm of thick gravy container bottom connects, the edge of annular seal space lid equipped with sealing gasket, described halogen Juice container is connected with air inlet pipe and exhaustor, and the other end of air inlet pipe and exhaustor is connected to intake valve 5 and air bleeding valve 6： It is also equipped with oil exit pipe 7, oil exit pipe is arranged on thick gravy container side, the position of oil exit pipe holds in thick gravy in described thick gravy container At 8/9 position of device whole height.

This structure can be further by air inlet pipe while ensureing sealing during the halogen that ensures food carried out to salt down For the pressurization of thick gravy container, food is enable quickly to know something thoroughly.Simultaneously this structure be designed to make floating after making marinated food Oil reservoir on thick gravy upper strata is emptied, sink to bottom bittern material residue can sink to the bottom and partially enclosed in oil-discharging cavity it is ensured that Thick gravy reusable.Oil exit pipe should connect the pump housing and carry out oil extraction.Described connects thick gravy container bottom and oil-discharging cavity Conduit has the switch controlling folding.The oil-discharging cavity when first time making spiced and stewed food so can be controlled further to be vacant, when After the completion of making bittern material for the first time, open conduit and only allow the residue of the bittern material bottom evacuate, then closing a switch rapidly can be complete Full isolation residue and thick gravy.Fill after oil-discharging cavity and carry out again after residue toppling over.Switch described here can be sluice type Switch, preferably can use the known in the market unlatching that can automatically control conduit and the junction perforate of thick gravy container Structure with closure.

Described thick gravy container is also associated with vacuum extractor.Device of the present utility model sets for multifunctional food manufacture Standby, such as run into and need low-temp cooking as higher in oil content in bittern material, high temperature can lead to deep fat to produce the unsound things such as carcinogen Matter, therefore in order to low-temp cooking oil brewed brine taste can reduce the boiling point of oil plant in the way of using evacuation.

Below the described halogen chamber that salts down, support and base are installed.

Described thick gravy container and salt down and be also filled with noble gases between halogen chamber.Noble gases are helium, neon, argon, krypton, in xenon A kind of.By the filling of noble gases make thick gravy container and the environment that salts down between halogen chamber more stable it is ensured that this interior volume part Especially heater is not corroded and is reduced associated safety hidden danger.

Described salt halogen chamber down and thick gravy container is rustless steel integrally casting.

Described thick gravy container is also associated with storage tank, equipped with the thick gravy having configured in storage tank.Using this utility model When, first by storage tank, thick gravy is injected in thick gravy container, close tightening seal chamber lid after adding the food materials of cooking in container, adopt Take inflating pressure or vacuum pumping, start heater, the time according to regulation cooks food materials, wherein

Old duck (full duck), duck lower limb, duck chamber:Big fire is boiled, and the stew in soy sauce time is less than 30 minutes.

Duck claw, Caput Anas domestica, duck wing, clavicle, Carnis Coturnicis japonicae, half of duck, pig's feet, drumstickss etc. are cooked and are started timing, halogen 25 minutes.

Rhizoma Nelumbiniss:Cook and start timing, halogen 12 minutes, bubble 10 minutes.

Cold spiced duck intestinal:Bittern material is heated to 70-80 degree, halogen about 8 minutes.

The pot-stewed chicken apex of the wing, Herba sagittariae pygmaeae, duck liver, Cor Anas domestic, Ovum Anas domestica, egg, Procambarus clarkii, Eriocheir sinensiss:Wherein chicken arm halogen 5-8 minute, duck Tongue, duck liver, Cor Anas domestic halogen 8 minutes, Procambarus clarkii halogen 15 minutes, Eriocheir sinensiss halogen 15-20 minute.

Cook terminate after using aerofluxuss valve exhaust or intake valve air inlet to atmospheric pressure state can uncap taking-up cooked Food materials.Wherein this equipment also should be furnished with pressure gauge.Then carry out the discharge of upper strata oils and fatss by oil exit pipe, carried out by oil-discharging cavity The discharge of bottom residues, just can carry out stew in soy sauce operation next time after filling up thick gravy.

Above-mentioned cooking time is basic time, and the situation with supercharging should suitably shorten cooking time, with evacuation Degree should suitably lengthen cooking time.

Heater mentioned herein, intake valve, air bleeding valve, vacuum extractor etc. are the device currently existing Or structure, can directly buy installation, thick gravy container inner wall should scribble food stage kitchen tools coating or the film of high-temperature-resistant high-pressure-resistant Layer, the halogen cavity outer wall that salts down should scribble insullac or insulating film layer.

The above is only preferred implementation of the present utility model it is noted that above-mentioned preferred implementation should not regard It is to restriction of the present utility model, protection domain of the present utility model should be defined by claim limited range.For For those skilled in the art, without departing from spirit and scope of the present utility model, can also make some Improvements and modifications, these improvements and modifications also should be regarded as protection domain of the present utility model.

Claims (8)

1. a kind of spiced and stewed food production equipment extending thick gravy effect, including the halogen chamber that salts down（1）, annular seal space lid（2）, thick gravy container（3）, It is characterized in that：The described halogen chamber that salts down is horizontal cylinder barreled structure, has the halogen chamber opening that salts down above the halogen chamber that salts down, described Thick gravy container accumbency discloses shape structure in the length of the halogen chamber inner upper that salts down, thick gravy vessel port with salt that halogen chamber opening size is identical to lay equal stress on down Conjunction is installed together, and is provided with the annular seal space lid closing with the halogen chamber phase matching form that salts down, about the halogen intracavity portion that salts down at the halogen chamber opening that salts down Two heaters are installed between both sides and thick gravy container（4）；There is an oil-discharging cavity below thick gravy container（11）, oil-discharging cavity passes through The conduit being evenly distributed on a diameter of 2cm of thick gravy container bottom connects, the edge of annular seal space lid equipped with sealing gasket, described halogen Juice container is connected with air inlet pipe and exhaustor, and the other end of air inlet pipe and exhaustor is connected to intake valve（5）And air bleeding valve （6）：It is also equipped with oil exit pipe in described thick gravy container（7）, oil exit pipe is arranged on thick gravy container side, and the position of oil exit pipe exists At 8/9 position of thick gravy container whole height.

2. according to claim 1 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described company The conduit connecing thick gravy container bottom with oil-discharging cavity has the switch controlling folding.

3. according to claim 1 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described salts down Support and base are installed below halogen chamber.

4. according to claim 1 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described halogen Juice container and salt down and be also filled with noble gases between halogen chamber（8）.

5. according to claim 4 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described is lazy Property gas be one of helium, neon, argon, krypton, xenon.

6. according to claim 1 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described salts down Halogen chamber and thick gravy container are rustless steel integrally casting.

7. according to claim 1 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described halogen Juice container is also associated with storage tank（9）, equipped with the thick gravy having configured in storage tank.

8. according to claim 1 a kind of extend thick gravy effect spiced and stewed food production equipment it is characterised in that：Described halogen Juice container is also associated with vacuum extractor（10）.