CN205962693U - Quick -acting marinating food production facilities - Google Patents

Abstract

The utility model belongs to the steamed food apparatus field that salts down, concretely relates to quick -acting marinating food production facilities that can make the stew in soy sauce article fast. The utility model discloses an it constitutes to salt steamed chamber 1, sealing cavity cover 2, thick gravy container 3 down, salt steamed chamber down for the cylinder barrel structure of accumbency, have a steamed chamber opening that salts down in the top in the steamed chamber that salts down, the accumbency of thick gravy container disclose the shape structure in the length of the steamed intracavity portion top of salting down, the thick gravy vessel port with salt the measure -alike and coincidence installation of steamed chamber opening down together. Traditional marinating food preparation equipment all uses a cavity, high pressure or evacuation etc. Have the potential safety hazard among the operation process easily, if the explosion appears or spatter the wet goods incident. Adopt this kind of structure sealing structure to protect thick gravy outside the container not receive the corruption of hot water juice such as thick gravy or oil, the life of extension fixture as far as.

Description

A kind of quick-acting marinated food production equipment

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 quick-acting halogen of quick Fabrication spiced and stewed food Food manufacturing apparatus processed.

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.

Utility model content

The purpose of this utility model be to provide a kind of can be with the quick-acting marinated food production equipments of quick Fabrication spiced and stewed food.

The purpose of this utility model is realized in：

Quick-acting marinated food production equipments include salting down halogen chamber 1, annular seal space lid 2, thick gravy container 3 forms, the described halogen chamber that salts down For the cylinder barreled structure of accumbency, there is the halogen chamber opening that salts down above the halogen chamber that salts down, described thick gravy container accumbency is in the halogen chamber that salts down The length of inner upper 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, and salt down halogen chamber The annular seal space lid being closed with the halogen chamber phase matching form that salts down is installed at opening, salts down and be provided between halogen chamber lower inside and thick gravy container Heater 4；The edge of annular seal space lid is connected with air inlet pipe and exhaustor, air inlet pipe equipped with sealing gasket, described thick gravy container It is connected to intake valve 5 and air bleeding valve 6 with the other end of exhaustor.

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.

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, quick-acting marinated food production equipments include salt down halogen chamber, annular seal space lid, thick gravy container composition, described The cylinder barreled structure that halogen chamber is accumbency that salts down, have the halogen chamber opening that salts down above the halogen chamber that salts down, described thick gravy container accumbency Disclose shape structure in the length of the halogen chamber inner upper that salts down, thick gravy vessel port is identical with the halogen chamber opening size that salts down and overlaps and is arranged on one Rise, wherein thick gravy vessel port and the halogen chamber opening that salts down must be tightly connected installation, such as seamless welding or use resistant to elevated temperatures glue Body is glued together.Chamber involved by this utility model is installed by double-layer seal has two advantages, first, traditional halogen Machine for preparing food processed all using a chamber, high pressure or evacuation etc. easily there is potential safety hazard in operating process, As the security incidents such as blast or spilled oil occur.Second, using this sealing structure structural defence, thick gravy external container is not subject to halogen The corrosion of the decoction such as juice or oil plant, is capable of the service life of extension fixture as far as possible.For further safety problem, The centre in thick gravy container and the halogen chamber that salts down should install support bar ensure opening junction stress will not excessive and lead to fracture or Deformation.

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 Between lower section and thick gravy container, heater is installed；The edge of annular seal space lid chamber lid equipped with sealing gasket, described thick gravy container It is connected with air inlet pipe and exhaustor, the other end of air inlet pipe and exhaustor is connected to intake valve and air bleeding valve.This structure exists Ensure food carried out to salt down and ensure while sealing can be the pressurization of thick gravy container further by air inlet pipe during halogen, make Food can quickly be known something thoroughly.

As shown in figure 1, being also equipped with oil exit pipe in described thick gravy container, oil exit pipe is arranged on thick gravy container side, row The position of oil pipe is at 8/9 position of thick gravy container whole height.This structure be designed to make making marinated food after The oil reservoir floating over thick gravy upper strata emptied it is ensured that thick gravy reusable.Oil exit pipe should connect the pump housing and carry out oil extraction.

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

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 quick-acting marinated food production equipment, including the halogen chamber that salts down（1）, annular seal space lid（2）, thick gravy container（3）, its feature exists In：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, and thick gravy vessel port is identical with the halogen chamber opening size that salts down and overlaps and is arranged on 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, the halogen chamber lower inside that salts down is held with thick gravy Heater is installed between device（4）；The edge of annular seal space lid equipped with sealing gasket, described thick gravy container be connected with air inlet pipe and The other end of exhaustor, air inlet pipe and exhaustor is connected to intake valve（5）And air bleeding valve（6）.

2. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：In described thick gravy container It is also equipped with oil exit pipe（7）, oil exit pipe is arranged on thick gravy container side, and the position of oil exit pipe is the 8/ of thick gravy container whole height At 9 positions.

3. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：Below the described halogen chamber that salts down Support and base are installed.

4. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：Described thick gravy container with Salt down and between halogen chamber, be also filled with noble gases（8）.

5. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：Described noble gases are One of helium, neon, argon, krypton, xenon.

6. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：Described salt down halogen chamber and halogen Juice container is rustless steel integrally casting.

7. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：Described thick gravy container is also It is connected with storage tank（9）, equipped with the thick gravy having configured in storage tank.

8. a kind of quick-acting marinated food production equipments according to claim 1 it is characterised in that：Described thick gravy container is also It is connected with vacuum extractor（10）.