CN209403490U - A kind of intelligent quick curing system of egg processed again - Google Patents
A kind of intelligent quick curing system of egg processed again Download PDFInfo
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- CN209403490U CN209403490U CN201821678431.3U CN201821678431U CN209403490U CN 209403490 U CN209403490 U CN 209403490U CN 201821678431 U CN201821678431 U CN 201821678431U CN 209403490 U CN209403490 U CN 209403490U
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Abstract
The utility model relates to a kind of intelligent quick curing systems of egg processed again, the system comprises marinated main body tank, vacuum meter, high pressure gauge, pressure sensor, Manual air-release valves, marinated case, chain conveyor, Jar used for making door, rotation power-assisted handle, temperature control coil pipe, feeder motor, vacuum pump and heat preservation sandwich layers, the marinated main body tank is horizontally disposed, the closely coupled dynamic setting Jar used for making door of taking over a job in horizontal one end of the marinated main body tank, be connected setting rotation power-assisted handle on the Jar used for making door；Horizontally spaced setting vacuum meter, high pressure gauge, pressure sensor and Manual air-release valves on the outer surface of cupular part of the marinated main body tank.This system structure is simple, and operation intelligence can accelerate tradition egg curing speed processed again；This system can accelerate egg pickling rate and egg pickling quality by control egg pickling temperature, egg pickling pressure；The scope of application is wider, while reducing the labor intensity of operator, is more suitable for enterprise's production, it is easy to accomplish industrialization.
Description
Technical field
The utility model belongs to technical field of food science, the intelligent quick curing system of especially a kind of egg processed again.
Background technique
Tradition existing more than 700 years history of egg product processed again, mainly lime-preserved egg, salted egg, Egg preserved in wine and salted preserved eggs.China North China
Area, the Northwest, East China is northern and northeast is area of mainly laying eggs, and birds, beasts and eggs yield accounts for national birds, beasts and eggs total output
60% or so.In recent years since the development of egg product industry, then the processing status of egg industry processed need improve.Egg products processing
There are long processing time, low efficiency, capital turnover chain length influences the economic benefit of enterprise.
Lime-preserved egg (Pidan, Preserved egg or 100-years egg), is called lime-preserved egg, a kink of preserved egg, painted eggshell, is China
A kind of traditional flavor egg, yield occupy first of China's egg products, the deep welcome by national people.Lime-preserved egg is using duck's egg, chicken
The birds, beasts and eggs such as egg are raw material through being process with the feed liquid of the preparations such as the material soup (mud) of the preparations such as lime, alkali, salt or sodium hydroxide.It passes
Lime-preserved egg method for salting of the uniting marinated period is long, and generally 28~100 days or so, open marinated, lye was volatile, manual operation
When have injury to operator's respiratory tract and environment, production environment need improve, pickle the period expectation shorten.
Salted egg is also known as salt egg, the egg that salts down, taste egg etc., is the egg processed again that a kind of flavor is special, convenient, mainly passes through food
Salt is made.Preserved egg yellow therein can be used as the raw material for processing other food, such as: moon cake, rice-pudding also can be used as some dish
Raw material.The process-cycle of traditional salted egg is generally 30~60 days, and the marinated period is longer, can be divided into: mud drum method and saturated brine
Method.In curing process, feed liquid osmotic pressure is higher, and the salinity in feed liquid constantly penetrates eggshell, shell membrane, membrane of yolk and penetrates into birds, beasts and eggs,
Internal moisture is constantly moved to outside egg.
Salted preserved eggs are initiated by unique cuisines in Sichuan Guangan, by washing egg, then fragrance are put into iron pan and is boiled, cooling
Afterwards, it puts salt into, birds, beasts and eggs is placed in feed liquid and are pickled, impregnate to take out behind several days to boil and arrive proper time.Combine lime-preserved egg
The advantages of with salt egg, this egg are not only the ticbit gone well with wine, and even more one of best dish of breakfast pickles the period in 15-30
It.It is less about the technical study of salted preserved eggs at present.
By retrieval, following patent document relevant to present patent application as follows is found:
1, the method (application number: CN201210359672.2) of low alkali lime-preserved egg is quickly pickled in a kind of mechanization, the steps include:
(1) fresh duck egg is put into pickling liquid, is sealed, use pulsating pressure to pickle high-voltage value as 160~180kpa, the high pressure retention time
It is 25~28 minutes, salting period is 5~7 days；(2) placed at 35~50 DEG C 48~84 hours to get.This technology uses
Pulsation press mechanical pressing technological proces s, improve production efficiency, shorten the production cycle, and lime-preserved egg obtained is low alkali lime-preserved egg, and lime-preserved egg is flat
Equal free alkalinity is 214.74mg/100g, reduces 60mg/100g or more compared to traditional handicraft, the mouthfeel and quality of lime-preserved egg obtain
Very big improvement.
2, the device (application number 201620377731.2) of a kind of marinated birds, beasts and eggs, the device include marinated room, connect and pickle
The vacuum pump of room pickles indoor pivoted frame, and the rotating cage being set on pivoted frame is pickled by rotating cage, the vacuum of efficient emulation
Dynamic is marinated to change traditional manual static technological proces s, by the rotation and negative pressure of vacuum effect of rotating cage, accelerates marinated
Rate shortens the pickling process time, improves production efficiency.
3, a patent of the applicant University Of Science and Technology Of Tianjin in application in 2010: a method of depressurizing quick wine lees pickling Egg preserved in wine
(application number: 201010586953.2, publication number: 102068010 A of CN), Egg preserved in wine is mainly pickled using vacuum decompression method, is kept
Wine lees pickling container internal vacuum is -0.05MPa~-0.1MPa, and wine lees pickling Egg preserved in wine, the raw material egg wine lees pickling time shortens to 8 weeks.
4, a patent of the applicant University Of Science and Technology Of Tianjin in application in 2013: the semicontinuous quick production of vacuum decompression method
The method and system (application number: 201310064132.6, publication number: CN103110137A) of soft yolk lime-preserved egg, it is main using true
Sky decompression semi-continuous production technical treatment lime-preserved egg soaking process prepares the marinated of lime-preserved egg so as to shorten feed liquid infusion method
Period.
5, a patent of the applicant University Of Science and Technology Of Tianjin in application in 2016: a kind of temperature control method quick Fabrication is made again
Egg system (application number: 201620888519.2), is mainly pickled case using controllable temperature and is controlled curing condition, control is marinated
Temperature achievees the purpose that shorten the birds, beasts and eggs process-cycle at 20~55 DEG C.
By comparison, there is essential difference in present patent application and above-mentioned patent publication us.
Utility model content
The purpose of the utility model is to overcome providing in place of the deficiencies in the prior art, a kind of egg intelligence processed again is quickly marinated
System, the structure is simple, and operation intelligence can greatly speed up tradition egg curing speed processed again；This system can be salted down by controlling birds, beasts and eggs
Temperature processed, egg pickling pressure accelerate egg pickling rate and egg pickling quality；The scope of application is wider, can be used for pickling salty
Egg, lime-preserved egg, salted preserved eggs, sesame paste egg, Egg preserved in wine etc.；Internal volume utilization rate is high, easy to operate, easily realizes automation, can be used for work
Factory's flow line production, device security is high, is easy to implement, energy conservation and environmental protection, substantially reduces capital turnover chain；Behaviour is reduced simultaneously
The labor intensity for making worker is more suitable for enterprise's production, it is easy to accomplish industrialization.
The utility model solves its technical problem and adopts the following technical solutions to achieve:
A kind of intelligent quick curing system of egg processed again, the system comprises marinated main body tank, vacuum meter, high pressure gauges, pressure
Sensor, Manual air-release valves, marinated case, chain conveyor, Jar used for making door, rotation power-assisted handle, temperature control coil pipe, feeder motor,
Vacuum pump and heat preservation sandwich layer, the marinated main body tank is horizontally disposed, which sets in inner hollow, sealing
It sets, the closely coupled dynamic setting Jar used for making door of taking over a job in horizontal one end of the marinated main body tank, be connected setting rotation on the Jar used for making door
Turn power-assisted handle, can be opened by the rotation power-assisted handle, close Jar used for making door；The outer surface of cupular part of the marinated main body tank
Upper horizontally spaced setting vacuum meter, high pressure gauge, pressure sensor and Manual air-release valves, the vacuum meter, high pressure gauge, pressure
Sensor and Manual air-release valves are connected with the hollow inside of marinated main body tank setting；
The inner surface coaxial spaced of the marinated main body tank is set with heat preservation sandwich layer, between the marinated main body tank and heat preservation sandwich layer
The temperature control coil pipe of multiple uniformly distributed interval settings and convolution distribution is set, is also closely arranged on the inner surface of the heat preservation sandwich layer multiple
The temperature control coil pipe of uniformly distributed interval setting and convolution distribution；
The horizontally disposed chain conveyor in bottom of the hollow inside of the marinated main body tank, the chain conveyor
On marinated case can be detachably set, which can be set to the hollow inside of marinated main body tank, the chain conveyor energy
It is enough that marinated case is driven to move back and forth in the hollow inside of marinated main body tank；The feeder motor, vacuum pump are all set in marinated master
Outside body tank, which is connected setting with chain conveyor, which is connected with the hollow inside of marinated main body tank
Setting.
Moreover, the cart is set to outside marinated main body tank, the cart the system also includes cart docking point and cart
Upper surface marinated case can be detachably set, the cart docking point is set on the marinated main body tank below Jar used for making door,
Cart can be connected by the cart docking point with marinated main body tank setting, when cart is connected setting with marinated main body tank
When, the upper surface of the cart and the upper surface of chain conveyor are flush.
Moreover, the PLC control flow, power control cabinet are all set in marinated the system also includes PLC control flow and power control cabinet
Outside main body tank, the PLC control flow is set in power control cabinet, and the power control cabinet and vacuum meter, pressure sensor, are pickled high pressure gauge
Tank door, rotation power-assisted handle, temperature control coil pipe, feeder motor and vacuum pump are respectively connected with setting, which, which can control, salts down
The movement of tank door, rotation power-assisted handle, temperature control coil pipe, feeder motor and vacuum pump processed.
Moreover, the material of the marinated case is food grade plastic material.
Moreover, the hollow inside of the marinated main body tank can load 2~5 marinated casees.
Moreover, the marinated main body tank is horizontal marinated main body tank.
The advantages and positive effects of the utility model are as follows:
1, this system structure is simple, and operation intelligence can greatly speed up tradition egg curing speed processed again；This system can pass through control
Egg pickling temperature processed, egg pickling pressure accelerate egg pickling rate and egg pickling quality；The scope of application is wider, can use
In preserving salted egg, lime-preserved egg, salted preserved eggs, sesame paste egg, Egg preserved in wine etc.；Internal volume utilization rate is high, easy to operate, easily realizes automation,
It can be used for factory lines production, device security is high, is easy to implement, energy conservation and environmental protection, substantially reduces capital turnover chain；Simultaneously
The labor intensity for reducing operator is more suitable for enterprise's production, it is easy to accomplish industrialization.
2, this system is provided with the temperature control coil pipe of horizontal marinated main body tank, multiple uniform convolution distributions, can be used to ensure that and salts down
Temperature in main body tank processed accelerates the rate of molecular motion under the conditions of set temperature, to achieve the purpose that quickly to pickle；Simultaneously
Marinated main body tank is connected with vacuum pump, is reached by the air pressure that controlled atmosphere controls egg pickling and accelerates pickled material infiltration birds, beasts and eggs
Inside can be used decompression and pickle, greatly shortens salting period.
3, this system design is easy, easily operated, is using temperature control coil pipe inside the heat preservation sandwich layer and main body tank of this system
It can guarantee marinated temperature；It can effectively ensure that marinated temperature in target temperature range, can be broken by temperature control coil pipe and insulating layer
The seasonal variations bring temperature limiting of tradition egg industry processed again, the controllable marinated temperature of this system are full within the scope of 8~50 DEG C
All kinds of birds, beasts and eggs of foot salt down in the marinated requirement of Various Seasonal.Low-temperature salting can be achieved for relatively practical marinated environment temperature and high temperature salts down
System can guarantee Egg Quality processed again under conditions of greatly speeding up marinated rate.
4, this system is provided with PLC control flow and power control cabinet, easy to operate, can be according to different external environment and birds, beasts and eggs
Quality carries out setting pressure, temperature, salting period, and when egg pickling can call directly mature marinated program, operation intelligence
Easy, saving is manually.
5, this system is easy to operate, is pickled using mating marinated cabinet, and worker operation is facilitated, and the bottom of box is equipped with fortune
Defeated chain, after the completion of dress egg is completed in marinated case in advance when in use, marinated feed liquid is injected, then by marinated case by using chain
The marinated case being previously loaded on cart, the hollow inside of marinated main body tank is transmitted to by chain, avoids behaviour by item braking
Make worker and carries out inefficient birds, beasts and eggs stacking in marinated main body tank, it is easy to operate efficient.Main body tank is pickled according to yield design
The quantity of marinated case can be loaded, 2~5 marinated casees can be loaded.
6, this system is pickled using closed environment, is avoided the pollutant in external environment and is entered marinated feed liquid,
It can inhibit the growth of microorganism under vacuum or high pressure curing condition, vacuum range control is in 0~-0.09Mpa, along with salting down
The quickening of rate processed solves the problems, such as that tradition egg birds, beasts and eggs in long-term curing process processed again are smelly；In addition, closed marinated ring
Border, the irritative gas avoided in marinated feed liquid enter external environment, avoid environmental pollution or the injury to human body.
7, this system range of applicability is wide, can carry out parameter setting, control to the egg system that salts down according to the characteristics of different eggs processed again
Curing condition processed.
8, this system can pickle innovative egg processed again due to the controllability of pickling process condition, due to marinated true
Reciprocal of duty cycle variation, spicy salted egg, spiced salted egg, salted preserved eggs, sesame paste egg flavor components be easier to enter and enter in egg through eggshell, have
There is preferably marinated effect.
9, the material of the marinated case of this system is food grade plastic material, so that the marinated case high temperature resistant, corrosion-resistant, is avoided
Contacts of the marinated birds, beasts and eggs with metal greatly reduce the chance for introducing heavy metal, safer；Also avoid curing salt water and
The marinated corrosiveness for pickling main body tank to metal with lye, processing main body Jar used for making require to reduce, salt down to material corrosion resistance
Main body tank cost processed reduces, so that the system is more sturdy and durable.
Detailed description of the invention
Fig. 1 is the structure connection diagram of this system；
Fig. 2 is the right side view of Fig. 1.
Specific embodiment
The utility model is described in further detail with reference to the accompanying drawing and by specific embodiment, and following embodiment is only retouched
The property stated, it is not restrictive, protection scope of this utility model cannot be limited by this.
Equipment, structure, position and the connection relationship being not described in detail in the utility model can be understood as in the art
Common knowledge.
A kind of intelligent quick curing system of egg processed again, as depicted in figs. 1 and 2, the system comprises marinated main body tanks 18, true
Empty table 1,5, high pressure gauge 3,6, pressure sensor 2, Manual air-release valves 4, marinated case 7, chain conveyor 8, Jar used for making door 9, rotation
Power-assisted handle 10, temperature control coil pipe 11, feeder motor 12, vacuum pump 13 and heat preservation sandwich layer 15, the marinated main body tank is along level side
To setting, which is in inner hollow, sealed set, closely coupled dynamic set of taking over a job in horizontal one end of the marinated main body tank
Jar used for making door is set, be connected setting rotation power-assisted handle on the Jar used for making door, can open, close by the rotation power-assisted handle
Jar used for making door；Horizontally spaced setting vacuum meter, high pressure gauge, pressure sensing on the outer surface of cupular part of the marinated main body tank
Device and Manual air-release valves, the hollow inside of the vacuum meter, high pressure gauge, pressure sensor and Manual air-release valves with marinated main body tank
Be connected setting；
The inner surface coaxial spaced of the marinated main body tank is set with heat preservation sandwich layer, between the marinated main body tank and heat preservation sandwich layer
The temperature control coil pipe of multiple uniformly distributed interval settings and convolution distribution is set, is also closely arranged on the inner surface of the heat preservation sandwich layer multiple
The temperature control coil pipe of uniformly distributed interval setting and convolution distribution；
The horizontally disposed chain conveyor in bottom of the hollow inside of the marinated main body tank, the chain conveyor
On marinated case can be detachably set, which can be set to the hollow inside of marinated main body tank, the chain conveyor energy
It is enough that marinated case is driven to move back and forth in the hollow inside of marinated main body tank；The feeder motor, vacuum pump are all set in marinated master
Outside body tank, which is connected setting with chain conveyor, which is connected with the hollow inside of marinated main body tank
Setting.
This system structure is simple, and operation intelligence can greatly speed up tradition egg curing speed processed again；This system can pass through control
Egg pickling temperature, egg pickling pressure accelerate egg pickling rate and egg pickling quality；The scope of application is wider, can be used for
Preserving salted egg, lime-preserved egg, salted preserved eggs, sesame paste egg, Egg preserved in wine etc.；Internal volume utilization rate is high, easy to operate, easily realizes automation, can
It is produced for factory lines, device security is high, is easy to implement, energy conservation and environmental protection, substantially reduces capital turnover chain；It drops simultaneously
The low labor intensity of operator is more suitable for enterprise's production, it is easy to accomplish industrialization.
In the present embodiment, the system also includes cart docking point 14 and cart (not shown), the cart is set
It is placed in outside marinated main body tank, marinated case can be detachably arranged in the upper surface of the cart, and the cart docking point is set to marinated
On marinated main body tank below tank door, cart can be connected by the cart docking point with marinated main body tank setting, work as cart
It is connected when being arranged with marinated main body tank, the upper surface of the cart and the upper surface of chain conveyor are flush, at this time, it will be able to
The marinated case being arranged above cart is transported on chain conveyor, and then marinated main body tank is transported to by chain conveyor
Hollow inside, and then carry out marinated operation.
In the present embodiment, the system also includes PLC control flow 16 and power control cabinet 17, the PLC control flows, power control cabinet
It is all set in outside marinated main body tank, the PLC control flow is set in power control cabinet, the power control cabinet and vacuum meter, high pressure gauge, pressure
Sensor, Jar used for making door, rotation power-assisted handle, temperature control coil pipe, feeder motor and vacuum pump are respectively connected with setting, the power control cabinet
The movement that Jar used for making door can be controlled, rotate power-assisted handle, temperature control coil pipe, feeder motor and vacuum pump.
In the present embodiment, the material of the marinated case is food grade plastic material, so that the marinated case high temperature resistant, corrosion resistant
Erosion, avoids contact of the marinated birds, beasts and eggs with metal, greatly reduces the chance for introducing heavy metal, safer；It also avoids pickling
With salt water and the marinated corrosiveness for pickling main body tank to metal with lye, processing main body Jar used for making is to the requirement of material corrosion resistance
It reduces, pickling main body tank cost reduces, so that the system is more sturdy and durable.
In the present embodiment, the hollow inside of the marinated main body tank can load 2~5 marinated casees.
In the present embodiment, the marinated main body tank is horizontal marinated main body tank.
The Application Example of egg processed is made again using the quick curing system of egg intelligence processed again:
Application Example 1:
Strictly select Fresh Egg similar in fresh, clean, size, form and freshness, reject breakage, crackle, dissipate Huang,
The poor quality egg such as oilcan, steel shell, is cleaned.Fresh Egg is packed into marinated case, egg is covered using sponge, and cabinet is placed in cart
On, addition is preheated to 35 DEG C of marinated feed liquid, is pushed into marinated main body tank from chain conveyor, closes Jar used for making door.
Marinated actual conditions are as follows: marinated basicity 2%.
Impose a condition is (can be controlled by PLC): 0-0.5 days, 40 DEG C of temperature, and vacuum degree -0.06mpa；0.5-1 days,
35 DEG C of temperature, vacuum degree -0.065mpa；1-1.5 days, 30 DEG C of temperature, vacuum degree -0.07mpa；1.5-2 days, 30 DEG C of temperature, very
Reciprocal of duty cycle -0.01mpa；2-2.5 days, 30 DEG C of temperature, vacuum degree -0.03mpa；2.5-3 days, 30 DEG C of temperature, vacuum degree -0.05mpa；
3.5-4 it, 25 DEG C of temperature, vacuum degree -0.02mpa.It recycles within feed liquid every 2 hours 6 minutes, pickles 4 days altogether.
Egg is taken out, is vacuum-packed after cleaning, 118 DEG C, cooking 15min-30min is salted preserved eggs finished product.
Salted hide Egg Quality is uniform, and the strong fragrance with preserved egg yellow, egg white has the characteristic flavor on basis of lime-preserved egg, egg white elasticity ten
Foot, be translucent shape, good in taste.This method shortens the marinated period of salted preserved eggs, easy to operation, the uniform finished product of quality
Rate is high.
Application Example 2:
Strictly select FRESH DUCK EGGS similar in fresh, clean, size, form and freshness, reject breakage, crackle, dissipate it is yellow, oily
The poor quality egg such as shell, steel shell, is cleaned.Fresh Egg is packed into marinated case, egg is covered using sponge, and cabinet is placed on cart,
Addition is preheated to 49 DEG C of marinated feed liquid, is pushed into marinated main body tank from chain conveyor, closes Jar used for making door.
Impose a condition is (can be controlled by PLC): 0-0.5 days, 49 DEG C of temperature, and vacuum degree -0.09mpa；0.5-1 days,
49 DEG C of temperature, vacuum degree -0.085mpa；1-1.5 days, 49 DEG C of temperature, vacuum degree -0.07mpa；1.5-3 days, temperature 45 C, very
Reciprocal of duty cycle -0.07mpa；4-4.5 days, temperature 45 C, vacuum degree -0.03mpa；4.5-6 days, 40 DEG C of temperature, vacuum degree -0.05mpa；
6-6.8 days, 25 DEG C of temperature, vacuum degree -0.02mpa；6.8-7 days, 25 DEG C of temperature, pressure 0.11mpa.Feed liquid every 2 hours circulations 6
Minute, it pickles 7 days altogether.
It maintains this state to be pickled, pickles 7 days, yolk solidifies completely or do not solidify yolk size less than soya bean in egg
Grain, yolk is transparent, i.e. cylinder out.Salted duck egg is taken out, 118 DEG C, cook 15min-30min, is salty duck after thermophilic digestion
Egg finished product.
Salted duck egg quality is uniform, and characteristic flavor on basis is strong, good in taste.This method shortens the marinated period of birds, beasts and eggs, operation
Simple and easy to do, normal pressure pickles highly-safe, the relatively round cylindricality pot body space utilization rate height in pot nside space.
Although disclosing the embodiments of the present invention and attached drawing for the purpose of illustration, those skilled in the art can be with
Understand: departing from the utility model and spirit and scope of the appended claims, various substitutions, changes and modifications are all can
Can, therefore, the scope of the utility model is not limited to the embodiment and attached drawing disclosure of that.
Claims (6)
1. a kind of intelligent quick curing system of egg processed again, it is characterised in that: the system comprises marinated main body tanks, vacuum meter, height
Press table, pressure sensor, Manual air-release valves, marinated case, chain conveyor, Jar used for making door, rotation power-assisted handle, temperature control coil pipe,
Feeder motor, vacuum pump and heat preservation sandwich layer, the marinated main body tank is horizontally disposed, and the marinated main body tank is in inside
Empty, sealed set, the closely coupled dynamic setting Jar used for making door of taking over a job in horizontal one end of the marinated main body tank, is connected on the Jar used for making door
Setting rotation power-assisted handle is connect, can be opened by the rotation power-assisted handle, close Jar used for making door；The top of the marinated main body tank
Horizontally spaced setting vacuum meter, high pressure gauge, pressure sensor and Manual air-release valves, the vacuum meter, height on portion outer surface
Pressure table, pressure sensor and Manual air-release valves are connected with the hollow inside of marinated main body tank setting；
The inner surface coaxial spaced of the marinated main body tank is set with heat preservation sandwich layer, is arranged between the marinated main body tank and heat preservation sandwich layer
Multiple uniformly distributed interval settings and the temperature control coil pipe being distributed that circles round, are also closely arranged multiple uniformly distributed on the inner surface of the heat preservation sandwich layer
The temperature control coil pipe of interval setting and convolution distribution；
The horizontally disposed chain conveyor in bottom of the hollow inside of the marinated main body tank, energy on the chain conveyor
Enough detachable are arranged pickle case, which can be set to the hollow inside of marinated main body tank, which being capable of band
Dynamic marinated case is moved back and forth in the hollow inside of marinated main body tank；The feeder motor, vacuum pump are all set in marinated main body tank
Outside, which is connected setting with chain conveyor, which is connected setting with the hollow inside of marinated main body tank.
2. the intelligent quick curing system of egg processed again according to claim 1, it is characterised in that: the system also includes carts
Docking point and cart, the cart are set to outside marinated main body tank, and marinated case, institute can be detachably arranged in the upper surface of the cart
It states on the marinated main body tank that cart docking point is set to below Jar used for making door, cart can pass through the cart docking point and marinated master
Body tank is connected setting, when cart is connected with marinated main body tank to be arranged, the upper surface of the cart and chain conveyor it is upper
Surface is flush.
3. the intelligent quick curing system of egg processed again according to claim 1, it is characterised in that: the system also includes PLC
Control flow and power control cabinet, the PLC control flow, power control cabinet are all set in outside marinated main body tank, and the PLC control flow is set to electricity
It controls on cabinet, the power control cabinet and vacuum meter, high pressure gauge, pressure sensor, Jar used for making door, rotation power-assisted handle, temperature control coil pipe, conveying
Motor and vacuum pump are respectively connected with setting, which can control Jar used for making door, rotation power-assisted handle, temperature control coil pipe, defeated
The movement of power transmission machine and vacuum pump.
4. the intelligent quick curing system of egg processed again according to claim 1, it is characterised in that: the material of the marinated case is
Food grade plastic material.
5. the intelligent quick curing system of egg processed again according to claim 1, it is characterised in that: in the marinated main body tank
Empty inside can load 2~5 marinated casees.
6. the intelligent quick curing system of egg processed again according to any one of claims 1 to 5, it is characterised in that: described marinated
Main body tank is horizontal marinated main body tank.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201821678431.3U CN209403490U (en) | 2018-10-17 | 2018-10-17 | A kind of intelligent quick curing system of egg processed again |
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| CN201821678431.3U CN209403490U (en) | 2018-10-17 | 2018-10-17 | A kind of intelligent quick curing system of egg processed again |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916111A (en) * | 2019-10-31 | 2020-03-27 | 盐城市秦程食品有限公司 | Intelligent device for rapidly pickling eggs |
| CN111972630A (en) * | 2020-08-31 | 2020-11-24 | 合肥工业大学 | Egg yolk pickling device and method |
-
2018
- 2018-10-17 CN CN201821678431.3U patent/CN209403490U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916111A (en) * | 2019-10-31 | 2020-03-27 | 盐城市秦程食品有限公司 | Intelligent device for rapidly pickling eggs |
| CN111972630A (en) * | 2020-08-31 | 2020-11-24 | 合肥工业大学 | Egg yolk pickling device and method |
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