CN216662994U - Beef tallow cooking and fragrance increasing process device - Google Patents
Beef tallow cooking and fragrance increasing process device Download PDFInfo
- Publication number
- CN216662994U CN216662994U CN202123283150.2U CN202123283150U CN216662994U CN 216662994 U CN216662994 U CN 216662994U CN 202123283150 U CN202123283150 U CN 202123283150U CN 216662994 U CN216662994 U CN 216662994U
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- Prior art keywords
- cooking
- cooking pot
- beef tallow
- pot
- process device
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- 238000010411 cooking Methods 0.000 title claims abstract description 60
- 239000003760 tallow Substances 0.000 title claims abstract description 32
- 235000015278 beef Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 20
- 230000008569 process Effects 0.000 title claims abstract description 19
- 239000003205 fragrance Substances 0.000 title description 3
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 239000002699 waste material Substances 0.000 claims abstract description 18
- 229910000639 Spring steel Inorganic materials 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004804 winding Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 6
- 230000007306 turnover Effects 0.000 abstract description 5
- 230000009467 reduction Effects 0.000 abstract description 3
- 101100298222 Caenorhabditis elegans pot-1 gene Proteins 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000009835 boiling Methods 0.000 description 4
- 238000003912 environmental pollution Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 235000015223 cooked beef Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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- Commercial Cooking Devices (AREA)
Abstract
The utility model discloses a beef tallow cooking aroma-enhancing process device which comprises a cooking pot, U-shaped tubular condensers and a waste liquid collecting tank, wherein a vacuum outlet, a fan outlet, a feed inlet, a discharge port and an exhaust port are respectively formed in the top end of the cooking pot, the U-shaped tubular condensers are fixedly installed at one end of the exhaust port of the vacuum outlet of the cooking pot, the waste liquid collecting tanks are fixedly installed at the liquid outlet ends of the two U-shaped tubular condensers, and a turnover plate type stirring roller is rotatably connected inside the cooking pot. The beef tallow cooking aroma-increasing process device shortens cooking time, saves energy, is simple to operate, reduces labor intensity and cost of workers, improves working efficiency, increases beef tallow aroma, improves product quality and quality, drives the plate-turning type stirring roller to rotate through the arranged speed reduction motor, shovels away oil residues adhered to the inner wall of a cooking pot through the spring steel scraper additionally arranged on the outer wall of the plate-turning type stirring roller, and avoids pasting the pot and influencing the beef tallow quality.
Description
Technical Field
The utility model relates to a beef tallow stewing device, in particular to a beef tallow stewing and flavoring process device, and belongs to the technical field of beef tallow stewing.
Background
The term beef tallow has two meanings, which refers to grease extracted from the fat tissue of cattle, and people use the fat tissue of cattle as a raw material to extract the grease by heating. The beef tallow has special unpleasant smell, can be eaten only after being smelted and deodorized, in industrial production, beef fat tissue of meat food processing enterprises is used as a raw material in factories, and is processed into the beef tallow through twenty working procedures of degumming, deacidification and the like by a wet process, wherein the melting point of the beef tallow is 40-46 ℃, and the beef tallow is not easy to digest because the melting point is higher than the body temperature, but the beef tallow can be used for shortening cakes although the beef tallow is not suitable for direct eating.
In the process of boiling and flavoring butter at present, boiled butter paste is easy to adhere to the inner wall and needs to be cleaned manually, so that the boiling efficiency of the butter is influenced, and meanwhile, water vapor generated in boiling the butter is not treated, so that the surrounding environment is easy to pollute.
SUMMERY OF THE UTILITY MODEL
The utility model aims to provide a beef tallow cooking and flavoring process device, which aims to solve the problems that in the prior art, in the process of cooking and flavoring beef tallow, cooked beef tallow paste slag is easy to adhere to the inner wall and needs to be manually cleaned, the cooking efficiency of the beef tallow is influenced, and meanwhile, water vapor generated in the cooked beef tallow is not treated, so that the surrounding environment is easily polluted.
In order to achieve the purpose, the utility model provides the following technical scheme: including boil out pot, U type tubular condenser and waste liquid collection tank, vacuum outlet, fan export, feed inlet, drain hole and gas vent have been seted up respectively to the top of boil out pot, the equal fixed mounting in one end of the vacuum outlet gas vent of boil out pot has U type tubular condenser, two the equal fixed mounting in liquid end of U type tubular condenser has the waste liquid collection tank, the inside of boil out pot is rotated and is connected with and turns over board-like stirring roller, the fixed a plurality of spring steel scrapers that are equipped with of outer wall equidistance of turning over board-like stirring roller, the one end fixed mounting of boil out pot has gear motor, gear motor's output shaft and the one end fixed connection who turns over board-like stirring roller, the surface winding of boil out pot is connected with the coil pipe.
As a preferred technical scheme of the utility model, ball valves are fixedly arranged at the joints of the cooking pot and the U-shaped tubular condenser.
As a preferred technical scheme of the utility model, the top end of the waste liquid collecting tank is respectively provided with an air outlet, a liquid outlet and an emptying port.
As a preferable technical scheme of the utility model, sealing plugs are embedded in the feed inlet and the discharge port.
As a preferred technical scheme of the utility model, the bottom end of the cooking pot is fixedly provided with supporting legs, and the bottom ends of the supporting legs are provided with anti-skid lines which are uniformly distributed.
As a preferred technical scheme of the utility model, an included angle between the cooking pot and the supporting legs is 10 degrees +/-0.1 degrees, and the bottom end of the cooking pot is provided with a liquid outlet.
Compared with the prior art, the utility model has the beneficial effects that:
1. the beef tallow cooking and aroma-enhancing process device shortens cooking time, saves energy, is simple to operate, reduces labor intensity and cost of workers, improves working efficiency, increases beef tallow aroma, and improves quality and quality of products.
2. According to the technological device for cooking and flavoring butter, the turning plate type stirring roller is driven to rotate by the arranged speed reducing motor, and the oil residue adhered to the inner wall of the cooking pot is shoveled by the spring steel scraper additionally arranged on the outer wall of the turning plate type stirring roller, so that the pot pasting and the influence on the quality of the butter are avoided.
3. According to the beef tallow cooking aroma-increasing process device, the U-shaped tubular condenser and the waste liquid collecting tank are connected, water vapor in the pot is taken out through the vacuum system or the fan system which are externally connected during production, the water vapor is condensed into water through the U-shaped tubular condenser and collected in the waste liquid collecting tank, centralized treatment and discharge are realized, and environmental pollution is reduced.
Drawings
FIG. 1 is a schematic view of the structure of the present invention;
FIG. 2 is a schematic view of the structure of the cooking pot of the present invention;
FIG. 3 is a schematic structural view of a plate-type stirring roller according to the present invention.
In the figure: 1. boiling in a pan; 2. a U-shaped tubular condenser; 3. a waste liquid collection tank; 4. a ball valve; 5. a panel turnover type stirring roller; 6. a reduction motor; 7. supporting legs; 8. a vacuum outlet; 9. an outlet of the fan; 10. a feed inlet; 11. a discharging port; 12. an exhaust port; 13. and (4) coiling the pipe.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-3, the utility model provides a technical scheme of a beef tallow cooking and flavoring process device:
according to the figure 1-3, the device comprises a cooking pot 1, U-shaped tubular condensers 2 and a waste liquid collecting tank 3, wherein the top end of the cooking pot 1 is respectively provided with a vacuum outlet 8, a fan outlet 9, a feed inlet 10, a discharge port 11 and an exhaust port 12, one end of the exhaust port 12 of the vacuum outlet 8 of the cooking pot 1 is fixedly provided with the U-shaped tubular condensers 2, the liquid outlet ends of the two U-shaped tubular condensers 2 are fixedly provided with the waste liquid collecting tank 3, water vapor is condensed into water through the connected U-shaped tubular condensers 2 and the waste liquid collecting tank 3 and is collected in the waste liquid collecting tank 3, the water vapor is subjected to centralized treatment and discharge, the environmental pollution is reduced, the interior of the cooking pot 1 is rotatably connected with a turnover stirring roller 5, the outer wall of the turnover stirring roller 5 is fixedly provided with a plurality of spring steel scrapers at equal intervals, the spring steel scrapers are additionally arranged on the outer wall of the turnover stirring roller 5, and are used for shoveling oil residues adhered to the inner wall of the cooking pot 1, avoid pasting the pot, influence the quality of butter, the one end fixed mounting of cooking pot 1 has gear motor 6, gear motor 6's output shaft and the one end fixed connection of turning over board-like stirring roller 5, and the surface winding of cooking pot 1 is connected with coil pipe 13.
According to fig. 1 and fig. 2 show, the equal fixed mounting in junction of cooking pot 1 and U type tubular condenser 2 has ball valve 4, the switching of control pipeline, the gas outlet has been seted up respectively on the top of waste liquid collection tank 3, leakage fluid dram and drain port, the sealing plug has been inlayed to the inside of feed inlet 10 and drain port 11, the bottom fixed mounting of cooking pot 1 has supporting leg 7, evenly distributed's anti-skidding line has been seted up to the bottom of supporting leg 7, contained angle between cooking pot 1 and the supporting leg 7 is 10 +/-0.1, and the leakage fluid dram has been seted up to the bottom of cooking pot 1, be convenient for with the whole evacuation of the interior material of cooking pot 1, do not leave the residue.
When the beef tallow cooking aroma-increasing process device is used, the spring steel scraper additionally arranged on the outer wall of the turning plate type stirring roller 5 is used for shoveling away oil residues adhered to the inner wall of the cooking pot 1 to avoid pasting the pot and influence the oil quality, the rear end of the cooking pot 1 is lower than the front end, an included angle of 10 degrees is formed between the rear end and the horizontal plane, a liquid discharge port is reserved to facilitate the complete emptying of materials in the pot without leaving residues, meanwhile, through the connected U-shaped tubular condenser 2 and the waste liquid collecting tank 3, during production, water vapor in the pot is taken out through an externally connected vacuum system or fan system, the water vapor is condensed into water through the U-shaped tubular condenser 2 and collected into the waste liquid collecting tank 3, centralized treatment and discharge are realized to avoid environmental pollution, when the materials enter the cooking pot 1 through the feed inlet 10, the ball valve 4 and the speed reduction motor 6 are opened, starting a vacuum system to form negative pressure in the cooking pot 1; when the temperature rises to 110 ℃, closing the vacuum system and the ball valve 4, opening the exhaust port 12, breaking the vacuum in the cooking pot 1, opening the fan system, switching to cooking by using the fan system, circulating the air in the pot, fully contacting and reacting the oil residue and the air, increasing the fragrance of the beef tallow, when the temperature rises to 130 ℃, closing the heating valve, and observing that no bubbles exist in the liquid level in the cooking pot 1, discharging and finishing cooking.
In the description of the present invention, it is to be understood that the indicated orientations or positional relationships are based on the orientations or positional relationships shown in the drawings and are only for convenience in describing the present invention and simplifying the description, but are not intended to indicate or imply that the indicated devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be construed as limiting the present invention.
In the present invention, unless otherwise explicitly specified or limited, for example, it may be fixedly attached, detachably attached, or integrated; can be mechanically or electrically connected; the terms may be directly connected or indirectly connected through an intermediate, and may be communication between two elements or interaction relationship between two elements, unless otherwise specifically limited, and the specific meaning of the terms in the present invention will be understood by those skilled in the art according to specific situations.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the utility model, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. Butter is cooked and is perfumed to flavor process units, including cooking pot (1), U type tubular condenser (2) and waste liquid collecting tank (3), its characterized in that, vacuum outlet (8), fan export (9), feed inlet (10), drain hole (11) and gas vent (12) have been seted up respectively to the top of cooking pot (1), the equal fixed mounting of one end of vacuum outlet (8) gas vent (12) of cooking pot (1) has U type tubular condenser (2), two the equal fixed mounting of liquid outlet end of U type tubular condenser (2) has waste liquid collecting tank (3), the inside of cooking pot (1) rotates and is connected with and turns over board-like stirring roller (5), the outer wall equidistance of turning over board-like stirring roller (5) is fixed with a plurality of spring steel scrapers, the one end fixed mounting of cooking pot (1) has gear motor (6), the output shaft of gear motor (6) and the one end fixed connection of turning over board-like stirring roller (5), the surface winding of cooking pot (1) is connected with coil pipe (13).
2. The beef tallow cooking and flavoring process device according to claim 1, characterized in that: and ball valves (4) are fixedly arranged at the joints of the cooking pot (1) and the U-shaped tubular condenser (2).
3. The beef tallow cooking and flavoring process device according to claim 1, characterized in that: and the top end of the waste liquid collecting tank (3) is respectively provided with a gas outlet, a liquid outlet and a vent.
4. The beef tallow cooking and flavoring process device according to claim 1, characterized in that: and sealing plugs are embedded in the feed inlet (10) and the discharge hole (11).
5. The beef tallow cooking and flavoring process device according to claim 1, characterized in that: the bottom fixed mounting of cooking pot (1) has supporting leg (7), evenly distributed's anti-skidding line is seted up to the bottom of supporting leg (7).
6. The beef tallow cooking and flavoring process device according to claim 1, characterized in that: the included angle between the cooking pot (1) and the supporting legs (7) is 10 degrees +/-0.1 degrees, and a liquid outlet is formed in the bottom end of the cooking pot (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202123283150.2U CN216662994U (en) | 2021-12-24 | 2021-12-24 | Beef tallow cooking and fragrance increasing process device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202123283150.2U CN216662994U (en) | 2021-12-24 | 2021-12-24 | Beef tallow cooking and fragrance increasing process device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN216662994U true CN216662994U (en) | 2022-06-03 |
Family
ID=81797272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202123283150.2U Active CN216662994U (en) | 2021-12-24 | 2021-12-24 | Beef tallow cooking and fragrance increasing process device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN216662994U (en) |
-
2021
- 2021-12-24 CN CN202123283150.2U patent/CN216662994U/en active Active
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| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of utility model: Process equipment for refining and enhancing the aroma of butter Granted publication date: 20220603 Pledgee: Bayannur branch of Bank of China Ltd. Pledgor: Inner Mongolia fujianyuan Food Technology Co.,Ltd. Registration number: Y2024980019431 |