CN2408686Y - Device for salting eggs - Google Patents
Device for salting eggs Download PDFInfo
- Publication number
- CN2408686Y CN2408686Y CN 00213836 CN00213836U CN2408686Y CN 2408686 Y CN2408686 Y CN 2408686Y CN 00213836 CN00213836 CN 00213836 CN 00213836 U CN00213836 U CN 00213836U CN 2408686 Y CN2408686 Y CN 2408686Y
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- CN
- China
- Prior art keywords
- inner bag
- eggs
- egg
- heat
- salting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Abstract
The utility model relates to a device for salting eggs belonging to the food processing field and comprises an outer sleeve 1, a temperature keeping layer 2, an inner liner 3, a screw bolt 4, a cover 5, a pad piece 6, a safety valve interface 7, an egg pressing plate 8, a pressure meter 9, a gas source inlet port 10, a heat exchanging pipe 11, a heating resistance 12 and a screw hole 13. Because of the structure of the device for salting eggs, the eggs can be salted under a certain of pressure and temperature. The experiment certifies that the salted egg time is shortened only to 240 hours under the condition of the 6 kg / cm < 2 > pressure and the 30-40 DEG temperature. Under the condition, the bacteria can not survive, and therefore, the success ratio of salting the eggs is 100 %.
Description
The present invention relates to food processing technology field.
Traditional eggs method for salting is to pickle (egg 40 days, duck's egg 50 days, goose egg 60 days) with long time at normal temperatures and pressures, and the taste hardship is salty.Because salting period is oversize, be subjected to the invasion of various bacteria unavoidably again, the egg product deterioration rate is high (to mix yellow egg, evil mind addled egg, air chamber depression egg etc.The deterioration rate of egg is generally 20%, the goose egg in addition reach 40%), Here it is true cause that the current egg that salts down can't become popular, hold at high price.
The equipment that the purpose of this invention is to provide a kind of egg that salts down fast is to solve the tradition deficiency that egg exists that salts down.
For reaching above-mentioned purpose, take following technical scheme: the utility model includes overcoat 1, heat-insulation layer 2, inner bag 3, bolt 4, lid 5, pad 6, relief valve connection 7, egg-pressing plate 8, Pressure gauge 9, gas source inlet 10, heat-exchange tube 11, heating resistor 12, screw 13, heat-insulation layer 2 is arranged in the overcoat 1, inner bag 3 is inserted in the heat-insulation layer 2, inner bag 3 tops are provided with covers 5, inner bag 3 outsides are wound with heat-exchange tube 11, there is egg-pressing plate 8 inner bag 3 inside, between inner bag 3 and the lid 5 pad 6 is arranged, evenly be connected with bolt 4 on inner bag 3 external wall of upper portion, lid 5 is provided with pressure safety valve interface 7, Pressure gauge 9, gas source inlet 10 and screw 13; Be provided with heating resistor 12 between inner bag 3 bottoms and overcoat 1 inwall.
Because above structure is pickled egg product and can be carried out under certain pressure and temperature.Experiment showed, at 6KG/CM
2Pressure and 30-40 ℃ of condition under, it only is 240 hours that the egg time that salts down can shorten.Bacterium can't survive with this understanding, so the egg success rate that salts down is 100%.Significantly reduced simultaneously production cost.With the egg product that the utility model is pickled, yolk is aubergine, and is fuel-displaced, fragrant salty good to eat.And simple to operate, be easy to grasp.
Below in conjunction with embodiment and accompanying drawing the utility model is described in further detail.
Fig. 1 cuts open figure in the utility model,
Fig. 2 is the structural representation of the utility model lid 5,
Fig. 3 is the structural representation of the utility model heat-exchange tube.
To pickle the 5KG egg is example, is designed to cylindrical shape.Shell is selected for use and is 1A
3Steel plate, heat-insulation layer 2 is the fire-retardant heat insulation material, and heat-exchange tube 11 is selected the copper pipe of Φ 6 * 1 for use, and inner bag 3 diameters are 200mm, and high 357mm selects 4LF for use
2, pad is the nontoxic rubber packing ring, egg-pressing plate 8 is selected plank for use.Lid 5 is 4LF
2, on one of air gauge (0-80kpa) is arranged, 6 wing nuts are M12.On heat-exchange tube 11 tops, inner bag 3 outsides, a simple thermometer can be considered to settle in the insulation material inboard.In inner bag 3 bottoms, thermal resistance 12 and temperature detect switch (TDS) are installed, make internal temperature regulate (can not establish on the south 30 ° of the north latitude, can not establish on the south 30 ° of the north latitude, to the north of 40 ℃ of the north latitude, thermal resistance and heat-exchange tube all will be provided with) within 30-40 ℃ automatically.Thermal resistance 12 power are 90W.
Using method: get new fresh hen egg 5kg, clean and to put into inner bag 3, pour into the pickling liquid for preparing in the inner bag 3 after, put into egg-pressing plate, in case egg emerges.Put rubber cushion, buckle well and cover 5, twist good bolt 4, show 6KG pressure by gas source inlet 10 plenum inward (family's operational pump tube, industry are done to produce and used inflating pump) until air gauge then.If summer inner bag 3 is proposed to shine, put back to insulation in the overcoat 1 evening under the sun from overcoat 1.Plug in winter and make temperature adjusting automatically in 30-40 ℃ in the inner bag 3.There is the family of heating installation to back out with the import of heat-exchange tube 11 bleeder screw 4 of radiator continuous.Return pipe spews out into sewer, heats up with heating installation.In whole curing process, 30-40 ℃ temperature remained on more than 100 hours.If sweeping industrialization operation, heat-exchange tube 11 must be connected with boiler.
After pickling 240 hours, begin venting, transfer to suitable discharge quantity, put with 4-6 hour.Can't act with undue haste, gas be bled off quickly, all like that eggs all can go out to see crackle, and storing, taste etc. are deposited in influence.
Claims (1)
1, a kind of eggs pickler, include overcoat (1), heat-insulation layer (2), inner bag (3), bolt (4), lid (5), pad (6), relief valve connection (7), egg-pressing plate (8), Pressure gauge (9), gas source inlet (10), heat-exchange tube (11), heating resistor (12), screw (13), it is characterized in that: heat-insulation layer (2) is arranged in the overcoat (1), inner bag (3) is inserted in the heat-insulation layer (2), inner bag (3) outside is wound with heat-exchange tube (11), there is egg-pressing plate (8) inner bag (3) inside, inner bag (3) top is provided with lid (5), between inner bag (3) and the lid (5) pad (6) is arranged, evenly be connected with bolt (4) on inner bag (3) external wall of upper portion, lid (5) is provided with pressure safety valve interface (7), Pressure gauge (9) and gas source inlet (10); Be provided with heating resistor (12) between inner bag (3) bottom and overcoat (1) inwall.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00213836 CN2408686Y (en) | 2000-03-08 | 2000-03-08 | Device for salting eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00213836 CN2408686Y (en) | 2000-03-08 | 2000-03-08 | Device for salting eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN2408686Y true CN2408686Y (en) | 2000-12-06 |
Family
ID=33580056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00213836 Expired - Fee Related CN2408686Y (en) | 2000-03-08 | 2000-03-08 | Device for salting eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN2408686Y (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912122A (en) * | 2010-07-30 | 2010-12-15 | 安庆市绿油油禽蛋食品有限公司 | Method for salting salted eggs mechanically |
| CN105077355A (en) * | 2015-09-11 | 2015-11-25 | 天津帝牧盛科技有限公司 | Domestic reformed egg making machine and method for making reformed eggs |
-
2000
- 2000-03-08 CN CN 00213836 patent/CN2408686Y/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912122A (en) * | 2010-07-30 | 2010-12-15 | 安庆市绿油油禽蛋食品有限公司 | Method for salting salted eggs mechanically |
| CN105077355A (en) * | 2015-09-11 | 2015-11-25 | 天津帝牧盛科技有限公司 | Domestic reformed egg making machine and method for making reformed eggs |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |