JPH06209851A - Rotary type pressure steaming/boiling pot and continuous dipping pot - Google Patents

Abstract

PURPOSE:To provide a device by which foot of sea tangle or beans, etc., can be boiled well quickly, softly and uniformly at the time of boiling it well by a rotary type pressure steaming/boiling pot, and also, a bad smell can be eliminated. CONSTITUTION:The rotary type pressure steaming/boiling pot is constituted so that a vapor generator 5 is connected to a vapor blowing port 3 of a bottom part, the inside of a steaming/boiling pot 1 is filled with water so that food to be steamed and boiled floats, the food to be steamed and boiled is stirred and steamed and boiled uniformly, while distributing equally vapor from the vapor blowing port 3 by a bottom part punching metal 6, a bad smell is eliminated from an exhaust port 8 of the upper end part, and the water surface can be adjusted by an overflow part 7.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a rotary pressure steam cooker and a continuous dip cooker.

[0002]

2. Description of the Related Art Conventionally, as an oven, a jacket oven open to the atmosphere and a jacket oven of closed pressure are known.

[0003]

In the conventional steam cooker,
Since the former is open to the atmosphere, it takes a long time to boil the object to be steamed to obtain the desired softness, and since it is open to the atmosphere, the odor of cooked persimmons and foods is not vaporized. Since it goes out into the atmosphere with it, there were some difficulties that deteriorated the working environment. Further, in the latter case, since the odor is a closed type, the malodor remains in the steaming pot and does not escape, and the stirring is not sufficient, so there is a risk of uneven cooking.

An object of the present invention is to provide a rotary pressure steam cooker which solves the above-mentioned problems and allows efficient cooking in a short time while appropriately stirring the food to be cooked while exhausting a bad odor. An object of the present invention is to provide a continuous dipping pot which can realize the stewing of the object to be treated by the continuous dipping using the same pot.

[0005]

To achieve the above object, in the first aspect of the invention, a steam generator for food is connected to a steam inlet at the bottom of a pressure cooker, and the steam cooker is provided in the pressure cooker. The material to be boiled and water are filled, the steam is provided so as to blow into the water through the punching metal below, the exhaust port and the overflow portion for adjusting the water surface are provided at the upper end, and the material to be boiled in the water is provided. Was a rotary pressure steam cooker provided so as to be boiled while being stirred with steam.

In the second aspect of the invention, punching metals are provided in the upper and lower parts of the dip pot, the objects to be treated are loaded between the two, and the seasoning liquid is fed from the lower part of the dip pot, and then discharged from the upper part to the flash tank. , A liquid circulation path that returns to the dipping pot via a circulation pump is provided, a heat exchanger is connected to this liquid circulation path to control the temperature of the seasoning liquid by heating, and a vacuum generator is connected to the flash tank. By adjusting the degree of vacuum by using a rotary continuous dipping pot, the moisture in the food is replaced with the seasoning liquid while gradually increasing the concentration of the seasoning liquid.

[0007]

In the first aspect of the invention, the fresh steam generated by the steam generator is supplied from the steam injection port at the bottom of the pressure steam cooker. Most of the injected vapor condenses in water while rising, and re-evaporates near the gas-liquid interface. The steaming pot is filled with water to be steamed, and the steam from the bottom is distributed to the entire bottom by the punching metal and rises in the water. Receive.

Since the overflow portion is provided for adjusting the water surface, the water surface suitable for the stirring can be maintained. Further, the malodor generated on the surface of the water is discharged from the exhaust port, does not transfer the odor to the material to be steamed, and does not remain in the pot. Since it is steamed under pressure in the kettle, the material to be steamed can be cooked softly in a short time.

In the second invention, the same pot as the steaming pot is used, and the object to be treated is loaded between the punching metals provided above and below,
By circulating the seasoning liquid from the bottom to the top, the concentration of the seasoning liquid gradually increases by vacuum evaporation at about 90 ° C., the moisture in the food and the seasoning liquid are smoothly replaced by the immersion, and the seasoning liquid is continuously covered. It is now possible to simmer processed foods.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments shown in the drawings will be described below.
Reference numeral 1 denotes a rotary pressure steam cooker, which is rotatably supported around a rotary shaft 2. A steam inlet 3 is connected to a steam generator 5 via a one-touch nozzle 4. 6 is a punching metal, which is provided inside the bottom of the steaming pot 1. Reference numeral 7 is an overflow portion, the peripheral surface of which is covered with punching metal so that the water surface position can be adjusted. 8 is an exhaust port, 9 is a pressure gauge, and 10 is a safety valve.

The steam generator 5 is adjusted to generate fresh steam for food. For example, 0.3 to 0.6
Blow from the steam inlet 3 at the bottom of the steam cooker 1 with a pressure of about KG / m ² . Blown steam is punching metal 6
Are evenly distributed by and rise in the water, mostly condensing in the water. On the surface of the water, the pressure is about 0.23 KG / m ² , and it re-evaporates at a temperature of around 105 ° C.

As an example, when kelp for Tsukudani was boiled in water and steamed at 105 ° C. for 1 hour, a good product was obtained by soft simmering. When used for continuous immersion in water, the product yield increased by 10 to 20%. The water surface position is adjusted by the overflow portion 7 for water surface adjustment, and the food to be steamed in water can be appropriately stirred, so that the steaming can be performed uniformly. Further, when the steam is condensed and increased in the steamer, it can be discharged by the overflow section 7.

The steaming pot 1 has a lid, and after the lid is opened, the body to be cooked can be put in and taken out by rotating the barrel with a rotary shaft. When the steam cooker of the first invention is used for continuous immersion in water, a flow sheet as shown in FIG. 2 is used. Reference numeral 11 denotes an immersion pot, which is the same as the steam pot 1 in FIG. Numeral 12 is an upper punching metal, and an object to be processed is loaded between the upper punching metal 6 and the lower punching metal 6. 13 is a flash tank, 14 is a pump, and 15 is a circulating flow meter. 16
Is a heat exchanger, 17 is a vacuum generator, and 18 is a vacuum break.

As a material to be processed, a dipping pot 11 loaded with kelp
Inside, the concentrated seasoning liquid is sent from the bottom to the top,
It is circulated from 11 through the flash tank 13, the pump 14, and the circulation flow meter 15, and when the concentration in the pot increases from 35 to 50 BX (Brix-sugar meter), the vacuum is broken and the circulation is kept at 30 atmospheric pressure. Continue for a minute to complete the dipping process. Pour out all the seasoning liquid in the kettle, open the lid of the dipping kettle and rotate it from the rotary shaft to take out the kelp.

FIG. 3 is a concentration graph showing an embodiment of the dipping treatment, and shows a case where vacuum evaporation is performed for 2.5 hours, circulation is concentrated, and then atmospheric pressure is circulated for 30 minutes.

[0016]

EFFECTS OF THE INVENTION In the present invention, since cooking is carried out under pressure, the cooking is carried out sufficiently, and the material to be steamed in the floating state in water is agitated as the steam blows and rises, and uniform cooking is obtained. The water surface position can be adjusted at all times, and operations suitable for boiling can be performed. Further, since an exhaust port for discharging a bad odor from the upper end was provided, a good product was obtained without a bad odor remaining in the material to be steamed or in the pot.

In the second aspect of the present invention, the seasoning liquid continuously circulated allows the object to be treated, which is loaded between the upper and lower punching metals, to have a suitable degree of vacuum and temperature, and the concentration of the seasoning liquid. Came to be done efficiently.

[Brief description of drawings]

FIG. 1 is a sectional view showing an embodiment of the present invention.

FIG. 2 is a flow sheet diagram showing another embodiment.

FIG. 3 is a concentration graph showing an example of continuous immersion treatment.

[Explanation of symbols]

 1 Steaming pot 3 Steam inlet 5 Steam generator 6 Punching metal 7 Overflow part 8 Exhaust port

Claims (2)

[Claims] 1. A steam generator for food is connected to a steam inlet at the bottom of a pressure cooker, the pressure cooker is filled with an object to be steamed and water, and a punching metal below is used. Is provided so that the steam is blown into the water, an exhaust port and an overflow portion for adjusting the water surface are provided at the upper end, and the cooked object is boiled while being stirred with the steam in the water. Rotary pressure cooker. 2. A punching metal is provided in each of the upper and lower parts of the dip pot, the object to be treated is loaded between the two, the seasoning liquid is fed from the lower part of the dip pot, and is discharged from the upper part to a flash tank for circulation. A liquid circulation path that returns to the dipping pot via a pump is provided, and a heat exchanger is connected to this liquid circulation path to control the temperature of the seasoning liquid by heating, and a vacuum generator is connected to the flash tank to establish the degree of vacuum. Is adjusted to gradually increase the concentration of the seasoning liquid so that the water in the food is replaced with the seasoning liquid.