WO2014032528A1

WO2014032528A1 - Braising machine and braising method

Info

Publication number: WO2014032528A1
Application number: PCT/CN2013/081666
Authority: WO
Inventors: 姚正礼
Original assignee: 深圳市兆福源科技有限公司
Priority date: 2012-08-31
Filing date: 2013-08-16
Publication date: 2014-03-06
Also published as: CN102793466A; HK1174236A1; CN102793466B

Abstract

A braising machine, comprising a braising container (3), a heater (2) for heating the braising container (3), and also a braising container sealing lid (4) and a negative-pressure generating apparatus composed of a first conduit (5), a condenser (7), a second conduit (8) and a buffer container (9) in sealed communication in sequence, wherein another end of the first conduit (5) extends through the braising container sealing lid (4) into the braising container (3) so as to be in communication with the braising container (3). In the present braising machine, negative pressure back suction is used to form a circulation (namely, heating - water vapour - condensing - negative pressure back suction), and the amount of water will not be reduced or will be slightly reduced during braising; in addition, multiple negative pressure processes are used to expand and tear food materials, resulting in a great increase in dissolving area, so that the dissolubility and the dissolving efficiency can be improved.

Description

Stewing machine and stewing method

Technical field

The invention relates to a pure cooking machine and a stewing method, which are mainly used in cooking processes such as food processing, meal making, and the like, and can also be used for boiling of medicines.

Stew is a very common method of cooking in traditional food processing, meal making, etc. However, traditional stewing methods have many drawbacks, such as: low solubility of ingredients, long cooking time; another example: The consumption of a large amount of water will be less and less, causing the minerals to exceed the standard β, . Another example: The pressure cooker cooking will produce too much undesired ingredients due to the high temperature and high pressure, resulting in a poor taste. High temperature and high pressure sometimes have a destructive effect on certain ingredients in food. In order to solve this problem, people use a small fire to cook, but the stew will be greatly extended. How good stewing has always been a very difficult problem in the processing of ingredients.

Similar problems can occur during the boiling of certain Chinese medicines.

Summary of the invention

The technical problem to be solved by the present invention is to provide a 3⁄4 cooking machine which does not require a high pressure like a pressure cooker to shorten the cooking time.

Another technical problem to be solved by the present invention is to provide a stewer that reduces water consumption to prevent or reduce the concentration of minerals.

To this end, the stewer of the present invention comprises a stewing vessel, a heating element heated for the stewing vessel, and a 3⁄4 boiled container sealing cap and a negative pressure generating device, the negative pressure generating device being in sealing communication with the stew vessel When the heating is stopped, a negative pressure is formed in the stewing vessel; wherein the sealing communication means: sealing with the outside to block the communication with the atmosphere, and only the internals communicate with each other.

Preferably, the negative pressure generating device comprises a first conduit, a condenser, a second conduit and a buffer container which are sequentially sealed in communication, and the other end of the first conduit extends into the stew container to achieve a sealed communication with the cooking vessel, first The catheter can be inserted into the stew vessel through the stew container closure or it can be communicated to the stew vessel through the upper side of the side wall of the stew vessel.

Preferably, the buffer vessel is in communication with the atmosphere at the upper opening and the opening of the second conduit in the buffer vessel is at the bottom of the buffer vessel.

Preferably, a cooling fan is also included, placed adjacent to the condenser for cooling the condenser.

Preferably, the method further includes a heating control unit for controlling the heating element to enter an intermittent heating cycle, wherein the intermittent heating cycle refers to intermittently controlling the heating element to stop heating after being cooked for a period of time, in heating Stew is completed in an alternating with no heating.

Preferably, the utility model further comprises a siphon tube, wherein one end of the siphon tube extends from the upper opening portion of the buffer container to the bottom of the buffer container, the other end extends into the boiling container, and the siphon tube has a check valve to allow only fluid to be buffered. The container flows unidirectionally into the stew vessel; there is also a one-way weir in the inverted first conduit or in the second conduit, allowing only one-way flow of fluid from the stew vessel to the buffer vessel.

Preferably, the pressure valve is limited in the siphon tube, and the fluid is allowed to pass from the buffer container to the stew container only when the negative pressure in the buffer container is sufficiently large that the difference from the atmospheric pressure reaches the dynamic injury threshold of the pressure limiting valve. One-way flow.

The present invention also provides a stewing method for the above stewing vessel, characterized in that it comprises the following steps;

(Si) placing the to-be-cooked material in a stewing vessel and adding water, and sealing the stewed container sealing lid tightly;

C S2 ) Heat the stew vessel with a heating element and cook:

(S3) After a period of stewing, stop heating, close the communication vessel to the atmosphere, and create a negative pressure in the stew vessel.

Preferably, the above steps (S2) and (S3) are repeated.

Preferably, in step (S2), steam generated during cooking is also drawn into the condenser through the first conduit, and the steam is cooled by the condenser to form water, and the water is passed through the second conduit. Temporarily stored in the buffer container; the method of forming the negative pressure in the step S3) is: after the heating is stopped, the communication between the stew container and the atmosphere is closed, so that the temperature of the stew container is lowered internally to cause the steam to rapidly condense, Its sealed space creates a negative pressure

Preferably, in the step (S3), the negative pressure is applied to cause the water in the buffer container to be completely or partially sucked back into the stew container through the second conduit, the condenser, and the first conduit.

Preferably, in the step (S3), the water of the buffer container is further sucked back into the stew container through the siphon by using the negative pressure and the siphon action.

An advantage of the present invention over the prior art is that a negative pressure can be created within the stew vessel. By using the negative pressure process, the food material can be puffed and torn, and a large increase in the dissolved area is formed, so that the solubility and the dissolution efficiency can be improved, so that the stewing time can be shortened at least for the purpose of dissolving the active ingredient in the food material. Since only the normal pressure and the high pressure (only higher than the pressure of the water column in the buffer vessel) or the negative pressure during the stewing process, it does not produce a long high pressure plexus like the pressure cooker. The destructive effect of some vulnerable components.

In a preferred embodiment, since the entire line from the stew vessel to the buffer vessel is in a sealed communication, after a certain amount of water is accumulated in the buffer vessel, the water will block the connection between the entire pipeline and the atmosphere. The cooking vessel is not connected to the atmosphere. If the heating is stopped at this time, as the temperature in the cooking vessel decreases, the air pressure gradually decreases until a pressure lower than atmospheric pressure forms a negative pressure. In this way, in the formation of the same negative pressure, water recovery is also achieved.

In a preferred embodiment, the use of a condenser promotes liquefaction of the vapor and accelerates the formation of a negative pressure upon cessation of heating.

In a preferred embodiment, due to the negative pressure back suction forming cycle (heating-steam-condensing-negative pressure suckback), The amount of water in the cooking process will not decrease or only decrease slightly, avoiding or alleviating the increase of mineral concentration in the water, reducing the probability of minerals exceeding the standard; and reducing the nutrient content in the food material with steam loss. DRAWINGS

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing the structure of a first embodiment of the present invention.

Fig. 2 is a schematic structural view of a second embodiment of the present invention. detailed description

The preferred embodiment of the present invention will be further described in detail below with reference to the accompanying drawings:

EXAMPLES - The stewer shown in Figure 1 comprises: an optional base 1, a heating element 2, a stew vessel 3, a stew container closure 4, a first conduit 5, a cooling fan 6, a condenser 7, The second conduit 8 and the buffer container 9. The first conduit 5, the cooling fan 6, the condenser 7, the second conduit 8, and the buffer container 9 are sequentially sealedly connected to form a negative pressure generating device, and the negative pressure generating device is sealed by the stew container sealing cover 4 and the :3⁄4 boiling container 3 sealed and connected.

Taking the stewing of ingredients as an example, the principle of fraudulent use and the method of cooking are as follows:

The foodstuff is placed in the container 3, placed on the base 1, and the stewed container sealing cap 4 is tightly sealed, and the heating element 2 is heated to be stewed, and the steam generated by the stew enters the condenser through the conduit 5. Under the action of the condenser 5, the steam is cooled into water, and is temporarily stored in the buffer container 9 through the conduit 8. After a period of stewing, the buffer container has accumulated a certain amount of water (depending on the different ingredients, the heating is stopped). ^ [Different, preferably each time the heating is stopped for more than one minute), the power supply is stopped, the temperature inside the container 3 is lowered, and the rapid condensation of the steam is generated, and since it is a sealed space, a negative pressure is formed. Under the action of negative pressure: The ingredients will expand to form cracks, which will help to dissolve the active ingredients in the ingredients.

Meanwhile, if the upper opening of the buffer container 9 is in communication with the air, the opening of the second conduit 8 in the buffer container 9 is at the bottom of the buffer container 8, and in the joint operation of the negative pressure and the atmospheric pressure, the buffer container 9 The water is sucked back into the stew vessel 3 through the conduit 8, the condenser 7, and the conduit 5 in the opposite direction, so that the amount of water returns to the original state or is close to the original state. This ΪΗ' can continue to repeat the above process until the set time or cooking effect is reached, the work can be stopped and the stew is finished.

In this way, no matter how long the stew is cooked, the amount of water will not decrease or only a small amount will decrease. When it is in the boiling state, it is only in the state of micro-high pressure, and when the heating is stopped, the phenomenon of negative pressure expansion can more effectively dissolve the effective substance in the food, so the stewing time is short, the efficiency is high, and the taste is high. Well, fundamentally solved the problem of stewing.

The key to this embodiment is the use of negative pressure, and the negative pressure generating device of the present embodiment passes through the first conduit 5 and is cold. However, the fan 6, the condenser 7, the second duct 8, and the buffer container 9 are sequentially sealed and connected to each other. The negative pressure generating device generates a negative pressure, and the first can effectively solve the problem of sucking back the solution formed by the steam cooling (as long as the container is opened and communicated with the atmosphere), thereby solving the problem of effective circulation of water, second It solves the problem of increasing the solubility of the ingredients during stewing and improves the dissolution rate.

However, other negative pressure generating devices may be employed, such as using only one first conduit 5 and not including the subsequent cooling fan 6, the condenser 7, the second conduit 8, and the buffer vessel 9, which are added to the first conduit 5. A one-way valve allows steam to escape through the first conduit 5 stew vessel 3, but the atmospheric air cannot be sucked back into the stew vessel 3. This also makes it possible to form a negative pressure in the stew vessel 3 when the heating is stopped. However, this solution does not solve the problem of effective circulation of water.

In addition, in the present embodiment, the addition of the fan 6 to the condenser 7 can effectively reduce the area of the condenser and reduce the cost. The condenser 7 can be made of a metal material with a good heat dissipation effect, or a material such as plastic.

In the present embodiment, the stewing process is connected to the atmosphere due to the passage (the buffer container 9 is open and communicates with the atmosphere), so it is stewed under normal pressure or high pressure, ensuring stewing effect and traditional stewing. The cooking effect is the same, no excess ingredients are dissolved, and the taste is ensured. It should be noted that although the stewing container 3 can communicate with the atmosphere through the opening of the buffer container 9 during stewing (normal pressure or high pressure), the mouth of the second conduit 8 in the buffer container 9 is in the buffer container. At the bottom of 9, the channel is blocked by water in the buffer vessel during negative pressure and cannot communicate with the atmosphere.

If the upper opening of the buffer container 9 is closed, only a negative pressure can be formed and the suction of the solution formed after the steam cooling cannot be achieved.

The circulation of the stew of the present embodiment between the micro high pressure and the negative pressure can be directly realized by controlling the heater to enter the intermittent heating cycle, that is, setting the heating control unit to control the heating body to be intermittent after being stewed for a period of time. The heating element is controlled to stop heating, and the cooking is completed in an alternating of heating and non-heating.

Embodiment 2

As shown in FIG. 2, in the embodiment, on the basis of the first embodiment, the siphon tube 10 is added, and one end of the siphon tube 10 is sealingly connected with the stew container 3, and the other end is extended from the upper opening of the buffer container 9 to the Φ) The bottom of the container 9. And the siphon tube 10 has a one-way valve, which only allows fluid to flow from the buffer container 8 to the pure boil container 3; there is also a one-way threshold in the inverted first conduit 5 or the second conduit 8, allowing only fluid to pass from The stew container 3 flows in one direction to the buffer container 8.

Although the siphon 10 is added, due to the action of the one-way valve, the steam generated during the stewing may enter the condenser through the conduit 5 as if it were inverted, and does not directly reach the buffer vessel 9 through the siphon 10. As in the embodiment, the steam is cooled into water under the action of the condenser 7, and is temporarily stored in the buffer container 9 through the conduit 8, and after a period of stewing, the buffer container has accumulated a certain amount of water. The end of the siphon tube 10 that protrudes into the buffer container 9 is submerged, forming a seal for the siphon tube 0, and blocking the siphon tube 10 Connected to the atmosphere. After the power supply heating is stopped, the temperature inside the container 3 is lowered, and the rapid condensation of the steam is generated. Since it is a sealed space, a negative pressure is formed, and the introduction of the siphon tube 10 does not affect the generation of the negative pressure. Under the use of negative pressure: The ingredients will expand to form cracks, which will help to dissolve the active ingredients in the ingredients. Moreover, due to the action of the one-way valve, under the common deception of the negative pressure and the atmospheric pressure, the water in the buffer container 9 is sucked back into the stew container 3 through the siphon 10 in the opposite direction, instead of passing through the conduit 8, the condenser. 7. The catheter 5 is sucked back into the stew container 3. This can prevent the water from being trapped in the middle due to the excessive length of the pipe in the condenser 7 or the like, and cannot be completely recovered to the stew container 3.

In order to ensure that the negative pressure in the stew vessel 3 reaches a desired value, a pressure limiting valve may be provided in the siphon tube 10 such that only when the negative pressure in the buffer vessel 8 is sufficiently large that the difference from the atmospheric pressure reaches a pressure limit When the action of the cockroach is depreciated, the fluid is allowed to flow in one direction from the buffer container 8 to the stew container 3.

The invention adopts a vacuum suction forming cycle (heating-steam condensation-negative pressure suckback) to ensure that the amount of water in the stewing process is not reduced or slightly reduced. In the middle of the multiple negative pressure process, the ingredients will be puffed and torn, and a large increase in the dissolved area will be formed, so that the solubility can be improved and the dissolution efficiency can be improved.

The above is a further detailed description of the present invention in conjunction with the specific preferred embodiments, and the specific embodiments of the invention are not limited to the description. It will be apparent to those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the invention.

Claims

A stewing machine comprising a stewing vessel (3), a heating element (2) heated for the stewing vessel (3), characterized in that it further comprises a stew container sealing cap (4) and a negative pressure generating device The negative pressure generating device is in sealing communication with the stewing vessel (3), and forms a negative pressure in the stewing vessel (3) when the heating is stopped; wherein the sealing communication means: sealing with the outside to block the connection with the atmosphere, only Internally connected to each other.

2. The stewing machine according to claim 1, wherein the negative pressure generating means comprises a first conduit (5), a condenser (7), a second conduit (8) and a buffer vessel (9) which are sequentially sealed in communication. The other end of the first conduit (5) extends into the stew vessel (3) in sealing communication with the stew vessel (3) for sealing communication with the stew vessel (3).

The stewing machine according to claim 2, wherein the buffer container (9) communicates with the atmosphere at the upper opening portion, and the opening of the second conduit (8) in the buffer container (9) is in the buffer container (8) ) bottom of.

The stewing machine according to claim 2, further comprising a siphon tube (10), the siphon tube (10)-end extending from the upper opening portion of the buffer container (8) to the buffer container (8) The bottom of the bottom, the other end extends into the stew vessel (3), and the check valve (10) has a check valve that allows only one-way flow of fluid from the buffer vessel (8) to the pure boil container (3) There is also a check valve in the first conduit (5) or in the second conduit (8) to allow only one-way flow of fluid from the stew vessel (3) to the buffer vessel (8).

5. The 3⁄4 cooking machine according to claim 4, characterized in that the pressure valve is limited in the siphon tube U0) only when the negative pressure in the buffer container (8) is sufficiently large that the difference from the atmospheric pressure is reached. The action threshold of the pressure limiting valve ^% allows fluid to flow from the buffer vessel (8) to the stew vessel (3).

6. The stewing machine according to claim 3 or 4, further comprising a heating control unit for controlling the heat generating body to enter an intermittent heating cycle, wherein the intermittent heating cycle means: cooking at: 3⁄4 After a period of time, the heating element is intermittently controlled to stop heating, and the cooking is completed in an alternating of heating and non-heating.

7. A method of pure cooking, which is characterized by the following steps -

(51) Put the purely cooked material into the stewing vessel 3) and add water, and seal the stew container sealing cap (4) tightly;

(52) Using a heating element (2), heat the stewing vessel (3) and cook it 3⁄4;

(53) After a period of stewing, stop heating, close the stew vessel (3) to the atmosphere and create a negative pressure in the stew vessel.

8. The stewing method according to claim 7, wherein in the step (S2), steam generated during the stewing is further introduced into the condenser (7) through the first conduit "5", and the steam is Under the action of the condenser "7", it is cooled into water, and the water is temporarily stored in the buffer container (9) through the second conduit (8);

The method for forming the negative pressure in the step S3) is: after stopping the heating, closing the stew vessel (3) with the atmosphere When connected, the internal temperature of the stew vessel (3) causes the steam to condense rapidly, and the sealed space is used to form a negative pressure.

9. The stewing method according to claim 8, wherein: in the step (S3), the water in the buffer vessel (9) is further passed through the second conduit (8) and the condenser by the action of the negative pressure. (Ί)·, the first conduit (5) is completely or partially sucked back into the stew vessel (3); and the above steps (S2) and (S3) are repeated.

10. The cooking method according to claim 8, wherein: in the step (S3), the negative pressure and the siphoning action are performed to pass the water of the buffer container (9) through all or part of the siphon tube (10). Retracted into the stew vessel (3); and repeats the above steps (S2) and (S3).