WO2022205885A1 - 一种超声辅助腌制装置及冰箱 - Google Patents

一种超声辅助腌制装置及冰箱 Download PDF

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Publication number
WO2022205885A1
WO2022205885A1 PCT/CN2021/127646 CN2021127646W WO2022205885A1 WO 2022205885 A1 WO2022205885 A1 WO 2022205885A1 CN 2021127646 W CN2021127646 W CN 2021127646W WO 2022205885 A1 WO2022205885 A1 WO 2022205885A1
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Prior art keywords
ultrasonic
container
base
assisted
protrusion
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PCT/CN2021/127646
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English (en)
French (fr)
Inventor
王丽燕
姜波
刘茴茴
刘浩泉
辛若武
Original Assignee
青岛海尔电冰箱有限公司
海尔智家股份有限公司
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Publication of WO2022205885A1 publication Critical patent/WO2022205885A1/zh

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D23/00—General constructional features
    • F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/006—Self-contained movable devices, e.g. domestic refrigerators with cold storage accumulators
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
    • F25D25/024—Slidable shelves
    • F25D25/025—Drawers

Definitions

  • the invention relates to the field of refrigeration and freezing equipment, in particular to an ultrasonic-assisted pickling device and a refrigerator.
  • the traditional marinating method first promotes the full contact between the marinade and the meat through manual rubbing, and then puts it in the freezer of the refrigerator to stand, so as to ensure that the quality of the ingredients does not change during the marinating process at low temperature.
  • the low temperature environment of the refrigerator will cause the marinating speed to be slow. Long-term marinating will increase the waiting time of users, and will also affect the freshness of the ingredients themselves. In addition, the salt concentration of the pickling liquid is high, which is not good for health.
  • One object of the first aspect of the present invention is to overcome at least one defect in the prior art, and to provide an ultrasonic-assisted curing device, which can achieve a higher salt concentration and faster time at a lower salt concentration. Good pickling effect.
  • a further object of the first aspect of the present invention is to prevent the heat generated by the ultrasonic generator from affecting the marinating of the food.
  • the object of the second aspect of the present invention is to provide a refrigerator.
  • the present invention provides an ultrasonic-assisted pickling device, comprising:
  • the upper surface of the ultrasonic base is formed with at least one upwardly protruding protrusion
  • the lower surface of the container has a lap joint adapted to the shape of the protrusion
  • the container is configured to be fastened on the ultrasonic base, so that the overlapping portion of the container and the protrusion of the ultrasonic base abut each other;
  • the ultrasonic base is configured to controllably generate ultrasonic waves such that the ultrasonic waves are transmitted to the container through the protrusions and the overlap.
  • the ultrasonic base includes:
  • a base body the interior of which defines an interlayer cavity, and the interlayer cavity contains an interlayer medium for conducting ultrasonic waves;
  • At least one ultrasonic generator is fixed to the lower surface of the base body.
  • a plurality of ultrasonic generators are provided, and a protrusion is correspondingly provided on the upper surface of the base body directly above each ultrasonic generator.
  • an upwardly concave installation groove is formed on the lower surface of the base body, and each ultrasonic generator is installed in the installation groove;
  • the ultrasonic base also includes a sealing bottom plate, which is fixed to the lower surface of the base body for sealing the installation groove.
  • the specific heat capacity of the interlayer medium is configured to be between 1KJ/(kg ⁇ K) ⁇ 5KJ/(kg ⁇ K).
  • both the container and the base body are made of stainless steel.
  • the container comprises a container bottom plate and a container side plate surrounding the container bottom plate;
  • the bottom edge of the container bottom plate and the lower edge of the container side plate are arranged at predetermined distances to form a receiving space below the container bottom plate, and the ultrasonic base is configured to be received in the receiving space when the container is placed on the ultrasonic base.
  • the protrusion is in the shape of a truncated cone
  • the overlapping part includes two overlapping plates arranged oppositely, and the horizontal distance between the two overlapping plates gradually increases from top to bottom, and is configured so that when the container is placed on the ultrasonic base, the two overlapping plates abut against each other. On both sides of the bulge, the lower surface of the container bottom abuts the upper surface of the bulge.
  • the present invention provides a refrigerator, wherein a storage compartment is defined in the inside of the refrigerator, and any one of the above-mentioned ultrasonic-assisted salting devices is arranged in the storage compartment.
  • the container of the ultrasonic-assisted marinating device is a drawer-type container configured to be operably pulled out or retracted into the storage compartment.
  • the ultrasonic-assisted pickling device of the present invention comprises an ultrasonic base and a container, and the container is fastened on the ultrasonic base.
  • the ingredients to be marinated are first placed in the container, and then the ultrasonic base is used to generate ultrasonic waves, so that the ultrasonic waves can be transmitted to the container through the protrusions and overlapping parts and act on the ingredients, causing the ingredients to vibrate slightly.
  • the marinating liquid can be immersed into the ingredients more fully and quickly, so that the ingredients can taste evenly, and the marinating effect is better.
  • the concentration of the pickling liquid does not need to be high, which reduces the cost of preparing the pickling liquid.
  • the ultrasonic base of the present invention includes a base body and an ultrasonic generator, and the ultrasonic generator is installed on the lower surface of the base. Because the interior of the base body has an interlayer cavity, the interlayer cavity is filled with interlayer medium, and the ultrasonic waves generated by the ultrasonic sounder pass through the interlayer medium and act on the food in the container. The heat generated by the ultrasonic generator can dissipate heat from the ultrasonic generator, prevent the heat from being transferred to the ingredients, and avoid affecting the marinating of the ingredients.
  • FIG. 1 is a schematic diagram of the overall structure of a refrigerator according to an embodiment of the present invention.
  • FIG. 2 is an exploded view of an ultrasonic-assisted salting apparatus according to an embodiment of the present invention.
  • Fig. 3 is the structural representation of the container when viewed from the bottom of the container;
  • FIG. 4 is a cross-sectional view of an ultrasonic-assisted salting device according to an embodiment of the present invention.
  • FIG. 5 is an enlarged view of part A in FIG. 4 .
  • FIG. 1 is a schematic diagram of the overall structure of a refrigerator according to an embodiment of the present invention.
  • a refrigerator may include a box body 100 , and one or more storage compartments 200 are defined inside the box body 100 , and the storage compartments 200 may be configured to form a refrigerated storage space and a refrigerated storage space according to the cooling temperature. , variable temperature storage space, etc.
  • the specific quantity, function, and layout of the storage compartments 200 can be configured according to requirements.
  • the ultrasonic-assisted marinating device 300 of the present invention may be arranged in a refrigerated storage space (or a variable temperature storage space with a target temperature set above freezing point), and may also be arranged in a frozen storage space.
  • the temperature in the refrigerated storage space is generally configured to be above 0°C, which is used to store fresh fruits and vegetables or short-term storage of ingredients.
  • the refrigerated storage space can be used to place the ingredients to be marinated (that is, the ingredients that have been coated with marinade on the surface or immersed in the marinating liquid), and the marinating speed is accelerated by the ultrasonic-assisted marinating device 300 to improve the Pickling effect.
  • the ultrasonic-assisted marinating device 300 will be described in detail below with reference to the accompanying drawings.
  • the ultrasonic-assisted salting device 300 includes an ultrasonic base 310 and a container 320 .
  • at least one protrusion 313 protruding upward is formed on the upper surface of the ultrasonic base 310
  • the lower surface of the container 320 has an overlapping portion 323 that matches the shape of the protrusion 313 .
  • the container 320 is configured to be fastened on the ultrasonic base 310 , so that the overlapping portion 323 of the container 320 and the protrusion 313 of the ultrasonic base 310 abut against each other.
  • the ultrasonic base 310 is configured to controllably generate ultrasonic waves such that the ultrasonic waves are transmitted to the container 320 via the protrusions 313 and the overlap portion 323 .
  • the ingredients to be marinated are first placed in the container 320, and then the ultrasonic base 310 is used to generate ultrasonic waves, so that the ultrasonic waves can pass through the protrusions 313 and the overlapping parts 323. It is transmitted to the container 320 and acts on the ingredients, causing the ingredients to vibrate slightly, and during the continuous vibration process, the pickling liquid can be immersed into the ingredients more fully and quickly, so that the ingredients taste evenly, and the marinating effect is better.
  • the action of ultrasonic waves can significantly improve the immersion ability of the pickling liquid, the concentration of the pickling liquid does not need to be high, which reduces the cost of preparing the pickling liquid.
  • the lower surface of the container 320 may not be provided with the overlapping portion 323, and the upper surface of the ultrasonic base 310 may not be provided with the protrusions 313.
  • the container 320 is directly placed on the ultrasonic base 310, that is, the container 320
  • the lower surface of the ultrasonic base 310 is in contact with the lower surface of the ultrasonic base 310 .
  • this design method will make the ultrasonic waves transmitted to the lower surface of the container 320 more divergent, and the effect on the ingredients is not good. It is necessary to increase the power of the ultrasonic generator 312, which is not conducive to saving energy. A large amount of heat will be generated under state operation, and the heat transfer to the container 320 will also affect the marinating of the ingredients.
  • the ultrasonic base 310 includes a base body 311 and at least one ultrasonic generator 312 .
  • the interior of the base body 311 defines an interlayer cavity, and the interlayer cavity contains an interlayer medium 314 for conducting ultrasonic waves, and the interlayer medium 314 fills the interlayer cavity.
  • Each of the ultrasonic generators 312 is fixed to the lower surface of the base body 311 . In this way, when the ultrasonic generator 312 is working, the ultrasonic waves generated by the ultrasonic generator 312 can act on the food materials in the container 320 through the interlayer medium 314, and the interlayer medium 314 can absorb the heat generated by the ultrasonic generator 312 in time and dissipate the heat from the ultrasonic generator 312. , to prevent the transfer of heat to the ingredients and avoid affecting the marinating of the ingredients.
  • the specific heat capacity of the interlayer medium 314 may be configured to be between 1KJ/(kg ⁇ K) ⁇ 5KJ/(kg ⁇ K).
  • the interlayer medium 314 can be a specific mixed solution, which is not dangerous, non-flammable, safe, non-toxic and harmless, and complies with the relevant additive law and FDA (Food and Drug Administration) standard requirements.
  • a plurality of ultrasonic generators 312 may be provided, and a protrusion 313 is correspondingly provided on the upper surface of the base body 311 directly above each ultrasonic generator 312.
  • the lower bottom surface of the container 320 is also provided with a Each protrusion 313 is adapted to the overlapping portion 323 .
  • the protrusions 313 are arranged just above the ultrasonic generator 312, so that when the ultrasonic generator 312 generates ultrasonic waves, most of the ultrasonic waves can be transmitted to the container 320 through the protrusions 313 and the lap joint 323, and only a small part of the ultrasonic waves are sent to the surrounding. Divergence improves the utilization rate of ultrasonic waves and reduces energy consumption.
  • the simultaneous action of multiple ultrasonic generators 312 can speed up the immersion speed of the pickling liquid, shorten the pickling time, and ensure the freshness of the ingredients.
  • the plurality of ultrasonic generators 312 may be arranged in a matrix on the lower surface of the base body 311, so that the ultrasonic waves can be transmitted to the food material evenly, and the uniformity of the food material can be improved.
  • the ultrasonic generator 312 is arranged at the bottom of the base body 311, during the marinating process, the weight of the base, the weight of the container 320, the weight of the pickling liquid and the weight of the ingredients are all applied to the ultrasonic generator 312, which is easy for ultrasonic waves Generator 312 causes damage. Therefore, in order to solve this problem, in this embodiment, the bottom of the base body 311 is recessed upward to form an installation groove 315 , and the ultrasonic generator 312 can be fixed into the installation groove 315 .
  • the ultrasonic base 310 may further include a sealing bottom plate 316 , and the sealing bottom plate 316 is fixed to the lower surface of the base body 311 for sealing the installation groove 315 .
  • the arrangement of the sealing bottom plate 316 enables the ultrasonic generator 312 to be in a relatively closed space. On the one hand, it can protect the ultrasonic generator 312 and reduce the damage of the ultrasonic generator 312 . On the other hand, it can weaken or isolate the ultrasonic wave to prevent the ultrasonic wave from affecting people or objects outside the refrigerator or the function of the refrigerator.
  • the container 320 and the base body 311 can be made of stainless steel or aluminum-magnesium material.
  • the wall thicknesses of the container 320 and the base body 311 can be 0.6 mm ⁇ 0.8 mm, so as to save materials and ensure that the container 320 and the base body 311 have sufficient structural strength.
  • the container 320 may be in the shape of a box, which at least includes a container bottom plate 321 and a container side plate 322 surrounding the container bottom plate 321 .
  • the bottom edge of the container bottom plate 321 and the lower edge of the container side plate 322 are arranged at predetermined distances, so that a receiving space is formed under the container bottom plate 321. within the space. In this way, the ultrasonic-assisted salting device 300 can be prevented from occupying a large refrigerated storage space, and the utilization rate of the refrigerated storage space can be improved.
  • the protrusions 313 can be designed in the shape of a truncated cone (ie, a truncated cone shape), and the truncated cone-shaped protrusions 313 are easy to be processed and formed, which reduces the difficulty of production.
  • the overlapping portion 323 includes two overlapping plates 3231 arranged opposite to each other, and the horizontal distance between the two overlapping plates 3231 gradually increases from top to bottom. The overlapping plates 3231 abut on both sides of the protrusion 313 , and the lower surface of the bottom plate of the container 320 abuts on the upper surface of the protrusion 313 .
  • the container 320 in the present invention may be a drawer-type container configured to be operably pulled out or retracted into the storage compartment 200 . It can be understood that, in order to prevent the ultrasonic base 310 from falling off when the drawer-type container is pulled out, the sealing bottom 316 of the ultrasonic base 310 and the side plates of the container 320 around it can be fixed.
  • the embodiments of the present invention can achieve the following beneficial effects:
  • the ultrasonic-assisted salting device 300 of the present invention includes an ultrasonic base 310 and a container 320 , and the container 320 is fastened on the ultrasonic base 310 .
  • the ingredients to be marinated are first placed in the container 320, and then the ultrasonic base 310 is used to generate ultrasonic waves, so that the ultrasonic waves can be transmitted to the container 320 through the protrusions 313 and the overlapping portions 323 and act on the ingredients, so that the The ingredients vibrate slightly, and during the continuous vibration process, the marinating liquid can be fully and quickly immersed into the ingredients, so that the ingredients taste evenly, and the marinating effect is better.
  • the concentration of the pickling liquid does not need to be high, which reduces the cost of preparing the pickling liquid.
  • the ultrasonic base 310 of the present invention includes a base body 311 and an ultrasonic generator 312, and the ultrasonic generator 312 is installed on the lower surface of the base. Since the interior of the base body 311 has an interlayer cavity, the interlayer cavity contains the interlayer medium 314, and the ultrasonic waves generated by the ultrasonic generator pass through the interlayer medium 314 and then act on the food in the container 320. In this way, the interlayer medium 314 can absorb the ultrasonic generator.
  • the heat generated by the 312 during the working process plays a role in dissipating the heat of the ultrasonic generator 312, preventing the heat from being transferred to the ingredients, and avoiding the influence on the marinating of the ingredients.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Abstract

一种超声辅助腌制装置，包括：超声底座，所述超声底座的上表面形成有至少一个向上凸出的凸起；和容器，所述容器的下表面具有与所述凸起形状相适配的搭接部；所述容器配置成扣合在所述超声底座上，使得所述容器的所述搭接部与所述超声底座的所述凸起相互抵接；所述超声底座配置成受控地产生超声波，使得所述超声波经所述凸起和所述搭接部传递至所述容器。本发明的优点是能够在较低的盐浓度和较快的时间内达到更好的腌制效果。

Description

一种超声辅助腌制装置及冰箱 技术领域
本发明涉及冷藏冷冻设备领域，特别是涉及一种超声辅助腌制装置及冰箱。
背景技术
目前，对于冰箱储物性能的评价已经并非简单的延长储藏时间，有些用户对某些辅助功能(例如腌制)的实现也提出了需求。
传统的腌制方法首先仅通过手动搓揉促进腌料与肉类的充分接触，之后再放入冰箱的冷藏室中静置，以在低温下保证腌制过程中食材的品质不发生变化。
但是冰箱的低温环境会导致腌制速度缓慢，长时间的腌制增加了用户的等待时间，对食材本身的新鲜程度也会产生影响。另外，腌制液的盐浓度较高，不利于健康。
发明内容
本发明第一方面的一个目的旨在克服现有技术中的至少一个缺陷，提供一种超声辅助腌制装置，该超声辅助腌制装置能够在较低的盐浓度和较快的时间内达到更好的腌制效果。
本发明第一方面的一个进一步的目的是防止超声波发生器产生的热量对食材的腌制造成影响。
本发明第二方面的目的是提供一种冰箱。
根据本发明的第一方面，本发明提供了一种超声辅助腌制装置，包括：
超声底座，超声底座的上表面形成有至少一个向上凸出的凸起；和
容器，容器的下表面具有与凸起形状相适配的搭接部；
容器配置成扣合在超声底座上，使得容器的搭接部与超声底座的凸起相互抵接；
超声底座配置成受控地产生超声波，使得超声波经凸起和搭接部传递至容器。
进一步地，超声底座包括：
底座本体，其内部限定有夹层空腔，夹层空腔内容装有用于传导超声波 的夹层介质；以及
至少一个超声波发生器，固定至底座本体的下表面。
进一步地，超声波发生器设置有多个，底座本体的上表面于每个超声波发生器的正上方均对应设置有一个凸起。
进一步地，底座本体的下表面形成有向上凹陷的安装槽，各超声波发生器均安装在安装槽内；并且
超声底座还包括密封底板，密封底板固定至底座本体的下表面，用于密闭安装槽。
进一步地，夹层介质的比热容配置成处于1KJ/(kg·K)～5KJ/(kg·K)之间。
进一步地，容器和底座本体均由不锈钢材料加工而成。
进一步地，容器包括容器底板以及围绕在容器底板四周的容器侧板；
容器底板与容器侧板的下沿按照预设距离间隔设置，以在容器底板的下方形成有收容空间，配置成在将容器搁置在超声底座上时，超声底座收纳于收容空间内。
进一步地，凸起呈截锥状；
搭接部包括两个相对设置的搭接板，两个搭接板之间的水平距离自上而下逐渐增大，配置成在将容器搁置在超声底座上时，两个搭接板抵接在凸起的两侧，容器底板的下表面抵接在凸起的上表面。
根据本发明的第二方面，本发明提供一种冰箱，其内部限定有储物间室，储物间室内设置有上述中任一超声辅助腌制装置。
进一步地，超声辅助腌制装置的容器为抽屉型容器，其配置成可操作地拉出或缩进于储物间室。
本发明的超声辅助腌制装置，包括超声底座和容器，容器扣合在超声底座上。在腌制过程中，首先将待腌制的食材放置在容器内，然后利用超声底座产生超声波，使得超声波能够经凸起和搭接部传递至容器并作用在食材上，使得食材发生微小振动，并且在持续的振动过程中，腌制液能够较为充分、快速地浸入到食材中，使食材均匀入味，腌制效果较好。另外，由于超声波的作用可以显著地提高腌制液的浸入能力，因此，腌制液的浓度不需要较高，降低了制备腌制液的成本。
进一步地，本发明的超声底座包括底座本体和超声波发生器，超声波发 生器安装在底座的下表面。由于底座本体的内部具有夹层空腔，夹层空腔内容装有夹层介质，超声波发声器产生的超声波通过夹层介质后作用至容器内的食材，如此，夹层介质能够吸收超声波发生器在工作过程中产生的热量，起到对超声波发生器的散热作用，防止热量向食材传递，避免对食材的腌制产生影响。
根据下文结合附图对本发明具体实施例的详细描述，本领域技术人员将会更加明了本发明的上述以及其他目的、优点和特征。
附图说明
通过阅读下文优选实施方式的详细描述，各种其他的优点和益处对于本领域普通技术人员将变得清楚明了。附图仅用于示出优选实施方式的目的，而并不认为是对本发明的限制。而且在整个附图中，用相同的参考符号表示相同的部件。在附图中：
图1是根据本发明一个实施例的冰箱的整体结构示意图；
图2是根据本发明一个实施例的超声辅助腌制装置的爆炸图。
图3是从容器的下方观察时容器的结构示意图；
图4是根据本发明一个实施例的超声辅助腌制装置的剖视图；
图5是图4中A部分的放大图。
具体实施方式
下面将参照附图更详细地描述本公开的示例性实施例。虽然附图中显示了本公开的示例性实施例，然而应当理解，可以以各种形式实现本公开而不应被这里阐述的实施例所限制。相反，提供这些实施例是为了能够更透彻地理解本公开，并且能够将本公开的范围完整的传达给本领域的技术人员。
需要理解的是，在本实施例的描述中，术语“上”、“下”、“前”、“后”、“左”、“右”、“顶”、“底”、“内”、“外”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。
图1是根据本发明一个实施例的冰箱的整体结构示意图。参照图1，冰箱可包括箱体100，箱体100的内部限定有一个或多个储物间室200，储物间室200根据制冷温度可以被配置成形成冷冻储物空间、冷藏储物空间、变 温储物空间等。具体的储物间室200的数量、功能、布局方式可以根据需求进行配置。
本发明的超声辅助腌制装置300可以设置在冷藏储物空间(或者将目标温度设置在冰点以上的变温储物空间)，不排除也可以设置在冷冻储物空间内。冷藏储物空间内的温度一般配置为0℃以上，用于对新鲜果蔬或者短时储放的食材进行储藏。在本实施例中，冷藏储物空间可以用于放置待腌制的食材(即表面已经涂抹腌料或者浸入腌制液中的食材)，并通过超声辅助腌制装置300加快腌制速度，提高腌制效果。下面结合附图对超声辅助腌制装置300进行具体介绍。
参照图2至图5，超声辅助腌制装置300包括超声底座310和容器320。其中，超声底座310的上表面形成有至少一个向上凸出的凸起313，容器320的下表面具有与凸起313形状相适配的搭接部323。容器320配置成扣合在超声底座310上，使得容器320的搭接部323与超声底座310的凸起313相互抵接。超声底座310配置成受控地产生超声波，使得超声波经凸起313和搭接部323传递至容器320。
本发明的超声辅助腌制装置300，在实际腌制过程中，首先将待腌制的食材放置在容器320内，然后利用超声底座310产生超声波，使得超声波能够经凸起313和搭接部323传递至容器320并作用在食材上，使得食材发生微小振动，并且在持续的振动过程中，腌制液能够较为充分、快速地浸入到食材中，使食材均匀入味，腌制效果较好。另外，由于超声波的作用可以显著地提高腌制液的浸入能力，因此，腌制液的浓度不需要较高，降低了制备腌制液的成本。
在一些可替代实施例中，容器320的下表面可以不设置搭接部323，超声底座310的上表面也不设置凸起313，容器320直接搁置在超声底座310上，也就是说使容器320的下表面和超声底座310的下表面相贴合。但此种设计方式会使得传递至容器320下表面处的超声波较为发散，对食材的作用效果不佳，需要增大超声波发生器312的功率，不利于节约能源，并且超声波发生器312在高功率状态工作下会产生大量热量，热量传递至容器320也会对食材的腌制产生影响。
在一个优选实施例中，超声底座310包括底座本体311和至少一个超声波发生器312。其中，底座本体311的内部限定有夹层空腔，夹层空腔内容 装有用于传导超声波的夹层介质314，夹层介质314充满夹层空腔。每个超声波发生器312均固定至底座本体311的下表面。如此，超声波发生器312在工作时，其产生的超声波可以通过夹层介质314作用至容器320内的食材，夹层介质314能够及时的吸收掉超声波发生器312产生的热量，对超声波发生器312进行散热，防止热量向食材传递，避免对食材的腌制产生影响。
在一个可选实施例中，夹层介质314的比热容可以配置成处于1KJ/(kg·K)～5KJ/(kg·K)之间。夹层介质314可以为特定的混合溶液，其不属于危险品、不具备可燃性、安全性好、无毒无害，符合相关的添加剂法及FDA(食品药品监督管理局)的标准要求。
进一步地，超声波发生器312可以设置有多个，底座本体311的上表面于每个超声波发生器312的正上方均对应设置有一个凸起313，相应地，容器320的下底面也设置有与各凸起313相适配的搭接部323。将凸起313设置在超声波发生器312的正上方，这样，在超声波发生器312产生超声波时，超声波的大部分可以通过凸起313和搭接部323传递至容器320，仅有一小部分向四周发散，提高了超声波的利用率，降低了能源损耗。另外，多个超声波发生器312同时作用，能够加快腌制液的浸入速度，缩短腌制时间，保证食材新鲜。
优选地，多个超声波发生器312可以在底座本体311的下表面呈矩阵式排布，以便使超声波能够较为均匀地传递至食材，提高食材腌制的均匀性。
考虑到超声波发生器312设置在底座本体311的底部，在腌制过程中，底座的重量、容器320的重量、腌制液的重量以及食材的重量全都施加在超声波发生器312上，容易对超声波发生器312造成损坏。因此，为解决此问题，在本实施方式中，底座本体311的底部向上凹陷形成有安装槽315，超声波发生器312可以固定至安装槽315内。
进一步地，超声底座310还可以包括密封底板316，密封底板316固定至底座本体311的下表面，用于密闭安装槽315。密封底板316的设置使得超声波发生器312处于相对密闭的空间内，一方面可以对超声波发生器312起到保护作用，减少超声波发生器312的损坏。另一方面能够对超声波起到一定的削弱或隔离作用，防止超声波对冰箱以外的人或物或者冰箱功能产生影响。
本实施方式中，为了便于超声波传递，容器320和底座本体311可以由 不锈钢材料或铝镁材料加工而成。容器320与底座本体311自身的壁厚可以为0.6mm～0.8mm，以在节约材料的同时，保证容器320和底座本体311具有足够的结构强度。
在一种具体的实施方案中，容器320可以呈盒体状，其至少包括容器底板321以及围绕在容器底板321四周的容器侧板322。容器底板321与容器侧板322的下沿按照预设距离间隔设置，以在容器底板321的下方形成有收容空间，配置成在将容器320搁置在超声底座310上时，超声底座310收纳于收容空间内。如此，可以避免超声辅助腌制装置300占据较大的冷藏储物空间，提高冷藏储物空间的利用率。
在一些优选实施例中，凸起313可以设计成截锥状(也即圆台状)，截锥状的凸起313易于加工成型，降低了生产难度。搭接部323包括两个相对设置的搭接板3231，两个搭接板3231之间的水平距离自上而下逐渐增大，配置成在将容器320搁置在超声底座310上时，两个搭接板3231抵接在凸起313的两侧，容器320底板的下表面抵接在凸起313的上表面。
此外，本发明中的容器320可以为抽屉型容器，配置成可操作地拉出或缩进于储物间室200。可以理解，为避免在将抽屉型容器抽出时，超声底座310发生脱落，可以将超声底座310的密封底板316与其四周的容器320侧板进行固定。
根据本发明的任意一个可选实施例或多个可选实施例的组合，本发明实施例能够达到如下有益效果：
本发明的超声辅助腌制装置300，包括超声底座310和容器320，容器320扣合在超声底座310上。在腌制过程中，首先将待腌制的食材放置在容器320内，然后利用超声底座310产生超声波，使得超声波能够经凸起313和搭接部323传递至容器320并作用在食材上，使得食材发生微小振动，并且在持续的振动过程中，腌制液能够较为充分、快速地浸入到食材中，使食材均匀入味，腌制效果较好。另外，由于超声波的作用可以显著地提高腌制液的浸入能力，因此，腌制液的浓度不需要较高，降低了制备腌制液的成本。
进一步地，本发明的超声底座310包括底座本体311和超声波发生器312，超声波发生器312安装在底座的下表面。由于底座本体311的内部具有夹层空腔，夹层空腔内容装有夹层介质314，超声波发声器产生的超声波通过夹层介质314后作用至容器320内的食材，如此，夹层介质314能够吸 收超声波发生器312在工作过程中产生的热量，起到对超声波发生器312的散热作用，防止热量向食材传递，避免对食材的腌制产生影响。
至此，本领域技术人员应认识到，虽然本文已详尽示出和描述了本发明的多个示例性实施例，但是，在不脱离本发明精神和范围的情况下，仍可根据本发明公开的内容直接确定或推导出符合本发明原理的许多其他变型或修改。因此，本发明的范围应被理解和认定为覆盖了所有这些其他变型或修改。

Claims (10)

  1. 一种超声辅助腌制装置，包括：
    超声底座，所述超声底座的上表面形成有至少一个向上凸出的凸起；和
    容器，所述容器的下表面具有与所述凸起形状相适配的搭接部；
    所述容器配置成扣合在所述超声底座上，使得所述容器的所述搭接部与所述超声底座的所述凸起相互抵接；
    所述超声底座配置成受控地产生超声波，使得所述超声波经所述凸起和所述搭接部传递至所述容器。
  2. 根据权利要求1所述的超声辅助腌制装置，其中，
    所述超声底座包括：
    底座本体，其内部限定有夹层空腔，所述夹层空腔内容装有用于传导超声波的夹层介质；以及
    至少一个超声波发生器，固定至所述底座本体的下表面。
  3. 根据权利要求2所述的超声辅助腌制装置，其中，
    所述超声波发生器设置有多个，所述底座本体的上表面于每个所述超声波发生器的正上方均对应设置有一个所述凸起。
  4. 根据权利要求2所述的超声辅助腌制装置，其中，
    所述底座本体的下表面形成有向上凹陷的安装槽，各所述超声波发生器均安装在所述安装槽内；并且
    所述超声底座还包括密封底板，所述密封底板固定至所述底座本体的下表面，用于密闭所述安装槽。
  5. 根据权利要求2所述的超声辅助腌制装置，其中，
    所述夹层介质的比热容配置成处于1KJ/(kg·K)～5KJ/(kg·K)之间。
  6. 根据权利要求2所述的超声辅助腌制装置，其中，
    所述容器和所述底座本体均由不锈钢材料加工而成。
  7. 根据权利要求1所述的超声辅助腌制装置，其中，
    所述容器包括容器底板以及围绕在所述容器底板四周的容器侧板；
    所述容器底板与所述容器侧板的下沿按照预设距离间隔设置，以在所述容器底板的下方形成有收容空间，配置成在将所述容器搁置在所述超声底座上时，所述超声底座收纳于所述收容空间内。
  8. 根据权利要求7所述的超声辅助腌制装置，其中，
    所述凸起呈截锥状；
    所述搭接部包括两个相对设置的搭接板，两个所述搭接板之间的水平距离自上而下逐渐增大，配置成在将所述容器搁置在所述超声底座上时，两个所述搭接板抵接在所述凸起的两侧，所述容器底板的下表面抵接在所述凸起的上表面。
  9. 一种冰箱，其内部限定有储物间室，所述储物间室内设置有根据权利要求1-8任一项所述的超声辅助腌制装置。
  10. 根据权利要求9所述的冰箱，其中，所述超声辅助腌制装置的所述容器为抽屉型容器，其配置成可操作地拉出或缩进于所述储物间室。
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