Temperature Controlled Circulation Pickling System and Its Application

A circulatory system and product technology, applied in application, food preparation, confectionery, etc., can solve the problems of uneven liquid seasoning concentration, inability to adjust liquid seasoning, long pickling cycle, etc. The effect of controlling the marinating environment and improving the marinating speed

Inactive Publication Date: 2011-11-30
WUHAN NEWSTAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the existing pickling container, since the concentration of the liquid seasoning cannot be adjusted, the concentration of the liquid seasoning in the container may be uneven, resulting in different tastes of the food developed in the same container. At the same time, most of the existing pickling methods remain In workshop production, the controllability of the production process is poor, the pickling cycle is long, and it is difficult to adapt to large-scale production

Method used

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  • Temperature Controlled Circulation Pickling System and Its Application
  • Temperature Controlled Circulation Pickling System and Its Application
  • Temperature Controlled Circulation Pickling System and Its Application

Examples

Experimental program
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Embodiment 1

[0028] The following comparison is attached Figure 1-9 The system of the present invention and its application are described in detail.

[0029] This embodiment is described by taking the implementation of a refrigeration cycle system as an example. figure 1 The refrigerant circuit of the refrigeration cycle device shown includes a compressor (9) for compressing refrigerant (Freon R22), a four-way reversing valve (3) for changing the direction of refrigerant flow, and a condenser for condensing high-pressure and high-temperature refrigerant ( 13), a two-way filter (18) for filtering the condensed refrigerant, a throttling device (19) for decompressing the condensed refrigerant, and an evaporator (20) for evaporating the decompressed refrigerant A refrigeration cycle system composed of pipes connected in sequence. The pickle solution fluid circuit B includes a pump (21) for transporting the pickle solution, an evaporator (20) and a sample pool (24) for temperature-controlli...

Embodiment 2

[0036] Get 8.5L of hot water at 75°C and add 170g of tea leaves. After filtering, take 1.5kg of table salt and dissolve it in the tea, and add 25.5g of malic acid (or lactic acid or citric acid) to prepare a pickling solution.

[0037] Add 30-60 egg yolks to the pickling solution, the egg yolks used must be fresh and uniform in size, and after separating the egg whites, put the egg yolks in egg yolk molds, see Figure 6 .

[0038] The samples were marinated at 25°C, and the temperature control accuracy of the setting was ±1°C. If the temperature of the pickling solution is 15°C, set the temperature to 24°C with a temperature difference of 2°C, and the temperature control mode is heating mode (JHH). When the temperature of the pickling solution is 15°C, the temperature is required to be 5°C during pickling, and the temperature control accuracy is ±1°C, then the temperature is set to 4°C, the temperature difference is 2°C, and the temperature control mode is refrigeration mode ...

Embodiment 3

[0041] Raw materials: cucumber 10kg, salt 0.3kg, brown sugar or white sugar 3kg, vinegar 5kg.

[0042] Wash and slice the cucumbers, sprinkle a layer of edible salt on top, pre-marinate for 3-4 hours, take out the cucumbers, and drain the water.

[0043] Boil sugar and vinegar in a pot, mix well, let cool to make sweet and sour liquid. Put the desalted cucumber strips together with the prepared sweet and sour liquid into the tank for sweet and sour pickling. The sweet and sour pickled products are kept at 25°C in the sweet and sour pickled pool, and the flow rate of the circulating pump is set at 16L / min. Porous distribution The size of the length × width of the groove is 35×25cm, and the groove hole is a uniform circular hole with a diameter of 0.6cm, a total of 108. The height of the porous distribution channel and the upper surface of the egg yolk mold is 3cm, and it is turned once a day, and the finished product can be finished in 2-3 days. The texture of the product is...

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Abstract

The invention belongs to the technical field of agriculture product curing, and discloses a circulating curing system. The system comprises a temperature-controlled regulation system and a curing circulation system, wherein the temperature-controlled regulation system comprises a compressor, a change valve, a condenser, a liquid storage tank, a filter and an evaporator; heat exchange is performed in the evaporator so that sample temperature-controlled circulating curing is realized in a sample reservoir. The process for the system comprises the following steps: filling a sample in the sample reservoir; adding enough curing liquid which can completely submerge the sample into the sample reservoir which is filled with the samples; and circularly and convectively submerging and curing the samples by the curing liquid at the temperature of between 0 and 50 DEG C until a cured product is mature. The curing liquid is sprayed to a porous distributed groove by using a hose from different angles, and is uniformly distributed on the cured product so that uniform curing of the sample is realized. The system not only can well control the curing environment to ensure the product is uniformly cured, and maintain the traditional food flavor, but also can speed up curing, shorten the production period, and improve the production efficiency. The curing liquid can be recycled.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the technical field of pickling of agricultural products, and relates to pickling equipment and a pickling method in the pickling field. The invention provides a pickling device capable of temperature control and circulation. The pickling device of the present invention is suitable for salted, soy sauce, vinegar, sweet and sour and wine pickled products. The scope of application involves the pickling of agricultural products such as eggs, meat products, aquatic products, vegetables and preserved fruits. Background technique [0002] Food pickling is one of the important methods of food processing and is very popular due to its unique flavor. At present, there are two main problems in pickling production. On the one hand, in the production process, the infiltration process runs through from beginning to end. There are obvious infiltration phenomena in the pickling produc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/00A23L1/32A23L1/31A23L1/325A23L1/218A23G3/02A23L13/00A23L15/00A23L17/00A23L19/20A23P10/00
Inventor 范劲松李斌郑晓冬朱波徐保立刘华曦马美湖
Owner WUHAN NEWSTAR FOOD
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