Pressure cooking device

Abstract

The invention relates to a pressure cooking device. The pressure cooking device comprises a cooking pot, wherein the inner wall of the cooking pot is provided with a connection feed inlet, a feed outlet and a steam inlet which is connected to a steam pipe and is utilized for introducing high-temperature steam into the cooking pot so that a certain of a temperature and pressure in the cooking pot are maintained. The pressure cooking device is characterized in that a feed valve and a discharge valve are arranged respectively on the feed inlet and the feed outlet; the feed valve and the discharge valve are dynamic sealing valves; and a pressure balance device for pressure balance of the feed valve and the cooking pot is arranged between the feed valve and the cooking pot. Compared with the prior art, through use of the dynamic sealing valves and addition of the pressure balance device between the dynamic sealing valves and the cooking pot, the pressure cooking device realizes that feeding and discharge in the cooking pot are carried out in a sealed environment so that the pressure in the cooking pot is stable and cooking quality is guaranteed; through the design of the pressure balance device, feeding in the cooking pot is carried out smoothly, and material jam and material ejection from the cooking pot are avoided; and the pressure cooking device can work continuously, automatically and steadily so that production efficiency is improved.

Description

technical field

[0001] The invention relates to food brewing and bioengineering equipment, in particular to an automatic unloading system for a cooking device. Background technique

[0002] During the brewing process of condiments such as soy sauce or products based on grain, such as wine and feed, the raw materials need to be steamed to moderately denature the protein in the raw materials and kill miscellaneous bacteria at the same time. After the raw materials are cooked, the subsequent koji making and fermentation processes can be carried out. The quality of cooking has a great influence on the follow-up procedures and even the quality of the final product. If it is not cooked enough, it is not conducive to the absorption of protease, which will reduce the conversion rate and amino acid content, and prolong the fermentation time; if it is overcooked, it will be difficult to make koji and ferment, and it is easy to grow bacteria. At the same time, after the fermentation i...

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