Pressure cooking device

The technology of a cooking device and a cooking tank is applied in the fields of bioengineering equipment and food brewing. Effect

Active Publication Date: 2012-02-08
NINGBO CHANGRONG BREWING EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, in order to ensure the quality of cooking, cooking under pressure is usually carried out intermittently; in the continuous cooking process, after a period of time due to the valve installed on the wall of the cooking tank, air leakage will occur due to wear and other reasons, resulting in pressure in the cooking tank It cannot be kept at the rated pressure value, and the residence time of the material in the cooking tank is fixed in the continuous process, which leads to the failure of the ideal continuous effect of material cooking

Method used

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Embodiment Construction

[0020] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0021] like Figure 1 to Figure 3 As shown, the pressure cooking device includes:

[0022] The cooking tank 1, the tank wall of the cooking tank is provided with a feed inlet 11, a feed outlet 12, an equal pressure hole 13 and a steam inlet 14 connected with an external steam pipeline. There are two steam inlets in this embodiment, which are respectively oppositely arranged on the tank wall of the cooking tank. Setting two steam inlets can make the materials in the cooking tank more evenly heated, increase the adjustability of the steam flow, and better ensure the stability of the temperature and pressure in the cooking tank.

[0023] The feed valve 2 includes a valve body 21 , a valve stem 22 and a plurality of feed tanks 23 .

[0024] Wherein, the valve body 21 is provided with a material inlet 211 and a material outlet 212, the size of t...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/22C12G3/00A23L27/50A23L27/00
Inventor 冯海林
Owner NINGBO CHANGRONG BREWING EQUIP
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