Pressure regulated and temperature controlled poultry egg pickling equipment adopting liquid circulation and control method

Abstract

The invention relates to poultry egg pickling equipment, in particular to pressure regulated and temperature controlled poultry egg pickling equipment adopting liquid circulation and a control method.The poultry egg pickling equipment and control method thereof include mutual cooperation of a stainless steel or concrete structure pickling container and a liquid confection box, and three liquid pumps and seven electromagnetic valves that are disposed outside the pickling container and are communicated with the pickling container and liquid confection box through pipelines, can realize the following eight working states, i.e. liquid feeding, pressurization, pressure reduction, maintenance, ordinary pressure, internal circulation, outer circulation, and discharging, combine the temperature sensors, pressure sensors and liquid level sensors disposed in the pickling container and liquid confection box, an external controller and sampling concentration detection, realize real-time detection, control and adjustment of the temperature, pressure, liquid level and concentration of pickling liquid in the pickling container, also can automatically control the operation according to a set working process, and can realize rapid pickling and automatic control of salted eggs and preserved eggs.

Description

technical field [0001] The invention relates to poultry egg pickling equipment, in particular to a poultry egg pickling equipment and control method using liquid circulation for pressure regulation and temperature control. Background technique [0002] The traditional pickling methods of preserved eggs and salted eggs in our country generally include salt mud coating method, pickling liquid soaking method, etc., but the pickling and maturation time generally takes 25 to 30 days (summer) or about 50 days (winter). In the process, it is necessary to manually install and discharge the cylinder many times, which not only costs a lot of labor, but also increases the damage. Therefore, how to shorten the pickling time of preserved eggs and salted eggs, monitor the concentration and temperature of the pickling solution on-line, and simplify the processing procedures have become key technical issues to realize the industrialized production of preserved eggs and salted eggs. Domesti...

AI Technical Summary

Problems solved by technology

Domestic scholars have carried out extensive research on the pickling process and control equipment of poultry eggs. The pulsating pressure, ultrasonic vibration and other methods have greatly improved the pickling efficiency of preserved eggs and salted eggs, and realized the automatic management of the pickling process; Li Yanwu and others have designed a pressure pickling tank, pressure source, pressure and temperature control system. The salted egg quick pickling production device composed of the same composition shortens the pickling cycle of poultry eggs, but there are problems such as uneven pickling quality

Images