Food processing equipment and anti-leakage device

Abstract

The invention discloses food processing equipment and an anti-leakage device. The anti-leakage device comprises a valve plate and a leak-proof chamber, wherein the leak-proof chamber is not only communicated with an air-cooled inner chamber, but also communicated with a material inlet of the air-cooled inner chamber, the leak-proof chamber is provided with a discharging port, the discharging portcan be communicated with a temporary storage tank or a sewage tank, and the discharging port is provided with the valve plate. When the discharging port is closed through the valve plate, the leak-proof chamber is communicated with the air-cooled inner chamber, when the discharging port is opened through the valve plate, the leak-proof chamber is communicated with the temporary storage tank or thesewage tank, that is to say the control of the valve plate can achieve switching of material conveying between an air-cooled conveyor and the temporary storage tank, and when the valve plate closes the discharging port, the leak-proof device can close the space between a material outlet tube and the air-cooled inner chamber, so that steam leakage generated when the raw material is conveyed to theair-cooled conveyor from a rotary discharging valve is prevented, thereby improving the visibility in a workshop.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food processing equipment and an anti-leakage device. Background technique [0002] In the food brewing industry, the "high-short method" is used to brew soy sauce or sauce by high-temperature short-time cooking method. Specifically, after the soybean or defatted soybean is sprinkled with water according to the conventional method, it is steamed with a saturated steam pressure above 0.18-0.20MPa and The cooking time shall not exceed 10 minutes, and then the soybean or defatted soybean shall be rapidly cooled to below 100°C. The raw material processed by the high-short method has no N-type protein, that is, undenatured protein, and more than 90% of soybean protein has been moderately denatured, which is very suitable for brewing soy sauce or sauce. [0003] The continuous cooking equipment in the prior art is designed according to the "high-short method". The raw materi...

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Problems solved by technology

[0010] In the prior art, there is a certain distance between the lower end of the discharge pipe 02 and the opening of the inner chamber 03 of the air-cooled machine, in order to provide an installation space for the temporary storage bucket or the sewage tank in case the above situation occurs, and this space causes the raw materials to When entering the inner chamber 03 of the air-cooler through the discharge pipe 02, the steam in the raw material will leak to the workshop, and the steam will reduce the visibility in the workshop

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