Food raw material steaming system capable of inhibiting heat transfer and recycling method of food raw material steaming system

Abstract

The invention discloses a food raw material steaming system capable of inhibiting heat transfer and a recycling method of the food raw material steaming system. The food raw material steaming system comprises a final assembly component, a steaming component and a separation component, wherein the final assembly component can be sealed to separate the inside from the outside and accommodate food raw materials; the steaming component is used for generating heat in the final assembly component to steam and cook the food raw materials; the separation component is used for respectively sealing andvertically separating a space above the plane where the final assembly component is located and a space below the plane where the final assembly component is located; the space above the plane where the final assembly component is located is a heat transfer favorable portion; the space below the plane where the final assembly component is located is a heat transfer unfavorable portion; the heat transfer favorable portion is favorable relative to the heat transfer of the steaming component; the heat transfer unfavorable component is unfavorable relative to the heat transfer of the steaming component; and the physical principle and the separation component are utilized, so that downward heat transfer of the space above the plane where the final assembly component is located is directly inhibited.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a system for steaming food raw materials that suppresses heat transfer and a recycling method thereof. Background technique [0002] With the development of the food processing industry, the scale of food processing is also increasing, and the processing equipment used is also becoming larger and more systematic. In the fast-moving consumer food market, barrel noodles occupy the largest share, and the basic raw materials of barrel noodles It is all kinds of noodle raw materials. The traditional frying method has many disadvantages in terms of health and nutrition, and another steaming method that is healthy and has less nutritional loss will be the mainstream in the future. [0003] But in the prior art, when large-scale steaming equipment is used, there are following disadvantages: [0004] 1. According to the principle of steaming equipment, it is inevitable to generat...

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Problems solved by technology

[0004] 1. According to the principle of steaming equipment, it is inevitable to generate a large amount of heat and increase the temperature in a large range in the equipment. The specific steaming equipment can increase the room temperature by more than 2 times when it is in use, reaching more than 50 degrees Celsius. Personnel cannot work near the steaming equipment (loading and loading), which is a disadvantage of coexistence in the industry

[0005] 2. Conventional heat dissipation methods, such as air conditioning and ventilation, will bring certain effects, but the cost is too high. The cost of air conditioning and ventilation equipment may exceed the cost of the steaming equipment itself. In addition, it will also bring a lot of heat. The power load far exceeds the normal operating load of food processing enterprises;

[0006] On the other hand, under the high-power heat dissipation of air conditioning and ventilation, the heat in the steaming equipment will also be lost to a certain extent, which will affect the continuous use of the steaming equipment. The steaming equipment needs to be heated continuously to continue to use, reducing its steaming capacity efficiency

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