Suspension cooling device for marinated food processing

Abstract

The invention discloses a suspension cooling device for marinated food processing, and relates to the related technical field of marinated product cooling devices. The suspension cooling device comprises a cooling pipeline fixed to the ground through a support frame, wherein a guide chain is installed in the cooling pipeline; a hook is installed on the bottom side of the guide chain; an operation hole is formed in the side face of the cooling pipeline; a sliding way is arranged on the inner wall of the cooling pipeline; a power device is fixed to the position, over a notch, in the inner wall of the cooling pipeline; an evaporation area, a heat exchange area and a shaping area are arranged in the cooling pipeline; a through cavity is formed in the inner wall of the evaporation area; a through hole is formed in the inner wall, located at the through cavity, of the cooling pipeline; a plurality of thermoelectric refrigeration sheets are installed on the inner wall of the heat exchange area; and a plurality of air collecting openings are formed in the inner wall of the bottom side of the shaping area. Through cooperative use of the devices, the marinated product cooling efficiency can be improved, marinade can be stored on the surface of a marinated product, and the situation that the flavor of the marinated product is affected due to the fact that the surface of the marinated product is dry is avoided.

Description

technical field [0001] The invention relates to the technical field related to a cooling device for stewed food, in particular to a suspension cooling device for processing stewed food. Background technique [0002] After processing, the stewed products need to be cooled first before they can be packaged. The existing cooling methods are mostly natural air cooling, which has low efficiency and cannot meet the packaging needs of batches. There are some methods on the market that can speed up the cooling rate of stewed products. Equipment, this type of equipment uses the rapid airflow to take away the heat of the stewed products to achieve the effect of rapid cooling. Although the cooling efficiency is improved to a certain extent, the rapid airflow will blow the marinade around the stewed products away from the surface of the stewed products, resulting in The surface of the stewed products is relatively dry, which affects the flavor of the stewed products. Therefore, a suspen...

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Problems solved by technology

[0002] After processing, the stewed products need to be cooled first before they can be packaged. The existing cooling methods are mostly natural air cooling, which has low efficiency and cannot meet the packaging needs of batches. There are some methods on the market that can speed up the cooling rate of stewed products. Equipment, this type of equipment uses the rapid airflow to take away the heat of the stewed products to achieve the effect of rapid cooling. Although the cooling efficiency is improved to a certain extent, the rapid airflow will blow the marinade around the stewed products away from the surface of the stewed products, resulting in The surface of the stewed products is relatively dry, which affects the flavor of the stewed products. Therefore, a suspension cooling device that can increase the cooling rate of the stewed products and effectively prevent the marinade from peeling off the surface of the stewed products is proposed.

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