Soaking device and refrigeration device

Abstract

The present invention discloses a soaking device and a refrigeration device with the soaking device. The soaking device comprises a soaking box, a drainage mechanism and a vibrating mechanism; the soaking box is provided with a third containing cavity; the drainage mechanism is arranged at a bottom part of the soaking box and communicates with the third containing cavity; and the vibrating mechanism is arranged on the soaking box. The drainage mechanism is arranged at the soaking box, rapid and convenient drainage can be achieved, vibration waves are provided through a vibration effect of the vibrating mechanism, a tension effect between liquid and food materials is overcome, residual liquid is released from surface gaps of the food materials, between the food materials and between the food materials and vessels, and the soaked food materials are drained to the maximum extent, such that a storage effect of the soaked food materials is better.

Description

technical field [0001] The invention relates to the technical field of hair foaming, in particular to a hair foaming device and refrigeration equipment. Background technique [0002] There are some food materials in daily life. Due to the needs of storage, transportation and special flavor, processes such as sun-drying, air-drying, drying, and pickling are used to dehydrate fresh animal and plant cooking ingredients, so as to dry them into dried products to inhibit microorganisms. Propagation and enzymatic hydrolysis not only improve the storage performance, but also form a special flavor. These common dry ingredients include sea cucumber, fungus, yuba, kelp, shiitake mushroom, soybean, mung bean, lily, day lily, white fungus, squid, dried abalone, fish maw, shredded jellyfish, bird’s nest, yuan scallop, shark’s fin, dried shrimp, rice noodles, etc. . [0003] The above-mentioned ingredients need to be soaked before cooking. Soaking is to use the physical properties of dry...

AI Technical Summary

Problems solved by technology

At present, there is no special foaming device. Usually, liquids such as water in containers are directly foamed.

Moreover, due to the tension between liquids such as water and the ingredients, it is difficult for the residual liquid adhering to the ingredients to drain naturally; or the surface of the ingredients has irregular shapes and gaps, these places are prone to residual excess liquid, and these residual liquids will cause localized discharge of the ingredients. Excessive foaming will lead to partial taste loss; residual liquid is also easy to breed bacteria and lead to deterioration, which is not conducive to storage; even local residual liquid will adhere to the inherent color of the food, thus staining the surface of the foaming container, bringing users more bad experience

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