Sectional type cooling device and cooling process

Abstract

The invention discloses a sectional type cooling device and a cooling process. The cooling device comprises a temperature control tunnel and a conveying belt, wherein the temperature control tunnel is provided with an inlet end and an outlet end, and the conveying belt penetrates through the temperature control tunnel. The temperature control tunnel is sequentially divided into a cooling forming section and a temperature returning section from the inlet end to the outlet end. The cooling process is divided into three steps of quick freezing, constant-temperature freezing and temperature returning treatment, and three-section cooling is achieved. According to the sectional type cooling device and the cooling process, the temperature control tunnel is reasonably designed, the temperature control tunnel is cooled in a segmented mode, beef tallow can be rapidly and stably cooled and formed, the last temperature control segment of the temperature control tunnel is a temperature returning segment, the temperature difference between material surface and the environment is reduced, condensate water is prevented from being generated, and therefore the risk of harmful microorganism breeding during storage or transportation of finished hotpot condiment products is reduced; and the quality of a hotpot condiment is improved. Compared with a traditional bagged hotpot condiment, the hotpot condiment processed by the sectional type cooling device and the cooling process is longer in shelf life, meanwhile, unified automatic control is facilitated, and the automation degree of a production line is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a food processing cooling device and process. Background technique [0002] Hot pot is easy to eat and has a long history in China. It is a popular way of eating and drinking for many consumers, especially in the cold winter. Men, women, children, relatives and friends gather around steaming hot pot, which is suitable for the Chinese tradition of reunion. culture. As everyone knows, the quality and taste of chafing dish mainly depend on the quality and the taste of chafing dish bottom material, my country's territory is vast, and there are differences in the tastes that people from all over the country like, therefore, there have been chafing dish bottom material of different tastes on the market. [0003] Among them, the butter hot pot base has a special flavor and is widely used by consumers. When the butter hot pot is processed, the solidification of the butter will change acco...

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Problems solved by technology

[0004] However, the traditional cooling device uses centralized cooling to make the material cool and form quickly. Although the molding effect of the butter hot pot bottom material is good in this way, when it comes out of the cooling device, due to the large temperature difference between the cooled material and the outside temperature, it is very easy. Condensed water is formed on the surface of the butter hot pot base. The hot pot base with condensed water is not convenient for long-term storage, because the condensed water is prone to the growth of harmful microorganisms, which will affect the quality of the butter hot pot base. If this problem If it cannot be effectively controlled, the shelf life of the butter hot pot base will also be affected

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