Egg product marinating machine

Abstract

The present invention discloses an egg product marinating machine, and relates to the technical field of marinated egg processing, the egg product marinating machine comprises a rack, a marinating tank is rotatably installed on the rack, and the marinating tank rotates forward during marinating processing and rotates backward during output; one end of the marinating tank is provided with a plurality of egg outlets arranged in the circumferential direction, the inner wall of the marinating tank is provided with egg outlet guiding and conveying structures corresponding to the egg outlets, and the egg outlet guiding and conveying structures are arranged in the direction away from the egg outlets and inclined to the reverse rotation direction of the marinating tank; the egg outlet guiding and conveying structure is provided with an egg shoveling opening formed in the reverse rotation direction of the marinating tank, and the egg outlet guiding and conveying structure guides and conveys the shoveled eggs out of the corresponding egg outlets when the marinating tank rotates reversely. The marinating device is good in marinating effect, free of breakage during output, and beneficial for reducing loss and improving production benefits.

Description

Technical Field

[0001] The invention relates to the technical field of marinated egg processing, in particular to a marinating machine for egg products. Background Art

[0002] Braised eggs, also known as brine eggs, are made by putting boiled white eggs into brine. The braising process is also the process of gradually marinating the ingredients in the brine into the white eggs. As the braising time increases, the concentration of the brine ingredients will become lower and lower. The brine is prepared with fixed proportions of components for white eggs, and the concentration of the ingredients in it will have a direct impact on the braising effect. Based on this, the current braising process of egg products cannot be realized in an assembly line, and is mainly carried out in a one-pot-one-braising method; more specifically, the white eggs and brine are put into the braising tank in proportion for a timed and long braising. After the braising is completed, the eggs and brine are output separately, and new eggs and brine are put in again for the next pot of braising. During the braising process, there is a reduction in the amount of braising soup at the contact points between white eggs and between white eggs and equipment. If you are not careful, there will be color differences on the surface of the braised eggs, that is, flowery eggs will appear, the taste will also be different, and the quality of the braising will deviate. Therefore, during the braising process, in addition to maintaining the required pressure and temperature, the most important thing is to keep the eggs moving.

[0003] The braising pot currently used mainly maintains the activity of the eggs by setting spiral blades on the inner wall of the pot for stirring. The braising pot is arranged horizontally. When rotating forward, the spiral blades drive the eggs to move inside the braising pot, and through the spiral guidance, the eggs are prompted to have axial and circumferential composite activities in the braising pot to achieve the stirring effect. After the braising is completed, the braising pot is rotated in the opposite direction, and the braising eggs are output by the guidance of the spiral blades, and the braising soup is output separately. However, because the eggs that have just been braising are still the same as the original white eggs, the egg whites are easy to break under external extrusion, mutual collision or internal and external pressure difference. Therefore, when the braising pot outputs the braising eggs, the braising eggs are still squeezed at the spiral blades, and the braising eggs still collide with each other during the process of being guided by the spiral blades after leaving the braising soup, so that the braising eggs are still inevitably broken. The broken braising eggs must be discarded, resulting in certain losses in egg raw materials, braising soup raw materials, and processing energy consumption, affecting the overall production efficiency. In summary, it is necessary to improve the braising machine in combination with the braising processing requirements of egg products and the current status of braising egg output. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide an egg product braising machine which has good braising effect, outputs without breakage, and is beneficial to reducing losses and improving production efficiency.

[0005] In order to solve the above technical problems, the technical solution of the present invention is: an egg product braising machine, comprising a frame, on which a braising pot is rotatably mounted, the braising pot rotates forward during braising processing and reverses during output; a plurality of circumferentially arranged egg outlets are provided at one end of the braising pot, and egg outlet guiding structures are respectively provided on the inner wall of the braising pot corresponding to each of the egg outlets, the egg outlet guiding structures are arranged obliquely in the reverse direction of the braising pot away from the egg outlet, the egg outlet guiding structure is provided with an egg scooping port opened toward the reverse direction of the braising pot, and the egg outlet guiding structure guides the scooped eggs out of the corresponding egg outlet when the braising pot is reversed.

[0006] As a preferred technical solution, the egg guiding structure includes an egg guiding pipe located at the end of the braising pot and an egg guiding groove located at the peripheral wall of the braising pot, and the notch of the egg guiding groove also serves as the egg scooping port.

[0007] As a preferred technical solution, the egg-discharging guiding structure stirs the eggs when the marinating pot rotates forwardly, and the forward rotation direction side of the egg-discharging guiding structure constitutes a stirring portion, which is gradually lagging and inclined in a direction away from the inner wall of the marinating pot.

[0008] As a preferred technical solution, an egg inlet is provided at one end of the braising pot.

[0009] As a preferred technical solution, the egg inlet and the egg outlet are located at the same end of the braising pot, and the egg inlet is arranged between a plurality of the egg outlets.

[0010] As a preferred technical solution, a heating device is provided on the braising tank.

[0011] As a preferred technical solution, the heating device includes a heating tube wrapped around the outer wall of the braising tank, a rotating connecting sleeve is fixedly provided on the end of the braising tank opposite to the egg outlet, and the rotating connecting sleeve is provided with a heating medium inlet and a heating medium return port respectively connected to the two ends of the heating tube; a rotating connecting head is installed on the frame, and the rotating connecting sleeve is sealingly and rotatably connected to the rotating connecting head; a heating liquid inlet ring groove connected to the heating medium inlet and a heating liquid return ring groove connected to the heating medium return port are provided on the outer peripheral surface of the rotating connecting head, and a heating liquid inlet channel connected to the heating liquid inlet ring groove and a heating liquid return channel connected to the heating liquid return ring groove are provided in the rotating connecting head.

[0012] As a preferred technical solution, an end cover is fixedly installed at the egg outlet.

[0013] As a preferred technical solution, the braising method is: inputting white eggs and braising soup into the braising tank in proportion, keeping the braising tank closed, heating the braising soup in the braising tank, and pressurizing the braising tank to braising the white eggs under high temperature and high pressure; after the braising is completed, first cooling the braising soup and eggs in the braising tank, and maintaining the high pressure in the braising tank; after the eggs in the braising tank are completely cooled, releasing the pressure in the braising tank and outputting the eggs and braising soup.

[0014] Due to the adoption of the above technical scheme, the egg-discharging guiding structure of the present invention serves as an oblique structure on the inner wall of the braising pot. When the braising pot rotates forward, the egg-discharging guiding structure plays a role in stirring the braising soup in the pot and guiding the eggs to a certain extent. The eggs in the braising pot always keep slow and disorderly movement. Due to the retardation of the braising soup to the movement of the eggs, there is no long-term contact between the eggs and between the eggs and the inner wall of the pot during the braising process, and there is no obvious squeezing and collision. All eggs can be braising after fully absorbing the braising soup ingredients, and the braising effect is good. The cross-section of the guiding channel in the egg outlet guiding structure is adapted to the outer diameter of the egg, and when the marinating pot is reversed, the egg shoveling port is equivalent to passively shoveling a number of eggs close to the inner wall of the marinating pot. During the continued reversal, the height of the egg outlet guiding structure increases, and the shoveled eggs begin to slowly move along the egg outlet guiding structure toward the egg outlet. After the egg outlet guiding structure leaves the liquid surface, a portion of the braising soup will be brought up at the same time, and when the egg outlet guiding structure is higher than the corresponding egg outlet as a whole, this portion of the eggs and the braising soup will be output from the egg outlet under the guidance of the egg outlet guiding structure. During this process, the guiding and output of the eggs is mainly based on the self-flow of the brine from top to bottom in the egg outlet guiding structure, that is, the pushing of the brine promotes the output of the eggs from the egg outlet. In the brine in the egg outlet guiding structure, there is always a blocking effect of the brine between the eggs, and all eggs are subject to the same pushing force of the brine, so there is no extrusion or collision between the eggs. The eggs are output without collision and extrusion, and there is no breakage during output, which is conducive to reducing losses and improving production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The following drawings are intended only to illustrate and explain the present invention, and are not intended to limit the scope of the present invention.

[0016] Figure 1 is a schematic cross-sectional structural diagram of an embodiment of the present invention;

[0017] Figure 2 yes Figure 1 Schematic diagram of AA structure;

[0018] Figure 3 It is a schematic diagram of the three-dimensional structure of the brine pot after cross-section according to an embodiment of the present invention;

[0019] Figure 4 yes Figure 3 Schematic diagram of the three-dimensional structure from another perspective;

[0020] Figure 5 yes Figure 1 An enlarged structural diagram of the middle rotating connecting sleeve;

[0021] Figure 6 is a schematic diagram of the overall three-dimensional structure of an embodiment of the present invention;

[0022] Figure 7 It is a schematic diagram of the overall three-dimensional structure from another viewing angle of an embodiment of the present invention.

[0023] In the figure: 1-frame; 2-marinated pot; 21-egg outlet; 22-egg inlet; 3-egg outlet guiding structure; 31-egg outlet guiding pipe; 32-egg outlet guiding groove; 33-egg scooping mouth; 34-stirring part; 4-heating device; 41-heating tube; 42-rotating connecting sleeve; 421-heating medium inlet; 422-heating medium return port; 43-rotating connecting head; 431-heating liquid inlet ring groove; 432-heating liquid return ring groove; 433-heating liquid inlet channel; 434-heating liquid return channel; 435-marinated soup liquid inlet channel. DETAILED DESCRIPTION

[0024] The present invention is further described below in conjunction with the accompanying drawings and examples. In the following detailed description, certain exemplary embodiments of the present invention are described only by way of illustration. Needless to say, those skilled in the art will recognize that the described embodiments may be modified in various ways without departing from the spirit and scope of the present invention. Therefore, the drawings and description are illustrative in nature and are not intended to limit the scope of protection of the claims.

[0025] like Figures 1 to 7 As shown together, the egg product marinating machine includes a frame 1, on which a marinating pot 2 is rotatably mounted. Of course, the marinating pot 2 is connected to a rotation drive motor, and the marinating pot 2 rotates forward during marinating and reverses during output. Among them, the rotation installation and rotation drive of the pot are commonly known in the art, which will not be repeated here and the rotation drive is not shown in the figure.

[0026] A plurality of circumferentially arranged egg outlets 21 are provided at one end of the braising pot 2, and egg outlet guiding structures 3 are respectively provided on the inner wall of the braising pot 2 corresponding to each of the egg outlets 21. The egg outlet guiding structures 3 are arranged obliquely in the reverse direction of the braising pot 2 away from the egg outlets 21, and the egg outlet guiding structures 3 are provided with egg scooping openings 33 opened in the reverse direction of the braising pot 2. The egg outlet guiding structures 3 guide the scooped eggs out of the corresponding egg outlets 21 when the braising pot 2 is reversed.

[0027] More specifically, if Figure 2 As shown, the cross section of the guide channel in the egg-discharging guide structure 3 matches the size of a single egg, that is, the eggs in the egg-discharging guide structure 3 can be arranged in order in the guiding direction without stacking in the radial direction, and the eggs can be smoothly guided in the guide channel. The opening width of the egg scooping opening 33 is set in the same way as that of the egg-discharging guide structure 3, and will not be described in detail here.

[0028] When the braising pot 2 is reversed, several eggs close to the inner wall of the braising pot 2 will be passively shoveled into the egg shoveling port 33, and the shoveled eggs will rotate together with the egg outlet guiding structure 3. After the egg outlet guiding structure 3 passes the lowest point of the braising pot 2, the height of the egg outlet guiding structure 3 begins to rise. Based on the oblique setting of the egg outlet guiding structure 3, the shoveled eggs begin to move slowly along the egg outlet guiding structure 3 toward the egg outlet 21 under the action of their own weight. After the egg outlet guiding structure 3 leaves the liquid surface in the pot, based on its oblique setting, the egg outlet guiding structure 3 will also bring up a part of the braising soup. When the egg outlet guiding structure 3 rotates to a position higher than the corresponding egg outlet 21 as a whole, the part of the eggs and the braising soup are output from the egg outlet 21 under the guidance of the egg outlet guiding structure 3. In this process, the egg delivery is mainly based on the self-flow of the brine from top to bottom in the egg delivery guide structure 3, that is, the push of the brine promotes the output of the eggs from the egg outlet 21. In the brine in the egg delivery guide structure 3, there is always a blocking effect of the brine between the eggs, and all eggs are equally pushed by the brine, so there is no squeezing or collision between the eggs. The eggs are delivered without collision and squeezing, and there is no breakage during the output, which is conducive to reducing losses and improving production efficiency. So far, this embodiment is equivalent to the integrated output of the brine and the brine eggs, and the output is fast. After the output, the brine can be used as a carrier fluid for the brine eggs and transported in the downstream conveying trough, which is conducive to the delivery process without egg breakage.

[0029] Preferably, the egg-discharging guiding structure 3 comprises an egg-discharging guiding pipe 31 located at the end of the braising pot 2 and an egg-discharging guiding groove 32 located at the pot peripheral wall of the braising pot 2, and the notch of the egg-discharging guiding groove 32 also serves as the egg-scooping opening 33. The egg-discharging guiding groove 32 and the egg-discharging guiding pipe 31 are connected in series to form a complete guiding channel. The egg-discharging guiding groove 32 is arranged at the pot peripheral wall of the braising pot 2, which makes it easier to scoop up more eggs for output. The arrangement of the egg-discharging guiding pipe 31, when the egg-discharging guiding structure 3 is higher than the corresponding egg-discharging opening 21, its tubular channel can completely discharge the braising soup, which is conducive to promoting the smooth egg-discharging and ensuring that the eggs are not broken. Based on the structural principle of the above-mentioned egg outlet guiding structure 3, the egg outlet guiding structure 3 described in this embodiment is arranged obliquely along the direction away from the egg outlet 21 toward the reverse direction of the braising pot 2, mainly the egg outlet guiding groove 32 is arranged obliquely along the direction away from the egg outlet 21 toward the reverse direction of the braising pot 2.

[0030] Preferably, the egg-discharging guiding structure 3 stirs the eggs when the braising pot 2 rotates forward, and the forward rotation direction side of the egg-discharging guiding structure 3 constitutes a stirring portion 34, and the stirring portion 34 is gradually lagging and tilted in the direction away from the inner wall of the braising pot 2. Of course, the lag here refers to the lag relative to the forward rotation direction. When the braising pot 2 rotates forward, the egg-discharging guiding structure 3 stirs the braising soup in the pot, and the braising soup then drives the eggs to move. In addition, the egg-discharging guiding structure 3 is a structure oblique on the inner wall of the braising pot 2. The eggs are also affected by the deduction effect of the egg-discharging guiding structure 3, and finally keep slow and disordered movement in the braising pot 2. The lagging and tilted setting of the stirring portion 34 in this embodiment makes the egg-discharging guiding structure 3 not cause obvious collision to the eggs, but instead forms a flipping effect on the eggs in the braising soup. In summary, there is no long-term contact between eggs and between eggs and the inner wall of the pot during the braising process, and all eggs can be braising after fully absorbing the braising soup ingredients, and the braising effect is good. For the egg-discharging guiding structure 3 of this embodiment, the stirring portion 34 is disposed on the egg-discharging guiding groove 32 .

[0031] The braising tank 2 is provided with a heating device 4 to ensure the required temperature in the tank during the braising process. Figures 5 to 7 As shown, the heating device 4 includes a heating tube 41 wound around the outer wall of the braising tank 2, a rotating connecting sleeve 42 is fixedly provided on the end of the braising tank 2 opposite to the egg outlet 21, and the rotating connecting sleeve 42 is provided with a heating medium inlet 421 and a heating medium return port 422 respectively connected to the two ends of the heating tube 41; a rotating connecting head 43 is installed on the frame 1, and the rotating connecting sleeve 42 is sealingly and rotatably connected to the rotating connecting head 43; a heating liquid inlet annular groove 431 communicating with the heating medium inlet 421 and a heating liquid return annular groove 432 communicating with the heating medium return port 422 are provided on the outer circumferential surface of the rotating connecting head 43, and a heating liquid inlet channel 433 communicating with the heating liquid inlet annular groove 431 and a heating liquid return channel 434 communicating with the heating liquid return annular groove 432 are provided in the rotating connecting head 43. Of course, the heating liquid inlet channel 433 and the heating liquid return channel 434 extend to the outside of the rotating connection sleeve 42 and are connected to the heating liquid supply pipe and the heating liquid return pipe respectively. The high-temperature liquid is guided to the heating pipe 41 through the rotating connection structure to heat the marinating tank 2.

[0032] In the present embodiment, the rotary connector 43 is provided with a brine inlet passage 435 communicating with the space inside the braising tank 2, and the prepared brine is pumped into the braising tank 2 for braising through the brine inlet passage 435. After the braising is completed, the brine is output together with the eggs through the egg output guide structure 3, which has been described in the previous text and will not be repeated here.

[0033] An egg inlet 22 is provided at one end of the braising pot 2 to facilitate the introduction of new white eggs. Preferably, the egg inlet 22 and the egg outlet 21 are located at the same end of the braising pot 2, and the egg inlet 22 is arranged between a plurality of the egg outlets 21. Preferably, an end cap is fixedly installed at the egg outlet 21 to block the egg outlet 21 during braising, so that a closed environment is formed in the braising pot 2, which is conducive to achieving high pressure in the pot. Of course, the end cap also blocks the egg inlet 22 of this embodiment. The end cap can be a cover body fixed by a flange, or a door body structure, which is not limited here.

[0034] The braising method of this embodiment is as follows: white eggs and brine are input into the braising tank 2 in proportion, and the inside of the braising tank 2 is kept closed. More specifically, the prepared brine is input through the brine inlet channel 435 in the rotary connector 43, and then the white eggs are input in sequence from the egg inlet 22, and the white eggs fall directly into the brine in the brine in the braising tank 2 without colliding with the equipment. After the brine and white eggs are input, the egg outlet 21 and the egg inlet 22 are blocked by the end cover to achieve the closure of the braising tank 2.

[0035] The brine in the braising tank 2 is heated, and pressurized in the braising tank 2, and the white eggs are braising under high temperature and high pressure. Of course, during the braising process, the braising tank 2 is driven to rotate forward. Among them, heating is achieved by circulating a high-temperature fluid through the heating device 4, and pressurization can be achieved by setting a high-pressure gas supply channel on the rotating connector 43. These are easy to understand by those skilled in the art in combination with the disclosed technology and will not be repeated here. During the braising process, the stirring part 34 on the egg delivery structure 3 stirs the brine, and pushes and flips the eggs, so that the eggs always maintain a disordered active state in the braising tank 2, fully contact with the brine and absorb the material, and the braising effect is good. The use of a high-pressure environment can, on the one hand, realize the increase of the brine temperature in a phase-changing manner, promote the increase of the braising speed, and expand the process range. On the other hand, it can form a pressure balance inside and outside the egg white, and the egg white is not easy to rupture under the internal steam pressure, thereby ensuring product quality.

[0036] After the braising is finished, the braising soup and eggs in the braising tank 2 are cooled first, and the high pressure in the braising tank 2 is maintained. At this time, the cooling is achieved by circulating a low-temperature fluid through the heating device 4. Since the cooling of the eggs is gradually completed from the outside to the inside, the high pressure in the braising tank 2 is maintained during the above cooling process, which also achieves the purpose of balancing the pressure inside and outside the egg white, avoiding the pressure of a small amount of water vapor inside from bursting the egg white, and ensuring the product quality. The high pressure in the braising tank 2 is also achieved by passing high-pressure gas.

[0037] After the eggs in the braising pot 2 are completely cooled, the pressure in the braising pot 2 is released, and the eggs and braising soup are output. The pressure in the braising pot 2 is released by releasing the gas in the pot in the reverse direction through the high-pressure gas supply channel provided on the rotating connector 43. After the pressure is released, the end cover is opened, and the braising pot 2 is driven to reverse. During the process of each egg-discharging guiding structure 3 passing through the internal braising soup, part of the eggs near the peripheral wall of the braising pot 2 will be taken up, and part of the braising soup will be taken up during the continued rotation. When the egg-discharging guiding structure 3 is higher than the corresponding egg outlet 21, the braising soup and eggs taken up are guided out of the corresponding egg outlet 21, completing the output of the eggs and braising soup. There is no collision or extrusion between the eggs during the output process, and the eggs are not broken. When there are no eggs and braising soup at all the egg outlets 21, it is considered that the internal eggs and braising soup have been output.

[0038] At this point, one pot of stewing is completed, and no eggs are broken during the entire stewing process, which is beneficial to reducing losses and improving production efficiency. The stewing of the next batch of white eggs can be repeated according to the above method.

[0039] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. An egg product braising machine, comprising a frame, on which a braising tank is rotatably mounted, characterized in that: The braising pot rotates forward during braising processing and reverses during output; a plurality of circumferentially arranged egg outlets are provided at one end of the braising pot, and egg outlet guiding structures are respectively provided on the inner wall of the braising pot corresponding to each of the egg outlets, the egg outlet guiding structures are arranged obliquely in the reverse direction of the braising pot away from the egg outlets, the egg outlet guiding structure is provided with an egg scooping opening opened in the reverse direction of the braising pot, and the egg outlet guiding structure guides the scooped eggs out of the corresponding egg outlet when the braising pot is reversed.

2. The egg product marinating machine according to claim 1, characterized in that: The egg-discharging guiding structure comprises an egg-discharging guiding pipe located at the end of the braising pot and an egg-discharging guiding groove located at the pot peripheral wall of the braising pot, and the notch of the egg-discharging guiding groove also serves as the egg-scooping opening.

3. The egg product marinating machine according to claim 1, characterized in that: The egg-discharging guiding structure stirs the eggs when the marinating pot rotates forwardly, and the forward-rotation direction side of the egg-discharging guiding structure constitutes a stirring portion, which is gradually lagging and tilted in a direction away from the inner wall of the marinating pot.

4. The egg product marinating machine according to claim 1, characterized in that: An egg inlet is arranged at one end of the braising pot.

5. The egg product marinating machine according to claim 4, characterized in that: The egg inlet and the egg outlet are located at the same end of the braising pot, and the egg inlet is arranged between a plurality of the egg outlets.

6. The egg product marinating machine according to claim 1, characterized in that: The brine pot is provided with a heating device.

7. The egg product marinating machine according to claim 6, characterized in that: The heating device includes a heating tube wound around the outer wall of the braising tank, a rotating connecting sleeve is fixedly provided on the end of the braising tank opposite to the egg outlet, and the rotating connecting sleeve is provided with a heating medium inlet and a heating medium return port respectively connected to the two ends of the heating tube; a rotating connecting head is installed on the frame, and the rotating connecting sleeve is sealingly and rotatably connected to the rotating connecting head; a heating liquid inlet ring groove connected to the heating medium inlet and a heating liquid return ring groove connected to the heating medium return port are provided on the outer peripheral surface of the rotating connecting head, and a heating liquid inlet channel connected to the heating liquid inlet ring groove and a heating liquid return channel connected to the heating liquid return ring groove are provided in the rotating connecting head.

8. The egg product marinating machine according to claim 1, characterized in that: An end cover is fixedly installed at the egg outlet.

9. The egg product marinating machine according to any one of claims 1 to 8, characterized in that: The braising method is as follows: white eggs and braising soup are input into the braising tank in proportion, the braising tank is kept closed, the braising soup in the braising tank is heated, and the braising tank is pressurized, and the white eggs are braising under high temperature and high pressure; after the braising is completed, the braising soup and eggs in the braising tank are first cooled, and the high pressure in the braising tank is maintained; after the eggs in the braising tank are completely cooled, the pressure in the braising tank is released, and the eggs and braising soup are output.

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