Low-temperature high-pressure marinating pot
Through the temperature detection, pressurization and stirring technology of the low-temperature and high-pressure braising pot, the problems of egg yolk coagulation and long braising time in the process of soft-boiled eggs are solved, and an efficient braising effect is achieved.
Patent Information
- Application Number
- CN202422490202.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-15
- Publication Date
- 2025-10-03
- Estimated Expiration
- 2034-10-15
AI Technical Summary
During the braising process of soft-boiled eggs, the egg yolk is easy to solidify and the braising time is long. The existing high-temperature braising method is difficult to balance the temperature and time to achieve the ideal effect.
A low-temperature and high-pressure braising pot is used, the brine temperature is monitored by a temperature detector, pressurized mixing is performed in combination with a pressure tube, and the brine is stirred using a cooling tube and an air pump to ensure that the egg yolk does not solidify and shorten the braising time.
It achieves the goal of promoting uniform mixing of brine and eggs through high pressure under low temperature conditions, avoiding egg yolk coagulation, shortening the braising time, and improving the braising effect.
Smart Images
Figure CN223403648U_ABST
Abstract
Description
Technical Field
[0001] The utility model belongs to the technical field of food processing, in particular to a low-temperature and high-pressure braising pot. Background Art
[0002] When processing soft-boiled eggs, the fluidity of the egg yolk needs to be ensured. At present, the high-temperature braising method is mainly used in the braising process of soft-boiled eggs. Only high temperature can soak the braising liquid into the braising egg. However, if the braising temperature and braising time are not mastered well, the yolk inside the egg will solidify and the effect of a soft-boiled egg cannot be achieved. The low-temperature braising method can avoid the coagulation of the egg yolk, but the braising time will be increased. Therefore, in order to balance the braising time and the braising effect, a low-temperature and high-pressure braising pot is proposed to solve the above problems. Utility Model Content
[0003] In view of the above problems, the utility model provides a low-temperature and high-pressure braising pot, which is used to solve the technical problems that the yolk of soft-boiled eggs is easy to solidify during the braising process and the braising time is long.
[0004] In order to achieve the above purpose, the technical solution adopted by the utility model is:
[0005] A low-temperature, high-pressure brine pot comprises a pot body, a lid body is sealed on the top of the pot body, a steam pipe for heating brine in the pot body is provided on the lid body, and a temperature detector is provided in the pot body for detecting the temperature in the pot body for temperature control;
[0006] The cover body is also provided with a pressure pipe for applying pressure to the pot body and a pressure relief pipe for releasing pressure to the outside.
[0007] Compared with the prior art, the beneficial effects of the present invention are: the temperature of the brine is monitored by a temperature detector, which prevents the brine temperature from being too high and causing the egg yolk to solidify during the braising process; the pot body is sealed by a lid, and pressurized by a pressure tube during the braising process, which can promote the mixing of the brine and the eggs under high pressure, thereby improving the braising effect and reducing the braising time.
[0008] As a further improvement of the above solution, the cover body is further provided with a cooling pipe for spraying cold water into the pot body for cooling. The cooling pipe is sleeved on the outside of the steam pipe, and a first control valve is provided on the cooling pipe.
[0009] The technical effect of the above improvement is: a cooling pipe is provided, and cold water can be sprayed into the pot to cool it down when the temperature inside the pot is too high, thereby avoiding the coagulation of the egg yolk caused by high temperature.
[0010] As a further improvement to the above solution, an air pump is provided on the outside of the pot body, the air inlet end of the air pump is connected to the air inlet pipe, the air inlet port of the air inlet pipe is communicated with the inside of the pot body and is located above the brine liquid level in the pot body;
[0011] The air outlet end of the air pump is connected to the air outlet pipe, and the air outlet pipe extends into the pot body and into the brine in the pot body.
[0012] As a further improvement to the above solution, the pot body is provided with a plurality of liquid level detectors for detecting the height of the brine liquid level in the pot body;
[0013] A feed pipe is connected to the pot body and is located above the uppermost liquid level detector.
[0014] The technical effect of the above improvement is: the liquid level of the brine in the pot is detected by a liquid level detector, and the brine is introduced from the outside through a feed pipe. When the eggs are put into the pot and are braising, the air pump can be started to continuously bubble the brine in the pot, thereby stirring the brine and eggs by blowing in gas.
[0015] As a further improvement of the above scheme, the pot body is provided with a feed port for facilitating the throwing of eggs, a feed hopper surrounding the feed port is provided on the outside of the pot body, a closed door is movably provided on the feed port, one end of the closed door is hinged to the pot body, and a driving source for driving the closed door to open and close is provided on the feed hopper.
[0016] The technical effect of the above improvement is that the closed door can be controlled and opened by the provided driving source, so that eggs can be put from the feed hopper into the pot body for braising.
[0017] As a further improvement to the above solution, a pressure gauge and a safety valve are also provided on the top of the cover;
[0018] A discharge pipe is provided at the bottom of the pot body.
[0019] The technical effect of the above improvement is: the set pressure gauge and safety valve are mainly used to monitor the air pressure in the pot to ensure safety, and the discharge pipe can be opened after the braising is completed to send out the brine and the braising eggs. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] Figure 1 It is a schematic diagram of the overall structure of the utility model;
[0021] Figure 2 for Figure 1 Schematic diagram of the local enlarged structure at A in the middle;
[0022] Figure 3 for Figure 1 Schematic diagram of the local enlarged structure at point B in the middle.
[0023] In the figure: 10. pot body; 11. lid; 12. steam pipe; 13. temperature detector; 14. pressurizing pipe; 141. second control valve; 15. pressure relief pipe; 151. third control valve; 16. cooling pipe; 161. first control valve; 17. air pump; 18. air inlet pipe; 19. air outlet pipe; 20. liquid level detector; 21. feed pipe; 22. feed port; 23. feed hopper; 24. closing door; 25. pressure gauge; 26. safety valve; 27. discharge pipe. DETAILED DESCRIPTION
[0024] In order to enable those skilled in the art to better understand the technical solution, the present invention is described in detail below in conjunction with the embodiments. The description in this section is only exemplary and explanatory and should not have any limiting effect on the scope of protection of the present invention.
[0025] like Figure 1-3 As shown, the specific scheme of this embodiment is: a low-temperature and high-pressure braising pot, comprising a pot body 10, a lid body 11 is sealed on the top of the pot body 10, a steam pipe 12 is provided on the lid body 11 for heating the brine in the pot body 10, one end of the steam pipe 12 is connected to a steam source, and a portion of the steam pipe 12 extending into the pot body 10 is provided with a plurality of exhaust holes to facilitate uniform heating of the brine. Eggs are not added before heating. A temperature detector 13 is provided in the pot body 10 for detecting the temperature in the pot body 10 for temperature control;
[0026] The lid body 11 is also provided with a pressure pipe 14 for pressurizing the pot body 10. The pressure pipe 14 is connected to a pressure source, and is provided with a second control valve 141 and a pressure relief pipe 15 for releasing pressure to the outside. The pressure relief pipe 15 is provided with a third control valve 151. A pressure gauge 25 and a safety valve 26 are also provided on the top of the lid body 11. When braising, the second control valve 141 is opened to pressurize the pot body 10. The pressure is judged by the pressure gauge 25. The safety valve 26 ensures the safety of the pressurization process. The high pressure can improve the mixing effect of the brine and the eggs, and the brine is pressed into the egg, which accelerates the braising effect. A discharge pipe 27 is provided at the bottom of the pot body 10. A control valve is provided on the side of the discharge pipe 27 away from the pot body 10. After the braising is completed, the control valve is opened to discharge the eggs and brine from the discharge pipe 27.
[0027] It should also be noted that the low temperature and high pressure used in this application are compared with the traditional normal pressure and high temperature braising method, that is, the low temperature is lower than the traditional braising temperature, and the high pressure is higher than the normal pressure.
[0028] like Figure 1As shown, as a preferred embodiment of the above embodiment, a cooling pipe 16 for spraying cold water into the pot body 10 for cooling is further provided on the cover body 11. The cooling pipe 16 is sleeved on the outside of the steam pipe 12, and a first control valve 161 is provided on the cooling pipe 16. The first control valve 161 is connected to a cold water source for cooling the inside of the pot body 10.
[0029] like Figure 1 、 3 As shown, as a preferred embodiment of the above embodiment, an air pump 17 is provided on the outside of the pot body 10, and the air inlet end of the air pump 17 is connected to the air inlet pipe 18. The air inlet port of the air inlet pipe 18 is communicated with the inside of the pot body 10 and is located above the brine liquid level in the pot body 10; the air outlet end of the air pump 17 is connected to the air outlet pipe 19, and the air outlet pipe 19 extends into the pot body 10 and into the brine in the pot body 10. When the air pump 17 is started, the air in the pot body 10 is blown into the brine in the pot body 10, thereby bubbling the brine in the pot body 10, and realizing the mutual mixing of the brine and eggs. Such mixing method can reduce the damage to the eggs. Control valves for controlling the on and off of the air inlet pipe 18 and the air outlet pipe 19 are respectively provided.
[0030] The pot body 10 is provided with a plurality of liquid level detectors 20 for detecting the liquid level of the brine in the pot body 10, as shown in the attached Figure 1 As shown; a feed pipe 21 is connected to the pot body 10, and the feed pipe 21 is located above the uppermost liquid level detector 20. When brine is injected from the feed pipe 21 into the pot body 10, the brine injection is stopped when the liquid level detected by the uppermost liquid level detector 20 is reached.
[0031] like Figure 1 、 2 As shown, as a preferred embodiment of the above embodiment, the pot body 10 is provided with a feed port 22 for conveniently putting eggs in. The feed port 22 is a through port provided on the pot body 10 that passes through the inside and outside. A feed hopper 23 surrounding the feed port 22 is provided on the outside of the pot body 10. A closed door 24 is movably provided on the feed port 22. One end of the closed door 24 is hinged to the pot body 10, and a driving source for driving the closed door 24 to open and close is provided on the feed hopper 23. In this embodiment, the driving source is a cylinder hinged on the side of the feed hopper 23. When the cylinder is extended, it drives the closed door 24 to open, and the eggs to be marinated can be fed into the pot body 10.
[0032] The specific working principle of the utility model is as follows: first, brine is fed into the pot body 10 through the feed pipe 21 until the brine liquid level reaches the liquid level detected by the uppermost liquid level detector 20, and then steam is introduced into the brine through the steam pipe 12 to heat the brine to the required temperature. The temperature detector 13 detects the brine temperature. If the brine temperature is too high, the first control valve 161 is opened to inject cold water into the pot body 10 to cool it down.
[0033] Then, the eggs to be processed are fed into the feed port 22 and the feed port 22 is closed. After completion, the second control valve 141 is opened to pressurize the pot body 10. After the required pressure is reached, the second control valve 141 is closed to maintain the pressure, and the air pump 17 is started to bubble and stir the brine in the pot body 10 for braising.
[0034] When the braising time is reached and the braising is completed, the pressure is released outward by opening the third control valve 151 and a part of the pressure of the pot body 10 is maintained. Then, the control valve on the discharge pipe 27 is opened to discharge the brine and the brine after braising together.
[0035] It should be noted that, in this article, the terms include, contain or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. Specific examples are used herein to illustrate the principles and implementation methods of the technical solution of the present utility model. The above examples are only used to help understand the method of the present utility model and its core idea. The above is only a preferred embodiment of the present utility model. It should be pointed out that due to the limitations of textual expression and the objective existence of infinite specific structures, ordinary technicians in this technical field can make several improvements, modifications or changes without departing from the principles of the present utility model, and can also combine the above technical features in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the concept and technical solution of the utility model to other occasions without improvement, should all be regarded as the scope of protection of the present utility model.
Claims
1. A low-temperature and high-pressure braising pot, characterized in that: The invention comprises a pot body (10), the top of the pot body (10) is sealed with a cover body (11), the cover body (11) is provided with a steam pipe (12) for heating brine in the pot body (10), and the pot body (10) is provided with a temperature detector (13) for detecting the temperature in the pot body (10) for temperature control; The cover (11) is also provided with a pressure pipe (14) for pressurizing the inside of the pot body (10) and a pressure relief pipe (15) for releasing pressure to the outside.
2. A low-temperature and high-pressure marinating pot according to claim 1, characterized in that: The cover (11) is also provided with a cooling pipe (16) for spraying cold water into the pot body (10) to cool it down. The cooling pipe (16) is sleeved on the outside of the steam pipe (12), and a first control valve (161) is provided on the cooling pipe (16).
3. A low-temperature and high-pressure marinating pot according to claim 1, characterized in that: An air pump (17) is provided on the outside of the pot body (10), an air inlet end of the air pump (17) is connected to an air inlet pipe (18), an air inlet port of the air inlet pipe (18) is communicated with the inside of the pot body (10), and is located above the brine liquid level in the pot body (10); The air outlet end of the air pump (17) is connected to the air outlet pipe (19), and the air outlet pipe (19) extends into the pot body (10) and into the brine in the pot body (10).
4. A low-temperature and high-pressure marinating pot according to claim 3, characterized in that: The pot body (10) is provided with a plurality of liquid level detectors (20) for detecting the liquid level of the brine in the pot body (10); A feed pipe (21) is connected to the pot body (10), and the feed pipe (21) is located above the uppermost liquid level detector (20).
5. The low-temperature and high-pressure marinating pot according to claim 1, characterized in that: The pot body (10) is provided with a feeding port (22) for conveniently putting eggs in, a feeding hopper (23) surrounding the feeding port (22) is provided on the outer side of the pot body (10), a closed door (24) is movably provided on the feeding port (22), one end of the closed door (24) is hinged to the pot body (10), and a driving source for driving the closed door (24) to open and close is provided on the feeding hopper (23).
6. A low-temperature and high-pressure marinating pot according to any one of claims 1 to 5, characterized in that: A pressure gauge (25) and a safety valve (26) are also provided on the top of the cover (11); A discharge pipe (27) is provided at the bottom of the pot body (10).