Large scale continuous halogenation system and method
By using a large-scale continuous braising system, low-temperature high-pressure braising and automated control, the problem of existing equipment being unable to produce high-quality soft-boiled marinated eggs has been solved, and an efficient and stable braising process has been achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HUNAN TIEDAN FOOD CO LTD
- Filing Date
- 2024-10-15
- Publication Date
- 2026-07-07
AI Technical Summary
Existing braising equipment is insufficient for producing high-quality soft-boiled marinated eggs, and suffers from problems such as easy equipment damage, difficulty in cleaning, and low processing efficiency.
A large-scale continuous brining system is adopted, including sealed brining containers, solid-liquid separation devices, temperature detectors and piping components. Through low-temperature high-pressure brining, solid-liquid separation and automated control, the brining process is made continuous and efficient.
It improves braising efficiency, reduces manual operation, avoids egg breakage, simplifies the cleaning process, and ensures braising effect and product quality.
Smart Images
Figure CN119014563B_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically a large-scale continuous braising system and method. Background Technology
[0002] Soft-boiled marinated eggs are a popular food, and their manufacturing process is crucial to achieving the desired soft-boiled texture. Maintaining the runny yolk's consistency is primarily controlled during the marinating process. Currently, most marinating methods use high temperatures. This presents a problem: high temperatures can easily cause the yolk to solidify, making it difficult to create a soft-boiled egg. Maintaining the soft-boiled structure requires limiting the marinating time; conversely, if the marinating time is too short, the brine cannot penetrate the egg, compromising the final flavor.
[0003] From a cost perspective, most soft-boiled marinated eggs are marinated in large quantities at once. Moreover, using existing marinating pots and other equipment not only makes it difficult (testing the marinating process) to produce high-quality soft-boiled marinated eggs, but also, due to the structure of the equipment itself, problems such as egg breakage and cleaning difficulties are prone to occur. Furthermore, the large-scale marinating of soft-boiled eggs requires a lot of manual assistance, resulting in low efficiency, which significantly increases the operating costs of the equipment. Therefore, a large-scale continuous marinating system suitable for marinating soft-boiled eggs is proposed to solve the above problems. Summary of the Invention
[0004] To address the above problems, this invention provides a large-scale continuous braising system and method to solve the problems of poor quality of soft-boiled eggs produced by existing braising equipment, the need for manual assistance in braising equipment, low processing efficiency, and easy occurrence of broken eggs and cleaning difficulties.
[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:
[0006] The large-scale continuous braising system includes several sealed braising containers. The bottom outlet of the braising containers is connected to a solid-liquid separation device through a discharge pipe. A belt conveyor is installed on one side of the solid-liquid separation device to send out the separated eggs. The solid-liquid separation device is also connected to a conditioning tank for collecting the separated brine. The brine treated in the conditioning tank is sent to the braising containers for use through a pipeline.
[0007] The braising container is equipped with a temperature detector to facilitate the detection of the temperature inside the braising container, and several braising containers are also connected to each other by a pipeline assembly to facilitate the control of pressure changes inside the braising container.
[0008] Compared with existing technologies, the beneficial effects of this invention are as follows: By connecting a solid-liquid separation device to the discharge side of the braising container to separate the eggs and brine, manual retrieval work can be reduced, allowing the discharge process to be completed quickly. Furthermore, the brine, after separation by the solid-liquid separation device, can be introduced into a conditioning tank for storage and conditioning, enabling continuous production. For large-scale processing of braised eggs, multiple braising containers can be set up to achieve simultaneous braising each time, resulting in a faster production cycle. The conveying process through discharge pipes and other pipelines reduces contact with outside air. During cleaning, only rinsing with cleaning water is required, preventing mold, odor, and bacterial contamination, thus reducing cleaning workload. Moreover, during disinfection, only high-temperature steam (above 100°C) is needed to completely disinfect the entire system, improving the speed of cleaning and disinfection. Additionally, a temperature detector controls the braising temperature within the braising container, and pressure is applied through a pressurization pipe to achieve low-temperature, high-pressure braising, preventing the egg yolks from solidifying while ensuring the braising effect.
[0009] As a further improvement to the above scheme, a ball valve is provided on the discharge pipe to facilitate the control of external discharge. A bend is provided between the ball valve and the discharge port at the bottom of the brine container. A straight pipe section is provided between the bend and the ball valve, and the branch pipe section forms a buffer zone.
[0010] The improved technical effects are as follows: the ball valve is mainly used to control the opening and closing of the discharge pipe so that the material can be discharged after the braising is completed. The set bend and straight pipe sections can form an air buffer between the braising liquid and the eggs in the braising container and the ball valve, so as to prevent the eggs from being crushed by pressing on the ball valve.
[0011] As a further improvement to the above scheme, a heat exchanger is connected between the conditioning tank and the solid-liquid separation device, and a suction source is provided on the conditioning tank to draw the brine separated on the solid-liquid separation device into the conditioning tank.
[0012] The improved technical effect is that, through the set suction source, the brine separated on the solid-liquid separation device is drawn into the conditioning tank, and heat is exchanged when it passes through the heat exchanger, thereby cooling and reducing the temperature of the brine.
[0013] As a further improvement to the above solution, a purification tank is also included, which is equipped with an air inlet pipe that is connected to the exhaust port at the top of the solid-liquid separation device, and the drain outlet at the bottom of the solid-liquid separation device is connected to the liquid inlet pipe provided on the purification tank.
[0014] The purification tank contains liquid, with the air inlet pipe submerged below the liquid surface and the liquid inlet pipe above the liquid surface.
[0015] The improved technology has the following effect: by setting up a purification tank, the brine vapor generated during the discharge of the solid-liquid separation device and the cleaning water during the cleaning process can be introduced into the purification tank for filtration and purification, thereby avoiding direct discharge into the outside world.
[0016] As a further improvement to the above scheme, a bubbling device for bubbling and stirring into the braising container is also provided on the outer surface of the braising container.
[0017] The improved technology achieves the following effect: by using a bubbling device, the brine and eggs can be stirred, thus preventing the eggs from being broken during the stirring process.
[0018] As a further improvement to the above solution, the piping assembly includes a first pipe and a second pipe that are respectively connected to a plurality of halogenation containers, and also includes a first pump body;
[0019] The first pipeline is provided with branch pipes that are respectively connected to the inlet end and the outlet end of the first pump body, and the branch pipes are provided with control valves to control their on / off state.
[0020] A second pump body for pressurizing the brine container is connected to the second pipeline.
[0021] The technical effects of the above improvements are as follows: the pressure inside the braising containers at different production rhythms can be controlled by the set pipeline components. That is, pressure can be injected into the braising containers to create a high-pressure environment. Secondly, the pressure of depressurization can be introduced into the braising containers that need to be pressurized, reducing cost waste. Moreover, during the discharge process, the discharge pressure can be maintained to ensure that the discharge from the braising containers is completely clean.
[0022] On the other hand, a large-scale continuous brining method is also provided, including the following steps:
[0023] Step 1: Put the eggs into the pot and add the ingredients; introduce the brine into the braising container and heat it to the set temperature, then put the eggs into the braising container for braising;
[0024] Step 2: Pressurize and stir during braising; pressurize the braising container through the piping assembly to the set pressure, maintain the pressure for 30-60 minutes to complete the braising process;
[0025] Step 3: Depressurization; The pressure in the braising container to be unloaded is introduced into the braising container to be pressurized through the pipeline assembly. After the pressure is balanced, the pressure is continuously introduced into the braising container to be pressurized through the pipeline assembly until the pressure in the braising container to be unloaded drops to the unloadable pressure.
[0026] Step 4: Discharge and drain; slowly open the outlet at the bottom of the braising container to drain the material out, and control the pipeline components to allow the depressurized pressure to flow back into the braising container or directly pressurize the braising container and maintain continuous discharge pressure in the braising container until all the material in the braising container is completely drained.
[0027] Step 5: Separation and brine treatment; The discharged brine and eggs enter the solid-liquid separation device for solid-liquid separation. The separated eggs are sent out for packaging via a belt conveyor. The brine is introduced into the conditioning tank, and after conditioning, it is introduced again into the braising container to be braised.
[0028] As a further improvement to the above scheme, in step 3, the discharge pressure is calculated based on the diameter of the outlet of the braising container and the discharge speed, where the discharge speed is 0.3m / s < v < 0.5m / s.
[0029] As a further improvement to the above scheme, in step 4, when the pressure returning to the braising container cannot reach the discharge pressure, the discharge pressure is maintained by adding pressure to the braising container.
[0030] As a further improvement to the above scheme, in step 3, by continuously depressurizing, when the pressure is reduced to a state of internal and external pressure balance where the material in the braising container does not flow out after opening the discharge port at the bottom of the braising container, the material at the bottom of the braising container is opened to discharge the material, and then the pressure is continuously increased into the braising container until the pressure reaches the discharge pressure, so that the material is completely discharged.
[0031] The improved technical effects are as follows: This method is mainly applicable to this large-scale continuous braising system, realizing control over the braising process, especially in terms of pressure control. During braising, high-pressure braising is used in the braising container to reduce the braising time and improve the braising effect. When discharging, a suitable discharge pressure is maintained to ensure that the material in the braising container is completely discharged, and to ensure that the discharge speed is not too fast, so as to protect the eggs and avoid defects such as impact and breakage. Attached Figure Description
[0032] Figure 1 This is a schematic diagram of the overall structure of the system of the present invention;
[0033] Figure 2 This is a schematic diagram of the arrangement structure between one of the brine containers of the present invention;
[0034] Figure 3 This is a schematic diagram of the structure of a braising container;
[0035] Figure 4 This is a schematic diagram of the arrangement structure between another type of braising container according to the present invention.
[0036] In the diagram: 10. Brine container; 101. Temperature detector; 102. Liquid level detector; 11. Solid-liquid separation device; 111. Separation plate; 112. Filter screen; 113. Collection hopper; 12. Discharge pipe; 121. Ball valve; 122. Bend; 13. Belt conveyor; 14. Mixing tank; 141. Suction source; 17. Heat exchanger; 18. Purification tank; 181. Air inlet pipe; 182. Liquid inlet pipe; 19. Bubbling device; 20. Piping assembly; 201. First pipe; 202. Second pipe; 203. First pump body; 204. Second pump body. Detailed Implementation
[0037] To enable those skilled in the art to better understand the technical solution, the present invention will be described in detail below with reference to embodiments. The description in this part is only exemplary and explanatory, and should not be used to limit the scope of protection of the present invention in any way.
[0038] like Figure 1-4 As shown, the specific solution of this embodiment is: a large-scale continuous braising system, including a plurality of sealed braising containers 10. In this application, the braising containers 10 are sealed tanks, and as... Figure 1 , 2 As shown, the braising containers 10 are arranged in groups of two, and the outlets of several groups are connected together. The bottom outlet of the braising containers 10 is connected to the solid-liquid separation device 11 via a discharge pipe 12. Specifically, the solid-liquid separation device 11 includes a separation plate 111 for separating eggs and brine. The separation plate 111 is arranged at an angle, and the lower side is provided with a discharge door to facilitate the removal of eggs from the solid-liquid separation device 11. On the side of the solid-liquid separation device 11 with the discharge door, a belt conveyor 13 is provided to convey the separated eggs. Below the separation plate 111 is a filter screen 112 for the first filtration of the separated brine to remove broken eggs from the brine. Below the filter screen 112 is a collection hopper 113 for collecting and storing the brine. The solid-liquid separation device 11 is also connected to a conditioning tank 14 for collecting the separated brine. The conditioning tank 14 is connected to the drain outlet of the collection hopper 113 through a pipe. The brine that has been conditioning in the conditioning tank 14 is sent to the braising container 10 through a pipe for continued use. Several liquid level detectors 102 are arranged from top to bottom on the inner wall of the braising container 10.
[0039] Specifically, a steam pipe is installed on the braising container 10 to facilitate heating the brine inside. A temperature detector 101 is also installed on the braising container 10 to monitor the temperature inside. The temperature detector 101 monitors the temperature of the brine inside the braising container 10 to control the temperature, which is achieved using a PLC controller. This prevents the egg yolks from solidifying due to excessive temperature. A cold water pipe is also installed at the top of the braising container 10 to allow for the introduction of cold water to lower the temperature. Several braising containers 10 are interconnected by a piping assembly 20 to control pressure changes within the containers. Through the piping assembly 20, pressure control management is achieved for different braising containers 10 at different production cycles. For example, during braising, pressurization is applied to the braising container 10 to increase the ambient pressure inside. The pressure ensures that the braising environment inside the braising container 10 is under low temperature and high pressure. Low temperature refers to a temperature lower than that of traditional high-temperature braising. A temperature detector 101 monitors the braising liquid temperature to prevent overheating. Under high pressure, the braising liquid is forced into the eggs, improving the braising effect. During the unloading process, to prevent damage to the eggs due to rapid unloading under high pressure, the high pressure in the braising container 10 is first released. Since multiple braising containers 10 are used, the pressure from the containers to be released can be introduced into the containers to be pressurized through the piping assembly 20, reducing pressure leakage and costs. Secondly, during normal unloading, the pressure inside the braising container 10 can be continuously replenished through the piping assembly 20, ensuring stable unloading and preventing material residue within the container.
[0040] like Figure 2 As shown, in a preferred embodiment, the discharge pipe 12 is equipped with a ball valve 121 for easy control of outward discharge. A bend 122 is provided between the ball valve 121 and the discharge port at the bottom of the braising container 10. Specifically, the bend 122 is an "S"-shaped bend. A straight pipe section is provided between the bend 122 and the ball valve 121. During the braising process, due to the bend of the bend 122, the braising liquid and eggs are prevented from directly entering the discharge pipe 12. Since the braising container 10 is under high pressure, an air buffer column is formed in the straight pipe section of the discharge pipe 12. The air buffer column can prevent the eggs from directly hitting the ball valve 121 during the discharge process. The eggs will only pass through the ball valve 121 when it is fully open. Therefore, the air column in the straight pipe section forms a buffer zone.
[0041] like Figure 1As shown, in a preferred embodiment, a heat exchanger 17 is provided between the mixing tank 14 and the solid-liquid separation device 11. The mixing tank 14 is provided with a suction source 141 for drawing the brine separated on the solid-liquid separation device 11 into the mixing tank 14. Specifically, the suction source 141 is a Roots blower. After the suction source 141 is started, a negative pressure is generated in the mixing tank 14, thereby introducing the brine collected in the solid-liquid separation device 11 into the mixing tank 14 for processing. The heat exchanger 17 cools the recovered brine.
[0042] like Figure 1 As shown, in a preferred embodiment of the above, a purification tank 18 is also included. The purification tank 18 is provided with an air inlet pipe 181 that is connected to the exhaust port at the top of the solid-liquid separation device 11. A check valve to prevent backflow is provided on the air inlet pipe 181. A control valve is provided at the exhaust port at the top of the solid-liquid separation device 11. The drain port at the bottom of the solid-liquid separation device 11 is connected to the liquid inlet pipe 182 provided on the purification tank 18. A control valve is also provided on the liquid inlet pipe 182. The liquid inlet pipe 182 is connected to the pipe connecting the solid-liquid separation device 11 and the conditioning tank 14 through a three-way fitting. The liquid inlet pipe 182 mainly introduces the water used for cleaning the brine container 10 and the solid-liquid separation device 11 into the purification tank 18 for purification.
[0043] The purification tank 18 contains liquid. The port of the air inlet pipe 181 is submerged below the liquid surface, while the port of the liquid inlet pipe 182 is above the liquid surface. Specifically, the purification tank 18 mainly absorbs the brine vapor discharged from the solid-liquid separation device 11 and allows it to enter the liquid inside the purification tank 18. The introduced cleaning water is further filtered inside the purification tank 18 to reduce the discharge of more organic impurities.
[0044] like Figure 1 , 2 As shown in Figure 3, as a preferred embodiment of the above embodiment, a bubbling device 19 for bubbling and stirring the braising container 10 is also provided on the outer side of the braising container 10. The bubbling device 19 includes a pump body provided on the outer wall of the braising container 10. The air inlet of the pump is located inside the braising container 10 and is higher than the liquid level of the braising liquid inside the braising container 10. The air outlet of the bubbling device 19 extends into the braising container 10 and is submerged in the braising liquid. When the pump body is started, the gas inside the braising container 10 is circulated and bubbled into the braising container 10, thereby stirring the braising liquid and the eggs and improving the braising effect. Stirring by bubbling can effectively prevent the eggs from being broken during stirring.
[0045] like Figure 2 , 4As shown, in a preferred embodiment of the above, the pipeline assembly 20 includes a first pipeline 201 and a second pipeline 202 that are respectively connected to a plurality of halogenating containers 10, and also includes a first pump body 203;
[0046] The first pipeline 201 is provided with branch pipes that are respectively connected to the inlet end and the outlet end of the first pump body 203, and the branch pipes are provided with control valves to control their on / off states, such as... Figure 2 As shown, the first pump body 203 is arranged between the two brining containers 10, and the branch pipes on the first pipe 201 connected to the two brining containers 10 are respectively connected to the inlet and outlet ends of the first pump body 203. The suction direction of the first pump body 203 is from bottom to top. Therefore, the pressure flow direction between the two brining containers 10 can be realized by controlling the opening of control valves at different positions. Figure 2 The method is to set up two brining containers 10 as a group, and to increase the amount of brining by setting up multiple groups; a second pump body 204 for pressurizing the brining container 10 is connected to the second pipe 202, and a control valve for controlling its on and off is also set on the pipe connecting the second pump body 204 and the brining container 10.
[0047] like Figure 4 As shown, another arrangement is provided in which all the braising containers 10 are connected together without being grouped, for example: Figure 4 Depressurize tank 1; prepare to pressurize tank 3. At this time, open valve 1-2, close valve 1-3, open valve 3-3, close valve 3-2, and close all other valves. The pressure will enter tank 3 through valve 1-2, the first pump body 203, and valve 3-3. After reaching equilibrium, the pressure in tank 1 can be introduced into tank 3 by starting the first pump body 203 until the discharge pressure in pipe 1 is reached. During the discharge process, first close all valves, then open valve 3-3 or valve 3-2, and then slowly open valve 1-2 or valve 1-3. The pressure in tank 3 will slowly enter tank 1 to maintain the balanced discharge pressure in tank 1. The control method between any two other braising containers 10 is similar. In addition, if the production cycle allows, pressure can be switched by connecting the third or nth braising container 10. In this case, the second pump body 204 is rarely used, which can significantly save costs and allow the pressure to be used continuously.
[0048] Based on the above braising system, this application also provides a large-scale continuous braising method to achieve large-scale, continuous braising of braised eggs. The method includes the following steps:
[0049] Step 1: Putting into the pot and feeding the ingredients; introduce the brine into the braising container 10 and heat it to the set temperature. Then send the eggs into the braising container 10 for braising. The brine entering the braising container 10 is detected and controlled by the liquid level detector set on the braising container 10. The set temperature is detected by the temperature detector 101. After the temperature detector 101 detects that the set temperature has been reached, the PLC controls to stop heating and maintain the brine temperature at the set temperature. The braising temperature is set at 60-70℃. A belt conveyor is used on the outside of the braising container 10 to send the eggs into the braising container 10. After the eggs are added, the braising container 10 is sealed.
[0050] Step 2: Pressurize and stir during braising; pressurize the braising container 10 through the pipeline assembly 20, and maintain the pressure for 30-60 minutes to complete the braising process;
[0051] Step 3: Depressurization; The pressure in the pre-cooked braising container 10 is introduced into the pressurized braising container 10 through the piping assembly 20 until equilibrium is reached. Then, pressure is continuously introduced into the pressurized braising container 10 through the piping assembly 20 until the pressure in the pre-cooked braising container 10 drops to the discharge pressure. The discharge pressure is to ensure that the braising liquid and eggs in the braising container 10 can be continuously and completely drained during the discharge process. When using the method described in the attached... Figure 1 , 2 When connecting the first type of braising container 10, simply open the control valve on the branch pipe to release pressure, paying attention to the direction of pressure flow during pressure release. After pressure balance, start the first pump 203 to ensure the discharge pressure is reached. When using the method shown in the attached... Figure 4 When connecting the second arrangement of the braising containers 10, the first step is to locate the depressurized braising container 10 and the braising container 10 that is about to be pressurized for braising. Then, connect the two together in the same way as the first arrangement. Pay attention to the direction of pressure flow, and then open the corresponding control valve according to the direction of flow until the discharge pressure in the braising container 10 reaches the discharge pressure.
[0052] Step 4: Discharging and draining; Slowly open the outlet at the bottom of the braising container 10 to drain the contents. Control the piping assembly 20 to allow the depressurized pressure to flow back into the discharging container 10, or directly pressurize the discharging container 10, maintaining continuous discharge pressure until all materials are completely drained. Because the pressure inside the braising container 10 gradually decreases as the amount of brine and eggs decreases, continuous pressure replenishment is necessary to maintain pressure balance within the container. This pressure also needs to regulate the amount of brine and eggs... The pressure is pushed to completely drain from the braising container 10. To maintain continuous discharge pressure, there are several ways to replenish pressure into the braising container 10. For example, as mentioned above, the pressure in the braising container 10 that has been pressurized is controlled by changing the opening and closing of the valve to allow the pressure to flow back to the depressurized braising container 10 for replenishment. Another way is to directly start the second pump body 204 to pressurize the braising container 10 and maintain the discharge pressure. That is, the pressure is replenished into the depressurized braising container 10 to replenish the discharge pressure. The amount of pressure replenishment is controlled by controlling the corresponding control valve connected to the second pipe 202.
[0053] Step 5: Separation and brine treatment; The discharged brine and eggs enter the solid-liquid separation device 11 for solid-liquid separation. The separated eggs are sent out for packaging via the belt conveyor device 13. The brine is introduced into the conditioning tank 14, and after conditioning treatment, it is introduced again into the braising container 10 to be prepared for braising.
[0054] As a preferred embodiment of the above, in step 3, the discharge pressure is calculated based on the diameter of the discharge port of the braising container 10 and the discharge speed, with the discharge speed being 0.3m / s < v < 0.5m / s; the discharge pipe diameter is generally 15-20cm.
[0055] The calculation process is as follows:
[0056] Calculate the cross-sectional area A of the discharge pipe:
[0057]
[0058] d represents the diameter of the discharge pipe;
[0059] The brine is continuous and incompressible; therefore, according to the equation of continuity for liquids, we have:
[0060] A1v1 = Av;
[0061] Where A1 represents the cross-sectional area of the brine container 10, and v1 represents the flow velocity inside the brine container 10;
[0062] Calculations can be performed using Bernoulli's equation:
[0063] We can obtain:
[0064]
[0065] Wherein, P0 represents the pressure inside the braising container 10, i.e., the initial pressure to be calculated when the contents are discharged from the container, and P2 represents the pressure at the outlet of the discharge pipe, which is equal to atmospheric pressure P. a ρ represents the liquid density. Since the liquid is brine containing eggs, it is approximated as having a higher density than ordinary brine. The amount of the higher density is determined based on the actual egg-water mixing ratio. Because the bottom of the container and the pipe outlet are almost at the same horizontal level, we can approximate h1 = h2. Therefore, the equation is further simplified to:
[0066]
[0067] v1 represents the flow velocity inside the container. Since v1 is very small, we can approximate it as 0.
[0068] Therefore, based on the above calculations, the initial pressure P0 at the time of discharge can be approximately calculated, which ensures that the brine and eggs are delivered at a stable discharge rate under this pressure, thus avoiding damage to the eggs.
[0069] Additionally, it should be noted that since the liquid in the brine container 10 gradually decreases, the pressure inside the brine container 10 is actually decreasing during the continuous discharge process, denoted as P1. Maintaining a constant discharge rate, according to Bernoulli's equation:
[0070]
[0071] v2 represents the flow velocity inside the container when the liquid exits the pot. Similarly, compared to the velocity at the pipe outlet, v2 is very small, so we can approximate it as 0. h represents the liquid level height. Therefore, this can be simplified to:
[0072]
[0073] It can be seen that as the liquid level height h continuously decreases while the discharge speed remains constant, the discharge pressure P1 increases. Therefore, it is necessary to continuously replenish the discharge pressure inside the braising container 10 during the discharge process. The change in pressure ΔP should be:
[0074]
[0075] The liquid level can be detected by arranging multiple liquid level detectors 102 in the brine container 10. Based on the detected liquid level height h, the calculated initial discharge pressure P0, and the supplementary change ΔP, the discharge pressure P at a certain height is calculated. The processing speed is kept within a reasonable range. The opening and closing degree of the control valve can be reasonably adjusted by the PLC controller.
[0076] In addition, as a special case and a preferred embodiment of the above, in step 3, by continuously depressurizing, when the pressure is reduced to the point where the material inside the braising container 10 does not flow out after the discharge port at the bottom of the braising container 10 is opened, the internal and external pressures are balanced. This state is equivalent to venting most of the air pressure in the depressurized braising container 10. At this time, even with the discharge port at the bottom of the braising container 10 open, the material inside the braising container 10 will not flow out, thus forming a balance. Then, the material outlet at the bottom of the braising container 10 is opened to discharge the material, and then the pressure inside the braising container 10 is continuously increased until the pressure reaches the discharge pressure, completely discharging the material. This setting can provide a second buffer, that is, before the material flows out, the ball valve 121 is opened first. At this time, even with the ball valve 121 open, the material will not flow out, thus allowing sufficient time for the ball valve 121 to open, preventing the egg from contacting the ball valve 121 first and being crushed.
[0077] It should be noted that, in this document, the terms "including," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Specific examples have been used in this document to illustrate the principles and implementation methods of the present invention. These examples are merely for the purpose of helping to understand the method and core ideas of the present invention. The above descriptions are only preferred embodiments of the present invention. It should be pointed out that, due to the limitations of written expression and the objective existence of infinite specific structures, those skilled in the art can make several improvements, modifications, or variations without departing from the principles of the present invention, and can also combine the above technical features in an appropriate manner. These improvements, modifications, variations, or combinations, or the direct application of the inventive concept and technical solution to other situations without modification, should all be considered within the scope of protection of the present invention.
Claims
1. A method for large-scale continuous brining, characterized in that, Includes the following steps: Step 1: Put into the pot and feed the ingredients; introduce the brine into the braising container (10) and heat it to the set temperature, then put the eggs into the braising container (10) for braising; Step 2: Pressurize and stir during braising; pressurize the braising container (10) through the pipeline assembly (20) to the set pressure, maintain the pressure for 30min-60min, and complete the braising process; Step 3: Depressurize; introduce the pressure in the braising container (10) to be decanted into the braising container (10) to be pressurized through the pipeline assembly (20), and after reaching equilibrium, continue to introduce pressure into the braising container (10) to be pressurized through the pipeline assembly (20) until the pressure in the braising container (10) to be decanted drops to the pressure that can be decanted. Step 4: Discharge and discharge; By opening the discharge port at the bottom of the braising container (10), discharge the material outward, and by controlling the pipeline assembly (20), allow the depressurized pressure to flow back into the braising container (10) after discharge or directly pressurize the braising container (10) and maintain the continuous discharge pressure in the braising container (10) until the material in the braising container (10) is completely discharged; Step 5: Separation and brine treatment; The discharged brine and eggs enter the solid-liquid separation device (11) for solid-liquid separation. The separated eggs are sent out for packaging via the belt conveyor device (13). The brine is introduced into the conditioning tank (14), and after conditioning treatment, it is introduced again into the braising container (10) to be prepared for braising. It also includes a large-scale continuous braising system for the above method, including several sealed braising containers (10), the bottom outlet of the braising container (10) is connected to a solid-liquid separation device (11) through a discharge pipe (12), a belt conveyor (13) for conveying the separated eggs is provided on one side of the solid-liquid separation device (11), and a conditioning tank (14) for collecting the separated brine is also connected to the solid-liquid separation device (11). The brine processed in the conditioning tank (14) is sent to the braising container (10) for use through a pipeline; The braising container (10) is equipped with a temperature detector (101) for easy detection of the temperature inside the braising container (10). Several braising containers (10) are also connected to each other by a pipeline assembly (20) for easy control of pressure changes inside the braising container (10). The discharge pipe (12) is equipped with a ball valve (121) for easy control of external discharge. A bend (122) is provided between the ball valve (121) and the discharge port at the bottom of the brine container (10). A straight pipe section is provided between the bend (122) and the ball valve (121), and the branch pipe section forms a buffer zone. The piping assembly (20) includes a first pipe (201) and a second pipe (202) that are respectively connected to a plurality of halogenated containers (10), and also includes a first pump body (203). The first pipeline (201) is provided with branch pipes that are respectively connected to the inlet end and the outlet end of the first pump body (203), and the branch pipes are provided with control valves to control their on / off state. A second pump body (204) for pressurizing the brine container (10) is connected to the second pipe (202).
2. The method for large-scale continuous brining according to claim 1, characterized in that, A heat exchanger (17) is connected between the mixing tank (14) and the solid-liquid separation device (11), and a suction source (141) is provided on the mixing tank (14) to draw the brine separated on the solid-liquid separation device (11) into the mixing tank (14).
3. The method for large-scale continuous brining according to claim 1, characterized in that, It also includes a purification tank (18), on which an air inlet pipe (181) is provided that is connected to the exhaust port at the top of the solid-liquid separation device (11), and the drain outlet at the bottom of the solid-liquid separation device (11) is connected to the liquid inlet pipe (182) provided on the purification tank (18). The purification tank (18) contains liquid. The port of the air inlet pipe (181) is submerged below the liquid surface, while the port of the liquid inlet pipe (182) is above the liquid surface.
4. The method for large-scale continuous brining according to claim 1, characterized in that, A bubbling device (19) for bubbling and stirring into the braising container (10) is also provided on the outer side of the braising container (10).
5. The method for large-scale continuous brining according to claim 1, characterized in that, In step 3, the discharge pressure is calculated based on the diameter of the outlet of the braising container (10) and the discharge speed, with a discharge speed of 0.3m / s < v < 0.5m / s.
6. The method for large-scale continuous brining according to claim 1, characterized in that, In step 4, when the pressure flowing back to the braising container (10) cannot reach the discharge pressure, the discharge pressure is maintained by pressurizing the braising container (10).
7. The method for large-scale continuous brining according to claim 1, characterized in that, In step 3, by continuously depressurizing, when the pressure is reduced to the point where the material inside the braising container (10) does not flow out after the outlet at the bottom of the braising container (10) is opened, the material outlet at the bottom of the braising container (10) is opened to discharge the material, and then the braising container (10) is continuously pressurized until the pressure reaches the discharge pressure, and the material is completely discharged.