Egg product braising machine

Abstract

This invention discloses an egg braising machine, relating to the field of braised egg processing technology. It includes a frame on which a braising tank is rotatably mounted. The braising tank rotates clockwise during braising and counterclockwise during output. One end of the braising tank has several circumferentially arranged egg outlets. The inner wall of the braising tank has egg-discharging guide structures corresponding to each outlet. These guide structures are angled away from the outlets and towards the counterclockwise direction of the braising tank. Each guide structure has an egg-scraping opening facing the counterclockwise direction of the braising tank. When the braising tank reverses direction, the guide structure guides the scraped eggs out of the corresponding outlet. This invention provides good braising results, prevents breakage during output, reduces losses, and improves production efficiency.

Description

Technical Field

[0001] This invention relates to the field of braised egg processing technology, and in particular to a braising machine for egg products. Background Technology

[0002] Braised eggs, also known as marinated eggs, are made by boiling white eggs and then braising them in a braising broth. The braising process involves the gradual infusion of the braising liquid into the white eggs, resulting in a decreasing concentration of the braising liquid as the braising time increases. Since the braising broth is prepared with a fixed ratio of ingredients for the white eggs, its concentration directly affects the braising effect. Therefore, the braising process for egg products cannot currently be automated; it is mainly carried out using a one-pot-one-braising method. More specifically, white eggs and braising liquid are added to a braising tank in a specific ratio and braised for a set time. After braising, the eggs and braising liquid are removed separately, and new eggs and braising liquid are added for the next batch of braising. During the braising process, the amount of braising liquid absorbed can decrease at the points where white eggs come into contact with each other and at the points where white eggs come into contact with the equipment. If this is not taken seriously, it can lead to color differences on the surface of the braised eggs, resulting in "flower eggs" (eggs with discoloration), and the taste will also be different, leading to a deviation in the quality of the braising. Therefore, in addition to maintaining the required pressure and temperature, the most important thing during the braising process is to keep the eggs constantly moving.

[0003] Currently used braising tanks primarily employ a method of stirring eggs by using spiral blades on the inner wall. The tanks are horizontally arranged; during forward rotation, the spiral blades pull the eggs into the tank, and the spiral guides the eggs, causing axial and circumferential movement for effective stirring. After braising, the tank is rotated in the reverse direction, and the eggs are discharged using the spiral blades, while the braising liquid is discharged separately. However, because freshly braised eggs are still like regular white eggs, their albumen is easily broken under external pressure, collisions, or pressure differences. Therefore, the eggs are still compressed at the spiral blades during discharge, and they continue to collide with each other as they leave the braising liquid. This inevitably leads to some broken eggs being discarded, resulting in losses of egg raw materials, braising liquid raw materials, and processing energy, impacting overall production efficiency. In conclusion, improvements to the braising machine are needed, taking into account the requirements of egg product braising processing and the current state of 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 with good braising effect, no breakage in the output, and which helps to reduce losses and improve production efficiency.

[0005] To solve the above-mentioned technical problems, the technical solution of the present invention is: an egg product braising machine, including a frame, on which a braising tank is rotatably mounted. The braising tank rotates forward during braising and reverses during output. A plurality of circumferentially arranged egg outlets are provided at one end of the braising tank. An egg-discharging guide structure is provided on the inner wall of the braising tank corresponding to each egg outlet. The egg-discharging guide structure is obliquely arranged in the direction away from the egg outlet towards the reverse direction of the braising tank. The egg-discharging guide structure has an egg-shoveling opening facing the reverse direction of the braising tank. When the braising tank reverses, the egg-discharging guide structure guides the shoveled eggs out of the corresponding egg outlet.

[0006] As a preferred technical solution, the egg-discharging guide structure includes an egg-discharging guide pipe located at the end of the braising tank and an egg-discharging guide groove located on the peripheral wall of the braising tank, wherein the opening of the egg-discharging guide groove also serves as the egg-shoveling opening.

[0007] As a preferred technical solution, the egg-discharging guide structure stirs the eggs when the braising tank rotates forward. The forward rotation side of the egg-discharging guide structure forms a stirring part, and the stirring part is gradually tilted and arranged in a direction away from the inner wall of the braising tank.

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

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

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

[0011] As a preferred technical solution, the heating device includes a heating pipe surrounding the outer wall of the braising tank. A rotating connecting sleeve is fixedly provided on one end of the braising tank opposite to the egg outlet. The rotating connecting sleeve is provided with a heating medium inlet and a heating medium return outlet respectively connected to the two ends of the heating pipe. A rotating connector is installed on the frame, and the rotating connecting sleeve is rotatably and sealingly connected to the rotating connector. The outer circumferential surface of the rotating connector is provided with a heating liquid inlet ring groove communicating with the heating medium inlet and a heating liquid return ring groove communicating with the heating medium return outlet. The rotating connector is provided with a heating liquid inlet channel communicating with the heating liquid inlet ring groove and a heating liquid return channel communicating with the heating liquid return ring groove.

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

[0013] As a preferred technical solution, the braising method is as follows: White eggs and braising broth are added to the braising tank in a specific ratio, the braising tank is kept sealed, the braising broth in the braising tank is heated, and pressure is applied to the braising tank, allowing the white eggs to be braised under high temperature and pressure; after braising, the braising broth and eggs in the braising tank are cooled first, while maintaining high pressure inside the braising tank; after the eggs in the braising tank have completely cooled, the pressure inside the braising tank is released, and the eggs and braising broth are output.

[0014] Because of the above-mentioned technical solution, the egg-discharging guide structure of the present invention is an oblique structure on the inner wall of the braising tank. When the braising tank rotates, the egg-discharging guide structure plays a role in stirring the braising liquid in the tank and pushing the eggs. The eggs in the braising tank always maintain slow and disordered movement. Based on the resistance of the braising liquid 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 tank during the braising process, and there is no obvious squeezing or collision. All eggs can be fully absorbed by the braising liquid and complete the braising process, resulting in a good braising effect. The cross-section of the guide channel within the egg-discharging structure is adapted to the outer diameter of the egg. When the braising tank reverses, the egg-shoveling opening passively scoops in several eggs near the inner wall of the braising tank. As the reversal continues, the height of the egg-discharging guide structure increases, and the scooped-in eggs begin to slowly move along the egg-discharging guide structure toward the egg-discharging opening. After the egg-discharging guide structure leaves the liquid surface, it will simultaneously carry up a portion of the braising liquid. With the egg-discharging guide structure being higher than the corresponding egg-discharging opening, this portion of eggs and braising liquid are output from the egg-discharging opening under the guidance of the egg-discharging guide structure. During this process, the egg delivery is mainly based on the downward flow of the brine within the egg delivery structure. In other words, the brine pushes the eggs out of the outlet. Within the brine in the egg delivery structure, there is always a resistance effect between the eggs, and all eggs are pushed by the same force. Therefore, there is no squeezing or collision between the eggs. The eggs are delivered without collision or squeezing, and the output is unbroken, which helps to reduce losses and improve production efficiency. Attached Figure Description

[0015] The following figures are intended only to illustrate and explain the present invention and do not limit the scope of the invention. Wherein:

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

[0017] Figure 2 yes Figure 1 A schematic diagram of the AA structure;

[0018] Figure 3 This is a three-dimensional structural diagram of the brine tank after cross-section according to an embodiment of the present invention;

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

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

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

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

[0023] In the diagram: 1-Frame; 2-Braising tank; 21-Egg outlet; 22-Egg inlet; 3-Egg delivery guide structure; 31-Egg delivery guide pipe; 32-Egg delivery guide groove; 33-Egg shovel; 34-Stirring section; 4-Heating device; 41-Heating tube; 42-Rotating connecting sleeve; 421-Heating medium inlet; 422-Heating medium return outlet; 43-Rotating connector; 431-Heating liquid inlet ring groove; 432-Heating liquid return ring groove; 433-Heating liquid inlet channel; 434-Heating liquid return channel; 435-Braising liquid inlet channel. Detailed Implementation

[0024] The present invention will be further described below with reference to the accompanying drawings and embodiments. In the following detailed description, only certain exemplary embodiments of the invention are described by way of illustration. Undoubtedly, those skilled in the art will recognize that various modifications can be made to the described embodiments without departing from the spirit and scope of the invention. Therefore, the drawings and description are illustrative in nature and not intended to limit the scope of the claims.

[0025] like Figures 1 to 7 As shown, the egg product braising machine includes a frame 1, on which a braising tank 2 is rotatably mounted. The braising tank 2 is connected to a rotation drive motor. The braising tank 2 rotates forward during braising and reverses during output. The rotational mounting and driving of the tank are well-known and commonly used techniques in the field, and will not be described in detail here; the rotation drive is not shown in the figure.

[0026] The braising pot 2 has several circumferentially arranged egg outlets 21 at one end. The inner wall of the braising pot 2 is provided with egg delivery guide structures 3 corresponding to each egg outlet 21. The egg delivery guide structures 3 are arranged obliquely in the direction away from the egg outlet 21 towards the reverse direction of the braising pot 2. The egg delivery guide structures 3 are provided with egg scooping openings 33 that are opened towards the reverse direction of the braising pot 2. When the braising pot 2 is reversed, the egg delivery guide structures 3 guide the scooped-in eggs out of the corresponding egg outlets 21.

[0027] More specifically, such as Figure 2 As shown, the cross-section of the conveying channel within the egg-eating guide structure 3 matches the size of a single egg. This means that the egg-eating guide structure 3 can ensure that the eggs are arranged sequentially in the conveying direction, preventing radial stacking, and guaranteeing smooth conveying within the channel. The opening width of the egg-shoveling nozzle 33 is set in the same way as that of the egg-eating guide structure 3, and will not be described again here.

[0028] When the braising tank 2 reverses, the egg-shoveling opening 33 passively scoops in several eggs near the inner wall of the braising tank 2. The scooped-in eggs rotate together with the egg-dispensing guide structure 3. After the egg-dispensing guide structure 3 passes the lowest point of the braising tank 2, the height of the egg-dispensing guide structure 3 begins to rise. Due to the inclined setting of the egg-dispensing guide structure 3, the scooped-in eggs begin to slowly move along the egg-dispensing guide structure 3 towards the egg-dispensing opening 21 under their own weight. After the egg-dispensing guide structure 3 leaves the liquid surface inside the tank, it also carries away a portion of the braising liquid due to its inclined setting. When the egg-dispensing guide structure 3 rotates to a position where it is higher than the corresponding egg-dispensing opening 21, this portion of eggs and braising liquid are discharged from the egg-dispensing opening 21 under the guidance of the egg-dispensing guide structure 3. In this process, the egg delivery is primarily based on the downward flow of the brine within the egg delivery conveyor structure 3. The brine's pushing force promotes the egg's exit from the outlet 21. Within the brine of the egg delivery conveyor structure 3, there is a constant resistance between the eggs, and all eggs experience equal pushing force. Therefore, there is no squeezing or collision between the eggs, allowing for output without collision or squeezing, resulting in no breakage and minimizing losses and improving production efficiency. Thus, this embodiment is equivalent to the brine and eggs being output as a single unit, resulting in rapid output. After output, the brine can serve as a carrier fluid for the eggs, transported downstream in a conveying trough, further preventing egg breakage during transport.

[0029] Preferably, the egg-discharging guide structure 3 includes an egg-discharging guide pipe 31 located at the end of the braising tank 2 and an egg-discharging guide groove 32 located on the peripheral wall of the braising tank 2. The opening of the egg-discharging guide groove 32 also serves as the egg-scooping opening 33. The egg-discharging guide groove 32 and the egg-discharging guide pipe 31 are connected in series to form a complete guide channel. The egg-discharging guide groove 32 is located on the peripheral wall of the braising tank 2, making it easier to scoop up more eggs for output. The egg-discharging guide pipe 31, when the egg-discharging guide structure 3 is higher than the corresponding egg-discharging opening 21, allows its tubular channel to completely drain the braising liquid, facilitating smooth egg discharge and ensuring that the eggs do not break. Based on the structural principle of the egg-eating guide structure 3 described above, the egg-eating guide structure 3 in this embodiment is set obliquely towards the reverse direction of the braising tank 2 in a direction away from the egg outlet 21. This mainly means that the egg-eating guide groove 32 is set obliquely towards the reverse direction of the braising tank 2 in a direction away from the egg outlet 21.

[0030] Preferably, the egg-discharging guide structure 3 stirs the eggs when the braising tank 2 rotates clockwise. The clockwise side of the egg-discharging guide structure 3 forms a stirring section 34, which is gradually tilted backwards along the inner wall away from the braising tank 2. Here, "tilted" refers to being backwards relative to the clockwise direction. When the braising tank 2 rotates clockwise, the egg-discharging guide structure 3 stirs the braising liquid inside the tank, causing the eggs to move. Since the egg-discharging guide structure 3 is tilted on the inner wall of the braising tank 2, the eggs are simultaneously pushed by the egg-discharging guide structure 3, ultimately maintaining slow, disordered movement within the braising tank 2. In this embodiment, the tilted backwards setting of the stirring section 3 prevents the egg-discharging guide structure 3 from causing significant collisions with the eggs; instead, it creates a churning effect on the eggs within the braising liquid. In summary, there is no prolonged contact between the eggs or between the eggs and the inner wall of the tank during the braising process. All eggs can fully absorb the braising liquid and complete the braising process, resulting in a good braising effect. In the case of the egg-eating guide structure 3 described in this embodiment, the stirring part 34 is disposed on the egg-eating guide groove 32.

[0031] The braising tank 2 is equipped with a heating device 4 to maintain the required temperature during the braising process. Preferably, as follows: Figures 5 to 7 As shown, the heating device 4 includes a heating pipe 41 surrounding the outer wall of the braising tank 2. A rotating connecting sleeve 42 is fixedly provided on one end of the braising tank 2 opposite to the egg outlet 21. The rotating connecting sleeve 42 is provided with a heating medium inlet 421 and a heating medium return outlet 422 respectively connected to the two ends of the heating pipe 41. A rotating connector 43 is installed on the frame 1. The rotating connecting sleeve 42 and the rotating connector 43 are sealed and rotatably connected. The outer circumferential surface of the rotating connector 43 is provided with a heating liquid inlet ring groove 431 communicating with the heating medium inlet 421 and a heating liquid return ring groove 432 communicating with the heating medium return outlet 422. The rotating connector 43 is provided with a heating liquid inlet channel 433 communicating with the heating liquid inlet ring groove 431 and a heating liquid return channel 434 communicating with the heating liquid return ring groove 432. Of course, the heating liquid inlet channel 433 and the heating liquid return channel 434 extend to the outside of the rotary connecting sleeve 42, and are respectively connected to the heating liquid supply pipe and the heating liquid return pipe. The high-temperature liquid is guided into the heating pipe 41 through the above-mentioned rotary connecting structure to heat the brine tank 2.

[0032] In this embodiment, the rotary connector 43 has a braising liquid inlet channel 435 that connects to the internal space of the braising tank 2. The prepared braising liquid is pumped into the braising tank 2 through this channel 435 for braising. After braising, the braising liquid is output along with the eggs through the egg delivery structure 3, as described above, and will not be repeated here.

[0033] The braising tank 2 is provided with an egg inlet 22 at one end 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 tank 2, and the egg inlet 22 is positioned between several egg outlets 21. Preferably, an end cap is fixedly installed at the egg outlet 21 to seal the egg outlet 21 during braising, creating a closed environment inside the braising tank 2, which facilitates high pressure inside the tank. Of course, the end cap also seals the egg inlet 22 in this embodiment. The end cap can be a flange-fixed cover or a door structure, and there is no limitation here.

[0034] The braising method in this embodiment is as follows: White eggs and braising broth are added to the braising tank 2 in a specific ratio, keeping the braising tank 2 sealed. More specifically, the prepared braising broth is introduced through the braising broth inlet channel 435 within the rotary connector 43, and then white eggs are sequentially introduced through the egg inlet 22. The white eggs fall directly into the braising broth within the braising tank 2 without colliding with the equipment. After the braising broth and white eggs have been introduced, the egg outlet 21 and the egg inlet 22 are sealed using the end cap, thus sealing the braising tank 2.

[0035] The braising liquid in the braising tank 2 is heated and pressurized, allowing the white eggs to be braised under high temperature and pressure. During the braising process, the braising tank 2 is driven to rotate forward. Heating is achieved by circulating a high-temperature fluid through the heating device 4, and pressurization is achieved by a high-pressure gas supply channel on the rotating connector 43. These are easily understood by those skilled in the art based on publicly available technology and will not be elaborated further here. During the braising process, the stirring part 34 on the egg-dispensing guide structure 3 agitates the braising liquid and pushes and agitates the eggs, ensuring that the eggs remain in a state of disordered movement within the braising tank 2, allowing them to fully contact the braising liquid and absorb nutrients, resulting in excellent braising effect. The use of a high-pressure environment, on the one hand, can increase the temperature of the braising liquid, accelerate the braising process, and expand the process range; on the other hand, it can create a pressure balance between the inside and outside of the egg white, preventing the egg white from rupturing under internal pressure and ensuring product quality.

[0036] After braising, the braising liquid and eggs in the braising tank 2 are cooled while maintaining high pressure within the tank. Cooling is achieved by circulating a low-temperature fluid using the heating device 4. Since the cooling of the eggs is gradual from the outside in, maintaining high pressure within the braising tank 2 during this process also achieves pressure balance between the inside and outside of the egg white, preventing the pressure from small amounts of internal moisture from causing the egg white to burst and ensuring product quality. High pressure within the braising tank 2 is also achieved by introducing high-pressure gas.

[0037] After the eggs in the braising tank 2 have completely cooled, the pressure inside the braising tank 2 is released, and the eggs and braising liquid are output. The pressure inside the braising tank 2 is released by reversing the gas flow through the high-pressure gas supply channel on the rotary connector 43. After releasing the pressure, the end cap is opened, and the braising tank 2 is driven to reverse. During the process of each egg-discharging guide structure 3 passing through the internal braising liquid, it will carry some eggs near the perimeter of the braising tank 2, and during continued rotation, it will also carry some braising liquid. When the egg-discharging guide structure 3 is higher than the corresponding egg-discharging port 21, the carried braising liquid and eggs are guided out of the corresponding egg-discharging port 21, completing the output of eggs and braising liquid. During the output process, there is no collision or compression between the eggs, and the eggs do not break. When there are no eggs or braising liquid at any of the egg-discharging ports 21, the output of eggs and braising liquid is considered complete.

[0038] This completes one batch of braising. No eggs broke during the entire braising process, minimizing losses and improving production efficiency. The braising of the next batch of eggs can be repeated using the same method.

[0039] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A brining machine for egg products, comprising a frame on which a brining tank is rotatably mounted, characterized in that: The braising tank rotates clockwise during braising and counterclockwise during output. One end of the braising tank has several circumferentially arranged egg outlets. The inner wall of the braising tank has an egg-discharging guide structure corresponding to each egg outlet. The egg-discharging guide structure is obliquely arranged in the direction away from the egg outlet towards the counterclockwise direction of the braising tank. The egg-discharging guide structure has an egg-shoveling opening facing the counterclockwise direction of the braising tank. When the braising tank is reversed, the egg-discharging guide structure guides the shoveled egg out of the corresponding egg outlet. The egg-discharging and guiding structure includes an egg-discharging and guiding pipe located at the end of the braising tank and an egg-discharging and guiding groove located on the peripheral wall of the braising tank. The opening of the egg-discharging and guiding groove also serves as the egg-shoveling opening.

2. The brining machine for egg products as claimed in claim 1, wherein: The egg-discharging guide structure stirs the eggs when the braising tank rotates forward. The side of the egg-discharging guide structure in the forward rotation direction forms a stirring part, which is gradually tilted and arranged in a direction away from the inner wall of the braising tank.

3. The brining machine for egg products as claimed in claim 1, wherein: The braising tank has an egg inlet at one end.

4. The poultry product brining machine of claim 3, wherein: The egg inlet and the egg outlet are located at the same end of the braising tank, and the egg inlet is positioned between several egg outlets.

5. The poultry product brining machine of claim 1 wherein: The braising tank is equipped with a heating device.

6. The poultry product brining machine of claim 5, wherein: The heating device includes a heating pipe surrounding the outer wall of the braising tank. A rotating connecting sleeve is fixedly provided on one end of the braising tank opposite to the egg outlet. The rotating connecting sleeve has a heating medium inlet and a heating medium return outlet respectively connected to the two ends of the heating pipe. A rotating connector is installed on the frame, and the rotating connecting sleeve is rotatably and sealingly connected to the rotating connector. The outer circumferential surface of the rotating connector has a heating liquid inlet ring groove communicating with the heating medium inlet and a heating liquid return ring groove communicating with the heating medium return outlet. The rotating connector has a heating liquid inlet channel communicating with the heating liquid inlet ring groove and a heating liquid return channel communicating with the heating liquid return ring groove.

7. The poultry product brining machine of claim 1 wherein: An end cap is fixedly installed at the egg outlet.

8. The egg product marinating machine according to any one of claims 1 to 7, wherein The braising method is as follows: White eggs and braising broth are added to the braising pot in a specific ratio, the pot is kept sealed, the braising broth is heated, and pressure is applied to the pot, allowing the white eggs to be braised under high temperature and pressure. After braising, the braising broth and eggs in the pot are cooled while maintaining high pressure. Once the eggs have completely cooled, the pressure is released, and the eggs and braising broth are output.

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