Automatic sauce feeding system and control method

Abstract

The invention discloses an automatic sauce feeding system and a control method, the automatic sauce feeding system comprises a filter unit, a purification unit, a sterilization unit, a temporary storage tank, a pipeline regulation and control valve group and a control system, the filter unit efficiently filters sauce through a filter press or a leaf filter, and a pretreatment cylinder or a soil adding pump is arranged to optimize the filter effect; the purification unit further improves the filtering quality; the sterilization unit comprises sterilization equipment and a second storage tank, so that the filtered sauce can be directly sterilized; the temporary storage tank is used for buffering to ensure the flexibility of the production line; the pipeline regulation and control valve group realizes accurate material flow direction control through a plurality of control valves, and the control system integrally manages the whole process, supports multiple modes of independent filtration, independent sterilization and cooperative work of filtration and sterilization, can realize real-time monitoring and automatic adjustment, realizes continuous production, reduces intermediate storage requirements, and improves the production efficiency. The energy consumption and the CIP cleaning cost are reduced, and the production efficiency and the product quality are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an automatic sauce feeding system and a control method applied to the automatic sauce feeding system. Background Art

[0002] In the traditional production process of soy sauce, from raw material processing to finished product preparation, there are usually several key steps, including raw material processing, fermentation, filtration, storage and final sterilization. Among them, the filtration process is the key link to remove suspended matter and impurities in soy sauce, which directly affects the clarity and taste of the product; and sterilization is an important step to ensure product safety and extend shelf life, killing possible microorganisms through high temperature or other physical and chemical methods to ensure food safety.

[0003] However, in the existing soy sauce production process, there are obvious deficiencies in the connection between filtration and sterilization. Generally, the filtered soy sauce needs to be collected and stored in a specially set storage tank first, and then the soy sauce in the storage tank is transferred to the sterilization equipment through a pumping device for further processing after the subsequent sterilization equipment is ready. This traditional intermittent production mode brings several significant problems: 1. Space occupation and increased costs: Due to the time interval between filtration and sterilization, a sufficiently large intermediate storage tank must be configured to store the filtered soy sauce. This not only takes up valuable factory space, but also increases construction costs, especially for large-scale production facilities. This problem is particularly prominent.

[0004] 2. High resource consumption: Long-term storage leads to energy waste, such as energy loss used to maintain the temperature of the storage tank. In addition, in order to keep the storage environment clean, the storage tank needs to be cleaned and disinfected (CIP) regularly, which also increases additional water resources and chemical consumption.

[0005] 3. Low production efficiency: During the period from the completion of filtration to the start of sterilization, the production line is in a non-production state, resulting in a waste of working hours. At the same time, the waiting time during the material transfer process also reduces the overall production efficiency, making it difficult for the entire production line to reach the optimal operating state.

[0006] 4. Product quality fluctuations: Multiple material transfers and long-term storage may affect the consistency of product quality, especially when the temperature is improperly controlled, which may cause changes in the composition of the soy sauce and affect the quality stability of the final product.

[0007] In summary, the existing soy sauce production process has obvious defects in the connection between the two important processes of filtration and sterilization. There is an urgent need for a technical solution that can effectively solve the above problems, so as to achieve continuous production and reduce unnecessary intermediate storage requirements, thereby reducing energy consumption, improving production efficiency, and ensuring stable and reliable product quality. The present invention is an innovative solution proposed to address this industry pain point, aiming to improve the overall process of soy sauce production by introducing an intelligent control system and optimizing pipeline layout. Summary of the invention

[0008] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention proposes an automatic sauce feeding system, introduces a dynamic balance automatic feeding system, realizes the seamless connection and continuous production of soy sauce filtration and sterilization processes, significantly reduces the intermediate storage requirements, reduces space occupation and construction costs; at the same time, the system optimizes material flow, reduces energy consumption and CIP cleaning costs, improves production efficiency and consistency of product quality, and provides a more efficient, economical and environmentally friendly solution for soy sauce production.

[0009] The present invention also provides a control method applied to the above-mentioned sauce automatic feeding system.

[0010] The automatic sauce feeding system according to the present invention comprises: A filtering unit, comprising a filtering device and a first storage tank, wherein the filtering device is used to filter the sauce, and the first storage tank is capable of receiving the filtered sauce; A purification unit, connected to the filtering unit and purifying the sauce; A sterilization unit, comprising a sterilization device and a second storage tank, wherein the second storage tank is connected to the first storage tank and is used to input the filtered sauce to the sterilization device, and the sterilization device is used to sterilize the sauce; A temporary storage tank, wherein the input end of the temporary storage tank is connected to the filtering unit to receive the filtered sauce, and the output end of the temporary storage tank is connected to the sterilization unit to transport the sauce to the sterilization device; A pipeline regulating valve group is arranged on the connecting pipelines of the filtering device, the first storage tank, the second storage tank and the temporary storage tank; A control system is provided for integrated control of the filtering unit, the sterilization unit and the pipeline regulating valve group, so as to drive the filtering unit to filter the sauce alone and store the sauce in the first storage tank; or, drive the sauce in the second storage tank to be input into the sterilization device and sterilize the sauce alone; or, drive the filtering unit and the sterilization unit to work together to filter and sterilize the sauce in sequence.

[0011] The automatic sauce feeding system according to the present invention has at least the following beneficial effects: by integrating the control of the filtration unit, the sterilization unit and the pipeline control valve group, the highly automated and continuous production of the whole process of soy sauce from filtration to sterilization is realized; this design not only eliminates the time interval between the filtration and sterilization steps in the traditional process, but also greatly reduces the demand for intermediate storage tanks, thereby saving valuable factory space and reducing construction costs; in addition, by real-time monitoring and adjusting the raw material supply ratio, the system can be flexibly scheduled according to actual production needs to ensure that the production line is always in an efficient operation state, thereby improving the overall production efficiency; at the same time, since the multiple transfers of materials between different equipment are reduced, the energy consumption and the consumption of water resources and chemicals in the CIP cleaning process are effectively reduced, further improving the economy and environmental protection of the production; the implementation of the system ensures the consistency and stability of product quality, avoids product quality fluctuations caused by long-term storage or multiple transfers, provides consumers with safer and more reliable products, and significantly improves the modernization level of soy sauce production.

[0012] According to the automatic sauce feeding system described in some embodiments of the present invention, the filtering device is a filter press, and the purification unit includes a pre-treatment cylinder, which is arranged at the input end of the filter press and is used to add a filter aid to the sauce.

[0013] According to the automatic sauce feeding system described in some embodiments of the present invention, the filtering device is a leaf filter, and the purification unit includes a soil adding pump, which is arranged at the input end of the leaf filter and is used to add bentonite.

[0014] According to the automatic sauce feeding system described in some embodiments of the present invention, the pipeline regulating valve group includes a first control valve, and the first control valve is arranged at the input end of the first storage tank to allow the filtered sauce to be input into the first storage tank.

[0015] According to the automatic sauce feeding system described in some embodiments of the present invention, the pipeline regulating valve group includes a second control valve and a third control valve. The second control valve is arranged at the input end of the second storage tank to allow the sauce filtered by the filtering device to be input into the second storage tank; the third control valve is arranged at the input end of the second storage tank to allow the sauce stored in the first storage tank to be input into the second storage tank.

[0016] According to the automatic sauce feeding system described in some embodiments of the present invention, the pipeline regulating valve group includes a fourth control valve, and the fourth control valve is arranged at the input end of the temporary storage tank to allow the sauce stored in the first storage tank to be input into the temporary storage tank.

[0017] According to the automatic sauce feeding system described in some embodiments of the present invention, the output ends of the first storage tank, the second storage tank and the temporary storage tank are all provided with driving pumps to pump the sauce outward.

[0018] According to the automatic sauce feeding system described in some embodiments of the present invention, a first pressure sensor is provided at the lower portion of the first storage tank, and the first pressure sensor is used to detect the amount of the sauce in the first storage tank; a second pressure sensor is provided at the lower portion of the second storage tank, and the second pressure sensor is used to detect the amount of the sauce in the second storage tank.

[0019] According to the automatic sauce feeding system described in some embodiments of the present invention, flow meters are provided at the output end of the filtering device and the output end of the first storage tank to measure the output amount of the sauce.

[0020] The control method according to the present invention comprises: A filtering unit, comprising a filtering device and a first storage tank, wherein the filtering device is used to filter the sauce, and the first storage tank is capable of receiving the filtered sauce; A sterilization unit, comprising a sterilization device and a second storage tank, wherein the second storage tank is connected to the first storage tank and is used to input the filtered sauce to the sterilization device, and the sterilization device is used to sterilize the sauce; A temporary storage tank, wherein the input end of the temporary storage tank is connected to the filtering unit to receive the filtered sauce, and the output end of the temporary storage tank is connected to the sterilization unit to transport the sauce to the sterilization device; a pipeline regulating valve group, arranged on the connecting pipeline of the filtering device, the first storage tank, the second storage tank and the temporary storage tank, the pipeline regulating valve group includes a first control valve, a second control valve, a third control valve and a fourth control valve, the first control valve is arranged at the input end of the first storage tank, so that the filtered sauce can be input into the first storage tank; the second control valve is arranged at the input end of the second storage tank, so that the sauce filtered by the filtering device can be input into the second storage tank; the third control valve is arranged at the input end of the second storage tank, so that the sauce stored in the first storage tank can be input into the second storage tank; the fourth control valve is arranged at the input end of the temporary storage tank, so that the sauce stored in the first storage tank can be input into the temporary storage tank; A control system, which integrates and controls the filtering unit, the sterilizing unit and the pipeline regulating valve group, so as to drive the filtering unit to filter the sauce alone and store the sauce in the first storage tank; or drive the sauce in the second storage tank to be input into the sterilizing device and sterilize the sauce alone; or drive the filtering unit and the sterilizing unit to work together to filter and sterilize the sauce in sequence; The control method comprises the following steps: Start: start the sauce automatic feeding system; Single filtration operation: after startup, the filtration device is turned on and the sterilization device is turned off; The first control valve is opened, the second control valve is closed, and the sauce is transported to the first storage tank; when the sauce in the first storage tank reaches a high level, the third control valve is closed, the fourth control valve is opened, and the sauce in the first storage tank is transported to the temporary storage tank; Filtration and sterilization coordinated operation: after startup, the filtration device is turned on, and the sterilization device is turned on; When the second storage tank is at a low position, the first control valve is closed, the second control valve is opened, and the sauce is transported to the second storage tank for use by the sterilization device; When the second storage tank is at a high position, the first control valve is opened, the second control valve is closed, and the sauce is transported to the first storage tank; When the first storage tank is at a high position and the second storage tank is at a low position, the third control valve is opened and the fourth control valve is closed, and the sauce in the first storage tank is transported to the second storage tank for use by the sterilization device; When the first storage tank and the second storage tank are both at high positions, the fourth control valve is opened, the third control valve is closed, and the sauce in the first storage tank is transported to the temporary storage tank; Separate sterilization operation: after startup, the filtering device is shut down and the sterilization device is turned on; When the second storage tank is at a low position, the third control valve is opened, the fourth control valve is closed, and the sauce in the first storage tank is transported to the second storage tank until the sauce in the first storage tank is emptied.

[0021] The control method according to the present invention has at least the following beneficial effects: this control method enables the system to automatically adjust the working mode according to different production scenarios, and can efficiently complete tasks, maximize resource utilization, reduce energy consumption, and improve production efficiency, whether operating alone or working in collaboration. In addition, through automated control, the need for human intervention is reduced, the possibility of operational errors is reduced, and the reliability and safety of overall production are improved.

[0022] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 This is a schematic diagram of the structure of the automatic sauce feeding system according to an embodiment of the present invention; Figure 2 It is a schematic diagram of the existing sauce feeding system; Figure 3 This is a schematic structural diagram of a purification unit of an automatic sauce feeding system according to an embodiment of the present invention; Figure 4 It is a schematic structural diagram of a purification unit of an automatic sauce feeding system according to another embodiment of the present invention; Figure 5 The present invention is a flow chart of a control method applied to an automatic sauce feeding system.

[0024] Description of Figure Numbers: Filter unit 100; filter device 110; filter press 111; leaf filter 112; first storage tank 120; first clear liquid pump 121; first pressure sensor 122; Sterilization unit 200; sterilization equipment 210; second storage tank 220; second clear liquid pump 221; second pressure sensor 222; Temporary storage tank 300; third clear liquid pump 310; Pipeline control valve group 400; first control valve 410; second control valve 420; third control valve 430; fourth control valve 440; Control system 500; Purification unit 600; pre-treatment cylinder 610; soil adding pump 620; A first flow meter 710 ; a second flow meter 720 . DETAILED DESCRIPTION

[0025] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0026] In the description of the present invention, it should be understood that descriptions involving orientations, such as up, down, front, back, left, right, etc., and orientations or positional relationships indicated are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0027] In the description of the present invention, "several" means one or more, "more" means more than two, "greater than", "less than", "exceed" etc. are understood as not including the number itself, and "above", "below", "within" etc. are understood as including the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying the relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0028] In the description of the present invention, unless otherwise clearly defined, terms such as setting, installing, connecting, etc. should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention based on the specific content of the technical solution.

[0029] In the description of the present invention, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0030] In the traditional production process of soy sauce, from raw material processing to finished product preparation, there are usually several key steps, including raw material processing, fermentation, filtration, storage and final sterilization. Among them, the filtration process is the key link to remove suspended matter and impurities in soy sauce, which directly affects the clarity and taste of the product; and sterilization is an important step to ensure product safety and extend shelf life, killing possible microorganisms through high temperature or other physical and chemical methods to ensure food safety.

[0031] However, in the existing soy sauce production process, there are obvious deficiencies in the connection between filtration and sterilization. Generally, the filtered soy sauce needs to be collected and stored in a specially set storage tank first, and then the soy sauce in the storage tank is transferred to the sterilization equipment through a pumping device for further processing after the subsequent sterilization equipment is ready. Figure 2 The sauce feeding system includes a filtering unit 100 and a sterilizing unit 200. The soy sauce filtered by the filtering unit 100 needs to be transported to a temporary storage tank 300 first, and then the soy sauce in the temporary storage tank 300 is transferred to the sterilizing unit 200 for sterilization after the sterilization equipment 210 is ready. This traditional intermittent production mode brings several significant problems: 1. Space occupation and increased costs: Due to the time interval between filtration and sterilization, a sufficiently large intermediate storage tank must be configured to store the filtered soy sauce. This not only takes up valuable factory space, but also increases construction costs, especially for large-scale production facilities. This problem is particularly prominent.

[0032] 2. High resource consumption: Long-term storage leads to energy waste, such as energy loss used to maintain the temperature of the storage tank. In addition, in order to keep the storage environment clean, the storage tank needs to be cleaned and disinfected (CIP) regularly, which also increases additional water resources and chemical consumption.

[0033] 3. Low production efficiency: During the period from the completion of filtration to the start of sterilization, the production line is in a non-production state, resulting in a waste of working hours. At the same time, the waiting time during the material transfer process also reduces the overall production efficiency, making it difficult for the entire production line to reach the optimal operating state.

[0034] 4. Product quality fluctuations: Multiple material transfers and long-term storage may affect the consistency of product quality, especially when the temperature is improperly controlled, which may cause changes in the composition of the soy sauce and affect the quality stability of the final product.

[0035] In summary, the existing soy sauce production process has obvious defects in the connection between the two important processes of filtration and sterilization. There is an urgent need for a technical solution that can effectively solve the above problems, so as to achieve continuous production and reduce unnecessary intermediate storage requirements, thereby reducing energy consumption, improving production efficiency, and ensuring stable and reliable product quality. The present invention is an innovative solution proposed to address this industry pain point, aiming to improve the overall process of soy sauce production by introducing an intelligent control system and optimizing pipeline layout.

[0036] For this reason, Figure 1 , Figure 3 and Figure 4As shown, the automatic sauce feeding system proposed by the present invention includes a filtering unit 100, a sterilizing unit 200, a temporary storage tank 300, a pipeline regulating valve group 400, a purification unit 600 and a control system 500, wherein the filtering unit 100 is used to filter the sauce, the purification unit 600 is connected to the filtering unit 100 and purifies the sauce, the sterilizing unit 200 is used to sterilize the sauce, the temporary storage tank 300 can temporarily store the filtered sauce to feed the sterilizing unit 200, and the pipeline regulating valve group 400 is used to regulate the transportation route of the sauce. Specifically, the filtering unit 100 includes a filtering device 110 and a first storage tank 120, the filtering device 110 is used to filter the sauce, and the first storage tank 120 can receive the filtered sauce. The sterilization unit 200 includes a sterilization device 210 and a second storage tank 220. The second storage tank 220 is connected to the first storage tank 120 and is used to input the sauce to the sterilization device 210. The sterilization device 210 is used to sterilize the sauce. Further, the input end of the temporary storage tank 300 is connected to the filtering unit 100 to receive the filtered sauce, and the output end of the temporary storage tank 300 is connected to the sterilization unit 200 to transport the sauce to the sterilization device 210. In addition, the pipeline regulating valve group 400 is arranged on the connecting pipeline of the filtering device 110, the first storage tank 120, the second storage tank 220 and the temporary storage tank 300. In application, the control system 500 integrates and controls the filtering unit 100, the sterilization unit 200 and the pipeline regulating valve group 400 to drive the filtering unit 100 to filter the sauce alone and store the sauce in the first storage tank 120; or, drive the sauce in the second storage tank 220 to be input into the sterilization device 210 and sterilize the sauce alone; or, drive the filtering unit 100 and the sterilization unit 200 to work together to filter and sterilize the sauce in sequence. It should be noted that by integrating and controlling the filtration unit 100, the sterilization unit 200, the purification unit 600 and the pipeline control valve group 400, a highly automated and continuous production of the whole process of soy sauce from filtration to sterilization is achieved; this design not only eliminates the time interval between the filtration and sterilization steps in the traditional process, but also greatly reduces the demand for intermediate storage tanks, thereby saving valuable factory space and reducing construction costs; in addition, by real-time monitoring and adjusting the raw material supply ratio, the system can be flexibly scheduled according to actual production needs to ensure that the production line is always in an efficient operation state, thereby improving the overall production efficiency; at the same time, since the multiple transfers of materials between different equipment are reduced, the energy consumption and the consumption of water resources and chemicals in the CIP cleaning process are effectively reduced, further improving the economy and environmental protection of the production; the implementation of the system ensures the consistency and stability of product quality, avoids product quality fluctuations caused by long-term storage or multiple transfers, provides consumers with safer and more reliable products, and significantly improves the modernization level of soy sauce production.

[0037] Refer to Figure 3In some embodiments of the present invention, the filtering device 110 is a filter press 111, and the purification unit 600 includes a pre-treatment cylinder 610, which is arranged at the input end of the filter press 111. The pre-treatment cylinder 610 is used to add a filter aid to the sauce, which not only improves the filtering efficiency, but also optimizes the filtering effect, so that the impurities in the soy sauce are removed more thoroughly, thereby improving the clarity and taste of the product, while reducing the energy consumption during the filtering process. In some embodiments of the present invention, referring to Figure 4 , the filtering device 110 is a leaf filter 112, and the purification unit 600 includes a soil pump 620, which is arranged at the input end of the leaf filter 112. The soil pump 620 is used to add bentonite, which can improve the fermentation process of the sauce, promote the formation of amino acids and the utilization of total nitrogen, thereby improving the quality and yield of soy sauce. It should be noted that the main purpose of adding bentonite in soy sauce manufacturing is to increase the yield of amino acids and the utilization rate of total nitrogen. Specifically, adding 1% of the weight of bentonite raw materials in soy sauce production can significantly increase the yield of amino acids and the utilization rate of total nitrogen. In addition, bentonite is a hydrated clay rock with montmorillonite as the main component, which has special properties such as excellent swelling, adsorption, cation exchange, adhesion, suspension and plasticity.

[0038] Refer to Figure 1In some embodiments of the present invention, the pipeline regulating valve group 400 includes a first control valve 410, which is arranged at the input end of the first storage tank 120 for the filtered sauce to be input into the first storage tank 120, ensuring that the filtered sauce can enter the first storage tank 120 accurately and correctly, avoiding the wrong delivery or leakage of materials, and improving the stability and safety of the system. This design enables the filtered sauce to be effectively collected and prepared for subsequent processes. Further, the pipeline regulating valve group 400 includes a second control valve 420 and a third control valve 430, the second control valve 420 is arranged at the input end of the second storage tank 220 for the sauce filtered by the filtering device 110 to be input into the second storage tank 220; the third control valve 430 is arranged at the input end of the second storage tank 220 for the sauce stored in the first storage tank 120 to be input into the second storage tank 220; thereby, the system's ability to accurately control the flow of materials is enhanced. When the filter device 110 directly supplies sauce to the sterilization device 210, the sauce can be quickly transported to the second storage tank 220 by opening the second control valve 420; and when there is enough sauce in the first storage tank 120, especially when the filter device 110 is not running and the sterilization device 210 is running alone, the third control valve 430 allows the sauce to be transferred to the second storage tank 220 for sterilization. This dual control valve design not only improves the flexibility of material management, but also ensures that efficient material flow can be maintained even in different production modes. Further, the pipeline control valve group 400 includes a fourth control valve 440, which is arranged at the input end of the temporary storage tank 300, so that the sauce stored in the first storage tank 120 can be input into the temporary storage tank 300, providing additional buffering capacity for the system. When the first storage tank 120 is full and the second storage tank 220 does not need more materials, the fourth control valve 440 can be opened to safely transfer the excess sauce to the temporary storage tank 300 to prevent waste caused by overflow and ensure that the continuous operation of the production line is not affected, which not only optimizes material management, but also improves the fault tolerance and stability of the entire system. Optionally, the pipeline control valve group 400 is a pneumatic control valve, that is, the first control valve 410, the second control valve 420, the third control valve 430 and the fourth control valve 440 are all pneumatic control valves, which can simplify the design of the control system 500 and bring the advantages of fast response, easy operation and low maintenance cost. In addition, the pneumatic control valve has high reliability and long service life, which reduces the failure rate of the system and improves the stability of long-term operation.

[0039] In some embodiments of the present invention, referring to Figure 1, the output ends of the first storage tank 120, the second storage tank 220 and the temporary storage tank 300 are all provided with a driving pump to pump the sauce outward. It is easy to understand that the output ends of the first storage tank 120, the second storage tank 220 and the temporary storage tank 300 are all equipped with a driving pump, which ensures that the material transmission task can be completed efficiently and stably whether in the internal transfer or external transportation process. In this regard, the existence of the driving pump reduces the problem of production interruption caused by insufficient pumping and ensures the continuity of production. Optionally, the driving pump is a clear liquid pump, for example, the output end of the first storage tank 120 is provided with a first clear liquid pump 121, the output end of the second storage tank 220 is provided with a second clear liquid pump 221, and the output end of the temporary storage tank 300 is provided with a third clear liquid pump 310, which is particularly suitable for conveying clear liquids such as filtered sauces. In addition, the clear liquid pump usually has higher efficiency and lower wear, is suitable for long-term continuous operation, and helps to reduce energy consumption and extend equipment life.

[0040] In some embodiments of the present invention, both the first storage tank 120 and the second storage tank 220 are provided with a material quantity detection device to detect the amount of sauce. The introduction of the material quantity detection device enhances the automation of the system, reduces the need for manual intervention, and can monitor the amount of sauce in each tank in real time. This enables the control system 500 to make timely adjustments based on the actual inventory situation, avoids the risk of overfilling or empty tank operation, and ensures smooth production. Specifically, refer to Figure 1 In some embodiments of the present invention, the material quantity detection device includes a first pressure sensor 122 and a second pressure sensor 222. The first pressure sensor 122 is disposed at the lower part of the first storage tank 120, and the second pressure sensor 222 is disposed at the lower part of the second storage tank 220. It should be noted that the high sensitivity and accuracy of the pressure sensor enable the system to manage the material flow more finely, further optimizing the efficiency and stability of the production process. In this way, the system can more accurately sense the changes in the liquid level in the tank, thereby achieving precise control of the material flow.

[0041] In some embodiments of the present invention, both the output end of the filtering device 110 and the output end of the first storage tank 120 are provided with flow meters to measure the output amount of the sauce. Figure 1 A first flow meter 710 is provided at the output end of the filtering device 110, and a second flow meter 720 is provided at the output end of the first storage tank 120. This not only helps to monitor the production progress, but also ensures that the flow rate at each stage meets the preset standards, ensures the consistency and stability of product quality, makes the production process more transparent and controllable, and is conducive to quality management and the formulation of production plans.

[0042] Further references Figure 5The control method according to the embodiment of the present invention is applied to the automatic sauce feeding system according to the embodiment of the present invention.

[0043] Wherein, the control method comprises the following steps: S100, start: start the sauce automatic feeding system; S210, separate filtering operation: after startup, the filtering device 110 is turned on, and the sterilizing device 210 is turned off; The first control valve 410 is opened, the second control valve 420 is closed, and the sauce is transported to the first storage tank 120; when the sauce in the first storage tank 120 reaches a high level, the third control valve 430 is closed, and the fourth control valve 440 is opened to transport the sauce in the first storage tank 120 to the temporary storage tank 300; S220, filtration and sterilization coordinated operation: after startup, the filtration device 110 is turned on, and the sterilization device 210 is turned on; When the second storage tank 220 is at a low position, the first control valve 410 is closed, the second control valve 420 is opened, and the sauce is transported to the second storage tank 220 for use by the sterilization device 210; When the second storage tank 220 is at a high position, the first control valve 410 is opened, the second control valve 420 is closed, and the sauce is transported to the first storage tank 120; When the first storage tank 120 is at a high position and the second storage tank 220 is at a low position, the third control valve 430 is opened and the fourth control valve 440 is closed, and the sauce in the first storage tank 120 is transported to the second storage tank 220 for use by the sterilization device 210; When the first storage tank 120 and the second storage tank 220 are both at high positions, the fourth control valve 440 is opened, the third control valve 430 is closed, and the sauce in the first storage tank 120 is transported to the temporary storage tank 300; S230, sterilization operation alone: ​​after startup, the filtering device 110 is shut down and the sterilization device 210 is turned on; When the second storage tank 220 is at a low position, the third control valve 430 is opened, the fourth control valve 440 is closed, and the sauce in the first storage tank 120 is transported to the second storage tank 220 until the sauce in the first storage tank 120 is emptied.

[0044] According to the control method of the embodiment of the present invention, by adopting the sauce automatic feeding system of the embodiment of the present invention, this control method enables the system to automatically adjust the working mode according to different production scenarios, whether it is running alone or working in collaboration, it can efficiently complete the task, maximize the use of resources, reduce energy consumption, and improve production efficiency. In addition, through automated control, the need for human intervention is reduced, the possibility of operating errors is reduced, and the reliability and safety of the overall production are improved.

[0045] Other structures and operations of the control method according to the embodiment of the present invention are known to those skilled in the art and will not be described in detail here.

[0046] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. Automatic sauce feeding system, characterized in that: include: A filtering unit, comprising a filtering device and a first storage tank, wherein the filtering device is used to filter the sauce, and the first storage tank is capable of receiving the filtered sauce; A purification unit, connected to the filtering unit and purifying the sauce; A sterilization unit, comprising a sterilization device and a second storage tank, wherein the second storage tank is connected to the first storage tank and is used to input the filtered sauce to the sterilization device, and the sterilization device is used to sterilize the sauce; A temporary storage tank, wherein the input end of the temporary storage tank is connected to the filtering unit to receive the filtered sauce, and the output end of the temporary storage tank is connected to the sterilization unit to transport the sauce to the sterilization device; A pipeline regulating valve group is arranged on the connecting pipelines of the filtering device, the first storage tank, the second storage tank and the temporary storage tank; A control system is provided for integrated control of the filtering unit, the sterilization unit and the pipeline regulating valve group, so as to drive the filtering unit to filter the sauce alone and store the sauce in the first storage tank; or, drive the sauce in the second storage tank to be input into the sterilization device and sterilize the sauce alone; or, drive the filtering unit and the sterilization unit to work together to filter and sterilize the sauce in sequence.

2. The automatic sauce feeding system according to claim 1, characterized in that: The filtering device is a filter press, and the purification unit comprises a pre-treatment cylinder, which is arranged at the input end of the filter press and is used to add a filter aid to the sauce.

3. The automatic sauce feeding system according to claim 1, characterized in that: The filtering device is a leaf filter, and the purification unit comprises a soil adding pump, which is arranged at the input end of the leaf filter and is used for adding bentonite.

4. The automatic sauce feeding system according to claim 1, characterized in that: The pipeline regulating valve group includes a first control valve, and the first control valve is arranged at the input end of the first storage tank so that the filtered sauce can be input into the first storage tank.

5. The automatic sauce feeding system according to claim 1, characterized in that: The pipeline regulating valve group includes a second control valve and a third control valve. The second control valve is arranged at the input end of the second storage tank so that the sauce filtered by the filtering device can be input into the second storage tank; the third control valve is arranged at the input end of the second storage tank so that the sauce stored in the first storage tank can be input into the second storage tank.

6. The automatic sauce feeding system according to claim 1, characterized in that: The pipeline regulating valve group includes a fourth control valve, and the fourth control valve is arranged at the input end of the temporary storage tank so that the sauce stored in the first storage tank can be input into the temporary storage tank.

7. The automatic sauce feeding system according to claim 1, characterized in that: The output ends of the first storage tank, the second storage tank and the temporary storage tank are all provided with driving pumps to pump the sauce outward.

8. The automatic sauce feeding system according to claim 1, characterized in that: A first pressure sensor is disposed at the lower portion of the first storage tank, and the first pressure sensor is used to detect the amount of the sauce in the first storage tank; a second pressure sensor is disposed at the lower portion of the second storage tank, and the second pressure sensor is used to detect the amount of the sauce in the second storage tank.

9. The automatic sauce feeding system according to claim 1, characterized in that: The output end of the filtering device and the output end of the first storage tank are both provided with flow meters to measure the output amount of the sauce.

10. A control method, characterized in that: include A filtering unit, comprising a filtering device and a first storage tank, wherein the filtering device is used to filter the sauce, and the first storage tank is capable of receiving the filtered sauce; A sterilization unit, comprising a sterilization device and a second storage tank, wherein the second storage tank is connected to the first storage tank and is used to input the filtered sauce to the sterilization device, and the sterilization device is used to sterilize the sauce; A temporary storage tank, wherein the input end of the temporary storage tank is connected to the filtering unit to receive the filtered sauce, and the output end of the temporary storage tank is connected to the sterilization unit to transport the sauce to the sterilization device; a pipeline regulating valve group, arranged on the connecting pipeline of the filtering device, the first storage tank, the second storage tank and the temporary storage tank, the pipeline regulating valve group includes a first control valve, a second control valve, a third control valve and a fourth control valve, the first control valve is arranged at the input end of the first storage tank, so that the filtered sauce can be input into the first storage tank; the second control valve is arranged at the input end of the second storage tank, so that the sauce filtered by the filtering device can be input into the second storage tank; the third control valve is arranged at the input end of the second storage tank, so that the sauce stored in the first storage tank can be input into the second storage tank; the fourth control valve is arranged at the input end of the temporary storage tank, so that the sauce stored in the first storage tank can be input into the temporary storage tank; A control system, which integrates and controls the filtering unit, the sterilizing unit and the pipeline regulating valve group, so as to drive the filtering unit to filter the sauce alone and store the sauce in the first storage tank; or drive the sauce in the second storage tank to be input into the sterilizing device and sterilize the sauce alone; Alternatively, the filtering unit and the sterilizing unit are driven to work in coordination to filter and sterilize the sauce in sequence; The control method comprises the following steps: Start: start the automatic sauce feeding system; Single filtration operation: after startup, the filtration device is turned on and the sterilization device is turned off; The first control valve is opened, the second control valve is closed, and the sauce is transported to the first storage tank; when the sauce in the first storage tank reaches a high level, the third control valve is closed, the fourth control valve is opened, and the sauce in the first storage tank is transported to the temporary storage tank; Filtration and sterilization coordinated operation: after startup, the filtration device is turned on, and the sterilization device is turned on; When the second storage tank is at a low position, the first control valve is closed, the second control valve is opened, and the sauce is transported to the second storage tank for use by the sterilization device; When the second storage tank is at a high position, the first control valve is opened, the second control valve is closed, and the sauce is transported to the first storage tank; When the first storage tank is at a high position and the second storage tank is at a low position, the third control valve is opened and the fourth control valve is closed, and the sauce in the first storage tank is transported to the second storage tank for use by the sterilization device; When the first storage tank and the second storage tank are both at high positions, the fourth control valve is opened, the third control valve is closed, and the sauce in the first storage tank is transported to the temporary storage tank; Separate sterilization operation: after startup, the filtering device is shut down and the sterilization device is turned on; When the second storage tank is at a low position, the third control valve is opened, the fourth control valve is closed, and the sauce in the first storage tank is transported to the second storage tank until the sauce in the first storage tank is emptied.

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