Soft boiled egg marinating system, egg marinating method and equipment

Abstract

The invention relates to the field of marinating, and particularly discloses a soft boiled egg marinating system, an egg marinating method and equipment. The soft yolk egg marinating system comprises a feeding unit and a marinating unit, and is characterized in that the feeding unit comprises a marinating soup feeding module and a clean egg feeding module, and the marinating soup feeding module is used for enabling marinating soup to enter a marinating tank body; the cleaned egg feeding module is used for feeding cleaned eggs into the marinating tank body; the marinating unit comprises a marinating tank body, a transmission module and a temperature control module, and the marinating tank body is used for accommodating marinating soup and eggs; the transmission module is used for transporting marinating tank bodies; and the temperature control module is used for monitoring the temperature in the marinating soup and the marinating tank body in real time. According to the marinating system, the marinating temperature is effectively controlled, the soft yolk marinating effect is achieved, and meanwhile the precise heat of the whole process is precisely controlled.

Description

Technical Field

[0001] The invention relates to the field of braising, and in particular to a soft-boiled egg braising system, an egg braising method and equipment. Background Art

[0002] Braising is usually a process of placing ingredients into a braising soup, heating them to cook them and let them absorb the flavors. The traditional method of braising is to place the ingredients into the heated braising soup and remove them after braising for a period of time.

[0003] For braised eggs, the traditional braising method is usually used, that is, placing the eggs in braising soup to heat and cook them and braising them to make them tasty. However, this braising method is not suitable for industrial production processes, and the traditional braising method has a high heating temperature, which will inevitably make the eggs fully cooked and unable to form a runny egg.

[0004] There are some automated braising equipment on the market, but these equipment all use high-temperature braising soup, which will make the eggs fully cooked and cannot prepare soft-boiled eggs.

[0005] At the same time, the existing marinating methods and equipment do not have precise control over temperature, resulting in large temperature differences during the marinating process, which affects the marinating effect and causes unstable quality control.

[0006] The technical problem to be solved by this application is: how to accurately control the braising temperature of braised eggs. Summary of the invention

[0007] In order to overcome the deficiencies of the prior art, the present invention provides a soft-boiled egg marinating system, an egg marinating method and equipment.

[0008] The technical solution adopted by the present invention is:

[0009] The soft-boiled egg marinating system includes a feeding unit and a marinating unit. The feeding unit includes a braising soup feeding module and a clean egg feeding module.

[0010] The braising soup feeding module is used for the braising soup to enter the braising tank;

[0011] The clean egg feeding module is used to feed clean eggs into the marinating tank;

[0012] The braising unit includes a braising tank, a transmission module and a temperature control module. The braising tank is used to contain braising soup and eggs.

[0013] The transmission module is used to transport the marinated tanks;

[0014] The temperature control module is used for real-time monitoring of the temperature inside the braising soup and braising tanks;

[0015] The temperature inside the marinating tank is maintained at 50℃ to 60℃.

[0016] The temperature control module comprises a temperature control center and a tank temperature sensor. The temperature control center is in communication connection with the tank temperature sensor, and the tank temperature sensor is arranged in the marinating tank.

[0017] The brine feeding module is provided with a brine temperature sensor, and the brine temperature sensor is communicatively connected with the temperature control center.

[0018] The marinated tank body comprises a tank body and a tank cover, and the tank body temperature sensor is arranged on the tank cover.

[0019] It also includes a turning module, which is used to control the shaking of the marinating tank.

[0020] The method for marinating eggs comprises the following steps:

[0021] Pour the cleaned eggs and the braising soup at temperature A into the braising tank;

[0022] Seal the marinating tank and carry out marinating;

[0023] The temperature inside the braising tank is monitored in real time. The temperature b inside the braising tank is measured at the set braising time node. The difference between temperature a and temperature b is set as the braising temperature decay value. The braising temperature decay value within a period of time is defined as the braising temperature decay rate. The braising temperature decay rate is not higher than 2.5℃ / hour.

[0024] The temperature attenuation value of the marinating process is not higher than 6°C.

[0025] The egg marinating equipment comprises a marinating tank body, wherein the marinating tank body comprises a tank body and a tank cover, and the tank cover is provided with a temperature sensor, and the temperature sensor detects the temperature inside the tank body in real time.

[0026] The tank body is a vacuum sandwich tank.

[0027] The lid of the tank also features a wireless charging unit.

[0028] The beneficial effects of the present invention are:

[0029] The soft-boiled egg braising system is equipped with a temperature control module and keeps the temperature in the braising tank at 50°C to 60°C in real time, ensuring the braising effect of the soft-boiled quail eggs. The temperature will not be too high to affect the soft-boiled effect, and the braising effect can also be ensured. The temperature in the tank is monitored in real time during the braising process. If the temperature exceeds the allowable value range, it is considered to be of poor quality and is rejected.

[0030] The egg braising method seals the clean eggs and braising soup in the braising tank body, and the pre-heated braising soup does not need to be additionally heated in the braising tank body. The braising temperature is controlled by the thermal insulation performance of the braising tank body. During the whole braising process, the braising tank body does not need to be heated again. At the same time, the tank body is monitored in real time. If the braising temperature decay rate exceeds 2.5°C / hour or the overall temperature decay value is greater than 6°C, it means that there is a problem with the sealing of the braising tank body, and the product braising effect is not satisfactory, and it is regarded as a defective product and rejected;

[0031] The egg marinating equipment sets up independent small marinating tanks to ensure the marinating temperature through the insulation effect. At the same time, the marinating tanks are circulated and transported to ensure the normal marinating of each tank. The temperature in each tank is monitored in real time. When the temperature exceeds the preset value, it is regarded as defective and the marinade of the tank with abnormal temperature is directly discarded, thus ensuring the control of marinating quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a schematic diagram of the overall system structure of the present invention;

[0033] Figure 2 It is a three-dimensional structural schematic diagram of the overall system structure of the present invention;

[0034] Figure 3 It is a schematic diagram of the overall structure of the present invention from another angle;

[0035] Figure 4 It is a schematic diagram of the structure enlargement of the feeding part of the present invention;

[0036] Figure 5 It is a structural schematic diagram of the brine tank body of the present invention;

[0037] Figure 6 This is a schematic diagram of the structure of the can cover of the marinated can body of the present invention;

[0038] Figure 7 It is a schematic diagram of the temperature decay curve of 5 test cases in the embodiment. DETAILED DESCRIPTION

[0039] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0040] Example 1

[0041] See also Figures 1 to 4 , the present invention provides a technical solution:

[0042] The soft-boiled egg braising system comprises a feeding unit 1 and a braising unit 2. The feeding unit 1 comprises a braising soup feeding module and a clean egg feeding module 12. The braising soup feeding module is used for the braising soup to enter the braising tank 3; the clean egg feeding module 12 is used for the cleaned eggs to enter the braising tank 3;

[0043] The feeding unit 1 is provided with a can body feeding conveyor belt 13 and a can cover installation conveyor belt 14. A can circulation unit 7 for placing a clean can body 32 and a can cover 33 is provided near the feeding unit 1. In this embodiment, a can body feeding robot 16 and a can cover feeding robot 17 are respectively provided to take and place the clean can body 32 and the can cover 33 on the can body feeding conveyor belt 13 and the can cover installation conveyor belt 14. Thus, the can body feeding conveyor belt 13 transports the empty can body 32 to the clean egg feeding module 12 and the brine feeding module for feeding, and the can cover installation conveyor belt 14 transports the can cover 33 to wait for installation with the can body 32 after feeding.

[0044] The clean egg feeding module 12 includes a clean egg conveying device 121 and a metering filling structure 122. The clean egg conveying device 121 is configured as a climbing conveyor belt to transport the peeled and cleaned white eggs to the metering filling structure 122. The metering filling structure 122 automatically measures and delivers the clean eggs into the tank body 32 located below.

[0045] The brine feeding module also measures and pours the brine into the tank body 32 .

[0046] The whole system is provided with a plurality of brine storage tanks 111, which can be used for heating and storing brine. The plurality of brine storage tanks 111 also facilitate uninterrupted injection of brine. When the brine used in one brine storage tank 111 is about to run out, another brine storage tank 111 which has been heated and adjusted can be connected to ensure uninterrupted injection of brine.

[0047] The can body 32 after feeding is further transported to the can cover installation device 18 along with the can body feeding conveyor belt 13 .

[0048] The can cover installation device 18 assembles the transported can body 32 and can cover 33 and sends them to the transmission module 4 .

[0049] The braising unit 2 includes a braising tank 3, a transmission module 4 and a temperature control module;

[0050] The transmission module 4 is used to transport the marinated tank 3, and the transmission module 4 includes a marinated transport belt 41, a wireless charging rack 42 and a flip module 43;

[0051] The marinated food transport conveyor belt 41 receives the completed and assembled sealed marinated food tank 3 and keeps moving. The transportation time of the marinated food tank 3 on the marinated food transport conveyor belt 41 depends on the corresponding marinating time, that is, the marinating time is controlled by controlling the transmission speed of the marinated food transport conveyor belt 41 when the movement distance of the marinated food transport conveyor belt 41 is the same.

[0052] The tank cover 33 is provided with a wireless charging unit 34. During the transportation of the marinated tank body 3 by the marinated transport belt 41, it will pass through the wireless charging rack 42 to achieve contactless charging, thereby ensuring the power on the tank cover 33 and being able to continuously detect the temperature inside the marinated tank body 3 and wirelessly transmit the signal to the temperature control center.

[0053] During the process of transporting the marinated tank body 3 by the marinated transport belt 41, a flipping module 43 is also provided to control the shaking of the marinated tank body 3. When the marinated tank body 3 is transported to the position of the flipping module 43, the flipping module 43 clamps the marinated tank body 3 through the clamping manipulator and performs a shaking and flipping action. After completing the designed shaking angle and time, the marinated tank body 3 is put back into the marinated transport belt 41 for further transportation. In the system of this embodiment, there are multiple flipping modules 43 to achieve a flip after a period of time.

[0054] A signal communication module is also provided in the flip module 43 to transmit a signal of whether the flipping is completed to the main control center. If a marinated tank body 3 fails to complete the flipping action normally, it is determined that the marinated tank body 3 is poorly marinated and is rejected.

[0055] The flipping action is to allow the quail eggs and the braising soup to be more fully mixed, to ensure even braising and to avoid the situation where the braising ingredients are deposited and cause insufficient braising.

[0056] When the marinated tank body 3 is transported on the marinated transport belt 41 , the temperature control module monitors the temperature inside the marinated tank body 3 in real time.

[0057] The application scenario of this embodiment is braised soft-boiled quail eggs. In this embodiment, the temperature in the braising tank 3 is maintained at 50° C. to 60° C. to ensure the braising effect and the soft-boiled quail eggs.

[0058] The temperature control module includes a temperature control center and a tank temperature sensor 31 . The temperature control center is in communication connection with the tank temperature sensor 31 . The tank temperature sensor 31 is disposed in the marinating tank 3 .

[0059] The brine feeding module is provided with a brine temperature sensor, and the brine temperature sensor is communicatively connected with the temperature control center.

[0060] In this embodiment, the tank body 32 of the marinating tank body 3 is a stainless steel vacuum sandwich tank, which has an excellent heat preservation effect after being covered with the tank cover 32, and helps to maintain the temperature in the marinating tank body 3 at 50°C to 60°C.

[0061] When the temperature control center receives the information that the temperature in a certain marinated tank body 3 is not within the range of 50° C. to 60° C., it is determined that the marinated tank body 3 is not marinated well and the marinated tank body 3 is discarded.

[0062] It also includes a discharging unit 6 and a tank circulation unit 7. The discharging unit 6 includes a discharging robot 61. The discharging robot 61 opens the delivered marinated tank 3, separates the tank cover 33 and the tank body 32, and then pours out the marinated eggs and the marinated soup in the marinated tank 3. The marinated eggs are sent for packaging, and the marinated soup is recovered and recycled.

[0063] The tank circulation unit 7 recycles the separated tank body 33 and tank body 32, and transports them back to the vicinity of the feeding unit 1 after cleaning, disinfection and drying, waiting for recycling.

[0064] Example 2

[0065] The method for marinating eggs comprises the following steps:

[0066] Pour the cleaned eggs and the braising soup at temperature A into the braising tank;

[0067] Seal the marinating tank and carry out marinating;

[0068] The temperature inside the braising tank is monitored in real time, and the temperature b inside the braising tank is measured at the set braising time node. The difference between the temperature a and the temperature b is set as the braising temperature decay value. The braising temperature decay value within a period of time is defined as the braising temperature decay rate, and the braising temperature decay rate is not higher than 2.5°C / hour.

[0069] The braising temperature attenuation value during the entire braising process is no higher than 6°C.

[0070] In this embodiment, the braising tank body adopts the braising tank body 3 in Example 1, which is set to adopt a vacuum metal tank, and has an excellent heat preservation effect after being covered with a tank cover 32. In addition to being applicable to soft-boiled eggs with a temperature of 50°C to 60°C as in Example 1, the braising method in this embodiment can also be applied to the braising of conventional braising eggs. The braising method in this embodiment can achieve high-precision control of the braising temperature and control of temperature stability, so that the braising quality of each can of braising eggs can be guaranteed. In this braising method, heat preservation braising is adopted, and no additional heating is performed during the braising process, which better controls the quality of the braising.

[0071] The following case experiments were performed using the egg stewing method of this embodiment:

[0072] Test Example 1

[0073] Select quail eggs and place them in a 5 kg braising tank. The braising soup temperature is 58.6 degrees, the braising time is 150 minutes, the ambient temperature is 13 degrees, and the temperature is recorded every 10 minutes.

[0074] Test Example 2

[0075] Select quail eggs and place them in a 10kg braising tank. Set the braising soup temperature to 59 degrees, the braising time to 150 minutes, and the ambient temperature to 13 degrees. Record the temperature every 10 minutes.

[0076] Test Example 3

[0077] Select quail eggs and place them in a 30kg braising tank. Set the braising soup temperature to 59 degrees, the braising time to 150 minutes, and the ambient temperature to 13 degrees. Record the temperature every 10 minutes.

[0078] Test Example 4

[0079] Select quail eggs and place them in a 10kg braising tank. Set the braising soup temperature to 78 degrees, the braising time to 150 minutes, and the ambient temperature to 13 degrees. Record the temperature every 10 minutes.

[0080] Test Example 5

[0081] Select quail eggs and place them in a 20 kg braising tank. The braising soup temperature is 72.9 degrees, the braising time is 150 minutes, the ambient temperature is 13 degrees, and the temperature is recorded every 10 minutes.

[0082] The above test case data is plotted in the following table:

[0083]

[0084] Table 1

[0085] By observing the data in Table 1, using the stewed pot and stewed method of this embodiment, the stewed temperature decay rates of the five test cases are 0.75℃ / hour, 0.85℃ / hour, 0.95℃ / hour, 1.35℃ / hour, and 1.15℃ / hour, respectively. The parameters that affect the temperature decay rate include the ambient temperature, stewed soup temperature, stewed weight, and the size of the stewed pot. In the above test examples, the ambient temperature and stewed product are unified. It can be clearly seen that the higher the difference between the initial stewed soup temperature and the ambient temperature, the higher the temperature decay rate, and the larger the specification of the stewed pot (volume and stewed weight), the higher the temperature decay rate.

[0086] In this embodiment, test examples 1, 2, and 3 are suitable for marinating soft-boiled quail eggs;

[0087] Test Examples 4 and 5 are suitable for the marinating of fully cooked marinated eggs.

[0088] With the braising method of this embodiment, there is no additional heating during the braising process, and the temperature of the braising soup is maintained entirely, which effectively prevents the problem of uneven braising quality caused by local heating and uneven temperature, and ensures the braising effect of each can of braising eggs.

[0089] Finally, it should be noted that the above description is only a preferred example of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A soft-boiled egg marinating system, comprising a feeding unit (1) and a marinating unit (2), characterized in that: The feeding unit (1) comprises a brine feeding module and a clean egg feeding module (12). The brine feeding module is used for the brine to enter the brine tank (3); The clean egg feeding module (12) is used to allow clean eggs to enter the marinating tank (3); The braising unit (2) comprises a braising tank (3), a transmission module (4) and a temperature control module, and the braising tank (3) is used to contain braising soup and eggs; The transmission module (4) is used to transport the marinated tank (3); The temperature control module is used for real-time monitoring of the temperature inside the braising soup and the braising tank (3); The temperature inside the brine tank (3) is maintained at 50°C to 60°C.

2. The soft-boiled egg marinating system according to claim 1, characterized in that: The temperature control module comprises a temperature control center and a tank temperature sensor (31); the temperature control center is in communication connection with the tank temperature sensor (31); and the tank temperature sensor (31) is arranged in the marinating tank (3).

3. The soft-boiled egg marinating system according to claim 2, characterized in that: The brine feeding module is provided with a brine temperature sensor, and the brine temperature sensor is communicatively connected with the temperature control center.

4. The soft-boiled egg marinating system according to claim 2, characterized in that: The marinated tank body (3) comprises a tank body (32) and a tank cover (33), and the tank body temperature sensor (31) is arranged on the tank cover (33).

5. The soft-boiled egg marinating system according to claim 1, characterized in that: It also comprises a turning module (43), wherein the turning module (43) is used to control the shaking of the marinating tank (3).

6. A method for marinating eggs, characterized in that: The steps include: Pour the cleaned eggs and the braising soup at temperature A into the braising tank; Seal the marinating tank and carry out marinating; The temperature inside the braising tank is monitored in real time, and the temperature b inside the braising tank is measured at the set braising time node. The difference between the temperature a and the temperature b is set as the braising temperature decay value. The braising temperature decay value within a period of time is defined as the braising temperature decay rate, and the braising temperature decay rate is not higher than 2.5°C / hour.

7. The method for marinating eggs according to claim 6, characterized in that: The braising temperature attenuation value during the entire braising process is no higher than 6°C.

8. Egg marinating equipment, characterized in that: The invention comprises a stewed food tank (3), wherein the stewed food tank (3) comprises a tank body (32) and a tank cover (33), wherein the tank cover (33) is provided with a temperature sensor (31), and the temperature sensor (31) detects the temperature inside the stewed food tank (3) in real time.

9. The egg marinating equipment according to claim 8, characterized in that: The tank body (32) is a vacuum sandwich tank.

10. The egg marinating equipment according to claim 8, characterized in that: The tank cover (33) is also provided with a wireless charging unit (34).

Images