Low-temperature negative-pressure slow cooking equipment, control system and marinating and cooking method

Abstract

The invention relates to the technical field of marinating and cooking equipment, in particular to low-temperature negative-pressure slow cooking equipment, a control system and a marinating and cooking method, which can be used for marinating and cooking food materials. The low-temperature negative-pressure slow cooking equipment comprises a pot body with a containing cavity; a heating unit; the material basket is provided with a material cavity, a plurality of hollow screen holes are formed in the periphery of the material basket, the material basket is embedded in the containing cavity and movably connected with the pot body, and a first driving device is connected to the material basket; the cover body can be movably arranged above the material basket in a manner of being close to or far away from the material basket, when the material basket is embedded into the accommodating cavity, the cover body can move close to the material basket to seal the material cavity, and the movement of the cover body close to or far away from the material basket is controlled by a second driving device; and the pneumatic control unit communicates with the material cavity, and when the cover body seals the material cavity, the pneumatic control unit can extract gas in the material cavity so that the interior of the material cavity can be in a negative pressure state. The control system and the marinating method can be applied to the low-temperature negative-pressure slow cooking equipment.

Description

Technical Field

[0001] The invention relates to the technical field of braising equipment, in particular to low-temperature negative pressure slow cooking equipment, a control system and a braising method. Background Art

[0002] The stew pot is mainly used to stew ingredients, such as meat and soy products, by soaking and heating the stewing soup (brine) to make the ingredients taste good. After the traditional stew pot is finished stewing, the ingredients usually need to be taken out of the pot manually. This process is complicated, inefficient, labor-intensive, and there are safety hazards such as scalding.

[0003] In view of this, the present invention proposes a new low-temperature negative pressure slow cooking device that can be used for braising. Summary of the invention

[0004] The purpose of the present invention is to propose a low-temperature negative pressure slow cooking device, a control system and a braising method, which at least solves the problem of complicated operation of taking ingredients out of the traditional braising pot after braising.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a low-temperature negative pressure slow cooking device, comprising: a pot body, the pot body being provided with a receiving cavity with an open top; a heating unit, being provided on the pot body; a material basket, the material basket being provided with a material cavity with an open top and being provided with a plurality of hollow sieve holes around the material basket, the material basket being embedded in the receiving cavity, one side of the material basket being movably connected to the pot body, the material basket being connected to a first driving device, the first driving device being able to drive the material basket to swing around the movable connection, thereby driving the material basket to leave or embed into the receiving cavity, when the material basket leaves the receiving cavity, the material basket tilts downward; a cover body, the cover body being movably provided above the material basket so as to be close to or away from the material basket, when the material basket is embedded in the receiving cavity, the cover body being able to move close to the material basket to close the material cavity, the movement of the cover body close to or away from the material basket being controlled by a second driving device; an air control unit, being connected to the material cavity, when the cover body closes the material cavity, the air control unit being able to extract gas in the material cavity to put the material cavity in a negative pressure state.

[0007] On the basis of the above solution and as a preferred solution of the above solution: the heating unit can be used for heating or cooling.

[0008] On the basis of the above scheme and as a preferred scheme of the above scheme: the heating unit includes a coil, a high-temperature steam generating device and a cooling water supply device; the coil is arranged in the accommodating cavity, one end of the coil is an access end, and the other end is an outflow end; the high-temperature steam output interface of the high-temperature steam generating device and the cooling water output interface of the cooling water supply device are both connected to the access end, and a selection control device is provided to control the access end to select the high-temperature steam output interface or the cooling water output interface for connection.

[0009] On the basis of the above scheme and as a preferred scheme of the above scheme: the first driving device includes a first telescopic shaft, one end of the first telescopic shaft is hinged to the material basket, and the other end is hinged to the outside of the pot body, and the first telescopic shaft is telescoped to drive the material basket to swing around the movable connection.

[0010] On the basis of the above scheme and as a preferred scheme of the above scheme: a mounting frame is arranged under the pot body, a support leg is arranged at the bottom of the pot body to be fixedly connected to the mounting frame, and the end of the first telescopic axis away from the material basket is hinged to the mounting frame.

[0011] On the basis of the above scheme and as a preferred scheme of the above scheme: the opening of the pot body is arranged horizontally, and the inner side wall of the accommodating cavity is cylindrical and extends vertically downward; the body of the material basket is cylindrical, and the bottom has a downward convex hemispherical groove arc surface, and the upper part of the material basket is provided with a support platform which continuously surrounds the outer side of the material basket, and the sieve hole is arranged within the range of the part below the support platform, and when the material basket is embedded in the accommodating cavity, the support platform is supported on the opening of the pot body; the outer diameter of the part of the material basket embedded in the accommodating cavity is smaller than the inner diameter of the accommodating cavity, and the length of the part of the material basket embedded in the accommodating cavity is smaller than the depth of the accommodating cavity.

[0012] On the basis of the above scheme and as a preferred scheme of the above scheme: a mounting ear is provided on the pot body, a rotating shaft is horizontally provided on the mounting ear, the position height of the rotating shaft axis is higher than the upper edge of the pot body opening, and there is a distance between the rotating shaft axis and the inner wall of the accommodating cavity; a connecting ear extending in the direction of the rotating shaft is provided on the material basket, a mounting hole is provided on the connecting ear, and the mounting hole is sleeved on the rotating shaft to enable the material basket to be movably connected to the pot body, and the maximum distance between the rotating shaft axis and the bottom direction of the material basket is smaller than the maximum distance between the rotating shaft axis and the pot body opening.

[0013] On the basis of the above scheme and as a preferred scheme of the above scheme: the cover body is provided with installation port one and installation port two; the air control unit includes a vacuum pump, the vacuum pump exhaust port is connected with a vacuum duct, and the end of the vacuum duct away from the vacuum pump is connected to the installation port one; the installation port two is provided with a pressure sensor.

[0014] In the second aspect, based on the same technical concept of the present invention, the present invention provides a control system that can be applied to the low-temperature negative pressure slow cooking equipment described above, including: detection sensor one, used to detect whether the material basket is embedded in the accommodating cavity; detection sensor two, used to detect whether the cover body is close to the material basket; detection sensor three, used to detect whether the cover body is far away from the material basket; controller one, used to control the first driving device; controller two, used to control the second driving device; a central control unit, which is connected to the detection sensor one, the detection sensor two, the detection sensor three, the controller one and the controller two at the same time.

[0015] In a third aspect, based on the same technical concept of the present invention, the present invention provides a braising method, which can be applied to the low-temperature negative pressure slow cooking device described above, comprising:

[0016] The holding cavity is used to hold the stewing soup;

[0017] The material cavity is used to hold stewed ingredients;

[0018] The heating unit is used to control the temperature of the stewed soup.

[0019] In order to solve the problem that the traditional braising pot is complicated in the process of taking out the ingredients from the pot after braising, the present invention has the following advantages:

[0020] The low-temperature negative pressure slow cooking equipment of the present invention can use a material basket to hold braised ingredients for braising. After the braised ingredients are braising, the first driving device can drive the material basket to swing around the movable connection so that the material basket leaves or is embedded in the accommodating cavity. When the material basket leaves the accommodating cavity, the material basket tilts downward to automatically take the braised ingredients out of the pot (accommodating cavity), and at the same time, the braising soup used for braising the braised ingredients can continue to remain in the pot for circulation.

[0021] The design of the present invention that can automatically take the braised ingredients out of the pot can, firstly, simplify the operation process and realize automation; secondly, improve the operation efficiency, the automatic pot-lifting function reduces manual operation, shortens the time for taking out the ingredients, and is particularly suitable for large-scale production; thirdly, it can reduce the labor intensity of workers, eliminate the need for manual handling of ingredients, reduce the physical exertion of workers, and improve the working environment; fourthly, improve the safety of operation, avoid the risk of scalding in manual operation, and improve production safety; fifthly, it can play a role in ensuring quality, the automatic pot-lifting function can quickly take the ingredients out of the brine to prevent excessive soaking and ensure a consistent taste; sixthly, it is conducive to integration into intelligent operation, the automatic pot-lifting function is usually combined with an intelligent control system to realize functions such as precise temperature control and timing, making the operation more convenient and reducing human errors.

[0022] The design of the present invention that can automatically take the stewed ingredients out of the pot improves the efficiency, safety and product consistency of the low-temperature negative pressure slow cooking equipment, while reducing labor intensity, meeting the needs of modern food processing.

[0023] In addition, the control system and braising method of the present invention can be applied to the low-temperature negative pressure slow cooking equipment of the present invention.

[0024] In addition to the above-described purposes, features and advantages, the present invention has other purposes, features and advantages. The present invention will be further described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a structural schematic diagram of the low-temperature negative pressure slow cooking equipment of the present invention;

[0026] Figure 2 It is a structural schematic diagram of the low-temperature negative pressure slow cooking device of the present invention with the cover body opened;

[0027] Figure 3 It is a structural schematic diagram of the low-temperature negative pressure slow cooking device of the present invention in a state where the material basket has an open accommodation cavity;

[0028] Figure 4 It is a schematic diagram of the bottom side of the pot body of the present invention;

[0029] Figure 5 It is a schematic diagram of a material basket of the present invention;

[0030] Figure 6 The heating unit of the present invention is a schematic diagram of the structure of the part Figure 1 ;

[0031] Figure 7 The heating unit of the present invention is a schematic diagram of the structure of the part Figure 2 ;

[0032] Figure 8This is a schematic diagram of the coordination between the material basket and the pot body of the present invention;

[0033] Fig. 9 It is an enlarged view of part A of the present invention;

[0034] Fig.10 It is a structural block diagram of the control system of the present invention. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention are described clearly and completely below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0036] See also Figure 1-10 The present invention discloses a low-temperature negative pressure slow cooking device, a control system and a braising method, which can be used for braising food materials. The low-temperature negative pressure slow cooking device of the present invention is provided with a pot body 1, a heating unit 2, a material basket 3, a cover body 4 and an air control unit, wherein the first driving device provided with the material basket 3 can drive the material basket 3 to swing around the movable connection, and the swinging enables the material basket 3 to leave or embed into the accommodating chamber 5. When the material basket 3 leaves the accommodating chamber 5, the material basket 3 tilts downward to automatically take the braising food materials out of the pot, and at the same time, the braising soup used for braising the braising food materials can continue to remain in the pot for recycling. Based on the same technical concept, the control system and the braising method of the present invention can be applied to the low-temperature negative pressure slow cooking device of the present invention.

[0037] First, as Figure 1-9 As shown, the low-temperature negative pressure slow cooking device of the present invention comprises a pot body 1, a heating unit 2, a material basket 3, a cover body 4 and an air control unit. During the braising process, the accommodating cavity 5 is used to hold the braising soup, the material cavity 51 is used to hold the braising ingredients, and the heating unit 2 is used to control the temperature of the braising soup.

[0038] The pot body 1 is provided with a receiving cavity 5 with an open top, the receiving cavity 5 is in the shape of a cylinder extending downward, and the bottom of the receiving cavity 5 is in the shape of a concave hemispherical arc. The pot body 1 is in the shape of a thin-walled characteristic structure with a certain thickness, and a heat-insulating layer 6 covering the pot body 1 is also provided on the outside.

[0039] Among them, the heating unit 2 is arranged on the pot body 1, and is mainly used for controlling the temperature of the braising soup (marinade). It is used for heating or cooling the braising soup. Various methods such as direct heating or indirect heating can be adopted. For example, a heating unit 2 with a single electric heating tube, or a heating unit 2 with both an electric heating tube and an electronic cooling device. The setting method can be selected to be set outside the pot body 1 to control the temperature of the pot body 1 to indirectly control the temperature of the braising soup or to be set in the accommodating cavity 5 to directly control the temperature of the braising soup.

[0040] Among them, the material basket 3 is provided with a material cavity 51 with an open top, and a plurality of hollow sieve holes 7 are provided around the material basket 3. The stewing soup can pass through the sieve holes 7 to stew the stewed food in the material cavity 51. The material basket 3 is embedded in the accommodating cavity 5, and a relative seal is formed between the upper part of the material basket 3 and the opening of the accommodating cavity 5 (the opening of the pot body 1). One side of the material basket 3 is movably connected to the pot body 1, and a first driving device is connected to the material basket 3. The first driving device can drive the material basket 3 to swing around the movable connection, so that the material basket 3 can leave or embed into the accommodating cavity 5 by swinging. When the material basket 3 leaves the accommodating cavity 5, the material basket 3 tilts downward to pour out the stewed food in the material cavity 51.

[0041] The cover body 4 is movably disposed above the material basket 3 so as to be close to or away from the material basket 3. When the material basket 3 is embedded in the accommodating cavity 5, the cover body 4 can be close to the material basket 3 to close the material cavity 51. The movement of the cover body 4 close to or away from the material basket 3 is controlled by the second driving device.

[0042] The air control unit is connected to the material cavity 51 . When the cover body 4 closes the material cavity 51 , the air control unit can extract gas from the material cavity 51 to put the material cavity 51 in a negative pressure state.

[0043] The low-temperature negative pressure slow cooking device of the present invention can carry out braising by placing the braising ingredients in the material basket 3. After the braising of the braising ingredients is completed, the material basket 3 can be driven by the first driving device to swing around the movable connection so that the material basket 3 leaves or is embedded in the accommodating chamber 5. When the material basket 3 leaves the accommodating chamber 5, the material basket 3 tilts downward to automatically take the braising ingredients out of the pot (accommodating chamber 5), and at the same time, the braising soup used for braising the braising ingredients can continue to remain in the pot for circulation.

[0044] The design of the present invention that can automatically take the braised ingredients out of the pot can, firstly, simplify the operation process and realize automation; secondly, improve the operation efficiency, the automatic pot-lifting function reduces manual operation, shortens the time for taking out the ingredients, and is particularly suitable for large-scale production; thirdly, it can reduce the labor intensity of workers, eliminate the need for manual handling of ingredients, reduce the physical exertion of workers, and improve the working environment; fourthly, improve the safety of operation, avoid the risk of scalding in manual operation, and improve production safety; fifthly, it can play a role in ensuring quality, the automatic pot-lifting function can quickly take the ingredients out of the brine to prevent excessive soaking and ensure a consistent taste; sixthly, it is conducive to integration into intelligent operation, the automatic pot-lifting function is usually combined with an intelligent control system to realize functions such as precise temperature control and timing, making the operation more convenient and reducing human errors.

[0045] The design of the present invention that can automatically take the stewed ingredients out of the pot improves the efficiency, safety and product consistency of traditional equipment, while reducing labor intensity, meeting the needs of modern food processing.

[0046] It is worth noting that the meat stewed in the traditional stewing pot will have a woody taste and is not fresh and tender. To overcome this defect, the low-temperature negative pressure slow cooking equipment of the present invention is specially provided with the above-mentioned air control unit. During the stewing process, the low-temperature stewing is carried out by making the material cavity 51 (the sealed space formed by the pot body, the material basket and the cover body) in a negative pressure state. The stewing temperature can be controlled between 55-85°C. The boiling point temperature corresponding to different negative pressure states can refer to the following examples:

[0047] -0.2bar (80kPa): boiling point is about 93°C;

[0048] -0.4bar (60kPa): boiling point is about 86°C;

[0049] -0.6bar (40kPa): boiling point is about 78°C;

[0050] -0.8bar (20kPa): boiling point is about 69°C;

[0051] -0.9bar (10kPa): boiling point is about 60℃;

[0052] The specific marinating temperature is adjusted according to the needs of the ingredients, and of course it can also be a lower or higher negative pressure value.

[0053] By placing the material chamber 51 in a negative pressure state, the braising liquid is controlled for low-temperature braising. Firstly, the tenderness of the food can be maintained. The negative pressure reduces the boiling point of the braising liquid, allowing the food to be cooked at a lower temperature to maintain tenderness and nutrition. Secondly, it can accelerate the absorption of flavor. The negative pressure helps the marinade to penetrate the food faster and shorten the cooking time. Thirdly, it can reduce the oxidation of the food. The negative pressure environment reduces the contact between the food and oxygen, prevents oxidation, and maintains color and flavor. Fourthly, it can improve the texture. The negative pressure makes the food fibers looser and the taste more tender and smoother. Fifthly, it has an energy-saving effect. Low-temperature braising saves energy and is suitable for long-term braising. At the same time, it is beneficial to quickly cool the food after cooking to maintain the texture and flavor.

[0054] At the same time, under the condition of the same heating efficiency, negative pressure can increase the intensity of boiling, further achieving energy-saving effect. Vigorous boiling can prevent the braised ingredients from sticking to each other or to the pot during the braising process. There is no need for stirring, which is conducive to balanced taste and ensures the quality of braising.

[0055] In the disclosed embodiment, the cover body 4 is provided with a first installation port and a second installation port; the air control unit includes a vacuum pump 8, the air extraction port of the vacuum pump 8 is connected to a vacuum conduit 9, and one end of the vacuum conduit 9 away from the vacuum pump 8 is connected to the first installation port; the second installation port is provided with a pressure sensor 10. Furthermore, the second installation port can also be provided with a pressure indicator 21 in parallel with the pressure sensor 10 to intuitively display the internal pressure value of the pot body 1.

[0056] In some embodiments, a one-way valve 11 is provided on the vacuum conduit 9 to allow air to flow in one direction away from the cover body 4. Furthermore, an on-off control valve 12 (air-controlled valve) is provided on the vacuum conduit 9, and the on-off control valve 12 is provided between the one-way valve 11 and the cover body 4. In addition to controlling the on-off of the vacuum conduit 9, the on-off control valve 12 can also cooperate with the one-way valve 11 to prevent moisture and other substances in the vacuum conduit 9 from flowing back into the accommodation chamber.

[0057] In the embodiment of the present disclosure, it is considered that the food is quickly cooled after braising to maintain the texture and flavor. The heating unit 2 can be used for heating or cooling, so as to have the ability to heat and cool the braising soup. By quickly cooling the food after braising, the taste and flavor of the food are further improved, while reducing the loss of nutrition.

[0058] In the embodiment of the present disclosure, the heating unit 2 includes a coil 13, a high-temperature steam generating device, and a cooling water supply device. The coil 13 is arranged in the accommodating cavity 5, one end of the coil 13 is an access end, and the other end is an outflow end; the high-temperature steam output interface of the high-temperature steam generating device and the cooling water output interface of the cooling water supply device are both connected to the access end, and a selection control device is provided to control the access end to select the high-temperature steam output interface or the cooling water output interface to be connected.

[0059] In some embodiments, the high-temperature steam output interface of a high-temperature steam generating device (such as a steam generator, a steam boiler) is connected to a first connecting pipe 14, the access end of the coil 13 is connected to a second connecting pipe, and the first connecting pipe 14 and the second connecting pipe 15 are commonly connected to a third connecting pipe 16 and a fourth connecting pipe 17 in parallel, wherein the third connecting pipe 16 and the fourth connecting pipe 17 are both provided with a manual shut-off valve 18, and the third connecting pipe 16 is also provided with an electrically controlled switch valve 19, which is arranged on the side of the manual shut-off valve 18 close to the direction of the second connecting pipe, and the second connecting pipe is provided with an automatic pressure relief valve 20 and a pressure indicator 21. Generally, the manual shut-off valve 18 on the fourth connecting pipe 17 is in a closed state, and the manual shut-off valve 18 on the third connecting pipe 16 is in an open state, and the high-temperature heating steam enters the coil 13 through the third connecting pipe 16, wherein the electrically controlled switch valve 19 is used for the system to control the on and off of the heating supply to the coil 13, which is convenient for automated control. If automation is not required, during manual operation, the manual shut-off valve 18 on the third connecting pipe 16 can be closed, and the manual shut-off valve 18 on the fourth connecting pipe 17 can be opened for manual operation.

[0060] In some embodiments, the cooling water supply device includes a water tank 22, a cooling device 23 for cooling the water in the water tank 22, and a water supply pipe 52 connecting the access end of the coil 13 and the water tank 22, wherein the water supply pipe 52 is provided with a water pump 24 for conveying water toward the coil 13. Furthermore, a return pipe is provided at the outflow end of the coil 13 to connect to the cooling device 23, and the water flows into the water tank 22 after being cooled by the cooling device 23. The water tank 22 is an insulated water tank that stores the cooled cold water for standby use.

[0061] In some embodiments, the selection control device includes an on-off valve 1 53 and an on-off valve 2 54, wherein the on-off valve 1 53 is arranged on the second connecting pipe, and the on-off valve 2 54 is arranged on the water supply pipe 52. By selecting to open or close the on-off valve 1 53 or the on-off valve 2 54, the coil 13 is selected to be connected to cooling or heating.

[0062] In some embodiments, in order to ensure the temperature control ability of the heating unit 2, the coil 13 is spirally coiled on the bottom side of the accommodating chamber 5 near the inner wall of the accommodating chamber 5. The coil 13 is spirally coiled from top to bottom, the access end is the upper end, the outflow end is the lower end, and the end close to the outflow end is provided with an extension section 55 extending toward the spiral center. The extension section 55 makes up for the central part that is difficult to surround the lower end of the coil 13, and makes up for the blank area of ​​the general coil 13 structure, thereby improving the temperature control effect. Further, the outflow end is provided with a cooling water return interface 25 and a steam interface 26, the cooling water return interface 25 is connected to the return pipe, and the steam interface 26 can be connected to the external circulation for hot water recovery, or it can be directly discharged. Among them, the steam interface 26 and the return interface are both provided with a first on-off valve 27. When heating, the first on-off valve 27 on the return interface is closed, and the other is opened. When cooling, the first on-off valve 27 on the steam interface 26 is closed, and the other is opened. At the same time, the steam interface 26 is also provided with an automatic drain valve 28 for discharging the moisture in the coil 13 during steam heating. The return water interface and the steam interface 26 extend downward and pass through the bottom side of the boiler body 1, and the first on-off valve 27, the automatic drain valve 28, etc. are all arranged outside the boiler body 1. The coil 13 is reasonably arranged inside the boiler body 1, with a large heat exchange area and high heat exchange efficiency.

[0063] In some embodiments, a drain pipe 29 is provided at the bottom side of the pot body 1 , and a second on-off valve 30 is provided on the drain pipe 29 . When the accommodating cavity 5 inside the pot needs to be cleaned, the second on-off valve 30 can be opened to drain sewage.

[0064] In the disclosed embodiment, the first driving device includes a first telescopic shaft 31 (hydraulic cylinder), one end of the first telescopic shaft 31 is hinged on the material basket 3, and the other end is hinged on the outside of the pot body 1, for example, directly hinged on the pot body 1 or on a separately arranged supporting device. The first telescopic shaft 31 is telescoped to drive the material basket 3 to swing. Generally, when the first telescopic shaft 31 is extended, the material basket 3 can swing around the movable connection and gradually leave the accommodating chamber 5. After reaching a certain degree of inclination, the braised ingredients in the material chamber 51 begin to be dumped. When the first telescopic shaft 31 begins to shorten from the extended state, the material basket 3 begins to gradually fall back into the accommodating chamber 5, and a sealing fit is achieved between the upper part of the material basket 3 and the upper part of the pot body 1.

[0065] Furthermore, a mounting frame 32 is provided under the pot body 1, and a support foot 33 is provided at the bottom of the pot body 1 to fix the mounting frame 32. The end of the first telescopic axis 31 away from the material basket 3 is hinged to the mounting frame 32, so that the low-temperature negative pressure slow cooking equipment of the present invention forms an assembled whole, which is convenient for movement and arrangement.

[0066] Furthermore, the opening of the pot body 1 (accommodating chamber 5) is arranged horizontally, and the upper end surface of the opening can also be provided with a first elastic sealing ring 34. The peripheral side wall of the inner side of the accommodating chamber 5 is cylindrical and extends vertically downward, and the bottom is a concave hemispherical groove surface. The body of the material basket 3 is cylindrical, and the bottom has a convex hemispherical groove arc surface. The upper part of the material basket 3 is provided with a support platform 56 that continuously surrounds the outer peripheral side of the material basket 3. The support platform 56 is downward, and the sieve hole 7 is arranged within the range of the part below the support platform 56. When the material basket 3 is embedded in the accommodating chamber 5, the support platform 56 is supported on the opening of the pot body 1, and the support platform 56 and the opening of the pot body 1 (accommodating chamber 5) are fitted to achieve sealing. After the first elastic sealing ring 34 is provided, the sealing effect is improved and the reliability is further guaranteed. In order to ensure the reliability of the functions such as the movement of the material basket 3, the outer diameter C1 of the part of the material basket 3 embedded in the accommodating chamber 5 is smaller than the inner diameter C2 of the accommodating chamber 5, and the length L1 of the part of the material basket 3 embedded in the accommodating chamber 5 is smaller than the depth L2 of the accommodating chamber 5.

[0067] In the embodiments of the present disclosure, Figure 8As shown in the figure, one side of the material basket 3 is movably connected to the pot body 1 in the following way. Specifically, mounting ears 35 are provided on the pot body 1, and a rotating shaft 36 is horizontally arranged on the mounting ears 35. The height of the axis of the rotating shaft 36 is higher than the upper edge of the opening of the pot body 1, that is, the vertical distance D1 between the axis of the rotating shaft 36 and the upper edge of the opening of the pot body 1 is greater than 0, and there is a horizontal distance D2 (D2>0) between the axis of the rotating shaft 36 and the inner wall of the accommodating cavity 5; a connecting ear 37 extending towards the rotating shaft 36 is provided on the material basket 3, and a mounting hole 38 is provided on the connecting ear 37. The mounting hole 38 is sleeved on the rotating shaft 36 so that the material basket 3 is movably connected to the pot body 1 (rotating connection, sliding fit). The maximum distance D3 between the axis of the rotating shaft 36 and the bottom direction of the material basket 3 is less than the maximum distance D4 between the axis of the rotating shaft 36 and the opening of the pot body 1 (D3<D4). By setting like this, it is ensured that the material basket 3 moves smoothly during the process of being inserted into and taken out of the accommodating cavity 5, and there will be no movement interference phenomena such as rubbing against the pot or jamming.

[0068] In some embodiments, a second elastic sealing ring 39 is provided between the lower side of the cover body 4 and the upper side of the opening of the material basket 3. The second elastic sealing ring 39 can be provided on the cover body 4. When the cover body 4 and the opening of the material basket 3 are closed, the second elastic sealing ring 39 can play a role in enhancing the sealing effect.

[0069] In some embodiments, such as Fig. 9 As shown in the figure, the mounting hole 38 is a long hole with its length direction vertically arranged. After the material basket 3 is inserted into the accommodating cavity 5, the rotating shaft 36 is located in the middle of the long hole. During the process of the first telescopic shaft 31 extending, the mounting hole 38 will slide along the rotating shaft 36, so that the lower end of the mounting hole 38 (long hole) fits against the rotating shaft 36 and rotates around the rotating shaft 36. Through this sliding gap, the maximum distance D3 between the axis of the rotating shaft 36 and the bottom direction of the material basket 3 can be shortened during the movement of the material basket 3. During the process of the material basket 3 leaving the accommodating cavity 5, it plays a role in preventing the material basket 3 from rubbing against the pot due to deformation caused by the weight of the stewed ingredients in the material cavity 51. Since the length direction of the mounting hole 38 is vertical when the material basket 3 is completely inserted into the material cavity 51, the material basket 3 can play a role of natural centering under the cooperation of the mounting hole 38 and the rotating shaft 36 when it is completely inserted into the material cavity 51. Since the rotating shaft 36 is located in the middle of the long hole after the material basket 3 is inserted into the accommodating cavity 5, there is still a gap between the upper end of the mounting hole 38 and the rotating shaft 36, and this gap can be used to accommodate the thickness change space generated by the compression of the first elastic sealing ring 34 or the production error of parts.

[0070] In some embodiments, a support column 40 is provided on one side of the pot body 1, on the side far from the direction where the material basket 3 is movably connected to the pot body 1. A connecting frame 41 that can swing up and down is provided on the support column 40. One end of the connecting frame 41 is connected to the cover body 4, and a second driving device is provided to drive the connecting frame 41 to swing up and down to control the cover body 4 to approach or move away from the material basket 3.

[0071] Furthermore, the support column 40 is also arranged on the mounting frame 32, the top of the support column 40 is hinged to the middle of the connecting frame 41, one end of the connecting frame 41 is connected to the cover body 4, and the other end is connected to the second driving device. The second driving device includes a second telescopic shaft 42 (hydraulic cylinder), one end of the second telescopic shaft 42 is hinged to the mounting frame 32, and the other end is hinged to the connecting frame 41, and then the cover body 4 can be extended and retracted by the second telescopic shaft 42 to drive the movement. It is worth noting that the setting mode of the cover body 4 in this way can effectively avoid the movement of the material basket 3, providing ample space for workers to carry out marinating operations.

[0072] The first telescopic shaft 31 and the second telescopic shaft 42 can both be electric telescopic rods or hydraulic rods, preferably hydraulic rods with controllable stroke.

[0073] The cover body 4 is further provided with an observation window 43 for observing the internal situation during the marinating process, and a quick pressure relief valve 57 for pressure relief, through which the pressure can be quickly relieved and the cover can be opened after the marinating is completed.

[0074] In order to improve the effect of preventing adhesion, a non-stick layer such as Teflon or ceramic can be provided on the inner wall of the pot body 1 and the material basket 3.

[0075] It is worth noting that the low-temperature negative pressure slow cooking equipment of the present invention can be used for braising, but based on the equipment structure and technical principles of the present invention, the low-temperature negative pressure slow cooking equipment of the present invention can also be applied to low-temperature slow cooking, drying, concentration, steaming, etc.

[0076] Second, as Fig.10 As shown, the control system of the present invention is applied to the above-mentioned low-temperature negative pressure slow cooking device. Based on the above-mentioned low-temperature negative pressure slow cooking device, the control system of the present invention includes:

[0077] A detection sensor 44 is used to detect whether the material basket 3 is embedded in the accommodating cavity 5;

[0078] A second detection sensor 45 is used to detect whether the cover 4 is close to (covering) the material basket 3;

[0079] A detection sensor 3 46 is used to detect whether the cover 4 is away from the material basket 3;

[0080] A controller 47, used to control the first driving device;

[0081] A second controller 48, for controlling the second driving device;

[0082] The central control unit 49 is connected to the detection sensor 1 44 , the detection sensor 2 45 , the detection sensor 3 46 , the controller 1 47 and the controller 2 48 at the same time (signal control connection).

[0083] Among them, the detection sensor 1 44, the detection sensor 2 45, and the detection sensor 3 46 can all adopt proximity switches, wherein the detection sensor 1 44 can be set on the pot body 1. When the storage basket is embedded in the accommodating cavity 5, the protruding part on the storage basket can be directly above the detection part of the detection sensor 1 44 to be detected.

[0084] Among them, the detection sensor 2 45 and the detection sensor 3 46 can be set on the support column 40, and the detection sensor 2 45 and the detection sensor 3 46 can detect and judge the position relationship of the connecting frame 41 when the cover body 4 is far away from or close to the storage basket to judge the opening and closing state of the cover body 4.

[0085] The central control unit 49 can be used for identification and control, such as a PLC module or an industrial control board. The central control unit 49 can be connected to a control unit 50, which is provided with a plc touch screen. The control unit 50 is used to send a control instruction to the central control unit 49. After receiving the control instruction, the central control unit 49 controls the controller 1 47 or the controller 2 48 to perform the control. Among them, the detection sensor 1 44, the detection sensor 2 45, and the detection sensor 3 46 can determine whether the control controller 1 47 or the controller 2 48 is in place. At the same time, it should be noted that the movement of the cover body 4 approaching or moving away from the material basket 3 is controlled by the second drive device, and the first drive device can drive the material basket 3 to swing around the movable connection, and drive the material basket 3 to leave or embed into the accommodating chamber 5 by swinging. When the detection sensor 1 44 does not detect the material basket 3, the central control unit 49 refuses the controller 2 48 to execute the control of the second drive device to drive the cover body 4 to approach the material basket 3; when the detection sensor 3 46 does not detect that the cover body 4 is away from the material basket 3, the central control unit 49 refuses the controller 1 47 to execute the control of the first drive device to drive the material basket 3 to leave the accommodating chamber 5.

[0086] On this basis, in some embodiments, the central control unit 49 is simultaneously connected to the pressure sensor 10 and reads its pressure information, and is simultaneously connected to and controls the vacuum pump 8, the on-off control valve 12, the electric switch valve 19, the cooling device 23, the water pump 24, the first on-off valve 27, the second on-off valve 30, the on-off valve 1 53, the on-off valve 2 54, and the quick pressure relief valve 57. Based on the program setting in the central control unit 49 or the manual operation of the control unit 50, the central control unit 49 can automatically obtain the information of the detection sensor 1 44, the detection sensor 2 45, the detection sensor 3 46 and the pressure sensor 10 for judgment, and execute the control of the controller 1 47, the controller 2 48, the vacuum pump 8, the on-off control valve 12, the electric switch valve 19, the cooling device 23, the water pump 24, the first on-off valve 27, the second on-off valve 30, the on-off valve 1 53, the quick pressure relief valve 57 and the on-off valve 2 54 to realize the automatic marinating operation. After the central control unit 49 is connected to the grid, the central integrated high-intelligent monitoring and control can be realized.

[0087] A temperature monitoring device for detecting the temperature inside the pot body 1 may also be provided on the cover body 4 and connected to the central control unit 49 for auxiliary monitoring.

[0088] In a third aspect, the braising method of the present invention is applied to the above-mentioned low-temperature negative pressure slow cooking device. Based on the above-mentioned low-temperature negative pressure slow cooking device, the braising method of the present invention comprises:

[0089] The accommodating cavity 5 is used to contain the stewed soup;

[0090] The material cavity 51 is used to hold the stewed ingredients;

[0091] The heating unit 2 is used to control the temperature of the stewed soup.

[0092] Furthermore, the braising method of the present invention specifically comprises:

[0093] S1. Preparation of stewing soup: Prepare stewing soup (marinade) according to the requirements of stewing ingredients, ensure that the formula and concentration of the stewing soup meet the requirements, and use the containing cavity 5 to contain the stewing soup.

[0094] S2, food preparation: clean the stewed food (such as meat, bean products, etc.) to be stewed, process them into appropriate sizes, and put the stewed food into the material cavity 51 of the material basket 3 when the material basket 3 has been embedded in the accommodating cavity 5.

[0095] S3, start the braising process: drive the cover body 4 to cover the material basket 3 by controlling the second driving device (such as the second telescopic shaft 42), and then start the air control unit to start the vacuum pump 8, and extract the gas in the pot body 1 through the air control unit to make the pot body 1 in a negative pressure state. According to the needs of the ingredients, adjust the negative pressure state (such as -0.2bar to -0.9bar) ​​to control the braising temperature. At the same time, start the heating unit 2 through the control system to heat the braising soup to a preset temperature (usually 55-85°C).

[0096] S4, braising process control: Under negative pressure, the boiling point of the braising soup is reduced, and the ingredients are braising at low temperature to maintain the tenderness and nutrition of the ingredients. During the process, the intensity of boiling can be controlled by adjusting the thermal power of the heating unit 2 to prevent the braising ingredients from sticking to each other, while ensuring the uniformity of the braising effect, so there is no need to stir during the braising process to prevent the appearance quality of the braising ingredients from being damaged; set the braising time according to the type and size of the ingredients. The control system will automatically monitor the braising process to ensure that the ingredients are evenly flavored. Set the braising time according to the type and size of the braising ingredients, and the control system will automatically monitor the braising process to ensure that the ingredients are evenly flavored.

[0097] S5, braising is completed: according to the preset braising requirements, after the braising time is reached, choose to continue to keep warm or stop heating; or, through the quick pressure relief valve 57, quickly release the negative pressure in the pot body 1 to ensure safe opening of the lid. According to the setting, start the cooling device 23 (cooling can be achieved by passing 0-6 degrees cooling water into the coil 13), cool the braising soup and the braising soup, quickly reduce the temperature of the braising soup, and maintain the taste and flavor of the ingredients.

[0098] S6, take out the ingredients (take out of the pot), drive the material basket 3 to swing around the movable joint through the first driving device (such as the first telescopic shaft 31), so that the material basket 3 leaves the accommodating chamber 5 and tilts downward, and automatically takes the stewed ingredients out of the pot (a collection container needs to be provided at the dumping place). From then on, the stewing is completed.

[0099] After the braising process is completed, the braising ingredients can be packaged or eaten directly. The braising soup can be recycled according to demand.

[0100] Through the above steps, an efficient, safe and automated braising process can be achieved, ensuring the consistency of taste and flavor of the ingredients, while reducing labor intensity and improving production efficiency.

[0101] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. Low temperature negative pressure slow cooking equipment, characterized in that: include: A pot body, wherein the pot body is provided with a receiving cavity with an open top; A heating unit is arranged on the pot body; A material basket, wherein the material basket is provided with a material cavity with an open top and a plurality of hollow sieve holes arranged around the material basket, the material basket is embedded in the accommodating cavity, one side of the material basket is movably connected to the pot body, and a first driving device is connected to the material basket, the first driving device can drive the material basket to swing around the movable connection, and then drive the material basket to leave or embed into the accommodating cavity, and when the material basket leaves the accommodating cavity, the material basket tilts downward; A cover body, wherein the cover body is movably disposed above the material basket so as to be close to or away from the material basket. When the material basket is embedded in the accommodating cavity, the cover body is movably disposed close to the material basket to close the material cavity. The movement of the cover body close to or away from the material basket is controlled by a second driving device. The air control unit is connected to the material cavity. When the cover body closes the material cavity, the air control unit can extract the gas in the material cavity to put the material cavity in a negative pressure state.

2. The low-temperature negative pressure slow cooking equipment according to claim 1, characterized in that: The heating unit can be used for heating or cooling.

3. The low-temperature negative pressure slow cooking equipment according to claim 1 or 2, characterized in that: The heating unit includes a coil, a high-temperature steam generating device and a cooling water supply device; The coil is arranged in the accommodating cavity, one end of the coil is an access end, and the other end is an outflow end; The high-temperature steam output interface of the high-temperature steam generating device and the cooling water output interface of the cooling water supply device are both connected to the access end, and a selection control device is provided to control the access end to select the high-temperature steam output interface or the cooling water output interface for connection.

4. The low-temperature negative pressure slow cooking equipment according to claim 1, characterized in that: The first driving device comprises a first telescopic shaft, one end of which is hinged on the material basket, and the other end of which is hinged on the outside of the pot body, and the first telescopic shaft is telescoped to drive the material basket to swing.

5. The low-temperature negative pressure slow cooking equipment according to claim 4, characterized in that: A mounting frame is arranged below the pot body, a support leg is arranged at the bottom of the pot body to be fixedly connected to the mounting frame, and one end of the first telescopic shaft away from the material basket is hinged to the mounting frame.

6. The low-temperature negative pressure slow cooking equipment according to claim 4, characterized in that: The opening of the pot body is arranged horizontally, and the peripheral side wall inside the accommodating cavity is in the shape of a cylinder extending vertically downward; The body of the material basket is cylindrical, and the bottom has a downward convex hemispherical groove arc surface. The upper part of the material basket is provided with a support platform which continuously surrounds the outer peripheral side of the material basket. The sieve hole is arranged within the range of the part below the support platform. When the material basket is embedded in the accommodating cavity, the support platform is supported on the opening of the pot body. The outer diameter of the portion where the material basket is embedded in the accommodating chamber is smaller than the inner diameter of the accommodating chamber, and the length of the portion where the material basket is embedded in the accommodating chamber is smaller than the depth of the accommodating chamber.

7. The low-temperature negative pressure slow cooking equipment according to claim 1 or 6, characterized in that: The pot body is provided with a mounting ear, and a rotating shaft is horizontally provided on the mounting ear, the position height of the rotating shaft axis is higher than the upper edge of the pot body opening, and there is a horizontal distance between the rotating shaft axis and the inner wall of the accommodating cavity; The material basket is provided with a connecting ear extending in the direction of the rotating shaft, and the connecting ear is provided with a mounting hole. The mounting hole is sleeved on the rotating shaft to enable the material basket to be movably connected to the pot body, and the maximum distance between the rotating shaft axis and the bottom direction of the material basket is smaller than the maximum distance between the rotating shaft axis and the opening of the pot body.

8. The low-temperature negative pressure slow cooking equipment according to claim 1, characterized in that: The cover body is provided with a first installation opening and a second installation opening; The air control unit comprises a vacuum pump, the air suction port of the vacuum pump is connected to a vacuum conduit, and one end of the vacuum conduit away from the vacuum pump is connected to the first installation port; The second installation port is provided with a pressure sensor.

9. A control system, characterized in that The low-temperature negative pressure slow cooking device according to any one of claims 1 to 8 comprises: Detection sensor 1, used to detect whether the material basket is embedded in the accommodating cavity; Detection sensor 2, used for detecting whether the cover is close to the material basket; Detection sensor three, used for detecting whether the cover is away from the material basket; A controller 1, used for controlling the first driving device; A second controller, used for controlling the second driving device; The central control unit is connected to the detection sensor 1, the detection sensor 2, the detection sensor 3, the controller 1 and the controller 2 at the same time.

10. A braising method, characterized in that: The low-temperature negative pressure slow cooking device according to any one of claims 1 to 8 comprises: The holding cavity is used to hold the stewing soup; The material cavity is used to hold stewed ingredients; The heating unit is used to control the temperature of the stewed soup.

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