Production equipment and production process of salted mayonnaise

Abstract

The invention relates to the technical field of production and sterilization of salted mayonnaise, and discloses salted mayonnaise production equipment which comprises a base, a first sterilization tank, a second sterilization tank, a third sterilization tank and a fourth sterilization tank are mounted on the base, and the four sterilization tanks are distributed on two adjusting rotating plates in a circumferential array mode. One ends of the four sterilization tanks are communicated with a water vapor introducing device, water vapor for sterilization and cooling water for cooling after sterilization can be respectively introduced into the four sterilization tanks through the water vapor introducing device, and drainage pipes close to one end of the water vapor introducing device are respectively and fixedly mounted on the four sterilization tanks. According to the production equipment of the salted mayonnaise, warm water used for cooling the salted mayonnaise in the fourth sterilization tank flows into the second sterilization tank under the action of gravity, air in the second sterilization tank can be exhausted, and the problems that residual air can form a heat insulation layer, steam is prevented from making contact with objects, and sterilization is not thorough are solved.

Description

Technical Field

[0001] The present application relates to the technical field of production and sterilization of salted egg yolk sauce, and in particular to a production device and a production process of salted egg yolk sauce. Background Art

[0002] Salted egg yolk sauce is a delicious and versatile condiment due to its unique salty and fragrant taste and rich flavor. Salted egg yolk sauce can not only be eaten alone, but also can be eaten with ingredients such as condensed milk to make the taste richer. Sterilization is an essential step in the production of salted egg yolk sauce. Sterilization can effectively reduce or eliminate the number of microorganisms in the salted egg yolk sauce and extend the shelf life of the salted egg yolk sauce.

[0003] The existing salted egg yolk sauce is generally produced in a sterilization tank for sterilization. However, when the existing sterilization tank is used to sterilize the salted egg yolk sauce, it is difficult to completely exhaust the air in the sterilization tank. The residual air will form an insulating layer, which prevents the steam from contacting the articles, resulting in incomplete sterilization. In addition, additional warm water needs to be preheated before sterilization, which results in high energy consumption. Summary of the invention

[0004] The present application proposes a salted egg yolk sauce production equipment and a production process thereof, which have the advantages of being easy to completely exhaust the air in the sterilization tank and having low preheating energy consumption, and are used to solve the problems of the difficulty in completely exhausting the air in the sterilization tank and the high preheating energy consumption in the existing sterilization equipment.

[0005] To achieve the above-mentioned purpose, the present application adopts the following technical scheme: a salted egg yolk sauce production equipment, including a base, on which a first sterilization tank, a second sterilization tank, a third sterilization tank and a fourth sterilization tank are installed, and the four sterilization tanks are distributed in a circular array on two adjusting turntables, and a motor for driving the adjusting turntable to rotate is installed on the base, and one end of the four sterilization tanks is connected to a water vapor introduction device, through which water vapor for sterilization and cooling water for cooling after sterilization can be respectively introduced into the four sterilization tanks, the first sterilization tank and the third sterilization tank are connected by a first guide pipe, the second sterilization tank and the fourth sterilization tank are connected by a second guide pipe, and guide pipe control valves are respectively fixedly installed on the first guide pipe and the second guide pipe, and drain pipes close to one end of the water vapor introduction device are respectively fixedly installed on the four sterilization tanks, and when the sterilization tank rotates to the lowest point, the opening of the drain pipe faces directly downward.

[0006] Furthermore, support seats are fixedly installed on both sides of the top of the base, and support ring sleeves are fixedly installed on the two support seats. The inner sides of the two support ring sleeves are rotatably connected to the adjustment rotating plate through bearings.

[0007] Furthermore, a passive rotating plate located between two adjusting rotating plates is fixedly installed on the four sterilization tanks, a circle of teeth is provided on the outer side of the passive rotating plate, a gear is fixedly installed on the output shaft of the motor, and the outer side of the gear is meshed with the teeth on the outer side of the adjusting rotating plate.

[0008] Furthermore, the water vapor introduction device includes a five-way pipe, one end of the five-way pipe is provided with a sealing plug, four branch pipes are fixedly installed on the five-way pipe, the branch pipes are located at the end close to the sealing plug, and the ends of the four branch pipes away from the five-way pipe are respectively connected to four sterilization tanks, a rotating joint is fixedly installed on the other end of the five-way pipe, a three-way pipe is fixedly installed on the end of the rotating joint away from the five-way pipe, and a waterway conduit and a waterway control valve are fixedly installed on the three-way pipe.

[0009] Furthermore, branch control valves are fixedly installed on the four branch pipes respectively, a steam conduit is fixedly installed on the water conduit, and a steam pipeline control valve is fixedly installed on the water control valve.

[0010] Furthermore, the second flow guide pipe and the flow guide pipeline control valve are staggered, and the inner diameters of the second flow guide pipe, the flow guide pipeline control valve, the branch pipe and the drain pipe are the same.

[0011] Furthermore, the internal structures of the four sterilization tanks are exactly the same. A supporting device is fixedly installed inside the first sterilization tank. The supporting device includes several positioning ring plates fixedly installed inside the first sterilization tank. The number of the positioning ring plates is not less than two, and the several positioning ring plates are equidistantly distributed inside the first sterilization tank. A movable ring plate is installed on the inner side of each positioning ring plate through a bearing so that the movable ring plate can rotate relative to the positioning ring plate. Longitudinal support plates are fixedly installed on the bottom of both sides of the movable ring plate, and transverse support plates are fixedly installed on both sides of the top of the longitudinal support plate. A groove is provided on the top of the transverse support plate.

[0012] Furthermore, a plurality of through holes are opened on the outer side of the positioning ring plate, the number of the through holes is not less than four, and the plurality of through holes are distributed in a circular array on the outer side of the positioning ring plate.

[0013] Furthermore, a drainage trough is fixedly mounted on the base, and the drainage trough is located directly below the drainage pipe on the lowest sterilization tank.

[0014] A production process of salted egg yolk sauce, the production process of the salted egg yolk sauce is as follows:

[0015] first step:

[0016] Remove the fishy smell of salted egg yolks: Put 25kg of egg yolks into a blender, then add 2kg of rice wine, stir and heat to 90℃ to remove the fishy smell.

[0017] Step 2:

[0018] Add 105kg water, 230kg fructose syrup, 42kg hydroxypropyl distarch phosphate, 40kg trehalose, 20kg vegetable oil, 20kg butter, 30kg maltose syrup, 500g monoglyceride, 400g carboxymethyl cellulose, 20kg glycerol, 40kg bean paste, 3kg salt, 150g MSG, 10kg corn starch, 33g tartrate to the salted egg yolk after removing the fishy smell, put it into a vacuum emulsifier for mixing and stirring, and heat the temperature to 70℃ for emulsification and homogenization. After homogenization, heat it again for gelatinization.

[0019] Step 3:

[0020] First, 1 kg of vinegar, 500 g of citric acid and 500 g of egg yolk essence are put into the gelatinized sauce, and then the gelatinized sauce is vacuum-packed and placed in a sterilization tank in the production equipment of salted egg yolk sauce, and steam is introduced for sterilization for 10-20 minutes, and then cooling water is introduced into the sterilization tank to cool it to below 25° C. The beneficial effects of the present invention are as follows:

[0021] 1. The present application provides a salted egg yolk sauce production equipment, in which the warm water used for cooling the salted egg yolk sauce in the fourth sterilization tank flows into the second sterilization tank under the action of gravity, which is conducive to exhausting the air in the second sterilization tank and avoids the problem that the residual air will form an insulation layer, hindering the steam from contacting the articles and causing incomplete sterilization.

[0022] 2. The warm water after the salted egg yolk sauce in the fourth sterilization tank is cooled continuously to act on the salted egg yolk sauce in the second sterilization tank for preheating, so that the temperature of the salted egg yolk sauce is gradually increased to avoid the adverse effect of sudden high temperature on its quality, and the sudden high temperature change may cause temperature difference stress on the packaging material of the salted egg yolk sauce, resulting in deformation or rupture of the packaging, which is helpful to protect the original flavor and nutrients of the salted egg yolk sauce and ensure the quality of the final product. At the same time, after the warm water is preheated, the temperature of the salted egg yolk sauce is close to the high temperature required for sterilization, so the subsequent sterilization time can be significantly shortened, which not only improves production efficiency, but also the preheated warm water directly uses the cooling water previously used to cool the sterilized salted egg yolk sauce, without the need to heat the warm water additionally, and shortens the flow pipeline of the preheating water, reducing the preheating energy consumption.

[0023] 3. The sterilization tanks are set into two groups, with two connected in one group. When one group of sterilization tanks is in the sterilization and sterilization preparation stage, the motor is controlled to drive the four sterilization tanks to rotate ninety degrees, so that the other group of sterilization tanks can be preheated before sterilization and start the sterilization work, thereby improving work efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art are briefly introduced below. Obviously, the drawings in the following description are only embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on the provided drawings without creative work:

[0025] Figure 1 It is a structural schematic diagram of the present invention;

[0026] Figure 2 for Figure 1 Left view of;

[0027] Figure 3 for Figure 1 A schematic diagram of the structure of the water vapor introduction device;

[0028] Figure 4 for Figure 1 The right side view of the four sterilization tanks;

[0029] Figure 5 for Figure 4 Schematic diagram of the pipeline connection structure of the four sterilization tanks;

[0030] Figure 6 for Figure 1 Right view of;

[0031] Figure 7 for Figure 1 Schematic diagram of the internal structure of the first sterilizing tank;

[0032] Figure 8 for Figure 1 The right side view of the first sterilizing tank;

[0033] Fig. 9 for Figure 7 Schematic diagram of the cross-section structure of the positioning ring plate and the movable ring plate.

[0034] In the figure: 1. base; 2. support seat; 3. support ring sleeve; 4. adjustment rotating plate; 51. first sterilization tank; 52. second sterilization tank; 53. third sterilization tank; 54. fourth sterilization tank; 6. passive rotating plate; 7. water vapor inlet device; 71. five-way pipe; 72. branch pipe; 73. branch control valve; 74. rotary joint; 75. three-way pipe; 76. water conduit; 77. water control valve; 78. steam conduit; 79. steam pipeline control valve; 8. drain pipe; 9. drain control valve; 10. drain trough; 11. first guide pipe; 12. second guide pipe; 13. guide pipe control valve; 14. positioning ring plate; 141. through hole; 15. movable ring plate; 16. longitudinal support plate; 17. transverse support plate; 18. motor; 19. gear. DETAILED DESCRIPTION

[0035] 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.

[0036] Embodiment 1, as Figure 1-Figure 2 A salted egg yolk sauce production device comprises a base 1, support seats 2 are fixedly installed on both sides of the top of the base 1, support ring sleeves 3 are fixedly installed on the two support seats 2, the inner sides of the two support ring sleeves 3 are rotatably connected with the adjustment rotating plate 4 through bearings, and the bearings are large rolling bearings. Four sterilization tanks are fixedly installed between the two adjustment rotating plates 4, namely, a first sterilization tank 51, a second sterilization tank 52, a third sterilization tank 53 and a fourth sterilization tank 54, and the four sterilization tanks are distributed in a circular array on the two adjustment rotating plates 4. There is a passive rotating plate 6 located between the two adjusting rotating plates 4, and a circle of teeth is provided on the outer side of the passive rotating plate 6. A motor 18 is fixedly mounted on one of the supporting seats 2. The motor 18 can be fixedly mounted on one of the supporting seats 2 through an L-shaped bracket, or can be directly mounted on the base 1. A gear 19 is fixedly mounted on the output shaft of the motor 18. The outer side of the gear 19 is meshed with the teeth on the outer side of the adjusting rotating plate 4, so that the gear 19 can be driven by the motor 18 to drive the passive rotating plate 6 to rotate, thereby driving the four sterilization tanks to rotate with the axis of the adjusting rotating plate 4.

[0037] One end of the four sterilization tanks is designed to be open (the sealing cover for sealing the open end of the sterilization tank can adopt the existing public technology, which will not be described here and is not drawn in the figure), so it is convenient to put the salted egg yolk sauce into the sterilization tank for sterilization. The other end of the four sterilization tanks is connected to a water vapor introduction device 7, and the water vapor introduction device 7 can respectively introduce water vapor for sterilization and cooling water for cooling after sterilization into the four sterilization tanks.

[0038] For details, please refer to Figure 1-Figure 3The water vapor introduction device 7 includes a five-way pipe 71, one end of which is provided with a sealing plug, and four branch pipes 72 are fixedly installed on the five-way pipe 71. The branch pipe 72 is located at one end close to the sealing plug, and the ends of the four branch pipes 72 away from the five-way pipe 71 are respectively connected to four sterilization tanks. The five-way pipe 71 is connected to the four sterilization tanks by the four branch pipes 72, and the four branch pipes 72 are respectively fixedly provided with branch control valves 73. When water vapor or cooling water is introduced into a sterilization tank, it is only necessary to open the branch pipe 72 to control the branch control valve 73. The branch control valve 73 on the branch pipe 72 connected to the sterilization tank can be used to introduce water vapor or cooling water into the sterilization tank through the five-way pipe 71. A rotary joint 74 is fixedly installed on the other end of the five-way pipe 71, and a three-way pipe 75 is fixedly installed on the end of the rotary joint 74 away from the five-way pipe 71. A water conduit 76 and a water control valve 77 are fixedly installed on the three-way pipe 75, and a steam conduit 78 is fixedly installed on the water conduit 76, and a steam pipeline control valve 79 is fixedly installed on the water control valve 77.

[0039] When it is necessary to pass cooling water into one of the sterilization tanks, open the water control valve 77 on the water conduit 76, and at the same time open the branch control valve 73 on the branch pipe 72 connected to the sterilization tank, and the cooling water enters the sterilization tank through the water conduit 76, the three-way pipe 75, the rotary joint 74, the five-way pipe 71 and the branch pipe 72 in sequence. When it is necessary to pass water vapor into one of the sterilization tanks for sterilization, open the steam pipeline control valve 79 on the steam conduit 78, and the water vapor enters the sterilization tank through the water conduit 76, the three-way pipe 75, the rotary joint 74, the five-way pipe 71 and the branch pipe 72 in sequence. The setting of the rotary joint 74 enables the five-way pipe 71 to rotate with the four sterilization tanks relative to the three-way pipe 75 when the motor 18 drives the four sterilization tanks to rotate, thereby not affecting the introduction of cooling water into the sterilization tank by the water conduit 76 and the introduction of water vapor into the sterilization tank by the steam conduit 78.

[0040] Drain pipes 8 close to one end of the water vapor introduction device 7 are fixedly installed on the four sterilization tanks, and when the sterilization tanks rotate to the lowest point, the openings of the drain pipes 8 face directly downward, and drainage control valves 9 are fixedly installed on the four drain pipes 8. A drainage trough 10 is fixedly installed on the base 1, and the drainage trough 10 is located directly below the drain pipe 8 on the lowest sterilization tank, so that the water in the lowest sterilization tank can flow downward through the drain pipe 8 into the drainage trough 10 and be discharged.

[0041] See also Figure 1 , Figure 4 and Figure 5The first sterilization tank 51 is connected to the third sterilization tank 53 through the first guide pipe 11, and the second sterilization tank 52 is connected to the fourth sterilization tank 54 through the second guide pipe 12. The first guide pipe 11 and the second guide pipe 12 are staggered, and the first guide pipe 11 and the second guide pipe 12 are respectively fixedly installed with a guide pipe control valve 13. The inner diameters of the second guide pipe 12, the guide pipe control valve 13, the branch pipe 72 and the drain pipe 8 are the same.

[0042] See also Figure 1 , Figure 6-Figure 9 , the internal structures of the four sterilization tanks are exactly the same. A supporting device is fixedly installed inside the first sterilization tank 51. The supporting device includes a plurality of positioning ring plates 14 fixedly installed inside the first sterilization tank 51. The number of the positioning ring plates 14 is not less than two, and the plurality of positioning ring plates 14 are equidistantly distributed inside the first sterilization tank 51. A plurality of through holes 141 are opened on the outer side of the positioning ring plate 14. The number of the through holes 141 is not less than four, and the plurality of through holes 141 are distributed in a circular array on the outer side of the positioning ring plate 14. Through the opening of the through holes 141, when the first sterilization tank 51 is driven to rotate and change position by the motor 18, the water on both sides of the positioning ring plate 14 in the first sterilization tank 51 can flow through the through holes 141 so that the salt water For cooling and drainage of the mayonnaise, a movable ring plate 15 is installed on the inner side of each positioning ring plate 14 through a bearing, so that the movable ring plate 15 can rotate relative to the positioning ring plate 14, and longitudinal support plates 16 are fixedly installed on the bottom of both sides of the movable ring plate 15, and transverse support plates 17 are fixedly installed on both sides of the top of the longitudinal support plate 16. A groove is opened on the top of the transverse support plate 17. The groove on the top of the transverse support plate 17 is used as a slideway, and the wheel equipped with a salted egg mayonnaise carrier (such as a loading trolley, etc.) rolls in the groove, which is convenient for delivering the salted egg mayonnaise into the sterilization tank, and the overall gravity of the salted egg mayonnaise is utilized. When the four sterilization tanks are driven to rotate and change positions by the motor 18, the salted egg mayonnaise carrier will not tip over.

[0043] When in use, the four sterilization tanks are set as two independent and connected groups, that is, the first sterilization tank 51 and the third sterilization tank 53 are one group, and the second sterilization tank 52 and the fourth sterilization tank 54 are one group, and the two groups of sterilization tanks are connected by two guide pipes respectively. When the salted egg yolk sauce is sterilized, Figure 4 As shown, in a group of sterilization tanks, the fourth sterilization tank 54 is located directly above the second sterilization tank 52. After cooling water is introduced into the interior of the fourth sterilization tank 54 to cool the sterilized salted egg yolk sauce for the first time, the cooling water is cooled and heat-exchanged into warm water. The guide pipe control valve 13 on the second guide pipe 12 is controlled to be opened, and cooling water is continuously introduced into the interior of the fourth sterilization tank 54. The cooling water entering the fourth sterilization tank 54 enters the second sterilization tank 52 through the second guide pipe 12, and the salted egg yolk sauce in the second sterilization tank 52 is preheated by the warm water after heat exchange in the fourth sterilization tank 54.

[0044] When the warm water after heat exchange in the fourth sterilization tank 54 flows downward into the second sterilization tank 52 through the second guide pipe 12 and fills the second sterilization tank 52, the drainage control valve 9 on the drainage pipe 8 at the bottom of the second sterilization tank 52 is controlled to open for drainage. During the period when the warm water after heat exchange in the fourth sterilization tank 54 continues to flow into the second sterilization tank 52, the temperature in the fourth sterilization tank 54 gradually decreases, and the temperature in the second sterilization tank 52 gradually increases. Until the temperatures in the fourth sterilization tank 54 and the second sterilization tank 52 become the same, the guide pipe control valve 13 on the second guide pipe 12 is controlled to be closed again (it can be linked to the temperature sensor and other systems in the prior art for control, which will not be repeated here), and the water in the second sterilization tank 54 is discharged. High-temperature steam is continuously introduced into the interior of 52 for sterilization until the preheated water in the second sterilization tank 52 is almost drained, that is, the water level in the second sterilization tank 52 is below the salted egg yolk sauce, and the cooling water in the fourth sterilization tank 54 is not yet full, and the motor 18 is immediately controlled to drive the sterilization tank to rotate 180 degrees, so that the second sterilization tank 52 and the fourth sterilization tank 54 are exchanged, that is, after the fourth sterilization tank 54 rotates to the second sterilization tank 52, the drain pipe 8 at the bottom of the fourth sterilization tank 54 is opened for drainage. After the drainage is completed, the new salted egg yolk sauce is replaced for sterilization. The second sterilization tank 52 and the fourth sterilization tank 54 are exchanged multiple times by rotating the sterilization tank forward and reverse alternately to prevent the problem of valve wiring entanglement on the equipment.

[0045] While water vapor is continuously introduced into the second sterilization tank 52 for sterilization and new salted egg yolk sauce is replaced in the fourth sterilization tank 54 in preparation for sterilization, the control motor 18 drives the four sterilization tanks to rotate ninety degrees, so that the first sterilization tank 51 and the third sterilization tank 53 are rotated to an up and down distribution state, and the above steps between the second sterilization tank 52 and the fourth sterilization tank 54 are repeated to perform the preheating stage before sterilization to the start stage of sterilization work, thereby improving work efficiency.

[0046] The warm water used to cool the salted egg yolk sauce in the fourth sterilization tank 54 flows into the second sterilization tank 52 under the action of gravity, which is conducive to exhausting the air in the second sterilization tank 52 (the exhaust valve and the pressure relief valve provided on the sterilization tank can use existing valves, which are not shown in the figure), thereby avoiding the problem that the residual air will form a heat insulation layer, hinder the steam from contacting the articles, and cause incomplete sterilization. In addition, the warm water after the salted egg yolk sauce in the fourth sterilization tank 54 is cooled and continuously acts on the salted egg yolk sauce in the second sterilization tank 52 to preheat it, so that the temperature of the salted egg yolk sauce is gradually increased, thereby avoiding the sudden high temperature from affecting its quality. It can prevent adverse effects, and sudden high temperature changes may cause temperature stress on the packaging materials of the salted egg yolk sauce, causing deformation or rupture of the packaging, which helps to protect the original flavor and nutrients of the salted egg yolk sauce and ensure the quality of the final product. At the same time, after the warm water is preheated, the temperature of the salted egg yolk sauce is close to the high temperature required for sterilization, so the subsequent sterilization time can be significantly shortened, which not only improves production efficiency, but also the preheated warm water directly uses the cooling water previously used to cool the sterilized salted egg yolk sauce, without the need for additional heating of the warm water, and shortens the flow pipeline of the preheating water, reducing the preheating energy consumption.

[0047] Embodiment 2, a kind of production process of salted egg yolk sauce, the production process of salted egg yolk sauce is as follows:

[0048] first step:

[0049] Remove the fishy smell of salted egg yolks: Put 25kg of egg yolks into a blender, then add 2kg of rice wine, stir and heat to 90℃ to remove the fishy smell.

[0050] Step 2:

[0051] Add 105kg water, 230kg fructose syrup, 42kg hydroxypropyl distarch phosphate, 40kg trehalose, 20kg vegetable oil, 20kg butter, 30kg maltose syrup, 500g monoglyceride, 400g carboxymethyl cellulose (cmc), 20kg glycerol, 40kg bean paste, 3kg salt, 150g MSG, 10kg corn starch, 33g lemon yellow to the salted egg yolk after deodorization, put it into a vacuum emulsifier for mixing and stirring, and heat the temperature to 70℃ for emulsification and homogenization. After homogenization, heat it again for gelatinization.

[0052] Step 3:

[0053] First, put 1kg of vinegar, 500g of citric acid and 500g of egg yolk essence into the gelatinized sauce, then vacuum-pack the gelatinized sauce and place it in a sterilization tank, pass water vapor to sterilize for 10-20 minutes, and then pass cooling water into the sterilization tank to cool it to below 25°C.

[0054] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A production equipment for salted egg yolk sauce, characterized in that: The invention comprises a base (1), on which a first sterilization tank (51), a second sterilization tank (52), a third sterilization tank (53) and a fourth sterilization tank (54) are mounted, and the four sterilization tanks are arranged in a circular array on two adjusting rotating plates (4), and a motor (18) for driving the adjusting rotating plates (4) to rotate is mounted on the base (1), and one end of the four sterilization tanks is connected to a water vapor introduction device (7), and the water vapor introduction device (7) can respectively introduce water vapor for sterilization and cooling liquid for cooling after sterilization into the four sterilization tanks. The first sterilizing tank (51) and the third sterilizing tank (53) are connected via a first guide pipe (11), the second sterilizing tank (52) and the fourth sterilizing tank (54) are connected via a second guide pipe (12), and a guide pipe control valve (13) is fixedly mounted on the first guide pipe (11) and the second guide pipe (12), respectively, and a drainage pipe (8) close to one end of the water vapor introduction device (7) is fixedly mounted on the four sterilizing tanks, respectively, and when the sterilizing tanks rotate to the lowest position, the opening of the drainage pipe (8) faces directly downward.

2. The production equipment of salted egg yolk sauce according to claim 1, characterized in that: Support seats (2) are fixedly mounted on both sides of the top of the base (1), support ring sleeves (3) are fixedly mounted on the two support seats (2), and the inner sides of the two support ring sleeves (3) are rotatably connected to the adjustment rotating plate (4) via bearings.

3. The production equipment of salted egg yolk sauce according to claim 1, characterized in that: A passive rotating plate (6) located between two adjusting rotating plates (4) is fixedly mounted on the four sterilizing tanks, a circle of tooth grooves is provided on the outer side of the passive rotating plate (6), a gear (19) is fixedly mounted on the output rotating shaft of the motor (18), and the outer side of the gear (19) is meshed with the tooth grooves on the outer side of the adjusting rotating plate (4).

4. The production equipment of salted egg yolk sauce according to claim 1, characterized in that: The water vapor introduction device (7) comprises a five-way pipe (71), one end of which is provided with a sealing plug, four branch pipes (72) are fixedly mounted on the five-way pipe (71), the branch pipes (72) are located at one end close to the sealing plug, and the ends of the four branch pipes (72) away from the five-way pipe (71) are respectively connected to four sterilization tanks, a rotating joint (74) is fixedly mounted on the other end of the five-way pipe (71), a three-way pipe (75) is fixedly mounted on the end of the rotating joint (74) away from the five-way pipe (71), and a waterway guide tube (76) and a waterway control valve (77) are fixedly mounted on the three-way pipe (75).

5. The production equipment of salted egg yolk sauce according to claim 4, characterized in that: A branch control valve (73) is fixedly mounted on each of the four branch pipes (72), a steam pipe (78) is fixedly mounted on the water pipe (76), and a steam pipe control valve (79) is fixedly mounted on the water pipe control valve (77).

6. The production equipment of salted egg yolk sauce according to claim 4, characterized in that: The second flow guide pipe (12) and the flow guide pipeline control valve (13) are staggered, and the inner diameters of the second flow guide pipe (12), the flow guide pipeline control valve (13), the branch pipe (72) and the drainage pipe (8) are the same.

7. The salted egg yolk sauce production equipment according to claim 1, characterized in that: The internal structures of the four sterilization tanks are completely the same. A supporting device is fixedly installed inside the first sterilization tank (51). The supporting device includes a plurality of positioning ring plates (14) fixedly installed inside the first sterilization tank (51). The number of the positioning ring plates (14) is not less than two, and the plurality of positioning ring plates (14) are equidistantly distributed inside the first sterilization tank (51). A movable ring plate (15) is installed on the inner side of each positioning ring plate (14) through a bearing so that the movable ring plate (15) can rotate relative to the positioning ring plate (14). Longitudinal support plates (16) are fixedly installed on the bottom of both sides of the movable ring plate (15), and transverse support plates (17) are fixedly installed on both sides of the top of the longitudinal support plate (16). A groove is provided on the top of the transverse support plate (17).

8. The salted egg yolk sauce production equipment according to claim 7, characterized in that: The outer side of the positioning ring plate (14) is provided with a plurality of through holes (141), the number of the through holes (141) is not less than four, and the plurality of through holes (141) are distributed in a circular array on the outer side of the positioning ring plate (14).

9. The salted egg yolk sauce production equipment according to claim 1, characterized in that: A drainage trough (10) is fixedly mounted on the base (1), and the drainage trough (10) is located directly below the drainage pipe (8) on the lowest sterilizing tank.

10. A production process of salted egg yolk sauce, characterized in that: The production process of the salted egg yolk sauce is as follows: first step: Remove the fishy smell from salted egg yolks: put 25kg of egg yolks into a blender, then add 2kg of rice wine, stir and heat to 90℃ to remove the fishy smell; Step 2: Add 105kg water, 230kg fructose syrup, 42kg hydroxypropyl distarch phosphate, 40kg trehalose, 20kg vegetable oil, 20kg butter, 30kg maltose syrup, 500g monoglyceride, 400g carboxymethyl cellulose, 20kg glycerol, 40kg red bean paste, 3kg salt, 150g monosodium glutamate, 10kg corn starch, 33g lemon yellow to the salted egg yolk after removing the fishy smell, put it into a vacuum emulsifier for mixing and stirring, and heat the temperature to 70°C for emulsification and homogenization, and then heat it for gelatinization after homogenization; Step 3: First, put 1kg of vinegar, 500g of citric acid and 500g of egg yolk essence into the gelatinized sauce, then vacuum-pack the gelatinized sauce and place it in a sterilization tank in the production equipment of salted egg yolk sauce, pass water vapor to sterilize for 10-20 minutes, and then pass cooling water into the sterilization tank to cool it to below 25°C.

Images