Production equipment and production process of a salted egg yolk paste

Abstract

This application relates to the technical field of production and sterilization of salted egg yolk sauce, and discloses a production device for salted egg yolk sauce, including a base. A first sterilization tank, a second sterilization tank, a third sterilization tank and a fourth sterilization tank are installed on the base, and the four sterilization tanks are circumferentially arrayed on two adjusting rotating plates. One end of the four sterilization tanks is connected to a water vapor inlet device, and water vapor for sterilization and cooling water for cooling after sterilization can be respectively introduced into the four sterilization tanks by the water vapor inlet device. Drain pipes are respectively and fixedly installed on the four sterilization tanks near one end of the water vapor inlet device. The production device for salted egg yolk sauce provided by this application enables the warm water for cooling the salted egg yolk sauce in the fourth sterilization tank to flow into the second sterilization tank under the action of gravity, which is beneficial to exhausting the air in the second sterilization tank, avoiding the problem that the remaining air will form a heat insulation layer, preventing the steam from contacting the items and resulting in incomplete sterilization.

Description

Technical Field

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

[0002] Due to its unique salty and fragrant taste and rich flavor, salted egg yolk sauce is a delicious and versatile condiment. Salted egg yolk sauce can not only be eaten alone, but also be eaten together with ingredients such as condensed milk, and the taste is more rich. When producing salted egg yolk sauce, sterilization is an essential step. By sterilization, the number of microorganisms in the salted egg yolk sauce can be effectively reduced or eliminated, and the shelf life of the salted egg yolk sauce can be extended.

[0003] During the production of existing salted egg yolk sauce, a sterilization tank is generally used for sterilization treatment. However, when the existing sterilization tank sterilizes the salted egg yolk sauce, the air in the sterilization tank is difficult to be completely exhausted. The remaining air will form a heat insulation layer, hindering the steam from contacting the items, resulting in incomplete sterilization, and warm water needs to be heated additionally for preheating before sterilization, which makes the energy consumption large. Summary of the Invention

[0004] This application proposes a production device and a production process of salted egg yolk sauce, which have the advantages of facilitating the complete exhaustion of air in the sterilization tank and having lower energy consumption for preheating, so as to solve the problems of difficult complete exhaustion of air in the sterilization tank and large energy consumption for preheating existing in the existing sterilization equipment.

[0005] To achieve the above object, this application adopts the following technical solutions: A production device of salted egg yolk sauce includes a base. A first sterilization tank, a second sterilization tank, a third sterilization tank and a fourth sterilization tank are installed on the base, and the four sterilization tanks are circumferentially and arrayedly distributed on two adjustment rotating plates. A motor for driving the adjustment rotating plate to rotate is installed on the base. One end of the four sterilization tanks is connected to a water vapor introduction device, and water vapor for sterilization and cooling water for cooling after sterilization can be respectively introduced into the four sterilization tanks by the water vapor introduction device. The first sterilization tank is connected to the third sterilization tank through a first diversion pipe, and the second sterilization tank is connected to the fourth sterilization tank through a second diversion pipe. Diversion pipeline control valves are respectively fixedly installed on the first diversion pipe and the second diversion pipe. Drain pipes are respectively fixedly installed on the four sterilization tanks near one end of the water vapor introduction device, and when the sterilization tank rotates to the lowest position, the opening of the drain pipe faces directly downward.

[0006] Further, support seats are respectively fixedly installed on both sides of the top of the base, and a support ring sleeve is fixedly installed on the two support seats. The inner sides of the two support ring sleeves are rotationally connected to the adjustment rotating plate through bearings.

[0007] Further, a passive rotating plate is fixedly installed on the four sterilization tanks and is located between the two adjusting rotating plates. A ring of tooth grooves is provided on the outer side of the passive rotating plate. A gear is fixedly installed on the output rotating shaft of the motor, and the outer side of the gear meshes with the tooth grooves on the outer side of the adjusting rotating plate.

[0008] Further, the water vapor inlet device includes a five-way pipe. A sealing plug is provided at one end of the five-way pipe. 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 four branch pipes are respectively connected to the four sterilization tanks at the ends far from the five-way pipe. A rotary joint is fixedly installed at the other end of the five-way pipe. A three-way pipe is fixedly installed at the end of the rotary joint far from the five-way pipe. A water conduit and a water control valve are fixedly installed on the three-way pipe.

[0009] Further, branch control valves are respectively fixedly installed on the four branch pipes. 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] Further, the second diversion pipe and the diversion pipeline control valve are arranged in a staggered manner, and the inner diameters of the second diversion pipe, the diversion pipeline control valve, the branch pipe and the drain pipe are the same.

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

[0012] Further, a plurality of through holes are provided 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 circumferentially and arrayedly distributed on the outer side of the positioning ring plate.

[0013] Further, a drain trough is fixedly installed on the base, and the drain trough is directly below the drain pipe on the lowest sterilization tank.

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

[0015] The first step:

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

[0017] The second step:

[0018] Add 105 kg of water, 230 kg of fruit syrup, 42 kg of hydroxypropyl distarch phosphate, 40 kg of trehalose, 20 kg of vegetable oil, 20 kg of butter, 30 kg of malt syrup, 500 g of monoglyceride, 400 g of carboxymethyl cellulose, 20 kg of glycerol, 40 kg of red bean paste, 3 kg of salt, 150 g of monosodium glutamate, 10 kg of corn starch to the deodorized salted egg yolks. Add 33 g of lemon yellow, put them into a vacuum emulsifier for mixing and stirring, heat the temperature to 70 °C for emulsification and homogenization, and then carry out gelatinization after homogenization is completed.

[0019] The third step:

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

[0021] 1. For a production equipment of salted egg yolk paste provided by the present application, the warm water used for cooling the salted egg yolk paste in the fourth sterilization tank flows into the second sterilization tank under the action of gravity, which is beneficial to exhausting the air in the second sterilization tank, avoiding the problem that the remaining air will form a heat insulation layer, hindering the steam from contacting the items and resulting in incomplete sterilization.

[0022] 2. Through the continuous action of the warm water after cooling the salted egg yolk paste in the fourth sterilization tank on the salted egg yolk paste in the second sterilization tank for preheating, the temperature of the salted egg yolk paste is gradually increased, avoiding the adverse impact 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 paste, resulting in packaging deformation or rupture. This helps to protect the original flavor and nutritional components of the salted egg yolk paste, ensure the quality of the final product. At the same time, after the warm water preheating, the temperature of the salted egg yolk paste is already close to the high temperature required for sterilization, so the subsequent sterilization time can be significantly shortened. This not only improves production efficiency, and the preheated warm water directly uses the cooling water that was previously used to cool the sterilized salted egg yolk paste, without the need to heat the warm water additionally, and shortens the flow path of the warm water used for preheating, reducing the preheating energy consumption.

[0023] 3. By setting the sterilization tanks in two groups, in the form of two connected in one group, during the sterilization and preparation for sterilization stage of one group of sterilization tanks, by controlling the motor to drive the four sterilization tanks to rotate 90 degrees, the other group of sterilization tanks can be preheated before sterilization and the start of the sterilization work can be carried out, thereby improving work efficiency. Description of the Drawings

[0024] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only the embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on the provided drawings:

[0025] Figure 1 Structural schematic diagram of the present invention;

[0026] Figure 2 is Figure 1 left view of;

[0027] Figure 3 is Figure 1 structural schematic diagram of the water vapor inlet device in;

[0028] Figure 4 is Figure 1 right view of the four sterilization tanks in;

[0029] Figure 5 is Figure 4 structural schematic diagram of the pipeline connection of the four sterilization tanks in;

[0030] Figure 6 is Figure 1 right view of;

[0031] Figure 7 is Figure 1 internal structural schematic diagram of the first sterilization tank in;

[0032] Figure 8 is Figure 1 right view of the first sterilization tank in;

[0033] Figure 9 is Figure 7 sectional structural schematic diagram of the positioning ring plate and the movable ring plate in.

[0034] In the figure: 1, base; 2, support seat; 3, support ring sleeve; 4, adjusting 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 tank; 11, first diversion pipe; 12, second diversion pipe; 13, diversion pipeline 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 implementation manners

[0035] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0036] Embodiment 1, as Figures 1-2 , a production device for salted egg yolk sauce, including a base 1. On both sides of the top of the base 1, support seats 2 are respectively fixedly installed. A support ring sleeve 3 is fixedly installed on the two support seats 2. The inner sides of the two support ring sleeves 3 are rotationally connected to an adjustment rotating plate 4 through bearings. This bearing is a large rolling bearing. 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 circumferentially arranged in an array on the two adjustment rotating plates 4. A passive rotating plate 6 located between the two adjustment rotating plates 4 is fixedly installed on the four sterilization tanks. And a toothed groove is provided on the outer side of the passive rotating plate 6. A motor 18 is fixedly installed on one of the support seats 2. The motor 18 can be fixedly installed on one of the support seats 2 through an L-shaped bracket or directly installed on the base 1. The output rotating shaft of the motor 18 is fixedly installed with a gear 19. The outer side of the gear 19 meshes with the toothed groove on the outer side of the adjustment rotating plate 4. Thus, the motor 18 can drive the gear 19 to drive the passive rotating plate 6 to rotate, and then drive the four sterilization tanks to rotate around the axis of the adjustment 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 and will not be elaborated here, and it is not shown in the figure). 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. 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] Specifically, please refer to Figures 1-3, the water vapor introduction device 7 includes a five-way pipe 71. One end of the five-way pipe 71 is provided with a sealing plug. Four branch pipes 72 are fixedly installed 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 far from the five-way pipe 71 are respectively connected to the four sterilization tanks. The five-way pipe 71 is connected to the four sterilization tanks through the four branch pipes 72 respectively, and branch control valves 73 are fixedly installed on the four branch pipes 72 respectively. When introducing steam or cooling water into one of the sterilization tanks, only need to open the branch control valve 73 on the branch pipe 72 communicated with the sterilization tank, and then the steam or cooling water can be introduced into the sterilization tank from the five-way pipe 71. The other end of the five-way pipe 71 is fixedly installed with a rotary joint 74. One end of the rotary joint 74 far from the five-way pipe 71 is fixedly installed with a three-way pipe 75. A water conduit 76 and a water control valve 77 are fixedly installed on the three-way pipe 75. 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 introduce 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 communicated with the sterilization tank. The cooling water sequentially 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. When it is necessary to introduce steam into one of the sterilization tanks for sterilization, open the steam pipeline control valve 79 on the steam conduit 78. The steam sequentially 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. The setting of the rotary joint 74 enables the five-way pipe 71 to rotate relative to the three-way pipe 75 along with the rotation of the four sterilization tanks driven by the motor 18, so as not to affect the introduction of cooling water into the sterilization tank from the water conduit 76 and the introduction of steam into the sterilization tank from the steam conduit 78.

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

[0041] Please refer to Figure 1 、 Figure 4 and Figure 5, a first sterilization tank 51 and a third sterilization tank 53 are connected through a first diversion pipe 11, a second sterilization tank 52 and a fourth sterilization tank 54 are connected through a second diversion pipe 12, the first diversion pipe 11 and the second diversion pipe 12 are arranged in a staggered manner, and diversion pipeline control valves 13 are fixedly installed on the first diversion pipe 11 and the second diversion pipe 12 respectively. The inner diameters of the second diversion pipe 12, the diversion pipeline control valve 13, the branch pipe 72 and the drain pipe 8 are the same.

[0042] Please refer to Figure 1 , Figures 6-9 , the internal structures of the four sterilization tanks are exactly the same. A support device is fixedly installed inside the first sterilization tank 51. The support 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 a plurality of the positioning ring plates 14 are equidistantly distributed inside the first sterilization tank 51. A plurality of through holes 141 are formed on the outer side of the positioning ring plate 14. The number of the through holes 141 is not less than four, and a plurality of the through holes 141 are circumferentially arrayed on the outer side of the positioning ring plate 14. By providing the through holes 141, when the first sterilization tank 51 is rotated and repositioned by driving of a motor 18, the water on both sides of the positioning ring plate 14 inside the first sterilization tank 51 can flow through the through holes 141, so as to cool and drain the salted egg yolk paste. A movable ring plate 15 is installed inside 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 at the bottom of both sides of the movable ring plate 15 respectively. Transverse support plates 17 are fixedly installed on both sides of the top of the longitudinal support plates 16. Grooves are formed on the top of the transverse support plates 17. By using the grooves on the top of the transverse support plates 17 as slideways, the wheels of the carrier for the salted egg yolk paste (such as a loading trolley, etc.) roll in the grooves, which is convenient for feeding the salted egg yolk paste into the sterilization tank, and by using the overall gravity of the salted egg yolk paste, when the four sterilization tanks are rotated and repositioned by driving of the motor 18, the carrier for the salted egg yolk paste will not tip over.

[0043] During use, the four sterilization tanks are set as two independent and interconnected 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 respectively connected by two diversion pipes. When carrying out the sterilization work on the salted egg yolk paste, as Figure 4 shown, in one group of sterilization tanks, the fourth sterilization tank 54 is located directly above the second sterilization tank 52. After the cooled water is introduced into the fourth sterilization tank 54 to cool the salted egg yolk paste inside it after the first sterilization, the cooled water is heat-exchanged into warm water. The diversion pipeline control valve 13 on the second diversion pipe 12 is controlled to be opened, and cooled water is continuously introduced into the fourth sterilization tank 54. The cooled water entering the fourth sterilization tank 54 enters the second sterilization tank 52 through the second diversion pipe 12, and the warm water after heat exchange inside the fourth sterilization tank 54 is used to preheat the salted egg yolk paste inside the second sterilization tank 52.

[0044] When the warm water after heat exchange in the fourth sterilization tank 54 flows downward through the second diversion pipe 12 into the second sterilization tank 52 and fills the second sterilization tank 52, control the drain control valve 9 on the drain pipe 8 at the bottom of the second sterilization tank 52 to open for drainage. During the period when the warm water after heat exchange in the fourth sterilization tank 54 continuously flows 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. After the temperatures in the fourth sterilization tank 54 and the second sterilization tank 52 tend to be the same, control the diversion pipeline control valve 13 on the second diversion pipe 12 to close again (it can be controlled in conjunction with systems such as temperature sensors in the prior art, which will not be elaborated here), and continuously introduce high-temperature steam into the interior of the second sterilization tank 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 mayonnaise, and the cooling water in the fourth sterilization tank 54 has not been filled yet. Immediately control the motor 18 to drive the sterilization tank to rotate 180 degrees, so that the second sterilization tank 52 and the fourth sterilization tank 54 are transposed. That is, after the fourth sterilization tank 54 rotates to the position of the second sterilization tank 52, open the drain pipe 8 at the bottom of the fourth sterilization tank 54 for drainage. After the drainage is completed, replace the new mayonnaise to prepare for the sterilization work, and realize multiple transpositions of the second sterilization tank 52 and the fourth sterilization tank 54 by alternately rotating the sterilization tank forward and backward to prevent the problem of valve wiring entanglement on the equipment.

[0045] When continuously introducing steam into the interior of the second sterilization tank 52 for sterilization and replacing the new mayonnaise in the interior of the fourth sterilization tank 54 to prepare for the sterilization work, control the motor 18 to drive the four sterilization tanks to rotate 90 degrees, so that the first sterilization tank 51 and the third sterilization tank 53 rotate to a state of being vertically distributed, and repeat the above steps between the second sterilization tank 52 and the fourth sterilization tank 54 from the preheating stage before sterilization to the start stage of the sterilization work, thereby improving the 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 helps to exhaust the air in the second sterilization tank 52 (the exhaust valve and pressure relief valve provided on the sterilization tank can both use existing valves, which are not shown in the figure). This avoids the problem that the remaining air will form a heat-insulating layer, preventing steam from contacting the items and resulting in incomplete sterilization. Moreover, the warm water after cooling the salted egg yolk sauce in the fourth sterilization tank 54 continuously acts on the salted egg yolk sauce in the second sterilization tank for preheating, gradually raising the temperature of the salted egg yolk sauce, avoiding the adverse impact 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 packaging deformation or rupture. This helps to protect the original flavor and nutritional components of the salted egg yolk sauce, ensuring the quality of the final product. At the same time, after preheating with warm water, the temperature of the salted egg yolk sauce is already close to the high temperature required for sterilization. Therefore, the subsequent sterilization time can be significantly shortened. This not only improves production efficiency, but also directly uses the cooling water that was previously used to cool the sterilized salted egg yolk sauce to preheat the warm water, without the need for additional heating of the warm water, and shortens the flow path of the preheating water, reducing the preheating energy consumption.

[0047] Example 2, A production process for salted egg yolk sauce, the production process of this salted egg yolk sauce is as follows:

[0048] The first step:

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

[0050] The second step:

[0051] Add 105 kg of water, 230 kg of fructose syrup, 42 kg of hydroxypropyl distarch phosphate, 40 kg of trehalose, 20 kg of vegetable oil, 20 kg of butter, 30 kg of malt syrup, 500 g of monoglyceride, 400 g of carboxymethyl cellulose (CMC), 20 kg of glycerol, 40 kg of red bean paste, 3 kg of table salt, 150 g of monosodium glutamate, 10 kg of corn starch, and 33 g of lemon yellow to the de-fished salted egg yolks. Put them into a vacuum emulsifier for mixing and stirring, and heat the temperature to 70 °C for emulsification and homogenization. After homogenization is completed, heat and gelatinize again.

[0052] The third step:

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

[0054] The foregoing description of the disclosed embodiments enables those skilled in the art to practice or use the present invention. Various modifications to these embodiments will be readily apparent to those 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. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A production device for salted egg yolk paste, characterized in that, It includes 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 installed. And the four sterilization tanks are circumferentially arrayed on two adjusting rotating plates (4). A motor (18) for driving the adjusting rotating plate (4) to rotate is installed on the base (1). One end of each of the four sterilization tanks is connected to a water vapor introducing device (7). Through the water vapor introducing device (7), water vapor for sterilization and cooling water for cooling after sterilization can be respectively introduced into the four sterilization tanks. The first sterilization tank (51) is connected to the third sterilization tank (53) through a first diversion pipe (11). The second sterilization tank (52) is connected to the fourth sterilization tank (54) through a second diversion pipe (12). And diversion pipeline control valves (13) are respectively fixedly installed on the first diversion pipe (11) and the second diversion pipe (12). Drain pipes (8) are respectively fixedly installed on the four sterilization tanks near one end of the water vapor introducing device (7). And when the sterilization tank rotates to the lowest position, the opening of the drain pipe (8) faces directly downward. The internal structures of the four sterilization tanks are exactly the same. A support device is fixedly installed inside the first sterilization tank (51). The support 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 a plurality of positioning ring plates (14) are equidistantly distributed inside the first sterilization tank (51). An activity ring plate (15) is installed inside each positioning ring plate (14) through a bearing, so that the activity ring plate (15) can rotate relative to the positioning ring plate (14). Longitudinal support plates (16) are respectively fixedly installed at the bottom of both sides of the activity ring plate (15). Transverse support plates (17) are respectively fixedly installed on both sides of the top of the longitudinal support plates (16). Grooves are formed on the top of the transverse support plates (17).

2. The production equipment of a salted egg yolk sauce according to claim 1, characterized in that Support seats (2) are respectively fixedly installed on both sides of the top of the base (1). A support ring sleeve (3) is fixedly installed on the two support seats (2). The inner sides of the two support ring sleeves (3) are rotationally connected to the adjusting rotating plate (4) through bearings.

3. The production equipment of a salted egg yolk sauce according to claim 1, characterized in that, Passive rotating plates (6) are fixedly installed on the four sterilization tanks and located between the two adjusting rotating plates (4). A toothed groove is provided on the outer side of the passive rotating plate (6). A gear (19) is fixedly installed on the output rotating shaft of the motor (18). The outer side of the gear (19) meshes with the toothed groove on the outer side of the adjusting rotating plate (4).

4. The production equipment of a salted egg yolk sauce according to claim 1, characterized in that, The water vapor introduction device (7) includes a five-way pipe (71). One end of the five-way pipe (71) is provided with a sealing plug. Four branch pipes (72) are fixedly installed 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. The other end of the five-way pipe (71) is fixedly installed with a rotary joint (74). One end of the rotary joint (74) away from the five-way pipe (71) is fixedly installed with a three-way pipe (75). A water conduit (76) and a water control valve (77) are fixedly installed on the three-way pipe (75).

5. The production equipment of a salted egg yolk sauce according to claim 4, characterized in that, Branch control valves (73) are respectively fixedly installed on the four branch pipes (72). A steam conduit (78) is fixedly installed on the water conduit (76). A steam pipeline control valve (79) is fixedly installed on the water control valve (77).

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

7. The production equipment of a salted egg yolk paste according to claim 1, characterized in that, A plurality of through holes (141) are formed 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 circumferentially and arrayedly distributed on the outer side of the positioning ring plate (14).

8. The production equipment of a salted egg yolk sauce according to claim 1, characterized in that A drain trough (10) is fixedly installed on the base (1). The drain trough (10) is directly below the drain pipe (8) of the lowest sterilization tank.

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