High-temperature marinating and vacuum cooling integrated equipment
By integrating vacuum cooling and brine recycling technology in the brine cooking equipment, the problem of food ingredients stored in hazardous temperature zones for a long time in the traditional brine cooking process is solved, and the effect of rapid cooling and energy consumption is achieved.
Patent Information
- Application Number
- CN202510378909.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-28
- Publication Date
- 2025-05-16
AI Technical Summary
The traditional braised cooking process requires a long cooling after braised cooking, which causes the ingredients to be stored in hazardous temperature zones for a long time, which can easily lead to microorganisms growth, and high temperatures will destroy the protein structure and affect the taste of the product.
A high-temperature brine and vacuum cooling integrated equipment is designed, and the brine boiler is vacuum-cooled through a vacuum pump, and combined with brine recycling to achieve rapid cooling and energy consumption.
It achieves rapid cooling of ingredients after brine, avoids microbial growth and protein structure damage, improves cooling uniformity and production efficiency, and reduces energy consumption and investment costs.
Smart Images
Figure CN119999944A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of braising and cooling equipment, and more specifically, to a high-temperature braising and vacuum cooling integrated equipment. Background Art
[0002] In the food processing industry, high-temperature braising is one of the core processes for processing meat, soy products, braised food and other products. High-temperature steaming can quickly allow ingredients to absorb flavor, sterilize and soften the texture.
[0003] However, in traditional processes, after braising, the ingredients need to be transferred to independent cooling equipment (such as air cooling, water cooling or cold storage), and the cooling process takes up to 2-4 hours. During this period, the ingredients are in a dangerous temperature range of 30-60℃ for a long time and are in contact with the external environment, which can easily lead to secondary microbial growth. In addition, continuous high temperature will destroy the protein structure, causing problems such as dry taste and loss of juice. In order to solve the above problems, the present application proposes an integrated high-temperature braising and vacuum cooling device. Summary of the invention
[0004] The object of the present invention is to provide an integrated device for high-temperature braising and vacuum cooling, which can directly cool after braising to avoid the growth of bacteria caused by secondary transportation.
[0005] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: A high-temperature braising and vacuum cooling integrated equipment, comprising a braising pot, a steam pipe on the top and a cart; The seasoning pool is located between adjacent braising pots. A suction pipe for recovering brine is provided inside the braising pot adjacent to the seasoning pool to realize the recycling of brine and reduce the consumption of consumables and energy. A braising cart is provided inside the cart to prevent the residue of brine when recovering brine through the guide slope at the bottom; The vacuum pump is located between the inlet ends of adjacent braising pots, and vacuumizes the braising pots through the side exhaust pipes to cool the food. A three-way pipe is provided at the intersection of adjacent exhaust pipes, and the residual water is stored through the storage part at the bottom to prevent it from entering the braising pot and increasing energy consumption; The braising pot adopts a double-door structure, and the braising cart enters from the front end and exits from the rear end, so that the packaging process can be carried out directly after the food is moved out, avoiding the breeding of microorganisms.
[0006] Beneficial effects of the present invention: The present invention can extract the brine through the extraction pipe before and after braising by configuring the seasoning pool, and the brine is gathered in combination with the guide slope to prevent residue, thereby not only recycling the brine to achieve the effect of improving the efficiency of braising and reducing energy consumption, but also maintaining the microbial stability of the brine, avoiding the taste difference of the finished product caused by the fluctuation of the formula of the new brine, and at the same time reducing the spices and seasonings required for each braising, effectively controlling the investment cost of the braising ingredients; The present invention can directly evacuate the brine pot after the brine is recovered through the configuration of a vacuum pump, thereby reducing the internal environmental pressure to achieve a rapid cooling effect. At this time, the moisture inside and on the surface of the food quickly boils and evaporates at a low temperature, absorbing a large amount of latent heat of vaporization to achieve an efficient cooling effect. This method effectively avoids the problem of external cooling and internal heat caused by traditional air cooling and water cooling, and improves the cooling uniformity by more than 30%; During the vacuuming process, the present invention utilizes the baffles to intercept the residual brine and steam to form water, which can be stored inside the storage part. The effect of gas-liquid separation can be achieved without regular cleaning, so as to maintain the stable operating efficiency of the vacuum pump and reduce energy consumption.
[0007] The double-door mode of the braising pot of the present invention can be directly placed between the entrance and exit doors of a factory building, and the brine recovery and vacuum cooling mode are combined to form a one-end-in-one-end-out transportation mode, so that the braising food can be directly moved out for packaging process, which can avoid the breeding of food microorganisms, simplify the process and improve production efficiency, and at the same time avoid the situation that the temperature in the pot is too high and the hot steam hits the face and affects the workers. BRIEF DESCRIPTION OF THE DRAWINGS
[0008] 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 will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0009] Figure 1 This is a schematic diagram of the structure of the inlet end of the halogen vehicle of the present invention; Figure 2 This is a schematic diagram of the structure of the outlet end of the halogen vehicle of the present invention; Figure 3 It is a schematic diagram of the side structure of the braising pot of the present invention; Figure 4 This is a schematic diagram of the exploded structure of the stewing cart and the cart of the present invention; Figure 5 It is a partial structural schematic diagram of the vacuum pump of the present invention; Figure 6 It is a schematic diagram of the combined structure of the three-way pipe and the receiving portion of the present invention; In the accompanying drawings, the components represented by the reference numerals are listed as follows: In the figure: 1. braising pot; 11. exhaust pipe; 1101. spiral pipe; 12. fixing seat; 13. support frame; 1301. support shaft; 2. Seasoning tank; 21. Lead pipe; 3. Cart; 4. stewing cart; 401. honeycomb bucket; 402. slide; 403. ball bearing; 404. positioning groove; 405. guide slope; 5. vacuum pump; 51. exhaust pipe; 52. three-way pipe; 5201. storage part; 5202. conduit; 5203. guardrail; 6. Brine pipe; 61. Branch pipe; 62. Transfer pipe; 7. Steam pipe. DETAILED DESCRIPTION
[0010] 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.
[0011] See also Figure 1 - Figure 5 As shown, the present invention provides an integrated device for high-temperature braising and vacuum cooling, comprising a braising pot 1, a steam pipe 7 on the top, and a trolley 3. The steam pipe 7 is connected to the steam generator of the production line, so that the temperature in the braising pot 1 can reach a maximum of 160° from 80° to meet different braising needs. During this period, the steam pipe 7 heats the braising pot 1 by heat transfer through the pipe wall, and does not contact the brine and the inner wall of the braising pot to prevent contamination. The same is true for the seasoning tank, and the heating method of the seasoning tank 2 is the same; The seasoning pool 2 is located between adjacent brine pots 1. A suction pipe 11 for recovering brine is provided on one side of the brine pot 1 adjacent to the seasoning pool 2, so as to realize the recycling of brine and reduce the consumption of consumables and energy. A brine cart 4 is provided inside the cart 3, and a guide slope 405 at the bottom thereof is used to prevent the brine from being left over when it is recovered. The vacuum pump 5 is located between the inlet ends of adjacent braising pots 1, and vacuumizes the braising pot 1 through the side exhaust pipe 51 to cool the food. A three-way pipe 52 is provided at the intersection of adjacent exhaust pipes 51, and a storage portion 5201 at the bottom thereof stores residual water to prevent it from entering the braising pot 1 and increasing energy consumption; The stew pot 1 adopts a double-door structure, and the stew cart 4 enters from the front end and exits from the rear end, so that the food can be directly packaged after being removed, avoiding the breeding of microorganisms; The present embodiment provides an integrated device that can be directly cooled after braising. The braising pot 1 is evacuated by a vacuum pump 5 through an exhaust pipe 51, and the water accompanying the vacuuming is stored in the storage portion 5201, so that the water cannot enter the vacuum pump 5 to ensure its stable operation, thereby allowing the temperature of the food to drop rapidly to achieve a cooling effect. After this treatment, not only can the hot air not be blown in the face to affect the staff, but the food can also be directly packaged after it is out of the pot, reducing the probability of microbial growth; in addition, before vacuuming, the brine is first extracted through the seasoning tank 2 through the exhaust pipe 11 for recycling and secondary utilization, which complements the vacuuming and cooling function, thereby reducing the cost investment in subsequent braising and improving its efficiency; finally, the braising pot 1 is opened with two doors to separate the braising cart 4 from the environment when it is removed and entered, thereby preventing the microorganisms in the pre-braising environment from affecting the food, keeping it clean and improving the product quality.
[0012] like Figure 1 and Figure 4 As shown, a honeycomb bucket 401 is provided inside the braising cart 4, and pillars fixedly connected to the braising cart 4 are provided at the adjacent upper ends of the front and rear ends, with a gap therebetween. The honeycomb hole structure of the honeycomb bucket 401 enables the brine to fully soak the food after entering the gap, while preventing the residue contained in the brine from entering the braising cart 4. In addition, the gap is also used to place the exhaust pipe 11.
[0013] like Figure 2 and Figure 3 As shown, lead pipes 21 are provided on both sides of the upper end of the seasoning pool 2, which are respectively connected to the brine pipe 6 on the side of the adjacent brine cooking pot 1, and a branch pipe 61 is provided on the upper end of the brine pipe 6 to increase the connection point, which is connected to the lead pipe 21 through a three-way through pipe on the top, and the branch pipe 61 is connected to the adjacent two ends of the brine pipe 6, which can make the brine extraction efficiency in the two end areas consistent.
[0014] like Figure 3 As shown, the upper end of the exhaust pipe 11 is provided with a coil 1101 which passes through the inside of the fixed seat 12 on the side of the braising pot 1. The coil 1101 is used to connect to the adapter tube 62 on the side of the brine pipe 6, and a rotating connection is formed between the two while maintaining a seal. Combined with the transmission mechanism inside the fixed seat 12, the adjacent coil 1101 is driven to rotate, so that the exhaust pipe 11 rotates in and out of the gap between the braising cart 4 and the honeycomb bucket 401 when the braising cart 4 enters and exits the braising pot 1.
[0015] like Figure 3 and Figure 4As shown, a support frame 13 and a support shaft 1301 are provided inside the stewing pot 1 for supporting the stewing cart 4. The support frame 13 is located on both sides to receive the slides 402 on both sides of the bottom of the stewing cart 4. Support frames 13 are also provided on both sides of the inside of the cart 3. After pushing the stewing cart 4 into the stewing pot 1, the cart 3 can be directly pushed away, which is convenient for use in other processes and reduces the investment cost of the equipment.
[0016] like Figure 4 As shown, a positioning groove 404 is provided at the bottom of the slide 402, and a ball 403 is installed inside the positioning groove 404 to reduce the friction resistance when the stewing cart 4 moves, so that the stewing cart 4 can be pushed and pulled in and out of the stewing pot 1, and can also be automatically slid out by tilting the support frame 13 and the support shaft 1301. It only needs to be caught by the cart 3 at the outlet end. When the tilting and shaking method is adopted, it is only necessary to lift the inlet end of the stewing pot 1 appropriately.
[0017] like Figure 6 As shown, both ends of the three-way pipe 52 are provided with baffles 5203, and circular holes are opened on the sides thereof for intercepting water and changing its flow direction, so as to prevent the water attached to the gas from directly entering the vacuum pump 5, which can not only prevent the increase of energy consumption, but also prolong the stability and life of the equipment; in addition, both sides of the upper end of the storage part 5201 are provided with conduits 5202 connecting the holes at both ends of the three-way pipe 52, which are used to collect the water drawn out in two directions to the storage part 5201, so as to facilitate the subsequent discharge and cleaning.
[0018] It can be understood that the present invention can directly recover the brine after braising and then perform vacuum cooling. The two functions complement each other, which can not only control the investment cost of multiple braising, but also enable the food to be directly packaged after it is out of the pot, thus avoiding secondary contamination of the food and ensuring the food quality. In addition, it can also avoid excessive heat in the pot from blowing in the face of the workers, making it convenient for production and processing operations.
[0019] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0020] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. A high-temperature braising and vacuum cooling integrated device, comprising a braising pot (1), a steam pipe (7) on the top, and a trolley (3), characterized in that: The seasoning pool (2) is located between adjacent braising pots (1). A suction pipe (11) for recovering brine is provided on one side of the braising pot (1) adjacent to the seasoning pool (2), so as to realize the recycling of brine and reduce the consumption of consumables and energy. A braising cart (4) is provided inside the cart (3), and a guide slope (405) at the bottom thereof is used to prevent the brine from being left over when it is recovered. A vacuum pump (5) is located between the inlet ends of adjacent braising pots (1), and vacuumizes the braising pots (1) through a side suction pipe (51) to cool the food; a three-way pipe (52) is provided at the junction of adjacent suction pipes (51), and a storage portion (5201) at the bottom thereof is used to store residual water to prevent it from entering the braising pot (1) and increasing energy consumption; The braising pot (1) adopts a double-door structure, and the braising cart (4) enters from the front end and exits from the rear end, so that the packaging process can be carried out directly after the food is removed, thereby avoiding the breeding of microorganisms.
2. The high-temperature braising and vacuum cooling integrated equipment according to claim 1, characterized in that: The braising cart (4) is provided with a honeycomb bucket (401) inside to prevent the residues contained in the brine from entering the braising cart (4), and there is a gap between the two for placing the extraction pipe (11).
3. The high temperature brine cooking and vacuum cooling integrated equipment according to claim 1, characterized in that: Lead pipes (21) are provided on both sides of the upper end of the seasoning tank (2), which are respectively connected to the brine pipes (6) on the sides of the adjacent braising pot (1).
4. The high-temperature brine cooking and vacuum cooling integrated equipment according to claim 3, characterized in that: The upper end of the brine pipe (6) is provided with a branch pipe (61) for increasing the connection point, and is connected to the guide pipe (21), so that the extraction efficiency of the two end areas of the brine pipe (6) is consistent.
5. The high temperature braising and vacuum cooling integrated equipment according to claim 1, characterized in that: The upper end of the extraction pipe (11) is provided with a spiral tube (1101) which is inserted into a fixing seat (12) on the side of the brine cooking pot (1), and the spiral tube (1101) is used to connect to a transfer tube (62) on the side of the brine pipe (6).
6. The high-temperature braising and vacuum cooling integrated equipment according to claim 5, characterized in that: The interior of the fixing seat (12) is a transmission mechanism for driving the adjacent rotary tube (1101) to rotate, so that the exhaust pipe (11) rotates in and out of the gap between the braising cart (4) and the honeycomb bucket (401) when the braising cart (4) enters and exits the braising pot (1).
7. The high-temperature braising and vacuum cooling integrated equipment according to claim 1, characterized in that: A support frame (13) and a support shaft (1301) are provided inside the stewing pot (1) for supporting the stewing cart (4); the support frame (13) is located at two sides to receive the slide frames (402) at two sides of the bottom of the stewing cart (4).
8. The high temperature braising and vacuum cooling integrated equipment according to claim 7, characterized in that: A positioning groove (404) is provided at the bottom of the slide (402), and a ball bearing (403) is installed inside the positioning groove to reduce the friction resistance of the stewing cart (4) when it moves.
9. The high temperature braising and vacuum cooling integrated equipment according to claim 1, characterized in that: Both ends of the three-way pipe (52) are provided with guardrails (5203) inside, and circular holes are opened on the sides thereof to intercept water and change its flow direction.
10. The high temperature braising and vacuum cooling integrated equipment according to claim 1, characterized in that: Both sides of the upper end of the storage portion (5201) are provided with conduits (5202) communicating with holes at both ends of the three-way pipe (52) and used to collect water drawn from two directions into the storage portion (5201).