A low-temperature vacuum infiltration-based sauce pickling device

Abstract

The application discloses a kind of sauce pickling equipment based on low-temperature vacuum infiltration, belong to sauce pickling field.The application of a kind of sauce pickling equipment based on low-temperature vacuum infiltration, including pickling barrel, the lower end of the pickling barrel is covered with the lower extension frame with liquid flow space, one side of the lower extension frame is provided with second transmission pipe, the other side of the lower extension frame is sealed and provided with third transmission pipe.The application solves the problem that the existing vacuum pickling device is different in speed during pickling, which causes poor pickling effect and affects the taste of pickled goods.The low-temperature liquid is transmitted through the second transmission pipe, the first shunt, the lower extension frame, the third transmission pipe, the second shunt and the first transmission pipe, and the sauce is cooled simultaneously inside and outside the pickled sauce, improving the cooling effect and the uniformity of the cooling, and avoiding the poor pickling effect caused by the different cooling speed.

Description

Technical Field

[0001] This invention relates to the field of sauce marinating, specifically to a sauce marinating device based on low-temperature vacuum permeation. Background Technology

[0002] Low-temperature vacuum penetration sauce marinating equipment is a specialized device that combines low temperature and vacuum environment to efficiently marinate food. By creating low temperature conditions, the equipment slows down the activity of enzymes and bacterial growth inside the food. At the same time, vacuum technology promotes the rapid and even penetration of flavor components and salt in the sauce into the food, achieving a deep marinating effect. This method can not only effectively shorten the marinating time, but also better preserve the original taste and nutrients of the food, making the marinated food more delicious and healthy. It is a modern food processing equipment that integrates high efficiency, health and deliciousness.

[0003] Chinese Patent Publication No. CN213908470U discloses a vacuum marinating device, including a rotating rod with a marinating box movably connected to it. A switch is connected above the marinating box, and a controller is connected to the other side of the support. A rotating rod is fixedly connected to the other side of the marinating box and connected to the controller. The controller controls the rotating rods on both sides of the marinating box to start rotating. Through the continuous rotation of the rotating rods, the items in the marinating box are made to come into full and even contact with the marinating material, achieving the purpose of uniform material distribution, improving efficiency, saving time, and solving the problem of uneven material distribution.

[0004] The aforementioned patented vacuum marinating device has a poor cooling effect on the items being marinated during the marinating process. It can only cool down the items by covering the outside of the device with a cooling structure. However, cooling the items by covering the outside of the device results in uneven cooling of the materials inside the marinating device and asynchronous cooling speeds, leading to poor marinating results and affecting the taste of the marinated items. Summary of the Invention

[0005] The purpose of this invention is to provide a sauce marinating device based on low-temperature vacuum permeation. The low-temperature liquid is transported through a second transmission pipe, a first diversion pipe, a lower extension frame, a third transmission pipe, a second diversion pipe, and the first transmission pipe, and simultaneously cools the sauce inside and outside the marinating process. This improves the cooling effect and the uniformity of cooling, avoids poor marinating effect caused by asynchronous cooling speed, and solves the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a sauce marinating device based on low-temperature vacuum permeation, comprising a marinating barrel, the lower end of which is covered by a lower extension frame having a liquid flow space, a second transmission pipe disposed on one side of the lower extension frame, and a third transmission pipe sealed on the other side of the lower extension frame, the third transmission pipe extending from the other side of the lower extension frame to one end of the lower extension frame, the third transmission pipe being sealed to the interior of the marinating barrel through a second diversion pipe, the second diversion pipe penetrating the marinating barrel and extending to the front end of the marinating barrel, the second diversion pipe extending to the front end of the marinating barrel being sealed to the front end of the second diversion pipe through a first transmission pipe, and the lower extension frame being sealed to the second transmission pipe through the first diversion pipe.

[0007] Preferably, a gas cylinder is provided on one side of the upper end of the pickling barrel, and the gas cylinder is sealed to the upper end of the pickling barrel.

[0008] Preferably, a sealing plug is provided at the upper part of the connection position between the gas tank and the pickling barrel, and a telescopic rod is provided at the upper end of the sealing plug.

[0009] Preferably, ultraviolet germicidal lamps are installed at both the front and rear ends of the gas tank.

[0010] Preferably, a portion of the first transmission pipe extends into the interior of the gas tank, and a heat-conducting plate is provided on the outer wall of the region of the gas tank extending into the interior of the gas tank, and the heat-conducting plate is welded and fixed to the gas tank.

[0011] Preferably, an upper extension frame is provided laterally at the lower end between two adjacent second diverter pipes, and a guide plate is provided inside the lower extension frame extending toward the upper extension frame.

[0012] Preferably, a vacuum pump is fixed to the outer wall of the pickling barrel by bolts, and the vacuum pump is sealed to the upper end of the pickling barrel.

[0013] Preferably, a second valve is provided on one side of the upper end of the gas tank.

[0014] Preferably, one end of both the first transmission pipe and the second transmission pipe is sealed with a flexible tube.

[0015] Preferably, support arms are provided at both the front and rear ends of the other side of the pickling barrel, and a second motor is provided at one end of the support arm, and the output shaft of the second motor is fixedly connected to the support arm.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0017] 1. In this invention, when marinating sauce-marinating materials inside a marinating barrel under vacuum, the low-temperature liquid input from the second transmission pipe is sequentially transmitted through the lower extension frame, the third transmission pipe, the second diversion pipe, and the first transmission pipe before being discharged. The low-temperature liquid transmitted in the lower extension frame is guided by the guide plate and flows into the upper extension frame. The upper extension frame and the second diversion pipe simultaneously cool down, achieving simultaneous cooling of the sauce-marinating materials inside and outside. On the other hand, the low-temperature liquid transmitted inside the first transmission pipe flows back through the first transmission pipe and into the gas tank. The low-temperature liquid cools the heat-conducting fins, thereby cooling the gas inside the gas tank. This allows the low-temperature gas used to replenish the sauce-marinating materials inside the marinating barrel to further cool down the materials, providing a stable liquid flow path. After a single transmission of the low-temperature liquid, comprehensive cooling of the sauce marinating process can be achieved.

[0018] 2. The closing of the second valve position in this invention, combined with the extension of the telescopic rod, seals the connection between the gas canister and the marinating barrel. When the vacuum pump draws in gas to create a vacuum in the marinating barrel for sauce marinating, the contraction of the telescopic rod allows the sterilized gas, cooled by the heat-conducting plate, to replenish the interior of the marinating barrel, reducing the MPa value inside the barrel. After adjusting the MPa value inside the barrel for a period of time, the sealing plug is repeatedly pressed to further restrict the connection between the gas canister and the marinating barrel. The vacuum pump then repeatedly draws in gas from the marinating barrel, repeatedly adjusting the vacuum state inside the barrel. This prevents the marinating barrel from being at a fixed MPa value. Adjusting the MPa value improves the marinating effect, firstly by avoiding the use of an additional vacuum pump, and secondly by preventing the gas from being sterilized before directly contacting the sauce during MPa adjustment, which would result in a poor marinating effect. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the overall external structure of the present invention;

[0020] Figure 2 This is a schematic diagram showing the positional relationship of the vacuum pump in this invention;

[0021] Figure 3 This is a schematic diagram of the rotation trajectory of the support arm and cover plate of the present invention;

[0022] Figure 4 This is a cross-sectional view of the internal structure of the lower extension frame of the present invention;

[0023] Figure 5 For the present invention Figure 4 Enlarged view of a portion of region A in the middle;

[0024] Figure 6 For the present invention Figure 4 Enlarged view of a portion of region B in the middle;

[0025] Figure 7 This is a cross-sectional view showing the positional relationship of the rollers in this invention;

[0026] Figure 8 For the present invention Figure 7 Enlarged view of a portion of region C;

[0027] Figure 9 This is a cross-sectional view of the internal structure of the gas tank of the present invention.

[0028] In the diagram: 1. Marinating barrel; 2. First valve; 3. Base; 4. Roller; 5. First motor; 6. Support arm; 7. Second motor; 8. Pressure sensor; 9. Cover plate; 10. Bracket; 11. Threaded rod; 12. Gas tank; 13. Telescopic rod; 14. Second valve; 15. First transmission pipe; 16. Hose; 17. Second transmission pipe; 18. First diverter pipe; 19. Lower extension frame; 20. Vacuum pump; 21. Third transmission pipe; 22. Second diverter pipe; 23. Upper extension frame; 24. Guide plate; 25. Movable rail; 27. Heat-conducting plate; 28. Sealing plug; 29. ​​Ultraviolet germicidal lamp. Detailed Implementation

[0029] The present invention will be further described below with reference to specific embodiments.

[0030] like Figure 1 and Figure 2 As shown, this embodiment of a sauce marinating device based on low-temperature vacuum permeation includes a marinating barrel 1, the lower end of which is covered by a lower extension frame 19. A second transmission pipe 17 is provided on one side of the lower extension frame 19. A liquid flow space is provided inside the lower extension frame 19. After the low-temperature liquid flows into the liquid flow space of the lower extension frame 19, the marinated items inside the marinating barrel 1 can be cooled by the lower end of the marinating barrel 1. In order to ensure that the low-temperature liquid can flow completely into the lower extension frame 19, the lower extension frame 19 and the second transmission pipe 17 are sealed and connected by a first diversion pipe 18.

[0031] Furthermore, there are several first diversion pipes 18 evenly distributed laterally. Through these first diversion pipes 18, the liquid in the second transmission pipe 17 can be diverted, allowing the liquid inside the second transmission pipe 17 to be fully delivered into the lower extension frame 19, thereby cooling the lower end of the pickling barrel 1 at the position of the lower extension frame 19.

[0032] The other side of the lower extension frame 19 is sealed with a third transmission pipe 21. The third transmission pipe 21 extends from the other side of the lower extension frame 19 to one end of the lower extension frame 19. The third transmission pipe 21 is sealed to the inside of the marinating barrel 1 through a second diversion pipe 22. The liquid that flows through the lower extension frame 19 will be transmitted through the third transmission pipe 21 and then diverted by the second diversion pipe 22 and sent into the inside of the marinating barrel 1.

[0033] The liquid delivered into the marinating barrel 1 and transported through the second diversion pipe 22 can actively reduce the temperature of the sauce stored at the lower end of the marinating barrel 1. The second diversion pipe 22 passes through the marinating barrel 1 and extends to the front end of the marinating barrel 1. Several second diversion pipes 22 are evenly distributed horizontally in the marinating barrel 1. Several second diversion pipes 22 extending to the front end of the marinating barrel 1 are sealed and connected at the front end of the second diversion pipe 22 through the first transmission pipe 15. After being transported through the second transmission pipe 17, the lower extension frame 19, the third transmission pipe 21 and the first transmission pipe 15, the low-temperature liquid can be discharged outside the device. The entire low-temperature liquid can comprehensively cool the sauce stored inside the marinating barrel 1, so that the sauce can be marinated in a low-temperature vacuum state.

[0034] In addition, in order to further assist in cooling the marinated sauce stored inside the marinating barrel 1, a gas tank 12 is provided on one side of the upper end of the marinating barrel 1. The gas tank 12 is sealed to the upper end of the marinating barrel 1. After the gas is extracted from the inside of the marinating barrel 1 and a vacuum is created, the gas tank 12 can be used to replenish the gas and enter the inside of the marinating barrel 1 to adjust the megapascal value inside the marinating barrel 1.

[0035] It is worth mentioning that, in order to adjust the time when the gas inside the gas tank 12 enters the marinating barrel 1, such as... Figure 9 As shown, a sealing plug 28 is provided at the upper end of the connection position between the gas tank 12 and the marinating barrel 1. A telescopic rod 13 is provided at the upper end of the sealing plug 28. The position of the sealing plug 28 can be adjusted by extending the telescopic rod 13, thereby adjusting the sealing plug 28 to seal the connection position between the gas tank 12 and the marinating barrel 1.

[0036] In order to disinfect the gas inside the gas tank 12, ultraviolet germicidal lamps 29 are installed at both the front and rear ends of the gas tank 12. By storing the ultraviolet germicidal lamps 29 inside the gas tank 12, the gas inside the gas tank 12 can be directly sterilized, avoiding the gas added to the marinating barrel 1 from affecting the marinating effect of the sauce due to bacteria.

[0037] Furthermore, in order to cool the gas inside the gas tank 12, a portion of the first transmission pipe 15 extends into the gas tank 12. A heat-conducting plate 27 is provided on the outer wall of the region of the gas tank 12 extending into the gas tank 12, and the heat-conducting plate 27 is welded and fixed to the gas tank 12. Before the low-temperature liquid is transmitted to the position of the first transmission pipe 15 and discharged, the low-temperature liquid will be guided by the first transmission pipe 15 and enter the gas tank 12. The low-temperature liquid will cool the heat-conducting plate 27, so that the heat-conducting plate 27 can reduce the temperature of the gas inside the gas tank 12, so that the temperature of the gas subsequently replenished into the marinating barrel 1 is lower, and the high gas replenishment into the marinating barrel 1 will prevent the cooling of the second diversion pipe 22 and the lower extension frame 19 from failing.

[0038] To improve the cooling effect on the lower region of the marinating tank 1 after the liquid flows into the lower extension frame 19, an upper extension frame 23 is horizontally provided at the lower end between two adjacent second diversion pipes 22, such as... Figure 4 and Figure 6 As shown, a guide plate 24 is provided inside the lower extension frame 19 extending towards the upper extension frame 23. The extended guide plate 24 can guide the low-temperature liquid being transported. The guided liquid will flow into the upper extension frame 23, which can further contact the pickling items placed inside the pickling barrel 1, further increasing the contact area between the low-temperature position and the sauce pickling, thereby improving the efficiency and effect of the sauce pickling.

[0039] A vacuum pump 20 is bolted to the outer wall of the pickling barrel 1, and the vacuum pump 20 is sealed to the upper end of the pickling barrel 1. After the inside of the pickling barrel 1 is sealed, the vacuum pump 20 can be activated to draw out and create a vacuum inside the pickling barrel 1, thus achieving the desired effect.

[0040] To seal the interior of the marinating barrel 1 and facilitate sauce marinating, a cover plate 9 is installed at the middle of the upper end of the marinating barrel 1. A bracket 10 is installed on one side of the cover plate 9, and the bracket 10 is welded and fixed to the upper end of the marinating barrel 1. Figure 5 As shown, the support 10 has a movable rail 25 inside, and the cover plate 9 is slidably connected to the movable rail 25 inside the support 10. After the support 10 is supported, the cover plate 9 can be opened to the middle position of the upper end of the marinating barrel 1 when the support 10 is supported. The cover plate 9 can also be sealed to the middle position of the upper end of the marinating barrel 1 when the support 10 is supported.

[0041] Among them, when sealing the cover plate 9 that is attached to the pickling barrel 1, such as Figure 8 As shown, threaded rods 11 are provided on both sides inside the cover plate 9. The threaded rods 11 are rotatably connected to the cover plate 9. The lower end of the threaded rod 11 is threadedly engaged with the upper end of the pickling barrel 1. After the lower end of the cover plate 9 is attached to the pickling barrel 1, the rotation of the threaded rod 11 can further improve the sealing effect between the cover plate 9 and the pickling barrel 1.

[0042] In addition, a second valve 14 is provided on one side of the upper end of the gas tank 12. By opening the second valve 14, outdoor gas can actively flow into the gas tank 12. After the sealing plug 28 is pressed at the connection between the gas tank 12 and the pickling barrel 1 and the ultraviolet sterilization lamp 29 performs sterilization, the second valve 14 closes and restricts the entry of external gas into the gas tank 12, and also prevents the sterilized gas inside the gas tank 12 from flowing out to the outside of the gas tank 12.

[0043] To facilitate the pouring of the marinated sauce inside the marinating bucket 1, a base 3 is provided at the lower end of the lower extension frame 19, such as... Figure 7As shown, rollers 4 are provided at both the front and rear ends of the lower end of the base 3. The rollers 4 can support and set up the base 3 and the marinating barrel 1 at the upper end. When the marinating barrel 1 is tilted towards the front, the marinating sauce inside can be poured out. When the marinating barrel 1 is rotated, the rollers 4 rotate to counteract the friction and are continuously supported.

[0044] The other side of the marinating barrel 1 is equipped with a first motor 5, and the output shaft of the first motor 5 overlaps with the center of the roller 4. The output of the first motor 5 can drive the base 3 and the marinating barrel 1 to rotate and realize the pouring of the sauce.

[0045] In addition, a first valve 2 is provided at the front end of the marinating barrel 1. The first valve 2 is the sauce pouring position. After the first valve 2 is opened and the first motor 5 is started, the marinating barrel 1 is supported by the roller 4 at the lower end, so that the sauce can be discharged from the first valve 2 position.

[0046] It is worth mentioning that, in order to cope with the continuous liquid transmission from the external liquid transmission structure to the second transmission pipe 17 and the first transmission pipe 15 after the marinating barrel 1 rotates, a hose 16 is sealed at one end of both the first transmission pipe 15 and the second transmission pipe 17. The hose 16 is connected to the external liquid transmission structure. After the connection is made through the hose 16, the bending of the hose 16 can adapt to the second transmission pipe 17 and the first transmission pipe 15 as the marinating barrel 1 rotates, thus maintaining the continuous connection between the second transmission pipe 17 and the first transmission pipe 15.

[0047] To provide support for the marinating tank 1 during the sauce marinating process, such as Figure 3 As shown, support arms 6 are provided at both the front and rear ends of the other side of the pickling barrel 1. A second motor 7 is provided at one end of the support arm 6, and the output shaft of the second motor 7 is fixedly connected to the support arm 6. The output of the second motor 7 can drive the support arm 6 to rotate and fit against the front and rear ends of the other side of the pickling barrel 1. The two support arms 6 can restrict and continuously straighten the pickling barrel 1 during the pickling process.

[0048] The second motor 7 and the outer wall of the first motor 5 are fixedly connected by bolts. The fixing of the copper drum bolts can provide unified connection and support for the second motor 7 and the first motor 5, and can provide transmission and support for the pickling barrel 1.

[0049] Furthermore, in order to detect the pressure inside the pickling barrel 1 and make it easier for users to directly understand the pressure value inside the pickling barrel 1, a pressure sensor 8 is provided on the other side of the bracket 10. The pressure sensor 8 can detect the megapascal value inside the pickling barrel 1.

[0050] Working principle: When using the device for marinating sauces, the marinating items are poured into the marinating tank 1 from the open position of the cover plate 9. After being supported by the bracket 10, the cover plate 9 rotates and covers the upper end of the marinating tank 1. The rotating threaded rod 11 is inserted into the upper end of the marinating tank 1, so that the cover plate 9 and the marinating tank 1 are sealed. The ultraviolet sterilization lamp 29 is activated to sterilize the internal area of ​​the gas tank 12. The vacuum pump 20 is activated and actively extracts the gas from the internal area of ​​the marinating tank 1, so that the marinating tank 1 forms a vacuum state. The Zapak value of the vacuum state is continuously detected by the pressure sensor 8. The telescopic rod 13 is activated at regular intervals, causing it to retract and retract the sealing plug 28. This allows the sterilized gas inside the gas tank 12 to fill the marinating barrel 1. After the gas fills the marinating barrel 1 and the internal pressure (MPa) value is adjusted, the vacuum pump 20 repeatedly extracts gas from the marinating barrel 1 and restores the vacuum state. The materials are marinated in sauce under alternating non-vacuum and vacuum conditions inside the marinating barrel 1. Alternating between different MPa values ​​can improve the marinating effect. While adjusting the MPa value inside the marinating barrel 1, the temperature inside the marinating barrel 1 is also lowered. At this time, the external pump body draws in the cryogenic liquid, which is then transferred through the hose 16 to the inside of the second transmission pipe 17. The liquid inside the second transmission pipe 17 is diverted by the first diverter pipe 18 and sent into the lower extension frame 19. The cryogenic liquid entering the lower extension frame 19 is guided by the guide plate 24 and then enters the upper extension frame 23, where it contacts the marinating sauce inside the marinating tank 1 at the lower end. The cryogenic liquid flowing from the lower extension frame 19 flows into the third transmission pipe 21 and is again diverted by the second diverter pipe 22. The cryogenic liquid flows through the second diverter pipe 22 and directly connects to the... The marinating sauce inside the marinating barrel 1 is cooled simultaneously on both the inside and outside. The liquid transmitted from the second diversion pipe 22 is collected through the first transmission pipe 15 and finally discharged. During the transmission process, the first transmission pipe 15 passes through the inside of the gas tank 12. The low-temperature liquid directly lowers the position of the heat-conducting plate 27. The low-temperature heat-conducting plate 27 cools the gas stored inside the gas tank 12. After cooling, the gas inside the gas tank 12 will be replenished into the marinating barrel 1 after the sealing plug 28 moves, which can assist in the cooling of the marinating sauce inside the marinating barrel 1.

[0051] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0052] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention.

Claims

1. A sauce marinating device based on low-temperature vacuum permeation, comprising a marinating tank (1), characterized in that, The lower end of the pickling barrel (1) is covered by a lower extension frame (19) with a liquid flow space. A second transmission pipe (17) is provided on one side of the lower extension frame (19), and a third transmission pipe (21) is sealed on the other side of the lower extension frame (19). The third transmission pipe (21) extends from the other side of the lower extension frame (19) to one end of the lower extension frame (19). The third transmission pipe (21) is sealed to the inside of the pickling barrel (1) through a second diversion pipe (22). The second diversion pipe (22) passes through the pickling barrel (1) and extends to the front end of the pickling barrel (1). The second diversion pipe (22) extending to the front end of the pickling barrel (1) is sealed to the front end of the second diversion pipe (22) through a first transmission pipe (15). The lower extension frame (19) and the second transmission pipe (17) are sealed to each other through a first diversion pipe (18). A gas tank (12) is provided on one side of the upper end of the pickling barrel (1). 12) A sealed connection is made between the upper end of the pickling barrel (1). A portion of the first transmission pipe (15) extends into the gas tank (12). A heat-conducting plate (27) is provided on the outer wall of the gas tank (12) extending into the inner area of ​​the gas tank (12). The heat-conducting plate (27) is welded and fixed to the gas tank (12). A sealing plug (28) is provided at the upper end of the connection position between the gas tank (12) and the pickling barrel (1). A telescopic rod (13) is provided at the upper end of the sealing plug (28). Ultraviolet sterilization lamps (29) are provided at both the front and rear ends of the gas tank (12). An upper extension frame (23) is provided laterally at the lower end between two adjacent second diversion pipes (22). A guide plate (24) is provided inside the lower extension frame (19) extending toward the upper extension frame (23). A vacuum pump (20) is fixed to the outer wall of the pickling barrel (1) by bolts. The vacuum pump (20) is sealed and connected to the upper end of the pickling barrel (1).

2. The sauce marinating equipment based on low-temperature vacuum permeation according to claim 1, characterized in that, A second valve (14) is provided on one side of the upper end of the gas tank (12).

3. The sauce marinating equipment based on low-temperature vacuum permeation according to claim 1, characterized in that, One end of the first transmission pipe (15) and the second transmission pipe (17) is sealed with a flexible tube (16).

4. The sauce marinating equipment based on low-temperature vacuum permeation according to claim 1, characterized in that, Support arms (6) are provided at both the front and rear ends of the other side of the pickling barrel (1). A second motor (7) is provided at one end of the support arm (6), and the output shaft of the second motor (7) is fixedly connected to the support arm (6).

Images