A negative pressure ultrasonic device for marinating bean products

Abstract

The application discloses a kind of soy products marinating negative pressure ultrasonic device, belong to food processing equipment technical field.The device includes rack, pot, sealing cover, electromagnetic heating device, ultrasonic transducer, negative pressure air extraction system and control panel;Negative pressure air extraction system includes air extraction pipe, water ring vacuum pump, high-efficiency condenser and vacuum pipeline filter;Pot is internally provided with stainless steel filter frame suspended in pot bottom;Control panel is electrically connected with electromagnetic heating device, ultrasonic transducer and negative pressure air extraction system respectively.The application is in marinating by negative pressure air extraction, and heating cavity is in negative pressure state, cooperates bottom electromagnetic heating and sidewall ultrasonic wave synergistic effect, can shorten soy products marinating time, and negative pressure air extraction system can reduce the risk that marinating juice is inhaled vacuum pump;At the same time, the filter frame of suspension setting can avoid soy products contact pot bottom and lead to local pasting, and facilitate discharge after marinating is completed.

Description

Technical Field

[0001] This invention belongs to the technical field of food processing equipment, and in particular relates to a negative pressure ultrasonic device for braising bean products. Background Technology

[0002] Currently, the traditional braising process for soy products (especially dried tofu) mostly uses open-air braising with atmospheric pressure heating. This process has the following main problems: long braising time and low braising liquid penetration efficiency; open processing is prone to contamination from the external environment, posing food safety risks; at the same time, dried tofu tends to sink to the bottom of the pot during the braising process, leading to localized overheating and gelatinization, which affects the sensory quality and taste of the finished product.

[0003] To improve braising efficiency and quality, existing technologies have developed devices that utilize negative pressure and ultrasonic waves for assisted braising. For example, patent document CN202310160986.8 discloses a braising device that uses steam heating and has an ultrasonic generator mounted on the upper part of the pot. While this structure improves the braising efficiency and texture of meat products to some extent, it has significant limitations when practically applied to bean product processing, especially the braising of dried bean curd. First, there is the problem of brine backflow. In the existing negative pressure ultrasonic equipment, because the ultrasonic generator is installed at the top of the pot, the brine level needs to reach about 2 / 3 of the pot's volume for the ultrasonic waves to effectively act on the brine. However, in actual industrial production, if the liquid level is too high, the vacuuming process can easily cause liquid brine to be directly sucked into the vacuum pump along the suction pipe. This not only results in brine loss but also damages the vacuum pump, leading to extremely high equipment maintenance costs and severely hindering its industrial application.

[0004] Secondly, the heating method is incompatible with the characteristics of soy products. Soy products are relatively sensitive to heat. High-temperature, long-term braising can easily cause excessive denaturation of the internal fibers of dried tofu, resulting in the loss of its original chewy texture and the formation of a large number of internal pores. Traditional steam heating methods have large temperature fluctuations and low control precision, making it difficult to achieve the "low-temperature, simmering" state required for braising soy products. This can easily lead to dried tofu that is too hard or too soft, making it difficult to maintain consistent quality.

[0005] Therefore, there is an urgent need to develop a new type of negative pressure ultrasonic braising device that can solve the problem of backflow prevention, achieve precise low-temperature control, and effectively maintain the chewy texture of soy products, in response to existing soy product braising equipment. Summary of the Invention

[0006] This invention provides a negative pressure ultrasonic device for braising soybean products, which aims to solve the problem in existing negative pressure braising equipment for soybean products where the braising liquid is easily sucked back into the vacuum pump due to excessively high liquid level. At the same time, it improves the phenomenon that high temperature easily damages the toughness of soybean products and that local gelatinization easily occurs during the braising process.

[0007] To solve the above-mentioned technical problems, the specific technical solution of the present invention is as follows: In some embodiments of this application, a negative pressure ultrasonic device for braising soybean products is provided, comprising: A frame, on which an electrical control cabinet is mounted; The pot body is fixed on the frame and has a heating chamber inside for holding the brine and bean products. A sealing cap is installed at the top opening of the pot body and forms a sealable cavity with the pot body; An electromagnetic heating device is provided at the bottom of the pot body and is used to heat the material in the heating chamber. An ultrasonic generating assembly, comprising at least one ultrasonic transducer, wherein the ultrasonic transducer is mounted on the outer wall of the pot body for generating ultrasonic vibrations in the heating chamber. A negative pressure extraction system is provided, which is connected to the heating chamber via an extraction pipeline and is used to extract gas from the heating chamber to keep the heating chamber under negative pressure. The control panel, located on the electrical control cabinet, is electrically connected to the electromagnetic heating device, the ultrasonic generating component, and the negative pressure air extraction system, and is used to coordinate the operation of the three components.

[0008] In some embodiments of this application, a plurality of locking buckle assemblies arranged in a ring are provided between the sealing cover and the pot body. The locking buckle assemblies are used to lock the sealing cover and the pot body to maintain the sealing of the heating chamber.

[0009] In some embodiments of this application, the negative pressure extraction system includes an extraction pipe, a water ring vacuum pump, a high-efficiency condenser, and a vacuum pipeline filter connected in sequence through a pipe; wherein the extraction pipe passes through the pot body and is connected to the heating chamber.

[0010] In some embodiments of this application, the high-efficiency condenser is used to cool the high-temperature water vapor extracted from the heating chamber, and the vacuum pipeline filter is used to intercept the condensed liquid water and impurities to prevent liquid brine or water vapor from entering the water ring vacuum pump.

[0011] In some embodiments of this application, the ultrasonic generating component includes a plurality of ultrasonic transducers, which are arranged in a ring array along the outer peripheral wall of the pot body.

[0012] In some embodiments of this application, a stainless steel filter frame is detachably suspended inside the heating chamber, and the stainless steel filter frame is suspended above the bottom surface of the pot body.

[0013] In some embodiments of this application, the sealing cover is integrated with a salinity meter probe and a visual observation window, and the salinity meter probe extends into the brine in the heating chamber.

[0014] In some embodiments of this application, the control panel is equipped with a PLC programmable controller, which is configured to: after the heating chamber reaches a preset negative pressure value, start the electromagnetic heating device and the ultrasonic generating component to keep the brine in the heating chamber in a low-temperature simmering state.

[0015] In some embodiments of this application, the bottom side of the pot body is provided with a drain port, and a drain valve is provided at the drain port. The drain port is connected to an external discharge pipeline through a pipe for draining the braising liquid after the braising process is completed. The upper side wall of the pot body is also provided with a liquid inlet for inputting braising liquid.

[0016] Compared with existing technologies, the advantages of this invention are as follows: by replacing steam heating with bottom electromagnetic heating and installing an ultrasonic transducer on the outer wall of the pot, the ultrasonic effect is no longer limited by high liquid levels, effectively reducing the risk of brine being sucked into the vacuum pump due to excessively high liquid levels. Simultaneously, the sequential installation of a high-efficiency condenser and a vacuum filter in the extraction pipeline further intercepts condensate and impurities, improving the reliability and safety of the negative pressure extraction system. The synergistic effect of negative pressure extraction, electromagnetic heating, and ultrasound allows the brine to reach a simmering state at a lower temperature, effectively shortening the braising time of the bean products while reducing the formation of air pockets inside the bean curd and maintaining its chewy texture. Furthermore, the suspended stainless steel filter frame within the heating chamber maintains a distance between the bean products and the bottom of the pot, preventing localized gelatinization caused by prolonged contact with the heated bottom surface. This filter frame structure also facilitates batch removal after braising, improving discharge efficiency. Attached Figure Description

[0017] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. Furthermore, the same reference numerals denote the same parts throughout the drawings. In the drawings: Figure 1 This is a schematic diagram of the overall structure provided for an embodiment of the present invention; Figure 2 This is a schematic diagram of the internal structure of the pot body provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the reverse side structure of the sealed container provided in an embodiment of the present invention; Figure 4 This is a schematic diagram of the front structure of the sealed container provided in an embodiment of the present invention. Detailed Implementation

[0018] The specific embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and are not intended to limit the scope of the invention.

[0019] To better understand the purpose, structure, and function of this invention, the invention will be described in further detail below with reference to the accompanying drawings.

[0020] Example 1 like Figures 1 to 4 As shown, the present invention provides a negative pressure ultrasonic device for braising bean products, comprising a frame 1, an electrical control cabinet 2 mounted on the frame 1, and a pot body 3 supported on the left or right side of the frame 1. The pot body 3 has a heating chamber inside for containing braising liquid and bean products. A sealing cover 4 is provided at the top opening of the pot body 3, and a locking buckle assembly 11 is provided between the sealing cover 4 and the pot body 3. When the locking buckle assembly 11 is engaged and locked, the sealing cover 4 fits tightly against the edge of the opening of the pot body 3, forming a sealed space in the heating chamber.

[0021] The bottom of the pot body 3 is equipped with an electromagnetic heating device 5. Preferably, the electromagnetic heating device 5 is a planar electromagnetic induction heating plate that is in contact with the bottom surface of the pot body 3 to ensure uniform heating without open flame.

[0022] The outer wall of the pot body 3 is provided with an ultrasonic generating assembly, which includes at least one ultrasonic transducer 6. Preferably, as follows... Figure 2 As shown, multiple ultrasonic transducers 6 are arranged in a ring array along the outer peripheral wall of the pot body 3.

[0023] The control panel 12 is located on the top or front side of the electrical control cabinet 2 and is electrically connected to the electromagnetic heating device 5, the ultrasonic generating component, and the negative pressure pumping system (such as the water ring vacuum pump 8).

[0024] Example 2 like Figure 1 and Figure 4 As shown, the negative pressure extraction system includes an extraction pipe 7, a water ring vacuum pump 8, a high-efficiency condenser 9, and a vacuum line filter 10. One end of the extraction pipe 7 passes through the sealing cover 4 and is connected to the heating chamber of the pot body 3; the other end is connected in sequence to the high-efficiency condenser 9, the vacuum line filter 10, and finally to the air inlet of the water ring vacuum pump 8.

[0025] During implementation, when the water ring vacuum pump 8 is started, the gas and some high-temperature water vapor in the heating chamber are discharged along the suction pipe 7. The high-temperature water vapor first enters the high-efficiency condenser 9, which uses external cooling water or air cooling to condense the high-temperature water vapor into liquid water droplets, while simultaneously cooling the gas. Subsequently, the cooled gas and condensate droplets enter the vacuum pipeline filter 10, which is equipped with a microporous filter element to trap the condensed liquid water and impurity particles. Finally, only dry gas free of liquid brines enters the water ring vacuum pump 8.

[0026] The above-mentioned series connection effectively solves the problem of liquid brine being drawn back into the vacuum pump when the liquid level is high in the existing technology, thus ensuring the service life of the core equipment.

[0027] Example 3 like Figure 3 As shown, a stainless steel filter frame 13 is suspended inside the heating chamber of the pot body 3. Specifically, the top edge of the stainless steel filter frame 13 is provided with hooks or support ears, which are hung on the inner wall protrusion of the top of the pot body 3, so that the bottom surface of the stainless steel filter frame 13 is kept at a distance from the bottom of the pot body 3 (i.e., the heating surface of the electromagnetic heating device 5), and is suspended above the bottom surface of the pot body.

[0028] The tofu and other bean products to be braised are placed in the stainless steel filter frame 13. During braising, the braising liquid can freely pass through the holes in the filter frame. Since the tofu does not directly contact the bottom of the pot, it effectively avoids the tofu settling at the bottom and causing localized gelatinization. After braising is completed, the operator can directly lift the stainless steel filter frame 13 as a whole using the lifting device or handle, quickly discharging the product and greatly improving production efficiency.

[0029] Example 4 like Figures 3-4 As shown, the sealing cover 4 integrates a salinity meter probe 14 and a visual observation window 15. The salinity meter probe 14 passes through the sealing cover 4 and extends below the surface of the brine in the heating chamber to monitor the salinity changes of the brine in real time during the braising process, and feeds the data back to the control panel 12, allowing operators to adjust the recipe in a timely manner. The visual observation window 15 is made of pressure-resistant tempered glass, allowing operators to observe the boiling state, liquid level, and material form inside the pot 3. For easier observation, a lighting device such as a lamp can be installed on the observation window 15, allowing for convenient observation of the internal state of the pot.

[0030] In addition, a lifting handle is provided at the top center of the sealing cover 4 for easy manual closing. The sealing cover 4 is also equipped with an inlet / outlet valve (not all are shown in the figure, and their positions can be adjusted according to actual needs).

[0031] Example 5 The control panel 12 is equipped with a PLC programmable controller, which has parameter setting and program logic control functions.

[0032] In this device, a negative pressure pumping system is set to evacuate the heating chamber, maintaining the vacuum level within the heating chamber in the range of -0.02Mpa to -0.08Mpa; the ultrasonic generator is set to a power of 6000W and a working frequency of 40KHz.

[0033] The PLC control logic is as follows: First, the water ring vacuum pump 8 is started to create a vacuum, and the pressure sensor monitors the vacuum level until the target vacuum is reached. Next, the electromagnetic heating device 5 is started to raise the temperature of the brine. Simultaneously, the ultrasonic transducer 6 is activated. Because the vacuum negative pressure lowers the boiling point of the brine, the electromagnetic heating device 5 only needs to provide medium to low power to bring the brine to a low-temperature, slightly boiling state (approximately 70-90°C). This low-temperature, slightly boiling, combined with the powerful penetration of ultrasonic waves, accelerates the penetration rate of the brine inside the tofu while preventing high-temperature boiling from damaging the protein fiber structure of the tofu, thus maintaining the tofu's chewy and smooth texture and reducing the formation of air pockets inside the tofu.

[0034] Example 6 The specific operating steps for braising bean products using the device of the present invention are as follows: S1. Place the tofu to be braised in a stainless steel filter frame 13, put it into the heating chamber of the pot body 3, and pour in the seasoned braising liquid. S2. Cover the sealing cover 4 and use the locking buckle assembly 11 to tightly lock the sealing cover 4 to the pot body 3 to ensure airtightness; S3. Start the preset braising program on the control panel 12. The PLC controls the water ring vacuum pump 8 to work, so that the heating chamber reaches a negative pressure of -0.06MPa. S4. Start the electromagnetic heating device 5 to heat the brine to a low-temperature simmering state (preferably maintained at 80-90℃), and simultaneously start the ultrasonic transducer 6 located on the side wall of the pot body 3 to carry out synergistic brine preparation using negative pressure, heating, and ultrasonic fields. S5. During the braising process, the salinity of the braising liquid is monitored in real time by the salinity meter probe 14, and the staff observes the braising status through the visual observation window 15. S6. After braising is complete, turn off the heating and ultrasonic devices, restore the heating chamber to normal pressure through the air inlet valve, open the sealing cover 4, lift the stainless steel filter frame 13 as a whole, and take out the finished product.

[0035] Using the above method, the braising time for dried tofu is shortened by about 40%-60% compared to traditional atmospheric pressure braising.

[0036] Example 7 To accommodate bean products of varying thicknesses and textures, the PLC control program can employ an intermittent ultrasonic processing mode. This means the ultrasonic transducer 6 operates in a cyclical pattern of "on for 5 seconds, off for 3 seconds." This mode prevents excessive ultrasonic cavitation effects on the surface of thin bean curd sheets, avoiding edge breakage and further enhancing the integrity and appearance of the finished product.

[0037] Example 8 In embodiments of the present invention, components that come into direct contact with food or are susceptible to corrosion by brine, such as the pot body 3, sealing lid 4, stainless steel filter frame 13, and exhaust pipe 7, are all made of food-grade 304 stainless steel, meeting food safety and hygiene requirements. Each locking assembly 11 is preferably a spiral locking mechanism with a nut locking mechanism to ensure absolute sealing under negative pressure. The control panel 12 adopts a waterproof and dustproof touchscreen structure with a protective film covering its surface.

[0038] In the description of this application, it should be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0039] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, unless otherwise stated, "a plurality of" means two or more.

[0040] In the description of this application, it should be noted that, unless otherwise expressly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection between two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0041] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0042] The above description of the disclosed embodiments enables those skilled in the art to make or use the 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 invention. Therefore, the invention is not 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 negative pressure ultrasonic device for braising bean products, characterized in that, include: A frame, on which an electrical control cabinet is mounted; The pot body is fixed on the frame and has a heating chamber inside for holding the brine and bean products. A sealing cap is installed at the top opening of the pot body and forms a sealable cavity with the pot body; An electromagnetic heating device is provided at the bottom of the pot body and is used to heat the material in the heating chamber. An ultrasonic generating assembly, comprising at least one ultrasonic transducer, wherein the ultrasonic transducer is mounted on the outer wall of the pot body for generating ultrasonic vibrations in the heating chamber. A negative pressure extraction system is provided, which is connected to the heating chamber via an extraction pipeline and is used to extract gas from the heating chamber to keep the heating chamber under negative pressure. The control panel, located on the electrical control cabinet, is electrically connected to the electromagnetic heating device, the ultrasonic generating component, and the negative pressure air extraction system, and is used to coordinate the operation of the three components.

2. The negative pressure ultrasonic device for braising bean products according to claim 1, characterized in that, Several locking buckle assemblies arranged in a ring are provided between the sealing cover and the pot body. The locking buckle assemblies are used to lock the sealing cover and the pot body to maintain the sealing of the heating chamber.

3. The negative pressure ultrasonic device for braising bean products according to claim 1, characterized in that, The negative pressure extraction system includes an extraction pipe, a water ring vacuum pump, a high-efficiency condenser, and a vacuum pipeline filter connected in sequence through pipes; wherein, the extraction pipe passes through the pot body and is connected to the heating chamber.

4. The negative pressure ultrasonic device for braising bean products according to claim 3, characterized in that, The high-efficiency condenser is used to cool the high-temperature water vapor extracted from the heating chamber, and the vacuum pipeline filter is used to intercept the condensed liquid water and impurities to prevent liquid brine or water vapor from entering the water ring vacuum pump.

5. The negative pressure ultrasonic device for braising bean products according to claim 1, characterized in that, The ultrasonic generating component includes multiple ultrasonic transducers, which are arranged in a ring array along the outer peripheral wall of the pot body.

6. The negative pressure ultrasonic device for braising bean products according to claim 1, characterized in that, A stainless steel filter frame is detachably suspended inside the heating chamber, and the stainless steel filter frame is suspended above the bottom surface of the pot body.

7. The negative pressure ultrasonic device for braising bean products according to claim 1, characterized in that, The sealing cover is equipped with a salinity meter probe and a visual observation window, and the salinity meter probe extends into the brine in the heating chamber.

8. The negative pressure ultrasonic device for braising bean products according to claim 1, characterized in that, The control panel is equipped with a PLC programmable controller, which is configured to activate the electromagnetic heating device and ultrasonic generator after the heating chamber reaches a preset negative pressure value, so that the brine in the heating chamber is in a low-temperature simmering state.

9. A negative pressure ultrasonic device for braising bean products according to any one of claims 1 to 8, characterized in that, The bottom side of the pot body is provided with a drain port, and a drain valve is provided at the drain port. The drain port is connected to an external discharge pipeline through a pipe for draining the braising liquid after the braising is completed. The upper side wall of the pot body is also provided with a liquid inlet for inputting braising liquid.

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