Low-temperature marinating equipment for marinated products
By using metal heating rings and vibrators in low-temperature halogenation equipment for halogen products, combined with auxiliary heating rings and chutes, the problem of drying meat products during halogenation of mechanical equipment is solved, low-temperature heating and efficient penetration are achieved, and the halogenation products are improved Taste and quality.
Patent Information
- Application Number
- CN202420995437.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-09
- Publication Date
- 2024-12-20
- Estimated Expiration
- 2034-05-09
AI Technical Summary
When existing mechanical equipment braised meat products, the open flames continue to heat up, resulting in dry meat products, affecting consumers' taste and sales of braised products.
A low-temperature halogenation equipment for halogen products is designed, using metal heating rings and vibrators to maintain low-temperature heating, auxiliary heating rings and chutes to improve heat dissipation and temperature retention, ensuring that the meat products are in full contact and seeping with the marinade.
Through the combination of low-temperature heating and vibrator, the effect of marinade adhering meat products is improved, moisture loss is reduced, the taste and penetration efficiency of marinade products is improved, and the low-temperature state is maintained to improve product quality.
Smart Images
Figure CN222194100U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of marinated products, in particular to low-temperature marinating equipment for marinated products. Background Art
[0002] Braised products are made with poultry, livestock meat and offal, and some aquatic products and vegetables as the main ingredients. They are put into a prepared marinade, boiled over high heat, and simmered over low heat to allow the flavor of the marinade to slowly penetrate into the texture of the ingredients, becoming fragrant and delicious braised products. Braised products are general cooked meat products, which highlight the original taste and color of the ingredients. The main seasonings are salt and a small amount of soy sauce, and the ingredients are mainly based on their original color, aroma and taste.
[0003] As a kind of daily food, marinated products are usually marinated by mechanical equipment. Although it can effectively improve the effect of marinating meat products, the mechanical equipment is in an open flame and continues to heat up during the marinating process, which will make the meat products appear dry and woody. The marinated products are not soft and rotten, which leads to a decrease in the taste of consumers in the later stage, thus affecting the sales of marinated products.
[0004] Therefore, we have designed a low-temperature marinating equipment for marinated products. Utility Model Content
[0005] The utility model aims to solve the problem of dry meat after braising in the prior art and provides low-temperature braising equipment for braising products.
[0006] In order to achieve the above purpose, the utility model adopts the following technical solutions:
[0007] A low-temperature marinating device for marinated products comprises a tank body, the tank body is provided with a plurality of supporting legs, the bottom of the tank body is provided with a marinade inlet and outlet pipe for injecting and discharging marinade, the tank body is provided with a filter plate for isolating marinade, the tank body is provided with a plurality of metal heating rings for heating marinade, the metal heating rings are provided with a plurality of vibrators for increasing the penetration of marinade into meat products, the metal heating rings are symmetrically provided with auxiliary heating rings for increasing local temperature, the tank body is symmetrically provided with limiting rings for assisting the rotation of the heating rings, and the tank body is provided with a plurality of meat placing tubes for placing meat products.
[0008] Preferably, the metal heating rings are linearly arranged on the outer wall of the tank body, and the metal heating rings are fixedly connected to the outer wall of the tank body by welding.
[0009] Preferably, the vibrator is arranged in a ring shape on the metal heating ring, the outer wall of the vibrator is against the outer wall of the tank body, and a wire tube is arranged on the vibrator.
[0010] Preferably, the inner wall of the auxiliary heating ring is matched with the outer wall of the metal heating ring, and a heat-insulating layer is provided inside the auxiliary heating ring.
[0011] Preferably, a slide groove is provided on the limiting ring, the limiting ring is fixedly connected to the support leg by welding, the auxiliary heating ring slides in the slide groove through a sliding shaft, and a limiting groove for limiting the sliding shaft is provided in the slide groove.
[0012] Preferably, the meat placing tube is annularly arranged on the inner wall of the tank body, and one end of the meat placing tube is matched with the outer wall of the tank body, and a seepage port for increasing the flow rate of the marinade is opened on the filter plate.
[0013] The beneficial effects of the utility model are:
[0014] 1. The utility model provides a metal heating ring and a vibrator, so that the meat products in the tank can be in full contact with the marinade, and the low-temperature heating process can be always maintained, thereby improving the effect of the marinade adhering to the meat products. The vibrator increases the vibration frequency in the tank and improves the efficiency of the marinade penetrating into the meat products, which also reduces the water loss of the meat products themselves, thereby improving the taste of the marinated products.
[0015] 2. The utility model effectively improves the low-temperature maintenance effect inside the tank body by setting up the auxiliary heating ring and the slide groove, and the auxiliary heating ring can continuously perform auxiliary heating work on the metal heating ring, which not only improves the heat dissipation effect of the metal heating ring, but also maintains the retention rate of the low-temperature effect inside the tank body. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 This is a schematic diagram of the structure of a low-temperature marinating equipment for marinated products proposed by the utility model;
[0017] Figure 2 This is a structural detail diagram of a low-temperature braising equipment for braising products proposed by the utility model;
[0018] Figure 3 This is a top view of a low-temperature marinating device for marinated products proposed by the utility model;
[0019] Figure 4 This is a diagram showing the internal structure of a tank of a low-temperature braising equipment for braising products proposed by the utility model.
[0020] In the figure: 1. tank body;
[0021] 2. Metal heating ring; 21. Vibrator; 22. Wire tube;
[0022] 3. Auxiliary heating ring; 31. Sliding shaft;
[0023] 4. Restriction ring; 41. Slide groove;
[0024] 5. Support legs; 6. Marinade inlet and outlet pipes; 7. Meat placement tube; 8. Filter plate; 9. Seepage port. DETAILED DESCRIPTION
[0025] Reference Figure 1-Figure 4 A low-temperature marinating equipment for marinated products includes a tank body 1. The tank body 1 is a storage tank used for marinating meat products in the prior art, which mainly converts meat products into marinated products through marinade. The legs 5 are mainly used to support the tank body 1. The marinade inlet and outlet pipe 6 is arranged at the bottom of the tank body 1, which mainly injects the marinade into the tank body 1 and discharges the marinade from the tank body 1 after the marinating is completed. The two functions are common. The filter plate 8 is used to reduce the use of large particles of marinade entering the tank body 1, so that the meat products are always in full contact with the marinade during the heating process. The large particles of marinade will affect the local taste of the meat products to become diluted or thick, thereby reducing the taste of the marinated products.
[0026] The tank body 1 is provided with a plurality of metal heating rings 2 for heating the marinade. The metal heating rings 2 are mainly used to heat the marinade in the tank body 1 and are controlled by an external device to keep the temperature at a low temperature, which is beneficial to the effect of low-temperature marinating. The metal heating rings 2 are linearly arranged on the outer wall of the tank body 1. The metal heating rings 2 are sleeved on the outer wall of the tank body 1. The inner wall of the metal heating rings 2 is a heat source and is in a state of being offset from the outer wall of the tank body 1, so that heat can enter the interior through the outer wall of the tank body 1, and the metal heating rings 2 are fixedly connected to the outer wall of the tank body 1 by welding, and welding can improve the connection effect between the two.
[0027] The metal heating ring 2 is provided with a plurality of vibrators 21 for improving the penetration of the marinade into the meat product. The vibrators 21 are mainly used to improve the penetration effect of the marinade into the meat product. The vibration can put the marinade in a vibrating state, thereby increasing the generation of cracks on the surface of the meat product immersed in the marinade. The vibrators 21 are arranged in a ring shape on the metal heating ring 2. Each metal heating ring 2 is provided with a total of five vibrators 21. The outer wall of the vibrator 21 is against the outer wall of the tank body 1. The outer wall of the vibrator 21 is a vibration source, which is against the outer wall of the tank body 1, and can improve the effect of the vibration entering the interior of the tank body 1. The vibrator 21 is provided with a wire tube 22, which is a heat dissipation device for the vibrator 21.
[0028] Auxiliary heating rings 3 for increasing the local temperature are symmetrically arranged on the metal heating ring 2. The auxiliary heating ring 3 is used to insulate and heat the metal heating ring 2 according to the detection equipment in the tank body 1. The detection equipment is the existing technology in the tank body 1, which mainly detects the status of the marinated products in real time. The inner wall of the auxiliary heating ring 3 is matched with the outer wall of the metal heating ring 2. The auxiliary heating ring 3 is in the shape of a quarter of a circle and is clamped on the metal heating ring 2. An insulation layer is provided in the auxiliary heating ring 3. The insulation layer can increase the temperature of the metal heating ring 2 currently enclosed by the auxiliary heating ring 3 and reduce the effect of temperature loss.
[0029] A limiting ring 4 for the rotation of the auxiliary heating ring 3 is symmetrically arranged on the tank body 1. The limiting ring 4 is used to limit the braking distance of the auxiliary heating ring 3. The auxiliary heating ring 3 only performs insulation work on half of the tank body 1. A slide groove 41 is opened on the limiting ring 4. The slide groove 41 is the braking length of the auxiliary heating ring 3 on the limiting ring 4. The limiting ring 4 is fixedly connected to the support leg 5 by welding. Welding can improve the stability of the limiting ring 4 on the tank body 1. The auxiliary heating ring 3 slides in the slide groove 41 through the sliding shaft 31. The sliding shaft 31 is an auxiliary component for the movement of the auxiliary heating ring 3. A limiting groove for limiting the sliding shaft 31 is opened in the slide groove 41. The limiting groove can prevent the sliding shaft 31 from escaping from the slide groove 41, thereby improving the braking safety of the auxiliary heating ring 3.
[0030] The tank body 1 is provided with a plurality of meat placing tubes 7 for placing meat products. The meat placing tubes 7 are components for placing meat products, and the overall arrangement of the meat placing tubes 7 is relatively dense, which can reduce the meat products from falling into the tank body 1. At the same time, the meat products are marinated at a 360-degree angle without dead ends, thereby improving the marinating effect of the meat products. The meat placing tubes 7 are arranged in a ring shape on the inner wall of the tank body 1, and one end of the meat placing tubes 7 is matched with the outer wall of the tank body 1. One end of the meat placing tube 7 is placed on the outer wall of the tank body 1 in a bent shape, which can just be hung on the tank body 1. The filter plate 8 is provided with a seepage port 9 for increasing the flow rate of the marinade, and the seepage port 9 increases the speed at which the marinade enters the tank body 1.
[0031] The working principle of the utility model is as follows: meat products are placed in the meat placing tube 7, and then the marinade inlet and outlet pipe 6 injects the marinade into the tank body 1, and the marinade directly enters from the filter plate 8 and the liquid seepage port 9, thereby reducing the function of large particles of marinade entering the tank body 1, and then the metal heating ring 2 is started to heat the marinade, and it is always kept at a low temperature. The vibrator 21 can also be turned on at the same time to improve the effect of the marinade adsorbing the meat products. Then the auxiliary heating ring 3 can be turned on after the metal heating ring 2 is started to improve the heating effect of the metal heating ring 2. At the same time, through the sliding of the sliding shaft 31, the metal heating ring 2 around the tank body 1 can be kept warm and heated, so as to improve the qualified rate of marinated products.
[0032] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes within the technical scope disclosed by the present invention according to the technical scheme and the utility model concept of the present invention, which should be covered by the protection scope of the present invention.
Claims
1. A low-temperature marinating device for marinated products, comprising a tank body (1), the tank body (1) being provided with a plurality of legs (5) for support, the bottom of the tank body (1) being provided with a marinade inlet and outlet pipe (6) for injecting and discharging marinade, the tank body (1) being provided with a filter plate (8) for isolating marinade, characterized in that: The tank body (1) is provided with a plurality of metal heating rings (2) for heating marinade, the metal heating rings (2) are provided with a plurality of vibrators (21) for increasing the penetration of marinade into meat products, the metal heating rings (2) are symmetrically provided with auxiliary heating rings (3) for increasing local temperature, the tank body (1) is symmetrically provided with limiting rings (4) for the auxiliary heating rings (3) to rotate, and the tank body (1) is provided with a plurality of meat placement tubes (7) for placing meat products.
2. The low-temperature marinating equipment for marinated products according to claim 1, characterized in that: The metal heating rings (2) are linearly arranged on the outer wall of the tank body (1), and the metal heating rings (2) are fixedly connected to the outer wall of the tank body (1) by welding.
3. The low-temperature marinating equipment for marinated products according to claim 1, characterized in that: The vibrator (21) is arranged in a ring shape on the metal heating ring (2), the outer wall of the vibrator (21) abuts against the outer wall of the tank body (1), and a wire tube (22) is arranged on the vibrator (21).
4. The low-temperature marinating equipment for marinated products according to claim 1, characterized in that: The inner wall of the auxiliary heating ring (3) is matched with the outer wall of the metal heating ring (2), and a heat-insulating layer is provided inside the auxiliary heating ring (3).
5. The low-temperature marinating equipment for marinated products according to claim 1, characterized in that: The limiting ring (4) is provided with a slide groove (41), the limiting ring (4) is fixedly connected to the support leg (5) by welding, the auxiliary heating ring (3) slides in the slide groove (41) via a slide shaft (31), and a limiting groove for limiting the slide shaft (31) is provided in the slide groove (41).
6. The low-temperature marinating equipment for marinated products according to claim 1, characterized in that: The meat placing tube (7) is annularly arranged on the inner wall of the tank body (1), and one end of the meat placing tube (7) is matched with the outer wall of the tank body (1). The filter plate (8) is provided with a liquid seepage port (9) for increasing the flow rate of the marinade.