Composite enzymolysis preparation device for natural chicken seasoning

Abstract

The utility model relates to a composite enzymolysis preparation device for natural chicken seasoning. The reaction kettle comprises a kettle body, a cover body, a motor and a stirrer which are arranged on the cover body, a discharge port formed in the bottom of the kettle body, a dropper extending into the kettle body, a water injection pipe, a liquid pumping pipe and a raw material adding port, a liquid level device used for measuring the liquid level height is arranged in the kettle body, an annular liquid pumping pipe is arranged at the lower half part of the kettle body, and the outer side wall of the annular liquid pumping pipe is attached to an inner cavity of the kettle body. The inner side wall of the annular liquid pumping pipe is provided with annularly-distributed liquid pumping grooves. Discharge of the discharge port is mainly solution and solid impurities, pure solution can be obtained through simple filtration, the solution is rich in water-soluble flavor substances, liquid extracted from the liquid extraction pipe is mainly fat-soluble substances of the extraction layer and a small amount of solution, subsequent further purification is needed, and the extraction efficiency is greatly improved. And a lipid solution rich in lipid flavor substances can be obtained, so that the device has a certain extraction function.

Description

Technical Field

[0001] The utility model relates to a reaction kettle, in particular to a composite enzymatic hydrolysis preparation device for natural chicken seasoning. Background Art

[0002] Natural chicken has a very delicious taste after cooking. Compared with the taste of pork, beef and mutton, chicken tastes more delicious. At present, there have been a lot of studies on the key flavor substances of chicken and their formation mechanisms. There are two major categories of flavor precursors in meat: soluble substances and lipids. Free amino acids, peptides, nucleotides, ribose, and thiamine are the main water-soluble flavor precursors. The umami taste of chicken mainly comes from inosinic acid, glutamic acid, etc. in water-soluble substances. Among them, inosinic acid (IMP), the main component of chicken umami, has been recognized internationally as an important indicator for measuring the umami taste of meat. Lipids include fats and fat-soluble substances, among which phospholipids contain a large number of unsaturated fatty acids such as oleic acid, linolenic acid, and arachidonic acid, which can affect the composition of volatile substances and thus change the flavor of meat. Therefore, many people often require fat to be more fragrant when pursuing the "earthy taste", precisely because fat can emit more volatile substances. In order to extract the umami substances in natural chicken, a composite enzyme is needed for enzymatic hydrolysis. Enzymatic hydrolysis needs to be carried out at high temperature, so the existing reactor can be used for enzymatic hydrolysis. The chicken needs to be minced before enzymatic hydrolysis, and then put into the reactor. After adding an appropriate amount of water and compound enzymes, it is stirred and heated at the same time. After a period of time, the enzymatic hydrolysis is completed. The flavor substances after enzymatic hydrolysis float on the upper layer of the soup, and the solid residue is located at the bottom of the soup. Since the existing reactor cannot directly extract the flavor substances, all the mixtures need to be transferred to a special extraction equipment for extraction. Therefore, if a reactor with extraction function can be developed, the preparation efficiency of natural chicken seasoning can be greatly improved and the preparation process can be simplified. Summary of the invention

[0003] The utility model provides a composite enzymatic hydrolysis preparation device for natural chicken seasoning, which solves the problem in the prior art that a reaction kettle cannot perform a layered liquid extraction process.

[0004] The above-mentioned technical problems of the utility model are mainly solved by the following technical scheme: a natural chicken seasoning composite enzymatic hydrolysis preparation device, comprising a kettle body with a heating function, a cover body, a motor arranged on the cover body and an agitator located in the kettle body, the agitator is transmission-connected to the motor, a discharge port is provided at the bottom of the kettle body, and the characteristics are: it also includes a dropper, a water injection pipe, a liquid extraction pipe and a raw material addition port extending into the kettle body, the dropper is provided with a valve, the raw material addition port is provided with a sealing cover, a liquid level gauge for measuring the liquid level is provided in the kettle body, an annular liquid extraction pipe is provided at the lower half of the kettle body, the annular liquid extraction pipe is connected to the liquid extraction pipe, the outer side wall of the annular liquid extraction pipe is in contact with the inner cavity of the kettle body, and an annularly distributed liquid extraction groove is provided on the inner side wall of the annular liquid extraction pipe.

[0005] The working process of the utility model is as follows: firstly, the sealing cover is opened, minced chicken is put in through the raw material adding port, water is injected into the water injection pipe, and then an appropriate amount of compound enzyme is added through the dropper, and after the valve on the dropper is closed, the valve body is heated and the motor starts to drive the stirrer to stir, and when the temperature reaches the set temperature, the fermentation reaction of the chicken cooking liquid and the compound enzyme can be realized in the valve body, and after a period of time, the heating and stirring are stopped and the chicken cooking liquid is left to stand, and the chicken cooking liquid will be separated into layers from top to bottom, namely, an extraction layer, a solution layer and a solid impurity layer, wherein the extraction layer contains lipid flavor substances, and the solution layer contains a plurality of solid impurity substances. Contains water-soluble flavor substances; the extraction process is to first discharge the middle and bottom layers of the chicken cooking liquid through the discharge port. These mixed slurries contain most of the solid impurity layer substances and part of the solution layer liquid. When the liquid level drops to a level that can trigger the liquid level meter, the discharge port is closed. At this time, the extraction layer is slightly higher than the pumping tank. Then, suction is started through the pumping tube. The annular pumping tube is located in the outer area of ​​the extraction layer as a whole. With the suction of the pumping tube, the mixture of the solution layer and the extraction layer will be sucked together until the liquid level is lower than the pumping tank. Finally, the remaining solution is discharged through the discharge port. Therefore, the discharge from the discharge port of the utility model is mainly solution and solid impurities. Pure solutions can be obtained by simple filtration. These solutions are rich in water-soluble flavor substances, and the liquid extracted from the pumping tube is mainly fat-soluble substances in the extraction layer and a small amount of solution. Further purification is required to obtain a lipid solution rich in lipid flavor substances.

[0006] Furthermore, a micromotor and a paddle driven by the micromotor are provided in the bottom area of ​​the annular liquid extraction tube in the kettle. When the liquid extraction tube is working, the micromotor is started, and the paddle can drive the surrounding liquid to flow upward, and the liquid in the center area of ​​the liquid surface will roll, which will drive the material in the extraction layer to flow toward the periphery, so that the extraction layer originally laid flat on the surface gradually becomes annular, that is, it has the effect of pushing the extraction layer to flow toward one side of the annular liquid extraction tube, so that the utility model can efficiently and reliably suck the extraction layer.

[0007] Therefore, the utility model has the following characteristics compared with the prior art: 1. The discharge from the discharge port of the utility model is mainly solution and solid impurities, and pure solution can be obtained through simple filtration. These solutions are rich in water-soluble flavor substances, while the liquid drawn out from the liquid extraction pipe is mainly fat-soluble substances in the extraction layer and a small amount of solution, and further purification is required later to obtain a lipid solution rich in lipid flavor substances, enabling the utility model to have a certain extraction function; 2. The micro-motor drives the substances in the extraction layer to flow outward, making the extraction layer originally laid flat on the surface gradually become annular, that is, it has the effect of pushing the extraction layer to flow towards the side of the annular liquid extraction pipe, enabling the utility model to efficiently and reliably suck the extraction layer. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] FIG. Figure 1 is a schematic structural diagram of the utility model;

[0009] FIG. Figure 2 is a schematic diagram of the solution flow when the utility model extracts the extraction layer;

[0010] FIG. Figure 3 is a top view of the annular liquid extraction pipe. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0011] The technical solution of the utility model will be further specifically described below through examples in conjunction with the drawings.

[0012] In the description of the present utility model, it should be understood that the orientation or positional relationship indicated by the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present utility model.

[0013] Example 1: See Figure 1A composite enzymatic hydrolysis preparation device for natural chicken seasoning includes a kettle body 100 with a heating function, a cover body 200, a motor 300 arranged on the cover body and a stirrer 400 located in the kettle body, the stirrer is connected to the motor by transmission, a discharge port 110 is provided at the bottom of the kettle body, and it also includes a dropper 120 extending into the kettle body, a water injection pipe 130, a liquid extraction pipe 140 and a raw material addition port 150, a valve 121 is provided on the dropper, and a sealing cover 160 is provided at the raw material addition port. A liquid level meter 500 for measuring the liquid level is provided in the kettle body, and an annular liquid extraction pipe 600 is provided at the lower half of the kettle body, the annular liquid extraction pipe is connected to the liquid extraction pipe, the outer side wall of the annular liquid extraction pipe is in contact with the inner cavity of the kettle body, and an annularly distributed liquid extraction groove 610 is provided on the inner side wall of the annular liquid extraction pipe.

[0014] The working process of this embodiment is as follows: first open the sealing cover, put the minced chicken in through the raw material adding port, fill the water through the water injection pipe, and then add an appropriate amount of complex enzyme through the dropper, close the valve on the dropper, start heating the valve body and the motor starts to drive the stirrer to stir, when the temperature reaches the set temperature, the chicken cooking liquid and the complex enzyme fermentation reaction can be realized in the valve body, after a period of time, stop heating and stirring and let it stand, the chicken cooking liquid will be separated into layers from top to bottom, including an extraction layer 10, a solution layer 20 and a solid impurity layer, wherein the extraction layer contains lipid flavor substances, the solution layer 20 contains solid impurity substances, and the solid impurity layer 21 contains the solid impurity substances. The liquid layer contains water-soluble flavor substances; the extraction process is to first discharge the middle and bottom layers of the chicken cooking liquid through the discharge port. These mixed slurries contain most of the solid impurity layer substances and part of the solution layer liquid, until the liquid level drops to a level that can trigger the liquid level meter, and then close the discharge port. At this time, the extraction layer is slightly higher than the pumping tank, and then start to suck through the pumping tube. The annular pumping tube is located in the outer area of ​​the extraction layer as a whole. With the suction of the pumping tube, the mixture of the solution layer and the extraction layer will be sucked together until the liquid level is lower than the pumping tank, and finally the remaining solution is discharged through the discharge port. Therefore, the discharge from the discharge port of this embodiment is mainly solution and solid impurities. Pure solutions can be obtained by simple filtration. These solutions are rich in water-soluble flavor substances, and the liquid extracted from the pumping tube is mainly fat-soluble substances in the extraction layer and a small amount of solution. Further purification is required to obtain a lipid solution rich in lipid flavor substances.

[0015] See Figure 1 , Figure 2 and Figure 3, inside the kettle body and in the bottom area of the annular liquid extraction pipe, there is also a micro-motor 700 and a paddle 710 driven by it. A bracket 620 fixedly connected to the micro-motor is fixed on the annular liquid extraction pipe. While the liquid extraction pipe is working, the micro-motor starts. At this time, the paddle can drive the surrounding liquid to flow upward, causing the liquid to roll in the central area of the liquid surface. This will drive the substances in the extraction layer to flow outward, making the extraction layer that was originally laid flat on the surface gradually become annular, that is, it has the effect of pushing the extraction layer to flow towards the side of the annular liquid extraction pipe, so that this embodiment can efficiently and reliably suck the extraction layer.

[0016] See Figure 1 , the outside of the kettle body is wrapped with a heat conversion shell 800. A liquid storage cavity 810 is formed between the heat conversion shell and the outer wall of the kettle body. The liquid storage cavity is filled with liquid and is provided with an electric heating tube 820.

[0017] See Figure 1 , the liquid level gauge is a float type liquid level gauge. It is installed in the lower area inside the kettle body. The liquid level height at which the liquid level gauge can be triggered to generate a signal is set higher than the liquid extraction tank. The float type liquid level gauge is externally connected to a control center.

[0018] See Figure 1 , a solenoid valve 111 is provided at the discharge port. The control center is electrically connected to the solenoid valve; when the liquid level height in the kettle body drops to the level at which the liquid level gauge generates a signal, the control center can control the solenoid valve to close.

[0019] See Figure 1 , the sealing cover is pivotally connected to one side of the raw material addition port. A buckle ring 151 is rotatably connected to the other side of the addition port. The buckle ring can be flipped to be buckled with the sealing cover, so that the sealing cover is tightly covered on the raw material addition port.

[0020] It is obvious to those skilled in the art that the present utility model can be changed in various ways. Such changes are not considered to depart from the scope of the present utility model. All such modifications obvious to those skilled in the art will be included within the scope of the present claims.

Claims

1. A composite enzymatic hydrolysis preparation device for natural chicken seasoning, comprising a kettle body with a heating function, a cover body, a motor arranged on the cover body and a stirrer located in the kettle body, the stirrer is connected to the motor by transmission, and a discharge port is arranged at the bottom of the kettle body, characterized in that: It also includes a dropper, a water injection pipe, a liquid extraction pipe and a raw material addition port extending into the kettle body, the dropper is provided with a valve, the raw material addition port is provided with a sealing cover, the kettle body is provided with a liquid level meter for measuring the liquid level, the lower half of the kettle body is provided with an annular liquid extraction pipe, the annular liquid extraction pipe is connected to the liquid extraction pipe, the outer side wall of the annular liquid extraction pipe is in contact with the inner cavity of the kettle body, and the inner side wall of the annular liquid extraction pipe is provided with an annularly distributed liquid extraction groove.

2. The natural chicken seasoning composite enzymatic hydrolysis preparation device according to claim 1, characterized in that: A micro motor and a paddle driven by the micro motor are also provided in the kettle body and at the bottom area of ​​the annular liquid extraction pipe, and the paddle can drive the liquid to flow upward.

3. The natural chicken seasoning composite enzymatic hydrolysis preparation device according to claim 2, characterized in that: A bracket fixedly connected to the micromotor is fixed on the annular liquid extraction tube.

4. The natural chicken seasoning composite enzymatic hydrolysis preparation device according to claim 1, characterized in that: The outside of the kettle body is wrapped with a heat conversion shell, and a liquid storage cavity is formed between the heat conversion shell and the outer wall of the kettle body. The liquid storage cavity is filled with liquid and is provided with an electric heating pipe.

5. The natural chicken seasoning composite enzymatic hydrolysis preparation device according to claim 1, characterized in that: The liquid level meter is a float type liquid level meter, which is installed in the lower area inside the kettle body. The liquid level height that can trigger the liquid level meter to generate a signal is higher than the liquid extraction tank. The float type liquid level meter is externally connected to a control center.

6. The composite enzymatic hydrolysis device for preparing natural chicken seasoning according to claim 5, characterized in that: A solenoid valve is provided at the discharge port, and the control center is electrically connected to the solenoid valve; when the liquid level in the kettle body is reduced to trigger the liquid level device to generate a signal, the control center can control the solenoid valve to close.

7. The composite enzymatic hydrolysis device for preparing natural chicken seasoning according to claim 1, characterized in that: The sealing cover is pivotally connected to one side of the raw material adding port, and a buckle is rotatably connected to the other side of the adding port. The buckle can be turned over to buckle with the sealing cover, so that the sealing cover is tightly covered on the raw material adding port.

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