Chili sauce curing material mixing device

Abstract

A chili sauce curing material mixing device comprises a kettle body, a power mechanism and a stirring mechanism, a jacket heat exchange structure is arranged outside the kettle body, a liquid inlet, a solid inlet, a condenser water return connector and a condenser water feeding connector are formed in the top of the kettle body, and a steam condensate water return pipe connector and a steam pipeline connector are formed in the upper portion of a kettle body jacket. The lower part of the kettle body jacket is provided with a cooling water recovery pipe interface and a cooling water return pipe interface; the bottom of the kettle body is provided with a liquid discharge port and a solid discharge port; the power mechanism is composed of a motor, a speed reducer, a coupler, a rack, a transmission shaft and a base. The stirring mechanism comprises a stirring shaft, a plurality of two-blade paddle type stirrers, a helical ribbon type stirrer and a discharging stirrer. The device realizes large-scale mixing and fermentation of pepper raw materials, is large in processing amount and sufficient in stirring, and has the advantages of simplicity in operation, high controllability and high automation degree.

Description

Technical Field

[0001] The utility model relates to the technical field of pepper processing equipment, in particular to a pepper sauce ripening material mixing device. Background Art

[0002] Chili sauce is a common condiment on the dining table, with each region having its own unique local flavor. It is a popular side dish for people in their daily lives. Chili sauces are available in two types: oil-based and water-based. Oil-based chili sauce is primarily made from chili peppers and cooking oil. While easy to store and long-lasting, it has a high oil content, which doesn't meet modern people's health needs, and its production cost is also high. Water-based chili sauce, for example, is prepared by grinding the raw materials, stirring them, seasoning them, fermenting them, and packaging them. It is bright red and produces lactic acid, which stimulates appetite. However, water-based chili sauce has a short shelf life and requires the addition of preservatives to extend its shelf life, which can compromise its taste. The preparation of chili sauce's raw materials significantly impacts its flavor quality, making the raw material preparation process particularly important. When adding the ingredients to chili sauce, the chili peppers are typically chopped into granules, then stirred in a mixing tank to complete the mixing process. Current methods for mixing chili sauce raw materials involve mixing in a drum, which results in poor mixing efficiency and a small processing scale, making it difficult to meet the requirements of large-scale feed processing. Utility Model Content

[0003] The utility model provides a chili sauce cooked material mixing device to solve the problems of poor mixing effect and low processing volume in the prior art.

[0004] The technical solution adopted by the utility model to solve its technical problems is:

[0005] A chili sauce aging material mixing device comprises a kettle, a power mechanism and a stirring mechanism. The upper head of the kettle is elliptical, the lower head is conical, the kettle body is provided with a jacketed heat exchange structure, the top of the kettle body is provided with a liquid inlet, a solid inlet, a condenser return water interface and a condenser upper water interface, the upper part of the kettle body jacket is provided with a steam condensate return pipe connection port and a steam pipeline interface, the lower part of the kettle body jacket is provided with a cooling water recovery pipe interface and a cooling water return pipe interface, and the bottom of the kettle body is provided with a liquid discharge port and a solid discharge port; the power mechanism is provided by a motor , reducer, coupling, frame, transmission shaft and base, the motor and reducer are fixed on the frame, the motor is connected to the coupling through the reducer, the bottom of the coupling is connected to the stirring mechanism in the kettle body through the transmission shaft, and the frame is fixed to the top of the kettle body through the base; the stirring mechanism includes a stirring shaft, several two-blade paddle agitators, a spiral ribbon agitator and a discharging agitator, several two-blade paddle agitators are arranged at equal intervals on the upper part of the stirring shaft, the spiral ribbon agitator is installed at the lower part of the stirring shaft, and the discharging agitator is installed at the end of the stirring shaft.

[0006] A packing seal is provided at the connection between the transmission shaft and the stirring shaft of the power mechanism.

[0007] When the utility model is working, the solid raw materials and liquid raw materials of the chili sauce are first added into the kettle body through the solid inlet and the liquid inlet respectively according to a predetermined mass ratio, the motor drives the stirring shaft to rotate through the transmission shaft via the reducer, and the chili raw materials are continuously mixed under the stirring of the two-blade paddle stirrers at different heights and the spiral ribbon stirrer at the bottom. During the mixing process, steam is introduced into the jacket to maintain a certain mixing temperature to ensure the mixed fermentation effect of the chili raw materials. When the mixed fermentation is completed, the liquid discharge port at the bottom of the kettle body is first opened to divert the liquid in the kettle body, and finally the solid discharge port is opened, and the mixed material continuously flows out from the solid discharge port under the spiral feeding of the discharging stirrer.

[0008] The utility model realizes large-scale mixed fermentation of pepper raw materials, has a large processing volume, and fully stirs, and has the advantages of simple operation, strong controllability, and a high degree of automation. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0010] Figure 1 It is a structural diagram of the utility model;

[0011] Figure 2 It is a structural diagram of the power mechanism of the utility model.

[0012] In the figure, 1 is a kettle body, 2 is a power mechanism, 3 is a stirring shaft, 4 is a two-blade paddle stirrer, 5 is a spiral ribbon stirrer, 6 is a discharge stirrer, 7 is a liquid inlet, 8 is a solid inlet, 9 is a steam condensate return pipe connection port, 10 is a cooling water recovery pipe interface, 11 is a liquid discharge port, 12 is a solid discharge port, 13 is a cooling water return pipe interface, 14 is a steam pipeline interface, 15 is a condenser return water interface, 16 is a condenser water supply interface, 21 is a motor, 22 is a reducer, 23 is a coupling, 24 is a frame, 25 is a transmission shaft, 26 is a packing seal, and 27 is a base. DETAILED DESCRIPTION

[0013] like Figure 1 and Figure 2As shown, a chili sauce aging material mixing device includes a kettle body 1, a power mechanism 2 and a stirring mechanism. The upper head of the kettle body 1 is elliptical, the lower head is conical, the kettle body 1 is provided with an external jacket heat exchange structure, the top of the kettle body 1 is provided with a liquid inlet 7, a solid inlet 8, a condenser return water interface 15 and a condenser upper water interface 16, the upper part of the jacket of the kettle body 1 is provided with a steam condensate return pipe connection port 9 and a steam pipeline interface 14, the lower part of the jacket of the kettle body 1 is provided with a cooling water recovery pipe interface 10 and a cooling water return pipe interface 13, and the bottom of the kettle body 1 is provided with a liquid discharge port 11 and a solid discharge port 12; the power mechanism 2 is composed of a motor 21, a reducer 22, a coupling 23, a frame 24, a transmission shaft 25 and a base 27, the motor 21 and the reducer 22 are fixed on the frame 24, the motor is connected to the coupling 23 through the reducer, the bottom of the coupling 23 is connected to the stirring mechanism in the kettle body through the transmission shaft 25, a packing seal 26 is set at the connection between the transmission shaft and the stirring shaft, and the frame is fixed to the top of the kettle body through the base; the stirring mechanism includes a stirring shaft 3, a number of two-blade paddle stirrers 4, a spiral ribbon stirrer 5 and a discharging stirrer 6, a number of two-blade paddle stirrers 4 are arranged at equal intervals on the upper part of the stirring shaft 3, the spiral ribbon stirrer 5 is installed at the lower part of the stirring shaft 3, and the discharging stirrer 6 is installed at the end of the stirring shaft 3.

[0014] When the utility model is working, the solid raw materials and liquid raw materials of the chili sauce are first added into the kettle body through the solid inlet and the liquid inlet respectively according to a predetermined mass ratio, the motor drives the stirring shaft to rotate through the transmission shaft via the reducer, and the chili raw materials are continuously mixed under the stirring of the two-blade paddle stirrers at different heights and the spiral ribbon stirrer at the bottom. During the mixing process, steam is introduced into the jacket to maintain a certain mixing temperature to ensure the mixed fermentation effect of the chili raw materials. When the mixed fermentation is completed, the liquid discharge port at the bottom of the kettle body is first opened to divert the liquid in the kettle body, and finally the solid discharge port is opened, and the mixed material continuously flows out from the solid discharge port under the spiral feeding of the discharging stirrer.

Claims

1. Chili sauce aging material mixing device, characterized by The condenser is provided with a heat exchange structure outside the kettle body, and a liquid inlet, a solid inlet, a condenser return water interface and a condenser upper water interface are arranged on the top of the kettle body. A steam condensate return pipe connection port and a steam pipeline interface are arranged on the upper part of the kettle body jacket, a cooling water recovery pipe interface and a cooling water return pipe interface are arranged on the lower part of the kettle body jacket, and a liquid discharge port and a solid discharge port are arranged on the bottom of the kettle body; the power mechanism is composed of a motor, a reducer, a coupling, a frame, a transmission shaft and a base. The motor and the reducer are fixed on the frame, and the motor is connected to the coupling through the reducer. The bottom of the coupling is connected to the stirring mechanism in the kettle body through the transmission shaft, and the frame is fixed to the top of the kettle body through the base; the stirring mechanism includes a stirring shaft, several two-blade paddle agitators, a spiral ribbon agitator and a discharging agitator. Several two-blade paddle agitators are arranged at equal intervals on the upper part of the stirring shaft, the spiral ribbon agitator is installed at the lower part of the stirring shaft, and the discharging agitator is installed at the end of the stirring shaft.

2. The chili sauce aging material mixing device according to claim 1, characterized in that A packing seal is provided at the connection between the transmission shaft of the power mechanism and the stirring shaft.

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