Marinating-immersion type vacuum cooling all-in-one machine

Abstract

The utility model provides a marinating-immersion type vacuum cooling all-in-one machine, the all-in-one machine comprises a vacuum device, a heating device and an ultrasonic device, the heating device comprises a resistance heater (8) arranged on the outer wall of a vacuum chamber (9); the ultrasonic device comprises an ultrasonic wave transducer (6) installed on the outer wall of the vacuum chamber (9) and an ultrasonic wave generating source (7) electrically connected with the ultrasonic wave transducer (6), and the ultrasonic wave propagation direction of the ultrasonic wave transducer (6) faces the vacuum chamber (9). According to the marinating-immersion type vacuum cooling all-in-one machine disclosed by the utility model, marinating is carried out in a vacuum environment, so that the freshness, tenderness and nutrition of meat are favorably reserved, and the loss of nutritional ingredients in the marinating process is reduced. And in the cooling stage after marinating, rapid cooling of the marinated beef at a relatively low temperature is realized by adopting an immersion type vacuum cooling technology, the reproduction of microorganisms is effectively inhibited, the refreshing time of the product is prolonged, and the taste and nutrition of the meat are kept to the greatest extent in the cooling process.

Description

Technical Field

[0001] The utility model relates to braising equipment, in particular to a vacuum braising and immersion type vacuum cooling integrated machine. Background Art

[0002] Braised meat products are very popular among the general public. In the food industry, the braising and cooling processes of meat are usually carried out separately. This secondary transportation can lead to microbial contamination, and improper cooling can lead to reduced product quality. For example, Chinese invention patent application CN 111328866A discloses a method for preserving the quality of braised beef by immersion vacuum cooling. The meat raw materials are pretreated and then braising. After braising, they enter a vacuum cooling machine and are subjected to immersion vacuum cooling treatment to achieve rapid cooling. The samples are then vacuum packaged and sterilized immediately. This existing technology does not realize the integration of the braising and cooling processes, so contamination is prone to occur in actual production.

[0003] Braised products can be cooled using various methods, including natural air cooling, cold water cooling, vacuum cooling, and immersion vacuum cooling. Immersion vacuum cooling involves placing cooked food in a vacuum container, where the air is extracted, reducing the ambient pressure and rapidly dropping the food's temperature. However, for braised meat products, vacuum cooling results in a high weight loss rate, which affects the taste. Immersion vacuum cooling can effectively address this issue. Immersing meat products in a cooled brine for vacuum cooling effectively inhibits moisture loss, achieving a rapid cooling rate and minimizing product quality loss. However, no commercially available equipment can integrate braising and immersion vacuum cooling. Utility Model Content

[0004] The purpose of the utility model is to overcome the defects of the prior art and provide a device which can realize vacuum marinating and immersion vacuum cooling in an integrated manner, does not require secondary transportation of the product, has a simple structure, and is safe and reliable.

[0005] In order to achieve the above-mentioned purpose, the utility model provides a marinating-immersion vacuum cooling all-in-one machine, which includes a vacuum device, a heating device and an ultrasonic device, wherein the vacuum device includes a connected vacuum chamber (9), a head (2) and a vacuum pump (1), a liquid outlet (91) is provided at the bottom of the vacuum chamber (9), the liquid outlet (91) is connected to a liquid pipeline (92), a discharge valve (4) is provided on the liquid pipeline (92), the vacuum device is provided with an air hole, and the air hole is connected to the vacuum pump (3) through a vacuum pump pipeline (31), and the head (2) is provided with an air release valve (1);

[0006] The heating device comprises a resistance heater (8) arranged on the outer wall of the vacuum chamber (9);

[0007] The ultrasonic device comprises an ultrasonic wave transducer (6) mounted on the outer wall of a vacuum chamber (9) and an ultrasonic wave generating source (7) electrically connected to the transducer, wherein the ultrasonic wave propagation direction of the ultrasonic wave transducer (6) is toward the vacuum chamber (9);

[0008] The integrated machine further comprises a pressure gauge (10) and a thermometer for measuring the pressure and temperature in the vacuum chamber.

[0009] In the present invention, according to a preferred embodiment, the middle portion of the vacuum chamber (9) is a cylindrical structure, and the lower portion is a conical structure. Based on the maximum temperature of 75°C that may occur during the low-temperature stewing of meat, the cooking time is 10 hours, and the stewing time is 20 kg of meat, the length-to-diameter ratio of the cylindrical structure is 1.25 to 1.35.

[0010] In order to meet the strength of the equipment, preferably, the vacuum chamber (9) is made of S30408 ​​stainless steel plate, the wall thickness of the vacuum chamber (9) is 7mm, and the height of the cylindrical structure is 650-700mm. Particularly preferably, the cylindrical structure is 680mm high and 530mm in diameter.

[0011] In the present invention, the aspect ratio of the cylinder refers to the ratio of the height H to the diameter D of the cylindrical structure.

[0012] As a preferred embodiment, the vacuum chamber (9) is connected to the sealing head (2) via a flange, and the air hole is provided in the sealing head (2).

[0013] In order to ensure that the bracket can bear the overall weight of the equipment and the materials installed and fix the position, the integrated machine preferably also includes a leg bracket (5) fixedly connected to the vacuum chamber (9), and the leg bracket is an A-shaped angle steel leg support.

[0014] In order to improve the heating efficiency of the device, the all-in-one machine further comprises a heat-insulating layer provided on the outer wall of the vacuum chamber (9), the heat-insulating layer being made of rigid polyurethane foam plastic, and the thickness of the heat-insulating layer being not less than 24 mm. Those skilled in the art may also select other heat-insulating layer materials according to actual conditions, such as calcium silicate products, ordinary aluminum silicate fiber products, composite silicate products or glass foam, etc., but these materials may have the disadvantages of being high in density or being expensive.

[0015] In the utility model, the all-in-one machine further comprises a power source electrically connected to the resistance heater (8) and the ultrasonic generator (7).

[0016] As a preferred embodiment, the resistance heater (8) is a nickel-chromium electric heating alloy resistance wire.

[0017] The utility model discloses a marinating-immersion vacuum cooling all-in-one machine which integrates the marinating and cooling functions, combines ultrasonic vacuum marinating and immersion vacuum cooling, and realizes efficient and continuous production of meat products from marinating to cooling.

[0018] During the braising process, the high-frequency vibrations of an ultrasonic transducer allow the spices and seasonings in the marinade to penetrate deeper into the meat's fibrous tissue, ensuring a more even and flavorful braising process. Furthermore, braising in a vacuum environment not only helps preserve the meat's tenderness and nutrients but also reduces nutrient loss during the braising process. After braising is complete, the meat enters the cooling phase. Immersion vacuum cooling technology reduces the pressure within the pot, lowering the boiling point of the water and enabling rapid cooling of the braised beef at a relatively low temperature. This cooling method not only effectively inhibits microbial growth and extends the product's shelf life, but also ensures that the meat's flavor and nutrients are preserved to the greatest extent possible during the cooling process. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a structural diagram of the all-in-one machine of the present utility model. DETAILED DESCRIPTION

[0020] The following examples are used to explain the technical solutions of the present invention in a non-limiting manner.

[0021] Example 1

[0022] like Figure 1 The marinating-immersion vacuum cooling all-in-one machine shown mainly includes a vacuum device, a heating device and an ultrasonic device.

[0023] The vacuum device includes a vacuum chamber (9), a sealing head (2), and a vacuum pump (1) connected by flanges. The middle portion of the vacuum chamber (9) is a cylindrical structure, and the lower portion is a conical structure. According to the calculation of 20 kg of meat, the meat in the cylinder: the brine is about 1:2, and the charging coefficient η is 0.5, and the cylinder length-diameter ratio of the vacuum container is 1.3, the cylinder inner diameter D is calculated to be 530 mm, and the cylinder height H is calculated to be 680 mm.

[0024] A liquid outlet (91) is provided at the bottom of the vacuum chamber (9), the liquid outlet (91) is connected to a liquid pipeline (92), a discharge valve (4) is provided on the liquid pipeline (92), an air hole is provided on the sealing head, and the sealing head (2) is connected to the vacuum pump (3) through a vacuum pump pipeline (31), and an air release valve (1) is also provided on the sealing head (2).

[0025] Since the immersion vacuum cooling pressure range is 1000Pa ~ 5000Pa, it is designed based on 1000Pa. Therefore, the pressure difference between the inside and outside of the cylinder is about 100kPa. Taking into account the deviation of vacuuming, 1.25 times is taken for wall thickness calculation, P = 0.125MPa.

[0026] According to the allowable stress of commonly used steel plates, it is calculated that under the condition of the theoretical maximum temperature t=75℃ in the container, when S30408 ​​stainless steel plate is used as the material of the cylinder and cone shell, the cylinder wall thickness that meets the mechanical conditions is 7mm and the head wall thickness is 5mm.

[0027] Regarding vacuum pump selection, the immersion vacuum cooling pressure requirement during the cooling process is 1000-5000 Pa. To achieve the optimal vacuum level for immersion cooling, the ultimate pressure of the cooling vacuum pump should be 500-1000 Pa. Assuming it takes 120 seconds to reduce the vacuum chamber pressure from 101.3 kPa to 0.5 kPa, a vacuum pump with a maximum air flow of 0.45 m / min, a motor power of 1.1 kW, and a working flow of 2 L / min is selected.

[0028] In selecting the resistance heater (8), the vacuum degree of the container for braising is set to P4 = -62.6 kPa, and the design temperature is 75°C. According to the design requirements, the brine is heated from an initial temperature of 10°C to 75°C, and the beef is heated from an initial temperature of 5°C to a final temperature of 75°C. The braising time is set to 10 hours, the heat loss coefficient η1 = 0.9, and the loss of the resistance wire heating efficiency η2 = 0.9, resulting in a minimum heating efficiency of approximately 0.54 kW. Therefore, a nickel-chromium electric heating alloy resistance wire with a power of 600W and a size of 1.5 mm is selected and installed on the outer wall of the cylindrical structure.

[0029] A plurality of ultrasonic wave transducers (6) are installed at the bottom of the vacuum chamber (9) and connected to an ultrasonic wave generating source (7), with an operating frequency of 20 kHz.

[0030] In addition, a pressure gauge (10) and a thermometer are installed to detect the pressure and temperature in the vacuum chamber.

[0031] An insulation layer made of rigid polyurethane foam is provided on the outer wall of the vacuum chamber (9). According to the normal temperature thermal conductivity of the material λ0=0.0275W·m / K, let T m is the average temperature of the insulation layer, and its thermal conductivity parameter equation is: λ=λ0+0.00014(T m -25).

[0032] The final calculation shows that for the inner diameter of the cylinder in this embodiment, the required thickness of the insulation layer is not less than 24 mm.

[0033] To use, open the cover via the flange at the end cap and place the desired marinade and meat into the vacuum chamber. Then, close the end cap and secure it with bolts. Turn on the heating device and begin braising. Simultaneously, open the valve at the vacuum pump connection, and the pump will begin pumping vacuum. A pressure gauge monitors the chamber to ensure the target negative pressure is reached. During braising, activate the ultrasonic device to generate ultrasonic waves. The ultrasonic generator and ultrasonic transducer work together to assist in the braising process and accelerate the fusion and penetration of the meat and marinade.

[0034] When the pressure and temperature in the vacuum chamber reach the target values, shut off the vacuum pump and heating device. Once braising is complete, open the vent valve to equalize the pressure inside and outside the vacuum chamber with the outside pressure. Open the valve at the bottom of the vacuum chamber to drain the hot braising broth, then close the valve. Open the sealing head and add the cooled braising broth to the preset pot height to ensure that the marinated meat is submerged. The cooling vacuum pump starts operating, pumping the vacuum chamber to the target negative pressure. Turn off the vacuum pump and proceed with immersion vacuum cooling. After immersion vacuum cooling is complete, open the valve at the connection to equalize the pressure inside the vacuum chamber with the outside atmospheric pressure. Loosen the bolts on the sealing head flange, remove the braised beef, and proceed to sterilization and packaging. This completes the braising and cooling process.

Claims

1. A marinating-immersion vacuum cooling all-in-one machine, comprising a vacuum device, a heating device and an ultrasonic device, characterized in that The vacuum device comprises a connected vacuum chamber (9), a sealing head (2) and a vacuum pump (3); a liquid outlet (91) is provided at the bottom of the vacuum chamber (9); the liquid outlet (91) is connected to a liquid pipeline (92); a discharge valve (4) is provided on the liquid pipeline (92); the vacuum device is provided with an air hole, and the air hole is connected to the vacuum pump (3) through a vacuum pump pipeline (31); and the sealing head (2) is provided with an air release valve (1); The heating device comprises a resistance heater (8) arranged on the outer wall of the vacuum chamber (9); The ultrasonic device comprises an ultrasonic transducer (6) mounted on the outer wall of the vacuum chamber (9) and an ultrasonic generating source (7) electrically connected to the transducer, wherein the ultrasonic propagation direction of the ultrasonic transducer (6) is toward the vacuum chamber (9); The integrated machine further comprises a pressure gauge (10) and a thermometer for measuring the pressure and temperature in the vacuum chamber.

2. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The vacuum chamber (9) is connected to the head (2) via a flange.

3. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The air holes are arranged on the sealing head (2).

4. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The integrated machine further comprises a leg support (5) fixedly connected to the vacuum chamber (9), wherein the leg support is an A-shaped angle steel leg support.

5. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The integrated machine further comprises a heat-insulating layer arranged on the outer wall of the vacuum chamber (9), the heat-insulating layer being made of hard polyurethane foam plastic, and the thickness of the heat-insulating layer being not less than 24 mm.

6. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The middle portion of the vacuum chamber (9) is a cylindrical structure, and the lower portion is a conical structure. The aspect ratio of the cylindrical structure is 1.25-1.

35.

7. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The all-in-one machine further comprises a power supply electrically connected to the resistance heater (8) and the ultrasonic generating source (7).

8. The marinating-immersion vacuum cooling integrated machine according to claim 6, characterized in that The vacuum chamber (9) is made of S30408 ​​stainless steel plate, the wall thickness of the vacuum chamber (9) is 7 mm, and the height of the cylindrical structure is 650-700 mm.

9. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that The resistance heater (8) is a nickel-chromium electric heating alloy resistance wire.

10. The marinating-immersion vacuum cooling integrated machine according to claim 1, characterized in that When the all-in-one machine is in vacuum marinating or vacuum cooling, the pressure inside the vacuum chamber is 100 kPa lower than the pressure outside the vacuum chamber.

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