Vacuum low-temperature marinating equipment

Abstract

The utility model belongs to the technical field of equipment, and particularly relates to vacuum low-temperature marinating equipment which comprises a water tank, a soup tank movably mounted in the water tank, a marinating tank movably mounted in the soup tank, a sealing cover movably mounted at the top end of the water tank, a vacuum pump fixedly mounted at the upper end of the sealing cover, and a heating plate fixedly mounted at the bottom end in the water tank. According to the vacuum low-temperature marinating device, vacuum low-temperature marinating is set, during marinating, food needing to be marinated is added into the marinating tank, the marinating tank is placed in the soup tank, the soup tank is placed in the water tank, the heating disc is installed at the bottom end of the water tank, and the heating disc enables water in the water tank to be heated and enables soup in the soup tank to be heated at the same time; the sealing cover is installed at the top end of the water tank, the vacuum pump is installed at the upper end of the sealing cover, the vacuum pump extracts air outwards, vacuum is formed in the marinating tank and the soup tank, under the action of water bath of the water tank, the internal temperature is kept below 90 DEG C, low-temperature marinating is conducted, and the marinating effect on marinated products is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing equipment, in particular to vacuum low-temperature marinating equipment. Background Art

[0002] Braised products are a type of food made by heating and braising meat products, some aquatic products, or vegetables in a prepared marinade. Braised food has a long history in my country and is a traditional Chinese food that is widely loved by consumers. The industry has maintained high growth in recent years. The traditional processing method of braised products mainly consists of the steps of making the marinade, braising in a pot, boiling over high heat, simmering over low heat, soaking after stopping the heat, natural cooling, and packaging and storage. The heating temperatures used in the boiling over high heat and simmering over low heat are different. The boiling over high heat is to quickly increase the temperature and cook the braised products quickly. The subsequent simmering over low heat and soaking after stopping the heat are to allow the marinade to more easily penetrate into the braised products, making the marinade more flavorful. The braised products are then cooled, and finally part of the marinade and the braised products are packaged and stored.

[0003] During the processing of marinated products, when cooked at high temperature for a long time, the high temperature can easily cause the fat and protein inside the marinated products to break down. After the marinating is completed, the marinated products as a whole become loose, affecting the appearance and taste of the finished products. In addition, when processing a large number of marinated products, repeated marinating processes are required, and the marinated products need to be manually separated from the marinade, which reduces the overall work efficiency. Utility Model Content

[0004] In view of the deficiencies in the prior art, the utility model provides a vacuum low-temperature marinating device, which solves the problems that the current traditional high-temperature marinating affects the processing effect of marinated products and requires manual separation of marinated products and soup during marinating.

[0005] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a vacuum low-temperature marinating equipment, comprising a water tank, a soup tank movably installed inside the water tank, a brine tank movably installed inside the soup tank, a sealing cover movably installed on the top of the water tank, a vacuum pump fixedly installed on the upper end of the sealing cover, a heating plate fixedly installed on the bottom end of the water tank, a bottom plate fixedly installed on the lower end of the water tank, a lifting machine fixedly installed on the four corners of the bottom plate, and the top of the lifting machine fixedly connected to the sealing cover.

[0006] As a preferred technical solution of the present invention, a stabilizing seat is fixedly installed on the lower end of the base plate, a fixing plate is fixedly installed on the side of the base plate, and a water tank is fixedly installed on the upper end of the fixing plate.

[0007] As a preferred technical solution of the present invention, a water inlet is fixedly provided at the upper end of the water tank, and a water pump is fixedly installed at the upper end of the water tank.

[0008] As a preferred technical solution of the present invention, a control panel is fixedly installed on the side of the base plate, bottom columns are fixedly installed on the four corners of the upper end of the base plate, and the jacking machine is fixedly installed on the upper end of the bottom column.

[0009] As a preferred technical solution of the present invention, a stabilizing frame is fixedly installed on the outside of the vacuum pump, the stabilizing frame is fixedly connected to the sealing cover, and a spacer is fixedly installed on the inside of the water tank.

[0010] As a preferred technical solution of the present invention, a sealing gasket is fixedly installed on the lower end of the sealing cover, and a plurality of through grooves are opened inside the brine tank.

[0011] As an optimal technical solution of the present invention, a connecting column is fixedly installed inside the brine tank, a movable groove is fixedly opened inside the connecting column, a clamping block is movably installed inside the movable groove, a connecting rod is fixedly installed on the upper end of the clamping block, and the connecting rod is fixedly connected to the lower end of the sealing cover.

[0012] Compared with the prior art, the present invention provides a vacuum low-temperature marinating device with the following beneficial effects:

[0013] 1. A vacuum low-temperature marinating equipment is set up for vacuum low-temperature marinating. During the marinating process, the food to be marinated is added to the inside of the marinade pot, the marinade pot is placed inside the soup pot, and the soup pot is placed inside the water pot. A heating plate is installed at the bottom of the water pot. The heating plate heats up the water inside the water pot and the soup inside the soup pot at the same time. A sealing cover is installed at the top of the water pot. A vacuum pump is installed at the upper end of the sealing cover. The vacuum pump draws air outward to form a vacuum inside the marinade pot and the soup pot. Under the action of the water bath in the water tank, the internal temperature is maintained below 90 degrees, and low-temperature marinating is performed to increase the marinating effect of the marinated products.

[0014] 2. This vacuum low-temperature marinating equipment is equipped with a soup separation device, and multiple through slots are opened inside the marinade tank to facilitate the contact between the unmarinated products inside and the soup. After the marinating is completed, the jacks at the four corners drive the sealing cover upward to move. A connecting rod is installed at the lower end of the sealing cover, and the connecting rod is movably connected to the connecting column inside the marinade tank. After the sealing cover moves upward, it drives the marinade tank upward. Since multiple through slots are opened, the marinated products are separated from the soup, which is convenient for manual removal of the marinated products. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a schematic diagram of the three-dimensional structure of a vacuum low-temperature marinating equipment of the utility model;

[0016] Figure 2 This is a side structural diagram of a vacuum low-temperature marinating equipment of the present invention;

[0017] Figure 3 This is a schematic cross-sectional view of a vacuum low-temperature marinating device according to the present invention;

[0018] Figure 4 This is a schematic diagram of the three-dimensional structure of a brine tank of a vacuum low-temperature brine making equipment according to the present invention.

[0019] In the figure: 1. Base plate; 2. Stabilizing seat; 3. Water tank; 4. Sealing cover; 5. Bottom column; 6. Lifting machine; 7. Control panel; 8. Vacuum pump; 9. Stabilizing frame; 10. Fixed plate; 11. Water tank; 12. Water pump; 13. Water inlet; 14. Sealing gasket; 15. Soup tank; 16. Spacer; 17. Brine tank; 18. Heating plate; 19. Through groove; 20. Connecting column; 21. Movable groove; 22. Block; 23. Connecting rod. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0021] See also Figure 1-4 In this embodiment: a vacuum low-temperature marinating equipment includes a water tank 3, which stores a large amount of water for water bath heating, a soup tank 15 is movably installed inside the water tank 3 to store a large amount of soup, and a brine tank 17 is movably installed inside the soup tank 15 to hold food that needs to be marinated, a sealing cover 4 is movably installed on the top of the water tank 3 to keep the interior in a sealed state, a vacuum pump 8 is fixedly installed on the upper end of the sealing cover 4 to extract the air inside, a heating plate 18 is fixedly installed on the bottom end of the water tank 3 to heat the interior, a bottom plate 1 is fixedly installed on the lower end of the water tank 3, and a lifting machine 6 is fixedly installed on the four corners of the bottom plate 1 to facilitate lifting the sealing cover 4 upward after the marinating is completed. The top of the lifting machine 6 is fixedly connected to the sealing cover 4 to increase stability during movement.

[0022] In this embodiment, a stabilizing seat 2 is fixedly installed at the lower end of the base plate 1, and a fixing plate 10 is fixedly installed on the side of the base plate 1 to increase the stability of the entire equipment during use. A water tank 11 is fixedly installed on the upper end of the fixing plate 10 to facilitate continuous filling of water into the interior of the water tank 3. A water inlet 13 is fixedly opened at the upper end of the water tank 11, and a water pump 12 is fixedly installed on the upper end of the water tank 11 to extract the internal water into the interior of the water tank 3. A control panel 7 is fixedly installed on the side of the base plate 1, and bottom columns 5 are fixedly installed at the four corners of the upper end of the base plate 1 to increase the stability of the jacking machine 6. The jacking machine 6 is fixedly installed on the upper end of the bottom column 5 and can stably lift the sealing cover 4 upward.

[0023] In this embodiment, a stabilizing frame 9 is fixedly installed on the outside of the vacuum pump 8, and the stabilizing frame 9 is fixedly connected to the sealing cover 4 to reduce the vibration of the vacuum pump 8 during use. A spacer 16 is fixedly installed on the inside of the water tank 3 to prevent the soup tank 15 from contacting the water tank 3 and affecting the water bath effect. A sealing gasket 14 is fixedly installed on the lower end of the sealing cover 4. A plurality of through grooves 19 are provided inside the brine tank 17 to facilitate full contact between food and brine. A connecting column 20 is fixedly installed inside the brine tank 17, and a movable groove 21 is fixedly provided inside the connecting column 20 to facilitate movable connection when moving upward. A card block 22 is movably installed inside the movable groove 21, and a connecting rod 23 is fixedly installed on the upper end of the card block 22. The connecting rod 23 is fixedly connected to the lower end of the sealing cover 4 to facilitate upward movement to lift the brine tank 17 and separate the soup from the brine product.

[0024] The working principle and use process of the present invention are as follows: the operator adds the food to be braised into the brine pot 17, the brine pot 17 is placed into the soup pot 15, the soup pot 15 is placed into the water pot 3, a heating plate 18 is installed inside the water pot 3 to heat the water inside, a water tank 11 is installed on the side of the water pot 3, and water can be added thereto continuously. After the water is heated, the soup inside the soup pot 15 is heated to braise the braised products, a vacuum pump 8 is installed on the top of the water pot 3 to extract the air inside to the outside, so that the inside remains vacuum and the temperature of the soup inside remains below 90 To increase the marinating effect, after the marinating is completed, the jacking machines 6 at the four corners drive the sealing cover 4 upward to move. The lower end of the sealing cover 4 is fixedly installed with a connecting rod 23, and the connecting rod 23 is movably installed on the connecting column 20. A movable groove 21 is provided inside the connecting column 20. A clamping block 22 is fixedly installed on the bottom end of the connecting rod 23. The clamping block 22 is inside the movable groove 21. After the sealing cover 4 moves upward, it drives the marinade tank 17 to move upward. A plurality of through grooves 19 are provided inside the marinade tank 17, which can make the marinated products fully contact with the soup. At the same time, the soup is separated after the marinating is completed.

[0025] Finally, it should be noted that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art will be able to modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein with equivalents. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A vacuum low-temperature marinating device, comprising a water tank (3), characterized in that: A soup pot (15) is movably mounted inside the water tank (3), a brine pot (17) is movably mounted inside the soup pot (15), a sealing cover (4) is movably mounted on the top of the water tank (3), a vacuum pump (8) is fixedly mounted on the upper end of the sealing cover (4), a heating plate (18) is fixedly mounted on the bottom end of the water tank (3), a bottom plate (1) is fixedly mounted on the lower end of the water tank (3), a jacking machine (6) is fixedly mounted on the four corners of the bottom plate (1), and the top end of the jacking machine (6) is fixedly connected to the sealing cover (4).

2. The vacuum low-temperature marinating equipment according to claim 1, characterized in that: A stabilizing seat (2) is fixedly mounted on the lower end of the bottom plate (1), a fixing plate (10) is fixedly mounted on the side of the bottom plate (1), and a water tank (11) is fixedly mounted on the upper end of the fixing plate (10).

3. The vacuum low-temperature marinating equipment according to claim 2, characterized in that: A water inlet (13) is fixedly provided at the upper end of the water tank (11), and a water pump (12) is fixedly installed at the upper end of the water tank (11).

4. The vacuum low-temperature marinating equipment according to claim 1, characterized in that: A control panel (7) is fixedly mounted on the side of the base plate (1), bottom columns (5) are fixedly mounted on the four corners of the upper end of the base plate (1), and the jacking machine (6) is fixedly mounted on the upper end of the bottom column (5).

5. The vacuum low-temperature marinating equipment according to claim 1, characterized in that: A stabilizing frame (9) is fixedly mounted on the outside of the vacuum pump (8), the stabilizing frame (9) is fixedly connected to the sealing cover (4), and a spacer (16) is fixedly mounted on the inside of the water tank (3).

6. The vacuum low-temperature marinating equipment according to claim 1, characterized in that: A sealing gasket (14) is fixedly mounted on the lower end of the sealing cover (4), and a plurality of through slots (19) are provided inside the brine tank (17).

7. The vacuum low-temperature marinating equipment according to claim 1, characterized in that: A connecting column (20) is fixedly installed inside the brine tank (17), a movable groove (21) is fixedly opened inside the connecting column (20), a clamping block (22) is movably installed inside the movable groove (21), a connecting rod (23) is fixedly installed on the upper end of the clamping block (22), and the connecting rod (23) is fixedly connected to the lower end of the sealing cover (4).

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