Cooking equipment for dregs vinegar raw material

Abstract

The utility model discloses cooking equipment for a dregs vinegar raw material. The cooking equipment comprises a support and a cooking box, the lower middle portion of the cooking box is a water storage bin, the upper middle portion of the cooking box is a cooking bin, and an openable bin door is arranged in front of the bins. A heating module is arranged at the bottom of the device, multiple layers of sliding rails are arranged on the two inner walls of the cooking bin, and steaming drawers are placed on the sliding rails. The steaming drawer is composed of a bottom plate, a surrounding frame, an ejector rod and a net frame. The bottom plate is slidably connected to the sliding rails, the enclosure frame is fixedly arranged at the upper end of the bottom plate, and the ejector rod is detachably installed at the top of the enclosure frame and fixes the multiple sets of net frames arranged at intervals. During installation, the left end and the right end of each screen frame are attached to the inner wall of the enclosure frame, the bottom of each screen frame is attached to the bottom plate, and the interval between every two adjacent screen frames is smaller than that between every two adjacent screen frames. And a baffle net is also arranged on the net frame. According to the equipment, the cooking time can be shortened, the cooling efficiency can be improved, and sticky rice and distiller's yeast can be uniformly mixed, so that the production efficiency and the product quality of dregs vinegar are improved.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of vinasse vinegar processing, and particularly relates to a steaming equipment for vinasse vinegar raw materials. BACKGROUND

[0002] One of the main raw materials for vinasse vinegar is distiller's grains, and the raw material of the distiller's grains is waxy rice and wine starter. Before the production of the distiller's grains for vinasse vinegar, the waxy rice needs to be steamed. After the steaming, the waxy rice is cooled and mixed with the wine starter for fermentation. The product obtained after the fermentation is the distiller's grains for vinasse vinegar.

[0003] With the industrialization development of vinasse vinegar, the traditional production equipment cannot meet the demand of the vinasse vinegar products with continuously improved quality. The current waxy rice steaming equipment still uses general equipment. The inventor found in the processing that when the general equipment is used to steam the waxy rice, the steaming time is long, the cooling efficiency after the steaming is low, and the cooled waxy rice is not convenient to uniformly mix with the wine starter, which adversely affects the production efficiency and product quality of the vinasse vinegar.

[0004] Therefore, a steaming equipment for vinasse vinegar raw materials is designed, which can shorten the steaming time, accelerate the cooling efficiency, and facilitate the uniform mixing of the waxy rice and the wine starter, thereby improving the production efficiency and product quality of the vinasse vinegar. SUMMARY

[0005] The utility model aims to provide a steaming equipment for vinasse vinegar raw materials to solve the problems described in the background.

[0006] The technical scheme of the utility model is as follows:

[0007] A steaming equipment for vinasse vinegar raw materials, comprising a support and a steaming box arranged on the support, a water storage bin is arranged at the middle and lower part of the steaming box, a steaming bin is arranged at the middle and upper part of the steaming box, a bin door is arranged at the front bin wall of the steaming bin and can be opened and closed, a heating module is arranged at the bottom of the steaming box, a plurality of layers of sliding rails are fixedly arranged on the opposite inner bin walls of the steaming bin, a steaming drawer is arranged on the sliding rails, the steaming drawer comprises a bottom plate, a ring-shaped frame is fixedly arranged at the upper end of the bottom plate, the bottom plate is detachably and slidably connected to the sliding rails of the same layer, a top rod is further arranged above the bottom plate, the top rod is detachably arranged at the top of the frame, a plurality of groups of mesh frames are fixedly arranged at the bottom of the top rod, each group of mesh frames comprises two mesh frames arranged at intervals, when the top rod is arranged on the frame, the left and right ends of the mesh frames are respectively abutted against the opposite inner frame walls of the frame, the bottom of the mesh frame is abutted against the upper end surface of the bottom plate, the interval distance between the two mesh frames of each group is smaller than the interval distance between the adjacent two groups of mesh frames, and a mesh screen is further arranged on the mesh frame.

[0008] When the above scheme is used, the top rod is gripped, multiple groups of net frames are placed into the surrounding frame, the bottom of the net frame is attached to the upper end surface of the bottom plate, and the left and right ends of the net frame are attached to the inner wall of the surrounding frame. The interval distance between the two net frames of each group of net frames is short to form a short interval, and the interval distance between the adjacent two groups of net frames is long to form a long interval. After the net frame is installed, glutinous rice is placed in the long interval. Then, the steaming tray is placed into the steaming bin from the opening of the front bin wall of the steaming bin and placed on the sliding rail.

[0009] The heating module acts on the bottom of the water storage bin to heat the clean water in the water storage bin, thereby generating steam, and the steam rises to cook the glutinous rice in the steaming tray in the steaming bin. Since the net frame separates the glutinous rice in the surrounding frame into long strip-shaped glutinous rice stacks and leaves short intervals between them, the steam can pass through the screen on the net frame to act on the side wall of the long strip-shaped glutinous rice stack, thereby increasing the heating area of the glutinous rice and improving the cooking speed, thereby improving the production efficiency of the vinasse vinegar.

[0010] When the glutinous rice is cooked, the bin door is opened, and the steaming tray is taken out and cooled. Due to the existence of the short interval, the heat dissipation area of the glutinous rice stack is increased, and the cooling speed is improved, thereby improving the production efficiency of the vinasse vinegar.

[0011] When the glutinous rice is cooled to a suitable temperature, the koji is evenly spread on the surface of the glutinous rice stack and the upper end surface of the bottom plate in the short interval. Then, the top rod is pulled up, thereby taking out the net frame from the surrounding frame, gently kneading the glutinous rice, and evenly mixing the glutinous rice and the koji. Due to the existence of the short interval, when the glutinous rice in the long interval mixes with each other, the koji in the short interval can quickly mix into the bottom and interior of the glutinous rice stack, thereby improving the mixing uniformity between the glutinous rice and the koji, and thereby improving the product quality of the vinasse vinegar.

[0012] By connecting the top rod and the net frame, the convenience of installing and removing the net frame is improved.

[0013] A further technical solution is that the bottom plate is made of stainless steel material, the thickness of the bottom plate is not greater than 0.7 mm, and the bottom of the bottom plate is further fixed with multiple reinforcing beams arranged at intervals.

[0014] When the above scheme is used, the glutinous rice on the upper end of the bottom plate is improved in heating speed and cooling speed by setting the stainless steel bottom plate with a thickness not greater than 0.7 mm, thereby improving the production efficiency. By setting the reinforcing beams, not only the strength of the bottom plate is increased, but also when the steaming tray is taken out and placed on the holding table, the bottom plate can be suspended, the cooling speed of the bottom plate is accelerated, and the cooling speed of the glutinous rice is improved.

[0015] Further technical solutions are that limit rods are further fixedly arranged below the front and rear ends of the bottom of the top rod, the length of the top rod is greater than the distance between the front and rear sidewalls of the frame, the top rod is arranged on the top of the front and rear sidewalls of the frame, and the limit rod at the front end of the top rod is in sliding abutment with the outside of the front sidewall of the frame, and the limit rod at the rear end of the top rod is in sliding abutment with the outside of the rear sidewall of the frame.

[0016] When the above scheme is used, the limit rods are arranged, and the screen frame is matched, so that the screen frame can be quickly positioned after being loaded.

[0017] Further technical solutions are that the slide rails are long plates, each layer of slide rails comprises two long plates, and the two long plates are fixedly arranged on the opposite two inner walls of the cooking bin, and the bottom plate is slidably arranged above the two long plates.

[0018] Further technical solutions are that a front pull handle is further fixedly arranged outside the front sidewall of the frame.

[0019] When the above scheme is used, the front pull handle is arranged, so that the steam drawer is conveniently pushed in and taken out.

[0020] Further technical solutions are that side pull handles are further fixedly arranged outside the left and rear sidewalls of the frame.

[0021] When the above scheme is used, the side pull handles are arranged, so that the steam drawer is conveniently gripped by a person when the steam drawer is taken out.

[0022] Further technical solutions are that a top pull handle is further fixedly arranged on the top of the top rod.

[0023] When the above scheme is used, the top pull handle is arranged, so that the top rod is conveniently operated.

[0024] Further technical solutions are that the water storage bin is made of stainless steel, and the heating module is an electromagnetic heating module.

[0025] Further technical solutions are that a water inlet pipe and a water outlet pipe are further arranged on the wall of the water storage bin, the water inlet pipe is arranged above the water outlet pipe, a water inlet valve is arranged in the water inlet pipe, and a water outlet valve is arranged in the water outlet pipe.

[0026] The beneficial effects of the utility model lie in:

[0027] 1. The cooking efficiency is improved: the screen frame design separates the glutinous rice into long strips, increases the contact area of steam and glutinous rice, and improves the cooking speed.

[0028] 2. The cooling speed is improved: the existence of the short compartment increases the heat dissipation area of the glutinous rice pile, speeds up the cooling process, and further improves the production efficiency.

[0029] 3. Enhanced mixing uniformity: The short compartment design allows the koji to quickly and evenly mix into the bottom and interior of the glutinous rice pile, improving the product quality of the vinasse.

[0030] 4. Easy operation: The connection design of the top rod and the mesh frame simplifies the process of installing and removing the mesh frame, improving the convenience of operation.

[0031] 5. Optimized heating and cooling: The use of a stainless steel bottom plate with a thickness of no more than 0.7 mm accelerates the heating and cooling speed of the glutinous rice, further improving production efficiency.

[0032] 6. Enhanced structural strength and cooling effect: The design of the reinforcing beam not only enhances the strength of the bottom plate, but also allows the bottom plate to be suspended after removal, accelerating the cooling speed. BRIEF DESCRIPTION OF DRAWINGS

[0033] Figure 1 is a schematic view of the appearance of the device;

[0034] Figure 2 is a schematic view of the internal arrangement of the device;

[0035] Figure 3 is a schematic view of the steamer drawer in perspective;

[0036] Figure 4 is a schematic view of the steamer drawer in exploded view (with the mesh removed);

[0037] Figure 5 is a schematic view of the steamer drawer and the cooking box in plan view;

[0038] Figure 6 is a schematic view of the bottom of the steamer drawer.

[0039] In the figure, 1 is a support, 2 is a heating module, 3 is a water storage bin, 4 is a bin door, 5 is a cooking box, 6 is a drain pipe, 7 is a water inlet pipe, 8 is a sliding rail, 9 is a steamer drawer, 10 is a bottom plate, 11 is a surrounding frame, 12 is a front pull handle, 13 is a side pull handle, 14 is a top rod, 15 is a top pull handle, 16 is a limiting rod, 17 is a mesh frame, 18 is a mesh, 19 is a short compartment, 20 is a long compartment, and 21 is a reinforcing beam. DETAILED DESCRIPTION

[0040] In order to better understand the technical content of the present utility model, specific embodiments are provided below, and the present utility model is further described in conjunction with the accompanying drawings.

[0041] Referring to Figures 1 to 6 A cooking device for vinasse raw materials, comprising a support 1 and a stainless steel cooking box 5 arranged on the support 1.

[0042] The middle and lower part of the cooking box 5 is provided with a water storage bin 3, and the middle and upper part of the cooking box 5 is provided with a cooking bin. The front bin wall of the cooking bin is provided with a bin door 4 which is openable and closable.

[0043] The bottom of the cooking box 5 is provided with a heating module 2, which is an electromagnetic heating module 2 and is directly used for the bottom wall of the cooking box 5. It should be particularly pointed out that the electromagnetic heating module 2 is commonly used in the fields of steam boxes and electromagnetic stoves, and those skilled in the art can set the electromagnetic heating module 2 according to the prior art, and the specific structure of the heating module 2 will not be described in detail here.

[0044] The opposite left and right inner bin walls of the cooking bin are fixedly provided with a plurality of layers of sliding rails 8 arranged opposite to each other, and the sliding rails 8 are provided with steam drawers 9.

[0045] Specifically, the sliding rail 8 is a long strip plate, and each layer of sliding rail 8 includes two long strip plates which are respectively welded to the opposite left and right inner bin walls of the cooking bin.

[0046] The steam drawer 9 includes a rectangular stainless steel bottom plate 10, a ring-shaped stainless steel surrounding frame 11 fixedly arranged on the upper end of the bottom plate 10, and the bottom plate 10 is detachably and slidably connected to the sliding rail 8 of the same layer.

[0047] Specifically, the bottom ends of the bottom plate 10 are slidably arranged above the two long strip plates.

[0048] Specifically, the thickness of the bottom plate 10 is not greater than 0.7 mm, and a plurality of reinforcing beams 21 are fixedly arranged on the bottom of the bottom plate 10.

[0049] Preferably, the thickness of the bottom plate 10 is 0.5-0.6 mm, the reinforcing beams 21 are stainless steel square tubes, and are welded or screwed to the bottom of the bottom plate 10.

[0050] Preferably, the front side wall of the surrounding frame 11 is further fixedly provided with a front pull handle 12.

[0051] Preferably, the left and right rear side walls of the surrounding frame 11 are further respectively fixedly provided with a side pull handle 13.

[0052] The top of the bottom plate 10 is further provided with two top rods 14 which are parallel to each other and are arranged at intervals, and the top rods 14 are detachably installed on the top of the surrounding frame 11.

[0053] Specifically, the top rod 14 is a stainless steel square tube, and the bottom front and rear ends of the top rod 14 are further respectively welded with a limiting rod 16 made of a stainless steel square tube, the length of the top rod 14 is greater than the distance between the front and rear side walls of the surrounding frame 11, the top rod 14 is arranged on the top of the front and rear side walls of the surrounding frame 11, and when the top rod 14 is arranged on the top of the surrounding frame 11, the limiting rod 16 located at the front end of the top rod 14 is in sliding abutment with the outside of the front side wall of the surrounding frame 11, and the limiting rod 16 located at the rear end of the top rod 14 is in sliding abutment with the outside of the rear side wall of the surrounding frame 11.

[0054] Preferably, the top of the jacking rod 14 is further fixed with a top handle 15.

[0055] The bottom of the jacking rod 14 is fixed with a plurality of groups of net frames 17 arranged at equal intervals, each group of net frames 17 including two net frames 17 arranged at intervals. The net frame 17 is a long strip-shaped rectangular frame made of stainless steel. When the jacking rod 14 is installed on the enclosure 11, the left and right ends of the net frame 17 respectively abut against the two inner frame walls of the enclosure 11 opposite to each other, and the bottom of the net frame 17 abuts against the upper end surface of the bottom plate 10. The interval distance between the two net frames 17 of each group is smaller than the interval distance between the two net frames 17 of adjacent groups. Thus, the interval distance between the two net frames 17 of each group of net frames 17 is short to form a short interval 19, and the interval distance between the two net frames 17 of adjacent groups of net frames 17 is long to form a long interval 20. The interval distances of the short intervals 19 of the plurality of groups of net frames 17 are equal.

[0056] The net frame 17 is further covered with a screen 18.

[0057] Preferably, the screen 18 is a gauze screen.

[0058] The water storage bin is further provided with a drain pipe 6 and a water inlet pipe 7. The water inlet pipe 7 is arranged above the drain pipe 6. The water inlet pipe 7 is provided with a water inlet valve, and the drain pipe 6 is provided with a drain valve.

[0059] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A distiller's grains vinegar raw material cooking device, comprising a support and a cooking box arranged on the support, a water storage bin is arranged at the middle and lower part of the cooking box, a cooking bin is arranged at the middle and upper part of the cooking box, a bin door is arranged at the front bin wall of the cooking bin and is openable and closable, and a heating module is arranged at the bottom of the cooking box, characterized in that: The opposite two inner walls of the cooking bin are fixed with multiple layers of sliding rails arranged opposite to each other, and the sliding rails are provided with steam drawers, the steam drawer comprises a bottom plate, a ring-shaped frame is fixed on the upper end of the bottom plate, the bottom plate is detachably and slidably connected to the sliding rails of the same layer, a top rod is further arranged above the bottom plate, the top rod is detachably installed on the top of the frame, a plurality of groups of mesh frames are fixed on the bottom of the top rod, each group of mesh frames comprises two groups of mesh frames arranged at intervals, when the top rod is installed on the frame, the left and right ends of the mesh frame are respectively abutted against the opposite two inner walls of the frame, the bottom of the mesh frame is abutted against the upper end of the bottom plate, the interval distance between the two mesh frames of each group is smaller than the interval distance between the adjacent two groups of mesh frames, and a blocking net is further arranged on the mesh frame.

2. The equipment for cooking raw material of vinegar from lees according to claim 1, characterized in that: The bottom plate is made of stainless steel material, the thickness of the bottom plate is not greater than 0.7mm, and a plurality of reinforcing beams are further fixed on the bottom of the bottom plate.

3. The equipment for cooking raw material of vinegar from lees according to claim 2, characterized in that: The bottom of the top rod is further fixed with a limiting rod below the front and rear ends, the length of the top rod is greater than the distance between the front and rear sidewalls of the frame, the top rod is arranged on the top of the front and rear sidewalls of the frame, when the top rod is arranged on the top of the frame, the limiting rod at the front end of the top rod is slidably abutted against the outside of the front sidewall of the frame, and the limiting rod at the rear end of the top rod is slidably abutted against the outside of the rear sidewall of the frame.

4. The equipment for cooking raw material of vinegar from lees according to claim 3, characterized in that: The sliding rail is a long strip, each layer of sliding rail comprises two long strips, the two long strips are respectively fixed on the opposite two inner walls of the cooking bin, and the bottom ends of the bottom plate are slidably arranged above the two long strips.

5. The equipment for cooking raw material of vinegar from lees according to claim 1, characterized in that: The outside of the front sidewall of the frame is further fixed with a front pull handle.

6. The equipment for cooking raw material of vinegar from lees according to claim 1, characterized in that: The outside of the left and right rear sidewalls of the frame is further respectively fixed with a side pull handle.

7. The equipment for cooking raw material of vinegar from lees according to claim 1, characterized in that: The top of the top rod is further fixed with a top pull handle.

8. The equipment for cooking raw material of vinegar from lees according to claim 1, characterized in that: The water storage bin is made of stainless steel, and the heating module is an electromagnetic heating module.

9. The equipment for cooking raw material of vinegar from lees according to claim 1, characterized in that: A water inlet pipe and a drain pipe are further arranged on the wall of the water storage bin, the water inlet pipe is arranged above the drain pipe, a water inlet valve is arranged in the water inlet pipe, and a drain valve is arranged in the drain pipe.

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