Steam heating device for meat product processing

Abstract

The utility model discloses a steam heating device for meat product processing, which comprises a steam box and a steam pipeline, two steam chambers are arranged in the steam box, a mounting rack is arranged in each steam chamber, and the upper parts of the two steam chambers are communicated with each other; an air inlet pipe and an air outlet pipe are communicated in each steam chamber; a switch valve is arranged on the air outlet pipe, a control valve is arranged on the air inlet pipe, and one of the air inlet pipe and the air outlet pipe of any cavity is opened; the steam box is divided into two steam chambers, steam in the two steam chambers flows alternately from top to bottom and from bottom to top, in this way, the two steam chambers are communicated with the steam pipeline, and the control valves on the two steam inlet pipes are opened alternately so that the steam pipeline can be communicated with the single steam chamber. Compared with the steam convection mode from top to bottom or from bottom to top, the steam convection mode ensures that the meat products located at all positions in the steam box can meet the steam treatment requirement within the range of small time difference in the steam treatment process, and the treatment quality of the meat products of the same batch is ensured.

Description

Technical Field

[0001] This utility model relates to the technical field of meat processing equipment, and in particular to a steam heating device for meat processing. Background Technology

[0002] Steam heating devices are mainly used to treat meat products at high temperatures for subsequent processing.

[0003] Currently, steam heating devices typically consist of a pot-like structure, such as the structure described in patent application CN202321383375.1, entitled "Steam Heating Device for Meat Processing." The pot structure mainly comprises a pot body and a lid, which are detachable. An inner mesh cylinder is installed inside the pot. The meat products to be processed are placed into the inner mesh cylinder, connecting the pot body and lid to form a essentially sealed cavity. A steam pipe is connected to the pot body to introduce high-temperature steam into the cavity for steam heating of the meat products. After processing, the meat products are lifted and separated from the pot body using the inner mesh cylinder for subsequent steam processing.

[0004] In the aforementioned patent, meat products are piled up inside the inner mesh cylinder. The steam heating method is not conducive to the steam heating operation of meat products in the middle position inside the inner mesh cylinder, resulting in differences in the processing of each meat product and affecting the subsequent processing of the meat products. Utility Model Content

[0005] In view of the shortcomings of the existing technology, this utility model provides a steam heating device for meat product processing, which can heat the meat products in the steam box as evenly as possible, and ensure the uniformity of meat product processing quality.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a steam heating device for meat product processing, comprising a steam box with an openable / closable door and a steam pipe for supplying steam.

[0007] The steam box is divided into two steam chambers by a partition. Each steam chamber is equipped with a mounting rack for placing meat products, and the upper parts of the two steam chambers are connected.

[0008] Each steam chamber is connected to an air inlet pipe and an air outlet pipe, both of which are located near the lower part of the steam chamber.

[0009] The exhaust pipe is equipped with a switch valve, the inlet pipe is equipped with a control valve, and either the inlet pipe or the exhaust pipe of any chamber can be opened.

[0010] Both air inlet pipes are connected to the steam pipeline, and the control valves on each air inlet pipe are opened alternately to connect the steam pipeline to a single steam chamber.

[0011] The principle of this utility model:

[0012] The steam box has a hollow structure, and the fit between the steam box and the box door is the same as that between the drying box and the box door in the existing technology. This is mainly to facilitate the loading and unloading of materials into the steam box.

[0013] This application utilizes a partition to divide the cavity structure inside the steam chamber into two steam chambers, each of which can hold meat products to be processed.

[0014] After the meat products are loaded, the box door is closed, and steam is introduced into the steam box through the steam pipe (steam generated by the steam generator). The control valve on the air inlet pipe can be controlled by a time relay to control its opening and closing time, so that the two air inlet pipes are alternately connected, and the air inlet and outlet pipes in each steam chamber are selectively opened.

[0015] This means that when steam enters the steam box, it first enters from the bottom of one steam chamber (No. 1). After the steam rises to the top of the steam chamber (No. 1), it will enter another steam chamber (No. 2). The steam will then descend in the other steam chamber (No. 2) and be discharged from the steam outlet pipe of the other steam chamber (No. 2) into the evaporator.

[0016] After the two air inlets are opened alternately, steam will enter the other steam chamber (2) from the bottom. After the steam rises to the top of the steam chamber (2), it will enter the adjacent steam chamber (1). The steam will descend in the steam chamber (1) and then be discharged from the evaporator through the exhaust pipe of the steam chamber (1).

[0017] This process is repeated until the evaporation process is complete. Then, the two air inlets are closed, the chamber door is opened, and the meat products inside the evaporation chamber are unloaded, thus completing the evaporation and heating process of the meat products.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] This application configures the steam box as two steam chambers, with the steam flowing alternately from top to bottom and from bottom to top. Compared to a single top-to-bottom or bottom-to-top convection flow, this method avoids prolonged direct contact between meat products near the steam inlet and high-temperature steam (relatively high temperature) during steam treatment. This prevents the meat products near the steam inlet from undergoing steam heating treatment while those further away from the steam inlet have not yet met the steam treatment requirements. It ensures that meat products located in different positions within the steam box meet the steam treatment requirements within a small time difference during the steam treatment process, thus ensuring the processing quality of the same batch of meat products.

[0020] Furthermore, the outlet end of the air inlet pipe is connected to an airflow dispersion component, which includes a receiving cavity communicating with the air inlet pipe, and the receiving cavity is provided with multiple air outlets.

[0021] Furthermore, each air outlet is provided with an interconnected air guide pipe, which has a variable diameter pipe structure.

[0022] Furthermore, the air guide tube is a trumpet-shaped tube with an increased diameter, and the small end of the air guide tube is connected to the air outlet.

[0023] Furthermore, the mounting bracket includes a fixed shaft and multiple suspension components. The fixed shaft is vertically fixed in the steam chamber, and the suspension components are arranged at intervals from top to bottom, and each suspension component is rotatably connected to the fixed shaft.

[0024] Furthermore, the suspension component includes a rotating sleeve and multiple hanging rods arranged around the rotating sleeve. The rotating sleeve is sleeved outside the fixed shaft and rotatably connected to the fixed shaft. Each hanging rod is horizontally arranged and is equipped with multiple hooks. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the structure of this utility model;

[0026] Figure 2 This is a top view of the structure of the suspension component of this utility model.

[0027] In the diagram: Steam box 1, Steam chamber 10, Baffle 11, Through hole 111, Air outlet pipe 12, Air inlet pipe 13, Receiving cavity 15, Air guide pipe 151, Steam pipe 2, Fixed shaft 3, Suspension component 4, Rotating sleeve 41, Hanging rod 42, Hook 421. Detailed Implementation

[0028] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments.

[0029] like Figure 1 As shown, a steam heating device for meat processing includes a steam box 1, which has a rectangular box structure. An opening is provided at the front of the steam box 1, and a door is provided outside the steam box 1 to cooperate with the opening. The door is connected to the steam box 1 by a hinge so that the door can open and close along the steam box 1.

[0030] When the steam chamber 1 and the chamber door are connected, a cavity structure for processing meat products can be formed. To ensure that meat products in all locations within the steam chamber 1 can achieve steam treatment within a small time difference, this application designs the structure of the steam chamber 1. Specifically, as follows... Figure 1 , 2As shown, the steam chamber 1 is equipped with a vertically arranged partition 11, which divides the filter chamber into two steam chambers 10, left and right. To ensure that meat products can be placed in each steam chamber 10, this application provides a mounting frame in each steam chamber 10. The mounting frame includes a fixed shaft 3 and multiple hanging members 4. The fixed shaft 3 is vertically fixed in each steam chamber 10. The hanging members 4 are arranged at intervals from top to bottom. Each hanging member 4 includes a rotating sleeve 41 and multiple hanging rods 42 arranged around the rotating sleeve 41. The rotating sleeve 41 is sleeved on the fixed shaft 3 and is rotatably connected to the fixed shaft 3 through bearings. Each hanging rod 42 is horizontally arranged and is equipped with multiple hooks 421. The number of hanging rods 42 on each hanging member 4 can be different, thus forming various hanging member 4 structures. When the spacing between the hanging rods 42 on the hanging member 4 is small enough, meat products can also be placed on the hanging rods 42. Of course, the hanging member 4 of this application mainly uses hooks 421 to fix the meat products. In use, the meat products are evenly distributed on each of the hanging parts 4. The hanging parts 4 are rotatably set on the fixed shaft 3, which facilitates the hanging and unloading of the meat products on each of the hanging parts 4.

[0031] After meat products are placed in each steam chamber 10, they need to be heated by steam. To ensure that the meat products in each steam chamber 10 meet the processing requirements within approximately the same timeframe, this application designs the steam intake method, specifically, as follows: Figure 1 As shown, a through hole 111 is provided near the upper part of the partition 11, which allows the two steam chambers 10 to communicate with each other. Each steam chamber 10 is connected to an air inlet pipe 13 and an air outlet pipe 12, both of which are located near the lower part of the steam chamber 10. The air outlet pipe 12 is equipped with a switch valve, and the air inlet pipe 13 is equipped with a control valve. Either the air inlet pipe 13 or the air outlet pipe 12 of any chamber can be opened. Both air inlet pipes 13 are connected to the steam pipe 2, and the control valves on each air inlet pipe 13 are opened alternately to ensure that the steam pipe 2 is connected to a single steam chamber 10.

[0032] Understandably, both the control valve and the on / off valve are electrically controlled valves, such as solenoid valves. The opening time interval of the control valve and the on / off valve can be achieved using a time relay. Control valves capable of periodic start-up can be designed with reference to existing technologies (e.g., patent application number CN202222011938.6).

[0033] Of course, the working principle of the time relay and the solenoid valve can also be described as follows:

[0034] By using three time relays to cyclically control the solenoid valve, the timed switching function of the solenoid valve can be realized, improving the working efficiency and stability of the automated control system. The specific principle is as follows:

[0035] 1. The first time relay (T1) is used to control the opening time of the solenoid valve. When the timer T1 expires, the solenoid valve will automatically open and remain open for a period of time.

[0036] 2. The second time relay (T2) is used to control the closing time of the solenoid valve. When the timer T2 expires, the solenoid valve will automatically close and remain closed for a period of time.

[0037] 3. The third time relay (T3) is used to control the time of the entire cycle. When the timer T3 expires, the entire cycle will start again, and the timers T1 and T2 will restart and control the opening and closing of the solenoid valve according to the set time cycle.

[0038] Detailed operation steps:

[0039] 1. Set the time of the first time relay (T1) to the opening time of the solenoid valve, and after adjusting the time, connect T1 to the control terminal of the solenoid valve.

[0040] 2. Set the time of the second time relay (T2) to the closing time of the solenoid valve. After adjusting the time, connect T2 to the control terminal of the solenoid valve.

[0041] 3. Set the time of the third time relay (T3) to the cycle time, and after adjusting the time, connect T3 to the circuit of T1 and T2.

[0042] 4. Connect the power cord of the solenoid valve to a 220V AC power supply, and be sure to operate in a safe manner to protect the circuit.

[0043] 5. Turn on the power and wait for the time relay to start timing. The solenoid valve will then start working in a cycle according to the preset time.

[0044] The control valves, switching valves, and time relays designed in this application can all be connected in the manner described above.

[0045] To put it simply, as shown in Figure 1:

[0046] Step 1: Assume the control valve on the left intake pipe 13 opens for time T. At this time, the switch valve on the right exhaust pipe 12 opens for time T.

[0047] Step 2: After the set time is up, the control valve on the left air intake pipe 13 is closed (time is also T), and the switch valve on the right air outlet pipe 12 is closed (time is also T). At this time, the control valve on the right air intake pipe 13 is opened for time T, and the switch valve on the left air outlet pipe 12 is opened for time T.

[0048] Repeat steps one and two until the number of times the air intake pipe 13 is opened meets the requirement.

[0049] The principle of this utility model is based on the different opening methods of the exhaust pipe 12 and the intake pipe 13:

[0050] After the meat products are loaded, the box door is closed, and steam is introduced into the steam box 1 through the steam pipe 2 (steam generated by the steam generator). The control valve on the air inlet pipe 13 can be controlled by a matching time relay to control its opening and closing time, so that the two air inlet pipes 13 are alternately connected, and the air inlet pipe 13 and the air outlet pipe 12 in each steam chamber 10 are selectively opened.

[0051] This means that when steam enters the steam chamber 1, it first enters from the bottom of one steam chamber 10 (No. 1). When the steam rises to the top of the steam chamber 10 (No. 1), it will enter another steam chamber 10 (No. 2). The steam will then descend in the other steam chamber 10 (No. 2) and be discharged from the steam outlet pipe 12 of the other steam chamber 10 (No. 2) into the evaporator.

[0052] After the two air inlet pipes 13 are opened alternately, steam will enter the other steam chamber 10 (2) from the bottom. After the steam rises to the top of the steam chamber 10 (2), it will enter the adjacent steam chamber 10 (1). The steam will descend in the steam chamber 10 (1) and then be discharged from the evaporator through the air outlet pipe 12 of the steam chamber 10 (1).

[0053] This process is repeated until the evaporation process is complete. Then, the two air inlets 13 are closed, the chamber door is opened, and the meat products inside the evaporation chamber are unloaded, thus completing the evaporation and heating process of the meat products.

[0054] This application configures the steam box 1 as two steam chambers 10, with the steam flowing alternately from top to bottom and from bottom to top. This method, compared to a single top-to-bottom or bottom-to-top convection flow, avoids the problem of meat products near the steam inlet being in direct contact with high-temperature steam (relatively high temperature) for a long time during steam treatment, which would cause those meat products to have completed steam heating treatment while meat products far from the steam inlet have not yet met the steam treatment requirements. This ensures that meat products located in different positions within the steam box 1 can meet the steam treatment requirements within a small time difference during steam treatment, thus ensuring the processing quality of the same batch of meat products.

[0055] To increase the dispersion of steam entering steam chamber 10, such as Figure 1As shown, the outlet end of the air inlet pipe 13 of this application is connected to an airflow dispersion component. The airflow dispersion component includes a receiving cavity 15 communicating with the air inlet pipe 13, and the receiving cavity 15 has multiple air outlet holes. The receiving cavity 15 adopts a horizontally arranged disc-shaped cavity structure. The air outlet method of the receiving cavity 15 is similar to that of the aeration disc in the prior art, which is used to disperse the airflow and facilitate the more uniform entry of steam into the steam chamber 10.

[0056] To improve the airflow guiding effect of the vents, this application provides connected air guide pipes 151 outside each vent, and the air guide pipes 151 have a variable diameter structure. According to the airflow direction, the air guide pipes 151 can adopt a variable diameter structure that first narrows and then expands, which can increase the jet velocity of the airflow.

[0057] In this application, the air guide tube 151 is a trumpet tube with an increased diameter. The small end of the air guide tube 151 is connected to the air outlet. The trumpet-shaped air guide tube 151 has a better air guiding effect, so that the airflow enters the steam chamber 10 more smoothly.

[0058] It will be apparent to those skilled in the art that this invention is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or essential characteristics of this invention. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of this invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within this invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A steam heating device for meat product processing, characterized in that: It includes a steam box (1) with an opening and closing door and a steam pipe (2) for supplying steam. The steam box (1) is divided into two steam chambers (10) by a partition (11). Each steam chamber (10) is equipped with a mounting rack for placing meat products, and the upper parts of the two steam chambers (10) are connected. Each steam chamber (10) is connected to an air inlet pipe (13) and an air outlet pipe (12), and the air inlet pipe (13) and the air outlet pipe (12) are both located near the lower part of the steam chamber (10); An on / off valve is provided on the exhaust pipe (12), and a control valve is provided on the intake pipe (13). Either the intake pipe (13) or the exhaust pipe (12) of any chamber can be opened. Both air inlet pipes (13) are connected to the steam pipe (2), and the control valves on each air inlet pipe (13) are opened alternately to make the steam pipe (2) connected to the single steam chamber (10).

2. The steam heating device for meat product processing according to claim 1, characterized in that: The air inlet pipe (13) is connected to an airflow dispersion component at its outlet end. The airflow dispersion component includes a receiving cavity (15) that communicates with the air inlet pipe (13). The receiving cavity (15) has multiple air outlet holes.

3. The steam heating device for meat product processing according to claim 2, characterized in that: Each air outlet is provided with an air guide pipe (151) connected to it, and the air guide pipe (151) has a variable diameter pipe structure.

4. The steam heating device for meat product processing according to claim 3, characterized in that: The air guide tube (151) is a trumpet-shaped tube with an increased diameter, and the small end of the air guide tube (151) is connected to the air outlet.

5. The steam heating device for meat product processing according to any one of claims 1-4, characterized in that: The mounting frame includes a fixed shaft (3) and multiple suspension components (4). The fixed shaft (3) is vertically fixed in the steam chamber (10). Each suspension component (4) is arranged at intervals from top to bottom, and each suspension component (4) is rotatably connected to the fixed shaft (3).

6. The steam heating device for meat product processing according to claim 5, characterized in that: The suspension component (4) includes a rotating sleeve (41) and multiple hanging rods (42) arranged around the rotating sleeve (41). The rotating sleeve (41) is sleeved outside the fixed shaft (3) and rotatably connected to the fixed shaft (3). Each hanging rod (42) is horizontally arranged and is provided with multiple hooks (421).

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