High-temperature marinating and vacuum cooling integrated equipment

Abstract

The utility model relates to the technical field of marinating and boiling cooling equipment, and provides high-temperature marinating and boiling and vacuum cooling integrated equipment which comprises a marinating and boiling pot, a steam pipe at the top and a cart, the seasoning pools are located between the adjacent marinating and boiling pots, pumping and draining pipes for recovering brine are arranged on the sides, close to the seasoning pools, in the marinating and boiling pots, brine recycling is achieved, material consumption and energy consumption are reduced, a marinating and boiling vehicle is arranged in the cart, and residues during brine recovery are prevented through a guide slope at the bottom of the marinating and boiling vehicle. According to the utility model, brine can be directly recovered after marinating and boiling, and then vacuum cooling is carried out, and the two functions supplement each other, so that the input cost of multiple marinating and boiling can be controlled, food can be directly packaged after being taken out of a pot, secondary pollution of the food is avoided, and the quality of the food is guaranteed; in addition, the influence on workers caused by overmuch hot air in the pot can be avoided, and the use in production and processing operation is facilitated.

Description

Technical Field

[0001] This utility model relates to the technical field of braising and cooling equipment, and more specifically, to an integrated high-temperature braising and vacuum cooling equipment. Background Technology

[0002] In the food processing industry, high-temperature braising is one of the core processes for processing meat, bean products, and braised food. High-temperature braising allows ingredients to quickly absorb flavor, sterilize, and soften.

[0003] However, in traditional processes, after braising, the ingredients need to be transferred to independent cooling equipment (such as air cooling, water cooling, or cold storage), and the cooling process takes as long as 2-4 hours. During this period, the ingredients are in a dangerous temperature range of 30-60℃ for a long time and will be in contact with the external environment, which can easily lead to secondary growth of microorganisms. In addition, continuous high temperature will damage the protein structure, causing the product to become dry and lose juice.

[0004] To address the aforementioned issues, this application proposes an integrated high-temperature braising and vacuum cooling device. Utility Model Content

[0005] The purpose of this invention is to provide an integrated high-temperature braising and vacuum cooling device that can directly cool the food after braising to avoid bacterial growth caused by secondary transfer.

[0006] To solve the above-mentioned technical problems, this utility model is achieved through the following technical solution:

[0007] A high-temperature braising and vacuum cooling integrated equipment includes a braising pot, a top steam pipe, and a trolley.

[0008] The seasoning tank is located between adjacent braising pots. The braising pot has a brine recycling pipe on the side adjacent to the seasoning tank, which realizes the recycling of brine and reduces material and energy consumption. The trolley has a braising cart inside, and the guide slope at the bottom of the cart prevents brine residue from being recycled.

[0009] A vacuum pump is located between the inlets of adjacent braising pots. It uses a side suction pipe to create a vacuum in the braising pots to cool the food. A three-way pipe is provided at the junction of adjacent suction pipes, and residual water is stored in the storage part at the bottom to prevent it from entering the braising pot and increasing energy consumption.

[0010] The braising pot adopts a double-door structure, with the braising cart entering from the front and exiting from the rear, allowing the food to be directly packaged after being removed, thus preventing the growth of microorganisms.

[0011] The beneficial effects of this utility model are:

[0012] This invention, through the configuration of the seasoning tank, allows the brine to be extracted before and after braising via a drain pipe. Combined with a guide slope, the brine is collected to prevent residue. This not only enables the recycling of brine, thereby improving braising efficiency and reducing energy consumption, but also maintains the stability of the brine's microorganisms, avoiding differences in the finished product's flavor due to formula fluctuations in new brine. At the same time, it also reduces the amount of spices and seasonings required for each braising session, effectively controlling the input cost of braising ingredients.

[0013] This invention utilizes a vacuum pump to directly vacuum the braising pot after brine recovery, reducing the internal air pressure to achieve rapid cooling. At this time, the moisture inside and on the surface of the food rapidly boils and evaporates at low temperature, absorbing a large amount of latent heat of vaporization to achieve efficient cooling. This method effectively avoids the problem of external cold and internal heat caused by traditional air cooling and water cooling, and improves cooling uniformity by more than 30%.

[0014] During the vacuuming process, this invention utilizes a baffle plate to intercept residual brine and steam to form water, allowing it to be stored inside the storage compartment. This achieves gas-liquid separation without the need for regular cleaning, thus maintaining stable operating efficiency of the vacuum pump and reducing energy consumption.

[0015] This invention utilizes a double-door design for the braising pot, allowing it to be placed directly between the factory entrance and exit. Combined with the recycling of braising liquid and vacuum cooling, it forms a transfer method with one end in and one end out, enabling the braising food to be directly removed for packaging. This not only prevents the growth of food microorganisms but also simplifies the process and improves production efficiency. Furthermore, it avoids the situation where excessively high temperatures inside the pot cause hot air to blow onto workers. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a schematic diagram of the inlet end structure of the brine cart of this utility model;

[0018] Figure 2 This is a schematic diagram of the outlet end structure of the brine truck of this utility model;

[0019] Figure 3 This is a schematic diagram of the side structure of the braising pot of this utility model;

[0020] Figure 4 This is a schematic diagram showing the exploded structure of the braising cart and trolley of this utility model.

[0021] Figure 5This is a schematic diagram of the vacuum pump part of this utility model;

[0022] Figure 6 This is a schematic diagram of the combined structure of the three-way pipe and the storage part of this utility model;

[0023] The attached diagram lists the components represented by each number as follows:

[0024] In the picture:

[0025] 1. Braising pot; 11. Exhaust pipe; 1101. Spiral tube; 12. Fixing base; 13. Support frame; 1301. Support shaft;

[0026] 2. Seasoning tank; 21. Inlet pipe;

[0027] 3. Stroller;

[0028] 4. Braised food cart; 401. Honeycomb basket; 402. Carriage carriage; 403. Ball bearing; 404. Positioning groove; 405. Guide slope;

[0029] 5. Vacuum pump; 51. Evacuation pipe; 52. T-pipe; 5201. Storage section; 5202. Conduit; 5203. Balustrade;

[0030] 6. Brine pipe; 61. Branch pipe; 62. Transfer pipe;

[0031] 7. Steam pipe. Detailed Implementation

[0032] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0033] Please see Figure 1 - Figure 5 As shown, this utility model provides an integrated high-temperature braising and vacuum cooling equipment, including a braising pot 1, a steam pipe 7 on top, and a trolley 3. The steam pipe 7 is connected to the steam generator of the production line, which generates high temperature and high pressure, allowing the temperature inside the braising pot 1 to reach a maximum of 160° from 80° to meet different braising needs. During this process, the steam pipe 7 heats the braising pot 1 by transferring heat through the pipe wall and does not come into contact with the brine or the inner wall of the braising pot to prevent contamination. The same applies to the seasoning tank 2, which is heated in the same way.

[0034] The seasoning tank 2 is located between the adjacent braising pot 1. The braising pot 1 has a braising water recycling pipe 11 on the side adjacent to the seasoning tank 2, which realizes the recycling of braising water and reduces material and energy consumption. The trolley 3 has a braising cart 4 inside, and the guide slope 405 at the bottom of the cart prevents the braising water from being left behind during recycling.

[0035] Vacuum pump 5 is located between the inlet ends of adjacent braising pot 1. It uses the side suction pipe 51 to evacuate the braising pot 1 to cool the food. A three-way pipe 52 is provided at the junction of adjacent suction pipes 51, and residual water is stored in the storage part 5201 at the bottom to prevent it from entering the braising pot 1 and increasing energy consumption.

[0036] The braising pot 1 adopts a double-door structure, and the braising cart 4 enters from the front and exits from the rear, so that the food can be directly packaged after being removed, thus avoiding the growth of microorganisms.

[0037] This embodiment provides an integrated device that can directly cool food after braising. A vacuum pump 5 is used to vacuum the braising pot 1 through an extraction pipe 51. Water carried during vacuuming is stored in a storage section 5201 to prevent it from entering the vacuum pump 5, ensuring stable operation. This allows the food temperature to drop rapidly, achieving a cooling effect. This process not only prevents hot air from affecting workers but also allows for direct packaging of the food after cooking, reducing the probability of microbial growth. Furthermore, before vacuuming, the braising liquid is extracted from the seasoning tank 2 through an extraction pipe 11 for recycling, complementing the vacuum cooling function. This reduces subsequent braising costs and improves efficiency. Finally, the double-door design of the braising pot 1 separates the environments of the braising cart 4 when it is moved out and when it is moved in, preventing microorganisms in the pre-braising environment from affecting the food, keeping it clean and improving product quality.

[0038] like Figure 1 and Figure 4 As shown, the inside of the braising cart 4 is provided with a honeycomb hopper 401. The upper positions of the front and rear ends are fixedly connected to the braising cart 4 with support columns. There is a gap between the two. The honeycomb structure of the honeycomb hopper 401 allows the brine to fully soak the food after entering the gap, while preventing the residue contained in the brine from entering the braising cart 4. In addition, the gap is also used to place the exhaust pipe 11.

[0039] like Figure 2 and Figure 3 As shown, the upper end of the seasoning tank 2 is provided with inlet pipes 21 on both sides, which are respectively connected to the brine pipes 6 on the side of the adjacent brine pot 1. The upper end of the brine pipe 6 is provided with a branch pipe 61 that increases the connection point. It is connected to the inlet pipe 21 through the three-way pipe at the top. The branch pipe 61 is connected to the adjacent two ends of the brine pipe 6, so that the brine pumping efficiency of the two ends is consistent.

[0040] like Figure 3As shown, the upper end of the extraction pipe 11 is provided with a spiral pipe 1101 that passes through the fixed seat 12 on the side of the braising pot 1. The spiral pipe 1101 is used to connect the adapter pipe 62 on the side of the brine pipe 6. The two form a rotating connection while maintaining a seal. Combined with the transmission mechanism inside the fixed seat 12, it drives the adjacent spiral pipe 1101 to rotate, so that when the braising cart 4 enters and exits the braising pot 1, the extraction pipe 11 rotates to enter and exit the gap between the braising cart 4 and the honeycomb bucket 401.

[0041] like Figure 3 and Figure 4 As shown, the inside of the braising pot 1 is provided with a support frame 13 and a support shaft 1301 for supporting the braising cart 4. The support frame 13 is located on both sides to support the slides 402 on both sides of the bottom of the braising cart 4. The inside of the trolley 3 is also provided with support frames 13 on both sides. After the braising cart 4 is pushed into the braising pot 1, the trolley 3 can be pushed away directly, which is convenient for use in other processes and at the same time reduces the investment cost of the equipment.

[0042] like Figure 4 As shown, the bottom of the slide 402 is provided with a positioning groove 404, and a ball bearing 403 is installed inside it to reduce the frictional resistance when the braising cart 4 moves. This allows the braising cart 4 to enter and exit the braising pot 1 by pushing and pulling, and it can also slide out automatically by tilting the support frame 13 and the support shaft 1301. It only needs to be caught by the trolley 3 at the outlet end. When the tilting and shaking method is used, it is only necessary to raise the inlet end of the braising pot 1 appropriately.

[0043] like Figure 6 As shown, both ends of the three-way pipe 52 are equipped with baffles 5203, and round holes are opened on their sides to intercept water and change its flow direction, so as to prevent water carried by the air from directly entering the vacuum pump 5. This can prevent increased energy consumption and extend the stability and life of the equipment. In addition, the upper ends of the receiving part 5201 are equipped with conduits 5202 that connect the holes at both ends of the three-way pipe 52, which are used to collect water drawn from both directions into the receiving part 5201, facilitating subsequent discharge and cleaning.

[0044] Understandably, this invention can directly recover the brine after braising and then perform vacuum cooling. The two functions complement each other, which can control the input cost of multiple braising processes and allow the food to be packaged directly after it is taken out of the pot, avoiding secondary contamination and ensuring food quality. In addition, it can also prevent excessive heat from the pot from blowing onto the workers and making it convenient for production and processing operations.

[0045] In the description of this specification, references to terms such as "an embodiment," "example," and "specific example" indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0046] The preferred embodiments of this utility model disclosed above are merely illustrative of the present utility model. These preferred embodiments do not exhaustively describe all details, nor do they limit the utility model to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of this utility model, thereby enabling those skilled in the art to better understand and utilize it. This utility model is limited only by the claims and their full scope and equivalents.

Claims

1. A high-temperature boiling and vacuum cooling integrated device, comprising a boiling pot (1) and a top steam pipe (7) and a trolley (3), characterized in that: a seasoning pool (2) is located between adjacent boiling pots (1), the inside of the boiling pot (1) is provided with a recovery brine exhaust pipe (11) adjacent to one side of the seasoning pool (2), which realizes recycling of brine to reduce material and energy consumption, and the inside of the trolley (3) is provided with a boiling trolley (4) which prevents residual brine from being recovered through the bottom guide slope (405); a vacuum pump (5) is located between the inlet ends of adjacent boiling pots (1), which cools the food by vacuumizing the boiling pot (1) through the side air exhaust pipe (51), and a three-way pipe (52) is arranged at the junction of adjacent air exhaust pipes (51) to store residual water through the bottom storage part (5201) to prevent energy consumption from increasing when entering the boiling pot (1); the boiling pot (1) adopts a double-door structure, the boiling trolley (4) enters from the front end and exits from the rear end, so that the food can be directly packaged after being removed, avoiding the breeding of microorganisms.

2. The high-temperature boiling-in-brine and vacuum cooling integrated apparatus according to claim 1, characterized by: The boiling trolley (4) is provided with a honeycomb hopper (401) inside, which prevents residual residues in the brine from entering the boiling trolley (4), and there is a gap between the two for placing the exhaust pipe (11).

3. The integrated high-temperature boiling and vacuum cooling apparatus according to claim 1, characterized in that: The upper end of the seasoning pool (2) is provided with a lead pipe (21) on both sides, which is connected to the side brine pipe (6) of the adjacent boiling pot (1).

4. The high-temperature boiling-in-brine and vacuum cooling integrated apparatus according to claim 3, characterized in that: The upper end of the brine pipe (6) is provided with a branch pipe (61) to increase the number of connection points and is connected to the lead pipe (21), so that the exhaust efficiency of the brine pipe (6) at both ends is consistent.

5. The integrated high-temperature boiling and vacuum cooling apparatus according to claim 1, characterized in that: The upper end of the exhaust pipe (11) is provided with a spiral pipe (1101) arranged in the fixed seat (12) on the side of the boiling pot (1), and the spiral pipe (1101) is used to connect the side adapter pipe (62) of the brine pipe (6).

6. The high-temperature boiling-in-brine and vacuum cooling integrated apparatus according to claim 5, characterized in that: The inside of the fixed seat (12) is a transmission mechanism for driving the adjacent spiral pipe (1101) to rotate, so that the exhaust pipe (11) rotates in and out of the gap between the boiling trolley (4) and the honeycomb hopper (401) when the boiling trolley (4) enters and exits the boiling pot (1).

7. The integrated high-temperature boiling and vacuum cooling apparatus according to claim 1, characterized in that: The inside of the boiling pot (1) is provided with a support frame (13) and a support shaft (1301) for supporting the boiling trolley (4), and the support frame (13) is located on both sides to receive the sliding frame (402) on both sides of the bottom of the boiling trolley (4).

8. The high-temperature boiling-in-brine and vacuum cooling integrated apparatus according to claim 7, characterized in that: The bottom of the sliding frame (402) is provided with a positioning groove (404), and a ball (403) is installed inside to reduce the friction resistance when the boiling trolley (4) moves.

9. The integrated high-temperature boiling and vacuum cooling apparatus according to claim 1, characterized in that: The both ends of the three-way pipe (52) are provided with a rail (5203) inside, and a round hole is formed on the side to intercept water and change the flow direction.

10. The integrated high-temperature boiling and vacuum cooling apparatus according to claim 1, characterized in that: The upper end of the storage part (5201) is provided with a guide pipe (5202) connected to the holes at both ends of the three-way pipe (52) to collect the water extracted in two directions to the storage part (5201).

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