An oil-consuming production device

Abstract

The utility model provides a kind of oil consumption production device, production device is an oil consumption cooking pot, and the oil consumption cooking pot is equipped with starch paste feeding dispersion mechanism;Starch paste feeding dispersion mechanism disperses starch paste into oyster sauce premix liquid quickly, which can avoid the unevenness of oyster sauce products, and also reduces the mixing time when fully gelatinized starch paste is put into oyster sauce premix liquid, causing starch particles to further absorb water and swell, increasing the probability of starch particle breakage, and further affecting the shelf life stability.

Description

Technical Field

[0001] This utility model relates to the technical field of fuel-consuming production equipment, and in particular to a fuel-consuming production device. Background Technology

[0002] Oyster sauce, also known as oyster oil, is a condiment made by concentrating the juice from steamed or boiled oysters or by enzymatically hydrolyzing oyster meat, then adding sugar, salt, starch or modified starch, and other ingredients and food additives. Oyster sauce is reddish-brown to brownish-red in color, bright and glossy, with a smooth and even consistency, moderate viscosity, and a smooth, savory taste with a rich aroma of cooked oysters. It is also rich in trace elements and various amino acids, making it a popular choice among consumers in many regions and an indispensable condiment for everyday family cooking.

[0003] In the process of preparing oyster sauce, starch is directly added. Due to its small particle size and large quantity, a large amount of dust will be generated. If a certain concentration is reached, there may be a risk of dust explosion due to the high temperature of the equipment. The starch particles cannot be fully dispersed in the system due to the limited stirring speed of the stirring paddle in the cooking tank, which in turn affects the uniformity of the oyster sauce.

[0004] Patent CN11497094A discloses a method for improving the utilization rate of modified starch in oyster sauce and the resulting oyster sauce. This patent describes a method for producing oyster sauce by separately gelatinizing modified starch in stages before adding it to a premixed oyster sauce solution that has been cooked at high temperatures. However, this method has the following shortcomings:

[0005] Fully gelatinized starch paste will further absorb water and swell under high temperature conditions. The longer the starch paste is mixed with the oyster sauce premix, the greater the degree of over-gelatinization of the starch granules, increasing the probability of starch granule breakage and affecting shelf-life stability. The degree of uniformity of mixing between the starch paste and the oyster sauce premix is ​​not visible, which may result in insufficient mixing and thus affect the uniformity of the finished oyster sauce. Utility Model Content

[0006] The purpose of this invention is to provide an oyster production device that facilitates the rapid dispersion of starch paste into oyster premix liquid.

[0007] To achieve the above objectives, this utility model proposes an oyster oil production device, which is an oyster oil cooking tank. The oyster oil cooking tank is equipped with a starch paste feeding and dispersing mechanism. The starch paste feeding and dispersing mechanism includes a feeding pipe, a diaphragm pump, and a dispersing device.

[0008] The feed inlet of the feed pipe is connected to a diaphragm pump. The feed pipe extends into the body of the cooking tank. Multiple dispersing devices are equally spaced on the feed pipe and are connected to the feed pipe.

[0009] Furthermore, the dispersing device includes a distribution plate and multiple injection pipes; the multiple injection pipes are arranged at equal intervals around the outer periphery of the distribution plate, and the injection pipes are provided with multiple injection holes.

[0010] Furthermore, it also includes a stirring device, which includes a first motor, a stirring shaft, and a stirring paddle;

[0011] The first motor is located on the top of the cooking tank body, the stirring shaft is located inside the cooking tank body and is connected to the first motor for transmission, and multiple stirring blades are located on the stirring shaft.

[0012] A dispersing feed pipe is provided along the outer periphery of the stirring shaft, and multiple nozzles extend outward from the dispersing feed pipe, each nozzle having multiple spray holes;

[0013] The feed inlet of the dispersed feed pipe can be detached and connected to an external feed pipe.

[0014] The first motor is located on the top of the cooking tank body, the stirring shaft is located inside the cooking tank body and is connected to the first motor for transmission, and multiple stirring blades are located on the stirring shaft.

[0015] Furthermore, a discharge port is provided at the bottom of the cooking tank body;

[0016] A scraper device is provided around the discharge port to scrape off the material adhering to the bottom of the cooking tank.

[0017] Furthermore, the scraper device includes a scraper, a transverse rotating shaft, and a lifting device;

[0018] The bottom cross-section of the cooking tank body is arc-shaped, one side of the scraper is arc-shaped and is attached to the bottom of the cooking tank body, and the other side of the scraper is connected to the lifting device through a horizontal rotating shaft. The lifting device is movably connected to the bottom of the stirring shaft.

[0019] Furthermore, an overflow port is provided on one side of the bottom of the cooking tank body, and a viscosity measuring probe and a cooling device are installed at the overflow port.

[0020] Furthermore, the cooking tank itself is equipped with a temperature detection device and a salt content detection device.

[0021] Furthermore, the cooking tank itself is equipped with multiple heat source inlets and heat source outlets.

[0022] Compared with the prior art, the advantages of this utility model are:

[0023] 1. The cooking tank of this utility model, by adding a starch paste feeding and dispersing mechanism, can quickly disperse the starch paste into the oyster sauce premix, which can avoid the unevenness of the oyster sauce product and reduce the long mixing time when the fully gelatinized starch paste is added to the oyster sauce premix, which causes the starch particles to absorb water and expand further, increases the probability of starch particle breakage, and thus affects the stability of the shelf life.

[0024] 2. The cooking tank of this utility model is equipped with a salt content detection device, which enables visualization of the degree of material mixing. This avoids uneven mixing of materials, resulting in inconsistent state of oyster sauce products. It also avoids the problem of continuous heating and stirring after the materials are evenly mixed, which can cause starch granules to absorb water, swell, or even break, affecting the stability of the product during its shelf life.

[0025] 3. The cooking tank of this utility model uses a viscosity measuring probe to detect the viscosity of the finished cooking oil, which further facilitates the control of product quality.

[0026] 4. The cooking tank of this utility model can promptly scrape off the oyster sauce residue on the inner wall of the bottom of the cooking tank by setting a scraper device, thereby improving the product yield and avoiding problems such as charring reaction and odor under high temperature. At the same time, it can also improve the heat transfer rate of the inner wall of the cooking tank. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the overall structure of the fuel-consuming production device in an embodiment of this utility model.

[0028] Figure 2 This is a cross-sectional schematic diagram of the dispersion pipe in an embodiment of this utility model. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of this utility model clearer, the technical solutions of this utility model will be further described below.

[0030] like Figure 1 As shown, this is an oil production device, which consists of several parts, including a cooking tank body 1, a stirring device, a starch paste feeding and dispersing mechanism, an intelligent monitoring device, a viscosity detection mechanism, and a scraper device 21.

[0031] Heat source inlets 13 and 22 are provided on both sides of the digester body 1. The heat source includes hot water or steam. Heat source outlets 4, 6, 18 and 20 are provided at the end and bottom of the digester body 1. A feeding port 3 is provided on one side of the top of the digester body 1. A first electric valve 2 is provided on the feeding port 3.

[0032] An overflow port 14 for detecting the viscosity of cooking oil is provided on one side of the bottom of the cooking tank body 1. A first electronic valve 15 is provided on the overflow port 14, and a viscosity detection mechanism 16 is connected to the overflow port 14. The viscosity detection mechanism 16 mainly consists of two parts: a viscosity measuring probe 17 and a cooling device 16-1.

[0033] A discharge port 19 is provided at the bottom of the cooking tank body 1, and a second electric valve 29 is provided on the discharge port 19; the discharge port 19 is connected to external equipment through a pipe 30, and a second diaphragm pump 31 is provided on the pipe 30.

[0034] like Figure 2 As shown, the stirring device consists of two parts: a first motor 28, a stirring shaft 5, and stirring paddles 9. The first motor 28 is placed on the top of the cooking tank body 1, the stirring shaft 5 is located inside the cooking tank body 1 and is connected to the first motor 28 for transmission, and multiple stirring paddles 9 are arranged around the outer periphery of the stirring shaft 5.

[0035] The starch paste feeding and dispersing mechanism consists of a dispersing feed pipe and an external feed pipe. A dispersing feed pipe 10 is provided along the outer periphery of the stirring shaft, and multiple nozzles 10-1 extend outward from the dispersing feed pipe 10. Each nozzle 10-1 has multiple nozzles 10-1. The feed port at the end of the dispersing feed pipe 10-3 is detachable to the external feed pipe 27. The external feed pipe 27 is equipped with a first diaphragm pump 26 to control the flow of the pipeline. During the feeding stage, the external feed pipe 27 is connected to the dispersing feed pipe 10 to achieve feeding. During the stirring stage, the external feed pipe 27 is separated from the dispersing feed pipe 10, and the dispersing feed pipe 10 rotates together with the stirring shaft 5.

[0036] The intelligent monitoring equipment is placed inside the cooking tank body 1. The intelligent monitoring equipment consists of an infrared sensor 7, a temperature probe 23, and a salt probe 25. The temperature probe 23 and the salt probe 25 are both fixed inside the cooking tank body 1 by a lifting device. The infrared sensor 7 detects the descent height of the temperature probe 23 and the salt probe 25.

[0037] The scraper device 21 is arranged around the discharge port and consists of a scraper 21-3, a transverse rotating shaft 21-2 and a lifting device 21-1.

[0038] The bottom cross section of the cooking tank body 1 is arc-shaped. One side of the scraper is arc-shaped and is attached to the bottom of the cooking tank body. The other side of the scraper 21-3 is connected to the lifting device through a horizontal rotating shaft. The lifting device is movably connected to the bottom of the stirring shaft.

[0039] A method for preparing flammable oil, using the aforementioned flammable oil production apparatus.

[0040] First, start motor 28 and open the first electric valve 2. Oyster sauce, xanthan gum, monosodium glutamate (MSG), iodized salt, white sugar, and remaining water are introduced into the cooking tank body 1 through the feeding port 3. The stirring shaft 5 drives the stirring paddle 9 to mix the oyster sauce premix. Simultaneously, the circulation pipe 11 (circulation pump not shown in the diagram) is opened. The mixing time is Mt, and the optimal mixing time is Mt1, where Mt1 satisfies the condition 15min ≤ Mt1 ≤ 20min. The MSG addition percentage is 4-6%, the iodized salt addition percentage is 3-7%, the white sugar addition percentage is 10-15%, and the remaining water addition percentage is 15-24%.

[0041] After the powder is fed, the first electric valve 2 is closed, and heating is turned on. The heating method of the cooking tank body 1 is jacketed coil heating. The temperature probe 23 is used to measure the temperature T of the liquid. The temperature probe 23 is raised and lowered by the lifting device 24 (including the motor) to measure the temperature of the liquid. The infrared sensor 7 can control the distance between the temperature probe 23 and the bottom of the cooking tank 1 in real time. The heating method of the heating steam / hot water is as follows: the heating steam / hot water enters the coil (not shown in the figure) from the hot water or steam inlet 22, 13 and exits from the hot water or steam outlet 20, 18, 4 and 6.

[0042] The heating temperature of the oyster sauce premix is ​​Tm, the heating time is t, the optimal heating temperature is To, and the optimal heating time is to. The optimal heating temperature To satisfies: 90℃≤To≤100℃, and the optimal heating time to satisfies: 25min≤to≤30min.

[0043] Starch (hydroxypropyl distarch phosphate / acetylated distarch adipate) and water are mixed in a certain proportion to form a starch slurry. The mixture is pregelatinized at 50-55℃ and then gelatinized at 105-110℃ to form a starch paste. The water content is 6-15% by mass, and the starch (hydroxypropyl distarch phosphate / acetylated distarch adipate) content is 2-5% by mass. The optimal pregelatinization time tp satisfies the following conditions: 5 min ≤ tp ≤ 8 min, and the optimal gelatinization time tg satisfies the following conditions: 20 min ≤ tg ≤ 30 min.

[0044] Starch paste, under the action of the first diaphragm pump 26, enters the dispersing device 10 through the feeding pipe 27. The spray pipe 10-1 extends, and the starch paste is ejected through the spray holes 10-2 at a certain speed and different angles, rapidly mixing with the oyster sauce premix. After the starch paste is sprayed, the spray holes 10-2 are closed, and the spray pipe 10-1 retracts. The dispersing device 10 is coaxial with the stirring shaft 5 and is located at the upper, middle, and lower parts of the cooking tank 1, respectively. Each dispersing device 10 consists of a distribution plate 10-3 and eight retractable spray pipes 10-1, and each spray pipe 10-1 consists of 20 spray holes 10-2 with one-way valves. The spraying time of the starch paste is t1, and the optimal spraying time ts satisfies 2min ≤ ts ≤ 5min.

[0045] The salt content of oyster sauce is determined. A salt probe 25 is raised and lowered by a lifting device 24 (including a motor) to measure the salt content. Three probes, probe 1, probe 2, and probe 3, measure salt values ​​S1, S2, and S3 respectively, with a dispersion of Sd. When Sd ≤ 5, the material is completely and uniformly mixed. Sd = 3(max(S1,S2,S3) - min(S1,S2,S3)) / (S1 + S2 + S3) * 100. The optimal measurement time to satisfies: 5 min ≤ to ≤ 10 min.

[0046] The first electronic valve 15 at the overflow port 14 opens, and under the action of the scraper device 21, the oyster sauce enters the overflow port 14 and then enters the viscosity measuring device 16 for rapid viscosity measurement. The viscosity measuring device consists of a viscosity measuring probe 17 and a cooling device 16-1, which can rapidly cool the oyster sauce to room temperature, thereby ensuring the accuracy of viscosity measurement.

[0047] After the oyster sauce heating and cooking process is completed, the second electric valve 29 is opened, and the oyster sauce product is transferred from the outlet 19 through the pipeline 30 under the action of the diaphragm pump 31 to enter the filling and cooling process.

[0048] Oyster sauce residue remains at the bottom of the cooking tank 1 and cannot be completely transferred. At this point, the scraper device 21 begins operation. The scraper moves up and down under the action of the lifting device 21-1 (including the motor), and the scraper 21-3 rotates around the stirring shaft 5 under the action of the horizontal rotating shaft 21-2, thus scraping away the residual oyster sauce at the bottom of the cooking tank 1. The scraper device 21 consists of the scraper 21-3, the lifting device (including the motor) 21-1, and the horizontal rotating shaft 21-2. The angle between the horizontal rotating shaft 21-2 and the stirring shaft 5 is α, where α satisfies 0°≤α≤90°. The scraper 21-3 is made of high-temperature resistant silicone material, and the horizontal rotating shaft 21-2 has a certain degree of elasticity to prevent friction between the scraper 21-3 and the wall of the cooking tank 1, thus avoiding wall wear. After the scraping process is completed, the lifting device 21-1 resets and stops operating.

[0049] The method and apparatus of this invention can solve the following problems: the potential risk of dust explosion when adding powder, especially starch; the problem of powder adhering to the inner wall of the cooking tank during the feeding process causing scorching and off-flavors, thus affecting the flavor of oyster sauce; the problem of prolonged mixing time between starch paste and oyster sauce premix during processing, causing fully gelatinized starch to further absorb water and swell, leading to starch granule breakage and affecting the sensory quality of the product; and the problem of oyster sauce residue at the bottom of the cooking tank after heating, affecting product yield and heat transfer efficiency, and causing scorching and off-flavors under high temperature. The method and apparatus of this invention can achieve high efficiency in oyster sauce production and ensure the quality of oyster sauce products.

[0050] The above are merely preferred embodiments of this utility model and do not constitute any limitation on this utility model. Any equivalent substitutions or modifications made by those skilled in the art to the technical solutions and contents disclosed in this utility model without departing from the scope of the technical solutions of this utility model shall still fall within the protection scope of this utility model.

Claims

1. A fuel-consuming production device, characterized in that, The production device is an oyster oil cooking tank, which is equipped with a starch paste feeding and dispersing mechanism; the starch paste feeding and dispersing mechanism includes a feeding pipe, a diaphragm pump and a dispersing device. The feed inlet of the feed pipe is connected to the diaphragm pump. The feed pipe extends into the body of the cooking tank. Multiple dispersing devices are equally spaced on the feed pipe and are connected to the feed pipe.

2. The fuel-consuming production apparatus according to claim 1, characterized in that, The dispersing device includes a distribution plate and multiple spray pipes; the multiple spray pipes are arranged at equal intervals around the outer periphery of the distribution plate, and each spray pipe has multiple spray holes.

3. The fuel-consuming production apparatus according to claim 2, characterized in that, It also includes a stirring device, which comprises a first motor, a stirring shaft, and a stirring paddle; The first motor is located on the top of the cooking tank body, the stirring shaft is located inside the cooking tank body and is connected to the first motor for transmission, and multiple stirring blades are located on the stirring shaft; A dispersing feed pipe is provided along the outer periphery of the stirring shaft, and multiple nozzles extend outward from the dispersing feed pipe, each nozzle having multiple spray holes; The feed inlet of the dispersed feed pipe can be detached and connected to an external feed pipe.

4. The fuel-consuming production apparatus according to claim 3, characterized in that, The bottom of the cooking tank body is provided with a discharge port; A scraper device is provided around the discharge port for scraping off material adhering to the bottom of the cooking tank body.

5. The fuel-consuming production apparatus according to claim 4, characterized in that, The scraper device includes a scraper, a transverse rotating shaft, and a lifting device; The bottom cross-section of the cooking tank body is arc-shaped, one side of the scraper is arc-shaped and the arc-shaped side is attached to the bottom of the cooking tank body, and the other side of the scraper is connected to the lifting device through the transverse rotating shaft. The lifting device is movably connected to the bottom of the stirring shaft.

6. The oil-consuming production apparatus according to claim 1, characterized in that, The bottom side of the cooking tank body is provided with an overflow port, and the overflow port is equipped with a viscosity measuring probe and a cooling device.

7. The oil-consuming production apparatus according to claim 1, characterized in that, The cooking tank is equipped with a temperature detection device and a salt content detection device.

8. The oil-consuming production apparatus according to claim 1, characterized in that, The cooking tank body is also equipped with multiple heat source inlets and heat source outlets.

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