A container for stewing pickled peppers
By incorporating features such as a jacketed kettle and stainless steel cage, the problems of incomplete sterilization, poor safety, and low flavor extraction efficiency in pickled pepper cooking equipment have been solved, enabling a highly efficient and safe pickled pepper cooking process and improving production efficiency and product quality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- CHENGDU YAMAYA NATURAL FOOD
- Filing Date
- 2025-08-06
- Publication Date
- 2026-06-26
AI Technical Summary
Existing pickled pepper cooking equipment suffers from insufficient sterilization efficiency, poor operational safety, low flavor extraction efficiency, weak production continuity, and high energy consumption, making it difficult to meet the needs of food safety and production efficiency.
The jacketed kettle design, combined with a stainless steel cage, geared motor drive, safety valve and sealing locking device, enables high-temperature and high-pressure cooking. With parameter indicators and pipeline valves, it ensures thorough sterilization, high safety, full flavor extraction and convenient operation.
It achieves efficient sterilization, safe production, full flavor extraction, and efficient continuous operation, meeting food processing hygiene standards and improving production efficiency and safety.
Smart Images
Figure CN224402875U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the technical field of food processing equipment, specifically relating to a container for boiling and sterilizing pickled peppers. It is suitable for boiling and sterilizing the pickled pepper flavor liquid required in the processing of foods such as chicken feet. By integrating heating, pressurizing, stirring and safety control functions, it can achieve efficient boiling and thorough sterilization of pickled pepper liquid. Background Technology
[0002] In the processing chain of snack foods such as chicken feet and pickled peppers, the preparation of pickled pepper flavor liquid is the core link that determines the flavor level and safety quality of the product. Among them, the raw materials such as wild peppers are the main source of flavor. If the natural microorganisms (including heat-resistant Bacillus) contained in them are not completely killed during the preparation process, it will directly lead to problems such as spoilage and shortened shelf life of the subsequent products, and in severe cases, it may even cause food safety risks.
[0003] Existing pickled pepper cooking equipment mostly relies on traditional open or simple jacketed kettles, which have the following significant technical drawbacks:
[0004] Insufficient sterilization efficiency: The lack of a precise pressure control mechanism makes it difficult to achieve the temperature conditions required to kill heat-resistant microorganisms by heating at normal pressure alone (usually above 90°C and in combination with a pressure environment), resulting in incomplete sterilization and significant product safety hazards.
[0005] Poor operational safety: The sealing structure between the lid and the pot body is rudimentary, making it prone to steam leakage under high pressure. Furthermore, it lacks a reliable locking device, and in extreme cases, the lid may be forced open by internal pressure, posing a direct threat to the operator.
[0006] Low flavor extraction efficiency: The raw materials are mostly packaged in bulk or in simple containers, resulting in limited and uneven contact area with the boiling liquid. This leads to insufficient release of flavor substances such as capsaicin and volatile oils in the chili peppers, affecting the stability and richness of the product's flavor.
[0007] Weak production continuity: The loading and unloading of raw materials require frequent manual operations, and the transfer of liquid after boiling depends on manual scooping or pouring. This not only involves high labor intensity, but also easily causes raw material residue and cross-contamination, which restricts the improvement of production efficiency.
[0008] Energy consumption and hygiene issues: Open heating results in significant heat loss and low energy efficiency; the equipment structure has many gaps, making it difficult to clean dead corners, which does not meet the hygiene requirements of food processing.
[0009] Therefore, developing a pickled pepper cooking container that can achieve high-temperature and high-pressure synergistic sterilization, efficient flavor extraction, safe operation, and convenient continuous production has become a key technological requirement to solve the industry's pain points. Utility Model Content
[0010] To solve the above problems, this utility model provides a container for cooking pickled peppers, the specific technical solution of which is as follows:
[0011] A container for cooking pickled peppers includes a pot body, a pot lid, a locking device, a stainless steel metal cage, a drive device, a parameter indicator component, a safety component, and pipeline valves.
[0012] The pot body is a jacketed pot, and the jacket is used to introduce steam for heating. A discharge port is provided at the center of the bottom of the pot body. The discharge port is connected to the ground outlet and the pump connection port through a three-way pipe. The ground outlet is used to directly discharge materials, and the pump connection port is used to transport materials through the pump body.
[0013] The lid and the edge of the pot body are matched to form a sealing structure. The top of the lid is provided with a pure water inlet, which is connected to a pure water pipeline through a pipe. A safety butterfly valve is provided on the pipeline. The safety butterfly valve is linked with the parameter indicator component to automatically close when there is overpressure.
[0014] The locking devices are evenly distributed and installed at the joint edge of the pot lid and the pot body. When the pot lid is closed on the pot body, the locking devices are operated to make the pot lid and the pot body fit tightly together to achieve a seal and lock.
[0015] The stainless steel cage is installed inside the pot body and arranged coaxially with the pot body. The cage has a cylindrical mesh structure. The edge of the cage opening is fixedly connected to the inside of the pot lid and rises and falls synchronously with the pot lid. The cage opening is equipped with an openable door. The door is connected to the cage opening by a hinge and is equipped with a snap-locking structure.
[0016] The driving device is a geared motor, whose output end is connected to the center position of the top of the pot lid through a linkage mechanism. The motor drives the pot lid and the fixedly connected stainless steel metal cage to achieve the lifting action by rotating forward and reverse.
[0017] The parameter indicating component includes a pressure indicating component and a temperature detection component. The pressure indicating component is a pressure gauge, whose detection end is connected to the internal cavity of the pot body through a pipe, and the dial is installed on the outer surface of the pot lid. The temperature detection component is a temperature sensor, whose detection end extends into the internal cavity of the pot body, and the signal output end is connected to a temperature display instrument installed on the outer surface of the pot lid.
[0018] The safety component includes a safety valve, one end of which is connected to the interlayer space of the pot body through a pipe, and the other end is open to the atmosphere. It is used to automatically release pressure when the steam pressure in the interlayer exceeds a preset threshold.
[0019] The pipeline valves include: a manual vent valve, installed on the pipe at the top of the pot body and connected to the internal cavity of the pot body, for manually releasing the pressure inside the pot; a water supply valve, installed on the bottom pipe of the pot body jacket, for draining the condensate in the jacket; and a jacket vent valve, installed on the top pipe of the pot body jacket, for draining the residual steam in the jacket.
[0020] Furthermore, both the pot body and the pot lid are made of 304 stainless steel, with the pot lid having a thickness of 10mm and the pot body sidewall having a thickness of 8-12mm.
[0021] Furthermore, the locking device is a locking screw, with 4-8 screws evenly arranged along the joint edge between the lid and the pot body. The screw end of each locking screw is hinged to the edge of the pot body, and the nut end is set to the ear plate on the edge of the lid.
[0022] Furthermore, the preset pressure threshold of the safety valve is 2 kg / cm². 2 When the steam pressure inside the boiler jacket reaches this threshold, the safety valve automatically opens to release pressure.
[0023] Furthermore, the stainless steel metal cage has a mesh size of 5-10mm, with the mesh holes evenly distributed in regular hexagonal shapes. The height of the metal cage is 80-90% of the internal height of the pot body, and the diameter is 70-80% of the internal diameter of the pot body.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] Thorough sterilization and high safety: High-temperature and high-pressure cooking (95℃, 1.5kg / cm³) is achieved by introducing steam through a jacket. 2 ), in conjunction with a safety valve (threshold 2kg / cm²) 2 The locking device can not only completely kill microorganisms such as spores, but also prevent safety accidents caused by high pressure, thus ensuring production safety.
[0026] Fully extracted flavor: The mesh stainless steel cage completely immerses the raw material bag in the boiling liquid. The high temperature and high pressure environment promotes the release of flavor substances from raw materials such as Sichuan pepper, thus improving the quality of the boiling liquid.
[0027] Easy to operate and highly efficient: The geared motor drives the lifting and lowering of the pot lid and metal cage, simplifying the loading and unloading process; the boiling liquid is directly transported through a three-way valve and pump, reducing manual transfer steps and improving continuity;
[0028] Highly controllable and energy-saving: real-time pressure and temperature display facilitates precise control of cooking parameters; the jacketed kettle structure ensures high utilization of steam heat, saving energy.
[0029] Suitable for food processing needs: Made of 304 stainless steel, with a pure water inlet and a sealed design, it meets the hygiene standards for food processing and avoids raw material contamination. Attached Figure Description
[0030] For ease of explanation, this utility model is described in detail below with reference to the specific embodiments and accompanying drawings.
[0031] Figure 1 This is a schematic diagram of the overall structure of this utility model.
[0032] Figure 2 This is a schematic diagram of the pot body and stainless steel cage structure of this utility model.
[0033] 1-Pot body, 2-Pot lid, 3-Locking device, 4-Pressure indicator, 5-Temperature detection component, 6-Safety valve, 7-Stainless steel metal cage, 8-Gear motor, 9-Manual drain valve, 10-Water supply valve, 11-Jacket drain valve, 21-Safety butterfly valve, A-Drain port, B-Pump connection port. Detailed Implementation
[0034] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.
[0035] like Figure 1 and Figure 2 As shown, this utility model discloses a container for pickling peppers, which mainly consists of a pot body 1, a pot lid 2, a locking device 3, a stainless steel metal cage 7, a driving device, a parameter indicator component, a safety component, and pipeline valves. The components work together to achieve efficient and safe pickling of peppers.
[0036] The pot body 1 is a jacketed pot, with the jacket used to introduce steam to heat the internal materials. A discharge port is located at the center of the bottom of the pot body 1. This discharge port is connected to a ground drain port A and a pump connection port B via a tee fitting. Ground drain port A is used for direct material discharge, while pump connection port B is used for material conveying via a pump. The pot body 1 is made of 304 stainless steel with a sidewall thickness of 8-12mm. This material has good corrosion resistance and hygiene properties, meeting the requirements of food processing.
[0037] The lid 2 matches the edge shape of the pot body 1 to form a sealing structure. It is also made of 304 stainless steel, and the lid 2 is 10mm thick, ensuring its structural strength and sealing performance. The top of the lid 2 has a pure water inlet, which is connected to a pure water pipeline via a pipe. A safety butterfly valve 21 is installed on this pipeline. This safety butterfly valve 21 is linked to a parameter indicator to automatically close in case of overpressure. Pure water can be added to the pot through the pure water pipeline, and the safety butterfly valve 21 ensures the safety and controllability of the addition process.
[0038] The locking devices 3 are evenly distributed and installed along the joint edge of the lid 2 and the pot body 1. In this embodiment, the locking devices 3 are locking screws, with 4-8 screws evenly arranged along the joint edge. The screw end of each locking screw is hinged to the edge of the pot body 1, and the nut end is set with the ear plate corresponding to the edge of the lid 2. When the lid 2 is closed on the pot body 1, the locking devices 3 are operated to make the lid 2 and the pot body 1 fit tightly together to achieve a seal and lock, prevent pressure leakage inside the pot, and ensure the airtightness of the cooking environment.
[0039] A stainless steel metal cage 7 is installed inside the pot body 1 and arranged coaxially with it. It has a cylindrical mesh structure, with a height of 80-90% of the internal height of the pot body 1 and a diameter of 70-80% of the internal diameter of the pot body 1. The mesh size of the metal cage is 5-10mm, evenly distributed in a regular hexagonal pattern. This mesh size allows steam and broth to fully contact the pickled peppers inside the cage while preventing them from leaking out. The edge of the stainless steel metal cage 7 is fixedly connected to the inside of the pot lid 2 and rises and falls synchronously with the pot lid 2. The cage opening has an openable door, which is connected to the cage opening via hinges and equipped with a snap-locking structure for easy insertion and removal of the pickled pepper ingredients.
[0040] The driving device is a geared motor 8, whose output end is connected to the center of the top of the pot lid 2 through a linkage mechanism. The motor drives the pot lid 2 and the fixed stainless steel metal cage 7 to lift and lower by rotating forward and backward, which facilitates loading and unloading of pickled pepper raw materials.
[0041] The parameter indicating components include a pressure indicating component 4 and a temperature sensing component 5. The pressure indicating component 4 is a pressure gauge, with its sensing end connected to the internal cavity of the pot body 1 via a pipe, and its dial mounted on the outer surface of the pot lid 2. The temperature sensing component 5 is a temperature sensor, with its sensing end extending into the internal cavity of the pot body 1, and its signal output connected to a temperature display instrument mounted on the outer surface of the pot lid 2. The pressure indicating component 4 can display the pressure inside the pot in real time, and the temperature sensing component 5 can detect and display the temperature inside the pot. Operators can understand the status of the cooking process based on these parameters and make appropriate adjustments.
[0042] The safety component includes a safety valve 6, one end of which is connected to the interlayer space of the pot body 1 via a pipe, and the other end is open to the atmosphere. Its preset pressure threshold is 2 kg / cm². 2 When the steam pressure inside the jacket of the boiler body 1 reaches the threshold, the safety valve 6 will automatically open to release pressure, preventing excessive pressure inside the boiler from causing danger and ensuring the safety of the equipment and operators.
[0043] The pipeline valves include: a manual vent valve 9, installed on the pipe at the top of the pot body 1 and connected to the internal cavity of the pot body 1, used to manually release the pressure inside the pot when needed, such as after cooking, the residual pressure inside the pot can be released by manually opening the valve; a water supply valve 10, installed on the bottom pipe of the jacket of the pot body 1, used to drain the condensate in the jacket to ensure that the steam can effectively heat the pot body 1; and a jacket vent valve 11, installed on the top pipe of the jacket of the pot body 1, used to drain the residual steam in the jacket to prevent the residual steam in the jacket from causing safety hazards or affecting the next use after the equipment stops working.
[0044] The working process of this utility model is as follows: First, the pot lid 2 is driven to rise by the reduction motor 8, which in turn lifts the stainless steel metal cage 7. The cage door is opened, and the pickled peppers to be cooked are placed inside. The cage door is then closed and the buckle is locked. Next, the reduction motor 8 is driven to lower the pot lid 2, which covers the pot body 1. The locking screws are tightened to lock the pot lid 2 and the pot body 1 in a sealed manner. Then, an appropriate amount of pure water is added to the pot through the pure water inlet via the pure water pipeline, and the safety butterfly valve 21 is closed. After that, steam is introduced into the jacket of the pot body 1 to begin heating the pot. At this time, the pressure and temperature changes inside the pot can be observed in real time through the pressure indicator 4 and the temperature detection 5. During the cooking process, if the steam pressure inside the jacket of the pot body 1 exceeds 2 kg / cm², the pressure will be released. 2 Safety valve 6 will automatically open to release pressure and ensure safety. The condensate generated during the cooking process can be discharged through water supply valve 10, and the residual steam in the jacket can be discharged through jacket vent valve 11.
[0045] After cooking, first release the pressure inside the pot through the manual vent valve 9, then loosen the locking screw, drive the geared motor 8 to lift the pot lid 2 and the stainless steel metal cage 7, open the cage door to take out the cooked pickled peppers, and the soup in the pot can be discharged through the drain port A or pumped to other places through the pump connection port B.
[0046] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the concept and scope of the present invention. Various modifications and improvements made to the technical solutions of the present invention by those skilled in the art without departing from the design concept of the present invention should fall within the protection scope of the present invention. The technical content for which protection is sought in the present invention has been fully described in the claims.
Claims
1. A container for boiling pickled peppers, characterized in that: Includes the pot body, pot lid, locking device, stainless steel metal cage, drive device, parameter indicator components, safety components, and pipeline valves; The pot body is a jacketed pot, and the jacket is used to introduce steam for heating. A discharge port is provided at the center of the bottom of the pot body. The discharge port is connected to the ground outlet and the pump connection port through a three-way pipe. The ground outlet is used to directly discharge materials, and the pump connection port is used to transport materials through the pump body. The lid and the edge of the pot body are matched to form a sealing structure. The top of the lid is provided with a pure water inlet, which is connected to a pure water pipeline through a pipe. A safety butterfly valve is provided on the pipeline. The safety butterfly valve is linked with the parameter indicator component to automatically close when there is overpressure. The locking devices are evenly distributed and installed at the joint edge of the pot lid and the pot body. When the pot lid is closed on the pot body, the locking devices are operated to make the pot lid and the pot body fit tightly together to achieve a seal and lock. The stainless steel cage is installed inside the pot body and arranged coaxially with the pot body. The cage has a cylindrical mesh structure. The edge of the cage opening is fixedly connected to the inside of the pot lid and rises and falls synchronously with the pot lid. The cage opening is equipped with an openable door. The door is connected to the cage opening by a hinge and is equipped with a snap-locking structure. The driving device is a geared motor, whose output end is connected to the center position of the top of the pot lid through a linkage mechanism. The motor drives the pot lid and the fixedly connected stainless steel metal cage to achieve the lifting action by rotating forward and reverse. The parameter indicating component includes a pressure indicating component and a temperature detection component. The pressure indicating component is a pressure gauge, whose detection end is connected to the internal cavity of the pot body through a pipe, and the dial is installed on the outer surface of the pot lid. The temperature detection component is a temperature sensor, whose detection end extends into the internal cavity of the pot body, and the signal output end is connected to a temperature display instrument installed on the outer surface of the pot lid. The safety component includes a safety valve, one end of which is connected to the interlayer space of the pot body through a pipe, and the other end is open to the atmosphere. It is used to automatically release pressure when the steam pressure in the interlayer exceeds a preset threshold. The pipeline valves include: a manual vent valve, installed on the pipe at the top of the pot body and connected to the internal cavity of the pot body, for manually releasing the pressure inside the pot; a water supply valve, installed on the bottom pipe of the pot body jacket, for draining the condensate in the jacket; and a jacket vent valve, installed on the top pipe of the pot body jacket, for draining the residual steam in the jacket.
2. The container for pickling peppers according to claim 1, characterized in that: Both the pot body and the pot lid are made of 304 stainless steel, with the pot lid being 10mm thick and the pot body sidewalls being 8-12mm thick.
3. The container for pickling peppers according to claim 1, characterized in that: The locking device is a locking screw, with 4-8 screws evenly arranged along the joint edge between the lid and the pot body. The screw end of each locking screw is hinged to the edge of the pot body, and the nut end is set to the ear plate on the edge of the lid.
4. A container for boiling pickled peppers according to claim 1, characterized in that: The preset pressure threshold of the safety valve is 2 kg / cm 2 When the steam pressure in the double-layered pot reaches the threshold, the safety valve automatically opens to release pressure.
5. A container for boiling pickled peppers according to claim 1, characterized in that: The stainless steel metal cage has a mesh size of 5-10mm, with the mesh holes evenly distributed in a regular hexagonal pattern. The height of the metal cage is 80-90% of the internal height of the pot body, and the diameter is 70-80% of the internal diameter of the pot body.