A fermentation tank for braised food sauce

Abstract

This utility model relates to a fermentation tank for braised food sauces, belonging to the field of food processing technology. It includes a fermentation tank body with a feed pipe at the top and a servo motor at the top. A stirring assembly driven by the servo motor is installed inside the fermentation tank. A temperature control assembly for monitoring and adjusting the temperature is also installed on the fermentation tank body. The stirring assembly includes a central shaft rotatably connected between the top and bottom walls of the fermentation tank body via bearings. Several first and second connecting rods are fixed to the outside of the central shaft. An arc-shaped plate is fixed to the end of each of the first and second connecting rods away from the central shaft. An anti-foaming component is also provided outside the central shaft to physically eliminate air bubbles on the liquid surface. This fermentation tank for braised food sauces can maintain a consistent temperature in the braised food sauce through automatic temperature control feedback in conjunction with the stirring action, making it convenient for operators.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, specifically to a fermentation tank for braised sauces. Background Technology

[0002] In the process of preparing braised food, its flavor mainly relies on the sauce. Different braising sauces are prepared according to different tastes, so that the braised food has a unique flavor and texture. The braising sauce needs to be prepared in a fermentation tank.

[0003] The utility model patent with announcement number CN211311443U discloses a fermentation tank for sauce of braised duck meat. By setting two short stirring arms and two long stirring arms, the patent can facilitate the uniform mixing of materials, thereby improving product quality. The defoamer can also eliminate the foam on the upper layer, which further improves the product quality.

[0004] However, the above-mentioned patent still has some shortcomings in actual use. Since the heating device is close to the rotating shaft, the temperature of the sauce at that location will definitely be higher than that at the location far from the rotating shaft. Conventional stirring methods cannot guarantee that the sauce in the inner and outer rings is fully mixed, which will lead to inconsistent sauce temperatures, affecting the actual quality of the product and the heating judgment of the heating device. Based on this, this application provides a fermentation tank for braised sauce to solve the above problems. Utility Model Content

[0005] (a) Technical problems to be solved

[0006] To address the shortcomings of existing technologies, this utility model provides a fermentation tank for braised sauces, which has advantages such as improving the uniformity of sauce temperature and solving the problem that temperature differences occur inside existing sauce fermentation tanks during actual use, thus affecting the quality of the actual product.

[0007] (II) Technical Solution

[0008] To achieve the above-mentioned goal of improving the consistency of sauce temperature, this utility model provides the following technical solution: a fermentation tank for braised food sauce, including a fermentation tank body, a feeding pipe at the top of the fermentation tank body, a servo motor at the top of the fermentation tank body, a stirring component driven by the servo motor installed inside the fermentation tank body, and a temperature control component for monitoring and adjusting the temperature installed on the fermentation tank body;

[0009] The stirring assembly includes a central shaft rotatably connected between the top wall and the bottom wall of the fermentation tank via a bearing. Several first connecting rods and second connecting rods are fixed on the outside of the central shaft. An arc-shaped plate is fixed to the end of each of the first connecting rods and the second connecting rods away from the central shaft. A defoaming component is also provided on the outside of the central shaft to physically eliminate air bubbles on the liquid surface.

[0010] The temperature control component includes a temperature control host located on the outside of the fermentation tank, and a heating element for temperature adjustment and a monitoring element for temperature detection located on the inside of the fermentation tank.

[0011] Furthermore, the output shaft of the servo motor passes through the top of the fermentation tank and is fixedly connected to the top of the central shaft. The arc-shaped plate is provided with evenly distributed through holes, and the defoaming component is located above the first arc-shaped plate at the top.

[0012] Furthermore, the length of the first connecting rod is less than the length of the second connecting rod, and the first connecting rod and the second connecting rod are staggered along the vertical direction.

[0013] Furthermore, the defoaming component includes a fixing rod fixed to the outside of the central shaft, a plurality of vertical rods fixed to the bottom of the fixing rod, and a plurality of defoaming rods fixed to the outside of the vertical rods.

[0014] Furthermore, the vertical rods are arranged at equal intervals at the bottom of the fixed rod, and the defoaming rods are distributed in a tree-like pattern on the outside of the corresponding vertical rods.

[0015] Furthermore, the heating element includes a heat-conducting plate and an electric heating coil fixed to the inside of the fermentation tank. The heat-conducting plate is fixed in a ring shape to the inside of the fermentation tank, and the electric heating coil is located in the interlayer between the heat-conducting plate and the fermentation tank.

[0016] Furthermore, the monitoring device includes several temperature measuring rods fixed to the heat-conducting plate, the ends of the temperature measuring rods extending to one side near the central axis, and a control panel is fixedly installed on the outside of the fermentation tank.

[0017] Furthermore, the bottom of the fermentation tank is fixed with a discharge pipe that communicates with its interior, and the discharge pipe is equipped with an electric valve that communicates with its interior.

[0018] (III) Beneficial Effects

[0019] Compared with the prior art, the present invention provides a fermentation tank for braised sauces, which has the following beneficial effects:

[0020] This fermentation tank for braised food sauce, through the coordinated use of the fermentation tank body, servo motor, stirring component, and temperature control component, can automatically control the temperature of the sauce in conjunction with the stirring action, ensuring a consistent fermentation temperature that meets the needs of the staff. Furthermore, multi-point monitoring allows for precise temperature monitoring of the sauce, ensuring accurate feedback signals and facilitating automatic temperature control and adjustment to meet automation requirements and simplify operation for staff. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the structure of this utility model;

[0022] Figure 2 This is a three-dimensional schematic diagram of the central axis connection structure in this utility model.

[0023] Figure 3 This is a front view schematic diagram of the structure of this utility model;

[0024] Figure 4 This is a schematic diagram of the connection structure of the fixing rod in this utility model.

[0025] In the diagram: 1 Fermentation tank, 2 Feed pipe, 3 Servo motor, 401 Discharge pipe, 402 Electric valve, 500 Agitator assembly, 501 Central shaft, 502 First connecting rod, 503 Second connecting rod, 504 Arc plate, 505 Through hole, 506 Fixing rod, 507 Vertical rod, 508 Defoaming rod, 600 Temperature control assembly, 601 Temperature control host, 602 Heat conducting plate, 603 Heating coil, 604 Temperature measuring rod, 7 Control panel. Detailed Implementation

[0026] 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.

[0027] Please see Figures 1 to 3This utility model provides a technical solution: a fermentation tank for braised food sauce, including a fermentation tank body 1, a feeding pipe 2 at the top of the fermentation tank body 1, a servo motor 3 at the top of the fermentation tank body 1, a stirring component 500 driven by the servo motor 3 installed inside the fermentation tank body 1, and a temperature control component 600 installed on the fermentation tank body 1 for monitoring and adjusting the temperature. This allows for consistent temperature control of the braised food sauce through automatic temperature feedback in conjunction with the stirring action, ensuring that the fermentation temperature meets the needs of the staff. Furthermore, multi-point monitoring allows for precise temperature monitoring of the braised food sauce, ensuring accurate feedback signals and facilitating automatic temperature control and adjustment to meet automation requirements and ease of use by staff.

[0028] In this embodiment, the stirring component 500 is a structure used to thoroughly stir the sauce so that its internal and external temperatures are consistent.

[0029] like Figure 1 , Figure 2 and Figure 4 As shown, the stirring assembly 500 includes a central shaft 501 rotatably connected between the inner top wall and inner bottom wall of the fermentation tank 1 via a bearing. Several first connecting rods 502 and second connecting rods 503 are fixed on the outside of the central shaft 501. An arc-shaped plate 504 is fixed at the end of the first connecting rods 502 and second connecting rods 503 away from the central shaft 501. An antifoaming component for physically eliminating air bubbles on the liquid surface is also provided on the outside of the central shaft 501.

[0030] It should be noted that the output shaft of the servo motor 3 passes through the top of the fermentation tank 1 and is fixedly connected to the top of the central shaft 501, so that the servo motor 3 can drive the central shaft 501 to rotate. The arc plate 504 is provided with evenly distributed through holes 505, which can increase the contact area between the arc plate 504 and the sauce. The defoaming component is located above the first arc plate 504 at the top, so that the defoaming component can physically eliminate the bubbles on the liquid surface.

[0031] Meanwhile, the length of the first connecting rod 502 is less than the length of the second connecting rod 503. The first connecting rod 502 and the second connecting rod 503 are staggered along the vertical direction, so that the first connecting rod 502 and the second connecting rod 503 of different lengths can drive the corresponding arc plate 504 to stir and mix the sauce that is close to or far from the central axis 501.

[0032] In addition, the defoaming component includes a fixing rod 506 fixed to the outside of the central shaft 501. Several vertical rods 507 are fixed to the bottom of the fixing rod 506, and several defoaming rods 508 are fixed to the outside of the vertical rods 507. The vertical rods 507 are arranged at equal intervals at the bottom of the fixing rod 506, and the defoaming rods 508 are distributed in a tree-like manner on the outside of the corresponding vertical rods 507, so that the defoaming rods 508 can scrape the bubbles under the driving action of the vertical rods 507, thereby causing the bubbles to burst and achieving the effect of physical defoaming.

[0033] In this embodiment, the temperature control component 600 is a structure used for automatically monitoring and controlling the temperature of the sauce.

[0034] like Figure 1 and Figure 3 As shown, the temperature control component 600 includes a temperature control host 601 located on the outside of the fermentation tank 1, and a heating element for temperature adjustment and a monitoring element for temperature detection located on the inside of the fermentation tank 1.

[0035] It should be noted that the heating element includes a heat-conducting plate 602 and an electric heating coil 603 fixed inside the fermentation tank 1. The electric heating coil 603 is electrically connected to the temperature control host 601. The heat-conducting plate 602 is fixed in a ring shape inside the fermentation tank 1, and the electric heating coil 603 is located in the interlayer between the heat-conducting plate 602 and the fermentation tank 1, so that the temperature control host 601 can control the electric heating coil 603 to heat the sauce through the heat-conducting plate 602.

[0036] In addition, the monitoring components include several temperature measuring rods 604 fixed on the heat-conducting plate 602. The ends of the temperature measuring rods 604 extend to the side near the central axis 501, so that the temperature measuring rods 604 can fully monitor the sauce. A control panel 7 is fixedly installed on the outside of the fermentation tank 1. The control panel 7 can play the role of main control.

[0037] It should also be noted that the bottom of the fermentation tank 1 is fixed with a discharge pipe 401 that is connected to its interior. The discharge pipe 401 is equipped with an electric valve 402 that is connected to its interior, so that the sauce inside the fermentation tank 1 can be discharged from the discharge pipe 401 by opening the electric valve 402.

[0038] The working principle of the above embodiments is as follows:

[0039] The sauce is fed into the fermentation tank 1 through the feed pipe 2. The servo motor 3 is started, which drives the central shaft 501 to rotate. This causes the first connecting rod 502 and the second connecting rod 503 to rotate the corresponding arc plates 504. The arc of the arc plates 504 can fully agitate the sauce. The through holes 505 increase the contact area with the sauce, making the agitation and mixing more effective and efficient. The heating coil 603 is controlled by the temperature control host 601 to heat the sauce inside the fermentation tank 1 through the heat conduction plate 602. The temperature is monitored by the temperature measuring rod 604. The readings of the temperature measuring rod 604 are used to determine whether continuous heating is needed, thus achieving automatic temperature control.

[0040] Compared with existing technologies, this fermentation tank for braised food sauces can maintain a consistent temperature in the braised food sauces through automatic temperature control feedback combined with the stirring action. This ensures that the fermentation temperature meets the needs of the staff. Furthermore, it uses multi-point monitoring to accurately monitor the temperature of the braised food sauces, ensuring accurate feedback signals. This facilitates automatic temperature control and adjustment, meeting the requirements of automated use and making it easier for staff to operate. It also solves the problem of temperature differences within the sauces during actual use in existing sauce fermentation tanks, which affects the quality of the final product.

[0041] All electrical components mentioned in this article are electrically connected to the main controller and power supply. The provision of power supply is common knowledge in the field. The main controller can be a conventional known device such as a computer that can be controlled. It can be implemented by a person skilled in the art through simple programming. All of these are existing public power connection technologies, which will not be described in detail in this article.

[0042] It should be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0043] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention.

Claims

1. A fermentation tank for a pickled product sauce, comprising a fermentation tank body (1), a feed pipe (2) being provided at the top of the fermentation tank body (1), characterized in that: The fermentation tank (1) is equipped with a servo motor (3) at the top, and a stirring component (500) driven by the servo motor (3) is installed inside the fermentation tank (1). A temperature control component (600) for monitoring and adjusting the temperature is installed on the fermentation tank (1). The stirring assembly (500) includes a central shaft (501) rotatably connected between the inner top wall and inner bottom wall of the fermentation tank (1) via bearings. Several first connecting rods (502) and second connecting rods (503) are fixed on the outside of the central shaft (501). An arc plate (504) is fixed at the end of the first connecting rod (502) and the second connecting rod (503) away from the central shaft (501). An antifoaming component for physically eliminating air bubbles on the liquid surface is also provided on the outside of the central shaft (501). The temperature control component (600) includes a temperature control host (601) located on the outside of the fermentation tank (1), and a heating element for temperature adjustment and a monitoring element for temperature detection are provided on the inside of the fermentation tank (1).

2. The fermentation tank for pickling according to claim 1, characterized by: The output shaft of the servo motor (3) passes through the top of the fermentation tank (1) and is fixedly connected to the top of the central shaft (501). The arc plate (504) is provided with uniformly distributed through holes (505). The defoaming component is located above the first arc plate (504) at the top.

3. The fermentation tank for braised food sauce according to claim 1, characterized in that: The length of the first connecting rod (502) is less than the length of the second connecting rod (503), and the first connecting rod (502) and the second connecting rod (503) are staggered along the vertical direction.

4. The fermentation tank for pickling according to claim 2, characterized by: The defoaming component includes a fixing rod (506) fixed to the outside of the central shaft (501), a plurality of vertical rods (507) fixed to the bottom of the fixing rod (506), and a plurality of defoaming rods (508) fixed to the outside of the vertical rods (507).

5. The fermentation tank for pickling according to claim 4, characterized by: The vertical rods (507) are arranged at equal intervals at the bottom of the fixed rod (506), and the defoaming rods (508) are distributed in a tree-like pattern on the outside of the corresponding vertical rods (507).

6. The fermentation tank for pickling according to claim 1, characterized by: The heating element includes a heat-conducting plate (602) and an electric heating coil (603) fixed to the inside of the fermentation tank (1). The heat-conducting plate (602) is fixed in a ring shape to the inside of the fermentation tank (1), and the electric heating coil (603) is located in the interlayer between the heat-conducting plate (602) and the fermentation tank (1).

7. The fermentation tank for pickling according to claim 6, characterized by: The monitoring device includes several temperature measuring rods (604) fixed on the heat-conducting plate (602), the ends of the temperature measuring rods (604) extending to one side near the central axis (501), and a control panel (7) fixedly installed on the outside of the fermentation tank (1).

8. The fermentation tank for pickling according to claim 1, characterized by: The bottom of the fermentation tank (1) is fixed with a discharge pipe (401) that communicates with its interior, and the discharge pipe (401) is equipped with an electric valve (402) that communicates with its interior.

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