Oyster processing device
By integrating ultrasonic cleaning and low-temperature cooking into an oyster processing device, the problems of long processing time and high labor intensity in existing technologies have been solved, achieving efficient integrated oyster processing and improving the taste and quality of oyster meat.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- GUANGDONG OCEAN UNIVERSITY
- Filing Date
- 2025-08-21
- Publication Date
- 2026-07-24
Smart Images
Figure CN224539343U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of oyster processing technology, and more specifically, to an oyster processing apparatus. Background Technology
[0002] Oysters are bivalve mollusks that live in saltwater oceans and are often called "milk of the sea." They typically inhabit shallow-sea reefs, pier piles, or other hard substrates, or are cultivated. Oysters have soft bodies encased in two hard, usually irregularly shaped, and rough-surfaced calcareous shells. They are typical filter feeders, using their gills to filter plankton and organic particles from seawater, thus playing a vital role in marine ecology and effectively purifying water. Oyster meat is extremely nutritious, containing abundant protein, zinc, iron, calcium, selenium, and vitamin B12. Its flavor varies greatly depending on the species, the water quality of the area where it originates, and the mineral content of the water. It is usually eaten with lemon juice, vinegar, or sauces.
[0003] However, current oyster processing lacks integrated processing technology. Existing techniques typically involve placing oysters in clean, purified water tanks (usually using unpolluted seawater that has undergone strict disinfection with ultraviolet light or ozone) for 24 to 48 hours. During this process, the oysters naturally filter and expel clean water, removing any sediment, excrement, and most bacteria (such as E. coli). The processed oysters are then transported to a steamer for cooking. This processing method is time-consuming, requires manual handling, and is labor-intensive, severely limiting the company's production efficiency. Furthermore, the resulting oysters have a poor texture. Utility Model Content
[0004] The purpose of this invention is to overcome the problems of long processing time and high labor intensity in the existing oyster processing technology, and to provide an oyster processing device that can realize the integrated processing of oyster cleaning and steaming, while effectively reducing processing time and labor intensity, improving production efficiency, and improving the taste of the finished oyster food.
[0005] To solve the above-mentioned technical problems, the technical solution adopted by this utility model is as follows:
[0006] An oyster processing apparatus is provided, comprising a sealed chamber, a cooking chamber, and a top cover. The top cover is installed on the top surface of the sealed chamber. The cooking chamber is installed inside the cavity of the sealed chamber and communicates with the cavity. The side wall of the sealed chamber is provided with a plurality of generator mounting parts for sealing and mounting external ultrasonic generators. A heating device is installed inside the sealed chamber and is electrically connected to the outside via a circuit at the bottom of the sealed chamber. A lifting device is installed inside the cavity of the cooking chamber. A vacuum exchanger is provided on the top cover. A spiral cooler is installed between the sealed chamber and the cooking chamber. A first exchanger is also provided at the bottom of the sealed chamber and communicates with the cavity of the sealed chamber.
[0007] In the above process, the oysters are placed on the lifting device of the cooking chamber. The ultrasonic generator is installed in the generator mounting section. The cleaning pretreatment stage begins first. In this stage, the lifting device moves the oysters to the same height as the ultrasonic generator. A brine solution with a mass fraction of about 1%-3% containing a quality improver is injected into the sealed chamber. The brine enters the cavity of the cooking chamber until it covers all the oysters. The ultrasonic generator is then activated, generating high-frequency (20kHz-40kHz) sound waves that penetrate the brine medium and reach the surface of the oysters. The strong cavitation and vibration generated by the ultrasonic waves peel off the mud, sand, and excrement from the surface of the oysters. At the same time, the spiral cooler is activated to cool the brine in the sealed chamber and the cooking chamber, preventing the brine from overheating under the action of the ultrasonic waves and causing the ultrasonic cleaning to fail. After cleaning, open the first exchanger (with built-in valve structure) to drain the brine, then re-inject the seasoned liquid (which has the same anti-shrinkage effect as the brine). Restart the lifting device and the ultrasonic generator, immersing the oysters in the seasoned liquid for a period of time. With the aid of ultrasound, the seasoning penetrates the oyster meat. Afterward, lift the oysters to the surface, seal the top cover, and then activate the vacuum exchanger, connected to an external vacuum pump, to evacuate the sealed chamber to near-vacuum. Start the heater to heat the liquid in the cooking chamber, maintaining the brine at 45°C. Within a temperature range of up to 90°C, in a near-vacuum environment, water continuously evaporates. After the water vapor comes into contact with the oyster meat, it is drawn out of the sealed chamber through a vacuum exchanger, thus steaming the oysters at a low temperature. Throughout the entire processing, the cleaning and pre-treatment process and the steaming process are carried out in an integrated manner within the sealed chamber, eliminating the need for food transfer. At the same time, an ultrasonic cleaning device is used to quickly remove impurities from the surface of the oyster meat, greatly reducing the pre-treatment time. Finally, the low-temperature steaming method avoids overcooking the oyster meat to the point of being mushy and denatured the protein, maximizing the preservation of the oyster meat's elasticity and effectively improving the taste.
[0008] Furthermore, the lifting device includes a placement tray and a screw. A drive motor is installed at the bottom of the sealed chamber, and the drive motor is connected to the screw. The placement tray is threadedly connected to the screw. Oyster ingredients are placed on the placement tray, which is threadedly connected to the screw. The drive motor is connected to the screw through the internal circuit structure and gear transmission shaft structure at the bottom of the sealed chamber. In addition, the heating device is a resistance wire or electric heating tube. Direct current is applied to the resistance to generate Joule heat to achieve heating, and the heat is transferred to the water through heat conduction and convection, avoiding the electromagnetic induction between the screw and the coil caused by the use of alternating current.
[0009] Furthermore, the lifting device also includes guide rods located on both sides of the screw, through which the placement disk passes. The guide rods prevent the placement disk from undergoing circumferential rotational angular displacement and guide the lifting movement of the placement disk.
[0010] Furthermore, both the bottom of the screw and the bottom of the cooking chamber are provided with limiting protrusions. When the placement tray moves to abut against the limiting protrusions, the oyster ingredients on the placement tray automatically align with the same height as the ultrasonic generator, so that the ultrasonic waves can get closer to the surface of the oyster ingredients, resulting in higher pretreatment efficiency.
[0011] Furthermore, the outer wall of the sealed chamber is provided with a cooling inlet and a cooling outlet, which are connected to the cooling pipes of the spiral cooler. The liquid temperature in the cooling pipes of the spiral cooler is within the range of 0°C to 4°C. During the cooling process, both the cooling inlet and the cooling outlet of the spiral cooler are connected to an external cooling water source. The water from the cooling water source circulates continuously through the cooling inlet and the cooling outlet, maintaining the stability of the brine temperature within the sealed chamber and effectively preventing the brine temperature from rising. During the heating and cooking stage, the spiral cooler needs to be in a state of stopping condensation. At this time, it is only necessary to replace the water in the spiral cooler pipes with room temperature water through the cooling inlet and the cooling outlet and close the cooling inlet and the cooling outlet to stop the circulation.
[0012] Furthermore, a dual-circulation exchange device is installed on the outer wall of the sealed chamber. The dual-circulation exchange device includes a second exchanger and a third exchanger. The second exchanger is installed on the top side wall of the sealed chamber, and the third exchanger is installed on the bottom side wall of the sealed chamber. Both the second and third exchangers have built-in valve structures. The second exchanger is the water inlet. During the cooking process, the brine in the sealed chamber continuously evaporates and decreases. Pure water is continuously injected through the second exchanger. When the valve is opened, the pure water is drawn into the vacuum sealed chamber by pressure, maintaining the continuity of low-temperature cooking. At this time, the valve of the third exchanger is always in the closed state.
[0013] Furthermore, the dual-circulation exchange device includes a cold pipe and a hot pipe. The second exchanger is connected to the sealed chamber through the cold pipe and the hot pipe. The second exchanger injects room-temperature purified water into the sealed chamber through the hot pipe. After steaming, rapid cooling is required. At this time, the vacuum exchanger is operated to restore the sealed chamber to normal pressure. The valve of the hot pipe is closed, the valve of the cold pipe of the second exchanger is opened, and the valve of the third exchanger is opened at the same time to quickly pump away the hot water in the chamber. At the same time, the cold pipe pumps in cold water at 2°C to 4°C to quickly cool the steamed oyster meat. The second exchanger needs to be connected to two water sources with different temperatures in the steaming and cooling steps. If a single-pipe or branchless design is used, the work of switching water sources with a single pipe is time-consuming and cannot achieve the effect of rapid cooling. Therefore, a dual-pipe design of cold pipe and hot pipe is adopted. The cold pipe and hot pipe are connected to two water sources at the same time. When switching water sources, it is only necessary to open and close the corresponding valves.
[0014] Furthermore, it also includes a seasoning compartment, with a seasoning nozzle installed on the bottom surface of the top cover. The seasoning compartment is installed on the top surface of the top cover and communicates with the seasoning nozzle. Before low-temperature steaming, the seasoning nozzle can spray the seasoning in the seasoning compartment onto the oysters to adjust the flavor or preserve freshness.
[0015] Furthermore, a sensing unit is also provided on the bottom surface of the sealed chamber, and a data processing terminal is also installed on the outer wall of the sealed chamber. The sensing unit is electrically connected to the data processing terminal. The sensing unit can be a pressure sensor or a temperature sensor. The data processing terminal receives the signal from the sensing unit, monitors and displays the temperature or air pressure inside the sealed chamber in real time, records the entire process and generates a processing report. At the same time, the data processing terminal is also electrically connected to the heating device and adjusts the power of the heating device according to the temperature sensor signal. The temperature sensor can be a platinum resistance temperature sensor (Pt100 / Pt1000). The corrosion-resistant alloy sheath of this type of sensor can prevent salt water penetration, has high detection accuracy (±0.1°C), good long-term stability, and the ceramic filling can resist vibration and withstand ultrasonic impact. The pressure sensor can be an alumina ceramic capacitive pressure sensitive element with high overpressure tolerance.
[0016] Furthermore, the inner wall of the sealed chamber is provided with an anti-corrosion layer, and the cooking chamber is made of an anti-corrosion material. Since fresh water will cause the oyster meat to shrink significantly, the liquid that comes into contact with the oyster meat during processing must be brine. The inner wall of the sealed chamber is provided with an anti-corrosion layer, and the cooking chamber is made of an anti-corrosion material to prevent the chamber from being corroded by brine in a high-temperature environment. The anti-corrosion layer and the anti-corrosion material can be food-grade titanium, titanium alloy, or austenitic stainless steel.
[0017] Compared with the prior art, the beneficial effects of this utility model are:
[0018] 1. Several generator mounting sections are provided on the side wall of the sealed chamber. These sections are used to seal and install external ultrasonic generators. A heating device is installed on the bottom outer side of the cooking chamber. The heating device is connected to the external power supply through the circuit at the bottom of the sealed chamber. A lifting device is installed inside the cavity of the cooking chamber. A vacuum exchanger is installed on the top cover. A spiral cooler is installed between the sealed chamber and the cooking chamber. A first exchanger is also installed at the bottom of the sealed chamber and is connected to the cavity of the sealed chamber. The cleaning and pretreatment process and the cooking process are all carried out inside the sealed chamber, eliminating the need for food transfer. At the same time, the ultrasonic cleaning device quickly removes impurities from the surface of the oyster meat, greatly reducing the pretreatment time. Finally, the low-temperature cooking method avoids overcooking the oyster meat until it is mushy and denatures the protein, thus preserving the elasticity of the oyster meat to the greatest extent and effectively improving the taste.
[0019] 2. The lifting device includes a placement tray, a screw, and guide rods located on both sides of the screw. The screw lifts the placement tray through threaded transmission, so that the oyster ingredients are automatically aligned to the same height as the ultrasonic generator, allowing the ultrasonic waves to get closer to the surface of the oyster ingredients and improving pretreatment efficiency. Attached Figure Description
[0020] Figure 1 A perspective view of an oyster processing apparatus;
[0021] Figure 2 A perspective view of an oyster processing device after the top cover has been removed;
[0022] Figure 3 A schematic diagram of the internal structure of an oyster processing device;
[0023] Figure 4 A perspective view of an oyster processing apparatus after the top cover and cooking chamber have been removed;
[0024] Figure 5 This is a schematic diagram of the top cover of an oyster processing device.
[0025] In the attached diagram: 100, Sealed chamber; 110, Generator mounting section; 120, Drive motor; 130, First exchanger; 140, Cooling inlet; 150, Cooling outlet; 160, Sensing unit; 170, Data processing terminal; 200, Cooking chamber; 210, Heating device; 220, Lifting device; 221, Placement tray; 222, Screw; 223, Guide rod; 224, Limiting protrusion; 300, Top cover; 310, Vacuum exchanger; 320, Seasoning chamber; 330, Seasoning nozzle; 400, Spiral cooler; 500, Dual-circulation exchange device; 510, Second exchanger; 520, Third exchanger; 530, Cold pipe; 540, Heat pipe. Detailed Implementation
[0026] The present invention will be further described below with reference to specific embodiments. The accompanying drawings are for illustrative purposes only, representing schematic diagrams rather than actual physical objects, and should not be construed as limiting the scope of this patent. To better illustrate the embodiments of the present invention, some components in the drawings may be omitted, enlarged, or reduced, and do not represent the actual dimensions of the product. It is understandable to those skilled in the art that some well-known structures and their descriptions may be omitted in the drawings.
[0027] In the accompanying drawings of this utility model, the same or similar reference numerals correspond to the same or similar components. In the description of this utility model, it should be understood that if terms such as "upper," "lower," "left," and "right" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, they are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, the terms used to describe positional relationships in the drawings are only for illustrative purposes and should not be construed as limiting this patent. For those skilled in the art, the specific meaning of the above terms can be understood according to the specific circumstances.
[0028] Example 1
[0029] This embodiment is a first embodiment of an oyster processing device, such as... Figures 1 to 4 As shown, the enclosure includes a sealed chamber 100, a cooking chamber 200, and a top cover 300. The top cover 300 is installed on the top surface of the sealed chamber 100. The cooking chamber 200 is installed inside the cavity of the sealed chamber 100 and communicates with the cavity of the sealed chamber 100. Several generator mounting parts 110 are provided on the side wall of the sealed chamber 100. The generator mounting parts 110 are used to seal and install external ultrasonic generators. A heating device 210 is installed inside the sealed chamber 100. The heating device 210 is electrically connected to the outside through the circuit at the bottom of the sealed chamber 100. A lifting device 220 is installed inside the cavity of the cooking chamber 200. A vacuum exchanger 310 is provided on the top cover 300. A spiral cooler 400 is installed between the sealed chamber 100 and the cooking chamber 200. A first exchanger 130 is also provided at the bottom of the sealed chamber 100 and communicates with the cavity of the sealed chamber 100.
[0030] In this embodiment, the ultrasonic generator installed in the generator mounting part 110 can be a cylindrical generator as disclosed in the prior art (CN206083062U) or a general ultrasonic transducer (commonly known as a vibrator). The generator mounting part 110 is a blind hole with a very thin bottom wall. There is a cylindrical protrusion in the center of the blind hole, which is connected to the vibrator. The vibrator is fixed in the blind hole by a gluing process (a commonly used vibrator installation process in the prior art). When ultrasonic waves are emitted, the ultrasonic waves pass through the thin wall and reach the liquid. The side wall of the cooking chamber 200 is provided with several through holes with larger diameters. The through holes connect the cooking chamber 200 and the cavity of the sealed chamber 100. The ultrasonic waves can directly act on the oyster ingredients through the water medium.
[0031] Specifically, the lifting device 220 includes a placement tray 221 and a screw 222. A drive motor 120 is installed at the bottom of the sealed chamber 100, and the drive motor 120 is connected to the screw 222. The placement tray 221 is threadedly connected to the screw 222. Oyster ingredients are placed on the placement tray 221, which is threadedly connected to the screw 222. The drive motor 120 is connected to the screw 222 through the internal circuit structure and gear transmission shaft structure at the bottom of the sealed chamber 100. In addition, the heating device 210 is a resistance wire or electric heating tube (similar in principle to a kettle). Direct current is applied to the resistance to generate Joule heat to achieve heating, and the heat is transferred to the water through heat conduction and convection, avoiding the electromagnetic induction between the screw and the coil caused by the use of alternating current.
[0032] Specifically, the lifting device 220 also includes guide rods 223, which are located on both sides of the screw 222, through which the placement plate 221 passes. The function of the guide rods 223 is to prevent the placement plate 221 from undergoing circumferential rotational angular displacement and to guide the lifting and lowering movement of the placement plate 221.
[0033] Specifically, both the bottom of the screw 222 and the bottom of the cooking chamber 200 are provided with limiting protrusions 224. When the placement tray 221 moves to abut against the limiting protrusions 224, the oyster ingredients on the placement tray 221 automatically align to the same height as the ultrasonic generator, so that the ultrasonic waves can get closer to the surface of the oyster ingredients, resulting in higher pretreatment efficiency.
[0034] The sealed chamber 100 needs to be airtight to facilitate vacuum cooking. The sealed connection between the drive motor 120 and the screw 222 is particularly important. In this embodiment, an axial magnetic coupler can be used to achieve contactless power transmission and vacuum sealing of the drive motor 120: the main rotor of the magnetic coupler is connected to the motor and is set outside the sealed chamber 100, the secondary rotor is fixed to one end of the screw 222, and the entire screw 222 is installed inside the sealed chamber 100 and passes through the bottom surface of the cooking chamber 200.
[0035] Specifically, the outer wall of the sealed chamber 100 is provided with a cooling inlet 140 and a cooling outlet 150. The cooling inlet 140 and the cooling outlet 150 are connected to the cooling pipes of the spiral cooler 400. The liquid temperature range in the cooling pipes of the spiral cooler 400 is between 0°C and 4°C. During the cooling process, both the cooling inlet 140 and the cooling outlet 150 are connected to an external cooling water source. The water in the cooling water source circulates continuously through the cooling inlet 140 and the cooling outlet 150, maintaining the temperature range of 0°C to 4°C, thus keeping the brine temperature in the sealed chamber 100 stable and effectively preventing the brine temperature from rising. During the heating and cooking stage, the spiral cooler 400 needs to be in a state of stopping condensation. At this time, it is only necessary to replace the water in the pipes of the spiral cooler 400 with room temperature water through the cooling inlet 140 and the cooling outlet 150 and close the cooling inlet 140 and the cooling outlet 150 to stop the circulation.
[0036] The working principle of the oyster processing device in this embodiment is as follows:
[0037] Oysters are placed on a tray 221 in the cooking chamber 200. An ultrasonic generator is installed in the generator mounting section 110 for pre-cleaning. The screw 222 moves the oysters on the tray 221 to the same height as the ultrasonic generator. Salt water is injected into the sealed chamber 100 and enters the cavity of the cooking chamber 200 until it covers all the oysters. The ultrasonic generator is activated, generating high-frequency (20kHz-40kHz) sound waves that penetrate the salt water medium and reach the surface of the oysters, peeling off the mud, sand, and excrement from the surface of the oysters. At the same time, the spiral cooler 400 is activated. The cooling tank of the spiral cooler 400 circulates cold water through the cooling inlet 140 and the cooling outlet 150 to cool the salt water in the sealed chamber 100 and the cooking chamber 200, preventing the salt water from overheating under the action of ultrasonic waves and causing the ultrasonic cleaning to fail. After cleaning, the first exchanger 130 (with built-in valve structure) is opened to drain the brine after cleaning, and then the seasoning liquid is re-injected. The lifting device 220 and the ultrasonic generator are started again to soak the oysters in the seasoning liquid for a period of time. With the assistance of ultrasound, the modifier penetrates into the oyster meat. The oysters are then lifted to the surface of the water, and the top cover 300 is sealed and closed. Then, the vacuum exchanger 310 is started. The vacuum exchanger 310 is connected to an external vacuum pump to evacuate the sealed chamber 100 to near vacuum. The heater is started, and the spiral cooler 400 is turned off at the same time to heat the brine in the cooking chamber 200, keeping the brine in a temperature range of 45° to 90°. In a near vacuum environment, the water in this temperature range continues to evaporate. After the water vapor comes into contact with the oyster meat, the oysters are cooked at a low temperature. Then, the oysters are sucked out of the sealed chamber 100 by the vacuum pump connected to the vacuum exchanger 310.
[0038] The beneficial effects of this embodiment are as follows: the pretreatment cleaning and steaming processes are all carried out in the sealed chamber 100, eliminating the need for food transfer. The ultrasonic generator quickly removes impurities from the surface of the oyster meat, greatly reducing the pretreatment time. Finally, the low-temperature steaming method avoids overcooking the oyster meat until it becomes mushy and denatures the protein, thus preserving the elasticity of the oyster meat to the greatest extent and effectively improving the taste.
[0039] Example 2
[0040] This embodiment is a second embodiment of an oyster processing device, such as... Figure 2 and 3 As shown, the difference from Embodiment 1 is as follows:
[0041] Specifically, a dual-circulation exchange device 500 is also installed on the outer wall of the sealed chamber 100. The dual-circulation exchange device 500 includes a second exchanger 510 and a third exchanger 520. The second exchanger 510 is installed on the top side wall of the sealed chamber 100, and the third exchanger 520 is installed on the bottom side wall of the sealed chamber 100. Both the second exchanger 510 and the third exchanger 520 have built-in valve structures. The second exchanger 510 is the water inlet. During the cooking process, the brine in the sealed chamber 100 continues to evaporate and decrease. Pure water is continuously injected through the second exchanger 510. When the valve is opened, the pure water is drawn into the vacuum sealed chamber 100 by pressure to maintain the continuity of low-temperature cooking. At this time, the valve of the third exchanger 520 is always in the closed state.
[0042] Specifically, the dual-circulation exchange device 500 includes a cold pipe 530 and a heat pipe 540. The second exchanger 510 is connected to the sealed chamber 100 via the cold pipe 530 and the heat pipe 540. The second exchanger 510 injects room-temperature purified water into the sealed chamber 100 through the heat pipe 540. After boiling is completed, rapid cooling is required. At this time, the vacuum exchanger 310 is operated to restore the sealed chamber 100 to normal pressure. The valve of the heat pipe 540 is closed, the valve of the cold pipe 530 of the second exchanger 510 is opened, and the valve of the third exchanger 520 is opened simultaneously to quickly cool the water. The hot water in the chamber is pumped out, while cold water at 2°C to 4°C is pumped in through the cold pipe 530 to quickly cool the steamed oyster meat. The second heat exchanger 510 needs to be connected to two water sources with different temperatures for the steaming and cooling steps. If a single-pipe or branchless design is used, the water source switching operation of a single pipe will take a long time and cannot achieve a rapid cooling effect. Therefore, a dual-pipe design of cold pipe 530 and hot pipe 540 is adopted. Cold pipe 530 and hot pipe 540 are connected to two water sources at the same time. When switching water sources, it is only necessary to open and close the corresponding valves.
[0043] In this embodiment, both the second exchanger 510 and the third exchanger 520 include butterfly valves or shut-off valves for controlling the opening and closing of pipelines. The second exchanger 510 has two independent valves, which are respectively installed on the cold pipe 530 and the hot pipe 540. The cold pipe 530 and the hot pipe 540 are independent of each other. The vacuum exchanger 310 includes a vacuum valve and a vacuum pump interface. The vacuum valve is a pneumatic butterfly valve.
[0044] The working principle of the oyster processing device in this embodiment is as follows:
[0045] During the low-temperature cooking stage, the valve of the third heat exchanger 520 remains closed, while the valve connecting the second heat exchanger 510 to the heat pipe 540 is open. During the heating process of the heating device 210, purified water is injected into the sealed chamber 100 to maintain a stable water level. After maintaining the water temperature at 55°C for approximately 20 minutes (the core cooking process), the temperature is increased to 60°C for 5 minutes (high-temperature sterilization). Then, the valve on the heat pipe 540 is closed, while the valves of the third heat exchanger 520 and the second heat exchanger 510 connected to the cold pipe 530 are opened. Hot water is rapidly drawn away through the valve of the third heat exchanger 520, while cold water at 3°C is rapidly injected into the cold pipe 530 to quickly cool the oyster meat and prevent overheating.
[0046] The beneficial effects of this embodiment are as follows: The dual-circulation exchange device 500 is set up. The first circulation is the liquid and steam circulation between the heat pipe 540 and the vacuum pressure pipe, which replenishes water to the sealed chamber 100 in real time to avoid insufficient liquid water in the chamber and effectively ensure the sustainability of low-temperature cooking. The second circulation is the circulation between the cold pipe 530 and the third exchanger 520 to achieve rapid cooling and effectively inhibit the overheating of oyster meat.
[0047] Example 3
[0048] This embodiment is a third embodiment of an oyster processing apparatus, such as... Figure 4 and 5 As shown, the difference from Embodiment 1 is as follows:
[0049] It also includes a seasoning compartment 320, and a seasoning nozzle 330 is installed on the bottom surface of the top cover 300. The seasoning compartment 320 is installed on the top surface of the top cover 300 and is connected to the seasoning nozzle 330. Before low-temperature steaming, the seasoning nozzle 330 can spray the seasoning in the seasoning compartment 320 onto the oyster ingredients to achieve the effect of adjusting the flavor or preserving freshness.
[0050] Specifically, a sensing unit 160 is also provided on the bottom surface of the sealed chamber 100, and a data processing terminal 170 is also installed on the outer wall of the sealed chamber 100. The sensing unit 160 is electrically connected to the data processing terminal 170. The sensing unit 160 can be a pressure sensor or a temperature sensor. The data processing terminal 170 receives the signal from the sensing unit 160, monitors and displays the temperature or air pressure inside the sealed chamber 100 in real time, records the entire process and generates a processing report. At the same time, the data processing terminal 170 is also electrically connected to the heating device 210 and adjusts the power of the heating device 210 according to the temperature sensor signal.
[0051] Among them, the temperature sensor can be a platinum resistance temperature sensor (Pt100 / Pt1000). The corrosion-resistant alloy sheath of this type of sensor can isolate salt water penetration, and it has high detection accuracy (±0.1°C), good long-term stability, and the ceramic filling can resist vibration and withstand ultrasonic shock. The pressure sensor can be an alumina ceramic capacitive pressure sensitive element with high overpressure resistance.
[0052] In this embodiment, a temperature sensor and a pressure sensor are simultaneously installed inside the sealed chamber 100 to detect temperature and vacuum pressure.
[0053] Specifically, the inner wall of the sealed chamber 100 is provided with an anti-corrosion layer, and the cooking chamber 200 is made of anti-corrosion material. Since fresh water will cause the oyster meat to shrink significantly, the liquid that comes into contact with the oyster meat during processing must be brine. The inner wall of the sealed chamber 100 is provided with an anti-corrosion layer, and the cooking chamber 200 is made of anti-corrosion material to prevent the chamber from being corroded by brine in a high-temperature environment. The anti-corrosion layer and anti-corrosion material can be food-grade titanium, titanium alloy or austenitic stainless steel.
[0054] The working principle of the oyster processing device in this embodiment is as follows:
[0055] Before steaming, seasoning nozzle 330 sprays seasoning juice. During steaming, temperature sensor monitors the temperature of brine in sealed chamber 100 in real time, and pressure sensor monitors the pressure in chamber in real time and transmits the signal to data processing terminal 170. Data processing terminal 170 displays the pressure and temperature in chamber in real time. Based on the displayed data and the processing database, the worker adjusts the power of heating device 210 and the pressure of external vacuum pump accordingly, and generates a processing report.
[0056] The beneficial effects of this embodiment are: the seasoning nozzle 330 sprays seasoning sauce to adjust the flavor or preserve freshness, and the sensing unit 160 monitors the physical data inside the sealed chamber 100 in real time, which makes it convenient for workers to adjust the cooking parameters accordingly and maintain the stability of the low-temperature cooking process.
[0057] In the specific implementation of the above embodiments, the technical features can be combined in any non-contradictory way. For the sake of brevity, not all possible combinations of the above technical features are described. However, as long as the combination of these technical features is not contradictory, it should be considered to be within the scope of this specification.
[0058] Obviously, the above embodiments of this utility model are merely examples for clearly illustrating this utility model, and are not intended to limit the implementation of this utility model. Those skilled in the art can make other variations or modifications based on the above description. It is neither necessary nor possible to exhaustively describe all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this utility model should be included within the protection scope of the claims of this utility model.
Claims
1. An oyster processing apparatus, characterized in that, The device includes a sealed chamber (100), a cooking chamber (200), and a top cover (300). The top cover (300) is installed on the top surface of the sealed chamber (100). The cooking chamber (200) is installed inside the cavity of the sealed chamber (100) and communicates with the cavity of the sealed chamber (100). The side wall of the sealed chamber (100) is provided with several generator mounting parts (110), which are used to seal and install external ultrasonic generators. A heating device (210) is installed inside the sealed chamber (100). The heating device (210) is electrically connected to the outside through the circuit at the bottom of the sealed chamber (100). A lifting device (220) is installed in the cavity of the cooking chamber (200). A vacuum exchanger (310) is provided on the top cover (300). A spiral cooler (400) is installed between the sealed chamber (100) and the cooking chamber (200). A first exchanger (130) is also provided at the bottom of the sealed chamber (100). The first exchanger (130) is connected to the cavity of the sealed chamber (100).
2. The oyster processing apparatus according to claim 1, characterized in that, The lifting device (220) includes a placement plate (221) and a screw (222). A drive motor (120) is provided at the bottom of the sealed chamber (100). The drive motor (120) is connected to the screw (222) in a transmission connection. The placement plate (221) is threadedly connected to the screw (222).
3. The oyster processing apparatus according to claim 2, characterized in that, The lifting device (220) also includes a guide rod (223), which is located on both sides of the screw (222), and the placement plate (221) passes through the guide rod (223).
4. The oyster processing apparatus according to claim 2, characterized in that, Both the bottom of the screw (222) and the bottom of the cooking chamber (200) are provided with limiting protrusions (224).
5. An oyster processing apparatus according to any one of claims 1-4, characterized in that, The outer wall of the sealed chamber (100) is provided with a cooling inlet (140) and a cooling outlet (150). The cooling inlet (140) and the cooling outlet (150) are connected to the cooling pipes of the spiral cooler (400). The liquid temperature in the cooling pipes of the spiral cooler (400) is in the range of 0°C to 4°C.
6. The oyster processing apparatus according to claim 1, characterized in that, The outer side wall of the sealed chamber (100) is also equipped with a dual-circulation exchange device (500), which includes a second exchanger (510) and a third exchanger (520). The second exchanger (510) is installed on the top side wall of the sealed chamber (100), and the third exchanger (520) is installed on the bottom side wall of the sealed chamber (100).
7. An oyster processing apparatus according to claim 6, characterized in that, The dual-circulation exchange device (500) includes a cold pipe (530) and a heat pipe (540), and the second exchanger (510) is connected to the sealed chamber (100) through the cold pipe (530) and the heat pipe (540).
8. An oyster processing apparatus according to claim 1, characterized in that, It also includes a seasoning compartment (320), and a seasoning nozzle (330) is installed on the bottom surface of the top cover (300). The seasoning compartment (320) is installed on the top surface of the top cover (300) and communicates with the seasoning nozzle (330).
9. An oyster processing apparatus according to claim 1, characterized in that, The bottom surface of the sealed chamber (100) is also provided with a sensing unit (160), and the outer wall of the sealed chamber (100) is also equipped with a data processing terminal (170). The sensing unit (160) is electrically connected to the data processing terminal (170).
10. An oyster processing apparatus according to any one of claims 6-9, characterized in that, The inner wall of the sealed chamber (100) is provided with an anti-corrosion layer, and the cooking chamber (200) is made of an anti-corrosion material.