A raw food safety preservation device

Abstract

The utility model discloses a kind of raw food safety fresh-keeping equipment, applied in fresh-keeping box technical field, including box body and the box cover being located at the top of box body;The utility model passes through dry ice bag placement cavity to place dry ice bag transmission low temperature to water body in water storage cavity, then slowly release cold quantity to storage cavity by the aid of water body through membrane body, avoid the problem of local temperature sudden drop caused by traditional direct placement dry ice bag, provide stable and gentle low-temperature environment for raw food, completely solve the raw food frostbite, meat quality change, skin damage and other problems caused by temperature sudden change, guarantee the taste and appearance integrity after raw food transportation, through the physical separation of storage cavity and dry ice bag placement cavity, dry ice bag itself smell, external environment peculiar smell cannot infiltrate storage cavity, simultaneously membrane body can further block the smell diffusion between raw food, guarantee the original taste of sashimi, freshly cut fruit and other flavor sensitive raw food, solve the pain point of traditional express fresh-keeping in flavor.

Description

Technical Field

[0001] This utility model belongs to the field of food preservation box technology, and specifically relates to a raw food safety preservation device. Background Technology

[0002] In the field of fresh food delivery and preservation, the traditional method of preservation often involves placing dry ice packs directly inside the foam boxes containing the fresh food for refrigerated transport. However, this method has many problems in actual express delivery.

[0003] From the perspective of preventing frostbite and contamination, dry ice sublimates and rapidly absorbs heat during express delivery. Placing it directly in the storage chamber will cause a sudden drop in local temperature. Raw foods such as sashimi and fresh seafood, which are extremely sensitive to temperature changes, can easily be frostbitten, damaging their taste and appearance. Furthermore, with dry ice bags in direct contact with raw food, in the complex environment of express delivery, for some raw foods with mild odors, such as freshly cut fruit platters, the odor of the dry ice bag itself or the odor of other items in the storage chamber can easily cross-contaminate through direct contact, seriously affecting the flavor of the raw food. Utility Model Content

[0004] The purpose of this utility model is to provide a food safety preservation device, which has the advantage of good preservation effect.

[0005] The above-mentioned technical objective of this utility model is achieved through the following technical solution: a raw food safety preservation device, including a box body and a box cover located on the top of the box body, wherein a water storage cavity is provided inside the box body, a storage cavity communicating with the water storage cavity is provided on the top of the box body and on both sides of the storage cavity, and a dry ice bag placement cavity communicating with the water storage cavity is provided on the top of the box body and on both sides of the storage cavity, and a membrane is assembled inside the storage cavity.

[0006] The above technical solution is as follows: This utility model uses a dry ice pack placement chamber to transfer low temperature to the water in the storage chamber, and then the water slowly releases the cold energy into the storage chamber through the membrane. This avoids the problem of sudden local temperature drops caused by directly placing dry ice packs in the traditional method, providing a stable and gentle low temperature environment for raw food. It completely solves the problems of frostbite, tough meat, and skin damage caused by sudden temperature changes, ensuring the taste and appearance integrity of raw food after transportation. By physically separating the storage chamber from the dry ice pack placement chamber, the odor of the dry ice pack itself and external odors cannot penetrate into the storage chamber. At the same time, the membrane can further block the diffusion of odors between raw foods, ensuring the original taste of flavor-sensitive raw foods such as sashimi and freshly cut fruit, and solving the pain point of cross-contamination and quality destruction in traditional express delivery preservation.

[0007] The present invention is further provided that the bottom of the box cover is integrally machined with a first sealing protrusion that engages with the dry ice bag placement cavity.

[0008] The above technical solution involves sealing the dry ice pack placement cavity.

[0009] The present invention is further provided that a second sealing protrusion that engages with the storage cavity is integrally machined at the bottom center of the box cover.

[0010] The above technical solution involves sealing the storage cavity.

[0011] The present invention is further provided that ventilation slots are provided on both sides of the top of the lid and at the center of the top of the lid.

[0012] Using the above technical solution: the sublimation of dry ice packs will produce a large amount of carbon dioxide, and the ventilation holes on both sides can timely discharge the gas in the dry ice pack placement cavity, avoiding the sudden increase in pressure in the cavity that could cause the box to burst, making it especially suitable for the closed environment in express delivery.

[0013] The present invention is further configured such that a waterproof and breathable membrane is fitted at the bottom of the first sealing boss, and the waterproof and breathable membrane is used in conjunction with the vent groove.

[0014] The above technical solution is adopted: the waterproof and breathable membrane at the bottom of the first sealing boss is used in conjunction with the ventilation slot at the top of the box lid. Its core function is to achieve precise protection that is breathable but not leaky. It allows carbon dioxide gas generated by the sublimation of dry ice packs to pass through and then be discharged through the ventilation slots on both sides of the box lid, thus avoiding the box body from bursting due to a sudden increase in pressure inside the dry ice pack placement cavity.

[0015] The present invention is further provided that a support is installed inside the water storage cavity and at the bottom of the storage cavity, and the support is used in conjunction with the membrane.

[0016] The above technical solution provides rigid support for the membrane, preventing it from sinking due to the weight of raw food or the bumps of express delivery. It fits the bottom of the water storage chamber without affecting the transfer of low temperature through the water to the storage chamber. At the same time, it can support the raw food and prevent it from being squeezed and deformed by direct contact with the membrane, or from shifting or colliding due to equipment tilting.

[0017] In summary, this utility model has the following beneficial effects:

[0018] 1. This utility model uses a dry ice pack placement chamber to transfer low temperature to the water in the water storage chamber, and then the water slowly releases cold energy into the storage chamber through the membrane. This avoids the problem of sudden local temperature drop caused by directly placing dry ice packs in the traditional method, and provides a stable and gentle low temperature environment for raw food. It completely solves the problems of frostbite, tough meat, and skin damage caused by sudden temperature changes, and ensures the taste and appearance integrity of raw food after transportation.

[0019] 2. This utility model physically separates the storage chamber from the dry ice pack placement chamber, preventing the dry ice pack's own odor and external environmental odors from penetrating into the storage chamber. At the same time, the membrane can further block the diffusion of odors between raw foods, ensuring the original taste of flavor-sensitive raw foods such as sashimi and freshly cut fruit, and solving the pain point of cross-contamination and quality destruction in traditional express delivery preservation. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0021] Figure 2 This is an exploded view of the overall structure of this utility model;

[0022] Figure 3 This is a partial structural cross-sectional view of the present invention;

[0023] Figure 4 This is a bottom view of the box lid of this utility model.

[0024] Reference numerals in the attached drawings: 1. Box body; 2. Box lid; 3. Water storage chamber; 4. Storage chamber; 5. Dry ice pack placement chamber; 6. Membrane body; 7. First sealing boss; 8. Second sealing boss; 9. Ventilation groove; 10. Waterproof and breathable membrane; 11. Support. Detailed Implementation

[0025] The present invention will be further described in detail below with reference to the accompanying drawings.

[0026] Example 1:

[0027] refer to Figure 1 , Figure 2 , Figure 3 and Figure 4 A raw food safety preservation device includes a box body 1 and a lid 2 on top of the box body 1. The box body 1 has a water storage chamber 3 inside, and a storage chamber 4 communicating with the water storage chamber 3 is located on the top of the box body 1. Dry ice pack placement chambers 5, also communicating with the water storage chamber 3, are located on both sides of the storage chamber 4 on the top of the box body 1. A membrane 6 is installed inside the storage chamber 4. Dry ice packs are placed in the dry ice pack placement chambers 5 to transfer low temperatures to the water in the water storage chamber 3. The water then slowly releases the cold energy into the storage chamber 4 through the membrane 6, avoiding the drawbacks of traditional methods where dry ice packs are directly placed. This design addresses the issue of sudden temperature drops in certain areas, providing a stable and gradual low-temperature environment for raw food. It completely solves problems such as frostbite, toughening of meat, and skin damage caused by sudden temperature changes, ensuring the integrity of the taste and appearance of raw food after transportation. Through the physical separation between the storage chamber 4 and the dry ice pack placement chamber 5, the odor of the dry ice pack itself and external odors cannot penetrate into the storage chamber 4. At the same time, the membrane 6 can further block the diffusion of odors between raw foods, ensuring the original taste of flavor-sensitive raw foods such as sashimi and freshly cut fruit, and solving the pain point of cross-contamination and quality destruction in traditional express delivery preservation.

[0028] The membrane body 6 is preferably made of PE membrane, which has low thermal resistance, can quickly transfer the cold air of the ice pack, has stable thermal conductivity, will not reduce the conduction efficiency due to low temperature, is not brittle or cracked, and is tough and not easily punctured.

[0029] refer to Figure 4 The bottom of the lid 2 is symmetrically and integrally machined with a first sealing boss 7 that engages with the dry ice pack placement cavity 5. By setting the first sealing boss 7, the dry ice pack placement cavity 5 is sealed.

[0030] refer to Figure 4 The bottom center of the lid 2 is integrally machined with a second sealing boss 8 that engages with the storage cavity 4. By setting the second sealing boss 8, the storage cavity 4 is sealed.

[0031] refer to Figure 1 and Figure 2 Ventilation slots 9 are provided on both sides of the top of the lid 2 and at the center of the top of the lid 2. By setting ventilation slots 9, the dry ice pack will produce a large amount of carbon dioxide as it sublimates. The ventilation slots 9 on both sides can release the gas in the dry ice pack placement cavity 5 in time, avoiding the sudden increase in pressure in the cavity and causing the box 1 to burst. It is especially suitable for the closed environment in express transportation.

[0032] refer to Figure 4 The bottom of the first sealing boss 7 is equipped with a waterproof and breathable membrane 10. The waterproof and breathable membrane 10 works in conjunction with the ventilation slot 9. By setting the waterproof and breathable membrane 10, the waterproof and breathable membrane 10 at the bottom of the first sealing boss 7 works in conjunction with the ventilation slot 9 at the top of the lid 2. The core function is to achieve precise protection that is breathable but not leaky. It allows the carbon dioxide gas generated by the sublimation of the dry ice pack to pass through and then be discharged through the ventilation slots 9 on both sides of the lid 2, so as to avoid the pressure in the dry ice pack placement cavity 5 from rising suddenly and causing the box body 1 to burst.

[0033] refer to Figure 3 Inside the water storage chamber 3 and at the bottom of the storage chamber 4, a support 11 is installed. The support 11 works in conjunction with the membrane body 6. By setting the support 11, the support 11 can provide rigid support for the membrane body 6, preventing the membrane body 6 from sinking due to the weight of raw food or the bumps of express delivery, and ensuring that the membrane body 6 always maintains a reasonable distance from the water body, so as not to affect the transfer of low temperature to the storage chamber 4 through the water body. At the same time, it can support the raw food and prevent the raw food from directly contacting the membrane body 6 and causing it to be squeezed and deformed, or to be displaced or collided due to the tilt of the equipment.

[0034] Brief description of usage: After placing the dry ice packs into the dry ice pack placement chambers 5 on both sides of the box 1, when the box lid 2 is closed, the first sealing protrusion 7 at the bottom of the box lid 2 engages and seals with the placement chamber, forming an independent low-temperature release space. When the dry ice sublimates, it absorbs a large amount of heat, and the generated cold air is confined within the dry ice pack placement chamber 5. Through the communication area between the dry ice pack placement chamber 5 and the water storage chamber 3, the cold air is directionally transferred to the water in the water storage chamber 3, avoiding disorderly diffusion of cold energy. After receiving the low temperature transferred by the dry ice, the water in the water storage chamber 3 utilizes the characteristics of water's high specific heat capacity and slow cooling to transform the sudden cooling into a gradual low-temperature environment, rather than the localized low temperature of traditional direct cooling by dry ice. At the same time, the support 11 at the bottom of the water storage chamber 3 supports the membrane 6, allowing the low-temperature water to slowly and evenly permeate through the membrane 6 to the storage chamber 4 above, creating a stable refrigeration environment for raw food and preventing frostbite. The membrane 6 and the support 11 work together to protect the water. The membrane 6 allows the low temperature and water vapor to pass through it. By maintaining a suitable temperature and humidity in the storage chamber 4, and isolating the raw food in the storage chamber 4 from the water in the water storage chamber 3, the raw food is prevented from directly contacting water and spoiling. At the same time, it prevents food residue from falling into the water and contaminating the cooling medium. The support 11 provides rigid support to prevent the membrane 6 from sinking due to the weight of the raw food, ensuring the stability of the cooling gap. It can also support the raw food and prevent it from being squeezed and deformed due to the bumps during express delivery. The first sealing protrusion 7 of the lid 2, together with the bottom waterproof and breathable membrane 10, not only prevents the water in the water storage chamber 3 from seeping into the dry ice bag placement chamber 5, but also allows the carbon dioxide generated by the sublimation of dry ice to pass through the breathable membrane and be discharged through the ventilation holes 9 on both sides of the top of the lid 2, preventing the placement chamber from bursting due to a sudden increase in pressure. At the same time, the second sealing protrusion 8 in the center of the lid 2 seals the storage chamber 4, and together with the ventilation hole 9 in the center of the top, it discharges the stale air generated by the respiration of the raw food and introduces fresh air, taking into account both hygiene and freshness, and ultimately ensuring the quality of raw food during express delivery.

[0035] It should be noted that parts have a lifespan and can be replaced during regular maintenance when they no longer meet performance requirements. Deterioration in performance due to prolonged use of parts is not a design defect of this application.

[0036] This specific embodiment is merely an explanation of the present utility model and is not intended to limit the present utility model. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the claims of the present utility model, they are protected by patent law.

Claims

1. A raw food safety preservation device, comprising a box body (1) and a box lid (2) disposed on the top of the box body (1), characterized in that: The box body (1) has a water storage cavity (3) inside, and a storage cavity (4) communicating with the water storage cavity (3) is opened at the top of the box body (1). Dry ice bag placement cavities (5) communicating with the water storage cavity (3) are opened at the top of the box body (1) and on both sides of the storage cavity (4). A membrane body (6) is assembled inside the storage cavity (4).

2. The raw food safety preservation equipment according to claim 1, characterized in that: The bottom of the lid (2) is integrally machined with a first sealing boss (7) that engages with the dry ice pack placement cavity (5).

3. The raw food safety preservation equipment according to claim 1, characterized in that: The bottom center of the lid (2) is integrally machined with a second sealing boss (8) that engages with the storage cavity (4).

4. The raw food safety preservation equipment according to claim 2, characterized in that: Ventilation slots (9) are provided on both sides of the top of the lid (2) and at the center of the top of the lid (2).

5. The raw food safety preservation equipment according to claim 4, characterized in that: The bottom of the first sealing boss (7) is equipped with a waterproof and breathable membrane (10), which is used in conjunction with the ventilation groove (9).

6. The raw food safety preservation equipment according to claim 1, characterized in that: A bracket (11) is installed inside the water storage cavity (3) and at the bottom of the storage cavity (4), and the bracket (11) is used in conjunction with the membrane (6).

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