An apparatus for reducing purine content in food

Abstract

The utility model discloses a kind of equipment capable of reducing purine content in food, belong to food processing technical field, comprising: storage structure, top rotation is connected with movable cover;Food basket frame, be set in the inner chamber of storage structure, for the food needing to reduce purine, its outside is uniformly provided with multiple water holes;Top rotary spray arm, installation is at the bottom end of movable cover;Bottom fixed spray tray, installation is in the inner bottom wall of storage structure;Multiple side auxiliary spray nozzles, all installation is in the vertical inner wall of storage structure;Heating module, installation is in the inner bottom wall of storage structure, for heating;Circulating filtration assembly, installation is in the outer wall of storage structure, for water and circulating filtration, and water supply is carried out to top rotary spray arm, bottom fixed spray tray and side auxiliary spray nozzle, the inner chamber of storage structure is provided with support ring for stably supporting food basket frame, multiple connecting rods are fixedly connected between support ring and storage structure.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular to a device that can reduce the purine content in food. Background Technology

[0002] With the rising incidence of hyperuricemia and gout, controlling purine intake in food has become crucial. Current methods for reducing purine levels in food mostly rely on manual blanching and soaking, which suffer from low efficiency and significant nutrient loss.

[0003] Dishwashers' high-pressure spraying, circulating water flow, and precise temperature control have been proven to effectively clean dishes. Their core logic of "achieving substance separation through the synergistic effect of fluid mechanics and thermodynamics" can be applied to the field of reducing purines in food. However, dishwashers are designed to clean dishes and are used directly for food processing. They suffer from issues such as detergent residue, unsuitable spray angles, and the inability of the filtration system to separate purines, requiring targeted improvements. Utility Model Content

[0004] The purpose of this invention is to provide a device that can reduce the purine content in food, thereby solving the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a device for reducing the purine content in food, comprising: Storage structure with a movable cover that rotates at the top; The food basket rack, located inside the storage structure, is used to store foods that require purine reduction, and its exterior is evenly equipped with multiple permeable holes. A top rotating spray arm is installed at the bottom of the movable cover; A fixed spray plate is installed on the inner bottom wall of the storage structure; Multiple side auxiliary spray nozzles are installed on the vertical inner wall of the storage structure; A heating module, installed on the inner bottom wall of the storage structure, is used for heating; The circulating filter assembly, installed on the outer wall of the storage structure, is used for water collection and circulating filtration, and supplies water to the top rotating spray arm, the bottom fixed spray plate, and the side auxiliary spray nozzles.

[0006] As a preferred embodiment, the inner cavity of the storage structure is provided with a support ring for stable support of the food basket rack, and multiple connecting rods are fixedly connected between the support ring and the storage structure.

[0007] As a preferred embodiment, the circulating filtration component includes: A water receiving bucket is installed at the bottom of the storage structure. The water receiving bucket is connected to the storage structure through a return pipe. Multiple water discharge pipes are connected to the outer periphery of the water receiving bucket. The circulating pump is installed at the bottom of the water receiving tank. The circulating pump is connected to the bottom of the water receiving tank through the water inlet pipe. The circulating pump is also connected to multiple water supply pipes for connection.

[0008] As a preferred embodiment, the inner wall of the water receiving bucket is equipped with a filtration unit, which includes a 100-mesh metal filter screen for intercepting food residue, an activated carbon-zeolite composite filter element for adsorbing purines, and a 0.2μm microfiltration membrane for removing microorganisms and colloidal purines, arranged in sequence.

[0009] As a preferred embodiment, the outer wall of the storage structure is also equipped with a temporary water storage tank for receiving ambient temperature water, purified water and sodium bicarbonate solution from the outside. The temporary water storage tank is connected to the water inlet pipe through an auxiliary pipe.

[0010] As a preferred embodiment, a fan is embedded in the top of the movable cover, and a vent pipe with a solenoid valve is connected to the outer periphery of the storage structure.

[0011] As a preferred implementation, the outer wall of the storage structure is equipped with a microprocessor that supports custom temperature, time, and spray pressure.

[0012] Compared with the prior art, the technical effects and advantages of this utility model are as follows: 1. High purine removal efficiency: Through high-pressure three-dimensional spraying (increasing the contact area by 200% compared to traditional soaking) + constant temperature circulation (accelerating the movement of purine molecules), experimental data show that the purine reduction rate of seafood reaches 55%-65%, and that of meat reaches 45%-55%, which is better than the blanching method (30%-40%).

[0013] 2. Excellent nutrient retention: Precise temperature control (below 100℃ for traditional blanching) combined with short processing time ensures that vitamin B1 retention rate is ≥70% (only 50% for blanching), protein denaturation rate is ≤15%, and the ingredients have a tender texture.

[0014] 3. Automation and safety: No human intervention is required throughout the process. Food-grade materials and no chemical detergents are added. The processed food meets the GB2762 food safety standard.

[0015] 4. Water and energy saving: The circulating filtration system increases water resource utilization by 50%, and the heating power is adjustable, saving 30% more electricity than commercial blanching equipment. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is a cross-sectional view of the storage structure and movable cover of this utility model; Figure 3 This is a cross-sectional view of the water receiving bucket of this utility model.

[0017] Explanation of reference numerals in the attached figures: In the picture: 1. Storage structure; 2. Movable cover; 3. Food basket rack; 4. Top rotating spray arm; 5. Bottom fixed spray plate; 6. Side auxiliary spray nozzles; 7. Heating module; 8. Circulating filter assembly; 9. Support ring; 10. Connecting rod; 11. Temporary water storage tank; 12. Auxiliary pipe; 13. Fan; 14. Vent pipe; 15. Microprocessor; 81. Water receiving bucket; 82. Metal filter screen; 83. Activated carbon-zeolite composite filter element; 84. Microfiltration membrane; 85. Circulation pump. Detailed Implementation

[0018] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. However, it will be apparent to those skilled in the art that the present invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid confusion with the present invention.

[0019] The connection method can be any existing method, such as bonding, welding, or bolting, depending on the actual needs.

[0020] Please see Figures 1 to 3 A device for reducing the purine content in food, in this embodiment, includes: Storage structure 1, with a movable cover 2 rotatably connected to the top, made of 304 food-grade stainless steel, with a volume of 5-15L (suitable for home / commercial use), and a guide channel on the inner wall to guide liquid backflow; Food basket 3 is set in the inner cavity of storage structure 1 and is used to store food that needs to be reduced in purines. Multiple water-permeable holes are evenly arranged on its exterior. The diameter of the water-permeable holes is set to 5mm to ensure that the treatment liquid fully contacts the food. The inner cavity of storage structure 1 is provided with a support ring 9 for stable support of food basket 3. Multiple connecting rods 10 are fixedly connected between support ring 9 and storage structure 1. The top rotating spray arm 4 is installed at the bottom of the movable cover 2, with a diameter of 15cm and 12 spray holes with a diameter of 0.8mm. A bottom-fixed spray plate 5 is installed on the inner bottom wall of the storage structure 1, with 20 spray holes distributed in a ring. Multiple side auxiliary spray nozzles 6 are installed on the vertical inner wall of the storage structure 1; Heating module 7 is installed on the inner bottom wall of storage structure 1 for heating. It is equipped with a thermal protection structure, has a power of 800-1500W, and works with a temperature sensor (accuracy ±1℃) to achieve constant temperature control of 50-80℃. The heating rate is 5℃ / min to avoid local overheating. A circulating filter assembly 8, installed on the outer wall of the storage structure 1, is used for water collection and circulating filtration, and supplies water to the top rotating spray arm 4, the bottom fixed spray plate 5, and the side auxiliary spray nozzles 6. The circulating filter assembly 8 includes: A water receiving bucket 81 is installed at the bottom of the storage structure 1. The water receiving bucket 81 is connected to the storage structure 1 through a return pipe. Multiple water discharge pipes are connected to the outer periphery of the water receiving bucket 81. A circulation pump 85 is installed at the bottom of a water receiving tank 81. The circulation pump 85 is connected to the bottom of the water receiving tank 81 through an inlet pipe. The circulation pump 85 is also connected to multiple water supply pipes for connection.

[0021] The inner wall of the water receiving bucket 81 is equipped with a filter unit, which includes a 100-mesh metal filter screen 82 for intercepting food residue, an activated carbon-zeolite composite filter element 83 for adsorbing purines, and a 0.2μm microfiltration membrane 84 for removing microorganisms and colloidal purines. The filter element can be replaced individually to reduce maintenance costs.

[0022] The outer wall of the storage structure 1 is also equipped with a temporary water storage tank 11, which is used to receive external room temperature water, pure water and sodium bicarbonate solution. The temporary water storage tank 11 is connected to the water inlet pipe through an auxiliary pipe 12.

[0023] For drying purposes, a fan 13 is embedded in the top of the movable cover 2, and a vent pipe 14 with a solenoid valve is connected to the outer periphery of the storage structure 1.

[0024] The outer wall of the storage structure 1 is equipped with a microprocessor 15 that supports customizable temperature, time, and spray pressure, as well as three direct operation buttons. It features a 7-inch touchscreen and three preset programs: "Seafood Mode," "Meat Mode," and "Mushroom Mode." The direct operation buttons correspond to these three programs, allowing for direct control of different modes as needed. Customizable temperature (50-80℃), time (10-60 min), and spray pressure are supported. A safety lock prevents the chamber from opening during operation and automatically shuts down in case of overheating or overpressure.

[0025] A method of using a device that can reduce the purine content in food includes the following steps: Step 1: Place the food that needs to be reduced in purines into food basket 3; Step 2, Pre-rinse: Rinse with room temperature water for ten minutes to remove blood and drain. Add room temperature tap water (to 1 / 2 the height of the food). Start the bottom fixed spray plate 5 and rinse with low pressure of 0.2MPa to remove blood, mucus and impurities (containing about 15% soluble purines) from the surface of the food. The wastewater is discharged directly after coarse filtration to avoid impurities clogging the subsequent filter cartridges. Step 3, Main Processing: Inject 0.5% sodium bicarbonate solution, heat to 70℃, and circulate the three-dimensional spray for 35 minutes. Automatically inject 0.5% sodium bicarbonate solution (a weakly alkaline environment promotes purine dissolution) until the food is submerged. Turn on the three-dimensional spray system (pressure 0.3-0.4MPa) + heating module 7, heat to the target temperature (60℃ for seafood, 70℃ for meat, and 65℃ for mushrooms) and maintain the temperature. The circulation pump 85 starts every 5 minutes. Filter the processed liquid through a composite filter and return it to ensure that the purine concentration in the liquid is always below the saturation value (≤50mg / L). Step 4, Rinsing: Rinse with purified water for 15 minutes to drain the purine-containing treatment solution. Inject room temperature purified water and start the full system spray (0.2MPa) to rinse off any residual purines and alkaline solutions on the surface of the food. The rinse water can be recycled once after being filtered through a microfiltration membrane, reducing water consumption (total water consumption per batch ≤8L, only 1 / 3 of traditional blanching). Drain and start the top fan 13 (3000r / min) to create airflow circulation, accelerating the evaporation of moisture from the surface of the food and preventing secondary adsorption of residual purines.

[0026] Example 1: Processing fresh shrimp meat (initial purine content 250mg / 100g) 1. Place 500g of shrimp into the food basket and select "Seafood Mode" (preset 60℃, 30min, 0.3MPa).

[0027] 2. Pre-rinse stage: Rinse with room temperature water for 8 minutes to remove surface mucus, then drain.

[0028] 3. Main treatment stage: Inject 0.5% sodium bicarbonate solution to submerge the shrimp, heat to 60℃, and circulate three-dimensional spray for 30 minutes. The composite filter element adsorbs the dissolved purines.

[0029] 4. Rinsing stage: Rinse with purified water for 12 minutes and drain.

[0030] Post-processing testing showed that the purine content in the shrimp meat decreased to 88 mg / 100g, with a removal rate of 64.8%, while the shrimp meat retained good elasticity.

[0031] Example 2: Treatment of lean pork (initial purine content 130mg / 100g) 1. Cut 800g of lean pork into chunks (2cm×2cm) and select "Meat Mode" (preset 70℃, 35min, 0.4MPa).

[0032] 2. Pre-rinse stage: Rinse with room temperature water for 10 minutes to remove blood and drain.

[0033] 3. Main treatment stage: Inject 0.5% sodium bicarbonate solution, heat to 70℃, and circulate three-dimensional spray for 35 minutes.

[0034] 4. Rinsing stage: Rinse with purified water for 15 minutes and drain.

[0035] Post-treatment testing showed that the purine content in pork decreased to 58 mg / 100g, with a removal rate of 55.4%, and the protein content decreased by only 3% compared to before treatment.

[0036] It should be noted that in this article, relational terms such as one and two are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations.

[0037] 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, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A device for reducing the purine content in food, characterized in that: include: Storage structure (1), with a movable cover (2) rotatably connected to the top; Food basket rack (3) is set in the inner cavity of storage structure (1) for storing food that needs to be reduced in purines, and multiple water-permeable holes are evenly arranged on its exterior; A top rotating spray arm (4) is installed at the bottom of the movable cover (2); A bottom-fixed spray plate (5) is installed on the inner bottom wall of the storage structure (1); Multiple side auxiliary spray nozzles (6) are installed on the vertical inner wall of the storage structure (1); A heating module (7) is installed on the inner bottom wall of the storage structure (1) for heating; The circulating filter assembly (8) is installed on the outer wall of the storage structure (1) for receiving water and circulating filtration, and for supplying water to the top rotating spray arm (4), the bottom fixed spray plate (5) and the side auxiliary spray nozzles (6).

2. The device for reducing the purine content in food according to claim 1, characterized in that: The inner cavity of the storage structure (1) is provided with a support ring (9) for stabilizing the food basket (3), and multiple connecting rods (10) are fixedly connected between the support ring (9) and the storage structure (1).

3. The device for reducing the purine content in food according to claim 1, characterized in that: The circulating filter assembly (8) includes: A water receiving bucket (81) is installed at the bottom of the storage structure (1). The water receiving bucket (81) is connected to the storage structure (1) through a return pipe. Multiple water discharge pipes are connected to the outer periphery of the water receiving bucket (81). A circulation pump (85) is installed at the bottom of a water receiving tank (81). The circulation pump (85) is connected to the bottom of the water receiving tank (81) through an inlet pipe. The circulation pump (85) is also connected to multiple water supply pipes for connection.

4. The device for reducing the purine content in food according to claim 3, characterized in that: The inner wall of the water receiving bucket (81) is equipped with a filter unit, which includes a 100-mesh metal filter screen (82) for intercepting food residue, an activated carbon-zeolite composite filter element (83) for adsorbing purines, and a 0.2μm microfiltration membrane (84) for removing microorganisms and colloidal purines.

5. The device for reducing the purine content in food according to claim 3, characterized in that: The outer wall of the storage structure (1) is also equipped with a temporary water storage tank (11) for receiving ambient temperature water, pure water and sodium bicarbonate solution from the outside. The temporary water storage tank (11) is connected to the water inlet pipe through an auxiliary pipe (12).

6. The device for reducing the purine content in food according to claim 1, characterized in that: A fan (13) is embedded in the top of the movable cover (2), and a vent pipe (14) with a solenoid valve is connected to the outer periphery of the storage structure (1).

7. The device for reducing the purine content in food according to claim 1, characterized in that: The outer wall of the storage structure (1) is equipped with a microprocessor (15) that supports custom temperature, time and spray pressure.

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