Meat braising experimental apparatus and method based on spray heating

Abstract

A meat braising experimental apparatus based on spray heating, comprising: a heating pot (1); a mounting frame (2), wherein the mounting frame (2) is fixedly connected in the heating pot (1), and the mounting frame (2) and the heating pot (1) are coaxially arranged; a plurality of rotating frames, wherein the plurality of rotating frames are rotatably connected to the mounting frame (2) in a circumferentially equally spaced manner; a rotating driving module, wherein the rotating driving module is arranged at the top end of the mounting frame (2), and the rotating driving module is rotatably connected to the rotating frames; a spray heating module, wherein the spray heating module comprises a plurality of liquid storage tanks (3), the plurality of liquid storage tanks (3) are all fixedly communicated with the heating pot (1), each liquid storage tank (3) is internally provided with a heater (4), a plurality of telescopic spray assemblies are circumferentially mounted on the inner wall of the heating pot (1), and the plurality of liquid storage tanks (3) are respectively fixedly communicated with the telescopic spray assemblies by means of a high pressure sanitary pump (5); and a temperature measuring module. The apparatus can ensure that the meat is uniformly heated, and has the characteristics of compact structure, high efficiency, safety, reliability, and excellent braising performance. The present invention further comprises a meat braising experimental method based on spray heating.

Description

A meat stewing experimental device and method based on spray heating Technical Field

[0001] The present invention relates to the technical field of food processing and spray cooking, and in particular to a meat braising experimental device and method based on spray heating. Background Art

[0002] Existing braising and cooking equipment often requires heating or steaming various ingredients during food production and processing. The devices used in traditional steaming processes include open stainless steel pots, horizontal rolling cylinders, horizontal rotating pots, etc. However, open stainless steel pots have problems such as poor sealing, difficult to control internal temperature, large heat loss, and high energy consumption; when using a horizontal rolling cylinder to stir and steam the materials, there will be problems with uneven stirring; when using a horizontal rotating pot to stir and steam the materials, there will also be problems with poor stability of the rotation process, which may cause safety hazards when used for a long time. Therefore, it is necessary to improve related technical issues to achieve efficient food processing.

[0003] Traditional marinating equipment cannot effectively control the sufficiency and uniformity of meat marinating, which easily causes a large amount of heat loss and makes it difficult to ensure that the marinating process is carried out scientifically and efficiently. Improving the contact mode between meat and marinade to increase the heat and mass transfer rate between the two is an effective way to solve the above problems. As a new marinating technology, the spray cooking method works on the principle that high-temperature brine is atomized into countless small and high-speed flying brine droplets through a nozzle, which continuously and strongly impacts the surface of the marinated meat evenly, effectively increasing the contact area between the brine and the meat and increasing the heat and mass transfer rate. It has the advantages of high brine utilization, high heat flux density, high convective mass transfer and heat transfer coefficient. Therefore, spray cooking can enhance the uniformity of brine composition and temperature inside the meat, and help optimize the technical conditions used by traditional cooking equipment. Summary of the Invention

[0004] The purpose of the present invention is to provide a meat marinating experimental device and method based on spray heating to solve the problems existing in the prior art.

[0005] To achieve the above-mentioned object, the present invention provides the following solution: The present invention provides a meat marinating experimental device based on spray heating, comprising:

[0006] Heat the pot;

[0007] a mounting frame, the mounting frame being fixedly connected to the heating pot and being coaxially arranged with the heating pot;

[0008] A rotating frame, wherein a plurality of rotating frames are provided, and the plurality of rotating frames are rotatably connected to the mounting frame at equal intervals in the circumferential direction;

[0009] A rotation drive module, the rotation drive module is arranged on the top of the mounting frame, and the rotation drive module is rotatably connected to the rotating frame;

[0010] A spray heating module, comprising a plurality of liquid storage tanks, each of which is fixedly connected to the heating pot, a heater being provided in each liquid storage tank, and a plurality of telescopic spray assemblies being circumferentially mounted on the inner wall of the heating pot, each of which is fixedly connected to the telescopic spray assemblies via a high-pressure sanitary pump;

[0011] a temperature detection module, the temperature detection modules being respectively arranged on the rotating frame and in the liquid storage tank;

[0012] The control system, the rotation drive module, the heater, the telescopic spray assembly, the high-pressure sanitary pump, and the temperature detection module are all electrically connected to the control system.

[0013] According to the meat marinating experimental device based on spray heating provided by the present invention, the rotation drive module includes a servo motor fixedly connected to the top of the heating pot, the top of the mounting frame is rotatably connected to a driving gear, the top of the rotating frame is fixedly connected to a driven gear, the driving gear is meshed with the driven gear, and the output shaft of the servo motor is fixedly connected to the driving gear via a coupling;

[0014] A reducer is installed on the output shaft of the servo motor.

[0015] According to the meat marinating experimental device based on spray heating provided by the present invention, the telescopic spray assembly includes a telescopic tube fixedly connected to the inner wall of the heating pot, one end of the telescopic tube is connected to the liquid storage tank, the other end of the telescopic tube is equipped with a nozzle, and the telescopic tube is equipped with a length adjuster;

[0016] Wherein, a filter is installed between the telescopic tube and the nozzle.

[0017] According to the meat marinating experimental device based on spray heating provided by the present invention, a stirrer is installed in the liquid storage tank.

[0018] According to the meat marinating experimental device based on spray heating provided by the present invention, a liquid level monitor is installed in the liquid storage tank.

[0019] According to the meat marinating experimental device based on spray heating provided by the present invention, the temperature detection module includes a wireless temperature sensor installed on the rotating frame and a temperature monitor arranged in the liquid storage tank. A power regulator is installed on the heater, and the power regulator is electrically connected to the temperature monitor.

[0020] According to the meat marinating experimental device based on spray heating provided by the present invention, a drainage hole is opened at the bottom end of the heating pot, the drainage hole is fixedly connected to the liquid inlet of the liquid storage tank, and a flow meter is installed at the outlet end of the liquid storage tank.

[0021] According to the meat marinating experimental device based on spray heating provided by the present invention, the rotating frame includes two mounting plates arranged opposite to each other, a meat skewer net is fixedly connected between the two mounting plates, a plurality of steel skewers are fixedly connected to one side of the meat skewer net, a movable clamping net is slidably connected between the two mounting plates, a spring is fixedly connected between the movable clamping net and the meat skewer net, and the steel skewers are used for hanging meat.

[0022] A meat marinating experimental method based on spray heating comprises the following steps:

[0023] Step 1: Place the meat on the rotating rack, adjust the length of the telescopic spray assembly, turn off the heating pot, and inject the prepared brine into the liquid storage tank. The amount of brine injected is 2 / 3 of the volume of the liquid storage tank.

[0024] Step 2: Turn on the high-pressure sanitary pump, and transport the brine to the telescopic spray assembly through the high-pressure sanitary pump. The brine is atomized by the telescopic spray assembly and sprayed on the surface of the meat. The rotary drive module drives the rotating frame to rotate so that the brine is evenly sprayed on the surface of the meat. The brine that completes the mass exchange with the meat gathers at the bottom of the cooking pot under the action of gravity;

[0025] Step 3: When the remaining amount of brine in the liquid storage tank is less than 1 / 3 of the capacity of the liquid storage tank, the brine accumulated at the bottom of the heating pot is controlled to flow back into the liquid storage tank;

[0026] Step 4: Repeat steps 2 to 3 for 48 hours, then turn off the high-pressure sanitary pump.

[0027] Step 5: Start the heater to heat the brine in the storage tank until the temperature of the brine in the storage tank reaches above 90°C;

[0028] Step 6: The heated brine is sprayed onto the surface of the meat through a high-pressure sanitary pump and a telescopic spray assembly. The brine, which has completed the heat and mass exchange with the meat, is gathered at the bottom of the cooking pot under the action of gravity.

[0029] Step 7: Repeat steps 5 and 6 multiple times until the temperature detection module detects that the core temperature of the meat reaches 80°C, which means the cooking process is finished;

[0030] Step 8. Turn off the device and take out the braised meat.

[0031] The present invention discloses the following technical effects:

[0032] When the present invention is used, the meat is placed on the rotating rack, the length of the telescopic spray assembly is adjusted, the heating pot is closed, and the prepared brine is injected into the liquid storage tank, and the amount of the brine injected is 2 / 3 of the volume of the liquid storage tank; the high-pressure sanitary pump is turned on, and the brine is transported to the telescopic spray assembly through the high-pressure sanitary pump, and the brine is atomized by the telescopic spray assembly, and the atomized brine is sprayed on the surface of the meat at the same time. The rotary drive module drives the rotating rack to rotate, so that the brine is evenly sprayed on the surface of the meat, and the brine that completes the mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity; when the remaining amount of brine in the liquid storage tank is less than 1 / 3 of the capacity of the liquid storage tank, the brine gathered at the bottom of the heating pot is controlled to flow back to the liquid storage tank The brine is circulated in the storage tank and the heating pot for many times, and the meat is cooked continuously for 48 hours, after which the high-pressure sanitary pump is turned off; the heater is started to heat the brine in the storage tank until the temperature of the brine in the storage tank reaches above 90°C; the heated brine is sprayed onto the surface of the meat through the high-pressure sanitary pump and the telescopic spray assembly, and the heat and mass exchange with the meat is completed in conjunction with the rotary drive module and the rotating frame. The brine that has completed the heat and mass exchange with the meat gathers at the bottom of the cooking pot under the action of gravity; the brine circulates back to the storage tank and is heated until the temperature detection module detects that the core temperature of the meat reaches 80°C, which means that the cooking process is ended, the device is turned off, and the marinated meat is taken out.

[0033] The present invention changes the heat and mass transfer mode between the brine and the meat through the setting of the spray heating module. The rotary drive module cooperates with the setting of the rotating frame to ensure the uniformity of heating of the meat. It has a compact structure, high efficiency, safety and reliability, and excellent braising performance. It can meet the processing requirements of different meat sizes and bring more convenience and economic benefits to the meat processing industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following is a brief introduction to the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0035] FIG1 is a schematic diagram of a system of a meat stewing experimental device according to the present invention;

[0036] FIG2 is an axonometric view of the meat stewing experimental device of the present invention;

[0037] FIG3 is an exploded view of the heating pot of the present invention;

[0038] FIG4 is an exploded view of the rotary drive assembly of the present invention;

[0039] FIG5 is a schematic structural diagram of a rotating frame of the present invention;

[0040] FIG6 is a schematic structural diagram of a liquid storage tank according to the present invention;

[0041] FIG7 is a block diagram of the system hardware of Example 2 of the present invention;

[0042] FIG8 is a control flow chart of Example 2 of the present invention;

[0043] FIG9 is a schematic flow chart of the meat stewing experiment according to Example 2 of the present invention.

[0044] Among them, 1. Heating pot; 2. Mounting bracket; 3. Liquid storage tank; 4. Heater; 5. High-pressure sanitary pump; 6. Servo motor; 7. Driving gear; 8. Driven gear; 9. Coupling; 10. Reducer; 11. Telescopic tube; 12. Agitator; 13. Liquid level monitor; 14. Wireless temperature sensor; 15. Temperature monitor; 16. Power regulator; 17. Flow meter; 18. Meat skewer; 19. Steel skewers; 20. Mobile clamping net; 21. Spring; 22. Electric valve. Implementation Method

[0045] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0046] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments. Example 1

[0047] 1-6 , the present invention provides a meat marinating experimental device based on spray heating, comprising:

[0048] Heating pot 1;

[0049] The mounting frame 2 is fixedly connected to the heating pot 1, and the mounting frame 2 and the heating pot 1 are coaxially arranged;

[0050] There are several rotating frames, which are rotatably connected to the mounting frame 2 at equal intervals in the circumferential direction;

[0051] A rotation drive module is provided at the top of the mounting frame 2 and is rotationally connected to the rotating frame;

[0052] The spray heating module includes a plurality of liquid storage tanks 3, each of which is fixedly connected to the heating pot 1. A heater 4 is provided in the liquid storage tank 3. A plurality of telescopic spray assemblies are circumferentially installed on the inner wall of the heating pot 1. The plurality of liquid storage tanks 3 are fixedly connected to the telescopic spray assemblies through high-pressure sanitary pumps 5.

[0053] Temperature detection modules, which are respectively arranged on the rotating frame and in the liquid storage tank 3;

[0054] The control system, the rotary drive module, the heater 4, the telescopic spray assembly, the high-pressure sanitary pump 5, and the temperature detection module are all electrically connected to the control system.

[0055] The control system consists of a power regulator 16 , an interrupt controller, and a servo motor 6 controller, and is used to adjust the power of the heater 4 , the power of the high-pressure sanitary pump 5 , and control the speed of the servo motor 6 .

[0056] When the present invention is used, the meat is placed on the rotating rack, the length of the telescopic spray assembly is adjusted, the heating pot 1 is closed, and the prepared brine is injected into the liquid storage tank 3, and the amount of brine injected is 2 / 3 of the volume of the liquid storage tank 3; the high-pressure sanitary pump 5 is turned on, and the brine is transported to the telescopic spray assembly through the high-pressure sanitary pump 5, and the brine is atomized by the telescopic spray assembly, and the atomized brine is sprayed on the surface of the meat. The rotary drive module drives the rotating rack to rotate so that the brine is evenly sprayed on the surface of the meat, and the brine that completes the mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity; when the remaining amount of brine in the liquid storage tank 3 is lower than 1 / 3 of the capacity of the liquid storage tank 3, the brine gathered at the bottom of the heating pot 1 is controlled to flow back into the liquid storage tank 3; the brine circulates in the liquid storage tank 3 and the heating pot 1 for many times. , the meat is cooked at low temperature for 48 hours, and then the high-pressure sanitary pump 5 is turned off; the heater is started to heat the brine in the liquid storage tank until the temperature of the brine in the liquid storage tank reaches above 90°C; the heated brine is sprayed onto the surface of the meat through the high-pressure sanitary pump 5 and the telescopic spray assembly, and the rotary drive module and the rotating frame are used to complete the heat and mass exchange with the meat. The brine that completes the heat and mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity; when the remaining amount of brine in the liquid storage tank 3 is less than 1 / 3 of the capacity of the liquid storage tank 3, the brine gathered at the bottom of the heating pot 1 is controlled to flow back into the liquid storage tank 3 and be heated until the temperature detection module detects that the core temperature of the meat reaches 80°C, that is, the cooking process is ended, and finally the device is turned off and the braised meat is taken out.

[0057] To further optimize the solution, the outer surfaces of the heating pot 1, the liquid storage tank 3, and the pipes used to connect various parts are wrapped with thermal insulation cotton.

[0058] According to a further optimization scheme, the high-pressure sanitary pump 5 is a food-grade high-pressure sanitary pump 5 that is resistant to acid, alkali, and high temperature.

[0059] Further optimized, the rotation drive module includes a servo motor 6 fixedly connected to the top of the heating pot 1, the top of the mounting frame 2 is rotatably connected to a driving gear 7, the top of the rotating frame is fixedly connected to a driven gear 8, the driving gear 7 is meshed with the driven gear 8, and the output shaft of the servo motor 6 is fixedly connected to the driving gear 7 through a coupling 9;

[0060] A reducer 10 is installed on the output shaft of the servo motor 6 .

[0061] The rotation of servo motor 6 drives drive gear 7, which in turn rotates driven gear 8, thereby rotating the rotating rack. This ensures that the meat on the rotating rack is evenly heated. Reducer 10 reduces the output speed of servo motor 6, increasing torque and improving load capacity. The drive shaft of servo motor 6 is connected to the input of reducer 10.

[0062] Further optimized, the telescopic spray assembly includes a telescopic tube 11 fixedly connected to the inner wall of the heating pot 1, one end of the telescopic tube 11 is connected to the liquid storage tank 3, the other end of the telescopic tube 11 is equipped with a nozzle, and a length adjuster is installed on the telescopic tube 11;

[0063] A filter is installed between the telescopic tube 11 and the nozzle.

[0064] The upper end of the liquid storage tank 3 is provided with a liquid injection port and a liquid inlet. The liquid injection port is used to add brine to the liquid storage tank 3. The liquid inlet is connected to the liquid outlet at the lower end of the pot body through a valve and a pipeline. The brine sprayed from the nozzle is returned through the pipeline. The liquid storage tank 3 is internally provided with an agitator 12, which is driven by a motor. The liquid storage tank 3 is also provided with a heater 4. The outer wall of the liquid storage tank 3 is provided with a temperature monitor and a liquid level monitor. The lower end of the liquid storage tank 3 is provided with a liquid outlet. The liquid outlet is connected to the flow meter 17 and the input end of the high-pressure sanitary pump 5 in sequence. The telescopic tube 11 is a straight tube with external threads. One end of the telescopic tube 11 is connected to the output end of the high-pressure sanitary pump 5 via a liquid inlet pipe. The other end extends through a through hole in the side wall of the pot body and is connected to the input end of the nozzle. A length adjuster is provided in the through hole on the outer wall of the pot body and is connected to the thread of the telescopic tube 11 for adjusting the length of the telescopic tube 11.

[0065] To further optimize the solution, a stirrer 12 is installed in the liquid storage tank 3, and the stirrer 12 is used to stir and mix the brine to prevent the brine from settling.

[0066] Further optimizing the solution, a liquid level monitor 13 is installed in the liquid storage tank 3. There are two liquid level monitors 13, which are respectively arranged at 1 / 3 and 2 / 3 of the distance from the bottom surface of the inner wall of the liquid storage tank 3.

[0067] To further optimize the solution, the temperature detection module includes a wireless temperature sensor 14 installed on the rotating frame and a temperature monitor 15 set in the liquid storage tank 3. A power regulator 16 is installed on the heater 4, and the power regulator 16 is electrically connected to the temperature monitor 15.

[0068] The operating temperature range of the wireless temperature sensor 14 is 40℃~125℃.

[0069] To further optimize the solution, electric valves 22 are provided between the heating pot 1 and the liquid storage tank 3 , between the liquid storage tank 3 and the high-pressure sanitary pump 5 , and between the high-pressure sanitary pump 5 and the telescopic tube 11 .

[0070] When the temperature of the brine in the liquid storage tank 3 reaches 80°C, the temperature monitor 15 sends a heating signal to the heater 4 through the power regulator 16; when the temperature of the brine in the liquid storage tank 3 reaches 100°C, the power regulator 16 sends a stop heating signal to the heater 4.

[0071] As a further optimization solution, a drainage hole is provided at the bottom end of the heating pot 1 , the drainage hole is fixedly connected to the liquid inlet of the liquid storage tank 3 , and a flow meter 17 is installed at the outlet end of the liquid storage tank 3 .

[0072] To further optimize the solution, the rotating frame includes two mounting plates arranged opposite to each other, a meat skewer net 18 is fixedly connected between the two mounting plates, a number of steel skewers 19 are fixedly connected to one side of the meat skewer net 18, a movable clamping net 20 is slidably connected between the two mounting plates, a spring 21 is fixedly connected between the movable clamping net 20 and the meat skewer net 18, the steel skewers 19 are used to hang meat, and rollers are provided above and below the movable clamping net 20 to facilitate the movement of the movable clamping net 20. When in use, the meat is hung on the steel skewers 19 on the meat skewer net 18, and spring 21 hooks are provided at both ends of the movable clamping net 20. The spring 21 hooks will store elastic potential energy when hooking the meat skewer net 18. When the protein of the meat undergoes thermal denaturation, the spring 21 hooks will release the elastic potential energy, forcing the clamping net to continuously apply pressure to the meat, thereby fixing the meat on the meat skewer net 18.

[0073] Two mounting plates are respectively provided with rotating shafts, and bearings are provided on the rotating shafts. The bearings are sealed food-grade bearings.

[0074] The wireless temperature sensor 14 is provided on the meat skewer net 18 to monitor the core temperature of the meat.

[0075] The experimental method for marinating meat based on spray heating includes the following steps:

[0076] Step 1: Place the meat on the rotating rack, adjust the length of the telescopic spray assembly, turn off the heating pot 1, and inject the prepared brine into the liquid storage tank 3. The amount of brine injected is 2 / 3 of the volume of the liquid storage tank 3.

[0077] Step 2: Turn on the high-pressure sanitary pump 5, and transport the brine to the telescopic spray assembly through the high-pressure sanitary pump 5. The brine is atomized by the telescopic spray assembly and sprayed on the surface of the meat. The rotary drive module drives the rotating frame to rotate so that the brine is evenly sprayed on the surface of the meat. The brine that completes the mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity;

[0078] Step 3: When the remaining amount of brine in the liquid storage tank 3 is less than 1 / 3 of the capacity of the liquid storage tank 3, the brine accumulated at the bottom of the heating pot 1 is controlled to flow back into the liquid storage tank 3;

[0079] Step 4: Repeat steps 2 to 3 for 48 hours, then turn off the high-pressure sanitary pump 5;

[0080] Step 5: Start the heater to heat the brine in the storage tank until the temperature of the brine in the storage tank reaches above 90°C;

[0081] Step 6: The heated brine is sprayed onto the surface of the meat through the high-pressure sanitary pump 5 and the telescopic spray assembly. The brine is then used in conjunction with the rotary drive module and the rotating frame to complete the heat and mass exchange with the meat. The brine that has completed the heat and mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity.

[0082] Step 7: Repeat steps 5 and 6 multiple times until the temperature detection module detects that the core temperature of the meat reaches 80°C, which means the cooking process is finished;

[0083] Step 8. Turn off the device and take out the braised meat. Example 2

[0084] Referring to Figures 7-9, the high-pressure sanitary pump 5, heater 4, and servo motor 6 can be further expanded to form a control system for the servo motor 6, high-pressure sanitary pump 5, and heater 4. The hardware components include a pressure sensor, an interrupt controller, a temperature monitor 15, a power regulator 16, a servo motor 6 controller, a servo motor 6 driver, a serial port module, control buttons, and a buzzer. The button module allows you to set the speed of the servo motor 6, the power of the high-pressure sanitary pump 5, and the power of the heater 4. The buzzer indicates the completion of the task by beeping for a certain duration and frequency. The control system can be connected to a PC via a serial port module, allowing system control and parameter settings to be performed using PC software. The power module provides power to the control module, spray module, and rotation module.

[0085] Start to initialize the system. According to the requirements of meat processing, set the speed of servo motor 6, the power of high-pressure sanitary pump 5, and the power of heater 4 through the control button module and then press the button to start. The system controls the servo motor 6 controller to control the servo motor 6 driver to drive the servo motor 6, the interrupt controller to drive the high-pressure sanitary pump 5, and the power regulator 16 to drive the heater 4, and operates according to the settings.

[0086] In the description of the present invention, it should be understood that the terms "longitudinal", "transverse", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present invention, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0087] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A meat marinating experimental device based on spray heating, characterized in that: include: Heating pot (1); A mounting frame (2), the mounting frame (2) being fixedly connected inside the heating pot (1), and the mounting frame (2) and the heating pot (1) being coaxially arranged; A rotating frame, wherein a plurality of rotating frames are provided, and the plurality of rotating frames are rotatably connected to the mounting frame (2) at equal intervals in the circumferential direction; A rotation drive module, the rotation drive module being arranged at the top of the mounting frame (2), the rotation drive module being rotationally connected to the rotating frame; A spray heating module, the spray heating module comprising a plurality of liquid storage tanks (3), the plurality of liquid storage tanks (3) being fixedly connected to the heating pot (1), a heater (4) being arranged in the liquid storage tanks (3), a plurality of telescopic spray assemblies being circumferentially mounted on the inner wall of the heating pot (1), the plurality of liquid storage tanks (3) being fixedly connected to the telescopic spray assemblies via high-pressure sanitary pumps (5); a temperature detection module, the temperature detection module being respectively arranged on the rotating frame and in the liquid storage tank (3); A control system, wherein the rotary drive module, the heater (4), the telescopic spray assembly, the high-pressure sanitary pump (5), and the temperature detection module are all electrically connected to the control system.

2. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: The rotary drive module comprises a servo motor (6) fixedly connected to the top of the heating pot (1); the top of the mounting frame (2) is rotatably connected to a driving gear (7); the top of the rotating frame is fixedly connected to a driven gear (8); the driving gear (7) is meshed with the driven gear (8); and the output shaft of the servo motor (6) is fixedly connected to the driving gear (7) via a coupling (9); A reducer (10) is installed on the output shaft of the servo motor (6).

3. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: The telescopic spray assembly comprises a telescopic tube (11) fixedly connected to the inner wall of the heating pot (1), one end of the telescopic tube (11) is in communication with the liquid storage tank (3), the other end of the telescopic tube (11) is provided with a nozzle, and a length adjuster is provided on the telescopic tube (11); Wherein, a filter is installed between the telescopic tube (11) and the nozzle.

4. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: A stirrer (12) is installed in the liquid storage tank (3).

5. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: A liquid level monitor (13) is installed in the liquid storage tank (3).

6. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: The temperature detection module comprises a wireless temperature sensor (14) mounted on the rotating frame and a temperature monitor (15) arranged in the liquid storage tank (3); a power regulator (16) is mounted on the heater (4); and the power regulator (16) is electrically connected to the temperature monitor (15).

7. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: A drainage hole is provided at the bottom end of the heating pot (1), the drainage hole is fixedly connected to the liquid inlet of the liquid storage tank (3), and a flow meter (17) is installed at the outlet end of the liquid storage tank (3).

8. The meat marinating experimental device based on spray heating according to claim 1 is characterized in that: The rotating frame comprises two mounting plates arranged opposite to each other, a meat skewer net (18) is fixedly connected between the two mounting plates, a plurality of steel skewers (19) are fixedly connected to one side of the meat skewer net (18), a movable clamping net (20) is slidably connected between the two mounting plates, a spring (21) is fixedly connected between the movable clamping net (20) and the meat skewer net (18), and the steel skewers (19) are used for hanging meat.

9. A meat stewing experimental method based on spray heating, based on the meat stewing experimental device based on spray heating according to any one of claims 1 to 7, characterized in that: The steps include: Step 1: Place the meat on the rotating rack, adjust the length of the telescopic spray assembly, turn off the heating pot (1), and inject the prepared brine into the liquid storage tank (3). The amount of brine injected is 2 / 3 of the volume of the liquid storage tank (3); Step 2, turning on the high-pressure sanitary pump (5), conveying the brine to the telescopic spray assembly through the high-pressure sanitary pump (5), atomizing the brine through the telescopic spray assembly, and spraying the atomized brine on the surface of the meat, the rotary drive module drives the rotating frame to rotate, so that the brine is evenly sprayed on the surface of the meat, and the brine that has completed the mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity; Step 3: when the remaining amount of brine in the liquid storage tank (3) is less than 1 / 3 of the capacity of the liquid storage tank (3), the brine accumulated at the bottom of the heating pot (1) is controlled to flow back into the liquid storage tank (3); Step 4, repeating steps 2 to 3 for several times, continuing the cooking for 48 hours, and then turning off the high-pressure sanitary pump (5); Step 5, start the heater to heat the brine in the storage tank until the temperature of the brine in the storage tank reaches above 90° C. Step 6: The heated brine is sprayed onto the surface of the meat by the high-pressure sanitary pump (5) and the telescopic spray assembly, and the brine is used in conjunction with the rotary drive module and the rotating frame to complete heat and mass exchange with the meat. The brine that has completed heat and mass exchange with the meat is gathered at the bottom of the cooking pot under the action of gravity; Step 7, repeating steps 5 and 6 for multiple times until the temperature detection module detects that the core temperature of the meat reaches 80° C., thus ending the cooking process; Step 8. Turn off the device and take out the marinated meat.

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