Integrated automatic sea cucumber cooking and soaking system
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional sea cucumber cooking and soaking processes are inefficient and wasteful due to manual temperature control, water management, and weighing, leading to low efficiency and significant water waste.
Innovation Solution
An integrated automatic system that includes a cabinet with temperature control, water circulation, filtration, and weighing capabilities, allowing for automated temperature adjustment, water reuse, and weight monitoring to optimize the cooking and soaking processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual temperature control and water management are used in traditional sea cucumber cooking and soaking processes, then operational simplicity is maintained, but processing efficiency is low and water waste is significant
Solution Approach 1:
The patent combines the cooking and soaking processes into a single integrated system with unified temperature control and water management. The system merges multiple functions (heating, cooling, water circulation, weighing) into one automated apparatus, eliminating the need for separate manual operations and significantly improving processing efficiency while reducing water waste.
Solution Approach 2:
The system implements automated self-service through programmable temperature control that automatically switches between cooking and soaking modes, automated water circulation and filtration systems, and integrated weighing mechanisms that track processing progress without manual intervention. This automation eliminates manual labor while maintaining precise control over the processing parameters.
2Manufacturing precision
If multiple times soaking is performed to achieve complete soaking, then soaking quality is improved, but water consumption increases significantly
Solution Approach 1:
The system implements water recovery through an automated filtration system that captures and filters water used during the soaking process. The filtered water is then reused in subsequent soaking cycles, allowing multiple soaking operations to be performed while significantly reducing overall water consumption. The system automatically manages water circulation between the soaking chamber and filtration system.
Solution Approach 2:
The system maintains continuous water circulation and temperature control throughout the soaking process, ensuring that the soaking water remains at optimal temperature and composition for extended periods. This continuous action allows multiple soaking cycles to be performed with the same water, improving soaking quality while minimizing water replacement and consumption.
3Productivity
If manual weighing is performed after soaking to determine completion, then process control is simple, but time is lost and efficiency is reduced
Solution Approach 1:
The system incorporates integrated weighing mechanisms that continuously monitor the weight of sea cucumbers during the soaking process. This feedback is automatically compared against target weights stored in the programable control system, allowing the system to automatically determine when soaking is complete and adjust subsequent processing steps accordingly, eliminating manual weighing and significantly improving processing speed.
Solution Approach 2:
The system replaces manual mechanical weighing operations with automated electronic sensing and digital control. Load cells or other sensing mechanisms automatically measure the weight of sea cucumbers, and the control system processes this information to determine processing completion, replacing the need for manual intervention and significantly increasing processing efficiency.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system enhances efficiency by automating temperature control, water reuse, and weighing, ensuring optimal soaking conditions, reducing water waste, and seamlessly integrating cooking and soaking processes.
Implementation Method 1
a first refrigeration device 2; an output port of the second refrigeration device 5
Implementation Method 2
a second pump body 13 is communicated to an inlet of a hot steam generator 4; a steam output port of the hot steam generator 4
Implementation Method 3
a first pump body 8; a second pump body 13
Implementation Method 4
a first filter 7, a first pump body 8; a water outlet of the second water storage tank 10 is communicated to a second filter 12
Data Source
AI summary
The disclosure discloses an integrated automatic sea cucumber cooking and soaking system, which belongs to the technical field of sea cucumber processing. The system includes a cabinet body for holding sea cucumbers; the cabinet body is communicated with an external circulating cooling and filtering system and a cold and hot pipe system; the external circulating cooling and filtering system is used for providing cooled filtered circulating water for the cabinet body; the cold and hot pipe system can be used for increasing or decreasing temperature of circulating water in the cabinet body; a top of the cabinet body is provided with a weighing device; the weighing device is connected, through a tension column, to a weighing bracket arranged in the cabinet body; a plurality of groups of supporting holders are arranged on the weighing bracket along a vertical direction; a slotted hole drawer for holding sea cucumbers is arranged on each group of the supporting holder in a supported manner; and the circulating water in the cabinet body is subjected to internal circulation through an internal circulating pipeline arranged outside. According to the disclosure, sea cucumber cooking and soaking processes can be integrated; the cooking and soaking efficiency can be improved; and waste of water is reduced.