CN114958541A - Vinegar frying equipment and vinegar making method - Google Patents
Vinegar frying equipment and vinegar making method Download PDFInfo
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- CN114958541A CN114958541A CN202210632941.1A CN202210632941A CN114958541A CN 114958541 A CN114958541 A CN 114958541A CN 202210632941 A CN202210632941 A CN 202210632941A CN 114958541 A CN114958541 A CN 114958541A
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- vinegar
- frying
- raw
- main body
- gaseous
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- 239000000052 vinegar Substances 0.000 title claims abstract description 164
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 163
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000011084 recovery Methods 0.000 claims abstract description 8
- 238000005260 corrosion Methods 0.000 claims description 9
- 230000007797 corrosion Effects 0.000 claims description 8
- 238000005192 partition Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000004821 distillation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/10—Apparatus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
An edible vinegar frying device and an edible vinegar making method relate to the field of edible vinegar making and comprise the following steps: the main body is internally provided with a cavity; the heating assembly is arranged in the containing cavity and used for heating the raw vinegar led into the containing cavity to promote a part of the raw vinegar to be evaporated into gaseous vinegar; a cooling assembly to cool the gaseous vinegar to form a first liquid vinegar; the first recovery assembly is used for recovering the first liquid vinegar; and the second recovery component is used for recovering the part which is not evaporated in the heated raw vinegar. The vinegar frying equipment and the vinegar making method can produce low-acidity (low acetic acid and high non-volatile acid) high-quality vinegar rich in contents and colorless high-acidity vinegar with solid vinegar flavor, so as to meet different consumers with acid preference and acid fear.
Description
Technical Field
The invention relates to the field of vinegar preparation, and particularly relates to vinegar frying equipment and a vinegar making method.
Background
The vinegar is used as daily seasoning, different people have different preference for the acidity of the vinegar, and people who like the acidity want to taste the vinegar with higher acidity; those afraid of acid need a vinegar with lower acidity but higher quality. However, low-acid high-quality vinegar does not exist in the market at present, almost all low-acid vinegar is prepared by diluting vinegar with higher acidity by adding water, although the acidity is reduced, nutrient substances are also reduced by times, and the flavor is greatly reduced.
On the other hand, vinegar produced by current vinegar enterprises needs to be sterilized by frying the vinegar in a frying pan, and the conventional way is to put the vinegar into a large frying pan, heat and boil the vinegar, and keep the vinegar boiling for a period of time. The traditional mode has certain problems, such as long decoction time and large energy consumption; the vinegar is easy to volatilize, and is continuously heated after boiling, so that the volatilization of the acetic acid is accelerated, the vinegar yield is reduced, and the loss of enterprises is not small.
Disclosure of Invention
The invention aims to provide vinegar frying equipment and a vinegar making method to solve the problems.
In one aspect of the embodiments of the present invention, there is provided an apparatus for frying vinegar into vinegar, including:
the main body is internally provided with a cavity;
the heating assembly is arranged in the containing cavity and used for heating the raw vinegar led into the containing cavity to promote a part of the raw vinegar to be evaporated into gaseous vinegar;
a cooling assembly for cooling the gaseous vinegar to form a first liquid vinegar;
the first recovery assembly is used for recovering the first liquid vinegar; and
the second recovery assembly is used for recovering the part which is not evaporated in the heated raw vinegar.
In another aspect of the embodiments of the present invention, a method for making vinegar is provided, which includes the following steps:
heating raw vinegar to cause a portion of the raw vinegar to evaporate into gaseous vinegar;
cooling the gaseous vinegar to form a first liquid vinegar;
separately recovering the first liquid vinegar and the non-evaporated part of the heated raw vinegar.
The vinegar frying equipment and the vinegar making method can produce low-acidity (low acetic acid and high non-volatile acid) high-quality vinegar rich in contents and colorless high-acidity vinegar with solid vinegar flavor, so as to meet different consumers with acid preference and acid fear.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic view of the structure of vinegar frying equipment according to an embodiment of the present invention;
FIG. 2 is a schematic top view of the body of FIG. 1;
FIG. 3 is a schematic front view of the body of FIG. 1;
fig. 4 is a left side view of the main body of fig. 1.
Icon: 1-a body; 2-a sewage draining hole; 3-steam inlet pipe extension section; 4-special vacuum pump with strong corrosion resistance; 5-opening the hole; 6-a liquid level meter; 7-corrosion resistance pressure early warning device; 8-steam pressure early warning device; 9-low acid high quality vinegar collection tank; 10-a condenser; 11-a temperature exchanger; 12-steam outlet pipe extension section; 13-vinegar pump; 14-raw vinegar tank; a 15-high acidity mature vinegar collection tank; 16-a connecting tube; 17-a separator; 18-a coil; 19-a steam inlet pipe; 20-raw vinegar enters the vinegar pipe; 21-low acid high quality vinegar outlet pipe; 22-a steam outlet pipe; 23-valve.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships based on orientations or positional relationships shown in the drawings or orientations or positional relationships that the present product is conventionally placed in use, and are only for convenience of describing the present invention and simplifying the description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," "third," and the like are used solely to distinguish one from another and are not to be construed as indicating or implying relative importance.
Furthermore, the terms "horizontal", "vertical" and the like do not imply that the components are required to be absolutely horizontal or pendant, but rather may be slightly inclined. For example, "horizontal" merely means that the direction is more horizontal than "vertical" and does not mean that the structure must be perfectly horizontal, but may be slightly inclined.
In the description of the present invention, it should also be noted that, unless otherwise explicitly specified or limited, the terms "disposed," "mounted," "connected," and "connected" are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Referring to fig. 1 to 4, the vinegar frying apparatus of the present embodiment includes a main body 1, and the main body 1 includes coils 18 arranged in a complicated and close arrangement. The coil pipe 18 is a steam pipe, two ends of the coil pipe are respectively connected with a steam inlet pipe 19 and a steam outlet pipe 22,
the steam inlet pipe 19 is connected with a steam inlet pipe extension section 3 for leading in hot steam, and a steam outlet pipe extension section 12 for leading out the hot steam. The table vinegar heating device is used for heating table vinegar (specifically guided raw vinegar) in the main body 1, the coil pipes 18 are arranged in series, after one plane is fully paved, the curve is arranged in series on the other plane again, the coil pipes 18 are used as heating components, and in the embodiment, the main body 1 can be a metal shell structure with a containing cavity inside.
The coils 18 are separated by chamber partitions 17 between each row of tubes. The partition 17 is welded to the chamber alternately and maintains a very narrow passage. The lowest layer of the main body 1 is provided with a sewage discharge hole 2 for regularly cleaning vinegar impurities. The lowermost layer of main part 1 still sets up raw vinegar and advances vinegar pipe 20 and low sour high quality vinegar play vinegar pipe 21, and these two pipe beadings are on equipment, and inside the pipeline need not deep equipment, and when advancing vinegar, the coil pipe 18 and baffle 17 are directly filled to the vinegar liquid. The middle section of the main body 1 is also provided with a liquid level meter 6, a corrosion resistance pressure early warning device 7 and a steam pressure early warning device 8, and the upper part of the main body contains a strong corrosion resistance special vacuum pump 4 and an openable hole 5. The top of the main body 1 is provided with an opening, and the valve 23 is arranged and is convenient to open and close. The condenser 10 is connected in series with the main body 1 for liquefying vinegar vapor, and in the present embodiment, the condenser 10 is used as a cooling unit. The condenser 10 is connected with a high-acidity mature vinegar collecting tank 15 for collecting high-acidity vinegar. In this embodiment, the high acidity mature vinegar collection tank 15 is used as the first recovery means.
In specific implementation, the valve 23 at the top of the main body 1 is opened, the special strong corrosion resistant vacuum pump 4 is opened, the internal air pressure of the vinegar frying equipment is kept between 0.01 and 0.02Mpa, and the condenser 10 is opened. The blowdown hole 2 is closed, steam is started, and the steam pressure early warning device 8 is observed during use to prevent overlarge pressure. The temperature exchanger 11 and the vinegar pump 13 are opened to pump raw vinegar in the raw vinegar tank 14 into the main body 1, and the corrosion resistance pressure early warning device 7 is observed during use, so that the normal level is required to be maintained. The flow rate of vinegar is controlled to ensure that vinegar is maintained in the main body 1 for 60min, and then the low-acid high-quality vinegar flows into the low-acid high-quality vinegar collecting tank 9. In this embodiment, a low acid high quality vinegar collection tank 9 is used as the second recovery unit.
The vinegar vapor passes through the condenser 10 through a pipeline, and is liquefied to form high-acidity cooked vinegar, and the high-acidity cooked vinegar flows into the high-acidity cooked vinegar collection tank 15.
In addition, in this embodiment, can also close the valve 23 at main part 1 top, close strong corrosion resistant special vacuum pump 4, close blowoff hole 2, open steam, observe steam pressure early warning device 8 during the use, prevent that pressure is too big. When the cavity is internally provided with higher temperature, the temperature exchanger 11 and the vinegar pumping pump 13 are opened, raw vinegar in the raw vinegar tank 14 is pumped into the main body 1, the corrosion-resistant pressure early warning device 7 is observed during use, the flow rate of vinegar is controlled, the vinegar is guaranteed to be maintained for 30min in vinegar frying equipment, and then the vinegar flows into the low-acid high-quality vinegar collecting tank 9 from the vinegar outlet pipe at the bottom to finish high-efficiency vinegar frying.
The vinegar frying equipment for vinegar provided by the embodiment of the invention has the following characteristics:
1) the energy is saved, the temperature of the original vinegar frying pan is slowly raised, and since the vinegar is not uniformly heated in the frying pan, the vinegar can be completely boiled in several hours, and a large amount of energy is consumed in the process. Use this equipment, vinegar passes through 18 heat exchanges of coil pipe, can make vinegar boiling fast, plays the sterilization effect, and the steam energy of the outflow through this equipment can carry out further cold and hot exchange with raw vinegar, further utilizes steam energy.
2) The device can completely replace a vinegar frying pot, and can be used as the vinegar frying pot after a steam switch at the upper end of the device is closed, so that vinegar frying is quick, the vinegar frying time is greatly shortened, the loss of nutrient substances is small, the flavor is effectively reserved, and the sterilization effect is excellent; after the steam switch at the upper end is turned on, the distillation device can be used as distillation equipment to produce high-quality products.
3) Effectively collect vinegar, current frying pan upside is the open-type, keeps boiling for 60min after the vinegar boils, and a large amount of acetic acid is evaporated during the period, causes the extravagant and polluted environment of vinegar, utilizes this equipment can effectively collect vinegar, and vinegar is zero extravagant to the environmental protection.
4) The vinegar has special flavor, has the flavor of aromatic vinegar, and has the flavor obviously superior to liquid fermented rice vinegar, alcohol fermented vinegar and the like.
5) The vinegar has low acid content and high quality, the total acid content is low, the non-volatile acid content is obviously higher than that of the solid vinegar on the market, the contents and other nutrient substances are rich, the taste is mellow and not irritant, and the vinegar is developed by people afraid of acid.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The vinegar frying equipment for vinegar is characterized by comprising:
the main body is internally provided with a cavity;
the heating assembly is arranged in the containing cavity and used for heating the raw vinegar led into the containing cavity to promote a part of the raw vinegar to be evaporated into gaseous vinegar;
a cooling assembly for cooling the gaseous vinegar to form a first liquid vinegar;
the first recovery assembly is used for recovering the first liquid vinegar; and
the second recovery assembly is used for recovering the part which is not evaporated in the heated raw vinegar.
2. The vinegar frying apparatus of claim 1, wherein the heating assembly comprises a coil.
3. An apparatus for frying vinegar according to claim 2, wherein the number of the coil pipes is plural, and the plural coil pipes are arranged in series.
4. An apparatus for frying vinegar according to claim 2, wherein a partition is provided between two adjacent rows of said coil pipes.
5. The vinegar frying apparatus according to claim 3, wherein the main body has a drain hole.
6. The vinegar pickling apparatus according to claim 1, wherein the main body is provided with a level gauge.
7. An apparatus for frying vinegar according to claim 6, wherein the main body is provided with a pressure warning device against corrosion.
8. An apparatus for frying vinegar according to claim 6, wherein the main body is provided with a steam pressure warning device.
9. The vinegar frying apparatus according to claim 1, further comprising a temperature exchanger for heating the raw vinegar before the raw vinegar is introduced into the cavity.
10. The method for preparing the vinegar is characterized by comprising the following steps:
heating raw vinegar to cause a portion of the raw vinegar to evaporate into gaseous vinegar;
cooling the gaseous vinegar to form first liquid vinegar;
separately recovering the first liquid vinegar and the non-evaporated part of the heated raw vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210632941.1A CN114958541A (en) | 2022-06-07 | 2022-06-07 | Vinegar frying equipment and vinegar making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210632941.1A CN114958541A (en) | 2022-06-07 | 2022-06-07 | Vinegar frying equipment and vinegar making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114958541A true CN114958541A (en) | 2022-08-30 |
Family
ID=82960004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210632941.1A Pending CN114958541A (en) | 2022-06-07 | 2022-06-07 | Vinegar frying equipment and vinegar making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114958541A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101451101A (en) * | 2008-12-31 | 2009-06-10 | 安徽恒裕酿造有限公司 | Method for brewing vinegar by solid and liquid combination fermentation |
| CN104513778A (en) * | 2013-10-06 | 2015-04-15 | 镇江市恒康调味品厂 | Method for brewing edible vinegar through solid-liquid state combination |
| CN106675988A (en) * | 2017-01-16 | 2017-05-17 | 山西紫林醋业股份有限公司 | Solid brewed flavored vinegar with ester aroma and production method of vinegar |
| CN110172388A (en) * | 2019-06-25 | 2019-08-27 | 江苏恒顺醋业云阳调味品有限责任公司 | A kind of pan-fried vinegar tank utilized with waste gas recovery |
| CN210367630U (en) * | 2019-06-25 | 2020-04-21 | 江苏恒顺醋业云阳调味品有限责任公司 | Fry in shallow oil vinegar jar with waste gas recovery utilizes |
| CN112725133A (en) * | 2020-12-18 | 2021-04-30 | 镇江润美醋业有限公司 | Vinegar preparation process based on fried vinegar |
| CN112795461A (en) * | 2021-04-06 | 2021-05-14 | 扬州大学 | Efficient recovery method of effective components in solid-state fermentation vinegar frying process |
-
2022
- 2022-06-07 CN CN202210632941.1A patent/CN114958541A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101451101A (en) * | 2008-12-31 | 2009-06-10 | 安徽恒裕酿造有限公司 | Method for brewing vinegar by solid and liquid combination fermentation |
| CN104513778A (en) * | 2013-10-06 | 2015-04-15 | 镇江市恒康调味品厂 | Method for brewing edible vinegar through solid-liquid state combination |
| CN106675988A (en) * | 2017-01-16 | 2017-05-17 | 山西紫林醋业股份有限公司 | Solid brewed flavored vinegar with ester aroma and production method of vinegar |
| CN110172388A (en) * | 2019-06-25 | 2019-08-27 | 江苏恒顺醋业云阳调味品有限责任公司 | A kind of pan-fried vinegar tank utilized with waste gas recovery |
| CN210367630U (en) * | 2019-06-25 | 2020-04-21 | 江苏恒顺醋业云阳调味品有限责任公司 | Fry in shallow oil vinegar jar with waste gas recovery utilizes |
| CN112725133A (en) * | 2020-12-18 | 2021-04-30 | 镇江润美醋业有限公司 | Vinegar preparation process based on fried vinegar |
| CN112795461A (en) * | 2021-04-06 | 2021-05-14 | 扬州大学 | Efficient recovery method of effective components in solid-state fermentation vinegar frying process |
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Application publication date: 20220830 |
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